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Sysco Partnerships in Food Service! 

For more than 40 years good things have come from Sysco.
Sysco has developed strong partnerships ensuring our customers receive the products they seek: local, sustainable, diverse, organic, safe, fresh and healthy. Every day, Sysco Portland delivers the safest, highest quality food service products and offers industry leading customer support, such as business reviews and menu development. Please consider utilizing products from our valued partners in food service!

 

Hormel Pacific Coast 


PROTEIN


---- NorthernFish (thumb)NORTHERN FISH.

For over 100 years, the family owned and operated seafood company, Northern Fish, has been serving the highest quality seafood products in the Pacific Northwest. Located in the state of Washington, Northen Fish holds a geographic advantage when it comes to procuring the unique seafood products of the Pacific Northwest and Alaska. Operating under a strict standard of excellence, their quality control and safety measures greatly exceed any mandated regulations-- resulting in the highest quality products.With excellent trip specs, Northern Fish products have very low levels of waste to be sure that their customers are receiving the most effective product for their business.

 

With a mission to provide "consistent and high quality products at competitive prices through open and honest business relationships," Sysco Portland is proud to be a partner with Northern Fish .

 

 

COUNTRY NATURAL BEEF.

Back in 1976, ranchers Doc and Connie Hatfield knew there had to be a better way – a better way to deliver the naturally raised beef products that consumers wanted, and a better way for ranchers to remain economically and environmentally sustainable. “We looked all over the West to find a place where people, cattle, land and dollars could all work together in harmony,” reflects Connie.


Ultimately, they moved their ranch from Montana’s Bitterroot Valley to eastern Oregon where they found the open spaces they needed to run a viable ranching operation, plus a wide array of consumer marketplaces on the other side of the Cascades.  In 1984, Doc and Connie started conducting consumer research in places like Portland and Salem, and working with a group of their new-found ranching neighbors to produce naturally raised beef for these marketplaces.


The group agreed to form the consumer-driven beef marketing cooperative — Oregon Country Beef now called Country Natural Beef, which originally was comprised of 14 ranching families. The venture called for little financial commitment on behalf of each ranch — a good thing considering how financially strapped they were back then. Each participant chipped in a few head of good calves to get things moving forward, and for the first few years the co-op produced about three head of cattle each week.

Country Natural Beef

Since that time, there was a huge increase in consumer interest for naturally raised food – and Country Natural Beef, with its focus on economic and environmental sustainability, was well positioned to tap into this growth. 

 

Today, Country Natural Beef is one of the nation’s leaders in natural beef production. The cooperative consists of 120 family ranches located in Oregon, Washington, and many other western states, including Hawaii. These family ranches cover more than 6.3 million acres of private and public lands.

 

“Our consumers know where the cattle come from and they know the people who produce it,” Doc Hatfield.  They know the producers have high regard for land ethics and the product will taste good every time. They know that the cattle are treated well; they know we embrace humane animal-handling practices. These things have allowed us to remain economically and environmentally viable, two of the goals we set out to accomplish more than 30 years ago.

Sysco proudly distributes Country Natural Beef!

 

Butcher’s Block

---- butchers block angus1.JPG (thumb)Butcher’s Block® Steaks are available in three distinctive brands, developed to meet the unique needs of any operation.  Using only Canada's top beef grades, each of the three Butcher’s Block® Angus, AAA and AA beef cuts are hand selected to ensure consistent sizing, marbling, and quality and are aged a minimum 21 days on boneless rib and loin cuts.

The Butcher's Block® Steak program allows you to choose the grade and cut that meets your business needs, with unparalleled quality. Aged, highly-marbled, and trimmed to perfection, Butcher's Block® provides the tender flavorful beef that steak lovers crave.  Sysco's precision steak cutting delivers expert uniformity, consistency and quality - all elements essential for earning a "Steak House" reputation.

Snake River Farms

Get the Snake

Snake River Farms is dedicated to producing and delivering the highest quality meat products so that your customer’s dining experience is truly memorable.  Snake River Farms prides itself on raising the legendary breed of cattle–called Wagyu.  The breed was refined in the Kobe region of Japan over many generations and has become famous around the world for its intense flavor and supreme tenderness. This ancient breed from Japan is the foundation for the premium quality of Snake River Farms American Wagyu Beef.

 

St. Helens Beef

St Helens BeefSt. Helens Beef represents the rich agricultural resources produced in the Pacific Northwest. Through the coordinated efforts of the region's farmers and ranchers, St. Helens Beef delivers exceptional quality grain-fed beef to the marketplace. It is the joined efforts of these hard working and dedicated producers, the regions abundant supply of cattle and grain, and a general respect for this picturesque environment that allows St. Helens Beef to be called "The Pride of the Great Northwest."


Produce


Siri and Sons

---- Siri and Sons (thumb)Siri and Son Farms is a fourth generation farming family started by Antonio Siri, Joe’s great-grandfather, an Italian immigrant. His son Fred started his own farm in the 1950’s. Jim Siri joined his father Fred in the 1970’s and formed the name Siri and Son Farms. Joe, Jim’s son, joined soon after graduating from Oregon State University. The Siri family’s 180 acres is located near Damascus, Oregon, bordered by Highway 212 and rapidly expanding urban growth, which makes for a very busy setting. Siri and Son have had years to hone their skills and knowledge, continually experimenting with new varieties looking for exceptional flavor and quality. Today they grow 23 kinds of the Northwest’s finest certified organic fruits and vegetables. Their main crops — bell peppers, celery, cucumbers, cilantro, radishes, spinach, green onions, and four types of lettuce — “have been perfected over generations.”

Since emigrating from Italy the Siri family has always practiced a more natural form of farming. They mainly use local raw chicken waste as fertilizer; cover crops to limit erosion and mineral leaching; crop rotation to promote healthier soil; and drip irrigation to conserve water. While Joe was attending Oregon State University, he realized sustainable farming practices were the future. He saw that the family farm was already operating organically, so for his senior project at OSU he took the "final step" and in 2003 Siri and Son Farms became certified Organic.


Denison Farm

 

---- Denison Farm (thumb)Denison Farm is a family farm overlooking the Jackson-Frazier Wetland, habitat for numerous birds, animals and plants. Denison Farm produces a great diversity of crops for sale through Organically Grown Company, at farmers markets, through their Community Supported Agriculture program, and at The First Alternative Coop. “We want to produce delicious, healthy food for our local community 12 months of the year,” says Tom. Marketing close to home assures peak freshness, as well as keeping money in the local economy. Over 90% of their crops are eaten by people who live within 80 miles of the farm. Marketing locally reduces fossil fuel use and allows most of their produce to be transported in returnable/reusable containers. Most produce in the US is shipped in waxed cardboard boxes which are used once, then go to the landfill because they can’t be recycled. Returnable boxes may be used for 100 deliveries of produce before they break, and then the plastic can be recycled.

 

Fry Family Farm

 

---- FryFamilyFarm (thumb)Steve, Suzanne and their children run Fry Family Farm. Wanting to stay at home and raise their five daughters, Steve and Suzanne decided that growing clean organic produce was the best way to achieve this goal. They became full time organic farmers 16 years ago. Being a family farm is important to the Fry’s, who feel that their employees, and even the community, are part of their extended family! The long Southern Oregon
growing season allows them to grow a wide-range of vegetable crops. The Fry’s grow organic nursery starts and organic flowers; and winter squash, onions, potatoes, cabbage, eggplant, kales and chards under the LADYBUG label. Last year the Fry’s started delivering boxes of fresh organic flowers and produce to 85 Community Supported Agriculture (CSA) customers in the Rogue Valley and hope to continue to expand their CSA customer base. “We specialize in doing a little bit of everything in the best way possible, ” says Suzi.


Conservation of resources is an integral part of Fry Family Farm’s farming practices. TheFrys have an extensive composting program; the county brings the leaves collected curbside, locals bring yard debris and scraps, and the Fry’s recycle their own produce. They use drip irrigation, which wastes less water than other types of irrigation. As a community-based farm, the Fry’s donate extra produce to a local food bank. They have an annual open house, so people can visit the farm. Starting the farm with an acre of land and a 20’ x 50’ greenhouse, they have added every year to now include 60 acres and a lot more greenhouse space.

 

Calcagno Farms

On Howards FarmHOWARD CALCAGNO FARMS, Aurora Oregon -
As a fourth-generation farmer Howard Calcagno has farmed his 45 acres of land for more than twelve years. Howard works hard everyday to ensure his farm is both sustainable and profitable; he looks forward to passing along his operation to his son who will continue taking care of the land and water resources.

The Calcagno Family believes that the sustainability and profitability of the operation depends heavily on the quality of the soil; to improve it's quality, Howard practices regular crop rotations, plants cover crops and regularly tests the soil composition.

 

Best Potato

Klamath's Best Potatoes

Tulelake Pototo Distributors, Inc.(TPD) dba Klamath's Best Marketing is known for their fresh pack potato products across the United States.  Klamath’s Best Marketing, Fresh Cut Potato Division, LLC (KBMFC), is a Partnership owned primarily by potato producers in the Tulelake/Klamath Basin area.  The administration and owners of KBMFC have 3 generations of produce experience and over 50 years of farming history in this valley.  Always keeping their eye on the future, these families came together in 1998 to form KBMFC. KBMFC was established to be a forerunner in this trend by adding value to fresh potatoes by offering a fresh cut potato and a blanched cut process, for the ease of handling and for the economy of labor for our customers.

 

Their goal is to provide their customers with the freshest, best tasting product possible by controlling the production of the vegetable, from the time it is a seed in the ground to the moment our customer receives it.  This is done by following a strict Sanitation Policy and HAACP plan, neither of which is yet to be required by law.  They plan to always be a step ahead of these industry standards so that they will never have to divert our attention away from our customers’ needs.

Yamhill County Mushrooms

---- Yamhill Mushrooms (thumb)If you ask Bob Darm what led him to practice sustainable agriculture, he'll tell you that "It's just good business. You naturally look for the best, lowest cost production practices." Bob's commitment to best practices led to both high tech and low tech solutions to problems commonly experienced by mushroom growers.

He adopted an innovative system that uses forced air to raise temperatures and nuetralize pathogens in the compost in which his mushrroms grow. he started releasing parasitic wasps weekly to keep down fly populations outside the facilities. He also adopted a "clean room" technology with air filters and a positive pressure environment to keep insects and pathogens out of his production facility. The result was a 75% decrease in the use of pesticides, which Bob says is better for his workers and his bottom line.

Bob's definition of sustainability clearly includes the well-being of his workers. Yamhill County Mushrooms currently has 65 permanent employees, many from Mexico. They receive profit sharing bonuses based on quality of work and safety, and can take extended vacations without fear of losing their jobs.

Yamhill County Mushrooms has also demonstrated its commitment to the environment by building a catchment pond to contain runoff from the composting and mushroom production facilities and to protect a stream running through the property.

Pacific Coast Producers

---- PCP logo (thumb)Founded in Lodi, CA in the early 1970's, Pacific Coast Producers is a growers cooperative. Pacific Coast producers is committed to having members delivering fruits and tomatoes of a quality that will result in a consistently superior finished product, to always be cognizant of our customer's requirements, yet determined to be an efficient, cost effective, private label packer. as well as to strive to give the best possible service available in the industry at a competitive price, thus challenging them to examine new technologies and to explore avenues to enhance production facilities that will maximize the return to their members.

 

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