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GOURMET NEWS JANUARY 2017 www.gourmetnews.com NEWS & NOTES 1 0 Blue Zones Continued from PAGE 1 New York Times best-selling author who founded Blue Zones Project. "When gro- cery stores make small changes to increase awareness of healthy foods and drinks, people naturally purchase more of those items." A June 2016 review of existing research published in the British Journal of Nutri- tion by the faculty of science at the Univer- sity of Copenhagen identified that manipulation of food product order or proximity can influence food choice. Ac- cording to Science Daily, "nudging or 'choice architecture' refers to strategic changes in the environment that are antic- ipated to alter people's behavior in a pre- dictable way, without forbidding any options or significantly changing their eco- nomic incentives." Blue Zones Project has identified 35 evi- dence-based practices, or "nudges," that transform a grocery store environment—by optimizing layout and displays, highlight- ing locally grown produce and foods com- monly eaten in Blue Zones areas, and giving shoppers healthier options in the checkout lane. Customers are responding favorably, with stores reporting higher cus- tomer counts and more revenue from healthy items. "We know that shopper preferences are evolving to healthier foods," Buettner said. "Blue Zones Project Approved grocery stores meet that demand by making small but significant changes that encourage healthier choices and also bring in addi- tional revenue for the retailer. That's a win- win." Wynn's Market in Naples, Florida As President of a grocery chain in south- west Florida that has been family-owned since 1938, Tim Wynn knew he had to set Wynn's Market apart to compete with larger grocers. With guidance from Blue Zones Project, Wynn's rearranged its cold beverage cases, adding green tea and flavored water and making bottled water more visible than sugary drinks. The result? Bottled water sales rose almost 15 percent. When Wynn's added Blue Zones-inspired recipes to its "grab-and-go" entrées, cus- tomers wanted more, so the store created an entire Blue Zones Project grab-and-go entrée section with 25 choices. Wynn's also added a Blue Zones checkout lane, replac- ing candy and soda displays with water, quinoa, sweet potato sticks and fresh pro- duce. "We didn't eliminate any items; we still have our delicious bakery goods and sweets. We just remind customers about other items that are just as delicious and better for you," said Wynn. The approach is working. Since becom- ing Blue Zones Project Approved™, Wynn's has experienced a five percent boost in produce sales as well as increases to overall sales and customer counts. KTA Super Stores in Hawaii KTA Super Stores was the first grocery store in Hawaii to become Blue Zones Project Approved. The Hawaii Island supermarket chain first earned the designation at its Waimea store (North Hawaii), followed by its Puainako location (East Hawaii) in June. Now, all six KTA locations are approved as Blue Zones Project grocery stores, and as a next step, are working to become approved worksites as well. Since implementing Blue Zones Project in the first two stores, the sale of fresh fruit, nuts and dried fruit more than doubled when prominently displayed at or near a Blue Zones checkout lane. Fruit leather strip sales tripled. New half-sandwich of- ferings sell two to three times faster than whole sandwiches, and Blue Zones grocery lanes are so popular that additional lanes are being considered. GN Meijer President Rick Keyes Assumes Role of Chief Executive Officer Effective January 1, 2017, Meijer President Rick Keyes will add the title of Chief Exec- utive Officer (CEO). Hank Meijer, who has held the role of CEO, will now serve as Ex- ecutive Chairman of the Meijer board. "We have witnessed Rick's deep under- standing and appreciation of our culture and his passion for the people who make Meijer a great company," said Hank Meijer. "His ac- complishments throughout a 27-year career – and his leadership as President for more than a year now – give us tremendous con- fidence in the future as he assumes a new title that better reflects his responsibilities." Traditionally, the role of Meijer President has been held by a non-family member, with the title of Chief Executive Officer through the years being held by Fred Mei- jer and Hank Meijer respectively. The deci- sion to make an adjustment in titles is based on the company's desire to align the roles more accurately with current respon- sibilities. Meijer has been privately owned and family operated since it was founded in 1934, and in keeping with the Meijer fam- ily's ongoing significant involvement, Ex- ecutive Chairman Hank Meijer will work closely with CEO Rick Keyes in developing and executing strategies consistent with the values at the heart of the company's leader- ship team. Doug Meijer and Mark Meijer will also stay actively involved through their roles as Directors of Meijer Inc. All new roles will become effective Janu- ary 1, 2017. GN Hass Avocado Board Announces New Members The Hass Avocado Board (HAB) has an- nounced its new executive committee and slate of board members for 2017 as ap- pointed by Secretary of Agriculture (USDA) Tom Vilsack. The board will work to support the mis- sion of HAB's five-year strategic plan: being the catalyst of collective efforts toward mar- ket expansion in the U.S. The plan's six strategic priorities include: building de- mand, nutrition research and affairs, supply and demand data collection, and quality as well as two new initiatives – sustainability and industry engagement. Sustainability ef- forts will concentrate on bringing together a healthy public, planet and profitable av- ocado stakeholder; while industry engage- ment will encourage growers, exporters, handlers, importers and industry associa- tions that supply the U.S. to support the new vision and successfully execute the board's strategic plan. Executive committee positions have been assigned to: Chairman re-elect Chris Henry, importer; Vice Chairman re-elect Bob Schaar, producer; Treasurer Laurie Luschei, producer; and Secretary Javier Medina, importer. "We are committed to advancing our pri- orities to meet HAB's vision of becoming the number one consumed fruit in America," said Chairman Chris Henry. "We are confi- dent that we have the right people and plan in place to ensure growth goals are met. Three members and three additional al- ternates were chosen to serve in the posi- tions. Appointed board members include Keith Barnard, importer; Salvador Domin- quez, producer; and Linda Mullins, pro- ducer. New alternate positions include Ohannes Karaoghlanian, producer; Patrick Lucy, importer; and Jim Swoboda, producer. "We look forward to continuing to build on the tremendous success of our outgoing officers and board members," said Emiliano Escobedo, Executive Director of the Hass Avocado Board. "With our five-year strate- gic plan established, we are highly moti- vated and excited about the future of our industry." HAB thanks the outgoing board mem- bers for their service and commitment to advancing the industry's priorities. Special thanks go to Rick Greenwood, chair of cor- porate governance committee, which de- veloped and implemented guidelines with the purpose of making board membership more attractive, enhancing board effective- ness and adhering to best practices; Sebas- tian Bulnes, nutrition liaison, who served as the link between the board and HAB on nutrition research and related affairs; and Ohannes Karaoghlanian for his unwavering contributions to the finance committee. HAB is also grateful for the efforts of this year's outgoing alternates that include Cus- todio Aguilar, producer; Faye Hall, pro- ducer; and Jimmy Lotufo, importer. GN VOM FASS Naperville Opens in Illinois The first Illinois location of VOM FASS – a European-style store selling imported oils, aged vinegars, wines, spirits and liqueurs straight from the cask – has opened in down- town Naperville at 121 S. Washington Street. Located in the heart of the city's down- town shopping district, the 1,200-square- foot VOM FASS Naperville sells a variety of other products from around the world, in- cluding spices, spreads, syrups, pastas, olives and gift-boxed samplers for holiday and year-round giving. Many products are organic, the spirits and liqueurs use tradi- tional distillation methods, and the balsam and balsamic vinegars are made from the carefully processed juice of ripened aro- matic fruit and are free of preservatives and artificial colorants. Franchise holder Michael Aldrich plans to offer classes on topics such as cocktail- making and pickling, and the store can host private events for groups of up to 30 (age 21+). "Many Chicago-area residents are al- ready familiar with our products from their travels throughout the U.S. and Europe," said Aldrich, an Elmhurst resident and for- mer 30-year human resources executive with a lifelong interest in food and cooking. He became the exclusive Chicago-area franchisee after an impromptu visit to a Madison, Wisconsin, VOM FASS store in 2015 led him to investigate ownership op- portunities. "Unlike when you shop online, virtually everything here is available to taste before you buy," he said, explaining that VOM FASS translates from German as "from the cask." "We have new offerings for people who already know and love our products, and we look forward to introducing our brand to those who are visiting a VOM FASS store for the first time," he continued. "Some of the store's more unusual offerings include pumpkin seed oil and cranberry vinegar, as well as Cognacs, Armagnacs, Brandies, and American, Irish and Scotch whiskies that are truly incomparable." VOM FASS Naperville opens daily at 11 a.m. and closes at 7 p.m. Monday through Wednesday, 8 p.m. on Thursday, 9 p.m. on Friday and Saturday, and 4 p.m. on Sunday. There's ample free parking behind the store and in nearby parking decks. For more in- formation, visit naperville.vomfassusa.com or call 630.857.9936. GN

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