Alumni
Fresh Visionary: How this Peddie Alumna is Keeping the Salad Industry Crisp
Michele Conklin Williams ’90
Whether you’re picking up a sandwich at Wawa or buying a bagged salad at Wegmans, there’s a good chance Michele Williams ’90 played a role in making it happen.
At Taylor Farms, one of the largest producers of ready-to-eat salads and fresh foods in the U.S., Williams ensures that healthy, convenient meals and fresh produce are available at grocery chains, restaurants and convenience stores nationwide.
Williams works closely with retailers to drive innovation under the Taylor Farms brand and for the retailers’ private labels, helping the company thrive in three key areas: food service, retail and convenience. “If you buy a Taco Bell taco, that shredded lettuce is made by us,” she explained. “And if you grab a sandwich for lunch at Wawa, that lettuce, along with all those snacks and fruit and grab-and-go, Taylor Farms does all of that product.” The company also supplies fresh foods to restaurant chains like Olive Garden and to major retailers like Starbucks, Walmart, Trader Joe’s and Wegmans.
Managing the complexities of fresh produce is no small feat. “We’re developing an infrastructure to get to every major retailer quickly with the freshest product,” Williams said. “With products that have a shelf life of seven days or less, it’s not like selling a box of cereal.”
Williams’ passion for the food industry began when she worked in her family’s restaurants along the Jersey Shore. This early experience, coupled with a degree in food marketing from the Rochester Institute of Technology, set the foundation for her successful career.
“If you grab a sandwich for lunch at Wawa, that lettuce, along with all those snacks and fruit and grab-and-go, Taylor Farms does all of that product.”
Beyond her work at Taylor Farms, Williams is a managing member of St. Pete’s Brewing Company in Florida, where her husband, Tom Williams ’90, serves as president and CEO.
Looking ahead, Williams is enthusiastic about emerging trends like hyperlocal sourcing, hydroponics and sustainable packaging. In an industry constantly evolving, she continues to lead with innovation, helping shape the future of fresh food.
