Blog | Weekly Specials  
 

Meet Our Sustainability Intern

Food News

In celebration of Earth Day on April 22 we’d like to introduce our Sustainability Intern, Dylan Foggitt. Dylan comes to us from Western Washington University and is working with many of our departments to further our sustainable efforts company-wide.

Sustainability is one of our core values at Haggen. We’ve always tried to minimize our impact on the planet, but we know we can always do better which is exactly why we hired Dylan. We sat down with him to get an update of what he’s working on and what he envisions for our eco-friendly future. 

Hi Dylan! Can you give us a short rundown of your background?
Dylan: I graduated from WWU last June with a degree in Sustainable Business (a degree split between the College of Business and Economics and the Huxley College of the Environment) and currently I’m working on my MBA while interning with Haggen.

What type of projects are you working on with Haggen?
Dylan: I’m working towards creating a sustainability report, to be released annually, which maps out where we are as far as waste, electricity and our food sourcing standards—so for example, how much of our seafood is sustainable, or how much of our produce is organic and local. I’m working on gathering metrics to establish a baseline of where we are now and then using that to make goals for the future.

What are your goals for Haggen in the future?
Dylan:  Some of my goals for Haggen are to continue to making improvements towards achieving energy efficiencies, sourcing even more local produce, avoiding pesticides and creating more partnerships with sustainable fisheries—all while balancing financial sustainability. My overall goal is continuous improvement and the ability to solidify those improvements.

What part of sustainable practices are you most passionate about?
Dylan: I know people can only do so much—especially with very few universal standards—so I believe honest trying and continuous improvements are what really makes a difference. That’s what I’m most passionate about and what I’m hoping to further establish here.

To see all of our sustainable practices you can visit http://bit.ly/1kKqGiU. We’d also love to hear what other types of eco-friendly practices you’d like to see at Haggen. Happy Earth Day fellow earthlings! 

recipes

test recipe2

food news

Try Something New at Haggen

press releases

Haggen & Partners Fight Northwest Hunger with Beef Counts Program

artisan cheese

Luck of the Irish Cheese

press releases

Haggen Brings Exciting New One-Stop Grocery Shopping Experience to California

press releases

Haggen Begins Rolling Conversion of 20 Stores in Oregon with Lake Oswego Location

beer and wine

Cheers to Washington Wine Month

produce

Roasted Asparagus with Parmigiano-Reggiano

recipes

Jazz Up Mardi Gras

recipes

Mardi Gras Jambalaya

press releases

Haggen Outlines Plans to Convert 146 Stores in Five States in Five Months 

press releases

Haggen Begins Converting 26 Stores in Washington with Monroe Location

local producers

A Chocolate Affair

artisan cheese

The Fine Art of Pairing Cheese & Chocolate

market street catering

Sweetheart Special Dinner for Two

local producers

Haggen Best of the Best Single Origin Coffee