Friday, July 10, 2009

Supermarket, Restaurant, Grocery stores and Convenience stores have witnessed the rapid rise in organic foods. Grocerant style ready to eat and ready to heat food is no exception. The “organic” niche continues to widen its points of distribution and can now be found on nearly every isle at Wal-Mart. Research firm Mintel and SPINS state that sales of organic food increased 51% between 2002 and 2004 from $3.5 billion to $5.3 billion. Today the organic/sustainable push is coming in the way of Restaurant food within chain restaurants several are leading the way. Just one example is Burgerville USA located in Vancouver Washington with most units in the Portland, Oregon area is leading the way in local, fresh and authentic menu items. In the Grocery and C-store sector we are seeing more and more local, “sustainable” or organic products all the time. Organic, sustainable or local; grocery stores and C-stores will all benefit from this fresh trend and are now incorporating them into there menu mix. Incorporating the halo of sustainability into your Grocerant program is something that we look at in during our Grocerant assessment program review. For more on Grocerants read this article in food-and-beverage by Steven A. Johnson at:

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