MOOMilkCo. is a cooperative venture of five Maine-based organic dairy farmers who formed the L3C in 2009 after being released from their contracts with a major dairy company. The milk, which is sold in every Whole Foods Market location in the North Atlantic region, is slow-pasteurized to give it a creamy flavor.

“MOOMilkCo. was a great candidate for our local producer loan program,” says Laura Derba, North Atlantic Regional President of Whole Foods Market. “Supporting small, local, organic dairy farmers who are doing their best to stay afloat in hard economic times is at the very core of Whole Foods Market’s values as a company.”

The $25,000 loan from Whole Foods Market will enable MOOMilkCo. to keep up with the demand for their product by assisting several of their smaller dairy farmers to purchase between 22 and 24 organic dairy cattle that will produce roughly 140 additional gallons of milk, daily.

“This loan represents just one more way that Whole Foods Market has supported the introduction of our great tasting, local organic milk to New England consumers,” said Bill Eldridge, CEO of MOOMilkCo. “It is truly outstanding how the entire organization actively looks for and supports local suppliers. We would not be where we are today without that support.”

To date, Whole Foods Market’s Local Producer Loan Program has funded more than $5 million in low-interest loans for farmers, food artisans and small businesses.

To apply for a loan through Whole Foods Market’s Local Producer Loan Program, producers must meet Whole Foods Market’s strict Quality Standards, use the funds for expansion, and have a viable business plan. Loans range from $1,000 to $100,000 and have fixed, low interest rates. To view online video testimonials and to learn more about the Local Producer Loan Program, visit wholefoodsmarket.com/loans.

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 About Whole Foods Market^®

Founded in 1980 in Austin, Texas, Whole Foods Market (wholefoodsmarket.com, NASDAQ: WFM) is the leading natural and organic food retailer. As America’s first national certified organic grocer, Whole Foods Market was named “America’s Healthiest Grocery Store” by Health magazine. The company’s motto “Whole Foods, Whole People, Whole Planet”™ captures its mission to ensure customer satisfaction and health, Team Member excellence and happiness, enhanced shareholder value, community support and environmental improvement. Thanks to the company’s nearly 60,000 Team Members, Whole Foods Market has been ranked as one of the “100 Best Companies to Work For” in America by FORTUNE magazine for 14 consecutive years. In fiscal year 2010, the company had sales of more than $9 billion and currently has more than 300 stores in the United States, Canada and the United Kingdom.

The store, which spans more than 13,700 square feet and employs 104 full and part time team members will offer the Jamaica Plain community access to the freshest and healthiest local, natural and organic products at an affordable price.

“We are so pleased to open our doors in Hyde Square. We have created a beautiful store that will be a great match for the Jamaica Plain community,” says Store Team Leader, Mike Walker. “It is particularly exciting for us to have the chance now to really show our neighbors what Whole Foods Market offers as responsible, active community partners.”

The new store, located at 413 Centre Street is the result of a complete renovation of the interior of the existing space. Modeled for energy efficiency, Whole Foods Market Jamaica Plain boasts a number of green technologies, including LED lighting and state of the art refrigeration systems. The parking lot, which offers 68 spaces, also has an electric car charging station as well as racks for 15 bikes and a self-service bike repair station.

No two Whole Foods Market stores are alike. Each store is designed to reflect the community it serves. Whole Foods Market Jamaica Plain was designed to echo the vibrant culture of Hyde Square, while paying homage to the Googie style of architecture that makes the building so unique.

The products carried in Whole Foods Market Jamaica Plain are also a reflection of the community. From locally produced to ethnically influenced selections, the shelves are stocked with affordably priced products that meet the company’s strict quality standards.

Along with the grocery, produce, meat, seafood, specialty, bakery and Whole Body departments, Whole Foods Market Jamaica Plain offers an expanded bulk department featuring a wide selection of beans, grains, nuts, seeds and dried fruits.

For customers looking for convenience, Whole Foods Market Jamaica Plain offers a great variety of prepared foods, including a large salad bar and hot bar, as well as a pizza oven and Panini station.

“Whole Foods Market Jamaica Plain is unlike any of our other stores,” says Walker. “We are so excited for longtime Whole Foods Market shoppers and the folks who haven’t ever had the opportunity to shop with us before, to come see what we have created just for them!”

Jamaica Plain Store Information:

Whole Foods Market Jamaica Plain

Address: 413 Centre St. Jamaica Plain, MA

Phone: 617.553.5400

Hours of operation: 8:00 a.m.- 10:00 p.m. daily

# # #

About Whole Foods Market^®

Founded in 1980 in Austin, Texas, Whole Foods Market (wholefoodsmarket.com, NASDAQ: WFM) is the leading natural and organic food retailer. As America’s first national certified organic grocer, Whole Foods Market was named “America’s Healthiest Grocery Store” by Health magazine. The company’s motto “Whole Foods, Whole People, Whole Planet”™ captures its mission to ensure customer satisfaction and health, Team Member excellence and happiness, enhanced shareholder value, community support and environmental improvement. Thanks to the company’s nearly 60,000 Team Members, Whole Foods Market has been ranked as one of the “100 Best Companies to Work For” in America by FORTUNE magazine for 14 consecutive years. In fiscal year 2010, the company had sales of more than $9 billion and currently has more than 300 stores in the United States, Canada and the United Kingdom.

 This program, developed by medical doctors, Matthew Lederman and Alona Pulde,  registered dietitian, Jeff Novick, and healthy eating enthusiasts on staff at Whole Foods Market is available for a one-time processing fee of $199 and $45 per month for individual memberships in addition to discounted family membership offerings. Program offerings include:

• A lifestyle evaluation
• Nutrition education
• Skill-building classes
• Coaching and practical tips
• A supportive community environment, allowing members to share success stories, collaborate and offer encouragement to help increase success rates. This includes Supper Clubs, offering delicious and healthy four-course meals in a group setting with fellow members.
• A 10 percent discount on over a thousand healthier food choices in the Dedham store

“This is like nothing the grocery world has ever seen before and we’re thrilled to offer it to our communities and to be a pioneer in the effort of providing support for our shoppers,” comments John Mackey, Whole Foods Market founder and co-CEO. “Created by doctors, this program offers members a wide-ranging set of tools for a greater chance of sustaining a healthier lifestyle.”

 The Dedham Wellness Club team consists of lecturers and chefs, with extensive support from, and continuing education with, the doctors and registered dietitian who developed the program.

 “We are extremely excited to help build this program,” said Matthew Lederman, M.D., “The overall structure, support system and team that we have in place will help address individual needs, inspire changes in lifestyle and help members reach their optimum health.”  

 Both the Wellness Clubs and the company’s Health Starts Here initiative are programs that support Whole Foods Market’s core value of promoting the health of our stakeholders through healthy eating education. The Health Starts Here program offers simple guidance on making healthier food choices in the kitchen to help people get started on their journey to health, and the Wellness Club program offers more in-depth, personalized education in a supportive setting to make nutritional and lifestyle changes sustainable. The Wellness Club  is broken down into introductory classes focused on basic nutrition, a four-week “immersion” phase that focuses on education and learning, followed by a four-week “experimental” phase, which emphasizes how to incorporate a healthier lifestyle into daily life plus more coaching and skill-building sessions. After all these phases are completed, ongoing support and education is available indefinitely.

 The store will look for compatible community partners such as yoga and fitness studios or local experts who can offer lectures and classes about health and wellness at the Wellness Club. 

 “We’ve found that providing the support of like-minded individuals greatly increases the success rate for people looking to make positive lifestyle changes,” said Alona Pulde, M.D.  “Supper Clubs, interactive classes and practical skill building in this type of group setting is part of what makes this program so unique.”

Whole Foods Market has identified five key markets for its first Wellness Clubs. They include:

• Boston: Dedham store, 300 Legacy Place, Dedham, MA 02026
• Chicago: Lincoln Park store, 1550 N. Kingsbury Street, Chicago, IL 60642
• New York: Tribeca store, 270 Greenwich Street, New York, NY 10007
• Oakland:  Oakland store, 230 Bay Place, Oakland, CA 94612
• Princeton: Princeton store, 3495 US Route 1 South, Princeton, NJ 08540

Based on these initial five pilot programs, the company will look to open additional Clubs in other cities in the future.  For more information, visit: wholefoodsmarket.com/wellnessclub/.

The Green Globes environmental analysis and assessment process is one of the leading green building rating systems in the country.  The Dedham store was evaluated in six categories including energy, water, resources, emissions, indoor environment and environmental management systems and received a 3 of 4 “Green Globes” rating. The EPA’s GreenChill certification program promotes advanced technologies, strategies and practices that reduce refrigerant charges and emissions of ozone-depleting substances and greenhouse gases.

“With the combined power generated from our fuel cell and solar panels, the Dedham store is essentially able to generate almost 100 percent of its power needs onsite with clean energy resources,” said Kathy Loftus, global leader of sustainable engineering, maintenance and energy for Whole Foods Market. “We are very proud to be the first supermarket to use fuel cell technology in the state and excited that our efforts to lead the industry in green building are being recognized through the Green Globes and GreenChill certifications.

By generating most of its power onsite with fuel cell, Whole Foods Market Dedham will prevent the release of more than 764 metric tons of CO₂ into the atmosphere annually; the equivalent of planting more than 175 acres of trees and removing over 90 cars from the road. The peak power generated from the photovoltaic (PV) solar energy system is enough to meet the store’s entire lighting power needs.

To achieve a Green Globes rating, Whole Foods Market used Green Globes’ online and interactive format to monitor the environmentally friendly building upgrades. A GBI-authorized third-party building science expert was engaged to review the building documents, conduct an onsite inspection and assess an official Green Globes rating.

Specific key features that contributed to the awards include:

-          Fuel Cell: Using a 400-kilowatt fuel cell from UTC Power, the store is able to generate nearly 90 percent of its power needs and all of its hot water needs onsite.  The ultra-clean fuel cell uses an electrochemical process that combines hydrogen and oxygen to produce electricity, heat and water. In traditional power plants, more than half the energy produced goes up the stack as waste heat; but this system turns potential waste heat into usable energy by capturing the exhaust for cooling and heating. This harnessed exhaust heat will provide heat and hot water year-round and help cool the stores refrigerated cases in the summer months. Because the fuel cell operates without combustion, it is virtually pollution-free.

-          Solar Power: The Dedham store houses an 80-kilowatt rooftop solar installation that’s made up of 460 panels, which is owned and operated by SunEdison. The system is projected to produce approximately 100,000 kilowatt-hours during the first year of operation.

-          Secondary Refrigeration: By utilizing secondary fluids in the store’s refrigeration system, the amount of potential ozone-depleting gases is minimized. The refrigeration system’s rejected heat is reclaimed and used to heat water, reducing consumption of natural gas and reducing the total charge of refrigerants by 75 percent.

-          Waste Reduction: Whole Foods Market recycles, composts and reuses 80 percent of its waste and offers customers in-store recycling for many common household items such as batteries, cell phones, printer cartridges and compact fluorescent light bulbs.

Additional design and construction elements that helped earn a “3” Green Globe rating include:

-          75 percent of construction waste diverted from landfills

-          25 percent reduction in interior lighting power density with automated lighting controls

-          Day-lighting control at skylights and motion-sensitive lighting sensors

-          Zero VOC emissions paint

-          Forest Stewardship Council-certified wood and offering 100 percent recycled paper bags

“At Whole Foods Market we are always looking for innovative ways to improve our green operations and to explore the newest renewable energy technologies and recycling initiatives,” said Lee Kane, ecoczar for Whole Foods Market’s North Atlantic Region.  “Our green mission is something that we are committed to on a global level as well as the store level through ‘green teams’ that are led by Team Members who are passionate about the environment.”

For more information on the Green Building Initiative and the Environmental Protection Agency’s GreenChill certification program, please visit the organizations’ websites at www.TheGBI.org and http://www.epa.gov/greenchill/certcenter.html.

The store, which was previously a Wild Oats Marketplace and was acquired by Whole Foods Market, underwent extensive remodeling and renovations including new floors, lighting, bathrooms and fixtures; new seafood and meat prep rooms; an updated kitchen; new seafood, meat and cheese cases and additional changes to the layout of the store, including added seating.

Spanning more than 33,000 square feet, the Whole Foods Market Medford store will feature a wide selection of the highest quality natural and organic offerings. The store will be open seven days a week from 8 am – 10 pm. The store will feature six large-basket registers and two express lanes to assist shoppers. Upon checkout, shoppers can enjoy a snack or chat with friends in the café area, which seats 40 people. Free wireless internet service will also be available.

To welcome the Medford community during opening weekend, Whole Foods Market will host a “May Fair” outside the store, which will include live music, tasty snacks, fun games and activities including face painting, raffles to benefit the Mystic River Watershed Association and informational sessions about topics including shopping for value, pantry makeovers, gluten-free diets and floral demonstrations. The May Fair will run on Friday, May 16 and Saturday, May 17 from 10 am – 6:30 pm; and Noon – 6:30 pm on Sunday, May 18.

“We are actively involved in every community we are part of, so we are excited to become a trusted neighborhood partner in Medford,” said Todd McInnis, store team leader at Whole Foods Market Medford. “Caring for the local community is at the core of what we do at Whole Foods Market.”

As with all Whole Foods Market locations, shoppers in Medford can be confident that they are buying the freshest, tastiest and highest quality foods available. Whole Foods Market prides itself on quality and has extremely high standards for the products and goods it carries. Every item must meet the Company’s strict quality standards to ensure that all products are free of all artificial additives, sweeteners, colors, flavors, preservatives and hydrogenated oils.

In an effort to help customers learn about how to shop for value, Whole Foods Market Medford will offer “Value Shop Tours” where knowledgeable Team Members take shoppers on a guided store tour and offer advice on how to make smart, cost effective decisions about grocery shopping including our 365 Everyday Value™ and 365 Organic Everyday Value™ products, in-store promotions and weekly sales. For more information about Medford’s Value Shop Tour schedule, contact customer service at 781.395.4998.

Shoppers can choose from a vast selection of fresh and delicious fruits and vegetables that are offered in both the organic and conventional varieties, including local seasonal produce and a variety of fresh pre-cut options. There will be an extensive selection of bulk items and spices as well as a trail mix bar, where shoppers can create a customized mix of their favorites from a variety of granolas, nuts, dried fruits and candies.

The store will feature a variety of high quality meats and poultry, including ready-made options and pre-cut meats. Whole Foods Market sells only meat from animals raised on a vegetarian diet that have never received added antibiotics, growth hormones or any other growth promoting agents.

At the seafood department, knowledgeable fishmongers are ready to help you choose from the freshest daily catches and help with recipe tips. The only supermarket to own and operate three seafood processing and distribution facilities, Whole Foods Market guarantees freshness from sea to store.

For shoppers looking to save time with restaurant-quality prepared foods, Whole Foods Market offers an extensive selection of freshly made healthful foods made by the company’s talented chefs. Options will include an assortment of fresh sushi, an expansive salad bar, a new brick oven pizza and panini station, a make-your-own burrito bar, a hot bar specializing in Italian and other international cuisine and six freshly prepared soups that will be created and stocked daily.

“At Whole Foods Market, we want to put the fun in grocery shopping— and not see it as a mundane chore. We want people to see, smell and taste all of the delicious natural foods we offer. With regularly scheduled samplings and interactive fishmongers and Team Members, we are here to help – as well as tempt you into buying unique and delicious foods that you may have never experienced,” said McInnis.

The expansive cheese case with knowledgeable and passionate cheese mongers will feature a large selection of cheeses from around the world as well as locally produced varieties, an assortment of delicious olives and spreads. The bakery will feature freshly baked breads from our local bakehouse as well as a wide selection of cookies, pastries and cakes. Shoppers with special dietary needs will also find the bakery department suitable for them as vegan, gluten-free and sugar-free items will be available.

Whole Body™ at Whole Foods Market will offer a wide selection of luxurious natural body care items and cosmetics, as well as a diverse selection of high-quality nutritional vitamins and supplements. All products carried at Whole Body are made with the highest quality natural ingredients and are free of harsh chemicals and unnecessary fillers.

Whole Foods Market is a uniquely mission-driven company with one of its core values being commitment to the local community. The company donates five percent of profits annually to a variety of non-profit organizations in addition to hosting regional five-percent days quarterly, where stores donate five percent of daily sales to a local non-profit organization.

Whole Foods Market’s history and foundation are intimately linked to the support of local farmers and food artisans. For more than 28 years the company has sought out fresh, high-quality local produce and artisanal products, which has been a unique driving force behind the success of the company.

“At the present time, farmers need our help now more than ever. Uniting with Farm Aid and assisting farmers from across the nation is something we felt compelled to support,” said Jeff Turnas, president of Whole Foods Market’s North Atlantic Region. “Whole Foods Market looks for the freshest, high quality produce and products from farmers and artisans in our own backyard, and we call attention to these products in all of our stores through signage so that customers can easily identify local products. We hope this event inspires people to make conscious decisions to buy local products and support sustainable farming.”

The Local Producer Loan Program at Whole Foods Market makes up to $10 million available annually for low-interest loans to small, community-based food producers. An extension of Whole Food Market’s efforts to expand the availability of quality, local, differentiated products for customers, the program supports the communities in which the company does business. Since its inception, Whole Foods Market’s Local Producer Loan Program has assisted 30 producers, including New England producers, Old School Baking of Northampton, Mass. and Dave’s Cape Cod Smokehouse of Harwich, Mass.

“Farm Aid’s mission to build a thriving family farm food system is well served by supermarkets that feature local, organic, family farm-identified food. In addition to providing an important market for family farmers, Whole Food Market’s loan program helps farmers grow to meet the demand for good food from family farms. We are grateful to Whole Foods Market for support of Farm Aid’s work and the work of family farmers across the U.S.,” said Carolyn Mugar, Farm Aid executive director.

In addition to sponsorship of the event, Whole Foods Market will be involved in many aspects of Farm Aid’s 2008 concert event, including:

- Volunteering over 100 Whole Food Market Team Membersto provide support serving, demonstrating and preparing food.

- Sampling foods from 16 different local vendors, which is designed to showcase the connection between food growers and what we eat everyday. This includes farmers and food artisans who set the standard for community grown, sustainably produced foods such as Locally Known Greens of Maine, and many other local vendors including Bufala di Vermont; Grandy Oats Granola; Cherry Brook Kitchens; Late July Snacks; Food Should Taste Good; Kettle Cuisine; Polka Dog Bakery; Cabot; Sweet Scoops; Good Neighbors Hummus; GAGA’s Sherbetter; Tribe Hummus; Badger Balm; Lake Champlain Chocolate and Wicked Good Food.

- Catering backstage and the VIP/Sponsor areas, which will serve 4,000 meals including musical talent and crew, stagehands, volunteers and media over a four-day period. Whole Foods Market’s culinary team of talented chefs have created delicious dishes for breakfast, lunch and dinner using the freshest ingredients and foods from the company’s vendors and partners to ensure the highest quality, freshest and best tasting meals. Whole Foods Market also worked in conjunction with the on-site catering company, Sportservice, to serve food, manage the set-up, and supply organic bread for concession sales.

“The logistics and planning that goes into such a large scale catering event is incredibly challenging, but with the work of our talented team of chefs, generous vendors and Team Member support, we were able to create a variety of great meals that fit the needs of Farm Aid,” said Amy Smith, associate culinary coordinator for Whole Foods Market’s North Atlantic Region. “We worked in collaboration with Farm Aid to develop a menu that used healthy, fresh ingredients, but also stayed true to the traditionally hearty and comforting foods served at the event, so that artists and crew can maintain a high-energy level.”

Farm Aid 2008 Presented by Whole Foods Market and Horizon Organic will be held at Comcast Center in Mansfield, Mass. on September 20, 2008 and will feature headliners Willie Nelson, John Mellencamp, Neil Young, Dave Matthews and other top artists.

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The 45,000-square foot building located at 9 Commercial Street in Everett, Mass., serves as the kitchen facility for the North Atlantic and Northeast Regions of Whole Foods Market supplying prepared foods and other products to 43 stores located in Massachusetts, Maine, Connecticut, Rhode Island, New York and New Jersey. To meet the growing demand for prepared foods, the kitchen operates around the clock and uses approximately 1,200 gallons of cooking oil each week.

In order to alleviate some of the strain on the power grid in Everett and further its commitment to clean energy and minimizing waste, Whole Foods Market worked with National Grid to discuss alternate technology options. Zapotec Energy of Cambridge, MA performed a feasibility study on behalf of the parties. The Massachusetts Technology Collaborative’s Renewable Energy Trust, which has been an integral part of the process, pledged its support to the project and introduced Whole Foods Market to Lifecycles Renewables, a Massachusetts based company that specializes in decentralized renewable energy solutions and the development of the supporting infrastructures. Waste biomass cogeneration, also known as waste biomass combined heat and power (CHP), is a popular environmentally healthy alternative to generate power that is widely used in Europe, but is a new technology in the U.S.

“Whole Foods Market has been working to identify potential partners and solutions for the commissary in Everett for nearly two years, so we are incredibly excited to bring this revolutionary technology to our region,” said Kathy Loftus, Global Leader, Sustainable Engineering, Maintenance and Energy for Whole Foods Market. “The system will be connected into the commissary’s electric distribution system and operate in parallel with National Grid’s utility lines in an effort to self-generate electricity to relieve congestion on its transmission and distribution system and decrease our carbon footprint.”

The waste vegetable oil used for frying food that will come from the commissary and kitchen facility as well as 21 Whole Foods Market stores from across the region, will be used as a biofuel in a cogeneration module using an internal combustion engine to generate electricity and usable heat, to offset some of the utility costs for the facility.

“Being able to repurpose over 1,200 gallons of cooking oil a week, which was previously considered a waste product, to fuel a system that reduces our dependency on conventional fossil fuel sources and results in less harmful emissions helps us move one step closer to our goal of becoming a ‘zero waste’ company,” said Jeff Turnas, president of Whole Foods Market’s North Atlantic Region.

The generator will have the capacity to meet the electricity needs of the entire commissary, just over 2,000,000 kWh’s per year. Producing electricity with waste biomass avoids new carbon dioxide emissions attributed to electricity generated using fossil fuels. Vegetable oil exhaust emissions that are produced contain virtually zero sulfur oxides and sulfates, major contributors to acid rain.

Lifecycle Renewables will be installing and operating the system as well as coordinating and managing the logistics involved with weekly waste cooking oil collections and fuel delivery from 21 Whole Foods Market locations from across the region. Whole Foods Market estimates that approximately 630 gallons of waste vegetable oil will be collected weekly and repurposed as fuel for the generator.

“Our on-site power system and fuel processing techniques will deliver to Whole Foods Market the optimal value from their waste vegetable oil. The system generates energy without the use of fossil fuels or chemical additives, making this the best environmental option for waste vegetable oil. Additionally, the system’s self-sustainability mitigates the risk of a costly outage for this critical operation. We are very pleased to be partnering with Whole Foods Market on this pioneering operation, they have exemplified the collaborative leadership that will deliver this technology from coast to coast,” said Rory Gaunt, Chief Operating Officer of Lifecycle Renewables, Inc.

Whole Foods Market has an ongoing commitment to green power and being a leader in environmental stewardship. In addition to company-wide initiatives, each store has a “Green Mission Team” composed of Team Members who are passionate about environmental issues and coordinate in-house efforts.

The 45,000-square foot building located at 9 Commercial Street in Everett, Mass., serves as the kitchen facility for the North Atlantic and Northeast Regions of Whole Foods Market supplying prepared foods and other products to 43 stores located in Massachusetts, Maine, Connecticut, Rhode Island, New York and New Jersey. To meet the growing demand for prepared foods, the kitchen operates around the clock and uses approximately 1,200 gallons of cooking oil each week.

In order to alleviate some of the strain on the power grid in Everett and further its commitment to clean energy and minimizing waste, Whole Foods Market worked with National Grid to discuss alternate technology options. Zapotec Energy of Cambridge, MA performed a feasibility study on behalf of the parties. The Massachusetts Technology Collaborative’s Renewable Energy Trust, which has been an integral part of the process, pledged its support to the project and introduced Whole Foods Market to Lifecycles Renewables, a Massachusetts based company that specializes in decentralized renewable energy solutions and the development of the supporting infrastructures. Waste biomass cogeneration, also known as waste biomass combined heat and power (CHP), is a popular environmentally healthy alternative to generate power that is widely used in Europe, but is a new technology in the U.S.

“Whole Foods Market has been working to identify potential partners and solutions for the commissary in Everett for nearly two years, so we are incredibly excited to bring this revolutionary technology to our region,” said Kathy Loftus, Global Leader, Sustainable Engineering, Maintenance and Energy for Whole Foods Market. “The system will be connected into the commissary’s electric distribution system and operate in parallel with National Grid’s utility lines in an effort to self-generate electricity to relieve congestion on its transmission and distribution system and decrease our carbon footprint.”

The waste vegetable oil used for frying food that will come from the commissary and kitchen facility as well as 21 Whole Foods Market stores from across the region, will be used as a biofuel in a cogeneration module using an internal combustion engine to generate electricity and usable heat, to offset some of the utility costs for the facility.

“Being able to repurpose over 1,200 gallons of cooking oil a week, which was previously considered a waste product, to fuel a system that reduces our dependency on conventional fossil fuel sources and results in less harmful emissions helps us move one step closer to our goal of becoming a ‘zero waste’ company,” said Jeff Turnas, president of Whole Foods Market’s North Atlantic Region.

The generator will have the capacity to meet the electricity needs of the entire commissary, just over 2,000,000 kWh’s per year. Producing electricity with waste biomass avoids new carbon dioxide emissions attributed to electricity generated using fossil fuels. Vegetable oil exhaust emissions that are produced contain virtually zero sulfur oxides and sulfates, major contributors to acid rain.

Lifecycle Renewables will be installing and operating the system as well as coordinating and managing the logistics involved with weekly waste cooking oil collections and fuel delivery from 21 Whole Foods Market locations from across the region. Whole Foods Market estimates that approximately 630 gallons of waste vegetable oil will be collected weekly and repurposed as fuel for the generator.

“Our on-site power system and fuel processing techniques will deliver to Whole Foods Market the optimal value from their waste vegetable oil. The system generates energy without the use of fossil fuels or chemical additives, making this the best environmental option for waste vegetable oil. Additionally, the system’s self-sustainability mitigates the risk of a costly outage for this critical operation. We are very pleased to be partnering with Whole Foods Market on this pioneering operation, they have exemplified the collaborative leadership that will deliver this technology from coast to coast,” said Rory Gaunt, Chief Operating Officer of Lifecycle Renewables, Inc.

Whole Foods Market has an ongoing commitment to green power and being a leader in environmental stewardship. In addition to company-wide initiatives, each store has a “Green Mission Team” composed of Team Members who are passionate about environmental issues and coordinate in-house efforts.

Whole Foods Market’s history and foundation are intimately linked to the support of local farmers and food artisans. For more than 28 years the company has sought out fresh, high-quality local produce and artisanal products, which has been a unique driving force behind the success of the company.

“At the present time, farmers need our help now more than ever. Uniting with Farm Aid and assisting farmers from across the nation is something we felt compelled to support,” said Jeff Turnas, president of Whole Foods Market’s North Atlantic Region. “Whole Foods Market looks for the freshest, high quality produce and products from farmers and artisans in our own backyard, and we call attention to these products in all of our stores through signage so that customers can easily identify local products. We hope this event inspires people to make conscious decisions to buy local products and support sustainable farming.”

The Local Producer Loan Program at Whole Foods Market makes up to $10 million available annually for low-interest loans to small, community-based food producers. An extension of Whole Food Market’s efforts to expand the availability of quality, local, differentiated products for customers, the program supports the communities in which the company does business. Since its inception, Whole Foods Market’s Local Producer Loan Program has assisted 30 producers, including New England producers, Old School Baking of Northampton, Mass. and Dave’s Cape Cod Smokehouse of Harwich, Mass.

“Farm Aid’s mission to build a thriving family farm food system is well served by supermarkets that feature local, organic, family farm-identified food. In addition to providing an important market for family farmers, Whole Food Market’s loan program helps farmers grow to meet the demand for good food from family farms. We are grateful to Whole Foods Market for support of Farm Aid’s work and the work of family farmers across the U.S.,” said Carolyn Mugar, Farm Aid executive director.

In addition to sponsorship of the event, Whole Foods Market will be involved in many aspects of Farm Aid’s 2008 concert event, including:

- Volunteering over 100 Whole Food Market Team Membersto provide support serving, demonstrating and preparing food.

- Sampling foods from 16 different local vendors, which is designed to showcase the connection between food growers and what we eat everyday. This includes farmers and food artisans who set the standard for community grown, sustainably produced foods such as Locally Known Greens of Maine, and many other local vendors including Bufala di Vermont; Grandy Oats Granola; Cherry Brook Kitchens; Late July Snacks; Food Should Taste Good; Kettle Cuisine; Polka Dog Bakery; Cabot; Sweet Scoops; Good Neighbors Hummus; GAGA’s Sherbetter; Tribe Hummus; Badger Balm; Lake Champlain Chocolate and Wicked Good Food.

- Catering backstage and the VIP/Sponsor areas, which will serve 4,000 meals including musical talent and crew, stagehands, volunteers and media over a four-day period. Whole Foods Market’s culinary team of talented chefs have created delicious dishes for breakfast, lunch and dinner using the freshest ingredients and foods from the company’s vendors and partners to ensure the highest quality, freshest and best tasting meals. Whole Foods Market also worked in conjunction with the on-site catering company, Sportservice, to serve food, manage the set-up, and supply organic bread for concession sales.

“The logistics and planning that goes into such a large scale catering event is incredibly challenging, but with the work of our talented team of chefs, generous vendors and Team Member support, we were able to create a variety of great meals that fit the needs of Farm Aid,” said Amy Smith, associate culinary coordinator for Whole Foods Market’s North Atlantic Region. “We worked in collaboration with Farm Aid to develop a menu that used healthy, fresh ingredients, but also stayed true to the traditionally hearty and comforting foods served at the event, so that artists and crew can maintain a high-energy level.”

Farm Aid 2008 Presented by Whole Foods Market and Horizon Organic will be held at Comcast Center in Mansfield, Mass. on September 20, 2008 and will feature headliners Willie Nelson, John Mellencamp, Neil Young, Dave Matthews and other top artists.

#

The store, which was previously a Wild Oats Marketplace and was acquired by Whole Foods Market, underwent extensive remodeling and renovations including new floors, lighting, bathrooms and fixtures; new seafood and meat prep rooms; an updated kitchen; new seafood, meat and cheese cases and additional changes to the layout of the store, including added seating.

Spanning more than 33,000 square feet, the Whole Foods Market Medford store will feature a wide selection of the highest quality natural and organic offerings. The store will be open seven days a week from 8 am – 10 pm. The store will feature six large-basket registers and two express lanes to assist shoppers. Upon checkout, shoppers can enjoy a snack or chat with friends in the café area, which seats 40 people. Free wireless internet service will also be available.

To welcome the Medford community during opening weekend, Whole Foods Market will host a “May Fair” outside the store, which will include live music, tasty snacks, fun games and activities including face painting, raffles to benefit the Mystic River Watershed Association and informational sessions about topics including shopping for value, pantry makeovers, gluten-free diets and floral demonstrations. The May Fair will run on Friday, May 16 and Saturday, May 17 from 10 am – 6:30 pm; and Noon – 6:30 pm on Sunday, May 18.

“We are actively involved in every community we are part of, so we are excited to become a trusted neighborhood partner in Medford,” said Todd McInnis, store team leader at Whole Foods Market Medford. “Caring for the local community is at the core of what we do at Whole Foods Market.”

As with all Whole Foods Market locations, shoppers in Medford can be confident that they are buying the freshest, tastiest and highest quality foods available. Whole Foods Market prides itself on quality and has extremely high standards for the products and goods it carries. Every item must meet the Company’s strict quality standards to ensure that all products are free of all artificial additives, sweeteners, colors, flavors, preservatives and hydrogenated oils.

In an effort to help customers learn about how to shop for value, Whole Foods Market Medford will offer “Value Shop Tours” where knowledgeable Team Members take shoppers on a guided store tour and offer advice on how to make smart, cost effective decisions about grocery shopping including our 365 Everyday Value™ and 365 Organic Everyday Value™ products, in-store promotions and weekly sales. For more information about Medford’s Value Shop Tour schedule, contact customer service at 781.395.4998.

Shoppers can choose from a vast selection of fresh and delicious fruits and vegetables that are offered in both the organic and conventional varieties, including local seasonal produce and a variety of fresh pre-cut options. There will be an extensive selection of bulk items and spices as well as a trail mix bar, where shoppers can create a customized mix of their favorites from a variety of granolas, nuts, dried fruits and candies.

The store will feature a variety of high quality meats and poultry, including ready-made options and pre-cut meats. Whole Foods Market sells only meat from animals raised on a vegetarian diet that have never received added antibiotics, growth hormones or any other growth promoting agents.

At the seafood department, knowledgeable fishmongers are ready to help you choose from the freshest daily catches and help with recipe tips. The only supermarket to own and operate three seafood processing and distribution facilities, Whole Foods Market guarantees freshness from sea to store.

For shoppers looking to save time with restaurant-quality prepared foods, Whole Foods Market offers an extensive selection of freshly made healthful foods made by the company’s talented chefs. Options will include an assortment of fresh sushi, an expansive salad bar, a new brick oven pizza and panini station, a make-your-own burrito bar, a hot bar specializing in Italian and other international cuisine and six freshly prepared soups that will be created and stocked daily.

“At Whole Foods Market, we want to put the fun in grocery shopping— and not see it as a mundane chore. We want people to see, smell and taste all of the delicious natural foods we offer. With regularly scheduled samplings and interactive fishmongers and Team Members, we are here to help – as well as tempt you into buying unique and delicious foods that you may have never experienced,” said McInnis.

The expansive cheese case with knowledgeable and passionate cheese mongers will feature a large selection of cheeses from around the world as well as locally produced varieties, an assortment of delicious olives and spreads. The bakery will feature freshly baked breads from our local bakehouse as well as a wide selection of cookies, pastries and cakes. Shoppers with special dietary needs will also find the bakery department suitable for them as vegan, gluten-free and sugar-free items will be available.

Whole Body™ at Whole Foods Market will offer a wide selection of luxurious natural body care items and cosmetics, as well as a diverse selection of high-quality nutritional vitamins and supplements. All products carried at Whole Body are made with the highest quality natural ingredients and are free of harsh chemicals and unnecessary fillers.

Whole Foods Market is a uniquely mission-driven company with one of its core values being commitment to the local community. The company donates five percent of profits annually to a variety of non-profit organizations in addition to hosting regional five-percent days quarterly, where stores donate five percent of daily sales to a local non-profit organization.