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Do you know what capacity capture is? | 02 maart 2018

"If opportunity doesn't knock, build a door"​

My name is Yannick Kunz and I like to be in action, whether it is in business, sport, school or friendship. It is my belief that if you take on as many actions as you can without losing your own balance, you will create an infinite amount of doors with opportunities behind them. With this in mind everybody is capable of shaping their own future.

With the blog "Better Together", Yannick won the Trendspotting & Innovation Award - February 2018!


Ahold Delhaize is a huge company that in my opinion shows that sustainability and making profits can be a perfect combination. This blog will briefly explain my statement and how the trend capacity capture is a part of it.

Capacity Capture

The trend Capacity Capture is being used to describe activities that find and unlock new sources of value and waste elimination in a business and its supply chain. This trend is essential because just meeting the requirements will and can never be good enough for your customer or your competitiveness. Companies need to keep evolving themselves while keeping the touch with the customers.

At the beginning of 2016 Ahold Delhaize started with their new strategy which is the roadmap they use to create value for customers, associates, communities and the environment. Three promises were made to guide al the innovation and create capacity capture:

1.       A better place to shop
2.       A better place to work
3.       A better neighbour

The first two promises are very present in the following project called  “energize” that was introduced this year. The first ‘energize’ project features Albert Heijns 100% CO2 neutral store in Purmerend.  The renovated store is CO2 neutral, and powered by a system that is comparable to a small, local energy plant. It generates enough energy to heat and power the supermarket itself, as well as the adjacent Etos and Gall & Gall stores. A buffer system for heating and cooling, plus 700 roof and facade solar panels, reduce energy consumption even further. Other sustainable measures include motion-activated LED lights, the use of recycled materials throughout the store, and electric car charging stations. This makes it a better place to shop and to work every day.  

The third promise was also realised by reusing, reducing and recycling the old and new store materials that were used in this store. They worked together with different partners in the neighbourhood to make this happen. One example is melting the old plastic particles to new lamps or other parts. Through this they interacted with the neighbourhood stakeholders to create a greener material flow. 

100% CO@ store

This project of a 100% CO2 store is just one of the ideas and there are many more. Food waste is next one and this also key to the definition of capacity capture. First and best to reduce waste is of course smarter product ordering and supply management, providing storage guidance on food packaging, discounting perishable products that are reaching end-of-shelf-life as well as ‘imperfect’ vegetables, and raising associate awareness. Secondly, they try to donate food surplus to charity, restaurants and communities. Delhaize Serbia made a donation to the Belgrade Food Bank in which they  received a single-day record donation of nearly 15 tons of groceries.

Combination of sustainability and profit

What about the combination of sustainability and profit like I mentioned at the beginning ? Well…Ahold Delhaize has expanded its empire to 6 556 stores with 370 000 employees across the world that are generating an impressive 49,7 billion € revenue in 2016, without losing  its touch with the local customers. The increase in revenue was 3.2% and this growth is suspected to continue.

The implementation of this program could definitely also be interesting for restaurants and hotels. Just like grocery stores, these hotels and restaurant have a large and often polluting supply chain with waste of products that are not used by customers or perishable. For example; the half-used amenities, the food and drink waste from the F&B department. Starting capacity capture programs can reduce this waste and even improve the relation with the stakeholders.

I hope that this blog shows you how the capacity capture trend can be operationalized into a real part of the business strategy. Because by doing this it creates a future that is green in sustainability and green in numbers. Better together!





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