Richmond Regional

Food System Analysis

January 2006
Introduction

Production
Demographics of Richmond Food Producers

Crops and Food Products in the Richmond Region

Food Production the Richmond Region Compared to

Other Regions in Virginia

Recommended Strategies

Distribution
Wholesale

Recommended Strategies

Consumption
Business Patterns and Employment

Food Spending Patterns

Retail

Food Service

Food Security and Access

Food Assistance

Waste and Disposal

How Food Waste and Packaging Contribute to the
Waste Stream

Recommended Strategies

2
Introduction

Food plays a vital role in the Richmond region’s health, environment, and economy.

The Richmond Region Food System Analysis was developed to provide an overview of the local
food system with current data and statistics for a variety of measures and indicators. This report
will analyze four processes that make up a food system; these processes include the production,
distribution, consumption, and disposal of food in the Richmond region. Examining and
understanding all of these processes of the regional food system provides a unique viewpoint
which cannot be seen when looking at production or consumption alone. This ‘systems’ picture
may bring greater efficiency to the Richmond region’s food system, by helping to ensure that
everyone has access to affordable, nutritious and culturally appropriate foods, and by helping to
ensure that the system functions with the principles of public health, social justice, economic
stability, and environmental sustainability in mind. This report compiles existing data and
statistics, primarily from secondary or already existing public sources, to illustrate gaps, assets
and opportunities in the Richmond region’s food system. It is intended to stimulate thought and
action and lead to recommendations for making the Richmond region’s local food system
healthier, more equitable and more sustainable.

What is a food system?

A food system is a complex integrated framework that includes the production, processing,
distribution, sale, purchasing, preparation, consumption, and waste disposal of food. (Pirog)
Several qualifying terms have been used to describe a food system: simple, complex, local,
global and regional. A healthy and ideal food system may be one in which food production,
processing, distribution and consumption are integrated to enhance the environmental,
economic, social and nutritional health of a particular geographic location. In this case, the
geographic area of interest is the Richmond region. This report will examine the chain of
activities that make up the food system, beginning with the production of food and moving on
to include the processing, distributing, wholesaling, retailing, and consumption of food, and
eventually to the disposal of food waste in the Richmond region.

Why is it important?

There are numerous reasons why the sustainability of the Richmond region’s food systems is
important. Reasons range from the economy of the region to the environmental vitality of the
region. Nearly 67% of the farms in the U.S. have been lost to development since 1920, due to
corporate pressure and rising land values. In today’s national and global food production
system most of the food production and processing occurs far away from where consumers live
and buy their groceries. The dominant trend has been toward industrialization, with increasing
centralization in production and with farmer control over production, marketing, and labor
decisions being replaced by corporate control (Welsh, 1997). In areas of high poverty, such as
inner cities and remote rural areas, many people are not able to access fresh, locally grown food
(Garrett).

3
Production
The first section of this report focuses on the production of food in the Richmond region.
Production in the food system refers to the cultivation of plants and the domestication of
animals. The Richmond region has over 300,000 acres of farmland, nearly one quarter of the
entire land area. Crops produced in the Richmond region range from soybeans to pumpkins.
The Richmond region’s fertile soil and moderate climate make the Richmond region
particularly well suited for food production. The first part of this report uses data from the
United States Department of Agriculture (USDA) 2002 Census and information from local
extension agencies to examine what and how much food products are produced in the region.
This section also looks to food production in other regions in Virginia as a point of comparison
for the Richmond region.

Distribution
The second section of this report focuses on the distribution of food in the Richmond region.
Distribution in the food system refers to the networks and processes involved in getting food
from the producing farm, factory or warehouse to where it will be purchased, used or
consumed. Nationally, as well as in the Richmond region, most of the food consumed in the
within the region has traveled from far outside the region before it reaches its final destination.
The global distribution system of food products requires a substantial amount of energy in the
form of fuel, refrigeration, and the processing and preservation of food products. Food that is
distributed across shorter distances supports people, farms, and businesses closer to the
Richmond region. Shorter distribution pathways are also supported because they are less
resource-intensive and less polluting. The distribution section of this report focuses on the 115
food wholesalers who are located within the region, as well as some alternative food
distribution systems that support a more localized regional food network.

Consumption
The third section of this report focuses on food consumption in the Richmond region.
Consumption in the food system refers to all activities and processes by which an individual
acquires and utilizes food after it has been produced and distributed. This section of the report
examines the retail food markets in the Richmond region, from the traditional supermarkets to
the corner neighborhood grocery store, and the three farmer’s markets within the Richmond
region. This section of the report also examines access to food in the Richmond region,
including low-income food assistance programs as well as the location of various types of retail
establishments.

Waste and Disposal

Finally, the fourth section of this report focuses on food waste and disposal in the Richmond
region. Food waste can be converted into useful materials or products through food recycling
processes such as composting. For example, leftovers, bread products, outdated/expired foods,
fruits and vegetables, meat and fish scraps, plate scrapings, and coffee grounds can all be
composted. Major generators of food and organic waste products include farmers, produce
centers, food processors, supermarkets, restaurants, hotels, school and business cafeterias,
hospitals, prisons, and community events. Waste from food includes not only the actual food
products themselves, but also the packaging materials and containers used to hold food
products. The waste and disposal section of this report examines the amount of waste produced
in the Richmond region and some methods of reducing the food waste in the region’s landfills.

4
Food production activities refer to the cultivation of plants and animal
domestication. The national food and agricultural system in the United
States has changed dramatically in the last half of the twentieth century.
Due to the impacts of industrialization and suburban development
pressures, thousands of farmers are forced out of farming annually.
Despite these trends, in 2002, according to the Agricultural Census, the
total sales for agricultural products produced in the Richmond region was
over $71.3 million. Food production is still a vital part of the Richmond
region’s economy.

As shown in the graph below, the Richmond

region’s farms tend to be owned and
operated by families or individuals. Family Over 22% of the
or individually owned farms account for far
more of the acreage in farmland in the Richmond region
Richmond region than do the other types of land area is in
farms. Not only are there more acres of farmland
farmland owned and operated by families
and individuals, over 88% of the total farms
in the Richmond region are family or
individually owned and operated. Nationally, the trend is for increasing
corporate farms; this is not yet the case in the Richmond region.

All farms were classified by type of organization that owned and

operated the farm by the 2002 Agricultural Census. The individual or
family classification includes farms that a family or individual was the
sole proprietor, and excluded farms owned and operated by partnerships
and/or corporations. The partnership classification includes farms owned
and operated by a family partnership, for example a farm that is owned
by one family and operated by another family. The corporation
classification includes family corporations, and is further subclassified by
the ownership of the farm, whether the farm is family held or other than
family held and if the corporation has more than 10 stockholders. Finally,
the other classification includes farms owned and operated by
cooperatives, estates or trusts, and institutions among others.

N umber o f A cres in each T ype o f F arm

200,000

15 2 , 4 8 9
160,000

120,000

80,000

39,267 4 1, 15 7
40,000

5,375 3,734
0
Family or Individual Part nership Corporat ion (Family- Corporat ion (Ot her Ot her
Held) t han Family-Held)

Type of Farm

5
As is the trend nationally, in the Richmond region there are fewer and fewer
young farmers to replace the farmers approaching retirement. As shown by
the graph below, in 2002 there were only two farm operators in the
Richmond region that reported being 25 years or younger, while there were
1,459 farm operators that report being 45 years or older. With an aging
population of farmers, and the pressure from development, the Richmond
region stands to lose a substantial number of farmers and thus farms over the
next two to three decades. The fact that a majority of the farms in the region
are family or individually owned coupled with the aging population of

Principal Farm Operator Characteristics by Age group

1000
925

800

534
600

352
400

200

2
0
25 and younger 25 t o 44 45 t o 64 over 64

Age of Farm Operat ors

farmers may make farmland in the Richmond region more vulnerable to

development pressure.

Aging farmer population coupled with the potential sale of their farms would
lead to a loss of food production in the Richmond region. The loss of the
ability to produce food within the region forces the region to become
increasingly reliant on outside sources for food products.

However, increased profits available to organic farmers may someday offset

the loss of farmland and farmers. The USDA’s Economic Research Service
(ERS) reports that acreage of organic farmland doubled in the years between
1992-1997 and doubled again between 1997 and 2001. Acreage of organic
pastureland also doubled between 1997 and 2001. According to industry
data, retail sales of organic products more than doubled between 1992 and
1996 to $3.5 billion, mirroring the growth in acreage during this period. . By
2001, U.S. organic sales exceeded $9 billion, according to estimates from
the International Trade Centre, and accounted for approximately 2 percent
of total food sales. USDA's national organic standards and labeling rules
took effect in October 2002. New farms, and farmers wishing to expand
their marketability, would do well to incorporate this ecologically-sound
approach to farming.

6
Crops and Food Products in the Richmond Region

According to the 2002 Agricultural Census, the Richmond region was home
to 1,135 farms that actively harvested crops and 687 farms that produced
some kind of livestock product. The Richmond region as a whole produces
over 3.7 million bushels of food crops annually. As shown in the chart below,
the total harvest for all crops combined gives a quick and clear picture of
where food in the region is grown and harvested. Hanover County stands out
as being the largest producer of food crops with close to 1.6 million bushels
of harvested food crops and 42 percent of the region’s total harvested crops.

Percent of Region's Total Harvest (All Crops) by Locality

Powhatan
New Kent 4%
Charles City
14%
25%

Henrico
9% Chesterfield
3%

Goochland
3%
Hanover
42%

Harvested food crops are defined by the USDA as corn, wheat, oats, barley,
sorghum, soybeans, and vegetables. Charles City County harvests the second
largest amount of food crops in the region, with about 900,000 bushels of
total harvest and 25 percent of the region’s harvested crops.

The entire Richmond region is shown in the chart below by the total number
of acres used by each identified crop type.

Total Acres of Prodution by Crop Type

50,000

40,000
Number of acres

30,000

20,000

10,000

0
Corn Wheat Oats Barley Sorghum Soybean Vegetables
C ro p s

7
 Types of Farms in the Richmond
Region

Animal
The Soybean Crop has the highest amount of land acreage in the
aquacult ure and
427
region with about 43,000 acres, or 48% of the land planted is
other animal
product ion planted in Soybeans. The Oats and Sorghum crops are small
enough in production that they only make up 0.47% of total
Sheep and goat
planted land area, and only have 429 and two acres devoted to
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farming them, respectively.

Types of Farms
Poult ry and egg
product ion
29 There are many different types of food production facilities in
the Richmond region. The chart at left reflects the different

Hog and pig

12
Soybeans
f arming
The soybeans produced in the Richmond region are used in a
number of food products. They are shipped to Carroll Foods in
Dairy catt le and
Suffolk for various food uses, to Japan to be processed into
milk production
21 Tofu, and sold locally at the farmer’s market as edamame
(whole large soybeans which are harvested when the soybeans
are still green and sweet tasting). Soybeans are the most heavily
Catt le feedlots 51 planted crop by acre in the Richmond region with just under
45,000 acres of land on average annually planted in soybeans.
Hanover County has the greatest number of farms in the region
Beef catt le reporting having planted soybeans. Hanover County also
Type of Farms

ranching and 521

f arming reports a little over 40% of the total soybean harvest, while
Charles City reports the second highest percentage of the
Sugarcane
farming, hay soybean harvest with 22%.
farming, and all 323
ot her crop
farming Corn
The corn produced in the Richmond region is processed into
Cott on f arming 1 food items, or used as feed. Corn is the Richmond region’s
second most planted crop by number of acres, and is also
overwhelmingly planted in Hanover County. Over 1.31 million
Tobacco
bushels of corn are harvested in the entire region. About one
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farming third of corn farms in the Richmond region are in Hanover, as
well as about one third of the total corn harvest by number of
Greenhouse, bushels. Charles City County is the second largest producer of
nursery, and
f loricult ure
106 corn in the region, making up just under one third of the
production region’s total harvest as well. The other five jurisdictions make
up the approximate remaining one third of total corn harvest.
Fruit and t ree
nut farming
45
Wheat
Over 1.33 million bushels of wheat are grown in the Richmond
Veget able and
region. The wheat produced in the region is used for flour and is
59
melon f arming also shipped to Northern Virginia and made into pasta. Wheat
is the smallest of the three major crops that are being grown in
the Richmond region by number of acres planted. Hanover
Oilseed and
grain f arming
180 County again is the biggest producer of wheat in the Richmond

0 200 400 600

Num ber of Farm s
8
region, with 44 farms and almost 500,000 bushels of wheat harvested annually. Henrico
County has the second largest number of farms growing winter wheat, however Charles City
County is the second largest producer of wheat by number of bushels, with over 360,000
bushels of wheat harvested annually.

Vegetables and Fruits

In the Richmond region, as in most of the United States, the Vegetables Grown
majority of fresh and canned or frozen vegetables come from far in Hanover County
outside the region. California, Mexico, Chile, and Florida supply in 2005
most of the popular fruits and vegetables available in the area’s
supermarkets. But there is a small and growing movement in the Tomatoes
region to provide fresh, local in-season fruits and vegetables. In Snap Beans
2002, the Census of Agriculture reported 87 vegetable farms with Cantaloupe
1,381 acres of vegetable production. Hanover County provides the Collards
bulk of the region’s fresh vegetables. They are well known for the Cucumbers
Eggplant
“Hanover Tomato” but many other vegetables are grown seasonally. Kale
Hanover county has 50 large farms reported by the 2002 Census of Mustard Greens
Agriculture. The Hanover County Extension Service estimates Bell Peppers
there are another 50 growers working on a smaller scale in the Turnips
county. Around 74% of the region’s vegetable farmland is in Pumpkins
Hanover. Chesterfield and New Kent also contribute a significant Sweet Corn
amount of vegetables and fruits to the region’s food system. 12 Watermelon
vegetable farms in New Kent county comprise 12% of the region’s
vegetable farmland. In Chesterfield, 11 farms make up 10% of the region’s vegetable farmland.
Included are two berry farms that provide a source of locally grown fruit to grocery stores and
customers willing to ‘pick it yourself’. Regional farmers are realizing that berries and other
fruits are a good way to diversify their production and help buffer against losses from the
region’s unpredictable weather. Finally, Henrico County has 9 vegetable farms making up 4%
of the region’s vegetable farmland.

Livestock
The Richmond region is not a major producer of livestock for food or dairy products. However,
there are more farms producing beef than any other product (see chart on previous page). The
region has just over 2,200 cattle actively used for dairy production and over 13,000 cattle
produced for beef. The three largest producers of beef cattle, with regards to the number of
beef cows sold, are the counties of Hanover, Powhatan and Goochland with a combined total
of a little over 10,000 cows. None of the other jurisdictions had over 1,000 sold cattle. The
same three counties were also the only three to report any form of dairy production from cattle.

The Richmond region has very few hog farms, the three largest producers are the counties of
Hanover, Chesterfield and Goochland with a total of 23 farms between them. These farms are
generally very small scale and fall into the category of “hobby” operations for personal service,
or very limited sales. In the Richmond region there are a total of 30 hog farms producing
around 1,100 hogs. To put this in perspective, one sow produces about 8 pigs in a litter, 2 times

9
a year. Dividing 1100 by sixteen equals about 70 sows in the region—a single large hog farm
would have at least this many sows.

The region does have limited production in broiler chickens (chickens raised for meat), with the
largest concentration in Chesterfield County with 13 farms and about 1.75 million chickens
sold. In the Richmond region there are a total of 25 chicken farms. Between the four counties
reporting numbers sold, the Richmond region sold about 4.3 million chickens in one year to the
food market. Most poultry raised in the Richmond region is processed and distributed through
large scale companies like Tyson and Perdue.

10
Food Production the Richmond Region Compared to Other Regions

According to the 2002 Agricultural Census, there were 1,813 farms in the Richmond
region with over 306,940 acres of farmland. As shown in Map 1, Hanover County
had the most farms in the Richmond region, with 682 farms and over 100,000 acres
of farmland. Surprisingly, the rural counties of New Kent (100) and Charles City
(88) had the fewest numbers of farms in the region, while the rural counties of
Powhatan (229) and Goochland (315) had more farms than the suburban counties of
Chesterfield (214) and Henrico (185).

The Richmond region has an average number of farms relative to the other regions in
Virginia. The 1,813 farms in the Richmond region is a good deal less than the 5,883
farms found in the Mount Rogers region, but is well above the 495 farms found in the
Northern neck region. This is shown in Map 1, below.

John Jeavons, author of "How to Grow More Vegetables Than You Ever Thought
Possible on Less Land Than You Can Imagine" estimates that the average American
diet requires between 15,000 and 30,000 square feet(between 1/3 -2/3 an acre). The
Richmond Regional Planning District’s latest population estimate is 921,343. These
people live on a total of 1,385,600 acres. Using Jeavons’ estimate, there would need
to be 608,086 acres of farmland for the area to be food secure (produce as much food
as it consumes). This is 43.8% of the total acreage. Currently about 22% of the total
acreage is in farmland. This does not include small gardens, which could also
contribute fresh vegetables to the region’s dinner table.

11
In 2002, the Richmond Region harvested 123,837 acres of crops. This is comparable to many other regions,
but far less than the 237,291 acres of crops in the Harrisonburg-Rockingham PDC, worth more than a half bil-
lion dollars. However, the New River Valley PDC area farmed considerably fewer acres (83,305) in 2002, but
produced almost the same dollar amount as the Richmond Region. The reason for this discrepancy is most
certainly a difference in the value of the type of crops farmed is more valuable in the New River Valley PDC.

12
Recommended Strategies for Protecting Farmland

The United States Department of Agriculture (USDA) defines prime farmland as the land best
suited to food, feed, forage, fiber, and oilseed crops. Prime farmland produces the highest yields
with minimal inputs of energy and economic resources, and farming it results in the least
damage to the environment.
Virginia’s location on the Chesapeake Bay watershed brings an obligation to protect its natural
resources. Preserving farmland and other water-permeable surfaces reduces the impact of
impervious surfaces due to development. Currently, there is no “Prime Farmland” identified for
protection in the Richmond Region. Ideally, Richmond region farmland should surveyed to
discover the location of prime farmland and protected as such. Unfortunately, there exists great
pressure on landowners to convert or develop this land, often because the attributes which make
it desirable for farming (relatively flat, workable, and well drained soil) make it desirable for
residential development.

Introduce Preservation Programs

Pennsylvania, with its own legacy of farming, has several programs in place to protect these
lands, while preventing them from being converted into developed land.

The programs include the

• Agricultural Land Preservation Policy (text of this bill can be found at http://
www.pabulletin.com/secure/data/vol33/33-29/1397.html)
• Agricultural Security Areas
created by local municipalities in cooperation with individual landowners who agree to
collectively place at least 250 acres in an agricultural security area. Participating
farmers are entitled to special consideration from local and state government
agencies, thus encouraging the continuing use of the land for productive agricultural
purposes.
• Land Preservation for Open Space Uses
Communities across the country have found that protecting open space, parks, and farm
land is a strategy that can be used to strengthen existing communities, attract businesses,
and avoid the costs of urban and suburban sprawl.
• Right-to-Farm Law
Protects farmers from “nuisance” lawsuits filed by neighboring landowners.

Other strategies Virginia could implement include:

• Authorize county and municipal governments to adopt agricultural zoning ordinances. Such
agricultural zones would limit non-agricultural development to densities and development
patterns that are consistent with the continuation of agriculture.
• Riparian Barrier leasing program
• Farmers lease a strip of land along any stream that might be on their property. For
cropland, the strip is generally planted with plants that absorb pollutants and slow down
runoff. For grazing land, grants are available to construct fences and provide alternate
water sources to prevent direct access to the water’s edge.

13
• Conservation tax Credits
A credit is allowed against individual and corporate income taxes when real property is
donated for conservation purposes.
• Transfer of Development Rights
Provisions in a zoning law that allow for the purchase of the right to develop land
located in a sending area and the transfer of these rights to land located in a receiving
area.

14
Food Processing in the Richmond Region
Richmond’s once diverse food production industry has dwindled to only a few products. An
example of this are Richmond’s Gallego Flour Mills, which were located along the James River
in the heart of today’s Downtown Richmond, established in 1796, and helped make Richmond
one of the largest milling cities in the United States. The mills were heavily damaged in the
evacuation fire of 1865, but managed to stay open until the 1930s. Eventually they were out-
moded by larger operations, closer to wheat produc-
tion in the Midwestern breadbasket. Most of the other
food processing industries in Richmond followed a
similar fate.

Some food processing companies managed to stay

open, and today are a proud symbol of Richmond’s
food manufacturing heritage. Sauer’s Spices, Duke’s
Mayonnaise, and FFV Bakeries are a few examples of
Richmond’s continuing processing industries.

Today, the paradigm of food manufacturing has shifted. Many consumers are interested in lo-
cally-produced food. Smaller companies are beginning to crop up to meet this demand. Based
out of Richmond, The Switch Beverage company produces and bottles carbonated juices. To
further improve Richmond’s access to locally grown and produced food, companies like The
Switch could partner with local farmers to grow fruit for their product.

Mark Van Atter has been making whole grain breads from
his home in the Union Hill neighborhood of Richmond for
six years. His loaves are made with unbleached wheat flour
from the Ashland Milling Company, which in turn gets
wheat from Engel farms and other wheat farms in the re-
gion. The finished product, called “Bread for the People”,
is primarily sold at the 17th Street Market, and represents a
good model for food that does not follow the typical pro-
duction chain, and in turn does not have the environmental
effects of typical foods that travel thousands of miles from
producer to consumer.

Recommended Strategies for food Production in the Region

The Richmond Region could improve its food security regarding production in several ways.
• Encourage food production and manufacturing in the area would create jobs while decreas-
ing the distance food travels to reach Richmond markets.
• Assist primary producers in finding local processing and retail locations

15
Food distribution is the process of getting food products from producers
to consumers. More specifically, food distribution relies on transportation
and storage infrastructures, food safety and handing procedures, and
marketing. Therefore, food distribution is comprised of a large network
of complex operating and management systems involving coordination,
organization, purchasing and delivery of food goods and services from
producers to consumers. Distribution in the food system refers to the
networks and processes involved in getting food from the producing
farm, factory or warehouse to where it will be purchased, used or
consumed.

Today, only around 1-2% of America's food is locally grown. The

average American dinner is trucked 1,500 miles before it reaches the
plate. In the past 30 years there has been a significant global increase in
fossil fuel use. One reason for the rise in U.S. fossil fuel use is the
increased use of trucks to transport goods. In 1965, there were 787,000
combination trucks registered in the United States, and these vehicles
consumed 6.658 billion gallons of fuel.1 In 1997, there were 1,790,000
combination trucks that used 20.294 billion gallons of fuel. (US DOT).
Many of these trucks transport food throughout the United States. A
recent study by Richard Pirog indicated that in California alone more
than 485,000 truckloads of fresh fruit and vegetables leave the state every
year and travel from 100 to 3,100 miles to reach their destinations. Only
about 10% of the fossil fuel energy used in the world’s food system is
used in production; the other 90% goes into packaging, transportation,
and marketing.

The most typical manner in which food gets to a retail business,

merchant, or manufacturer is through the use of wholesalers. In the
Richmond region, there are approximately 115 food wholesalers which
are primarily concentrated in the Southeast quadrant of the city.

In addition to the conventional wholesale food distribution model, there

are several alternative distribution pathways that focus on getting food
from a farmer directly to a household, private business, or public
institution. These pathways have been established in order to help
consumers get fresher food and develop relationships with the farmer,
and to help farmers get a higher percentage of the food’s ultimate
purchase price. Shorter distribution pathways are also supported because
they are less resource-intensive and less polluting.

Much of the Richmond region’s food comes from outside the region, and
must be transported into and throughout the region by truck or train.
However, there are few food manufacturing plants in the area that use
raw materials grown in the region. Much of the grain grown in the
region goes to processing plants in Maryland and Pennsylvania. The

16
closest manufacturing plant for soybeans, which the largest crop produced in the region, is in
nearby Suffolk.
A very small amount of the food consumed in the Richmond region is also produced and
processed in the region. For example, Engel Farms, a 12,000 acre grain farm in Henrico
County, grows corn that is sent to the Ashland Milling Company in Hanover County to be
ground into cornmeal, and is then made into hush-puppy mix served at the Smokey Pig
restaurant in Ashland. The Ashland Milling Company also supplies flour made from locally
grown grains to the Billy Bread Bakery in Richmond. This bread is distributed in local grocery
stores like Ukrop’s and Ellwood Thompson's, as well as served in the Lemaire restaurant in
Richmond’s Jefferson Hotel. There are also several small vegetable farms in the region deliver
their produce to upscale restaurants in the region.

Wholesale
In most metropolitan areas, food distribution is handled by food wholesalers that act as
intermediaries between producers and consumers. Food wholesalers sell food products to
businesses in large quantities. Sales to retail businesses, merchants, manufacturers, industrial
firms, commercial, and other businesses are done on a large scale, allowing a diverse number of
food products to be funneled and distributed in one place, thus bringing efficiency into food
distribution. Among food wholesalers, there is an opportunity to support sustainable food
producers as well as consumers’ and retailers’ preferences by sourcing and offering sustainably
grown agricultural products.

Wholesale food sales are the primary means of supply to most grocery stores, restaurants, and
other food-related industries in the Richmond region. They connect producers with retailers
and often sell very high volumes of product. Food wholesaler prices have also declined
significantly since 1929 – the first year data was collected. As shown in the table below,
wholesale prices have decreased by 23.5 percent since 1929 when compared to retail store
prices, while restaurant prices have increased by 49.8 percent.

Relative prices of food at three stages of the food marketing system

Manufacturers'
Restaurant Retail store and shippers'
Year prices prices prices
Percent of retail store prices
1929 124.0 100.0 73.5
1960 144.2 100.0 70.9
1970 167.3 100.0 68.9
1980 166.9 100.0 65.5
1990 174.1 100.0 59.2
2000 173.8 100.0 50.0

The 2002 NAICS reports there are 115 food wholesalers in the Richmond region. Of these, 14
are classified “general line grocery wholesale” and another 52 “other grocery and related
wholesale”. The following chart details the number and type of food wholesalers in the region.
These food distribution establishments employ around 3,400 people in the region, or about

17
5.5% of the total employment in the food system.
Wine & distilled alcoholic beverage wholesale 10
Dairy product wholesale 9
Fresh fruit & vegetable wholesale 9
Beer & ale wholesale 9
Confectionery wholesale 8
Meat & meat product wholesale 8
Packaged frozen food wholesale 6
Fish & seafood wholesale 6
Poultry & poultry product wholesale 3
Livestock wholesale 2

Recommended Strategies

Community Supported Agriculture

One example of distribution in a local food system is community supported agriculture, which
establishes a partnership between farmers and consumers. In a typical community supported
agriculture (CSA) enterprise, consumers pay a given amount to a farmer or group of farmers
before the start of the growing season, sharing in some of the risk of producing the food. The
food is then delivered directly to the consumer or is picked up at a designated location. Other
examples of local food systems include farmers markets, roadside stands, on-farm sales, pick-
your-own operations, production/processing/retail enterprises, and sales to hotels, restaurants,
bed and breakfast inns, and institutions. (Pirog) The Richmond region supports at least four
CSAs, providing fresh local food to over 425 member families. CSA’s offer perhaps the most
viable system for an integrated food production, processing, and distribution system.
Subscribers to a CSA program are assured a weekly source of fresh food that reduces the
transportation costs associated with traditional grocery store products. Farmers are given the
added benefit of a diversified income, and can protect themselves from the Richmond Region’s
unpredictable weather and rain patterns.

Farm to School
Another method of food distribution that can aid in making the farms more locally profitable is
the Farms to School program. Many smaller farms can make more money by producing a wide
variety of fruits and vegetables to be sold in the local market. Encouraging stores and
institutions to purchase locally grown produce is a big way to increase demand and farmers
profits. One program many states are pursuing the Farms to Schools program, trying to
encourage local school districts to purchase as many of their fruits and vegetables as possible
from local growers. One such program “From Farm to School: Improving Small Farm
Viability and School Meals” is responsible for 19 programs in three different states, and four
other states have taken on similar programs on their own.
Challenges: Cost relative to federally subsidized food is one of the biggest factors prohibiting
school boards from buying vast quantities of local produce. Reliability and weather conditions
also make menu planning difficult at times. Despite the challenges, Farm to School programs
are important because by adopting such a model, schools can improve the freshness and appeal
of cafeteria meals, provide a more hands-on introduction to nutrition and natural sciences,

18
support the surrounding farm economy, and increase communities’ understanding of the
importance of local agriculture, environmental protection, and farmland conservation.
Currently, no school districts in the Richmond region are participating in such a program.

Farm to Restaurant
“Farm to Restaurant” is a general term that is used to describe a distribution link between
restaurants and farms. A significant amount of food in the Richmond region is consumed at
restaurants, and local chefs are increasingly adding seasonal and locally sourced food to their
menus by purchasing directly from local farms. This farm to restaurant model is important
because it allows chefs and restaurant owners/managers to add freshness, variety, and
seasonality to their menus and to run more sustainable businesses that acknowledge and reward
small farmers and food producers. Because farm to restaurant programs support area farmers,
they contribute to the economic vitality of our region and state.

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Business Patterns and Employment
According to the North American Industry Classification System
(NAICS), in 2002 there were about 4,800 businesses in the Richmond
region related to the region’s food system (grocery stores, restaurants,
distributors, and manufacturers) employing around 62,200 people in the
region. Limited and Full service restaurants and eating/drinking places,
and grocery stores had the most establishments and employed the most
persons. There were approximately 1,625 Food Service/Drinking Places
in the region in 2002, employing almost 31,000 people. Grocery stores
employ an additional 17,500 in 400 stores throughout the region. Of
these grocery stores, 207 are considered “supermarkets” and 193
“convenience” stores. Several grocery store chains have left the
Richmond region over the past couple of years. Winn Dixie closed seven
stores in the area, and the entire “Community Pride” grocery chain,
originally opened in the early 1990’s to serve urban markets who lacked
grocery stores, also closed in 2004.

Food Spending
Food Spending has changed dramatically in America. As evidenced by
this chart compiled from USDA Economic Research Service data, at
home food spending has remained nearly constant, falling only a small
amount, while food spending in general, and especially food spending
away from home, has risen greatly. However, food spending as a
percentage of total disposable income has dropped dramatically as well.
In 1929, families and individuals spent on average, 23.4% of disposable
income on food both at and away from home. 2004 data (the most recent
available) shows that only about 9.5% of personal disposable income is
spent on food.

US per capita Food Expenditures

2,500

2,000
1988 Dollars

1,500 At home
Away From Home
1,000 Total

500

0
1960 1970 1980 1990 2000 2004
Year

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Retail
Retail food stores are businesses where people buy food products that will be used for
preparation and consumption at another site. Based on categories established by the United
States Department of Labor and the Economic Research Service of the United States
Department of Agriculture, the types of food stores discussed in this section are grocery stores,
supermarkets, convenience stores, fruit and vegetable markets, cooperative stores,
delicatessens, meat and fish stores, bakeries, candy stores and dairy stores. According to the
Trip Generation Manual, 6th Edition, a grocery store of 40,000 square feet generates 4600 car
trips every day.

Supermarkets
Most large supermarkets in the region are between 40,000-50,000 square feet and often employ
more than 125 persons. These stores have traditional distribution networks, operated by the
chains themselves. In the region, there is some focus on “organic” or “health” food sections in
the stores, but little or no focus on locally grown or produced foods.

The map on page 23 shows the distribution of supermarkets as related to income (chains like
Kroger, Food Lion, and Ukrops). The supermarkets are overwhelmingly located in census
tracts with higher income levels. In the areas in blue, there is not one large supermarket—
people living in these census tracts, having an incidence of poverty between 28% and 75% must
travel to other locations to shop. In Richmond City, there are only 9 grocery stores belonging to
the four chains listed above, and none located in the city east of Route 1 (Brook Road/
Belvidere/Jefferson Davis Highway). This leaves residents with two options – traveling to
another part of the city or out into the counties to shop at a supermarket, or to buy higher priced,
and/or often lower quality food at neighborhood grocery stores and corner/convenience stores.
With the loss of the Community Pride and Winn Dixie chains, many central city and rural
residents lost good access to a grocery store. In the urbanized neighborhoods, established
grocery store chains such as Kroger, Ukrops, and Food Lion should be encouraged to open
stores in the locations formerly occupied by Community Pride and Winn Dixie.

According to the USDA Continuing Survey of Food Intakes by Individuals/Diet & Health
Knowledge Survey, from 1985 – 2000, the cost of fruits and vegetables increased 120% while
the price of soft drinks, fats and sweets increased less than 50%. Additionally, less than half of
low income people who receive food stamps own a car, but it is still the main mode of
transportation for grocery shopping. They are reliant on using a neighbor’s vehicle, walking, or
public transportation. About one-third of those surveyed travel less than a mile to shop for
food, another third travel one to four miles, and the last third travel more than four miles to
shop for food. In rural locations, four miles could be a reasonable distance to travel for grocery
shopping.

The second option – buying food at non-supermarket locations, is not always to the shopper’s
advantage. Although there are more than 40 neighborhood grocery stores and corner store/
convenience stores in the same half of Richmond east of Route 1, (see map, pg. 24) the quality
and variety of foods in these establishments is lower than that of large supermarkets. Because
of the lower sales volume, produce is often of lower quality or simply not available. Prices on
staples like milk, cereal, and eggs are often higher as well. The local situation coincides with

21
the USDA’s findings that “considerable numbers of [low income families] supplement food
from supermarkets with purchases at several other types of stores, including neighborhood
grocery stores, convenience stores, bakeries, and produce stands.” The perception of stores in
low-income neighborhoods is also often low. “For households who do not usually shop in their
neighborhoods, the most common reasons for shopping elsewhere were high prices in their
neighborhood (48 percent) and lack of stores (40 percent).”
Elsewhere in the region, access to goods and services is limited. There are a total of nine
supermarkets and neighborhood grocery stores combined in Powhatan, Goochland, New Kent,
and Charles City counties. Increased distance of trips to buy food contributes to traffic
congestion and air pollution.

Farmers Markets
On an average Thursday in July, over 30 local food vendors sell their locally grown products to
over 400 customers at the 17th Street Farmer’s Market in downtown Richmond. Other farmers
markets in the area include the New Kent Farmers Market in Talleysville and Ashland Farmer’s
Market. In 2005, a new farmer’s market opened in eastern Goochland County. All markets
report an increased interest and demand for locally grown and/or organic foods. Buying food at
farmers markets is a great way to learn more about where and how the food we eat is grown.
Food generally travels less than 100 miles to get to these markets, far less than the 1500 miles
averaged by food purchased at the grocery store. In addition, there are many small, seasonal
fruit and vegetable stands that compliment the products sold at larger, regional markets.

Food Service
Another large part of food consumption is through the service industry. This consists of
prepared food for consumption on-site or packaged to take to another location (most often eaten
in the home). Many of the meals we eat come from eat-in or take-home restaurants. Some
restaurant chains previously known for eat-in meals have marketed their to-go service, catering
to working professionals with families. Also included in this category are snack bars,
cafeterias, food service contractors, and caterers. Full-Service Restaurants actually have
slightly higher trip generation than grocery stores—130 per 1000 square feet. But the total trips
generated is less than a grocery store because the square footage is significantly less.

According to NAICS data from 2002, there are around 31,000 persons employed at 1625 food
services and eating/drinking places in the Richmond-Petersburg Metropolitan Statistical Area.
These include 720 full service restaurants, 636 limited-service restaurants, 17 cafeterias, 71
snack/nonalcoholic beverage bars, 103 food service contractor establishments, 42 catering
companies, and 7 mobile food service units.

Food Security and Access

Access to food in the Richmond region is good in most areas. Kroger, Ukrops, Food Lion, and
Wal-Mart alone operate around 100 supermarket stores in the 9-jurisdiction area. Most of these
stores are in Henrico and Chesterfield counties, leaving those who live on the edges or in the
center of the region with greater distances to travel for low-cost, healthy food.

22
23
24
Food Assistance CVFB Food Distributed by County
During School Year 2003 – 2004, more than 370,000 October 1, 2003 - June 23, 2004
children in Virginia were eligible for the Free and Goochland 35,891
Powhatan 49,491
Reduced Price Lunch Program. The Federation of
Charles City 125,058
Virginia Food Banks distributed almost 46 million pounds
Hanover 147,064
in FY 2003, compared to the 38 million pounds New Kent 162,345
distributed in FY 2002. Chesterfield 172,053
In the Richmond Region, the Central Virginia Food Bank Henrico 400,764
uses two methods to distribute food to low-income Enabler* 1,055,788
residents. Primarily, the food banks use partner Richmond City 2,128,595
organizations to distribute food from its warehouse in
Scott’s Addition. It also operates a “Kids Café” program
that fed 67,000 meals to kids at 22 feeding sites in the * Enabler figure represents pounds of food that
Metro Richmond area. This was a 32% increase over the went directly from suppliers to CVFB agencies,
rather than being shipped from the Foodbank.
total meals served in 2003. The total amount of food the
CVFB distributes has also grown over the years. In fiscal year 2004-2005, 11.3 million pounds
of food were fed to the hungry.

Recommended Strategies
• Urban Areas: encourage grocery chains to open in underserved areas. Discourage property
owners from placing restrictive covenants on the property which would prohibit another
grocery store opening in vacant shopping center. Encourage stores with covenants already
in place to remove these restrictive covenants. Allows residents good access to low-cost,
high quality food by making neighborhoods walkable, and ensure that bus routes connect
these neighborhoods to grocery stores.
• Rural Areas: locate Grocery Stores in existing village centers. Cluster development around
these historical centers. Limit low-density growth to protect farmland, which can supply
fresh produce and other foodstuff. Make grocery stores accessible to walking and cycling.

25
26
How Food Waste and Packaging contributes to the Waste
Stream
After food is produced, distributed, and consumed, there is still the
matter of disposing of food waste. The Environmental Protection Agency
(EPA) estimates that 11.4% of municipal solid waste is food waste. Food
waste is highly recyclable via composting facilities, but only about 2.8% of
it is actually recycled. According to the Department of Environmental
Quality, on average, each Virginian throws away 4.4 pounds of solid waste
every day, contributing to a statewide total of about 13,600 tons of trash a
day. In addition, food packaging waste comprises a significant amount of
the municipal solid waste (MSW) stream. About a third of MSW is
comprised of containers and packaging (food and non-food). Eating foods
that are fresh, not processed or shipped from outside the region can have a
significant impact on the total amount of solid waste generated.

Food packaging is often difficult to recycle because it is expensive or

impossible to remove the food residue. In some cases, as with plastic milk
or soft drink containers, the recovery rate is relatively high—between 25
and 32 percent. Average recycling rate for all packaging is 9 percent
(EPA).

The Virginia DEQ states that “composting is an effective waste

management technology that can produce a useful product while diverting
a portion of the waste stream from landfills for disposal. However, the
composting process is not as simple as sorting recyclables from a solid
waste load. It must be processed according to a strict methodology;
otherwise, a useful product will not be yielded from the compost process.”

There are many uses for recycled food waste, including:

• Home gardening

• Greenhouses, nurseries and cemeteries

• Landscaping applications (golf courses, median strips and industrial

parks)

• Topsoil substitutes for farmland, sod, erosion control, or turfgrass

• Soil substitute or amendment for landfill cover and land reclamation

activities

• Wetland mitigation/storm water filters/bioremediation.

In the Richmond region, there are many opportunities for food waste
recycling. The best sources of food waste for composting come from
grocery store food processing facilities, and institutions such as schools,
colleges, or prisons. Recycling food wastes can provide an abundance of

27
fertile soil for CSA’s and community gardens. Since late 2001, Ukrop’s Supermarkets have
recycled an estimated 12 million pounds of vegetable and fruit trimmings from the Ukrop’s
Central Kitchen in Chesterfield County. The waste is composted along with municipal leaf and
yard waste, and sold in 20 pound bags at Ukrops stores and in bulk at Watkins Nurseries in
Midlothian. A portion of the sale price from each bag of compost is donated to the Alliance for
the Chesapeake Bay.

The Tricycle Gardens in Richmond composts 100-150 pounds of food wastes each week. The
wastes are leftover from the Food Not Bombs program to feed Richmond’s homeless. The
Tricycle Gardens also participated in a recycling program with the Ukrop’s Central Kitchen, re-
using tin cans from 5 days of kitchen operations to build a storage shed at the garden site.

These programs and others like them are an example of the region’s commitment to a
sustainable food system. Local Governments should work with food system establishments to
improve nutrient and packaging recycling and encourage local produce production.

Recommended Strategies

• Amend local ordinances to allow backyard composting. Provide homeowners with plans
for rodent-proof compost bins.
• Partner with landscaping firms to compost yard waste/fall leaf collection.
• Promote Community Sponsored Agriculture, Community Gardens, and other local
production/consumption methods to reduce amount of food waste packaging.
• Provide separate food waste pickup for institutional/food kitchens. Compost waste at
central facility, and sell to landscape firms or citizens to reclaim costs.

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Bibliography

Carver, A.D. and J.E. Yahner. 1996. Defining Prime Agricultural Land and Methods of Protec-
tion. Purdue Cooperative Extension Service. AY-283.

Environmental Protection Agency. 2003. Municipal Solid Waste Generation, Recycling, and
Disposal in the United States. http://www.epa.gov/msw/msw99.htm

Garret, Steven. “Growing a Community Food System”. Community Ventures: Partnerships in

Education and Research Circular Series Topics. 1997 or 1998??

Hagen, J.W., D. Minami, B. Mason, and W. Dunton. 1999. “California’s Produce Trucking In-
dustry:Characteristics and Important Issues.” Center for Agricultural Business, California Agri-
cultural Technol-ogy Institute, California State University – Fresno.

Hohenschau, David Lea. “Community Food Security and the Landscape of Cities”. University
of British Columbia. 2005.

Pirog, Rich. “Food, Fuel, and Freeways: An Iowa Perspective on How Far Food Travels, Fuel
Usage, and Greenhouse Gas Emissions”. The Leopold Center for Sustainable Agriculture. 2001.

San Francisco Food Alliance. 2005. “2005 San Francisco Collaborative Food System Assess-
ment”. San Francisco Department of Public Health.

United States Department of Agriculture. 2002 Agricultural Census. www.nass.usda.gov/

Census_of_Agriculture/index.asp

United States Department of Transportation, Federal Highway Administration, Highway Statis-

tics 1997.

United States Department of Agriculture. 2000 Food Review 23(3):27-30

United States Department of Agriculutre. 1998. Continuing Survey of Food Intakes by Indi-
viduals/Diet & Health Knowledge Survey, 1994-1996.

United States Department of Agriculture—Food and Nutrition Service. 1999. Food Stamp Par-
ticipants’ Access to Food Retailers .
http://www.fns.usda.gov/oane/MENU/Published/NutritionEducation/Files/sumnfsps2.htm

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 Appendix
Food Systems Analysis: Farm Data

Number of Farms Land in Farms (acres) Average Farm Size (acres)

% %
2002 1997 Change % Change 2002 1997 Change Change 2002 1997 Change Change

Charles City 88 71 17 24% 28,676 326

Chesterfield 214 215 (1) 0% 23,312 23,315 (3) 0% 109 108 1 1%
Goochland 315 294 21 7% 52,335 52,111 224 0% 166 177 (11) -6%
Hanover 682 598 84 14% 100,537 104,064 (3,527) -3% 147 174 (27) -16%
Henrico 185 196 (11) -6% 28,135 28,937 (802) -3% 152 148 4 3%
New Kent 100 76 24 32% 19,303 17,139 2,164 13% 193 226 (33) -15%
Powhatan 229 263 (34) -13% 54,644 48,621 6,023 12% 239 185 54 29%
TOTAL FOR
REGION 1,813 1,713 100 6% 306,942 274,187 32,755 12% 190 170 21 12%

Source: 2002 Census of Agriculture

USDA definition:

Market value of agricultural products sold. This category represents the gross market value before taxes and production ex-
penses of all agricultural products sold or removed from the place in 2002 regardless of who received the payment. It is equivalent
to total sales. It includes sales by the operators as well as the value of any shares received by partners, landlords, contractors, or
others associated with the operation. The value of commodities placed in the Commodity Credit Corporation (CCC) loan program is
included in this figure. Market value of agricultural products sold does not include payments received for participation in other fed-
eral farm programs. Also, it does not include income from farm-related sources such as customwork and other agricultural services,
or income from non-farm sources.

The value of crops sold in 2002 does not necessarily represent the sales from crops harvested in 2002. Data may include sales
from crops produced in earlier years and may exclude some crops produced in 2002 but held in storage and not sold. For commodi-
ties such as sugarbeets and wool sold through a co-op that made payments in several installments, respondents were requested to
report the total value received in 2002.

The value of agricultural products sold was requested of all operators. If the operators failed to report this information, estimates
were made based on the amount of crops harvested, livestock or poultry inventory, or number sold. Caution should be used when
comparing sales in the 2002 census with sales reported in earlier censuses. Sales figures are expressed in current dollars and have
not been adjusted for inflation or deflation. The value of sales of some crops and of some livestock and animal specialties were
asked separately in the 1997 census and were combined into categories in the 2002 census as follows:

1. Individual grain crops were combined.2. Hay, silage, field seeds, and grass seeds (excluding grain silage and forage) were com-
bined with other crops.3. Individual nursery and greenhouse items were combined. 4. Sales of cut Christmas trees was combined
with value of short-rotation woody crops. 5. Horses and ponies were combined with horses, ponies, mules, burros, and donkeys. 6.
Colonies of bees and honey were combined with other animals and other animal products. 7. Milk goats and goat milk were com-
bined with sheep, goats, and their products. 8. Angora goats and mohair were combined with sheep, goats, and their products. 9.
Other goats were combined with sheep, goats, and their products. 10. Mink and their pelts were combined with other animals and
other animal products. 11. Rabbits and their pelts were combined with other animals and other animal products.

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