IRVINE, CA - Western Growers is adding to its Insurance Services team with a new hire responsible for supporting the production employee benefits to new and existing customers. The association has announced the hiring of Darcie Floyd as its new Director of Employee Benefits.
“Agriculture is such an important industry. Growing up on a ranch in the agriculture capital of the world, I have seen firsthand all of the various ways this industry impacts so many lives,” said Floyd, in a press release. “Western Growers is a fantastic organization. I am excited to be part of such a member-based organization that is built solely for their members’ wellbeing. I look forward to using my role to further enhance our members’ experience.”
According to the company’s press release, Floyd brings over 20 years of professional experience with her to Western Growers. In her prior role, Floyd doubled as a Financial Services Department Manager and Account Executive. In that role, Floyd partnered with the sales team to provide ideas and knowledge. She developed department procedures of performance, documentation, and workflows and worked directly with consultants, carriers, and clients to obtain insurance for individual to midsize businesses.
Additionally, Floyd holds an associate’s degree in business administration and has also earned her Life/Health Agent licenses.
“Darcie’s extensive knowledge of health insurance markets, her tenure in the Fresno area, and proven success makes her the perfect person to fill this position,” said Jeff Gullickson, SVP of Western Growers Insurance Services. “Darcie will lead the charge in partnering with other production professionals to lead a unified sales and service team, and we are excited to see all that she brings to Western Growers.”
Congratulations Darcie, from all of us at the AndNowUKnow team!
WEST SACRAMENTO, CA - Raley’s is welcoming a whole slew of new officers to its Food For Families Board of Directors. The 2019 officers include Jennie Teel-Wolter, who has been named Board President, and Heather Dubinetskiy, who has been named Vice President of the Board.
"At the heart of everything we do at Raley’s Food For Families is an unwavering commitment to bringing healthy foods to the tables that need them most. As we evolve to meet the changing needs of our food banks and the families that rely on them, we're excited about how these new partnerships and programs will impact more families facing hunger," said Teel-Wolter.
Raley’s Food For Families was first founded by Joyce Raley Teel, daughter of Raley’s Founder, Tom Raley, and CEO Emeritus Chuck Collings, in 1986 as a holiday food drive. Since its inception over 33 years ago, the organization has grown to serve nonprofits across Northern California and Nevada. With the addition of Teel-Wolter and Dubinetskiy to the foundation’s board, Raley’s is keeping everything in the family as both are Joyce Raley Teel’s granddaughters.
“My grandmother is an inspiration to me. Raley’s Food For Families continues to bless our neighbors through her legacy,” said Dubinetskiy.
In addition, a few of Raley’s executive team members were also appointed to the Board. Ken Mueller, Chief Financial Officer; Kevin Konkel, Chief Operations Officer; and Becca Whitman, Senior Manager of Community Relations for Raley’s and Executive Director of Food For Families, are all joining Teel-Wolter and Dubinetskiy.
The new appointments come on the heels of the Board’s current President’s departure from the post. Julie Teel, who was elected in 2017 and served two terms, has helped the Board to restructure the nonprofit to increase impact and efficiencies, according to a press release. To carry on her legacy, as well as the legacy of Joyce Raley Teel, the Board will continue to focus on aligning with Raley’s purpose of changing the way the world eats one plate at a time, alleviating hunger by increasing access to nutritious food, and strengthening the distribution of donations and resources to the 12 Feeding America food banks the foundation is now partnered with.
Congratulations to the new 2019 officers! For more produce-related news in all shapes and forms, stay tuned to AndNowUKnow.
WINNIPEG, CANADA - Everybody's loving Canada these days, and not just for their poutine. Loblaw has announced further Canadian expansion under its No Frills banner, making the company one of many retailers looking to expand in the Great White North.
As we reported earlier this month, parent company Sobeys revealed plans to expand its Farm Boy brand into the Toronto and Ontario area. Loblaw is looking to mirror Sobeys’ expansion with its own expansion plan in Winnipeg, preventing direct competition between the two retailers. The company’s No Frills banner has been around since the 1970s, reports The Winnipeg Free Press, but Loblaw has recently found a new home for the chain in Winnipeg, opening its fifth store in the city this week.
Described as a “hard discount” grocery store, No Frills presents a limited line of offerings, but with substantial everyday low prices and a community-based franchise format. There are no ”frills” in the hard discount model, meaning no pharmacy, florists, or post office, and simplistic grocery displays. The grocery store will also feature “controlled labels” like President’s Choice, No Name, Organics, and Naturally Imperfect, along with popular national brands.
"The idea of everyday low prices is a commitment to being very competitive," said John Pierce, Vice President of Store Operations to The Winnipeg Free Press. "You don’t have to just buy specials. You can trust the prices throughout the store."
This No Frills location is the first of its kind—built specifically as a No Frills store, rather than a converted space like the other locations.
"This one will be the first purpose-built new structure just for No Frills, and that’s very exciting in and of itself," Pierce said.
With its community-centric franchise approach, No Frills franchisees generally come from in-house, recruiting employees from elsewhere in the chain, reported The Winnipeg Free Press.
"I’m happy to be back home in Manitoba and excited to help the Transcona community get value for their grocery budget and leave the store with a great haul to feed their families," Ted Thorpe, who was a No Frills store owner in Kenora, Canada for the past ten years, said in a prepared statement.
According to Pierce, the store’s franchise model works so well because each store is able to become more engaged in its neighborhood, and allows franchises flexibility when stocking items in their stores.
"It’s not an investor model," Pierce said. "It’s an owner-operator model. They are in there every day, quite often with family members. It’s a very hands-on franchise model."
The new store will occupy 32,000 square feet and will be located at 1500 Plessis Rd. in Winnipeg. It is anticipated that the new store will need a workforce of around 75 full- and part-time employees who will be unionized with collective bargaining agreements with the United Food Commercial Workers defining benefits, wage rates, and pensions.
This new store opening is just part of Loblaw's plans for ramping up its Canadian presence. The company’s first No Frills location opened in Manitoba in 2015, and two more are planned for the city in 2019, as well as two other No Frills locations, one in Selkirk and one in Dauphin.
How will Sobeys respond to Loblaw's expansion? Will there be a Canadian turf war? AndNowUKnow will provide updates.
FORT LAUDERDALE, FL - Some critical environmental issues may drive other companies bananas! But Chiquita knows the importance of saving water and that’s why this banana distributor has announced its efforts to minimize water waste and promote global sustainability on World Water Day.
“Chiquita has committed to only use irrigation where it is strictly necessary and has eliminated the use of wasteful overhead irrigation,” the company stated in its press release. “As part of its farm rejuvenation program, Chiquita is investing in mini and micro irrigation, which currently covers 6.5 percent of its irrigated land, and uses live ground cover and mulches that reduce evaporation to ensure that the greatest efficiency possible for water abstraction. The company also utilizes ‘greenwater' at its Costa Rica and Panama farms, which consists of rainfall, rather than treated ‘blue’ water.”
According to its press release, Chiquita’s innovative farm rejuvenation programs and water recycling systems are helping the company to reduce its water use by over 1.7 billion liters per year. Chiquita is working to reduce the two percent of water used during processing as well.
The company is currently installing water recycling systems and introducing ‘dry de-handling,’ which allows bananas to be separated from the main stalk without using water. Water recycling systems have been installed in 26 percent of Chiquita’s packing stations. This has enabled the company to reduce its water use by over 1.7 billion liters per year, which results in 80 percent more water savings compared to stations without the system.
In reducing water waste, land preservation plays a main role. Chiquita has partnered with The San San Project to improve living conditions and environmental awareness of local farming communities, as well as from maintaining the condition of its banana farms. This includes conserving forests, lagoons, and beaches on the borders of Costa Rica and Panama.
For updates on Chiquita’s water saving initiatives, keep reading AndNowUKnow.
ROCHESTER, NY - Expansion is front and center for New York-based grocer Wegmans, as the retailer has plans to open 17 new stores, at least three of which are set to open in 2019. While the first three stores will open in Virginia Beach, Virginia; Raleigh, North Carolina; and Brooklyn, New York, the remaining planned locations are scattered up the East Coast and down into the South. This marks a major expansion into the South, North Carolina particularly.
The Raleigh location will be the first of five Wegmans stores in the state and the company is currently looking to hire 475 new employees to run the first store, according to The Triangle Business Journal. The new store will take up 104,000 square feet and will feature a family-friendly restaurant chain called the Burger Bar, which will serve up burgers, sandwiches, and salads, as well as beer and wine by the glass.
The Virginia Beach location is intended to open on April 28 of this year, and according to a press release, hiring and training for the new store is already underway.
“We seek friendly people who are passionate about food and ready to learn and grow,” said Store Manager Mike Coyle, in the press release. “New employees begin training shortly after they’re brought on board so that they’re knowledgeable about our products and well prepared to offer incredible customer service. I couldn’t be more pleased with the quality of applicants we’ve seen here. We’re still hiring and already off to a fantastic start in Virginia Beach.”
The location is looking to fill 315 part-time positions across every department in the store, as well as 185 full-time positions for specialty roles like cooks and sushi chefs.
The Brooklyn location will fill over 74,000 square feet of space at the Brooklyn Navy Yard, and will be employing up to 500 workers, including 150 full-time positions, such as entry-level management, and culinary roles like chefs and line cooks, according to The New York Business Journal. Part-time positions are set to be filled at a later date. The store will include a range of exciting features, including a mezzanine space with a bar serving up food, wine, beer, and spirits. The location will be managed by Kevin Cuff, a Wegmans employee who began working for the company 21 years ago when he was just 16 years old.
Wegmans reports that other future planned locations include:
- Greenville, Delaware
- Annapolis, Maryland
- Rockville, Maryland
- Middletown, New Jersey
- Harrison, New York
- Cary, North Carolina
- Chapel Hill, North Carolina
- Wake Forest, North Carolina
- West Cary, North Carolina
- Alexandria (Carlyle), Virginia
- Arcola, Virginia
- Reston, Virginia
- Tysons Corner, Virginia
- Wisconsin Avenue (Fannie Mae), Washington D.C.
Will this southern expansion lead to retail dominance? AndNowUKnow will deliver the updates.
BAKERSFIELD, CA - As we round into spring, the CPMA Convention and Trade Show is fast approaching—and hot on its heels is the extended grape-growing season for Anthony Vineyards. Though many grape growers have experienced setbacks during the recent season, Anthony Vineyards has continued to expand, diversify its offerings, and add category-growing innovations to its portfolio.
I recently spoke to Rob Spinelli, Sales, to learn more about the ways in which Anthony Vineyards continues to grow, provide for its partners, and court consumers with new on-trend varieties, expanded organic acreage, and more.
“The main thing with Anthony Vineyards is that we’re in a growth pattern still—in many ways,” Rob tells me. “In addition to our conventional offerings, we’re going to continue to grow our organic program—our line of grapes underneath the Anthony’s Organics label. We’re going to continue to grow that part of our portfolio. And we have our new specialty varieties that will be coming out—Funny Fingers, Candy Hearts, Candy Dreams, Candy Snaps, Sweet Hearts, and we’ll have the Sweet Sapphire, as well, to complement our entire program.”
Rob tells me that, this new “third term”—specialty in addition to organic and conventional—is a big part of Anthony Vineyards’ growth plans. And with limited availability and enhanced flavor profiles, these new niche offerings are adding appeal to produce departments throughout North America.
“These varieties are still new to the grape world, and they can be merchandised as a special grape to the consumer,” says Rob. “They’re in short supply—there aren’t a lot out there. These are limited volume, in-and-out of stock products, that are lending excitement to the grape category right now. They have a better flavor profile and eating experience. We have one, the Candy Snap, with a hint of strawberry; it’s unique, and it’s different. It’s not your traditional red grape. The Candy Heart has more of a raspberry flavor; it’s a grape but it has a different eating experience.”
Anthony Vineyards is exploring a number of options intended to enhance its early season offerings out of the Coachella Valley, too, Rob tells me. In addition to the traditional Flame Seedless and Sugarone, the company is trialing Valley Pearl and Sweet Globe varieties, eventually transitioning into its San Joaquin Valley growing—with an emphasis on growing niche, conventional, and organic offerings.
“Probably around fifty percent of what Anthony Vineyards currently sells is organic. And that will start in the middle of May in the Coachella Valley and go all the way through until the first week of December,” Rob notes. “And we will have a full line of red, green, and black seedless grapes—with a number of new varieties, as well.”
Attendees at the CPMA Convention and Trade Show in Montreal, Quebec, can visit the Anthony Vineyard team at the Palais des congrès de Montréal: Exhibition and Convention Center at booth #923, April 2-4, to learn more about the company’s expansive agenda.
Stay tuned to AndNowUKnow for more fresh produce news.
NIJVERDAL, NETHERLANDS - SmartWash Solutions™ is heading to the Old World! As part of its latest European expansion plan, SmartWash set up a new headquarters in Nijverdal, Netherlands, for a boots-on-the-ground approach to advancing food safety technology to more markets.
SmartWash has developed, according to a press release, groundbreaking advancements in food safety technology by combining science, technology, and engineering. As a result, the company has brought Pinpoint Process Control™ to food processing wash systems all over North America and now, as a part of its expansion strategy, SmartWash will be helping to decrease cross contamination and improve the management of food safety systems in Europe.
"When we saw the revolutionary impact of our products in the United States, it became clear the technology was essential to be shared across Europe," said Steven Swarts, Director of Business Development. "This led us to the creation of SmartWash Solutions B.V., the headquarters for the business unit in Europe. SmartWash Solutions has already helped to provide billions of safe servings across the world. But now we have the ability to support our customers with boots on the ground in Europe."
SmartWash® was originally developed by a U.S. fresh-cut food processor. Now the product will be supporting the European fresh cut industry. And, thanks to its new headquarters in the Netherlands, the company can cut lead time and transportation costs in the new market.
"Our goal is to bring the highest level of food safety to processors worldwide. Our scientists and engineers use the research gained from our pilot plant to understand exactly what is needed on the production floor, and how the technology performs in operational environments, before we bring anything to market," said Ewoud Buter, General Manager of SmartWash Solutions BV, before noting that the company still uses its original pilot plant to research and develop technologies on an industrial scale.
Since its inception, SmartWash has tested and proven its products are effective in U.S.- and European-based laboratory studies and food processing operations.
"The system provides a significantly higher level of process control to water chemistry, mitigating cross-contamination, while potentially improving operational costs such as labor, chemical use, and water," continued Buter. "We provide processors with an integrated system and full-service partnership, including state-of-the-art equipment, expert calibration and maintenance, extensive training, and easy integration into existing wash line systems."
SmartWash’s technologies are now available across Europe.
For more news like this, AndNowUKnow has got you covered.
LONDON, UK - Could a new convenience store–the likes of which will make Amazon Go tremble—be on the horizon? Aldi recently launched its first Aldi Local store in southwest London in Balham, leading to obvious speculation about the retailer’s plan in the convenience sector.
According to a report from Yahoo Finance, Aldi said that its new brand may be rolled out to four other existing stores in Archway, Kilburn, Kingston, and Tooting, if this trial is successful. The new Aldi Local store is 6,000 square feet—half the size of the average Aldi store—and features 300 fewer products.
An Aldi spokesperson stated that, “This is not a move into convenience retailing. The main difference is that it doesn’t sell bulkier items that shoppers would have difficulty transporting without a car.”
Furthermore, the new name—Aldi Local—was given to make shoppers aware of the difference between the smaller and larger stores. She also noted that the Aldi Local is much larger than regular convenience stores.
However, a retail analyst at GlobalData, Thomas Brereton, asserted that the new Aldi Local store showed Aldi’s desire to expand into the convenience sector. As millennial shoppers shift shopping habits, the growth in the sector continues.
“Convenience growth remains largely driven by an increase in the number of consumers doing high frequency, low value food shops, particularly prevalent amid the 25-34 age group,” Brereton said.
Will Aldi’s newest format make its way across the pond? AndNowUKnow will continue to report.
ORLANDO, FL - At Southern Exposure, the industry was challenged to “Produce like it’s 1999,” and those at Good Foods really brought the Prince flair to the show floor. Impossible to miss, Good Food’s Director of Marketing, Mandy Bottomlee, wore a bright purple jacket, white ruff, and round purple sunglasses. Was she trying to make it (purple) rain produce? She was certainly trying to make it rain plant-based dips. Read on to find out more!
“We’ve got our Queso, Avocado Pesto, Buffalo, Creamy Cilantro, and Tzatziki,” Mandy tells me. “They’re all cauliflower, almond-based. They’re [also] gluten-free, dairy-free, with no added sugars and no preservatives, and 30-50 calories per serving for the whole line.”
Can you imagine the possibilities? Queso dip with bell peppers (or chips, I won’t judge)! Avocado Pesto on zoodles! Buffalo on chicken wings and celery! Creamy Cilantro on your tacos! Tzatziki straight out of the package! (Just me?) The possibilities are endless!
And since they’re low-carb and low-fat, they make a great, produce-forward option on retail shelves.
To learn more, watch our exclusive interview above.
COSTA RICA - This new water system is bananas! Fyffes banana farm Finca Esmeralda in Costa Rica has implemented a closed-water recycling system, which has successfully reduced water consumption from 200 to 40 litres per box of bananas.
“The water coming out of these tanks runs along an off-flow drain and organic matter gets removed from the water using wire screens,” said Hugo Hays, Fyffes Global Director for Food Safety and Compliance. “Next the water travels down a ramp called a ‘hydraulic leap,’ gathering speed and turbulence at which point we add Alum.”
Hays continued, stating that “Alum, or Aluminate Sulphate, is a mineral frequently used in conventional water purification processes to remove suspended particles in the water. By adding Alum it causes the latex in the water to flocculate (cluster/clump together) and precipitate to the bottom of the water column.”
On World Water Day, Fyffes was eager to share the technique deployed to reduce water consumption during the banana packing process. The process involves using various tanks and stages so water can be reused while maintaining the highest levels of sanitation and cleanliness.
“The water then makes its way to the flocculation tank,” added Hays. “This is a cleverly designed tank where a zigzag path is followed by the water, traveling with speed at first (to ensure the Alum and water thoroughly mix) but gradually slows, allowing the floccules to form. The water then enters the settler tank at a very slow speed.”
After settling into this slow speed, Hays noted, the particles of latex and alum begin to sift to the bottom of a tank, separating from clean water.
“Here, the flocculates settle at the bottom of the tank, leaving clean water on top, ready to be used again,” said Hays. “Finally, the clean water is skimmed off and collects in a reservoir tank ready to be reused. A small amount of chlorine is added to the water before, once again, re-entering the de-latexing tanks. The flocculated material from the bottom of the settler tank gets collected and placed in a separate tank which consists of a filter system, allowing excess water to drain off and return to the recycling system. The latex-alum residue which remains is then suitable as a fertilizer in the field.”
According to a press release, the biggest hurdle with reusing water is removing latex; “a naturally occurring protein, which leaches from the bananas while they sit in aptly named ‘de-latexing’ water tanks, before being de-handed and getting placed on selection trays.”
For Fyffes sustainability strategy, water conservation is a massive source of strength for the company and contributes to the United Nations Sustainable Development Goal for clean water and sanitation.
For more updates on how Fyffes will continue to use its water recycling system, keep reading AndNowUKnow.