Case Study: Hannaford Supermarkets Move
Towards Zero Waste
Hannaford Supermarkets' Moving To wards Zero Waste Pilot Program in
2011 succeeded in increasing recycling rates and decreasing wasted
food at eleven stores in Maine. These accomplishments paved the way
for the chain's plans to roll its Zero Waste Program out into all its U.S.
stores. Founded in 1883 from a humble one-horse produce cart,
Hannaford now operates 181 stores throughout New England and up-
state New York. Hannaford is owned by the American subsidiary of the
Belgian Delhaize Group, Delhaize America, which owns more than 1,500
stores along the east coast.
Key Topics
Composting
Recycling
Associate engagement in
sustainability
Pilot Overview
The "Moving Towards Zero Waste" pilot was conducted between August and
December 2011. It's goal was to build a business case for a zero waste pro-
gram that could be expanded to all 181 Hannaford super-
markets or across the Delhaize America Group's 1,500 stores. The busi-
Key Points
The pilot focused on emphasizing the company's standard waste handling
and recycling practices that were already in place and educating
associates on these standard practices.
The areas that Hannaford zeroed in on were reducing and recycling
food waste, recycling cardboard and plastic, and associate
engagement in sustainability.
Results
• Waste decreased in volume by
30%
• Average diversion rate of 79%
at pilot stores compared to
industry rate of 41%
• Recycled 6,746 tons of food
waste in 2011
• Pilot success lead to leadership
support to role out a company-
wide Moving Towards Zero
Waste Program in fall 2012
Sustainable Materials Management
Food Recovery Challenge
CHANGING HOW WE THINK ABOUT OUR RESOURCES FOR A BETTER TOMORROW
L United States
Environmental Protection
Agency
www.epa.gov/smm
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Kev Drivers for Effectiveness
In-Store Eco-Team
Rallying for the Cause
The "Moving to Zero Waste" pilot
was based on improving standard
operating practices the company
already had in place. The pilot
focused on educating store
employees and keeping the stores
on track towards implementing a
zero waste philosophy. Stores
formed dedicated Eco-Teams with
a representative from each
department (e.g. produce, deli,
bakery) responsible for making
sure their employees are compost-
ing and recycling properly. The Eco-
Team helps educate other
employees and meets regularly to
discuss progress. To roll out the
program to more stores, each
district chose an individual to lead
the company-wide zero waste
program. Each district leader
travels to meet with store Eco-
Teams to help set up a plan for the
individual store. Each store
develops strategies based on its
location and facility. The program
is focused on the stores at an
individual level to be able to take
into account the needs and
capacity of the each.
Building Awareness —
Connecting with
Co-Workers
One of the most important parts of
the pilot was better communica-
tion and more education in the
stores about zero waste. Large
communication boards were put in
the break rooms of each store to
explain the concept of zero waste,
the EPA's Food Recovery
Hierarchy, what items in the store
should be recycled, the roster of
the Eco-Team and other related
information. New signs were hung
over composting and recycling
areas listing the materials that can
and cannot be recycled or
composted. Signs throughout the
store and in the back area remind
employees about the zero waste
program. This campaign also
taught employees how to recycle
and compost at home.
Recycling &
Composting
Several steps were taken to
increase composting and recycling
rates:
• Increased number of locations
employees can compost and
recycle throughout stores
• Manage plastic bag return
program for customers
• Suppliers encouraged to use
packaging materials that can
be reused or recycled
• Fresh foods get shipped in
various forms of packaging,
and stores routinely send
packaging samples to the
Hannaford Sustainability team
to determine if that specific
material can be recycled.
These actions have resulted in:
• Savings in waste hauling
expenses
• Realization that most stores
can access composting
facilities for increased waste
management savings
• Increased employee morale on
recycling and composting
Food Recovery Challenge Participant
Hungry to reduce their wasted food, Hannaford is an active
participant in EPA's Food Recovery Challenge since 2011. The Food
Recovery Challenge asks participants to reduce as much of their
food waste as possible - saving money, helping communities, and
protecting the environment. The Challenge is part of the EPA's Sus-
tainable Materials Management Program, which seeks to reduce
the environmental impact of materials through their entire life cycle,
including how they are extracted, manufactured, distributed, used,
reused, recycled, and disposed.
Office of Resource Conservation and Recovery
EPA 530-F-13-001
August 2013
" We are not just putting
peas on a shelf. We are
thinking more holistically,
saving money and saving
the environment."
Jason Ahearn, Deli Manager at
Marlborough, MA Hannaford
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