Stay Inspired - spring 2023 edition

Self-driving vehicles

Zero-emission transport

Solucious: inclusive workplace

In brief

Partner: De Lage Drempel

Interview: Frederic Vermeiren about innovations in food

Feature: 25 years OKay

In pictures: stuffing Christmas turkeys at Fine Food P&O news

Our profession

Team spirit: the corporate editors

Self-driving vehicles

Zoom: new office building in Zwijnaarde

Stock management: from supplier to store

Tête-à-tête: the Bougamza’s at Customer Services

Goods transport without CO2

VeggieChallenge

Our first-aid instructors' workplace

Go-getter: Danica gives people struggling to find a job a fair chance

Anahita Rahsepar from Iran

Veerle is a thai boxer

Grégoire as TheGreatMerlin

Marc fills his life with art

Birth, marriage, cohabitation, pension and death

Flashback: opening of Bio-Planet Leuven in 2010

Wall of fame

Photo finish

Dear colleagues,

Almost two years ago, my career at Colruyt Group took a new direction and I was appointed general manager at Retail Partners. In 2022, Solucious, Colex and Culinoa also fell under my responsibility. Different companies in different sectors, but all with motivated and passionate workers.

Our independent storekeepers also excel in their unparalleled drive to move forward. It makes me happy to see how our workers keep up with this dynamic and work hard to satisfy our customers.

The rapidly changing context - from corona to energy crisisadded something extra to this challenge. Solucious is counting down to the expansions in Bornem and Lot to sustain our strong growth. And RPCG is also ready to face these special times. However, our task in the coming months will be to strike a balance between the expectations of storekeepers and the service we can offer. By working on the collaboration with our partners, and with the strong backing of Colruyt Group and the vast experience and knowledge of our workers to assist storekeepers, we'll succeed in doing so.

RPCG wants to maintain and even strengthen Spar's image as a friendly convenience store. 65 stores have already implemented our new formula and made great strides in terms of technology, assortment, anchoring, shop design and service. Big investments by those storekeepers in their and our future. Our plan for 2023 is to expand this even further. I believe very strongly in the convenience store formula and am convinced it has a bright future. Let's ride out this storm and come out stronger afterwards.

I wish you all a healthy and successful 2023!

Johan Vermeire General Manager Retail Partners Colruyt Group and Foodservice

Circulation: Dutch-speaking: 21,500 copies • French: 15,000 copies

Chief editor: Benoit Van Trimpont

Final editing: Laura Vanneste and Benoit Van Trimpont

Design: Virginia Rahoens

Photography: Cathy Vanleene

Picture editing: Joyce Vanhoutte

Publication manager: Nathalie Roisin

Publisher: Véronique De Rijck, nv Colruyt Group Services S.A.,Edingensesteenweg 196, B-1500 Halle. Telephone: +32 (0)2 363 55 45 WO: 96243

Five questions about the present and future of Newpharma

Online pharmacy Newpharma is one of the youngest additions to the group, and at the same time one of the most dynamic. It continues to grow solidly and sees opportunities at home and abroad.

What exactly does Newpharma do?

Newpharma is a pharmacy webshop that became the largest Belgian online pharmacy in 2009, with more than 45,000 over-the-counter products from roughly 1,700 brands at affordable prices. The range includes pharmacy and parapharmacy products in categories such as beauty and cosmetics, baby and maternity care, over-the-counter medicines, vitamins and supplements, as well as first aid, home care and animals. Newpharma has a network of 2,000 pick-up points in Belgium, including 400 Colruyt and OKay stores. Of course, the webshop also makes home deliveries. Any orders before noon are delivered within 24 hours.

How does this activity fit into the group?

Towards the end of 2017, Colruyt family holding Korys became Newpharma's majority shareholder. Colruyt Group acquired a 26 % stake and increased it to 61 % in July 2021. The company is an integral part of the group now, which means all workers are full colleagues. Newpharma - like fitness chain Jims and SmartWithFood - is part of our strategic pillar 'Health'. The aim is to make access to preventive healthcare easier and contribute to everyone's well-being and health. The digital pharmacy is well integrated in the group: it fills the parapharmacy shelves of Colruyt and OKay and also supplies Dreambaby.

What services can customers expect?

The formula is a reference in terms of online sales and guarantees product safety and quality, as all products come from official distribution networks. Newpharma also wants to excel in advice and information. For instance, a team of 12 pharmacists screens orders, to give advice on ordered products and combinations with previous purchases. With the 'Skin Analysis' tool, customers are able to determine their skin type free of charge and find the right products for it. Clear and detailed product info, as well as numerous reviews are available online. The customer service is available every working day by email and pharmacists via the chat function.

How is Newpharma preparing for the future?

Newpharma currently has about 300 workers and 4.7 million unique customers, 1.4 million of which in Belgium. For further growth, the pharmacy is focused on Belgium, France (where it is the e-pharmacy market leader) and Switzerland, where prescription drugs can also be sold online. Newpharma is also closely monitoring the Dutch market and aligning assortments, pricing and promotional policies to specific countries. At the end of 2021, a brand-new distribution centre became operational in Wandre near Liège. With a floor area of 20,000 m2 and a capacity to expand to 50,000 m2 in the long term, there is ample room for growth.

Is Newpharma also investing in automation?

The new distribution centre is partly automated: approximately thirty robots take care of about a quarter of the order picking, reducing the error margin to almost zero. They work according to the goods-to-men principle and bring the mobile aisles to the workers. The technology combines efficiency and ergonomics and comes from French robotics specialist Scallog, of which Colruyt Group is a shareholder. Our Smart Technics innovation hub integrated the robots into the logistics flow. The building itself is also future-proof, including a large solar installation and a rainwater recovery system that also feeds the cooling system.

Text: Chris Tournicourt / Photo: Anja Magdaleens

Three questions for Virginie Goossens, Bio-Planet Marketing communication team manager

Renewed car park and water purification at Wilgenveld

Bio-Planet opts for a digital-only folder as from 2023. Why?

Virginie • “We're a sustainable supermarket. It's a logical and future-oriented step toward paperless communication. And it saves a lot on printing and postage. In fact, Bio-Planet is the first supermarket within the group to switch to an exclusively digital folder. That fits our pioneering role perfectly. An added advantage is that the time to produce the digital folder is shorter. This allows us to make quick decisions on last-minute promos or brand-new products.”

What exactly will change for customers?

“Customers will no longer receive a paper folder: instead, a monthly mail is sent out with special offers and a direct link to the folder. This digital folder can also be found on bioplanet.be. It now contains even more info and inspiration than the paper version. You can click on products, for instance, to find fun tips, useful recipes or interesting supplier reports.”

Did customers easily accept this?

“Two out of three customers who received our printed folder had already signed up for the digital folder by mail. In others words, they were ready for it. We also launched a major information campaign to allow all customers to switch seamlessly: in our end-of-year folder, direct mailing, in-store communications, ads on social media, etc. At a later date, small competitions will be organised where customers can win a prize by clicking on their favourite recipe, for example. This is how we help them get more out of their folder. And let's not forget our store workers, who are the best ambassadors to inform customers about changes.”

The works at our Wilgenveld head office have been completed. The worn-out car park and sewer system were renewed with a view to the future and sustainability: the plants highlight (local) biodiversity, we laid wires to be able to install charging stations later, and waste and rainwater are now collected and transported to our new water treatment plant. The most impressive new feature is the gigantic 550 m3 underground water tank that stores the water from that water treatment plant. Thanks to the works, after distribution centre Dassenveld and the Elbeek site, the Wilgenveld site is also fully connected to our own water treatment plant at Dassenveld, which we commissioned at the end of 2021. This is good news as the three sites together account for a quarter of our total water consumption. Annually, the plant is able to purify 90,000 m3 of waste water into process and drinking water. This enables us to consume 90 % less tap water at our central sites in Halle. By treating waste and rain water ourselves, we return it to the cycle and are able to reuse it without having to rely on 'new' tap water.

IDEA DEVELOPED THANKS TO IDNET

Via colruyt.be to other webshops

Besides the offer in our stores, we also offer our customers a wide range through our webshops. Collect&Go, of course. But also through the sites of Klassewijnen, Sterkedranken and the Colruyt butcher's. Those webshops were already on the Colruyt site, of course. But why not provide a place for Colruyt Group's other webshops? We are a company, aren't we? And you can also pick up your reservations at Colruyt. Stéphan Dessy had this idea too. He sent his suggestion to IDnet. Successfully so! Because now you'll also find the webshops of Dreamland, Dreambaby, Newpharma, MyComfort24, Bike Republic and Colruyt Group Academy on colruyt.be.

OKay Direct awarded for courage and innovation

OKay Direct celebrated its first anniversary this autumn. The fact that our innovative 24/7 self-service store in Ghent won the prestigious Mercurius prize was the icing on the cake. This is how Comeos - the federation representing Belgian trade and services - awards courage and innovation in the sector. Gert Somers, responsible for OKay Direct: “For the entire OKay team, this is an incredibly pleasing reward for the work we've accomplished together with our Smart Technics colleagues. We'll continue optimising our operations to meet our customers' needs even better.”

Inspiring speakers at Colruyt Group Academy

From top chef Seppe Nobels and author Ish Ait Hamou to sleep expert Dr. Steven Laureys. For its exclusive webinars - 'LifeTalks' - Colruyt Group Academy is inviting Dutch- and French-speaking experts and experts by experience to talk about recognisable topics for the first time. “The speakers take you through their expertise or tell you how they've dealt with challenges", project manager Joris Impens says. “And they answer frequently asked questions on the chat live. Their stories provide practical tips that you can work with. The themes are diverse: mental well-being, exercise, balanced diet, but also parenting or sustainability. Writer Leen Dendievel, for instance, will talk about dealing with fear. All LifeTalks are online and affordable: seven euros per session. The aim is to give as many people as possible the opportunity and incentive to participate.” The first webinars will be held from April to September via YouTube Live. A new series of speakers will follow in October. “Each webinar is unique and once-only. In other words, it really is now or never”, Joris concludes.

Discover the entire offer on colruytgroupacademy.be/lifetalks.

• The Spar folder has been restyled. Together with Marcom Services, the format and paper grade were revised, and promotions and discounts now get even more attention.

• Jims and Special Olympics Belgium enter into a partnership. Aim: to help people with disabilities go to the gym.

• In the return centre of Ghislenghien the empties area has been completely redesigned. The collection points for empties, cardboard, refrigerator and other carts have been moved to shorten the distances and avoid having to do things twice.

• The construction of our sea farm off the Belgian coast has been given the go-ahead. The Council of State rejected the appeals from sports and environmental associations and the town of Nieuwpoort, putting an end to all legal proceedings filed against the project.

• Rose Mary, the initiative that prepared and delivered bitesized quality meals to homes in Brussels, is relaunching under the wings of Solucious You can now find the meals in most of our canteens.

• At the third edition of CaraRock , 'The Bad Slaves'now featuring ex-colleague Joris Veulemans - took top prize. The audience award went to 'Those were the days' by Tom Ghesquire. The proceeds of the rock rally will go to the Solidarity Fund.

“In September we launched ‘ants and elephants’: small and large campaigns and measures to help us boost commerce, keep our costs under control - reduce them where possible - and improve our productivity and margins. And we're doing well with this. We received a lot initiatives, which we must now implement. And we need your help for that.”

Stefan Goethaert, COO Food Production, Business & Group Services

Drop by, we're open!

JIMS conquers East Flanders

Jims, our fitness chain, has taken over six East-Flemish clubs from Oxygen Fitness. “The clubs are all strategically located", Pieterjan Nuitten, Jims' general manager, says. “We now have gyms across the entire ring road of Ghent. And with gyms in Deinze, Zelzate, Geraardsbergen and Zottegem we also have locations in the rest of the province. Renovation work to give the gyms a Jims look has started. Jims is a very strong believer in personal guidance by qualified coaches. We're happy the 45 workers also made the switch to Jims.” Jims has been part of Colruyt Group since April 2021 and has experienced remarkable growth since then, with a total of 34 clubs.

Wilrijk Zoersel Malderen Zaventem

Blankenberge

Deinze Geraardsbergen

Ghent

Zelzate Zottegem

Crêts-and-Belledonne

Chaussin

90 minutes less to stock the shelves

Colruyt Lowest Prices is testing technology that allows us to save up to 90 minutes every day when stocking the shelves. The Product Finder application allows the smartphones of store workers to communicate with the electronic price labels. When a store worker scans the bar code of a product, the light of the price label flashes, telling the worker where the item goes. “The new application on the smartphone not only saves time, it also makes life easier for our store workers”, sales manager Rudi Dewulf says. “The fact that we're also saving money with this, is a nice bonus.” Product Finder was developed by our Smart Technics innovation team and was expanded and successfully tested at Colruyt Poperinge, Heverlee and Halle these past months. By the second half of 2023, the technology should be rolled out to all Colruyt stores. The technology will be rolled out to all OKay stores later.

Interesting job vacancies via jobmail

Bike Republic promotes safe cycling

On 21 December - the shortest and therefore darkest day of the year - Bike Republic sent 11 influencers into the morning rush hour. Only this time it was not to get views on social media. They stood at dangerous cycle spots wearing a high-vis jacket and holding a reflective sign with a message to raise awareness. In this way, our bicycle specialist wants to highlight that, as a vulnerable road user, wearing high-vis is one of the most effective ways of avoiding accidents. In these dark days, the number of accidents resulting in injuries among vulnerable road users increases by 31 %. The number of badly injured people and deaths in this category has even increased by 57 %. “As Belgium's largest bicycle retailer, we want to assume our responsibility and undertake to raising awareness in this area”, Davy Claeys, marketing manager at Bike Republic, explains.

Dassenveld frozen food department in perfect order gain

The annual maintenance of the automatic frozen food department at Dassenveld was different this time. For the first time the Technics technicians joined forces with a number of operators, who work with the installation in the deep freeze area every day. “A nice example of how Technics and Supply Chain collaborate”, Colin Masson, maintenance engineer at Machinery, says. “Together, we know the installation inside out and can therefore intervene quickly should something go wrong. Moreover, the week before the major maintenance, Supply Chain colleagues increased their picking operations, thus limiting disruption during maintenance. These are challenging conditions in freezing temperatures, but the tests were successful: the machine was able to sort 3,000 packages an hour again.”

Colruyt Group wants to boost the internal mobility of workers. Our job mail is a useful tool for this! If you would like to be easily informed of new vacancies within Colruyt Group, check the job site regularly. Or easier still: subscribe to the job mail. That way, you will be kept up-to-date by mail when new vacancies that correspond to your preferences, appear. When subscribing, you can filter by operating unit (Colruyt, OKay, Dreamland, etc.), work domain (IT, sales, executive, etc.) and location. The job mails are sent to your private email address. Doc429.540 tells you how to create a job mail.

Down to the ground: the

Coltruy

“Wow, this cool Coltruy is giving me a warm feeling. Like this post and we might make it for real”, the social media channels of Colruyt Lowest Prices said in November. The enthusiastic reactions from customers and staff said enough, and the post generated more than 10,000 likes on Facebook and Instagram and was Colruyt's highest engagement ever. De Gazet van Antwerpen, Het Belang van Limburg, Het Laatste Nieuws and Humo also picked up the story. At the end of December, the stunt was followed up with a competition whereby the 30 most original answers received a limited edition Coltruy. Original ‘branded clothing’ is clearly popular.

New workstations in the carpentry department

Our colleagues of the Technics carpentry department will be given new workstations. “Our previous workstations were a hotchpotch of recovered equipment", Geert Jacobs, Interior Layout team manager, says. “They were not easily adjustable in height, which meant for one colleague the workstation was too high and too low for another. And the furniture we make is getting bigger and heavier. High time to invest in more flexible workstations in other words: seven electric and one hydraulic workstation. All in all, an investment of EUR 20,000. Ergonomics were also considered in other places of the workshop. For instance, a sheet removal unit with suction cups has been added to the panel saw and beam saw. This simplifies their work considerably.”

640,000

This is the amazing number of shopping carts customers roll out the door at Colruyt Group stores on an average every day. To fill these carts with products, considerable transport to the stores is necessary. Up to 700 drivers drive an average of 200,000 kilometres in total every day. Colruyt Group tries to limit the number of truck and delivery van journeys as much as possible: thanks to a load-fill percentage of 94 % and opting for alternative, more environmentallyfriendly means of transport, such as rail and shipping, wherever possible. And the remaining trucks will be as eco-friendly as possible. Read more about our initiatives on p. 34 of this Gazette.

Teleworking? Quick and smart energy savings

Anyone working from home primarily thinks about the energy cost of course. Use these smart DATS 24 tips to save money on your homeworking days. More information is available on energiebesparen. dats24.be.

Throughout your working day

• 1 degree lower = 6 to 7 % less consumption.

• Regulating the temperature in your home with thermostatic taps, will save you 1,000 to 1,500 kWh a year.

• A thermostat with timer only heats your home when you want it to.

• Ventilate quickly: a window tilted open all day wastes more energy than if you only leave it open all the way for 15 minutes.

• Close the doors: the heat loss is compensated by your heating system, resulting in more energy usage.

During breaks

• If you want tea, only boil the amount of water you need.

• Make one pot of coffee and keep it warm in a thermos. This saves you up to 60 kWh/year.

De Lage Drempel

Following the “Warmste Week” (Warmest Week), VRT's solidarity initiative, Spar colleagues collected a nice sum of money, with several initiatives including a hot dog sale. The money went to De Lage Drempel, a nonprofit organisation based in Mechelen where people living in poverty and people not living in poverty meet.

“Everyone is welcome for a cup of coffee, a biscuit and a chat in our open meeting space”, coordinator Lore Moons explains. “Our clientele is very varied, sometimes we welcome 25 to 30 people a day. We try to involve these visitors in our operations as much as possible. They organise interesting activities together: cooking and computer classes, a choir, an excursion, etc. We also help people with limited means find affordable housing or leisure activities. Or we give advice on digital topics such as installing apps, online banking or using social media. We also regularly sit down with them to hear their views on certain topics. The digital divide, for example. Or the offer of dental care, a big problem in Mechelen.”

“Our non-profit organisation works with three paid staff and about 50 volunteers. We get support from the Flemish Government and the City of Mechelen, but obviously, all extras are welcome. With Spar's help, we're going to tackle our city garden: our gardening equipment and the plant boxes for growing vegetables need replacing. Perhaps we can work even more closely together in the longer term. For example, it would be nice if we could get Spar workers to volunteer for a day.”

Text: Benoit Van Trimpont /

Photo: Cathy Vanleene

Innovating for today and tomorrow's consumer

From edible packaging to vegetable cheese: the R&D&Innovation Food team is certainly not lacking in creativity.

“Innovating is not a luxury but a must, also in economically challenging times”, says department head Frederic Vermeiren.

Frederic, what exactly does your team do?

Frederic • “Our team – Research, Development & Innovation Food in full – consists of six people: all specialists, passionate about their profession and good project managers. At Colruyt Group, we're the single point of contact for studies, new product developments and innovation within food. Our main task? Make food innovations tangible and launch them. In this way, we create added value for our private labels and store formulas, and keep Colruyt Group future-proof. Internally, we work with various teams and externally, we have a large network: knowledge institutes, governments, suppliers, etc. We also have our own bio lab in Elbeek, where we conduct tests on the shelf life of fruit and vegetables. And we're shareholders in two investment funds that support start-ups in the food and agri-food sector: Astanor and Blue Horizon Ventures. This is another

way of keeping a finger on the pulse of new solutions relating to the protein shift (the transition to a larger share of vegetable proteins, editor's note), agritech or smart packaging.”

That's quite something. Why is food innovation so important?

"We live in a rapidly changing world: there's an ecological and economic crisis, raw material shortages, etc. But also an increase in chronic diseases such as obesity and diabetes. The result is more attention for a more sustainable and healthier diet. There's actually a transition towards a more circular, sustainable food production and economy. You can compare it to the transition to renewable energy, which has been ongoing for many years.”

Both consumers and governments are raising the bar.

“Correct! The European Green Deal ‘From Farm to Fork Strategy’ has set out very clear objectives by 2030: healthier and more sustainable food, half less food waste, more biodiversity and better soil quality, less use of crop protection products, more transparent consumer information, etc. At the same time, consumer awareness of health and sustainability is growing among consumers and their needs are

“We focus on four pillars: smart packaging and storage technology, circular production and making our products more sustainable and healthy”

- Frederic

changing: just think of the demand for more convenience, ready-made meals, diversification into plant-based food. Other retailers and partners in the chain are also working hard on this. In other words, innovation is not a luxury but a must, even in economically challenging times.”

How do we handle this innovation within our group?

“Our basic principle is that we want to encourage sustainable production and consumption. We want to make it easy for customers to consume consciously. Our team focuses on four pillars. To start with: smart packaging and storage technology. Just think of the packaging with micro-perforations that keeps chicory crunchy longer. Or the plantbased protection layer on avocados, which extends the shelf life by several days. The products stay fresh longer and we avoid food waste in the store and at customers' homes.”

What are the other three pillars?

“The second pillar is: circular production or upcycling of food. The mushrooms grown on unsold organic bread are a great example. The pilot project at Cru was a success and was scaled up to Bio-

Planet at the end of 2022. There's still a lot of potential in upgrading residual streams to food or feed. For example, we could also breed insects on our byproduct streams, which could in turn be processed into Boni pet food. Making our products more sustainable and healthy are pillars three and four, with the Eco-score and Nutri-Score as the guiding principle. This is linked to our 'Step by step' story around sustainability. The protein shift to more plant-based proteins can play a big part in this. Studies show that meat consumption will fall by about 10 % on average over the next ten years. We expect plant-based food to be cheaper than meat.”

What is your role in all this?

“Based on market research, trends and business needs, R&D&I makes Food concepts tangible and visible to store formulas and consumers. We do this mainly in the form of pilot projects. You need considerable patience, perseverance and creativity for innovation, but through collaboration and co-creation with innovative companies and consumers, a positive momentum is created. If something catches on with consumers, we look for a partner to scale up, either internally or with a supplier.”

Who commissions you for this research?

“We work for everyone within the group. For example, Colruyt Lowest Prices asked us to take a closer look at the packaging of cut herbs. That particular innovation project resulted in a new, lighter type of packaging from one material that is fully recyclable and extends the shelf life of the product. Or Bio-Planet, for whom we're currently developing a new range of 'hybrid' burgers. With 40 % less meat and a higher proportion of vegetable ingredients such as mushrooms or seaweed, without sacrificing on flavour. And at a competitive price!”

You also work on strategic projects and new business creation.

“We do. A few years ago, we co-founded the marine farm, this year we were called in on the Leberg Bronnen file in Roosdaal, which we have since purchased. The site had been inactive for several years and we're currently exploring various avenues, together with the business development team. Together with the R&D&I Food team we also find inspiration in collaborations

“I'm proud of our team. They deserve a big thumbs up, because without them we'd be nowhere!”

- Frederic

with students, initiatives of start-ups, etc. Holiroots is a case in point. We coached this start-up which makes tasty vegetable crackers with a Nutri-Score A from agricultural by-products. Currently on sale at OKay and Bio-Planet, by the way.”

What sets us apart from the competition?

“Our tradition of sustainability and innovation, combined with our broad view and long-term vision. We systematically look at the whole chain, or actually the whole food circle. Innovation is everywhere in our organisation: in purchasing, in production, the butcher's, in marketing, etc. Everyone contributes. I think we're on the right track in our group: there's traction with the business and good collaboration between various teams. Externally, we also have a strong ecosystem. We're pioneering a number of innovations. Although being the first can be great, the taste and added value to our own brands or store formulas is most important.”

Can you give me an example?

“In 2021, we were the first to launch Belgian prime ginger. We grew the first 200 kilos at a research institute and sold it at Cru. The reactions were great: the fresh ginger was very flavoursome and juicy. Rapid sales also proved the demand. Together with a lettuce grower,

Seaweed for people and animals

Frederic presents us a brand-new packaging, made from seaweed. “The paper box is made from seaweed fibres – you can't eat them. But the packaging of the herbs and oils will melt in a pan. We're currently investigating whether this might be an option for Foodbag's meal boxes or Boni's salads. This specific creation is the work of Notpla, a start-up in which we invest through investment fund Astanor. We're conducting small-scale tests, the aim is to launch it soon. ”

“Seaweed is incredibly versatile”, Frederic confirms. “That's why we increased our stake in The Seaweed Company, a Dutch company, to 21 %. Not only can you use it as packaging material, but also in food because it has that typical umami or full flavour. We're developing a vegetable seaweed assortment for Bio-Planet and already have a Boni organic seaweed burger. You can also use it to improve the quality of soil. Or as a supplement in cattle feed to reduce methane emissions in cows and thus combat global warming.”

the project was scaled up to 4,000 kilos and sold at OKay and Cru shops at the end of 2022. Together with a supplier, we've now also developed detox juices, ginger syrup and ginger jam for Cru.”

more easily and millions of trays a year can be recycled better. But we're also innovating with new products such as tasty plant-based cheese or tap water from Robinetto for our workers in our canteens and office buildings. For the sake of clarity: we do this in collaboration with many other teams within our group, such as Sustainable Product, Purchasing, Marketing, Farming, Technics, etc. Together, we try to create not only an economic but also a social added value."

What about the future?

Can you also be too early with innovations?

“Of course, the consumer has to be ready for it too. A couple of years ago we already launched insect balls at BioPlanet, but the time wasn't right for it. You can also learn a lot from failures.”

What are you most proud of?

“I'm actually proud of everything we do here: we have some smart innovations around packaging and delicious products in the store shelves at the moment. I'm proud of the positive impact and added value we create. Working on a ‘packaging-free’ or more circular world, for example. For example, we're going to change the trays used at the butcher's department so that the sorting machine recognises them

“Innovation never stops: technology is evolving rapidly, digitisation offers opportunities, we're moving towards a more personalised diet, there are new insights about the relationship between the health of our own intestinal floraour microbiome - and the health of our soil, etc. The great thing is that with our group we touch on numerous facets in that food and agri-food chain. We don't only innovate for today's consumers, but also and especially for tomorrow's!”

“Being the first can be great, the taste and added value to our own brands or store formulas is most important”

- Frederic

“Everything we do has to be convenient”

14 January 1998.

OKay opens its first convenience store in the East Flemish town of Ertvelde. Today - 25 years later - the shop format is able to present some great results and new plans are in the pipeline. We look back and forward with motivated director Christophe Dehandschutter.

Why did Colruyt Group open convenience stores 25 years ago?

Christophe • “We had fond memories of our former Boxer convenience stores. However, over the years they'd merged with the big Colruyt stores. We felt there was space and demand again for stores with a smaller floor area, closer to the consumer. And in those days, there was talk of a legislative proposal to limit the floor area for new shops to 400 m². That was far too small for a Colruyt shop of course, which would make expansion under the Colruyt banner difficult. The law didn't materialise but the idea stuck.”

Was OKay an instant success?

“The first four or five years, the concept still needed some fine-tuning. But all in all it was successful. Of course, we already had a lot of experience in food retail. Belgium already had a lot of supermarkets, but we found our niche. We grew considerably in just a few years: first in Flanders, particularly in small towns. In terms of location, we often filled the gap between Colruyt stores. Our city formula OKay Compact, with stores up to 400 m², followed later.”

Is the focus even more on cities now?

“We still want to develop the OKay concept, but the biggest growth is indeed expected from our OKay Compact city stores. We now have 141 OKay stores, 15 of which are Compact stores. Together with Colruyt and Collect&Go, we're looking at ways to help city customers better. The group has a market share of about 32 %, whereas in a big city such as Brussels it's only 20 %. In other words, there's plenty of growth margin.”

What was and is OKay's biggest strength?

“We offered - and still do - a full assortment of food on a small floor area. You're in and out of the store in no time. And with the growing mobility problem, proximity is also an advantage. Actually, OKay's strengths are simply in our brand promise: fast, inexpensive and convenient."

Let's start with inexpensive. How do you deliver on that promise?

“We don't go as far as Colruyt, which has the lowest prices in Belgium. But we do guarantee the lowest prices in the neighbourhood: we track our competitors within a 5 km radius and 8 driving minutes of any given OKay. OKay has not highlighted that enough in the past, I think. This will be communicated more in the future. We'll also adjust our promo policy and will soon be offering 1 + 1 promotions. That's new for OKay! This gives ‘inexpensive’ a specific content.”

And how about 'fast and convenient'?

“Our stores have a floor area of maximum 650 m². If they get any bigger, we can't guarantee 'fast'. As soon you enter a store, you have a good overview of the aisles, you can see where the fresh mart and the bakery is. Everything to get your shopping done as quickly as possible. Our ambition is to provide the quickest service in the market. Faster than e-commerce, where you still have to order. Anyone who comes to our shop twice a week should be able to get out in ten minutes. Transport, making a list and shopping: 35 minutes.”

And not wait until they ask for help. Or you may be waiting at the check-out with three little products behind two full carts: if so, the extra check-out should be opened immediately. But 'convenient' should also be apparent after shopping. For instance, by offering pre-prepared party menus or ready-made meals. Or by providing inspiration in our folders with feasible recipes that take less than 15 minutes to prepare. I also extend this to our workers, by the way. Complicated processes - such as scanning bread via a flipper - should be eradicated. Everything should be easy for them too.”

Does our self-service store OKay Direct also fit into that 'convenience'

category?

With this ambition you can set yourself apart from other retailers.

“Exactly. The competition has become stronger and comes up with new stores and concepts. This means we have to strengthen our brand as well. Everything we do should be convenient. In fact, it should be extremely convenient! Exceedingly so! Even quicker and easier!”

Excuse me?

“Yes, we have to be very extreme in this. More than just convenient. I want to give OKay some more oomph. That's why I'm pushing the organisation to take more risks.”

In other words, convenience is your key concept. Could you give a concrete example?

“Well, it concerns several minor things, but also a lot of major things. If a customer can't find something straight away, our service has to be proactive.

“Absolutely! We want to be top of mind for people's day-to-day shopping but in this case we also need to be open in the evening and on Sundays. Okay Direct is open 24/7 which is why we'll expand this concept further in Ghent, and test variants in other locations. Around this time, we'll open a self-service container in the car park of OKay Lennik, where customers are able to shop during and outside opening hours. (more on p. 19, editor's note)”

What challenges does OKay face in the coming years?

“Rolling out the 'convenience' aspect further, of course. But also show that our brand is rejuvenating and dynamic. We want to introduce innovations and appeal to young people without losing our loyal customers. In the same way as with OKay Direct, or with self-scanning at the check-out. We'll launch this in one store, later in all Compact stores, and from 2024 all OKay stores. If we manage to overcome all these challenges, OKay will definitely make a difference.”

Text: Benoit Van Trimpont

/ Photo: Cathy Vanleene

"Our ambition is to provide the quickest service in the market. Anyone who comes to our shop twice a week should be able to get out in ten minutes" - Christophe

“OKay's strengths are in our brand promise: fast, inexpensive and convenient"

- Christophe

A friendly convenience store for YEARS

“This anniversary deserves treats all year long”

“Of course our customers will celebrate with us”, marketer Liesbeth Paulus says. “On 14 January, we organised a fun anniversary event on the car park of OKay Ertvelde - our first store. But OKay will be treating all its customers in 2023. They will find anniversary promos in every folder: 1 + 1 free. The major anniversary campaign will be launched in March and April. You'll receive a scratch card for every EUR 25 spent at all OKays and OKay Compacts and you can win free products - thanks to our suppliers. How? You simply take the product you won from the shelves, have the scratch card scanned at the checkout and it's automatically 'settled'. Easy peasy, as befits OKay. (laughs) Some products will even earn you extra scratch cards. And there's more: a QR code on the back takes you to an answer form and a tie-breaker question, where again you can win some great prizes: from a balloon ride, wellness or a trip to Italy, to prizes at the group's other formulas. How about a cargo bike of Bike Republic, bath linen from MyComfort24 or a workshop at Colruyt Group Academy? The winners will be drawn at the end of May.”

“The aim of these campaigns is to involve our regular customers in our celebration and to thank them for their loyalty. But also showcase OKay to new customers through an activation campaign on social media and radio. Surely you won't miss this opportunity to pass by Okay (again), will you? (laughs)”

“I want to keep growing at OKay”

“When I applied at Colruyt Group, I wanted to become store manager at OKay Kortemark”, says De Jaeghere, who is now effectively the store manager at that particular OKay store. “During the interviews, it was suggested that my profile was better suited to Colruyt Lowest Prices. I was given the opportunity to start as a trainee manager at Colruyt Menen, later in Hooglede. But it soon became clear to me that this was not the right move for me. Managing big teams is less my thing. I suggested to my regional manager that I go back to my original plan: store manager at OKay in Kortemark. And that's what happened: I started as a trainee store manager and have since become said store manager.”

“It felt right from the start. In the beginning I was still working side-by-side with the store manager, but I soon knew what to do. The excellent cooperation with my assistant Nancy Huyghe really helped too. It's a fantastic, small and close-knit team that helps each other out. I like to be quite informal with colleagues and customers, I want to know what's on their minds ... And that's possible at OKay. I'm also glad I stayed at Colruyt Group: it's a good employer. Now my plan is to grow at OKay. But first I have to show my worth at Kortemark ... (laughs)”

“I get up with a smile every morning”

“OKay has been my second home since 2009”, Valérie Botin, assistant-store manager at Beaumont, says. “Yes, I really see OKay as a second family. I love the dynamic and innovation of our store formula. And the contact with customers. I need that human warmth. I really am lucky to have a job that gives me so much satisfaction!”

“I used to work in various other OKay stores before I came here and was appointed assistant store manager One day I want to be store manager. My job is more than just a source of income, it's a passion. I get on really well with my store manager and the atmosphere in the team is excellent. I get up with a smile every morning: because I know I'm in for a great day. At OKay, we're allowed to show our initiative. And that works out well: for instance, I have plenty of ideas to put products that don't sell well in the spotlight. I share these idea with colleagues from other stores. My energy also motivates others. And I try to create a good team atmosphere by organising various activities: a restaurant, a party, etc. I cherish the many memories I now have from the different OKay teams I was part of. Thank you OKay, thank you Colruyt Group!”

“First store manager, then promoter and now jointly responsible for store remodelling. When I started at OKay in 2002, there were 13 stores. Now there's 145. So yes, I've been involved in quite a few store openings”, laughs Geert Lammens laughts. “The first ones looked like small Colruyt stores. Back then, customers went to Colruyt about once every fortnight for a big shop. OKay was for the shopping that customers did in between.”

“Now these two mature store formulas co-exist, each with a fixed clientele. Our maximum floor area has grown from 400 m² to maximum 650 m² now. Not bigger, because customers still have to be able to get round the store quickly. 'Because OKay is fast, inexpensive and convenient'. Little by little, our stores became 'friendlier' and more finished: products nicely displayed, less boxes on the shelves, light blue floors, etc. And the fresh food department became even more important than it already was. The assortment is not the same anymore either. In keeping with today's customer demand, of course. But also in smaller packaging: smaller jars of salad spreads, four-packs instead of six-packs, etc. You mustn't forget we used to depend on Colruyt for this. We were supplied from their logistics, whereas now we have our own distribution centre in Laekebeek.”

Test: Okay Direct in container

OKay opened a second Okay Direct at the car park of OKay Lennik, where customers are able to go night and day. The store concept is different from the one in Ghent though: it's a high-tech container with a limited assortment of around 200 products on 21 m². The focus is on fresh, on-the-go and quick meal solutions. Customers only need an Xtra app to access the container and the products in the shelves. Payment can be made electronically. Many customers today want to shop more efficiently and do so outside conventional opening hours and on Sundays. With this new test, OKay Direct meets people's evolving demand for more freedom, flexibility and convenience. An evaluation will follow after this extensive test in Lennik. To be continued.

“In terms of stores and assortment we're independent now”

Text: Laura Vanneste & Benoit Van Trimpont / Photo: Cathy Vanleene

45,000 stuffed turkeys

2.6 million bottles of sparkling wine

All hands on deck

258 tonnes of fondue and gourmet

193 tonnes of prawns and shrimp

* New year at Colruyt Lowest Prices

Everyone likes to celebrate new year. But before we're able to enjoy a sumptuous meal, thousands of colleagues have to work double shifts for weeks to prepare everything, get them into our stores or offer them to our customers. The colleagues at Fine Food Meat in Wommelgem, for example, were busy for days on end manually stuffing nearly 13,000 turkeys with a tasty mince mixture. Quite a feat which, thanks to their craftsmanship, they once again completed with flying colours this festive season. Well done!

Photo: Cathy Vanleene

New career development toolboxes

Ready for something new in your career? The three handy toolboxes that guide you through the many opportunities in our company explain everything. Hanne Watté of the VAK centre Co-Worker gladly presents them.

What exactly are those toolboxes?

Hanne • “Colruyt Group has many tools about career development, but not many people knew about them and there was little structure. We've now compiled them in three handy overviews. They form a framework with all the means and services on careers that Colruyt Group offers its workers: interesting doc numbers, useful exercises such as drawing up a personal development plan, specific training courses, etc. Ideal for every worker and for managers to whom employees go with questions about their careers.”

What toolboxes are there?

“Career development can be broken down into roughly three phases. We've developed a box for each phase.

3,837

That's the number of workers who received a flu jab through Colruyt Group in the autumn. 1,922 store workers, 1,150 office workers and 765 logistics and production colleagues had the jab. “It has become a tradition that we offer our workers a flu jab", coordinator Tom Van Gysegem says. “The health of our people is very important to us.”

In this way, we help to improve everyone's health, step by step.

1. Further growth in your current role: what's the best way to go about this?

2. You want to do something else, but don't know what yet: how do you decide on your next career move?

3. You want to grow into a new role in the short or longer term: how do you get started? And what steps can you take?”

Why are these toolboxes necessary?

“Colruyt Group is known for its varied careers and wide range of internal job and career opportunities. However, we're a large group with many departments, sites and buildings, which sometimes makes it difficult for employees to see the wood for the trees and informal contact is not always easy. However, we want to

encourage that internal growth and try even more than today to fill vacancies with internal workers. To achieve this goal, it's important those colleagues have the right info and means. That's why these toolboxes are an ideal tool to guide them to their next career move.”

3 handy toolboxes

• Growing in your current role: doc980.124

• Determining your next career step: doc1.077.001

• Evolving towards a new role: doc1.077.002

Less industrial accidents

Good news! The number of industrial accidents in Colruyt stores has dropped considerably the last year. “417 days less absence from work due to industrial accidents than last year”, Andries Verdegem, superior of the health and safety officers, explains. “The investments in projects that increase the well-being of store workers are bearing fruit in other words. Our working environment is becoming safer and our workers' awareness of health and safety has also grown. Can we do even better? I think so, if everyone assumes their responsibilities with the necessary attention to health and safety. Meanwhile, we continue to work toward keeping the risks on the shop floor as low as possible, for example by making technical changes to the pallet transporter to make it even safer.”

In this way, we help to improve everyone's health, step by step.

Welcome trainees!

Our company is an interesting place to work, also for students who want a taste of professional life during a traineeship. During the first 11 months of 2022 - across the whole group - 950 trainees went to work. “For secondary school students, this often concerns dual learning, where they combine their studies with work experience in, say, one of our stores”, coordinator Ellen Van den Abbeele explains. “College or university students often opt for a support service that matches their field of interest or study. This allows them to work on concrete projects in a large company in line with their studies. And it offers us an opportunity to hire talented workers.” Do you know someone who would like to follow a traineeship at Colruyt Group? Our trainee posts are available on jobs.colruytgroup.com.

Editor's note:

All editions of The Gazette, the news items on our portal, the annual photo book or the Colruyt Group website flow from the pens, cameras, computer 'mouses' and creative brains of our corporate editors at Marcom Services. Sharing something with all colleagues of our group or … with the whole world? One address!

… the editorial staff

Benoit Van Trimpont Editor-in-chief The Gazette

“52 pages in the Gazette, five times a year, in three languages, for 33,000 workers, that's what I work toward every day. As the editor-in-chief I determine the content. It's quite a puzzle, because we want to show a good mix of all brands, store formulas, departments and project teams. I coordinate everything, but of course I don't make the Gazette on my own. A small team of editors, photographers and designers work toward the same goal to make a beautiful magazine every time. Sometimes a particular article cannot be published last minute, two weeks before the Gazette is printed. And you can't have a blank page! We always manage to solve it but we have to get quite ingenious at times.”

Chris Tournicourt

Dutch-speaking editor

“As corporate editors, we actually give a voice to Colruyt Group through a variety of communication channels. We keep our group's workers up-to-date via the Gazette and the news items on our portal. And we reach the rest of the world through press releases, our corporate website, our annual report, social media, etc. We work directly with the corporate marketers and are on the front line together. Sometimes it's a battle to make the deadline, because a press release can be changed right up to the last minute. Based on our expertise, commitment and professionalism, we guarantee high-quality communication, and I'm proud of that.”

Laura Vanneste French-speaking editor

“French texts, that's what I do! Language is my passion. Even at a young age, I used to participate in the dictation Olympiad in Tournai. Solving questions about spelling or grammar is a game for me. A large part of my work is translating Dutch texts which can be a challenge, especially when the number of characters is limited. We always need more words to say the same thing in French. (laughs) As editor-in-chief, I proofread the entire French Gazette. Something which I really enjoy! Even if it's full stops and commas, the details are important. And by reading all those interesting articles, I learn a lot about the company.”

Katleen Van Den Eede Photographer

“Cathy, Anja and myself are the photographers of the corporate editors. With our camera in hand, we travel all over Belgium, literally! One day I'm visiting the partner who makes our access badges, the next I'm standing up to my ankles in water in a tunnel under the Dassenveld distribution centre. The most diverse people appear in front of my lens. To put people at ease, I have a whole array of corny jokes. My showpiece is the annual photo book for all workers. We have freedom to experiment with image composition and lighting. It doesn't get much better than that for a photographer.”

Virginia Rahoens Graphic designer

“Putting texts and photos into a nicelooking layout is how I would describe my job as a graphic designer. And creating visual elements to make the message clear and inviting. With an infographic, icons or a highlighted quote, for example. I sometimes feel like a mediator, because editors tend to write texts containing too many words, whereas all the photographers want is large, artistic photos. (laughs) As a team we always find a compromise. Sufficient white space is also crucial because you don't want to overload readers. Expressing my creativity within the rules of the house style is the challenge I take up every time.”

Thierry Somers Webmaster

“Part of my job is publishing a web page online or sending emails. I helped make Colruyt Group's entire website like this. It's more than just making an attractive layout. To be found in a search engine such as Google, you need to know about SEO or search engine optimisation. That's really my thing: I love getting into the nitty-gritty of the analysis and reporting of our websites. Often, with some small changes - changing the title, for example - we can ensure that our website suddenly appears in the top five of the search engine and is therefore visited more often. That's satisfying.”

Text: Valerie Janssens / Photo: Cathy Vanleene

Not science fiction anymore

Self-driving vehicles, a distant dream? Not at all! We're experimenting with a self-driving (and self-made) pallet truck at Dassenveld distribution centre. And in Londerzeel, Collect&Go tested the nippy Clevon 1 for two months on the public highway to made deliveries. Buckle up, time for an introduction!

Self Driving Vehicle

The Self Driving Vehicle is a selfdriving pallet truck, built entirely by our very own Smart Technics, the group's innovation department. The vehicle reaches speeds of up to 7.2 kph and is able to move a pallet weighing up to 1,500 kg. It uses directional lines for this, reflectors or specific infrastructure: the SDV is given a command by a worker and autonomously navigates through the warehouse on the basis of sensors and cameras. The SDV is programmed to brake immediately in case of obstacles.

Why do we want to use this technology?

“Various reasons”, Kristof De Peyper, Supply Chain department head of Colruyt Lowest Prices at Dassenveld, says. “Due to the labour shortage, job vacancies are not filled as easily. Automation can be a solution and is also cost-efficient. Other retailers are also working on this: in other words, it's important we keep a technological edge. We might even be able sell the SDV at a later stage.”

How did the first tests go?

At the end of last year, we extensively tested a refined version of the SDV at the Dassenveld food distribution centre. The SDV is used chiefly for the transport of pallets from the reception bay to the stock in the warehouse. The long-term goal is to have three SDVs working at the time, but the lack of spare parts threw a spanner in the works in recent months. After the test with several SDVs, we'll decide whether to actually use them. “The workers are showing a healthy level of curiosity”, Kristof says. “Slightly suspicious, but also curious as to the operation.”

What is Smart Technics' role?

“The SDVs available on the market are not ideal for us”, Stefan Roelans, team manager at Smart Technics, says. “We had a number of specific requirements for our distribution centres: people walking around, an uneven floor, very long corridors, etc. And we didn't want to make any changes to our infrastructure. That's why we decided to develop our own SDV: we developed the software and worked with an external party for the components of the SDV where necessary. We first extensively tested the SDV in our demo environment at Elbeek and later in the distribution centre. If the test with several SDVs also goes well, we can start using them in other distribution centres throughout Colruyt Group.”

The Clevon 1 is a technological feat of Estonian company Clevon. The vehicle, which reaches speeds up to 50 km/h, combines an advanced automatic pilot with remote control by an operator. It drives based on vision technology, machine learning and sensors. The vehicle is equipped with six cameras and short- and long-range radars that measure distances and recognise cars, cyclists and pedestrians.

Why do we want to use this technology?

Online shopping is an important pillar for our group and our ambition is to be and remain best of class in this”, Tom De Prater, manager at Collect&Go, says. “E-commerce is evolving rapidly and mobility in city centres is often disastrous. That's why we're constantly looking for ways to organise the 'last mile' - the deliveries to the customeras efficiently and sustainably as possible. An electric vehicle, whereby, in the long term, one operator monitors several vehicles remotely, is definitely an option we want to explore. We're enthusiastic about the potential, but at the same time we're very realistic and will proceed step by step.”

How did the first tests go?

The vehicle, with space for 12 Collect&Go boxes, experienced its baptism of fire on the public highway in Londerzeel in November amidst huge press attention. This was followed by two more months of testing on the public highway, totalling more than 1,000 km. This included several milestones or ambitions, such as direct delivery to an end customer and a stretch of road travelled completely autonomously (i.e. without being controlled by a remote operator). Tom: “The technology is ready and works. We also managed to get all partners around the table for this: the municipal, regional and federal authorities, the local police, insurers, etc. That's another great thing about this pilot project!”

What is Smart Technics' role?

“For this project we work with several partners”, Stefan Roelans says. “Collect&Go, Technics, IT, the E-commerce Food and Supply Chain domains, the health and safety officer, etc. We also conducted a market survey first with Smart Technics: what already exists? We joined forces with Clevon, a spin-off of Cleveron. Their technology already meets the standard and the way they look at autonomous driving is in keeping with our vision: realistic, step by step. We challenge each other technologically, but in this project we are more like project managers. We share knowledge and information within the group and show that autonomous driving is no longer science fiction. The technology is ready for testing on the public highway. In the next few years, the legal framework might prove to be the biggest challenge.”

Text: Guy Bourgeois

/

Photo: Cathy Vanleene

Clevon 1

Successful make-over in Zwijnaarde

Since last autumn we have a brand-new, totally renovated office building in Zwijnaarde for about 400 colleagues. Project manager Mario Meert of Technics gives us a tour.

9,500

m² office

“We'd been looking for a new regional office in the Ghent area to replace the rented sites in Deinze and Merelbeke for some time. In the summer of 2020, we bought the former Thomas Cook head office, next to the Zwijnaarde Technology Park, just outside the city. After a total renovation which took just under two years, the building now houses all of Bike Republic, Jims and SmartWithFood's support services, as well as colleagues from IT, P&O, Contact Centre and Technics. The site covers 9,500 m² of office space and has 261 parking spaces on three levels, with the entire right wing2,500 m² of space and 50 parking spaces - available for rental.”

Urban look

“The Technics colleagues renovated the dated building. This was not straightforward, as we only had a limited technical file and no digital plans at all. But the job got done and the building was given a proper makeover. The structure of the building remained largely untouched. The former interior patio was covered and the interior was revamped, recognisably Colruyt Group but with the techniques and structural work left visible, giving it a slightly more urban look.”

Easily accessible

“The site in Zwijnaarde is easily accessible by public transport, car and bicycle, coming from the station or the cycle highways from Kortrijk and Oudenaarde. The bicycle shed at the front is good for about 150 bikes and is equipped with an assistance column with a bicycle pump, tools for small repairs, etc. And with partner Max Mobiel we're trying out a shuttle service between Ghent-Sint-Pieters station and the Technology park. About fifteen colleagues have already signed up for this service. 48 cars are able to simultaneously charge their batteries at the DATS 24 charging points on the car park.”

Taking a break in a pleasant setting

“The canteen has a salad bar and fresh bread products in addition to a wide assortment. The interior is pleasant and varied, a relaxing place to eat and take a break, but also to have meetings or work. If the weather's nice, the renovated and enlarged terrace is a pleasant place to relax. The building's forecourt is still being landscaped and will be used as an open meeting place.”

Sustainability rules

“The building is equipped with economical LED lighting. It has no air conditioning but does have an environmentally friendly and low-energy water evaporative cooling system to keep the building cool in summer. Only the hotter data rooms have a cooling installation that works on propane, a natural refrigerant. The heat emitted by this cooling installation is recovered to heat other areas. Rainwater is collected and reused in the sanitary facilities, there's a green roof with mosses, succulents and grasses, and no fewer than 524 solar panels generate 186 MWh of electricity annually.”

Text: Chris Tournicourt

/

Photo: Anja Magdaleens

Photo: Katleen

Anyone who goes shopping is guaranteed to walk out with a full cart. But how do we know how much stock we need on our shelves? And what should it be? Colleagues reveal how they ensure the shelves are well-stocked.

Sales forecasts

1. Making accurate forecasts

2. Building up centralised stock

“We place orders based partly on forecasts", stock manager David Van Begin, says. “But there are also specific points of attention. In case of imports, we need to order on time, as much as five months in advance! When ordering 'Fresh' products, you mustn't make massive orders due to the short shelf life. If we expect a peak, we build up stock in advance. From July onwards, we start ordering letter biscuits for Saint Nicholas. This allows the supplier to stagger production and we're sure to have enough. In case of an unexpected increase in sales, we see whether the supplier can deliver faster or more. We always aim for full pallets and loads, which saves work and transport. And sometimes we get a volume discount.”

3. Reception

“Our goal is to spread all expected orders over the day and week”, planning coordinator Roel Boriau explains. “We don't want all suppliers waiting at the door at 9 a.m., do we? (laughs) Based on our capacity –number of workers, unloading bays and location – we determine possible delivery moments and locations. Our distribution centre in Ollignies receives an average of 6,250 pallets a day. Our warehouses are big, but not always big enough. If we run out of space, we find out what doesn't have to go to the stores immediately and stock it externally. We also plan the return of empties. For instance: After its delivery, AB InBev drives to our return centre to pick up the empties. But if there are more empties than deliveries, extra returns are scheduled.”

4. Tailor-made solutions

Steven Vandevelde, branch stock manager: “We calculate how much stock of an article needs to go to a particular branch. To determine the optimal stock of each store, we take into account store-specific factors such as sales history, tourism and events. We'll provide more ice cream in summer than in winter, and more at Colruyt Middelkerke than at Colruyt Liège. And at Colruyt Boom, we stock an extra supply of ice cubes during Tomorrowland. However, it's not only about stocking stores. In the period before stores close for renovation, we have to scale down stocks. We also monitor the waste registration and stock counts per store to know what is still available. In short, we need to keep an eye on many different parameters.”

Stocked store shelves: quite a challenge

“We make every effort to stock our stores on time and sufficiently”, Sam Lobbens, department head of Sales forecasts and Branch stock management, says. “But for various reasons, sometimes there are gaps in the shelves. These are challenging times in that respect. For example, due to the scarcity of means of transport - from containers to drivers - or raw materials. Production problems also occur regularly now. In July, for instance, chocolate factory Callebaut was briefly shut down. And suppliers of biscuits (containing chocolate) are still experiencing delays now. When stock difficulties arise, every link in our chain is important to minimise the impact for the customer. Our purchasers consult

5. To the stores

“We organise the transport to the stores”, Pauline Cocquyt, transport coordinator, says. “We plan which driver transports what, when and to which store as best as possible, taking into account what was sold the day before. Anything sold is always replenished. During busy periods, we prepare in advance. For Christmas and New Year, we check from September onwards what volumes can be expected in order to schedule the right number of drivers. The stores contain 10 % more products which translates into about 1,000 extra trips every day! Snow, traffic jams, etc. provide extra challenges to get everything to the stores on time. In this case, we need to make some changes in the planning and prioritise: fruit and vegetables are given priority … and around Christmas, turkey! (laughs)”

with suppliers and look for alternative products or manufacturers to solve shortages. By providing additional stock of our own house brand or of other brands. Not enough stock of crucial products? Our branch stock managers will look at how we can distribute the available products fairly among all our branches. And the marketers won't put scarce products in the folder. And of course our store workers are also crucial: they inform customers, offer alternatives and, through product positioning and aisle management, ensure that gaps in the shelves are not noticeable.”

Transport planning

Branch stock management

Inbound logistics planning

“Helping people … such a great feeling!”

Roumayssa, Rajab and Raghda Bougamza. 23, 20 and 19 respectively.

Students in real life, enthusiastic workers at Customer Services when they have no classes. A story of two sisters and a brother, born to help people.

The Bougamza family is well represented at Customer Services. How is that possible?

Roumayssa • “That's my fault! (laughs) Through a friend, I heard about the opportunity to work at Colruyt Group Customer Services. Interesting I thought. I sent them my CV, did some interviews and I was allowed to start. It soon became very clear to me what a fantastic job it is! I often talked about my day at the kitchen table. I was so enthusiastic Rajab and Raghda also wanted to join. (laughs)”

Rajab • “True! I also put myself through the hiring procedure. And I have to say: Roumayssa was right. I was great from the start!”

And your enthusiasm spread even further …

Raghda • “It did! Rajab was also wildly enthusiastic at the very same kitchen table. I didn't want to stay behind. (laughs) Sister and brother were also very positive about the company and the colleagues. They really try to help you where they can and you feel very welcome. The kitchen table stories had put me in the loop. But thanks to the support at work, I immediately knew everything would be all right.”

Roumayssa • ”Actually, at work we're not family, but colleagues. This means we all have to prove what we're worth. I might have prodded Rajab and Raghda a little, but they had to prove themselves during the tests and interviews with our superior. The same applies to Ahlam. Because – unbelievably – since last autumn break our cousin also started at the Food+ Contact Centre and she helps the customers of our food stores and DATS 24. (laughs)”

The Bougamza family seems to be made for this job. Do you have a special gift to do this?

Rajab • “I think it's important you're sociable, and have empathy.”

Raghda • “Empathy, yes, that's in our blood! (laughs) People sometimes call with the craziest stories. You need to understand their feelings and thoughts.”

And be patient, right? Because not all telephone calls are as friendly I imagine …

Raghda • “Yes, some customers show little respect. Of course, you mustn't fall into that trap. You treat others the way you want to be treated yourself. And we end those calls politely. You have to respect your own principles and not start shouting down the phone.”

Roumayssa • “We don't see them and they don't see us. Some people think that gives them the right to be rude. But the majority of customers is friendly, you know!”

What's so nice about your job at Customer Services?

Roumayssa • “Being able to help people by solving their problem gives you a great and satisfied feeling. I enjoy that!”

Rajab • “Calls with older people are very satisfying. They'll call with questions about a fraudulent mail telling them they can win a big discount of, say, 100 euros in one of our stores. When I warn them about this, they are over the top grateful. And you realise you've made someone's day.”

Raghda • “Or they have questions about the Xtra app. Sometimes you have to explain it several times. But if you've managed, and you've achieved what you set out to do … it can make me really happy. Helping people remotely is so enjoyable!”

Rajab • “Sometimes when I call Customer Services of a different company and I hear how they react, I think to myself: we would do that differently. I am certain that Customer Services treats it customers well.”

You're students. When do you work?

Roumayssa • “Yes, we're all still at school. We have a student contract and usually work on Saturdays, during holidays and when we don't have classes. But this job is a passion, you know: it doesn't feel like a job.”

Rajab • “Do you know what I also find interesting? You discover the world behind the company, and the systems behind our services. You develop a lot of skills and knowledge here. It's a great experience we might be able to use later in life. And we're getting paid for it too ... (laughs)”

“Sister and brother were wildly enthusiastic about their job at the kitchen table. I didn't want to stay behind” -

“This job is a passion: it doesn't feel like a job”

- Roumayssa

Raghda

“Sometimes people are over the top grateful. And you realise you've made someone's day” - Rajab

1st

1st

2015

2018 2020

Tests

1st

1st

Goods transport without CO2

by 2035

By 2035, we aim to make all our freight transport emission-free, with vehicles running entirely on green electricity and green hydrogen. Pieter Leonard, Supply chain Food – Transport VAK manager, looks ahead: “Many challenges await us, but we intend to tackle them together with our partners.”

Taking our partners in tow

Our ambition is based on the group's DNA: contribute to a more sustainable world and reduce the greenhouse gas emissions of our freight transport to zero”, Pieter says. “And we want to take the lead in this. It started 17 years ago with our investigation into electric trucks for quiet deliveries to reduce the impact on local residents. This is how we emerged as a pioneer in transport electrification. Our years of technological experience allow us to say with confidence that it's realistic to switch to battery-electric and hydrogen-electric vehicles by 2035. Our own fleet will be emission-free by 2030. In this way, we want to reach out to our partners and encourage them to jump on the zeroemission bandwagon with us. Our goal not only applies to our own trucks and vans, but also to subcontractors who drive for us and suppliers who sell and deliver directly to us.”

Trial and error

“It's not going to be straightforward. The next few years are still a kind of test phase. Relatively speaking, electric trucks are still in their infancy. Fortunately, technology continues to develop and will be sufficiently advanced within three to four years. At that time, we'll be able to deploy

electric trucks on a large scale and start the transition. We'll definitely include our partners in this story and share our expertise with them. For instance, if we were to buy electric trucks we'd get our subcontractors to test them as well. We want them to learn from our findings and tests as well. Trial and error, as it were. But it should be possible. We're aware there are still many unanswered questions. The message is to involve everyone around us in our learning process, we'll all come out stronger in the end. We also communicated this when we explained our objectives at an event for our transport partners. That transparency and sense of cooperation clearly struck a chord. I personally think it's great that as a company we're so committed to zero-emission transport, and that we're not afraid to be the asking party towards partners. It shows a strong belief in both the technology and our partnerships.”

“Our goal not only applies to our own trucks and vans, but also to subcontractors who drive for us and suppliers who sell and deliver directly to us” - Pieter

Launch investigation into electric trucks for quiet deliveries

hybrid dieselelectric truck in Europe, but only limited operational deployment

H2 service station (with own hydrogen production) for our forklift trucks at Dassenveld

1st internal ZeroEmission Transport roadmap

public H2 service station

Test with 1st 44-tonne hydrogen truck in the EU, developed by our partner VDL

electric terminal tractor in use

as 1st retailer of quiet deliveries with an electric 44-tonne truck

2021

“The and-and story is very important for zero-emission transport. Both batteryelectric and hydrogen-electric vehicles play an essential role”, Herman Annendyck, Zero-Emission Transport Roadmap project manager at Colruyt Group Technics says. “As we're still at the very beginning of the technological implementation, we don't yet know which technology will be best in the long term. They each have their pros and cons. We're still studying them. We're also entirely dependent on the commercial availability of emissionfree trucks. That's why we keep in close contact with the manufacturers to buy and test vehicles at the appropriate time. Both technologies also require additional infrastructure to be installed at or near our distribution centres. Our technicians and engineers are busy designing and looking at where we can add the new charging and tank infrastructure. Diesel was easy, and exchanging that convenience for a sustainable vision of the future requires new challenges. But there's no turning back, the climate comes first. And this is why, in time, zero-emission will become our new standard.”

Truck driver Luc Deville is enthusiastic about zero-emission: “My experience with electric vehicles is positive. Six months ago I was asked to drive and test VDL's hydrogen truck. Apart from some teething problems, I was very satisfied driving it. In November, I also drove a battery-electric truck when we presented our ambitions around zeroemission transport at a press event. I suddenly realised how much the tyres squeak when I manoeuvred! Driving without the sound of the engine, being able to drive in peace, etc. It really makes for a pleasant driving experience. Yes, I'm a fan. (laughs) You automatically adopt a calmer driving style and it's also easier to keep a level head. This is necessary, because you have to watch out even more in city centres: vulnerable road users will not hear the truck coming, for instance. I still notice some colleagues don't trust electric vehicles, but it was the same when we switched from manual to automatic gearboxes. They'll change their minds once they've driven an electric truck. I can't wait to drive one again!”

Vanden Wijngaert

Photo: Katleen Van Den Eede Cathy Vanleene

“There's no way back, the climate comes first”

“Electric trucks are pleasant to drive”

Zero-emission transport brings down the greenhouse gas emissions of our freight transport to zero and reduces the impact of our deliveries on local residents. In this way, we contribute to a better environment and help create a better society, step by step.

31 days veggie

March is all about the VeggieChallenge again this year: putting plant-based food on the menu for a month (more often). Colruyt Group supports this initiative of ProVeg. Why and how? And how can you join in?

Together

A protein shift on our plate

“Our commitment to the VeggieChallenge is our contribution to the Green Deal 'Protein Shift on our plates’”, Caroline Vandeputte of R&D&I Food says. “It's an agreement between the Flemish government, Bio-Planet, OKay, Colruyt, SmartWithFood, Solucious and several other partners whereby we aim for a ratio of 60 % vegetable and 40 % animal protein products on our plates by 2030. In the last Belgian food consumption survey in 2014 this was the other way around.

That's why within the Protein transition steering committee we determine specific objectives and commitments, guide joint actions, analyse evolutions, etc. It's not straightforward, but the group is very enthusiastic and we're on the right track.”

“We don't want to tell customers they need to follow a vegetarian diet, but we do want to encourage them to eat less meat and fish. Not only is this part of a balanced diet, it's also more ecological. because animal products have a much bigger environmental footprint.”

You're

33,000 workers eat vegetarian food for a month

62,700 trips from Brussels to Antwerp less CO2

3 Use the ‘veggie’ search filter on collectandgo.be or the labels on our products

3 Find inspiration for recipes in recipe books (at the library), online, in our folders, etc. Or during a Colruyt Group Academy workshop.

3 Taste and discover that a dish without meat can also be delicious.

• At the food truck at Wilgenveld on Thursday 23 February.

• In different canteens of our group. Every Thursday afternoon of March at Wilgenveld.

3 Plan! If there's a lot of great looking meat dishes, think in advance about which alternative you can choose. This helps you stay away from temptation. Going to a restaurant? Look for places with a vegetarian offer.

3 Small steps. Start by eating less meat: one meal a week, or a smaller piece and something else instead.

For the second year in a row Bio-Planet, Collect&Go, Colruyt Group Academy, Colruyt Lowest Prices, OKay, Solucious and Spar are our main partners of the VeggieChallenge. By encouraging more people to eat plant-based food, we contribute to a better environment and a better health, step by step.

38,280,000 showers saved in terms of water

66,000 animal lives saved

Good for your health:

less risk of

• high cholesterol

• obesity

“Getting people to taste makes it easier”

“We notice that customers want to introduce meatfree days more often but aren't always sure how to do that”, Tom Segers, product group manager Vegetarian at Colruyt Lowest Prices, says. “We want to inspire and encourage them during the VeggieChallenge. In recent years, we've doubled our assortment of meat substitutes, but market research shows that our customers don't know that it's so varied now. High time to let them find out.”

“Both online and in our stores and in our folder, the initiative receives the necessary attention. In this way, we provide in-store communication material, promotions and more vegetarian recipes. Like last year, we're not limiting our focus to 'typical' meat substitutes but are also highlighting other plantbased segments: vegetables, plant-based dairy products, nuts and legumes. The tasting sessions really help. By allowing customers and workers to sample our wares, we remove an important barrier. Successfully so: March 2022 was our best ever in terms of sales of vegetarian product.”

In Nelle's family

“Cooking vegetarian food to encourage others”

“In March, my family and I only eat vegetarian food”, Nelle Thyssen, sustainable packaging expert, says. “Not the easiest challenge, but a fun one. This is the third time we're taking part. We do it because it's good for the environment and lets us discover new dishes. And we generally have more vegetarian meals the rest of the year as well. Even my husband who loves meat. (laughs) And you know what I still find difficult? Charcuterie! We try to use as little packaging as possible. However, veggie spreads are nearly always packaged and often they're artificial meat substitutes. Cheese is a good alternative, or I'll make something myself. Snacks at parties can also be an issue. You're eating meat almost without realising it. It's unfortunate that veggie often look less appealing than the alternatives with meat. By cooking vegetarian food for friends and family, I want to encourage them to cut out meat from time to time. A real step forward at work is that we now order vegetarian lunches for the whole team at events by default. A practical - some people are vegetarians - and simple initiative. Highly recommended!”

Text: Sara Van Cleemputte /

Photo: Cathy Vanleene

First-aid is something you can learn

Despite all the safety procedures sometimes things go wrong. There's always a human factor, which means there is always a risk of an accident. That's why our company has 479 first-aiders to help colleagues in case of an emergency situation. Most of them are trained by Petra Vanwildemeersch.

“I've been doing this for 34 years now and have trained almost 2,000 first aiders at our logistics sites and support services. I train people – together with an external partner – in our training classroom at Brukom in Halle, in Mechelen and Ghislenghien. All workers are able to follow a first-aid introduction course. And anyone who commits to becoming a first-aider receives 3.5 days of training in paid time and 4 hours of refresher training annually: partly digital through game-based learning, partly in practice. Bandages or CPR are hands-on.”

“We teach many basic techniques, both for minor accidents and for more serious ones. Because it's always useful to be able to administer first aid before professional firstaid responders arrive on the scene. This ranges from how to approach and move a victim, to taking blood pressure,

dressing wounds or performing CPR. Cuts from cutter knives or cardboard boxes are common injuries. Fortunately, CPR is less common, but has been necessary. CPR is practised on a manikin. In fact, everyone should be able to perform CPR:it can save lives!”

"It has been agreed that every injured person must go to the first-aid station, if possible. If that's not possible due to the severity of the injury, we get our red case. This case contains gloves for our own safety, material to stop serious bleeding and cover fractures, a medical certificate, etc. The standard materials include disinfectants, bandages and ointments ... but no medication. First-aiders no longer have pills for headaches, sore throats, diarrhoea or stomach problems. They might be able to get you a can of cola. Because sometimes all you need is some sugar …”

Text: Benoit Van Trimpont / Photo: Katleen Van Den Eede

From Iran to Halle

Belgium, the land of freedom

“My sister was the first of our family to flee to Belgium. At the age of 22, I followed her to build a better future for myself. The first thing I noticed was how much freedom there is here. Everyone is equal: men and women, religious and non-religious, etc. I lived with my sister and her children first who helped me learn Dutch. My parents have visited a few times, but I haven't seen my brother for 12 years. I'm afraid to go back to Iran, not even for a short period. Meanwhile, I've made new friends in Belgium and met my husband here: he's also Iranian, and came to Belgium for the same reason!”

In the right place at Colruyt

“Before I started working at Colruyt as a sales assistant, I worked in a small supermarket. When my husband and I were shopping at Colruyt one time, he said to me: ‘Wouldn't you enjoy working here more?' A big Belgian shop with lots of colleagues, yes, I was so up for that. After applying, I was able to start immediately. I feel completely at home in this well-oiled team. Working with Belgian colleagues taught me a lot about Belgium and the language. That was a great help. My ambition is to grow at Colruyt to become a department manager.”

Strict Iranian regime

“Of course I have fond memories of my childhood in Iran. But when I think back, I also remember the limited freedom and censorship. The Islamic Republic of Iran has many rules, imposed by the government. You're not allowed to think for yourself. Not even in your private life. Having a same-sex relationship, living together before you're married, all that is strictly forbidden. And as a woman, it's even harder, because you have fewer rights than men. For instance, the morality police strictly enforce a moral dress code in public places and you have to wear a head scarf.”

Protests in Iran

“Since September, millions of Iranians have been protesting for more freedom, following the death of 22-year-old Mahsa Amini, who was arrested by the morality police for not wearing her head scarf correctly. It hurts to hear and see these news reports. Part of my heart is still in Iran. My parents are not on the streets. It's the younger generation that is demonstrating. We're all very hopeful the uprising will finally change the living conditions in Iran. We have to remain optimistic!”

With more than 80 nationalities, Colruyt Group is a friendly melting pot of cultures. Anahita Rahsepar, sales assistant at Colruyt Ramsel, moved to Belgium from Iran 12 years ago. In search of freedom …

Text: Valerie Janssens / Photo: Cathy Vanleene

Master in muay Thai

Don't mess with Veerle Vaes, Human Resources Manager for Bio-Planet, OKay Compact and OKay support services. She's been practising martial art muay Thai, or Thai boxing, one of the most effective combat sports, for about 20 years.

More than a solid work-out

“Thai boxing is tough. Not only do you start with an intensive warm-up, the training itself is not for the faint-hearted. Thai boxing is a full-contact sport and a lot of techniques are allowed, more than are permitted by the Queensberry rules: knee and elbow strikes, kicks above the belt and on the lower legs, etc. And not to forget clinching. Clinching allows you to grapple your opponent and kick your knees into their ribs. Real hand-to-hand combat, in other words, you need to be able to take a beating. It's not only useful for training. As a woman, I feel safer on the street. Because I can take a punch, I'm quite unflappable. Knowing I can defend myself gives me a sense of calmness.”

Discipline in and out of the ring

“Combat sports have played a key role in my life for a long time. At the age of eleven I started doing karate and was fighting competitively in no time. Five years later I stopped. But when I turned 18, I wanted to get started again. A search took me to my current club – Dawsu Leuven – where I got to know Thai boxing. An amazing sport! Yes, physically demanding, but it teaches you to keep going. That drive boosts your self-confidence and you feel stronger. Certainly when I fought competitively. In Thai boxing you agree on the weight, e.g. 70 kg, before a fight. The two fighters are allowed to deviate a maximum of three kilograms from this agreed weight.

As weight determines how hard a person is able to hit or punch, it's an important factor in this demanding full-contact sport. In addition to my daily training sessions to improve my technique and fitness, I also had to follow a strict diet to stay at the right weight. After those four years in the ring, I sure learned what discipline is! (laughs)”

Not giving up on my passion

“Thai boxing is a hand-to-hand sport. You need to be able to take a beating. This is also a very valuable aspect for

“At the age of 24 I suffered a bad foot injury. I haven't been in the ring since, but I still train recreationally. In this way I can still box, and combine it with my job and private life. I've also been training people for the last six years. During the mixed training, I help fighters prepare for the season. Thanks to my experience I know what it takes and I still get those competitive vibes. I also give a separate women's class. This is an ideal time for Muslim women to train. The atmosphere is more relaxed: it's not as competitive and you can just be yourself. Both classes give me lots of energy. It's great to see how the women get more self-confidence and open up. The best feeling is when you seen people grow and I help them in their development. I was recently given the opportunity to be a host trainer at an event of Buurtsport Leuven. The goal? Introduce women to Thai boxing and combat sport in general. It's great I can help with this and pass on my passion to others.”

Text: Lili Vanden Wijngaert / Photo: Cathy Vanleene

me.” - Veerle

Between you and me • Remarkable colleagues

Merlin's adventures

TheGreatMerlin. This is the pseudonym of Grégoire Noirfalise: gamer, actor, videomaker, etc, and Multimedia and Toy manager at Dreamland La Louvière. With his own Youtube and Twitch channel and an account on Facebook, Instagram, TikTok and Twitter, he's never bored.

Born entertainer

“Even as a little kid, I was interested in films and video games. I've always wanted to make films and loved telling stories. I took an acting course and during several shoots I discovered the world of editing. To combine all these different passions - playing video games, acting as well as making and editing videos - I launched my own YouTube channel in 2018. Being able to entertain my audience gives me great pleasure. Even if it's only one person. (laughs)”

Let’s play

“What do I do exactly? Every other Saturday I play live on Twitch, an interactive streaming platform. I record myself while I'm playing a video game, like I'm playing 'Sea of Thieves' now. The advantage of Twitch? You can communicate with your viewers! That's how I talk to Belgian and French people and even Swiss and Canadian people. Every other week I also post a ‘Let’s play....’ video on Youtube. I play the main character in the game I'm

playing. In ‘Flight simulator’ for example, I play the pilot. In these kinds of videos it's mostly about the acting. I also have other video series in which I test games: Belgian games, Star Wars games, etc. I'm also active on Facebook, Instagram, TikTok and Twitter. I mostly post memes and teasers of my videos here to publicise my other channels.”

In my element at Dreamland

“All my passions helped me get my current job. And I'm happy to put them to good use at Dreamland. It is a pleasure to be able to advise customers on consoles and video games, but also on toys such as Lego or all kinds of figures, which, by the way, I collect plenty of myself. I also create animations and posters for promotional items in the store, and I edit videos that are then used in all the stores. At Dreamland, I can let my creativity run wild, and I really appreciate that. And by the way, if Dreamland ever wants to launch a YouTube channel to test toys or video games, they can always contact me! (laughs)”

Text: Laura Vanneste

/ Photo:: Cathy Vanleene

A life full of art

“I wouldn't call myself an artist”, says Marc Goossens, who works at the photo studio of communication department Marcom Sevices, modestly. “But if I'm not able to express these forms of visual expression, my life wouldn't be complete.”

Art academy as his second home

“Ever since I was a child, I've been drawing and painting. No piece of paper or cardboard was safe. Not even my grandmother's cake doilies: they were covered with my doodles in no time. (laughs) No wonder I didn't waste any time going to the art academy. First for classic training, later also for the not so straightforward art forms: sculpting, model drawing, etc. The academy became my habitat. I ended up teaching printing techniques, etching, woodcutting, etc. A fantastic time: helping people with the same passion and making them better gave me great satisfaction.”

On the same wavelength with impressionists

“Sculpting, painting, graphic art, etc. Just about all forms of visual expression interest me, both to practise myself and to look at. I really look up to the impressionists and how they created shapes using light. When I look at

their pieces, I feel what they felt when they created their work. It's an intense experience, not the same as when I were to just look at the paintings as an art lover. I feel very much at home in museums and exhibitions. I can get very emotional, I sometimes even feel myself welling up.”

Installations

with a story

“It's hard to choose, but perhaps I can express my creativity most in my sculptures. I follow how contemporary art evolves and I'm too curious to stand still. That is why I like to try out new techniques, materials and ideas. And mostly I create installation forms: I'll work out an idea in my head around a theme, look for suitable materials, draw a technical design, etc. and only one day before the start of an exhibition I'll actually create the work. Yes, it can be touch and go! And sometimes I have to tinker a little longer than planned. (laughs) But through experience and

calculated risks I know it'll all be all right in the end.”

For myself … and to share

“My latest installation was a combination of metal, wood and paper. Creating something is a matter of whittling down your original idea to its essence. Everything superfluous has to go, which strengthens the pure form. It's not easy, I also notice this when I have to curate other pieces at an exhibition. After an exhibition, I dismantle my installation. And no, I don't think it's a shame.

I'm working on a temporary form of expression. It gives me peace of mind. I make these pieces for myself mainly. I wouldn't be able to keep it up otherwise. Then again, I also like sharing with others. It gives me immense satisfaction if it turns out the way I pictured something in my mind, and then receive praise.”

Text: Benoit Van Trimpont

/ Photo: Cathy Vanleene

Who?

Danica Hjort, logistics team manager at Solucious, helps to give people with a difficult background a fair chance.

Go-getter

What?

Through job days, on-the-job training and job or language coaching, our foodservice specialist Solucious wants to reach people struggling to find a job.

“All applicants are equal to me, even if they've had a difficult start. Sometimes it's a case of a bad luck– a complex family situation or less study opportunities for example – and it's harder to find a job. Take refugees for example. Here they're given a fair chance: based on abilities, ambition and motivation and not colour, mother tongue or diploma, you can work your way up. We provide support and training, such as language lessons. This is also for people who are not looking for a different position, but just want to be able to chat to colleagues.”

“For people struggling to find work, we organise a job day with a visit to our distribution centre, the chance to drive a pallet truck and immediately have an interview. No elaborate CV, lengthy procedure or other barriers, and participants immediately know the score. About a quarter join us, and stay on. In my team, only one person from the last job day dropped out. The other five now have fixed contracts and some are already reach truck driver, loader or loading bay manager. A success formula!”

“We also work with special needs education schools. Youngsters gain experience and we provide guidance. Although this is not a guarantee for success. But I'm still happy that we're open to this. It's an enriching experience that shows students, but also teachers, parents, etc. what's possible. Working on inclusive employment is a long-term investment. Our jobs offer security and stability. Most are very grateful for the opportunity and we get very motivated workers.”

By hiring people who are struggling to find a job, we contribute to a better society, step by step.

Do you also support a sustainable initiative at work? Let us know by mail to gazet@colruytgroup.com a direct to GAZET.

Text: Sara Van Cleemputte

/ Photo: Cathy Vanleene

“We were pioneers”

On 28 October 2010 - more than 12 years agothe new Bio-Planet in Leuven opened its doors. “Organic food is widely available nowadays and you can find an organic range in just about every store”, says Karel Vermeulen, the first manager of Bio-Planet Leuven and now working at The Connection. “However, at that time, organic and Bio-Planet were not well known. That summer we went to the annual organic market in the city centre to announce the arrival of our organic supermarket. We set up a stand there with some colleagues and handed out flyers to passers-by with a carton of milk in a Bio-Planet bag. We also introduced our brand: who we are, what we do, what we stand for, etc. I remember the very positive reactions. And that was also confirmed when the shop opened: sales were very good.”

“The store in Leuven was a pioneer in many ways. Not only was it the first low-energy shop in Belgium, it was also a testing ground for innovations which, after evaluation, were or were not rolled out to other stores: air curtains and cooled walls in the fresh food department, skylights for more daylight, LED lighting, electric bicycles, etc. And we also tried out many initiatives ourselves: plant sales with organic farmers, an organic festival, cooperation with social organisations, etc. And a cooking session every Saturday to promote products. These

dishes had to be simple and tasty. And it worked! Nowadays organic products are pretty much the same in terms of taste, but this was not always the case in the early days ... (laughs) My regional manager Dirk Peeters had to approve these promotions. Those initiatives were refined later, or turned out to be the start of bigger campaigns."

“Before Leuven I also helped establish the BioPlanet of Ghent. I worked there for 10 years. I dare say that in that time we helped put organic on the map in Belgium. We made it accessible to many people. That may have been our greatest achievement. At the moment I'm still the biggest promoter of organic. When I walk down the street here in Leuven, I'm still regularly addressed as 'the man from Bio-Planet'. It was a great time, which I look back on with great satisfaction. If my knees hadn't decided otherwise, I'd probably still be there ... (laughs)”

If you have any fun pictures you would like to share with us, send us a mail at gazet@ colruytgroup.com or a direct to GAZET.

Text: Benoit Van Trimpont / Photo: Cathy Vanleene

Organic market in Leuven in 2010. The ideal location to make publicity for the new Bio-Planet that will open there.

Karel Vermeulen, ex-business manager Bio-Planet Leuven: “We planted many seeds in our store for innovations that have since been widely rolled out.”

I get my shopping at OKay Crisnée almost every week. I don't only go there for the products, but also and especially for the welcome and friendliness of the staff. Each staff member has his or her own personality: some are empathetic, others have a great sense of humour. But they all make customers feel at home in the store. Thank you!

Hello Bio-Planet co-worker,

I wanted to let you know that I'm very happy with the new store in Sint-Denijs-Westrem. It's a very nice and pleasant store, close to home! Thank you!

I would like to thank the Collect&Go team at Colruyt Eeklo. Every week we order our shopping and go there to pick it up. Every week there's a happy, correct, punctual and helpful worker. Always with a smile and a ready for a chat. They always explain what shopping there is. They go over everything and don't forget anything. Hats off to them. They do a more than excellent job, they're great professionals and have a warm heart.

Would you please make sure my message gets to them?

Angélique

A recent grandma, I was still figuring out what would be the best toy for my sweet, cute grandson. And then I saw this colourful, stimulating toy at Dreambaby: that's it! He's going to love his proud grandma if I get him this!

I found out about your environment and sustainability initiatives. As a tree lover, I find that particularly commendable when you know that Flanders is in a particularly poor state when it comes to trees.

Kind regards.

Jef

Happy

Stefan and Elsje

Hello OKay management,

After 15 successful years, we want to thank the staff of OKay Hemiksem for their dedication and customer focus. Permanent staff, students and temporary staff do a great job for customers every day. A nice relief in these dark days.

We wish all OKay staff a fantastic 2023, both professionally and privately.

All the best for OKay/Colruyt Group in 2023 as well!

Christiane and Daniël

As locals, we look onto Colruyt Kessel-Lo's green roof from our balcony. I would like to mention here that we're very happy with the view of the new plants and its regular maintenance. It's great that they look after it so well. Customers may not be aware of it, but the locals really enjoy it!

Lil

Christmas from our Cara Christmas tree!

Welcome, new solution analysts!

In the autumn, the junior solution analysts programme kicked off. A record number of no fewer than 19 enthusiasts were supported and coached to become professional solution analysts. Not only Young Grads this time, but quite a few internal colleagues also found their way to Colruyt Group IT. Participants in the short track joined their team after an intensive month of training to put theory into practice. Those in the long track could first apply the knowledge they had acquired in a project case.

Youca: 200 enthusiastic youngsters

The last Youca day was another huge success: more than 200 students worked for charity. Coordinator Mia Samyn: “We saw and heard some tired but mostly enthusiastic students who were all very positive. The welcome and support were great and any nerves the students had on arrival quickly dissipated. The colleagues of OKay Vichte thanked Mathis Verleyen with a small gift.

Mysterious Sinterklaas at Dreamland

Last summer, the 48 Dreamland stores launched a fun competition. The store with the highest increase in turnover, recognition rate (through Xtra), customer satisfaction and shopping experience by the Sinterklaas period could expect a visit of a surprise Sinterklaas. “Who could it be? That was the burning question on everyone's lips", Veerle De Witte, business unit manager at Dreamland, says. ”All the stores went for it. In the end, the Sambreville colleagues were the ones to welcome the holy man. They were rewarded with a small lunch and an inspiring chat with Sinterklaas and his helpers.” And by the way, those helpers were from the Dreamland management team. And the person hiding behind that white beard was none other than … our CEO, Jef Colruyt!

Christmas mood at Ollignies

In the run-up to Christmas, the festive spirit was quite noticeable at the distribution centre in Ollignies. On the last working day before Christmas, several employees put on their best Christmas jumpers to pack the goods for their colleagues in the stores.

Thanks, Arnold!

“Saturday 31 December was the last working day of our colleague Arnold Spriet”, Marnix Tack, sales assistant at Colruyt Torhout, says. “After a career spanning 40 years at Colruyt, he has earned his retirement. He's the only one who was here when the store opened 31 years ago. All that time he was the driving force of the frozen food department. We all learned a lot from him. And the customers also loved him. Enjoy your retirement, Arnold!”

Sinterklaas and Christmas for all

Waste not, want not, they thought at Dreamland Jemappes. The baggies left over after Sinterklaas' visit were delivered to a nearby school. OKay Roeselare also showed its best side. The left-overs from their Christmas menus went to a night shelter for the homeless. Heart-warming and proof that as a group we can really make a difference!

Bike Republic fraternises in Zolder

On Thursday 10 November, all 27 Bike Republic stores and the head office in Zwijnaarde closed for a team building event. About 175 colleagues headed to the Zolder circuit and got to know each other better. On the agenda: presentations, but mostly fun. A walk on and around the circuit, a bike ride in West Limburg or a real BMX initiation. Apart from a few falls and scratches, everyone survived ... Only smiling faces afterwards.

Walking for Inge

Employee-salesperson Inge Arschoot of Colruyt SintPieters-Bruges has been battling breast cancer and leukaemia for the last two years. In October, she achieved a personal victory: walking 8 km of the marathon of Bruges! Colleagues from Colruyt stores in the wider region of Bruges showed their warmest side: they donated money, or ran or walked themselves. Think Pink collected 3,516 euros with her feat. Respect, Inge and colleagues!

There's no Gazette without you

Do you have a good idea for an article in The Gazette? Tell one of our correspondents. Who knows, maybe your proposal will be published in the Gazette's next edition.

Colruyt Group

Corporate

Nathalie Roisin

Customer Services

Jan Derom

Finance

Annelies Deknopper

Fine Food

Inneke Hanssens

IT

Henk Ruttens

Marcom Services

Benoit Van Trimpont

Group banners

Bio-Planet

Kristel Adriaens

Collect&Go

Sofie Coen

Colex

Iris Missiaen

Colruyt Frankrijk

Marine Streit

Colruyt Group Academy

Riemer

Vanden Berghe

Colruyt

Lowest Prices

Stéphanie Fagot and Anja Vonck

Growing and advancing

“With the Ghent and Waasland regions, we're organising a fast track”, Daphné Van den Steen says. “It consists of four sessions, taught by managers. As many as 36 enthusiastic employee-salespersons took the opportunity to advance their careers this year! At the end of the session, we wrote with special markers on glass what we take with us in our backpack. This created so much enthusiasm that we wanted to immortalise it in a photo! “

People & Organisation

Kelly Vanhecke

Retail Partners

Colruyt Group

Astrid Desmet and Luk Dillen

Supply Chain & Transport

Toon Vandesande

Symeta Hybrid

Wendy De Greef

Technics and Real Estate

Maya Stevens

Cru

Sandra Michiels

DATS 24

Eva De Vriese

Dreambaby

Katrien

Vander meiren

Dreamland

Patricia Eeckhout

OKay

Tom Pellis

Solucious

Isabelle Goossens

Do you have any nice pictures of yourself and your colleagues? Or are you the proud owner of pictures from days gone by? Send us a mail (gazet@colruytgroup.com) or a direct (GAZET).

The Warmest Christmas market

-7 °C. Not exactly temperatures that make you think of the 'Warmest Week'. But still, some 500 colleagues gathered at the Wilgenveld site on Friday evening, 16 December, for a fun Christmas market, organised by some workers*. 16 stands served refreshing drinks, tasty toasted sandwiches, soup and waffles, or sold candles and Christmas decorations. The proceeds (5,332 euros) will all go to fight poverty, this year's theme of the Warmest Week, VRT's solidarity initiative.

* Thank you for the organisation, Cristina Ciobanu, Corneel Claes, Vicky De Bodt, Elke De Smedt, Stephen Stalpaert, Joris Van Kelecom and Frieda Van Overmeire.

Photo: Katleen Van Den Eede