News Release:

Share

Whole Foods Market to open New York’s largest and most eco-friendly supermarket at Bowery and Housto

Whole Foods Market® (NASDAQ: WFMI), the world’s leading natural and organic foods supermarket and America’s first national certified organic grocer, opens its fourth New York City store

NEW YORK (March 27, 2007). Whole Foods Market® (NASDAQ: WFMI), the world's leading natural and organic foods supermarket and America's first national certified organic grocer, opens its fourth New York City store on Thursday, March 29 located at the corner of Bowery and Houston in the Lower Eastside.

  "We are truly excited about opening our new Bowery location with dozens of first-time features that we hope will dazzle shoppers and the community. It is fitting that the next generation of food retail will be right here on the Lower East Side," said Christina Minardi, president of the Whole Foods Market Northeast Region.

The new 71,000-square-foot, two-story store will house three eateries; one of the nation's only genuine Fromageries featuring 80 exclusive aged cheeses; homemade pies baked fresh throughout the day: as well as foods from a variety of the top-tier local artisans and growers. Innovations at the new Whole Foods Market include mini French and Japanese-inspired bouquets in the floral department; an expanded selection of handmade sausages and a huge selection of smoked in-house meats; an in-house smoked fish section in the seafood department offering smoked salmon, trout, scallops, shrimp, whole red snapper and black sea bass all smoked on the premises.

Environmentally friendly building materials have been used extensively in the construction of the new store including recycled steel, gypsum board in the walls, concrete made with fly ash, recycled glass and tiles, recycled barnwood for the produce bins, bamboo tables, marmoleum floor and paint low in VOCs (volatile organic compounds). Energy-efficient lighting sets the mood, water use is reduced through flow sensors, and low-flow sinks and toilets were installed. The refrigeration and heating system all operate with energy-efficiency, as well. Waste will be minimized through composting and contributing to food banks.

Whole Foods Market goes out of the way with features that will thrill the most discerning and sophisticated palates. Additional highlights include: Fromagerie with European-Trained Affineurs and Aging Cave The new fromagerie is similar to those throughout Europe, and this is the first supermarket to feature an aging cave to mature cheeses in the ideal environment before selling them at their very best. Cheese specialists learned the art of aging and maturing cheese from celebrated affineur Herve Mons, who has created an exclusive line for Whole Foods Market. In addition to Europe's greatest cheeses, one quarter of the cheeses are from the U.S. cheesemakers such as Chatham Sheepherding Company.

Sweet Supply The large bakery is the first to offer freshly roasted nuts and granola every day and the very first Whole Foods Market to have a pie station where a variety of pies are made from scratch in front of shoppers. The pies will be sold in reusable pie tins that may be returned for a $1.50 store credit. There is also a confiserie, a virtual candy land for kid in anyone serving a wide variety of truffles, caramels, chocolates and other confections. The confiserie will also feature Lower East Side classic il laboratio del gelato bar with 28 flavors.

 

Eateries and Dining Venues
Rustica Minardi Osteria: Relaxing in-house dining or take out is available at this Italian restaurant. The chef prepares each selection to order from an array of classic antipasti, fresh pastas, seafoods and meats using the freshest ingredients possible.

 

Sushiya: Sleek and modern, a Tokyo-style sushi bar offers sparkling fresh sushi available by the plate. Sushi chefs place prepared dishes on a revolving conveyor belt for customers to select and enjoy. Five brightly colored plates indicate price.

Fresh & Wild: The Fresh & Wild salad area highlights farm-fresh salad vegetables and an extensive selection of organic and local ingredients. Create your own or choose from 13 signature salads plus Cindy's homemade dressings and organic soups from the famed Moosewood Restaurant.

Pommes Frites: A recreation of a Belgian frites stand. Hand-cut russet potatoes are fried to order according to classic double-fry method and served with choice of 17 in-house prepared condiments and specialty salts, such as truffle salt and Chardonnay smoked sea salt. Yucca fries and sweet potato fries are also available.

 

On the second floor, the Whole Body department is packed with the latest trends in organic clothing and natural body care, cosmetics and nutritional supplements. It expands across a walking bridge to the store's first Healthy Lifestyle Center where shoppers can go to unwind and grab the most current educational literature on cooking and healthy living. An 84-foot sculptural mural depicting the history of the Lower East Side created exclusively for Whole Foods Market by local artist Roseanne Percivelle runs the length of the back wall on the first floor complementing the already innovative design of the store.

 

Also located on the second floor is the Culinary Center, which will offer dozens of hands-on classes and demonstrations with some of the best New York and Whole Foods Market chefs, artisans and growers.

Customers will be encouraged to reuse and recycle and will receive refunds for bringing their own shopping bags (10 cents daily or 15 cents in April in honor of Earth Month), bringing a coffee mug to the coffee bar (15 cents), using the reusable green bowls featured at the Fresh and Wild salad bar (15 cents), or returning the metal pie tins that come with the homemade pies ($1.50). In celebration of Earth Month, shoppers will also receive a "Recipe Book" in April with 30 Eco-Action tips with environmentally friendly brands carried on Whole Foods Market's shelves encouraging shoppers to significantly reduce their carbon footprint.

Share


Experts

Christina Minardi

President – Northeast Region

Christina Minardi was born in Patterson, New Jersey and grew up in a bakery that has been run by her family since 1927.