From the Fields
GreenLeaf’s buying team has over 90 collective years experience procuring the best produce Mother Nature proffers and the best quality dairy, cheese, specialty and charcuterie available. While we maintain a diverse, extensive product line including solid quality basics, we place special focus on local, sustainably grown/produced, artisanal produce and products. It is these unique items which help you distinguish your food in a very competitive field.
We work with the most reputable growers and brokers, building strong relationships, negotiating best pricing for pristine quality. We take the long view and are unwavering in our commitment to providing you with top grade fare, avoiding “deals” on items which do not make the grade. It is these good supplier relationships that ensure GreenLeaf gets the best of what’s available at any given time, and that if items are in short supply, we–and in turn, you–will be looked after. It is a delicate and intricate dance, knowing when to buy ahead and when to hold off, gauging weather and market trends, accurately projecting demand and transportation conditions. We want it as fresh as possible, but we don’t want to run out or deliver late to you because we’re waiting for our shipments to land. Timing is everything, in particular when purveying perishable products.
Our well-trained receiving crew inspects every pallet landing on our dock, checking temperature, sugar level–whatever the quality parameters might be for any given item. If something does not pass muster, often other produce companies pick up what we’ve rejected because it was not good enough for you.
Once our produce/products pass inspection, they’re rotated into stock. We practice a “first in, first out” system to help ensure freshness. We have over nine separate coolers and thus can control temperature and humidity based on specific ideal product requirements. Our warehouse and operations team is well trained on what not to “commingle”, too. For example, leafy greens are kept well away from ethylene producing fruit such as apples, because this naturally occurring gas cuts the shelf life of leafy greens considerably. We have temperature controlled warming rooms to use when Mother Nature needs a hand, particularly in winter for tomatoes and tropical fruit such as avocados, mangos, and papaya. Our processes and our facility are designed to help ensure your satisfaction.