STEW LEONARD'S HOSTS 1st ANNUAL BAG-OFF
COMPETITION TO REDUCE PLASTIC BAG USE

NORWALK, Conn., May 19, 2009 – Stew Leonard's checked out 6.6 million customers across its four food stores in 2008. If one less plastic bag is used for half those transactions then 3.3 million bags are saved, a considerable impact to the environment and the company's bottom line. This is the rationale behind the retailer's decision to host its First Annual Bag-off Competition on May 27th from 5:00 P.M. to 9:00 P.M. at Fairfield University’s Alumni Hall; encourage team members to bag more efficiently and both the planet and Stew Leonard's will benefit.

It would be easier and less expensive to train team members through classes, but Stew Leonard's management believes a bag-off competition is more fun and will have a greater impact in the long run, as team members learn better through hands-on training and a more interactive experience.

"The idea started as a way to celebrate our 40th anniversary and thank our team members, so we sent a few people out to California to observe and learn from the bag-off experts—Nugget Markets," says Stew Leonard, Jr., President and CEO of Stew Leonard's. "While watching their baggers compete, our people starting thinking about the number of bags we could save. What a great opportunity to thank our team members, reduce our impact on the environment and save the company money."

Stew Leonard's four stores in Norwalk, Danbury and Newington, Conn. and Yonkers, NY recently hosted semi-final competitions to identify their four best baggers to send to the May 27th final competition. Team members take the competition seriously, often training in their off hours, as the winner gets bragging rights, a $500 reward plus trophy, and a trip to observe the National Grocers Association's 2010 U.S. Best Bagger Championship, being held in Las Vegas next February. Second and third place winners receive medals and rewards of $300 and $200, respectively.

Better bagging isn't the only environmental tip team members will learn about at the event. Creative signage and reminders from the emcees will encourage other steps to help reduce, reuse and recycle:

• Purchase and USE reusable bags – Stew Leonard's started selling reusable bags in 2007. 150,000 were sold in 2008, the first full year of the program. Estimating that eight plastic bags are saved with the purchase of each reusable bag, Stew Leonard's program saved 1.2 million plastic bags, or 1 truck load, in 2008. Of the plastic used, 34 tons were recycled.
• Recycle, recycle, recycle – Team members have been reminded to recycle as much as possible, from paper and plastic to cardboard and wood. In 2008, Stew Leonard's recycled enough paper and cardboard to save 33,000 trees, wood to fill 100 tractor trailers, and vegetable oil to fill the fuel tanks of 3,800 diesel cars.
• Think creatively to reduce garbage – Through diligent and creative efforts, Stew Leonard's reduced the amount of garbage it sent to landfills by 300 tons: the bakeries donate day-old product to charitable organizations feeding those in need; MIS recycles unused electronics rather throwing them away; the baristas give away old coffee grounds for customers to use as soil fertilizer and; the kitchen staff reduces food waste by using pulpers and bio boxes that break down solid foods into liquid.

The 1st Annual Bag-off Competition is the highlight of Stew Leonard's Team Member Appreciation Event, which celebrates the retailer's 40th anniversary and its team members, many who have been with the company for 15 to 30 plus years. In addition to the bag-off competition, the event includes: a kick-off by the nationally-recognized Trumbull High School Golden Eagle Marching band; recognition of Stew Leonard's 2009 Scholarship Program winners—15 individuals awarded $1,000 scholarships per year, up to four consecutive academic years, to be used for tuition expenses; contests for those not participating in the bag-off and; great prizes, including Wii™ games, digital cameras, iPods, cell phones and much more.

"What started off as a great idea for thanking our team members has evolved into something so much greater," says Jill Leonard Tavello, Executive Vice President of Culture and Communication. "It's amazing to watch our team members get excited about using fewer bags at checkout. They are proud knowing they are the ones making a difference."

About Stew Leonard's
Stew Leonard's, a family-owned and operated fresh food store founded in 1969, has four stores in Norwalk, Danbury, and Newington, Conn. and Yonkers, N.Y. Stew's earned its nickname, the "Disneyland of dairy stores," because of its country-fair atmosphere, with costumed characters and animated entertainment throughout the store that keep children entertained while parents shop. Stew Leonard's legion of loyal shoppers is largely due to the stores' passionate approach to customer service: "Rule #1 -- The Customer is Always Right"; Rule #2 – If the Customer is Ever Wrong, Re-Read Rule #1." This principle is so essential to the foundation of the company that it is etched in a three-ton granite rock at each store's entrance. The company's culture is built around an acronym for S.T.E.W.: Satisfy the customer; Teamwork gets it done; Excellence makes it better; WOW makes it fun. For more information, visit Stew Leonard's website at www.stewleonards.com.