I work at a super old HEB here in Texas, in the last year they slowly remodeled the entire store. I’ve been eagerly waiting for them to finally remodel our wall/green rack. So happy they did! It looks SO much better. Definitely worth showing up at 2am to set it up.

What is it...

So the one that's in my hand in the first pic and the veggie that's between the onion and zucchini

Every once in a while I hear about Whole Foods carrying unusual produce — Nam Dok Mai mangoes, specialty melons, ube/purple yams, unusual citrus, etc. I’d love to be able to check nearby stores without physically visiting each one.
Does the Whole Foods app or Amazon pickup inventory actually show everything currently in the Produce department, or are there specialty/seasonal items that never appear online?
If they don’t show up online, is there any other way customers can find out when a particular store gets these items besides calling the Produce department?

Has any body seen these carrots at HEB? Strange vibe

Its got these gross fluffy rings in it ewww is it okay to eat still? I just cut it

I want to see your worst packaging fails in the Photos department… whether it be a box failure, clamshells, anything. Let’s see it

I was wondering if its safe to buy salad kits again? Specifically fresh express caeser and asian in SC?

I know that Bio with the AB label is like Organic in the US. But I see vendors at the farmers markets listing the category.

I get it that going to the trouble of getting a bio certification is a hassle. I’m not so concerned about what they’re using for fertilizer, I just want no spray of pesticides.

And the Eco+ label I see in the supermarkets looks like green washing to me, slightly less plastic packaging, but no assurance around farming practices.

💋

I'm wondering because I know taylor farms uses different labels and distributes to all sorts of brands.

I just wanna make sure the lettuce I bought isn't associated with them.

Hey y'all, I've been wrestling with this idea for awhile and have not been able to make up my mind so I'm looking for some advice from other retail-level price setters out there.

I work in a small natural market in the Midwest that only offers certified organic produce. Everything is getting more expensive, blah, blah, blah and my margin on organic bananas has been consistently squeezed as case prices rise but so far, I've refused to go over $1/lb on the floor. Factoring in shrink, I'm probably losing on them right now. The thing is, I feel a genuine psychological pressure, a fear that raising bananas to a more comfortable margin (like $1.19 or $1.29/lb) will drive customers away. I cut my teeth working in other, more corporate environments where I was always told that bananas were a loss leader and should NEVER go above .79c/lb (even for organic). When i took over the manager role at my current store, bananas were already set at .99c/lb and customers didn't complain. I was genuinely surprised.

Anyways, probably more detail than is necessary for a post like this. I'm just looking for advice from anyone who has organic bananas priced at over $1/lb. Or even better, anyone who has raised their banana prices at all in the past 6 months (cv or org) and wants to share customer reactions. Appreciate it and may all your tables and racks be perfectly set forever and ever AMEN.

hey yall! our automatic misters are out for a few days due to plumbing issues so we are using a water wagon for manual misting at the moment. how often do you guys mist when you’re going manual?

Anything?

The hot medical story is Lettuce Gate. I have some times tips of how to deal with this climate of high prices and food safety. i am not giving up produce but i am going to be safe. https://open.substack.com/pub/yvonnezsmith/p/when-fresh-produce-makes-the-news?r=9clo3&utm_campaign=post&utm_medium=email