October 30, 2013
Marketing manager at Valley Natural Foods in Burnsville, Minn.
We see a lot of moms with children who have severe food allergies. This inspired us to open our gluten-free bakehouse. We sell these products in our store and to area co-ops. We also have a fresh-food educator who demonstrates healthy recipes that incorporate products we carry so customers can re-create the meals. And an on-staff registered nurse sees customers by appointment.
Supplement buyer at Alternative Food Cooperative in Wakefield, R.I.
We’re a relatively small co-op, so we’re able to go the extra mile for members’ and customers’ personal nutritional needs. Our chef prepares vegan and gluten- and dairy-free foods, but also includes animal-based items, on a daily basis and plays host to themed cooking classes in accordance with customer needs. We also staff a trained herbalist to inform shoppers about how to use herbs medicinally.
Owner of Back to the Country Store in Plover, Wis.
We have a registered nurse on staff who teaches gluten-free flour and gluten-free bread-making classes. She is available for free consultations and offers suggestions on how to go gluten free. When customers have tough technical questions, we refer them to our in-store reference library on natural health. There’s also a shelf full of books on specialty diets available for purchase.
Owner of Yvonne’s Natural Market in Macon, Ga.
Although we are a medium-size market, we know our customers very well and give one-on-one service. I offer kinesiology to ensure I’m meeting shoppers’ personal health needs and, when necessary, I connect them with a meal coach and planner. We also conduct classes for local clubs and colleges and attend community health fairs
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