Q: Quit moving stuff around—I can’t find anything.

A: Thanks for taking the time to fill out a Co-op comment form concerning our moving things around in the Hanover store. I understand that this is frustrating to customers as they shop in our store. However, we have hundreds of new items that we must cut into our stores every year. This is a logistical nightmare, for sure, and problematic for our customers. I wish I could tell you we will not be moving things around in the future, but is just not the case. In order to meet our customers’ needs with new products and categories of products, we will need to continue to move things around at times. I hope you better understand why this is happening. If you would like to talk about this further, I would be happy to do so.

—Tony White
Director of Merchandising and Operations
603-442-4436

Q: I am shocked to see how many small bottles of water you have. I think you should at least have signs telling about the environmental damage done by these small plastic bottles. When I was on the Co-op Board many years ago, our Education Director put signs on all the dubious products so at least people knew what they were buying. Putting an article in the newsletter isn’t enough.

A: Thank you for your comment. There are conflicting views on bottled water at the Co-op.

On the one hand we are expected to provide those items that our shoppers want to buy. As shopper demand for bottled water declines, so will the shelf space for the product.

On the other hand, the Board has stated that “The Co-op will be a thriving business organization that protects and restores the environment.” Bottled water — particularly multi-pack single-serve municipal water — is a clear waste of valuable resources. I have been working with our merchandiser to bring stainless steel reusable bottles into the Beverage aisle, placed next to the bottled water with educational signage encouraging shoppers to make an informed choice. This project has been in the works since May. I expect the reusable bottles and signage to be displayed in the Beverage aisle this month. (The bottles are currently in stock at the front of each store with other featured items). I hope that you’ll look for them and send us your feedback.

—Emily Neuman
Sustainability Coordinator

Q: Some friends and I are doing an event in Vermont at Price Chopper to encourage people to use reusable bags. I am always astounded to see so many people here who do not bring bags. I think the store should have a banner saying, “The World Uses Almost One Million Plastic Bags per Minute.” —M.

A: The Co-op has given out about half as many disposable bags so far this year as we had at this point in 2006. Fifty percent of shoppers are using them.

Our approach is to help people remember their bags, because our research has shown that’s the number one barrier to reuse.

“One Million Bags per Minute” is raising awareness. We know that most of our shoppers are aware of this issue. We are, perhaps, in the next stage of change, which is getting used to a new behavior—namely remembering to bring bags into the store.

—Emily Neuman
Co-op Sustainability Coordinator

Q: I see no reason to ban smoking outside. It is insulting to smokers who are not littering or otherwise infringing on other’s rights.

A: Thank you for your recent comment to the Co-op regarding your feelings on the issue of a ban on smoking on Co-op property. Debate and dialogue is part of the life of any cooperative and your thoughts help in that process.

The Board of Directors made the difficult decision to discontinue the sale of tobacco and ban its use on Co-op property after two years of discussion and debate. What was clear from the debate was that the Board was not making judgments about smokers, but did have strong opinions about the effects of tobacco. Their decision was out of concern regarding the harmful effects of tobacco use. Moreover, they did not feel that supporting the sale or use was in any way a benefit to the membership of the Co-op.

You are correct in pointing out that the use of tobacco products by smokers does not infringe on other peoples’ rights, and the Board of Directors has heard and discussed that point. In the end, however, they chose to make the decision they did.

Thank you again for taking the time to express your opinion on this issue. I will pass your comments on to the Board.

Sincerely,
Terry Appleby
General Manager
Hanover Consumer Co-op

_by Mary Saucier Choate, M.S., R.D., L.D.

It is a great time to be aging, or more gently, maturing in years. Average life expectancy for Americans has lengthened considerably in this century from about 47 years in 1900 to around 75 years in 1990. As researchers continue to understand more and more about chronic diseases like cancer and heart disease, life expectancy is expected to increase. By the year 2050, some estimates of life expectancy at birth are 86 years for males and 92 years for females! Eating well to improve our chances for a vibrant, long life is a strategy worth exploring.

In 1988, the U.S. Surgeon General announced that “for the two out of three Americans who do not smoke and do not drink excessively, one personal choice seems to influence long term health prospects more than any other: what we eat.” A significant amount of power to control our long-term health rests in our hands. Even if genetic tendencies increase our risk for certain diseases, our food and lifestyle choices can minimize their impact. The leading causes of death for all ages in which diet plays a preventive role are: heart disease, cancer, stroke, lung disease, and diabetes. By selecting our food choices wisely, we can have a significant influence on preventing these diseases.

Our Bodies, They Are A-Changing
As we age, our immune system begins to decline, our caloric requirements decrease (in part because we are less active), and we gradually lose muscle tissue and gain fat tissue. At the same time, our dietary need for calcium, vitamins B6, B12, and D increases, related to our bodies’ decreasing ability to absorb and utilize them as efficiently as when we were younger. Fifty percent of adults over age 55 are likely to be deficient in vitamins A, B6, E, and folic acid and the minerals iron, copper, zinc, and magnesium.

In women, the loss of estrogen production related to menopause puts them at increased risk of heart disease and osteoporosis. Medications, both over the counter and prescribed, may put them at risk of vitamin and mineral deficiency.

The Goal: More Nutrients in Fewer Calories
A varied and nutritious diet is crucial for meeting the changing needs of our bodies as we age. Nutrient-dense foods should make up the bulk of our calories. Nutrient-density refers to foods that are good to excellent sources of the vitamins, minerals, and health-supporting phytonutrients, including fiber, needed to promote vigorous health.

Many different strategies promote a diet rich in nutrient-dense foods. The most healthful focus on a variety of whole foods, including whole grains, vegetables, and fruits; reduced-fat dairy products or non-dairy alternatives; lean sources of animal protein or plant protein like beans and nuts; and controlled amounts of fats, focusing on unsaturated fats from olive and canola oil and on fatty fish such as mackerel, salmon, and bluefish.

One easy strategy is to use the USDA Food Guide Pyramid as a guide to the best sources of the nutrients you need. Starting at the bottom of the pyramid is your food source of vitamin B6, folate, and vitamin E: whole grains. Whole grains also contain fiber, which may play a role in cancer and in heart disease prevention, as well as the minerals iron, magnesium, and zinc. Whole grains provide phytochemicals such as lignans and phytates which may be cancer fighters. Depending on your calorie needs and activity level, plan on six to eleven servings a day from this group. One serving is very small: one slice of bread, 1/2 cup of cooked pasta, rice, or cooked cereal, 3/4 cup (one ounce) dry cereal, or 5-6 small crackers. If you plan these servings into meals and snacks, it is a snap to fit them all in.

Next, look to the anti-oxidant rich vegetable and fruit groups for sources of vitamins A and C, beta-carotene and other carotenoids, potassium, riboflavin, folate, iron, magnesium, and fiber. Phytochemicals found in fruits and vegetables include the antioxidant indoles in cruciferous vegetables like broccoli, cabbage, kale, and cauliflower; and lycopene in tomatoes and red grapefruit. Plan to eat at least “5-a-Day”: three vegetables and two fruits daily. One serving of vegetables equals one cup of raw leafy vegetables, 1/2 cup cooked or chopped raw vegetables, or 3/4 cup vegetable juice. One serving of fruit is one medium piece of fruit; 1/2 cup chopped, cooked, or canned fruit; or 3/4 cup fruit juice.

Focus next on the milk, yogurt, and cheese group, providing calcium and vitamin D for bone health and vitamin B12 for heart and nervous system protection. Reduced-fat dairy products are better choices for gaining all the nutrition this food group offers without getting too much of the artery-clogging saturated fat found in whole milk. Fortified alternatives such as soy- or rice-based milks and soy yogurt and cheeses are also good choices. Be sure to check for added calcium, vitamin D, and B12 so as not to miss out on these important nutrients. Fortified soy products provide a multifaceted nutritional punch with the added benefits of soy isoflavones, which may prove to be cancer-fighting as well as protective of bone and heart.

The meat, poultry, fish, dry beans, eggs, nuts and meat alternative group is next. Choosing wisely here will provide you with excellent sources of protein, zinc, vitamins B6 and B12, magnesium, iron, niacin, and thiamin. Non-meat sources of protein have the added benefit of being cholesterol-free and of containing fiber and other beneficial phytochemicals not found in animal products. A serving of meat is considered to be a two to three ounce portion (three ounces is about the size of a cassette case).These meat alternatives are equivalent to one ounce of meat: 1/2 cup cooked dry beans, one egg, 1/3 cup of nuts, 1/4 cup of tofu or tempeh, or two tablespoons of peanut butter. Depending on your activity level, you will need between two to three servings of meat or alternatives from this group each day. Depending on your calorie needs, a total of no more than five to seven ounces of protein from lean meat a day is recommended. Choosing all of your protein from non-meat sources is also a healthy option.

The tip of the pyramid represents the fats, oils and sweets group. Often lumped together as parts of the diet to minimize, ongoing research is clarifying the role of different types of fat in our diet. Fat is an essential nutrient for the absorption and transport of fat-soluble vitamins such as A, D, E, and K. Fat supplies energy for physical activities and the many processes that occur within our bodies. Monounsaturated fats such as olive and canola oil are considered heart-healthy because, as part of a healthy diet, they actually lower bad cholesterol without affecting the level of good cholesterol in the blood. A diet too low or too high in total fat can cause problems by either providing an inadequate amount of essential fatty acids for the body to function properly or an excess of fats which may lead to overweight, diabetes, heart disease, and some cancers. The best strategy is to choose heart-healthy fats, and use them in moderate amounts. The American Heart Association recommends no more than five to eight servings of fats per day, based on calorie needs. A serving is considered to be one teaspoon of vegetable oil or regular margarine, two teaspoons of diet margarine, one tablespoon of salad dressing, or ten small olives.

The Time of Your Life is Now
Even if you have neglected your diet until now, it’s not too late to start making changes. Over the next few months, watch for articles on delicious ways to improve your diet that will enhance your health and improve your chances for a vigorous and long life. In the meantime, consider picking just one food group to improve. Visit the bulk section at the Co-op for brown rice or bulgur wheat. Try baby carrots as a snack, or pack a nice ripe pear as an afternoon pick-me-up. How about having your coffee with half a mug of lowfat milk or fortified soy milk heated in the microwave? This can supply you with some of your calcium and vitamin D needs for the day. Is it the protein food group that’s out of balance? Try one meatless meal each week. Are fatty foods a staple in your diet? Perhaps looking at food labels to learn which kinds of fats you are eating and focusing on those beneficial to your health is where to start.

Learn More

Over 50? Vegans and those who are over 50 may need more B12 in their diets. To learn more, click here: http://www.cdc.gov/Features/VitaminB12/

Late blight is currently a threat to home gardeners as well as commercial farmers. The disease is capable of wiping out entire tomato and potato gardens or commercial fields within a week if the conditions are wet. Farmers who grow tomatoes and potatoes are at serious risk of losing their entire income for the season. Thus it is important for everyone who grows tomatoes and potatoes to be able to identify late blight and know how to control it.

Want to learn more? Check out the photo gallery from Cornell University’s College of Agriculture and Life Sciences.

from Emily Neuman
Co-op Sustainability Coordinator

Consider these facts about bottled water:

• Compared to Europeans, Americans show greater demand for the cheapest waters.
• Even “cheap” bottled water costs 1,000 times more than tap water. The irony is, cheap bottled water usually is tap water.
• Processing, packaging, and transporting bottled water are energy-intensive. The Pacific Institute has estimated that the energy required is equivalent to filling up a quarter of every bottle with oil.
• Bottled water drinkers throw about 85 percent of plastic water bottles in the trash. Only 15 percent are recycled.

Marketing campaigns and “sustainability efforts” do not erase the basic conundrum: Is it ever sustainable to spend non-renewable resources on bottling and shipping water to people who already have access to water through their own tap or well?

Learn more

Our regular shoppers know that the Co-op carries a broad selection of wine—from standards and old favorites to specialty items that are hard to find anywhere else—but at what cost?

Sometimes the sticker price on a bottle of wine at the Co-op can raise a few questions, and given the frustrating background, we’re more than happy to provide some answers. Here’s an excellent question a member raised recently, as well as the answer from one of our top merchandisers:

Q: Why is it that your stores have some wines at a mark up, when other co-ops have them more affordable?

A: I can fully understand the frustration when comparing New Hampshire wine prices with that of products that can be purchased in Vermont.  

Unlike Vermont, New Hampshire is a liquor-controlled state, meaning that any alcoholic beverage must be approved and pre-taxed by the state prior to purchasing from the state.  Retail stores are allowed to purchase beer only through a non-state-run distributor.  Wine must be purchased from the state itself and liquor cannot be purchased outside of a state owned and run liquor store. 

This set up does not allow for any sort of free enterprise as is allowed in other states, including Vermont, and puts retailers at a huge disadvantage.  By purchasing from the state directly, most wines are purchased by retailers for what the state stores generally retail them for.  Many in fact are purchased at a cost that is greater than what state stores retail them for. 

On top of this disadvantage, the state passed legislation last year that allowed for a price increase for the highest selling retail outlets, which included both our Lebanon and Hanover stores.   In the case of the Our Daily Red wines, for example, the state liquor stores sell these for $10.99; our retail is $11.49.  We are paying almost as much as the state stores sell this for.  After checking on this item, we’ve actually discovered that due to the cost, the retail is set well below our wine departments’ targeted margins.  

New Hampshire law makers are currently reviewing last year’s price increase.  It is our hope that they will not allow this to be voted upon again, and that our volume discounts will be put back into place.  I can assure you that we are doing all that we can to offer our members, and all of the non-members that shop the Co-ops, a fair price on all of the products that we sell.  

—Patrick Neily
Merchandising Programs Coordinator
Category Merchandiser
Hanover Consumer Cooperative Society, Inc.

Want to Learn More?

Check out this excellent issue of the Board Report from Don Kreis, which details the subject more.

Mary Saucier Choate, M.S., R.D., L.D.
Food and Nutrition Educator
The Co-op Food Stores

Breakfast is important for children’s growing bodies and brains. They need to refuel after their hours of overnight “fasting” while they were asleep. Research shows that skipping breakfast leaves people feeling tired, irritable and restless in the morning.

Breakfast eaters are better able to think, concentrate, solve problems and remember new information. Physically, they have more strength, endurance, and muscle coordination. In addition, students who eat breakfast have fewer school absences, less tardiness, and fewer stomach-aches related to hunger. Kids who eat breakfast are more likely to meet their daily nutrient needs, have a healthy weight and have lower blood cholesterol levels.

People who eat breakfast are less likely to be overweight. Harvard researchers found adults who ate breakfast were nearly 50 percent less likely to be obese compared to those who didn’t eat breakfast.

What to do if you or your children are too busy or just “not hungry” for breakfast? Think outside of the cereal bowl with these ideas for school age children or adults. These “road-ready” ideas will be on hand when morning hunger finally strikes.

A serving of whole grain cereal such as Cheerios or Shredded Wheat, spiked with a ¼ cup of a “candy” cereal such as Lucky Charms or Frosted Mini-Wheats in a bag or sealed container can be eaten on the bus on the way to school.

Morning Trail Mix (made the night before or on the weekend) a quarter cup of dried fruit, a quarter cup of nuts, and a half-cup of whole grain cereal or mini-pretzels in a bag or sealed container to eat on-the-go.

A cup of milk or calcium-fortified orange juice at home and a banana or apple and a whole grain cereal bar for the road.

Got a blender? Fill it the night before with (for each serving) a half banana and one cup of low fat chocolate soy milk or cow’s milk. Put it in the fridge overnight. Blend it up in the morning. Drink and go!

Got a little more time?
Toast a whole grain mini-bagel. When done, add a slice of cheese and thin slices of apple.

Make a breakfast sundae with a half-cup of low fat vanilla yogurt topped with a half-cup of fresh or defrosted frozen berries and a quarter cup of granola.

For more creative breakfast ideas check out the American Dietetic Association’s website and type “breakfast” in the search box.

by Emily Neuman
Co-op Sustainability Coordinator

The Co-op’s Gimme 5 recycling program for #5 plastics has been expanded. We can now accept all types of rigid polypropylene (aka #5) plastic. For those of you who’ve attended collection events in the past, you know that we were taking injection-molded items only. [Those are the ones with a little nib at the center of the container or lid.] We are now able to take all thermo-formed #5’s too [the ones without the nib]. The thermo-formed process is gaining in popularity because it does the same job as injection-molding with less material. Preserve Products, our recycler, is adapting to the changing market and tweaking their recycling process to accommodate both strains of #5 at their facility. This change will make recycling #5’s much easier for us all!

Gimme 5 recycling rules: Containers and lids must be CLEAN and DRY and have the 5 symbol on them. We will only accept items that meet these requirements.

Want to learn more?