Natural Foods Merchandiser
What practices make your store green?

What practices make your store green?

Four natural foods retailers weigh in with what practices make their stores green, from a recycling contest to recycling and composting kitchen waste.

Marcia Collins, co-owner of Good News Natural Foods in Dover, Del.

For our recycling contest from February until Earth Day, we’ll keep a running total of how much our customers recycle. The person with the most recycled items wins a gift certificate to the store.

Rich Packman, project manager at Nature’s Food Patch in Clearwater, Fla.

Since 2001, Nature’s Food Patch has been following the Good Organic Retailing Practices established by the Organic Trade Association. We will be refining and documenting those practices, and in the next three to nine months, we hope to be issued organic store certification. 

Cheryl Cohen, owner of Village Nutritionin Hot Springs Village, Ark.

When we first opened, the community offered limited recycling. They wouldn’t take colored plastic and certain metals, and they recently stopped picking up recycling altogether. We are limited in the store, but we do ask people to take their items to the
recycling plant.  


Betsy Perkins, manager of Amazing Grains in Grand Forks, N.D.

In addition to the obvious green practices (selling organic foods, recycled paper products and food from bulk bins), we collect used egg cartons for our egg suppliers and reuse grocery bags that our customers bring us.  We also compost our kitchen waste and spoiled produce.

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