“With the addition of so many kosher for Passover foods, Whole Foods Market is a one-stop shop for complete Passover and Seder menus,” says Errol Schweizer, Whole Foods Market global grocery director. “We have more kosher food products than ever, many of which are also organic and whole grain.”

From now through Passover, Whole Foods Market offers menu suggestions and recipes to help plan Seder dinner and Passover menus.

Since September 2009, Whole Foods Market has offered kosher chicken and turkey products, provided by Kosher Valley™, which are certified by Rabbi Yechiel Babad and the Orthodox Union. Kosher Valley’s antibiotic-free kosher line is one of the first of its kind in the United States.

“There has been huge demand for our antibiotic-free, kosher poultry products since we began offering them six months ago,” says Theo Weening, the company’s global meat coordinator. “Besides being kosher and antibiotic free, the Kosher Valley poultry also has terrific flavor that our shoppers keep coming back for.”

Exclusive to Whole Foods Market are two new kosher for Passover matzo products: Aviv organic matzo and Yehuda organic and whole wheat matzo.  Whole Foods Market continues its partnership with Streit’s, the only family-owned and -operated matzo producer in the United States, which has removed artificial ingredients and preservatives from many of its products. In addition to Streit’s matzo, Whole Foods Market offers Streit’s vegetarian and gluten-free macaroons, all-natural, vegetarian cake mixes and stuffing mixes that are free of hydrogenated oils, preservatives, and MSG.

Avvio grape juice, an essential part of the Passover Seder, is exclusively available at Whole Foods Market. Shoppers can complete their Seder Plates with lamb shank bones, offered free of charge.

For Passover recipes and more information, go to blog.wholefoodsmarket.com/2010/03/celebrate-passover%E2%80%A6naturally/.

Defined by a vibrant mix of cultures and an unmatched diversity of land and climates, Australia produces wine styles as rich and varied as the soil from which each grape grows.

“In just the past few years, Australia has earned a solid reputation for producing some of the finest varietals in the world. Whole Foods Market is excited to offer some of Australia’s highest quality selections at affordable prices,” said Geof Ryan, global wine buyer for Whole Foods Market. “From an organically grown Chardonnay and a spritzy, bright, aromatic Verdelho-Viognier blend to a dark chocolate cherry Pinot Noir and the continent’s best Cabernet Sauvignon, we have styles for everyone. Throw some barramundi on the barbie and grab a bottle of one of these Aussie gems.”

From Mar. 3 to May 5, Whole Foods Market stores that sell wine will feature:

Hope Estate, Verdelho, Hunter

• This un-oaked wine is 100 percent Verdelho, a grape that grows particularly well in Hunter Valley, north of Sydney.
• Brims with bright, tropical melon, tangerine and peach flavors.
• Serve with quiche, spicy stir-fries, all things seafood or Yarra Valley Dairy Feta.

Spring Seed Wine Co., Four O’Clock Chardonnay, Made from Organically Grown Grapes, McLaren Vale

• Leaner than typical Chardonnay, there’s great length and a crisp finish in this wine.
• With racy acidity, its nose is chock-full of nectarines, grapefruit and lime.
• Enjoy as an aperitif or with ham, seafood scampi or King Island Dairy Seal Bay Triple Crème Brie.

d’Arenberg, d’Arry’s Original Shiraz Grenache, McLaren Vale

• From vineyards established in 1912, this respected king of Australian Shiraz doesn’t disappoint.
• A smooth, spicy wine with juicy, ripe red fruit flavors and mineral notes.
• Pair with Parmigiano Reggiano or serve with beef dishes or your Easter roast.

St Hallett, Gamekeeper’s Shiraz, Barossa Valley

• A satisfying value in an accessible classic.
• Loaded with jammy plum and black currant flavor and herbal notes.
• Drink with everything from chili and pizza to leg of lamb.

Cooralook, Pinot Noir, Strathbogie Ranges & Mornington Peninsula

• From a family-owned, sustainably farmed vineyard.
• Instead of a Burgundy, look to this vibrant, well-balanced red with hints of cherry and cranberry and a fine, dry finish.
• Match with Manchego or poultry dishes such as roasted duck and grilled chicken.

Innocent Bystander, Pinot Gris, Yarra Valley

• A thoughtful and refreshingly zingy wine from Victoria’s first wine-growing district.
• Its aromas of lime leaves, honeydew and tart apples end with cashew notes and a nice dry finish.
• Enjoy with Murray Bridge Australian Cheddar or light main courses such as sashimi or oysters.

Shoofly, Buzz Cut, Adelaide Hills

• This wildly aromatic white is a blend of Riesling, Viognier, Verdelho, Chardonnay and Sauvignon Blanc.
• Spritzy, with an herbal edge, tropical flavors and citrusy crispness.
• Drink with spicy Thai or Vietnamese food, pork, whitefish or Cypress Grove Purple Haze goat cheese.

Jacob’s Creek, Reserve Riesling, Barossa Valley, Clare Valley & Eden Valley

• A delicate, restrained varietal from a wine-producing powerhouse in South Australia.
• While apples and lemon blossoms float in the nose, natural acidity gives the palate a satisfying structure.
• Serve alongside shellfish, salads, Asian food or Whole Foods Market™ Organic Fresh Goat Cheese.

Big Woop, Red Wine, McLaren Vale, Riverland, & Limestone Coast (Coonawarra)

• This Grenache, Shiraz and Petite Verdot mix is a huge value in a huge (1-liter) bottle!
• A bold, gently spicy red with dark berry flavors and a deeply fruited but dry finish.
• Perfect with burgers, barbecue, pasta with marinara sauce or King Island Dairy Roaring Forties Blue or Rogue Anniversary Blue.

Angove, Nine Vines Shiraz Viognier, Riverland & Southern Flinders Ranges

• 94 percent Shiraz and 6 percent Viognier, this centuries-old Rhone blend hails from a long-producing family winery.
• Warm, rich and lively with spicy black pepper and apricot notes.
• Pair with pulled pork, roasted root vegetables, hearty pasta dishes or creamy Bleu d’Auvergne cheese.  

Penley Estate, Phoenix Coonawarra Cabernet Sauvignon, Coonawarra

• An impeccable balance of fruit and gently smoky oak, ripeness and elegance.
• Deep flavor of cassis and layered violet notes make for a youthful wine that’s perfectly supple and delicious.
• Pour with a juicy steak dinner, or serve alongside hearty Seaside Cheddar.

At wholefoodsmarket.com/wine, Whole Foods Market offers pairing tips, takes users on a virtual tour of Australia’s diverse wine regions with an interactive map and video, and offers a “do it yourself” Aussie wine-tasting party with downloadable wine descriptions, cheese tray cards, recipes and more.

Whole Foods Market has also partnered with Tourism Australia (australia.com/now) and Wine Australia (wineaustralia.com) to offer a chance to win a trip Down Under. Whole Foods Market’s Facebook and Twitter (@WholeFoods) pages will offer chances to win “My Grill,” a cookbook by Pete Evans, one of Australia’s top celebrity chefs, by testing their Australian wine knowledge.

To find these great picks in stores, just look for Australian wine displays throughout Whole Foods Market wine departments, along with recommendations for pairing wine with food and the season’s best cheeses. Or buy a whole case and cash in on a case discount.

Note: High resolution wine photos are available at wholefoodsmarket.com/pressroom/photo-gallery.

“Microcredit is such a sustainable way to support a community economically, and this campaign really makes it easy for our shoppers and Team Members to help out,” said Phillip Sansone, Whole Planet Foundation’s president and executive director. “If we reach this year’s goal of raising $1.5 million, we will be able to provide enough loans to empower 40,000 people in developing world communities with the chance to change their own lives.”

One hundred percent of shoppers’ donations will directly fund microlending projects, supporting the Foundation’s mission to create economic partnerships with the poor in developing-world communities that supply the company’s stores with products. Typical microcredit clients use loans – usually less than $200 each –to start home-based businesses, from tailoring and producing artisan goods to tortilla making and small-scale farming.

To date, the Foundation has funded more than $10.6 million in microlending programs in 18 countries, positively impacting a total of 330,070 people worldwide.

For more on Whole Planet Foundation, this year’s Prosperity Campaign, or for stories and testimonials from microcredit loan recipients, please visit: http://www.wholeplanetfoundation.org/.

“This is a well-loved cheese! We were blown away by the creativity and variety of the recipes we received,” said Cathy Strange, global cheese buyer for Whole Foods Market. “With our mouths watering, deciding upon winners was not an easy task, but I think the diverse winners will help our shoppers add even more options to their repertoire of recipes using this cheese rock star.”

More than 1,000 entries came in —from savory entrees and sweet desserts to crispy appetizers and creamy soups – sharing plenty of new and innovative ways to use the “king of cheese.”

Winners of the contest are:

• Grand Prize Winner: Parmigiano Reggiano Crisps with Chocolate and Sea Salt (B. Estabrook of Rhinelander, WI)
• First Place: Savory Parmigiano Reggiano Loaf with Pancetta, Sun-dried Tomatoes and Basil (J. Baron of Livonia, NY)
• Second Place: Parmigiano Reggiano Ramekin Cheese Puffs (C. Kumpe of El Dorado, CA)
• Third Place: Savory Cannoli con Parmigiano Reggiano (M. Anderson of Eagle, ID)
• Fourth Place: Parmigiano Reggiano Blondies (T. Traynor of Winston-Salem, NC)
• Fifth Place: Parmigiano Reggiano Grits with Corn and Vidalia Onion (K. Keegan of Memphis, TN)

Winning recipes are available at blog.wholefoodsmarket.com.

Prizes include a $500 Whole Foods Market shopping spree, authentic cheese knives from Italy’s Consorzio del Formaggio Parmigiano Reggiano and Forever Cheese, a gift basket filled with Parmigiano Reggiano and products that pair well with the cheese, and gift cards.

Whole Foods Market will cap its month-long celebration of Parmigiano Reggiano on Saturday, Feb. 27, with an in-store grand finale to honor the tradition behind the cheese while highlighting its versatility. In all of its cheese departments at precisely 3 p.m. EST, the Company will attempt to break its own world record for simultaneously cracking open hundreds of hand-selected wheels of 24-month-aged Parmigiano Reggiano. Breaking into the 80-pound wheels in the traditional manner will reveal its salty, crunchy, crumbly and crystalline internal structure. Stores will offer samples, pairing ideas and recipes as well. More information can be found at wholefoodsmarket.com/products/behindtherind. High resolution photos of contest winners can be found at wholefoodsmarket.com/pressroom/photo-gallery.

“Whole Foods Market salutes Parmigiano Reggiano each year because it is truly one of the incomparable cheeses of the world,” says Cathy Strange, global cheese buyer for Whole Foods Market.  “We take extraordinary measures to work with a small group of artisan producers in Italy to hand-select the very best Parmigiano Reggiano . Our chosen wheels are carefully aged for two years to bring out the best of Parmigiano Reggiano’s nutty and sweet flavors and creamy and crystalline textures.”

On Saturday, February 27, at 3 p.m. EST/2 p.m. CST, Whole Foods Market’s cheese mongers in the U.S., Canada and the United Kingdom will demonstrate the traditional method of breaking into 24-month-aged wheels of Parmigiano Reggiano using official tools (five different knives) from Italy’s Consorzio del Formaggio Parmigiano Reggiano. The process of carving into and portioning each 85-pound wheel requires an expert hand and is usually done in about half an hour. “Part of the fun of this promotion will be watching our Team Members who have mastered the skill of ‘parm cracking’ perform this task in record time,” added Strange. 

In 2008, Guinness World Records confirmed that Whole Foods Market, in its first-ever attempt, set a record for “Most Parmigiano Reggiano Wheels Cracked Simultaneously,” with nearly 300 wheels opened at 176 stores. Whole Foods Market hopes to break that record with this year’s event. The ceremony will mark the grand finale to a month-long spotlight of Parmigiano Reggiano, which will honor the tradition behind the “king of cheese” and highlight its versatility.

Whole Foods Market invites shoppers to participate in an online recipe contest for a chance to win a $500 shopping spree, authentic cheese knife sets and gift baskets.  For one week, from February 3 through 10, shoppers will be encouraged to submit their original recipes online on Whole Foods Market’s Behind the Rind Web page (http://www.wholefoodsmarket.com/products/behindtherind/) to share new and innovative ways to enjoy real, aged Parmigiano every day. A taste panel will judge recipes on flavor profile, overall culinary appeal and the innovative use of Parmigiano Reggiano.  The winning recipes will be featured on the Whole Story blog at www.wholefoodsmarket.com.

Parmigiano Reggiano, which is a perfect complement when grated and served with soups, salads and entrees, is too often neglected as a cheese to enjoy on its own. Here are some serving suggestions that highlight the cheese’s subtle bite, sweet nuttiness and the “pleasant fireworks” (unique, crunchy protein crystals) it ignites on the tongue:

• Enjoy alone. Cut Parmigiano Reggiano into small chunks, paper-thin slivers or small, bite-sized cubes and enjoy alone.
• Pair with a selection of accompaniments. Enjoy with Lambrusco wine jelly, a drizzle of balsamic vinegar reduction, thickly sliced charcuterie, seasonal fresh fruit, nuts and honey.
• Serve with wine and beer. Consider light- to medium-bodied red wines such as Castello di Gabbiano il Cavaliere Chianti, or a Valpolicella or Lambrusco. Pair with a sparkling white wine such as Prosecco.  For beer, try a clean, classic Italian lager like Peroni.

“We want to give a huge appreciation to all of our partners for helping us prepare for a fantastic event this year,” said Strange. “Thanks to the support of Buonitalia^®,  the Consorzio del Formaggio de Parmigiano Reggiano, Forever Cheese and the Ministero delle Politiche Agricole Alimentarie e Forestali^®,  we’ll be hosting a celebration that’s truly fit for the ‘king of cheese.’”

Dating back almost 1,000 years, only Parmesan cheese made in one area of northern Italy can bear the name Parmigiano Reggiano.  In the rolling hills of Reggio Emilia, Parma, Modena and portions of Bologna and Mantua, Parmigiano Reggiano is made in small batches, using artisan methods that meet the strict quality standards of the Consorzio del Formaggio Parmigiano Reggiano.  Strange shares a glimpse of her trip to this region to select the very best wheels on her “Cheese Travels” video blog also found on the Behind the Rind Web site.

Parmigiano Reggiano relays “terroir” –or sense of place– in its taste and culinary history. Whole Foods Market invites shoppers to experience Italy’s terroir by enjoying Parmigiano Reggiano with Lambrusco wine jelly and Castello di Gabbiano il Cavaliere Chianti wine, two other distinctive items in Italy’s food culture.  Fresh and fruity, the Lambrusco wine jelly is produced in northern Italy in the historic town of Mantova by artisan producer Paola Calciolari. Strange says the exceptional wine jelly, which displays the classic flavor of Lambrusco, brings out the cream and salt of the cheese and makes for a delightful pairing.

The Castello di Gabbiano il Cavaliere Chianti is a special Sangiovese blend made for Whole Foods Market that unfolds into a lush bouquet of ripe red fruits.  Made in the Tuscan tradition, it’s a dry, well-balanced and full-bodied Sangiovese made by one of the most-recognized Chianti brands in the world.  “The Castello di Gabbiano il Cavaliere Chianti has round plum, dark cherry and white pepper notes, with a firm and lingering finish,” says Doug Bell, national wine buyer for Whole Foods Market.  “The balanced acidity of the wine, combined with the naturally oily character of the cheese, is the perfect combination.”

In addition to the February 27 “cracking events,” Whole Foods Market stores will provide recipes host in-store pairings and tastings in the cheese departments throughout February. For more information, photos and a video of a Whole Foods Market Team Member demonstrating the art of cracking open a wheel of Parmigiano Reggiano, go to: http://www.wholefoodsmarket.com/products/behindtherind/.

In just two weeks, customers at 289 stores in the U.S., Canada and the U.K. donated nearly $1.7 million to a variety of relief organizations, including Action Against Hunger, American Red Cross, AmeriCares, Doctors Without Borders, Food for the Poor and Partners in Health.

Whole Foods Market’s Team Members contributed more than $58,400 to a special “Haitian Fund” to support fellow Team Members whose friends and family have been affected by the earthquake. Whole Foods Market has nearly 2,000 Haitian Team Members working in its stores.

Through the Whole Planet Foundation, Whole Foods Market doubled an original commitment to now provide $1 million to Fonkoze, allowing the microcredit organization to be among the first to provide banking services to people in Haiti following the earthquake.

“While not surprised by the out-pouring of cash donations, we are extremely humbled and grateful that our customers and Team Members contributed to help so many others in need right now,” says A.C. Gallo, co-president and chief operating officer of Whole Foods Market. 

Haiti-based Fonkoze serves more than 55,000 women borrowers and 1 million families who receive remittances from relatives and friends abroad, and has been a partner of Whole Planet Foundation since March 2009.  The Whole Planet Foundation contribution allowed Fonkoze to rebuild critical infrastructure and open its branch offices, giving Haitians access to cash, money transfers and much-needed loans to re-establish their businesses.

“Whole Foods Market’s gift is the largest single contribution that Fonkoze has received and more importantly, it was delivered to us less than a week after the earthquake,” says Anne Hastings, director of Fonkoze Financial Services.  “Thanks to this immediate financial assistance, we were the first bank to open in Haiti, allowing us to get much-needed cash to our customers and microloans to members who need to re-establish their businesses. This is a first and major step toward economic recovery for Haiti.”

Whole Foods Market stores will continue to look for additional ways to help Haiti earthquake relief efforts, so customers can visit their local stores to learn about additional events that Whole Foods Market Team Members may be organizing.

FORTUNE cited last year’s company store growth resulting in additional job creation, salary cap limits for top earners, and robust health care plan among the key factors considered for its climb to the 18^th spot after ranking No. 22 in 2009.

“We thank and congratulate our amazing Team Members for their commitment and dedication that has led to our continued success, and enabled us to once again be ranked on the ‘Best Companies to Work For’ list,” said Whole Foods Market CEO and co-founder John Mackey. “We are very happy about this achievement, and pleased to have opened 14 stores in the last year, creating job opportunities for more than 3,300 new Team Members despite a challenging economy.”

Whole Foods Market ranks sixth out of the 35 large companies on the “Best Companies” list. The natural and organic grocer was ranked among the top 13 most diverse of the 100 companies listed, with 45 percent of the workforce being minorities and 44 percent being women.

In the ranking’s “unusual perks” and benefits section, Whole Foods Market was cited as a company that goes “above and beyond,” due to its executive pay limits. The company limits top earner pay to 19 times the average hourly wage of $16.98, with CEO Mackey opting to draw a salary of $1 a year since 2007.

Company employees—called Team Members at Whole Foods Market—played an important role in determining the FORTUNE ranking.  Two-thirds of a company’s score is based on survey responses from at least 377 employees randomly selected from the company’s base of 46,245 U.S. Team Members.

“I love the idea that Whole Foods Market cares a lot about the happiness of their Team Members, because it is those happy Team Members who provide the best possible customer service,” said Team Member James McCaskill of West Hollywood, Calif. “Whole Foods Market always encourages Team Members to move up in the company.”

Benefits also contribute to Team Member satisfaction and job appreciation. Company benefits include a 20 percent Team Member store discount, health care coverage for domestic partners and a personal wellness account to help cover health-care expenses. Additionally, every three years Team Members select their benefits package through a company-wide vote.

“I love working for Whole Foods Market because you have a better chance of advancing and great benefits,” said Team Member Fatima Kone of New York. “I’ve worked for a lot of companies, and I have to say that this feels more like a family than a group of co-workers. Everyone gets credit for what they do, not just leadership.”

To pick the “100 Best Companies to Work For” each year, FORTUNE partners with Robert Levering and Milton Moskowitz of the Great Place to Work^® Institute to conduct the most extensive employee survey in corporate America. Any company that is at least seven years old with more than 1,000 U.S. employees is eligible. In 2010, 343 companies responded to the 57-question survey.

A company’s score also is based on its responses to a “culture audit” questionnaire, which asks detailed questions about demographics, compensation and benefits, as well as open-ended questions on philosophy, communication and more. Information about what makes Whole Foods Market a special place to work was gathered from stores and regional leadership, with stories and pictures submitted by Team Members used to articulate the company mission, principles and work culture.

Whole Foods Market was one of 13 companies in Texas, and one of two headquartered in the Austin area, to make the list.

The “100 Best Companies to Work For” list and related stories will appear in the Feb. 8 issue of FORTUNE magazine, available on newsstands Monday, Jan. 25, and now at www.fortune.com/bestcompanies.

In the past 13 years, Whole Foods Market has earned the following rankings on the list:

• 2010 – No. 18
• 2009 – No. 22
• 2008 – No. 16
• 2007 – No. 5
• 2006 – No. 15
• 2005 – No. 30
• 2004 – No. 47
• 2003 – No.32
• 2002 – No. 48
• 2001 – No. 41
• 2000 – No. 72
• 1999 – No. 48
• 1998 – No. 34

 “Whole Foods Market has seen first-hand the big hearts of its customers during difficult times like these and we are so amazed at their generosity,” said A.C Gallo, co-president and chief operating officer of Whole Foods Market. “We have made it easy for customers to give what they can at our registers to help deliver critical aid to the people of Haiti.”

 Donation drives at the company’s checkout counters will continue at all stores until Jan. 31 and directly support a variety of non-profit relief organizations including: Action Against Hunger, American Red Cross, AmeriCares, Doctors Without Borders, Food for the Poor and Partners in Health.

 Additionally, through its Whole Planet Foundation, Whole Foods Market is doubling its original commitment to now provide $1 million to its on-the-ground microlending partner in Haiti, Fonkoze.  As one of Haiti’s leading microfinance institutions, Fonkoze offers microcredit along with a full range of financial services to the poor and underserved throughout the country.  The additional funding from Whole Foods Market will assist Fonkoze in rebuilding critical infrastructure lost in the earthquake as they attempt to resume operations. The Whole Planet Foundation is Whole Foods Market’s nonprofit organization that helps developing countries through microfinance.

 “Fonkoze is working right now to meet the needs of impoverished Haitians and help them to recover from this devastating disaster,” said Philip Sansone, president and executive director of Whole Planet Foundation. “They are working tirelessly to get basic banking services up and running now, and eventually, will provide Haitians with much-needed loans to reestablish their businesses.”

 For further information, visit Fonkoze’s Earthquake News page for updates on Fonkoze and its microcredit clients as well as information about how to donate to earthquake relief efforts.

 Whole Foods Market customers also can visit their local stores to learn about additional earthquake relief efforts that Whole Foods Market Team Members may be organizing, such as clothing or food drives.

 Additionally, Whole Foods Market has created the “Haitian Fund” to support its Team Members who have been affected by the earthquake. A similar effort in 2005 saw Team Members donate more than $250,000 to assist their colleagues who were affected by Hurricane Katrina.

“We opened our first store 30 years ago to provide natural foods as a delicious and healthy alternative to the increasing amounts of highly processed foods with artificial ingredients,” says Margaret Wittenberg, global vice president of quality standards and leader of Health Starts Here at Whole Foods Market. “Over the years, we realized that providing the healthiest foods available is simply not enough. We are now deepening our commitment to healthy eating by providing education and support tools to inspire interest in foods that help improve and maintain health and vitality.”

Health Starts Here is the first major program to be launched since Whole Foods Market added a new core value to its mission in October 2009: “Promoting the health of our stakeholders through healthy eating education.” The new program is based on the following simple principles for everyday healthy eating:

• Plant based – Eat more plants, like raw and cooked vegetables, fruits, legumes and beans, nuts, seeds and whole grains to ensure the best nutrients for the body, which leads to feeling satiated
• Whole foods – Choose foods that are real, fresh, natural, organic, local,    seasonal and unprocessed. Eliminate refined, highly processed foods and foods containing ingredients void of nutrients, such as artificial flavors, colors, preservatives, sweeteners and hydrogenated fats.
• Low fat – Get healthy fats from plant sources, such as nuts and avocados. Minimize extracted oils and processed fats. If eating a diet that includes animal products, choose leaner meats and seafood as well as low-fat dairy products.
• Nutrient dense – Choose foods that are rich in nutrients when compared to their total caloric content. Build menus around plant-based foods to emphasize nutrient-rich meals containing a variety of vitamins, minerals, phytonutrients and antioxidants.

“These commonsense criteria offer great health benefits, no matter what dietary path you follow,” said Wittenberg. “We are excited to promote wellness and encourage healthier lifestyles by emphasizing the value of eating nutrient-rich foods and showing people how simple it can be. I like to think of it as ‘Take charge, eat well, feel great,’ as eating for health can truly be delicious, nutritious and enjoyable.”

Healthy Eating Partners

Whole Foods Market is featuring two unique third-party healthy eating partner programs to provide easy-to-follow guidance for shoppers and Team Members. Both offer 28-day “getting started” plans while providing plenty of room for personal choices to help those who are interested in starting on their own journey down the road to optimum health.

• Eat Right America’s Chief Medical Officer, Joel Fuhrman, M.D., has discovered through years of research on thousands of patients that a body rich in micronutrients will quickly seek its ideal weight and stay there, while reversing most diet-related chronic conditions. He has also equipped patients with eating plans to help improve their overall health, conquer food cravings, reverse chronic conditions and have more energy. The secrets of superior nutrition, along with many menus and delicious recipes, are offered in a series of books, including “Eat for Health,” as well as audio CDs and DVDs. Also available at Whole Foods Market, or online at www.eatrightamerica.com/wfm, is Eat Right America’s personalized nutritional assessment tool, called “Nutrition Prescription,” which offers individual nutrition and health assessments combined with personalized eating plans.
• The Engine 2 Diet is a plant-strong plan that can help with weight loss, lower cholesterol and reduce the risk of disease. Rip Esselstyn, former pro athlete and firefighter, outlines the plan in his “Engine 2 Diet” book and has always taken great interest in achieving optimal health through food. In his book, he combines the wisdom of some of his medical heroes —including his father, Caldwell B. Esselstyn, M.D.— with the real-life account of Rip helping his former firehouse colleagues change their health for the better by eating differently. The book can be purchased at all Whole Foods Market stores. More information can be found at www.engine2academy.com.

 In-Store Education

Whole Foods Market will feature free information, recipes, in-store lectures, events and support groups. A selection of supporting educational books and cookbooks will also be for sale alongside the “Engine 2 Diet” book and “Eat Right America” program materials.

To help shoppers identify healthy, nutrient-dense foods, stores will post signs with Aggregate Nutrient Density Index (ANDI) scores. Created by Dr. Fuhrman, the ANDI scoring scale evaluates levels of micronutrients, including vitamins, minerals, phytochemicals and antioxidants per calorie in various foods. The higher the concentration of micronutrients in a food, the higher that food will score. For instance, a serving of kale, a dark leafy green, scores 1,000, placing it at the top of the index, while a serving of soda only scores 1. Individual ANDI scores will be placed on all fruits and vegetables because they are the most nutrient-dense foods.  For departments like meat, seafood and cheese, the top 10 ANDI scores in each category will be displayed. A complete list of ANDI rankings can be found in The Nutritarian Handbook, available at Whole Foods Market stores in late February, and they are available to Eat Right America members online.  

“Through in-store signage and education about nutrient-dense foods, including information about how to prepare and incorporate them into your everyday life, we want to help our communities attain optimum health and well-being,” says Wittenberg.

Wittenberg explains, “What I love about eating healthfully, other than feeling great, is that the menu possibilities are endless, and cooking can be so easy. For example, in the morning I may have a fresh fruit smoothie, or a cooked whole grain such as steel-cut oats with fresh or dried fruit and nuts. For lunch I typically have a big salad loaded with several kinds of greens and veggies of all colors, topped with beans, or tofu, finished with a splash of fresh lemon juice or balsamic vinegar and served with a piece of whole grain bread. At dinner time, I enjoy steamed or oven-roasted veggies, along with whole grain pastas paired with a hearty stew or casserole made with beans. Occasionally, the dinner menu includes baked fish or a chicken stir-fry made with lots of vegetables and cooked with minimal oil.”

Shoppers can expect to see information in some stores immediately, while other locations will incorporate this initiative throughout 2010. More information about Health Starts Here can be found now at www.wholefoodsmarket.com/healthstartshere.

Team Member Support and Incentives

To reiterate the company’s commitment to its newest core value and its long-time “Supporting Team Member happiness and excellence” core value, Whole Foods Market’s Health Starts Here initiative also includes two internal programs for Team Members.

• The Team Member Healthy Discount Incentive offers increased discounts for full- and part-time Team Members (enrolled in the company’s medical plan) who do not use nicotine products and satisfy certain healthy biometric criteria for blood pressure, total cholesterol (or LDL) levels and Body Mass Index (BMI). Team Members already receive a 20 percent discount on purchases at Whole Foods Market stores as an employment benefit, but now, those who voluntarily opt to participate in the incentive plan could receive up to an additional 10 percent discount.
• The Total Health Immersion Program offers Team Members intensive health and wellness education programs geared toward sustaining long-term, positive lifestyle changes, including healthy eating, fitness and empowerment. There will be two rounds of immersion programs offered annually at three different locations in the United States. Participating in the immersion program will allow Team Members, who qualify and who are ready to take charge of their own health, to receive more direct support in making positive lifestyle and dietary changes under the guidance of a medical professional, and at no cost to them.

In addition, the company has created a special “Haitian Fund” to support Whole Foods Market Team Members who have been affected by the earthquake.

“We have many Team Members from Haiti, and together we are supporting them by taking these steps,” said Walter Robb, co-president and chief operating officer at Whole Foods Market. “We’re also setting up donation boxes in Team Member areas in stores, facilities and offices.”

Whole Foods Market Team Members across different regions are taking the initiative to help in a number of ways, from collecting clothes and running food drives to putting on fundraising dinners in the stores. The company is also looking into other ways to help, including working with vendors to deliver additional food and water to the country, and researching whether it can help Team Member volunteers participate in relief efforts which are going to be needed for the months to come.

Through Jan. 31, shoppers can conveniently make donations at Whole Foods Market’s registers. Shoppers can contribute $1, $2, $5, $10, or any designated amount to each store’s selected non-profit relief organizations.  These include:

• AmeriCares – The Mid-Atlantic, Midwest, Northeast, Pacific Northwest and Southern Pacific regions will give to AmeriCares, a disaster relief and humanitarian aid organization that provides immediate response to those in need of emergency medical treatment.

• Food for the Poor – The Florida and Southwest regions will give to this Miami-based organization with an infrastructure in Haiti. It is the largest international relief organization in the United States.

• American Red Cross – The Northern California, Rocky Mountain and South regions will give to the Red Cross, an emergency response organization that aids victims of devastating natural disasters.

• Partners in Health – The North Atlantic region, home to the highest concentration of Haitians in the U.S., will give to this Boston-based organization which brings modern medical care to poor communities in nine countries around the world.

• Doctors Without Borders – Toronto-area stores will give to Doctors Without Borders, an international medical humanitarian organization working in more than 60 countries.

• Action Against Hunger – Whole Foods Market’s United Kingdom stores will give to this organization, which has mounted an emergency response to provide clean water, sanitation equipment and emergency supplies for survivors.

Whole Planet Foundation, the company’s non-profit organization that helps developing countries through microfinance, works with Fonkoze, its trusted on-the-ground partner in Haiti. Fonkoze works to meet the needs of impoverished Haitians and help them to recover from this devastating disaster. Fonkoze’s Earthquake News page details the most current information on Fonkoze and their microcredit clients and explains how to designate a donation for earthquake relief.