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The St. Louis Post-Dispatch reports on how Schnucks is using an outdoor garden behind its headquarters to source “zucchini, tomatoes and peppers (that) are growing on raised beds” that are then used in its cafeteria and in its two test kitchens.

“The garden and these new test kitchens are a testament to the changing roles that grocery stores are playing in our world today,” the paper writes. “More customers than ever are looking for help in coming up with new ideas for meals they can make at home. But sometimes, they are so pressed for time that they don't even want to fuss with making anything and are looking for prepared foods they can pick up and go.”

But more importantly, the story suggests, having the gardens increases the company’s “first-hand knowledge” so that it knows how “to educate customers about how to grow and use local produce.”
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