Local Sourcing Innovation in Independent and Locally Owned Groceries

Independent and locally-owned grocery stores are a crucial part of the food system, but many lack local food offerings. This is a missed opportunity for both grocers and producers: local food can give grocers a competitive edge, while independent grocery stores can serve as stable marketing outlets for producers. To increase local food offerings, innovative local sourcing models are needed.

Through a cooperative agreement, the Rural Grocery Initiative at Kansas State University and USDA Agricultural Marketing Services endeavored to answer the following question: “What lessons can be learned from innovative local sourcing models that could help locally-owned, independent, and rural groceries become better integrated into local and regional supply chains?”

Local Sourcing Webinar

Project Findings

The research team developed five in-depth case studies of businesses and organizations that have pioneered solutions to increase local food access in grocery stores. View the final project deliverables including the final report, a comparison chart of the five models, each case studyand the catalog of local sourcing innovations here.

Join us for a webinar on October 2 at 12 PM Central Time to explore key findings from this research project.

Register for the Webinar

Project Overview

This project was carried out through a cooperative agreement between the Rural Grocery Initiative at Kansas State University and USDA’s Agricultural Marketing Service. The Rural Grocery Initiative aims to sustain locally-owned rural grocery stores to enhance community vitality and improve access to healthy foods. It does so by identifying, developing, and sharing resources that support grocers and rural communities. The Agricultural Marketing Service administers programs that create domestic and international marketing opportunities for U.S. producers of food, fiber, and specialty crops. It also provides the agriculture industry with valuable services to ensure the quality and availability of wholesome food for consumers across the country and around the world.

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Phase One

In Phase 1, the project team developed a Project Advisory Committee to confirm project goals. The Project Advisory Committee was made up of key stakeholders who convened virtually four times over the course of the project to provide feedback and direction.

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Phase Two

In Phase 2, the project team solicited examples of innovative local sourcing models from across the country. As examples were received, the project team conducted preliminary research using secondary sources and saved this data in a catalog. This preliminary research allowed the research team to categorize models and determine which five examples to interview.

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Phase Three

In Phase 3, the project team conducted interviews with two to four stakeholders (e.g. grocers, producers, distributors, community organizations, etc.) from each of the five distinct local sourcing models selected. Once interviews were complete, the project team reviewed interview notes and compiled findings in a comparison chart that illustrates the characteristics of each model.

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Phase Four

In Phase 4, the team drafted in-depth case studies about each model and worked with a graphic designer to develop visuals.

Project Advisory Committee

Bill Brinkerhoff, Argus Farm Stop
Charlie Michel, Mission West Community Development
Deborah Rausch, USDA Rural Development
Diana Endicott, Good Natured Family Farms
Kameko Nichols, Common Market Southeast
Lauren Horning, FreshPoint
Liz Abunaw, 40 Acres Fresh Market
Margaret Bau, USDA Rural Development
Mary Hendrickson, University of Missouri
Meegan Moriarty, USDA Rural Development
Nikki Seibert Kelly, Growing Local South Carolina
Roberto Mesa, East Denver Food Hub
Robi Fauser Fink, USDA Rural Development

 

K-State Research and Extension is committed to providing equal opportunity for participation in all programs, services and activities. Program information may be available in languages other than English. Language access requests and reasonable accommodations for persons with disabilities, including alternative means for communication (e.g., Braille, large print, audio tape, and American Sign Language), may be requested four weeks prior to the start of the event. To make a request, contact Clara Misenhelter at 785-532-6868 or clarawicoff@ksu.edu. Requests received after this date will be honored when it is feasible to do so. Language access services, such as interpretation or translation of vital information, will be provided free of charge to limited English proficient individuals upon request.

Kansas State University Agricultural Experiment Station and Cooperative Extension Service
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