Washtenaw Optimal Wellness (WOW) is working diligently to implement a Blue Zone Project. Blue Zone® Projects help citizens make the healthy choice, the easy choice™.
Trends
#PlantSlant is a Blue Zones® concept wherein citizens in the 5 original blue zones eat a primarily or all plant-based diet. As citizens in Washtenaw County adopt a more plant centered diet, food service providers are able to capitalize on this trend.
In addition to a trend from citizens commitment to health, Washtenaw County has a high population of students. 12% of millennial’s identify as vegetarian, plant-based or vegan, and 79% of Generation Z want to go meatless or vegan at least once or twice a week, according to new research by gen-z student food supplier Aramark.
Progressive Grocer, Whole Foods, Harvard Health, and many others all predict that the drive toward plant-based meat alternatives will continue, and that healthy and plant-based options are driving buying habits. Good Food Institute and Plant Based Foods Association report double digit growth in retail sales of plant-based foods.
SEE: Market Trends – https://progressivegrocer.com/market-trends
“Health and wellness” has been an ongoing trend within foodservice. There has been and will continue to be a huge movement toward plant-based items on menus. In general, this is greater emphasis on vegetables is driven by environmental, sustainability, and animal welfare concerns and vegan/vegetarianism is becoming a much more mainstream diet trend.
See: The eight global foodservice trends to capture in 2019 – https://www.just-food.com/analysis/the-eight-global-foodservice-trends-to-capture-in-2019_id140473.aspx
BENCHMARK®, a global hospitality company, just released their predicted Top Dining Trends for 2020. Their # 2 prediction is Plant-based food alternatives. “In 2020, we expect this trend to grow rapidly. This culminates from years of research and studies, to make plant-based food items equally delicious and as desirable as real meat and dairy products. Many restaurants have encouraged veg-forward eating habits. By 2020, we predict that they will have a dedicated menu for plant-based food items.”
See: BENCHMARK® Announces the Top Ten Dining Trends for 2020 – https://www.benchmarkglobalhospitality.com/press_media/releases/Top_Ten_Dining_Trends_2020/
Food Service Providers are a vital part of Blue Zones® Communities
Whether you are a school cafeteria, a campus lunch pod, a worksite cafeteria, a hotel breakfast bar, a convention center, or a supplier or vendor, your role to help make the healthy choice, the easy choice ™ is vitally important to the project.
BENEFITS FOR FOOD SERVICE SECTOR
Healthy Sales. Through Blue Zones® Project involvement in Albert Lea, Minnesota, and seven Iowa communities, Hy-Vee grew sales of healthy product categories like whole grains, produce, frozen vegetables, and healthy snacks.
• 60% increase in space dedicated to produce at one Hy-Vee in Mason City, Iowa, led to a 75% or $6,000 increase in weekly produce sales.
• Water sales rose from 39.6 to 48.7% of units sold in checkout-lane coolers in Spirit Lake, Iowa.
• Healthy changes in checkout aisles and beverage coolers resulted in an increase in overall evenue, with healthy snack bar sales increasing 99% and healthy beverage sales growing 151% in Cedar Falls, Iowa.
Customer Growth. Blue Zones® Project social media, web, and community promotions connect your store to potential new customers and other involved organizations.
• Participating Iowa communities averaged 70% public awareness with several communities reaching nearly 90%. More than 50% of residents reported being highly engaged in the Project.
Customer and Staff Satisfaction. The Blue Zones® Project Grocery Store Pledge fits with evolving consumer preferences for healthier foods. Participation helps you optimize and showcase these offerings. Involvement also sends a positive message to customers and employees: you’re doing your part to help your community thrive.
The Blue Zones® Project Team Commitment
WE MAKE IT EASY
~Free access. Privately funded by sponsor organizations, Blue Zones® Project experts, tools, and resources are available to you at no cost.
~Proven practices. Blue Zones® Project has identified evidence-based practices for shaping a food service environment that supports customers in making healthy choices, and many can be implemented at low or no cost.
~Flexible approach. You decide which practices best suit your operation, from promoting healthy food specials to adjusting beverage sizes at checkout lanes.
~Hands-on support. Local Blue Zones® Project team members—working onsite in your community—provide resources, expertise, signage, and other collateral to help you and your staff take chosen actions. You can connect with other participating organizations and community leaders through local Blue Zones® Project events.
~Clear metrics. Blue Zones® Project is committed to measuring action and results. Our team of experts will help you set relevant measures, track return on your store’s healthy changes, and measure impact across the community. Community-wide well-being improvement progress will be tracked annually using the Gallup-Sharecare Well-Being Index™. ~Collaborative strength. With more than 200 interventions across organizations, Blue Zones® Project aims to reach all the places people live, work, learn, and play. Healthy behaviors spread within and outside your operation, connecting you, your staff, and your customers to a thriving community where healthy and easy become one and the same.
~Positive recognition. Blue Zones® Project has a strong record of generating positive media coverage, with benefits for store and community recruitment, retention, and economic health.
MAKE THE HEALTHY CHOICE THE EASY CHOICE™. AT YOUR FOOD SERVICE OPERATION. IN YOUR COMMUNITY.
Generate more revenue from healthy sources. Show customers and staff that your store cares about community well-being. Contact your Blue Zones® Project team to get started.
