Produce Beyond Traditional Outlets

Philadelphia’s produce sector works to increase access for all.

Philadelphia embraces diverse and competitive retail and restaurant sectors. The region enjoys a wide variety of large chain retailers, including Giant Foods, Wegmans, Acme, Walmart, Whole Foods, Target, Aldi, Costco and BJ’s, and also supports successful independent chains, including Redner’s, McCaffrey’s, and a variety of strong ShopRite stores. Additionally, unique formats, such as Trader Joe’s, dollar stores, ethnic markets and mom and pops, populate the metro area.

“Philadelphia has everything from traditional supermarkets and regional grocery chains to club stores, convenience retailers, independent operators, and a thriving restaurant scene,” says Jill Dankel, marketing manager at F&S Fresh Foods in Vineland, NJ.

The region’s foodservice is equally diverse, encompassing everything from Michelin Star winners to cheesesteak joints.

“Philadelphia has one of the most exciting food scenes in the country,” says Jason Davis, director of sales, Philadelphia region, Baldor Specialty Foods in Philadelphia, PA. “You have everything from neighborhood restaurants and family-owned businesses to award-winning chefs, sports venues, universities, hospitals and large retail chains.”

EXPANDING ACCESS

Although Philadelphia boasts this wealth of retailers and restaurants, nearly 1 in 4 Philadelphians are food-insecure, according to City of Philadelphia statistics. A School District of Philadelphia survey reported 1 in 4 children in Philadelphia County experiences food insecurity, and 24% of district households face food hardship. In the wider spectrum of the Philly region, Feeding America estimates 10.8% of the population experiences food insecurity.

Philadelphia’s two major food nonprofit organizations, Philabundance and Sharing Excess, work hand-in-hand with the produce industry. Both have a long and close relationship with the Philadelphia Wholesale Produce Market (PWPM), as well as the greater Philadelphia produce industry.

For merchants in the produce industry, collaboration with such food rescue organizations presents multiple advantages.

“PWPM has been able to supply people in our region with wholesome fruit and vegetables,” says Mark Smith, general manager. “At the same time, we are reducing our waste costs and putting less food in the landfill. It’s truly a win-win.”

Philabundance has roots in Philadelphia and now serves a nine-county area in Pennsylvania and New Jersey to deepen access to fresh fruits and vegetables. Its retail rescue operation works with over 400 stores to redistribute produce the stores can’t sell.

“Produce is the largest percentage of food we recover,” says Lauren Webb, chief food sourcing officer. “In the past year, almost 40% of all produce we provided to our neighbors was rescued from wholesalers and local grocery stores.”

“We rescue the equivalent of two full truckloads of food a day, 365 days a year,” says Webb.

In addition, Philabundance spends over $2 million a year purchasing food from Pennsylvania businesses, with many of those dollars staying in the community.

SHARING THE EXCESS

Sharing Excess, founded in Philadelphia, is now a national food rescue nonprofit connecting surplus food from businesses to communities in need.

“Community organizations know how to serve their neighborhoods better than we do,” says Victoria Wilson, co-founder and chief operating officer. “What they often lack is the time and funding to build relationships with food businesses, remain on call for donations, secure the right vehicle and coordinate transportation. We handle that background work so they can focus on getting food to people.”

Sharing Excess creates options for delivery and pickup, shares information about what is available and tries to preserve as much choice as possible.

“We do not want to give an organization food that its community will not use, because that simply transfers the waste downstream,” says Wilson. “Our goal is to provide fresh, healthy and culturally relevant food that people actually want, especially because many organizations already receive substantial amounts of shelf-stable food, but have far less access to fresh produce.”