1. Max Havelaar, the famous Fairtrade label, changes its name for its 25th birthday. It wants to follow the evolution of its range of products, far from being limited to the initial Fairtrade coffees. Fairtrade in Belgium aims to reach more people and help more farmers in southern countries.


    (source: http://fr.delhaize.be/Le%20Delhaize%20magazine/2014/Magazine-octobre)

    For more than twenty years, Fairtrade has set the tone at Delhaize Belgium. Why opt for Fairtrade? There are many reasons for this. Here are five of them. Don’t hesitate to share them. This will benefit farmers in the South. And it’s tasty.

    Reason 1: no charity, but Fairtrade
    There are more than 70 Fairtrade products in all the departments of a Delhaize Belgium supermarket. These products are available under a variety of brands, but they have all the same label: Fairtrade Belgium. The aim of this international label is not to make profit, on the contrary. For more than 25 years, it has done its utmost to improve the life of poor farmers in Africa, Asia and Latin America by developing democratic cooperations.  “Trade not aid” is its motto; the goal is to lift farmers out of poverty.

    “Fairtrade, it’s more than a fair price for a good product.”

    Reason 2: producer and consumer are winners
    These cooperations must meet strict ecological, social and economic criteria to ensure that the process will be profitable to the product quality, the producer and the environment. Fairtrade is not only a question of fair price for a delicious product. It forbids unsafe work, child labor and any other form of exploitation. Farmers and their workers get a premium to invest in the future: a new machine, a school, etc.

    “The more the consumers opt for Fairtrade, the more it becomes attractive.”

    Reason 3: more sustainable yet not more expensive
    Consumers generally think Fairtrade products are more expensive than other items. Products of the same quality have comparable prices. And if these products are more expensive, it is usually due to a narrower market, and not to a larger margin on a floor price received by farmers. Finally, Fairtrade becomes more beneficial if more consumers opt for it. And you? Are you interested in Fairtrade?

    Reason 4: Fairtrade and organic farming: the perfect pair!
    56 % of the farmers active in the field of Fairtrade also have an organic certification. Their production process fulfils the organic criteria required by the organic certifying organizations in terms of ecological use of soils and water, GMOs ban, etc. Fairtrade farmers must also establish an environmental plan in order to reduce their impact on the planet as much as possible.

    Reason 5: more than coffee, chocolate and bananas
    The number of Fairtrade producers is constantly increasing thanks to the long-standing efforts of Fairtrade in Belgium (Max Havelaar), to similar labels in bordering countries and to convinced consumers. By developing colorful products like purple rice or bright green beans, Delhaize Belgium does its utmost to encourage (even more) consumers to choose Fairtrade products.

    Are you looking for an idea of recipe to cook Faitrade? Here is one: Carrot soup with ginger and coconut milk

    (source: http://fr.delhaize.be/Le%20Delhaize%20magazine/2014/Magazine-octobre)

    (source: http://fr.delhaize.be/Le%20Delhaize%20magazine/2014/Magazine-octobre)

    – 2 tablespoons of olive oil
    – 500 g of carrots
    – 1 cm of ginger
    – 2 onions
    – 1 garlic clove
    – ½ Spanish red chili pepper
    – 4 dl of coconut milk
    – 1 l of chicken stock
    – some cilantro sprigs
    – 50 g of chopped cashew nuts

    1. Peel the carrots and slice them finely. Remove the skin of the onion and the garlic clove and mince them. Cut the Spanish red chili pepper into small pieces.
    2. Heat a little olive oil in a pan and sauté the carrots, ginger, onion, garlic, chili pepper and cilantro sprigs.
    3. Add the chicken stock and the coconut milk, bring the mix to a boil and let it cook for a while.
    4. Blend the soup, strain it and decorate your dish with a little coconut milk and some chopped cashew nuts.

    Nutritional values per portion
    300 kcal – 4 g of protein – 23 g of fats – 16 g of carbohydrate – 7 g of fiber


    Bon appétit!



    This article was initially published in Delhaize Magazine October – November 2014.

    Extracts of the article were used for this post.

  2. Food Lion, Delhaize Group’s largest banner in the US, announced last March that it has implemented an industry-leading sustainable seafood policy that covers more than 1 000 fresh, frozen, canned or packaged products sold across the store.

    The policy provides customers with easy access to responsibly harvested seafood at Food Lion’s same low prices.

    “At Food Lion, we believe that we have a responsibility to protect seafood species for generations to come,” said Karen Fernald, Senior Vice President of Merchandising at Food Lion. “Through our policy, customers can trust that the seafood products they buy in our stores today are responsibly harvested. Our seafood products have been documented as meeting important criteria around sustainability, adding Food Lion to an elite list of grocers in the US to accomplish this goal.”

    Food Lion will sell sustainable seafood products throughout all of its more than 1 100 stores. Various signs throughout the store will help remind customers of Food Lion’s promise that “Down every aisle and in every case, Food Lion is committed to providing only responsibly harvested seafood.”

    To celebrate the announcement, Food Lion donated 5 000 sustainable seafood products to local food banks, including Second Harvest Food Bank of Metrolina in Charlotte (North Carolina; Food Bank of Central & Eastern North Carolina in Raleigh; Feedmore Food Bank in Richmond, (Virginia).; Foodbank of Southeastern Virginia in Norfolk; and Second Harvest Food Bank in Northwest North Carolina in Winston-Salem.

    Under Food Lion’s seafood sustainability policy:

    • Food Lion’s suppliers will provide full traceability back to the source fishery or seafood farm for all seafood products sold.
    • Wild-caught seafood will come from source fisheries that are governed by credible, enforceable and science-based management plans that respect the amount of harvest to ensure seafood populations will continue to be healthy in the future.
    • Farm-raised seafood is certified and reviewed to ensure that production does not harm communities, workers, the environment or human health.
    • The Gulf of Maine Research Institute will confirm fisheries that supply our seafood are responsibly managed.
    • Monitoring and compliance measures are in place to ensure harvest levels are maintained within appropriate limits.

    “We are extremely proud of the work Food Lion has done to ensure they are contributing to the long-term sustainability of seafood around the world,” said Jen Levin, Sustainable Seafood Program Manager at the Gulf of Maine Research Institute. “Food Lion has been resolute in following through with its policy’s commitments, which has required a great deal of investment on their part.” Read more about the actions and goals of Delhaize Group and its banners in terms sustainable seafood in the “2013 Sustainability Progress Report”.

  3. Approximately 75 % of the earths population is lactose intolerant. The statistics vary from race to race and country to country but overall they show an abnormal amount of individuals who qualify. (Source http://www.collective-evolution.com/2013/04/03/over-75-of-earths-population-is-lactose-intolerant-for-a-reason-dairy-is-harmful/)

    In Belgium for instance 1 in 5 persons is lactose intolerant. Contrary to what is generally thought, the lactose intolerance – that can be more or less developed – does not preclude all dairy pleasures. In Belgium, our Delhaize supermarkets offer a large range of lactose-free products, but full of flavors.

    What is lactose?

    Lactose is a sugar found in milk. It is present in cow’s milk, goat’s milk, etc. but also in their derivatives such as cheese and other dairy specialties. It can also be found in cakes, pancakes, chocolates, dressings, breads and some drugs.

    Lactase, an enzyme to digest lactose

    Some people do not digest milk and experience some digestive discomforts because their body does not produce enough lactase, the enzyme that allows us to digest lactose. It’s produced in our digestive system. In function of your lactose intolerance, you produce little or no lactase.



    Dairy products with low-lactose content 

    A small amount of lactose may not be harmful for you, if you produce a little lactase. Do not deprive yourself too fast of dairy pleasures! There is a small amount of lactose in hard cheese (Gouda, Emmental, Comté, etc.), in yoghurts and fermented milk (without added cream). You can also drink a small glass of milk. If you don’t tolerate any dairy product, you  can opt for products “without lactose”.  In Belgium Delhaize sells products specially developed for consumers with  lactose intolerance (cheese, milk, yoghurts, creams). Vegetable products based on soya, rice or almonds are also good alternatives.

    Provide your body with all the calcium it needs

    Dairy products are, above all, the food that provides the calcium the body needs. Calcium helps the body to keep healthy bones and teeth for instance*. It is even more important to consume enough calcium when you are lactose intolerant. Opt for vegetable drinks (soya, almonds, etc.) enriched with calcium (and preferably with vitamin D). Add some nuts (almonds, Brazil nuts, etc.), cabbage (as broccoli) or sardines to your dishes. They are rich in calcium.

    * as part of a balanced, varied diet and a healthy lifestyle.

    Enjoy your meals!

    This article was initially published in Delhaize Magazine August – September 2014.

    Extracts of the article were used for this post.


    To stay in top form, start your day off right!


    Mom was right

    Breakfast is good for you.  It puts fuel in your tank, helps improve your concentration, and adds an important bonus by boosting your metabolism. Eating breakfast can also act as insurance against overindulging the rest of the day. Studies have shown that people who eat breakfast in the morning end up consuming fewer calories throughout the entire day.  They’ve satisfied that morning hunger level and they’re less likely to overeat during other meals or snacks.


    Blend it up

    If you’re short on time in the morning, make a smoothie – toss your favorite fruits and vegetables into a blender, and maybe add a little protein powder to give it some staying power.  A green smoothie can also be a way to get more vegetables into your diet.  My favorite green smoothie is a blend of a handful of baby spinach, a handful of kale, a whole kiwi fruit – with the skin on – half a banana, a handful of strawberries, and a little water or green tea. Optional add-ins include a tablespoon of chia seeds or ground flaxseed as a fiber and healthy fat supplement, plus a scoop of protein powder or unflavored Greek yogurt for added protein.

    Also in the quick and easy category is a slice of whole grain toast with some peanut butter and maybe half a banana to go with it.  Or have a serving of whole grain cereal – you’ll find many great choices at Hannaford – and add some fruit on top if you like.


    The bottom line: don’t skip breakfast!  It’s the key to starting off your day with a sharp mind and your engine humming.


    Article by Hannah Millon-Garvey, RD, LD, is a Registered Dietitian in the Hannaford Keene, Concord, and Rochester, N.H., stores.

    This article was initially published in Hannaford’s Fresh Magazine July – August 2014. Extracts of the article were used for this post.


  5. Last June , Delhaize Group’s banner Food Lion launched “Food Lion Feeds”, its renewed focus on hunger relief, with a commitment to provide 500 million meals to individuals and families in need by the end of 2020.

    The 500 million meals will come through direct company donations, partnerships with vendors, volunteerism from Food Lion employees and contributions from Food Lion customers.

    To mark the launch of the campaign Food Lion employees provided the first 1 million meals, in five cities, in five days during a “Week of Giving” in the areas where stores are located, highlighting the many faces of hunger.

    With 1 in 6 people in the U.S. facing hunger every day, it’s an issue that affects everyone from children to families, seniors, the working poor and even veterans. That’s why Food Lion is so passionate about ending hunger in its local communities.

    Food Lion Feeds is Food Lion’s commitment to ensuring that no one has to choose between dinner and paying rent or gasoline and buying groceries.

    Food Lion also invited its customers to join it in eliminating hunger. A special Food Lion Feeds reusable bag was launched for sale in the Food Lion stores. Through June 30, each time a customer purchased a Food Lion Feeds reusable bag, Food Lion committed to donate 5 meals to a local food bank. Food Lion also supplemented its customers’ purchases with an additional USD 50 000 donation.

    These and other efforts planned for 2014 and beyond are just the beginning of Food Lion’s long-term commitment to ending hunger. Food Lion wants its customers and its communities to know that it stands for hunger relief and that they can count on Food Lion every day. This is an important part of the company’s “Count on Me culture”. Food Lion sees this as an opportunity to create awareness, to engage its customers, to help end hunger in its communities and to make the lines at feeding agencies shorter.


    Support to this action is much appreciated.


    For additional information check: http://www.foodlion.com/InOurCommunity/FoodLionFeeds

  6. Fresh blueberries are one of the sweet rewards of summer. One of only three berries native to North America, wild blueberries thrive in the cool climate of Maine and Canada. Native Americans prized the berries as a tasty source of nourishment that could be easily dried to last during a long winter. Wild blueberries were first commercially harvested during the Civil War, when they helped feed the Union army. Today blueberries rank as the second most important commercial berry crop in the U.S., but they weren’t domesticated until the early 1900s.


    Blueberries and your health

    Low-calorie blueberries are super nutritious. Not only are they a good source of vitamin C and fiber, they’re packed with other plant compounds that have numerous roles in promoting good health. We can feel good about catering blueberries. They’re high in antioxidants – and anthocyanins, which have been linked to enhanced memory and cognitive function in both older people and children, improved blood sugar control, and increased insulin sensitivity (which can help keep the risk of type 2 diabetes at bay).

    Tips for buying and storing blueberries

    look for firm, plump, dry blueberries with a dusty white “bloom” on them (that’s Mother Nature’s way of slowing spoilage and preventing the berries from drying out). For this reason, don’t wash the berries until just before using them – they’ll keep in the fridge for up to a week. To preserve the crop, freeze some perfect berries on a cookie sheet, then place them in a resealable plastic freezer bag (rinse before eating, not before freezing). That way you can pull out just the amount you need. Of course, should you run out, there are blueberries available year-round in the Frozen aisle.


    Cooking with blueberries

    Eating blueberries out of hand (or bowl) is the easiest way to enjoy them. But with next-to-no prep (simply wash them), blueberries are also a breeze to use in recipes. Here are some ideas to take you beyond pancakes, muffins, and the cereal bowl sprinkle:

    * Mash a few into homemade lemonade

    * Make a quick cinnamon-spiked blueberry sauce for topping lemon, sorbet, vanilla ice cream, French toast, waffles, or Greek yogurt.

    * Sprinkle blueberries over salads – green salad and fruit salad are naturals, but they’re also tasty when stirred (gently) into pasta or grain salad.

    * Toss a few berries into the sauté pan toward the end of cooking pork or chicken

    * Wild blueberries are great in ice cream. They also make an intensely flavored sorbet. Or blend with vanilla yogurt and pour into ice pop molds.



    This article was initially published in Hannaford’s Fresh Magazine July – August 2014.

    Extracts of the article were used for this post.



  7. Waste from plastic bags is a global environmental problem that particularly affects island nations such as Indonesia. Used plastic bags often end up polluting the ocean, endangering sea life and washing up as garbage on the coast line.

    Reducing the use of these bags aligns with Delhaize Group’s-wide goal of becoming a Zero Waste organization by 2020. So in 2013, Super Indo, our banner in Indonesia, launched an ambitious, year-long campaign to encourage our customers to shop with reusable bags.


    A big kick-off

    Our program, “Gunakan Reusable Bag, Dapatkan Cashback” or “Use a Reusable Bag, Get Cash Back,” offered shoppers cash back on their purchases when they used a reusable bag or cardboard box. Customers received 100, 200 or 300 Indonesian rupiahs (IDR) for purchases of IDR 50 000 to IDR 100 000, IDR 200 000 and IDR 300 000, respectively.

    Customers who did not want to apply their cash-back award to their bills could instead choose to donate the amount to the Indonesian Solid Waste Association (InSWA). InSWA supports the Wise Waste Management Campaign, which educates the public about the importance of reducing waste. To create excitement for the program, we organized “I Choose to Reuse,” an event on Jakarta’s weekly Car-Free Day. On a Car-Free Day in February, we invited the public to exchange used plastic bags and other containers for a free, reusable bag. We also asked participants to sign a pledge promising to use fewer plastic bags.

    An equally big response

    More than 2 000 people signed the pledge that day – a world record for the largest number of people ever to take such a pledge, according to the Museum of Indonesian Records. As part of the festivities, we created a 4-meter tall “waste monster” from the plastic bags and polystyrene we collected, to remind the public that trash is an environmental menace. InSWA gave us an award recognizing Super Indo as the most active supermarket for customer education in terms of reducing plastic bag use.

    The cash-back campaign continued throughout the year in all 117 Super Indo stores.

    Thanks to the program, thousands of customers have begun using reusable shopping bags. Their cash-back donations to InSWA totaled more than 37 million IDR.

    We plan to extend the cash-back program to continue inspiring customers to change their habits and adopt reusable bags.


    This article was published as a case study in Delhaize Group’s 2013 Sustainability Progress Report. Click here to access the full report.

  8. Jul 16 2014


    Poptails – cocktails to savor like sorbets – are THE summer trend. The ice cream is made with custard and a fruit flavor or purée. Choose fruits with many different colors and serve a good dose of vitamins to your guests.

    Is it a drink? A sorbet? One thing is certain: gourmets from all over the world are fond of them. In any case, poptails are fun and good for the figure. They are really easy to make. All you need is a blender, sticks, lemons, peaches, melons and… a beautiful sunny day. Poptails can be made of a mix of fresh and simple tastes, or an overlapping of flavors like in a traditional cocktail. In this case, put the poptail in the freezer for one hour after each new layer so that the different flavors do not mix together. You can add a few drops of alcohol, but don’t worry: the poptail will also be delicious without.

    Creativity matters!

    This picture was taken with minced fruit.
    Mix them before making your poptails.


    This article was initially published in Belgium’s Delhaize Magazine of June-July 2014.

    Extracts of the article were used for this posting.

  9. Rhubarb is one of the first plants to pop up when the weather warms. Its presence on spring and summer menus provides a much-needed injection of tartness, an acidic tang welcomed by palates grown weary of winter’s rich, more substantial foods. Ruby-hued rhubarb may be the most familiar, but some varieties remain quite green and others are primarily pink. Whether that color corresponds to the stalk’s sweetness level (or lack of thereof) is debatable, but regardless, this bracingly sour vegetable (no it’s not a fruit) will enhance your meals.


    Rhubab and your health
    People have been growing rhubarb for a long time. Recorded cultivation dates back to ancient China, where rhubarb’s roots were dried and used medicinally to treat myriad conditions (herbalists still use rhubarb as a treatment, moistly for digestive disorders). Rhubarb boasts a bevy of beneficial phytochemicals, as well as sprinkling of nutrients, including vitamin C and potassium. Rhubarb is also excellent source of vitamin K, with a cup of cooked rhubarb providing over half the day’s requirement for this nutrient.

    Tips for buying, storing and cooking rhubarb
    Rhubarb is typically sold loosely or in bunches with the inedible leaves (they’re poisonous) already removed. If you’re harvesting your own, be sure to cut off and discard the leaves. Rhubarb will keep well in a plastic bag in the refrigerator for several days. Rhubarb also freezes nicely. Cut the stalks into ½ to 1 inch (1 to 2,5 cm) pieces and pack them into resealable plastic freezer bags (you do not have to blanch them first unless you want to). Rhubarb is also delicious canned in a sugar syrup or as a jam. Note that rhubarb is quite acidic and will react with some metals like aluminum, so cook it only in a stainless steel or enamel pot.

    Cooking with rhubarb
    Because rhubarb is tart, it’s something few people eat raw. Cooked, sweetened rhubarb is quite versatile, though it’s most often served as a dessert – think strawberry –rhubarb pie. That popular combination is a natural, but there are other fruits that play nice with rhubarb – such as raspberries. Looking for the unusual ways to ring in the rhubarb season? Consider these:
    • Make a simple syrup with equal parts sugar and water and infuse it with sliced rhubarb; add it to lemonade for a pretty pink version
    • Use chopped rhubarb instead of cranberries in muffins
    • Use some of your froze rhubarb as an ingredient in homemade cranberry sauce or a fruit compote
    • Roast some rhubarb (cut it into 1 or 2 inch – 2,5 to 5 cm – chunks) with a sprinkling of sugar and some fruit juice (cranberry or orange might be nice) for a delightful oatmeal mix-in or yogurt topper
    • Make a chutney with rhubarb, oranges, and raisins to perk up pork, duck, or lamb



    This article was initially published in Hannaford’s Fresh Magazine of May-June 2014. Extracts of the article were used for this posting.

  10. Read more about how we are doing this in our 2013 Sustainability Progress Report, available online today.

    At Delhaize Group, we put the customer at the center of everything we do and keep a close eye on industry dynamics that matter to our communities and local markets.

    Today, we are proud to present to you our 2013 Sustainability Progress Report. In it, you will find a summary of achievements Delhaize Group and its Operating Companies have made in light of our “Supergood” Sustainability Strategy launched in 2012.

    Our 7th annual sustainability report details Delhaize Group’s progress in addressing important dynamics of climate change, resource scarcity and consumer health needs within our industry for our local communities.

    This year, our progress report delivers a short summary of overall Group results as well as distinct “bite-sized” chapters for each Operating Company. Read the full report online here: http://sustainabilityreport.delhaizegroup.com. Our press release is available in English, French and Dutch online at our web site : http://www.delhaizegroup.com.

    We’d like to take the opportunity here in our blog to bring a little more context to the industry dynamics and challenges we faced in 2013 while achieving progress toward our 2020 ambitions. 

    Let’s start with what is on the minds of our key stakeholders (customers, associates and communities): 

    • Health of our communities and associates
    • Food Safety throughout the supply chain
    • Sustainable Agriculture practices within our selection and sale of products
    • Climate Change impacts from our operations and our products
    • Local Communities supported economically
    • Food Security with changing global supply and demand of food products  
    • Waste minimization through our selection and sale of products
    • Human Rights & Labor Rights protected across our supply chains and operations

    Biggest challenge in 2013: supply chain transparency

    High profile cases in 2013, such as the horsemeat scandal that impacted our sector in Europe and concerns about Genetically Modified Organisms in the US, have made supply chain transparency a critical issue for many consumers. These concerns have reinforced our commitment in 2014 and beyond to redesigning how we source products and track data to meet demands for increased transparency.

    Our 2020 Strategy continues to propel our journey to “Supergood”

    Our vision at Delhaize Group is to be the sustainability leaders – to be “Supergood” – in all our markets by 2020, through full commitment to sustainable private brand products, waste reduction, healthier lifestyles, and employment of a diverse associate base that reflects our values and communities.

    To achieve our ambition, we establish specific targets for the whole Group supported by locally-led goals embedded in our operations. We recognize that this kind of operational commitment must start at the top and we are proud to say that these areas of commitment are fully endorsed by our President and CEO Frans Muller.

    The following 2013 accomplishments are beginning to tackle the industry dynamics:

    • Sustainable private brands: Delhaize Group made important strides in supporting sustainable agriculture and healthier eating. One example is Alfa Beta’s launch of its sustainable seafood initiative, ensuring that its fresh seafood will be 100% sustainably sourced. A second example is the fact that our percentage of Global Food Safety Initiative (GFSI)-certified private brand suppliers rose to 82%.


    • Zero waste: Delhaize Group succeeded in reducing waste through innovations in its operations world-wide. For example, its Delhaize America banners reduced their waste sent to landfill by 19% and the average Group-wide recycling rate increased to 56%.


    • Everyday practices: Delhaize Group took responsibility for minimizing one of the industry’s largest contributors to climate change – refrigeration emissions. It installed state-of-the-art transcritical CO2 refrigeration systems in two stores (one in Belgium and one in the U.S.) to test how the Group can dramatically reduce its climate change impact from refrigeration. The company reduced emissions from refrigerants by 8% per square meter in 2013 alone.


    • Employment of a diverse associate base: Delhaize Group is being recognized for employing a diverse associate population that represents its surrounding communities. For example, the Human Rights Campaign recognized Delhaize America as one of the best places to work in the U.S.


    “These are the kinds of examples that embody our values of integrity and determination, and our intention to do what is right,” said our President and CEO Frans Muller. “I am encouraged by the progress Delhaize Group made in 2013 in addressing the concerns that matter to local customers and the communities we serve.”

    We like to hear your questions and comments! Please post them below or send them to use directly at sustainability@delhaizegroup.com.