Supermarket Perimeter - April 2019 - 9

Launched in 2012, One Step offers customers a way to
partner with Hy-Vee by giving back with every purchase
of items they use every day. In addition to the clean
water initiatives, One Step supports community gardens,
reforestation programs and hunger-fighting efforts.
"We've been able to fund the digging of dozens of
wells, plant several hundred thousand trees, plant dozens of community gardens and give millions of meals to
hungry children around the globe," Potthoff says.

Hormel's Our
Food Journey
program includes
programs addressing
environmental
stewardship, animal
welfare, diversity and
inclusion, employee
safety and more.

Out of crisis, commitment
Wenatchee, Washington-based fruit grower-shipper
Stemilt Growers' commitment to sustainability and social responsibility began in 1989, says Brianna Shales, the
company's communications manager.
That was the year the U.S. apple industry was rocked
by the Alar scandal. Alar was a powder used to prevent
the pre-harvest rotting of apples. Reports that year
labeled it a carcinogen and the manufacturer stopped
producing it. The apple industry suffered a devastating
financial impact as a result.
"Our founder, Tom Mathison, really felt like after that,
it was his responsibility to tell his story in terms of how
safe and high-quality the fruit he was producing was,"
Shales says.
Thus was Stemilt's Responsible Choice program born.
It began with integrated pest management practices that significantly reduced the use of pesticides in
Stemilt's orchards.
"Today it's evolved into what's called precision
agriculture," Shales says. "Doing so many things before
you decide to intervene with the crop." What Stemilt
pioneered decades ago is now industry standard.
Mathison was also the first Washington fruit grower to
invest heavily in organics. In 1989, just one of the company's grower partners had a small organic deal. "Tom
decided to take an orchard that was hundreds of acres
and convert it all to organic," Shales says. "Everyone
thought he was absolutely crazy, because the market
was not there. But he believed in the cause, and we've
been growing organically ever since."
It ended up generating a great return on the land for
the grower, Shales says, a textbook case in "doing good"
leading to "doing well."

1 billion.

(the number of
containers recycled
annually through
Placon's EcoStar
recycled PET
material program.)

A concern for humans, animals
and the natural world
STEMILT, HY-VEE, HORMEL

Austin, Minnesota-based Hormel Foods defines sustainability and corporate responsibility very broadly,
says Kelly Braaten, the company's manager of external
relations for corporate responsibility. "We really define it
as everything we are doing to make the world a better
place," Braaten says.
Hormel's program, called Our Food Journey, covers

environmental stewardship, animal welfare, diversity and
inclusion, employee safety and more. The very length
of that list of things Our Food Journey covers indicates,
Braaten says, how much the concept has evolved in
recent years.
"I think people used to think of environmental stewardship and giving back when they referred to sustainability or corporate responsibility," she says. "Today,
people are referring to so much more when they are
using these terms - and that is a beautiful thing."
As a global branded food company, Hormel strives
to produce food as responsibly as possible to feed the
world's growing population, Braaten says. And, she adds,
corporate responsibility is becoming increasingly important to the company's consumers and customers.
Reducing waste is another priority for Hy-Vee. In
2018, both of the chain's distribution centers received
Platinum-Level certification under the TRUE Zero Waste
rating system administered by the Green Business
Council, Potthoff says. Diverting millions of pounds of
solid waste from landfills was among the achievements
that led to the designation.
"We already keep more than 25 million pounds of food
waste out of landfills each year, and recycle 100 million
pounds of cardboard, but we know we can keep expanding those programs," Potthoff says.
In addition, a Hy-Vee subsidiary, Perishable
Distributors of Iowa (PDI), was named the 2017 Iowa
Recycler of the Year by the Iowa Recycling Association
for its efforts to create comprehensive, scalable solutions
to strengthen and expand its waste reduction, reuse,
recycling and/or composting practices. PDI also has been
awarded the Platinum-Level certification from the Green
Business Council.

An eye on the future
Looking ahead, Hy-Vee plans to build on its sustainability
and corporate responsibility successes - and to find new
www.supermarketperimeter.com

APRIL 2019 - 9


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Supermarket Perimeter - April 2019

Table of Contents for the Digital Edition of Supermarket Perimeter - April 2019

Supermarket Perimeter - April 2019
Editor's Note - Marketing food — and values
Contents
The Wire - Supermarket openings up 30% in 2018
NPD: Millions of consumers ready to try meal kits
Breakfast driving global growth
Consumer perceptions of ‘clean’ are changing
Doing well, doing good
Partners in health
Strengthening the supply chain
Bakery - Single-serve success
Cakes
Deli - Soup & salad bars
Chicken packaging
Meat & Poultry - Meating of the minds
Beef marketing trends
Produce - Produce butchers
Tree fruit
Seafood - Traceability and transparency
Food Safety - Controlling slips & falls
Commissary Insider - REFRIGERATION AND FREEZING
SPOTLIGHT - VALUE-ADDED SEAFOOD
PACKAGING/TECHNOLOGY - SOUS VIDE
OPERATIONS - CONTROLLING SHRINK
PROFILE - ANTHONY & SONS BAKERY
Product Showcase
Advertisers
Fresh Takes
Supermarket Perimeter - April 2019 - Supermarket Perimeter - April 2019
Supermarket Perimeter - April 2019 - Supermarket Perimeter - April 2019
Supermarket Perimeter - April 2019 - 2
Supermarket Perimeter - April 2019 - Editor's Note - Marketing food — and values
Supermarket Perimeter - April 2019 - Contents
Supermarket Perimeter - April 2019 - 5
Supermarket Perimeter - April 2019 - Consumer perceptions of ‘clean’ are changing
Supermarket Perimeter - April 2019 - 7
Supermarket Perimeter - April 2019 - Doing well, doing good
Supermarket Perimeter - April 2019 - 9
Supermarket Perimeter - April 2019 - 10
Supermarket Perimeter - April 2019 - 11
Supermarket Perimeter - April 2019 - 12
Supermarket Perimeter - April 2019 - 13
Supermarket Perimeter - April 2019 - Partners in health
Supermarket Perimeter - April 2019 - 15
Supermarket Perimeter - April 2019 - 16
Supermarket Perimeter - April 2019 - 17
Supermarket Perimeter - April 2019 - Strengthening the supply chain
Supermarket Perimeter - April 2019 - 19
Supermarket Perimeter - April 2019 - Bakery - Single-serve success
Supermarket Perimeter - April 2019 - 21
Supermarket Perimeter - April 2019 - 22
Supermarket Perimeter - April 2019 - 23
Supermarket Perimeter - April 2019 - Cakes
Supermarket Perimeter - April 2019 - 25
Supermarket Perimeter - April 2019 - 26
Supermarket Perimeter - April 2019 - 27
Supermarket Perimeter - April 2019 - Deli - Soup & salad bars
Supermarket Perimeter - April 2019 - 29
Supermarket Perimeter - April 2019 - 30
Supermarket Perimeter - April 2019 - Chicken packaging
Supermarket Perimeter - April 2019 - 32
Supermarket Perimeter - April 2019 - 33
Supermarket Perimeter - April 2019 - 34
Supermarket Perimeter - April 2019 - 35
Supermarket Perimeter - April 2019 - Meat & Poultry - Meating of the minds
Supermarket Perimeter - April 2019 - 37
Supermarket Perimeter - April 2019 - 38
Supermarket Perimeter - April 2019 - 39
Supermarket Perimeter - April 2019 - Beef marketing trends
Supermarket Perimeter - April 2019 - 41
Supermarket Perimeter - April 2019 - 42
Supermarket Perimeter - April 2019 - 43
Supermarket Perimeter - April 2019 - Produce - Produce butchers
Supermarket Perimeter - April 2019 - 45
Supermarket Perimeter - April 2019 - 46
Supermarket Perimeter - April 2019 - 47
Supermarket Perimeter - April 2019 - 48
Supermarket Perimeter - April 2019 - 49
Supermarket Perimeter - April 2019 - Tree fruit
Supermarket Perimeter - April 2019 - 51
Supermarket Perimeter - April 2019 - Seafood - Traceability and transparency
Supermarket Perimeter - April 2019 - 53
Supermarket Perimeter - April 2019 - 54
Supermarket Perimeter - April 2019 - 55
Supermarket Perimeter - April 2019 - Food Safety - Controlling slips & falls
Supermarket Perimeter - April 2019 - 57
Supermarket Perimeter - April 2019 - 58
Supermarket Perimeter - April 2019 - Commissary Insider - REFRIGERATION AND FREEZING
Supermarket Perimeter - April 2019 - 60
Supermarket Perimeter - April 2019 - 61
Supermarket Perimeter - April 2019 - SPOTLIGHT - VALUE-ADDED SEAFOOD
Supermarket Perimeter - April 2019 - PACKAGING/TECHNOLOGY - SOUS VIDE
Supermarket Perimeter - April 2019 - 64
Supermarket Perimeter - April 2019 - 65
Supermarket Perimeter - April 2019 - 66
Supermarket Perimeter - April 2019 - 67
Supermarket Perimeter - April 2019 - OPERATIONS - CONTROLLING SHRINK
Supermarket Perimeter - April 2019 - 69
Supermarket Perimeter - April 2019 - PROFILE - ANTHONY & SONS BAKERY
Supermarket Perimeter - April 2019 - 71
Supermarket Perimeter - April 2019 - Product Showcase
Supermarket Perimeter - April 2019 - Advertisers
Supermarket Perimeter - April 2019 - Fresh Takes
Supermarket Perimeter - April 2019 - 75
Supermarket Perimeter - April 2019 - 76
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