In This Together – Western Grocer

Sustainability starts at the store level, but is powered by partnerships.

By Carly Peters

Although sustainability in grocery might appear to be the sole responsibility of retailers, it thrives in collaboration. With stores at the forefront—from policies to practices—customers can play a vital role in enhancing and continuing the positive impact of grocery retailers’ sustainability initiatives.

Together these retailers and their consumers are creating a more environmentally conscious and resilient community.

At the Core: Kootenay Co-op Grocery Store

Shoppers at the Kootenay Co-op Grocery Store pop in daily to pick up bags of pre-sorted organic produce trimmings for their gardens. Others swing by with reusable containers to stock up on bulk goods (at a 10 per cent discount) or find a bag of food for fido made from the cuts that couldn’t be used at the meat counter.

“It’s nice to see people’s engagement,” states Amanda Verigin, marketing director for the Nelson-based store. It may be part of the innate nature of a co-op, where a sense of ownership and connection among members helps to prioritize community and sustainability. But it’s also in part people’s better understanding that sustainability is not about chasing trends, but rather stores looking inward at their processes, focusing on what they can do differently to truly make change.

“Sustainability means something different to everyone. We provide an assortment of options for a range of values, and know that we’re trying our best in the back of the house,” she states, adding their efforts have earned them the honour of being the only one to two BC Green Business certified grocery stores.

Along with the reduction in plastic (both used in-store and on shelf) and organic food waste – including through daily deliveries of edible, yet imperfect produce, to the local food bank – the store has implemented the True Local program, which sources food within 160kms of the Co-op. From bread to eggs to dairy, there are diverse options for customers that keep dollars in the community and create local food security.

“People feel like they’re making a difference,” says Verigin. “People looking to drive change see that they can drive it here.”

Community in Mind: Sobeys

Every day on his commute, Joshua Goodman is filled with pride as he passes a Second Harvest truck stocked with daily offerings for the community church’s food bank from Sobeys. As the Head of Corporate Sustainability for the grocery retailer, it’s a visible impact Sobeys has on the hyperlocal community it serves and the sustainability goals they have set nationally.

Food waste and rescue has been a major focus for the grocery retailer. The day in and day out dedication of staff to get items to local charities has led them to be the largest supplier for Second Harvest, Canada’s largest food rescue charitable organization, for three years in a row. While customer’s uptake of the Food Hero app – expanded across Canada in 2024 to connect customers with soon to be expired food at a reduced rate – has helped contribute to the retailer’s 36 per cent reduction in food waste.

The store continues to hit targets with their climate action plan. They are almost halfway to achieving their 55 per cent emission reduction target for 2030, thanks to initiatives like energy-efficient equipment at the store level. The goal of net-zero emissions is set for 2040, and net-zero across their entire supply chain by 2050.

“It’s imperative we work together,” says Goodman, pointing to Sobeys’ local supplier toolkit that provides partners with knowledge and strategies to start the work now and reduce their impact. “From those who grow the food, bring the food, and buy the food.”

This commitment is also reflected on their consumer-facing website, Our Part. The website outlines Sobeys’ sustainability efforts and provides customers with ways to make a difference. Whether it’s shopping the Buy Local section to reduce their carbon footprint or participating in pilot programs, like reusable containers for hot foods and salads being tested in seven stores, Sobeys empowers consumers to complement their sustainable options and further their own journey.

Sobeys isn’t finished either. Goodman states there is always more to learn, more innovations to try because it’s worth the investment. He’s got his eye on circular food usage next. Something he can ponder on his commute as he passes that church.

Now and Forever: Whole Foods Market

Whole Foods Market’s second annual impact report spans 65 pages, showcasing their dedication to people, the planet, and community. They have contributed over 28 million meals to almost 1,000 food rescue and distribution programs. Additionally, they have made notable progress in sustainability by diverting nearly 70 per cent of all store and operational waste from landfills. Furthermore, they now offer more than 41,000 organic products and 154 certified regenerative products across their stores.

However, these impressive figures only tell part of the story. The team members and customers are at the heart of these initiatives that help make it all possible. “At Whole Foods Market, we know that fulfilling our purpose to nourish people and the planet is a shared effort – one that depends on both our company initiatives and the choices our customers make every day,” says Vice President of Sustainability Caitlin Leibert.

By choosing products like Sourced for Good coffee, organic produce, and other climate-smart options, consumers play a crucial role in supporting sustainable production methods. These choices can promote worker welfare, strengthen ecosystem services, promote biodiversity, and improve soil health. “Our intention is for customers to be confident that simply shopping at Whole Foods Market helps support people, the planet, and a more sustainable food system,” Leibert notes.

Whole Foods Market continues to invest in new initiatives that positively impact its stores, supply chain, and its people as part of their 10-year vision, Growing with Purpose. This includes expanding their reach to serve customers in new ways, offering more convenience and accessibility while staying true to their commitment to high-quality, sustainable products.

Leibert emphasizes one of Whole Foods Market’s core responsibilities is to help consumers understand that the way our food is grown and raised matters. Through a survey with YouGov last year, they highlighted the role younger consumers, particularly Gen Z, play in supporting sustainable agriculture and their willingness to pay more for environmentally friendly products. “It helps underscore the impact of consumer choices in advancing sustainability across the industry and leveraging purchasing power to advocate for the food system consumers want now and in the future.”

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Rising to the Occasion

In this industry, success is defined by more than how high your dough rises. It’s about the quality and care put into every step of the process—where every detail needs to rise to meet the highest standards.

Setting aside the baking puns, Okanagan Frozen Dough is one of Canada’s most respected suppliers of frozen dough products. It’s not just their crusty rolls or signature cheddar jalapeño bread that have them delivering to more than 500 major grocery retailers and 200+ independent bakeries across Canada; it’s their commitment to ensuring unbeatable customer service, outstanding quality, and the best in food safety, sustainably. It’s not something they are striving to do, it’s a key ingredient already being baked into their business.

“Okanagan Frozen Dough envisions a future where sustainability is integrated across every aspect of our operations, from sourcing raw materials to production and distribution,” explains Channce Fuller, CEO. “Sustainability isn’t a checklist item or something to do once and then it’s complete. We see sustainability as a journey, not a destination.”

This is written into the company’s literal recipe for success. Okanagan Frozen Dough sources the best flour from 100% Canadian suppliers grown in Alberta and milled in British Columbia, their yeast comes from the heart of Western Canada, and all other primary ingredients found their way into the company from proudly Canadian sources. “We are committed to sourcing fresh local ingredients from suppliers who are as close to home as possible,” says Fuller, pointing to their flour grown and milled in facilities a drive away from Okanagan Frozen Dough’s facilities. “We have a strong focus on ethical sourcing practices and are transparent with our consumers about where our products and the ingredients that make them come from.”

Focusing on their exceptionally high bar for quality – any product that isn’t up to snuff is immediately pulled off the line and moved to compost. Reducing waste, compost and more, is a core focus for both B.C. and Alberta operations. When the amount of waste dough can’t be reduced further, the company finds opportunities that reduce or recycle. Compost dough is turned into fertilizer or feed for livestock, bringing it back into the very same Canadian food value and supply chain—albeit much further down the line.

Other by-products, such as cardboard and paper products, are recycled, while their manufacturing processes and procedures further reduce the environmental impact of their operations. Fuller states they have invested millions of dollars to purchase new best-in-class, state-of-the-art bakery manufacturing equipment with sustainability and efficiency in mind, realizing reductions in waste due to both enhanced quality and consistency.

Frozen dough is inherently less wasteful than scratch baking and other alternatives. Its final form is frozen before proofing, reducing its product volume. Its compact nature reduces shipping and storage space requirements. This means less trucks on the road, reduced fuel requirements, and less impact on the environment. Adding to this benefit, the consistency in formulation, product shape, size, and weight reduces losses for independent bakers and in-store bakeries alike. “You can imagine the complexity forecasting demand for a bakery in any setting. Using frozen dough allows a bakery manager to closely match the amount of buns, bread, or pizza dough prepared to the number of units that a store intends to sell rather than having to default to the less exact amounts that a full mix requires.”

Fuller notes the success of Okanagan Frozen Dough’s sustainability efforts is measured not only by meeting specific targets but also by fostering a proudly Canadian, down-to-earth culture of performance-based sustainability, continuous improvement, all while supporting local communities.

“While we’ve made significant strides, there’s always more to be done, and we’re committed to evolving with the changing needs of our customers,” says Fuller. “Our sustainability initiatives reflect our dedication to making a positive impact on Canada and the Canadian economy, not only for our business but also for the communities and environments we touch.”

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Naturally Good at It

The future of milk. It’s what Henry Schwartz was thinking about when he closed New York City’s last dairy, Elmhurst, in 2016. Despite the company’s 90-year legacy, he recognized a shift in milk consumption for the health of both people and the planet. So, he took Elmhurst from a traditional dairy and turned it into one of the fastest-growing plant-based milk brands on the market.

Elmhurst 1925, a nod to the company’s founding year, is dedicated to creating products that benefit both consumers and the planet.

“We strive to be a brand that sets a standard for responsible sourcing, innovative production, and environmentally conscious packaging, all while maintaining the highest quality standards in every product,” states Heba Mahmoud, Elmhurst’s Senior Director of Brand Innovation.

At the heart of Elmhurst’s approach to sustainability is innovation and technology. The company’s significant breakthrough is its patented HydroRelease® method, developed by renowned plant food scientist, Dr. Cheryl Mitchell. This cutting-edge technology uses water, rather than traditional processing methods that rely on chemicals or high-energy inputs, to extract more nutrients from nuts, grains, and seeds while significantly reducing waste.

“This process ensures that we maximize the use of every ingredient, turning byproducts into renewable energy, which supports a circular approach to production,” states Mahmoud, adding method also maintains the original ingredient’s nutrition without the need for gums or emulsifiers, resulting in Elmhurst products having a clean label with no more than six ingredients, and some as minimal as two.

Elmhurst offers a diverse range of ingredient bases, including pistachio, hazelnut, walnut, and cashew, in addition to almond and oat. This variety not only meets consumer demand but also supports biodiversity and encourages more sustainable agricultural practices. The company prioritizes working with suppliers who adhere to rigorous ethical and sustainable practices in their growing and harvesting processes.

“The goal here is to ensure we’re supporting agricultural systems that are not only good for the environment but also for the farmers and communities we work with,” says Mahmoud, emphasizing consumers increasingly want to know where their food comes from, how it’s made, and whether it aligns with their values, such as clean ingredients, a lower carbon footprint, or responsible sourcing.

Storytelling is a powerful tool for connecting with consumers and showcasing Elmhurst’s commitments to sustainability. This is prominently reflected on the packaging, which communicates that their entire production process runs on hydroelectric power sourced from Niagara Falls—a renewable energy source with minimal environmental impact.

And that packaging; products come in 100% recyclable cartons made from FSC-certified paperboard, ensuring that packaging materials come from responsibly managed forests, while providing easy recycling solutions for consumers. Additionally, for our e-commerce orders, Elmhurst uses 100% Post-Consumer Recycled (PCR) paper shipping materials, further reducing our environmental footprint.

“Ultimately, we envision a future where every decision we make—whether it’s about the ingredients we use, the energy that powers our facilities, or the packaging that houses our products—moves us closer to a fully sustainable and circular business model.”