Business Development Representative Caitlin Klueber sampled green and SunGold kiwifruit at ESPN’s Wide World of Sports Complex at Disney World in Orlando, Florida, where The Wine & Dine half-marathon weekend three-day Health & Fitness Expo was held. Race participants and their family members were able to pick up their race gear, purchase running equipment, and this year, try samples of Zespri kiwifruit.
Committed to sustainability in the industry, Oppy has introduced an innovative first: a plastic-free, tree-free, renewable packaging solution.
As part of its long-standing commitment to environmental stewardship and innovation-led approach to sustainable development, the leading fresh produce grower, marketer and distributor has partnered with CanePak to create bagasse-based packaging. Compostable, recyclable, and printed with vegetable-based inks, the pack debuts with one-pound units of green kiwifruit bearing Oppy’s popular KeeWee brand.
There’s nothing fuzzy about this math: kiwifruit is on-trend and the organic produce sector is skyrocketing. What does that add up to? An excellent opportunity to drive sales performance with Zespri Organic Kiwifruit.
The LA Dodgers Foundation with a little help from Oppy, Zespri, and 6,000 of their closest friends gathered together for the Dodgers Fun Run October 2. The LA Dodgers Foundation raises funds each year to support less fortunate youth in the LA area. Programs focus on sports, recreation, education, literacy and health, and wellness. This event was a huge success with SunGold kiwis waiting to help all participants to cross the finish line. Thank you for your support!
Last week Oppy joined event sponsor, Zespri, at the Culinary Institute Menus of Change Conference – a ground-breaking initiative from The Culinary Institute of America and Harvard TH Chan School of Public Health that examines key issues in order to change the menus of tomorrow.
Launched in 2012, the initiative aims to create a world-class network of collaboration among America’s most talented chefs, nutrition and environmental scientists, farm and fisheries experts, foodservice executives and policy makers by creating “plant forward” menus.