ROOM AT THE TABLE - Intersight - University at Buffalo
ROOM AT THE TABLE - Intersight - University at Buffalo
ROOM AT THE TABLE - Intersight - University at Buffalo
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They also include emergency food providers, such as food banks and soup<br />
kitchens, which are intended to provide food to people who experience<br />
shortterm food needs. 2<br />
In Erie County, there are three main divisions within the food<br />
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is distributed to Erie County consumers is in the priv<strong>at</strong>e market by food<br />
retailers and food service businesses. 3 The second division is comprised of<br />
public and priv<strong>at</strong>e institutions th<strong>at</strong> distribute food to consumers. Hospitals,<br />
schools, correctional facilities, and even sporting or cultural venues provide<br />
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way of emergency food distribution. 4 Food banks, food pantries, and soup<br />
kitchens primarily serve as the primary means for individuals and families<br />
to obtain food in an emergency.<br />
A. Market Providers<br />
Business retailing food is the “traditional” method for food to travel<br />
from producers to consumers. This commercial division is comprised of<br />
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through nonproducers, achieved primarily through supermarkets, grocery<br />
stores, both full and limitedservice restaurants, and convenience stores.<br />
The second method is through sales directly from producers to consumers<br />
(otherwise referred to as direct market retail), comprised primarily of<br />
farmers’ markets and Community Supported Agriculture (CSA). Both are<br />
means in which farmers and growers sidestep middlemen and sell directly<br />
to consumers. These two methods combined constitute a sizeable portion of<br />
Erie County’s food distribution system.<br />
Consumers generally obtain their food in two ways: from a food retailer<br />
or directly from the producer. After food has been processed and stored, is<br />
through sales to consumers. Farmers and ranchers also sell their food to<br />
third parties who process, package, and otherwise prepare food for retail.<br />
These third party food retailers include establishments where consumers<br />
41<br />
Figure 4.1 – Food Distribution in Erie County<br />
Market<br />
Providers<br />
Institutional<br />
Providers<br />
Emergency<br />
Food Providers<br />
Distribution Sector<br />
Traditional Market Retail<br />
Food<br />
Retailers<br />
Food<br />
Service<br />
Retailers<br />
Direct Market<br />
Retail<br />
Supermarkets and<br />
Grocery Stores<br />
Convenience Stores<br />
and Gas St<strong>at</strong>ions<br />
Specialty Markets &<br />
Specialty Stores<br />
Food Cooper<strong>at</strong>ives<br />
Full‐Service<br />
Restaurants<br />
Other E<strong>at</strong>ing<br />
Establishments<br />
(See Table 4.2)<br />
Farmers’ Markets<br />
Farmstands<br />
CSAs<br />
Government Programs (School)<br />
Priv<strong>at</strong>e Sector Program<br />
(Hospital, Senior Citizen Facility, etc.)<br />
Food Banks, Pantries, Soup Kitchens, Meals on<br />
Wheels<br />
(Source: Authors)
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