Sustainable Practices: What’s the Value

on September 23, 2016 Energy efficiency, food waste, Hannaford, Uncategorized, Weis Markets and Tags: , , , , , with 0 comments

In September 2016, Grocery Stewardship Certification Program Manager Peter Cooke presented at the FMI Energy & Store Development conference in New Orleans.  The panel presentation included Wayne Rosa of Delhaize America Shared Services and Patti Olenick of Weis Markets.  To view their complete presentation Sustainable Practices: What’s the Value?, click here.

The Value of Sustainable PracticesThe key take-away for food retailers of all sizes from Peter’s presentation was: Setting up effective protocols for operational sustainability and focusing on employee engagement are critical, but often overlooked, ways to save energy and other resources and money at grocery stores.

In his presentation, Peter shared with his the audience seven easy ways to practice operational sustainability that can save a food retailer $17,000.  The Grocery Stewardship Certification program focuses on identifying low and no-cost sustainability and efficiency measures and engaging retail employees to ensure that consistent procedures are followed to ensure maximum resource efficiency.  Recent stats from Ecova show that 53% of facilities managers named the identification of low/no cost efficiency efforts their top priority for 2016.

The food retail industry is challenging.  Many food retailers are investing in systems that give them excellent data and insights into their energy usage and waste consumption.  This technology is very useful, but without setting up effective protocols for operational sustainability and focusing on employee engagement, retailers are capped.  Using the GSC as part of your energy efficiency and resource management plans will ensure that you get the maximum out of your data insights and technology upgrades!