Supermarket Perimeter - November 2019 - 44

Produce: Root-to-stem

TOP OF THE CHARTS
Root-to-stem is so hot, it made Austin,
Texas-based retailer Whole Foods Market's
list of top 10 food trends.
"Between nose-to-tail butchery and
reducing food waste, a few forces are
combining to inspire root-to-stem cooking,"
according to Whole Foods. " Recipes like
pickled watermelon rinds, beet-green pesto
or broccoli-stem slaw have introduced
consumers to new ﬂavors and textures from
old favorites."
The produce butcher at Whole Foods' Bryant
Park store in New York City includes
root-to-stem items on the store's salad bar,
including Brussels sprouts, broccoli, and
celery seasonal varieties; Melon Seed Agua
Fresca; Butternut Squash with Celery Leaves
and Orecchiette; and bagged broccoli slaw.

That said, for every consumer who
likes the convenience of value-added,
there's one who loves the advantages
they perceive root-to-stem offers.
"Other customers think it's fresher - it's
kind of the image they have," Kneeland
says. "That could be true. And a lot of
them that the ﬂavor is so much better."
Those customers often don't care
about having the roots, stems, ﬂowers, stalks or leaves on a root-to-stem
product, Kneeland says. With carrots,
for example, they might take the tops off
right there in the produce department.

Nutrition, not waste
For Cincinnati-based retail giant Kroger,
one of the main selling points to get
consumers to try root-to-stem is the
nutritional beneﬁts.
"Have you considered how many
vitamins and nutrients go to waste

when we discard parts of our produce
during meal preparation?" Kroger asks.
In the wellness section of its website,
Kroger outlines ﬁve tips and tricks for
root-to-stem cooking:
* Use carrot tops, stems of greens and
cores of cabbage and cauliﬂower
for stocks;
* Oven-bake potato peels with olive oil
and seasonings to use as crispy salad
toppers;
* Shred or shave broccoli and cauliﬂower stems into slaws and salads;
* Use celery leaves and radish greens in
salads or soups; and
* Replace cilantro or parsley with carrot
greens.

Veggies good
from root to stem
ASPARAGUS
Stems

CHARD
Stems

BEETS
Greens

FENNEL
Stalks and Fronds

BROCCOLI
Stalks & Leaves

JACKFRUIT
Cores

CARROTS
Tops

LEEKS
Greens

CAULIFLOWER
Stems & Leaves

RADISHES
Leaves

Radish leaves
and stems add
pungency to salads
and other foods.

30-40%
Estimated annual amount of food
in the U.S. that is wasted

CELERY
Stalks & Leaves

44 - NOVEMBER 2019

YODASWAJ, GROMOV - STOCK.ADOBE.COM

Source: U.S. Department of Agriculture

Source: The Diabetes Council

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Supermarket Perimeter - November 2019

Table of Contents for the Digital Edition of Supermarket Perimeter - November 2019

Supermarket Perimeter - November 2019
Editor's Note - Waste not
Contents
The Wire - Technomic’s top 2020 foodservice trends
Sobeys testing smart carts
Meijer invests in autonomous work software
Trade TALKS
EXTENSION GRANTED ON LABELING COMPLIANCE
FLAVOR FORWARD
BACON, BOOZE & BBQ
Bakery - Impulse sales
MUFFINS
A clean label option
Abe’s Allergen-Free Alternative
Deli - CHARCUTERIE
PROSCIUTTO STILL ON TOP
Deli - Flatbreads
READY TO BE THE STAR
ONE NAME, MANY PRODUCTS
Meat & Poultry - NOSE-TO-TAIL
Sustainability benefits
Turkey
A DELI PUSH
Produce - Root-to-stem
TOP OF THE CHARTS
Citrus
Seafood - Flounder & halibut
Food Safety - SEAFOOD BEST PRACTICES
COMMISSARY INSIDER
HYGIENE APPAREL
SPOTLIGHT - THE SCIENCE OF FRYING DONUTS
COMPANY PROFILE - AHOLD’S RHODE ISLAND PROCESSING FACILITY/ INNOVATION CENTER
AHOLD INVESTS IN ELECTRONIC SHELF LABELS
OPERATIONS - ENERGY EFFICIENCY
Product Showcase
Advertisers
Supermarket Perimeter - November 2019 - Supermarket Perimeter - November 2019
Supermarket Perimeter - November 2019 - Supermarket Perimeter - November 2019
Supermarket Perimeter - November 2019 - 2
Supermarket Perimeter - November 2019 - Editor's Note - Waste not
Supermarket Perimeter - November 2019 - Contents
Supermarket Perimeter - November 2019 - 5
Supermarket Perimeter - November 2019 - Meijer invests in autonomous work software
Supermarket Perimeter - November 2019 - 7
Supermarket Perimeter - November 2019 - Trade TALKS
Supermarket Perimeter - November 2019 - 9
Supermarket Perimeter - November 2019 - EXTENSION GRANTED ON LABELING COMPLIANCE
Supermarket Perimeter - November 2019 - 11
Supermarket Perimeter - November 2019 - 12
Supermarket Perimeter - November 2019 - 13
Supermarket Perimeter - November 2019 - FLAVOR FORWARD
Supermarket Perimeter - November 2019 - 15
Supermarket Perimeter - November 2019 - BACON, BOOZE & BBQ
Supermarket Perimeter - November 2019 - 17
Supermarket Perimeter - November 2019 - 18
Supermarket Perimeter - November 2019 - Bakery - Impulse sales
Supermarket Perimeter - November 2019 - 20
Supermarket Perimeter - November 2019 - 21
Supermarket Perimeter - November 2019 - MUFFINS
Supermarket Perimeter - November 2019 - 23
Supermarket Perimeter - November 2019 - Abe’s Allergen-Free Alternative
Supermarket Perimeter - November 2019 - 25
Supermarket Perimeter - November 2019 - Deli - CHARCUTERIE
Supermarket Perimeter - November 2019 - 27
Supermarket Perimeter - November 2019 - PROSCIUTTO STILL ON TOP
Supermarket Perimeter - November 2019 - 29
Supermarket Perimeter - November 2019 - Deli - Flatbreads
Supermarket Perimeter - November 2019 - 31
Supermarket Perimeter - November 2019 - READY TO BE THE STAR
Supermarket Perimeter - November 2019 - ONE NAME, MANY PRODUCTS
Supermarket Perimeter - November 2019 - Meat & Poultry - NOSE-TO-TAIL
Supermarket Perimeter - November 2019 - Sustainability benefits
Supermarket Perimeter - November 2019 - 36
Supermarket Perimeter - November 2019 - 37
Supermarket Perimeter - November 2019 - Turkey
Supermarket Perimeter - November 2019 - A DELI PUSH
Supermarket Perimeter - November 2019 - 40
Supermarket Perimeter - November 2019 - 41
Supermarket Perimeter - November 2019 - Produce - Root-to-stem
Supermarket Perimeter - November 2019 - 43
Supermarket Perimeter - November 2019 - TOP OF THE CHARTS
Supermarket Perimeter - November 2019 - 45
Supermarket Perimeter - November 2019 - Citrus
Supermarket Perimeter - November 2019 - 47
Supermarket Perimeter - November 2019 - Seafood - Flounder & halibut
Supermarket Perimeter - November 2019 - 49
Supermarket Perimeter - November 2019 - Food Safety - SEAFOOD BEST PRACTICES
Supermarket Perimeter - November 2019 - 51
Supermarket Perimeter - November 2019 - 52
Supermarket Perimeter - November 2019 - HYGIENE APPAREL
Supermarket Perimeter - November 2019 - 54
Supermarket Perimeter - November 2019 - 55
Supermarket Perimeter - November 2019 - SPOTLIGHT - THE SCIENCE OF FRYING DONUTS
Supermarket Perimeter - November 2019 - 57
Supermarket Perimeter - November 2019 - COMPANY PROFILE - AHOLD’S RHODE ISLAND PROCESSING FACILITY/ INNOVATION CENTER
Supermarket Perimeter - November 2019 - 59
Supermarket Perimeter - November 2019 - AHOLD INVESTS IN ELECTRONIC SHELF LABELS
Supermarket Perimeter - November 2019 - 61
Supermarket Perimeter - November 2019 - OPERATIONS - ENERGY EFFICIENCY
Supermarket Perimeter - November 2019 - 63
Supermarket Perimeter - November 2019 - Product Showcase
Supermarket Perimeter - November 2019 - Advertisers
Supermarket Perimeter - November 2019 - 66
Supermarket Perimeter - November 2019 - 67
Supermarket Perimeter - November 2019 - 68
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