Environmental Leader

http://www.environmentalleader.com/2010/06/24/compostable-packaging-incr...

A survey by the Sustainable Packaging Coalition found that the use of compostable materials in packaging has the corollary effect of increasing the rate of food composting.

According to a report on Greener Packaging, the survey interviewed 40 composting facilities on the effects of compostable consumer packaging. The sector has received a significant boost since Frito-Lay introduced its 100 percent compostable potato chip bag last year. Since then, Green Planet, Dell and Cereplast have all announced new compostable packaging. According to a Pike Research study last year, compostable packaging is expected to grab 32 percent of the market by 2014.

Pactiv, the makers of Hefty garbage bags, recently introduced the first compostable meat tray. The tray is being used by grocery stores in Seattle in order to comply with a new city-wide ban on the use of Styrofoam in stores and restaurants, which goes into effect July 1. The new tray is a bioplastic made from corn, and will be used by local Seattle supermarket chain Metropolitan Market. The new Seattle law is expected to reduce landfill waste by 6,000 tons a year.

The survey found that 72.5 percent of respondents said accepting compostable packaging allowed them to increase their overall rate of food waste tonnage, due to increased hauling efficiencies. Ninety percent of respondents said that they accept compostable packaging. Those that do not cited difficulty in certifying whether material was compostable, longer composting times and fear of contamination from regular plastics as their reasons.

The survey also found that a large majority, 82.5 percent, said that standardized labeling of compostable materials was the most significant area of potential improvement, with responders saying they would be more likely to accept compostable packaging if it were more clearly labeled.

A new product, first of its kind in the world, makes its debut in Seattle today when local chain Metropolitan Market rolls out a fully compostable tan tray for meat, fish and poultry sales.

The new type of tray, a “bioplastic” made entirely from corn and not petroleum, was developed by the packaging industry in response to Seattle’s ordinance that requires all single-use food service packaging at quick-serve restaurants and grocery stores to be either compostable or recyclable. The ordinance takes effect July 1.

The new food service packaging requirements mean Seattle will stop sending 6,000 tons of plastic and plastic-coated paper single-use food service ware and leftover food to the landfill in Oregon every year. That’s the equivalent of eliminating 225 shipping containers of waste, or a garbage train more than 100 cars long.

“This is a revolutionary step to cut down on landfill waste, and we’re delighted to be the first supermarket we know of worldwide to adopt the system,” said Brad Halverson, vice president of marketing at Metropolitan Market. “Our Seattle customers will now be able to redirect an estimated one million meat trays per year--about five 53-foot trailers full--into compost.”

“The brown-toned tray clearly looks different from the old white and black plastic foam containers now prohibited in Seattle. The tan color will help residents know that they can put this tray in their food and yard waste carts,” said Dick Lilly, waste prevention manager for Seattle Public Utilities.

The new bioplastic foam trays were developed by food service packaging suppliers and distributors Kenco and BunzlR3 working with the manufacturer, Pactiv. They are being marketed under the name EarthChoice.

“Switching from petroleum-based plastic foam to bioplastic reduces green house gas generation at the same time composting the new trays means less waste,” said Lilly. Seattle banned “Styrofoam” products from restaurant use on January 1, 2009. The city’s ordinance gave the grocery industry 18 months more to develop a compostable alternative for meat trays. None existed when the city’s law was passed.

“The packaging industry has stepped up and created new products that make it possible to really reduce waste in the food service business,” Lilly said. In addition to the new meat trays at Metropolitan Market, in the next week customers can expect to see similar brown-toned meat and fish trays at QFC and Fred Meyer stores. A variety of new, compostable food service ware is also already appearing in many Seattle quick-serve restaurants, he said.

“Making it easy for consumers to recognize compostable food packaging by its tan color will help prevent contamination in the waste stream,” said Susan Thoman, director of sales and marketing for Cedar Grove Composting. All approved compostable products, along with food and yard waste, are delivered to Cedar Grove Composting. The compost is later used as soil amendment in local parks and gardens.

Seattle, closely followed by Issaquah later this year, is the first market area in the U.S. to require that single-use food service packaging be either compostable or recyclable. Similar but less comprehensive regulations for single-use food service packaging are being tried in San Francisco and Toronto.

The up-front cost of compostable meat trays is less than twice what “Styrofoam” trays cost, but the difference per item is just pennies, according to Kenco spokesman Howard Knopf. It’s about 2 cents per tray for small trays, 8 cents for large “family pack” trays. The cost difference between compostable products and the plastic or plastic-coated paper food service products they replace is dropping steadily, he said.

A new product, first of its kind in the world, makes its debut in today when Metropolitan Market rolls out a fully compostable tan tray for meat, fish and poultry sales.

The new type of tray, a “bioplastic” made entirely from corn and not petroleum, was developed by the packaging industry in response to Seattle’s ordinance that requires all single-use food service packaging at quick-serve restaurants and grocery stores to be either compostable or recyclable. The ordinance takes effect July 1.

The new food service packaging requirements mean Seattle will stop sending 6,000 tons of plastic and plastic-coated paper single-use food service ware and leftover food to the landfill in Oregon every year. That’s the equivalent of eliminating 225 shipping containers of waste, or a garbage train more than 100 cars long.

“This is a revolutionary step to cut down on landfill waste, and we’re delighted to be the first supermarket we know of worldwide to adopt the system,” said Brad Halverson, vice president of marketing at Metropolitan Market. “Our Seattle customers will now be able to redirect an estimated one million meat trays per year--about five 53-foot trailers full--into compost.”

“The brown-toned tray clearly looks different from the old white and black plastic foam containers now prohibited in Seattle. The tan color will help residents know that they can put this tray in their food and yard waste carts,” said Dick Lilly, waste prevention manager for Seattle Public Utilities.

The new bioplastic foam trays were developed by food service packaging suppliers and distributors Kenco and BunzlR3 working with the manufacturer, Pactiv. They are being marketed under the name EarthChoice.

“Switching from petroleum-based plastic foam to bioplastic reduces green house gas generation at the same time composting the new trays means less waste,” said Lilly.

Seattle banned “Styrofoam” products from restaurant use on January 1, 2009. The city’s ordinance gave the grocery industry 18 months more to develop a compostable alternative for meat trays. None existed when the city’s law was passed.

“The packaging industry has stepped up and created new products that make it possible to really reduce waste in the food service business,” Lilly said. In addition to the new meat trays at Metropolitan Market, in the next week customers can expect to see similar brown-toned meat and fish trays at QFC and Fred Meyer stores. A variety of new, compostable food service ware is also already appearing in many Seattle quick-serve restaurants, he said.

“Making it easy for consumers to recognize compostable food packaging by its tan color will help prevent contamination in the waste stream,” said Susan Thoman, director of sales and marketing for Cedar Grove Composting. All approved compostable products, along with food and yard waste, are delivered to Cedar Grove Composting. The compost is later used as soil amendment in local parks and gardens.

The up-front cost of compostable meat trays is less than twice what “Styrofoam” trays cost, but the difference per item is just pennies, according to Kenco spokesman Howard Knopf. It’s about 2 cents per tray for small trays, 8 cents for large “family pack” trays. The cost difference between compostable products and the plastic or plastic-coated paper food service products they replace is dropping steadily, he said.

By Jill Kimball

Seattle's Metropolitan Markets have gone corny.

The chain says its Seattle stores are the first in the nation to introduce a completely compostable tray for fish, poultry and other meats. The trays are made from 100 percent corn and take only two months to decompose.

Brad Halverson, the store chain's vice president of marketing, said the market will encourage its customers to "drop the trays into their yard-waste or food bins" rather than into the trash or recycling. That way, the trays can be sent to Cedar Grove Composting and, within three or four months, the resulting compost soil can be resold to local residents for their gardens.

"It's another step toward not throwing stuff away," Dick Lilly, business area manager for waste prevention at Seattle Public Utilities, said of the trays. "Instead of these trays being garbage and being sent all the way to Oregon, they're composted."

The introduction of the compostable trays is in response to a new city ordinance that requires all single-use food-service packaging to be compostable or recyclable. The ordinance takes effect July 1.

The law could divert 6,000 tons of throwaway containers and food waste from going to landfills each year, Lilly said. It also would save a 100-car-long train from taking a trip to the landfill in Oregon. He has a feeling local residents will comply well, considering the city's overall environmental awareness: Last year, city businesses and residents composted about 80,000 tons of waste, and about 150,000 households in the city are able to compost the trays, along with yard waste and other food waste, right in their backyards.

Seattle is the first city to pass such an ordinance, though Lilly said San Francisco and Toronto have similar, but not as strict, packaging laws. Lilly hopes Seattle sets an example for other cities and encourages them to adopt the same regulations soon.

Metropolitan Market isn't the only grocery to make changes for the new ordinance. At Safeway on Lower Queen Anne, Assistant Manager Rudy Torres said they haven't replaced meat trays, but certain packaging products, such as the bags containing French bread and sourdough, will soon be completely compostable.

"We'll be able to throw away a lot of packaging in the same place as produce and meat, so it's going to be a lot better for the environment," Torres said.

Halverson said Metropolitan Market would have introduced the trays sooner if they could have, since they cost no more to produce than the current plastic foam ones, but science hadn't quite made the leap toward creating such a product until now. The trays will be introduced later at Metropolitan Market stores outside Seattle.

Dave Powell, the Northwest territory sales manager for food-service-packaging company Pactiv, said the bioplastic product has been two or three years in the making, and it became a reality only in the past few months.

"The tricky part has been to make it rigid enough" to hold food products, Powell said.

He added that the next challenge will be to create a compostable container that can hold hot beverages — the tray's material has a heat capacity of only 105 degrees, which won't accommodate hot coffee. Pactiv is also looking to create an equally compostable wrap to cover Metropolitan Market's meat and trays.

Halverson said, "We'll have to make sure people understand" that while the trays are compostable, the plastic wrap is not.

By Jill Kimball

Seattle's Metropolitan Markets have gone corny.

The chain says its Seattle stores are the first in the nation to introduce a completely compostable tray for fish, poultry and other meats. The trays are made from 100 percent corn and take only two months to decompose.

Brad Halverson, the store chain's vice president of marketing, said the market will encourage its customers to "drop the trays into their yard-waste or food bins" rather than into the trash or recycling. That way, the trays can be sent to Cedar Grove Composting and, within three or four months, the resulting compost soil can be resold to local residents for their gardens.

"It's another step toward not throwing stuff away," Dick Lilly, business area manager for waste prevention at Seattle Public Utilities, said of the trays. "Instead of these trays being garbage and being sent all the way to Oregon, they're composted."

The introduction of the compostable trays is in response to a new city ordinance that requires all single-use food-service packaging to be compostable or recyclable. The ordinance takes effect July 1.

The law could divert 6,000 tons of throwaway containers and food waste from going to landfills each year, Lilly said. It also would save a 100-car-long train from taking a trip to the landfill in Oregon. He has a feeling local residents will comply well, considering the city's overall environmental awareness: Last year, city businesses and residents composted about 80,000 tons of waste, and about 150,000 households in the city are able to compost the trays, along with yard waste and other food waste, right in their backyards.

Seattle is the first city to pass such an ordinance, though Lilly said San Francisco and Toronto have similar, but not as strict, packaging laws. Lilly hopes Seattle sets an example for other cities and encourages them to adopt the same regulations soon.

Metropolitan Market isn't the only grocery to make changes for the new ordinance. At Safeway on Lower Queen Anne, Assistant Manager Rudy Torres said they haven't replaced meat trays, but certain packaging products, such as the bags containing French bread and sourdough, will soon be completely compostable.

"We'll be able to throw away a lot of packaging in the same place as produce and meat, so it's going to be a lot better for the environment," Torres said.

Halverson said Metropolitan Market would have introduced the trays sooner if they could have, since they cost no more to produce than the current plastic foam ones, but science hadn't quite made the leap toward creating such a product until now. The trays will be introduced later at Metropolitan Market stores outside Seattle.

Dave Powell, the Northwest territory sales manager for food-service-packaging company Pactiv, said the bioplastic product has been two or three years in the making, and it became a reality only in the past few months.

"The tricky part has been to make it rigid enough" to hold food products, Powell said.

He added that the next challenge will be to create a compostable container that can hold hot beverages — the tray's material has a heat capacity of only 105 degrees, which won't accommodate hot coffee. Pactiv is also looking to create an equally compostable wrap to cover Metropolitan Market's meat and trays.

Halverson said, "We'll have to make sure people understand" that while the trays are compostable, the plastic wrap is not.

Seattle's ban on #6 polystyrene trays (commonly known as Styrofoam) at restaurants and grocery stores went into effect on July 1. As a result there have been a number of changes to packaging in the city. One of the most obvious - grocery stores were forced to come up with packaging alternatives to the commonly used Styrofoam meat tray.

Slashfood ran an interesting post on the situation a couple weeks ago. The city's Metropolitan Market Chain and others are switching to corn based compostable meat tray packing made by Pactiv.

Made by Illinois-based Pactiv, the tan trays can be used for meat, fish and poultry and then tossed into the compost pile along with other food waste, the radio station reported.

Pactiv also makes Hefty products. The company launched its EarthChoice brand of nearly 80 sustainable packaging products including cups, hinged-lid containers, plates, and straws in May.

Pactiv sales rep Dave Powell told local radio station, KPLU that using the new trays is a boon for Seattle's green reputation, and that while there is controversy surrounding the use of corn for anything other than food production, his company's customers want more eco-friendly packaging that will break down.

The area's Cedargrove composting facilities can break down the corn resin into soil in six months, KPLU reported.

The city told KPLU the move will prevent six thousand tons of plastic and plastic-tainted waste from being sent to landfills in Oregon every year.

As more and more cities create restrictions on the use of polystyrene we'll continue to see further development in packaging alternatives. We've reported heavily on the use of new fresh meat pouch style packaging that has appeared at stores like Whole Foods. The pouch packaging also eliminates the need for the polystyrene tray.

Other companies like Murray's Chicken are using similar packaging.

There’s gold in them thar hills….

Well, actually, more like chocolate on them thar plains.

The plains of Minnesota, that is. (Who knew Minnesotans could make chocolate? Juuust kidding. Some of my best friends are Minnesotans. Really.)

Brian - whom your Hedonista met at the Admiral Metropolitan Market on June 4th - is a likable guy with equally likeable chocolates.

Your Hedonista was at the Admiral Metropolitan Market earlier this month and met Brian T. McElrath, who was staffing a table and offering samples of his chocolate.

For Brian T. McElrath makes chocolate – out of Minneapolis, no less - good, artisan, award-winning chocolate that is pleasing to both the eye and the palate.

Brian self-describes as “just a kid from the Plains” who was a “born foodie.” Hailing from Northfield, Minnesota, he practically grew up in his grandmother’s farm kitchen, which came complete with a potager just steps away from the back door. In pursuit of this passion, he got his educated from the California Culinary Academy (CCA), where he was introduced to European confectionery by Master Patissier/Confisier Denis Martig and was instructed in European pastry and chocolate handling techniques. After CCA, he spent 18 years as a chef at hotels, country clubs and a five star restaurant or two in both Minnesota and California; examples include Nicollet Island Inn and Interlachen Country Club. It was during these years that Brian realized his true passion and obsession: the re-invention of classic dishes through the art of flavor harmonization. (Note: The B.T. McElrath Chocolatier kitchens are housed in the original General Mills/Betty Crocker R & D lab space.) The rest is history: he is now the Founder and Chocolatier of B.T. McElrath Chocolatier, Inc., a venture which he started in 1996 with business partner Rick Shaeffer and his wife and business partner Christine, who’s the Visual Designer and Chief Taster, (the story of how Brian and Christine met involves peas, carrots and ice cubes). They incorporated the biz in June of 1997; Brian’s been working 16-hour days ever since (well, at least often). For passionate obsessions will do that to you, dear hedonists.

Brian's best sellers may be the bars, but my personal favs are the truffles, hands down.

His product line consists of truffles and the ever-popular 3 oz. bars (which currently retail for $4.95 at Metro Market). The Salty Dog bar – consisting of 70% dark chocolate, butter toffee, and sea salt – has taken on a life of its own and has become the cornerstone of Brian’s product line. Other interesting bar flavors include the Prairie Dog (40% milk chocolate, butter toffee, toasted almond, and sea salt), the Passion Fruit and Tangerine Bar (passion fruit and tangerine infusions into a blend of white and dark chocolate), and the Chile Limón Bar (chilies and lime infusions into a blend of white and dark chocolate). The bars are swirled and not thoroughly mixed, for an attractive marbled effect.

After a few complimentary samples, I determined my fav is his seasonal truffle line, which come in boxes containing five pieces: I had to pick up a box of his spring and summer seasonal Lemon Blossoms, which are gorgeous (and tasty) flower-shaped truffles made of a center of lemon buttercream (that’s made with actual lemons) enveloped with a marbled dark chocolate and yellow-colored cocoa butter ribbons ($9.95 at Metro Market, or $10.95 online) and I’ve since returned for a couple of boxes of his seasonal Peanut Butter Pavé, which consists of 70% cacao dark chocolate wrapping up a blend of peanut butter and white chocolate ($9.95 at Metro Market, or $10.95 online). The peanut butter is rich, nutty, and creamy, but not overly sweet. Although a few of his ingredients – colors, oils, etc. – might seem artificial and unnecessary, he’s truly an innovator who supports the local food suppliers. In other words, his end creations just might justify the means….

Brian is also working on his fall and winter holiday seasonal products, which include a Sweet Potato Pavé made up of white chocolate ganache, sweet potato, and spices and a carmelized Cranberry Pavé consisting of a tart, cranberry ganache complete with a layer of cranberry meltaway. Both of these anticipated tasties will arrive enrobed in 70% dark chocolate. He is also planning a new look to his 9-piece assorted boxed truffles, both all-dark and all-milk chocolate offerings ($15.00 at metro Market, or $18.95 online). (Note: all of his packaging is produced from Sustainable Forestry Initiative materials.)

So go satisfy your sweet tooth with this golden chocolate … while leaving a lighter footprint on the planet, to boot.

Note: In order to comply with FTC Act 16 C.F.R. 255, Heed the Hedonist would like to disclose that it does receive media “comps” and/or media discounts – but not in exchange for favorable coverage, or for withholding unfavorable coverage, of the given venue/meal/performance/product/service.

By Matt Phelps

More than 50 people were lined up at the new Metropolitan Market in Houghton on Thursday morning, an hour and 15 minutes before the grand opening. By 9 a.m. the crowd swelled to more than 500 customers as the line wrapped around the building.

"We only have 200 parking spots," said Metropolitan Market Chief Executive Officer Terry Halverson.

The grand opening was a proud day for Halverson and his employees, who handed out 400 free gift bags to customers. The opening for the store located at the recently remodeled Houghton Center, 10611 N.E. 68th Street at 108th Ave N.E., also included free samples, cake and balloons for kids.

"We have been hoping to get a store in Kirkland for over a decade," said Halverson. "We feel that Kirkland is a perfect match for our company."

During its first three weeks of June, as part of its grand opening celebration, more than 250 demonstrations with well-known food producers, experts and local chefs will happen in-store. Some of the events include a Dad's Day Bar-B-Q from 11 a.m. to 2 p.m. Wednesdays and Thursdays, June 9, 10, 16 and 17; "All about the thrill of the grill," from 12-6 p.m. Sunday, June 20; and the Kirkland Guest Chef Series at the Culinary Kiosk, 5-7 p.m. Monday to Friday, June 21-25, and from 11 a.m. to 1 p.m. and 4-6 p.m. Saturday, June 26.

The new store is now the sixth Metropolitan Market in the Puget Sound region and boasts 27,500-square-feet that will be open 24 hours a day and staffed with 120 full- and part-time employees. It is the first Metropolitan Market on the Eastside.

"Our stores target neighborhoods rather than regional destinations," said Halverson. "We are very proud to get voted the best and we are not going to change our recipe."

Halverson said that the store typically carries 40,000 products with half being typical in many grocery stores.

"The other half we have accumulated over the last 40 years," said Halverson. "We have a lot of local products. We travel to Europe and other places to find products and we are the only ones that have those products.

We have 800 suppliers and most other grocery stores have 20 to 50 percent of that."

Store Director Jeff Baskett and Assistant Store Director Tom Stark oversee the team and all store operations.

One unique aspect of the store is the community conference room that Kirkland residents can reserve at no cost for non-profit and civic uses.

Departments in the new Houghton Metropolitan Market include:

• A coffee shop featuring Caffe Vita coffee

• A bakery with Gelatiamo gelato and the largest selection of baked goods from local producers, more than any other supermarket

• Charcuterie – including Salumi salami and local, farmstead, and artisan cheeses

• Deli – featuring Met Market’s unique selection of ready-to-eat meals, sushi and hand crafted side dishes

• Seafood – featuring seasonal specialties such as Copper River King salmon, Alaskan King crab legs and local shellfish

• Wine – with wine stewards to help navigate through a robust selection of Pacific Northwest wine; Metropolitan Market won the Seattle Magazine 2010 Readers’ Choice Winner for Grocery Store with Best Selection of Washington Wine

• Produce – showcasing top quality, locally grown, seasonal, organic fruits, vegetables and fresh herbs

• Housewares – Metropolitan Market’s biggest housewares department to date on a dedicated lower level, chock full of kitchen tools of the trade and expertly staffed by culinary professionals

• Wellness – with more than 100 new, food-based, top quality vitamins and supplements

• Floral Shop-- offering the widest selection of cut flowers and hand-tied bouquets to suit

• The Kiosk – with everyday food classes, cooking tips and meal suggestions from Metropolitan Market’s Culinary Artists

• Meat – Choose from premium, naturally raised beef including prime, choice, dry-aged, and Wagyu

More information

The Metropolitan Market is located at the recently remodeled Houghton Center, 10611 N.E. 68th Street at 108th Ave N.E. in Kirkland. For information, visit http://metropolitan-market.com/home.php">http://metropolitan-market.com/home.php

The new Kirkland Metropolitan Market in Kirkland ROCKS!!! Grand Opening June 3rd, 2010

There are so many unique and fantastic aspects of this new store now under construction until the GRAND OPENING on Thursday, June 3rd, 2010 when they will cut the ribbon at 9:00 AM with a full day of exciting events sure to please, with something for everyone!

This is the Metropolitan Market's first Eastside store that is located at 10611 NE 68th Street at 108th Ave NE. It's a 27,500 -square-foot store, and will be open 24 hours!

Personally, I'm very excited about the outdoor patio, with a seperate entrance to run on into get a quick quality cup-of-coffee featuring Caffe Vita coffee and a quick lunch or dinner with top-quality excellent products and a great price point!

They'll have the following other fantastic departments:

A Bakery with Gelatiamo gelato and the largest selection of baked goods from "LOCAL" producers, more than any other supermarket! And flown in from France too!

A Charcuterie - including Salumi salami and local farmstead, and artisan cheeses;

A Deli featuring Met Market's unique selction of ready-to-eat meals, sushi and hand crafted side dishes - (please be sure to thank Paige Lamb - she's the Director of the Deli - the Deli is going to rock!);

A Seafood department featuring seasonal specialities such as Copper River King Salmon, Alaskan King Crab legs and local shellfish flown in daily;

A Wine department that will feature over 1,500 bottles of wine from all over the world and from our own great robust selection of Pacific Northwest wineries (Metropolitan Market won the Seattle Magazine 2010 Reader's choice winner for Grocery Store with Best Selection of Washington Wines). They will also have Wine Stewards to help you navigate through the splendid choices of exquisite wines!;

A Produce department that they promise to showcase with the feel of the Pike Place Market, with top quality, locally grown, seasonal, organic fruits, vegetables and fresh herbs as you walk in the door - just imagine the wonderful smell as you enter the store...;

A Housewares department downstairs lower level, chock full of kitchen tools of the trade and expertly staffed by culinary professionals;

A Wellness department with more than 100 new, food-based, top quality vitamins and supplements;

A Floral Shop offering the widest selection of cut flowers and hand-tied bouquets to suit your special occassion, party or home;

A Meat/Butcher department that you can choose from premium, naturally raised beef including prime, choice, dry-aged and Wagyu - YUM!;

You will be greeted at the Main Entrance by "The Kiosk" with everyday food classes, cooking tips and meal suggestions from Metropolitan Market's Culinary Artists, who will share recipes for you to cook with the specials that they're running in the store - now that's some great customer service! How cool is that!!!

Some of the other very cool things that the great guys (Darrell Vannoy - VP of Sales & Merchandising and Brad Halverson - Vice President, Marketing, tour directors) told me about were, are that they will have many local farmer's that will provide many if not all local/organic products such as, fresh glass bottled milk and fresh bulk eggs brought in twice per week, and they will have many cool and fun events such as the, "PeachoRama" at the end of July that is quite the "Peach" of an event! You can also order specialty pastas, get a "Gelato Cake", and your coffee is brewed by Synesso coffee Artisan machines - a true Barista awaits you!

Metropolitan Market will put the "Extra" in Extraordinary!

They will also have 17 Courtesy Clerks - which they promise will put their all into customer service! Also, if you would like a particular product, you can count on Store Director Jeff Baskett to "find it, and provide it" for you!

Also, Metropolitan Market supports non-profit organizations that are community-specific. For example, the Kirkland store will be supporting its new area partner, Hopelink, based in Redmond, which will be distributing food to the needy. They also support schools and churches through it's "Scrip" program, which yields non-profits a percentage from gift card purchases.

Watch for their "Foodie Finder" van that will be making stops for food treats and other random acts of fooding. For more information follow Metropolitan Market on Twitter @metmarket for poin-by-point updates on now!

Coming Events include:

Opening Day - Thursday, June 3rd at 9:00 AM with the Inaugural Ribbon and Cake Cutting

Grand Opening parties:

Thursday, June 3rd from 4:00 to 8:00 PM

Fridays, June 4th, 11th, and 18th, from 4:00 to 8:00 PM

Saturdays, June 5th, 12th and 19th, 11:00 AM to 2:00 PM and 4:00 to 8:00 PM

Sunday Brunch! Sundays, June 6th and June 13th from 11:00 AM to 2:00 PM

Have lunch on Metropolitan Market - Wednesdays and Thursdays, June 9th, 10th, 16th and 17th from 11:00 AM to 2:00 AM;

Dad's Day BBQ - Sunday, June 20th from 12:00 to 6:00 PM - It's all about the thrill of the grill!

Kirkland Guest Chef Series at the "Culinary Kiosk": Monday to Friday, June 21st from 5:00 to 7:00 PM and Saturday, June 26th from 11:00 AM to 1:00 PM and 4:00 to 6:00 PM!

For more information on this exciting new Metropolitan Market, please visit:

METROPOLITAN-MARKET.com