NAMA chief executive Carla Balakgie sees this next initiative as part of something that started in 2005 when the industry put in place a labeling program to identify “better-for-you” products. NAMA defines “better for you” as a food or beverage that meets at least two of the healthy food standards established by Partnership for a Healthier America, Center for Science in the Public Interest, American Heart Association, Centers for Disease Control and Prevention, or USDA’s Smart Snacks.
The new healthier options will replace sugar-based beverages with water and non-sugary beverages, and will include apples and bananas, fresh food prepared in USDA-certified kitchens, baked (not fried) chips, string cheese, nuts, dried fruits and sealed sandwiches, according to Josh Rosenberg, the former chief executive of Accent Foods in Pflugerville, Tex.
Accent Foods operates 21,000 vending machines, 1,300 “micro-markets” (unattended convenience stores) and 4,000 pantry services operations. Rosenberg’s company moves 750,000 individual food and beverage units each day, in places like the House and Senate, the Smithsonian Institution, and Johns Hopkins Healthcare.
Some of this push is because of innovations in equipment. Shelf-weighted, sensor-based coolers allow customers to walk up and swipe a credit card, opening the cooler, and through sensors and cameras the equipment determines what you bought and charges you accordingly. The operator is sent real-time restocking information electronically without anyone having to be on-site.
“Tech has allowed us to reach beyond our boundaries,” Rosenberg says. “This is about investing in new technology, retrofitting existing equipment and product changes in existing equipment.”
Vending machines, Balakgie says, are one of the lowest price-point parts of the food industry, so it’s important to maintain a range of options to avoid pricing out low-income people.
For Rosenberg, this shift is an opportunity to compete with the world’s advanced vending machine countries.
“We want to become Japan in unattended retail,” he says.
That said, he doesn’t think the honey bun is going away anytime soon.