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Enjoyable and also Eco-Friendly Ways to Renovate Your Backyard

Wish to make your home really feel brand-new and help the atmosphere? Rather than wanting to indoor improvements, you should also consider a few outdoor improvement tasks. Residents of light climate locations delight in great weather condition for much of the year, so there’s extremely little justification to forego a few exterior upgrades.

Right here are a couple of enjoyable tips for not only restoring the backyard yet likewise bringing favorable benefits long after building ends.

Do Not Just Renovate, Recycle

Among the most green strategies to residence renovations is reusing. Too often homeowners consider recycling as just the environmentally mindful way in which they arrange items they intend to get rid of. For instance, broken glass can be made use of to create a pleasing backyard mosaic.

When renovating your yard, make the green– as well as affordable– decision to pass on brand-new outside furniture. A couple of practical options include hitting up garage/yard sales or checking out a previously owned store. You can additionally fix and repurpose old indoor furniture.

Treehouses: Not Just For Kids

As with coloring publications, treehouses are no more a “kid’s just” pastime. Although if you have youngsters, building a treehouse can be a fantastic outside, remarkable task. The cost of renovating your lawn to consist of a treehouse can vary from a couple of hundred bucks to 10s of countless bucks.

Whatever your budget, We Are Wilderness suggests getting in touch with an arborist to identify what type of tree is ideal for your job. Increase the environment-friendly advantages of your treehouse by utilizing as lots of recycled products, such as wood pallets and also wood scraps, as possible.

Before You Plant, Strategy

Adding plant life to your yard is an useful, noticeable way to help the atmosphere. Earth911 suggests choosing local plants over unique choices. If your home already has non-native plant life, consider them with “non-native lawn with wildflowers or bushes.” A well-placed tree can supply the right amount of shade to also lower power costs.

Prior to you merely plant regional and also go, be sure your plants will help, instead of pain, the regional community. You may be stunned to recognize that some plants, although gorgeous, have a really negative reputation. For instance, purple loosestrife, once an incredibly popular enhancement to yards, is currently banned in several states. The factor? Home and also Gardens composes, purple loosestrife “spreads out as well quickly to wild areas, choking out other plants.” It’s finest to get in touch with a regional specialist to confirm the plants you include “aren’t invasive or aggressive.”

Develop A Lovely Yard

Mentioning growing, why not transform a section of your yard into a garden? A well-cared for yard can lower grocery expenses while assisting you as well as your household eat healthier. Make certain to launch useful pests such as ladybugs into your yard, as they’re understood to eat crop-harming pests like blackfly.

By digging a shallow anxiety, you can develop a rain garden. Rainfall gardens pool and absorb rainwater, which consequently eliminates pollutants and reduce disintegration.

Develop A Removed Room Or Workshop

simplicityvintagecycles.com

Insufficient space in the house? Rather than tear down wall surfaces, select a separated space or workshop. Create an unique game room for the youngsters or a peaceful place to help yourself during this brand-new building in your house. Whichever purpose you pick, take advantage of environmentally friendly products such as real linoleum, which originates from linseed oil, bamboo, cork, or redeemed woods.

It’s incredible what a few outdoor renovation touches can do, not just for the look of your home, but also for the atmosphere. You do not need to spend a lot to do what’s right for the world. But if a brand-new building and construction task in your house is on the horizon, it wouldn’t harm to think of methods to make your house a little extra environment-friendly– both throughout.

Kid’s Furniture Storage Helps You Preserve Your Memories

Many individuals use children’s furniture storage to save their kid’s furniture. One can use these to keep any kind of sort of furniture. A growing number of people are using this option today, due to the fact that it enables them to preserve their memories at very affordable rates.

A lot of parents begin purchasing it also before the child shows up. Infant crib, tiny wardrobes, baskets, as well as chairs are some of the products that are bought for the infant. As the child expands, the baby crib is changed with a little bed. The furniture products in a child’s bed room change with annually.

At first, many moms and dads utilize their garage for storage space objectives. Nevertheless, soon they lack room. This is when they need to give a major thought to youngsters’s furniture storage space.

Benefit Of Using Storage

There are many beneficial of making use of bedroom storage space furniture. First, it assists to preserve fond memories. Your kid’s furniture is special to you and also you would certainly not like to toss it away as soon as your kids outgrown them.

Second, many people choose to keep it in a basket storage space furniture facility due to the fact that they can use the very same one for their other kids. For those who plan to have more than one kid, it is better to make use of one of the children’s furniture storage as opposed to acquiring brand-new one. Children’s furniture items are pricey and also you can conserve a lot of cash by placing the furniture in storage space.

An additional advantage of using youngsters’s furniture storage space center is that you can constantly gift the furniture to your children when they have their very own children. The storage facilities provide a clean storage space atmosphere for all kinds of furniture.

Climate Controlled Storage

You can choose environment controlled keeping center if your furniture is made of wood or leather. Natural leather furniture is susceptible to damage because of moisture as well as severe hot and cold conditions. Wooden furniture warps or bends when kept in a room in which the temperature level rises and fall greatly during the summer and wintertime. If you are residing in a location where the temperature level fluctuates significantly during the summertime and winter, it is best to make use of an environment controlled garage storage center.

If you are staying in an area where the summers as well as winters months are moderate, you can select a normal storing device. Nevertheless, you still need to pay attention to just how you pack the furniture and place it in storage space.

Storing Tips

bedposts storage
cufurniturewarehouse.com

All the furniture items, ideally ought to be first disassembled. Products like bedposts ought to be covered with a cloth. Bed mattress and cushions must be covered with safety covering.

Area wooden pallets on the flooring before putting furniture products in an office furniture storage space or kids’s furniture storage space. If wooden pallets are not readily available, after that one can utilize a thick plastic sheet. This will certainly stop the dampness from leaking right into it from the flooring.

With proper storing tips your youngster’s furniture will certainly stay in the condition that you saved it in. The furniture will be suitabled for usage in the future. Simply put, children’s furniture storage centers will aid you save time, initiative as well as loan.

Wholesum Harvest unveils new website design

Wholesum Family Farms, purveyor of the “Wholesum Harvest” brand of organic produce, relaunched its website (www.wholesumharvest.com) to feature a more easily navigable interface, fresh content and better functionality on mobile devices. The company enlisted produce consulting group FreshXperts to guide the relaunch.

Wholesum-Harvest-Web-Organi“We wanted to make it simpler for customers to locate the information they find most relevant,” Mike Chirveno, project manager at FreshXperts, said in a press release. “The new design brings the most popular content closer to the front of the site, in many cases to the home page or just one click away.”

Additionally, growing demand for information while on the go inspired Wholesum Harvest to pursue a mobile-first approach. This approach provides improved performance from mobile phones and tablets, offers quick access to the most frequently searched information and reduces unnecessary information and visual clutter.

“We are increasingly reliant on mobile devices to access the World Wide Web,” said Chirveno.  “The mobile-first design automatically scales its display to the device accessing the content. This allows Wholesum Harvest’s customers to look up recipes or product information from the convenience of home or the grocery aisle without sacrificing the quality of the display or ease of use.”

Content on the site emphasizes Wholesum Harvest’s commitment to organics, sustainability and social responsibility.  The company, which has long demonstrated industry leadership as an advocate for organics and healthy living, strives to educate consumers about making wholesome choices.  New pages highlighting the “why” behind organics, sustainability and social responsibility join Wholesum’s collection of product information, recipes and food preparation content. Furthermore, visitors can join the discussion on Wholesum Harvest’s new blog, “Organic Living,” housed on the website.  Visitors can also link to Wholesum’s social media pages.

The website features an extensive collection of recipes and how-to food preparation videos developed by Executive Chef Tony Merola.  For the first time, visitors are able to adjust recipes by specifying the desired number of servings. The ingredient quantities are then automatically recalculated to yield the appropriate number of servings.

Grocers and distributors have their own dedicated content accessed by one click from the top of the home page. There they can retrieve information about what produce is in season at any given time, find promotions support, learn about shipping and billing policies and connect with support staff.

“Wholesum Harvest has been a vocal advocate for organic growing, sustainability, and Fair Trade. This revamped website provides a forum for Wholesum Harvest to share its vision, educate consumers and reach growers and distributors. It is easier to use, provides relevant information that draws customers to the site, and will play an important role in supporting Wholesum Harvest’s growth moving forward,” said Chirveno.

The Produce News | Today’s Headlines – The Produce News – Covering fresh produce around the globe since 1897.

Wholesum Harvest unveils new website design

Wholesum Family Farms, purveyor of the “Wholesum Harvest” brand of organic produce, relaunched its website (www.wholesumharvest.com) to feature a more easily navigable interface, fresh content and better functionality on mobile devices. The company enlisted produce consulting group FreshXperts to guide the relaunch.

Wholesum-Harvest-Web-Organi“We wanted to make it simpler for customers to locate the information they find most relevant,” Mike Chirveno, project manager at FreshXperts, said in a press release. “The new design brings the most popular content closer to the front of the site, in many cases to the home page or just one click away.”

Additionally, growing demand for information while on the go inspired Wholesum Harvest to pursue a mobile-first approach. This approach provides improved performance from mobile phones and tablets, offers quick access to the most frequently searched information and reduces unnecessary information and visual clutter.

“We are increasingly reliant on mobile devices to access the World Wide Web,” said Chirveno.  “The mobile-first design automatically scales its display to the device accessing the content. This allows Wholesum Harvest’s customers to look up recipes or product information from the convenience of home or the grocery aisle without sacrificing the quality of the display or ease of use.”

Content on the site emphasizes Wholesum Harvest’s commitment to organics, sustainability and social responsibility.  The company, which has long demonstrated industry leadership as an advocate for organics and healthy living, strives to educate consumers about making wholesome choices.  New pages highlighting the “why” behind organics, sustainability and social responsibility join Wholesum’s collection of product information, recipes and food preparation content. Furthermore, visitors can join the discussion on Wholesum Harvest’s new blog, “Organic Living,” housed on the website.  Visitors can also link to Wholesum’s social media pages.

The website features an extensive collection of recipes and how-to food preparation videos developed by Executive Chef Tony Merola.  For the first time, visitors are able to adjust recipes by specifying the desired number of servings. The ingredient quantities are then automatically recalculated to yield the appropriate number of servings.

Grocers and distributors have their own dedicated content accessed by one click from the top of the home page. There they can retrieve information about what produce is in season at any given time, find promotions support, learn about shipping and billing policies and connect with support staff.

“Wholesum Harvest has been a vocal advocate for organic growing, sustainability, and Fair Trade. This revamped website provides a forum for Wholesum Harvest to share its vision, educate consumers and reach growers and distributors. It is easier to use, provides relevant information that draws customers to the site, and will play an important role in supporting Wholesum Harvest’s growth moving forward,” said Chirveno.

The Produce News | Today’s Headlines – The Produce News – Covering fresh produce around the globe since 1897.

Researchers design trees that make it easier to produce paper

Researchers have genetically engineered trees that will be easier to break down to produce paper and biofuel, a breakthrough that will mean using fewer chemicals, less energy and creating fewer environmental pollutants.

“One of the largest impediments for the pulp and paper industry as well as the emerging biofuel industry is a polymer found in wood known as lignin,” says Shawn Mansfield, a professor of Wood Science at the University of British Columbia.

Lignin makes up a substantial portion of the cell wall of most plants and is a processing impediment for pulp, paper and biofuel. Currently the lignin must be removed, a process that requires significant chemicals and energy and causes undesirable waste.

Researchers used genetic engineering to modify the lignin to make it easier to break down without adversely affecting the tree’s strength.

“We’re designing trees to be processed with less energy and fewer chemicals, and ultimately recovering more wood carbohydrate than is currently possible,” says Mansfield.

Researchers had previously tried to tackle this problem by reducing the quantity of lignin in trees by suppressing genes, which often resulted in trees that are stunted in growth or were susceptible to wind, snow, pests and pathogens.

“It is truly a unique achievement to design trees for deconstruction while maintaining their growth potential and strength.”

The study, a collaboration between researchers at the University of British Columbia, the University of Wisconsin-Madison, Michigan State University, is a collaboration funded by Great Lakes Bioenergy Research Center, was published today in Science.

Background

Lignin

The structure of lignin naturally contains ether bonds that are difficult to degrade. Researchers used genetic engineering to introduce ester bonds into the lignin backbone that are easier to break down chemically.

The new technique means that the lignin may be recovered more effectively and used in other applications, such as adhesives, insolation, carbon fibres and paint additives.

Genetic modification

The genetic modification strategy employed in this study could also be used on other plants like grasses to be used as a new kind of fuel to replace petroleum.

Genetic modification can be a contentious issue, but there are ways to ensure that the genes do not spread to the forest. These techniques include growing crops away from native stands so cross-pollination isn’t possible; introducing genes to make both the male and female trees or plants sterile; and harvesting trees before they reach reproductive maturity.

In the future, genetically modified trees could be planted like an agricultural crop, not in our native forests. Poplar is a potential energy crop for the biofuel industry because the tree grows quickly and on marginal farmland. Lignin makes up 20 to 25 per cent of the tree.

“We’re a petroleum reliant society,” says Mansfield. “We rely on the same resource for everything from smartphones to gasoline. We need to diversify and take the pressure off of fossil fuels. Trees and plants have enormous potential to contribute carbon to our society.”

Story Source:

The above story is based on materials provided by University of British Columbia. Note: Materials may be edited for content and length.

Agriculture and Food News — ScienceDaily

Josie’s Organics makes freshness easy, wins design award

Packaging that spotlights “Josie’s Organics” Romaine hearts took home an award in the 2014 Graphic Design USA American Package Design Competition. The eye-catching design by Moxxy Marketing of Salinas, CA, was chosen for recognition out of 1,800 entries and is the ninth GDUSA award Moxxy has won.Romaine-Hearts-Bag-Design

“Moxxy’s design helps Josie’s Romaine hearts stand out on crowded supermarket shelves by appealing to our target audience and highlighting our quality produce,” Rod Braga, chief executive officer and president of Braga Fresh Family Farms, Josie’s Organics’ parent company, said in a press release. “This design makes it easy for busy women to do just what my Nonnie Josie did every night — find the freshest produce available to put a healthy, great-tasting meal on the table.”

Braga wanted to embody the memory of his visionary grandmother, Josie Braga, as he worked with Moxxy to launch the new brand and its package design just four months ago.

Moxxy delivered with Romaine hearts packaging that prominently features the custom-illustrated Josie’s Organics logo, designed to represent today’s busy, health-focused women, and tagline, “Deliciously Organic Produce.”

The package also showcases Josie’s playful side with bold blue polka dots and a font reminiscent of a woman’s handwriting.

The GDUSA award recognizes that great, brand-building design can influence final buying decisions, just what a new product line needs.

Braga said he has fielded strong interest in Josie’s Organics from buyers and distributors throughout North America. Josie’s Organics products already are carried by Whole Foods and Kroger.

The quality of the produce, Braga’s reputation for food safety and excellent customer service, and the Moxxy-designed award-winning package are driving the success of the line so far, according to the press release.

To build on that strength, Moxxy and Braga will launch Web, social media and other consumer marketing campaigns this summer.

Braga Fresh is a third-generation family farm making fresh, organic vegetables easy to find and fun to share at the family table in a busy world.

The Produce News | Today’s Headlines – The Produce News – Covering fresh produce around the globe since 1897.

Josie’s Organics makes freshness easy, wins design award

Packaging that spotlights “Josie’s Organics” Romaine hearts took home an award in the 2014 Graphic Design USA American Package Design Competition. The eye-catching design by Moxxy Marketing of Salinas, CA, was chosen for recognition out of 1,800 entries and is the ninth GDUSA award Moxxy has won.Romaine-Hearts-Bag-Design

“Moxxy’s design helps Josie’s Romaine hearts stand out on crowded supermarket shelves by appealing to our target audience and highlighting our quality produce,” Rod Braga, chief executive officer and president of Braga Fresh Family Farms, Josie’s Organics’ parent company, said in a press release. “This design makes it easy for busy women to do just what my Nonnie Josie did every night — find the freshest produce available to put a healthy, great-tasting meal on the table.”

Braga wanted to embody the memory of his visionary grandmother, Josie Braga, as he worked with Moxxy to launch the new brand and its package design just four months ago.

Moxxy delivered with Romaine hearts packaging that prominently features the custom-illustrated Josie’s Organics logo, designed to represent today’s busy, health-focused women, and tagline, “Deliciously Organic Produce.”

The package also showcases Josie’s playful side with bold blue polka dots and a font reminiscent of a woman’s handwriting.

The GDUSA award recognizes that great, brand-building design can influence final buying decisions, just what a new product line needs.

Braga said he has fielded strong interest in Josie’s Organics from buyers and distributors throughout North America. Josie’s Organics products already are carried by Whole Foods and Kroger.

The quality of the produce, Braga’s reputation for food safety and excellent customer service, and the Moxxy-designed award-winning package are driving the success of the line so far, according to the press release.

To build on that strength, Moxxy and Braga will launch Web, social media and other consumer marketing campaigns this summer.

Braga Fresh is a third-generation family farm making fresh, organic vegetables easy to find and fun to share at the family table in a busy world.

The Produce News | Today’s Headlines – The Produce News – Covering fresh produce around the globe since 1897.

Josie’s Organics makes freshness easy, wins design award

Packaging that spotlights “Josie’s Organics” Romaine hearts took home an award in the 2014 Graphic Design USA American Package Design Competition. The eye-catching design by Moxxy Marketing of Salinas, CA, was chosen for recognition out of 1,800 entries and is the ninth GDUSA award Moxxy has won.Romaine-Hearts-Bag-Design

“Moxxy’s design helps Josie’s Romaine hearts stand out on crowded supermarket shelves by appealing to our target audience and highlighting our quality produce,” Rod Braga, chief executive officer and president of Braga Fresh Family Farms, Josie’s Organics’ parent company, said in a press release. “This design makes it easy for busy women to do just what my Nonnie Josie did every night — find the freshest produce available to put a healthy, great-tasting meal on the table.”

Braga wanted to embody the memory of his visionary grandmother, Josie Braga, as he worked with Moxxy to launch the new brand and its package design just four months ago.

Moxxy delivered with Romaine hearts packaging that prominently features the custom-illustrated Josie’s Organics logo, designed to represent today’s busy, health-focused women, and tagline, “Deliciously Organic Produce.”

The package also showcases Josie’s playful side with bold blue polka dots and a font reminiscent of a woman’s handwriting.

The GDUSA award recognizes that great, brand-building design can influence final buying decisions, just what a new product line needs.

Braga said he has fielded strong interest in Josie’s Organics from buyers and distributors throughout North America. Josie’s Organics products already are carried by Whole Foods and Kroger.

The quality of the produce, Braga’s reputation for food safety and excellent customer service, and the Moxxy-designed award-winning package are driving the success of the line so far, according to the press release.

To build on that strength, Moxxy and Braga will launch Web, social media and other consumer marketing campaigns this summer.

Braga Fresh is a third-generation family farm making fresh, organic vegetables easy to find and fun to share at the family table in a busy world.

The Produce News | Today’s Headlines – The Produce News – Covering fresh produce around the globe since 1897.

Rethinking Clean-In-Place Design

Which comes first: clean-in-place systems or plant design? All too often, it is the plant design that comes first, and then processors have to retrofit — at great cost — their equipment to be clean-in-place (CIP).

Although meat and poultry processors aren’t directly affected by the Food Safety Modernization Act’s upcoming regulations on HACCP documentation (due to already following HACCP procedures for 20 years under USDA’s FSIS), it never hurts to reassess the sanitary design of their CIP or open-plant cleaning (OPC) systems.

In its most common form, CIP involves the pressure-washing of pipelines or processing equipment, or alternatively, spray-cleaning of transportation tankers and fixed tanks and processing vessels of all types in the production facility, says Dale A. Seiberling, a food industry speaker and former Ohio State University instructor in dairy technology.

“Spray-cleaning extends to include the cleaning of large spray dryers, evaporators, bins, cyclone separators and ductwork in those segments of the food-processing industry that use such equipment,” he says. This technology has been applied in a few instances to what might be considered open-plant cleaning.

“For example, in the dry cereal industry, more than 30 years ago, one manufacturer wanted to reduce the labor, reduce the time and improve the efficacy of cleaning the dry cereal process,” he says. “The end result is that an area the size of a football field and 100 feet in height, with cereal production equipment arranged on space frames with open floor grating, is wet-washed inside and out in approximately five-and-a-half hours, whenever required.”

In recent years, new pumps, valves and chemicals have been created that processors use with their CIP or OPC systems to improve food safety, says Tim Bowser, Ph.D., a food process engineer at Oklahoma State University based in Stillwater, OK.

“There have been a lot of innovations, such as surface coating and finishes that are smoother and/or have antimicrobial characteristics or anti-stick [hydrophobic] qualities, variable-speed drives [VSD] for better pump motor control, new sensors for verification of automated CIP procedures, new materials and methods of construction, better integration of controls and wireless technology, and new valves that are easier to clean and maintain,” he says.

In particular, Bowser says food safety has been improved with new technologies that include:

  • Automated controls that make cleaning cycle execution almost flawless,
  • Automated controls, equipment and sensors that significantly reduce cross-contamination,
  • New surface finishes and technologies that make parts easier and faster to clean,
  • Better chemical technology that is more effective on soils, and
  • Better welding and finishing equipment that makes installations faster and cleaner.

However, the “real need is not for new technology but rather the application of ‘CIP-able’ design to all aspects of the process and the equipment involved,” Seiberling notes.

Bowser agrees that one of the biggest challenges for CIP systems is to educate processors about their importance before designing their plants.

“People don’t think of CIP when designing their plants, but it should be one of their biggest issues,” says Bowser. He notes that, for example, many plants today have issues with drainage because they tend to only contain one level.

“We need to re-think the paradigm of where to locate cleaning processes,” he says. “It’s a huge physical issue because of the way the drainage circulates as a result.”

Other remaining challenges that affect CIP are the need to “reduce the cost of installations, especially the costs of operation and cycle time, material-handling issues and improve environmental impact,” Bowser says.

In the end, “the application of CIP technology is dependent on the processors’ need and/or desire to clean a processing system to the highest degree achievable by the combination of mechanical action and flow of chemical solutions,” Seiberling says.

(Editor’s Note: “Re-thinking CIP design” by Megan Pellegrini originally appeared in the National Provisioner on Sept. 20, 2013. Courtesy of The National Provisioner.)

Food Safety News

Future Online Sales to Open Space for Design Innovation

The coming shift of traditional center store products to online sales will result in a dramatic rethinking of supermarket store design as those items are no longer stocked, and more space opens up, said Thom Blischok, chief retail strategist, Booz & Co., San Francisco.

Today, 80% of the store is in merchandise, while 20% is accounted for by services, he said. Meanwhile 75% of capital investment dollars go to the store perimeter, while 15% is spent on center store, and 10% goes to the front of the store.

“Recognizing that there is a movement to the Internet, becoming world-class at what you do on the perimeter and with services is critical,” Blischok said in an interview after he presented his concepts at the recent Food Marketing Institute Energy & Store Development Conference in Baltimore.

“The biggest single movement in retail today is to change the shopping experience, which ties directly into store design,” he said.

By 2025, retailers can expect as much as 30% to 50% of the store to be in a broad range of services, such as ready-prepared food bars, doughnut hole bars, fresh pastry bars, and in-store training and education about nutrition and cooking, he said.

“Stores that try to be all things to all people are going to fail, unless they are really, really big. So you need to think from your shoppers’ perspective about how important is fresh, how important is convenience, and make sure that you use some of your shopper decision criteria in your store design,” Blischok said.

Stores need to be designed for simplicity and convenience, using people and technology to improve the service paradigm. “To win, store designers will focus on engaging the shopper,” Blischok said. He identified four key design strategies being implemented today:

  • Designs for smaller stores in smaller footprints. “That means getting the fill-in trip experience absolutely correct by designing simplicity in a way that center store is displayed, designing simplicity in the services and products you offer, and simplifying the categories and assortments.”
  • Designs that clearly demonstrate convenience. “Shoppers need to be able to find any product they want to buy in a store within seven to 15 seconds.”
  • Designs that exude continuous value. “That’s where you begin to bring in a broad range of store perimeter departments.”
  • Designs that articulate a solid understanding of the shopper. “Instead of pet categories, have pet departments. Instead of baby categories, have baby departments. Understand that people shop in certain ways and your strategy is to design that store, that assortment, that layout to meet the emerging needs of shoppers.”

Open Space Opportunities

Future store designs will have to account for certain center store categories moving online, which will result in much more available space in the store; decisions will have to be made about what to do with that space. “You could see store designs with more open aisles, expanded perimeter service departments, the emergence of whole new aisles based on high nutritional eating, or you could see a total redesign of the aisles,” he said. Also, areas will have to be designated for customers to pick up their online orders.

There will be innovative use of the extra space. One idea is to use hydroponics to grow fresh products in stores. This is now being tested by Giant Eagle in Pittsburgh, Blischok said. Hydroponics is a process of growing plants in sand, gravel or liquid without soil, using mineral nutrient solutions. “You are going to start growing some of your own product in the stores. That’s a differentiator,” he said.

Expanded bakeries and kitchens will be part of the design of some supermarkets, as well as expanded catering, which is a fast growing service. “With the weeding out of less profitable departments in stores, there’s more room for things such as sitting areas, coffee shops and small restaurants. You are going to have to install things such as wine bars, wine rooms or grills inside the meat departments so you can cook steak for shoppers. You will have to build a kitchen where people can learn how to cook healthy nutritional foods, or you will have to expand your food preparation technology so that when people want to buy a Thanksgiving meal, you can actually cook it for them, and have them pick it up,” Blischok said. Some retailers already moving in this direction include Wegmans, Mariano’s, Bristol Farms, Stew Leonard’s and the Kroger Signature stores, he added.

One of the biggest changes is going to be “the integration of frozen cases within the center store—not like the standalone frozen department, but certain aisles where you will see themes, where you address unusual needs and solutions that you begin to tie together, not only in traditional dry groceries, but in the perishable and frozen groceries.” For example, there already are instances of expanded pet departments incorporating frozen and chilled pet foods; there could be concepts such as an “Italian experience” with pastas, sauces and related frozen products in the same aisle or area of the store.

Although some non-perishables departments might vanish entirely into the online ether, frozen categories will always be in stores because of the challenge posed by shipping. “Some very specific frozen products can be shipped by online sellers; others won’t be,” Blischok said.

It’s an Omni-Channel World

It’s now an omni-channel retailing world, where the customer wants to have a seamless shopping experience in-store and online, in person, by mobile device, or by using a home computer. In this environment, supermarkets need to address their already tight margins along with the increased service needs of their consumers. “Technology is going to become an enabler to help improve the shopping experience, as well as the ability to improve the cost-to-serve model in the stores,” Blischok said.

Smartphones are creating complete price transparency, and retailers “need to use technology to up their in-store experience, to up their targeting, to up their pre-shopping, and to up how they help people shop the stores,” he said. For instance, if a customer comes in with 20 items on a mobile shopping list application, the retailer can use it to personally welcome that shopper and provide him or her with a geo-map of where the products are in the store, which in turn needs to be addressed by store design.

“From a retail perspective, technology is probably going to be the greatest enabler of change in terms of how you contact the consumer, how you stock the stores, how you interest the consumer in your store directly, and how you serve that consumer as they are in the stores,” Blischok said.

Summing up, he said: “Your store design has to tell the story of high quality at an effective price. So the way that you display and the way that you light, the way that you communicate things such as fresh or frozen, the way you communicate product attributes is critical.”

Supermarket News

New reefership design presented at Cool Logistics Rotterdam

New reefership design presented at Cool Logistics Rotterdam

With the average age of conventional reefer ships at around 20 years and the problems they inherently have, it is time for something new in world of reefer shipping.

At this week’s Cool Logistics conference in Rotterdam, an innovative new reefer ship design was unveiled by Per Westling, Managing Director at Stena Ro Ro and Birger Lindberg Skov, Managing Director at Reefer Intel. “If we don’t do anything,” commented Lindberg Skov, “The reefer will fade away. We need to do this in order for banana shippers to remain in control.”

Per Westling explained that the design is similar to a deep sea Ro Ro vessel, with a ramp at the stern allowing it to berth at any port. The weather deck and lower deck can loaded/unloaded independently from each other.

The lowers decks are loaded via a door, using a cartridge system. The cartridges can then be stacked, saving space on the return voyage. There are four lower decks which can loaded via fixed ramps enabling fast loading and unloading. The lower decks are also divided into 10 separate sections which can be independently temperature controlled. On the weather deck 2 layers of containers can be loaded.

The ship’s capacity would be 11,500 High Q pallets or 621,000 boxes of bananas, 2/3 would be on the lower decks and the rest on the weather deck, this is 45% more capacity than traditional reefers. Due to the extra height the ship could also accommodate plastic crates which the multi nationals are looking into at the moment. The life span of the ship is expected to be around 40 years.

One of the main features of the new ship is the time saved in port. Traditional reefer vessels spend 24-48 hours in port, with this new design the loading/unloading can be done in 12, allowing the ship to slow steam, thus cutting fuel costs but still able to operate within the 4 week window for the banana trade between South America and Western Europe. The ability to slow steam also means that the ship will have a smaller CO² footprint and will conform to the tighter emissions regulations about to be brought in by the EU and US.

The designers have worked out that using the new ship would give a 40% lower unit cost, in addition to this (not in the calculations) the ship can also carry conventional cargo such as cars on the return trip.

With the big increase last year in container shipping prices and more increases expected in the future, the gentlemen certainly think they can compete with ever bigger container ships.

“There are 300 vessels used in the banana trade just now but only 10 have been built in the last ten years,” explains Lindberg Skov. “If we don’t start building new ships it will be a disaster. This ship has been designed specifically for the banana trade, because this is a year round business and we all know that ships must work 365 days a year!, but I if there is a need to use it for other fruit I see can’t why it can’t be adapted for that purpose.”

“We think we have a good thing here we just have to prove it,” adds Lindberg Skov. He said that already following the presentation there was a very positive response, “We are looking for partners with whom we can further develop this concept with.”

For more information:
Birger Lindberg Skov
Reefer Intel
Email: [email protected]

Per Westilng
Stena Ro Ro
Email: [email protected]

Publication date: 9/26/2013
Author: Nichola Watson
Copyright: www.freshplaza.com


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