Before COVID-19, less than 7% of annual American grocery sales took place online. We hypothesize that during the COVID-19 pandemic, shoppers have decreased in-person shopping and increased online shopping. We conducted a survey of 780 grocery shoppers in five Northeastern states in May 2020. The percent of groceries purchased online increased from 8.4% pre-COVID-19 to 21.1% during COVID-19, whereas the percent of purchases from physical stores declined from 85.3% to 72.4%. Increases in online purchases resulted from 1) an increase in the number of online users, and 2) an increase in the amount purchased online by pre-COVID-19 online users. © 2021, Food Distribution Research Society. All rights reserved.

This study explores opportunities for increasing access to fresh produce by the emergency food system. Results of extensive interviews of managers of farming operations, food bank distributors, food banks, and food pantries were analyzed using thematic analysis to gain insights into the major challenges to increasing access to fresh produce by the emergency food system. The principal recommendations focus on the need to increase the availability of fresh produce in order to meet expected future growth in demand, better utilizing and communicating grower tax incentives, and investing in building the capacity of the food bank system.

The United States has experienced rapid growth in the number of farmers’ markets over the past decade, but there has been little empirical research on how to increase sales at farmers’ markets. We conducted multiple experiments at the Historic Lewes Farmers Market to test approaches to increasing sales and SNAP redemptions at the market at the stand and market levels. The research identified approaches that increased significantly increased sales and SNAP redemptions. This research demonstrates the value of real-world experimentation and research in identifying marketing best practices for farmers’ markets.

Many farmers in the Midlands of South Carolina are interested in expanding their market reach by selling to wholesale markets, but there are challenges associated with this expansion. The Midlands Local Food Collaborative conducted interviews with regional food distributors to better understand their relationships with local farmers. This paper highlights hurdles and opportunities for farmers entering wholesale markets gleaned from these interviews. Hurdles to distributors included food safety standards, quality of product, quantity of product available, the amount of food production in the area, and consumer understanding of the benefits of local food products.

This research investigated market barriers faced by formal and informal vendors of traditional vegetables in Kenya, with the goal of closing market gaps and improving consumer access. The most common problem was access to capital, but informal vendors were more likely than formal vendors to perceive this as a major problem. Overall, 97% of vendors said that they had seen the vegetable market grow, which suggests that this market is still expanding. To improve urban nutritional security, the most important changes policymakers could enact are to increase access to capital and improve infrastructure to connect rural growers with urban consumers.

This study examines willingness to pay (WTP) for beef produced in Tennessee among consumers in five metropolitan areas. Consumers who prefer grain-fed, flavorful beef are willing to pay more for Tennessee beef steaks, while price conscious consumers and those who shop at big box stores are willing to pay less. Consumers who value freshness, safety, and natural products are willing to pay more for Tennessee ground beef. Preferences for grass-fed beef, lower prices, and ease of preparation influence the types of outlets where consumers anticipate purchasing Tennessee beef products.

As information regarding origin, production method, and environmental certifications characterize a progressing seafood market, scare analysis has been made to understand market responses. This study focuses on consumer preference for wild-caught and farm-raised shrimp with several attributes. These include the Homegrown By Heroes label and Best Aquaculture Practices certification, as well as other existing attributes including the Marine Stewardship Council and each state’s local label. Also considered are hypothetical labels including Community Supported Fishery (CSF) and National Oceanic & Atmospheric Administration (NOAA). This study surveys consumers in Kentucky and South Carolina while utilizing a choice experiment to elicit willingness-to-pay measures for these various product attributes. Both wild-caught and farm-raised shrimp are considered since these species have significant market potential. Like previous studies, a strong preference for fresh as well as local shrimp was found. Furthermore, preference for Homegrown By Heroes was found to be highly valued by consumers, as well as the NOAA label signifying a federally operated ecolabel. Consumers were also found to value BAP and MSC certifications, two third-party agencies currently existent in the seafood market. Marketing and policy recommendations are given based on consumer willingness to pay estimates for these various seafood attributes in both states.

Rising consumer interest in how food is produced has resulted in the growth of antibiotic-free meat production and consumption. The antibiotic-free classification is most prominent in the poultry market as several producers and retail-chain companies have moved their marketing in that direction. This study examines the environmental and economic impacts of withdrawing antibiotics (including animal-only ionophores) from U.S. broiler production. Two systems—conventional and 100% antibiotic-free (ABF)—are modeled, examining differences between average survivability, space requirements, days to grow-out a defined sized bird, and days between production cycles. Data were obtained from the USDA, industry sources (e.g., Agri Stats, Vantress, Aviagen), and expert knowledge. Total output is calculated to compare the average quantity of edible broiler meat produced within each system. Results reveal a decline in average production in the ABF system for a given broiler house compared to the conventional system. Compared to broilers produced in a conventional system, birds raised in a single broiler house under ABF conditions will have an annual reduction of between 50,000–100,000 lbs of edible meat (breast, legs, thighs, wings) equivalent to between 265,000–530,000 individual 3 oz. single servings. This loss represents enough to feed 600–1,000 people annually, based on average annual consumption of chicken in the United States in 2012. In order to maintain the same supply of meat under ABF conditions, a typical broiler house will require between 15,000–33,000 more marketed broilers per year. Due to the additional broilers needed, eliminating antibiotic use has an environmental impact. Compared to a conventional house, chickens raised in a single broiler house under ABF conditions will require between 185,000–390,000 additional lbs. of feed per a year; between forty-two and ninety additional acres a year to produce that feed; between 33,000 and 78,000 additional gallons of water consumed; and between 157,000 and 333,000 additional tons of manure produced. In addition, the cost to produce edible prime meat in a broiler house under ABF conditions is between $52,000 and $110,000 per year.Findings suggest that eliminating the use of antibiotics in the raising of broilers may have a negative effect on the conservation of natural resources as well as a negative economic effect via increased prices to the consumer. Results suggest the need to communicate to consumers the supportive role that prudent, responsible use of antibiotics for animal disease treatment, control, and prevention plays in the sustainable production of broilers.