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Costa: Raising the Food Safety Bar for Massachusetts Food Purveyors

Boston, May 2015; Consistent with their ongoing commitment to food safety, Costa Fruit and produce is pleased to announce that it has achieved Safe Quality Food (SQF) Level 2 certification.

Click here for Costa's SQF Press Release

Congratulations to Costa’s ...

very own Dave Lamb for being named the
Massachusetts Restaurant Association’s “Salesperson of the Year”!

Dave Lamb, Sales Operations Director

Dave Lamb, Operations Director for Costa Fruit & Produce, was recently named Salesperson of the Year. He will be honored at the Massachusetts Restaurant Association's 2010 Annual Awards Dinner on March 15, 2010.

Click here for the MRA Awards Dinner Information

Click here to read Dave Lamb's Bio

Costa's Chef, Chuck Leonardo recently appeared on TV Diner's Cookin' with Costa
Costa's Chef, Chuck Leonardo with TV Diner's, Billy Costa

Recently Chef Chuck Leonardo of Costa Fruit & Produce was a quest chef on TV Diner's Cookin' with Costa. Chuck prepared an Italian favorite called Giambotta with host Billy Costa.

Click here to view the Cookin' With Costa Segment

Ana Costa is Boston's 2009 nominee for the International Grande Dame Award
Ana Costa with Manny Costa and Mayor Thomas Menino.

Boston 2009: Ana Costa accepts recognition as Boston's 2009 nominee for the International Grande Dame Award. At Les Dames d'Escoffier Boston, she was twice named "Dame of Distinction," and served as Chapter President in 2007-08.

Click here to read Ana Costa's Biography

Mayor Menino honors Costa Fruit & Produce with Boston Green Business Award
Mayor Thomas Menino honoring Manny Costa.

Boston 2008: "Going Green" is more than trendy buzz words at Costa. Mayor Thomas Menino honored Costa Fruit & Produce with the Boston Green Business Award for their "Greening Our Goods and Services" program.

The Boston Green Business Awards recognize businesses that demonstrate extraordinary leadership and performance related to sustainable environmental practices.

Costa Fruit & Produce's "Greening Our Goods and Services" program is focused on several areas that impact the environment.

Costa's program has resulted in many measurable benefits to the environment. These efforts are estimated to have the environmental impact equivalent of planting 46 acres of trees, saving 55,950 gallons of gas annually and saving 10,438 Trees Annually. Costa says their "Going Green" initiative is always evolving and that they are currently implementing additional recycling procedures as well as exploring other energy conservation practices.

Click here to read the Press Release

Costa's School Nutrition Program IMOVE
hits a Homerun!

June 2009

IMOVE in lights at Fenway

Boston, MA; June 19, 2009– IMOVE, Costa ’s child nutrition program that rewards children for making healthy choices finishes another winning season at Fenway.

Currently in fourteen middle schools throughout Massachusetts, IMOVE reaches over 8,000 children everyday with healthy meal options with the IMOVE mantra to ‘Choose Health’. An incentive based program, Children earn raffle tickets for making healthy food choices in their school cafeteria. The healthier they eat, the greater the reward.

With the help of the Boston Red Sox, the IMOVE program finishes this school year with a bang. In a crowd of 36,000, the three top performing IMOVE schools were recognized during the Red Sox pre-game ceremonies on June 19th. The schools were chosen based upon their level of participation in the IMOVE program and the top three were allowed to send a student to represent their school on the field. The schools represented included Salemwood Middle School, Malden MA, Robert H. Adams Middle School, Holliston MA and the Weston Middle School, Weston MA. Each of the students won the day at Fenway by participating in an IMOVE raffle where the students earned chances to win every time they made a healthy food choice.

“ The IMOVE program continues to evolve as we learn more about what kids like and how to incorporate them within school food service operations.” Said Mike Scuderi, Marketing Director, Costa Fruit & Produce. “IMOVE is a great program but it becomes a really fantastic program when it has the ongoing collaboration of the School Administrators working in conjunction with the School Food Service. We simply have to keep in mind that it’s all about the Kids.”

Click here to view more photos of IMOVE at Fenway

Costa Fruit & Produce & MRA Host Food Safety Symposium On Produce
Some of the main speakers at the Food Safety Symposium on produce include (left to right). Manny Costa, program organizer and president of Costa Fruit & Produce, Andrea Fontaine, lab director of Food Research Laboratories, Lisa Berger, Food Safety Consulting and Peter Christie, program organizer and president of the Mass. Restaurant Association.

Yankee Food Service
By Mike Berger

More than 100 food service professionals including operators, chefs, and food service personnel met at the Waltham Woods Conference Center on Feb. 26 and were told by produce safety experts that minimizing the risk of food borne illness outbreaks is complicated but much of the responsibility of delivering safe product lies in the hands of operators and staff as well as providers and vendors.

Manny Costa, president of Costa Fruit and Produce, and Peter Christie, president and chief executive officer of the Mass. Restaurant Assn. (MRA) hosted an afternoon food safety symposium on fresh produce with the emphasis on food safety from the growers and farmers, all the way up the food service supply chain to fresh produce delivered on the plates.

Notable speakers besides Mr. Costa and Mr. Christie included Bryan Silbermann, president of the Produce Marketing Assn., Michael Jantscke, director of food safety for ProAct, Andrea Fontaine, lab director for Food Research Laboratories, and Lisa Berger, president of Berger Food Safety Consulting.

Mr. Costa said the purpose of the symposium was to minimize the risk of a food borne illness through industry knowledge and education of best practices and to take an indepth look at food safety issues related to produce from the farm to the food service operator.

The agenda for the Feb. 26 symposium discussed a range of food safety issues beginning in the growing area, through the supply chain, and right up to the kitchen handling level.


  1. Why it’s important to know where your produce is coming from

  2. What are the food safety gaps in the supply chain - How to identify them and safeguard against them

  3. How safe is fresh-cut produce

  4. What are facility audits and how to use them

  5. What are the inspection standards for Locally Grown produce

  6. What is the produce industry doing to reduce the risk of food borne illness outbreaks

  7. How you can reduce food safety risks in your kitchen

Click here to request a copy of the symposium powerpoint presentation
Click here to read the entire article on the symposium

Greening Our Goods & Services

Costa’s New Environmentally Friendly Fleet - Less Greenhouse Gas Emissions,
Less Noise and Less Fuel Consumption.

In and effort to become a more environmentally conscious company, Costa Fruit & Produce has developed an internal program called "Greening Our Goods and Services" The program has been in place for many years and continues to evolve as our company grows.

As a specialist and leader in the produce industry, Costa has supported local farmers and the utilization of sustainable and organic farming methods for more than fifty years. In fact, to help growers run their farms more efficiently, Costa instituted a seven day net payment program for all produce and agricultural products grown or produced in New England by independent farmers and producers.

With that said, please review the many environmentally friendly business practices that are now a part of our day to day operations and our "Greening Our Goods and Services" program.

Energy Concervation:

• New highly efficient warehouse lighting for safety and energy conservation.

• 14,000 sq newly insulated loading dock.

• Fruit and vegetable waste is shipped to local farms for composting and feed.

• Participated in NRM (National Resource Management Co.) and NSTAR program Tracked Kilowatt usage to develop a conser-vation strategy.

• HR Program to conserve energy within the (office) workplace.


• CERC - Coalition for Environmentally Responsible Conventions (Green Conventions)

Waste Reduction:

• All corrugated boxes are bailed and recycled weekly through JRM recycling

• Tote program- "Enviro-totes" Recycling program for reduction of corrugated waste.

Costa’s Fleet Upgrade:

• Stealth Technology: Lower decibels and lower noise pollution.

• Automatic Start/Stop Technology: Minimizes total engine hours with less fuel consumed and less evacuating exhaust.

• R-404 Refrigerant: Meetsclean air “Zero Ozone Depletion”.

• In Cab Control Technology: Safety Related, no need for driver to climb on cab to check readings.

Quiet on the Set! Camera…Action!

Costa Fruit & Produce makes its television debut on NECN’s restaurant review show ‘TV Diner’ hosted by Billy Costa (No relation)

Manny Costa with Pyxis Production Company at Arena Farm in Concord, MA

Boston, MA August 06 – ‘If you are tuning in to dine out’ as they say on NECN’s hit restaurant review show TV Diner make sure you stay tuned for the ‘Fresh Idea of the Week‘ a new TV Diner segment scheduled to start this month.

“When TV Diner approach us about the new show segment, we new it was a natural fit”, Said Mike Scuderi, Marketing Director, Costa Fruit & Produce. “After all, we are the Fresh Idea Company.”

The segment will be a weekly tip on specialty produce items, locally grown produce, food safety, specialty foods and more. Although TV Diner has final creative approval, Costa will act as a content consultant and the segment will be followed by a thirty second spot about Costa.

Many Costa employees are featured in the spot. “Rob Blacker, Jack Flynn and Dan Arredondo all did a great job.” Said Manny Costa, President, Costa Fruit & Produce. TV Diner airs on NECN (New England Cable News) Monday through Friday at 3:30 pm, Saturday at 10 AM and 7:00 pm and Sunday at 6:00 am.

Click here to view Costa’s thirty second spot. You’ll need windows media player to watch.
Click here for a free download.
Click here To learn more about NECN’s TV Diner

Massachusetts Restaurant Association
Names Manny Costa, Purveyor Executive of the Year

April 2006

Manny Costa with Brian Silbernman, President of the PMA
and Peter Christie, President of the MRA

Costa was honored for his leadership, innovation and commitment to the foodservice and hospitality industries in the areas of education, marketing and food safety.

Costa Receives National Foodservice Award

(July 28) MONTEREY, Calif. — In a time when childhood obesity weighs heavy in the media and on the minds of food suppliers, Manny Costa, president and chief executive officer of Boston-based Costa Fruit & Produce, decided to take matters in his own hands and money from his own pockets to do something about it.

His efforts earned him the The Packer’s and Produce Concepts magazine’s third annual Foodservice Achievement Award presented to him at the July 25 general session breakfast at the 2004 Produce Marketing Association’s Foodservice Conference, Tours & Expo. Robb Bertels, vice president of Vance Publishing and the publishing director of The Packer Publications, cited several reasons for the award, the most notable for the “imove” program Costa and his company launched earlier this year in two middle schools in Massachusetts offering students an incentive to eat more healthful lunches.

Read Complete Article

A Bloomn' BBQ

To thank Costa and all its employees for their years of service and dedication, the Outback Steakhouse provided a spectacular down under BBQ at our facility in Boston.

Delicious shrimp, chicken and steak were prepared to perfection by managers representing 13 Outback Steakhouse restaurants throughout New England. Steve Gerish and Don Leaper of Outback also presented Carmen Fuccillo with a first-of-its-kind vendor award for outstanding service. Carmen has been an employee of Costa for over 20 years. As an account manager, he specializes in multi-unit restaurant chains. As you might imagine, we were overwhelmed by their generosity.