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It’s All in the SKU: Getting Food from Somewhere from the Field to the Dinner Plate while Using a Large Scale Retailer

Author

Listed:
  • Carolyn M. Haythorn

    (Department of Anthropology, Indiana University, Bloomington, IN 47405, USA)

  • Daniel C. Knudsen

    (Department of Geography, Indiana University, Bloomington, IN 47405, USA)

  • James R. Farmer

    (School of Public and Environmental Affairs, Indiana University, Bloomington, IN 47405, USA)

  • Carmen C. Antreasian

    (Department of Geography, Indiana University, Bloomington, IN 47405, USA)

  • Megan E. Betz

    (Department of Geography, Indiana University, Bloomington, IN 47405, USA)

Abstract

The local food movement provides sustainable food, but often suffers from a lack of economic viability. We examine the need for concerned consumers, qualified growers, and responsible retailers. Concerned consumers are individuals who desire food from somewhere, but must shop at food retailers. Qualified growers sell sustainable food from somewhere, and must be able to set their own prices. Responsible retailers provide consumers with food from somewhere. Taken together, currently there is no good system in place to allow for large scale purchases and long term sales of food from somewhere for a retailer. To solve this, we propose a benevolent wholesaler model, in which stock keeping unit (SKU) numbers are given to each type of product from each farm. This enables tracking of the origin of the produce by retail customers and individual consumers, while retaining the attributes of a food system that allow for large scale purchases and long term sales. Such systems are no less sustainable, but potentially provide enhanced economic viability for producers.

Suggested Citation

  • Carolyn M. Haythorn & Daniel C. Knudsen & James R. Farmer & Carmen C. Antreasian & Megan E. Betz, 2019. "It’s All in the SKU: Getting Food from Somewhere from the Field to the Dinner Plate while Using a Large Scale Retailer," Sustainability, MDPI, vol. 11(3), pages 1-15, February.
    • Handle: RePEc:gam:jsusta:v:11:y:2019:i:3:p:892-:d:204470
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    References listed on IDEAS

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    1. Alisha Coleman-Jensen, 2010. "U.S. Food Insecurity Status: Toward a Refined Definition," Social Indicators Research: An International and Interdisciplinary Journal for Quality-of-Life Measurement, Springer, vol. 95(2), pages 215-230, January.
    2. Barham, James & Tropp, Debra & Enterline, Kathleen & Farbman, Jeff & Fisk, John & Kiraly, Stacia, 2012. "Regional Food Hub Resource Guide," Research Reports 145227, United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program.
    3. Abate-Kassa, Getachew & Peterson, H. Christopher, 2011. "Market Access for Local Food through the Conventional Food Supply Chain," International Food and Agribusiness Management Review, International Food and Agribusiness Management Association, vol. 14(1), pages 1-21, February.
    4. Hugh Campbell, 2009. "Breaking new ground in food regime theory: corporate environmentalism, ecological feedbacks and the ‘food from somewhere’ regime?," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 26(4), pages 309-319, December.
    5. Engelseth, Per, 2016. "Developing Exchange in Short Local Foods Supply Chains," International Journal on Food System Dynamics, International Center for Management, Communication, and Research, vol. 7(3), pages 1-14, June.
    6. Anuj Mittal & Caroline C. Krejci & Teri J. Craven, 2018. "Logistics Best Practices for Regional Food Systems: A Review," Sustainability, MDPI, vol. 10(1), pages 1-44, January.
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    Cited by:

    1. Izabela Kwil & Katarzyna Piwowar-Sulej & Małgorzata Krzywonos, 2020. "Local Entrepreneurship in the Context of Food Production: A Review," Sustainability, MDPI, vol. 12(1), pages 1-21, January.

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