Green shop, modern Bio-retailer

The green shop is distinguished by textures and textures approximated by natural, natural. The material for structures and finishes is mainly natural wood.

The color scheme is close to natural, soft tones with small color accents: pastel shades of green, yellow and orange, black.

 

Visualization of information about the sustainable development of the store:

• reduction of water consumption
• reduction of energy consumption
• transport movement and delivery
• saved resources (electronic receipts)
• recyclable waste
• comfort of people

 

Priority delivery of products – Yandex-food, Delivery club (bicycle delivery), eco packaging.

 

Green store. Plants

In outdoor landscaping, priority is given to: local biodiversity, plants and herbs listed in the red Book of the region.

 

Herbs: willow-tea, sage, violet, red clover, lagurus ovatus, bolboschoenus maritimus. They are perfect for objects located mainly in the central and central part of Russia.

 

Trees: all varieties of willows, birch, coniferous.

 

Interior landscaping “greenery grows in the store”

Function 1: visual decor of the space, affecting the psychological relief of customers.

Function 2: a showcase for the sale of freshly grown various greens. The rotation of the shelves occurs as the bunches of greenery grow.

 

Examples of indoor and outdoor green areas-attractions for consumers

A zone of product consumption with elements of education about food culture and characteristics of goods presented in the new conceptual bio-retailer. Provide protection from adverse weather events (for example, direct sunlight, rain, wind), and use a controlled climate indoors.

We assume to create a cafe area.

 

Power zones contain messages:

• Encouraging the consumption of whole, natural foods.
• Promotion of drinking water consumption.

 

The main course version is offered in a reduced or half size and at a lower price compared to a larger regular portion.

The dishes in which the dishes are served have the following parameters:

Reusable tableware is used, including spoons, forks, knives, plates and cups suitable for use in a microwave oven.

• Round plates: the diameter of the plate is not more than 25 cm.
• Non-circular plates: the total surface area of the plate does not exceed 507 cm2.
• Bowls (except salad bowls) do not exceed 473 ml.
• Cups (except water) do not exceed 473 ml.

 

The menu should include dishes:

• No peanuts.
• Does not contain gluten.
• Does not contain lactose.
• Without eggs.
• Does not contain animal products, seafood or dairy products.

 

The policy of eating meat dishes:

• The weight of one serving of red meat is no more than 115 g. In the prepared form.
• Red meat and semi-finished products are indicated last in each menu section or in a separate menu.
• Red meat and semi-finished products are placed in the trading floor.

 

Open space

The inner entrance part of the store is the face of the store. (as a train station – the face of any city).

When entering the store, the entire bio-retailer should be viewed, the buyer should have an overview of the entire store and the ability to choose his movement during the shopping process.

 

Customer comfort

The ceiling height creates a sense of space more comfortable and relieves the saturation of the store shelf space.

The width of the aisles between the shelves – creating comfort for consumers and the opportunity to consider the offered range of products more.

 

Lighting

The green store gives priority to solar lighting. Window spans are used as much as possible, additional lighting is laid with an emphasis on grocery areas. The feeling of a customer in a store is “I’m walking through a bright, warm, cozy meadow and collecting herbs and berries (products) necessary to maintain my health.”

 

Furniture organizer for products

The structures are light, low-span, not overloading the space. The store’s products that comply with bio-retailer’s purchasing policies are displayed in accordance with the requirements for the merchandising of shelf spaces.

The green store takes the focus exclusively on human health

and well-being.

 

Health, WELL principles.

Product Purchase and sale Policy

WELL supports healthy eating models by expanding access to healthier foods and beverages, limiting access to foods and

ingredients with a high degree of processing, as well as creating an environment that pushes people to make healthier food choices.

 

Bio-retailer Sales Policy

• The concept of “GOOD nutrition” gives priority to fruits and vegetables, and transparency in nutrition, contributes to the creation of a food environment in which the healthiest choice is the simplest.
• Prohibition on the sale of tobacco products (electronic cigarettes and cartridges inclusive).
• A strategy to increase the consumption of fruits and vegetables.
• Marking traffic lights (green = healthy; yellow = less healthy; red = unhealthy), increase the sale and selection of healthy goods and reduce the sale and selection of unhealthy goods.
• Priority of products from local farms.
• Drinks with sugar are not advertised or promoted.
• Deep-fried foods are not advertised or promoted.
• Economic incentives for waste reduction and recycling – for example, an automatic collection of plastic and glass bottles, to give a discount in the purchase receipt.
• Make discounts on products (at least 30%) that have an expiration date – a separate showcase.
• Increasing the availability and visibility of fruits and vegetables, their maximum representation, price incentives to reduce the cost of fruits and vegetables, as well as the promotion and support of public gardens and urban agriculture initiatives.

 

Visual characteristics of the goods

Kraft packaging with the content of a color label on the front of the package – 30%

Craft packaging in the range of black and white + 1 of the shades of the bio-retailer’s corporate identity (pastel shades of green, yellow and orange, black) can use – 70% of the packaging.

 

Qualitative characteristics of the products. Providing nutrition information

Nutrition information is clearly displayed (for each dish or product) on the packaging, menu or signage for all packaged foods and beverages sold in TT:

• Total calories.
• The content of macronutrients (total protein, total fat and total carbohydrates) by weight and/or as a percentage of the estimated daily requirement (daily values).
• Total sugar content.

 

Labeling of ingredients

The requirements are met for all unpackaged food and beverages sold or displayed in the tt.

• The list of main ingredients is clearly displayed (for each dish or product) on the packaging, menu or signage. If information is displayed on a digital resource, signage is present at the decision point to direct people to the digital resource.
• Common food allergens are clearly labeled when making a decision on packaging, menus or signage.

The Green Store provides detailed nutrition information, ingredient disclosure, and labeling of food allergens. Callorage and BZHU in the menu of the cafe and restaurant.

 

Products on the shelves are marked separately:

 

• Drinks containing more than 25 g of sugar in a container.
• Foods (other than whole fruits) containing more than 25 g of sugar per serving.
• Foods and beverages containing partially hydrogenated oils.

 

The priority of whole grain products.

Whole grain products do not cost more than their refined grain counterparts (i.e. brown rice does not cost more than white rice).

All food and beverages do not contain partially hydrogenated oils.

Nutrition criteria should be based on dietary, scientific or medical data or recommendations.

 

The share of products sold (20%) is certified – special labeling (gluten free, sugar free, certified organic, Certified Humane®, or certified by a GSSI-recognized Seafood Certification Scheme, food from local farms).

 

Exclude products contain:

• Dyes

Blue 1 (E133), Blue 2 (E132), Green 3, Orange B, Citrus Red 2, Red 3 (E127), Red 40 (E129), Yellow 5 (E102), Yellow 6 (E110), Carmine, Cochineal extract, Caramel dye

• Sweeteners

acesulfame-potassium (acesulfame-k), aspartame, saccharin, sucralose, cyclamate

• Preservatives

sodium nitrate, sodium nitrite, potassium bromate, iodate, propyl gallate, BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene), BVO (brominated vegetable oil)

 

Display policy, merchandising

The merchandising of the fruit and vegetables department meets the following requirements:

• Place at eye level or slightly below eye level.
• Placed next to cash registers.
• Placed at the end of the aisles.
• Placed at the beginning of the catering lines.

 

For all spaces are conducted free of charge:

• Cooking demonstrations at least once a quarter.
• Seminars on nutrition or dietary education at least once a quarter.
• Individual nutrition consultations with registered nutritionists or certified nutrition specialists at least once a quarter.
• Educational materials are provided, including cookbooks, magazines and other literature promoting healthy eating, available in the “corner for buyers”.
• Shop museum (information signs showing implemented solutions).

 

Training can take place in the form of trainings, brochures, videos, posters, brochures, newsletters and/or other written or online information, in a store or online space.

 

Author: Marina Kupriyanova