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Green floor care, LED lighting and IFCO crates used as merchandising displays are among the sustainable bedrocks of many of Wegmans’ produce departments.
of chicken or beef, they will frequently ask, ‘Would you like me to put this in plastic?’ but they’re addressing an issue of potential cross- contamination. In the end, going green is a well intentioned balancing act.”
TO LEED OR NOT TO LEED
“We don’t believe in going after LEED (Leadership in Energy and Environmental
Design) certification to shout about it,” says Wadsworth, noting companies that do big media events to unveil the shiny plaque from the U.S. Green Building Council (USGBC). “On energy efficiency, it makes all the sense in the world from a LEED-cer tified standpoint, but there are other elements like rainwater collection, green space and social aspects, where going through the LEED process may
not pay off. Why build bike racks and showers for employees who work in locations where they have to drive?” he asks, adding, “We hone in on what’s important and do a gut check, looking at different certifications on a case-by- case basis.”
For instance, Green Globes, an environ- mental assessment and ratings system, which originated in Canada and is operated in the United States by the Green Building Initiative in Portland, OR, is a better fit for retailers, according to Wadsworth. “The meat of what we’re trying to do is reduce our carbon foot- print, and we’d rather spend our money there. Green Globes understands retail construction more,” he says, noting, “There is a pretty substantial cost to do a certification. If we’re already doing most of these practices, why spend the money to get a plaque? What’s fair to say, we would comply with any municipality that requires them, but if the certification doesn’t meet our bottom line, reduce our carbon footprint, and make sense for our employees and our business, we won’t do it,” says Wadsworth.
FLOOR-TO-CEILING SUSTAINABILITY
First and foremost, Wegmans celebrates its
46 PRODUCE BUSINESS • MAY 2013