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V O L . X X I I I N O. X I V J U N E 2 6 , 2 0 1 7 22 E nvironmental scientist Peter Cooke nods approvingly as he browses the aisles of Freeport's Bow Street Market with the store's general manager, Jim Frey, pointing to the community bulletin board and seating area by the front door, the blackboard above the meat case noting where its locally sourced contents come from and the LEDs that replaced fluo- rescent lights in refrigerator cases. "ose are all points that add up," says Cooke, pro- gram manager of sustainable economies at Manomet Inc., a Plymouth, Mass.-based nonprofit that initiated the nation's first Grocery Stewardship Certification in 2012. Cooke, who works in the nonprofit's Brunswick office, assesses grocers, assigning them points for con- servation, community interaction and use of new or clean technology. Smaller grocers must get 100 or more points to get initial certification, while larger grocers must tally 150 or more. ey're expected to improve to get more points when reevaluated in three years. "We assess lighting, operational features and quantify what those mean for sustainability," Cooke says. "Most of the [37,000 U.S.] grocers don't know what quantifiable value means to the store [in energy, waste and operational savings]. ey sometimes don't realize their role in the community. Americans go to the grocery store twice a week, so stores can demonstrate sustainability." Cooke says Manomet chose grocery stores to measure because they are among the top businesses impacting the planet, and thus can benefit from sus- tainability measures. LEDs, for example, can help cut costs. Manomet already has 700 stores in its certifi- cate program, including Hannaford Bros.' 189 stores. Each store saves an average of $70,000 annually on energy and waste. Another $20,000 can be had in inexpensive-to-implement operational efficiencies, he Bow Street Market in Freeport adopted efficiency measures that earned it a Grocery Stewardship Certification. P H O T O / L O R I VA L I G R A Supermarkets serve up sustainability Grocers cut waste, but does it earn them customers? B y L o r i V a l i g r a E N E R G Y F O C U S Bow Street Market 79 Bow St., Freeport Revenue (2016): $15 million Employees: 109 Contact: (207) 865-6631 www.bowstreetmarket.com 1946 Bow Street Market founded by Celia Phinney and Raymond Boyden. 1974 Karen and John Nappi and their two children, Adam and Amie, bought the business and operated it for over three decades. 2002 Adam Nappi, his wife Sheila and their three children bought Bow Street Market, making it a second-generation family owned and operated business. Over the next 10 years, the business continued to grow and adapt to meet the demands of its customers. 2011 The Nappi family, neighbors, customers, local architects, construction workers and landscapers erected a new and larger market adjacent to the existing market. The new market opened May 24, 2011, replacing the old one with an open environment for food shopping. Because it is in a mixed-use area, there also are four efficiency apartments above the store. S O U R C E : Bow Street Market website S O U R C E : Bow Street Market S O U R C E : Manomet Inc. BOW STREET MARKET SAVINGS AVERAGE SUPERMARKET SAVINGS $70,000 Average annual energy and waste savings for the 700 stores in Manomet's certificate program $20,000 Average added annual savings from operational efficiencies for the 700 stores in Manomet's certificate program $2 to $5 Daily electricity costs saved by ensuring tight seals on refriger- ated cases $1,000 Projected annual electricity savings by switching to LED overhead lights $2,200 ($40 per door/year) Annual electricity savings by switch- ing to LED lights in refrigerated cases $5,000 Annual electricity savings by using iceless seafood displays 100,000 Annual gallons of water saved by using iceless seafood displays

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