Fewer chocolate fountains, more oil free salad dressings. That’s Whole Foods CEO John Mackey’s recipe for the future, according to Associated Press. Goodbye to food as an indulgence and hello to food as a key to health.
The latter was behind Whole Foods’ early years of success. But indulgence became the mainstay of business in later years and those chocolate fountains, into which shoppers could dip morsels of fruit, for example, were the centre of some stores. Farmers who are suppliers of products that align with pricey imported sea salts and truffle oil should take note.