Instore - August 2018 - 3
Home field advantage
Most of us have had good and bad experiences with "local."
When your neighbor shows up at the door with tomatoes just picked
from her garden, there's a pretty good chance you're going to have an
awesome addition to that night's salad or burger.
Fortunately, the good far outweighs the bad. More often than not, local
means flavorful and healthful. It means supporting the community
you live in and cutting down on food miles -ever-more important
considerations for consumers today, at least based on what millennials
If, on the other hand, you pay top dollar for "local" peaches at the
farmer's market and later found out they were grown in Georgia and
purchased wholesale from the produce terminal downtown, you're
going to have a different reaction.
You might associate local primarily with fruits and vegetables, but as
we detail in this month's issue, instore deli and bakery departments are
also riding the local wave to the benefit of themselves, their suppliers
and their customers.
Years after it became a trend, there's still often a gap between good
local and not-so-good "local" -the quotes signifying those who take
advantage of a marketing buzz word to cover up deficiencies in their
product (or just so they can charge a higher price).
Many are taking local to the next level, partnering with local growers
and suppliers on the production of the ingredients that will be
made into the foods they'll later sell in their stores. Local's not going
anywhere, and that's good news for everyone along the supply chain.
instore * AUGUST 2018 * 3