Products and Areas of Production
Dole Fresh Vegetables sources, harvests, distributes and markets over 35 varieties of fresh vegetables, including iceberg lettuce, celery, cauliflower, red and green leaf lettuce, romaine lettuce, butter lettuce, spinach, spring mix, broccoli, Brussels sprouts, green onions, asparagus, snow peas, radishes and artichokes. We also produce and market over 50 different packaged salad combinations and over 50 different commodity packs for foodservice end-users and distributors. In addition, Dole Berry sources, harvests, distributes and markets fresh strawberries, raspberries and blackberries. We also have licensing agreements for a line of potatoes, sweet potatoes, onions, and carrots.
We source our products primarily in the United States, but we also source certain products during various agricultural seasons within Canada, Mexico, and South America. We own three farms in California of approximately 334 acres and we maintain some farming operations totaling over 500 acres.
We operate four modern packaged salad facilities in the United States. These facilities are located in Soledad, California; Yuma, Arizona; Springfield, Ohio and Bessemer City, North Carolina.
Independent Growers
Dole Fresh Vegetables sources vegetables from 38 independent growers in California, 10 in Arizona, 2 in Ohio, 2 in Florida and 1 in Canada. These independent growers are the primary source for growing on over 50,000 annualized crop acres.
Dole Fresh Vegetables partners with its independent growers, many of whom have been Dole growers for decades, to ensure compliance with good agricultural practices and to comply with a ‘Grower Stewardship” program detailed herein.
Environmental Practices
Our Grower Stewardship program contains the following elements:
- Assistance provided to the growers to identify biological techniques as a way to maintain soil quality and reduce erosion through better cover crops and crop rotation
- Increased use of organic and other growing methods within conventional growing processes
- Use of more resistant varieties as a means of reducing the use of crop protection products
- Use of natural methods to combat pests and disease
- Training in field sanitation as a way to avoid soil contamination
- Assistance in different types of irrigation methods to preserve the quality of soil
- Access to Dole Fresh Vegetables Food Safety Specialists
Additional Practices
- Dole monitors pesticide residues to ensure they are below the legal limits. This is completed through sample testing in independent laboratories.
- Dole has a comprehensive food safety program that includes Good Agricultural Practices that meets or exceeds the requirements of the California and Arizona Leafy Greens Marketing Agreements.
- Dole tests all leafy greens fields, conducts a pre-harvest inspection for pathogens and conducts monthly checks of irrigation water.
- Each growing site is evaluated and approved by Food Safety Specialists before the field can be used to grow product for Dole.
- Third-party and State audits verify that Dole’s high food safety standards and requirements are followed.
- Our packaged salad plants are certified every year by Silliker Labs. In addition the plants are undergoing SQF certification. SQF (Safe Quality Foods) is an industry program that includes rigorous inspection program encompassing employee’s food safety knowledge, adherence to best practices and documentation.
- We collaborate with the University of California – Davis to develop ways to reduce use of pesticides and find alternatives for crop protection products.
- We provide instruction in handling, storage and disposal of waste and waste water. Water used in the processing of packaged salads at the Soledad, California plant is recycled and used for landscape irrigation and by a local grower to irrigate non-food crops. At the other Dole Fresh Vegetables production facilities, on-site water reclamation programs are in place.
Additionally, we are active in the following areas of Sustainability:
- Water use conservation projects. As an example, we have reduced water usage at our Bessemer City, North Carolina, facilities by over 25%.
- Reduction in corrugate use by reducing carton board weights, reconfiguring cartons and utilizing cartons for multiple trips. We are increasing the use of re-useable plastic boxes to store and ship bulk material.
- Implementing the use of recyclable retail salad packaging in clear “clamshells” as well as packaging film used for bagged salad packaging.
- Use of Biofuel in harvesting equipment
- Composting vegetable waste from our salad plant production.
- Recycling paper and other recyclables in our offices.
- Sourcing vegetables for East Coast Plants from growing areas closer to those operations, thus reducing the number of trucks and related fuel and emissions to transport raw materials.
Labor Conditions
Training
Every new and returning seasonal employee receives training as part of a first day orientation program. Ongoing training is received in:
- Dole Fresh Vegetables’ food safety, work safety, and personnel policies
- State and federal laws
- Standard operating procedures including safe work practices and food safety
- Job hazard analysis
- General safe work practices
In addition, Supervisors are required to conduct a variety of other food safety, workplace safety, and job instruction training throughout the season/year.
We have been recognized for having a superior safety record and program. Our Injury and Illness Prevention Program includes:
- Identifying those responsible for the administration of the Program
- Systems for identifying and evaluating workplace hazards
- Methods and procedures for correcting potentially unsafe or unhealthy conditions
- Training programs
- Communications with employees about safety
- Employee compliance/enforcement of safe work practices
- Record keeping and posting
Social Benefits
We meet or exceed all legally required benefits for employees. Social benefits include paid short-term disability, vacation pay, workers’ compensation, federal and state leaves for personal or family-related illnesses. Approximately 90% of the work force is represented by unions.
Medical Programs
We offer health benefits to the majority of our employees. These plans provide a competitive level of benefits. Thousands of seasonal employees and their families enjoy these benefits and return year after year in part because the compensation and benefit plans make Dole Fresh Vegetables a Preferred Employer.
The Soledad, California; Springfield, Ohio; Yuma, Arizona and Bessemer City, North-Carolina facilities each have an Employee Health Center. The clinics are not only equipped to treat injuries, they also serve as wellness centers where employees are invited to ask questions about health and nutrition and have access to routine check-ups and treatments for simple ailments.
Education and Employee Development Programs
A variety of training programs are held throughout the year. Courses range from technical skill development, computer coursework, to management development courses. College scholarships are available to employees’ dependent children who academically qualify for assistance.
We have received several Employer Training grants via State funding to improve work place skills.
Our Training Department staff has been increased and we are utilizing new technologies to improve quality, deliver, and recordkeeping of our various training programs.
Community Programs
Our three primary areas of giving to support the communities in which we work include; (1) Hunger and Nutrition, (2) Literacy, and (3) Youth Development. We give generously to local food banks in all our areas of operations. We provide afterschool tutoring for improving reading skills and we provide assistance to language skills training. We support organizations such as the Boys and Girls Club, YMCA/YWCA, and several other youth organizations that are not supported by tax dollars.
We support active volunteerism by our employees and we have several events held throughout the year where employees are allowed paid time away from work to engage in volunteer activities that benefit a community based organization.
Awards
- In 2006, the Soledad plant was awarded the Voluntary Protection Program Star from the State of California recognizing employees and management for their outstanding commitment and record on safety. Dole Fresh Vegetables is among a select few who have received this award and was the first Agricultural Company in California to receive this distinction.
- Dole Berries has consistently achieved five-star ratings in the area of food safety, the highest rating attainable
- Our salad plant in Springfield, Ohio, was recognized by the National Safety Council for its safety programs
- Our Springville plant was named 'Plant of the Year Refrigerate & Frozen Foods Magazine for its advanced automation, sanitation and changeover techniques