Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/282647
S ourcing, supplying, and shipping premium produce, cheese, and specialty foods to North America's leading restaurants, chefs, and retailers is only the start of Sid Wainer & Son's trailblazing efforts. Led by Dr. Henry Wainer, president, owner, and grandson of the founder, this family-owned wholesaler, importer, exporter, and retailer has also set the standard for food safety as the country's first, and reportedly only, HACCP-certified produce supplier. Most recently, the company has been pioneering support of local agriculture through operation of its own greenhouse and farm and building relationships with farmers across New England. All this from an unassuming location in the mill town of New Bedford, Mass., where Sid Wainer & Son first began delivering fruits and vegetables to local restaurants by horse and buggy 100 years ago. BY DENISE PURCELL Some of the world's finest and freshest foods come through this century-old wholesaler and retailer's Massachusetts warehouse. And if the owners can't find what a customer needs, they'll grow it. Sid Wainer & Son PHOTOS: DENISE PURCELL Tom Furtado, Allie Wainer, and Victor Simas at Sid Wainer & Son's greenhouse 42 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com factory tour FactoryTour_Spring2014.indd 42 3/18/14 2:37 PM