Melaina Juntti

Melaina
Juntti
Articles
How Ellwood Thompson’s Local Market championed local (and small)
Emphasizing locally produced foods may be more time consuming, but the benefits are many, says Rick Hood, including being able to convey to producers what kind of new products customers are looking for.
As demand for ‘fresh’ grows, how can stores add affordable refrigeration?
Fresh is all the rage--but refrigeration isn't cheap. Three experts weigh in on how to add cold cases without breaking the bank.
Defining 'healthy:' 5 minutes with CSPI's Michael Jacobson
The executive director of the Center for Science in the Public Interest gives NFM the lowdown on how the term "healthy" is regulated, and what flaws exist in the FDA's current definition of the word.
Turnip Truck's John Dyke grows the future with farm
A local, organic and eco-conscious ethos drives John Dyke and The Turnip Truck. Here's what he's up to and how you can grow your local food economy like he has.
Weigh In: How can I affordably update my store's look and feel?
Nine ideas from industry professionals on how to revitalize your store without going over budget.​
How biodynamic farming can satisfy consumer demand for greater food transparency
Robert Karp, executive director of the nonprofit Biodynamic Association, explains biodynamic farming, its certification and how this might be the wave of the future.
Weigh In: How to help consumers stick with supplement regimens and keep them coming back
How do you keep shoppers coming back time and time again for supplements, when all too often their well-intended regimens slide?
Perelandra finds success in the city, and you can too
Allison Buckingham from Perelandra Natural Foods gave us some insight on how natural grocery stores can, and do, thrive in the city.
Weigh In: What should retailers know about new payment options and services?
There's a lot to keep up with in the fast-changing space of point-of-sale. We asked three industry experts—a retailer, a retail consultant and a business solutions expert—for their insights regarding what you should know.
Norman Dill on carving out the right niche for your natural foods store 1
Norman Dill, founder of Rebecca's Natural Food, explains how the store managed to thrive despite the threat of close competition.
Weigh In: How can I best work with small and startup brands?
Three industry professionals give expert tips on how to develop a sustainable relationship with small and start-up brand vendors.
Jimbo Someck: Leading the independents’ charge
Jimbo Someck of Jimbo's ... Naturally! shares his insights on GMO labeling and the future of the natural foods industry.
Checkout: Todd Humphrey builds upon a legacy
Family co-operation Good Earth Natural Foods built several store locations and spurned political change.
Weigh In: Should I add a juice or smoothie bar?
Diligent research, execution and a clear direction are all key to a successful in-house juice (or smoothie) bar. We called in three experts to help you start yours.
Checkout: Focus on nutrition to sustain customer growth
Ruth Ann and Jack Clayton made their health food store a community health hub and now she uses her RD expertise to help others achieve optimum well-being. NFM talks with her about how nutrition know-how boosts business.
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