June 30, 2016 | by S.A. Whitehead
Wendy's pledges to 'lettuce' eat healthfully

Transparency. Healthfulness. Non-GMO. Sustainability. You know the buzzwords by now. 

And apparently, Wendy's knows them well because this week it took one giant leap forward to make sure everybody in the country also knows that the chain has taken the healthfulness trend to heart by launching a multimedia video-based series called Profiles in Quality. The reality-based video takes direct aim at the concerns customers have over food safety today. That's a fact that shows up in poll after poll of the American public who clearly have food safety top of mind when it comes to eating out. 

Enter Wendy's first three-minute video profile – this one portraying one of its lettuce providers, who embodies the spirit of sustainability and quality in produce production. The story, relayed in a video called Lettuce… From Start to Fresh, takes viewers on a tour of the Wendy’s lettuce supply chain. It features the real Church brothers behind Church Brothers Farms in Salinas, Claifornia which supplies the chain with spring mix, iceberg and Romaine lettuce for salads and sandwich toppings.

Wendy's has also launched the video across all its social media channels and we're guessing it's also going to be featured in national TV spots in some form, though no information was provided regarding its role in an overall marketing campaign. 

 


Topics: Business Strategy and Profitability, Food & Beverage, Food Safety



S.A. Whitehead

Award-winning veteran print and broadcast journalist, Shelly Whitehead, has spent most of the last 30 years reporting for TV and newspapers, including the former Kentucky and Cincinnati Post and a number of network news affiliates nationally. She brings her cumulative experience as a multimedia storyteller and video producer to the web-based pages of Pizzamarketplace.com and QSRweb.com after a lifelong “love affair” with reporting the stories behind the businesses that make our world go ‘round. Ms. Whitehead is driven to find and share news of the many professional passions people take to work with them every day in the pizza and quick-service restaurant industry. She is particularly interested in the growing role of sustainable agriculture and nutrition in food service worldwide and is always ready to move on great story ideas and news tips.


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