Safeway CEO Has Big Plans For Payment Program That Avoids Bank Debit Card Fees

Safeway's new CEO, Robert Edwards, said the grocer is already hearing from other retailers that want to use the technology behind its Fast Forward payment program. It uses a loyalty card linked to a shopper's checking account to avoid the the hefty fees merchants pay when they accept bank debit cards.

Food Lion Announces Investments In 178 Stores In Five States; Hires 800 Associates

May 17, 2013 Food Lion

Food Lion announced that it has made significant investments in 178 stores in five states, including Delaware, Maryland, Pennsylvania, Virginia and West Virginia. To support these efforts, the company also created 800 new jobs. The investments are based on customer feedback and will continue to position the company for future success.

C&S Wholesale Grocers To Supply BI-LO & Winn-Dixie Stores

May 17, 2013 BI-LO Holding

BI-LO Holding, parent company of BI-LO and Winn-Dixie grocery stores, announced a long-term agreement under which Keene, N.H.-based C&S Wholesale Grocers, Inc. will provide warehouse, transportation and most procurement services for all 480 Winn-Dixie stores and continue providing services to all 206 BI-LO stores.

Campaign Announced For Pilot Test Of National Sustainable Agriculture Standard LEO-4000

May 17, 2013 Leonardo Academy

Leonardo Academy announced the launch of a participation and fundraising campaign for the National Sustainable Agriculture Standard LEO-4000. The LEO-4000 standard has reached an important milestone. It is now entering the technical edit phase in order to be published as a draft standard, which will be sent to the Standard Committee for approval of the initiation of the public comment period.

UC Davis Postharvest Technology Short Course Provides Excellent Overview

People who work on fresh produce quality, safety and marketability face complicated questions. How can I find a greener way to protect my crops from pests during transport? How long can I store my bountiful crop and at what temperature so it will still be marketable next month? What’s being done to improve the flavor of fresh fruit?