What’s ahead in 2011

This article was originally published in January 2011

Like businesses everywhere, PCC has plans for the new year, with strategies for challenges and ideas for improvement.

Customer satisfaction is our overall goal — to offer the highest quality foods and stellar service. We have plans to remodel and upgrade our Fremont store, and we’re keeping our eyes open for opportunities to open new stores in the years ahead.

We’ll explore software in 2011 that might deliver the 10% off member discount coupons electronically. We’ll also explore other possible benefit structures, such as discounts earned upon reaching certain sales plateaus, discounts on specific products or categories, and annual rebates.

We’ll work to establish more direct relationships with trusted vendors and to ensure traceability and sustainability in products. We’ll work on improving our bakery program, our organic and grass-fed meat and poultry choices, and our seafood presentation.

We’ll enhance our deli offering with new sandwiches and wraps, take-and-bake casseroles, and improvements in our take-home entrée program.

We’ll continue to submit comments on proposed regulations that would affect the organic and sustainable food industry — our core business — and we’ll continue to participate in supporting improvements and growth in organic standards.

Also in this issue

We are what we eat and how we eat

Since returning from a Slow Food conference in Italy as a delegate, I’ve been noticing the American organic consumer’s tendency to focus somewhat obsessively on what we eat. It seems that our dietary rules — no gluten, sugar, dairy or nuts, for example ­— become the goal. Please, don’t get me wrong, I’m not denying the very real allergies and sensitivities that many of us have (me included).

Sustainable shrimp

At PCC, we carry only American shrimp, wild-caught or farmed in ways that are ecologically sustainable. We have a range of sizes and styles — fresh, frozen, raw and cooked. Here are a few you may find in our stores.