The Gazette nov 2022

Partner: TV chef Seppe Nobels

Interview: Ellen De Braekeleer and Gretel De Cock talk

about Colruyt Group being an attractive employer

Feature: the new Xtra

In pictures: Colruyt Kraainem becomes a TV studio P&O news

Team spirit: the Service Centre Quality colleagues

The Colruyt Sales Academy

New: Cru Dilbeek

1 year N’situ Pelende

Tête-à-tête: meat vs cheese cutter

Colruyt Group's water footprint

Artists in the store

The designers of the end-of-year leaflets

Go-getter: Hélène offers warm home to Indonesian internship student

Dear colleagues,

The weeks are literally flying by. Without fully realising it, I've reached the first six-month 'milestone' in our company. Former COO Marc Hofman had explained to me that after six months I would know if Colruyt Group was going to be my new home. And that's exactly how it feels! After six years in the Middle East, it was a pleasant homecoming in Belgium and the world of retail. The warm welcome by Dreamland workers from all over the country and our amazing employee days - where, in suitable attire, the Dreamland mantle was passed to me - were instrumental in this.

Colruyt Group has name and fame in the European retail world. The importance of people in the organisation, the no-nonsense way of doing business, the direct lines of communication both horizontally and vertically are an example to many and are clearly engrained in the DNA of every worker of the group.

Now, of course, it's time for action. At Dreamland, I have a team full of passion, enthusiasm, many years of expertise with a great gut feeling. We're going to need these qualities to face the global crisis in the weeks, months and years ahead. Never a dull moment! That's what I expect and what I want to put my back into, together with you. We're going to need all the help we can get … I assure you that I am all set and ready!

And don't forget, Sinterklaas (or Saint Nicholas) is coming soon. He's everyone's friend and gets his presents at Dreamland.

Phoebe Bell from Australia

Kurt is barbecue champion

Pieter plays cornet in brass band Bacchus Bob, the star of Down the road Birth, marriage, cohabitation, pension and death

Flashback: saving energy in 2010

Wall of fame

Photo finish

Veerle De Witte Business unit manager Dreamland

By giving customers the opportunity to support environmental projects through the Xtra app, they contribute to a better environment, step by step.

Five questions about saving points in the Xtra app

Spotted it yet? Since the beginning of this month, you get points for every product with Eco-score A or B you buy. You can use these points in the Xtra app to support an ecological project or attend a workshop on sustainability. You're doing something good for the environment not once but twice.

How do you save points?

If you choose Eco-score A or B when shopping, you automatically collect points in the Xtra app when you have your QR code scanned at the check-out. For a product with Eco-score A you get two points, for Eco-score B one point. You can use your points (without obligation) to support one of our five environmental projects. With 100 points you plant a tree, plant 1 m² of flowers or restore 1 m² of nature reserve. Or you can exchange 100 points for a Colruyt Group Academy voucher to attend a workshop on a sustainable theme, for example on packaging myths, home composting or biodiversity in your garden.

What's in it for our customers?

We want to give our customers the opportunity to have an extra, tangible impact on the environment. By choosing products with Eco-score A or B, they're already making an eco-friendly choice. Now they're also being rewarded for this with points they can use to support an ecological project. In other words, they're doing something good for the environment twice over. Making conscious choices is not just about saving points. Above all, it's about scoring points. In this way, we contribute to a more sustainable world together, step by step.

Why are we launching this initiative?

Colruyt Group is committed to a more sustainable world, in particular health, society, animal welfare and the environment. 'Step by step' is our way of communicating our sustainable ambition to the outside world. From our position as market leader in retail and the production chain, we want to create a virtuous circle. We make efforts to make our offer more sustainable, but we also set the bar high outside our commercial activities. Colruyt Group wants part of the added value to flow back to society in order to create a meaningful impact. We support small and large projects, and with this initiative we invite our customers to participate and consume more consciously.

Can you only save points for the environment? Or will other themes be added?

We're starting off with environment because we want to continue to position ourselves in this domain. More than a year and a half ago, we were the first Belgian retailer to launch the Eco-score and we want to build on that. From November 2023, we'll start adding other ‘Step by step’ themes. Society will be added first. We're looking at the possibility of collaborating with the projects supported by our Collibri Foundation (among other things). The focus there is on helping young people in vulnerable situations. In this way, we're giving our customers the opportunity to do something for society through the Eco-score as well.

What is the Eco-score again?

The Eco-score - just like the Nutri-Score - is an indicator for food products. It summarises the full environmental impact throughout the entire life cycle of a product, from farm to fork. In doing so, it also takes into account additional criteria, such as the use of recyclable packaging. With letter and colour codes from A (green, low impact) to E (red, high impact), you can see at a glance what is an eco-friendly option and what isn't. The label helps you make more conscious choices to minimise your carbon footprint. You can easily find the Eco-score of many private label food products via the bar code scanner in the Xtra app.

Text: Lili Vanden Wijngaert / Photo: Katleen Van Den Eede

questions for Gunther De Smet, head of the Colimpo department

Newpharma inaugurates future-proof distribution centre

Our import organisation Colimpo is opening a second office in Asia. Why?

Gunther • “We've had an office in Hong Kong since 2012. Sixteen colleagues do a sterling job there. A second office in the Thai capital of Bangkok will provide reinforcement. Our activities have grown so much that an extra base of operations is needed to spread the risks. Just think of the geopolitical situation, COVID measures and the strict rules of the Hong Kong government. Moreover, our focus is still on South East Asia, a region that is developing very quickly.”

What exactly does Colimpo do?

“In a nutshell, we handle imports of food and nonfood products mainly from Asia. We support buyers throughout the group in terms of production, supply and trade in the region. We primarily look for food itemssuch as, say, canned pineapple - but also for non-food and near-food items. By giving them the tools to source directly from producers, we can watch over ethics and quality as well as price.”

Why is it important to have a presence in

Asia?

“We want to be where the raw materials and items are produced. This is essential to secure supply. The rising number of references for which Colimpo intervenes shows the growing importance of the organisation. The demand for healthy products is also increasing. Global warming makes it all the more important to continue to look for alternative sources. Besides Asia, we're also looking at other continents with potential, such as South and Central America. The aim is to expand the activities even further.”

Newpharma, Colruyt Group's online pharmacy, has opened its new distribution centre in Wandre near Liège. With a floor area of 20,000 m² - and the potential to grow to 50,000 m² over time - it is able to group activities, previously spread over three sites, on one site and thus operate more efficiently. The distribution centre has been operational (in steps) since last autumn and receives, stocks and ships the approximately 47,000 items in the online pharmacy's assortment. The building was equipped to meet future challenges, both in terms of energy and health and safety. These are supported by cutting-edge technology from automation specialist Scallog. Over time, the new site will create some 40 additional jobs. The investment will enable Newpharma to sustain its growth.The online pharmacy, which operates in 12 countries, received a boost during the coronavirus pandemic, and is now building on that growth with a significant increase in orders and new customers.

Water jerrycans in the cafeteria of Colruyt stores

It was pretty clear again this year that summers are not getting any cooler. And hot spells throughout the year are becoming more frequent. Drinking enough water is important. “Why not provide water jerrycans in the canteens of our stores”, Maikel Harings of Colruyt Heist-op-den-Berg thought. “Anyone who's thirsty can get a glass of water. And there's also fewer half-empty bottles left in the fridge. You avoid a lot of waste in this way.” He launched his idea on IDnet. And it was a good move. His idea was picked up and realised: in almost all Colruyt store canteens, workers can now get a glass of cold water.

3

IDEA DEVELOPED THANKS TO IDNET

OKay launches new website

OKay.be has been revamped. Besides the familiar promotions, promos and events of OKay's neighbourhood stores, OKay Compact and 24/7 selfservice store OKay Direct, their sustainability initiatives were also given a place. And a smart recipe guide allows customers to find even more inspiration now. Fresh lunch box ideas, an easy party recipe or a special dish with Nutri-Score A or B? Thanks to the extensive recipe filter, you'll find what you're looking for in no time. You can also save recipes as favourites so you always have them at hand. Visit okay.be and check it out!

Dreamland going for full-on Sinterklaas experience

It's going to be a ‘special’ Sinterklaas (or Saint Nicholas) celebration this year. Customers' spending power is under pressure. And that might well have an impact on the budget they spend on Sinterklaas presents. Dreamland wants to anticipate this changing buying behaviour and give every child a magical Sinterklaas this year too by focusing on competitive prices, early buying campaigns and budget-friendly buying tips. We're also actively focusing on the Sinterklaas experience", Veerle De Witte, business unit manager at Dreamland, says. “Like other years kids can meet Sinterklaas at Dreamland. No purchase obligation attached. We feel every child should be able to have that magical Sinterklaas experience. All families are able to register for a meeting with Sinterklaas. Children are able to video call and ask questions during a personal chat. This proved very popular in recent years. And live meetings are possible in our stores. In all, almost 17,000 children will have a unique Sinterklaas experience.”

Telex

• On Saturday evening 17 December, we expect you at the Lindegroen hall in Buizingen for the third edition of CaraRock, our very own 'rock rally' for bands with one or more Colruyt Group workers. Be there!

• Colruyt and OKay are selling the first chicken products from our new chain that is fully committed to more animal welfare. We have an exclusive contract with 17 Belgian breeders for this. Their 'welfare chickens' satisfy our higher animal welfare standards, such as a slower growing breed and more space, daylight and perches.

• The warm-up room for order pickers of the frozen food department at Dassenveld Hall 1 has been renovated. This is where they warm up every two hours. The renovation has turned it into a functional space with chairs, lockers and a big screen for briefings.

• 19 Colruyt stores now have a broader assortment ofhalal meat. In this way, we want to tap into a new clientele and meet the demands of many Muslim customers and employees.

• Dreambaby is discontinuing the second-hand service as it currently exists. It's now taking the time to devise and work out an even better and more customer-friendly formula.

• Last year, Colruyt Group stores donated as many as 11,244,000 meals to social organisations such as the Food Banks.

“Colruyt Group also feels the effects of the war in Ukraine: supply problems, soaring energy cost, inflation, etc. At the same time, our customers are also experiencing huge price pressure. We all have to be careful how we spend our money. If we handle this challenging period well together, we can be back on top later”

- CEO Jef Colruyt

Drop by, we're open!

Openings

Sustainability rules at Bio-Planet

In Sint-Denijs-Westrem near Ghent, Bio-Planet opened its first store in Flanders with the new store concept. Code word: sustainability. E.g. with recycled shopping baskets, circular construction materials, and a separate greenhouse for fruit and vegetables. “This greenhouse is connected to the refrigerated fresh market with the dairy products, charcuterie and cheese and benefits from the cold flowing from it”, manager Peter Geirnaert explains. “Without using extra energy, we've created optimum storage conditions. We also focus on packaging-free shopping, where customers can fill their own jars with bulk products such as nuts, cereals and dried fruits.”

14/9/22 Colruyt (+ Collect&Go) Antwerp (Lange Elzen) 21/9/22 Colruyt Prix Qualité Bonnefamille (France) 22/9/22 Cru Dilbeek 28/9/22 Bio-Planet Sint-Denijs-Westrem 5/10/22 Colruyt Strassen (Luxembourg) 6/10/22 Spar Wenduine 7/10/22 Dreambaby Lede 24/10/22 JIMS Kuurne 4/11/22 Spar Essen 9/11/22 Colruyt (+ Collect&Go) Tessenderlo

Reopenings

30/9/22 OKay

Evergem 6/10/22 Spar

Winterslag 12/10/22 Dreamland Laneffe 20/10/22 Spar Gaurain 26/10/22 Colruyt Geraardsbergen 3/11/22 Colruyt Prix Qualité Saint-Claude (France) 17/11/22 Spar Lier

Tessenderlo

Strassen (Luxembourg)

Geraardsbergen

Dilbeek

Wenduine

Winterslag

Gaurain

Lier

Essen

Lede

Evergem

Laneffe

Sint-Denijs-Westrem

Antwerp (Lange Elzen)

Bonnefamille

Saint-Claude

Kuurne

Best (web)stores of 2022-2023

Three of our store formulas won awards at the annual ‘Retailer of the Year’ consumer elections. 147,000 Belgian consumers voted for their favourite retailer. They assessed the (web) stores on different aspects, such as price, assortment, expertise and customer friendliness.

Best Store Chain ‘Convenience’

“ This is the culmination of the work you and I do together, day in day out, to do everything we can to ensure our customers are able to shop fast, cheaply and conveniently at OKay. It is clear they fully appreciate our service and efforts to connect with them”

- Kim Deweirt, strategic marketing OKay

Webshop Award Baby & Kind

“A big thumbs up for all Dreambaby workers at the stores, logistics and central services for their boundless efforts and eternal enthusiasm! Our customers value our service, expertise and effort and have rewarded us for this! #on a pink cloud”

- Ine Dendooven, department head e-commerce Dreambaby

Webshop Award Hypermarkets & Supermarkets

“Proof that our Collect&Go customers are convinced of our brand promise: Surprisingly easy for you! Thank you for your enthusiasm and the great work you do every day!”

- Tom De Prater, Collect&Go manager

New lease of life for 2,350 school bags

Before the start of this school year, Dreamland and fair trade organisation Oxfam joined forces for the first time. Customers who brought in old school bags or backpacks received a € 5 voucher in exchange. With 2,850 items collected, the campaign was a real success. Meanwhile, Oxfam has already sold over 250 of them to families in vulnerable situations. About half of the school bags and backpacks collected were very good quality, some of them as good as new. Of the 2,850 collected bags, about 2,350 will be given a second life. Oxfam will sell them for about 12 euros, and the income raised will go the organisation's operations and projects in Belgium. The collaboration with Dreamland is expected to raise a total amount of approximately € 20,000.

DATS 24: successful environmental audit

For the ninth year in a row, DATS 24's sustainability policy passed Bureau Veritas' environmental audit with flying colours. Our energy and fuel specialist actually asks for its environmental policy framework, communication and sites to be thoroughly audited every year. The result is that the ISO 14001 certificate was renewed again this year. What was special this year was that the audit also took a closer look at the energy activities. This was not a problem either. Kudos to all those who helped to obtain this certificate.

17,255

That's the number of student workers who helped out at Colruyt Group's stores, distribution and return centres and support services during the past summer period from July to September. The average age was 20. Their help allowed our workers to enjoy a well-deserved holiday. 4,805 of them were new, 11,603 student workers had already worked at Colruyt before. The largest number - 67.3 % - worked at Colruyt Lowest Prices, followed by OKay (16.3 %) and Dreamland (4.1 %). A welcome hand that is very much appreciated!

From open dialogue to concrete commitment

Last summer, the management launched open lunch sessions between workers and management. Over the course of 25 sessions, 186 workers entered into a dialogue with twelve managers. Each participant was able to give their honest opinion on the goings-on at Colruyt Group: how proud are you, how involved do you feel, what is going well or failing ... "After all this listening, the time has come to deal with the most frequent comments and to offer solutions through co-creations", P&O director Liesbeth Sabbe says.

Strong sense of connection

“We noticed that the majority of the participants feel connected to Colruyt Group", Liesbeth says. “They also experience the mutual solidarity as positive. Most people see us as a people-oriented company: our organisation is made by people who put their passion and drive into it. Only together can we create an added value.”

Three priorities

The dialogue with the management also laid bare some areas for improvement of course. Three priorities were selected. Liesbeth: “We're going to inform all colleagues more clearly about activities or future-oriented, strategic initiatives launched by the group. For sales, logistics and production, we'll look for the best way to do this. We also want to support managers in their role as identity and culture anchors, so they can share our social values with their teams and external employees. This should strengthen the involvement with Colruyt Group. As a third priority, we want to ensure that we remain creative, agile and efficient within our costconscious mindset.”

To be continued

“As management, we believe it's important to keep our finger on the pulse of what is going on in the organisation”, Liesbeth concludes. “We owe a big thank you to all the participants in these lunch sessions. We'll keep you all informed about the concrete steps we take. And next summer, lunch sessions will definitely be on the menu again.”

Kids say it how it is

What do children dream about? Dreamland was curious. It devised a creative way to put its ear to the ground with girls and boys aged 6 to 12. “We put together a kids panel with about 20 children of Colruyt workers", Charlotte Delrue, brand marketer at Dreamland, says. “We showed them a prototype of a dream catcher that records children's dreams, and a dream wall on which they could hang a drawing of their dream. It was the first time we tested this form of co-creation. We're completely convinced of the added value of such panel. The children and parents' comments and questions provide us with valuable data to develop our projects.”

Quick and smart savings on your energy invoice

Electricity and gas prices are unprecedented. As an employer, Colruyt Group wants to help, with these practical energy tips from DATS 24, for example. They can save you considerable amounts of money. For more tips, please go to energiebesparen.dats24.be.

Kitchen

• Use a lid when you cook € 25.59

• Only heat up the water you need in your electric kettle € 18.40

• Choose a pan or pot that fits your ceramic hob € 13.30

Living room

• Choose LED lighting € 102.30

• Put your heating a degree lower € 82.50 if you use natural gas

• Buy a LED TV instead of a plasma TV € 44.90

Bathroom and laundry room

• Have a shower instead of a bath € 64.20 (electric water heater) or € 20.50 (gas water heater)

• Secret weapon: the water-saving shower head € 146.40 (electric water heater) or € 49.80 (gas water heater)

• Use an A+++ dryer with heat pump € 202.26

Bedroom and desk

• Ventilate briefly: 15 to 20 min. € 99

• Put your desk in the sunniest room € 115.30

Summer lunch sessions with the management

New Belgian classics by Seppe Nobels

Bio-Planet and chef Seppe Nobels - known from the TV programme 'Restaurant Misverstand' and his Antwerp restaurant Instroom - share the same passion: local, organic vegetables. Reason enough to join forces and put them back on the menu.

“Chicory, sprouts, pumpkin, beetroot, salsify, etc. Our 'terroir' is delectable”, Seppe Nobels says about our vegetables. “However, these vegetables take centre stage in only a handful of typical Belgian dishes. I want to change that. How? By creating new Belgian classics with local seasonal vegetables in the spotlight, together with Bio-Planet. Belgian culinary heritage is full of fantastic classics: meatballs in tomato sauce, tomate-crevette, eel in chervil sauce. But they all contain meat, fish or seafood. The only exception is also my favourite: asparagus à la flamande. I hope we can launch

at least one new vegetarian classic with these dishes. I have a huge passion for local specialities. Because of the variety they bring to the kitchen: if we don't take care of our own terroir, soon everyone around the world will be eating the same thing. And when I walk in nature, I see the care our farmers take to grow their vegetables or rear their livestock. You can taste that dedication in their products too. The vegetables are full of flavour and vitamins. Just like the meat at Bio-Planet: delicious! That's why I prefer organic even more: to have the guarantee that these are pure, untreated products.”

“I'm looking forward to launching new classics with topquality Belgian vegetables together with Bio-Planet, its workers and customers. After that, we'll see if we can join forces for other Colruyt Group projects as well.”

Text: Benoit Van Trimpont / Photo: Bram Belet

Colruyt Group name with fame

In the Randstad Employer Brand Research 2022, Colruyt Group was elected as the fifth most attractive employer in Belgium. Reason enough to ask Ellen De Braekeleer, department head of the Recruitment, Selection and Orientation department and Gretel De Cock, corporate marketer Employer Branding, to sound out what is happening on the labour market.

Fifth most attractive employer: never before have we achieved this result. Congratulations!

Ellen • “Thank you! Retail or distribution is not such an attractive sector traditionally. Certainly not if you look at sectors that always score well: pharmaceuticals, aviation, media, etc. And yet we always manage to finish high up with Colruyt Group! Between 2010 and 2020, we were in the top 20 for ten consecutive years. In 2020 we just missed out: a safe working environment for co-workers was a criterion at the time and in that COVID year the perception - store workers being in contact with customers - affected us. The survey is a snapshot in time and we shouldn't rest on our laurels. We'll keep our finger on the pulse and see what trends we can respond to. And we'll continue to consistently underline our strong employer brand.”

Who do we owe this great score to?

Gretel • “We've been investing in employer branding for years. Especially since 2014, we've been marketing Colruyt Group - not the various brands or our store formulas separately - as an employer. That strategy's

paying off. In addition, our workers are the best ambassadors: they are living proof of what it means to work at Colruyt. The survey's first question is: do you know the company? And if so: do you want to work for this company? This year, 47 % gave a positive answer. That's huge, a result to be proud of. The main drivers for choosing us are job security, our excellent reputation and a good working atmosphere."

Are expectations evolving?

Gretel • “Certainly! We notice that the work-life balance, partly due to COVID, is still gaining importance. For office workers, that means the possibility of working from home and store workers in fact want more control over their rosters. A year and a half ago, we structurally embedded the system of 'self-rostering' at Colruyt and OKay stores, among others - which was already in place informally - and this is a strength today.”

Ellen • “Traditionally, we were also known as a company that offers full-time contracts of indefinite duration. We now notice there's an increasing demand for part-time contracts in stores and we're evolving along with this. Workers get

“The main drivers for choosing Colruyt Group are job security, our excellent reputation and good working atmosphere”

- Gretel

their rosters well in advance which allows them to find the right work-life balance. “

Pay is also an important factor in the survey.

Ellen • “We have a more than fair annual pay and benefits package. The working atmosphere makes the difference for candidates: we've been doing exceptionally well in this respect for years. And that good working atmosphere is really very important. Studies show that 60 % of people considering another job don't because of the colleagues. It also explains why during COVID - and working from homemore people resigned.”

And is the fact that we're a Belgian company also a strength?

Gretel • “Absolutely! And the 'local hero' will become even more important over the coming period, particularly in these uncertain socio-economic times. We're a Belgian company, we have our stores and headquarters here. Surely that's something to be proud of.”

There's a shortage of workers on the labour market currently. Does it affect us too?

Ellen • “Yes, and that applies to almost all profiles. The situation is particularly challenging for butchers. We're also still looking for store workers in and around Ghent, Antwerp, Brussels. But other profiles too: IT experts, data specialists, etc. We organise campaigns and try to be visible on the labour market in various way. But it's not straightforward in this context. During COVID, the government kept a lot of companies afloat, then came the economic recovery which resulted in a scarcity of workers. The level of schooling is also on the up, which has an impact on recruitment in stores, for instance. In other words, a ‘war for talent’ is definitely raging. Applicants used to write to ten companies and were happy if one responded. Now they send two applications and are hired. It's about being top of mind.”

Gretel • “What's also special is that we're so large and diverse. That means many job opportunities and career possibilities for workers. It can be a

challenge on the labour market, as we need so many different profiles. We're not just looking for store workers or butchers, but also engineers, digital experts, project managers, etc."

Have the channels for reaching the target audience also changed?

Ellen • “We experienced a real transition towards online in recent years. And we also work structurally with target groups. It's up to the hiring managers to translate the employer brand very specifically to that specific labour market and to find out how we can be as relevant as possible to the target group. How do we reach them, with which message, through which channel? For some groups that's mainly through social media, for others it might be through a publication in a specialised magazine.”

Gretel • “We have a smart recruitment and employer branding strategy and approach. There are three phases in our communication regarding the labour market: the awareness, consideration and apply phase. We let people know

that Colruyt Group is a good employer, we indicate what job opportunities there are and what our strengths are, and finally we ask: why don't you apply for a job? The first two phases are at group level, in the last phase we emphasise the operating unit - the department or store formula.”

Ellen • “Our aim is a high-quality influx of profiles. Not so much quantitative. We used to receive 100,000 CVs every year. Now it's 60,000, but they do result in more hires. More effective and more efficient in other words.”

Do we also take initiatives to encourage diversity within our group?

Ellen • “We do indeed actively try to involve so-called disadvantaged groups, target groups with a certain distance to the labour market. This concerns very diverse groups: people with a physical or mental disability, low-skilled people, elderly people, etc. We take a lot of small-scale, often local initiatives for those groups, in cooperation with external organisations. For instance, OKay now has a project to employ French-speaking workers in Flemish stores. That's a win-win situation. We're looking at how Ukrainian refugees who don't speak French or Dutch might still be able to work in our warehouses.

Or what about people with an autism spectrum disorder who test IT. These disadvantaged groups form a super diverse landscape and we're actively

working on this. Sometimes it works, sometimes it doesn't. And we look at each worker individually: is there a match and do we have a suitable job?”

What else will we focus on in the near future?

Gretel • “We currently employ 33,000 people. How do you keep them all engaged? That's what we're working now, to keep that connection. In recent years we've put a lot of effort into external communication, now we need more internal communication. Explaining what we're doing.”

Ellen • “Apart from this, the most important thing is to keep applying the basics well. Ensuring a good onboarding with a mentor, so that people quickly feel at home, followed by regular consultation moments with the superior, etc. If those basics are in place, you can build a good relationship. There are now 33,000 of us and we're all ambassadors. What we tell friends and family, how we interact with colleagues and customers: that's the real foundation of our employer brand.”

Randstad Employer Brand Research

A survey involving more than 12,000 people

In January 2022, for the 22nd time in a row, Randstad surveyed 12,685 respondents (students, workers, jobseekers, stay-at-home men and women, etc.) aged between 18 and 65. They completed an online survey in which they rated the attractiveness of 185 Belgian companies with more than 1,000 employees. They also took a closer look at 16 criteria to determine what exactly makes a company attractive (job security, job content, work atmosphere, future prospects, etc.).

Best score ever

With 50.8 %, VRT won the prestigious Randstad Award for most attractive employer. Colruyt Group, for many years the retailer with the highest attractiveness, came fifth and achieved the best score ever (47.1 %). The report explicitly mentions that this result was not an obvious one in a more difficult than average year, but that we are one of the few companies that have already put so much effort into their employer brand. In other words, this work seems to be bearing (extra) fruit this year.

Text: Guy Bourgeois

/ Photo: Katleen Van Den Eede

“We have 33,000 ambassadors. What we tell friends and family, how we interact with colleagues and customers: that's the foundation of our employer brand”

- Ellen

Xtra and Colruyt: 1 + 1 = 3

Anyone who has checked out the latest version of the Xtra app will have noticed: Xtra and Colruyt Lowest Prices have joined forces. The Xtra app now also has a number of functionalities from the MyColruyt app. A look at this new, important step.

Easier and more pleasant Xtra revamped its app in September. This month's version on your smartphone focuses on new features. “The app has been optimised further”, Michael Renier, marketer at Xtra, says. “We launched some Colruyt store-specific features. We looked at the most popular features in the MyColruyt app and integrated them into Xtra. Specifically, we work with a mini app - a separate environment - within the Xtra app. You can select your preferred store in this app and check out the store's assortment, along with current prices and promos. You can create a list with specific products from the assortment and change the order according to the store's layout. The new features aim to make shopping and preparing easier and more enjoyable for customers.”

“We looked at the most popular features in the MyColruyt app and integrated those into Xtra” - Michael

Logical next step

“Xtra started as a discount card, replacing the multitude of coupons with a QR code. The focus on efficiency gains is in our DNA. By continuing to focus on an easier shopping experience, we continue in the same vein with the app. The handier lists we introduced in the latest update can only be used at Colruyt. With the knowledge that more than 80 % of Xtra usage is in Colruyt stores, this is an interesting feature for the majority of our customers. In this way, we also want to encourage them to do more with the app than just having the QR code scanned. Our main objective now is not necessarily to attract new users, although that is a great bonus of course. (laughs) We're currently focusing on existing users and want to encourage them to work with the new features. To meet that challenge and get closer to our ambition of becoming a true personal assistant, we're starting from Colruyt's strength.”

First collaboration

“Xtra used to be able to make decisions on its own. It could be handy at times. But by collaborating with other store formats, we're able to make the app better. We consider the collaboration with Colruyt as an opportunity to move forward. For example, store workers know our customers best: how do we best respond to their needs to improve the app? We're working hard to become more agile and thus to use their feedback even more efficiently.”

What does the collaboration mean for Colruyt?

Xtra and MyColruyt next to each other Sales manager Jean-Christophe Burlet is Xtra's single point of contact at Colruyt: from logistics and marketing to sales. He is enthusiastic about the future: “First and foremost, this collaboration offers a commercial opportunity for us. MyColruyt users spend more in the store than customers who don't use MyColruyt. The Xtra app has three times as many users as the MyColruyt app. As MyColruyt will not disappear immediately, Xtra will become an additional channel to introduce the useful features from our app to even more people. Xtra will also integrate other brands - such as Collect&Go - and focus on maximising the cross-fertilisation between store formulas. This, in turn, is an opportunity for the whole group: this way Colruyt customers will get to know Colruyt Group's other shop formulas better. The Xtra app will form a kind of community, uniting all the group's brands.”

The voice of our workers

“Of course we want to involve our store workers in this story as much as possible. We see this collaboration within the positive evolution of increasing digitisation of our stores and making them future-proof. We inform

and train workers. Regional managers play a role in that, but we're also working out a kind of ambassadorship in sales. Some 700 store workers have already tested the app and are thus already on board before a new version has been rolled out. This allows them to give feedback on the app and help customers better. For each store, two

will be appointed as single points of contact to answer colleagues' and customers' questions. I already feel a lot of energy from these employees. We're trying to transfer that interest as much as possible to other colleagues in the stores. For instance, at the check-out, the traditional question for tickets or receipts will give way to ‘Do you have the Xtra app?'. That switch will take time to get used to, but the convenience of the Xtra app will be the lever for that change.”

Text: Lili Vanden Wijngaert / Photo: Katleen Van Den Eede

“About 700 store workers tested the app before a new version was rolled out” - Jean-Christophe

Xtra, so much more than discounts

Never without a shopping list

Forgot your shopping list? That'll never happen again. Just make your lists in the app. And you can now easily sort your shopping according to the layout of your preferred Colruyt store. Really practical!

All receipts in one place

Receipts in your coat pocket, car or handbag? That's all in the past! Keep all your receipts in the app, with or without a photograph.

Save vouchers and warranty receipts

Vouchers and gift cards of all partners can simply be uploaded in the app. You'll always have them on you when you need them. Just like your warranty receipts.

Know what you spend

Do you want a perfect overview of what you spend? Xtra allows you to keep track of your budget. Per period and per product category.

Personalised promos and info

Flavours, eating habits and lifestyle are different for everyone. We like to take this into account. Simply indicate which products you prefer not to eat and we'll make sure we personalise the product info, promotions and ads in the app in keeping with your preferences.

Quick payment and refuelling

Pay faster in the store? Pay with XTRA: show your QR code at the check-out and enter your PIN code. You don't even need your wallet or bank card. Is your Xtra payment feature activated? Then filling up at DATS 24 is also cheaper and easier than ever: select your pump number in the car, fill up and go. Payment is automatic via the app.

customers 1.4 million app users 66,946 shopping lists (March 2022)

TV studio for one day

In mid-October, French-language commercial broadcaster RTL aired a special edition of its current affairs programme RTL Info. Prime Minister Alexander De Croo answered questions from concerned citizens about the impact of the energy crisis on their purchasing power. The Colruyt store in Kraainem was the setting for this live broadcast. A great experience for the team, and for numerous workers - security, marketing, press office, etc. - who helped behind the scenes to make these recordings run smoothly.

Photo: Dieter Vanfraechem

Your data in good hands

Besides the wage department, project coordinators and trainers, the social secretariat also includes a service centre. These administrative all-rounders watch over your and our data as well as the contracts of student workers.

Team manager Mieke Beyen explains what they do.

What does the service centre social secretariat do exactly, Mieke?

Mieke • “We provide administrative support to the wage department and the HRMs (HR managers, editor's note). In other words, we keep the personal data of the group's almost 33,000 workers up-to-date, and arrange the paperwork when new colleagues join. A wide-ranging set of tasks, with some basic ones - such as contracts for student workers - that everyone takes to heart. But also specific tasks that require more specialisation: career break, hospitalisation insurance, applications for individual in-company vocational training, etc.”

So you also look after the student workers?

“Drawing up the contracts for student workers is one of our core tasks. We're a popular employer, also among student workers. In September this year, the counter was already at 41,180 contracts drawn up for 22,080 unique student workers. That's a lot of files, particularly between the Easter holidays and September. We also manage the incoming application forms

of student workers and make sure they get to the right departments. And we ask our large pool of regular student workers in October about their plans for the coming year via an automatic mailing.”

A lot of work and an important job, right?

“Our team manages the files for all workers of the group. This takes away some of the administration from HRMs, team managers and colleagues of the wage department so that they can concentrate on their core tasks. Giving them a good service and preparing all files accurately and discreetly gives us great satisfaction!”

Attracting students

During our blood drives in May and August, a total of 364 colleagues donated blood. 170 litres in total! The demand for blood was and still is high as hospitals are catching up after all the postponed, non-urgent procedures that could not take place during the corona pandemic. Thank you to everyone who contributed. We hope to welcome you again at another blood drive.

364Today's students are tomorrow's employees. This is why Colruyt Group regularly hits the road to put itself on the map as an employer. “Most people know our stores, but not all students know that we also have jobs in departments such as marketing, IT or construction", coordinator Ellen Van den Abbeele says. “That's why we invite schools for guided tours to give youngsters an idea of how, for example, our distribution and logistics centres work and the organisation behind our stores. Colleagues also give guest lectures at secondary schools, colleges and universities to interest students in the topics we're working on." Are you interested in giving a guest lecture? Or do you have an idea for one? Don't hesitate to contact Ellen.

Together towards a flu-free winter

Colruyt Group attaches great importance to health. That also applies to our workers of course. That's why Colruyt offers seasonal flu vaccines: free of charge and during working hours. The vaccinations run until 9 December 2022. For office workers and colleagues at the logistics sites, we are organising several vaccination moments at their workplace. Store workers will be assigned a central Colruyt store per region where they can get their flu jab. Would you like the jab but you're not registered on the online registration form? Talk to your superior.

In this way, we help to create a better society, step by step.

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

Quality guaranteed …

Quality means safety, legality, taste, integrity, etc. In short, ensuring that our customer is able to enjoy a high-quality product. Our nine specialists* (among others) at the Service Centre Quality take care of that. Do you have a quality question too? Get in touch, they're only too happy to help.

* Other specialisations include food fraud, tasting sessions, user tests and HACCP.

… thanks to these specialists

Allergens specialist

“Allergies can be life-threatening. And you also need to watch out for intolerances. Did you know that lactose is not only found in yoghurt and cheese, but sometimes also in minced meat or medicines, for instance? It's crucial that allergens - and possible tracesare clearly indicated on the product label, either in capital letters or in bold. Anything concerning allergens is my specialisation. In addition to the 14 legally determined allergens such as sesame or peanut, I also look into crossallergies, such as those between pollen and some foods. The science behind this is complex, but hugely fascinating.”

Van Schoors Organic products specialist

“Of course I closely follow the legislation on organic products. Organic ingredients or products must never come into contact with conventional ones. This is why the machines at our production sites are cleaned thoroughly before an organic product is processed. Every step of the chain is monitored by internal and external audits: production, distribution and sales. Stores with their own counter or bake-off bakery - such as Bio-Planet and OKay - are used to these checks. Due to new Belgian regulations, the Colruyt stores that only sell pre-packaged organic products have been added to this. All organic products must be clearly identified for our customers.”

Dorien Devriendt Product defence specialist

“We want to be sure that the products in our shops are 100 % safe. That's why we have a Food Defence Plan that lists all possible risks per location and per product. We protect the products against malicious acts, such as deliberate contamination or theft. Both through our way of working - chemical products under lock and key, secret codes for machines, specific operator for unpacked products - and by protecting our buildings against intruders. Did you know we sometimes try to break into our own stores and production sites ourselves? We then test whether a door opens somewhere, whether we can lie to the security officer, etc.”

Elaine Bokken

Annelies

Jens Beernaert Microbiology specialist

“Micro-organisms are indispensable in the production of cheese, salami or beer. But harmful species such as salmonella and listeria are something we definitely want to avoid. As a specialist, I keep my finger on the pulse of trends and information in this field. A small adjustment - such as mincing minced meat a little finer or changing the packaging - can suddenly pose a risk to the shelf life of a product. That's why we test every product thoroughly before putting it on sale. Veggie and vegan require extra attention because they're relatively new. Is it safe to put a seaweed burger next to a chop in the service counter? These are the kinds of things we investigate.”

Evelien De Ridder Packaging and food contact materials specialist

“I work closely with a lot of colleagues: Purchase, R&D&I, Marketing, etc. But also with the people who are responsible for making our product packaging more sustainable. After all, not every packaging is suitable for any product. For instance, it's important that food packaging doesn't transfer chemicals. From a food safety perspective, rPET is the only recycled plastic we're allowed to use for food packaging. Remember the baby dishes made of melamine with bamboo? Many people didn't follow the regulations and used it in the microwave, resulting in health risks. I also follow up these files.”

Dominique Merchier Labelling & labels specialist

“Ingredients, allergens, weights, origin, etc. The information that needs to be shown on a label of a product or a product on our webshops has been legally determined. Based on a technical record, we check this for almost all our private labels. And sometimes suppliers ask us to check whether their labels are OK, especially for products from other countries. Our aim is to give customers correct information and avoid product recalls. Colruyt Group also seeks transparency: that's why we choose understandable language. It gives me great satisfaction, especially when I hear at external training courses how good Colruyt Group is at this.”

Text: Valerie Janssens / Photo: Katleen Van Den Eede

Shush … we're training store workers here

Since September, Colruyt Lowest Prices uses a new approach to train its store workers: the Sales Academy. “New colleagues in the regions of Limburg-Zuid and Namur now learn the tricks of the trade in a specific training branch with innovative and attractive learning tools", project manager Dieter Declerck explains. Although this isn't all that's new.

Growing between home and training branch

“Traditionally, starters receive training from store workers and VAK coordinators, and after a few months some additional training in a demo room and in Halle”, Dieter says. “In our renewed approach, their first day is at the home branch, the store where the worker will actually work. This allows the superior, mentor and other colleagues to ensure a warm welcome. Afterwards, the newcomer alternates a few days at the regional training branch - to learn - and a few days at the home branch, to apply what they learned. By always providing training in a realistic context - a Colruyt store with customers - we focus on on-the-job-learning. Coaching and integration in the team is the mentor's job at the home branch. Also new is that the VAK coordinator monitors the quality of the whole trajectory, for example they train the regional trainers and supports them afterwards.”

A first for Hasselt and Jambes

“Every year, we welcome more than 1,000 store workers with a fixed contract. Together with our student workers, these account for over 80 % of our profiles that need training. This is why this pilot project focuses initially on sales assistants who have only been employed for one year or at most one year. The test will run for nine months: stores in the LimburgZuid region will use the training branch in Hasselt, those in the Namur region can go to Jambes. Store workers starting elsewhere will still receive the classical training for the time being. By the end of next year, we want to test the Sales Academy for new butchers too, and subsequently - with more specific training - for experienced colleagues. That way, all our store workers can continue to grow.”

“The Sales Academy will be launched in Hasselt and Jambes. Store workers starting elsewhere will still receive classical training for the time being” - Dieter

“I started at Colruyt Hasselt a fortnight ago and so far everything has gone very smoothly”, brand-new employee-salesperson Nikita Heulsen says. “The first week at the training branch Stefan showed me how to keep the store in order or put products on the shelves, but he also talked about ergonomics. The following week I was able to put everything in practice at my home branch. Today and tomorrow I will follow check-out training, and the week after I will stock shelves and work at the check-out. All this is broken down into feasible modules. The gradual build-up and variety make it easier. If I had to learn and remember everything from the start, I'd forget half the things. (laughs) And the courses are really fun too. For instance, I practised the shortened fruit and veg bar codes in a game. It's great! In my previous job a colleague showed me the ropes for two days and then it was up to me. Here I get time to learn. Asking questions is encouraged and I can always talk to my mentor Nancy Buvens. It's a huge difference.”

“The first thing you notice? Training is no longer of secondary importance, whatever happens in the store”, Stefan Vanrillaer, regional trainer in Hasselt says. “When I used to coach newcomers as a mentor, I sometimes experienced time pressure. If colleagues were ill, for example, the training was sped up or shortened so that I could help out in the store. Now a fixed number of hours have been earmarked for training. Not only is this more pleasant for me, it's also better for the person I'm training. The training plan is tailor-made to the situation and learning speed or experience of the participant. With different methods, from an e-learning to educational board game and from theoretical to practical sessions. More evaluation moments are also provided now.

Everyone can follow everything - what was taught and how the evaluations went - online. And colleagues can let us know what we need to pay extra attention to from the home branch. This open communication is a genuine added value.”

“ Training plan tailor-made for new colleague”

“Gradual build-up and plenty of variety”

Text: Sara Van Cleemputte /

Photo: Katleen Van Den Eede

Cru Dilbeek, new life on a historic site

At the end of September, the fourth Cru market finally opened its doors on the site of the old Eylenbosch brewery in Dilbeek. “We're delighted with the enthusiastic responses and the many new customers, including quite a few workers of the group", experience manager Marina Bockstal says.

Iconic building

The Cru market is located in the former Eylenbosch gueuze and lambic brewery on the busy Ninoofsesteenweg in Dilbeek and close to the Brussels Ring. Many commuters pass here, and it's easily accessible for potential customers from the edge to the west of Brussels. Marina: “We already had this site in mind when Cru was launched in 2014, but had to be patient for several years before the future plan was ready. A lot of time also went into renovating the 19th-century brewery complex, preserving its historical character as much as possible.”

Mix of workers

The Cru team here comprises about thirty workers, including permanent staff, colleagues from other Cru markets or internal departments who temporarily help out, plus flexi-job workers and student workers. Marina: “A great mix of ages and backgrounds, of experienced old hands and young enthusiastic workers, who can learn a lot from each other. We have specialists per craft as well as all-rounders who are at home in different disciplines or métiers. Apart from their specialisation, all our workers share a passion for the product and a love for good food.”

Ten crafts

The new experience market has a floor area of 565 m² and offers the ten crafts you would expect at Cru: from bread and patisserie, fruit and vegetables, meat, charcuterie, fish and preparations, to drinks, chocolate and flowers. “Within our assortments, we also like to reserve space for products from like-minded partner producers in the region", Marina says. Including the renowned Eylenbosch gueuze, with roots in the same building.

Experiencing craftsmanship

Cru Dilbeek focuses on an intense crafts experience. Customers can see the craftsmen at work, behind the counter or behind glass, like at the bakery. Marina: “Here at Cru, people discover that nature, combined with craftsmanship, results in extraordinary flavours. Meat, fish, cheese and charcuterie can be found here from 8 a.m. on Fridays and in the weekends, and from 10 a.m. on other days. We offer a high-quality service at the busiest times and deploy staff smartly. At the same time, we provide more self-service, which is convenient for customers who already know our products.”

Eatery with terrace

Cru Dilbeek is open seven days a week, whereas the adjacent Cuit eatery (225 m²) serves breakfast, lunch and aperitif on Fridays and in the weekend. Customers are also welcome at the market and the eatery on public holidays. The car park is on the ground floor, with right above it the experience market and eatery, which open onto a central inner court, where Cuit also has a terrace.

Text: Chris Tournicourt /

Photo: Katleen Van Den Eede

One year N’situ Pelende

We're planting a big forest in the Democratic Republic of Congo with as many as 12 million trees. This is how Colruyt Group aims to capture at least the equivalent of its remaining greenhouse gas emissions from 2030. N’situ Pelende – or Pelende's forest – celebrated its first anniversary last summer.

For the environment and society

“Colruyt Group has already taken many steps to reduce its greenhouse gas emissions", Jeroen Theys, managing director of Colruyt Group Special Projects, says. “By 2030, we want to reduce those emissions by at least 42 %. Because we cannot eliminate all our emissions, we compensate the remaining emissions by planting trees in Congo. They store CO2 in their trunks, leaves and roots during their growth process. Moreover, this project contributes to more biodiversity, employment and prosperity for the local population. That's why it's an honour and a pleasure for me and the entire team to do this for Colruyt Group.”

120,000 tonnes of CO2 a year

We started planting our forest in 2021. By 2024 there will be about 10,000 hectares of trees. Taking into account the 14 tree species that we plant, the forest will capture at least 12 tonnes of CO2 per hectare every year, or 120,000 tonnes by 2030.

More than reforestation

The local entrenchment of the forestry project is essential. Project manager Laurens Goossens: “When people talk about a reforestation project, everyone thinks it's about planting trees. But this project goes so much further. It's the bigger picture - where you also have an impact on the lives of local people - that makes this whole thing so interesting. It's not so much about having green fingers, but about social skills and development cooperation.”

Commitment of the local population

“In a community so entrenched in a culture of cattle breeding, N'situ Pelende enables local people to rediscover the potential they and their land have to grow high-quality crops”, local project officer Alexandre Richard Tisambi Zamundu says. “Planting and tending the plants, combining mechanical and traditional ploughing methods, planting by hand, etc. It's an intensive process, but it creates a strong commitment to the project and thus ensures the protection and development of the forest."

Mix of indigenous tree species

“We want a mixed forest of indigenous tree species to restore the original forest and promote biodiversity", project officer Tijs Vanweynsberghe says. “This mix consists of slow-growing trees with a high canopy and fast-growing trees. Depending on the growth rate and other characteristics, each tree species requires a specific treatment in the tree nursery. For some species, for example, we heat the seeds in water for a better germination. Other seeds prefer shade, or bigger bags for a larger root system. People from the surrounding villages look after each tree. There are currently two million trees in the nursery, ready to be planted next rainy season.”

Building bridges, in every sense of the word

The Konzi river splits the area in Kwango in two: 30 metres wide and therefore an obstacle for the surrounding communities and villages. We're now building a bridge together. This will connect two communities, thus shortening the distance to schools, the market or other villages and enabling a number of economic activities. We're currently working on the underground foundations, for which part of the river will be diverted using a dike and canal. “An infrastructure project of this type in the heart of Congo comes with some challenges", project officer Niels Loobuyck says. “Logistics, heavy rains, bad roads, etc. But it's all worth it when you see the local population's enthusiasm for the first project of this type in their settlement.”

Successful start

“In one year, we achieved our ambitious goal of planting 3 million trees", project worker Aurélien Dumont de Chassart says. “It's important to involve the local population in our project from the beginning, because they will be the long-term guardians of the forest. We therefore also support them in their economic development and make them aware of the benefits of a large forest close to their villages. In early August, we celebrated the first anniversary of the project together. After a successful first year, we felt it was important to thank everyone who contributed to the success of N'situ Pelende.”

By planting 12 million trees in the Democratic Republic of Congo together with the local population, we want to make a real difference for people and the planet in the long run. In this way, we contribute to a better environment and help create a better society, step by step.

Text: Benoit Van Trimpont / Photo: Smart farming

Cutters of cheeses and carcasses

Cheese and meat are two separate worlds at Fine Food as well. The Fine Food Cheese team is housed in Hall 9 at Dassenveld in Halle, Fine Food Meat operates from the Stroppen site. And yet meat cutter Nico Van Waeyenberg and Jo Deleeneer - receptionist in the cheese department - have something in common: the passion for their product!

Don't think, just answer. Meat or cheese?

Nico • “Easy: meat!”

Jo • “Okay … Cheese than. But I also like to eat meat you know!”

And do you have a favourite?

Jo • “A slice of young Noord-Holland cheese never goes amiss. And a delicious Camembert of course. It's a shame we don't do the cutting ourselves anymore.”

Nico • “For me it's beef. That's what I like the most. You can cut magnificent, quality pieces of meat from a beef carcass. A cote a l'os or T-bone steak, for example, the juiciest piece. It contains quite a lot of fat and sinews, which give extra flavour. I think it's better than, let's say, a chateaubriand.”

You're quite passionate about it. How did you found out about this passion?

Nico • “My parents were beef and pork wholesalers. I've been in the business since I was knee-high you could say. And I already knew then I wanted to be a deboner. After butchery school and working at a couple of butchers, I started at Fine Food Meat as a beef cutter four years ago. I haven't regretted it a single minute.”

Do you have a history in the cheese industry, Jo?

Jo • “I've been working at Fine Food Cheese for over thirty years now. I had no experience in cheese processing, but

learned the tricks of the trade thanks to great training. Cutting cheese was a real profession back then. You operated a different machine every day: you had to be able to do just about everything. Cheese cutters now have become real specialists, with less variety. We had to be more all-round back then. Production is also far more automated now. I remember lugging cheeses weighing up to 85 kg back then. Not the best thing for your back. Fortunately everything is more ergonomic now.”

What exactly do you do?

Jo • “As a receptionist, I'm responsible for the quality and hygiene of the cheese deliveries: are the temperature and the weight of the pallet okay? I then transport the deliveries to the cooling room to make sure the cold chain is respected. And I register where everything is stored, so that the operators are able to respect the fifo principle (first in first out, editor's note).”

What's a normal day for a beef cutter, Nico?

Nico • “There are nine of us at a conveyor. Every position has a particular job: for example, we cut a carcass into pieces of sirloin steak, roast beef or tenderloin. Every 3.5 hours we change position in the chain to ensure the necessary variety.”

And what do you prefer doing?

Nico • “I prefer being at the front: as a deboner. That gives me most satisfaction.

I prefer the more 'heavy-handed' work. At least I'm tired in the evening then … (laughs)”

Jo • “Young kid right … (laughs)”

Nico • “Yes, but if we didn't switch places, it would be too hard to keep up.”

What do you like at Fine Food Meat?

Nico • “The work. And the good atmosphere of course. We have a lot of fun. Everyone knows everyone, it's like family.”

Jo • “We have that too! Although the machines do make a lot of noise. I can complicate communication.”

Nico • “There's a lot of noise in our workhouse too. But we're louder! (laughs)” Jo • “The operators at the cheese cutting machines are further apart. The people at the beginning of the line and the operators at the end are in different rooms and sometimes don't see each other. Sometimes you only realise at the break: oh, I didn't know you were working as well today? (laughs)”

Wouldn't you like to swap places: Nico to cheese, and Jo to meat?

Jo • “Maybe briefly. Just to see what goes on there. And then to go back to my trusted spot.”

Nico • ”It's the same for me. To have a look around. But I would miss the beef carcasses and the T-bones … (laughs)”

“The atmosphere at Fine Food Meat is great. Everyone knows everyone, it's like family” - Nico

“30 years ago we were lugging cheeses weighing up to 85 kg. Fortunately everything is more ergonomic now" - Jo

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

Towards a smaller water footprint

Being economical with water and reducing our water footprint is something we've been doing for years. We use as little tap water as possible and reuse rainwater and (purified) waste water as much as possible. Last year, 'circular' or recycled water already covered over a third of our total needs. By 2025, we want to increase that to half. That's why we're investing heavily in large-scale water collection and purification, particularly in places that need a lot of water.

90 %

Less tap water consumption at central sites in Halle

Just treat it!

Two of our biggest water consumers are the crate washing facilities and the cooling installation for fresh and frozen food at the Dassenveld site in Halle. At the end of 2021, we commissioned a brand new water treatment plant there. This plant treats industrial and sanitary waste water from the site itself, as well all waste water from Wilgenveld and Elbeek. “Annually, this allows us to treat up to 90,000 m³ of waste water and purify it to 81,000 m³ ultra-pure 'process water', perfectly usable for washing crates", project manager Geert

Van Liefferinge says. “We currently produce more process water than necessary for the crate washing facilities. We turn it into drinking water by adding 20 % hard tap water and remineralising it. The treatment plant is able to produce no less than 11 m³ drinking water an hour and delivers enough water to the Dassenveld, Wilgenveld and Elbeek sites combined. Any remaining process water is stored in the underground rainwater buffer.”

74 m³

Annual water consumption of an average household in Belgium

Seven kilometres of pipes

Now that several buildings are interconnected and connected to the same plant, the water treatment process is a lot more (cost-)efficient. This required up to seven km of above and underground pipes for waste water and treated water. Geert: “In the long term we're also hoping to connect the Hellebroek site to the water treatment plant. We used the recent innovation of the bridge over the railway close to our main buildings to lay all the necessary pipes already. But before we connect Hellebroek, we want to finalise the whole process across the street. Our digital platform to continuously monitor the treatment process, the water supplies and the water quality are very useful.”

90,000 m³

From transport to water tunnel

What do you do with an unused transport tunnel running between hall 2 and hall 5 under Dassenveld? “This tunnel was watertight and could be used as a reservoir, after removal of the technical installations such as lifts and gates”, Geert says. The tunnel is now an extra buffer for no less than 5,400 m³ rainwater and process water, which raises the total buffer capacity under Dassenveld to no less than 9,500 m³. And an extra buffer of 550 m³ has been added under the renewed car park at Wilgenveld. The collected rainwater is treated by a sand and a UV filter, among others, for use in the cool stores and the sanitary facilities. The combination of these water buffers with the recent water treatment plant allows the tap water consumption of the three central sites to be reduced by no less than 90 %. “It's even our ambition to eventually stop using tap water there altogether, at least in years when the summers are not too hot or dry", Geert concludes.

This is the amount of waste water the Dassenveld plant is able to treat annually

Circular water for meat processing

For over 20 years, we've been treating the waste water from our meat processing plant Fine Food Meat in Stroppen. Initially, the treated water was simply discharged, but since 2014 we've been turning it into drinking water, which we reuse on site in the production processes. Last year, we were able to produce no less than 101,943 m³ of drinking water from waste water, good for a recovery rate of 56 %. In 2016, we also built an installation at Stroppen to turn rainwater into drinking water, good for 7,732 m³ last year. Some of the collected rainwater is also used in the sanitary facilities.

We've invested heavily in the collection and treatment of water on our sites. In this way, we contribute to a better environment, step by step.

Text: Chris Tournicourt / Photo: Katleen Van Den Eede

Artists in the store

Kathy, Sanne and Katya have a special creative talent. Fortunately, they don't keep it to themselves, but let colleagues and customers in the store enjoy it too. The reactions are great, and … they even get a mention in this Gazette.

Christmas and new year

How gift baskets became a passion

When I was going through a rough patch some years ago, I was looking for something that could give me energy", Kathy Verbeke, team member at OKay Deerlijk says. “I've always liked gift baskets, and wanted to optimise them: I took photos, analysed what customers bought, etc. In addition to the centrally made packages, I devised a system for the baskets we make ourselves. I made sure there was enough diversity, both in terms of price and theme: aperitifs, breakfasts, beers, etc. Gradually, sales of these gift baskets began to rocket: last year we even sold 2,200 baskets that we'd put together! Customers from five surrounding villages come to us for their gift basket now. Word-of-mouth advertising is working in other words. And while they're here they get their other shopping, resulting in extra turnover. (laughs)”

“Having a gift basket aisle makes us different from other stores. That's why I pass on the tricks of the trade to my OKay colleagues in other stores. I put together a bible with pictures per theme. They can recreate these, or just use them as inspiration. Because most people are really creative enough to give it their own touch.”

“With Christmas coming up, another peak period is approaching. Every now and then I make gift baskets to order. Seeing happy customers with one of my packages fills me with satisfaction and energy. If you give someone an apero gift basket, you're not just giving them some products. You're actually giving people a wonderful moment. That's what I like about these gifts!”

Sinterklaas

Boards you just can't just get enough of

The market feeling at Cru is very much alive thanks to the chalkboards with suggestions and tips for storing, preparing or combining. Sanne Geerts, all-round worker and bakery specialist brightens up the boards at the new Cru Dilbeek. “I've always loved writing and drawing and for the past two years I've been looking after the chalkboards at Cru Antwerp, together with a colleague", Sanne says. “Writing the twenty or so signs for the opening took me a whole day. I now make a couple of new ones every week, because Cru follows the seasons and constantly offers new suggestions. I also learn a lot like this. I use about three fonts and don't add too many decorations because I want it to remain informative and functional. My calligraphy reflects how I am in life: with a focus on simplicity, quality, doing things right. I also come from a family of foodies, which means I feel completely at home at Cru. And if I regularly get nice comments about my chalkboards, that's a nice bonus, isn't it!”

Halloween

Halloween at OKay Vollezele

Around Halloween, the OKay convenience store at Vollezele immersed its customers in a true horror atmosphere. The stunning scenes sprung from the mind of team member Katya Nachtegael (pictured in the centre).“I just love decorating!”, Katya says. “It's what I like to do. Especially around Christmas. For that alone I love this period. I often go nuts at home (laughs), but I've also transformed our store into a Christmas grotto on many occasions. This time I had the chance to find my inner Halloween. I had plenty of material for that. A fun Halloween walk is organised in Vollezele. Villagers decorate their houses along the route. And I received an award for my house. I reused last year's material to decorate the store. The rest of the arts and craft material came from Dreamland. Yes, I'm very happy with the result. And the customers are also super enthusiastic. Children especially like it. They even take selfies at the tombstone or the horror chair at the entrance. And some get so scared they take a wide berth around my creations. That must be a good sign? (laughs)”

Text: Chris Tournicourt & Benoit Van Trimpont / Photo: Katleen Van Den Eede

The designers of the end-of-year leaflet

Colruyt Lowest Prices sends out 26 leaflets every year. One every two weeks. This amounts to 1.3 million Dutch and 800,000 French copies each time. The showpiece will arrive in your letterbox soon: the end-of-year leaflet. A massive undertaking designed by Vanessa Van Cutsem and her fellow designers at Marcom Services.

“Two designers work on every Inspiration leaflet. The briefing comes from the marketing department, which provides us with a flat plan, i.e. a rough sketch of which products, images and info should go in the leaflet. It is then up to us to turn it into a nice layout. We work closely with copywriters - who supply the texts - and stylists and photographers from our own photo studio. In between, we regularly send proofs to the project team and the marketer so that they can proofread and review the versions. We used to print them out, now we send them digitally.”

“A normal leaflet has a lead time of about six weeks. For the end-of-year leaflet - which is also twice as thick - the lead time is considerably longer. We start devising the concept before the summer holidays, and from September we're totally immersed in Christmas. And by November we've

had it with turkeys, tinsel and Christmas trees. (laughs) Because apart from the leaflet, we also design shop posters, messages for the TV screens and advertisements.”

“For this, we need our laptop of course - a Mac - with our design programs. I also use an extra calibrated 24-inch screen, with a natural rendering of colours. Not unimportant for a beautiful design ... Also, we often need to open many different documents - portal, PDFs, Word documents, InDesign. It's easier if you don't have to switch constantly. We don't have a mouse, but we do have a Wacom pen tablet which we operate with an accompanying pen. We use it to navigate through our designs and across our screen and can also create illustrations. It's a great tool! I couldn't live without it. (laughs)”

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

From Australia to Halle

With more than 80 nationalities, Colruyt Group is a friendly melting pot of cultures. The colleague who covered most kilometres to get to Belgium, is probably Phoebe Bell, store worker at Dreambaby Halle. She traded the immense country of Australia to literally try her luck on the other side of the world. Successfully so!

Heads or tails

“My father is British, my mother Australian. I have double nationality, but feel mostly Australian. I was still a baby when we moved down under from Great Britain. Until I had the crazy idea to learn French in 2017 – when I turned 18. Canada was an option, but I was afraid I'd speak more English. That left France. And it turned out they also spoke French in that tiny country of Belgium. Hardly anyone in Australia knows Belgium. Apart from maybe the odd person who knows about delicious Belgian chocolate. I quite liked the idea of that destination too. I couldn't decide so I flipped a coin. (laughs) Belgium won …”

Learning French in Liège

“I stayed with a host family in Liège for a year. And I really liked it. I liked Belgium. I still do, in fact. (laughs) When I finished my year in December I went back to my family. But I didn't feel whole. And I missed life here. It was so bad I was back in Belgium after nine months. I've been here four years now: I got to know my partner, have lots of friends and my French is pretty fluent. As is my Dutch. I learnt most by talking to customers and colleagues and the classes at Colruyt Group.”

Steeped in history

“Okay, I miss my parents and sister. We call regularly. And in terms of food I only miss veggiemite, a black barley spread, delicious with some cheddar on a sandwich. But I don't miss the climate: I don't like the heat so much. In the summer in Australia it can be as hot as 40 degrees. I prefer Belgian weather. Although it does rain a bit too much here. (laughs) And the short distances to get anywhere are great. The landscape is very varied as well. In Australia you often have to travel for hours. And the middle of the country is largely a desert. I think Belgium and Europe are fascinating: the cities here are full of great buildings, there's a lot of history here and the people are fun. At least you say hello to each other on the street. Australians are more detached. And it's not easy to get in, not for long periods anyway. You need a work visa for that.

But Australians are hospitable as well, you know. And they have more respect for nature: it's cleaner than here, and there's more open space too. And beautiful nature reserves.”

Thanks to corona

“My first job in Belgium was at Pairi Daiza. But the zoo closed because of corona. A girl-friend told me that Dreambaby was looking for people. I was going to help out for about four weeks, at least that was the plan. Because I enjoy contact with customers. And it's great team … so I stayed. And I'm still here …”

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

“Gold at the Flemish barbecue championship, bronze at the Belgian championship and a World Cup ticket: it's something to be proud of” - Kurt

The fiery battle for the world title

Torhout was on fire in early September: 78 teams from 21 countries competed for the world barbecue title. The Belgian entries included a couple of Colruyt Group colleagues, including Kurt Frooninckx, assortment manager Meat at Colruyt, and his wife Femke De Kerpel, career counsellor at P&O. It was a hot weekend.

Gold and bronze

“Six years ago, Lien Houbracken, who is a chef and a friend, and I founded a barbecue team: BBQ-Time Ku(rt)Li(and)nair”, Kurt explains. “Pretty much over a couple of drinks. Extra members joined our teamonly women, which is quite remarkable in the barbecue world - and we entered a couple of competitions. With first place at the Flemish and third place at the Belgian barbecue championships, we even qualified for the World Cup in Torhout. For a weekend, the city park and surrounding streets looked like a market of barbecue stands. We started setting up on Friday and lit our barbecue on Saturday at six in the morning to grill, smoke, slow-cook, etc. until Sunday evening. We were only allowed to use coal or wood, heat sources with electricity or gas were not permitted. From afar, it must have looked like a huge cloud of smoke. A cloud that smelled incredibly good. (laughs)”

Scoring with marrowbones

“Each team received the same food box with Belgian ingredients. Using these ingredients, we had to come up with the most original and tastiest dishes possible and create six dishes that convinced not only a professional jury, but also the other attendees. The public's prize went to ... our marrowbones! Bone marrow with smoked butter and a delicious herb crust, delicious! We also made Cuckoo of Malines stuffed with mushrooms. And: éclair with chocolate mousse, Flandrien cheese and grilled pineapple. All done on the barbecue, of course, including baking off our pastries.

In each dish, we subtly incorporated smoke and grill flavours. For example, the cream and chocolate for our chocolate mousse was cold-smoked first: with smoke - and thus extra flavour - but without heat.”

Less cream, more grilling “In the final ranking, we came thirty-fifth. Not bad for a first participation at the World Cup. We learnt that for an international jury the menu can be a more robust: less cream, more grilling. Also, a championship like this is more than a competition. For us, it's mainly about the fun, friendship and shared passion. You want to win, but you also help. If necessary, you help each other and might even get an extra head of lettuce from another team, for example.”

Low & slow

“My calling card? Stuffed pork tenderloin with raw ham, mint and home-made mango chutney! But I like to experiment. I usually go for the 'low and slow' technique where the meat cooks slowly at a low temperature. I also like to play with flavour differences through different types of wood. Actually, I've been barbecuing since I was knee-high. My father was a 'culinary barbecue caterer' and it wasn't long before I was helping out. Back then a lamb chop on the barbecue was already 'culinary'. (laughs) The first thing I bought when I moved out was a small barbecue. And my son is using it now. He is seven, but already has a taste for it. He is even an official member of our team and at the World Cup fried ten kilogrammes of minced meat for our cherry meat loaf. The future is assured!”

Text: Sara Van Cleemputte / Photo: Katleen Van Den Eede

Goosebumps with brass band Bacchus

Pieter Stegen, department head at the food/near food quality department, plays cornet in brass band Bacchus from Lennik. This year, Bacchus became world champions in the first division at the famous World Music Contest in Kerkrade, the Netherlands.

Warm sound

“Music has always been an important part of my life. I was playing trumpet in a brass band as a little boy when the conductor of our brass band asked me to fill in for the cornet at a wedding party. That love never left me: I much prefer cornet to trumpet. The technique is the same, but the sound is softer, rounder, more voluminous. The sound of a trumpet is harsher. That sound is also important in a brass band with many musicians where you sometimes hit high volume peaks. A solid sound, but always warm.”

More technical than you'd expect “Many people don't really know what a brass band is. The term is often used for a group of musicians who play dance music at wedding parties or the like. But a traditional brass band, as originated in the UK, is completely different: a strict line-up of about 30 brass players - including cornets, trombones alto horns, a euphonium - supplemented by percussion. People are often amazed that our music is actually not very accessible. It's very technical. Particularly during competitions. “Can't you play something simple?”, they ask. (laughs) But of course we also play accessible concerts or provide live soundtracks of movies.”

Give yourself goosebumps

“Bacchus is made up almost exclusively of amateur musicians. Yet the level is fairly high. It's great to be part of the band. I play repiano cornet - i.e. with a separate score - and during concerts I often think to myself: this is phenomenal, just listen to what we're doing here! It makes the hair on my arms stand up. For me, music is emotion. And the brass band is an outlet for this. At least once a week, you spend three hours focused on playing your score and seeing your mates. I turn into a different person.”

Enthusiastic musicians are welcome “The fact that we're world champions in the first division - there is also a concert division, but these are mainly professional musicians - is obviously a boost. Even though COVID caused some musicians to drop out. Anyone interested in playing at a reasonably high level: let us know on our Facebook group or website. Welcome!”

Text: Guy Bourgeois / Photo: Katleen Van Den Eede

The star of Down the road

The most famous Colruyt face this autumn? Undoubtedly Bob Peeters, store assistant at Colruyt Keerbergen and for many people the star of TV programme 'Down the road' about an unforgettable trip of six friends with Down syndrome to Thailand.

For selfies and compliments “Two days a week I help my colleagues at Colruyt. On Monday I help stack the shelves. The old ones out, the new ones in. And it has to look right. Then I'm happy. On Thursday I help clean the Collect&Go crates at the pick-up point. I occasionally help at a nursery school. Quite fun, but I prefer my Colruyt job. Thanks to the great colleagues who tell me how well I'm doing. And the nice reactions of customers. Especially now that they know me from the TV, customers ask for a selfie or give me an extra compliment.”

Surprised myself

“Down the road has changed my life. I really wanted to take part in that programme. Because I was looking forward to the adventure, but I also wanted to get to know myself better as a person, find out where my limits are. In the beginning I had to get used to the cameras being on us constantly. But we

just had to be ourselves. The same went for Dieter and Saar, the guides. Yes, I surprised myself. I remember going to the highest building and lying on a glass floor hundreds of metres above the abyss! I'm not good with heights, but I did it. It was fantastic!”

Learned a lot

“I'm more independent since the programme: I cycle to the hairdresser on my own more now, to work, to the nursery school. And I also come up for myself more. Recently, when I went out for dinner with my parents, they were given a glass of wine. I didn't. And I let the waiter know in no uncertain terms. That glass tasted twice as good afterwards … (laughs) And we also learned a lot from each other: how important love and friendship are for example. And to listen to each other. We're still in touch. Via WhatsApp, or when we meet up to watch the episodes. I recently went to a concert of Niels Destadsbader. We had so many

great moments together: we'll be good friends forever.”

Big dreams

“I think people look at us with more respect thanks to this programme. We're also people, and also have an opinion. Down the road definitely makes people realise that. And the fame that comes with it, well, I actually like it. The programme taught me that I actually like being in the spotlight. That attention suits my dream: I want to be famous! And get a star on Hollywood Boulevard, among the other stars. That's next level, right. (laughs) But my parents make sure my both feet remain firmly planted on the ground.”

Text: Benoit Van Trimpont / Photo: Roses Are Blue

Go-getter

Another six Indonesian students followed an internship at Colruyt Group in October. Bahyul stayed with Hélène. Thanks to the training support of Collibri Foundation and his stay in Belgium his chances of a nice future have been boosted.

“Bahyul is 22 and was able to finish his bachelor in IT thanks to a Collibri Foundation scholarship. He also took full advantage to follow an internship in our company afterwards. The days were very full: from learning how to apply and working on the internship assignment to experiencing Colruyt Group's corporate governance first-hand. Sustainability is still in its infancy in Indonesia. A whole new world opened up for Bahyul. With what he has learned and experienced here, he hopes to make a difference himself in his future job in Indonesia.”

“For us too, it was quite an experience to be a host family for the second time. Being in close contact with another culture is priceless. And of course it was great showing Bahyul Belgium, because he only knew Belgium through the Red Devils. He and our three teenage sons are crazy about football, sport was definitely the ice breaker. Eating together was a bigger challenge. Bahyul first didn't want to try grapes, bread for breakfast was just weird. He used a washing machine and dishwasher for the first time, things that are straightforward for us. Things like that make the exchange very special. First time in the car, visiting family, shopping together, etc. Experiencing these normal activities together left a profound impression on Bahyul – and on us.”

By focusing on training and Indonesian student exchanges, we offer them more opportunities for a successful future. In this way,we help to create a better society, step by step.

Hélène Thonnart, department head at Colruyt Marketing, gave a warm home to trainee student Bahyul from Semarang in Indonesia for four weeks.

Text: Nele Geeroms / Photo: Katleen Van Den Eede

Saving energy in 2010

Everyone is talking about energy today and how to save energy. In 2010 this was entirely different. The Hellebroek distribution centre in Halle already had an energy team that pointed out any unnecessary energy consumption to colleagues.

“The initiative came from Jean-Pierre Roosens, then head of the Electricity department", Peter Janssens recalls. “Just about every BTTC department (Construction & Technical Team Colruyt, later T&I and now Technics, editor's note) at Hellebroek DC was represented in this team: the joiners, the electricians, the garage workers, etc. I represented the welders.”

“I thought it was an original way to motivate and involve people. We really got things moving.”

“To collect specific data about the consumption, we installed meters in different places. When we put the data in a chart, we barely had any reductions in our consumption. Time for action, in other words! During the breaks we checked every department to see if the lights had been switched off. We all checked our own department. Lights still on or machines running unnecessarily? We would leave a card asking them to turn everything off next time. Or we would thank them if they'd remembered.”

“A month later we did a new reading. And there was already a difference! That strengthened our conviction that we could indeed have an impact. An awareness that also grew among our

colleagues. And gradually, in the warehouse and the corridors too, you noticed that the lights were being switched off. We also took other initiatives, to save water for instance. I remember that at one point we calculated how much money we were saving. It was a considerable amount. Those good figures and green graphs allowed us to encourage colleagues and it became a habit to pay attention to energy consumption.”

“We tried to motivate and involve them in a fun way, and tried to keep it all light-hearted. And it worked. I think we were pioneers for the whole company. The measures we were taking were gradually being implemented throughout the company because of the good results. Step by step, building by building.”

“After about three years, the initiative was phased out. Busier schedules made it difficult to have regular energy team meetings. Fortunately, we had reached our maximum: many colleagues were on board with our story, we'd achieved a great result.”

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.

Peter Janssens, now technician at Technics:

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

The energy team at Hellebroek in 2010: Eddy Vanden Daele, Jan Michiels, Geert Jacobs, Jean-Pierre Roosens, André Speeckaert and Peter Janssens.

Here are some photos of the children who are very happy with the balls you donated.

Many thanks, from all the children and staff members of the crèche ‘t Vliegend Paard in Oedelem

Hi, in this letter, and on behalf of the board of Tuinhier Schendelbeke, I would like to thank Colruyt in particular for the tombola price voucher, which meant the members' party was an even bigger success. Most of the purchases for the members' party were in fact made at Colruyt Geraardsbergen.

First time Collect&Go: the worker took his time to explain everything and was super friendly and helpful.

I would really like to congratulate your team of (the new) Colruyt Berchem for the friendly presence, pleasant smile and engagement. Since the opening I've only seen very pleasant and approachable Colruyt workers!

Daniëlle

CRU's croissants are the best in town and today I got to the shop on time to buy some …

To the management and all Colruyt Group workers,

Dreambaby's cuddly toys of the Zazu range look so adorable. We bought the pink rabbit for our little girl and it's great!!! Our precious daughter loves it and this toy has helped us on many a restless night. I would recommend it to anyone.

Joke

We got married on 4 August 1972 (more than 50 years ago) and the next day we went shopping together at the Colruyt store for the first time! In fact, we never stopped doing this. Perhaps this is also a good time to thank all the workers of your company for their commitment and customer-friendliness. It's very clear to us that Colruyt is more than the lowest price policy. It's a sure guarantee for an excellent organisation in every field and is thus always that one step ahead of the competition. This is also the reason why we have since become shareholders and have even made our grandchildren shareholders. We're convinced that your company will also successfully overcome this difficult period and wish you every success!

Kind regards, Etienne and Rita

Dear Colruyt worker, I am quite the fan of your customer service and have been known to send the odd message when there's a problem with a product. Big thumbs up for you: I am very satisfied about your services.

Soooooo happywhat a great shop in the centre of Antwerp! This place really has everything and the service is the best!

Kind regards, Marc

In the spotlight

“Goosebumps in our store on 11 October”, Kathleen De Kocker, store manager at OKay De Pinte, says. “Our Francinneke turned 84 that day and still comes to our store every day on the bike. That calls for a celebration! And yes, tears flowed freely.”

Occasionally, images of workers reach us from some corner of the world. Because even there they like our private label products. Everyday mayonnaise in a small shop in French-Polynesia? Or big advertisements for Boni on a busy street in Congo? All spotted by alert colleagues. You know, far away or close to home … Colruyt Group is always nearby ;-)

Zedelgem's nightingale

A colleague retiring? Someone moving to another store? That's when Vanessa Verhoest, sales assistant at Colruyt Zedelgem, starts writing and training her voice. “At times like this I like saying it with a song”, Vanessa says. “I write my own lyrics to well-known melodies such as ‘My Way’ by Frank Sinatra or ‘In the navy’ by the Village People. I add some personal messages, and gladly sing it to the person in question. You know, I've always been into music. And I sing, no matter how I feel. Colleagues and customers enjoy it. Like in everything I do, it's straight from the heart!”

The independent Spar storekeepers are starting the end of the year well prepared. “In the run-up to the festivities we organised tasting sessions for the Spar stores in a couple of Colruyt Group Academy houses in October”, says internal charcuterie and cheese expert Nathalie Pollet says. “Not only was our Christmas and New year marketing campaign explained, a delicious menu with accompanying wines and beers was also extensively tasted and met with approval.”

Run RPCG ... run

Retail Partners Colruyt Group likes to put their best foot forward. Also during the latest edition of 'Dwars door Mechelen'. “Our workers were also able to sign up for free for this running event”, director Johan Vermeire says. “We think it's important to continue to invest in the mental and physical health of our workers. Taking part in an event together is good for the group dynamic.Thank you to all 29 participants and their supporters!”

Party with flowers and music

The Spar Lichtaart colleagues like to party. And when two reasons give cause for celebration this means an even bigger party. “Our Spar store opened 25 years ago last year”, storekeeper Guy Van De Poel says. “We had to postpone last year, so we're now celebrating 25 + 1. And our mum Martha – 75 and still working – celebrated 60 years among the store shelves last year. That also deserved a celebration with fun performances.” Customers and workers treated Martha to a warm applause. And Willy Sommers chose more than seven roses this time …

Retiring like a rockstar

The last working day of sales assistant Dirk Devalckeneer did not go by unnoticed at Colruyt Kalmthout. The 'Witte' or 'the Mayor of Colruyt', as many customers know him, was waved off with a long guard of honour through the store and was even decorated by the real mayor of Kalmthout. “I've enjoyed working here for 15 years and entertaining the customers", Dirk said in an emotional farewell speech. “Thank you for this great farewell.”

(Even more) sweating at work

Improving your condition? Or do you just want to get fit?

Wilgenveld was the scene of plenty of sports last summer. The first series of bootcamps met with considerable enthusiasm. “What a great success!”, Silke Segers says in a slightly astonished tone. “So many colleagues wanted to join in. Amazing! With a good mix of cardio, strength and core stability exercises, we work on all muscle groups. Both beginners and advanced athletes will be challenged. After this workout, you not only feel fitter, but mentally stronger as well, with lower stress levels.” To be continued!

The Remcos of Solucious

Did you know that Solucious' bicycle couriers in Brussels and Ghent cover about 180 km a day? That distance is comparable to that of a cycle race ... And then Antwerp still has to follow ... Our food service company has some great cyclists!

Out in 50 min 45 sec

Ten Dreamland shops hosted the Belgian Escape Room Championship - The Game at the beginning of October. “Simultaneously, four teams per store tried to complete the 'Escape Room' board game as quickly as possible", Roel Walravens, marketer at Dreamland, says. “A winner was declared per shop, who went home with a cheque for 75 euros. The fastest team across the ten stores - with 50 min 45 sec the new Belgian champions - won a cheque for 150 euros. And a cup of course.”

Well, it's different, a World Cup in November and December. No bustling city squares full of cheering supporters bathing in the sun. And yet football aficionados will be on the edge of their seats again in the coming weeks. Because who knows, maybe Belgium will do better than third place in 2018. The Dreamland colleagues in Halle can't wait to support the players. Will you join us?

Dreamland is supporting as well!

Photo: Katleen Van Den Eede