Food Market Project

FoodMarket Project

Author`sName

InstitutionalAffiliations

Wal-Mart’sfood system is more sustainable and an essential ingredient, havingthe most share of the food market offering store brands. It is the600-pound gorilla when it comes to getting products from suppliers toconsumers and committed to helping the citizens in developing ahealthier pocket friendly food supply with minimal damage on theenvironment(Tracie,2012).It is a perennial supply chain powerhouse working towards becomingmore sustainable in the global food chain supply by supplying moreaffordable, healthier and accessible products to the consumer. Itshould be safer and transparent to the environment as well as thesociety and its products should always sustain people and theenvironment.

Wal-Martfood are processed, packaged and supplied to the consumer. Thecompany has managed to work on three elements that is the practice ofdistribution, technology and operating its own fleet of trucks in theprocessing of their foods. High margin foods are majorly sold atWal-Mart. Wal-Mart practices responsible packaging’s taking intonote R’s sustainability of reduce reuse recycle and rethink. Morepackaging is always needed and experienced with processed foodsunlike locally grown and for advertising reasons. It supports localgrowers and promotes transparency (Michael,2007).

Theamount of packaging and storage is high but several programs havebeen pursued by Wal-Mart an attempt to reduce the amount of packaginggoing into their products reducing the final waste ending up in thelandfills. (Tracie,2012),Wal-Mart worked with apple in making packaging of iPod more friendlyon the environment by making its materials 100% renewable, recyclableand sustainable. Foods found at the stores are high at the food chainwith a maximum use of chemicals in the processing process, requiringrefrigeration. The foods to be processes are raised from a far butfrom the locality hence more use and demand of transportation(Courtney, 2014).

NeighborhoodCo-op Grocery deals with organic, local natural and fairly tradedproducts with both in-house bakery and a meat department sourcingmuch from the local farms and ranches (Anne, 2013). Quality is ofessence and buyers take into consideration standards to avoidunnecessary processes and ingredients ensuring that the purchasedproducts have the desired integrity. Its mission is to provide thecommunity with standardized goods and services. It specializes onnatural goods organic and fairly traded doing away with junk.

Vegetariansand Vegan too are attended to at the co-op with kosher and halalselections as well. Whenever a product/ good is missing at the store,it is their responsibility to place a special order and get it to thecustomer on time (Anne, 2013). Customer getting what they paid for isco-op`s foremost objective. They offer dairy, non-dairy products andother refrigerated goods from local yogurt, canned biscuits, toEuropean style butter and organic eggs. Goods are well packaged,covering all the bases for safety and genuinely. Casey`s GeneralStores is a small grocery store housing everyday items like softdrinks, newspapers, snack foods, toiletries and candy. It’s knownfor money order and other wire transfer services. They are majorly inurban areas hence cannot be established in rural areas for itsupplements larger stores in the urban towns. It offers a onestand-alone pizza delivery alongside other products primarily dealingwith tobacco. A range of food is carried out including donuts,sandwiches beauty products. All Casey`s stores are known to offergasoline for sale on a self-service basis. It operates a centralwarehouse.

Itprovides both food and non-foods items like beauty products andtobacco. Numerous coolers and freezers store items like dairy, meat,and eggs that would spoil if not refrigerated. There is more ofpackaging of their products most of them being processed goods.Packaging majorly is due to safety and hygiene.

Thethree stores visited had the most environmentally friendly mealswhich consist of meat from Casey, carrots from Neighborhood co-op anddairy products from Wal-mart. The above mentioned meals are freshlyprovided and more so environmental friendly.

Carrotsare ranked among the friendliest ecologically forEarth Day or any meal from Neighborhood co-op made of seasonalvegetables meat from Casey should be processed depending on the kindof the final product desired. Dairy products too from Wal-mart arefriendly to the environment going through processing with extensivepackaging to provide a quality final product. Chemicals are used aspreservatives before they are stored for the consumer. Theenvironment friendly products are healthier to the consumer with lesspollution on the environment. Fresh foods are known to retain itsingredients more than other kind of food.

Theranking of the entire meal is 8.1 points. Carrots from Neighborhoodwere the friendliest to the environment at 9.3 points. Packaging wasranked at 9 while processing was ranked at 10 taking intoconsideration the fact that they hardly require processing it beingthe end product to the consumer. 9 for packaging is just for the fewwhich need to be plastic packaged for the few consumers. Storageranking was at 10 because it hardly requires any refrigeration forits sustainability. Chemical usage ranked at 8 because there mighthave been usage of chemicals on the used spray on the carrots forquality production and to give projected yields. It wasn’t labeledorganic. The production was from a slightly far distance hence itreceived 8 for the place of origin.

Iwould automatically choose friendly meals to the environment becauseof its super health benefits both to the environment and the body,containing less preservative with less risk of developing chronicdiseases (Berit,2013).Whenever intruders invade the body, there is a strong immune systemto weaken them caused by the fresh meal intake. Wal-mart is promotingand working towards providing easy access to healthier meals in itshunger fighting efforts. Wal-Mart has opted to use shopping bags torepresent an opportunity in the reduction of wastes released to thelandfills(Berit, 2013).It has managed to reduce plastic bag waste by at least 38% by 2013which is like an average of 10 billion bags annually. Its long termobjective is to target zero waste in the long run.

Goodingredients

Ingredients

Carrots

Dairy products

Meat

Themes

Processing

9 less

8

9

Packaging

9

7

10

Food Chain

10

8

8

Chemical Usage

8

5

4

Storage

10

9

9

Place of Origin

8

6

7

Ingredient Average

9.3

7.8

7.2

Meal Average

8.1

Badingredients

Cannedproducts are harmful due its contamination by plastic coats aroundthem said to keep them fresh and preserved. It has been establishedthat the plastic lining is poisonous to human health but under smallmeasures. Humans should not eat plastic materials, and on the otherend, plastics are environment hazards due to pollution (Cheryl,2011). Canned meals are less nutritious and its preservatives may beharmful though not at a high magnitude. Canned beans should be wellprocessed, packaged going through almost the entire food chain.Chemicals are used to act as preservatives before they are releasedto the consumer.

Badingredients

Ingredients

Canned beans

Coconut cauliflower

Pizza bites

Themes

Processing

0

0

0

Packaging

2

3

4

Food Chain

6

5

5

Chemical Usage

4

6

4

Storage

4

3

2

Place of Origin

6

7

5

Ingredient Average

3.7

4

3.3

Meal Average

3.7

Cannedbeans, coconut cauliflower and pizza bites among the most hazardousto the environment. Canned beans ranked 3.7 on average being the mostenvironmentally evil. The three received 0 for processing due to thefact that they are all highly processed with lots of preservativescontrary to things found and available in nature. Canned beansreceived 2 in packaging because they are highly packaged withproducts like plastics which cause pollution to the environment ifthey cannot be recycled. It ranked 6 on the food chain because someingredients may come from farm produce. Chemicals are used aspreservatives hence its chemical usage stands at 4. Refrigeration isrequired in keeping the meal fresh for a while getting the storageranking at 4.

References

AnneM C (2013) FoodCo-ops in America: Communities, Consumption, and Economic DemocracyUniversity Press,

BeritM (2013) Environmentally-friendlyFood Processing,Woodhead Publishing, Business &amp Economics

CherylJ. B (2011)Sustainability in the food industryJohn Wiley &amp Sons,

CourtneyI. P (2014) InFood We Trust: The Politics of Purity in American FoodU of Nebraska Press,

TracieM ( 2012&nbsp)TheAmerican Way of Eating: Undercover at WalmartLondonNew YorkMichaelJ. H (2007)TheLocal Economic Impact of Wal-Mart Business&amp EconomicsCambria Press.