Avoiding growing societal concerns, like the use of genetically
modified organisms, or prioritizing the utilization of natural
resources, such as organic fertilizer, assures the consumers and
shareholders of sustainability practices maintained by a corporation
to ensure the longevity of the planet and people it serves. Although
farm-to-table is a great concept and continues to prioritize the triple
bottom line by reducing waste, decreasing carbon emissions,
promoting environmental sustainability, and improving community
health, it is not always easily obtainable. There are countless
producers, suppliers, distributors, etc. ready to maintain the
supermarket’s products at coordinating prices, which makes it
difficult to choose while further complicating things by taking into
account the challenge of off-season produce availability, transport,
and costs. To counteract these obstacles, our company can put
alternative practices in place to ensure the deliverance of continued
consumer satisfaction through sustainable business models,
specifically farm-to-table.
In my proposition, I would recommend visiting the local farmer’s
market and begin by building relationships with producers and
farmers within the surrounding community through friendly
communication and shared expertise. By initiating conversation and
discussing business, one can start creating an honest and loyal local
supply network to aid in the maintenance of farm-to-table success in
the supermarket, which could potentially lead to further networking
and more supporters. I would also advise investing and volunteering
around the local community, specifically the produce suppliers in
your network that implement sustainable practices within their
production, to show initiative and prioritization within the local
community. Further, I would propose the idea of a “recycling profit”
system that enables the reuse of expired produce. For instance,
when produce reaches the conclusion of its appropriate shelf life
according to FDA regulations, our supermarket could document the
spoilage, package it, and return it to the local supplier to use as feed,
fertilizer, bedding, etc. when applicable. Finally, as technology
advances, more opportunities are being uncovered to ensure
productivity, resource allocation, efficiency, purchase history, trends,
etc. In this scenario, I would attempt to implement a technological
inventory management system that communicates findings between
parties to make the collaborative process easier and cooperatively
understood.
While conducting this process, it’s important to collect quantitative
and qualitative that will ensure beneficial decision making, as listed
below.
Integration connections – How can we combine processes to
create a more sustainable opportunity for consumers and
shareholders?
Time influences and schedule accordance – How long does it
take to grow resources? What is your current schedule
process? How long does it take to get produce from the farm to
the supermarket? Will weather be a variable? Can they make a
commit to deliver on time?
Budget factors – How much will this business relation cost? Is
there any historical data that can implement supply/demand
price variations per season? How does this relate to the
producer’s resource supply, are there extra costs involved?
Clarify expenses and responsibilities between parties
Standard and regulation knowledge – What is your growing
process? Do you use pesticides or other altered substances in
your development? Sustainability Report? Explain knowledge
and implementation of state and local governances and
guidelines. Do you have any certifications?
Resource participation – What crops do you use? How do you
control pest potential? What processes or practices do you
use? Are the livestock and crops treated honestly and
humanely?
Communication preferences – What is the best form of
contact? How should we get in touch in case of emergency?
What communication channel will we maintain to clarify
distribution standards?
Risk factor engagement – How can we work together to
prevent potential risks, hazards, recalls, etc.?
Further, its important to incorporate other factors or metrics when
determining support for application of the farm-to-table principles in
the supermarket. In my opinion, I would rely on data (purchase)
history to establish initial supply and demand scores, collective
research to incorporate current trends, as well as
consumer/shareholder surveys and interviews to ensure satisfaction,
improvement opportunities, and value correspondence.
Benefits Risks
Helps to boost the local
economy and support local
farmers, (Traylor, 2017)
Supermarket gets delicious
and fresh produce, and the
farmer gets recognition for
their hard work as well as
guaranteed business,
(Traylor, 2017)
Makes local and organic
food
more available to your
community, (Traylor, 2017)
Produce doesn't have to be
shipped long distances,
meaning less time on a truck
and fewer greenhouse gases
going into the atmosphere,
(Traylor, 2017)
As the seasons change,
different foods will be
available in farms, and you'll
have to adapt to what
produce is available and
fresh, (Traylor, 2017)
Skepticism about the
authenticity due to false
historical claims, (Traylor,
2017)
Expensive to run a local and
organic farm while
competing with livestock,
and as a result, their
produce costs a premium,
(Traylor, 2017)
For challenges maintaining the availability of fresh, local, produce
that may be out of season or unavailable, other opportunities can be
incorporated to sway consumers decision. As an example, our
company can discuss in-house production. Thanks to innovative
technology, utilization of indoor greenhouses to promote out of
season produce production is on the rise; and could be further
entertained, if needed, based on supply/demand, value statements,
expense, trends, sustainability, and revenue factors by supermarket
shareholders. Another approach, from a business perspective, is to
advertise and market the produce that is in season to refrain
consumers from being dissatisfied with resource scarcity in other
areas. Lastly, in desperate situations, the supermarket may just have
to outsource at certain times of the year from other areas due to
seasonal growth process and demographic preferences. Afterall,
Farm to Table encourages people to consider where the food comes
from, and buy as close to home as possible, (Tips to Setup Farm to
Table at Your Restaurant, 2020).
References
Soomo Learning. (2020). People, planet, and profit.
https://www.webtexts.com
Stern, P. E. Y. (2019). Kroger brings the farm closer to the table –
RetailWire. Retail Wire.
https://www.retailwire.com/discussion/kroger-brings-the-farm-
closer-to-the-table/
Telpner, M. (2022, January 7). 10 Important Questions to Ask Your
Farmer at the Market. Meghan Telpner.
https://www.meghantelpner.com/blog/10-important-questions-to-
ask-your-farmer-at-the-market/
Tips to Setup Farm to Table at Your Restaurant. (2020, January 21).
The Balance Small Business. https://www.thebalancesmb.com/how-
to-start-farm-to-table-at-your-restaurant-2888285
Traylor, R. (2017, October 2). Why Farm to Table Sustainability is
Important. WebstaurantStore.
https://www.webstaurantstore.com/blog/postdetails.cfm?
post=1532
WebFX. (2021, June 10). Farmers Markets vs. Supermarkets: Benefits
of Local Produce. Lancaster County Farmers Market.
https://www.lancastercountyfarmersmarket.com/blog/farmers-
markets-vs-supermarkets
