2. Agenda Company Overview Sustainability Focus Areas Food Waste Work
Next Steps
EPAs agenda: each participant will present collaboration, programs, and data

3. Who are we? Part of the newly formed global company, Ahold Delhaize.
Hannaford Supermarkets, based in Scarborough, Maine, operates 179 stores and employs more than 27,000 associates in Maine, Massachusetts, New Hampshire, New York and Vermont.
The Sustainability Strategy for Ahold Delhaize will focus on Health & Nutrition, Associate Development, and Reduction in Food Waste.
Hannaford donated 20.2 million pounds of rescued food to pantries, meal program and food banks in 2015
Packaged food is donated to regional food banks throughout the year. (It may be approaching its sell-by date or have cosmetic packaging damage.)
Hannaford stores make daily donations of fresh food, such as produce, meat and bread to local food pantries.
Hannaford has been working with regional food banks and pantries to further improve systems for recovering harder-to-handle fresh items, making sure that there can be regular pickups and ensuring they have the processes and equipment to handle that food safely.  We have either donated or helped pantries and food banks to purchase vans, refrigerated truck trailers, refrigeration units and other equipment. See example below, from a Vermont Food Bank news release…
Every state received help in 2015
Vermont: 1 million pounds (versus 625k in 2014)
We made this donation in December of last year…..
Hannaford announces $75,000 donation to Vermont Foodbank
The Hannaford Charitable Foundation today announced a $75,000 donation to the Vermont Foodbank that will help the agency distribute fresh produce to nearly 15,000 individuals and families in need throughout Rutland County.
The $75,000 donation supports the purchase of equipment to efficiently and effectively acquire and distribute more fresh and perishable product at the Vermont Foodbank’s new Rutland Distribution Center. Prior to the contribution from Hannaford, donations processed through the 24,000 square-foot facility were limited to non-perishable goods and shelf-stable produce.
Representatives from Hannaford Supermarkets today joined officials from the Vermont Foodbank at the Rutland Distribution Center to present the donation and tour the facility, including the new custom produce cooler in the donated product processing area, which will be named in recognition of the Hannaford Charitable Foundation.
“Hannaford is thrilled to make this donation to the Vermont Foodbank, a valued community partner whose dedication to providing fresh, healthy and nutritious product to the communities it serves is just as ardent as our own,” said Hannaford Community Relations Specialist Brian Fabre. “The new produce cooler at the Rutland Distribution Center is key to increasing the Vermont Foodbank’s efficiency as they seek to provide fresh food at a greater level than ever before in Rutland County.”
“The Vermont Foodbank is beyond grateful for the long-term support and partnership of Hannaford Supermarkets in the fight against hunger,” said John Sayles, Vermont Foodbank CEO. “Hannaford’s leadership as a food and fund donor allows the Foodbank to ensure that our neighbors have the food they need to lead healthier lives, and we couldn’t be more grateful.”
The Rutland Distribution Center will aid the Vermont Foodbank in its goal of distributing 11 million pounds of food, including two million pounds of fresh produce, to Vermont residents in The facility will service 17 area food pantries and meal sites in an effort to ensure the 24 percent of Rutland residents who visit a food shelf or meal site each year will have access to healthy food options.

4. Moving to Zero Waste Goal: Our waste-free operations support clean, thriving local communities.
So, we have talked about who Hannaford is, and how Sustainability is core to our brand and our strategy.
Specifically, we have had great success in the creation and execution of the M2Z project over the past couple years. We are striving to recycle 80% of our waste by 2020 (including Hannaford and Food Lion results).
I certainly could spend a lot of time talking about each piece, but I’ll highlight some unique successes or things we learned along the way.
First was engaging leadership.
Second was communicating standards. SOPs for all recycling and food waste programs are critical. clarity about those programs was necessary. Documenting the processes and creating a comprehensive plan so that it was very clear what was expected (in a step by step manner) at retail
Assign Sustainability roles – I could not possibly do it all my self and there were so many people that wanted to participate. We named roles, formally documented what was expected of them, and leaned into retail leadership to name those people. This helped as it was a career path opportunity, and we were clear with what skills we wanted of people. We have Sustainability Champions in each store, and we have one Store Manager per district (about 12 stores) that is responsible for Sustainability in their district.
Process
Engage Leadership * Communicate Standards * Assign Sustainability Roles 4

5. Measurement and Recognition
Internal Communication
Examples of internal communication and measurement (zero waste boards, zero waste scorecard results)
External Communication Community Bulletin Boards
Now that we had leadership engaged and our SOPs created, it was time to teach and execute. On the left, you’ll see the Associate Communications Board that is hung for every store primarily in the break room. We found this to be a simple way to highlight a lot of material. On the left you have store ranking, that is changed and updated monthly based on waste results. The less waste for the store, the better. On the right is a summary of our recycling programs, and in the middle is where the store can really make it their own personal board for their store.
On the right, you see a larger version of the Food Recovery Hierarchy. Being a large generator of food waste led us to work with the EPA, and follow their direction for dealing with food waste. I found that using external organizations helped with the credibility and rapport of the program.
being better recyclers and ensuring that food that is edible that we cannot sell ends up feeding people as a first option. We partner with Feeding America to coordinate our fo
Hannaford Moving to Zero Waste program has allowed us to cut waste cost by 30%
Overall, we’ve found that people want to stand for something and be a part of something. They want to belong, and this work has helped engage our company in a more cohesive manner than before.

6. Moving to Zero Waste Food Waste Diversion
The 3rd component of M2Z was a emphasis on food waste diversion. At Hannaford, we are guided by the EPA Food Recovery Hierarchy as preferred options to make the most of excess food. We even have a picture of it in every stores. In general, source reduction is always first (which I will speak to in a moment), but when we do have excess food (at store level); we try use this hierarchy as our guide for decision making when we have food waste.
Molly’s quote

7. Measurement & Recognition External Communication

8. Key Partnerships
FWRA – Food Waste Reduction Alliance – Delhaize is a founding member of this organization
These are the goals of the Food Waste Reduction Alliance (FWRA), an initiative of the Grocery Manufacturers Association (representing food and beverage companies), the Food Marketing Institute (representing food retailers), and the National Restaurant Association (representing the foodservice industry).  Established in 2011, the FWRA has already engaged more than 30 leading companies and stakeholder partners, including Feeding America and Waste Management, Inc.  With a record one in six Americans receiving food assistance and landfills that are increasingly over-burdened, the need to tackle the challenges of food waste has never been more urgent.  Working collaboratively across sectors, the FWRA seeks to: reduce the amount of food waste generated, increase the amount of safe, nutritious food donated to those in need, and recycle unavoidable food waste, diverting it from landfills.
GSC - pulled this all together to pursue a GSC certification for all of our stores. 1st in the nation to have all stores certified. Store wide certification that rallied associated and provided education. Stores received workbooks with scored points as well as visits from the GSC to teach along the way. The GSC focused on all parts of the store from waste, to organic products, to lighting and water reduction, to associate engagement.
EPA – longstanding relationship with the EPA. Participate in the EPA Food Recovery Challenge since it began.
Feeding America – partnership to coordinate our donations, track the progress, and reduce hunger in the communities we do business in

9. 2016 Work Measurement and Food donations tracking
Sustainability champions at each location
Store “huddles” & best practice refreshers