By: PEDRO PENTON TODAY’S GROCER Publisher President, Técnica Business Systems
As the glass sliding doors inaudibly open without breaking your pace as you walk in, the comforting noise of the loud whispers and the guiding convincing and authoritative expressions of the staff are likely to give you time to pause for a moment of appreciation. The clean floors and the well-organized displays of fresh baked goods and short (but perfectly assembled) produce stands are just a few elements that bring tears to your eyes – you cannot help but to notice the smell of freshly-brewed coffee and the landscape of salad stands as they are relentlessly filled and organized as if though the staff was trained at a bonsai tree-trimming school. The long and well-distributed hot and cold food cases are clean and filled to the very top and there is a staff member nearby as if though he or she was guarding a priceless painting in a museum. While touching and serving yourself was allowed, you cannot help but to smile as the staff approaches and gives you a nonjudgmental explanation of the precise contents of what you are about to serve yourself.
There is definitely no “hands-off” rule, it’s about the farm and how it really defines the meaning of bringing the farm to the market and even all the way home. Giving thought to the visit you cannot help but to think that seeing the whole picture is a clear advantage in this healthy food store. This was the site of a recent visit to a health food store in Chevy Chase, Maryland just off of Wisconsin Avenue, outside of Washington D.C.
Walking into a supermarket and heading straight for the bakery counter, enticed by the smell of freshly-baked goods is not uncommon, even with the will of the “Vegan Creator” you cannot help yourself from being curious. The power of good strategically organized ideas in a food store is very dynamic; from the fresh-looking produce that is systematically moist by an automatic sprinkler system, the use of smells channeled throughout a store to attract customers, to the LED lighting that makes the meat cases and the products on the shelves look attractive and tempting.
You do not have to be forward thinking to understand what is good for you. That is why the gap between income classes in America does not affect the appetite and the will of the people who desire to live longer and healthier. Working class Americans will invest in happiness by working to become healthier not just economically secure. It’s been said that living healthier is not only for higher income Americans who actually invest less to become healthier of their personal income than lower income Americans, living healthier is not a new position by a company or a food distributor it is a global phenomenon that is the starting point of a set of activities that include many routes that will transform the way we see the retail food store in the future and how we grade its place in our world. While the hype for cosmetic surgery may raise questions regarding this statistically general comment, cosmetic surgery is superficial and a healthy body needs to be well nourished – therefore you might say that cosmetic surgery complements a healthy well nourish body. Society and the pressures that are inevitably around us have raised question and consequently changed our priorities – but mostly we want ourselves and our loved ones to be healthier, happier, look better, live longer – learning and advancing our shopping habits will have an effect on the geography of the products and services of the food stores we visit in the future.
Somewhere not far from where you live today in any metropolitan area, you can trust your heart that there is a healthy food store that is making its way into the hearts of those that have been influence by the revolution that is taking place with healthy marketing campaigns created for those individuals that are conscious about a healthy living diet.
The only way that you can be certain of what is in your food is by making it yourself. Society does not afford us the time however our long term health and that of our culture requires a cuisine that transforms what we are consuming everyday.
Having a “vegan” survival kit will not be uncommon practice and we should all be encourage by what the up and coming generation is learning in class rooms at all levels about what we should and should not eat that will keep us from a regular visit to the other store, the pharmacy.
My visit to stores that are revamping and modifying their layout to include a strong presence of healthy, gourmet and plant food diet products encourages me to listen more to those that care about what I eat and how long they want me to be around.