Touch the Soil News #839 (Feature photo – Joe Shlabotnik – CCA 2.0 Generic)
Where should one get their food? Consolidations in food-chain processing and sourcing continue at a rapid pace. This article is far too small to document the hundreds of consolidations and acquisitions that happen every quarter in the food chain – much of it outside public consciousness. The likelihood is quite high the food in the grocery store is sourced from many of the same places as the food in the restaurants and now, increasingly, at C-Stores.
The National Association for Convenience and Fuel Retailing recently conducted a survey of its clients and found that three in five C-Store retailers (60 percent) report that in-store foodservice sales are up over 2016. We’ve all seen the trend as more C-Stores have dedicated food-service people on staff. C-Stores are becoming known for good food, good service and clean facilities. Have you recently stopped into a major C-Store in your area around 7:30 a.m. and noticed how many working people get their morning food there?
The question about getting food is not so much where you get it, but that the ingredients generally come from the same places and monoculture farms. The dilemma then becomes one of where do I get diversity?