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And, almost two months into shelter-in-place restrictions to curb the COVID-19 pandemic, restaurants are similarly relying on these services to keep their business afloat.\u003c/p>\n\u003cp>Ordering takeout can certainly support restaurants, and keeps diners sheltered in their homes. Yet the burden and health risks of acquiring food has shifted to a delivery workforce that is largely without employer-provided health insurance and other benefits like sick paid leave. And then there's the cut that delivery apps take from local restaurants.[aside postID='bayareabites_136732' label='Ordering Delivery and Takeout in the Bay Area During Coronavirus']\u003c/p>\n\u003cp>If you're someone who cares about worker protection, public safety and supporting local restaurants, what's the difference between one delivery app or another?\u003c/p>\n\u003cp>That's where this guide comes in. Below, we’ve researched the policies of the more popular delivery companies in the Bay Area, prioritizing paid sick leave, hazard pay, fees charged to restaurants and distribution of protective equipment to drivers.\u003c/p>\n\u003cp>\u003cstrong>Some basics, first:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>This guide is made to represent and track changes to policies since the outbreak of coronavirus.\u003c/li>\n\u003cli>This information is gathered directly from company spokespersons, previous news reporting, and the company’s websites.\u003c/li>\n\u003cli>Public health officials have found no documented cases of COVID-19 transmission from food or food packaging.\u003c/li>\n\u003cli>Since April 16, California mandates that all food workers get two weeks of supplemental paid sick leave. This includes delivery drivers and otherwise non-benefited employees. Food workers are eligible for 80 hours of paid sick leave if they are subject to, quarantine, isolation order or under a medical directive to stop working.\u003c/li>\n\u003cli>Some delivery companies have waived delivery fees for customers, but restaurants are still paying commissions ranging from 10% to 30% per order. (In April, San Francisco Mayor London Breed temporarily capped the fees that restaurants pay to delivery companies at 15%.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"//datawrapper.dwcdn.net/WeIes/22/\" scrolling=\"yes\" frameborder=\"0\" style=\"border: none;\" width=\"320\" height=\"785\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003ch2>DoorDash and Caviar\u003c/h2>\n\u003cp>Both provide two weeks’ pay to couriers who are either diagnosed with COVID-19, quarantined with medical documentation, or are proven housemates with someone who has been. Couriers must also have been active on the platforms for at least two months and completed 30 deliveries in the past 30 days. The company also recently amended this policy to include non-diagnosed drivers who are high-risk, or drivers who live with a high-risk housemate.\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The companies have not amended their wages or tips for couriers. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Through April, DoorDash and Caviar have offered free sign-up and no commission for 30 days to new restaurants on the platform. Pick-up orders are not charged commission.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Distributing PPE equipment is in process.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477.jpg\">\u003cimg class=\"alignnone wp-image-1337060 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477-800x533.jpg\" alt=\"Woman pulling out groceries from a box.\" width=\"800\" height=\"533\">\u003c/a>\u003c/p>\n\u003ch2>Good Eggs\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before the coronavirus pandemic, all employees received nine days of sick leave. After the onset, Good Eggs added two weeks of sick leave to the existing policy for employees who qualify based on the state's mandate.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003ci> \u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has introduced new bonuses available to employees. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Vendor fees do not apply. Good Eggs acts as a supplier of goods from farmers and foodmakers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs is providing employees with masks, alcohol wipes, disinfectant, and hand sanitizer. Employees are allowed to wear their own mask if it meets or exceeds the quality of masks provided. The company has stopped reusing delivery boxes and ice packs. Delivery vans are cleaned and sanitized every night. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Physical distancing has become a standard practice in the company’s fulfillment center and production kitchen. When physical distancing is not possible, masks, gloves and frequent handwashing are required. The company recommends a 15-minute limit on work in close proximity.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs has shifted to contactless delivery only.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327.jpg\">\u003cimg class=\"alignnone wp-image-1337061 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327-800x590.jpg\" alt=\"Chinese takeout\" width=\"800\" height=\"590\">\u003c/a>\u003c/h2>\n\u003ch2>Grubhub\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub has offered \u003ca href=\"https://driver-support.grubhub.com/hc/en-us/articles/360041282891-Am-I-eligible-for-Driver-Support-Pay-during-the-COVID-19-pandemic-\">a one-time payment\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> to drivers, based on average three-week earnings, who have a documented COVID-19 diagnosis, have been ordered by a public health authority or licensed medical provider to self-isolate, or had their accounts restricted as a result of information from a public health authority. Only drivers who have made at least one delivery in the last 30 days are eligible.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub did not return requests for comment on tips and hazard pay. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not changed its fee policies. \u003c/span>\u003ca href=\"https://www.theverge.com/2020/4/2/21206019/grubhub-restaurants-250-discounts-coronavirus\">\u003cspan style=\"font-weight: 400\">The company has come under fire in recent weeks\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for offering a discount program that put the cost on participating restaurants without their knowledge. Grubhub updated the program to pay for a portion of the orders. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company’s website states drivers can order free protective equipment including hand sanitizer, masks and gloves on a first-come-first-serve basis. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003ch2>\u003cimg class=\"alignnone wp-image-136938 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg\" alt=\"Open fridge filled with produce\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h2>\n\u003ch2>Instacart\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All workers are eligible for 14 days of paid sick leave if they are diagnosed with COVID-19, in mandatory isolation or mandatory quarantine. While some in-store only shoppers can accrue sick pay as part of their benefitted employee status, Instacart workers who shop as well as deliver are in independent contractors without benefits.\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>The company has introduced bonuses of $25–$150 to in-store employees but hazard pay demands of delivery employees have not been granted. Customer tips have increased by 30% on average according to the company but some\u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\"> \u003cspan style=\"font-weight: 400\">Instacart shoppers\u003c/span>\u003c/a> have complained that “\u003cspan style=\"font-weight: 400\">“\u003c/span>\u003ca href=\"https://www.cnn.com/2020/04/09/tech/instacart-shoppers-tip-baiting/index.html\">\u003cspan style=\"font-weight: 400\">tip-baiting\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">”\u003c/span>has been detrimental to their pay.\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three weeks ago, Instacart announced it will distribute free health and safety kits to full-service shoppers that include a washable and reusable face mask, hand sanitizer and a thermometer. Shoppers will order these kits online. So far, it seems that there is \u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\">a delay in both the ordering and fulfillment process\u003c/a>\u003c/span> \u003cspan style=\"font-weight: 400\">of these protective safety kits to shoppers, who’ve complained they were unable to order using an internal company website. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Instacart offers a contactless delivery option. \u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone wp-image-1337064 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1151646621-800x533.jpg\" alt=\"Fried chicken and a burger\" width=\"800\" height=\"533\">\u003c/p>\n\u003ch2>Postmates\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has launched a \"Fleet Relief Fund\" to help drivers cover medical expenses related to COVID-19, not contingent upon diagnosis. Drivers who test positive can receive up to two weeks of lost income. Postmates covers lost wages and some medical fees for couriers that are diagnosed or who have a family member diagnosed with COVID-19.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has not amended their delivery drivers’ wages through hazard pay or bonuses.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has waived fees for restaurants in San Francisco. The company has also launched a pilot program for qualifying small businesses new to the platform, which waives commission fees in the Bay Area, Los Angeles, Sacramento and Detroit.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is in the process of distributing reusable and single-use masks to couriers across the country in accordance with city, county and state regulations. The company is also in the process of creating funds for drivers to purchase their own PPE. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates offers a non-contact delivery option. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280.jpg\">\u003cimg class=\"alignnone wp-image-1337065 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280-800x503.jpg\" alt=\"UberEats delivery person on a bike\" width=\"800\" height=\"503\">\u003c/a>\u003c/p>\n\u003ch2>UberEats\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last month Uber\u003c/span>\u003ca href=\"https://www.uber.com/blog/update-covid-19-financial/\"> \u003cspan style=\"font-weight: 400\">announced a financial assistance policy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for active drivers who have completed at least one trip in the past 30 days and have been diagnosed or are self-isolating at the direction of a public health authority. The company has extended eligibility to delivery drivers with pre-existing conditions who have been advised to quarantine during the pandemic. Payments vary by city. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not amended its wages or tip baselines for drivers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has switched from a weekly payout policy to a daily one. They have also waived delivery fees for independent restaurants, which makes up more than 55% of restaurants on their platform in California. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is distributing 500,000 ear-loop face masks and cleaning supplies to active drivers and delivery people around the U.S. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Contactless delivery is available on UberEats.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622.jpg\">\u003cimg class=\"alignnone wp-image-1337062 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622-800x534.jpg\" alt=\"Amazon Fresh insulated grocery delivery bags on front porch closeup\" width=\"800\" height=\"534\">\u003c/a>\u003c/p>\n\u003ch2>Whole Foods on Amazon Prime\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods grocery store staff are planning their \u003ca href=\"https://www.theguardian.com/business/2020/apr/15/whole-food-protests-coronavirus-working-conditions-sickout\">second sickout of the year\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> on May 1 in protest of unsafe working conditions at the chain. The grocery store’s workers fall under different employment categories than shoppers and delivery drivers, who are hourly Amazon workers without benefits.\u003c/span>\u003ca href=\"https://www.theguardian.com/technology/2020/apr/20/amazon-warehouse-workers-sickout-coronavirus\"> \u003cspan style=\"font-weight: 400\">Amazon warehouse workers across the country have held similar protests\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and continue to hold sick outs, stating that the company has not made good on its promise to provide sick leave, masks and temperature checks. Workers in \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/04/21/839888501/amazon-workers-stage-new-protests-over-warehouse-coronavirus-safety\" target=\"_blank\" rel=\"noopener noreferrer\">over 130 Amazon warehouses\u003c/a> have tested positive for COVID-19. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the U.S., Amazon has increased their hourly minimum wage from $15 to $17 through April. The company has also doubled the overtime pay rate. Delivery drivers do not qualify for tips. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods and Amazon\u003c/span>\u003cspan style=\"font-weight: 400\"> have \u003ca href=\"https://blog.aboutamazon.com/company-news/amazons-actions-to-help-employees-communities-and-customers-affected-by-covid-19\">both promised safety measures\u003c/a> that include protective equipment and daily temperature checks for their employees, but workers say those needs have gone unmet.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ineffective social distancing is one of the complaints of Whole Foods and Amazon workers who have called out sick in protest. Deliveries through Amazon are often contactless.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"During coronavirus, which food delivery companies have drastically changed their health policies?","status":"publish","parent":0,"modified":1589263244,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["//datawrapper.dwcdn.net/WeIes/22/"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":78,"wordCount":1595},"headData":{"title":"Guide to Bay Area Food Delivery Company Health Policies | KQED","description":"During coronavirus, which food delivery companies have drastically changed their health policies?","ogTitle":"How popular Bay Area food delivery companies have changed their policies during coronavirus","ogDescription":"","ogImgId":"","twTitle":"How popular Bay Area food delivery companies have changed their policies during coronavirus","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Coronavirus and Food Delivery: A Guide to Popular Bay Area Apps and Health Policies","datePublished":"2020-04-27T14:00:06.000Z","dateModified":"2020-05-12T06:00:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"136903 https://ww2.kqed.org/bayareabites/?p=136903","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/04/27/how-popular-food-delivery-companies-like-uber-eats-have-changed-their-health-policies-because-of-coronavirus/","disqusTitle":"Coronavirus and Food Delivery: A Guide to Popular Bay Area Apps and Health Policies","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136903/how-popular-food-delivery-companies-like-uber-eats-have-changed-their-health-policies-because-of-coronavirus","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>During the coronavirus crisis, Californians are ever more reliant on delivery services for takeout and groceries. And, almost two months into shelter-in-place restrictions to curb the COVID-19 pandemic, restaurants are similarly relying on these services to keep their business afloat.\u003c/p>\n\u003cp>Ordering takeout can certainly support restaurants, and keeps diners sheltered in their homes. Yet the burden and health risks of acquiring food has shifted to a delivery workforce that is largely without employer-provided health insurance and other benefits like sick paid leave. And then there's the cut that delivery apps take from local restaurants.\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136732","label":"Ordering Delivery and Takeout in the Bay Area During Coronavirus "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're someone who cares about worker protection, public safety and supporting local restaurants, what's the difference between one delivery app or another?\u003c/p>\n\u003cp>That's where this guide comes in. Below, we’ve researched the policies of the more popular delivery companies in the Bay Area, prioritizing paid sick leave, hazard pay, fees charged to restaurants and distribution of protective equipment to drivers.\u003c/p>\n\u003cp>\u003cstrong>Some basics, first:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>This guide is made to represent and track changes to policies since the outbreak of coronavirus.\u003c/li>\n\u003cli>This information is gathered directly from company spokespersons, previous news reporting, and the company’s websites.\u003c/li>\n\u003cli>Public health officials have found no documented cases of COVID-19 transmission from food or food packaging.\u003c/li>\n\u003cli>Since April 16, California mandates that all food workers get two weeks of supplemental paid sick leave. This includes delivery drivers and otherwise non-benefited employees. Food workers are eligible for 80 hours of paid sick leave if they are subject to, quarantine, isolation order or under a medical directive to stop working.\u003c/li>\n\u003cli>Some delivery companies have waived delivery fees for customers, but restaurants are still paying commissions ranging from 10% to 30% per order. (In April, San Francisco Mayor London Breed temporarily capped the fees that restaurants pay to delivery companies at 15%.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"//datawrapper.dwcdn.net/WeIes/22/\" scrolling=\"yes\" frameborder=\"0\" style=\"border: none;\" width=\"320\" height=\"785\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003ch2>DoorDash and Caviar\u003c/h2>\n\u003cp>Both provide two weeks’ pay to couriers who are either diagnosed with COVID-19, quarantined with medical documentation, or are proven housemates with someone who has been. Couriers must also have been active on the platforms for at least two months and completed 30 deliveries in the past 30 days. The company also recently amended this policy to include non-diagnosed drivers who are high-risk, or drivers who live with a high-risk housemate.\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The companies have not amended their wages or tips for couriers. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Through April, DoorDash and Caviar have offered free sign-up and no commission for 30 days to new restaurants on the platform. Pick-up orders are not charged commission.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Distributing PPE equipment is in process.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477.jpg\">\u003cimg class=\"alignnone wp-image-1337060 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1164894477-800x533.jpg\" alt=\"Woman pulling out groceries from a box.\" width=\"800\" height=\"533\">\u003c/a>\u003c/p>\n\u003ch2>Good Eggs\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before the coronavirus pandemic, all employees received nine days of sick leave. After the onset, Good Eggs added two weeks of sick leave to the existing policy for employees who qualify based on the state's mandate.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003ci> \u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has introduced new bonuses available to employees. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Vendor fees do not apply. Good Eggs acts as a supplier of goods from farmers and foodmakers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs is providing employees with masks, alcohol wipes, disinfectant, and hand sanitizer. Employees are allowed to wear their own mask if it meets or exceeds the quality of masks provided. The company has stopped reusing delivery boxes and ice packs. Delivery vans are cleaned and sanitized every night. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Physical distancing has become a standard practice in the company’s fulfillment center and production kitchen. When physical distancing is not possible, masks, gloves and frequent handwashing are required. The company recommends a 15-minute limit on work in close proximity.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Good Eggs has shifted to contactless delivery only.\u003c/span>\u003c/p>\n\u003ch2>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327.jpg\">\u003cimg class=\"alignnone wp-image-1337061 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1134086327-800x590.jpg\" alt=\"Chinese takeout\" width=\"800\" height=\"590\">\u003c/a>\u003c/h2>\n\u003ch2>Grubhub\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub has offered \u003ca href=\"https://driver-support.grubhub.com/hc/en-us/articles/360041282891-Am-I-eligible-for-Driver-Support-Pay-during-the-COVID-19-pandemic-\">a one-time payment\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> to drivers, based on average three-week earnings, who have a documented COVID-19 diagnosis, have been ordered by a public health authority or licensed medical provider to self-isolate, or had their accounts restricted as a result of information from a public health authority. Only drivers who have made at least one delivery in the last 30 days are eligible.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Grubhub did not return requests for comment on tips and hazard pay. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not changed its fee policies. \u003c/span>\u003ca href=\"https://www.theverge.com/2020/4/2/21206019/grubhub-restaurants-250-discounts-coronavirus\">\u003cspan style=\"font-weight: 400\">The company has come under fire in recent weeks\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for offering a discount program that put the cost on participating restaurants without their knowledge. Grubhub updated the program to pay for a portion of the orders. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company’s website states drivers can order free protective equipment including hand sanitizer, masks and gloves on a first-come-first-serve basis. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Default delivery method has been changed to no-contact. \u003c/span>\u003c/p>\n\u003ch2>\u003cimg class=\"alignnone wp-image-136938 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg\" alt=\"Open fridge filled with produce\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/iStock-1156620825.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h2>\n\u003ch2>Instacart\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">All workers are eligible for 14 days of paid sick leave if they are diagnosed with COVID-19, in mandatory isolation or mandatory quarantine. While some in-store only shoppers can accrue sick pay as part of their benefitted employee status, Instacart workers who shop as well as deliver are in independent contractors without benefits.\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>The company has introduced bonuses of $25–$150 to in-store employees but hazard pay demands of delivery employees have not been granted. Customer tips have increased by 30% on average according to the company but some\u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\"> \u003cspan style=\"font-weight: 400\">Instacart shoppers\u003c/span>\u003c/a> have complained that “\u003cspan style=\"font-weight: 400\">“\u003c/span>\u003ca href=\"https://www.cnn.com/2020/04/09/tech/instacart-shoppers-tip-baiting/index.html\">\u003cspan style=\"font-weight: 400\">tip-baiting\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">”\u003c/span>has been detrimental to their pay.\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Three weeks ago, Instacart announced it will distribute free health and safety kits to full-service shoppers that include a washable and reusable face mask, hand sanitizer and a thermometer. Shoppers will order these kits online. So far, it seems that there is \u003ca href=\"https://www.wired.com/story/instacart-delivery-workers-still-waiting-safety-kits/\">a delay in both the ordering and fulfillment process\u003c/a>\u003c/span> \u003cspan style=\"font-weight: 400\">of these protective safety kits to shoppers, who’ve complained they were unable to order using an internal company website. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Instacart offers a contactless delivery option. \u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone wp-image-1337064 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1151646621-800x533.jpg\" alt=\"Fried chicken and a burger\" width=\"800\" height=\"533\">\u003c/p>\n\u003ch2>Postmates\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has launched a \"Fleet Relief Fund\" to help drivers cover medical expenses related to COVID-19, not contingent upon diagnosis. Drivers who test positive can receive up to two weeks of lost income. Postmates covers lost wages and some medical fees for couriers that are diagnosed or who have a family member diagnosed with COVID-19.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has not amended their delivery drivers’ wages through hazard pay or bonuses.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates has waived fees for restaurants in San Francisco. The company has also launched a pilot program for qualifying small businesses new to the platform, which waives commission fees in the Bay Area, Los Angeles, Sacramento and Detroit.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is in the process of distributing reusable and single-use masks to couriers across the country in accordance with city, county and state regulations. The company is also in the process of creating funds for drivers to purchase their own PPE. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Postmates offers a non-contact delivery option. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280.jpg\">\u003cimg class=\"alignnone wp-image-1337065 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-1150147280-800x503.jpg\" alt=\"UberEats delivery person on a bike\" width=\"800\" height=\"503\">\u003c/a>\u003c/p>\n\u003ch2>UberEats\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Last month Uber\u003c/span>\u003ca href=\"https://www.uber.com/blog/update-covid-19-financial/\"> \u003cspan style=\"font-weight: 400\">announced a financial assistance policy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for active drivers who have completed at least one trip in the past 30 days and have been diagnosed or are self-isolating at the direction of a public health authority. The company has extended eligibility to delivery drivers with pre-existing conditions who have been advised to quarantine during the pandemic. Payments vary by city. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has not amended its wages or tip baselines for drivers.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Vendor Fees\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company has switched from a weekly payout policy to a daily one. They have also waived delivery fees for independent restaurants, which makes up more than 55% of restaurants on their platform in California. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The company is distributing 500,000 ear-loop face masks and cleaning supplies to active drivers and delivery people around the U.S. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Contactless delivery is available on UberEats.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622.jpg\">\u003cimg class=\"alignnone wp-image-1337062 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/41/2020/04/iStock-665131622-800x534.jpg\" alt=\"Amazon Fresh insulated grocery delivery bags on front porch closeup\" width=\"800\" height=\"534\">\u003c/a>\u003c/p>\n\u003ch2>Whole Foods on Amazon Prime\u003c/h2>\n\u003cp>\u003cstrong>Sick Leave Policy\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods grocery store staff are planning their \u003ca href=\"https://www.theguardian.com/business/2020/apr/15/whole-food-protests-coronavirus-working-conditions-sickout\">second sickout of the year\u003c/a>\u003c/span>\u003cspan style=\"font-weight: 400\"> on May 1 in protest of unsafe working conditions at the chain. The grocery store’s workers fall under different employment categories than shoppers and delivery drivers, who are hourly Amazon workers without benefits.\u003c/span>\u003ca href=\"https://www.theguardian.com/technology/2020/apr/20/amazon-warehouse-workers-sickout-coronavirus\"> \u003cspan style=\"font-weight: 400\">Amazon warehouse workers across the country have held similar protests\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> and continue to hold sick outs, stating that the company has not made good on its promise to provide sick leave, masks and temperature checks. Workers in \u003ca href=\"https://www.npr.org/sections/coronavirus-live-updates/2020/04/21/839888501/amazon-workers-stage-new-protests-over-warehouse-coronavirus-safety\" target=\"_blank\" rel=\"noopener noreferrer\">over 130 Amazon warehouses\u003c/a> have tested positive for COVID-19. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Hazard Pay, Wages and Tips\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the U.S., Amazon has increased their hourly minimum wage from $15 to $17 through April. The company has also doubled the overtime pay rate. Delivery drivers do not qualify for tips. \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Protective Equipment\u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whole Foods and Amazon\u003c/span>\u003cspan style=\"font-weight: 400\"> have \u003ca href=\"https://blog.aboutamazon.com/company-news/amazons-actions-to-help-employees-communities-and-customers-affected-by-covid-19\">both promised safety measures\u003c/a> that include protective equipment and daily temperature checks for their employees, but workers say those needs have gone unmet.\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Social Distancing and Contactless Delivery \u003c/strong>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ineffective social distancing is one of the complaints of Whole Foods and Amazon workers who have called out sick in protest. Deliveries through Amazon are often contactless.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136903/how-popular-food-delivery-companies-like-uber-eats-have-changed-their-health-policies-because-of-coronavirus","authors":["11625"],"categories":["bayareabites_109","bayareabites_752","bayareabites_10028","bayareabites_13746","bayareabites_1875"],"tags":["bayareabites_11781","bayareabites_16549","bayareabites_16545","bayareabites_2258","bayareabites_16572","bayareabites_15844","bayareabites_11039","bayareabites_12200","bayareabites_16502","bayareabites_16446","bayareabites_16574","bayareabites_92","bayareabites_12201","bayareabites_16573","bayareabites_3063"],"featImg":"bayareabites_136937","label":"bayareabites"},"bayareabites_129200":{"type":"posts","id":"bayareabites_129200","meta":{"index":"posts_1591205157","site":"bayareabites","id":"129200","score":null,"sort":[1530366001000]},"guestAuthors":[],"slug":"theres-tremendous-human-suffering-behind-our-food-its-time-to-end-it","title":"There’s Tremendous Human Suffering Behind Our Food. It’s Time to End It.","publishDate":1530366001,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Oxfam’s new campaign seeks to spotlight the unequal and unjust global food system, and highlight the role and responsibilities of supermarkets.\u003c/em>* Melati’s name has been changed to protect her identity.\u003c/p>\n\u003cp>Melati,* a worker in an Indonesian factory, was trained to peel 600 shrimp in one hour—one every six seconds. But she could never meet this target. Working in dangerous conditions, she struggled to breathe and burned her hands because she did not have proper safety equipment when cleaning the conveyor belt with chlorine.\u003c/p>\n\u003cp>“I was given plastic gloves because we ran out of rubber gloves,” Melati says. But they didn’t cover beyond her wrists, and she had to put her arms into the bucket of chlorine mixture for the cleaning cloth. “My hand was burning, and I was out of breath because of the strong chlorine.”\u003c/p>\n\u003cfigure id=\"attachment_129204\" class=\"wp-caption alignright\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180620-seafood-labor-melati-700x1050.jpg\" alt=\"Melati.\" width=\"700\" height=\"1050\" class=\"size-full wp-image-129204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-melati-700x1050.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-melati-700x1050-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-melati-700x1050-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-melati-700x1050-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-melati-700x1050-520x780.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Melati. \u003ccite>(Adrian Mulya/The Sustainable Seafood Alliance Indonesia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.oxfamamerica.org/static/media/files/Supermarket-Responsibilities-for-Supply-Chains-Rights-report.pdf\">Women like Melati\u003c/a>, who process shrimp in Indonesia and Thailand aren’t just struggling in terrible working conditions, they are earning very little. In fact, a woman working in one of these processing plants would need to work 4,000 years to earn what the chief executive at a top U.S. supermarket earns in one year. That’s 58 lifetimes.\u003c/p>\n\u003cp>But it doesn’t have to be this way. We spend enough money at grocery stores to ensure that supermarkets make a healthy profit without human suffering.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Oxfam’s new \u003ca href=\"http://behindthebarcodes.org/\">Behind the Barcodes\u003c/a> campaign, launched today, spotlights the unequal and unjust global food system, and highlights the role and responsibilities of supermarket giants. And we’re challenging some of the biggest supermarkets to do more to improve the well-being of the most vulnerable people working to bring food to their shelves.\u003c/p>\n\u003cp>Human suffering should never be an ingredient in the food we eat, yet millions of people behind the food at supermarkets like Stop & Shop, Giant, and Whole Foods, are working in appalling and unsafe conditions for shockingly little pay.\u003c/p>\n\u003cp>In fact, the vast global food supply chain relies on the economic exploitation of millions of people. From forced labor aboard fishing vessels in Southeast Asia, to poverty wages on Indian tea plantations and hunger among fruit and vegetable pickers in Southern Italy, human rights abuses are widespread among the women and men who produce the food that we buy from supermarkets around the world.\u003c/p>\n\u003cp>Working in dangerous conditions, earning low wages, and living in poverty, these workers can hardly feed their families all while supermarket executives are enjoying big profits. The eight largest publicly-owned supermarket chains in the world generated nearly a trillion dollars in sales in 2016, including $22 billion in profits, of which $15 billion were returned to shareholders.\u003c/p>\n\u003cp>Supermarkets are \u003ca href=\"https://www.oxfamamerica.org/static/media/files/Ripe-for-Change-Ending-Human-Suffering-in-Supermarket-Supply-Chains-report.pdf\">keeping an increasingly growing share\u003c/a> of the money people spend in the checkout line, and the amount that reaches workers and food producers is shrinking, sometimes to less than 5 percent. That comes out to less than five cents of every dollar.\u003c/p>\n\u003cp>In our research, we found that the root causes of this inequality and injustice stem from both the increase in the power of supermarkets to squeeze value from their suppliers, and the lack of collective power workers have where they source their food from.\u003c/p>\n\u003cp>We \u003ca href=\"https://www.oxfamamerica.org/static/media/files/US-Supermarket-Supply-Chains-End-the-Human-Suffering-Behind-our-Food-report.pdf\">looked at\u003c/a> Albertsons, Ahold Delhaize (the parent company to Food Lion, Giant, and Stop & Shop), Costco, Kroger, Walmart, and Whole Foods, and found that they all need to radically improve transparency around their food sourcing policies and do more to ensure their suppliers respect labor and human rights.\u003c/p>\n\u003cp>While a few have taken action around issues of social responsibility, no supermarket is providing enough information about their suppliers, making it difficult to ensure that they have conducted proper due diligence on human rights risks in their supply chains.\u003c/p>\n\u003cp>We also took a look at the working conditions in seafood processing in Southeast Asia. Oxfam and the Sustainable Seafood Alliance found that some of the biggest supermarkets in the U.S., including Whole Foods, Stop & Shop, and Giant, are sourcing their seafood from places where workers described unsafe conditions, poverty wages, strictly controlled bathroom and water breaks, and verbal abuse. And we found that these supermarkets are not doing enough to ensure that these workers are treated and compensated fairly.\u003c/p>\n\u003cfigure id=\"attachment_129206\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180620-seafood-labor-top2.jpg\" alt=\"Melati holding shrimp.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-129206\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Melati holding shrimp. \u003ccite>(Adrian Mulya/The Sustainable Seafood Alliance Indonesia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>No one should suffer or go hungry to bring food to our plates. Supermarkets can take concrete steps to make improvements within their supply chains. They can commit to achieve a living wage for workers, be transparent on the gap between current wages of male and female production workers, and commit to closing that inequality gap. They can also work with trade unions and local civil society organizations to make sure their workers’ needs are met.\u003c/p>\n\u003cp>That’s why we’re calling on Whole Foods, Stop & Shop, and Giant to work to ensure that workers who farm, fish, and process the food they sell on their shelves can work free of abuse, harassment, discrimination, and unfair treatment, have a safe place to work, and have the right to speak out against the suffering they experience, and are free from retaliation.\u003c/p>\n\u003cp>Supermarkets care what their customers think, which is why your voice matters. You don’t need to stop buying your favorite products or shopping at your favorite store to make a difference. Instead, tell your supermarket to find solutions that can end the human suffering behind our food. If enough people urge them to do what is right, they will have no choice but to \u003ca href=\"https://secure2.oxfamamerica.org/page/s/help-end-human-suffering-in-our-food\">listen\u003c/a>.\u003c/p>\n\u003cp>\u003cem>* Melati’s name has been changed to protect her identity.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://civileats.com/2018/06/20/theres-tremendous-human-suffering-behind-our-food-its-time-to-end-it/\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Oxfam’s new campaign seeks to spotlight the unequal and unjust global food system, and highlight the role and responsibilities of supermarkets.","status":"publish","parent":0,"modified":1530550709,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":976},"headData":{"title":"There’s Tremendous Human Suffering Behind Our Food. It’s Time to End It. | KQED","description":"Oxfam’s new campaign seeks to spotlight the unequal and unjust global food system, and highlight the role and responsibilities of supermarkets.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"There’s Tremendous Human Suffering Behind Our Food. It’s Time to End It.","datePublished":"2018-06-30T13:40:01.000Z","dateModified":"2018-07-02T16:58:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"129200 https://ww2.kqed.org/bayareabites/?p=129200","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/06/30/theres-tremendous-human-suffering-behind-our-food-its-time-to-end-it/","disqusTitle":"There’s Tremendous Human Suffering Behind Our Food. It’s Time to End It.","nprByline":"\u003ca href=\"https://civileats.com/author/itamir/\">Irit Tamir\u003c/a>, \u003ca href=\"https://www.kqed.org/author/civileat\">Civil Eats\u003c/a>","path":"/bayareabites/129200/theres-tremendous-human-suffering-behind-our-food-its-time-to-end-it","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Oxfam’s new campaign seeks to spotlight the unequal and unjust global food system, and highlight the role and responsibilities of supermarkets.\u003c/em>* Melati’s name has been changed to protect her identity.\u003c/p>\n\u003cp>Melati,* a worker in an Indonesian factory, was trained to peel 600 shrimp in one hour—one every six seconds. But she could never meet this target. Working in dangerous conditions, she struggled to breathe and burned her hands because she did not have proper safety equipment when cleaning the conveyor belt with chlorine.\u003c/p>\n\u003cp>“I was given plastic gloves because we ran out of rubber gloves,” Melati says. But they didn’t cover beyond her wrists, and she had to put her arms into the bucket of chlorine mixture for the cleaning cloth. “My hand was burning, and I was out of breath because of the strong chlorine.”\u003c/p>\n\u003cfigure id=\"attachment_129204\" class=\"wp-caption alignright\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180620-seafood-labor-melati-700x1050.jpg\" alt=\"Melati.\" width=\"700\" height=\"1050\" class=\"size-full wp-image-129204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-melati-700x1050.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-melati-700x1050-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-melati-700x1050-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-melati-700x1050-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-melati-700x1050-520x780.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Melati. \u003ccite>(Adrian Mulya/The Sustainable Seafood Alliance Indonesia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.oxfamamerica.org/static/media/files/Supermarket-Responsibilities-for-Supply-Chains-Rights-report.pdf\">Women like Melati\u003c/a>, who process shrimp in Indonesia and Thailand aren’t just struggling in terrible working conditions, they are earning very little. In fact, a woman working in one of these processing plants would need to work 4,000 years to earn what the chief executive at a top U.S. supermarket earns in one year. That’s 58 lifetimes.\u003c/p>\n\u003cp>But it doesn’t have to be this way. We spend enough money at grocery stores to ensure that supermarkets make a healthy profit without human suffering.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Oxfam’s new \u003ca href=\"http://behindthebarcodes.org/\">Behind the Barcodes\u003c/a> campaign, launched today, spotlights the unequal and unjust global food system, and highlights the role and responsibilities of supermarket giants. And we’re challenging some of the biggest supermarkets to do more to improve the well-being of the most vulnerable people working to bring food to their shelves.\u003c/p>\n\u003cp>Human suffering should never be an ingredient in the food we eat, yet millions of people behind the food at supermarkets like Stop & Shop, Giant, and Whole Foods, are working in appalling and unsafe conditions for shockingly little pay.\u003c/p>\n\u003cp>In fact, the vast global food supply chain relies on the economic exploitation of millions of people. From forced labor aboard fishing vessels in Southeast Asia, to poverty wages on Indian tea plantations and hunger among fruit and vegetable pickers in Southern Italy, human rights abuses are widespread among the women and men who produce the food that we buy from supermarkets around the world.\u003c/p>\n\u003cp>Working in dangerous conditions, earning low wages, and living in poverty, these workers can hardly feed their families all while supermarket executives are enjoying big profits. The eight largest publicly-owned supermarket chains in the world generated nearly a trillion dollars in sales in 2016, including $22 billion in profits, of which $15 billion were returned to shareholders.\u003c/p>\n\u003cp>Supermarkets are \u003ca href=\"https://www.oxfamamerica.org/static/media/files/Ripe-for-Change-Ending-Human-Suffering-in-Supermarket-Supply-Chains-report.pdf\">keeping an increasingly growing share\u003c/a> of the money people spend in the checkout line, and the amount that reaches workers and food producers is shrinking, sometimes to less than 5 percent. That comes out to less than five cents of every dollar.\u003c/p>\n\u003cp>In our research, we found that the root causes of this inequality and injustice stem from both the increase in the power of supermarkets to squeeze value from their suppliers, and the lack of collective power workers have where they source their food from.\u003c/p>\n\u003cp>We \u003ca href=\"https://www.oxfamamerica.org/static/media/files/US-Supermarket-Supply-Chains-End-the-Human-Suffering-Behind-our-Food-report.pdf\">looked at\u003c/a> Albertsons, Ahold Delhaize (the parent company to Food Lion, Giant, and Stop & Shop), Costco, Kroger, Walmart, and Whole Foods, and found that they all need to radically improve transparency around their food sourcing policies and do more to ensure their suppliers respect labor and human rights.\u003c/p>\n\u003cp>While a few have taken action around issues of social responsibility, no supermarket is providing enough information about their suppliers, making it difficult to ensure that they have conducted proper due diligence on human rights risks in their supply chains.\u003c/p>\n\u003cp>We also took a look at the working conditions in seafood processing in Southeast Asia. Oxfam and the Sustainable Seafood Alliance found that some of the biggest supermarkets in the U.S., including Whole Foods, Stop & Shop, and Giant, are sourcing their seafood from places where workers described unsafe conditions, poverty wages, strictly controlled bathroom and water breaks, and verbal abuse. And we found that these supermarkets are not doing enough to ensure that these workers are treated and compensated fairly.\u003c/p>\n\u003cfigure id=\"attachment_129206\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/180620-seafood-labor-top2.jpg\" alt=\"Melati holding shrimp.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-129206\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/180620-seafood-labor-top2-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Melati holding shrimp. \u003ccite>(Adrian Mulya/The Sustainable Seafood Alliance Indonesia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>No one should suffer or go hungry to bring food to our plates. Supermarkets can take concrete steps to make improvements within their supply chains. They can commit to achieve a living wage for workers, be transparent on the gap between current wages of male and female production workers, and commit to closing that inequality gap. They can also work with trade unions and local civil society organizations to make sure their workers’ needs are met.\u003c/p>\n\u003cp>That’s why we’re calling on Whole Foods, Stop & Shop, and Giant to work to ensure that workers who farm, fish, and process the food they sell on their shelves can work free of abuse, harassment, discrimination, and unfair treatment, have a safe place to work, and have the right to speak out against the suffering they experience, and are free from retaliation.\u003c/p>\n\u003cp>Supermarkets care what their customers think, which is why your voice matters. You don’t need to stop buying your favorite products or shopping at your favorite store to make a difference. Instead, tell your supermarket to find solutions that can end the human suffering behind our food. If enough people urge them to do what is right, they will have no choice but to \u003ca href=\"https://secure2.oxfamamerica.org/page/s/help-end-human-suffering-in-our-food\">listen\u003c/a>.\u003c/p>\n\u003cp>\u003cem>* Melati’s name has been changed to protect her identity.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://civileats.com/2018/06/20/theres-tremendous-human-suffering-behind-our-food-its-time-to-end-it/\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/129200/theres-tremendous-human-suffering-behind-our-food-its-time-to-end-it","authors":["byline_bayareabites_129200"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_2035"],"tags":["bayareabites_11269","bayareabites_15185","bayareabites_3063"],"featImg":"bayareabites_129205","label":"bayareabites"},"bayareabites_126869":{"type":"posts","id":"bayareabites_126869","meta":{"index":"posts_1591205157","site":"bayareabites","id":"126869","score":null,"sort":[1523924265000]},"guestAuthors":[],"slug":"grocery-stores-get-mostly-mediocre-scores-on-their-food-waste-efforts","title":"Grocery Stores Get Mostly Mediocre Scores On Their Food Waste Efforts","publishDate":1523924265,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Any dumpster diver can tell you: Grocery stores throw away a lot of food.\u003c/p>\n\u003cp>But food discarded off the shelf is just one way that grub gets trashed. There's other waste along a grocery store's supply chain —rejected crops at farms, for example — that's often overlooked. So The \u003ca href=\"http://www.biologicaldiversity.org/\">Center for Biological Diversity\u003c/a> and \u003ca href=\"http://www.UglyFruitAndVeg.org\">The \"Ugly\" Fruit and Veg Campaign\u003c/a> recently asked the 10 largest U.S. supermarkets how they handle food waste, and gave each store's efforts a letter grade.\u003c/p>\n\u003cp>Scores for each store appeared in the \u003ca href=\"http://www.biologicaldiversity.org/programs/population_and_sustainability/grocery_waste/\">report\u003c/a>, \"Supermarkets Fail to Make the Grade in Reducing Food Waste,\" released Monday. Letter grades took three overarching categories into account: how much public information a store shared about food waste, what it was doing to prevent food waste, and where its discarded food went.\u003c/p>\n\u003cp>No store got an A.\u003c/p>\n\u003cp>Walmart ranked highest with a B. Kroger, Albertsons and Ahold Delhaize, the parent company that owns Food Lion and Stop & Shop, all got Cs. Costco, Publix, Whole Foods, Trader Joe's and Target all got Ds, and the German-based discount grocer ALDI got an F.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>NPR asked \u003ca href=\"https://www.linkedin.com/in/jordan-figueiredo-781b7818/\">Jordan Figueiredo\u003c/a>, who runs the \"Ugly\" Fruit and Veg Campaign, a few questions about the report, and how stores could improve their approach to food waste. His answers have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Walmart got the best grade of the American stores you studied. What made it stand out?\u003c/strong>\u003c/p>\n\u003cp>Besides donating and composting a lot of discarded food, Walmart has \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/20/552116399/global-plan-to-streamline-use-by-food-labels-aims-to-cut-food-waste\">worked\u003c/a> to standardize its expiration labels into two categories: \"Best if Used By\" for nonperishable products, and \"Use By\" for food that can spoil. That matters because when different products have different labels — \"sell by,\" \"best by,\" \"use by\" — most people think, \"Oh, it's bad after that date.\" Not everybody's going to do the sniff test.\u003c/p>\n\u003cp>Walmart has also paid attention to wasting less food in stores. Usually if one egg in a carton cracks, a grocery store will throw the whole thing out. Walmart found a way to replace those eggs and still sell most of the pack, which reduced millions of eggs being thrown out every year.\u003c/p>\n\u003cp>I wasn't expecting Walmart to have this much going on — but that points to something important. There must also be a business case for doing this. Otherwise, why would they?\u003c/p>\n\u003cp>For other chains that scored lower, it's not necessarily that they're not trying to reduce food waste, it's that they're not reporting what they're doing. But if they're not reporting that data, then we have no idea how effective these programs are. And something that's just done here or there isn't really meaningful.\u003c/p>\n\u003cp>\u003cstrong>In terms of reporting more data on food waste — where would you want stores to share that information, and how would that help?\u003c/strong>\u003c/p>\n\u003cp>Ahold Delhaize was the only retailer to \u003ca href=\"https://www.aholddelhaize.com/media/6530/2017_aholddelhaize-annual-report_interactive.pdf\">report\u003c/a> total volume of food waste — in 2017 they discarded 5.32 tons of food for every $1.2 million in sales. Most grocery stores often report how many pounds of food they've donated. But is it all food that would've gone to waste, or is it just canned food they chose to donate? It would be great to see, publicly, somewhere on a store's website, how much food is going to landfill, being composted, and being donated.\u003c/p>\n\u003cp>I know there's fear of losing competitive advantage if stores report too much about what they're doing, but if grocers were to report exactly how much food they're throwing in the landfill or wasting, in a bit more detail, more entrepreneurs could pop out of the woodwork to help reduce food waste with new technology or products. \u003ca href=\"https://misfitjuicery.co/\">Misfit Juicery\u003c/a> is creating juice products out of food that would've been wasted, and \u003ca href=\"https://www.regrained.com/\">Regrained\u003c/a> is creating bars and flour out of spent beer grain.\u003c/p>\n\u003cp>\u003cstrong>Another thing the report mentions is whole crop purchasing. What is that, and why is it important?\u003c/strong>\u003c/p>\n\u003cp>In the U.S., grocers can cancel a produce order from a farm or a supplier whenever they want, for whatever reason, and there's no recourse. Whole crop purchasing is a commitment to work with the supplier to send food somewhere rather than just telling them, \"Oh, sorry, I'm only going to purchase 70 percent of your crop this year, the other 30 percent, the produce that's ugly or weather damaged — you're on your own.\"\u003c/p>\n\u003cp>In the UK, grocery stores sometimes commit to purchasing their suppliers' entire crop and figuring out what to do with all the produce, whether it's processing it or finding other outlets for it. In some cases the crops might be composted or fed to animals, but that's still more preferable than actually just leaving it to rot in a landfill or the field.\u003c/p>\n\u003cp>\u003cstrong>Donating food and recycling is probably one of the first things most people think of to reduce food waste, but those activities were worth significantly fewer points in the stores' grades than other activities. How did you decide how grades would work?\u003c/strong>\u003c/p>\n\u003cp>The Environmental Protection Agency came up with a \u003ca href=\"https://www.epa.gov/sustainable-management-food/food-recovery-hierarchy\">food recovery hierarchy\u003c/a> based on environmental impact ... Since preventing waste has the greatest environmental impact, we wanted to weight strategies that work on reducing food waste even before it gets to a plate or a shelf.\u003c/p>\n\u003cp>So that's all the purchasing, delivering, transport — all the steps before food is sold at the store. Whether it's buying ugly produce, committing to purchasing whole crops, or working with delivery companies to find a place where a rejected order could go instead instead of being tossed in a landfill.\u003c/p>\n\u003cp>Whole Foods does this, where they take produce that they pull off the shelves and then they re-purpose it into meals. That's great. The food is still being eaten, and that's the main point — we want all food to be eaten. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A new report, \"Supermarkets Fail to Make the Grade in Reducing Food Waste,\" scores the 10 largest grocery stores on how they handle food waste. No store got an A, but Walmart got a B.","status":"publish","parent":0,"modified":1523924265,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1018},"headData":{"title":"Grocery Stores Get Mostly Mediocre Scores On Their Food Waste Efforts | KQED","description":"A new report, "Supermarkets Fail to Make the Grade in Reducing Food Waste," scores the 10 largest grocery stores on how they handle food waste. No store got an A, but Walmart got a B.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Grocery Stores Get Mostly Mediocre Scores On Their Food Waste Efforts","datePublished":"2018-04-17T00:17:45.000Z","dateModified":"2018-04-17T00:17:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"126869 https://ww2.kqed.org/bayareabites/?p=126869","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/04/16/grocery-stores-get-mostly-mediocre-scores-on-their-food-waste-efforts/","disqusTitle":"Grocery Stores Get Mostly Mediocre Scores On Their Food Waste Efforts","source":"Politics, Activism, Food Safety","sourceUrl":"https://www.kqed.org/bayareabites/category/politics-activism-food-safety","nprImageCredit":"paul mansfield photography","nprByline":"Menaka Wilhelm, NPR Food","nprImageAgency":"Getty Images","nprStoryId":"602813694","nprApiLink":"http://api.npr.org/query?id=602813694&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/04/16/602813694/grocery-stores-get-mostly-mediocre-scores-on-their-food-waste-efforts?ft=nprml&f=602813694","nprRetrievedStory":"1","nprPubDate":"Mon, 16 Apr 2018 15:04:00 -0400","nprStoryDate":"Mon, 16 Apr 2018 12:13:00 -0400","nprLastModifiedDate":"Mon, 16 Apr 2018 15:04:12 -0400","path":"/bayareabites/126869/grocery-stores-get-mostly-mediocre-scores-on-their-food-waste-efforts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Any dumpster diver can tell you: Grocery stores throw away a lot of food.\u003c/p>\n\u003cp>But food discarded off the shelf is just one way that grub gets trashed. There's other waste along a grocery store's supply chain —rejected crops at farms, for example — that's often overlooked. So The \u003ca href=\"http://www.biologicaldiversity.org/\">Center for Biological Diversity\u003c/a> and \u003ca href=\"http://www.UglyFruitAndVeg.org\">The \"Ugly\" Fruit and Veg Campaign\u003c/a> recently asked the 10 largest U.S. supermarkets how they handle food waste, and gave each store's efforts a letter grade.\u003c/p>\n\u003cp>Scores for each store appeared in the \u003ca href=\"http://www.biologicaldiversity.org/programs/population_and_sustainability/grocery_waste/\">report\u003c/a>, \"Supermarkets Fail to Make the Grade in Reducing Food Waste,\" released Monday. Letter grades took three overarching categories into account: how much public information a store shared about food waste, what it was doing to prevent food waste, and where its discarded food went.\u003c/p>\n\u003cp>No store got an A.\u003c/p>\n\u003cp>Walmart ranked highest with a B. Kroger, Albertsons and Ahold Delhaize, the parent company that owns Food Lion and Stop & Shop, all got Cs. Costco, Publix, Whole Foods, Trader Joe's and Target all got Ds, and the German-based discount grocer ALDI got an F.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>NPR asked \u003ca href=\"https://www.linkedin.com/in/jordan-figueiredo-781b7818/\">Jordan Figueiredo\u003c/a>, who runs the \"Ugly\" Fruit and Veg Campaign, a few questions about the report, and how stores could improve their approach to food waste. His answers have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Walmart got the best grade of the American stores you studied. What made it stand out?\u003c/strong>\u003c/p>\n\u003cp>Besides donating and composting a lot of discarded food, Walmart has \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/20/552116399/global-plan-to-streamline-use-by-food-labels-aims-to-cut-food-waste\">worked\u003c/a> to standardize its expiration labels into two categories: \"Best if Used By\" for nonperishable products, and \"Use By\" for food that can spoil. That matters because when different products have different labels — \"sell by,\" \"best by,\" \"use by\" — most people think, \"Oh, it's bad after that date.\" Not everybody's going to do the sniff test.\u003c/p>\n\u003cp>Walmart has also paid attention to wasting less food in stores. Usually if one egg in a carton cracks, a grocery store will throw the whole thing out. Walmart found a way to replace those eggs and still sell most of the pack, which reduced millions of eggs being thrown out every year.\u003c/p>\n\u003cp>I wasn't expecting Walmart to have this much going on — but that points to something important. There must also be a business case for doing this. Otherwise, why would they?\u003c/p>\n\u003cp>For other chains that scored lower, it's not necessarily that they're not trying to reduce food waste, it's that they're not reporting what they're doing. But if they're not reporting that data, then we have no idea how effective these programs are. And something that's just done here or there isn't really meaningful.\u003c/p>\n\u003cp>\u003cstrong>In terms of reporting more data on food waste — where would you want stores to share that information, and how would that help?\u003c/strong>\u003c/p>\n\u003cp>Ahold Delhaize was the only retailer to \u003ca href=\"https://www.aholddelhaize.com/media/6530/2017_aholddelhaize-annual-report_interactive.pdf\">report\u003c/a> total volume of food waste — in 2017 they discarded 5.32 tons of food for every $1.2 million in sales. Most grocery stores often report how many pounds of food they've donated. But is it all food that would've gone to waste, or is it just canned food they chose to donate? It would be great to see, publicly, somewhere on a store's website, how much food is going to landfill, being composted, and being donated.\u003c/p>\n\u003cp>I know there's fear of losing competitive advantage if stores report too much about what they're doing, but if grocers were to report exactly how much food they're throwing in the landfill or wasting, in a bit more detail, more entrepreneurs could pop out of the woodwork to help reduce food waste with new technology or products. \u003ca href=\"https://misfitjuicery.co/\">Misfit Juicery\u003c/a> is creating juice products out of food that would've been wasted, and \u003ca href=\"https://www.regrained.com/\">Regrained\u003c/a> is creating bars and flour out of spent beer grain.\u003c/p>\n\u003cp>\u003cstrong>Another thing the report mentions is whole crop purchasing. What is that, and why is it important?\u003c/strong>\u003c/p>\n\u003cp>In the U.S., grocers can cancel a produce order from a farm or a supplier whenever they want, for whatever reason, and there's no recourse. Whole crop purchasing is a commitment to work with the supplier to send food somewhere rather than just telling them, \"Oh, sorry, I'm only going to purchase 70 percent of your crop this year, the other 30 percent, the produce that's ugly or weather damaged — you're on your own.\"\u003c/p>\n\u003cp>In the UK, grocery stores sometimes commit to purchasing their suppliers' entire crop and figuring out what to do with all the produce, whether it's processing it or finding other outlets for it. In some cases the crops might be composted or fed to animals, but that's still more preferable than actually just leaving it to rot in a landfill or the field.\u003c/p>\n\u003cp>\u003cstrong>Donating food and recycling is probably one of the first things most people think of to reduce food waste, but those activities were worth significantly fewer points in the stores' grades than other activities. How did you decide how grades would work?\u003c/strong>\u003c/p>\n\u003cp>The Environmental Protection Agency came up with a \u003ca href=\"https://www.epa.gov/sustainable-management-food/food-recovery-hierarchy\">food recovery hierarchy\u003c/a> based on environmental impact ... Since preventing waste has the greatest environmental impact, we wanted to weight strategies that work on reducing food waste even before it gets to a plate or a shelf.\u003c/p>\n\u003cp>So that's all the purchasing, delivering, transport — all the steps before food is sold at the store. Whether it's buying ugly produce, committing to purchasing whole crops, or working with delivery companies to find a place where a rejected order could go instead instead of being tossed in a landfill.\u003c/p>\n\u003cp>Whole Foods does this, where they take produce that they pull off the shelves and then they re-purpose it into meals. That's great. The food is still being eaten, and that's the main point — we want all food to be eaten. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/126869/grocery-stores-get-mostly-mediocre-scores-on-their-food-waste-efforts","authors":["byline_bayareabites_126869"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_16103","bayareabites_11003","bayareabites_11952","bayareabites_3707","bayareabites_11840","bayareabites_15185","bayareabites_11872","bayareabites_3063"],"featImg":"bayareabites_126870","label":"source_bayareabites_126869"},"bayareabites_125376":{"type":"posts","id":"bayareabites_125376","meta":{"index":"posts_1591205157","site":"bayareabites","id":"125376","score":null,"sort":[1520279041000]},"guestAuthors":[],"slug":"can-food-co-ops-survive-the-new-retail-reality","title":"Can Food Co-ops Survive the New Retail Reality?","publishDate":1520279041,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>As mega-retailers like Amazon-Whole Foods and Costco go after their customer base, community grocery stores are being forced to reinvent to stay relevant.\u003c/em>\u003c/p>\n\u003cp>The Good Earth Market food cooperative in Billings, Montana, which opened its doors 23 years ago, closed in October 2017. Over the last few years, the long-loved community market had a hard time keeping up with increasing competition.\u003c/p>\n\u003cp>“Costco and Walmart and Albertsons and everyone has organic,” said Carol Beam, board president of the market for the last 13 years. “We knew what we needed to break even every week, and every week we were anywhere from $8,000 to $10,000 short.”\u003c/p>\n\u003cp>It’s not just in Montana—around the country, food retail is in a state of upheaval. In addition to co-ops being squeezed out of the organic food market they once largely provided, conventional grocery stores are also facing pressure from online retailers. And though food co-ops are no longer the easiest, or even the cheapest, way to access organic and local foods, those that have succeeded for the long haul may offer signs of hope for local economies.\u003c/p>\n\u003cp>C.E. Pugh, the chief operating officer of \u003ca href=\"https://www.ncg.coop/\">National Co+op Grocers\u003c/a> (NCG), a cooperative providing business services for 147 food co-ops in 37 states, said co-ops began seeing a change in their fates starting in 2013. “The conventional grocers got very serious for the first time about natural and organic and added lots of products,” he said. “The impacts manifested themselves almost overnight in 2013.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>NCG has seen six cooperatives close since 2012, but has also welcomed 23 new stores in that same period, some of which were newly opened co-ops, and some of which already existed but had not yet joined NCG. The Minnesota-based \u003ca href=\"https://www.fci.coop/\">Food Co-op Initiative\u003c/a>, a nonprofit focused on helping new co-ops open and thrive, supported the launch of \u003ca href=\"https://www.fci.coop/about-us/our-impact/\">134 co-ops in the last 10 years\u003c/a>. Of those, 74 percent are still in business.\u003c/p>\n\u003cfigure id=\"attachment_125383\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180228-food-co-ops-top2.jpg\" alt=\"Minnesota’s Cook County Whole Foods Co-op. Tony Webster\" width=\"1200\" height=\"800\" class=\"size-full wp-image-125383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Minnesota’s Cook County Whole Foods Co-op. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/diversey/36200837185/\">Tony Webster\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the number of food co-ops in the U.S. is growing overall, some are still struggling against an influx of available local and organic markets. As co-ops face increased competition from mainstream retailers, advocates are considering how to distinguish themselves—and how to adapt to ensure survival.\u003c/p>\n\u003cp>\u003cstrong>The Rise of Organic in Conventional Grocery Stores\u003c/strong>\u003c/p>\n\u003cp>After 40 years, the East Lansing Food Co-op (ELFCO) in East Lansing, Michigan, closed in February 2017. “I have anecdotal evidence that when the co-op was started in the 1970s, there was almost no access to organic food whatsoever,” said Yelena Kalinsky, president of the co-op board during ELFCO’s last year. “Now there are a number of ways.”\u003c/p>\n\u003cp>One of which was likely a Whole Foods, which opened a store in April 2016 a mere 200 yards away from ELFCO. Even besides Whole Foods, there were already other natural grocers in town, such as Fresh Thyme and Foods for Living.\u003c/p>\n\u003cp>“Even Kroger has an organic foods section that’s doing very well,” Kalinsky added. “The positive spin is that we achieved our mission of making organic and local food possible. But after Whole Foods and Fresh Thyme came in, our numbers went down.” In May 2016, sales were \u003ca href=\"http://www.lansingstatejournal.com/story/news/local/2017/01/04/after-40-years-east-lansing-food-co-op-closing/96149472/\">down 20 to 30 percent\u003c/a>over the previous year, which the co-op blamed on stronger competition.\u003c/p>\n\u003cp>Annie Knupfer, professor emeritus of educational studies at Purdue University and author of \u003ca href=\"http://www.cornellpress.cornell.edu/book/?GCOI=80140100986350\">\u003cem>Food Co-ops in America: Community, Consumption, and Economic Democracy\u003c/em>\u003c/a>, acknowledges the abundance of organic food purveyors in today’s marketplace. “I think today the question would be, why a food co-op, when there are so many other options, like farmers’ markets, CSAs, organic food stores,” she said. “Unless you have a strong commitment to the ideals of food co-ops, you have a lot of options.”\u003c/p>\n\u003cp>Pugh of NCG echoed this sentiment when discussing the ways conventional mega-retailers like Costco, Walmart, and Kroger encroached on the organic market. Currently, Costco is the largest retailer of organic food in the U.S., \u003ca href=\"https://www.huffingtonpost.com/entry/costco-organic-produce-farmers-partnership_us_570d0a80e4b01422324a1f6c\">with four billion dollars in annual organic sales in 2015\u003c/a>, while \u003ca href=\"https://www.seattletimes.com/business/retail/costco-becomes-largest-organic-grocer-analysts-say/\">Whole Foods had $3.6 billion\u003c/a>. And in 2017, \u003ca href=\"https://www.reuters.com/article/brief-krogers-organic-produce-sales-achi/brief-krogers-organic-produce-sales-achieve-1-billion-idUSFWN1PR0WZ\">Kroger reportedly broke $1 billion in sales of organic produce.\u003c/a>\u003c/p>\n\u003cp>“This new thing with the conventional [retailers] was kind of insidious, and people didn’t quite see that,” he said. “[Co-op leaders] thought, ‘Our customers won’t go there,’ but they were already there, buying products the co-ops don’t carry, like Charmin. And so they’re there anyway, and then they see organic milk, and they think, ‘Oh that’s a good price.’”\u003c/p>\n\u003cp>\u003cstrong>Distinguishing Co-ops from the Competition\u003c/strong>\u003c/p>\n\u003cp>“Each individual co-op and each individual community has to determine its relevance today,” Pugh said. “There’s no question of what its purpose was 10 to 20 years ago, when it may have been the only source or the best source of organic products. [But] why is it relevant today?”\u003c/p>\n\u003cp>According to Knupfer, one thing co-ops offer is a sense of community and empowerment in decision-making. “You can’t go into a CSA or grocery store and participate,” Knupfer said. “But you can raise concerns at any business. So I think what a co-op needs to provide is a sense of community.”\u003c/p>\n\u003cfigure id=\"attachment_125381\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time.jpg\" alt=\"Coffee time at Ithaca’s Green Star Co-op.\" width=\"800\" height=\"646\" class=\"size-full wp-image-125381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time-768x620.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time-240x194.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time-375x303.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time-520x420.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Coffee time at Ithaca’s Green Star Co-op. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/joeyz51/36409089533/\">Joeyz51\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Co-ops do this in a number of ways, including hosting community events, organizing local producer fairs, meet-your-farmer events, and other community-building activities. Some co-ops, including the Missoula Food Co-op, which \u003ca href=\"http://missoulanews.com/news/after-a-decade-at-the-burns-st-center-the-missoula/article_d525720e-ca49-11e7-9e88-630ea6e0252d.html\">closed at the end of 2017\u003c/a>, and the highly successful \u003ca href=\"https://www.foodcoop.com/\">Park Slope Food Co-op\u003c/a> in Brooklyn, have tried to build community and lower prices through a worker-owner model. For most of its existence, the Missoula Food Co-op required all members to work in some capacity for at least three hours a month, and only members were supposed to shop at the store.\u003c/p>\n\u003cp>However, this was a controversial policy. The time commitment was a limiting factor for some people who might have otherwise joined and supported the co-op. Kim Gilchrist, a board member at the Missoula Food Co-op, thinks that the worker-member policy hurt the organization in a number of ways. Adding the work requirement on to the store’s out-of-the-way location may have sent potential members to more easily accessible retailers, and she says the co-op didn’t do enough outreach in its neighborhood to be economically sustainable.\u003c/p>\n\u003cp>Gilchrist also believes the worker-owner model might have hurt the co-op through inferior customer service. Worker-owners, not being employees, did not go through a long training, and didn’t have to worry about being fired. When the store opened to non-members, it was still staffed by unpaid, part-time member-owners. The customer service, or lack thereof, became a problem.\u003c/p>\n\u003cp>“We heard feedback sometimes you walk in and there’s not a cashier, or they’re not super friendly,” Gilchrist said. “Sometimes there’s music playing, sometimes there’s not. If you’re a stranger coming into the store, you want a friendly face, you want some help.”\u003c/p>\n\u003cp>\u003cstrong>Adapting to Compete in the Changing Market\u003c/strong>\u003c/p>\n\u003cp>While some co-ops are struggling, others are succeeding in a changing market with different adaptations. “The market has gotten tougher, but the difference has been that our member co-ops have been adapting,” NCG’s Pugh said. “As the competition got tighter, management at the individual co-ops just buckled down to find ways to get better.”\u003c/p>\n\u003cp>Some co-ops, like the Harvest Co-op in Cambridge, Massachusetts and the Food Front Cooperative Grocery in Portland, Oregon have \u003ca href=\"https://civileats.com/2016/08/30/can-online-sales-bring-food-co-ops-into-the-modern-age/\">begun offering online sales\u003c/a>. Others, like the Seward Community Co-op in Minneapolis, Minnesota, are \u003ca href=\"https://civileats.com/2016/09/20/this-minneapolis-cooperative-grocery-store-is-working-to-break-the-diversity-mold/\">focusing on ensuring diversity in the food co-op landscape.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_125382\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180228-food-co-ops-top1.jpg\" alt=\"PCC Markets\" width=\"1200\" height=\"801\" class=\"size-full wp-image-125382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">PCC Markets \u003ccite>(\u003ca href=\"https://www.instagram.com/p/BaP2nc7nzAl/?taken-by=pccmarkets\">PCC Markets\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, as Whole Foods adapts to its recent acquisition by Amazon, \u003ca href=\"https://civileats.com/2017/12/14/how-will-local-food-producers-fare-under-amazon-whole-foods/\">its role as a local foods purveyor has come into question.\u003c/a> As it operations are centralized, co-ops may be able to reclaim their role as the best place to buy local food products and support local producers.\u003c/p>\n\u003cp>Allan Reetz of \u003ca href=\"http://coopfoodstore.coop/\">Hanover Co-op Food Stores\u003c/a>, multi-million dollar businesses with two locations in New Hampshire and one in Vermont, stressed the importance of keeping one eye on the local food system while also watching the broader market. “Cooperatives are a way to build security in your local food system and involve the community at a grassroots level,” Reetz said. “But that does not guarantee anything. You still have to compete in the marketplace you find yourselves in.”\u003c/p>\n\u003cp>Hanover Co-op Food Stores, which \u003ca href=\"http://coopfoodstore.coop/co-op-history\">date back to 1936\u003c/a>, have expanded beyond a regular food co-op to include things such as delicatessens, a sushi bar, and even \u003ca href=\"http://coopfoodstore.coop/service-center\">an auto service center\u003c/a>. It sells co-op staples like tofu and raw milk, but also offers a range of conventional food products like Frosted Flakes in order to be a one-stop shopping location.\u003c/p>\n\u003cp>Despite growing competition, the co-op is thriving. “It’s not to say we’re doing something extra special others have ignored,” Reetz said. “Grocery retail is a tough business. Co-ops have really established a market that now the big chains have moved into over the years, so there’s a lot of attention paid to the turf that we crafted.”\u003c/p>\n\u003cp>Across the country in Medford, Oregon, the much smaller Medford Food Co-op, which opened in 2011, is also doing well in this difficult atmosphere. Halle Riddlebarger, the store’s marketing manager, credits the co-op’s success to its relative youth, which she says makes the store nimble and better able to respond to people’s requests.\u003c/p>\n\u003cp>“We’re not set in our ways from having done something one way for 20 years,” Riddlebarger said. Recently, based on member requests for more prepared food, the co-op opened a café and deli. “Co-ops have to be able to respond to what people want and not take a decade to do so.”\u003c/p>\n\u003cp>In some rural areas, becoming a cooperative can offer a lifeline for struggling grocery stores. The North Dakota Association of Rural Electric Cooperatives runs \u003ca href=\"http://ndarec.com/ruralgrocery\">the Rural Grocery Initiative\u003c/a> under the direction of Lori Capouch. Because so many small, rural grocery stores in the state are struggling, the initiative has helped some become cooperatives, giving these stores the support of the local community. These cooperatives are generally conventional grocery stores, selling all the regular staples instead of focusing specifically on local or organic food.\u003c/p>\n\u003cp>“I think that that cooperative, community-owned business model is going to become more and more important in these small communities that are at a distance from a full-service grocery store,” Capouch said. “That’s going to be the way to keep fresh foods available for people living and working in small towns.”\u003c/p>\n\u003cp>Indeed, perhaps the biggest challenge food co-ops face is not the competition from Whole Foods or Costco, but finding the balance between their original ideals and the ability to adapt to what consumers want and need now.\u003c/p>\n\u003cp>“I think some of us have been a little idealistic, and we need to learn more about how businesses work, because a food co-op is a business,” Purdue’s Knupfer said. “How do you make food co-ops a small business that’s also a community? People need to think outside the box.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This post originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/02/28/can-food-coops-survive-the-new-retail-reality/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"As mega-retailers like Amazon-Whole Foods and Costco go after their customer base, community grocery stores are being forced to reinvent to stay relevant.","status":"publish","parent":0,"modified":1520388262,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":37,"wordCount":2056},"headData":{"title":"Can Food Co-ops Survive the New Retail Reality? | KQED","description":"As mega-retailers like Amazon-Whole Foods and Costco go after their customer base, community grocery stores are being forced to reinvent to stay relevant.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Can Food Co-ops Survive the New Retail Reality?","datePublished":"2018-03-05T19:44:01.000Z","dateModified":"2018-03-07T02:04:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"125376 https://ww2.kqed.org/bayareabites/?p=125376","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/03/05/can-food-co-ops-survive-the-new-retail-reality/","disqusTitle":"Can Food Co-ops Survive the New Retail Reality?","nprByline":"\u003ca href=\"https://civileats.com/author/sparker/\">Stephanie Parker\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>","path":"/bayareabites/125376/can-food-co-ops-survive-the-new-retail-reality","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>As mega-retailers like Amazon-Whole Foods and Costco go after their customer base, community grocery stores are being forced to reinvent to stay relevant.\u003c/em>\u003c/p>\n\u003cp>The Good Earth Market food cooperative in Billings, Montana, which opened its doors 23 years ago, closed in October 2017. Over the last few years, the long-loved community market had a hard time keeping up with increasing competition.\u003c/p>\n\u003cp>“Costco and Walmart and Albertsons and everyone has organic,” said Carol Beam, board president of the market for the last 13 years. “We knew what we needed to break even every week, and every week we were anywhere from $8,000 to $10,000 short.”\u003c/p>\n\u003cp>It’s not just in Montana—around the country, food retail is in a state of upheaval. In addition to co-ops being squeezed out of the organic food market they once largely provided, conventional grocery stores are also facing pressure from online retailers. And though food co-ops are no longer the easiest, or even the cheapest, way to access organic and local foods, those that have succeeded for the long haul may offer signs of hope for local economies.\u003c/p>\n\u003cp>C.E. Pugh, the chief operating officer of \u003ca href=\"https://www.ncg.coop/\">National Co+op Grocers\u003c/a> (NCG), a cooperative providing business services for 147 food co-ops in 37 states, said co-ops began seeing a change in their fates starting in 2013. “The conventional grocers got very serious for the first time about natural and organic and added lots of products,” he said. “The impacts manifested themselves almost overnight in 2013.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>NCG has seen six cooperatives close since 2012, but has also welcomed 23 new stores in that same period, some of which were newly opened co-ops, and some of which already existed but had not yet joined NCG. The Minnesota-based \u003ca href=\"https://www.fci.coop/\">Food Co-op Initiative\u003c/a>, a nonprofit focused on helping new co-ops open and thrive, supported the launch of \u003ca href=\"https://www.fci.coop/about-us/our-impact/\">134 co-ops in the last 10 years\u003c/a>. Of those, 74 percent are still in business.\u003c/p>\n\u003cfigure id=\"attachment_125383\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180228-food-co-ops-top2.jpg\" alt=\"Minnesota’s Cook County Whole Foods Co-op. Tony Webster\" width=\"1200\" height=\"800\" class=\"size-full wp-image-125383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top2-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Minnesota’s Cook County Whole Foods Co-op. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/diversey/36200837185/\">Tony Webster\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the number of food co-ops in the U.S. is growing overall, some are still struggling against an influx of available local and organic markets. As co-ops face increased competition from mainstream retailers, advocates are considering how to distinguish themselves—and how to adapt to ensure survival.\u003c/p>\n\u003cp>\u003cstrong>The Rise of Organic in Conventional Grocery Stores\u003c/strong>\u003c/p>\n\u003cp>After 40 years, the East Lansing Food Co-op (ELFCO) in East Lansing, Michigan, closed in February 2017. “I have anecdotal evidence that when the co-op was started in the 1970s, there was almost no access to organic food whatsoever,” said Yelena Kalinsky, president of the co-op board during ELFCO’s last year. “Now there are a number of ways.”\u003c/p>\n\u003cp>One of which was likely a Whole Foods, which opened a store in April 2016 a mere 200 yards away from ELFCO. Even besides Whole Foods, there were already other natural grocers in town, such as Fresh Thyme and Foods for Living.\u003c/p>\n\u003cp>“Even Kroger has an organic foods section that’s doing very well,” Kalinsky added. “The positive spin is that we achieved our mission of making organic and local food possible. But after Whole Foods and Fresh Thyme came in, our numbers went down.” In May 2016, sales were \u003ca href=\"http://www.lansingstatejournal.com/story/news/local/2017/01/04/after-40-years-east-lansing-food-co-op-closing/96149472/\">down 20 to 30 percent\u003c/a>over the previous year, which the co-op blamed on stronger competition.\u003c/p>\n\u003cp>Annie Knupfer, professor emeritus of educational studies at Purdue University and author of \u003ca href=\"http://www.cornellpress.cornell.edu/book/?GCOI=80140100986350\">\u003cem>Food Co-ops in America: Community, Consumption, and Economic Democracy\u003c/em>\u003c/a>, acknowledges the abundance of organic food purveyors in today’s marketplace. “I think today the question would be, why a food co-op, when there are so many other options, like farmers’ markets, CSAs, organic food stores,” she said. “Unless you have a strong commitment to the ideals of food co-ops, you have a lot of options.”\u003c/p>\n\u003cp>Pugh of NCG echoed this sentiment when discussing the ways conventional mega-retailers like Costco, Walmart, and Kroger encroached on the organic market. Currently, Costco is the largest retailer of organic food in the U.S., \u003ca href=\"https://www.huffingtonpost.com/entry/costco-organic-produce-farmers-partnership_us_570d0a80e4b01422324a1f6c\">with four billion dollars in annual organic sales in 2015\u003c/a>, while \u003ca href=\"https://www.seattletimes.com/business/retail/costco-becomes-largest-organic-grocer-analysts-say/\">Whole Foods had $3.6 billion\u003c/a>. And in 2017, \u003ca href=\"https://www.reuters.com/article/brief-krogers-organic-produce-sales-achi/brief-krogers-organic-produce-sales-achieve-1-billion-idUSFWN1PR0WZ\">Kroger reportedly broke $1 billion in sales of organic produce.\u003c/a>\u003c/p>\n\u003cp>“This new thing with the conventional [retailers] was kind of insidious, and people didn’t quite see that,” he said. “[Co-op leaders] thought, ‘Our customers won’t go there,’ but they were already there, buying products the co-ops don’t carry, like Charmin. And so they’re there anyway, and then they see organic milk, and they think, ‘Oh that’s a good price.’”\u003c/p>\n\u003cp>\u003cstrong>Distinguishing Co-ops from the Competition\u003c/strong>\u003c/p>\n\u003cp>“Each individual co-op and each individual community has to determine its relevance today,” Pugh said. “There’s no question of what its purpose was 10 to 20 years ago, when it may have been the only source or the best source of organic products. [But] why is it relevant today?”\u003c/p>\n\u003cp>According to Knupfer, one thing co-ops offer is a sense of community and empowerment in decision-making. “You can’t go into a CSA or grocery store and participate,” Knupfer said. “But you can raise concerns at any business. So I think what a co-op needs to provide is a sense of community.”\u003c/p>\n\u003cfigure id=\"attachment_125381\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time.jpg\" alt=\"Coffee time at Ithaca’s Green Star Co-op.\" width=\"800\" height=\"646\" class=\"size-full wp-image-125381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time-768x620.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time-240x194.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time-375x303.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-coffee-time-520x420.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Coffee time at Ithaca’s Green Star Co-op. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/joeyz51/36409089533/\">Joeyz51\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Co-ops do this in a number of ways, including hosting community events, organizing local producer fairs, meet-your-farmer events, and other community-building activities. Some co-ops, including the Missoula Food Co-op, which \u003ca href=\"http://missoulanews.com/news/after-a-decade-at-the-burns-st-center-the-missoula/article_d525720e-ca49-11e7-9e88-630ea6e0252d.html\">closed at the end of 2017\u003c/a>, and the highly successful \u003ca href=\"https://www.foodcoop.com/\">Park Slope Food Co-op\u003c/a> in Brooklyn, have tried to build community and lower prices through a worker-owner model. For most of its existence, the Missoula Food Co-op required all members to work in some capacity for at least three hours a month, and only members were supposed to shop at the store.\u003c/p>\n\u003cp>However, this was a controversial policy. The time commitment was a limiting factor for some people who might have otherwise joined and supported the co-op. Kim Gilchrist, a board member at the Missoula Food Co-op, thinks that the worker-member policy hurt the organization in a number of ways. Adding the work requirement on to the store’s out-of-the-way location may have sent potential members to more easily accessible retailers, and she says the co-op didn’t do enough outreach in its neighborhood to be economically sustainable.\u003c/p>\n\u003cp>Gilchrist also believes the worker-owner model might have hurt the co-op through inferior customer service. Worker-owners, not being employees, did not go through a long training, and didn’t have to worry about being fired. When the store opened to non-members, it was still staffed by unpaid, part-time member-owners. The customer service, or lack thereof, became a problem.\u003c/p>\n\u003cp>“We heard feedback sometimes you walk in and there’s not a cashier, or they’re not super friendly,” Gilchrist said. “Sometimes there’s music playing, sometimes there’s not. If you’re a stranger coming into the store, you want a friendly face, you want some help.”\u003c/p>\n\u003cp>\u003cstrong>Adapting to Compete in the Changing Market\u003c/strong>\u003c/p>\n\u003cp>While some co-ops are struggling, others are succeeding in a changing market with different adaptations. “The market has gotten tougher, but the difference has been that our member co-ops have been adapting,” NCG’s Pugh said. “As the competition got tighter, management at the individual co-ops just buckled down to find ways to get better.”\u003c/p>\n\u003cp>Some co-ops, like the Harvest Co-op in Cambridge, Massachusetts and the Food Front Cooperative Grocery in Portland, Oregon have \u003ca href=\"https://civileats.com/2016/08/30/can-online-sales-bring-food-co-ops-into-the-modern-age/\">begun offering online sales\u003c/a>. Others, like the Seward Community Co-op in Minneapolis, Minnesota, are \u003ca href=\"https://civileats.com/2016/09/20/this-minneapolis-cooperative-grocery-store-is-working-to-break-the-diversity-mold/\">focusing on ensuring diversity in the food co-op landscape.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_125382\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/180228-food-co-ops-top1.jpg\" alt=\"PCC Markets\" width=\"1200\" height=\"801\" class=\"size-full wp-image-125382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/180228-food-co-ops-top1-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">PCC Markets \u003ccite>(\u003ca href=\"https://www.instagram.com/p/BaP2nc7nzAl/?taken-by=pccmarkets\">PCC Markets\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, as Whole Foods adapts to its recent acquisition by Amazon, \u003ca href=\"https://civileats.com/2017/12/14/how-will-local-food-producers-fare-under-amazon-whole-foods/\">its role as a local foods purveyor has come into question.\u003c/a> As it operations are centralized, co-ops may be able to reclaim their role as the best place to buy local food products and support local producers.\u003c/p>\n\u003cp>Allan Reetz of \u003ca href=\"http://coopfoodstore.coop/\">Hanover Co-op Food Stores\u003c/a>, multi-million dollar businesses with two locations in New Hampshire and one in Vermont, stressed the importance of keeping one eye on the local food system while also watching the broader market. “Cooperatives are a way to build security in your local food system and involve the community at a grassroots level,” Reetz said. “But that does not guarantee anything. You still have to compete in the marketplace you find yourselves in.”\u003c/p>\n\u003cp>Hanover Co-op Food Stores, which \u003ca href=\"http://coopfoodstore.coop/co-op-history\">date back to 1936\u003c/a>, have expanded beyond a regular food co-op to include things such as delicatessens, a sushi bar, and even \u003ca href=\"http://coopfoodstore.coop/service-center\">an auto service center\u003c/a>. It sells co-op staples like tofu and raw milk, but also offers a range of conventional food products like Frosted Flakes in order to be a one-stop shopping location.\u003c/p>\n\u003cp>Despite growing competition, the co-op is thriving. “It’s not to say we’re doing something extra special others have ignored,” Reetz said. “Grocery retail is a tough business. Co-ops have really established a market that now the big chains have moved into over the years, so there’s a lot of attention paid to the turf that we crafted.”\u003c/p>\n\u003cp>Across the country in Medford, Oregon, the much smaller Medford Food Co-op, which opened in 2011, is also doing well in this difficult atmosphere. Halle Riddlebarger, the store’s marketing manager, credits the co-op’s success to its relative youth, which she says makes the store nimble and better able to respond to people’s requests.\u003c/p>\n\u003cp>“We’re not set in our ways from having done something one way for 20 years,” Riddlebarger said. Recently, based on member requests for more prepared food, the co-op opened a café and deli. “Co-ops have to be able to respond to what people want and not take a decade to do so.”\u003c/p>\n\u003cp>In some rural areas, becoming a cooperative can offer a lifeline for struggling grocery stores. The North Dakota Association of Rural Electric Cooperatives runs \u003ca href=\"http://ndarec.com/ruralgrocery\">the Rural Grocery Initiative\u003c/a> under the direction of Lori Capouch. Because so many small, rural grocery stores in the state are struggling, the initiative has helped some become cooperatives, giving these stores the support of the local community. These cooperatives are generally conventional grocery stores, selling all the regular staples instead of focusing specifically on local or organic food.\u003c/p>\n\u003cp>“I think that that cooperative, community-owned business model is going to become more and more important in these small communities that are at a distance from a full-service grocery store,” Capouch said. “That’s going to be the way to keep fresh foods available for people living and working in small towns.”\u003c/p>\n\u003cp>Indeed, perhaps the biggest challenge food co-ops face is not the competition from Whole Foods or Costco, but finding the balance between their original ideals and the ability to adapt to what consumers want and need now.\u003c/p>\n\u003cp>“I think some of us have been a little idealistic, and we need to learn more about how businesses work, because a food co-op is a business,” Purdue’s Knupfer said. “How do you make food co-ops a small business that’s also a community? People need to think outside the box.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This post originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/02/28/can-food-coops-survive-the-new-retail-reality/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/125376/can-food-co-ops-survive-the-new-retail-reality","authors":["byline_bayareabites_125376"],"categories":["bayareabites_1962","bayareabites_10028","bayareabites_4084"],"tags":["bayareabites_11781","bayareabites_11936","bayareabites_3063","bayareabites_14724"],"featImg":"bayareabites_125384","label":"bayareabites"},"bayareabites_119292":{"type":"posts","id":"bayareabites_119292","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119292","score":null,"sort":[1500678253000]},"guestAuthors":[],"slug":"whats-it-really-like-to-work-in-a-prison-goat-milk-farm-we-asked-inmates","title":"What's It Really Like To Work In A Prison Goat Milk Farm? We Asked Inmates","publishDate":1500678253,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/07/20170720_atc_whats_it_really_like_to_work_in_a_prison_goat_milk_farm_we_asked_inmates.mp3\u003c/p>\n\u003cp>Jim Schott had one goal when he abandoned academic life to start the company called \u003ca href=\"http://www.haystackgoatcheese.com/\">Haystack Mountain\u003c/a>: He wanted to make some of the finest goat cheese in the country. With cheese in hand, he visited supermarkets, trying to persuade them to sell his product. Some didn't take him seriously. But Whole Foods did.\u003c/p>\n\u003cp>\"From the very beginning, they wanted to taste it,\" Schott recalls. \"And they wanted to know the story. They wanted to know where the cheese came from; who was making it; where it was made.\"\u003c/p>\n\u003cp>Jim Schott had a great story to tell. He'd walked away from a university job, mid-career, to raise goats on five acres of land.\u003c/p>\n\u003cp>\"I didn't want a compartmentalized life,\" he says. \"I wanted a life where the work that I did, the people I saw, the family I had, that it was all of one piece, and that it was connected to the earth, and to ....\" He pauses. \"To \u003cem>real \u003c/em>things.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Whole Foods loved his cheese. His company grew. It also changed. Ten years ago, Haystack Mountain started buying milk from a farm in a prison. Schott doesn't recall telling Whole Foods or his other customers about that change in the Haystack Mountain story. In any case, Schott felt that it was a good thing — \"a model of good prison management.\"\u003c/p>\n\u003cfigure id=\"attachment_119304\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85.jpg\" alt=\"Some of the cheeses that Haystack Mountain makes at its facilities in Longmont, Colo.\" width=\"1300\" height=\"454\" class=\"size-full wp-image-119304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-160x56.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-800x279.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-768x268.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-1020x356.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-1180x412.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-960x335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-240x84.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-375x131.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-520x182.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Some of the cheeses that Haystack Mountain makes at its facilities in Longmont, Colo. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then, in 2015, a prison reform activist named Michael Allen sent a letter to John Mackey, the CEO of Whole Foods. Allen demanded that Whole Foods stop selling Haystack Mountain's cheese because it was made, in part, using the labor of prisoners earning pennies per hour.\u003c/p>\n\u003cp>The way Allen sees it, Haystack was \"taking advantage of helpless, powerless individuals. They're fair game for corporations to make money off of. And I just told [Mackey] that we wanted him to get out of that business.\"\u003c/p>\n\u003cp>Many things besides cheese are made in prisons. Across the country, tens of thousands of inmates work for businesses that have set up operations inside prison walls. They make flags and furniture. Most of the time, they attract little attention.\u003c/p>\n\u003cp>People may feel differently about something they eat, though, especially a boutique food like goat cheese. To Allen's amazement and delight, Whole Food caved to his demands.\u003c/p>\n\u003cp>In a statement, the company said that some of its customers weren't comfortable with products made by prisoners, so it would no longer sell them.\u003c/p>\n\u003cp>The inmates are still milking those goats, though. I was curious about this farm, and set up a visit.\u003c/p>\n\u003cp>The goat dairy sits inside a vast complex of incarceration, with several different prisons, near Cañon City, Colo. But the farm itself is a five-minute drive from the buildings where inmates live. In fact, when you're there, you can almost forget you're in a prison. The goats, in their pens, look out over irrigated corn fields, the Arkansas River in the distance, and barren hillsides on the other side. To be perfectly honest, it's beautiful.\u003c/p>\n\u003cfigure id=\"attachment_119296\" class=\"wp-caption aligncenter\" style=\"max-width: 1868px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74.jpg\" alt=\"The goat dairy at Skyline Correctional Center is set on a hill overlooking the Arkansas River.\" width=\"1868\" height=\"1401\" class=\"size-full wp-image-119296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74.jpg 1868w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-520x390.jpg 520w\" sizes=\"(max-width: 1868px) 100vw, 1868px\">\u003cfigcaption class=\"wp-caption-text\">The goat dairy at Skyline Correctional Center is set on a hill overlooking the Arkansas River. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Joey Grisenti runs this farm. He works for Colorado Correctional Industries — a state agency that operates businesses inside Colorado's prisons. Those businesses are supposed to make money to help fund the prison system and also provide work opportunities for prisoners.\u003c/p>\n\u003cp>\"Right now, we're milking about 1,140 [goats], twice a day,\" Grisenti says. \"Our total herd is about 2,500. They're pretty pampered. A lot of them have names, and if you call them, they'll come running to you.\"\u003c/p>\n\u003cp>Most of the inmates here are near the end of their sentences. They're in a minimum-security facility called Skyline Correctional Center. But it's still a prison.\u003c/p>\n\u003cfigure id=\"attachment_119307\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85.jpg\" alt=\"Carl Rodwell, an inmate at Skyline Correctional Center, holds a baby goat as Logan Otis looks on.\" width=\"1300\" height=\"454\" class=\"size-full wp-image-119307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-160x56.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-800x279.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-768x268.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-1020x356.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-1180x412.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-960x335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-240x84.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-375x131.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-520x182.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Carl Rodwell, an inmate at Skyline Correctional Center, holds a baby goat as Logan Otis looks on. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Workers on this farm get strip-searched. If they're caught with drugs or tobacco, or get in fights, they could lose this job and be sent to a higher-security facility with a lot less freedom.\u003c/p>\n\u003cp>And then there's the pay. It varies, depending on the job, but most inmates on the farm earn a few dollars a day. That's better than most prison jobs, which typically pay less than a dollar a day, but still, it's cut-rate labor.\u003c/p>\n\u003cp>And that's a big reason why the farm is here.\u003c/p>\n\u003cp>In the years after Haystack Mountain started making cheese, one of the company's biggest problems was finding a reliable source of goat milk. Jim Schott's small farm couldn't produce enough on its own, and every outside supplier eventually went out of business.\u003c/p>\n\u003cp>In 2007, the company reached a crisis. Another supplier had decided to shut down his goat dairy, and Haystack had no other options. \"A couple of weeks, and we weren't going to be able to supply our customers with cheese,\" says Chuck Hellmer, who by that time had replaced Schott as Haystack's CEO.\u003c/p>\n\u003cp>At the moment, Hellmer got a call from one of the top managers at Colorado Correctional Industries. He'd heard about Haystack's problem, and proposed a solution. CCI was ready to set up a goat dairy inside the Cañon City prison.\u003c/p>\n\u003cp>\"Nobody wants to have a big goat dairy, so we did it,\" Joey Grisenti says. This farm, with its guaranteed supply of low-cost workers, can survive when other farms cannot. \"A lot of people just can't afford to have the manpower that we have here,\" he says.\u003c/p>\n\u003cp>Of course, that cheap manpower is exactly what made the shoppers at Whole Foods uncomfortable.\u003c/p>\n\u003cfigure id=\"attachment_119293\" class=\"wp-caption aligncenter\" style=\"max-width: 1775px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9.jpg\" alt=\"Jeremiah Pate has been in prison for the past eight years. He's hoping to get out on parole this year.\" width=\"1775\" height=\"1331\" class=\"size-full wp-image-119293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9.jpg 1775w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-520x390.jpg 520w\" sizes=\"(max-width: 1775px) 100vw, 1775px\">\u003cfigcaption class=\"wp-caption-text\">Jeremiah Pate has been in prison for the past eight years. He's hoping to get out on parole this year. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But what do the workers themselves think?\u003c/p>\n\u003cp>I find Jeremiah Pate in the milking barn, attaching milking machines to the goats' udders.\u003c/p>\n\u003cp>\"This job, how do you feel about it?\" I ask him. \"A bad thing? Good thing?\"\u003c/p>\n\u003cp>\"It's a great thing,\" Pate tells me. \"It beats the alternative. Rather than sitting in your tiny little cell, you get to come out here.\"\u003c/p>\n\u003cp>Every man I meet echoes that thought. They aren't thinking about what was fair on the outside. They were just thinking about their options in prison, and in that perspective, the farm looked pretty good.\u003c/p>\n\u003cp>Several of them told me that it's nice just being around the animals. Jason Rowell, who is most of the way through a 24-year sentence, says the goats can sense when you're feeling down. \"Like the other day I hit my head in pen 16, and I had a goat come over, and she stuck her head underneath my chin and picked my head up. She was like, 'Are you all right?'\" he says.\u003c/p>\n\u003cp>I wasn't sure if I was getting the whole story from these inmates. In their position, criticism of the prison would do them no good.\u003c/p>\n\u003cp>So I tracked down two men on the outside who'd previously been in this prison, and worked on this farm. And they told me pretty much the same thing.\u003c/p>\n\u003cfigure id=\"attachment_119308\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85.jpg\" alt=\"Former Skyline inmate Duwane Engler and his daughter Arianna now raise goats at their home in Pueblo, Colo.\" width=\"1300\" height=\"454\" class=\"size-full wp-image-119308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-160x56.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-800x279.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-768x268.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-1020x356.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-1180x412.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-960x335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-240x84.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-375x131.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-520x182.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Former Skyline inmate Duwane Engler and his daughter Arianna now raise goats at their home in Pueblo, Colo. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think it's a good thing, all in all,\" says Duwane Engler. Engler spent four months at Skyline, five years ago. Today, he lives in Pueblo, Colo., with his wife and two young daughters. Interestingly, they have a small herd of about a dozen goats living in the back yard. It grew out of a 4-H project, Engler explains.\u003c/p>\n\u003cp>\"Part of the deal, when you're in prison, you have to work anyway,\" Engler explains. \"If you're in a maximum facility, you're going to do work, you're never going to leave the facility, and you're scrubbing walls with a toothbrush, basically. These guys actually get out, they have a purpose, and they make more than 60 cents a day.\"\u003c/p>\n\u003cp>Chad Redding, who just got out of Skyline a few months ago, was slightly more cynical about the experience. \"I think it's all right. I don't know if I'd protest it. It's no different than having some Chinese shoe shop make your Nikes for, like, a dollar. You're still going to buy them at Macy's. I mean, it's the same thing.\"\u003c/p>\n\u003cp>Redding shrugs his shoulders as if to say, yeah, prison's not pretty. But the world's not pretty.\u003c/p>\n\u003cp>Michael Allen, the activist who got Whole Foods to stop selling Haystack Mountain's goat cheese, says he understands why prisoners like having those jobs. But he'll keep fighting against prison labor until the workers get paid better.\u003c/p>\n\u003cp>As for Haystack Mountain, it's still in business. In fact, it's growing, still making top-quality chevre and a \u003ca href=\"http://www.haystackgoatcheese.com/cheeses/\">variety\u003c/a> of other cheeses by hand, just as Jim Schott dreamed he'd do almost three decades ago. And several times a week, the company sends an aging tank truck to Cañon City, three hours away, to pick up a load of goat's milk at the prison. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Whole Foods has been forced to stop selling goat cheese made from milk that came from a prison farm, where inmates work for less than a dollar an hour. Yet the inmates themselves aren't complaining.","status":"publish","parent":0,"modified":1500687256,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":41,"wordCount":1607},"headData":{"title":"What's It Really Like To Work In A Prison Goat Milk Farm? We Asked Inmates | KQED","description":"Whole Foods has been forced to stop selling goat cheese made from milk that came from a prison farm, where inmates work for less than a dollar an hour. Yet the inmates themselves aren't complaining.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"What's It Really Like To Work In A Prison Goat Milk Farm? We Asked Inmates","datePublished":"2017-07-21T23:04:13.000Z","dateModified":"2017-07-22T01:34:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"119292 https://ww2.kqed.org/bayareabites/?p=119292","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/07/21/whats-it-really-like-to-work-in-a-prison-goat-milk-farm-we-asked-inmates/","disqusTitle":"What's It Really Like To Work In A Prison Goat Milk Farm? We Asked Inmates","source":"Politics, Activism, Food Safety","sourceUrl":"https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/","nprByline":"Dan Charles, NPR Food","nprImageAgency":"Dan Charles/NPR","nprStoryId":"538062911","nprApiLink":"http://api.npr.org/query?id=538062911&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/07/20/538062911/whats-it-really-like-to-work-in-a-prison-goat-milk-farm-we-asked-inmates?ft=nprml&f=538062911","nprRetrievedStory":"1","nprPubDate":"Thu, 20 Jul 2017 17:00:00 -0400","nprStoryDate":"Thu, 20 Jul 2017 15:31:00 -0400","nprLastModifiedDate":"Thu, 20 Jul 2017 20:02:58 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/07/20170720_atc_whats_it_really_like_to_work_in_a_prison_goat_milk_farm_we_asked_inmates.mp3?orgId=1&topicId=1053&d=361&p=2&story=538062911&t=progseg&e=538256344&seg=7&ft=nprml&f=538062911","nprAudioM3u":"http://api.npr.org/m3u/1538370733-2c72e2.m3u?orgId=1&topicId=1053&d=361&p=2&story=538062911&t=progseg&e=538256344&seg=7&ft=nprml&f=538062911","path":"/bayareabites/119292/whats-it-really-like-to-work-in-a-prison-goat-milk-farm-we-asked-inmates","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/07/20170720_atc_whats_it_really_like_to_work_in_a_prison_goat_milk_farm_we_asked_inmates.mp3?orgId=1&topicId=1053&d=361&p=2&story=538062911&t=progseg&e=538256344&seg=7&ft=nprml&f=538062911","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/07/20170720_atc_whats_it_really_like_to_work_in_a_prison_goat_milk_farm_we_asked_inmates.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jim Schott had one goal when he abandoned academic life to start the company called \u003ca href=\"http://www.haystackgoatcheese.com/\">Haystack Mountain\u003c/a>: He wanted to make some of the finest goat cheese in the country. With cheese in hand, he visited supermarkets, trying to persuade them to sell his product. Some didn't take him seriously. But Whole Foods did.\u003c/p>\n\u003cp>\"From the very beginning, they wanted to taste it,\" Schott recalls. \"And they wanted to know the story. They wanted to know where the cheese came from; who was making it; where it was made.\"\u003c/p>\n\u003cp>Jim Schott had a great story to tell. He'd walked away from a university job, mid-career, to raise goats on five acres of land.\u003c/p>\n\u003cp>\"I didn't want a compartmentalized life,\" he says. \"I wanted a life where the work that I did, the people I saw, the family I had, that it was all of one piece, and that it was connected to the earth, and to ....\" He pauses. \"To \u003cem>real \u003c/em>things.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Whole Foods loved his cheese. His company grew. It also changed. Ten years ago, Haystack Mountain started buying milk from a farm in a prison. Schott doesn't recall telling Whole Foods or his other customers about that change in the Haystack Mountain story. In any case, Schott felt that it was a good thing — \"a model of good prison management.\"\u003c/p>\n\u003cfigure id=\"attachment_119304\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85.jpg\" alt=\"Some of the cheeses that Haystack Mountain makes at its facilities in Longmont, Colo.\" width=\"1300\" height=\"454\" class=\"size-full wp-image-119304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-160x56.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-800x279.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-768x268.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-1020x356.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-1180x412.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-960x335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-240x84.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-375x131.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cheese1_custom-a05d718b5083631eaed27a0a67e320c4429c67cf-s1300-c85-520x182.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Some of the cheeses that Haystack Mountain makes at its facilities in Longmont, Colo. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then, in 2015, a prison reform activist named Michael Allen sent a letter to John Mackey, the CEO of Whole Foods. Allen demanded that Whole Foods stop selling Haystack Mountain's cheese because it was made, in part, using the labor of prisoners earning pennies per hour.\u003c/p>\n\u003cp>The way Allen sees it, Haystack was \"taking advantage of helpless, powerless individuals. They're fair game for corporations to make money off of. And I just told [Mackey] that we wanted him to get out of that business.\"\u003c/p>\n\u003cp>Many things besides cheese are made in prisons. Across the country, tens of thousands of inmates work for businesses that have set up operations inside prison walls. They make flags and furniture. Most of the time, they attract little attention.\u003c/p>\n\u003cp>People may feel differently about something they eat, though, especially a boutique food like goat cheese. To Allen's amazement and delight, Whole Food caved to his demands.\u003c/p>\n\u003cp>In a statement, the company said that some of its customers weren't comfortable with products made by prisoners, so it would no longer sell them.\u003c/p>\n\u003cp>The inmates are still milking those goats, though. I was curious about this farm, and set up a visit.\u003c/p>\n\u003cp>The goat dairy sits inside a vast complex of incarceration, with several different prisons, near Cañon City, Colo. But the farm itself is a five-minute drive from the buildings where inmates live. In fact, when you're there, you can almost forget you're in a prison. The goats, in their pens, look out over irrigated corn fields, the Arkansas River in the distance, and barren hillsides on the other side. To be perfectly honest, it's beautiful.\u003c/p>\n\u003cfigure id=\"attachment_119296\" class=\"wp-caption aligncenter\" style=\"max-width: 1868px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74.jpg\" alt=\"The goat dairy at Skyline Correctional Center is set on a hill overlooking the Arkansas River.\" width=\"1868\" height=\"1401\" class=\"size-full wp-image-119296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74.jpg 1868w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5649-288a949ff885a7d70acff9052e6b0ae3601f7b74-520x390.jpg 520w\" sizes=\"(max-width: 1868px) 100vw, 1868px\">\u003cfigcaption class=\"wp-caption-text\">The goat dairy at Skyline Correctional Center is set on a hill overlooking the Arkansas River. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Joey Grisenti runs this farm. He works for Colorado Correctional Industries — a state agency that operates businesses inside Colorado's prisons. Those businesses are supposed to make money to help fund the prison system and also provide work opportunities for prisoners.\u003c/p>\n\u003cp>\"Right now, we're milking about 1,140 [goats], twice a day,\" Grisenti says. \"Our total herd is about 2,500. They're pretty pampered. A lot of them have names, and if you call them, they'll come running to you.\"\u003c/p>\n\u003cp>Most of the inmates here are near the end of their sentences. They're in a minimum-security facility called Skyline Correctional Center. But it's still a prison.\u003c/p>\n\u003cfigure id=\"attachment_119307\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85.jpg\" alt=\"Carl Rodwell, an inmate at Skyline Correctional Center, holds a baby goat as Logan Otis looks on.\" width=\"1300\" height=\"454\" class=\"size-full wp-image-119307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-160x56.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-800x279.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-768x268.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-1020x356.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-1180x412.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-960x335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-240x84.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-375x131.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/babygoat_custom-565794e5e0a67d654fc25d7919c9cac7bf0b101e-s1300-c85-520x182.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Carl Rodwell, an inmate at Skyline Correctional Center, holds a baby goat as Logan Otis looks on. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Workers on this farm get strip-searched. If they're caught with drugs or tobacco, or get in fights, they could lose this job and be sent to a higher-security facility with a lot less freedom.\u003c/p>\n\u003cp>And then there's the pay. It varies, depending on the job, but most inmates on the farm earn a few dollars a day. That's better than most prison jobs, which typically pay less than a dollar a day, but still, it's cut-rate labor.\u003c/p>\n\u003cp>And that's a big reason why the farm is here.\u003c/p>\n\u003cp>In the years after Haystack Mountain started making cheese, one of the company's biggest problems was finding a reliable source of goat milk. Jim Schott's small farm couldn't produce enough on its own, and every outside supplier eventually went out of business.\u003c/p>\n\u003cp>In 2007, the company reached a crisis. Another supplier had decided to shut down his goat dairy, and Haystack had no other options. \"A couple of weeks, and we weren't going to be able to supply our customers with cheese,\" says Chuck Hellmer, who by that time had replaced Schott as Haystack's CEO.\u003c/p>\n\u003cp>At the moment, Hellmer got a call from one of the top managers at Colorado Correctional Industries. He'd heard about Haystack's problem, and proposed a solution. CCI was ready to set up a goat dairy inside the Cañon City prison.\u003c/p>\n\u003cp>\"Nobody wants to have a big goat dairy, so we did it,\" Joey Grisenti says. This farm, with its guaranteed supply of low-cost workers, can survive when other farms cannot. \"A lot of people just can't afford to have the manpower that we have here,\" he says.\u003c/p>\n\u003cp>Of course, that cheap manpower is exactly what made the shoppers at Whole Foods uncomfortable.\u003c/p>\n\u003cfigure id=\"attachment_119293\" class=\"wp-caption aligncenter\" style=\"max-width: 1775px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9.jpg\" alt=\"Jeremiah Pate has been in prison for the past eight years. He's hoping to get out on parole this year.\" width=\"1775\" height=\"1331\" class=\"size-full wp-image-119293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9.jpg 1775w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/img_5581_11-393734d04559e30298e698bc225e3d7e32dc62b9-520x390.jpg 520w\" sizes=\"(max-width: 1775px) 100vw, 1775px\">\u003cfigcaption class=\"wp-caption-text\">Jeremiah Pate has been in prison for the past eight years. He's hoping to get out on parole this year. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But what do the workers themselves think?\u003c/p>\n\u003cp>I find Jeremiah Pate in the milking barn, attaching milking machines to the goats' udders.\u003c/p>\n\u003cp>\"This job, how do you feel about it?\" I ask him. \"A bad thing? Good thing?\"\u003c/p>\n\u003cp>\"It's a great thing,\" Pate tells me. \"It beats the alternative. Rather than sitting in your tiny little cell, you get to come out here.\"\u003c/p>\n\u003cp>Every man I meet echoes that thought. They aren't thinking about what was fair on the outside. They were just thinking about their options in prison, and in that perspective, the farm looked pretty good.\u003c/p>\n\u003cp>Several of them told me that it's nice just being around the animals. Jason Rowell, who is most of the way through a 24-year sentence, says the goats can sense when you're feeling down. \"Like the other day I hit my head in pen 16, and I had a goat come over, and she stuck her head underneath my chin and picked my head up. She was like, 'Are you all right?'\" he says.\u003c/p>\n\u003cp>I wasn't sure if I was getting the whole story from these inmates. In their position, criticism of the prison would do them no good.\u003c/p>\n\u003cp>So I tracked down two men on the outside who'd previously been in this prison, and worked on this farm. And they told me pretty much the same thing.\u003c/p>\n\u003cfigure id=\"attachment_119308\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85.jpg\" alt=\"Former Skyline inmate Duwane Engler and his daughter Arianna now raise goats at their home in Pueblo, Colo.\" width=\"1300\" height=\"454\" class=\"size-full wp-image-119308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-160x56.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-800x279.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-768x268.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-1020x356.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-1180x412.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-960x335.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-240x84.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-375x131.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/duwane-engler_custom-84ae23e7e2cbaa852f289939d4dfea0f545a509a-s1300-c85-520x182.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Former Skyline inmate Duwane Engler and his daughter Arianna now raise goats at their home in Pueblo, Colo. \u003ccite>(Dan Charles/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think it's a good thing, all in all,\" says Duwane Engler. Engler spent four months at Skyline, five years ago. Today, he lives in Pueblo, Colo., with his wife and two young daughters. Interestingly, they have a small herd of about a dozen goats living in the back yard. It grew out of a 4-H project, Engler explains.\u003c/p>\n\u003cp>\"Part of the deal, when you're in prison, you have to work anyway,\" Engler explains. \"If you're in a maximum facility, you're going to do work, you're never going to leave the facility, and you're scrubbing walls with a toothbrush, basically. These guys actually get out, they have a purpose, and they make more than 60 cents a day.\"\u003c/p>\n\u003cp>Chad Redding, who just got out of Skyline a few months ago, was slightly more cynical about the experience. \"I think it's all right. I don't know if I'd protest it. It's no different than having some Chinese shoe shop make your Nikes for, like, a dollar. You're still going to buy them at Macy's. I mean, it's the same thing.\"\u003c/p>\n\u003cp>Redding shrugs his shoulders as if to say, yeah, prison's not pretty. But the world's not pretty.\u003c/p>\n\u003cp>Michael Allen, the activist who got Whole Foods to stop selling Haystack Mountain's goat cheese, says he understands why prisoners like having those jobs. But he'll keep fighting against prison labor until the workers get paid better.\u003c/p>\n\u003cp>As for Haystack Mountain, it's still in business. In fact, it's growing, still making top-quality chevre and a \u003ca href=\"http://www.haystackgoatcheese.com/cheeses/\">variety\u003c/a> of other cheeses by hand, just as Jim Schott dreamed he'd do almost three decades ago. And several times a week, the company sends an aging tank truck to Cañon City, three hours away, to pick up a load of goat's milk at the prison. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119292/whats-it-really-like-to-work-in-a-prison-goat-milk-farm-we-asked-inmates","authors":["byline_bayareabites_119292"],"categories":["bayareabites_1874","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_712","bayareabites_15917","bayareabites_15918","bayareabites_3063"],"featImg":"bayareabites_119294","label":"source_bayareabites_119292"},"bayareabites_118353":{"type":"posts","id":"bayareabites_118353","meta":{"index":"posts_1591205157","site":"bayareabites","id":"118353","score":null,"sort":[1497812812000]},"guestAuthors":[],"slug":"after-the-amazon-deal-what-will-shopping-at-whole-foods-feel-like","title":"After The Amazon Deal: What Will Shopping At Whole Foods Feel Like?","publishDate":1497812812,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When the news broke that Amazon had agreed to buy Whole Foods for $13.7 billion, the retail food sector went a little bananas.\u003c/p>\n\u003cp>The stock prices of large food retail chains, such as Costco,\u003ca href=\"http://money.cnn.com/2017/06/16/investing/walmart-target-stocks-plunge-whole-foods-amazon/index.html\"> tumbled\u003c/a> a bit.\u003c/p>\n\u003cp>And this headline from Business Insider helps explain it: \u003ca href=\"http://www.businessinsider.com/amazons-whole-foods-acquisition-should-terrify-walmart-kroger-2017-6\">Amazon is acquiring Whole Foods — and Walmart, Target, and Kroger should be terrified\u003c/a>.\u003c/p>\n\u003cp>The message is this: The brick-and-mortar retail business that pioneered organic, fresh food and the country's dominant e-commerce company make\u003cstrong> \u003c/strong>a powerful combination.\u003c/p>\n\u003cp>Whole Foods was quick to point out, in a \u003ca href=\"http://investor.wholefoodsmarket.com/investors/press-releases/press-release-details/2017/Amazon-to-Acquire-Whole-Foods-Market/default.aspx\">statement\u003c/a>, that its stores will continue to operate under the Whole Foods Market brand, that its headquarters will remain in Austin, Texas, and that John Mackey will stay on as CEO.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nonetheless, a lot is about to change. We spoke to food analyst David Portalatin of the NPD Group, a market research company.\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>\u003cstrong>A Moody's analyst described the Amazon-Whole Foods deal as a \"transformative transaction, not just for food retail, but for retail in general.\" Do you agree?\u003c/strong>\u003c/p>\n\u003cp>Yes. The world's largest e-commerce company is now a very substantial brick-and-mortar food retailer. I think ultimately, this is good for consumers.\u003c/p>\n\u003cp>\u003cstrong>Why?\u003c/strong>\u003c/p>\n\u003cp>Convenience. More of our shopping visits are digitally enabled, and this is going to continue to grow. Increasingly, we'll be doing everything from home.\u003c/p>\n\u003cp>Take the restaurant sector, where customer traffic is flat, digital orders are up 45 percent over the last two years. So when you give consumers the flexibility and power to procure the goods they want, and have them delivered straight to their front door, that's a winning proposition.\u003c/p>\n\u003cp>\u003cstrong>Americans have been slowly moving toward online grocery shopping. But there have been challenges. For example, when it comes to buying fresh food, we like to feel, see and touch the fruits and vegetables we're buying. At least, I do! Has that been a problem for Amazon?\u003c/strong>\u003c/p>\n\u003cp>Fresh foods are the final frontier for Amazon. And figuring out how to get it to your front door is the ultimate inconvenience for consumers. In order for Amazon to get the volume growth they are looking for, fresh foods has to be part of the equation. This deal gives Amazon a major foothold in that space. Whole Foods gives Amazon a tremendous amount of credibility around the quality of the food and the reputation they have with their customer base.\u003c/p>\n\u003cp>\u003cstrong>Especially among millennials, is that right? You point out that 24 percent of millennials bought something from Whole Foods last year.\u003c/strong>\u003c/p>\n\u003cp>Yes. That's an extraordinary penetration for a supermarket chain with just 431 stores. The deal now gives Amazon control of those 431 stores, nearly all of which are in neighborhoods that are more affluent and younger than America as a whole. Those stores solve much of Amazon's \"last mile\" delivery challenge for fresh groceries.\u003c/p>\n\u003cp>\u003cstrong>What do you think it will be like to walk into a Whole Foods 10 years from now? Will we just be stopping by to pick up what we ordered online?\u003c/strong>\u003c/p>\n\u003cp>I think it's going to look a lot different than it looks today, for sure. The stores will evolve to become more experiential. The stores could teach cooking skills, hold classes and educate about food. There could be all kinds of initiatives to repurpose the brick-and-mortar store.\u003c/p>\n\u003cp>\u003cstrong>There's also the \"grocerant\" trend — a \u003ca href=\"https://www.eater.com/2017/2/27/14706474/whole-foods-restaurant-grocery-store\">blending of grocery stores and restaurants\u003c/a>. Whole Foods already has a lot of in-store dining and lots of prepared foods.\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Yes, we'll continue to see prepared foods in demand. Tonight, 1 in 10 entrees served in Americans' homes will be a \"prepared, ready-to-eat\" item purchased outside the home. Again, it's about convenience.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR.\u003c/a>\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Analysts say Amazon's acquisition of Whole Foods could hasten the growth of online grocery shopping. So, where does this leave brick-and-mortar stores? The store of the future may look very different.","status":"publish","parent":0,"modified":1497812830,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":635},"headData":{"title":"After The Amazon Deal: What Will Shopping At Whole Foods Feel Like? | KQED","description":"Analysts say Amazon's acquisition of Whole Foods could hasten the growth of online grocery shopping. So, where does this leave brick-and-mortar stores? The store of the future may look very different.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"After The Amazon Deal: What Will Shopping At Whole Foods Feel Like?","datePublished":"2017-06-18T19:06:52.000Z","dateModified":"2017-06-18T19:07:10.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"118353 https://ww2.kqed.org/bayareabites/?p=118353","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/18/after-the-amazon-deal-what-will-shopping-at-whole-foods-feel-like/","disqusTitle":"After The Amazon Deal: What Will Shopping At Whole Foods Feel Like?","nprImageCredit":"Stephen Hilger","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"Bloomberg/Getty Images","nprStoryId":"533239065","nprApiLink":"http://api.npr.org/query?id=533239065&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/06/17/533239065/after-the-amazon-deal-what-will-shopping-at-whole-foods-feel-like?ft=nprml&f=533239065","nprRetrievedStory":"1","nprPubDate":"Sat, 17 Jun 2017 08:00:00 -0400","nprStoryDate":"Sat, 17 Jun 2017 08:00:29 -0400","nprLastModifiedDate":"Sat, 17 Jun 2017 08:00:29 -0400","path":"/bayareabites/118353/after-the-amazon-deal-what-will-shopping-at-whole-foods-feel-like","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the news broke that Amazon had agreed to buy Whole Foods for $13.7 billion, the retail food sector went a little bananas.\u003c/p>\n\u003cp>The stock prices of large food retail chains, such as Costco,\u003ca href=\"http://money.cnn.com/2017/06/16/investing/walmart-target-stocks-plunge-whole-foods-amazon/index.html\"> tumbled\u003c/a> a bit.\u003c/p>\n\u003cp>And this headline from Business Insider helps explain it: \u003ca href=\"http://www.businessinsider.com/amazons-whole-foods-acquisition-should-terrify-walmart-kroger-2017-6\">Amazon is acquiring Whole Foods — and Walmart, Target, and Kroger should be terrified\u003c/a>.\u003c/p>\n\u003cp>The message is this: The brick-and-mortar retail business that pioneered organic, fresh food and the country's dominant e-commerce company make\u003cstrong> \u003c/strong>a powerful combination.\u003c/p>\n\u003cp>Whole Foods was quick to point out, in a \u003ca href=\"http://investor.wholefoodsmarket.com/investors/press-releases/press-release-details/2017/Amazon-to-Acquire-Whole-Foods-Market/default.aspx\">statement\u003c/a>, that its stores will continue to operate under the Whole Foods Market brand, that its headquarters will remain in Austin, Texas, and that John Mackey will stay on as CEO.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nonetheless, a lot is about to change. We spoke to food analyst David Portalatin of the NPD Group, a market research company.\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>\u003cstrong>A Moody's analyst described the Amazon-Whole Foods deal as a \"transformative transaction, not just for food retail, but for retail in general.\" Do you agree?\u003c/strong>\u003c/p>\n\u003cp>Yes. The world's largest e-commerce company is now a very substantial brick-and-mortar food retailer. I think ultimately, this is good for consumers.\u003c/p>\n\u003cp>\u003cstrong>Why?\u003c/strong>\u003c/p>\n\u003cp>Convenience. More of our shopping visits are digitally enabled, and this is going to continue to grow. Increasingly, we'll be doing everything from home.\u003c/p>\n\u003cp>Take the restaurant sector, where customer traffic is flat, digital orders are up 45 percent over the last two years. So when you give consumers the flexibility and power to procure the goods they want, and have them delivered straight to their front door, that's a winning proposition.\u003c/p>\n\u003cp>\u003cstrong>Americans have been slowly moving toward online grocery shopping. But there have been challenges. For example, when it comes to buying fresh food, we like to feel, see and touch the fruits and vegetables we're buying. At least, I do! Has that been a problem for Amazon?\u003c/strong>\u003c/p>\n\u003cp>Fresh foods are the final frontier for Amazon. And figuring out how to get it to your front door is the ultimate inconvenience for consumers. In order for Amazon to get the volume growth they are looking for, fresh foods has to be part of the equation. This deal gives Amazon a major foothold in that space. Whole Foods gives Amazon a tremendous amount of credibility around the quality of the food and the reputation they have with their customer base.\u003c/p>\n\u003cp>\u003cstrong>Especially among millennials, is that right? You point out that 24 percent of millennials bought something from Whole Foods last year.\u003c/strong>\u003c/p>\n\u003cp>Yes. That's an extraordinary penetration for a supermarket chain with just 431 stores. The deal now gives Amazon control of those 431 stores, nearly all of which are in neighborhoods that are more affluent and younger than America as a whole. Those stores solve much of Amazon's \"last mile\" delivery challenge for fresh groceries.\u003c/p>\n\u003cp>\u003cstrong>What do you think it will be like to walk into a Whole Foods 10 years from now? Will we just be stopping by to pick up what we ordered online?\u003c/strong>\u003c/p>\n\u003cp>I think it's going to look a lot different than it looks today, for sure. The stores will evolve to become more experiential. The stores could teach cooking skills, hold classes and educate about food. There could be all kinds of initiatives to repurpose the brick-and-mortar store.\u003c/p>\n\u003cp>\u003cstrong>There's also the \"grocerant\" trend — a \u003ca href=\"https://www.eater.com/2017/2/27/14706474/whole-foods-restaurant-grocery-store\">blending of grocery stores and restaurants\u003c/a>. Whole Foods already has a lot of in-store dining and lots of prepared foods.\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Yes, we'll continue to see prepared foods in demand. Tonight, 1 in 10 entrees served in Americans' homes will be a \"prepared, ready-to-eat\" item purchased outside the home. Again, it's about convenience.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR.\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/118353/after-the-amazon-deal-what-will-shopping-at-whole-foods-feel-like","authors":["byline_bayareabites_118353"],"categories":["bayareabites_10028","bayareabites_4084"],"tags":["bayareabites_11781","bayareabites_11840","bayareabites_3063"],"featImg":"bayareabites_118354","label":"bayareabites"},"bayareabites_118334":{"type":"posts","id":"bayareabites_118334","meta":{"index":"posts_1591205157","site":"bayareabites","id":"118334","score":null,"sort":[1497622332000]},"guestAuthors":[],"slug":"amazon-says-it-will-buy-whole-foods-in-13-7-billion-deal","title":"Amazon Says It Will Buy Whole Foods In $13.7 Billion Deal","publishDate":1497622332,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Amazon is buying Whole Foods, in a merger that values Whole Foods stock at $42 a share — a premium over the price of around $33 at the close of trading on Thursday. The Internet retailer says it's buying the brick-and-mortar fixture in a deal that's valued at $13.7 billion.\u003c/p>\n\u003cp>Whole Foods, which opened its first store in Austin, Texas, back in 1980, now has 465 stores in North America and the U.K.\u003c/p>\n\u003cp>Amazon says that Whole Foods' CEO, co-founder John Mackey, will remain in that role, and that the grocer's headquarters will still be in Austin.\u003c/p>\n\u003cp>\"Whole Foods Market has been satisfying, delighting and nourishing customers for nearly four decades,\" said Jeff Bezos, Amazon founder and CEO, adding, \"they're doing an amazing job and we want that to continue.\"\u003c/p>\n\u003cp>The sale, which has not yet been approved by Whole Foods shareholders, is expected to be concluded in the second half of 2017.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In its news release, Amazon says that Whole Foods stores will continue to operate under their own brand and will continue to source products \"from trusted vendors and partners around the world.\"\u003c/p>\n\u003cp>The most recent earnings report for Whole Foods came out in May. At the time, Mackey said, \"Our business is strong with record revenue of $15.7 billion, and over $1 billion in operating cash flow in 2016.\"\u003c/p>\n\u003cp>But Mackey also said, \"the operating environment remains challenging,\" and he promised to enact changes at the company to keep it competitive and profitable.\u003c/p>\n\u003cp>In April, activist investor Jana Partners announced it had \u003ca href=\"http://www.cnbc.com/2017/04/10/jana-partners-takes-whole-foods-stake-to-mull-sale-speed-turnaround.html\">bought nearly 9 percent\u003c/a> of Whole Foods' stock and was reportedly hoping the grocer would make changes to boost its value.\u003c/p>\n\u003cp>Mackey called his new investors at Jana Partners \"greedy bastards,\" in an interview that the \u003ca href=\"http://features.texasmonthly.com/editorial/shelf-life-john-mackey/\">Texas Monthly\u003c/a> published earlier this week.\u003c/p>\n\u003cp>\"These people, they just want to sell Whole Foods Market and make hundreds of millions of dollars, and they have to know that I'm going to resist that,\" Mackey told \u003cem>Texas Monthly\u003c/em>. \"That's my baby. I'm going to protect my kid, and they've got to knock Daddy out if they want to take it over.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Whole Foods, which opened its first store in Austin, Texas, back in 1980, now has 465 markets in North America and the U.K.","status":"publish","parent":0,"modified":1497623570,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":371},"headData":{"title":"Amazon Says It Will Buy Whole Foods In $13.7 Billion Deal | KQED","description":"Whole Foods, which opened its first store in Austin, Texas, back in 1980, now has 465 markets in North America and the U.K.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Amazon Says It Will Buy Whole Foods In $13.7 Billion Deal","datePublished":"2017-06-16T14:12:12.000Z","dateModified":"2017-06-16T14:32:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"118334 https://ww2.kqed.org/bayareabites/?p=118334","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/16/amazon-says-it-will-buy-whole-foods-in-13-7-billion-deal/","disqusTitle":"Amazon Says It Will Buy Whole Foods In $13.7 Billion Deal","nprImageCredit":"Julie Jacobson","nprByline":"Bill Chappell, the two-way, NPR Food","nprImageAgency":"AP","nprStoryId":"533199862","nprApiLink":"http://api.npr.org/query?id=533199862&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thetwo-way/2017/06/16/533199862/amazon-says-it-will-buy-whole-foods-in-13-7-billion-deal?ft=nprml&f=533199862","nprRetrievedStory":"1","nprPubDate":"Fri, 16 Jun 2017 10:00:00 -0400","nprStoryDate":"Fri, 16 Jun 2017 09:26:00 -0400","nprLastModifiedDate":"Fri, 16 Jun 2017 10:00:48 -0400","path":"/bayareabites/118334/amazon-says-it-will-buy-whole-foods-in-13-7-billion-deal","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Amazon is buying Whole Foods, in a merger that values Whole Foods stock at $42 a share — a premium over the price of around $33 at the close of trading on Thursday. The Internet retailer says it's buying the brick-and-mortar fixture in a deal that's valued at $13.7 billion.\u003c/p>\n\u003cp>Whole Foods, which opened its first store in Austin, Texas, back in 1980, now has 465 stores in North America and the U.K.\u003c/p>\n\u003cp>Amazon says that Whole Foods' CEO, co-founder John Mackey, will remain in that role, and that the grocer's headquarters will still be in Austin.\u003c/p>\n\u003cp>\"Whole Foods Market has been satisfying, delighting and nourishing customers for nearly four decades,\" said Jeff Bezos, Amazon founder and CEO, adding, \"they're doing an amazing job and we want that to continue.\"\u003c/p>\n\u003cp>The sale, which has not yet been approved by Whole Foods shareholders, is expected to be concluded in the second half of 2017.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In its news release, Amazon says that Whole Foods stores will continue to operate under their own brand and will continue to source products \"from trusted vendors and partners around the world.\"\u003c/p>\n\u003cp>The most recent earnings report for Whole Foods came out in May. At the time, Mackey said, \"Our business is strong with record revenue of $15.7 billion, and over $1 billion in operating cash flow in 2016.\"\u003c/p>\n\u003cp>But Mackey also said, \"the operating environment remains challenging,\" and he promised to enact changes at the company to keep it competitive and profitable.\u003c/p>\n\u003cp>In April, activist investor Jana Partners announced it had \u003ca href=\"http://www.cnbc.com/2017/04/10/jana-partners-takes-whole-foods-stake-to-mull-sale-speed-turnaround.html\">bought nearly 9 percent\u003c/a> of Whole Foods' stock and was reportedly hoping the grocer would make changes to boost its value.\u003c/p>\n\u003cp>Mackey called his new investors at Jana Partners \"greedy bastards,\" in an interview that the \u003ca href=\"http://features.texasmonthly.com/editorial/shelf-life-john-mackey/\">Texas Monthly\u003c/a> published earlier this week.\u003c/p>\n\u003cp>\"These people, they just want to sell Whole Foods Market and make hundreds of millions of dollars, and they have to know that I'm going to resist that,\" Mackey told \u003cem>Texas Monthly\u003c/em>. \"That's my baby. I'm going to protect my kid, and they've got to knock Daddy out if they want to take it over.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/118334/amazon-says-it-will-buy-whole-foods-in-13-7-billion-deal","authors":["byline_bayareabites_118334"],"categories":["bayareabites_10028"],"tags":["bayareabites_3063"],"featImg":"bayareabites_118335","label":"bayareabites"},"bayareabites_116212":{"type":"posts","id":"bayareabites_116212","meta":{"index":"posts_1591205157","site":"bayareabites","id":"116212","score":null,"sort":[1490201147000]},"guestAuthors":[],"slug":"love-canned-tuna-more-grocers-want-to-make-sure-it-was-caught-responsibly","title":"Love Canned Tuna? More Grocers Want To Make Sure It Was Caught Responsibly","publishDate":1490201147,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>For the last 20 years, Americans have been having a conversation about sustainable seafood that was largely focused on fish purchased at restaurants or fresh seafood counters. Armed with seafood guides, thoughtful customers were encouraged to pose questions about where their fish was caught and what type of gear was used — questions that are far trickier to pose in front of a wall of canned tuna in the middle of a supermarket.\u003c/p>\n\u003cp>While\u003ca href=\"http://www.nrn.com/seafood-trends/poke-sweeps-nation\"> tuna poke\u003c/a> may be winning over American palates today, our consumption of fresh tuna is still dwarfed by our collective appetite for the canned stuff. According to the National Fisheries Institute, Americans ate more than 700 million pounds of canned tuna in 2015. That's 2.2 pounds per person, enough to keep it firmly among the top three seafood items Americans consume, a ranking held for more\u003ca href=\"http://www.aboutseafood.com/about/top-ten-list-for-seafood-consumption/\"> than a decade\u003c/a>.\u003c/p>\n\u003cp>Unlike the sustainability conversations we tend to have over farmed vs. wild salmon — or on issues like bycatch, mangrove destruction or human slavery that swirl around shrimp — the hand-wringing over canned tuna has largely been focused on contaminants like mercury, rather than fishing methods or the health of fish stocks.\u003c/p>\n\u003cp>A handful of retailers are about to change that.\u003c/p>\n\u003cp>Last Wednesday Whole Foods Market announced that by January 2018, all canned tuna sold in its stores or used in its prepared foods departments will be sourced from fisheries that use only pole-and-line, troll or handline catch methods that eliminate bycatch (accidental harvest of other fish, birds or mammals) because fishermen are catching tuna one at a time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The new Whole Foods' policy also requires canned tuna products to come from fisheries that are certified by the Marine Stewardship Council (MSC) or are sourced from fisheries rated green (best choice) or yellow (good alternative) by the Monterey Bay Aquarium and The Safina Center. And Whole Foods has included a traceability requirement as well.\u003c/p>\n\u003cp>\"There are a lot of points in the supply chain where tuna changes hands. We want to map it from catch to can. That's critical,\" says Carrie Brownstein, global seafood quality standards coordinator for Whole Foods Market.\u003c/p>\n\u003cp>The new requirements coincide with many of the new compliance rules designed to improve traceability of imported seafood in NOAA's\u003ca href=\"https://www.federalregister.gov/documents/2016/12/09/2016-29324/magnuson-stevens-fishery-conservation-and-management-act-seafood-import-monitoring-program\"> Seafood Import Monitoring Program\u003c/a>, which also goes into effect in January 2018. Like the vast majority of seafood in the U.S., much of the canned tuna we eat\u003ca href=\"https://www.st.nmfs.noaa.gov/Assets/commercial/fus/fus15/documents/FUS2015.pdf\"> is imported\u003c/a> from overseas, with Thailand, Ecuador, Vietnam, Philippines and Indonesia topping the list.\u003c/p>\n\u003cp>Brands like American Tuna, Wild Planet, Pole and Line, Henry and Lisa's and the in-house 365 Everyday Value brand are already sold by Whole Foods, and should fare well under the store's new rules, but they aren't found in every supermarket.\u003c/p>\n\u003cp>Also rethinking the tuna aisle is Hy-Vee, a 240-store grocery chain found in the Midwest. Once the chain met its sustainable seafood goals for its fresh and frozen seafood departments, Brett Bremser, executive vice president of perishables, says the company was ready to get its private canned tuna label up to spec as well.\u003c/p>\n\u003cp>In late January, Hy-Vee announced its\u003ca href=\"https://www.hy-vee.com/company/press-room/press-releases/hy-vee-paves-way-in-sustainable-seafood-with-new-shelf-stable-tuna-policy.aspx\"> new canned tuna policy\u003c/a>, citing concerns over high levels of bycatch in fisheries that use fish-aggregating devices, also known as FADs, used by some of the larger canned tuna companies\u003ca href=\"http://www.bumblebee.com/tracemycatch/results#method\"> like Bumble Bee Foods\u003c/a> to catch skipjack tuna.\u003c/p>\n\u003cp>\"There's a huge issue of bycatch with those,\" says Ryan Bigelow, program engagement manager with Seafood Watch. \"FADs can be anything from a bamboo raft in the ocean to a large platform. You wait for the little fish to congregate under it, and then other fish come, and soon, you have all sorts of animals swarming around the platform. A purse seine is used to surround it, and it all goes into the net\" — including animals like dolphins, sea birds, rays, juvenile tuna and other non-targeted fish.\u003c/p>\n\u003cp>Like Whole Foods, Hy-Vee will be sourcing canned tuna that is certified by the MSC, or is harvested from fisheries that are rated green or yellow by the Monterey Bay Aquarium's Seafood Watch program. However, Hy-Vee is not yet incorporating these standards into its prepared foods department.\u003c/p>\n\u003cp>Pittsburgh-based Giant Eagle\u003ca href=\"http://www.csnews.com/node/88244?nopaging=1\"> announced\u003c/a> its own \"ethical canned tuna policy\" — pledging to source tuna from well-managed stocks for its store brand — last year. And back in 2012, Safeway led the way, committing to source its\u003ca href=\"https://www.sustainablefoodnews.com/printstory.php?news_id=15260\"> private label skipjack\u003c/a> canned tuna from FAD-free fisheries.\u003c/p>\n\u003cp>Kathleen Mullen-Ley, a project director with\u003ca href=\"https://www.fishwise.org/\"> FishWise\u003c/a>, a nonprofit sustainable seafood consultancy that helped Hy-Vee develop its canned tuna policy, says she expects more retailers to follow suit.\u003c/p>\n\u003cp>\"In the past, the canned fish aisle was not associated with a retailer's brand in nearly the same way as fresh and frozen seafood,\" she says in an email to NPR. \"It's not intuitive for people to associate a small gray can of tuna back with the ocean.\"\u003c/p>\n\u003cp>Most canned tuna products sold by retailers don't have their name on it. Brands like Chicken of the Sea, Starkist and Bumble Bee dominate the market, so there was less incentive for retailers to focus their attention here, she says.\u003c/p>\n\u003cp>But Hy-Vee's Bremser says the segment is ripe for change.\u003c/p>\n\u003cp>\"The manufacturers have to understand it's important to us and to our customers. As more stores like Hy-Vee, Whole Foods and Giant Eagle take strong positions on canned tuna, the major label suppliers will have to step up as well,\" says Bremser.\u003c/p>\n\u003cp>The industry does seem to be moving in that direction. In 2015, Bumble Bee launched its\u003ca href=\"http://www.bumblebee.com/tracemycatch/\"> Trace My Catch\u003c/a> program, where consumers can type in a code found on their can of tuna to get more information on the species and gear used. But David Pinsky, senior oceans campaigner for Greenpeace, which developed its own\u003ca href=\"http://www.greenpeace.org/usa/oceans/tuna-guide/\"> tuna shopping guide\u003c/a>, says it doesn't go far enough.\u003c/p>\n\u003cp>\"It gives the consumer the impression that Bumble Bee is sourcing sustainable seafood, but it lacks information on the impacts on species. FADS and long lines have significant impacts on juvenile tuna, sharks, rays and seabirds. That's not mentioned in the traceability,\" he says. \"And there's no mention of human rights concerns.\"\u003c/p>\n\u003cp>Bigelow of Seafood Watch says what's important to understand is that just because canned tuna looks the same, doesn't mean it is. And he says there are a few key phrases consumers should look for on can labels.\u003c/p>\n\u003cp>\"Dolphin-safe isn't enough anymore,\" he says. \"Look for pole and line caught, labels that say FAD free, and some kind of certification is usually a helpful guide. Those are the big ones.\"\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Whole Foods this month became the latest retailer to adopt a policy to ensure the canned tuna it sells is caught with methods that don't decimate fish stocks or trap other animals.","status":"publish","parent":0,"modified":1490201182,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1153},"headData":{"title":"Love Canned Tuna? More Grocers Want To Make Sure It Was Caught Responsibly | KQED","description":"Whole Foods this month became the latest retailer to adopt a policy to ensure the canned tuna it sells is caught with methods that don't decimate fish stocks or trap other animals.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Love Canned Tuna? More Grocers Want To Make Sure It Was Caught Responsibly","datePublished":"2017-03-22T16:45:47.000Z","dateModified":"2017-03-22T16:46:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"116212 https://ww2.kqed.org/bayareabites/?p=116212","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/03/22/love-canned-tuna-more-grocers-want-to-make-sure-it-was-caught-responsibly/","disqusTitle":"Love Canned Tuna? More Grocers Want To Make Sure It Was Caught Responsibly","nprByline":"Clare Leschin-Hoar, \u003ca href=\"https://ww2.kqed.org/bayareabites/contributors/\">NPR Food\u003c/a>","nprImageAgency":"Whole Foods Market","nprStoryId":"520566711","nprApiLink":"http://api.npr.org/query?id=520566711&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/03/22/520566711/love-canned-tuna-more-grocers-want-to-make-sure-it-was-caught-responsibly?ft=nprml&f=520566711","nprRetrievedStory":"1","nprPubDate":"Wed, 22 Mar 2017 11:18:00 -0400","nprStoryDate":"Wed, 22 Mar 2017 07:00:00 -0400","nprLastModifiedDate":"Wed, 22 Mar 2017 11:18:02 -0400","path":"/bayareabites/116212/love-canned-tuna-more-grocers-want-to-make-sure-it-was-caught-responsibly","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For the last 20 years, Americans have been having a conversation about sustainable seafood that was largely focused on fish purchased at restaurants or fresh seafood counters. Armed with seafood guides, thoughtful customers were encouraged to pose questions about where their fish was caught and what type of gear was used — questions that are far trickier to pose in front of a wall of canned tuna in the middle of a supermarket.\u003c/p>\n\u003cp>While\u003ca href=\"http://www.nrn.com/seafood-trends/poke-sweeps-nation\"> tuna poke\u003c/a> may be winning over American palates today, our consumption of fresh tuna is still dwarfed by our collective appetite for the canned stuff. According to the National Fisheries Institute, Americans ate more than 700 million pounds of canned tuna in 2015. That's 2.2 pounds per person, enough to keep it firmly among the top three seafood items Americans consume, a ranking held for more\u003ca href=\"http://www.aboutseafood.com/about/top-ten-list-for-seafood-consumption/\"> than a decade\u003c/a>.\u003c/p>\n\u003cp>Unlike the sustainability conversations we tend to have over farmed vs. wild salmon — or on issues like bycatch, mangrove destruction or human slavery that swirl around shrimp — the hand-wringing over canned tuna has largely been focused on contaminants like mercury, rather than fishing methods or the health of fish stocks.\u003c/p>\n\u003cp>A handful of retailers are about to change that.\u003c/p>\n\u003cp>Last Wednesday Whole Foods Market announced that by January 2018, all canned tuna sold in its stores or used in its prepared foods departments will be sourced from fisheries that use only pole-and-line, troll or handline catch methods that eliminate bycatch (accidental harvest of other fish, birds or mammals) because fishermen are catching tuna one at a time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The new Whole Foods' policy also requires canned tuna products to come from fisheries that are certified by the Marine Stewardship Council (MSC) or are sourced from fisheries rated green (best choice) or yellow (good alternative) by the Monterey Bay Aquarium and The Safina Center. And Whole Foods has included a traceability requirement as well.\u003c/p>\n\u003cp>\"There are a lot of points in the supply chain where tuna changes hands. We want to map it from catch to can. That's critical,\" says Carrie Brownstein, global seafood quality standards coordinator for Whole Foods Market.\u003c/p>\n\u003cp>The new requirements coincide with many of the new compliance rules designed to improve traceability of imported seafood in NOAA's\u003ca href=\"https://www.federalregister.gov/documents/2016/12/09/2016-29324/magnuson-stevens-fishery-conservation-and-management-act-seafood-import-monitoring-program\"> Seafood Import Monitoring Program\u003c/a>, which also goes into effect in January 2018. Like the vast majority of seafood in the U.S., much of the canned tuna we eat\u003ca href=\"https://www.st.nmfs.noaa.gov/Assets/commercial/fus/fus15/documents/FUS2015.pdf\"> is imported\u003c/a> from overseas, with Thailand, Ecuador, Vietnam, Philippines and Indonesia topping the list.\u003c/p>\n\u003cp>Brands like American Tuna, Wild Planet, Pole and Line, Henry and Lisa's and the in-house 365 Everyday Value brand are already sold by Whole Foods, and should fare well under the store's new rules, but they aren't found in every supermarket.\u003c/p>\n\u003cp>Also rethinking the tuna aisle is Hy-Vee, a 240-store grocery chain found in the Midwest. Once the chain met its sustainable seafood goals for its fresh and frozen seafood departments, Brett Bremser, executive vice president of perishables, says the company was ready to get its private canned tuna label up to spec as well.\u003c/p>\n\u003cp>In late January, Hy-Vee announced its\u003ca href=\"https://www.hy-vee.com/company/press-room/press-releases/hy-vee-paves-way-in-sustainable-seafood-with-new-shelf-stable-tuna-policy.aspx\"> new canned tuna policy\u003c/a>, citing concerns over high levels of bycatch in fisheries that use fish-aggregating devices, also known as FADs, used by some of the larger canned tuna companies\u003ca href=\"http://www.bumblebee.com/tracemycatch/results#method\"> like Bumble Bee Foods\u003c/a> to catch skipjack tuna.\u003c/p>\n\u003cp>\"There's a huge issue of bycatch with those,\" says Ryan Bigelow, program engagement manager with Seafood Watch. \"FADs can be anything from a bamboo raft in the ocean to a large platform. You wait for the little fish to congregate under it, and then other fish come, and soon, you have all sorts of animals swarming around the platform. A purse seine is used to surround it, and it all goes into the net\" — including animals like dolphins, sea birds, rays, juvenile tuna and other non-targeted fish.\u003c/p>\n\u003cp>Like Whole Foods, Hy-Vee will be sourcing canned tuna that is certified by the MSC, or is harvested from fisheries that are rated green or yellow by the Monterey Bay Aquarium's Seafood Watch program. However, Hy-Vee is not yet incorporating these standards into its prepared foods department.\u003c/p>\n\u003cp>Pittsburgh-based Giant Eagle\u003ca href=\"http://www.csnews.com/node/88244?nopaging=1\"> announced\u003c/a> its own \"ethical canned tuna policy\" — pledging to source tuna from well-managed stocks for its store brand — last year. And back in 2012, Safeway led the way, committing to source its\u003ca href=\"https://www.sustainablefoodnews.com/printstory.php?news_id=15260\"> private label skipjack\u003c/a> canned tuna from FAD-free fisheries.\u003c/p>\n\u003cp>Kathleen Mullen-Ley, a project director with\u003ca href=\"https://www.fishwise.org/\"> FishWise\u003c/a>, a nonprofit sustainable seafood consultancy that helped Hy-Vee develop its canned tuna policy, says she expects more retailers to follow suit.\u003c/p>\n\u003cp>\"In the past, the canned fish aisle was not associated with a retailer's brand in nearly the same way as fresh and frozen seafood,\" she says in an email to NPR. \"It's not intuitive for people to associate a small gray can of tuna back with the ocean.\"\u003c/p>\n\u003cp>Most canned tuna products sold by retailers don't have their name on it. Brands like Chicken of the Sea, Starkist and Bumble Bee dominate the market, so there was less incentive for retailers to focus their attention here, she says.\u003c/p>\n\u003cp>But Hy-Vee's Bremser says the segment is ripe for change.\u003c/p>\n\u003cp>\"The manufacturers have to understand it's important to us and to our customers. As more stores like Hy-Vee, Whole Foods and Giant Eagle take strong positions on canned tuna, the major label suppliers will have to step up as well,\" says Bremser.\u003c/p>\n\u003cp>The industry does seem to be moving in that direction. In 2015, Bumble Bee launched its\u003ca href=\"http://www.bumblebee.com/tracemycatch/\"> Trace My Catch\u003c/a> program, where consumers can type in a code found on their can of tuna to get more information on the species and gear used. But David Pinsky, senior oceans campaigner for Greenpeace, which developed its own\u003ca href=\"http://www.greenpeace.org/usa/oceans/tuna-guide/\"> tuna shopping guide\u003c/a>, says it doesn't go far enough.\u003c/p>\n\u003cp>\"It gives the consumer the impression that Bumble Bee is sourcing sustainable seafood, but it lacks information on the impacts on species. FADS and long lines have significant impacts on juvenile tuna, sharks, rays and seabirds. That's not mentioned in the traceability,\" he says. \"And there's no mention of human rights concerns.\"\u003c/p>\n\u003cp>Bigelow of Seafood Watch says what's important to understand is that just because canned tuna looks the same, doesn't mean it is. And he says there are a few key phrases consumers should look for on can labels.\u003c/p>\n\u003cp>\"Dolphin-safe isn't enough anymore,\" he says. \"Look for pole and line caught, labels that say FAD free, and some kind of certification is usually a helpful guide. Those are the big ones.\"\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116212/love-canned-tuna-more-grocers-want-to-make-sure-it-was-caught-responsibly","authors":["byline_bayareabites_116212"],"categories":["bayareabites_10028","bayareabites_358","bayareabites_60"],"tags":["bayareabites_1956","bayareabites_3063"],"featImg":"bayareabites_116213","label":"bayareabites"},"bayareabites_108940":{"type":"posts","id":"bayareabites_108940","meta":{"index":"posts_1591205157","site":"bayareabites","id":"108940","score":null,"sort":[1461717491000]},"guestAuthors":[],"slug":"beneath-an-ugly-outside-marred-fruit-may-pack-more-nutrition","title":"Beneath An Ugly Outside, Marred Fruit May Pack More Nutrition","publishDate":1461717491,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When orchardist \u003ca href=\"https://elizapples.com/tag/eliza-greenman/\">Eliza Greenman\u003c/a> walks through a field of apple trees and gazes upon a pocked array of blemished and buckled fruits — scarred from fighting fungus, heat and pests — she feels a little thrill of joy. \"I'm absolutely infatuated with the idea of stress in an orchard,\" says Greenman, who custom grafts and grows pesticide-free hard cider apples in Hamilton, Va. These forlorn, scabbed apples, says Greenman, may actually be sweeter.\u003c/p>\n\u003cp>In an unofficial experiment, Greenman tested scabbed and unscabbed Parma apples, a high-sugar variety native to southwestern Virginia, and found the scarred apples had a 2 to 5 percent higher sugar content than unmarred apples from the same tree. More sugar means a higher alcohol content once fermented, producing a tastier hard cider.\u003c/p>\n\u003cp>But she loves these ugly apples for another reason: They may be more nutritious and have a higher antioxidant content. Says Greenman: \"I believe stress can help create a super fruit.\"\u003c/p>\n\u003cp>Ugly fruits and vegetables are today's pocked and scaly, dimpled, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/28/389511968/silly-saucy-scary-photos-show-the-many-faces-of-ugly-fruit\">misshapen darlings\u003c/a> — and there is a\u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/08/462429929/ugly-fruit-is-ripe-for-a-close-up-as-shark-tank-takes-on-food-waste\"> growing movement\u003c/a> to sell such produce, not dump it into municipal landfills. As The Salt has reported, we toss out enough food to fill \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/16/its-time-to-get-serious-about-reducing-food-waste-feds-say/\">44 skyscrapers\u003c/a> each year. Why waste perfectly good food? This April \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/03/08/from-ugly-to-hip-misfit-fruits-and-veggies-coming-to-whole-foods/\">a handful of Whole Foods\u003c/a> stores in California will sell the cosmetically marred but nutritious produce for the first time.\u003c/p>\n\u003cp>But does some blemished produce pack an unexpected nutritional punch — courtesy of its own battles to survive?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We already suspect this is the case with organic fruits and vegetables. A \u003ca href=\"http://journals.cambridge.org/action/displayAbstract;jsessionid=CE5356433362DD0761990E60F0C28167.journals?aid=9325471&fileId=S0007114514001366\">2014 review\u003c/a> of 343 studies found that organic produce had lower pesticide residue and a 20 to 40 percent higher antioxidant content than conventional produce. Those antioxidants include compounds such as flavonoids, phenolic acids, anthocyanins and carotenoids, all produced by plants as defense mechanisms when they are stressed by pests. The study authors suggested that organic crops may be subject to more stress because they may receive fewer pesticides, in lower doses, and with less potent killing effects.\u003c/p>\n\u003cp>Another study of both conventional and organic apple varieties \u003ca href=\"http://www.nature.com/ejcn/journal/v60/n9/full/1602430a.html\">found higher antioxidant phenols\u003c/a> and fruit acids in organic apples. The study authors noted,\u003cstrong> \"\u003c/strong>The regular consumption of fruit acids is helpful in preventing illness and metabolic disorders. We recommend the consumption of regional organically grown varieties rather than of cultivars from integrated cultivation.\"\u003c/p>\n\u003cp>Ugly fruits actually bear the visible scars of their successful battles — dimpled or scarred where they fought off a biting or gnawing insect or surface infection. Greenman's ideal is a truly wild apple, one left to its own defenses in nature — with the cosmetic imperfections to prove it.\u003cstrong> \u003c/strong>Though not all pests and diseases are benign, she notes, a few common apple infestations are the result of harmless fungi that result in sooty \"blotch\" (dark patches) and fly speck (black dots), but do not harm taste or texture nor infect humans. These blotches are a result of the plant fighting off environmental insults — relying on its antioxidant defenses to do so. Greenman suspects those unsightly scars may reflect higher nutrition.\u003c/p>\n\u003cp>She may be right. One study showed that an apple covered in scab has \u003ca href=\"http://publik.tuwien.ac.at/files/PubDat_194363.pdf\">more healthy, antioxidant phenolic compounds\u003c/a>, called phenylpropanoids, than a scab-free apple peel. Another study showed that apple leaves infected with scab \u003ca href=\"http://link.springer.com/article/10.1007%2Fs10535-011-0176-6#/page-1\">have 10 to 20 percent more phenolic compounds\u003c/a>. Similar research has found \u003ca href=\"http://www.sciencedirect.com/science/article/pii/0048405976900771\">high levels of resveratrol in grape leaves\u003c/a> infected with fungi or simply exposed to the stress of ultraviolet light. A \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/pmid/21624119/\">study of Japanese knotweed\u003c/a>, a plant with a long tradition of use in Chinese and Japanese herbal medicine, found that infection with common fungi boosted its resveratrol content\u003cstrong> \u003c/strong>as well. Resveratrol is an antioxidant that's been well-studied for its potential cardio-protective action. All these antioxidants protect both plants, and probably the humans who eat them.\u003c/p>\n\u003cp>This does not mean that we should turn away from conventional agriculture, or make hard and fast assumptions about crops, says environmental biologist \u003ca href=\"http://www.clemson.edu/public/rec/coastal/faculty_staff/ward.html\">Brian Ward, of Clemson University\u003c/a> in Columbia, S.C. \"There are so many factors contributing to antioxidant content,\" says Ward, who oversees research in both conventional and organic agriculture. \"The most important factor is the plant itself — and the variety. That's genetic. Then there is the soil, its mineral content, and whether conventional or organic fertilizer is used. But yes, there is some interesting data that when plants are stressed by insects or disease, they produce metabolites that are good for us.\"\u003c/p>\n\u003cp>Greenman's insight intrigues microbiologist Martin L. Pall, professor emeritus at Washington State University. Pall says that our own innate, potent protective mechanisms can be activated by compounds in fruits and vegetables. In fact, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/25672622\">he suggests in a recent research paper\u003c/a>, those antioxidants may serve as mild stressors that kick our repair mechanisms into high gear. They activate a molecule in our cells known as Nrf2, which itself can trigger the activity of over 500 genes, most of which have cell-protective functions.\u003c/p>\n\u003cp>\"This is certainly true of compounds like resveratrol,\" he says. \"That part of the story is pretty clear.\" He says there's intriguing evidence that other plant compounds that increase under stress may be good for our health, too, but those benefits are not as well-documented.\u003c/p>\n\u003cp>Pall contends that we have co-evolved for eons with plants whose compounds benefit us. He points out that known \u003ca href=\"http://www.npr.org/sections/thesalt/2015/04/11/398325030/eating-to-break-100-longevity-diet-tips-from-the-blue-zones\">longevity diets\u003c/a> — such as the traditional Mediterranean and Okinawan cuisine — are rich in exactly these compounds and antioxidants.\u003c/p>\n\u003cp>So, backyard organic gardeners, rejoice: Your imperfect produce may be more perfect than you thought. Next time you hesitate over a flawed fruit, remember that it may be a hardy survivor bearing hidden nutritive gifts.\u003c/p>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today and The New York Times. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Why are some fruits and veggies born ugly? Fighting off fungus, heat and pests can leave blemishes. Some researchers think these battle scars may boost the antioxidant content in produce.","status":"publish","parent":0,"modified":1461717556,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":988},"headData":{"title":"Beneath An Ugly Outside, Marred Fruit May Pack More Nutrition | KQED","description":"Why are some fruits and veggies born ugly? Fighting off fungus, heat and pests can leave blemishes. Some researchers think these battle scars may boost the antioxidant content in produce.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Beneath An Ugly Outside, Marred Fruit May Pack More Nutrition","datePublished":"2016-04-27T00:38:11.000Z","dateModified":"2016-04-27T00:39:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"108940 http://ww2.kqed.org/bayareabites/?p=108940","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/04/26/beneath-an-ugly-outside-marred-fruit-may-pack-more-nutrition/","disqusTitle":"Beneath An Ugly Outside, Marred Fruit May Pack More Nutrition","nprImageCredit":"Daniela White Images","nprByline":"Jill Neimark, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Getty Images","nprStoryId":"475739569","nprApiLink":"http://api.npr.org/query?id=475739569&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/04/26/475739569/beneath-an-ugly-outside-marred-fruit-may-pack-more-nutrition?ft=nprml&f=475739569","nprRetrievedStory":"1","nprPubDate":"Tue, 26 Apr 2016 17:46:00 -0400","nprStoryDate":"Tue, 26 Apr 2016 15:13:00 -0400","nprLastModifiedDate":"Tue, 26 Apr 2016 17:46:06 -0400","path":"/bayareabites/108940/beneath-an-ugly-outside-marred-fruit-may-pack-more-nutrition","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When orchardist \u003ca href=\"https://elizapples.com/tag/eliza-greenman/\">Eliza Greenman\u003c/a> walks through a field of apple trees and gazes upon a pocked array of blemished and buckled fruits — scarred from fighting fungus, heat and pests — she feels a little thrill of joy. \"I'm absolutely infatuated with the idea of stress in an orchard,\" says Greenman, who custom grafts and grows pesticide-free hard cider apples in Hamilton, Va. These forlorn, scabbed apples, says Greenman, may actually be sweeter.\u003c/p>\n\u003cp>In an unofficial experiment, Greenman tested scabbed and unscabbed Parma apples, a high-sugar variety native to southwestern Virginia, and found the scarred apples had a 2 to 5 percent higher sugar content than unmarred apples from the same tree. More sugar means a higher alcohol content once fermented, producing a tastier hard cider.\u003c/p>\n\u003cp>But she loves these ugly apples for another reason: They may be more nutritious and have a higher antioxidant content. Says Greenman: \"I believe stress can help create a super fruit.\"\u003c/p>\n\u003cp>Ugly fruits and vegetables are today's pocked and scaly, dimpled, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/28/389511968/silly-saucy-scary-photos-show-the-many-faces-of-ugly-fruit\">misshapen darlings\u003c/a> — and there is a\u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/08/462429929/ugly-fruit-is-ripe-for-a-close-up-as-shark-tank-takes-on-food-waste\"> growing movement\u003c/a> to sell such produce, not dump it into municipal landfills. As The Salt has reported, we toss out enough food to fill \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/16/its-time-to-get-serious-about-reducing-food-waste-feds-say/\">44 skyscrapers\u003c/a> each year. Why waste perfectly good food? This April \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/03/08/from-ugly-to-hip-misfit-fruits-and-veggies-coming-to-whole-foods/\">a handful of Whole Foods\u003c/a> stores in California will sell the cosmetically marred but nutritious produce for the first time.\u003c/p>\n\u003cp>But does some blemished produce pack an unexpected nutritional punch — courtesy of its own battles to survive?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We already suspect this is the case with organic fruits and vegetables. A \u003ca href=\"http://journals.cambridge.org/action/displayAbstract;jsessionid=CE5356433362DD0761990E60F0C28167.journals?aid=9325471&fileId=S0007114514001366\">2014 review\u003c/a> of 343 studies found that organic produce had lower pesticide residue and a 20 to 40 percent higher antioxidant content than conventional produce. Those antioxidants include compounds such as flavonoids, phenolic acids, anthocyanins and carotenoids, all produced by plants as defense mechanisms when they are stressed by pests. The study authors suggested that organic crops may be subject to more stress because they may receive fewer pesticides, in lower doses, and with less potent killing effects.\u003c/p>\n\u003cp>Another study of both conventional and organic apple varieties \u003ca href=\"http://www.nature.com/ejcn/journal/v60/n9/full/1602430a.html\">found higher antioxidant phenols\u003c/a> and fruit acids in organic apples. The study authors noted,\u003cstrong> \"\u003c/strong>The regular consumption of fruit acids is helpful in preventing illness and metabolic disorders. We recommend the consumption of regional organically grown varieties rather than of cultivars from integrated cultivation.\"\u003c/p>\n\u003cp>Ugly fruits actually bear the visible scars of their successful battles — dimpled or scarred where they fought off a biting or gnawing insect or surface infection. Greenman's ideal is a truly wild apple, one left to its own defenses in nature — with the cosmetic imperfections to prove it.\u003cstrong> \u003c/strong>Though not all pests and diseases are benign, she notes, a few common apple infestations are the result of harmless fungi that result in sooty \"blotch\" (dark patches) and fly speck (black dots), but do not harm taste or texture nor infect humans. These blotches are a result of the plant fighting off environmental insults — relying on its antioxidant defenses to do so. Greenman suspects those unsightly scars may reflect higher nutrition.\u003c/p>\n\u003cp>She may be right. One study showed that an apple covered in scab has \u003ca href=\"http://publik.tuwien.ac.at/files/PubDat_194363.pdf\">more healthy, antioxidant phenolic compounds\u003c/a>, called phenylpropanoids, than a scab-free apple peel. Another study showed that apple leaves infected with scab \u003ca href=\"http://link.springer.com/article/10.1007%2Fs10535-011-0176-6#/page-1\">have 10 to 20 percent more phenolic compounds\u003c/a>. Similar research has found \u003ca href=\"http://www.sciencedirect.com/science/article/pii/0048405976900771\">high levels of resveratrol in grape leaves\u003c/a> infected with fungi or simply exposed to the stress of ultraviolet light. A \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/pmid/21624119/\">study of Japanese knotweed\u003c/a>, a plant with a long tradition of use in Chinese and Japanese herbal medicine, found that infection with common fungi boosted its resveratrol content\u003cstrong> \u003c/strong>as well. Resveratrol is an antioxidant that's been well-studied for its potential cardio-protective action. All these antioxidants protect both plants, and probably the humans who eat them.\u003c/p>\n\u003cp>This does not mean that we should turn away from conventional agriculture, or make hard and fast assumptions about crops, says environmental biologist \u003ca href=\"http://www.clemson.edu/public/rec/coastal/faculty_staff/ward.html\">Brian Ward, of Clemson University\u003c/a> in Columbia, S.C. \"There are so many factors contributing to antioxidant content,\" says Ward, who oversees research in both conventional and organic agriculture. \"The most important factor is the plant itself — and the variety. That's genetic. Then there is the soil, its mineral content, and whether conventional or organic fertilizer is used. But yes, there is some interesting data that when plants are stressed by insects or disease, they produce metabolites that are good for us.\"\u003c/p>\n\u003cp>Greenman's insight intrigues microbiologist Martin L. Pall, professor emeritus at Washington State University. Pall says that our own innate, potent protective mechanisms can be activated by compounds in fruits and vegetables. In fact, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/25672622\">he suggests in a recent research paper\u003c/a>, those antioxidants may serve as mild stressors that kick our repair mechanisms into high gear. They activate a molecule in our cells known as Nrf2, which itself can trigger the activity of over 500 genes, most of which have cell-protective functions.\u003c/p>\n\u003cp>\"This is certainly true of compounds like resveratrol,\" he says. \"That part of the story is pretty clear.\" He says there's intriguing evidence that other plant compounds that increase under stress may be good for our health, too, but those benefits are not as well-documented.\u003c/p>\n\u003cp>Pall contends that we have co-evolved for eons with plants whose compounds benefit us. He points out that known \u003ca href=\"http://www.npr.org/sections/thesalt/2015/04/11/398325030/eating-to-break-100-longevity-diet-tips-from-the-blue-zones\">longevity diets\u003c/a> — such as the traditional Mediterranean and Okinawan cuisine — are rich in exactly these compounds and antioxidants.\u003c/p>\n\u003cp>So, backyard organic gardeners, rejoice: Your imperfect produce may be more perfect than you thought. Next time you hesitate over a flawed fruit, remember that it may be a hardy survivor bearing hidden nutritive gifts.\u003c/p>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today and The New York Times. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/108940/beneath-an-ugly-outside-marred-fruit-may-pack-more-nutrition","authors":["byline_bayareabites_108940"],"categories":["bayareabites_1245","bayareabites_60"],"tags":["bayareabites_11226","bayareabites_3707","bayareabites_13980","bayareabites_3063"],"featImg":"bayareabites_108941","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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