Page 4 - Innovations in Food Equity: Business and Community Together

2 • InnovatIons In Food eqUIty
CorPoraTionS ThaT are Trying To be
ParT of The SoluTion
brown SuPer SToreS
In recent years, several for-profit grocery stores and food establishments have been working in partnership with communities to alleviate food disparities and foster investment in food deserts around the country.
Brown Super Stores is changing the grocery game. Headed by Jeff Brown, a fourth generation Philadelphia grocer, the Delaware Valley store employs over 2,300 associates who make a difference for local communities. Brown Super Stores move into low-income neighborhoods and collaborate with local community leaders to understand the dynamics in the area in order to meet the specific needs of the neighborhood. Brown has said that “before we open a store in a neighborhood, we work with community leaders ... learn about their background, religion, [and] where their families came from.”9 This helps to ensure the appropriate types of food are available.10 For example, in an area with a larger Muslim population, Brown Super Stores have a separate section for Halal meat.11 To ensure their stores support the needs of the community, Brown Super Stores operate according to “brand pillars” that are the backbone for every store.12
Authentic products: the store stocks food from many of the resident’s childhoods, such as comfort foods and pre-made food from scratch. Each store has a “Wall of Values,” which are shelves stocked with items that associates collect and organize in order to help the customers stretch their budget for the whole month while still making enjoyable and healthy meals.
Enjoyable shopping experience: the layout and flow of the stores is easy to navigate and accessible to all. They take pride in keeping a clean, high-end store so customers will be more likely to make it their primary shopping location. In addition, Brown Super Stores make sure the customer service in the store is top-notch by providing exceptional training to their staff.
Taking cues from high-end stores: Brown says he likes to take cues from stores like Whole Foods by having employee stack the produce in pyramids because it helps avoid bruising and take extra care with placing the products on shelves. This lends itself to an enjoyable shopping experience.
Inviting skilled butchers and in-store chefs: when a store is known for not only being affordable, but also having professional staff, many are inclined to frequent it. The products produced by the in-store chef help encourage and educate people to make healthier options. For instance, the smell of fire-grilled chicken prepared on-site becomes an enticing, healthier alternative.
Recognizing that transportation is often an issue for residents of food deserts, Brown conducts research to identify the most physically accessible locations to build new stores. Brown’s team has also lobbied the transportation authority in some communities to make sure there are bus stops near as many of their stores as possible.13
Recognizing that convenience is key, Brown Super Stores have partnered with local nonprofits, so that individuals can complete most of their errands in one place.14 For example, some Brown Super Stores have, at no or little cost to the customer, credit unions, staff nutritionists, social workers, and health clinics on-site.15 Because Brown found that most of their customers were going to the emergency room if they needed medical care, Brown started his own nonprofit healthcare service, QCare.16 The service now serves other supermarkets, nationwide that want to provide low-cost healthcare services to their customers.17