20101001-localfoods-supermarket-600x298.JPG

Here is an excerpt from an interview with Prof. Miguel Gomez (AEM), highlighting his upcoming talk at the New York Produce Show and Conference (Nov. 9-11, 2010) 

A New Hypothesis On Local: To Boost Sales, Sell It Through Supermarkets…

October 1, 2010

20101001-localfoods-supermarket-600x298.JPG

Here is an excerpt from an interview with Prof. Miguel Gomez (AEM), highlighting his upcoming talk at the New York Produce Show and Conference (Nov. 9-11, 2010):

Miguel GomezMiguel Gómez, Assistant Professor, Charles H. Dyson School of Applied Economics and Management

Q: What spurred this research: Comparing the Structure, Size, and Performance of Local and Mainstream Food Supply Chains?

A: USDA’s motivation for commissioning the study about two years ago was the increasing interest from consumers and the industry in local foods, and the perceived attributes of buying local produce. Very little is known about this supply chain, and people had preconceived notions about local without the data to back it up.

To shed light, the strategy was to compare the supermarket supply chain with respect to local. Our project director, Robert King, an agriculture economist from the University of Minnesota, studied these issues on food systems. He put together a team from five universities in five different states: Shermain Hardesty from University of California Davis focused on leafy greens with her team in Sacramento, California. Rob King in St. Paul, Minnesota, targeted the beef chain. Michael Hand, agricultural economist with USDA’s Economic Research service, did milk in Washington D.C. Ed McLaughlin, and I are working together on apples in the Syracuse, New York metropolitan area, Larry Lev assessed blueberries in Portland, Oregon…

(Read the rest of the interview)