Jami Adams at Bittercreek Ale House. She's an Idaho's Bounty wholesale customer and board member. Photo by Guy Hand
Last Monday, Edible Idaho aired an NPR story on Idaho’s Bounty Co-op, a group bringing sustainably raised, local food to individual consumers.
Today, producer Guy Hand reports on Idaho’s Bounty’s attempt to provide large institutions like hospitals, universities and restaurants with local food. By selling wholesale quantities, Idaho’s Bounty plans to take home-grown meats, produce and dairy to the next level.  Large institutions could not only introduce a new audience to the virtues of fresh, local food, but give big farm and ranch operations, who routinely ship their products out of state on the commodity market, a chance to sell closer to home at higher margins. (Since Idaho’s Bounty specializes in sustainably raised foods, some conventional food producers might also be encouraged to step away from the factory-farm model of production — with its relience on pesticides, hormones and antibiotics — to fill the growing wholesale demand for organic and sustainably raised foods.)
Winter produce from Idaho's Bounty. Photo by Guy Hand
Still, there are plenty of hurdles to jump.  Food shipped from far away is inevitably cheaper (thanks, in large part, to agricultural subsidizes) and often more convenient for large institutions, as well as consumers, to purchase.  Yet, by catering to companies that traditionally considered themselves too big or too busy to bother with local food, Idaho’s Bounty hopes to incrementally push the local food movement from the farmers’-market-margins of the U.S. food system to something closer to the mainstream.
Listen Now to the NPR Version of This Story:
Or Download this Episode to Your Computer, iPhone, etc.
Download the script for this Idaho’s Bounty radio show.
And for further information on Idaho’s Bounty go to: Idaho’s Bounty Website
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Guy Hand is a writer, public radio producer and photographer specializing in food and agriculture. |
