Publix News Release

Publix Expands Pilot Programs

LAKELAND, Fla., May 17, 2007 — In an effort to continue better serving its customers, Publix Super Markets has decided to expand its Publix GreenWise Markets and Publix Apron's programs.

"We are always looking for ways to offer a variety of products in convenient locations," said Maria Brous, Publix director of media and community relations. "These programs will allow us to provide our customers with more value and convenience."

In response to the competition established by natural food retailers, Publix continues with the expansion of Publix GreenWise Markets, a format dedicated to health, natural and organic products with an emphasis on prepared foods. With the first market set to open in early fall in Palm Beach Gardens, Fla., followed by Boca Raton, Fla., Vero Beach, Fla., and Tampa, Fla., respectively, two additional locations have been announced:

4601 9th St. N, Naples, Fla. - 38,000 square feet (a conversion of an existing Publix store) and
3451 University Dr., Coral Springs, Fla. - 39,000 square feet (a newly constructed building on the site of a former Publix).

In related company news, Publix announced the expansion of its cooking schools. With three locations currently open (Tampa, Sarasota, Fla., and Jacksonville, Fla.), two additional cooking schools have been added:

4305 State Bridge Rd., Alpharetta, Ga. (opening June 1, 2007) and
5050 Champion Blvd., Boca Raton, Fla. (opening date to be determined).

As an expansion of the Publix Apron's program, which includes Recipes, Simple Meals and Cooking Schools, Publix Apron's Make-Ahead Meals will pilot in two locations:

10500 San Jose Blvd., Suite 36, Jacksonville (currently houses a cooking school) and
5642 Fishhawk Crossing Blvd., Lithia, Fla. (site of current store; however, a stand-alone version will be tested at this location).

Under Apron's Make-Ahead Meals, customers can register online for a meals-assembly session. At the session, the ready-to-cook ingredients are prepared and ready to assemble. The meals are then built and packaged for customers to freeze and use later. For customers on the run, the program also will offer call-ahead for Publix assembly and customer pick-up.