Localizing the Foodshed:

What are the Barriers to the Production and Distribution

of Locally Grown Foods in the Rhode Island Region?

Louella Trimble Hill

Bachelor of Arts Degree,  May 2004

Localizing the foodshed, or the distance food items travel between field and dinner plate, is a method for dealing with ecological, economic and social harms caused by modern industrial agriculture. The concept of a foodshed works to reconnect the consumer and the community with a physical space.  To assess Rhode Island's potential for a more-localized foodshed, I ask the question:  What are the barriers to the production and distribution of locally grown foods in the Rhode Island region?

To answer my question, I briefly outline modern industrial agriculture in the United States, emphasizing vertical assimilation of food industries.  Focusing on Rhode Island, I note the near disappearance of dairies as well as the shift from potato to turf and horticultural crops over the last 20 years.  By reviewing literature on sustainable food systems, interviewing farmers, produce retailers, produce wholesalers, farm lobbyists and regulators and by running a market experiment to track consumer preference for locally grown potatoes, I sift out the obstacles to more localized production.

I identify several major barriers to a more localized foodshed.  Foremost is the fact that current production is largely geared toward external markets. Creating the infrastructure for localized production takes time and commitment.  Customer expectations for price and appearance and the inconvenience associated with sourcing from multiple growers also impedes more local sourcing.  Other barriers include limitations of the regional growing season, prohibitive real estate values and loyalties between chain supermarkets and West Coast producers.  Additionally, small scale producers tend not to use modern cooling equipment which causes their product to have a shorter shelf life.  This decreases the potential for produce purchases by chain supermarkets.

On the other hand, a number of federal, state, farmer and customer driven efforts are creating opportunities and demand for locally grown foods.  Over the past ten years, Rhode Island has seen a surge in direct marketing options---farmer's markets, Community Supported Agriculture programs, farm stands.  Efforts to increase local food production by increasing farm viability and the preservation of agricultural lands through the purchase of development rights reflect the State’s effort to maintain and improve local food production.  Initiatives are underway to create direct links between local growers and school cafeterias as well.

I recommend that the R.I. Division of Agriculture establish a coordinator position for connecting local growers with additional marketing opportunities.   Establishing "locally grown" as a competitive brand name as well as creating a web-based clearinghouse for locally grown foods will also help to increase local production.  I encourage partnerships between Rhode Island growers and neighboring states with regards to promotional campaigns and market access.  I also recommend an advocacy campaign urging state agencies and food service institutions to purchase locally grown goods to the greatest extent possible.   Lastly, I advocate for the establishment of a food policy council for the Rhode Island region. 

A web-based clearinghouse for locally grown foods as well as the creation of a coordinator position between Brown University Dining Services and regional producers are two recommendations currently being executed.