Whole Foods is plugged in with fuel cell from UTC Whole Foods is plugged in with fuel cell from UTC



Wednesday, May 23, 2012
 
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All the latest news from R&D to the commercialization of the Stationary Fuel Cell Market.
 
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The debut of Whole Foods Market in the Bay Area’s largest city Nov. 10 will have a decidedly green tinge.

Fuel cell power, one of the cleanest energy-generation sources, will provide 90 percent of the electricity needs for Whole Foods’ new 50,000-square-foot store at 1146 Blossom Hill Road, San Jose. Fuel cells are considered highly energy efficient while emitting very little pollution as they prodoce electricity, heat and water through an electromechanical process.

Even those of us without intimate knowledge of such technical issues can be impressed with the results: more than 370 metric tons of carbon dioxide will be prevented from entering the atmosphere annually using this fuel source compared to conventional power. That’s the equivalent to taking 92 cars off the road.

The fuel cell for the store is made by UTC Power.

The new Whole Foods will have a few features to please the non-geeks among its customers, too. The store will be heavy on locally produced merchandise, with items from more than 200 vendors located within 100 miles of San Jose. For carnivores, the meat counter will include organic, grass-fed and grass-finished beef.

There will be an artisan bakery, a large area devoted to prepared foods and a selection of sustainable seafood certified by the Marine Stewardship Council and ranked by the Monterey County Aquarium’s Seafood Watch Program.

Customers who like to expend a little energy of their own during their shopping trip will be able to grind their own peanut, honey peanut, organic chocolate peanut and organic almond nut butters.

Suggesting Whole Foods could become something of a tourist attraction in South San Jose, there will even be tours. They will include trips through the store for those on special diets, such as gluten-free foods, and how to shop on a budget.

Source: David Goll, San Jose Business Journal

  
 
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