SupermarketNews Magazine | February 2022 by Review Publishing Ltd

10.95

February 2022 • Vol. 15 No. 02

Reduce Reuse Recycle (see page 14)

FIRST to MARKET

Our new packaging

with post consumer recycled (PCR) soft plastic packaging

contents

ATTENTION GROCERY SUPPLIERS The Food and Grocery Council is an industry association for grocery suppliers providing members networking, events, industry information and strong advocacy. Contact us for information on the benefits of membership: katherine.rich@fgc.org.nz • Networking • Industry Updates • Conference and Events • Education and Training • Advocacy and Law Reform

24 food& grocery COUNCIL NEW ZEALAND

www.fgc.org.nz

BEFORE

This magazine is published monthly under license. Please direct all enquiries and correspondence to Review Publishing Co Ltd. This magazine is a platform for the industry and may include content that expresses views and opinions by contributing writers. Content is attributed to the author, and these opinions and the view/s are those of the author/s. They do not necessarily reflect the official policy or position of any other agency, organisation, employer or company. The opinions and material published in this edition are not necessarily those of the publishers unless expressly stated. All material appearing in the magazine, website and social media platforms is copyright and may only be reproduced with the written consent of the publisher. Copyright 2022

CHAIRMAN PUBLISHER GENERAL MANAGER EDITORIAL DIRECTOR EDITOR ADVERTISING SALES SENIOR DESIGNER GRAPHIC DESIGNER

PETER MITCHELL Tania Walters Kieran Mitchell Sarah Mitchell Caitlan Mitchell Felicity-Anne Flack Raymund Sarmiento Debby Wei

ISSN 1173-3365 (Print) ISSN 2744-595X (Online) Retail 6, Heards Building, 2 Ruskin Street, Parnell, Auckland. PO Box 37140 Parnell, Auckland Call: (09) 3040142 | Email: edit@reviewmags.com

supermarketnews.co.nz

food& grocery COUNCIL NEW ZEALAND

AFTER

The NEW ZEALAND BEVERAGE COUNCIL is an industry association whose members cover all aspects of the non-alcoholic beverage market both in New Zealand and the export markets. The Council members are spread throughout New Zealand and come together annually for a conference that covers industry issues and is addressed by international speakers. The organisation monitors product quality, sets standards for the industry and runs national competitions and awards.

THE NEW ZEALAND BEVERAGE COUNCIL (NZBC) P.O. Box 47, AUCKLAND 1140, New Zealand. Email: info@nzbc.nz Phone: +64 9 309 6100 DDI: +64 9 302 9932

news

GREEN M&M TRADES HEELS FOR SNEAKERS

Mars has announced that, as part of a new global commitment, one of its most iconic brands, M&M's will aim to create a world where everyone feels they belong.

s part of this, the refreshed M&M's brand will include a more modern take on the looks of its beloved characters, as well as more nuanced personalities to underscore the importance of selfexpression and power of community through storytelling. M&M’s has been around for more than 80 years and this year the brand continues to evolve to reflect the more dynamic, progressive world that we live in. And as part of this evolution, built on purpose, M&M’s promises to use the power of fun to include everyone with a goal of increasing the sense of belonging for 10 million people around the world by 2025. The brand has also introduced the M&M’s FUNd to track the brand’s impact on our mission, which will offer resources, mentorship, opportunities and financial support in the arts and entertainment space to help ensure people have access to experiences where everyone feels they

belong. Fans will also notice an added emphasis on the ampersand to more prominently demonstrate how the brand aims to bring people together. The new M&M’s global commitment is just one of many actions being taken across Mars to deliver on a world where society is inclusive. Its Full Potential Platform works to advance gender equality in its workplaces, in the marketplace, and in communities where it sources raw materials. "Within Mars, we’re committed to fostering an environment where our more than 130,000 Associates feel valued and respected, regardless of any visible or invisible differences. And with this commitment, M&M’s joins many other Mars brands working toward the world we want tomorrow like SHEBA Hope Coral Reef Restoration and MARS bar carbon neutral announcement in UK, Ireland, and Canada." n

February 2022

I 3

column

RETAIL MARKETING NO LONGER IN-STORE VS ONLINE

By Samantha Osborne - General Manager, Cartology NZ

IT’S ABOUT MEETING CUSTOMERS HOW AND WHERE THEY CHOOSE TO SHOP. ARE THESE CHANGED SHOPPING BEHAVIOURS HERE TO STAY? Grocery shopping is the one constant in our lives. Regardless of age, gender, affluence or location, everyone must eat and by inference, everyone must buy food. Its omnipresence means that supermarkets have and always will be a mirror in which societal shifts are reflected. Shifts such as a pandemic, growing climate awareness, financial crises, tech adoption, the list goes on.

supermarketnews.co.nz

“B

ehavioural disruption has triggered new fulfillment methods, with more than three out of four consumers changing the way they grocery shop due to the pandemic. They are shopping faster, at quieter times and now a staggering 50% of online grocery shoppers first grocery shopped online less than a year ago. While many will revert to old habits, enhanced digital literacy and the growing desire for ultra-convenience ensures that new and enduring shopping habits have been formed. 30% of shoppers are now omnichannel, shopping both online and in-store at least once a month. These shoppers are more open to discovery of new products and have higher levels of shopping enjoyment, compared to those who shop in-store or online only. We’re now seeing two types of customers: the functional shopper preferring the online

shopping environment with its efficient and ordered nature, while the emotional shopper seeks the in-store experience for inspiration, product discovery and ease of navigation from aisle-to-aisle. These needs aren’t mutually exclusive and it is up to brands to show up in the right way, at the right time to meet the customer’s prevailing mindset. Kiwis also miss taking time to enjoy shopping as a social, relaxed and fun occasion, with 28% missing people and contact; 18% missing feeling relaxed and taking their time to shop, and 15% missing browsing and discovering new products. Since the pandemic, we’ve seen grocery shopping become even more important as a source of interaction, for inspiration and in creating a sense of connection and belonging. Omnichannel allows customers to tailor their shopping behaviour to suit their mindset. During the beginning of the pandemic in 2020, 1.36 million Kiwi households

made an online purchase for the first time and we fully expect online shopping frequency to remain 28% higher than before the pandemic. Customers have digitally upskilled, with brands and retailers innovating to meet these customer needs. The rapid digitisation has dramatically impacted the way we shop for food; there are now multiple ways to plan, order and deliver your grocery shopping. Traditional paths to purchase have merged and heightened consumer expectations are fuelling the need for a frictionless, seamless and consistent online and offline customer journey and experience. This means that shopping has become a ‘choose your own adventure’ across in-store, online, and click and collect. Digital literacy has also rapidly advanced customers’ expectations of brands. Customers crave convenience and are looking to be able to transact across multiple categories and retailers at once. The explosion of e-commerce has cemented omnichannel as the way forward. It’s no longer about in-store versus online, it’s about meeting customers how and where they choose to shop.

about fulfilling basic needs. It’s a simple mental picture which has remained for years, however, is at odds with the complexity of how we interact with supermarkets today. The store itself plays an important role in our day-to-day lives. It’s a community centre, a theatre for brands and more. In-store is still considered the ‘proper’ way to grocery shop, with 62% of shoppers agreeing with this statement. 87% of Countdown sales are still being made instore and one in five love to grocery shop. Almost 74% of customers say in-store is still

HOW CAN MARKETERS BEST REFRAME THEIR IN-STORE ACTIVATIONS?

ARE IN-STORE EXPERIENCES GOING TO BE REPLICATED ONLINE BY SHOPPERS?

Everything and nothing has changed about the way we shop. Shopping behaviours remain extremely habitual, it’s embedded in our lives When we think about grocery shopping, we still think it’s

Customers are applying the behaviours learned in-store when shopping online posing an opportunity for brands to translate the best of in-store into a digital experience.

their preferred way to shop. Customers value sensory in-store experiences now more than ever before, such as the ability to select their own produce and to interact with team members. Those who love grocery shopping are much more interested in discovering new products, but they are also more likely to confidently shop online for groceries. Even for those who regularly shop online, half would still prefer to shop in-store, especially for smaller shops. Despite a 53% increase in e-commerce, in-store is still the engine that drives the grocery shopping experience.

THERE ARE THREE KEY MISSIONS THAT PUNCTUATE THE WAY WE SHOP: • The Planned Big Shop: “I used to do one big shop with my partner. We would plan all of the meals we wanted to make and write down everything we needed.” • The Unplanned Top-up: “I would run in to grab a few things we forgot or ran out of.” • Cravings Driven Pop-in: “The ‘pop-in’ is normally based on something I have a hankering for – so I will shoot down and get it so that I can have it there and then.” In full control of their journey online and offline, customers are seeking what they want, at the moment they want it. Despite the push and pull between online and instore, both experiences hold importance for customers and they want brands to show up in those crucial moments of their journey. Customers are also expecting elements of discovery and inspiration.

February 2022

I 5

The rapid digitisation has dramatically impacted the way we shop for food; there are now multiple ways to plan, order and deliver your grocery shopping. Traditional paths to purchase have merged and heightened consumer expectations are fuelling the need for a frictionless, seamless and consistent online and offline customer journey and experience.

THERE IS NO MORE PROFOUND THEATRE FOR BRAND INTERACTIONS THAN THE OMNICHANNEL RETAIL ENVIRONMENT. HOW DO MARKETERS BETTER TAP INTO THIS? The million dollar question for FMCG marketers is, ‘How do we fulfill brand marketing upper funnel needs, when so many decisions are product-first, closer to the point of purchase?’ The answer might surprise you: Theatre. There is no more profound theatre for brand interaction than in the supermarket, and if the theatre translates to a purchase, there is no more profound impact on future brand consideration. Customers are keen to explore and lean into sensory experiences where brands stand out. Major in-store activations encourage trial and drive newto-brand customers, while price promotion continues to disrupt established buying behaviours. Inspiration to purchase now comes from multiple touchpoints that blend online and offline channels. This has given rise to the concept of ROBIS – research online, buy in-store. The omnichannel customer is now a reality with 61% of Countdown online customers researching online and buying in-store within four days. Brand reputation is built through multiple touchpoints, with omnichannel shoppers engaging with more of those touchpoints. Omnichannel shoppers are twice as engaged with brands than shoppers

supermarketnews.co.nz

who only shop in-store. Trust in the product is paramount and brand is the ultimate shortcut, with 41% of shoppers preferring to stick with supermarket brands they know and trust. Customers need to be guided through the purchase journey now more than ever. Showing up across channels in a continuous, relevant and consistent way is vital to converting customers to purchase. Brands can provide the platform for experimentation and exploration of new products and categories, with 38% of shoppers actively wanting to hear from and discover new brands.

WHAT WILL THIS REIMAGINED CUSTOMER JOURNEY LOOK LIKE IN THE NEXT FIVE YEARS? Omnichannel demands a continuous cycle of inspiration and exposure. Cultural shifts in the past five years have evolved the customer journey, including changes in personal lifestyles, to increasing environmental consciousness, better technology and more choice. Customers continuously fluctuate between awareness and consideration as they are exposed to more messages across multiple touchpoints. The shopping environment does not exist in a vacuum. Customers are arriving in retail environments with more information than ever before. Purchase decisions are influenced by everything that occurs before opening a search tab online or walking in-store, as well as what happens in the

moment (kids yelling or disappearing down isles included). Effective marketing pre-shop can mean that a simple nudge while shopping is all that it takes to convert to purchase. Shopping is an ongoing journey of discovery with 30% of all customers shopping both online and in-store at least once a month. Each of these channels of discovery contribute to a well-stocked mental pantry of all the products and promotions that a customer is aware of. A shopper continues adding to this mental pantry each time they come across new information. And gaining a place in this mental pantry is key. Lists remain key to the planning and purchasing process for 59% of people who made the most recent grocery trip (62% in-store and 58% online). However, those who like to discover new products are more likely to use a list (61%) and are much more likely to buy items not on their list (71%). The paper list however, has had a digital facelift, with shoppers increasingly embracing technologies to curate their lists such as fitness and meal planning apps and saved lists online or in-app such as our Countdown app. While lists dominate, there are also opportunities to influence purchases, with 28% of items purchased driven by push factors (such as promotions or special offers). Discovery also plays a significant role, impacting 26% of purchases in-store and 36% online. The most salient product at point of purchase wins. So what will it actually look like in 5 years? Maybe, we wont be able to tell the difference between in-store and online?”

Master the evolving omnichannel customer journey. Did you know? 30% of shoppers are now omnichannel and this is expected to grow. At cartology, we drive impact by putting customers at the heart, delivering omnichannel solutions built on a deep understanding of real people and real behaviours. Get in touch to find out how we can help you grow your brand by driving customer impact in the moments that matter most. Visit our website cartology.co.nz or email us info@cartology.co.nz

KIWI APPETITES FOR PLANT-BASED DIETS ARE GROWING

MF are committed to making high quality dishes that are suitable for any occasion and convenient for everyone. The range includes lots of classic, hearty dishes and each of these are made with a selection of specifically chosen ingredients. Kiwi appetites for plant-based diets are growing and, according to research, meat free diets have grown 50% since 2019 in New Zealand. Colmar Brunton surveys have further shown that

supermarketnews.co.nz

A pioneer in the meat-free category Linda McCartney, wife, mother, activist and photographer started Linda McCartney Foods almost 30 years ago. GNS Imports Ltd is proud to be associated with this brand as the sole importer and distributor of the products into the New Zealand market. The range is excellent and even with increased competition, sales of LMF products are continuously growing because there is never a compromise on taste or quality and is made with the same care and compassion embraced by Linda McCartney in everything she did. 15% of New Zealanders are vegetarian or mostly meat free. LMF products are not only enjoyed by vegetarians, but also those incorporating vegetarian meals once or twice a week, particularly in the under 35 demograph. Majority of the available LMF products are vegan friendly, which include Sausages, Sausage Roll, Vegemince, Red Onion and Rosemary Sausages and Country Pies. The vegan products are clearly labelled 100% vegan, and all the vegetarian products, namely Mozzarella Burgers and Cheese and Leek Plaits, are Vegetarian Society approved. As a member of the RSPO since 2011 LMF have ensured that the products that still contain palm oil fractals are from certified plantations. Overall, as confirmed by Colmar Brunton research, this category is growing annually at an astronomical rate as kiwis have become increasingly health conscious and sensitive to animal welfare. 49% agree that diet changes are needed to help save the environment. The upsurge of vegetarian and vegan options has increased greatly over the last few years, with a burgeoning of options not only in retail but food service as well. As the global population rises and the trend towards meat free increases, this sector is expected to consistently bring innovation.

LMF is instrumental in continual testing in the UK market to identify trends and continually invests in technology for production as well as innovative research and development which is highly beneficial to the New Zealand market now and in the future. For more information contact Cherie Palm at sales@gnsimportsltd.co.nz.

Kiwi Favourites, now in convenient take home packs

Northland, Auckland & Waikato ANDREW PARK | +64 21 533 355 | andrew@diversityfoods.co.nz Central & Lower North Island ROGER PICKERING | +64 27 594 2248 | roger@diversityfoods.co.nz Diversity Foods Ltd | PO Box 97620, Manukau City, Auckland 2241 3 Diversey Lane, Wiri, Auckland 2025 Phone: 0800 462 244 | Fax: 09 577 5661 Email: info@diversityfoods.co.nz | Website: www.diversityfoods.co.nz

lunchbox NEW LOOK FOR ON-THE-GO Farmland Foods has recently launched a bold new look with its brand refresh just in time for back-to-school lunchboxes and convenient, delicious work lunch options. The premium sliced meats range contains six variants: Hot Pork, Glazed Ham, Roast Beef, Pastrami, Hot Beef and Corned Silverside. The range isn’t just for sandwiches either, it lends itself to pizzas, pasta and entertaining platters which is perfect for the Summer months. The classic range of pre-packed ham is the largest subcategory in pre-packaged sliced meats, currently worth $53.64 million and growing at 1.6%. Farmland has driven category growth at +46.5% dollar growth vs YA*. As well as traditional Champagne Ham available in both 100g and 200g variants, there is also a Maple flavoured ham 100g available for the sweeter palette.

supermarketnews.co.nz

Farmland Foods Country Pride 200g range will bring back fond memories for many who loved a Luncheon sandwich as a kid, created from a closely guarded family recipe, blended to deliver a superior taste and texture, sliced for convenience…just like it used to be. The prepacked luncheon category is currently worth $5.44 million, growing at +0.6%, again Farmland driving growth at +38.7% dollar growth Vs YA*. To ensure alignment with government targets and Farmland’s ongoing commitment to sustainability all ranges come in trays produced using 100% NZ recycled #1 RPET plastic sourced from NZ manufacturers. Customers will notice clear recycling Instructions added to the pack. The recyclable trays will be diverting well over a million packets per year from landfill, making a true step towards a circular economy in our

country where resources can be used again and again. “We’re proud to be the first smallgoods company in New Zealand to use NZ sourced recycled #1 RPET plastic, putting our stamp on creating a sustainable future for NZ,” said Brand Manager, Steven Young. For the last few years Farmland Foods have been proud supporters of Eat My Lunch, and the lunches in schools government initiative which helps provide lunches to NZ children in need to enable them to learn more effectively every day. In addition to this Farmland Foods have partnered with NZ Food Network to help provide kiwi families in need across communities all around the country. To secure orders or find out more information please contact your local Farmland Foods sales representative or email sales@flf.nz. *Source: IRI Total NZ Grocery MAT data to 02/01/22

lunchbox that individuals get more out of it. Their promise is to only ever make food people can trust. This means only using honest and wholesome ingredients. is made from only fruit Established in 1912, Sun-Maid is the world’s largest dried fruit plant.Each Theproduct brand pureed and then air-dried. Nothing else in has recently introduced a new range of Sour Raisin Snacks. Imagine the sweetness it or added. No water. No concentrates. No Easy zing access fruit. of golden raisins with the juiciness of other natural fruits, then addfillers. a little of It's dried, so it's light, no mess, more portable. sour. If it’s called a fruit snack it should be fruit, right? At least that’s Annies whatproducts the team are made from New at Sun-Maid believe. Simply sweet and wonderfully sour, Sun-Maid Sourapples Raisin Zealand and paired with quality ingredients like boysenberries, apricot, Snacks are whole golden raisins flavoured with other natural flavours. mango and passionfruit, strawberries and raspberries. raisins make for a great healthy snack Mixed Berry and Grape. Today Annies is owned by Kono, a for kids by helping them reach the Besides being a tasty and better for values-led Māori-owned recommended five to nine daily you snack all onbusiness their own,based raisins are in Te Tauihu (the top of the servings of fruit. a welcome addition South to manyIsland recipes. in New Zealand). by sugars, Pono raisins and are a Raisins are simply dried grapes, Due to Guided their natural with most raisins coming from the useful component in at delicious breakfast whanaungatanga, integrity is the heart Thompson Seedless Grapes variety. like sprinkling or of what theyideas, do, never losing over sightgranola of their Due to the dehydration that takes adding to fruit salads.the Raisins are also obligations to the consumer, customer place in dried fruits, raisins have a popular item in healthy snack and and each other. more concentrated nutrition levels dessert recipes. No matter if you’re For 33 years, Annies have been making Annies Fruit snacks available in a for than grapes, making them a natural, eating them are on the go, as a better 100% fruit snacks lovednutritious, by New easy Zealanders variety of sizes. From Fruit Jerky, Fruit and better for you you snack at work or school, raisins and worldwide. Strips to Fruit Flats. packs for dried snack for kids and adults alike. truly are anShare incredibly versatile aisins have Annies many health benefits. Sun-Maidhealthy Sours are uniquesleepovers, with a fruit. Fruit snacks are simple, an energy boost for hiking They areand a low-fat food and and sour taste made of expeditions, actual is committed to producing portable and providesweet inexpensive a SunMaid post-workout pick-me-up, contribute to the daily intakeof Newfruit with no added more healthy lunchbox products,to so servings of some Zealand's best sugar, noaartificial lunchbox staple or simply something of fibre, vitamins, and essential flavours and no artificial colours. watch this space for more innovative fruit. A fun way to eat 100% fruit, children quell those hangry moments. Times have changed, butminerals. the Antioxidant powerhouses, They’re fruit snacks the way nature launches. love the taste and texture. A natural fruit you can trust foryour raisins provide only natural sugars. intended. Available in four flavours For snack more information contact heart of Annies remains the New Zealanders and people across the globe Annies believe less is more. They do n As nutritious as they are delicious, including Strawberry, Watermelon, local William-Aitken representative. to enjoy. as little as possible to the fruit, ensuring same.

The Heart of Snacking

supermarketnews.co.nz

February 2022

I 11

lunchbox Mother Earth driving innovation in snacking New Zealand owned & operated, Mother Earth provide nutritious & delicious snacks to keeps kiwis going every day, with many of our products being family favourites. From great tasting better-for-you muesli bars to quality snacking nuts, Mother Earth continues to drive innovation in snacking.

supermarketnews.co.nz

Globally, the pandemic has put health and wellness at the forefront of our minds. Consumers are looking to brands to offer products that help extend the wellness concept in their day to day lives. Introducing Mother Earth Wellbeing Bars – a delicious range of baked oat bars that support your holistic wellbeing. Wellbeing Bars provide important micronutrients to support your everyday wellbeing by combining the goodness of oats, seeds,

nuts and grains with delicious fruit and decadent chocolate. Each Wellbeing Bar contains a nutritional benefit derived from natural sources – Fibre, Iron or Magnesium.* Available in three delicious flavours, they’re the perfect snack -whether it’s a 3pm craving, pre-gym bite, road trip snack or lunchbox delight, there’s a bar for every occasion. For full nutritional information please visit motherearth.co.nz/our-products/bars/ wellbeing-bars.

Keeping Kids Fuelled and Hydrated

Lockdowns over the past two years have increased the trend for all-day breakfast options across all age groups. This trend has morphed over into school lunch offerings.

Lunch for kids can include traditional brunch favourites like a Breakfast Burrito or a Sausage, Egg & Cheese muffin split. Expect some more spicy alternatives to pop up on the sandwich front, using different sauces to spice up proteins. Also on the hot list is the popularity of smoothies, greattasting fruit and yoghurt combinations ready to be eaten on the go. Breakfast for lunch isn’t the only meal kids are eating on the go these days. Bento boxes filled with meats, cheese, veggies, and hummus top the list of kids favourites along with wraps, tacos and fajitas, popular with all age groups. Plant-based foods are moving into centre stage across the board and with kids placing a high priority on personal health and the planet’s health, vegetarian options are going to be the star in 2022. Veggie burger options will also be more prevalent in schools this year. Gardening in lockdowns was a big hit, and the number of kids and families growing produce and herbs in their backyard has increased in the past year. Schools are taking advantage of modern gardening techniques, from raised beds, hydroponics, and other modern technology, and gardens are sprouting up at schools across the country. Partnering here with schools is a collab opportunity ready for a creative solution. Having produce gardens at school enables

students to grow salad greens or vegetables and bolster the school lunch programme. It is an excellent way to engage children to contribute and take ownership of their school breakfast and lunch menu. It’s also the best way to get kids (and adults) to eat and develop a healthy relationship with food. Food connects people and different heritages. So, sharing a meal with others at school is often the first place a child will taste and learn about different foods and flavours—tasting foods from outside their family’s recipes or traditional cultural dishes in an informal setting. The opportunity for school children to share and talk about the various foods and flavours from different cultures is one unexpected bonus outcome of the programme. Suppliers focus on providing ingredients or ready to eat meals that improve overall wellness, prioritising healthy nutritious options for school kids—helping to keep kids fuelled and hydrated so that they can focus on learning. n CLICK TO READ THE ISSUE NOW Want your brand featured in the next issue? Email Caroline,

caroline@reviewmags.com

reducereuserecycle

NEW RECYCLED CONTENT PACKAGING

HANDEE, PUREX AND SORBENT MORE SUSTAINABLE PACKAGING!

EW Handee paper towel, Purex and Sorbent Toilet Tissue packaging to hit the shelves containing 20% Recycled Plastic. As market leading brands in the category, this will be the first recycled plastic packaging seen in the paper towel and toilet paper aisles of New Zealand’s supermarkets. Recycled plastic has been used before and reduces plastics going to landfill, supporting the development of New Zealand’s circular economy.

supermarketnews.co.nz

Essity’s investment into recycled plastic packaging in its Kawerau Mill comes after 18 months of research and trials investigating sustainable packaging options. The Handee, Sorbent and Purex range of products has been transitioning to 20% recycled plastic packaging since October 2021. “We know New Zealanders are concerned about plastic waste, so we are excited to be making our products available to our customers and consumers with

more sustainable packaging. Our research into sustainable packaging options shows that using 20% Post Consumer Recycled (PCR) content in Handee paper towel, Purex and Sorbent Toilet plastic packaging, reduces the carbon footprint of our packaging, contributes to the circular economy and reduces plastic waste.” said Fiona Baxter, General Manager Sustainability for Essity’s Australasian operations. “From the beginning of the project we chose to follow best practise and drive the circular economy. This meant we chose materials which were not only technically recycled but likely to be collected and recycled at scale. We reviewed paper packaging, but due to issues with contamination at curbside and the lack of local capacity to reprocess we were concerned that this was unlikely to be recycled. Adding post consumer recycled

content to our soft plastics packaging drives the circular economy by creating valuable material to be collected and processed.” Developing this packaging innovation has had many technical hurdles and 20% is just the start of Essity’s journey as they have plans to increase the PCR content. Essity’s “forest to flush” product lifecycle for these products has been independently reviewed, confirming that packaging contributes less than 10% to the carbon footprint for these products. 20% recycled content in this new packaging reduces the carbon footprint further and moves Essity closer to the sustainable packaging target of 85% recycled and/or renewable content in their packaging by 2025. Essity will save approx. 13 tonnes of virgin plastics per annum by transitioning to 20% PCR.

CLEAN + DRY + EMPTY

reducereuserecycle

SCHEME LEADS WAY IN HELPING NEW ZEALANDERS REDUCE, REUSE AND RECYCLE THEIR SOFT PLASTIC PACKAGING The Packaging Forum’s Soft Plastic Recycling Scheme started in 2015 with a visionary group of companies that were looking for solutions for their soft plastic packaging. With seed funding from the Waste Minimisation Fund, soft plastic collections got underway with the initial support of Amcor, Cottonsoft, Countdown, Foodstuffs, Goodman Fielder, KimberlyClark, James Crisp, NZ Post, Simplot, and The Warehouse. With no markets in New Zealand for mixed post-consumer soft plastic, everything collected was baled and exported for recycling.

oday the Scheme is 100% funded by around 160 companies and last year, despite the halt to collections during lockdown, more than 260 tonnes of soft plastic packaging was collected and turned into fence posts, garden frames and bollards right here in Aotearoa New Zealand. Soft plastic recycling is now available within 20km of home or work for 74 percent of New Zealanders with 165 drop off points.

REDUCING PLASTIC CONSUMPTION We are seeing a steady reduction in the consumption of plastic across the board. The average weight per soft plastic bag / wrapper has reduced by around five percent since 2018. (Source Waste Not Consulting Branded Soft Plastic audit March 2021) Supermarkets and brands have increased the range of “unwrapped” fruit and vegetables to reduce plastic bag consumption, and this will continue with

supermarketnews.co.nz

the phasing out of single-use produce bags. Dole has replaced its plastic bag packaging with new soft plastic compatible smaller tape; and, both George Weston Foods and Goodman Fielder are shifting from using plastic bread tags to cardboard tags.

REUSE AND THEN RECYCLE Significantly, reusable plastic shopping bags can also be recycled at the end of their life through the Scheme, ensuring they become another consumable product, such as a fence post.

RECYCLING SOFT PLASTICS Every year, New Zealanders dispose of approximately 200 plastic bags or wrappers. Incredibly, more than 40 million soft plastic bags and wrappers were dropped off by consumers and recycled through the Scheme in 2021 - that’s the equivalent weight of two Boeing 757s’ worth of soft plastic diverted from landfill.

LOOKING AT 2022 AND BEYOND INCREASING PROCESSING CAPACITY Future Post has doubled its production capacity in Auckland and has announced plans to open a South Island plant in Marlborough, so the Scheme will be ramping up its collections this year to meet demand. This will include increasing collections in existing regions, adding new regions, and finding innovative ways for our rural population to return their soft plastic. There is also demand for post-consumer soft plastic from new businesses such as SaveBoard which is taking packaging waste and turning it into building materials. There is considerable work underway globally to turn soft plastic back into soft plastic packaging in a full circular economy. Last year Nestlé collaborated with other companies in Australia to develop a prototype KitKat soft plastic food wrapper made with recycled content. PlastOil is seeking business support to bring its unique mobile technology to New Zealand to convert plastic waste into high quality oil which can then be sent offshore to be used in the remanufacture of more plastic.

FINDING LOGISTICS SOLUTIONS With increased processing capacity, collections can increase with confidence that the recovered materials can be recycled. In 2021, collections re-started in Christchurch

through a unique partnership with Goodman Fielder which transports wrapped bales of soft plastic back to Auckland utilising available space on their trucks. Dunedin will soon be added to the network with Cottonsoft stepping up to transport bales to Christchurch to connect in with the Goodman Fielder return service. Countdown and Foodstuffs are working hard to increase store collections in high volume areas by baling at store, with bales then sent directly to Future Post.

PLASTIC DESIGN TO INCREASE RECYCLABILITY Many brands are changing the composition of their soft plastic packaging so that it can be recycled through the Scheme. Whilst it is not always possible to move to mono-polymers (where only one plastic resin is used) because packaging must be able protect and preserve products, there is a noticeable change towards designing plastic packaging which can be easily recycled. This is supported by the increasing use by Scheme members of the Australasian Recycling Label for soft plastic, and the PREP tool which verifies what can be labelled conditionally recyclable.

IMPROVING DATA The Scheme partners with IRI to collate unit sales for the main categories of food and grocery products which are wrapped in soft plastic. An annual audit of soft plastic provides the average weight by category to

calculate the estimated tonnes of soft plastic consumed. The Packaging Forum is working with the Food & Grocery Council to collate actual tonnes of plastic by resin type placed on the market by the food and grocery sector. This data capture is conducted independently by Dynata and is now in its second year. GS1 NZ will also require manufacturers to declare the plastic resin type in the National Product Catalogue so that the generic use of plastic will no longer be acceptable. These improvements to data capture will help the industry measure consumption and report on sustainability improvements.

PLASTIC PACKAGING – PRIORITY PRODUCT In July 2020, all plastic packaging used for consumer goods at retail or wholesale level was declared as a Priority Product. This means that industry will need to work with all stakeholders to design a plastic product stewardship scheme or schemes for all plastic packaging which meets the new regulations. The Soft Plastic Recycling Scheme was accredited in 2018 as a voluntary product stewardship scheme for a period of seven years. The last four years have been a rollercoaster, the next three years will continue the ride. If you are not already a member, now is the time to join to help build world leading, sustainable and workable solutions for Aotearoa New Zealand.

February 2022

I 17

reducereuserecycle

LION NZ MOVES INTO NEW HEAD OFFICE Lion New Zealand has opened the doors to its new head office in the stunning 6 Green Star building at 136 Fanshawe Street.

his office move feels like a positive sign of things to come,” noted Lion New Zealand Country Director, Craig Baldie. “We had originally planned to move in during September last year, but Delta, as it did with so many things, put the kibosh on that. Now, we can open, albeit cautiously, and begin a new chapter in this vibrant area of the Auckland CBD.” Lion is one of five tenants at 136 Fanshawe Street, which comprises two towers with Meredith Connell and Fidelity Life taking naming rights. The building was designed by FORMiS and built by Mansons TCLM. Lion’s interior fit out was done by STACK. The Pride, Lion’s brewery and beverage facility, is located in East Tamaki. The 19,900m² building has received the internationally recognised 6 Green Star rating by the New Zealand Green Building Council, the highest available sustainability standard. Some of the features include an 105MWh photovoltaic panel array on the roof powering all he building’s common areas, reduced water consumption through use of harvested rainwater and low-flow water

supermarketnews.co.nz

fixtures, fresh air inflow 50% higher than the NZ Building Code requirement, LED lighting throughout, and low emitting and sustainable materials were used wherever possible; not to mention, the impressive 90% recyclability rate for waste generated during construction. “Lion has ambitious sustainability aspirations. We define our core purpose in terms of the value we deliver to society; we exist to champion sociability and help people live well, and our new office truly embraces this. From having less impact on the environment, to enabling easier collaboration and sociability among our teams with creative spaces and technology, to the short stroll down to the beautiful Auckland Waterfront with so many great hospitality venues. We also have our own brand-spanking new bar, ‘The Local’ to showcase our products to our guests,” continued Baldie. According to Baldie, the fitout brief to Stack focused on sustainability and best-practice design thinking, to create a uniquely Lion space, that was functional and agile, but didn’t look conventional. The company repurposed as much as it could from its previous office and prioritised local materials, trades

and furniture to bring to life Lion’s legacy and personality. “Sir Douglas Myers words ‘I was convinced that everyone had to strive to be better, to be more productive so the whole community moved forward. It’s not good enough to live in a beautiful country’, adorn the wall of one of our large meeting rooms that you see as you enter the office, reminding us that we all have a role to play and something to offer in making Aotearoa a great place to live.” Lion NZ’s origins go back 180 years to when the company was first established in 1841, with the Great Northern Brewery in Khyber Pass opening in 1861. Its presence has evolved to include the manufacture and

distribution of a wide range of beverages, craft brewing, coffee, and hospitality venues. “Our new space supports our drive to be the most innovative and sustainable beverages company in Aotearoa with new ways of working, a range of collaborative spaces and the best technology alongside tributes to our long and proud legacy,” concluded Baldie. “The events of the last two years have reinforced just how important purpose, human connection and sociability are to us. We are excited to be slowly emerging from our home offices, make-shift desks, dining tables and sofas to come back together in 2022 with our sights firmly looking to the future.” n

FRUCOR SUNTORY OPTIMISE MATERIAL USAGE & FUNCTIONALITY

Frucor Suntory takes strides towards achieving its 2030 carbon emissions targets by lightweighting its 330ml V Pure glass bottles.

ight-weighting is the process of removing unnecessary material to make the beverage more lightweight to optimise its material usage and functionality. Frucor Suntory aims to reduce its indirect carbon emissions by 30% and direct carbon emissions by 50% by 2030. Packaging Lead Tim Lee estimates that replacing the 205g glass 330ml with a 195g glass bottle

will enable Frucor Suntory to reduce their glass usage by four tonnes and their carbon emissions by 1.3 tonnes. “Each gram of material used to manufacture our beverages requires energy. So...the less packaging we use, the more energy-efficient our manufacturing can be," said Lee. “However, there is only so far you can go without compromising the quality or performance of the packaging.” Frucor Suntory’s Packaging team kicked off the light-weighting project in 2020, with research and implementation ramping up in 2021. Lee describes starting Frucor Suntory’s light-weighting journey with V Pure as purely incidental. “The procurement team were reviewing our bottle options for V Pure. They asked us to undertake a risk assessment and test the material to ensure it was fit for purpose. “If successful, it would be a big step forward in helping to reach our sustainability and commercial objectives." Frucor Suntory’s Packaging Team will continue their research into light-weighting and rPET alternatives for its portfolio into 2022. n

February 2022

I 19

reducereuserecycle

RESPONSIBLE, BUSINESS PRACTICES

Sustainability and food waste. It’s an increasingly hot topic right now. Savvy retail customers are now expecting more transparency from the stores that they buy from, and that best practices are being adhered to. The amount of wasted food thrown away by supermarkets is a popular news item.

hile “corporate responsibility” might just be a great PR angle for some, there is a possibility that regulatory authorities soon may get in on the action too. Developments like the recent changes to Country of Origin requirements or the issuing of fines for price integrity breaches, could be a sign that public policy is moving towards a tighter scrutiny on socially responsible behaviour on the part of corporations, retailers included. So how can retailers make real change around waste reduction? Waste management software like Whywaste can be an effective and easy-to-implement solution that not only helps reduce food waste but can enhance a store’s bottom line too.

SAVE TIME AND MONEY

Stores who have implemented Whywaste report spending as much as 80% less time checking expiration dates using our advanced date checking system. Many stores have very basic and manual systems for checking expiration dates – usually involving a daily check of every single facing. Systems like Whywaste keep track of expiration dates and warns staff when a product is about to expire. The date checking process becomes far more streamlined and efficient, allowing staff more time to focus on other things, such as managing inventory and enforcing FIFO compliance.

PROACTIVE, NOT REACTIVE

If there’s something the last two years have shown us more than anything, it is how vulnerable businesses are to volatility in the global markets and unexpected changes to the commercial environment. Sudden increases in supply chain and compliance costs, for example, have created challenges in maintaining existing GP expectations. The concept of dynamic pricing is becoming more talked about among retailers. Most reduce-to-clear (“RTC”) mark downs are done “on the fly” and apply

supermarketnews.co.nz

general rules of thumb. With the Whywaste system, take the guess work out of the equation and use the AI driven discount engine to automatically find the optimised RTC price, based on existing historical data specific to that product. Whywaste can be attached to a handheld RTC sticker printer, or fully integrated in to your existing Pricer ESL system for true dynamic pricing.

DATA IS POWER

Adding to the discount engine AI, a multi-function waste management system like Whywaste can provide valuable business insights. Once enough historical data exists, Whywaste contains tools to analyse sales performance at both an individual product and department level. There is even advanced AI-driven forecasting, allowing stores to adjust production and buying levels depending on past performance.

INTEGRATE

Whywaste integration can be as simple or as detailed as you need it to be. Plug into a global list of products for an easy approach or integrate directly into your ERP system, it’s up to you. Another advantage with Whywaste is the out-of-the box integration with other systems like Pricer ESLs and

Zebra RTC handheld printers.

DIGITAL SOLUTION, TANGIBLE BENEFITS The experience globally is showing that the key to reducing food waste is a wellmanaged inventory, particularly through:Production and buying analysis – stocking the right products, and in the right amounts RTC mark downs for short-dated products, minimising loss due to writing off expired stock. Vendor credits are becoming less viable for many suppliers and may become a thing of the past Some users who have implemented Whywaste report 40% less waste after installation. When combined with the savings in labour costs, and AI-enhanced sales strategies, considering a digital system to manage food waste starts to make a lot of sense. Awareness of responsible, business practices is not going away anytime soon. Systems like Whywaste can provide very real, measurable results in reducing food waste. Retail businesses would be wise to consider implementing such solutions in an effort to make a difference both socially and environmentally. If this goal can be achieved while improving business outcomes, then even better.

give your staff super human powers

reduce food waste maximise profit spend less tIme managIng expIratIon dates

Via our mobile app, the whywaste system tracks short expiration dates of all products, issuing a warning to the user when the product is due to expire. Staa will be spending less time manually checking expiration dates on facings and products will never be missed. Further, the system comes with all the necessary tools - from managing your mark downs, logging waste, and managing promotions from a single interface.

Increase revenue from discounted products Applying static discounts of 25% to 50% to all products is not optimal. Signiicant margin or sales opportunity is lost when not considering product speciics. Whywaste oﬀers a discount engine so you can apply tailor-made discounts to every product, based on its unique historical data. The solution is fully integrated with the advanced data checking and can either be fully dynamic using ESL or used with a discount label printer that sets the optimal price for you to decrease food waste and increase proots.

sales@nzesl.co.nz 0800 469 375

reducereuserecycle

PIC’S PEANUT BUTTER FOUNDER PIC PICOT, LEFT, HEAD OF MARKETING CAITLIN ATTENBURROW AND HEAD OF OPERATIONS HEATH BOWMAN WITH THEIR 1L REFILLABLE PERFIT JARS

THE DEFINITION OF SUSTAINABLE PACKAGING IS EVOLVING, ARE YOU?

hen businesses started putting their products in recyclable packaging, that used to be the end of the story, and that was all consumers looked for. Now they and government are demanding businesses take responsibility for making sure their packaging is minimised and recycled. The recent waste strategy consultation was a clear indicator the government is intent on improving New Zealand’s poor record on waste and catching up to other countries. Two of the main levers are likely to be binding businesses to a duty of care for the entire lifecycle of their products and packaging and strengthening legislation around product stewardship. Members of the Glass Packaging Forum (GPF) are already at the forefront of this. As part of the country’s only voluntary product stewardship scheme for container glass, they’ve been moving the dial on glass recovery, recycling and reuse for some 15 years. They are among the country’s businesses leading the way and reducing their risk profile by taking responsibility for their packaging over its whole lifecycle through product stewardship. For these companies, membership to the GPF is part of their sustainability journey.

supermarketnews.co.nz

Major New Zealand producer Asahi Beverages recently unveiled its new sustainability agenda which will leverage its scale to achieve its sustainability goals, of which packaging is a key area. “Some of our targets are directly relevant to the work the GPF does, so we want to work collaboratively. That ability for collaboration and access to networking, provided by the GPF, is key for us,” said Asahi Beverages Manager of Corporate Affairs, Mark Campbell. Another large player in the market, Pernod Ricard Winemakers, is a founding member of the GPF. Public Affairs Manager NZ, and Chair of the GPF Steering Committee, Monique Sprosen says the GPF enables them to be part of the solution and achieve the most sustainable outcomes for glass. The company is (among other sustainability targets) working on increasing the recycled content in its bottles, and its New Zealand wine packaging already contains an average of 60% recycled content. “We are proud to contribute to the financial assistance provided by the Glass Packaging Forum to improve glass recovery, recycling and reuse,” said Sporsen. However, GPF membership isn’t reserved for large corporates or beverage producers. Nelson-based peanut butter manufacturer Pic’s Peanut Butter joined in 2021, with its

Head of Operations Heath Bowman now serving on the GPF’s steering committee. “We're just one peanut butter company at the bottom of the planet but we're committed to doing our bit. It was important for us to be a part of the glass conversation in New Zealand, and make sure glass jars also have a seat at the decision-making table,” noted Pic’s Head of Marketing Caitlin Attenburrow. "It's great to be connected to other companies using glass, because sustainability can't be selfish, and we need to be collaborating as an industry to move everyone forward." All GPF members contribute to the stewardship of glass through levies which primarily provides for a contestable fund. This is used to award grants for projects which improve recovery, recycling, reuse or alternative use. On average some $220,000 is awarded each year to projects ranging from infrastructure to public place recycling and research – over $3.9 million to date. It’s clear customers, shareholders, financiers and government are looking to business to drive the shift to a circular economy and reduce environmental impact. No single business can do this alone – collaboration is the key to success.

reducereuserecycle

BEFORE

AFTER

FLEXIBILITY AND MOBILITY FOR RSR Retail Service Repair (RSR) began from the realisation there was not a dedicated repair and maintenance service for the retail sector. The general look and feel of a store is one of the first things a customer notices walking in and it’s a common observation by store reps and customers when the standard starts to slip. In these times of limited resources, staff, and time – store operators face the challenge of balancing day-to-day operations with upkeep of the general aesthetic of their stores. Sometimes the important things are the first things we neglect.

supermarketnews.co.nz

SR was born to take the aggravation of repair and maintenance out of retailers’ hands. The company works with several leading suppliers, utilising their bestpractices and latest products to get the job done in a cost effective and timely manner. RSR keeps your store looking good with minimum fuss and at the lowest possible price, while still adhering to your corporate brand standards. RSR’s exclusive supply chains allow it to connect you to the latest international trends in shelf edge technology. Keeping up to date with recent innovations often means more efficiency, for example – many of RSR’s shelf tracking products come with clip-ons options now, reducing the need for screws and rivets. This potentially saves hours and reduces the need for specialised and potentially dangerous tools. Flexibility and mobility are key philosophies for RSR. The company has a nationwide network of storage facilities and warehouses, allowing for rapid distribution of materials. Additionally, RSR is continually improving its service request management systems – expect the release of a mobile app later this year. Soon your staff will be able to request maintenance

and repair services at the touch of a button. Sustainability is part of RSR’s ethos, where reusing product and packaging is encouraged. Having a robust repair and maintenance schedule cuts down on the need to replace tracking for ESLs (Electronic Shelf Labels). Ongoing maintenance is a testing time for stores, requiring effort to procure staff and plan out works. RSR sees themselves as an obvious outsource option that in the long run saves time, money, and waste by taking care of the hassle and educating people about best practices for the long term. As a fledgling New Zealand business, RSR is looking forward to growing with Kiwi retailers through tough times and good (hopefully more of the good in the future!) The company also sees potential in the merchandising space, setting up and applying ESL technology, cleaning, and offering a repairs & maintenance subscription model. Like any small business, RSR is nimble and able to easily adapt to the needs of the retail customer without some of the red tape associated with larger operations. As they say, “No job is too big or small.” For a no obligation quote please email brent@rsrnz.co.nz with the code SMQ in the subject line.

Give us a call on 0508 474 663

Innovation Engineered for a Circular Economy

SUPPLIERS OF WASTE & RECYCLING EQUIPMENT High Density Cardboard and Plastic Balers

FREEPHONE

0508 474 663

sales@pioneergroup.co.nz | www.pioneergroup.co.nz

February February2021 2022

29 I 25

reducereuserecycle

REDESIGNING FOOD SYSTEMS FOR A RESILIENT FUTURE

By Circularity — the strategists and practitioners working at the forefront of Aotearoa's transition towards a circular economy.

Circularity shares a perspective on how the circular economy can help us address critical challenges in NZ’s food industry.

“E

ven before the outbreak of COVID-19, food systems were faced with a formidable “triple challenge” of simultaneously providing food security and nutrition to a growing population, ensuring the livelihoods of millions of people working along the food chain from farm to fork, and ensuring the environmental sustainability of the sector.” OECD Food, Agriculture and Fisheries Paper July 2021 Our food system will face significant challenges in the coming months and years. Labour shortages, supply chain shocks, a changing climate and biodiversity loss are all threatening the way we currently produce, access, sell and consume food in Aotearoa New Zealand. Supermarkets and their suppliers must lead the action we need in this space – with solutions that go beyond business as usual. Despite everyone's efforts to make the most of food, it is estimated a third is lost or wasted from farm to fork, with global nutrition systems producing 10 billion tonnes of emissions annually. With just four crops currently providing 60% of the world’s calories, the lack of biodiversity required for a healthy planet is evident. Many alternative ingredients could be

grown or recovered across supply chains to improve this. (References: Project Drawdown, Circularity Gap Report, Ellen MacArthur Foundation). If we continue to work against nature, our environment will be unable to continue providing the abundant supply consumers demand, while also protecting human health, addressing food insecurity, reducing emissions and regenerating the planet’s living systems (Source Project Drawdown). The solution to these challenges lies in creating a circular economy for food.

e , th hur t r A Mac Ellen (Ref -

In contrast to our existing linear economy which is based on the extractive model of take-make-waste, a circular economy designs out waste, keeps valuable resources in flow and regenerates natural systems. Our food industry can work in partnership with nature’s ecological services - to work with nature, not against it and prevent harmful materials from negatively impacting our environment.

As part of our commitment to send zero food waste to landfill from our stores by 2025, we really focused on how we can make the most of every piece of food in our supply chain. Whether it's selling imperfect fruit and vege that may not have otherwise made it onto shelf as part of our Odd Bunch range, continuing to invest in our Food Rescue partners to help them give more food a second life and feed hungry Kiwis, or looking at processes we can change in our stores we're determined to meet that goal. – Kiri Hannifin, Countdown's Director of Corporate Affairs, Safety and Sustainability

supermarketnews.co.nz

eat Gr

Even before the outbreak of COVID-19, food systems were faced with a formidable “triple challenge” of simultaneously providing food security and nutrition to a growing population, ensuring the livelihoods of millions of people working along the food chain from farm to fork, and ensuring the environmental sustainability of the sector. - OECD Food, Agriculture and Fisheries Paper July 2021 3. UPCYCLED INGREDIENTS

NZ supermarkets and food producers can take the lead in shifting our food system to a circular economy. To make this shift, we all need to Redesign our Food System to achieve five primary outcomes:

ed esi gn )

1. DIVERSE INGREDIENTS

o Fo

We can increase resilience to supply chain shocks by diversifying and adapting what we buy, sell and produce, using different animal and plant varieties to reduce threats to our system and yield production benefits. This could look like collaborating with suppliers to develop iconic products at scale that showcase the value of diverse, ‘reused’ ingredients, like - Sweet Up’s cookies made from Upcycled Oat Flour, Coffee Cherry Flour & Caco Shells.

2. LOWER IMPACT INGREDIENTS We can make simple swaps to source ingredients with reduced environmental impacts, such as lower emissions in production, transportation and waste. This could look like using technology to reduce food waste, like Wasteless which uses AI to help retailers waste less and sell more with dynamic pricing for food products. Sourcing locally is another major way to lower the impact of our ingredients, eliminating situations where food travels hundreds of kilometres to land on our shores despite having supplies growing literally beside the supermarket.

We can transform food by-products into new ingredients, transforming ‘waste to wealth’ and unlocking value from land, water and agricultural inputs. This could look like creating partnerships between suppliers and supermarkets, such as Dejapets, which transforms wasted meat into pet food, or Sensory Mill, which turns the byproduct apple pomace into apple flour.

4. REGENERATIVELY PRODUCED INGREDIENTS We can produce food in ways that have positive outcomes for nature. This could look like Mangarara Family Farm which is using new soil management strategies to sequester carbon. Creating positive outcomes for nature also includes creative ways of reducing the amount of land in cultivation, such as Food from the Sky’s system for growing food on their facilities' roofs, and Walmart’s vertical farming within stores.

5. CLOSED LOOPS - FOR FOOD WASTE AND PACKAGING We can ensure harmful and unnecessary packaging doesn’t end up in our environment, and close the loop on food

waste. This could look like Food Print, which connects consumers to nearby eateries, offering food that may otherwise be wasted at discounted rates. For closing the loop on packaging, this could look like redesigning your packaging using the Re:Plastics design guide, or creating more BYO container models, like Bin Inn and Again and Again. Are you ready to start actioning change with your products, service or organisation? Keen to find out how? At Circularity, we put the practices of a circular economy into action to help redesign products, systems and services that help to reduce environmental impact and emissions. We work with businesses at every point; from growers, to product makers, brand shapers, retailers and suppliers. Over the past few months, our team has been working closely with Countdown NZ to design ways for their stores to achieve the commitment to Zero Food Waste to Landfill by 2025.” Learn more and start making the shift from linear to circular with Circularity in 2022. You can also join the 2021-22 cohort of businesses at XLabs — New Zealand’s Circular economy program. For more information contact xlabs@circularity.co.nz, visit www.circularity.co.nz or www.xlabs.nz.

February 2022

I 27

reducereuserecycle

GOOD SENSE TO HAVE PRODUCTS PACKAGED SUSTAINABLY

O The impact of the COVID-19 virus, its Omicron variant and possibly yet another variant to come will continue to dominate markets through 2022. How much the new variant spreads in New Zealand will determine our economic recovery timeline or if setbacks, including supply chain woes, impact the grocery sector. If 2021 is any guide, demand for meat and poultry should remain strong at home as it has internationally. The trend for consumers to spend most of their food budget at retail will continue unless foodservice outlets can stage a massive recovery.

supermarketnews.co.nz

vershadowing this is that red meat is facing a headwind in the form of plant-based alternatives, and the industry cannot afford to ignore the shifting sands at retail in 2022. Flexitarianism and Reduceatarianism are diet options that consumers are taking increasingly onboard. The pandemic has created an increase in consumer convenience chasers, those consumers who seek out products that line up with their money and time constraints. Often a more expensive cut of meat is purchased when time constraints mean that a quick and easy meal is required, but with WFH becoming more of a way of life, cuts requiring longer cooking times have also seen a resurgence in popularity. Home cooking during the pandemic raised the bar, and many suppliers have accepted the challenge. The push for sustainability and waste reduction in the packaging industry has been trending over many years, and while these concerns are still valid and remain essential over the long term, the value of single-use packaging becomes more apparent during an increased focus on hygiene. During a health crisis, consumers want to know their product and its packaging has been handled by as few people as possible. Single-use packaging, which has suffered from massive criticism in recent years because of its supposed wastefulness, might have an edge right now from a hygiene point of view because of the advantages of limited handling. In New Zealand, Foodstuffs have collaborated with packing supplier Alto on 50 percent recycled-material trays. Together they worked through at least four design cycles to get the formula just right for the

integrity of the product for customers. "In butchery, a key change we've made is to eliminate all polystyrene foam meat trays and replace these with the much more widely recyclable rPET meat trays," said Blair Martin Category Operations Manager – Butchery. "These 50% recycled-material trays were a collaboration, and this type of collaboration and effort is something that needs to happen more; companies and suppliers working together to create solutions that help close the loop," concluded Martin. "As one of the first retailers in New Zealand to sign up to the New Zealand Plastic Packaging Declaration, Foodstuffs is committed to being an industry leader in the packaging and sustainability area," explained Emma Wooster, Foodstuffs New Zealand Corporate Affairs Manager. "We're working towards 100% reusable, recyclable or compostable retail and private label (Pams, Value and Gilmours) packaging by 2025. This commitment applies to all packaging types -- plastic, fibre, glass and metal. "We're always looking into different ways to incorporate sustainable changes into our business. Our owner-operated model also means individual stores have the opportunity to get involved and take the lead in lots of fun and different initiatives, including in reusable options for their customers." Consumers' shifting priorities, supply chain disruptions, and inflation will affect consumer choices, and it will take savvy marketing and creativity to get products into consumers' hands. It makes good sense to have products packaged sustainably to maintain product loyalty and growth. n

AUCKLAND’S GREENEST SUPERMARKET

Auckland has become home to one of Aotearoa’s most sustainable supermarkets with the brand-new, soon-to-be Green Star accredited, Countdown Waiata Shores open for business.

he new 4,200sqm store is a more than $30 million investment by Countdown in a rapidly growing area of South Auckland. Filled with environmentally-conscious and futurefocussed features, it is also set to be Tamaki Makaurau’s first ever Green Star accredited supermarket. Countdown’s Director of Property, Matt Grainger, said he’s incredibly proud to show local customers what the Countdown stores of the future will look like. “We’re working to achieve Green Star accreditation for more and more of our stores because it ensures we’re developing stores that are not only great places for our team to work and our communities to shop, but are also great for the planet. “We’re really proud of what we’ve been able to do at the Waiata Shores store and it’s fantastic to really see sustainability in action with digital shelf labels to reduce our paper use, doors on all the fridges to reduce our energy use, solar panels on the roof to generate power, cycle paths that connect to the rest of the Waiata Shores development and more,” said Matt Grainger. “Building such a sustainable supermarket and meeting the Green Star standards isn’t as simple or as inexpensive as a regular store, but it’s well worth it to know we’re leaving a much lighter footprint for future generations and creating a clear path for achieving our 2025 Sustainability Commitments." Grainger said that working to meet the Green Star accreditation standard at Waiata Shores wasn’t just about the features customers can see in the store - the whole design and construction process was equally important. “There’s a lot that’s happened behind the scenes to make the development as sustainable

as possible. We’ve made a deliberate effort to reduce the amount of waste going to landfill - in fact, we reduced construction waste to landfill by 70 percent.” “The new Countdown store is a great addition to our local area and for it to be Auckland’s first ever Green Star rated supermarket is just fantastic," said MP for Takanini, Dr. Neru Leavasa. "I’m really delighted that Countdown has chosen to invest here and has done so in a way that truly reflects our community values and looks after our environment and people for generations to come” Some of the emissions, water, paper and energy saving features in the new store include: • Solar panels to generate 10-15% of the store’s total energy • Transcritical refrigeration systems that use natural refrigerant gases • LED lighting which is 35% more efficient than traditional lighting

• Water-saving taps to reduce water use • An Energy Management System, which provides regular updates on store energy and water use • Doors on fridges and freezers to reduce energy use. Every 10 doors saves enough energy to power a NZ home for a year. • Digital shelf labels to reduce paper use • EV chargers for customer cars • More bike parks linked with local cycleways to help encourage biking and reduce short car trips to the supermarket. Andrew Eagles, chief executive of the New Zealand Green Building Council said that it’s wonderful to see Countdown continuing to invest in Green Star supermarkets and Aucklanders will be pleased to see a Green Star supermarket in their neck of the woods. “Great green buildings use less water, have less carbon pollution, and are often better ventilated and lit, which means they’re healthier, nicer places for Kiwis. We’re really looking forward to seeing Countdown keep building proven green buildings by rolling out Green Star around Aotearoa.” The new Countdown Waiata Shores has created around 100 new jobs for locals and also includes a Drive-Up option for online order pick up, an in-store Countdown Pharmacy, an extensive range of fresh produce, and an in-store bakery, deli and Cellar. Waiata Shores is Countdown’s second ever Green Star store. Countdown opened New Zealand’s first Green Star supermarket in Richmond in June 2021. Countdown is working to achieve a 4 Green Star design and as-built rating for all of its new property developments, and a 5 Green Star minimum standard by 2025. Meeting this goal will significantly contribute to Countdown’s goal to reduce its carbon emissions by 63 per cent by 2030 versus its 2015 baseline. n

February 2022

I 29

column

IF I KNEW THEN WHAT I KNOW NOW By Peter Cullinane - Partner, Founders Advisory

My time in FMCG covered a decade. It followed a long career in advertising where I had the great good fortune to advise clients in many fields including and dominated by FMCG clients. But there’s a big difference between advising and doing! “When I started in FMCG, I was like a babe in the woods. I knew some of the theory but had little practical experience. So, I learnt as I went. And I learnt heaps. I only wish I had learnt things sooner. If I could wave a magic wand and go back to the start, here’s what I would and wouldn’t change. It so happens that I had a fixation with butter. An odd thing to fixate on admittedly but I was passionate about it. I believe that success requires an obsessive nature, an all-consuming belief in the merits of what you’re doing coupled with a belief that you can do it. There’s no substitute for commitment to an idea, an idea that you will work hard for and fight for at all costs. The world of FMCG is full of look-alikes. And usually, every category is dominated by a handful (often just two or three) companies who have the scale, experience, and resources to lock out competitors. If you don’t believe in what you’re doing, at best you’ll be a journeyman. So, for me, a lack of experience was more than compensated by a surplus of commitment. A refusal to take no for an answer. FMCG is a team game. Gather the best possible team you can around you with the skills required to cover the fundamentals; production, finance, sales, distribution, marketing. Get the best you can afford but remember that enthusiasm will take you further than experience, better a B class team with enthusiasm than an A

supermarketnews.co.nz

MICHAEL STIASSNY (LEFT), NICOLA O’ROURKE (CENTRE), PETER CULLINANE (RIGHT) – FOUNDERS ADVISORY

class team without it. I was fortunate that the team I worked with were capable and energised. Looking back, I think I should have been more focussed on keeping and rewarding the best and leaving the rest. Our employment laws make hiring and firing a difficult process. Hire and fire courageously. Only work with people who are committed, energised and competent. Don’t settle. It's easy to forget that the FM in FMCG stands for Fast Moving. Coming from advertising, I was struck by the seemingly leisurely pace of many big brands in FMCG. They didn’t start out that way of course. They got that way by being faster and smarter that their competitors. And having achieved dominance, switched to maintaining that dominance. In the process, they lost their emerging and coasted on their momentum. That’s where the opportunity is. Speed is everything. The best way to beat the competition is to make them look old fashioned and slow to respond. I knew that going into FMCG, I just didn’t know how true it is. The ‘fast’ is there for a reason, innovate, test and learn, fail fast, because if you aren’t, someone else already is. On reflection, I think I had an unnecessarily cavalier attitude to money as I started my FMCG journey. I figured if others could be profitable, so could I. What I didn’t account for was how powerful the competition would be and how deep pocketed. A cavalier approach has the benefit of avoiding unpalatable facts and hence being unhesitant in pursuing goals, all guns blazing. What I’ve learnt though is that a wise, competent, experienced financial brain is critical to the core team and critical to the company’s success. Picking someone with those qualities is hard enough but you also need to add another quality. Positivity. It’s so easy to be critical. It’s much harder to be constructive. “Any fool can see what’s wrong, can you see what’s right?” Looking back, I had mixed success here and I should have been more diligent, less inclined to settle. But the successes were

worth their weight in gold. Never settle for second best. And remember CFIMITYM!*. Success is about doing. And success breeds success. The idea behind the product and brand is at the heart of success. But an idea is next to worthless if it’s not applied. I learnt that FMCG is not for the faint hearted nor is it forgiving. FMCG and retailing are synergistic if not synonymous. Starting out, I had thought building a better mouse trap (to paraphrase Benjamin Franklin) was the answer. And it still is -BUT- consistently delivering on time, in full, keeps the brand on shelves. There’s another brand only too willing to take your space given the chance. Retailers hold your future in their hands. Never forget – though I often did. But never forget also that consumers can be your greatest allies. I’ve come a world of big ad budgets. I didn’t have the funds to go down that route. As luck would have it, I didn’t need to. Social media proved more effective and vastly less expensive than traditional media. Looking back on that changing media landscape, I realise how fortunate I was to have a means of communicating directly with consumers and bonding with them. I am forever grateful to them. Don’t be afraid to hand your brand over to consumers, after all its, theirs, treat them with respect, listen to them and get as close as you possibly can to their needs. Another thing I learnt (before I run out of word count). Every day is a learning experience and people are only too happy to help. And helping others is rewarding. So I’ll finish with an ad of sorts. I’m working with Nic O’Rourke, who knows more about sales, marketing, production and distribution than I’ll ever learn, together with Michael Stiassny, a fabulously competent and experienced finance brain to offer our advice and experience to those on mission to succeed in the wonderful world of FMCG. We’re here to help.” *Cashflow is more important than your Mother

FOUR HORSEMEN OF THE APOCALYPSE

By Kathrine Rich - Chief Executive, New Zealand Food & Grocery Council

One of the most disappointing aspects of New Zealand’s united COVID response is that, though well-intentioned, we don’t seem to build on lessons from each phase of the pandemic. Each time, we’ve found rules dreamt up by the Ministry of Health will either work relatively well or are completely impractical.

“M

y favourite quote from a meeting with an official from the Police following the publication of yet another Health Order regarding the provision of food in cafes and food courts that was completely impractical to implement was, “You know, I think the person who drafted these rules has never eaten in a food court.” The problem has been that with each new wave of the pandemic, rather than tune the

response in relation to the food and grocery supply, sometimes completely new systems have been developed. We’ve gone from Levels, Steps within Levels, Frameworks, and now The Three Phases (which, forgive me, has a kind of Four Horsemen of the Apocalypse sort of sound to it). Both the frameworks and the three phases were silent on much of the detail food and grocery supply needs to function, so we have been very grateful to the Ministry for Primary Industries for taking the vague descriptions of the COVID response and creating helpful guidance for our industry. But the latest frustration has been the Ministry of Health’s new plan to redefine “essential” businesses with the new descriptor “critical”. As one Government Minister noted, “all businesses are essential but some are more essential than others”, which had a George Orwell Animal Farm ring to it. As a result of the change, companies have been asked to register once again in a separate process to present their “critical” credentials. For a while there was the real possibility only the foods part of the Ministry of Health’s nutrition guidelines was going to get the official nod. Initially, “critical” foods would be the staples with no treat or occasional foods such as biscuits and chocolate. And definitely no beer. This was unlikely to be well-received by consumers. For something that was previously relatively straightforward, the new registration proposed is complicated and bureaucratically slow and cumbersome. And let’s be clear this system was not dreamt up as a way of combatting COVID, rather as a blunt rationing system for Rapid Antigen Test kits because the Ministry had taken its time to

approve them and then place orders. RAT kit suppliers confirmed to the Food & Grocery Council they were in a position to land millions of kits into New Zealand last year but were stymied by New Zealand’s hard-to-explain prohibition, its insistence of ignoring approvals of the US, Australia and EU (so we have a dramatically shorter list of options), and its tardiness in placing orders in the delivery pipeline. The “reprioritising” of business RAT orders by the Ministry was not a popular move. However it was described – “requisitioned”, “seconded”, “commandeered”, “purloined”, “pilfered”, or “swiped” – the impact was the same on the businesses with detailed pandemic plans in place: delayed plans. The Ministry’s actions put back by weeks the food industry’s plans to maintain the food and grocery supply. At the time of writing, we had members dealing with COVID in their factories, but I had not heard of any RATs being dispatched by the Ministry. This delay of three weeks was causing unnecessary harm and I expect that to continue unless supply has changed very quickly. Omicron is bringing disruption, no doubt. But the disheartening aspect is some of that disruption comes not from the virus but from poor decisions made by the Ministry of Health, which does not have expertise in maintaining a grocery supply chain and seems to ignore expert advice from MBIE and the Ministry for Primary Industries – as well as from businesses dealing with the intricacies of the supply chain every day. It’s time for the Ministry to devolve some of the food and grocery pandemic decisions back to those with the expertise to do this right and quickly.”

column

HOW LEADERS CAN AVOID BURNOUT By Gerry Lynch - Managing Director, The Real Leadership Company

Burnout is a very big topic at present and most of the articles are about how the leader can spot and avoid burnout in their teams. But what about the potential of leadership burnout?

“I

t used to be that leaders were called on in times of crisis, helped calm the team and deal with the situation and then went back to ‘normal’. Over the last 2 years we have had almost a continuous crisis with the pandemic inflecting masses of uncertainty and many leaders I talk to feel very stretched and close to burnout. The analogy for this is putting your own oxygen mask on before you put your child’s mask on – If you burn out, you are no good to yourself or your team. So, this is not saying forget about your team, it is saying prioritise yourself otherwise you will not be able to help others effectively. So, what can you do?

DON’T WAIT UNTIL YOU ARE BURNT OUT This may sound like stating the bleeding obvious, but when you are in burn out you are less able to deal with it and have lower awareness, so start planning now. Identify what gives you energy – To protect against burnout, the key elements are for you to ensure you have good levels of energy in your life. Different things give different people energy but some of the basic ones are: Sleep – A crucial part of rejuvenation – If

supermarketnews.co.nz

you are not getting at least 6 hours a night then you are more at risk. Exercise – Whatever this is for you, it could be daily walks, gym, sports, whatever, it doesn’t matter as long as you are doing something most days. Nutrition – Like a performance car, if you put crap in, you’ll get crap out. Eat your veggies, plenty of water, cut the sugar and junk, prioritise breaks for food. Turn off – Easier said than done, but have times where you turn off email and focus on yourself and your family. Don’t look at emails late at night either as it will impact your sleep. At work take regular breaks, get up every hour for 5 minutes. Friends/relationships – One thing that is essential if you ever get into burnout is someone to talk to. In the Gallup Q12 engagement survey a key question that links to this subject is ‘Do you have a best friend at work?’ What this question is talking about is someone you can confide in. When you are stressed talking to someone will help. There are other things that may help like mindfulness, yoga, supplements etc but the above are the core.

KNOW THE SIGNS This is the same for yourself or your team, if you are more self-aware and know your

triggers when you are getting stressed you are more likely to deal with it. Common signs will be constantly worrying, which impacts your sleep, dropping your exercise as you are ‘too busy’, lacking enthusiasm, not wanting to get out of bed, eating junk food and snacking, feeling tightness in a part of your body. I am sure you will know, so when you feel these, act.

ACT EARLY If you have a good leader then talk to them, they will understand, and you can work on a plan together. Learning to say ‘no’ and prioritising are critical in breaking out of stress. ‘Busyness’ is just lack of prioritisation. If you do not have a good leader and they are not supportive, then I would question if the organisation is right for you (or anyone!). If you have no one at work to talk to then I would recommend talking to someone outside of work, EAP is a great resource, if you have a coach talk to them, or a good friend. But as Einstein said ‘doing the same thing over and over and expecting a different result is the definition of insanity’. If you need support in your leadership or the leadership of your team drop me a line at gerry@realleadershipnz.co.nz.”

BREAKUP OF CHAINS NEARING By Ernie Newman

There’s barely a month to go before the Commerce Commission releases its final report on its market study on the grocery sector, with recommendations for the government.

“D

espite the dominance that Covid exerts over the media, the recommendations will have an influence over our future lives long after the pandemic has become history. If written and executed well, the Report will start a process to introduce real competition and help offset our runaway inflation. It will also remove a massive business risk from our hundreds of large and small grocery suppliers who until now have had to combat the excessive concentration of the distribution sector. The bets are now on as to what specific remedy the Commission will recommend. One possibility is a forced divestment of a percentage of stores, spread across all major banner groups. This would require the Commission to oversee which stores are chosen, ensuring a geographic spread giving the new entrant or entrants nationwide access to the market suburb by suburb. This is the solution preferred by, among others, Tex Edwards who is fronting for potential new entrants. The upside is that it would provide a viable proposition to one or more well-funded market entrants, international or local. On the downside, it would inherently be very complex and involve the Commission and Government in detailed decisions and negotiations. But the stakes for the team of five million are massive. Nothing is impossible.

A second option is to require separation of some of the smaller banners – for example Four Square, Fresh Choice and SuperValue. Stuff journalist Tom PullarStrecker speculated on this in an article last month. Though simpler to achieve, it would solve only a tiny part of the problem. The percentage of Kiwis who do their main shop at these smaller sites is quite small and predominantly regional or rural, so shoppers in the main centres would get little or no benefit, at least for a very long time. The immediate benefits would be mostly cosmetic. A third is to enforce separation between the wholesale and retail structures of the industry. This would mean each banner group splitting completely from its associated wholesaler and negotiating new, arms-length wholesale arrangements, with regulatory oversight to ensure this happened in a fully competitive way. This is a relatively straightforward solution that could be pursued either alone, or in conjunction with retail separation. Which way will it go? Who knows? Two other elements are almost nobrainers – establishment of a Grocery Commissioner modelled on the successful Telecommunications Commissioner role, coupled with introduction of an industry code of practice to protect suppliers against abuse of market dominance. That worked superbly in telecommunications, with the Commissioner providing an impartial “referee” role to the benefit of all parties, often moderating over-exuberant actions

before they become formal issues. The role has been in place for exactly 20 years and has attracted almost no adverse criticism, with the major industry operators still being generally supportive of its positive impact. But on 8 March all eyes will be on Commerce Minister David Clark. His reaction will be crucial. Its not going too far to suggest that he will make or break his political future over how he reacts. If he takes a strong stand in favour of effective change, he will make his career. In the telecommunications days several successive Ministers of Commerce did exactly that – specifically Paul Swain, David Cunliffe, and Steven Joyce. Conversely if he fluffs the opportunity or plays for time by sending the Commission’s Report off for endless further reviews, his political career may nosedive. The NZ Institute of Directors has forecast that our various regulators will flex their muscles more this year. New Zealand has seen before the positive impact of dramatic regulatory intervention where markets have demonstrably failed. Here’s hoping we have learned the lesson. We’ll know on 8th March.” Ernie Newman is a Waikato-based consultant who worked as an advocate in both the telecommunications industry in the 2000s when he was at the heart of the campaign for more competition, and the grocery industry in the 1980s. He advises many clients, including the Food and Grocery Council. The views in this article are entirely his own. February 2022

I 33

column

DO YOU NEED SOME CATS, ROCKS OR PUNKS? WTF ARE NFTS? By Fiona Kerr, Group Brand and Customer Experience Director, HYPER

NFT stands for Non-fugible token. Still not clear? Let me try to explain as simply as possible, because even after knowing ‘what’ they are, your brain may still explode as to the ‘why’ they are. Breaking it down: Non-fugible basically means unique and not mutually interchangeable. So you can’t swop one for another as they aren’t comparable in value. And the token portion refers to the actual thing that will be traded.

supermarketnews.co.nz

“NFTs are in a nutshell any form of digital content - drawings, music, art, conversations, videos, doodles, etc, that are accompanied by a certificate of authenticity, allowing the buyer to purchase and own the digital item exclusively. No two NFTs are the same, so think of them as the intersection of the art industry, the digital world and a cultural zeitgeist. The majority of NFTs sit on the Ethereum blockchain, a decentralised, immutable, open source platform with smart-contract functionality. To trade or buy NFTs you’ll head to any number of marketplaces and peruse the digital collectibles on offer. Don’t forget your digital wallet or cryptocurrency. ETH or ether is the native cryptocurrency on Etheruem.

Now, let’s talk about cats: CryptoKitties NFTs are recognised as one of the earliest attempts to deploy blockchain technology for recreation and leisure. They can be found on a blockchain game where players can own, breed, and trade kitties. Individual CryptoKitties NFTs have sold for more than $300,000 and in 2019 the average sale price was $65.76. ETHRocks are, not surprisingly, images of

cartoon rocks. One of these images sold in March 2021 for 400 ether or approximately US$1.3 million. That isn’t a typo. So what can you do with this image of a rock? Uhm Not really anything beyond own it. The marketplace where it was sold itself states that “These virtual rocks serve NO PURPOSE beyond being able to be bought and sold, and giving you a strong sense of pride in being an owner of 1 of the only 100 rocks.”

NFTs are in a nutshell any form of digital content - drawings, music, art, conversations, videos, doodles, etc, that are accompanied by a certificate of authenticity, allowing the buyer to purchase and own the digital item exclusively. Cola’s 1940s trading cards and a “sound visualizer” featuring classic Coke sounds. Crack, aaaahhhhhhh.

10,000 CryptoPunk NFTs were randomly generated using an algorithm and given away to any interested party with an Etheruem wallet. They then took off on the secondary market, skyrocketing in value. The cheapest of the CryptoPunks NFTs is currently over $100,000. Some of the NFT hype is around people wanting to support artists and digital creators. But more likely it’s around the desire to be the sole owner of an easily replicable digital asset as well as the application of the blockchain technology to achieve the sale. All nicely packaged in dot. com-esque vibes. All this is fascinating but what can brands and marketers actually do with NFTs. I don’t think that’s been clearly defined yet. NFTs are still in their infancy but coupled with the hype, there are some brands who are trying their hand at them. Gucci, Taco Bell, Jay-Z, Coca-Cola, Dolce & Gabbana, Campbells, Paris Hilton and the New York Times have all recently released NFTs. Taco Bell was among the first brand to jump on the NFT bandwagon when it released a series of “limited edition” taco NFTs that customers could purchase. Coca-Cola resurrected a pixelated version of its classic 1956 vending machine. However, instead of cans of soda inside, the ice-box includes a metallic red bubble jacket digital wearable, digital versions of Coca-

Campbell’s worked with artist Sophia Chang and the shoppable video app NTWRK to create an NFT collection that celebrates the soup company’s newly designed label. Looking at some further potential uses of

NFTs for brands: - Brands could auction off their branded assets to hardcore fans. Imagine owning the Nike tick, Tony G’s “Dreams come true” quote or Tom Brady’s signature. - Brands can create one-off digital collectibles EG - McClaren could release an exclusive car NFT only for use in a racing game. - Brands or retailers could sell lifetime ‘tickets’ with total exclusivity to customers EG - pre-access to sales, exclusive ranges, custom created products. - Brands could experiment with virtual real-estate and digital stores via NFTs to own specific digital addresses or create branded neighbourhoods online. A cautionary word: the world of NFTs and their application for brands is still very new and constantly changing along with regulatory rules. Jumping in too quickly and with too much resource without a clear purpose could end in disaster. We are however in digital age where robust technology application, increased integration and a fast rate of adaptation could really make anything possible. As Beeple’s sale price at Christie’s shows us.”

February 2022

I 35

1 2

supermarketnews.co.nz

1. MAKING WAVES IN THE SNACK AISLE

3. PREMIUM MACHI RANGE

2. EFFICACY YOU CAN TRUST

With its state-of-the-art processing facility, Diversity Foods has specialised in the supply of premium, value added, snack foods to both the retail and food service markets since it was established in 2007. The 100% Kiwi owned and operated company, which started from humble beginnings, now employs over 70 full-time staff. With continued re-investment in the business by purchasing some of the latest manufacturing equipment, Diversity Foods has seen considerable growth, enabling it to now enter the frozen retail market. “Given our production capabilities we pride ourselves on being able to deliver quality, competitive and market relevant products in a timely fashion ensuring continued growth and a competitive edge for not only ourselves but also, most importantly, our customers,” noted National Sales Manager Roger Pickering. Diversity Food’s Machi range is particularly well known and extremely popular within the food service channel, with its Spicy Kebabs, Large Spring Rolls, Chicken Sui Mai on a stick and Dim Sims being a staple in most bakeries and lunch bars throughout the country. Foodstuffs’ Delis have also taken on board these products and offer them as a hot food item within Pak’n Save, New World and Four Square. The innovative company has now launched its premium Machi snack food in a frozen range available through South Island Pak’n Save stores, New World, Four Square and selected North Island stores. The range is predominantly par cooked, ready to heat and eat for convivence and to be enjoyed by the whole family.

Calbee Harvest Snaps Chickpeas are making waves in the snack aisle with its unique flavours making every snacking occasion an adventure. Given the raging success of the launch it is time to step-change and bring convenient multipack formats so they can be enjoyed whenever, wherever. New Harvest Snaps Sour Cream & Chives Chickpea brings familiar flavours to the range with the new 5pk multipack, appealing to young and old alike. Like the rest of the range these moreish bites are gluten free, vegetarian friendly and contain less sodium compared to regular potato chips. Coming to New Zealand in March 2022 contact sales@houseff.co.nz for more information. If you are looking for your next snacking fix, just remember…. There’s a Snap for that!

The Dr. Beckmann brand offers an innovative, highly effective, and award winning range of speciality cleaning products, popular with consumers and sold in supermarkets world-wide (80+ countries). Every product is the result of decades of research and refinement – for excellent efficacy that you can always trust. Manufactured in Germany, all products are made using the most sustainable practices, packaging, and ingredients possible. Products are manufactured using as few chemicals as possible - as many as necessary! View the range, www.dr-beckmann.com. At Dr. Beckmann, it works… because we care about cleaning! Distributed in NZ by Tollesbury Enterprises. For more information contact us 09 421 0190 or email info@tollesbury.co.nz.

4. MISSION SAFEGUARDING HERITAGE THROUGH SUSTAINABILITY Heritage is a key pillar for Mission Estate Winery located in the Hawke’s Bay. The success of this heritage is underpinned by its sustainability initiatives which have been at its core for over 170 years. As one of New Zealand’s most energy and water efficient wineries, Mission has launched ‘The Gaia Project’, a sustainability plan which commits to minimising its impact on Earth and unites its many environmental practices. Marketing Manager, Jo Pearson says, “The Gaia Project wines communicate our sustainability journey so far and sit in the $15$20 growth category. They are meticulously crafted for those who are seeking out premium wines while being environmentally conscious.” The Gaia Project Rosé is proving to be a favourite with strong distribution gains. New Zealand wine writer, Michael Cooper rates it five stars and describes the debut 2021 vintage as ‘one of the best Rosés to emerge from the Hawke’s Bay’.

5. COOL RICH MINT Lewis Road Creamery has revived an old classic, its cool and rich Mint Chocolate milk. Sink deep into nostalgia and let the fresh, rich and cool flavour of Mint Chocolate seduce your tastebuds. The team has tweaked and perfected with an absolute winner sure to take you back in time. Blasting in with the coolness of mint, paired with the rich sauciness of Whittaker’s 5 Roll Refined creamy Milk Chocolate bestowing a heavenly experience set to keep you wanting for more.

February 2022

I 37

supermarketnews.co.nz

5. NEW LOOK, SAME GREAT TASTE 100% family owned and operated, Gisborne-based Waimata Cheese has been handcrafting New Zealand made specialty cheeses for over 27 years. From humble beginnings in 1994 to maintaining their position as the third largest NZ made cheese company for the past 10 years, their award winning products can be found in supermarkets nationwide, from the top of the North to the bottom of the South. Waimata specialises in white mould, haloumi and blue cheese as well as sheep milk and blended milk cheese, which were recently introduced to their range in 2019 and 2020 respectively. The family also operate a sheep dairy farm on the outskirts of Gisborne and deliver the ewe milk fresh to the factory to be made into cheese that same day. Local, East Coast dairy farmers supply Waimata with their cow milk requirements and both milks are packed full of flavour and nutrients thanks to the wonderful weather and grass growth sunny Gisborne enjoys. To re-energise the brand, the multigenerational company launched their new look late October. The new look has brought in aspects of the old with their familiar pop of colour, using tinted foil over a matte black base which has maori puhoro patterning interwoven beneath. The puhoro pays homage to the Thorpe family's Maori heritage, to the Tairawhiti region from which the company grew, and can be seen throughout Waimata’s entire range. All Waimata cheeses are suitable for vegetarians, using a vegetable based coagulant rather than an animal rennet and are gluten free.

6. DOUBLE ZERO Steinlager has launched New Zealand’s first double zero beer – Steinlager Zero 0.0%– meaning Kiwis can now enjoy the taste of traditional Steinlager and not worry about the alcohol content or carbon footprint. Set to be a serious challenger in the rapidly-growing low and zero alcohol space, Steinlager Zero has launched off the back of the longstanding successes of the wider Steinlager brand. As the first zero alcohol beer under the Steinlager brand, Steinlager Zero holds claim to the lofty title of New Zealand’s first double zero beer.

7. ‘PICKLE MY FANCY’ – GOLDEN SUN GHERKINS GET A REFRESH Add more pickle to your summer dishes with Golden Sun’s range of gherkins. Now so much easier to find in your supermarket, with our new bright golden packaging. Our range of gherkins - whole, long sliced and round sliced – will work with any of your favourite dishes. Throw a few of our whole gherkins onto your cheese platter, fill your hot dogs with our long sliced gherkins or pile our round sliced gherkins into your burgers. Our Gherkins are grown in India. We choose to work with a supplier with integrity, where our farmers are part of a locally run farming collective. This ensures they have access to additional resources that enable them to operate their farms sustainably, whilst futureproofing their farms and livelihoods. Grab a jar of Golden Sun Gherkins from any of your favourite supermarkets.

8. TIM TAM DELUXE Arnott’s, the maker of New Zealand’s favourite chocolate biscuit, has revealed the full flavour line-up for its new Tim Tam Deluxe range, claiming – with the backing of science – it’s the most indulgent ever. Featuring extra choc and an extra gooey centre, the range will hit biscuit aisles around Aotearoa at the end of this month in four lip-smacking flavours including Decadent Triple Choc, Salted Caramel Brownie, Dark Choc Raspberry Tart, and Dark Choc Mint. “It’s well-known Kiwis love a Tim Tam, but I think even the most seasoned Tim Tam connoisseur will be blown away by this new Deluxe range. These really are our most indulgent Tim Tam biscuits yet, and we can’t wait to hear what Kiwis think about the innovative and tantalising flavour combinations," said Michelle Kitchen, Arnott’s brand manager.

9. FUCHSIA FOR A CAUSE At Better Eggs we are committed to helping create a positive change around mental health in New Zealand. So for every carton of You OK? eggs sold we will donate 50c to Gumboot Friday. We are proud to be joining the mental health conversation while raising money to provide free and timely counselling for young people in need. We want our eggs to be enjoyed by customers knowing they are making a difference to someone in need. Better Eggs is a NZ family business wanting to make a difference to other NZ families. Not only are we providing a financial contribution to an organisation making a difference, but we also want these hot pink egg cartons to encourage people to support one another and nurture all relationships. Don't forget to check in with your mates keep asking, You OK? Get our hot pink You OK? cartons in store now!

10. THE PERFECT MATCH Many moons ago, a schoolboy called Pic Picot worked in a bakery in Glen Innes, where every morning they would bake fresh loaves of Vogel's famous bread for Kiwis to enjoy. Many moons later, having eaten Vogel’s toast for breakfast every morning for about fifty years, Pic came up with the idea to freshly roast peanuts in a concrete mixer blending them up with just a dash of salt and calling the result ‘Pic’s Really Good Peanut Butter’. At that point his story crossed paths with Vogel’s once again, and he hit the road in a giant toaster serving Pic’s Peanut Butter on Vogel’s toast for Kiwis to enjoy. A better match has never been made… Until now. Inspired by Vogel’s most-loved toast, and perfectly blended with Pic’s freshly roasted peanut butter, we bring you The Perfect Match. Pic’s Big Mix, made with toasted sesame, chia, hemp, pumpkin and sunflower seeds (the seeds Vogel’s still swear by to bake their bread fresh each day).

February 2022

I 39

Supplying quality Italian smallgoods to New Zealand supermarkets, hospitality trade and delicatessen wholesalers. Call us now for authentic quality Italian smallgoods.

Granarolo New Zealand Ltd

337 High St, Boulcott, Lower Hutt 5010, New Zealand

supermarketnews.co.nz +64 (0)9 551 7410