Paula Waterman talks about Whole Foods' ethical guidelines when it comes to meat and seafood.

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WestfordCAT was on hand for Thursday’s Westford Business Association tour. Here’s a glimpse at a few of the things we saw. Dozens of workers were inside the store on Monday preparing things even further for the official opening on Wednesday at 9:45 a.m.

An on-site bread slicer is available for loaves of bread made in the store's bakery.
There is a charging station behind the express check-out registers, but there are no automated registers at the store.
A juice bar is located near the entrance of the store and will provide smoothies.
Kim Rose, Whole Foods' vice president for the New England Region, with a bag of chicken feed.
On Monday, all of these bins were stacked with produce.
A row of salad dressing in place on Thursday
Seafood products ready to go.
Whole Foods prides itself on using responsibly farmed seafood or wild caught seafood that meets the "green" or "yellow" ecosystem sustainability measures identified by the Marine Stewardship Council.
All local seafood is processed in Gloucester.
A scale with details on the store's sliding scale for meat, which measures the welfare standards for all meat sold in the store. Every piece of meat must meet at least the "no cages, no crowding" Level 1 standards as seen here.
Paula Waterman talks about Whole Foods' ethical guidelines when it comes to meat and seafood.
Denny Kelly talks about diary products. She's in charge of all food demonstrations in the store.
A refrigerator for pet treats.
Books and clothing are on sale in addition to food.
There's a charcuterie (a deli specifically for smoked and cured meats) along with a deli, a prepared food section, a salad bar and a cheese section that highlights offerings from New England and elsewhere.
Clover Food Labs was once a food truck and now it's a chain of fast food establishments focused on unique, locally sourced and palate pleasing food. It will have a location next to the bakery, near where the flower section was in the old Market Basket.
There's a coffee bar in the store that has wifi, a seating area, nitrogen-infused coffee and a "mix-your-own" coffee blend menu. It closes an hour before the rest of the store.
None of the store's aisles have a number. Whole Food staff explain this is because when a customer asks an employee where an item is, it's the Whole Foods philosophy to walk with the customer to the item and strike up a conversation.
James Burrill and Alissa Buckland training to be cashiers. The store employs approximately 170 people.
One group during the Westford Business Association tours. There were around 80 people throughout the evening.
Say it!
In case you've forgotten when opening day is.

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