Natural Foods Merchandiser


Green Program Focuses on Retail, Retrofits
Help is on the way for small businesses that want to build green. The United States Green Building Council has issued long-awaited standards for green retrofit of existing buildings, and next year will unveil two new initiatives covering retail properties and commercial interiors.

Under the Leadership in Energy and Environmental Design Green Building Rating System, proposed standards for two new certification programs, LEED for Existing Buildings and LEED for Commercial Interiors, were submitted to the USGBC membership for a vote last fall. LEED for Existing Buildings launched Oct. 22.

?There?s a huge wave to produce healthy buildings,? says Doug Gehley, an architect and chair of the Washington, D.C., chapter of the USGBC. People interested in green materials, techniques and design can visit, a joint venture between the USGBC and the National Environmental Education and Training Foundation.

The USGBC Retail Application Guide is under development, according to Washington, D.C., Chapter Coordinator Meghan Fay. Due in 2005, it will include input from retailers as large as Target and Home Depot and as small (in footprint) as Starbucks.

Healthy Food Grows So Customers Don?t
The healthy fast food trend is beginning to get traction, based on news from around the United States. In Minneapolis, Aveda founder Horst Rechelbacher plans to expand his Intelligent Nutrients organic food and supplements store, adding splurge items such as essential oils and jewelry, an organic café, and even an organic beer and wine bar. The IN is due to open Dec. 2 in northeast Minneapolis.

O?Naturals, the fast healthy concept invented by Stonyfield Farm founder Gary Hirshberg and partner Mac McCabe, has opened three stores in Maine and Massachusetts, with a fourth scheduled to launch this winter. Its menu of soups, salads, flatbread sandwiches and noodle dishes includes brunch options and a kid?s meal with roasted potatoes or carrots on the side and a healthy drink. Similar concept restaurants include Camille?s, based in Tulsa, Okla., which claims 39 restaurants open and 543 in development, and the 340-unit Smoothie King of New Orleans.

Natural Foods Merchandiser volume XXV/number 12/p. 20

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