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W“ W e ’ r e a u t h e n t i c a n d w e ’ r e s ”
RETAIL SUSTAINABILITY AWARDS - WEIS MARKETS
incere. e move deliberately once an initiative
because the cold chain is maintained much better behind the glass.”
“Consumers don’t go digging for the product two or three back in the open case,” says Olenick. “They’ll grab it right off the front. Furthermore, it also makes shopping more comfortable for our customers. They tend to linger longer in a warm aisle compared to an open-case environment.”
It also doesn’t impact the quantity of the pack out compared to open cases. If anything, it would be increased, says Small, in terms of inventory issues and shelf space restraints in the produce department.
“Regarding the payback for reach-in doors on refrigerated cases — in partic- ular when talking about bagged salads — we’re expecting a 2.8 year payback, or it can go as high as four years,” says Hazlak. “It’s still in its infancy as far as all the testing goes. We’re going a little above
has our commitment. We’re faithful to it, and we see it through.
KEVIN SMALL, VICE PRESIDENT OF CONSTRUCTION AND DEVELOPMENT
about closed door cases.”
So is Weis considering putting any
other produce items behind closed doors? Right now, it’s just the bagged salads. “As customers adapt to doors on refrigerated produce cases, then we’ll start to move ahead slowly, but I think weareasfaraswe’regoingtogofora period of time,” says Small. “We’re authentic, and we’re sincere. We move deliberately once an initiative has our commitment. We’re faithful to it, and we see it through.”
In fact, the chain’s strategy of merchandising perishable products, including dairy items such as yogurt, inside closed-door, refrigerated cases can provide a fresher element. “Customers tell us they feel the product is going to be better maintained in consistent temperature, and yes, it defi- nitely would be,” says Hazlak.
“We don’t have to defrost the cases as often in the refrigeration system cycle, where moisture collects and the temper- ature rises,” says Lerch. “With the
enclosed system, static pressure keeps all refrigerated air more dense, so every- thing remains at the same temperature.
“Customers are more likely to feel secure buying the product,” says Lerch, expounding that associates can explain to customers that product will stay fresher longer in the refrigerator at home
Kevin Small, vice president of construction and development
SAYING NO TO LANDFILLS
associates are part of the program.”
To scale the program, “we are putting together an infrastructure map anywhere it can be managed, coordinating efforts with organizations like the Food Waste Reduc- tion Alliance, and even working with our competition to spur necessary infrastruc- ture,” says Patti Olenick, sustainability manager for Weis. “Giant and Wegmans are down the road, and we’re fighting for the same customers, but we can all use the same food banks and foundational underpinnings to reduce the amount of food waste going to
educing food waste and reclaiming Runsaleable food is a complex under- taking, especially when handling produce and other highly perishable items. Ideally, the goal is to donate safe, edible product to local food banks and other char- itable organizations positioned to take it, or
of folks we donate to from here. Food banks will bring their trucks to this centralized location, through an integrated store-wide reclamation process,” he says.
alternatively, get it to farms.
Weis gains advantages by utilizing its
If it’s perishable or fresh food for dona- tion, it goes out from the store. “We have relationships with our statewide food banks, and they help us distribute through local organizations that are in need, such as churches, food kitchens and shelters that are getting the food out to the communities where it’s needed,” says Olenick. “We’re putting more emphasis at the store level, driven by the store manager, and all the
centralized distribution center to orchestrate recycling and unsaleable non-perishable food items for donation programs, according to Chris Sands, business analyst for distri- bution/transportation. “We have a deep list
landfills,” she says. pb PRODUCE BUSINESS / MAY 2015 / 39


































































































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