Whole Foods Market has announced it is strengthening efforts to reduce energy consumption at all stores by 25 percent per square foot by 2015. The Company has also committed to wind energy, more on-site renewable energy, and aggressive green building, advanced refrigeration and transportation practices, which will result in significant emissions reductions.
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Whole Foods Market® Commits to Reduce Energy Consumption by 25 Percent per Square Foot by 2015
AUSTIN, Texas (April 20, 2010) – Whole Foods Market (NASDAQ: WFMI) announced it is strengthening efforts to reduce energy consumption at all stores by 25 percent per square foot by 2015. The Company has also committed to wind energy, more on-site renewable energy, and aggressive green building, advanced refrigeration and transportation practices, which will result in significant emissions reductions.
“With this combination of strategies, along with the implementation of energy and emissions tracking systems, we intend to reduce energy consumption and greenhouse gas emissions by 25 percent per square foot by 2015,” said Kathy Loftus, Whole Foods Market global leader of sustainable engineering and energy management. “Saving energy costs less than buying it, so we are reducing our appetite for energy from both traditional and renewable sources.”
Energy Reductions in Existing and New Stores
Existing stores are using less energy through Whole Foods Market’s comprehensive retrofit and upgrade projects, which include smarter refrigeration, state-of-the-art lighting and controls systems, and advanced efficiency motors for HVAC and refrigeration.
“After initial metering results led us to estimate that energy reductions may be close to 20 million kWh over the past two years, we were motivated to earmark $10 million over the next 18 months for additional retrofit and upgrade projects,” said Loftus.
In new stores, energy efficient design, alternative refrigerants, and advanced systems dramatically reduce the amount of energy and traditional refrigerant gas being employed. Several stores have been awarded the Environmental Protection Agency’s GreenChill certification, which recognizes eco-friendly commercial refrigeration systems. Early examples of reduced energy are apparent in several new stores: Colorado’s SouthGlenn store which, after only a few months, is using roughly 35 percent less energy than two older stores nearby; yet, this location is only about 15 percent smaller than the other stores and California’s Santa Barbara store uses 45 percent less energy than a nearby store of comparable size.
As part of a Retail Energy Alliance partnership with the Department of Energy (DOE), the Company was awarded resources to design new stores and retrofit older ones. The program pairs Whole Foods Market with National Renewable Energy Labs (NREL) to create, test and validate design concepts that will move the industry toward net-zero energy commercial buildings.
“NREL is working with Whole Foods Market through a DOE Commercial Buildings Partnership project to help design and build a new store that is 50 percent more efficient than current energy efficiency codes and retrofit an existing store to be 30 percent more efficient than current energy efficiency codes,” said Michael Deru, NREL Senior Engineer. “The goal is to transfer the knowledge gained from these projects to help transform the designs across all buildings to help Whole Foods Market and other retailers transform how buildings are built and operated.”
Wind Power
This is the fourth year that Whole Foods Market will offset 100 percent of its electricity use at its North American locations with wind energy credits. This year, the Company will make another industry-leading purchase of more than 810,000 mWh through 3Degrees, a San Francisco-based provider of renewable energy credits, adding clean, renewable energy to U.S. power grids.
More On-site Renewable Energy
Whole Foods Market has a healthy mix of locations that are either hosting or generating on-site renewable energy. There are currently 15 locations supplementing traditional power with solar power with more in development. The Company’s San Jose store recently announced it would host a fuel cell, making it the first supermarket in California that will generate enough electricity on site to meet 90 percent of its needs. This store joins the Glastonbury, Conn., and Dedham, Mass., stores, which already have on-site hydrogen fuel cells, and more are planned for future locations. Additionally, the company is testing the feasibility of additional on-site clean energy projects such as wind turbines and waste-to-energy.
Aggressive Green Building Practices
Whole Foods Market has close to 30 stores that are either LEED or Green Globes certified, registered or in development. The latest store to announce LEED Gold certification – and the first Manhattan supermarket to earn the distinction – is the Upper West Side store.
Fuel for Product Transportation
Through improved logistical planning, Whole Foods Market distribution centers have reduced truck deliveries by more than two million miles and have reduced fuel consumption by more than 360,000 gallons annually. One-third of the Company’s distribution center truck fleets are using biodiesel. The Atlanta-area distribution center, which uses the South Region’s spent cooking oil to supply fuel for its trucks, eliminates more than 250,000 pounds of emissions per year.
The Company is tracking energy and emissions from energy usage, refrigerant gas leakage, and fuel usage for the internal truck fleet using a baseline year of 2008.
SOURCE: Whole Foods Market Press Release
Tuesday, April 20, 2010
Monday, April 19, 2010
INDUSTRY NEWS: Green bin use at about 40% in Ottawa - CBC
In January, Ottawa introduced a green bin program to help the city divert organic waste from landfills. About 40 per cent of homes in the municipality were using bins in March.
Do you encourage your customers to follow "green" and "eco" initiatives in your area? How do you set an example?
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Green bin use at about 40% in Ottawa
CBC News
Ottawa introduced a program in January to help the city divert organic waste from landfills. (CBC)
Ottawa's green bin program has helped the city divert almost 5,000 tonnes of organic material from landfills since January, but a city official says adoption of the program remains slow in some areas.
About 40 per cent of homes in the municipality were using the bins in March, said Marilyn Journeaux, manager of the city's solid-waste operations.
Journeaux said the green bin program has proved popular in some neighbourhoods, less so in others.
"The neighbourhoods currently that have close to 100 per cent participation are areas like Stittsville, Barrhaven, Orleans and The Glebe," she said.
"If you look at them, there are a lot of young families and younger people are more amenable to change and understand the importance of the environment and [they] want to preserve the environment for their children."
The green bin program launched on Jan. 4 with the aim of delivering roughly 1,500 tonnes of organic materials to the Orgaworld Canada compost facility every week. But through the first three months, the city is picking up an average of less than 400 tonnes, although the diversion rate increased 30 per cent from January to March.
The target of roughly 1,500 tonnes is based on the 20-year contract Orgaworld has with the city to compost 80,000 tonnes of green bin waste a year.
At $93.50 a tonne, the city will be forced to pay the company at least $7.4 million, regardless of how much organic waste it collects.
Ottawa's solid-waste department said it hopes leaves and yard waste generated in the spring, summer and fall will help balance the shortfall.
Across the Ottawa River, the Quebec city of Gatineau also announced on Thursday it would begin collecting compostible materials in early May.
The city plans to deliver 80,000 "brown bins" to single-family and semi-detached homes between May and August and hopes to compost 9,000 tonnes of material by the end of 2010.
SOURCE: CBC
Do you encourage your customers to follow "green" and "eco" initiatives in your area? How do you set an example?
________________________
Green bin use at about 40% in Ottawa
CBC News
Ottawa introduced a program in January to help the city divert organic waste from landfills. (CBC)
Ottawa's green bin program has helped the city divert almost 5,000 tonnes of organic material from landfills since January, but a city official says adoption of the program remains slow in some areas.
About 40 per cent of homes in the municipality were using the bins in March, said Marilyn Journeaux, manager of the city's solid-waste operations.
Journeaux said the green bin program has proved popular in some neighbourhoods, less so in others.
"The neighbourhoods currently that have close to 100 per cent participation are areas like Stittsville, Barrhaven, Orleans and The Glebe," she said.
"If you look at them, there are a lot of young families and younger people are more amenable to change and understand the importance of the environment and [they] want to preserve the environment for their children."
The green bin program launched on Jan. 4 with the aim of delivering roughly 1,500 tonnes of organic materials to the Orgaworld Canada compost facility every week. But through the first three months, the city is picking up an average of less than 400 tonnes, although the diversion rate increased 30 per cent from January to March.
The target of roughly 1,500 tonnes is based on the 20-year contract Orgaworld has with the city to compost 80,000 tonnes of green bin waste a year.
At $93.50 a tonne, the city will be forced to pay the company at least $7.4 million, regardless of how much organic waste it collects.
Ottawa's solid-waste department said it hopes leaves and yard waste generated in the spring, summer and fall will help balance the shortfall.
Across the Ottawa River, the Quebec city of Gatineau also announced on Thursday it would begin collecting compostible materials in early May.
The city plans to deliver 80,000 "brown bins" to single-family and semi-detached homes between May and August and hopes to compost 9,000 tonnes of material by the end of 2010.
SOURCE: CBC
RESEARCH NEWS: Soybean oil may be the future of sunscreen, replacing petroleum products
Scientists have reported a new method for converting soybean oil into a highly effective bio-based sunscreen active ingredient that does not carry the potential health concerns of ingredients in some existing sunscreens. The new, natural sunscreen agent could replace petroleum-derived ingredients in a variety of personal-care products. Retailers, keep on top of new ingredients such as this, as you'll stay ahead of the curve when it comes to new products.
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Soybean oil may be the future of sunscreen, replacing petroleum products
Ferulic acid could give soybean oil a new role in serving society
SAN FRANCISCO, March 23, 2010 — Scientists today reported development of a new method for converting soybean oil into a highly effective bio-based sunscreen active ingredient that does not carry the potential health concerns of ingredients in some existing sunscreens. The new, natural sunscreen agent could replace petroleum-derived ingredients in a variety of personal-care products, they reported at the 239th National Meeting of the American Chemical Society (ACS) being held here this week.
It was among more than 12,000 scientific reports scheduled for presentation at the meeting, one of the largest scientific gatherings of 2010.
Joseph Laszlo, Ph.D., who headed the research, pointed out that sales of sunscreens and other skin-care products that protect against the damaging effects of ultraviolet (UV) light have been booming. Driving the multi-billion-dollar-per-year market are consumers who are better informed about the link between overexposure to the sun and skin cancer and sunlight's effects in giving skin an aged appearance. At the same time, however, concerns have arisen over certain ingredients in today's mainstay sunscreens. "One, for instance, is a substance known as oxybenzone that is a suspected hormone disruptor that could contribute to the disruption of aquatic species reproduction."
"We're trying to provide nature-inspired skin-care materials that avoid such health concerns and at the same time have fewer adverse environmental impacts," Laszlo said. He is with the U.S. Department of Agriculture's Agricultural Research Service in Peoria, Ill. Sunscreens are among the substances, termed "pharmaceuticals and personal care products (PPCPs)," that constitute a relatively new family of water contaminants with potential adverse health effects on wildlife and people.
Sunscreens protect against skin cancer by shielding the body from two types of UV light. One is UV-A, which absorbs deep in the skin and is linked to reactive oxygen species (ROS) formation. The other is UV-B, which causes sunburn. Some sunscreen ingredients generate ROS when exposed to UV-A, which can damage DNA.
For years, the sunscreen industry focused on offering UV-B protection to prevent sunburn. Laszlo and colleagues have developed technology for converting soybean oil into a biobased active ingredient for sunscreen products. It involves incorporating ferulic acid, found naturally in hundreds of plants, into soybean oil.
The use of ferulic acid along with vegetable oil produces a water-resistant material capable of absorbing both UV- A and UVB light. In addition, it can be used as an anti-aging and anti-wrinkle product, Laszlo said. Called feruloyl soy glycerides (FSG), the material is produced commercially by iSoy Technologies Corporation and used in several cosmetic products in the U.S. and Asia.
"The skin ages not just from exposure to the sun but also from air pollutants and other environmental effects," Laszlo said. "We believe that this molecule (ferulic acid) could prevent some of the damage caused by the free-radical processes involved in those environmental exposures.That's particularly important for preserving the integrity and health of skin tissue. The approach builds on knowledge that antioxidants consumed in the diet or applied topically can prevent some of that damage."
In his ACS presentation, Laszlo reported on various aspects of FSG production, clinical safety and efficacy test results and his group's recent discoveries on the antioxidant effects of one major component of FSG.
"Our findings support the hypothesis that FSG can protect sensitive cellular components and reduce the impacts of skin sun exposure," he said. "Our work also demonstrates how agricultural materials can be used to craft safe and useful consumer products."
SOURCE: naturalhealthcare.ca
_______________________
Soybean oil may be the future of sunscreen, replacing petroleum products
Ferulic acid could give soybean oil a new role in serving society
SAN FRANCISCO, March 23, 2010 — Scientists today reported development of a new method for converting soybean oil into a highly effective bio-based sunscreen active ingredient that does not carry the potential health concerns of ingredients in some existing sunscreens. The new, natural sunscreen agent could replace petroleum-derived ingredients in a variety of personal-care products, they reported at the 239th National Meeting of the American Chemical Society (ACS) being held here this week.
It was among more than 12,000 scientific reports scheduled for presentation at the meeting, one of the largest scientific gatherings of 2010.
Joseph Laszlo, Ph.D., who headed the research, pointed out that sales of sunscreens and other skin-care products that protect against the damaging effects of ultraviolet (UV) light have been booming. Driving the multi-billion-dollar-per-year market are consumers who are better informed about the link between overexposure to the sun and skin cancer and sunlight's effects in giving skin an aged appearance. At the same time, however, concerns have arisen over certain ingredients in today's mainstay sunscreens. "One, for instance, is a substance known as oxybenzone that is a suspected hormone disruptor that could contribute to the disruption of aquatic species reproduction."
"We're trying to provide nature-inspired skin-care materials that avoid such health concerns and at the same time have fewer adverse environmental impacts," Laszlo said. He is with the U.S. Department of Agriculture's Agricultural Research Service in Peoria, Ill. Sunscreens are among the substances, termed "pharmaceuticals and personal care products (PPCPs)," that constitute a relatively new family of water contaminants with potential adverse health effects on wildlife and people.
Sunscreens protect against skin cancer by shielding the body from two types of UV light. One is UV-A, which absorbs deep in the skin and is linked to reactive oxygen species (ROS) formation. The other is UV-B, which causes sunburn. Some sunscreen ingredients generate ROS when exposed to UV-A, which can damage DNA.
For years, the sunscreen industry focused on offering UV-B protection to prevent sunburn. Laszlo and colleagues have developed technology for converting soybean oil into a biobased active ingredient for sunscreen products. It involves incorporating ferulic acid, found naturally in hundreds of plants, into soybean oil.
The use of ferulic acid along with vegetable oil produces a water-resistant material capable of absorbing both UV- A and UVB light. In addition, it can be used as an anti-aging and anti-wrinkle product, Laszlo said. Called feruloyl soy glycerides (FSG), the material is produced commercially by iSoy Technologies Corporation and used in several cosmetic products in the U.S. and Asia.
"The skin ages not just from exposure to the sun but also from air pollutants and other environmental effects," Laszlo said. "We believe that this molecule (ferulic acid) could prevent some of the damage caused by the free-radical processes involved in those environmental exposures.That's particularly important for preserving the integrity and health of skin tissue. The approach builds on knowledge that antioxidants consumed in the diet or applied topically can prevent some of that damage."
In his ACS presentation, Laszlo reported on various aspects of FSG production, clinical safety and efficacy test results and his group's recent discoveries on the antioxidant effects of one major component of FSG.
"Our findings support the hypothesis that FSG can protect sensitive cellular components and reduce the impacts of skin sun exposure," he said. "Our work also demonstrates how agricultural materials can be used to craft safe and useful consumer products."
SOURCE: naturalhealthcare.ca
CONSUMER BEHAVIOUR: Third-party certification of natural products creates trust for customers
A survey by a leading organic beauty retailer has found that third-party organic certification of beauty products creates significant trust for customers. How do your customers feel?
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Survey by leading organic beauty retailer Saffron Rouge finds that third-party organic certification of beauty products creates significant trust for consumers. Last month Saffron Rouge had 1252 consumer responses to a survey on the importance of organic standards, labeling and certification in the beauty industry. Jeff Binder, CEO of Saffron Rouge presented the survey results at the Sustainable Cosmetic Summit in NYC March 25th.
(PRWEB) April 15, 2010 -- Survey by leading organic beauty retailer Saffron Rouge finds that third-party organic certification of beauty products creates significant trust for consumers. Last month Saffron Rouge had 1252 consumer responses to a survey on the importance of organic standards, labeling and certification in the beauty industry. Jeff Binder, CEO of Saffron Rouge presented the survey results at the Sustainable Cosmetic Summit in NYC March 25th.
"Today, there are excellent third-party product-level organic certifications on the market, with the differences between them being very small, and their standards very high. The challenge is that more consumers need to be made aware of the various certifications and what they mean; and more manufacturers need to get certified, instead of relying on their marketing. This applies especially to North American manufacturers who are in the minority when compared to their European counterparts.” said Jeff Binder, CEO of Saffron Rouge.
The results revealed:
The survey concluded that consumers want high certification standards with zero synthetic ingredients in “organic” beauty products, clear differentiation between “certified natural” and “certified organic”, and to see abusers penalized.
“It’s frustrating to see consumers confused about whether a beauty product is ‘organic’ or not. A certified organic product is the only way consumers can ensure that a beauty product is made from genuinely clean and natural ingredients. It is also vital that consumers become aware of what certifications they can look for on products to be able to trust again,” said Kirstin Binder, Founder & President of Saffron Rouge.
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Source : PRWeb, EarthTimes
________________________________
Survey by leading organic beauty retailer Saffron Rouge finds that third-party organic certification of beauty products creates significant trust for consumers. Last month Saffron Rouge had 1252 consumer responses to a survey on the importance of organic standards, labeling and certification in the beauty industry. Jeff Binder, CEO of Saffron Rouge presented the survey results at the Sustainable Cosmetic Summit in NYC March 25th.
(PRWEB) April 15, 2010 -- Survey by leading organic beauty retailer Saffron Rouge finds that third-party organic certification of beauty products creates significant trust for consumers. Last month Saffron Rouge had 1252 consumer responses to a survey on the importance of organic standards, labeling and certification in the beauty industry. Jeff Binder, CEO of Saffron Rouge presented the survey results at the Sustainable Cosmetic Summit in NYC March 25th.
"Today, there are excellent third-party product-level organic certifications on the market, with the differences between them being very small, and their standards very high. The challenge is that more consumers need to be made aware of the various certifications and what they mean; and more manufacturers need to get certified, instead of relying on their marketing. This applies especially to North American manufacturers who are in the minority when compared to their European counterparts.” said Jeff Binder, CEO of Saffron Rouge.
The results revealed:
The survey concluded that consumers want high certification standards with zero synthetic ingredients in “organic” beauty products, clear differentiation between “certified natural” and “certified organic”, and to see abusers penalized.
“It’s frustrating to see consumers confused about whether a beauty product is ‘organic’ or not. A certified organic product is the only way consumers can ensure that a beauty product is made from genuinely clean and natural ingredients. It is also vital that consumers become aware of what certifications they can look for on products to be able to trust again,” said Kirstin Binder, Founder & President of Saffron Rouge.
###
Source : PRWeb, EarthTimes
RESEARCH NEWS: The onion, a natural alternative to artificial preservatives
A study performed by researchers from the Polytechnic University of Cataluna and the University of Barcelona (UB) has demonstrated that some components of the onion have antioxidant and antimicrobial properties, making it possible to use the bulb for food preservation. Share this interesting information in your next newsletter and with your customers.
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FECYT - Spanish Foundation for Science and Technology
The onion, a natural alternative to artificial preservatives
Some components of the onion have antioxidant and antimicrobial properties, making it possible to use this bulb for food preservation. This is demonstrated by researchers from the Polytechnic University of Cataluña (UPC) and the University of Barcelona (UB) in a study that has just been published in the International Journal of Food Science and Technology.
"The antioxidant and antimicrobial properties of the flavonoids of the raw onion make it a good candidate for use in food preservation", researcher from the Department of Nutrition and Bromatology at UB and co-author of a project carried out in the Department of Agrifood Engineering and Biotechnology at UPC, confirms to SINC.
The study, that has just been published by the International Journal of Food Science and Technology, shows that the flavonoids of onion, in addition to having beneficial properties for health, increase the life of foods, and so "they are a natural alternative to artificial additives used in the food industry". Flavonoids are phenolic compounds (with the phenol group) which are synthesized by plants.
The results confirm that, especially the yellow variety, is "a good source of these types of substances, and there is a positive correlation between the presence of flavonoids and their antioxidant capacity".
"The onion can be effective for delaying lipid oxidation in emulsions of oil and water –a model system of foods like margarines and mayonnaises-, and it also inhibits the growth of microorganisms that alter foods", Santas indicates.
The scientific team analysed onions of the White varieties "Fuentes de Ebro" and "Calçot de Valls" and the yellow variety "Grano de Oro". Using them the researchers demonstrated that phenolic compounds in the onion prevent the development of bacteria such as Bacillus cereus, Staphylococcus aureus, Micrococcus luteus and Listeria monocytogenes, microorganisms typically associated with the deterioration of foods.
Previous studies indicate that flavonoids have beneficial effects for health due to their antioxidant, anti-inflammatory, cardioprotective, vasodilatory and anti-carcinogenic properties, making it of special interest in the prevention of chronic illnesses, such as cardiovascular illnesses, and some types of cancer.
A more stable component
The flavonoids of the onion are more stable than some of its other components, such as sulphur compounds. Traditionally it was indicated that these sulphuric compounds are good for the health, as they are responsible for the characteristic taste, aroma and lacrimogenic effects of the plant. These substances, which are very volatile and unstable, are released when the onion is damaged or cut.
The onion (Allium cepa) is one of the most cultivated and consumed vegetables on the planet (around 66 million tonnes in 2008, of which 1.1 million were produced in Spain, especially in Castilla-La Mancha), and one of the main ingredients of the Mediterranean diet.
###
References:
Jonathan Santas, María Pilar Almajano y Rosa Carbó. "Antimicrobial and antioxidant activity of crude onion (Allium cepa, L.) extracts". International Journal of Food Science and Technology 45 (2): 403-409, 2010.
SOURCE: EurekaAlert
______________________
FECYT - Spanish Foundation for Science and Technology
The onion, a natural alternative to artificial preservatives
Some components of the onion have antioxidant and antimicrobial properties, making it possible to use this bulb for food preservation. This is demonstrated by researchers from the Polytechnic University of Cataluña (UPC) and the University of Barcelona (UB) in a study that has just been published in the International Journal of Food Science and Technology.
"The antioxidant and antimicrobial properties of the flavonoids of the raw onion make it a good candidate for use in food preservation", researcher from the Department of Nutrition and Bromatology at UB and co-author of a project carried out in the Department of Agrifood Engineering and Biotechnology at UPC, confirms to SINC.
The study, that has just been published by the International Journal of Food Science and Technology, shows that the flavonoids of onion, in addition to having beneficial properties for health, increase the life of foods, and so "they are a natural alternative to artificial additives used in the food industry". Flavonoids are phenolic compounds (with the phenol group) which are synthesized by plants.
The results confirm that, especially the yellow variety, is "a good source of these types of substances, and there is a positive correlation between the presence of flavonoids and their antioxidant capacity".
"The onion can be effective for delaying lipid oxidation in emulsions of oil and water –a model system of foods like margarines and mayonnaises-, and it also inhibits the growth of microorganisms that alter foods", Santas indicates.
The scientific team analysed onions of the White varieties "Fuentes de Ebro" and "Calçot de Valls" and the yellow variety "Grano de Oro". Using them the researchers demonstrated that phenolic compounds in the onion prevent the development of bacteria such as Bacillus cereus, Staphylococcus aureus, Micrococcus luteus and Listeria monocytogenes, microorganisms typically associated with the deterioration of foods.
Previous studies indicate that flavonoids have beneficial effects for health due to their antioxidant, anti-inflammatory, cardioprotective, vasodilatory and anti-carcinogenic properties, making it of special interest in the prevention of chronic illnesses, such as cardiovascular illnesses, and some types of cancer.
A more stable component
The flavonoids of the onion are more stable than some of its other components, such as sulphur compounds. Traditionally it was indicated that these sulphuric compounds are good for the health, as they are responsible for the characteristic taste, aroma and lacrimogenic effects of the plant. These substances, which are very volatile and unstable, are released when the onion is damaged or cut.
The onion (Allium cepa) is one of the most cultivated and consumed vegetables on the planet (around 66 million tonnes in 2008, of which 1.1 million were produced in Spain, especially in Castilla-La Mancha), and one of the main ingredients of the Mediterranean diet.
###
References:
Jonathan Santas, María Pilar Almajano y Rosa Carbó. "Antimicrobial and antioxidant activity of crude onion (Allium cepa, L.) extracts". International Journal of Food Science and Technology 45 (2): 403-409, 2010.
SOURCE: EurekaAlert
Friday, April 16, 2010
INDUSTRY TIPS: Achieving INSIGHT-DRIVEN Inventory Management - RetailWire
RetailWire offers some more insight into the benefits of inventory management. For more on inventory management, and an opportunity to share your best practices in managing inventory, check out the most recent issue of ihr.
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Achieving INSIGHT-DRIVEN Inventory Management
Holiday sales grew modestly in 2009, and most saw that as an encouraging sign. But, for many analysts, the jump in retail profits was the more meaningful indicator. With inventory trimmed and supply chains revved up for better responsiveness, many leading retailers pulled the maximum yield from what sales they had.
Clearly, the benefits of inventory management on the bottom line are not lost on retailers. According to an NRF/Retail Horizons study, inventory management is the number-one supply chain initiative, current and planned. As many as 97 percent of retailers will have inventory management strategies implemented by mid-2010, an increase of 12 percent over the previous year.
It's not that inventory management is a new science, but the practice has evolved considerably. Yesterday's inventory planning processes occurred in "siloed" environments. Inventory decisions made at the store level were not shared with stakeholders upstream in the supply chain. Management strategy was a one-dimensional affair -- using past performance to predict future sales. Retailers are demanding a more comprehensive enterprise solution. Today's more advanced systems:
* Break the barriers across the supply chain to tap into more information resources and spread the benefits;
* Incorporate consumer insights to better predict demand;
* Determine the right allocations by region, by store and by size, color and SKU;
* Weigh stock reduction versus customer service and predict the best mix for long-term success.
Letting the data tell the story; then planning how to act on it.
With new generation inventory management, retailers and suppliers are working together to create a merchandise mix that will minimize stock-outs, reduce last-minute orders and ultimately result in increased sales. Of particular concern are the dynamics of changing assortments by adding or discontinuing items. Understanding the impact of these changes in assortments on inventory positions and ability to optimally balance consumer demand with inventory costs is critical.
When a new product is introduced into an assortment, retailers will ramp-up the item's inventory based on a similar item's history. However, as a new item moves through its lifecycle it begins to generate its own sales history. How this item is replenished needs to be verified and a different replenishment target may be necessary to ensure that the desired trade-off between customer service level and inventory position are met.
Initially, optimization is based on historical data of like items, but after observing actual sales patterns, the systems can begin to predict how and when to change the replenishment methods to achieve optimal results.
SOURCE: RetailWire
______________________
Achieving INSIGHT-DRIVEN Inventory Management
Holiday sales grew modestly in 2009, and most saw that as an encouraging sign. But, for many analysts, the jump in retail profits was the more meaningful indicator. With inventory trimmed and supply chains revved up for better responsiveness, many leading retailers pulled the maximum yield from what sales they had.
Clearly, the benefits of inventory management on the bottom line are not lost on retailers. According to an NRF/Retail Horizons study, inventory management is the number-one supply chain initiative, current and planned. As many as 97 percent of retailers will have inventory management strategies implemented by mid-2010, an increase of 12 percent over the previous year.
It's not that inventory management is a new science, but the practice has evolved considerably. Yesterday's inventory planning processes occurred in "siloed" environments. Inventory decisions made at the store level were not shared with stakeholders upstream in the supply chain. Management strategy was a one-dimensional affair -- using past performance to predict future sales. Retailers are demanding a more comprehensive enterprise solution. Today's more advanced systems:
* Break the barriers across the supply chain to tap into more information resources and spread the benefits;
* Incorporate consumer insights to better predict demand;
* Determine the right allocations by region, by store and by size, color and SKU;
* Weigh stock reduction versus customer service and predict the best mix for long-term success.
Letting the data tell the story; then planning how to act on it.
With new generation inventory management, retailers and suppliers are working together to create a merchandise mix that will minimize stock-outs, reduce last-minute orders and ultimately result in increased sales. Of particular concern are the dynamics of changing assortments by adding or discontinuing items. Understanding the impact of these changes in assortments on inventory positions and ability to optimally balance consumer demand with inventory costs is critical.
When a new product is introduced into an assortment, retailers will ramp-up the item's inventory based on a similar item's history. However, as a new item moves through its lifecycle it begins to generate its own sales history. How this item is replenished needs to be verified and a different replenishment target may be necessary to ensure that the desired trade-off between customer service level and inventory position are met.
Initially, optimization is based on historical data of like items, but after observing actual sales patterns, the systems can begin to predict how and when to change the replenishment methods to achieve optimal results.
SOURCE: RetailWire
INDUSTRY NEWS: Katz Group hires Steve Hogle as Vice President, Public Affairs and Communications
Katz Group hires Steve Hogle as Vice President, Public Affairs and Communications
EDMONTON, April 16 /CNW/ - The Katz Group is pleased to announce that it has hired Steve Hogle as Vice President of Public Affairs and Communications, effective May 10, 2010. Mr. Hogle's primary responsibility in this role will be media relations and stakeholder engagement for the Edmonton Arena District.
Robert (Bob) Black, Executive Vice President Sports and Entertainment, Katz Group, said, "Establishing this position reflects our commitment to building strong relationships with the community as we pursue the vision of a downtown entertainment and sports district. Having grown up in our city, Steve has a strong sense of community. He will be a dynamic addition to our team."
Prior to joining Katz Group, Hogle served as Vice President, Communications and Public Affairs, for Alberta Innovates - Technology Futures (the former Alberta Research Council). Steve has also served as Director of News and Public Affairs at CTV Edmonton.
SOURCE: CNW Newswire Press Release
EDMONTON, April 16 /CNW/ - The Katz Group is pleased to announce that it has hired Steve Hogle as Vice President of Public Affairs and Communications, effective May 10, 2010. Mr. Hogle's primary responsibility in this role will be media relations and stakeholder engagement for the Edmonton Arena District.
Robert (Bob) Black, Executive Vice President Sports and Entertainment, Katz Group, said, "Establishing this position reflects our commitment to building strong relationships with the community as we pursue the vision of a downtown entertainment and sports district. Having grown up in our city, Steve has a strong sense of community. He will be a dynamic addition to our team."
Prior to joining Katz Group, Hogle served as Vice President, Communications and Public Affairs, for Alberta Innovates - Technology Futures (the former Alberta Research Council). Steve has also served as Director of News and Public Affairs at CTV Edmonton.
SOURCE: CNW Newswire Press Release
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