TruEarth Health Foods Market

This essay compares Michael Moss’ “Junk Food” to Virginia Heffernan’s “What If You Just Hate Making Dinner”. Both of these authors write about food, and they specifically discuss the topic of junk food. The key difference between these articles is that Heffernan looks at the topic from the point of view of a consumer, a busy mother seeking a convenience; and Moss focuses more on the food and beverage industry and its impact on the consumers. Many industry professionals, doctors and scientists alike are concerned about spreading obesity epidemic. The similarities between “Junk Food” and “What If You Just Hate Making Dinner” are pronounced, and they deserve thorough investigation.

Preliminary analysis to understand the client‘s business and risk - Understanding the auditee’s business, environment, and risks

e) You would like to compare Whole Foods Market 's operations to those of one of its competitors. The competitor uses the FIFO method of inventory costing. Use the information from the notes to the financial statements to restate Whole Foods Market 's fiscal 2001 net income assuming that Whole Foods Market had always used the FIFO method of inventory costing.

Getting fit and losing weight has always been the huge craze of New Year’s Resolutions. But has the thought that ever crossed the minds of these motivated individuals that this process may be made easier by eating real food. As Schlosser begins to explain how silent the flavor industry is about the truth, he adds that the industry believes they are “protecting the reputations of beloved brands” because “fast food chains… would like the public to believe that the flavors of their food somehow originate in their restaurant

A possible explanation for why food production has changed so much can be that its consumers have also evolved as a society--the commercialization of agriculture has culminated this alteration within the industry. The consumer's desire to connect back with their ancestors can be easily ascertained by going to “healthier” markets like Wholefoods, among others. Pollan compares Wholefoods to a good-quality "bookstore," filled with extensive nutritional vocabulary on their packaging. However, much of it is not

Whole Foods operates in the organic, or natural and specialty foods retail industry. Leading the industry, Whole Foods Market is the world 's most successful natural foods grocery chain. Having recently acquired one of its main competitors, Wild Oats Market, Whole Foods currently competes with two other large grocery chains—Kroger and Trader Joe 's. The company also acquired Amrion, a company specializing in nutraceuticals (natural supplements with pharmaceutical-type benefits), creating considerable competition with General Nutrition Centers (GNC) nutritional supplements and dietary products. Additional competition is taking place in traditional grocery stores incorporating some organic products on to their shelves.

Overview: Provide a brief overview of the company. Include such details as its history, present day situation, and any other pertinent information you think is helpful in understanding the company (points 5)

The so-called carb craze, encompassing the latest fad diets, has permeated every aspect of American society. Restaurants are printing new menus to cater toward these people, such as Ruby Tuesday’s “Low Carb” dishes and sides, Red Lobster’s “Light House Selections,” and Perkins “Eat Smart” section; fast-food chains are also expanding their “healthy” meal choices such as Burger King’s chicken and shrimp salads and McDonald’s “Meal on the Go,” (the adult “happy meal” which includes a salad, a bottle of water, and a pedometer.)

Food quality has emerged over the past decade as a top concern for consumers leaving many large food brands struggling to adapt. Growing concern over the rate of obesity, genetically modified organisms (GMO), and overuse of antibiotic are the most significant drivers leading consumers to purchase healthier food. New companies are successfully targeting this demographic using terms such as “Non GMO”, “Gluten – Free”, and “Organic.” Meanwhile revenue continues to decline for legacy food companies including, General Mills, Kellogg Co, and Kraft Foods Inc. struggle to adapt to changing consumer preferences. Large traditional food companies are seeking to counter these trends by acquiring existing health food companies, developing new products,

More people are becoming more health conscious about where and what they are eating. According to the National Restaurant Association, in a survey about 19% of all customers are looking for healthier meals when eating out at food establishments (restaurant.org, 2012). Some fast food chains are trying to make their meal choices healthier, but fail to due so by the fact that they are deep fried and prepared with meat with hormones and produce with pesticides all over them. Although Chipotle, a fairly new company in the fast food game, has made it there mission to serve their food with hormone free meat and dairy, and organic produce. Another growing trend are LEED buildings, which are sustainable building designs and have many incentives for constructing one for a company’s establishment.

Changes in customer preferences, general economic conditions, discretionary spending priorities, demographic trends, traffic patterns and the type, number and location of competing restaurants have a moderate effect on the restaurant industry (Chipotle, 2010). One example of customer preferences being a driver in the industry is the “Whole Food-ism Movement” which has put a large focus on organic, antibiotic-free, and non-processed foods (Mansolillo, 2007). Consumers now look for healthier options when eating and an overall healthier lifestyle. Chipotle has been able to benefit from this movement by carrying on their “Food with Integrity” mission (Chipotle, 2010).

International strategies are plans that are made by organizations to guide them in different commercial transactions that take place in different countries. On the other side, the organizational structures highlight how an organization plans its hierarchy, identify tasks to its personnel and ensure that workforce collaborate to reach a common goal. For a company to be successful in the international venture it has to properly organize its human resource, support devices as well as how it will group its products, services or brand so that it can increase its effectiveness. Therefore identifying the proper international strategy and organizational strategy for Whole Food Market will assist it to accomplish the goals that it has set and clearly

Campbell’s is constantly modifying its products based on consumers health and fitness needs. This company currently maintains a vast consuming goods portfolio that includes famous consumer brands such as Pepperidge Farm, Prego, Pace and V8. This company produces variety of food products that are high quality for consumption and are also widely known as branded convenience food (CSC, 2009). As a number one soup manufacturer in the world which owns up to 70% of U.S market share has experienced a steady growth over the past few years despite the slow performance of the US economy. As the company has turned global its competitors extend from domestic to global markets.

The argument that pizza is an “indulgence” food is rendered questionable by the sheer number of consumers who eat pizza each year. With 77% of consumers eating pizza at least once a month the dish may be better described as a “convenience” food, particularly considering the ease associated with ordering a pizza as opposed to cooking every night. The concept of an refrigerated pizza that consumers can just stick in the microwave increases this sense of simplicity, and the steady growth of the refrigerated pizza industry speaks to the motivation being one of convenience rather than enjoying a special treat. As long as it tastes good (something TruEarth has experience in accomplishing), and as long as “low carb” can be stamped across the packaging, there is a high likelihood that a new, healthy, quality-ingredient, whole-grain refrigerated pizza option will do well, even without the luxury of entering a growing market, as was the case with TruEarth’s fresh pastas. Lastly, TruEarth is enhancing the refrigerated-pizza offering by developing a “refrigerated pizza kit” that maintains the sentimental value of a true cooking experience.

In 1935, GNC was a vision that David Shakarian (founder) could not have possibly imagined in his wildest dreams. At that time, David was following his dream of owning a small health food store, despite the perception that health food was a passing fad at the time. The very first store, which all GNC’s owe their credit to, was called Lackzoom and was located in Pittsburgh, Pennsylvania. Although specializing in a food that his father helped introduce in the United States (yogurt), Lackzoom also sold foods such as grains, honey, and “healthy sandwiches” (Company, 2014). After many hardships and disasters that seem insurmountable, by the 1960’s people began to embrace better nutrition as part of their lifestyle, which meant a growing demand for David’s health food