Supermarket Perimeter - June 2019 - 9

Controlling waste, and doing good with what's
unavoidable, is a key part of retail operation
t's an everyday dilemma in the supermarket world. How can we best control
waste - particularly on the fresh perimeter - and how can we use inevitable food
waste to better help our communities?
According to Business Insider, supermarkets
are responsible for 10% of all US food waste,
throwing away 43 billion pounds of food each
year. And the Center for Biological Diversity -
based in Tucson, Arizona - recently put the
industry on full blast, grading the country's top
10 largest retailers in their food waste reduction efforts.
The results weren't pretty. Walmart earned a
B while Ahold Delhaize, Kroger and Albertsons
Companies each managed a C. Every company below that was given a D or an F.
"There is so much more awareness around
food waste these days, both on a local scale
and industry-wide," says Jenny Mahoney,

I

deli director for Woodbury, Minnesota-based
Kowalski's Markets. "It truly is all about the big
picture. We have to try and think on a bigger
scale about how we can reuse things and
better run our operations and not add waste
into the system."

Fresh challenges
Ahold Delhaize - headquartered in the United
States in Salisbury, North Carolina - says it
has committed to reducing food waste in its
operations by 20% between 2016 and 2020.
One of the biggest challenges the company
has encountered - and one that every retailer
faces - is reducing waste while also making it
easier for consumers to maintain healthy diets
and eat fresh foods.
Fresh products, obviously, carry a shorter
shelf life and can lead to more waste. Ahold
Delhaize says it reduces waste by preventing

it in the first place through inventory management and by sharing best practices to
redistribute unsold food. The company also
provides advice to help customers to prevent
food waste at home.
Ahold brand Hannaford's efforts to reduce
food waste were highlighted in a major study
commissioned by the Rockefeller Foundation
and the Initiative for a Competitive Inner City
(ICIC). Hannaford exemplifies our threepronged approach - first preventing food
waste in its stores, then donating all safe
and unsold food through a partnership with
Feeding America, and finally recycling the
remaining food waste or turning it into energy. Their efforts enabled them to reduce food
waste in their operations by 30%.

Hannaford donates the
equivalent of 26 million
meals in "rescued" food
every year.

Mango peels
becoming potential
source of pectin

Kaesler Media, Swapan - stock.adobe.com

There is a special class
of pectin - LM pectin
(low-methoxyl pectin)
- that is preferably
used in the manufacturing of low-calorie
fruit jellies, which is a
valuable product from
food waste, according
to Valley Cottage, New

York-based Future
Market Insights. The
mango peel or mango waste contains a
high amount of pectin
(20-30% of the peel
weight). If the extraction of pectin from
mangoes is achieved
by adding lemon juice

to them, it will result in
the reduction of industrial waste, and create
an alternative for the
production of pectin,
helping in adding value
to the products from
food waste. Obtaining
a product from food
waste such as mango

www.supermarketperimeter.com

peels is
also in tune
with some of the key
market trends, such as
sustainable production,
due to the reduction in
toxic effluents.
India also happens
to produce tons of
products from food

waste.
The mango
is one of the important
products. Yet, India
relies heavily on the
import of pectin.
Hence, it holds
immense potential for
the products from food
waste market.

JUNE 2019 - 9



Supermarket Perimeter - June 2019

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

Supermarket Perimeter - June 2019
Editor's Note - Protein choices for all
Contents
The Wire - Organic food sales approach $48 billion
New ShopRite store features culinary center
Kroger piloting new Home Chef meals
WASTE NOT (as much)
Local focus
Bakery - Decorating trends
Sweet goods
Deli - TAILGATING, PICNICS
Sandwiches
Meat & Poultry - Protein alternatives
Sausage
Produce - Ripening
Avocados
Seafood - Cod, pollock, haddock
Food safety - Staying INSPECTION-READY
COMMISSARY INSIDER - June 2019
PORTION CONTROL
SPOTLIGHT - SALADS
TECHNOLOGY - RECIPE MANAGEMENT
OPERATIONS - DIVING INTO LINE DATA TO HIT OPERATING GOALS
Product Showcase
Advertisers
Fresh Takes
Supermarket Perimeter - June 2019 - Supermarket Perimeter - June 2019
Supermarket Perimeter - June 2019 - Supermarket Perimeter - June 2019
Supermarket Perimeter - June 2019 - 2
Supermarket Perimeter - June 2019 - Editor's Note - Protein choices for all
Supermarket Perimeter - June 2019 - Contents
Supermarket Perimeter - June 2019 - 5
Supermarket Perimeter - June 2019 - Kroger piloting new Home Chef meals
Supermarket Perimeter - June 2019 - 7
Supermarket Perimeter - June 2019 - WASTE NOT (as much)
Supermarket Perimeter - June 2019 - 9
Supermarket Perimeter - June 2019 - 10
Supermarket Perimeter - June 2019 - 11
Supermarket Perimeter - June 2019 - 12
Supermarket Perimeter - June 2019 - 13
Supermarket Perimeter - June 2019 - 14
Supermarket Perimeter - June 2019 - 15
Supermarket Perimeter - June 2019 - Local focus
Supermarket Perimeter - June 2019 - 17
Supermarket Perimeter - June 2019 - 18
Supermarket Perimeter - June 2019 - 19
Supermarket Perimeter - June 2019 - 20
Supermarket Perimeter - June 2019 - 21
Supermarket Perimeter - June 2019 - Bakery - Decorating trends
Supermarket Perimeter - June 2019 - 23
Supermarket Perimeter - June 2019 - 24
Supermarket Perimeter - June 2019 - 25
Supermarket Perimeter - June 2019 - Sweet goods
Supermarket Perimeter - June 2019 - 27
Supermarket Perimeter - June 2019 - 28
Supermarket Perimeter - June 2019 - 29
Supermarket Perimeter - June 2019 - Deli - TAILGATING, PICNICS
Supermarket Perimeter - June 2019 - 31
Supermarket Perimeter - June 2019 - Sandwiches
Supermarket Perimeter - June 2019 - 33
Supermarket Perimeter - June 2019 - 34
Supermarket Perimeter - June 2019 - 35
Supermarket Perimeter - June 2019 - Meat & Poultry - Protein alternatives
Supermarket Perimeter - June 2019 - 37
Supermarket Perimeter - June 2019 - 38
Supermarket Perimeter - June 2019 - 39
Supermarket Perimeter - June 2019 - Sausage
Supermarket Perimeter - June 2019 - 41
Supermarket Perimeter - June 2019 - 42
Supermarket Perimeter - June 2019 - 43
Supermarket Perimeter - June 2019 - Produce - Ripening
Supermarket Perimeter - June 2019 - 45
Supermarket Perimeter - June 2019 - Avocados
Supermarket Perimeter - June 2019 - 47
Supermarket Perimeter - June 2019 - Seafood - Cod, pollock, haddock
Supermarket Perimeter - June 2019 - 49
Supermarket Perimeter - June 2019 - Food safety - Staying INSPECTION-READY
Supermarket Perimeter - June 2019 - 51
Supermarket Perimeter - June 2019 - 52
Supermarket Perimeter - June 2019 - PORTION CONTROL
Supermarket Perimeter - June 2019 - 54
Supermarket Perimeter - June 2019 - 55
Supermarket Perimeter - June 2019 - SPOTLIGHT - SALADS
Supermarket Perimeter - June 2019 - 57
Supermarket Perimeter - June 2019 - 58
Supermarket Perimeter - June 2019 - 59
Supermarket Perimeter - June 2019 - TECHNOLOGY - RECIPE MANAGEMENT
Supermarket Perimeter - June 2019 - 61
Supermarket Perimeter - June 2019 - OPERATIONS - DIVING INTO LINE DATA TO HIT OPERATING GOALS
Supermarket Perimeter - June 2019 - 63
Supermarket Perimeter - June 2019 - Product Showcase
Supermarket Perimeter - June 2019 - Advertisers
Supermarket Perimeter - June 2019 - Fresh Takes
Supermarket Perimeter - June 2019 - 67
Supermarket Perimeter - June 2019 - 68
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