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RETAIL SUSTAINABILITY AWARD
“We might pull some product off the produce rack and use it in our fresh-cut area, but if it’s past its prime, it goes into the food waste diversion program,” says Hensley. “We don’t want needy people to be offered anything that’s going to be subpar to what we’re going to offer to the rest of our customers. Even though it’s a donated product, we want it to be high quality. It has our name on it.”
50 / MAY 2017 / PRODUCE BUSINESS
Retailers vying for competitive advantage in a cut-throat industry often guard infor- mation close to the vest. However, when it comes to sustainability, executives tend to be transparent. Like the higher calling toward food safety, there’s a tendency to share information for the greater good.
Hy-Vee participates in the Washington, D.C.-based Food Waste Reduction Alliance, an initiative of the Grocery
Manufacturers Association, the Food Marketing Institute and the National Restaurant Association. “We are all headed down the same path,” says Hensley. “It’s a collaborative effort from different angles. Everyone brings their perspective on what they’re doing to reduce food waste. When you hear what goes on and the possibilities, it opens your eyes to a lot of different things.” pb
Hot off the produce press: Dan Atkinson, produce manager at the Waukee, IA store gives customers the fresh inside scoop, including a produce newsletter with information on exotic fruit and other unusual items.