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Food Safety Blog Recipes

Category: News

Unpeeled: Why We Keep Looking Forward to a Sustainable Future

Posted on by Foodmix Marketing

For some companies, sustainability is just an item to check off a to-do list. Executives begrudgingly incorporate energy-saving programs to avoid fines, and sweep any failed efforts under the rug. At Gills Onions, this narrative couldn’t be further from our truth. For 12 years, sustainability has been a life force of our facilities – always driving us to grow the best onion, with the lowest environmental footprint.

The Beginning of Sustainability at Gills

Every good program has a solid foundation of principles that help its participants reach their goals. From the beginning, our sustainability program has been anchored by three guiding pillars:

  • Efficiency and Conservation
  • Zero Waste
  • Energy Generation 

These three pillars have helped us eliminate a massive share of emissions over the years, and continue to give our team clarity when evaluating new projects and business decisions. 

Laura Hamman, Sustainability Manager, gave some more insight into this decision-making process. “We have to ask ourselves, ‘does this support our mission and vision?’” she says. “If there’s a dissonance, we have to dig a little deeper.”

This means that even initiatives that aren’t focused on sustainability are guided by the pillars of conservation, zero waste, and energy generation. Efficiency is always at the forefront of our minds!

How Our Sustainability Program Has Evolved

While our initial AERS program started us off on the right foot, technology has evolved over the years, and it is paramount that we continue to evolve as well. 

We’ve evolved in our sustainability efforts by partnering with a Strategic Energy Management (SEM) program. Over a two-year period, we saw a 21% reduction in annual energy consumption (nearly doubling our 12% goal). By working with Cascade Energy and the Southern California Edison Company in this SEM project, we were able to find new ways to approach efficiency in our facility. 

With the success of this two-year SEM program, we’ve been invited back for a second round, and we can’t wait to see more results.

Gills Sustainability Continues to Evolve

Like any initiative, constant assessment is a requirement for the success of our sustainability program. Making a few changes and then shifting to autopilot is simply not an option when it comes to energy conservation.

“It is a conscious decision,” says Hamman. “Something that worked in the past may no longer be a solution now, so being able to be nimble and adapt to new conditions is key.”

We are committed to continually evolving our program, and this next round of SEM will no doubt bring about new challenges and opportunities.

We’re thrilled to have the SEM team’s expertise on our side as we look at optimizing compressed air and refrigeration and working toward decarbonization in our fuel sources.

Ready to try onions grown “The Gill Way?” Contact the Gills sales department to learn more.

Unpeeled: How Sustainability Shapes the Ethos of Our Onion Company

Posted on by Foodmix Marketing

As an abstract concept, sustainability can be overwhelming. When we think about the huge technological advances and structural changes that need to happen in order to change the world, something like a reusable coffee pod might seem minuscule. 

But your individual carbon footprint matters! And so does ours. At Gills Onions, we understand that to make progress toward sustainability, we’ve got to make everyday, realistic changes. Small decisions, both for businesses and consumers, do make a difference.

Our employees understand this conviction as well, which is why sustainability is built into the ethos of our company.

An Overview: Gills Onions Sustainability Program

In 2009, the sustainability program at Gills really began to take shape with the AERS (Advanced Energy Recovery System). This flagship program catapulted Gills into global recognition, and since then, we have evolved and adapted immensely. From generating energy through onion waste to managing refrigeration efficiency, our sustainability program helps us to assess our processes and look for ways to improve continually. 

More recently, the sustainability program has partnered with Cascade Energy and Southern California Edison Company in a two-year Strategic Energy Management (SEM) program. This partnership has been amazing and gives us fresh eyes when looking at improvement throughout the facility. 

Sustainability Is Our Passion

A passion for sustainability fuels the ethos of Gills Onions through each and every department. Because we have seen great energy sustainability results in the past and continue to adapt and change over the years, our employees understand that this push for energy efficiency is not going away any time soon. 

“Our core business is to sell the best onion with the lowest environmental footprint,” says Gills Onions Sustainability Manager Laura Hamman. “Everything we do has to serve that mission.”

How Has Gills Built A Culture Around Sustainability?

Employee buy-in is the acceptance and understanding of a company goal. When employees “buy into” an idea, they are investing in its success and committing to doing their part to make it happen. 

At Gills Onions, we have incredible employee buy-in when it comes to sustainability. In order to foster an environment of unity, there are a few key things we keep in mind.

  • Keep Employees Informed

Every year, our sustainability team holds dedicated meetings to discuss plans and ideas for improving efficiency. In those meetings, we include individuals from various departments – like maintenance – who have a big impact on affecting change. By keeping everyone in the loop and gathering feedback from those who are face-to-face with everyday challenges in the facility, employees truly become a part of Gills’ mission and goal. 

  • Recognize Success 

Another way to encourage a culture built around sustainability is to recognize employees for their ideas and accomplishments. Whether that’s a simple acknowledgment in a meeting or an award for success in improving efficiency, positive reinforcement goes a long way. 

“The enthusiasm is contagious,” says Hamman. “It disarms the apathy.”

  • Learn from Mistakes Together

Lastly, transparency is a huge part of cultivating employee buy-in around sustainability. When things don’t work out, rather than sweeping it under the rug, we let our employees know. 

For example, when our facility failed to recycle some waste containers, we were honest about the mishap so that everyone could learn together and build a culture of trust. “Sometimes, when you get really good at diverting your waste streams, you get eager to recycle everything, but there’s much contamination that can happen,” says Hamman. “It was important to share and let everyone know we’re trying to do better.”

Looking Forward to a Bright Sustainability Future Together

With a great culture of employee buy-in around sustainability, the possibilities are endless. It’s so much easier to move forward with new projects and ideas when you know your team supports the vision you believe in. 

“When you have your strength of conviction, it helps you overcome obstacles,” says Hamman. As our sustainability team looks to the future, they are confident, enthusiastic, and ready for an ever-changing world of opportunities.

Ready to try onions grown “The Gill Way?” Contact the Gills sales department to learn more.

Employee Spotlight: Letty Casillas

Posted on by Foodmix Marketing

At Gills Onions, we’re proud to be family-owned. Our employees are an essential part of what makes our onions so great, and we’re excited to introduce them to you.

For more than 28 years, Letty Casillas has been working her way through the ranks of the Gills Onions workforce. Now, we can’t imagine what we would do without her.

So, we sat down and asked Letty a few questions about her background, her role at Gills Onions, and what she has learned from her experiences.

Tell us a little bit about you and what you do at Gills Onions.

Way back in 1995, I applied for a shipping position at Gills Onions. After being in that position for three months, I was offered a sales position. That’s where you could say it all really started for me. Now, I am an account manager, and I work with two of our largest industrial accounts as well as various independent accounts.

It has been over 28 years since I started. In that time, my husband and I have raised three beautiful children: Monica, Carmen, and Josue. I also have three grandchildren.

You work with many Gills Onions customers. What do you tell them about Gills Onions?

Gills Onions offer quality, flavorful, fresh cut onions. We add value to your operations by eliminating inefficiencies. When you purchase bulk fresh cut onions from Gills Onions, you save time, labor, and cut overall costs. And you benefit from our industry-leading shelf life.

What advice do you have for someone thinking about switching to industrial onions?

Industrial diced onions make sense for customers who are large processing companies and who consistently buy large quantities of onions. Typically these customers are seasonal.

For example, one of our biggest clients are companies in the tomato sauce industry. In the summer, they harvest their tomatoes, and we send out truckloads of fresh onions to help create their flavorful sauces.

Our industrial diced onion shipments are guaranteed fresh up to 11 days.

I always say that industrial customers buy big batches of onions and see big value in return.

Do you have a favorite Gills Onions product?

Obviously, I have a soft spot for industrial onions. But, my favorite product is our classic Whole Peeled Onions. They are 100 percent usable with zero waste. You can’t beat that.

Why do you love working for Gills Onions?

I love working at Gills Onions, because it feels more like a family than a large business. The owners, Steve and David Gill, are so caring and involved, and the staff is great. I also get to work with amazing customers.

Ready to try onions grown “The Gills Way?” Contact the Gills Onions sales department to learn more.

Want to join the Gills team? Reach out to us.

From Seed to Table: The Journey of a Gills Onion

Posted on by Foodmix Marketing

In celebration of our 40th anniversary, we wanted to share with you the journey of a Gills Onion, from seed to table. Family owned and operated since 1983, we’ve grown immensely since our early days. What hasn’t changed is our love for onions!

 Let’s peel back the layers and discover the roots of our onions’ success.

Where the Gills Onion Begins

From the soil to the sunshine, our onions have been nurtured with care and attention every step of the way – “The Gill Way.” It all begins with selecting the right onion seed. Our varieties are carefully selected for their flavor, quality and growing region. 

Our growing partner, Rio Farms, manages the entire process from start-to-finish before the onions make their way to Gills Onions facility in Oxnard, California. There is truly an art and science to growing the perfect Gills onion. Our growing methods were personally developed by Steve Gill and help to ensure that our products are not only grown in the most environmentally conscious way but also have the best quality and shelf life in the market place for value-added onions. 

Onions on the Move: A Look at the Transportation Process

Our job is to get millions of pounds of the highest quality fresh-cut onions from our fields to your table, but we can’t do it alone. That’s where our wonderful team at Gills Freight comes in. 

During the growing season, Gills Freight drivers move the necessary equipment needed throughout the onion growing process. Once our beautiful onions have been harvested by Rio Farms, our transportation team hauls them to our state-of-the-art processing facility. 

Unleashing the Flavor: The Gills Onions Production Line

The true magic happens when the raw onions make it to the Gills Onions processing facility. Our team begins by loading the onions into a conveyer that leads to the peeling and cutting stations. The cutter removes the top and tail of each onion while simultaneously scoring the onions’ skin to make for an easier peel. Once in the peeling machine, we use a combination of air and water to blow the skin right off the onions.

The onions make their way back down to the Gills Onions team for quality assurance. They swiftly cut off any bruises and imperfections that might have been missed. The onions then journey over to the washing station, where they’re rinsed with cold, ozonated water that kills bacteria. 

Then, it’s off to slicing, dicing, and slivering where onions are prepped, packaged and sealed for each customer order. 

Gills Onions: Bringing Quality to You

After being processed and packaged, the onions are ready to hit the road once again and find their forever homes at your favorite restaurant, in your kitchen and even in your favorite tomato sauce. 

As a consumer, you have the confidence knowing that we know exactly where your onions are grown, processed and packaged. We take tremendous pride in our full traceability program. 

We’ve said it before, and we’ll say it again: We know onions. It’s what we do, and we do it best.

But don’t take our word for it. Our onions speak for themselves. 

Ready to try onions grown “The Gill Way?” Contact the Gills Onions sales department to learn more.

Employee Spotlight: Jose Cardona

Posted on by Foodmix Marketing

At Gills Onions, we know that our employees are essential to our success. One of our star team members is Jose Cardona, who has been with us for over 15 years.

We recently sat down with Jose to chat about his time at Gills Onions. From starting out in the HR safety offices, to working hard in the fields, to now leading our Rio Farms onion division team, Jose has seen it all. And, he’s got stories to share! 

Sowing Seeds of Success

Growing up in the small agricultural community of King City, California, Jose always knew he wanted to be outside, working alongside others in the fields. From a young age, Jose remembers thinking that getting paid to spend your day out under the California sun alongside your buddies was surreal – not a job, but a dream. Watching his father become an integral part of Rio Farms for over 30 years inspired Jose to do the same. 

Jose earned his associate’s degree at Hartnell College in King City, which allowed him to be able to work part-time in irrigation for Rio Farms while he attended classes.

“It was probably one of the hardest jobs I’ve done, but also the most fun job I’ve had,” Jose says. He loved the camaraderie and friendship that was created while working long days in the hot sun, saving money for college.

In 2014, Jose transferred to Fresno State to finish up his degree, always sure to come back to Rio Farms in the summers to work. 

Jose’s Advice for Agriculture Students

For Agriculture students currently attending university, Jose has two important pieces of advice: Connect with people who relate to you, and don’t stress about the future – where you end up doesn’t have to be your final destination.

During his first several weeks at university, Jose remembers feeling sad and lonely, wondering if he made the right choice going to college and leaving home. His solution was finding a community. Jose joined an agriculture fraternity at Fresno State where he was able to connect with others in his field. These connections have followed him for years and helped him along his career path. 

As a student, Jose found himself stressing a lot about the unknowns of his future or where he would end up with his degree. He found that the best practice was remembering that he didn’t have to stay in one place. There are always opportunities and different paths to take. His mantra became, “Where you end up doesn’t have to be the final destination.” 

After graduating with a degree in agriculture, Jose tried his hand at some other agricultural jobs in the area, but he soon realized it wasn’t the same as what he knew and loved at Rio Farms. 

What Jose Loves Most About Gills Onions

As someone who manages an entire onion division for a large company, his typical day is far from boring. He’s constantly juggling a variety of tasks – from making sure he’s up-to-date on weather reports to managing employees and planning for the weeks ahead. 

Jose is always thinking about the future of the fields. He ensures trucking is lined up and field quality is up to par. He even has to make water calls three weeks to a month before harvest and spends time walking the fields to make sure the right amount of water is being applied. It’s a fast-paced job that requires constant attention and strategic planning, but for Jose, it’s all worth it to see a successful onion harvest come to fruition.

From the top down (starting with Steven and David Gill), everyone involved in the onion-growing process is passionate about growing the healthiest onion possible. “Steve puts his money where his mouth is,” Jose says, “and there are a lot of great practices he has created with onions – our fertility program, state-of-the-art equipment, and soil health being the foundation.” 

That passion inspires employees like Jose to understand their essential roll in the onion’s lifecycle and show up each day ready to do their best. Their dedication and commitment makes Gills Onions a great place to be. 

Ready to try onions grown “The Gills Way?” Contact our sales department to learn more. Want to join the Gills team? Reach out to us.

STEM is GREAT Initiative: Bridging the Gap between Agriculture and Technology

Posted on by Megan Jacobsen

In April, Gills Onions welcomed young health academy students from local Ventura County High Schools. Headed by the S.T.E.M. is G.R.E.A.T. Initiative, the students got to experience the magic of onion power for themselves! Students were able to watch the Gills Onions zero-waste project in action – ensuring that all onion waste is reused to create a sustainable energy source.

Harvesting Energy: Gills Onions’ Commitment to Environmental Sustainability

Our plant can process up to a million pounds of raw onions each day, creating an average of 150 tons of onion waste. By collaborating with innovators across the United States over several years, Gills Onions was able to develop the Advanced Energy Recovery System (AERS), which converts onion waste into ultra-clean, virtually emissions-free electricity. 

The AERS provides 100% of the base electrical load for our processing plant, the equivalent of enough power to supply 460 homes for an entire year. It also eliminates 14,500 tons of carbon dioxide emissions each year.

While these students’ interests may lie in the medical field, they had a unique opportunity to create a connection between where our food is coming from, what we put in our bodies, and the process to get it there, all while having a significant impact on our health and the environment’s health. 

As our communities progress and thrive, the importance of S.T.E.M. grows increasingly apparent. This is especially true in the local agriculture industry, where S.T.E.M.-related careers offer unique and exciting opportunities for students to get involved in innovative scientific research, cutting-edge technology, and 21st-century engineering.

Empowering the Next Generation of Agricultural Leaders: The Impact of SEEAG

Since 2008, SEEAG (Students Eco-Education and Agriculture) has impacted the lives of over 100,000 students and community members, providing food & agricultural literacy programs and community education & outreach events 100% free of charge.

SEEAG began with one dairy farmer’s daughter and her vision to change the lives of young women. When Mary Maranville arrived in Ventura County, California over 20 years ago and saw the bounty of local agriculture and farms, it inspired her to educate local school children about the origins of their food. SEEAG is a mission dedicated to the memory of Mary’s father and was founded to cultivate agricultural ambassadors with the hope they will help preserve family farms around the world. 

Seeing as how there was such a demand for women in the field, the STEM is GREAT initiative (Science Technology Engineering and Math and Girls Representing and Entering Agriculture Today) began as a way to provide more opportunity and insight into the Agricultural industry to underrepresented high school girls in Ventura County, especially women of color.

The program has since expanded to include all school-age children in Ventura County as well as Santa Barbara, providing foundational knowledge on Agriculture during workshops, hands-on lessons, and field trips to local farms.

SEEAG programs also expand to The Youth Wellness Initiative, which educates, inspires, and empowers kids to increase their consumption of fresh fruits and vegetables. Farm Lab brings kids directly to farms, building awareness of and appreciation for agriculture from farm to consumption. SBC & Farm Day educates the community about the farm origins of their food in order to cultivate informed citizens and agricultural ambassadors. 

The S.T.E.M. Career Pathways in Agriculture is designed to open students’ eyes to these opportunities and help them explore the ever-evolving world of agriculture. By getting involved in this dynamic field, students can make a real difference and help shape the future of agriculture. Join us on this journey of discovery and innovation!

To learn more about S.T.E.M., visit https://www.seeag.org/stem

Join the Double Your Impact Challenge

Gills Onions is a long-time supporter of SEEAG’s agricultural education programming.

“SEEAg does a really good job with their S.T.E.M. program. Our Gills team enjoyed welcoming these students to our facility and showing them firsthand what we do as a business in their community,” said Steve Gill, Gills Onions president and SEEAG board member. “We believe in SEEAg’s mission in educating students about the origins of their food, so they feel empowered with that knowledge as a consumer.”

Join Gills Onions donation match program in May for the “Gill’s Onions Double Your Impact Challenge” where Gills Onions will match all donations up to $15,000 for every dollar donated to Students for Eco-Education and Agriculture (SEEAG) as part of SEEAG’s annual Double Your Impact Challenge.

 For more information or to donate, visit www.seeag.org/doubleyourimpact.

Ready to try onions grown “The Gills Way”? Contact our sales department to learn more.

Celebrating 40 Years With Gills

Posted on by Megan Jacobsen

This year marks 40 years with Gills – happy anniversary to us! We’re so excited to celebrate this incredible milestone and can’t wait to see what the future holds. Since 1983, this family-owned business has been committed to feeding the US and Canada the best onions, and things have only gotten better with time. Take a journey back in time with us, and see how Gills got to where we are today. 

Back to Our Roots

The Gill family has a long history of farming in Ventura County, California, with roots stretching all the way back to the 1880s. “My whole family grew up on a farm,” said Owner/CEO Steve Gill. “We were heavy into vegetables, but I started the onion growing and fresh-cut processing side of our business.” 

In the beginning, Steve founded Gills Onions as an industrial processing plant, providing whole peeled onions to a salsa company. Over the last 40 years, that small food ingredient factory evolved and expanded into a massive foodservice and retail partner known for its whole peeled and diced onions. 

“It’s a night and day difference,” said Steve about the company’s evolution. “Food safety wasn’t as widespread back then, and we were just learning how to do business at that point. Our equipment is better now, technology is better, and most importantly, our onion varieties and growing program are better.” 

Gills Mission and Vision

Our mission has been to provide the highest quality onion from the beginning. Thanks to Steve’s innovations over the last 40 years, Gills has improved soil health, saved thousands of kWh in energy, and developed unique relationships with seed breeders, machinery manufacturers, and other partners. 

“Steve has very dramatically changed our onion growing program,” said Megan Jacobsen, Vice President of Sales and Marketing. “He’s not just a processor on the Gills side; he is a boots-on-the-ground farmer with our sister company, Rio Farms. We believe that from seed-to-package everything begins with the soil, and Steve takes great pride in that.”

The Future of Gills

The future certainly looks bright for Gills, and no matter what lies ahead, we’re ready for new challenges and successes as they come. “As our customers evolve, we evolve with them,” said Jacobsen. “That’s what we’ve done for the past 40 years, and it’s what we will continue to do for the next 10, 20, 30, and 40 years to come. Our commitment to our customers is to continue providing a great product that is safe and reliable.”

As we look to the horizon, we’re excited about opportunities to implement new technology, increase sustainability efforts, and do what we do best – grow onions.

“Whole peeled onions are our future,” said Steve. “We will keep providing the best onion in the country.”  

See Gills at the 2023 IFPA Foodservice Conference

Gills is thrilled to be back at the International Fresh Produce Association’s Foodservice Conference & Expo this year. On July 27 & 28, 2023, we’ll be in Monterey, California with attendees from all over the industry. Whether you’re in foodservice buying, distribution, or business solutions, we’d love to see you there. Stop by our booth and say hello to Steve and other team members, and join us in celebrating 40 years!

Cheers to The Best Onion Around

The past 40 years have been an amazing journey of growth, leading us to the very top. Gills Onion truly grows and delivers the best onions in the country, and we couldn’t have done it without Steve’s vision, a dedicated team at our facility and farm, and all of you who have supported us along the way. 

Cheers to 40 years and the next 40 to come! 🥂

Ready to try onions grown “The Gill Way?” Contact our sales department to learn more.

Join the Double Your Impact Challenge

Posted on by Foodmix Marketing

In the month of May, 2023, Gills Onions will match all donations up to $15,000 for every dollar donated to Students for Eco-Education and Agriculture (SEEAG) as part of SEEAG’s third annual Double Your Impact Challenge.

“The generosity of our friends at Gill’s Onions means SEEAG will receive as much as $30,000 to support our Youth Wellness Initiative in Ventura and Santa Barbara counties,” says Mary Maranville, SEEAG’s founder and CEO. “Our mission is to educate, inspire, and empower students to become their own healthy heroes. Our interactive presentations are designed for students in our local community to learn about the important role fruits and vegetables grown locally play in their health and well-being.”

A Mission to Teach and Share

Gills Onions is a long-time supporter of SEEAG’s agricultural education programming that has reached more than 100,000 elementary school students since its founding in 2008. All SEEAG programs are provided free to schools and students.

“Teaching students about how food is grown and the benefits of eating locally-produced fruits and vegetables is one way to improve the health of our kids,” says Steve Gill, Gills Onions president and SEEAG board member. “Once kids learn about the farming and harvesting process and the benefits of fresh produce, they get excited about eating a more healthy diet.”

How You Can Help

All “Gills Onions Double Your Impact Challenge” matching donations go toward student learning:

Double Giving Levels:

  • $25 doubles to $50 – Purchases taste testing & demonstration produce for one Farm Fresh Mobile Classroom presentation
  • $50 doubles to $100 – Provides resources for the Farm Fresh wellness bags, including fresh produce, nutrition resources, the Farm Fresh Passport, and more for one class
  • $100  doubles to $200 – Gases up a Farm Fresh Mobile Classroom Van for a week of presentations across Santa Barbara or Ventura Counties
  • $250 doubles to $500 – Purchases new education and marketing supplies for the Youth Wellness Initiative Programs 
  • $500 doubles to $1,000 – Pays to design and place the first order of new reusable Farm Fresh wellness bags
  • $1,000 doubles to $2,000 – Program support. Places your logo on the Farm Fresh wellness bags for the upcoming school year
  • $2,000 doubles to $4,000 – Purchases Healthy Hero t-shirts for participating students for a year, with your logo prominently placed on the back 
  • $3,000 doubles to $6,000 – Program support. Places your logo on the side of the Farm Fresh Mobile Classroom Van in your county of choice 
  • $5,000 doubles to $10,000 – Program support. Places your logo on the back of the Farm Fresh Mobile Classroom Van in your county of choice 

 For more information or to donate, visit www.seeag.org/doubleyourimpact.

Ready to try onions grown “The Gills Way”? Contact our sales department to learn more. 

Unpeeled: How Gills Onions Strives for Energy Efficiency

Posted on by Foodmix Marketing

For over a decade, Gills Onions has been fully dialed into the importance of sustainability. From the leaders of the Energy Management Team to peeling line employees, everyone at Gills feels the drive for energy efficiency, and everyone’s input is welcome and valued.

Learn more about our latest efforts striving for sustainability and some of the successes we’ve been able to celebrate.

Our Sustainability Partnership

One of the most important efforts we’ve made toward sustainability in recent years is our partnership with Cascade Energy and Southern California Edison Company. Currently, Gills is in a two-year Strategic Energy Management (SEM) program with these companies, and the results have been fantastic. 

“One of the key takeaways from this partnership is that now whenever we look at a future initiative, even if it may not be directly related to sustainability, we still use the energy lens to evaluate it,” said Laura Hamman, Sustainability Manager. “Energy efficiency is one more element of the vetting process — because efficiency can apply to everything.”

Having a fresh set of eyes in our processing plants has been a huge help for sustainability, and we’re always thrilled when opportunities arise to make “green” onion improvements. 

How Assessments Lead to Improvements

Within the SEM partnership, Gills Onions has been constantly evaluating efficiency and figuring out new ways to optimize energy use. When it comes to sustainability, the small things really do add up. 

With the help of SEM program engineers, yearly audits identify things we can improve on in each area of consumption — including refrigeration, compressed air, process equipment, lighting, and more.

Some of the projects we’ve been working on as a result of this program include:

  • Optimizing pressure cooler operation (turning off fans when no liquid/refrigerant is flowing at the evaporator)
  • Adjusting the compression ratio for the compressors
  • Installing valves to shut off compressed air when not in use
  • Repairing compressed air leaks
  • Employee engagement, training, and recognition (including our “Turn It Off” awareness campaign)

These projects are a team effort among all of our departments, and we’re so proud of the work they’ve put into this initiative so far.

The Numbers Speak for Themselves

We’re happy to report that our hard work is paying off, and we’ve got the numbers to prove it. By investing in major capital projects (like replacing a large ammonia refrigeration compressor), during the first two years of our SEM partnership, Gills Onions saw a 21% reduction in annual energy consumption and a huge leap from our goal of 12% savings.

And we’re not stopping there! Some other exciting projects we’ve been working on to improve the overall efficiency of the plant include new peeling lines with reduced compressed air use, and water recycling in our wastewater system through the use of effluent water for dilution.

Sustainability is truly an ongoing effort, and we can’t wait to see what the future holds.

The Future Looks Green for Gills

Due to the success of our SEM partnership, we have been invited back to participate in a second cycle and continue our advancements. Only the companies with the most potential and drive to continue with the program have received this invitation, and we are thrilled to be part of that cohort. 

“It has been a labor of love,” said Hamman. “It’s been really nice to see the results, and we keep going strong. Even if it’s a small change, it matters.”

Ready to try onions grown “The Gills Way?” Contact our sales department to learn more.

Onions – The Unsung Hero

Posted on by Foodmix Marketing

Article Originally Published in Flavor & The Menu

As kitchen ingredients go, onions often don’t get the respect they deserve. While flashier seasonal products – looking at you, truffles, morels and spring peas – often hog the spotlight with special menu items created around them, the ever-present onion remains in the background doing its important work with little or no fanfare or attention.

At Gills Onions, however, it’s a much different story. What began in 1983 as a passion project of brothers and fourth-generation farmers Steve and David Gill to offer the highest quality, sustainably grown fresh-cut onion products to its foodservice and retail customers, has become one of the largest family-owned onion growers and processors in the world. Using a three-pronged approach to its onion farming that focuses on innovation, conservation and sustainability, Gills ensures their onions have the best growing conditions and the lowest environmental impact.

To help shed some light on their unique onion growing process, Gills Onions recently hosted a true farm-to-table experience for a group of chefs at one of their farms in Bakersfield, Calif.

“It was eye opening to taste through many onions and learn the details of the farming that result in such a superior product,” says Chef Chris Shackelford of Trelio Food and Wine in Clovis, Calif.

Creating a superior product starts with using the highest quality soil that is rich in macro- and micronutrients, which in turn creates a strong root system aiding in withstanding pests and extreme weather. Raised from seed to harvest by their experts, Gills’ onions are processed in their own facility, guaranteeing they are in control of the entire process up until their onions arrive at customers’ doors.

TRACING QUALITY

“Product tracing is extremely important,” says Chef Michael Ponzio of Chicago’s Union League Club. “Knowing the care and attention that goes into a product I buy helps ensure that my customers are receiving a quality product from a safe and reliable vendor. We have so many options now, so it is our responsibility to provide our customers with the best products.”

Gills Onions’ Steve Gill echoes that sentiment. “At Gills, we have the ability to trace the product all the way back to the field. Traceability should not stop at the distributor level; it needs to have the ability to be traced all through the supply chain.”

For Shackelford, the ability to trace a product to its source is not only vital for food safety but also plays a role in food consistency. “Agriculture can vary year to year and knowing a farmer that has put considerable effort into the terroir and farming practices ensures that we are cooking with a consistent piece of produce each time,” he says.

Getting a glimpse firsthand into the sustainable symbiotic waste-powered energy solution Gills Onions employs – including converting 100 percent of their onion waste into emissions-free electricity—was another pleasant discovery for the chefs. “Their sustainability practices blew my mind,” says Ponzio. “It is amazing how they use their own byproduct to make methane for their production, and how a business that size could be so environmentally friendly.”

Available in a variety of formats, ranging from diced and sliced to slivered and whole peeled, Gills Onions arrive 100 percent washed—ensuring that the unsanitary dirt and bacteria common with unpeeled onions isn’t brought into your kitchen—and ready to use. “We’ve worked hard to achieve an 18-day shelf life to ship into every market within the U.S. and Canada,” says Gill, adding that their onions’ strong cellular structure translates to less odor and can be cut with fewer tears. “This level of quality does not happen by accident.”

And chefs have taken notice.

“It’s not easy as a chef to commit to buying processed products, but Gills takes the time to focus on their quality and shelf life ensuring that the peeled onions we get are even better than the whole commodity ones we used to buy,” says Ponzio. “This helps my team save time, be more productive and actually increases our quality.”

Ready to try onions the Gills Way? For more information, contact our sales department.

Our Year-Round Onion Supply

Posted on by Foodmix Marketing

The Secret to Storing Onions 

At Gills Onions, we deliver the best and freshest onions to our customers year-round, but we only harvest onions from April to November. What do we do the rest of the year? The answer is storage for our onions. Storing onions is an art. It’s one that we’ve perfected over many years with our special onion-growing prescription. It starts with seed selection and ends with a delicious Gills onion arriving in your kitchen. And if we’ve done our job correctly, you’ll never be able to tell which onions are storage onions and which are coming to you in-season. 

Our Unique Approach

Storing onions isn’t unique to our operation. Onions are only harvested certain months of the year, but society uses onions all year long. The only way to keep supplying the onions year-round is to store them. You’ve probably been using storage onions your whole life and simply never realized it. What does make Gills Onions unique is how we approach the storing process. Storage onions have to stay fresh for around six months in cold storage. The storage season starts in September or October each year and extends all the way until April. That’s why seed selection and onion variety are so crucial. 

Gills Onions currently grows around a dozen varieties of onions. These varieties are selected for their flavor and longevity. Then, the seeds are matched with growing environments that will produce the best results from hot, more desert-like environments to fields in cooler regions like Bakersfield, King City, and the Salinas Valley. During the growing process, adjustments must be made for onions that will be spending time in storage. We pull back on the use of fertilizers and nitrogen to allow calcium in the onions to build a strong cell wall that will withstand natural cellular breakdowns that occur over time. At harvest time, onions are dug up and cured in the sun for 7 to 10 days. Curing is an essential part of the storage process. Onions that aren’t cured properly will decay quickly in storage. Bulk onion operations place unpeeled onions loose or in bags into a cold storage warehouse. Often, heat is used to dry out the onions and prevent decay, but this can mean sacrificing flavor. 

As a fresh cut processor, our onions are harvested, sorted and placed into bins before storing. The onions are also pre-cooled to gradually bring them down to storage temperatures. This gradual cooling keeps the onions from sweating and building up moisture that causes mold. In storage, the onions are kept at 34 degrees Fahrenheit and 75% humidity for optimum freshness. During the storage season, the onions are routinely checked for quality. Onions with internal or external decay, sun damage, or mechanical damage from the peeling process are removed from storage. The onions’ color can also be an indicator of freshness. Yellow or green centers mean an onion is reaching its point of longevity for storage.

Making a Great Storage Onion 

Some varieties of onions naturally stay fresh longer than others, and even the most subtle physical attributes, like shape, can affect the way an onion withstands the storing process. Storage onions should have single centers instead of multiple centers. Those with double or triple centers break down faster, and won’t stay fresh for long. We constantly evaluate and re-evaluate how each variety of onion is performing in storage. Like any crop, onion genetics change over time. If a variety we have loved is now producing onions with undesirable attributes – like multiple centers – we stop using it and replace it with a better-performing variety. Quality always comes first. 

Year-Round Quantity with Gills Onions Quality 

At Gills Onions, we are dedicated to providing the best onions at the best price. We take our responsibility to our environment, our customers, and of course, our onions, seriously. With our strict storage onions growing program, we can deliver the best tasting and freshest product year-round. Our customers get consistent quality, a consistent price, and consistent availability all 365 days of the year. 

But don’t take our word for it. Our onions speak for themselves. 

Ready to try onions grown “The Gills Way”? Contact our sales department to learn more.

2023 Food Trends to Watch for // December Innovation Lab

Posted on by Foodmix Marketing

This past December, Gills Onions invited four amazing chefs to craft innovative recipes inspired by Flavor & The Menu’s upcoming food trends for 2023. Each expert culinarian was tasked with creating different recipes based on flavor trends while using a very special ingredient – Gills onions! The results were nothing short of magical, and we can’t wait to feature these recipes more throughout the year.


All About Flavor (& The Menu)
Flavor & The Menu’s (FTM) trend forecasting has been a staple in the restaurant industry for nearly 20 years. We love working with these experts (along with FoodMix Marketing Communications) in our Innovation Labs to inspire chefs from all over the world. Every year FTM looks at menu development through the lens of flavor, and the trend list for 2023 is bursting with it.


The Chefs Behind The Magic
We couldn’t have asked for a more fitting group of chefs for this experience. Each of them is wildly talented and went above and beyond in their flavor creations. Meet the chefs who joined our Innovation Lab, and take a look at a few of their standout recipes:


Steven Agosto
Steven is the Executive Chef for Morongo Casino Resort and Spa in Cabazon, California. As a New York native, Steven has been inspired by flavors from various cultures including Jamaica, the Dominican Republic, Puerto Rico, Cuba, and Ireland.

Make It Stick
One of the phenomenal recipes Steven created with us was Miso Seabass Anticuchos. This Andes-inspired dish drew from the “Make it Stick” trend and featured delicious sliced onions and Japanese miso paste – all served on a bed of corn and edamame.

Miso Seabass Anticuchos


Amanda Jackson
This Georgia native has been featured on Food52, Popsugar, and Netflix’s “Cooked With Cannabis,” and is the co-owner of School of Fish Taco Truck. Amanda loves experimenting with a variety of flavors, alongside her specialty – Rural Black American cooking.


The Dark Side of Butter
Amanda’s Brown Butter and Caramelized Onion Mac and Cheese was inspired by one of our favorite FTM flavor trends: The Dark Side of Butter. As FTM notes, brown butter lends a “roasted flavor, toasty aroma, silky mouthfeel, and deep complexity” to its dishes, which is why it’s a top food trend for the year.

Brown Butter and Caramelized Onion Mac and Cheese


Melissa Chickerneo
As Executive Chef for BTS Catering and Events, Melissa is passionate about bringing creative elements into her recipe development. She has prepared meals for astronauts, US Presidents, celebrities, and for several Olympic Games.


Mustard’s Moment
One of Melissa’s innovative recipes that we loved was her Caramelized Onion and Whole-Grain Mustard Compound Butter. Melissa paired this decadent butter with a mouthwatering steak, inspired by the FTM trend: Mustard’s Moment.

Caramelized Onion and Whole-Grain Mustard Compound Butter


Gary Nguyen
Gary grew up in LA and loves traveling all over the world to receive inspiration for his culinary creations. As a private chef, Gary elevates dining experiences to a new level every time by playing with color, plating, flavor, and presentation.


Cider Culture
Gary shone with his take on Pancetta Sweet Potato Hash for the FTM trend category: Cider Culture. This sweet and salty pub-style breakfast featured red onion, tomato, avocado, red cabbage, sweet potato, and pancetta – all topped with a deliciously runny fried egg.

Red onion, tomato, avocado, red cabbage, sweet potato, and pancetta


Other Food Trends We Love for 2023
Along with the four mentioned above, our guest chefs incorporated Gills Onions into a few other FTM 2023 trends during this innovation lab:


True Colors
FTM predicts even more color at the table in 2023, as chefs continue to be inspired by the natural vibrant hues in their repertoire. Ingredients like beets, ube, butterfly pea flower, turmeric, and lavender, will all lend unique pigments to the palate this year.


Asian Breakfast Wakes Up
Skipping breakfast is OUT in 2023, and Asian breakfast is IN! From fried rice bowls to steak and eggs, chefs are breaking out their Asian-inspired recipes bright and early this year. Other ingredients like matcha, red bean, soy sauce, and kimchi are all making their way to the breakfast table as well.


Time for Thai
Thai-fusion cuisine will be showing up all over the map in 2023 as chefs use this flavor category in unique ways. Classic East Asian features like rice noodles, shrimp crackers, tom yum soup, and Thai iced tea combine with Tex-Mex, French cuisine, American dessert, and even cocktails.


Our Commitment to Flavor
At Gills, our commitment to flavor is rooted in a deep love for quality, food service, and farm-fresh ingredients. Whether these chefs were making a cucumber salad or a bahn mi sandwich, Gills Onions played a crucial role in bringing all of these recipes to life. We love working with industry experts in settings like these, and hope to keep inspiring chefs to work their magic — from the back of the kitchen to plated perfection.

Ready to try onions the Gills Way? For more information, contact our sales department.