So, Whole Foods Market is this really “super-green” retailer with a strong Green Mission. Right? Then why are we still providing single use, disposable, non-recyclable, non-compostable, fossil plastic cutlery in our stores? Our customers ask every day why we seem to overlook our values on this. What’s up with that?
As with any decent conundrum, there are a number of ways to look at this issue. The Whole Foods Market Green Mission Specialists would like to share with you why this is one of the most complex and convoluted challenges we face in trying to put our values into action.

Here’s the gist of the problem:

As you may know, reuse is higher on the waste hierarchy than recycling or disposal. And prevention and minimization are higher still. So from a Green Mission standpoint, the best thing we could provide would be either no cutlery (so everything would have to be “finger food”) or reusable cutlery. At our Global Green Mission Congress in May of ’08, attended by about 70 company representatives (including store-level team members as well as Vice Presidents), this goal was adopted: Utilize reusable plates, bowls, coffee cups, drinking cups and serve-ware in cafes and team member break rooms (where Health Department regulations allow).

Wherever we can adopt this goal and use reusable cutlery, we should be doing so. Yes, it adds expense to a certain extent, and, yes, it requires certain operational accommodations to make it work — such as bussing, dishwashers and the like. And, no, reusable cutlery does not cover all the bases, so there is definitely a need for cutlery that customers can take with them when they’ve purchased food to go. That need can best be served by recyclable cutlery first and then by compostable cutlery.

Where possible we should be offering cutlery that can be recycled. Of the plastic resins that are known to be highly recyclable, the best choices for cutlery are either #1 PET or #5 Polypropylene. In a number of our regions, we have implemented the “Gimme 5” recycling infrastructure for recycling #5 plastics. This is a partnership with Stonyfield Farms, Organic Valley and Preserve/Recycline to promote recycling of these plastics (many of which are containers such as yogurt cups and other dairy packaging) and to return them to Preserve to be made into the housewares, picnic goods, and other items such as toothbrushes and shaving razors that this company makes and we sell. More stores are getting involved with this program.

Compostable cutlery is where we get into the “nitty gritty” of some of the most challenging issues we face in trying to put our values into action. Here’s why:

• To be truly “compostable” by our standards, a product or material needs to be certified as such by a recognized 3rd party entity. The best known in the U.S. is the Biodegradable Products Institute (BPI), which certifies items according to American Society for Testing and Materials (ASTM) D6400 standard, essentially requiring that items need to break down and decompose within a strict time frame, without leaving toxic residues such as heavy metals, and must not inhibit healthy seed growth in the medium into which they evolve.
• Source material for cutlery must be certified non-GMO to meet the very strict guidelines Whole foods Market adopted for the use of materials in our supply chain.
• We strongly promote the idea that source biomaterials (as they are referred to) should not be derived from food-based feedstock, such as corn, potatoes, wheat, soy, etc. — food should be used for food, not plastics or fuel.
• Any cutlery developed would need to perform at least as well as existing cutlery (in other words, not melt or dissolve in hot liquids!)
• It needs to meet our cost needs for a commodity item as vast as this is for us.
  Finally, it needs to be an acceptable material for commercial-scale composting at “end of life” since this stuff doesn’t break down well in home composting environments.

The good news is that many producers and manufacturers of foodservice wares know our requirements and are scrambling to make cutlery that “gets it right.” The bad news is that very few have hit on all cylinders yet, and those that have got most of this right, are not yet cost-competitive enough to fit our supplies budgets. We firmly believe that the answer to this challenge is to hold out for the “real deal” and to aggregate our demand together with other end-users in the natural products industry, as well as other industries seeking this type of goods such as the health care and hospital industry, in order to ultimately drive the cost down through this aggregated demand.

So why don’t we just take items with some of the “right stuff” as a starting point, rather than holding out for the perfect solution? (In other words, why not settle for “less bad” as a step towards “good?”)

The answer to this may not be so apparent, but it lies in the fact that Whole Foods Market is considered to be the voice, the authority, and the standard-setter for so many things that touch our industry. Many look to us to be the barometer for trends, especially when it comes to “green” issues. Because of that, we strongly feel that we need to hold out for the most optimal solution. One that really speaks to all of the issues and values outlined above, even on so seemingly simple a category as cutlery. It is coming; it will come. And we can dramatically influence the course of that development, if we keep the faith and hold fast to our values and standards.

That’s the story with cutlery. Thanks for asking!

Lee believes his two jobs (EcoCzar and Forager) are the coolest in the company, allowing him to combine several of his passions in a way that makes work a dance. (Thanks, Coach!) With Whole Foods Market since 1996, Lee enjoys all of the many natural wonders and flavors of New England with his wife Susan and their two teenage sons.

It’s November – the perfect time to start jotting down your appointments and events on a new 2010 calendar. Here to help is the third annual edition of the Whole Planet Foundation calendar featuring beautiful photographs of inspiring entrepreneurs from Peru, Bolivia, India, Haiti, Ethiopia, Kenya, Guatemala, Thailand, Nepal, Indonesia, the United States and East Timor.

This isn’t your run-of-the-mill calendar! This one not only helps you keep track of your busy life but also helps you save on your favorite products with over $30 in coupons and ALL PROCEEDS from the sale of these calendars benefit Whole Planet Foundation microcredit clients. All that for $2. Seriously, $2.

Last year, our shoppers purchased $72,000 in calendars and empowered 1,775 poor women and their family members with microloans to create or expand a home-based business and create prosperity. These women live in communities where the products you purchase at Whole Foods Market are sourced. We’re hoping to raise a bit more this year so we can empower 2,000 more women with an opportunity to change their own lives and lift themselves out of poverty.

And if that wasn’t incentive enough, our vendor partners came through with some great coupons to sweeten the deal. $3 off from New Chapter, $3 off Seventh Generation, $2 off GoodBelly, $1 off Ben & Jerry’s, $1 off Nature’s Path, $1 off Muir Glen, $1 off Whole Trade Guarantee Vegan Sugar, just to name a few. You can see the whole coupon list for more incentive.

Pick up your copy (or two or three!) of the Whole Planet Foundation 2010 Calendar in your local U.S. Whole Foods Market store now through January. Thanks for your help in making this a great season of giving… in more ways than one.

Now is the time to focus on staying well, and supporting the immune system is a smart way to do so. In part 1 of a 2-part series, Dr. Kenna Brooke talks about natural approaches, formulas for wellness and lifestyle suggestions for promoting seasonal health. Dr. Brooke is a Naturopathic doctor who practices as a wellness consultant in the Cherry Creek area of Denver, Colorado.

Podcast: Download

Your “Buy-Some-Make-Some” Ideas Could Make you a Winner

I truly enjoy cooking and I get a decent meal on the table pretty quickly most nights of the week, but I’m not too proud to take shortcuts when my time is especially valuable. And, while going the buy-some/make-some route usually-not always!-costs a bit more than completely homemade, it is still a money saver compared to dining out.

So, there are plenty of times when I pick up a rotisserie chicken or pre-cut veggies from the salad bar to help me save time in the kitchen by omitting a few steps in a recipe. What about you? Tell us your tip for using an item from our Prepared Foods department to cut your cooking time and get a meal on the table PDQ. You might win a $100 Whole Foods Market® gift card just in time to help make your holiday meals a little easier, whether you order a complete prepared feast or buy-some/make-some-perhaps starting with a cooked turkey. We’ll draw a winner at random from all the tips we receive by the deadline of November 3rd.

Remember, if you haven’t already, sign up for The Whole Deal e-newsletter. You’ll hear from us a few times each month about in-store specials and money-saving tips…and future contests, too.

Hope you enjoyed “value contest month” on our blog during October. Tune in to our Facebook and Twitter feeds for more weekly contests throughout the holidays.

With tight budgets, lots of cooks are turning to their home kitchens to recreate their restaurant favorites. We’re happy to hear lots of you out there being ambitious and creative with your culinary endeavors! Check out our winning entry for this past week’s Value Guru contest:

Congratulations to our randomly selected* winner…

Docletic:

Pasta Pomodoro in San Francisco bay area has a simple butter sauted bay leaf butternut squash ravioli recipe that I have made at home using store bought Japanese noodle/dumpling dough wraps. I’d love a better recipe. Also, the pomogranate martinis at Longhorns steakhouse – to die for. The cactus pears are good to, but nothing like pomogranate.

Docletic will be receiving a $50 gift card and three of our favorite cookbooks! Keep an eye out tomorrow and all this month for more great value giveaways on The Whole Story!

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* This comment was randomly chosen using random.org.

October is a perilous time for apple and pear growers everywhere, because you never know what Mother Nature will dish out this late in the fall. The 2009 harvest season is no exception – snow in New England and hard freezes in Michigan and Washington State are putting late harvest varieties at risk of severe damage or even total loss. This is also an El Niño year, which means a wetter, more blustery winter – a concern even after the harvest is finished and the trees enter dormancy. The damage this season has been minor so far, but still painful. A prized organic Braeburn apple crop in Washington was nearly wiped out by cold that also caused severe damage in Pink Lady crops (generally the last variety to come off the trees). The risk of freeze damage is a powerful motivator for growers to get apples and pears off the trees all over the country. The positive side effect? Local product is now at its best and most abundant. Read the rest of this entry »

September brought rain to Georgia and lots of it! At first, people were excited. Our lakes and rivers were replenished and our gardens and farms were happy, but then it kept raining… and raining… and raining. Georgia suffered severe flooding, which caused damage to people’s homes, cars, businesses and even families. Among those affected by these horrific floods was a group of small farmers who lost their crops, structures, equipment, precious topsoil and livestock.

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My very favorite pie is pumpkin. Made from freshly cooked sugar pie pumpkins, it’s something I look forward to each year. While fresh pumpkin might sound challenging, it’s really a lot easier to prepare than you might think! Whether you cook from scratch or open a can, pumpkin is nutritious, versatile and a must for your recipes.

The word pumpkin originates from the Greek word “pepon” which means “large melon.” Pumpkin is a fruit (like all members of the melon family) and is native to North America where it has been used as food for thousands of years. In the United States, 1.5 billion pounds of pumpkins are produced every year, and they can range in size from very small (less than a pound) to gargantuan (over one thousand pounds!).

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Capriole Farmstead Goat Cheese
Greenville, Indiana
In 1976, Judy Schad and her family fled the suburbs for a small farm in the hills of southern Indiana, in search of a more sustainable lifestyle. More than 30 years later, Judy has built a goat cheese farm on the 80 acres surrounding her home where some 500 goats roam the pastures and woods, while Judy and her crew use their goat milk to make fresh, ripened, and aged chevres by hand.

The Thompson family has been farming in southern Brooks County, Georgia, since the early 1930s. Today, Raymond and his son Andrew own and operate Thompson Farm Smokehouse, where they continue the tradition of providing excellent quality food grown on a small family farm. The Thompsons raise pastured pork and employ old-fashioned salt curing methods to ensure superior flavor in Thompson Farm meat.

Note: Our Farm to Market slide shows currently feature farmers and producers from our South and MidAtlantic Regions. We hope to expand to others in the future.