Identical-store sales fell 3.8 percent from last year, which is much better than the 5.8 percent that Whole Foods posted last quarter, while Whole Foods actually managed to post an increase in same-store sales from the last quarter. Whole Foods has also managed to beat analyst expectations, bringing in a profit of 28 cents per share compared to the predicted 20 cents per share.

Several analysts have taken Whole Foods’ optimism as a tentative sign of economic recovery, considering that many supermarket chains around the country continue to suffer. Still, Whole Foods executives and analysts agree that it is still too early to call whether or not Whole Foods’ strong performance is a sign of momentum and stability or just a flash in the pan.

Whole Foods Market (Image: Flickr)

Post from: EveryJoe

Whole Foods Remains Cautiously Optimistic

USDA Organic Label (Image: Flickr)

Post from: EveryJoe

Organic Food: How “Organic” is it?

The article offers a feast of sustainable ways that restaurants across the US are putting environmentally friendly ideas to work for their customers, their communities and their bottom lines.

When I say trend, I don’t mean as in trendy but as in a growing practice. And restaurants are putting sustainability into their business activities in more ways than ever before and consumers are eating it up.

The shift toward sustainability is fueled in part by the Green Restaurant Association, a national non-profit organization, that provides services in research, consulting, education, marketing and community organizing. According to the GRA, the restaurant industry represents 10% of the U.S. economy and use 1/3 of the energy in retail – restaurants can make a big impact on the environment and many are choosing to make it a positive one.

Some of the ways restaurants are going green:

• using reclaimed or recycled materials for interior finishes
• opting for non-toxic cleaners
• serving with biodegradable containers such as potato starch cutlery
• choosing local, organic and fair trade food and drinks
• composting and recycling
• using recycled paper and soy-based ink for menus

While some eco-minded initiatives increase overhead costs, restaurant owners find that other steps save money in energy and water, often offsetting the cost of going green.

I think this trend is delicious, what do you think?

Read the full article A Tall Order of Green at Washington Post and a big nod to Sean at Franchise Pick for the tip!

Post from: EveryJoe

Restaurant Industry Puts Green on the Menu

Bridget said: I love this store A LOT and totally support their decision to discontinue the plastic bags. But, I would love for you to post a little more on your comment of their ethical behavior regarding small farmers. Interesting…

I started to respond in the comment section but there’s so many issues behind the Whole Foods story that I thought a post would serve them a little better.

Whole Foods has made some good moves in the last year or so in regard to being more supportive of small farmers but they’re still finding their way. In 2006 Whole Foods made some changes including making efforts to buy more from smaller growers and…(via SFGate)

• Give $10 million a year in low-interest loans to help small, local farmers and producers of grass-fed and humanely raised meat, poultry and dairy animals.
• Raise its standards of humane care for the animals who supply meat, eggs and dairy to the stores. Whole Foods has hired an “animal compassionate field buyer” to work with producers to ensure that they meet the standards.
• Set up Sunday farmers’ markets in the parking lots of some Whole Foods stores, including about 10 in Northern California.

The moves came after criticism from Berkeley author Michael Pollan on the store’s failure to walk its talk in support of small farmers. (Pollan’s blog can be found here, Whole Foods CEO John Mackay’s blog is on temporary hold due to his “anonymously participating on online financial message boards” prior to the Whole Foods/Wild Oats merger).

What Pollan brought to light was the way Whole Foods markets certain ideals but often falls short on delivering them to consumers. For instance, only a small amount of the organic pasture-raised beef sold by Whole Foods is American and the rest comes from abroad which goes against the principles behind buying (and supporting) local farmers.

Another issue is the “buy organic, help the small farmer” line that Whole Foods markets. Most domestically grown organic food comes from a handful of big farms in California. Whole Foods is well aware of that because those goods take up a hefty portion of the shelf space but the store still entices customers with the feel good marketing which stretches the reality.

When it comes to local farmers, the marketing highlights locally grown goods with “grower profiles” but the pictures don’t necessarily match up with what’s in the bins or represent a fair portion of the goods.

Again, I think Whole Foods is making some significant efforts recently (and there’s certainly a lot of variables to consider) but the shift is in response to some serious criticism of discrepancies between the sell – organic, local, and in support of small farmers – and what’s actually for sale.

What’s your take on Whole Foods?

More:

• Whole Foods Goes Small at CNN
• My Letter to Whole Foods at Michael Pollan’s Blog
• Is Whole Foods Straying From its Roots? at NYT
• The Dark Secrets of Whole Foods at Slate

Post from: EveryJoe

Between Ads and Apples at Whole Foods