Title:مدل بازارهای جدید: ساختن موردی برای استراتژی های خرده فروشی سالم

۰۴-۰۵-۲۰۱۲ ارائه دهندگان: جیل کلارک و کارا مارتین این وب کست فقط برای مشاهده در دسترس است، برای اعتبارات AICP CM قابل استفاده نیست. طی چند دهه گذشته، گسترش شهری، پرواز سفید، مقررات استفاده از زمین، و تجمیع و تمرکز در بخش خرده‌فروشی مواد غذایی، شکاف‌های مواد غذایی را در جوامع شهری و روستایی ایجاد کرده است. در نتیجه، بسیاری از جوامع به غذای سالم و مقرون به صرفه دسترسی ندارند. یکی از راه حل های جامعه خرده فروشی مواد غذایی سالم از طریق فروشگاه های موجود است. خرده فروشی مواد غذایی سالم یک استراتژی توسعه اقتصادی است که فروش غذاهای سالم را از طریق توزیع، ذخیره سازی و بازاریابی اقلام سالم در جوامع آسیب دیده افزایش می دهد. این جلسه چارچوب مدل اصلی بازارهای جدید، بهترین شیوه ها، سیاست های محلی و اولویت های برنامه ریزی برای خرده فروشی مواد غذایی سالم را پوشش می دهد. ما تجربیات پروژه های خرده فروشی سالم و نمونه هایی از توصیه های سیاستی مبتنی بر ارزیابی را در اوهایو و واشنگتن به اشتراک خواهیم گذاشت.

قسمتي از متن فيلم: Are in listen-only mode hi everyone my name is Brittany Kavinsky and I want to welcome you all it is now 1 p.m. so we will begin our presentation shortly today on Friday May fourth we will have our presentation on the new market model making a case or healthy retail

Strategies given by Joe Clark and karen martin for help during today’s webcast please feel free to type your questions in the chat box found in the webinar tool bar to the right of your screen or call one eight hundred to 63 61 74 content questions please feel free to

Type those in the questions box and will be able to answer those at the end of the presentation during the question answer session here’s a list of the sponsoring chapters divisions and universities I would like to thank all of the participating chapters divisions and universities from making these

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Chapters divisions and universities to log your cm credits for attending today’s webcast please go to ww planning or GM select today’s date which is friday may for it and then select today’s webcast which is the new markets model making a case for healthy retail strategies webcast is available for one

And a half CM credits we are also recording today’s webcast and it will be available along with a PDF of the presentation at ww utah APA org slash webcast archive and at this time I would like to introduce our speakers for today Jill Clark and Cara Martin Joe Clark is

The director for the Ohio State University’s Center for farmland Paul the innovation center the center is designed to match local food development and farmland protection goals with needed resources through these locals estate partnerships the center provides model food development and farmland protection strategies for Ohio communities and other interested

Partners healthy corner store projects are a current and focus of the center Jill received her PhD in geography in 2009 from Ohio State University karen martin is a principle of urban food link a small consulting firm that partners with businesses local governments and organizations working on community food

Planning to address food security and access issues as a food system planner Cara was Cara’s work focuses on community food projects by providing food system assessments policy recommendations and healthy retail technical assistance urban food link collaborative partners include the King County food and fitness initiative Ohio State University’s Center for farmland

Policy innovation and public health seattle and king county cara received her master’s in urban planning in 2009 from the university of washington so let’s hand it over to Joe Clark who will be our first presenter well hello and thank you all for joining us for your interest in healthy retailing today

We’re going to cover a few things we’re going to talk about why we even would intervene in a retail market to begin with and how we got here we’re going to discuss healthy retailing and how they retelling projects go over sub lessons learned address planners role and healthy retailing addressing critiques

Of these projects and then wrap up with showing you some resources and then of course leaving plenty of time for Question and Answer but first we want to find out a little bit more about who’s on today’s webcast so Brittany if you could bring up our first poll so I

Believe if you can see there the options please select the description that best fits of your role alright we’ve got quite a few city regional planners as we might expect but also other folks not that very many students on the call maybe we need to do bits better outreach there okay Brittany

If you want to close that poll great alright this gives us somewhat of an idea of who’s joining us but we have a couple other questions just to get us started I Brittany if you could open the second hole for us okay so this is just

Trying to get a sense of you know where you’re at in regards to healthy retailing our healthy corner store projects have you participated in a project I pennis your candy shown some interest have you done some reading on the topic or is this really just ruling

You to you and it looks like you know for most of you this is a new topic which is good we’re going to be covering some of the basics today in addition to you know talking about our experiences on in doing these projects across the country okay Brittany if you could close

That poll for us and then finally kara and I would like to get a sense of the size Kennedy you’re coming from healthy corner store projects have started mostly in urban areas are moving into rural areas and covering a wide range of Kennedy sizes and so we’d like to get a

Sense of where you’re coming from as far as the population of where you work if you could bring up the third pole for us Brittany so you can see there are you working at Kennedy less than 5,000 more than 50,000 and then all the options in between so we’ve got some heavy representation

From our largest cities and and again this is you know where where you see the majority of healthy retailing projects taking place okay Brittany if you could close that poll for us so how did we get here why do we why would we even consider intervening in the marketplace

You know to intervene in a market we really have to make enough an assumption that there’s some sort of market failure with healthy retailing you know couple come to mind this could be some sort of market failure and access I could be which address shortly or could be a

Failure that there’s just a few players who applies the system and in our case it’d be the food system well when I talk about how we got here I I really think about two things one is food industry trends but the other is development trends let’s talk first about food

Industry trends we have got to the point where food is really treated very much like a like a widget and it’s a very industrialized process and why does that matter when you and when you have an industrialized system values created by transforming raw products adding inputs and creating something new and the more

That you can transform that raw product the more value in that so the more the more money the more you industrialize so we’ve very successful in in our food system of making a lot of food for really cheap and being shelf stable and you know food that’s become just like

Any other industry like auto manufacturing and like other industries there’s been structural changes in that industry we’ve had if you hear about vertical integration and other industries it’s happening in food as well and there’s been this concentration and changes in ownership and control of the food system and we have mega food

Clusters emerging you hear ad at the supermarket to the world and you know what does this mean well it means that the scale and size of actors has changed we’ve got very large actors and fewer of them that are controlling most of what we eat so as I mentioned we’ve been very

Very good at making a lot of food affordable um and you know this is a little graph from the New York Times back in 2009 just showing the relative costs over the past few decades of fresh fruits and vegetables as compared to sit things like soda and beer and so we have

Cheaper food and as I mentioned there’s been changes in the structure of the food system so we have fewer but larger players here I pick on the organic industry a lot of folks think organics are about you and two changes that we’ve seen in the food system this is a graph

From Phil Howard if you’ve never seen his info graphics are really wonderful evidence shows the consolidation of the organic retailing industry going back to nineteen eighty four and it you know many of you are aware that you now we’ve we’ve had a merger between whole foods

And Wild Oats here past 2007 but you can see this app changing in the in the structure of our industry where we’ve got fewer players they’re getting even bigger and they’re getting physically bigger so if you think about retail outlets in big boxes this is shows retailing that this could be about

Processing it could be about distributing it could be about production right at the core so you add that to some of our development trends um you know as stores get bigger as I mentioned earlier the footprints are getting bigger in addition to kind of the size of the the companies they need

Larger spaces to plop down big boxes and green fields provide those places you know where the green fields well they’re got in our urban areas many of our exxor locales lack the tools to really guide this type of development that’s been my experience particularly in Ohio and stores locate

Where they think there’s a market and they don’t consider low income areas to have much of a market so as we sprawl wealth leaves our cities and our urban areas and so does retail so retail follows people you complicate that with historic races and classes lending practices that make it difficult for

Small businesses to development and survive and also look it’s access to certain infrastructure and services by many minority local residents so we have these food industry trends and development trends that really result in what we call food access gaps many of you may have heard the term food deserts

That’s another another term and there’s actually a lot of debate now on whether or not to use that term and it’s going to be addressed here in the literature assume but you know food access gets we’ve got fewer larger grocery stores moving to our suburbs and exurbs and out

Of our poor urban and rural areas the small independently owned stores left find it hard to attract investments and hard to access large consolidated healthy food distribution streams that favor the bigger players of our structure for system favors bigger players it’s hard for those smaller actors to to get healthy foods into

Their stores the food they can access is more shell stable and cheaper and that’s why you see the frito-lay reps showing up at the corner store and not a representative for fruits and vegetables now so in short good food is is elsewhere not in food access gaps I

Think at this point it’s important to talk about access access is multi-faceted access justice isn’t can’t you get to a place that sells food and you see with a lot of food desert mapping really relying just on physical access but access is also about when you

Get there can you afford it it’s also you know it when you get there can you afford it and is it healthy and then i would add and and some other folks that work in this arena would add it’s not just can you get there can’t go forward it isn’t healthy but it’s

Do you want to shop there and do you want to eat the the what’s offered at that location so there’s access is really a complicated picture that I know Cara will address this a little bit later as well so we look at food access gaps there’s a perception as I alluded

To before that there’s no market here and that’s what the new market model comes in it really recognizes that people on these neighborhoods whether we’re talking urban or rural up they have purchasing power and and so what might be some strategies for addressing these access gaps now one strategy is

Well why don’t we just put a new retail outlet in these places where people have healthy food access or having a props with healthy food access you know so it be well let’s try to attract a large scale supermarket like a kroger you know here in the Midwest I you know that that

Is a model uh it’s a more difficult model you know often it’s not that the large supermarkets are missing an opportunity they’re located where their model tells them is the best place to locate there’s also an alternative alternative models like coops so creating a new retail outlet that has

Some sort of alternative ownership structure there’s the option of looking at alternative distribution methods here in Columbus Ohio where I’m located and we have the bed you Dan which will take fresh produce in two different neighborhoods throughout the growing season huh there’s also looking at developing a new transportation

Opportunities I think it’s in Austin or they have a bus that’s specifically designed to take people from an area to have access problems kind of the grocery shuttle and then finally and what we’re really going to be talking about here is the option of working with existing outlets these existing outlets can be

You know y’all care about healthy corner store projects so they can be corner stores they could be convenience stores and I’m doing a lot of work in a little areas where we’re really focusing more on gas stations or as one of our projects is actually broo threw up if you’re not familiar

With what a brew through is it is what it sounds like you drive through the building to get your brew so you know looking at just any kind of existing infrastructure up with food sales so what is it what is healthy retailing in general I’ll be retailing is just about

Promoting the sales of healthy foods through not just stocking but also marketing the items such as fresh produce in places that are considered healthy food access gaps and often the goal is to ensure that healthy foods are more not just available but affordable and as I’ve said already these are most

Often in urban areas but you see more and more as happening rural areas and some suburban areas as well and healthy retailing can really be a wide spectrum it can be about introducing new items yes so maybe you’re working with a store that’s never carried ah fresh produce

And you know so it’s introducing a new item it could be expanding variety or quantity of items so let’s say you’re working with an outlet that maybe maybe they had bananas at the counter and so you help them carry more whole fruits and mixing you know you have beaches of

Bananas and apples at the counter so it could be about expanding variety or quantity I could also be about improving quality and it can’t be about you know all the way up to getting a store that isn’t already and WIC approved or snap approved you know the food stamp program

So really could be on a spectrum from you know working with a place that didn’t carry whole Hill but you introduce skim milk or they already have a white bread but you introduce whole grain bread or maybe it’s a graph ago nutritious snack at the corner maybe it’s working with fruits and vegetables

I’d mention those already which are one of the hardest categories of foods to work with because of perishability and handling and distribution and Karen might touch on a little bit of that later it could be about doing some store enhancements working with places to take down

Uh- that you go i call it negative but I you know cigarette and beer signage in the windows and you know cleaning up cleaning up signage or developing some branding or helping to cut cost share on equipment painting in bringing in new shelves you know one of our projects

Have involved fixing floor tiles so if you had a smooth surface to walk to the healthy items so it can be just a few kind of store enhancements it could be completely overhauling a store so again it’s son of a spectrum there’s a range in cost per store I’ve worked on a

Project set are just a couple of thousand dollars I know Cara’s stores that she’s working on right now average about twenty thousand dollars restore the projects go up to one hundred thousand dollars per store you know for our budget you know we we budgeted again to help with marketing and time for

Coordinator and stuff new equipment that the store was gonna have to carry but most importantly for us being due to healthy retailing we built in funds for somebody provide technical assistance this is actually how i met Cara we were looking for you know who around the country is doing healthy retailing and

Came across the delridge toolkit which is referenced later in this presentation Karen her colleagues developed this toolkit and John it you know was an excellent source but we wanted more than the toolkit we wanted some on-demand technical assistance so we budgeted for technical assistance icare ended up helping us with initial project planning

And then ongoing technical assistance not just for us at the university but for our community partners working out the field I couldn’t help but put in a couple of photos from our projects on the right you see this isn’t a chance the Ohio which is a very rural area this

Isn’t a brew through it used to be when you pulled through this store you would see cotton candy beef jerky and now you can see some of the offerings there last year on the left hand side you see a very urban place in Columbus Ohio duh again combos and beef jerky were

Replaced without that and capped there I mentioned that often the objective is about availability and affordability of healthy foods but how they retailing actually can address other objectives such as creating safe places in the neighborhood I can be a form of community engagement that goes well beyond healthy food it could be about

Boosting the local economy one of our stores was part of a whole retail strip revitalization and has been contributing to foot traffic increased foot traffic in that neighborhood now a little bit about the healthy retailing model itself the way I’ve described this before is it’s really balancing two things healthy

Retailing isn’t just about bringing in new products right I mentioned it’s also earlier about marketing and search so it’s also about creating demand for those products you know it’s access isn’t just about physical access again as I mentioned before with us that access is multifaceted it also includes

Working at the demand side so thinking about how we balance this out the way the way that I’ve described it before is it’s figuring out where you want to work so you know what areas where do you have food access gaps identifying where your efforts should be put it’s about getting

The store owner engaged and the manager not just interested but committed to doing healthy retailing while understanding you know they may share healthy retailing objectives with you so it might be my objective that you know I want to increase fruit vegetable consumption in the neighborhood they may

Share that no shipping you always have to remember it’s still their business working on distribution distribution and I know Kara will address this is key efficient and effective distribution and cannot be over emphasized how important it is on the supply side on the demand side we’re looking at conducting things

Like a community needs assessment community needs assessment can serve several mrs. first it can help you identify where people already shopping in the neighborhood it might help you pick a store or stores plural it’ll also army with that background research I want healthy items neighbors want which you

Can take back to spore owners and say hey this is this is what’s being demanded in the neighborhood and also against neighbors interested and excited about the project to drive demand particularly with new products nutrition education is key things like cooking demonstrations or easy recipe cards that highlight products found right in the

Stores and then finally engagement in marketing you know letting neighbors know about the efforts doing branding and traditional marketing I really think that by focusing on both supplying a special distribution and demand can keep prices reasonable and so they really balance one another so this can also be

Looked at as you know on one hand working with stores and the other working with communities it’s not without its challenges and I know care is going to be talking about these a little bit on the supply side some of the challenges are you know there’s there’s a reason why small stores tend

To carry cheaper longer-lasting products on the shelves that means that people working at the store might be unfamiliar with selling fresh produce if you’re working with fresh produce finding a distributor that’s willing to work with small stores huge barrier huge challenge a lack of demand on customers being

Unfamiliar with some of what you’re bringing in it here you see I’m focusing on produce because my projects tend to focus on produce but as I mentioned this could be about other products as well quickly you know the stakeholders there’s a we will get a wide range of

Needing a wide range of expertise and resources and try to bring as many stakeholders and as possible you know the critical difference for us I believe in our projects has been getting people from the community not just involved in at the table from very the very beginning but getting them we have

Community coordinator to actually work with community groups to do these projects on the ground you can see there’s a variety of types of groups that lead these kinds of projects from universities community groups local governments here’s just a scene of the locales where some of these projects are taking place and just a

Short list of how some of these projects are funded I was surprised and calling around the country how many people are doing self funded projects Community Development Block Grants is one way we found Community Foundation’s has also been a source of our funding specialty crop block grants through our department

Of agriculture was also a source of money and a little bit unique i think so i’m at before i pass it off to Kara who’s going to take us a little bit further down this journey and talk about some of her experiences I do want dom Brittany could you bring up the fourth

Pole I want to get a sense now that you’ve had your and very quick healthy retailing 101 um how many of you might think that this would work where you are so I think we’ve got an option for yes no and then I’m gonna maybe all right so

That we’re looking at quite a few maybes and and second-line a whole lot of yeses all right okay well we’re going to actually repeat this poll after you hear a little bit from kara and some of her experiences the role that she sees planners playing at this ok so Kara pass

It off to you all right thank you Joe all right so a couple things that I would like to discuss are the things that we want to consider it sister if you’re considering if the strategy has potential in your community and then take a look at some of the barriers and

Solutions that have come up to work in how planners can help address these barriers but before we dive into that you might be thinking well how does this relate to me alright so as planners um we’re not suggesting that the planner is necessarily the implementer of this work but we want

To think about how our skills and help in our expertise can really learn to this economic development tool as Joe mentioned this tool really started in highly dense neighborhoods where we see someone to quote food deserts where there is a disappearance of supermarkets and as well as the infrastructure that

Has to support these small brochures were and make it less vulnerable for them to actually carry fresh and pair of school groceries and so what we see that reading too is similar to the what we see in the photo on the left where we see a high concentration of shelf-stable

Unhealthy food items and creating a limited access to help excluded from these neighborhoods but this isn’t just a urban issue as Jill mentioned it’s muscle happening in rural areas here we have a map this is the state of Washington I’m where I’m from and the darker the blue are the farther

Existences that people have to drive in order to get to a full-service grocery so while they might have one or two small convenience type stores in their town in order to get you know just fresh fruits and vegetables they have to drive in the darker blue it’s anything from

Fifteen to thirty seven miles to access a grocery store and part of that is also similar reasons with the urban areas where there’s not an infrastructure to support these small brushers that has been disappearing and consolidated about scale so it’s distributors are less likely to go through these smaller towns

And in suburban areas we see some other access issues some of it have to deal with the street network and the design so the photo on the Left we see a star gates a little grainy but there a mother and their child a child pushing a grocery carts full of food there are

Parts of the community where they may not have access to an audible wheel so they’re dependent on locking and bus transportation so getting groceries can be quite difficult in this photo you see it’s a five-lane highway and the closest cross walk to the other side street is

Quite some distance and you can’t even see a bus stop that’s along on this photo and the other trait that comes out is a we might see a higher concentration of establishments that tend to carry on more unhealthy options rather than healthier options such as a photo on the

Right in addition to thinking about our land use patterns and transportation network we also want to think about the types of businesses that are in our communities because this is going to really impact the types of incentives and services that your product provides as well as the policies and regulations

That you might want to address the support this work so in your community it might range from anything from a meeting stores such as best 24 24 to maybe there’s chain stores which is walgreens we actually for a project that we worked hearing and King County Washington we ended up working with

Seven different walgreens stores so I think that’s a little unique most of these projects have tended to work with on independently owned in addition you might have some smaller grocers one on the the photo on the bottom right is a whole wall store we worked with over 25

Stores I think that were small ethnic owned brochures where they carry a lot of foods that you typically can’t find in a supermarket and this leads to kind of the next point thinking about where your community wants to shop and as Jill mentioned and of that food access it is multi-faceted

And it’s not just about proximity and physical access to food but we also need to think about the cultural appropriateness of food and stores so communities may not want to shop in a supermarket they may want to be shopping in a small ethnic brochure where they can find foods if they’re familiar with

And it’s also a place where the Pacific their own language and it’s a place of community resource so we did mention earlier that supermarket attraction is one of the strategies that some communities are using to address food access in our community but in this case um yeah it might not be the right

Solution for example there’s a city that we worked with here in King County that they have one supermarket and we did a food landscape assessment of the retailers in their community and it turns out they have a dozen or more small brochures in the city and if you

Looked at the demographics it was really reflective of that those types of stores and so attracting a supermarket and may not be the best solution and really fit the needs of the community or their interest in demand so hopefully this gives you some ideas on things to consider in thinking about applying this

Strategy in your community and I’m thinking beyond that this is just an urban model and that really it being applied it can work in communities of all sizes the nurse I’d like to move on to the barriers that we find in this work and the potential on solution and

That me as planners can help address so first I want to start with the policies that may encounter this this work in some of the suburban cities that we worked with in here in Kane County there one of our priorities was to work in areas where there was limited access

To student five physical activity so places where there may not be a supermarket within a half a mile um this map here of the city Des Moines shows where those areas with fall so anything that is white is more than a mile and the pale purple the lightest color

Purple is more than a half a mile from a supermarket now there aren’t very many small stores that fall into that paler color and those would be the students that we would would really I really want to work with so we could increase access in those areas now if we were to overlay

Zoning on to this if you become very clear why there were any establishments located in that white or pale purple areas and that was because it’s zoned for residential and with these separate land uses it doesn’t really allow for us to apply this strategy to work with retailers in areas of limited physical

Access to supermarkets so one way to begin addressing this is through our policy tools the City of Des Moines receive some funding through a the CDC are so our public health departments here in king county received funds through the CEC through stimulus grant stimulus funds and those funds were

Dedicated to address obesity and health disparities through on systems and environmental change so our healthy retail project was part of that 50 projects funded which also included half it does normal our cities to take a look at their land use and transportation policies to see how they could improve access to healthy eating

As well as physical activity and so one of the things that des moines did is they took took a look at the comp plan and they did two things they created a new element called a healthy Des Moines and they also interval policies and goals into the existing elements so here

Is their land development and I want to point out the third policy on the very bottom the supporting of concentration concentrations of neighborhood community and retail amenities and services and close proximity to residential neighborhoods so what this is is it really start to give them guidance that the community guidance and some leverage

To move to the next step and of what they are doing right now is the city is looking at their zoning so they can search range some more an excuse into some of those areas so those areas that are is the wife and the pale purple we

Could start to possibly see some food retailers to come into existence the the nurse piece that it seems to be one of the biggest challenges to address what this work is the sourcing and this really comes back to what Jill was talking about with the consolidation of

The food system and there being a shift to from smaller to fewer and larger actors it’s difficult for the small businesses to enter into the market street for and fresh sugar fresh perishable products and part of that is because of the cost and that they have a higher on

Minimum purchase requirements for so it’s difficult for these businesses to really get started selling partial products and it’s particularly fresh fruits and vegetables another barrier that comes along with that is some of the street ordinances or our street layout designs might conflict with the delivery of these types of products and

Actually the building and design codes as well to make it difficult to to deliver products especially when you think of these perishable items which require more frequent delivery so some of the solutions of the top one is something that we did with our project our healthy retail project was actually

Housed under the city of Seattle’s office of economic development so that really gave us the capacity to connect with other businesses and community lenders so one of the things that we did is we worked with a a local hotel produce wholesaler and established this great relationship and talked and we’re

Able to really share with them the barriers that they’d small businesses face interested in selling fresh produce and that they there is a demand and that desire to do so but it’s difficult for them to start with the minimum orders which were like two hundred dollars so we worked with this business travelife

Produce and these swords were able to start working start at a much lower level at fifty dollars rather than 200 and build their their way up so building this relationship of a distributor was really key and that’s something that we can do as planners is you know make those connections particularly for

Businesses that may not be aware or familiar with services and resources out there we can also start to help address this one of the regulatory barriers and that i mentioned around like the street or menses so the delivery times i’m not going to go into detail on this i’m

Going to pitch their the next week’s APA webinar is the urban Goods movement that and they recently just came out with a guy that has a lot of case studies and really looked at the flow of goods through the city and it’s more than just food you know any goods it could be

Clothing but they give a lot of greats and suggestions on you know if this is the type of problem you’re facing here’s a potential solution so i would suggest um if this is that something you’re interested to check out that webinar next week and lastly um we can help

Support new ventures such as food hubs you may have heard of this term it’s starting to get more attention and pick up a lot of speed it should have her there usually facilities that address some pull in different pieces of the food system so it can be the aggregation

Of produce and other foods from the local local farmers the processing of it to the distribution of it and these are relatively new it’s relatively new concepts and type in dunes facilities might have different types of requirements and so as planners we can help walk them through that process

Really support that work that can support your regional food economy next thing you want to discuss is the financing barrier as Jill mentioned you know food axis is multi-faceted and there is this economic component where people may have the full time affording food on the other planet is the businesses might also

Have some financial year as well that make it difficult for them to provide healthier food for their customers particularly they might have limited access to capital and other business development resources and Jill mentioned that there is if for these projects we’ve really seen a range of the amount

Spent it can be as little as a few thousand dollars to you know a hundred thousand dollars just didn’t show you how far a small amount can go this store here is a little star we saw the storefront ok slides back prior to working with them they had this is their

Produce dislike you can’t really tell them a refrigerator with head water leaking from the bottom they were spending probably six hundred dollars every month to have it repaired and it was not energy-efficient this is a non air-conditioned pretty small you know under 800 square feet building through

Our project what we we’re very fortunate to have funding to provide seed capital for the stores and what we did is we did an 8020 splint so we put an eighty percent miss north put into twenty percent and that for this case we are able to help them purchase a brand new

Refrigerator more energy-efficient isn’t breaking down and for the same cost of what they repair few months there are six hundred dollars with the twenty percent and we are able to help them purchase this so the refrigerator is around three thousand dollars pretty minimal cost when you think about what

They now can provide in their store and it’s one of their they are now it’s able to provide sell produce which can see it’s just thoughtful but this is also part of the WIC program depending on what state you are in stores that are wait certified need to carry on fruits

And vegetables so this we’ll help them provide more affordable options for their customers some other solutions can range from looking at licensing and permitting process and how you could reduce the feeds or even streamline it one example is and forgive me for not knowing the exact Public Health Department but in West Virginia

One of the things they did is reduce the public public health permit fees it wasn’t by very small amount was like ten or twenty percent over a five-year period and what that did is it gains they’re able to really engage the SIS of business and get their commitment over a

Longer period of time and it came down to like maybe fifty dollars a year is what the business was saving so it can be a small amount you can also work on incentivizing the sales of fresh foods through programs such as its new york city’s fresh program and through this

They’ve offered a range of incentives anything from a sales tax exemption to a real estate some reduction tax deduction so if i would suggest googling this if you want to get more details on it but they offered a quite a range and this was really more for encouraging

Developers to include you know certain percent of their square footage being dedicated towards some fresh fruits another thing that we can help out on is building the coordination in collaboration among the various stakeholders for example can making it easier for these smaller businesses to connect with community lenders and other

Financial resources as well as working on the concurrency across departments and agencies because this can really lead to some more efficient business planning and cooperating for these businesses for example here in King County we worked with a handful of businesses that we discovered that didn’t have a public

Health permit and talking to them would realize they they weren’t aware of it because that they needed this public health permit primarily because they came from a country that did not have a public health permit system so they were didn’t even know it existed and then compounding the issue is when they got

They somehow need to get the city business license when they get off their city business license they were told now you can do business so they didn’t realize there was another layer another license that they needed to get so this could be such a simple fix of when it

Business is going through a plan review and getting a business permit just adding a line of the application that if it’s a food retailer to check with your local public health department about getting your commission this can close down a business or create some pretty high finds it also affects if they’re

Just opening and they’re figuring out the different equipment they need and their layout they might have to go through the process um you know basically more than once so how detail is just one piece of this hopefully the pack a few slides have shown that there’s other things that we can look at

Another on policy tools that we need to pull into place that can really help amplify and support this work as planners we can help address and assess our food retail environment to determine if this strategy is appropriate for our community and where we could prioritize this work we talked about the

Comprehensive Plan and the zoning regulations that can also support this work rather than setting the goals ahead of time though like happens in our pilot projects working in areas where there is limited physical access to discover we had zoning that when limiting and finding and identifying those businesses we can

Think about integrating this into other plans food access issues particularly i’m thinking of transportation and thinking back to that photo where we saw the family pushing a grocery cart and there being a limited transit access around the supermarkets as well as you know looking at the pedestrian unfriendly amenities that can be

Incorporated around those areas as well and lastly you know kind of a minimal first step that you could do is have a revolution in your city to really start to engage your electives in the community and to draw awareness give this issue and you can figure out what

The next steps are to leave here in King County we just saw a handful of cities back from pass this resolution that really have a commitment to looking at this issue over time so a good starting point to see the breadth of what you could do in not just would help you

Retail what kind of all these other pieces that I’ve just mentioned is this new food access and policy food access policy and planning guide that a couple of my colleagues just published and you can find it on my website but it gives a great range of what you can do in the

Different cities that have done this work so if you’re thinking well I’m in a smaller town you know that may not work will it will give you an example of the different activities that it has worked so this work is still relatively new and there’s still but there’s been a lot

Done in the past couple years are things and if a lot of it is because of the public health arena and this grant stimulus funds that we’re going through that TC where we saw 50 sites throughout the country receives funding and many of them did healthy retail work so the next

Thing we like to talk about as some of our critiques means i’m going to pass this back to jail who will this affect and you’ll be having to take questions at the end you great thanks Cara I you know healthy retailing is Kara suggested is becoming more popular as a solution in food

Access captures you know other people might refer to as food deserts and I know that there was a question about showing some of those places that to go back to that slide and these slides will be available plus there’s a resource that i’m going to show you here in a

Moment that does list a lot of the project areas where these pop-up or this program is taking place but we should definitely point out that there are some critics when it comes to healthy retailing and also have some specific critiques particularly as you may have gotten a sense from today’s webcast even

If it’s a small intervention it still takes it still takes a lot of work and I can take resources whether that be in time and money and so you know often will hear well isn’t there what if there’s an easier solution that you’ve overlooked and in thinking about one

Coordinator for a healthy store project that I spoke with that was definitely something that this person I was interviewing had said that they overlooked there was an easier transportation related solution and instead they had a failed course or project something that I’ve experienced in my own work is being really excited

About healthy retelling as a solution but not really having a problem and what do I mean by this I think particularly with the rise in Food Policy councils around the country there’s this search for solutions to desert access gaps and healthy retail retailing does rise as

One of those solutions and and if there happen to be grant dollars available similarly if people vying for grant dollars but don’t necessarily exactly where or how they’re going to apply those and so we’ve had the case where people had received funding to do project but didn’t know exactly where to

Apply it and the community wanted to the neighborhood they wanted to work in didn’t consider themselves to be a food desert they had been labeled such but they did not consider themselves living in a food desert and did not support the work another issue is that food access

Isn’t entirely often a food system problem and we’re taking a food system solution to what might be have larger underlying problems such as poverty and you know does providing access solve the access problem if there’s bigger looming issues and so there are some critics out there some I’m actually notable

Geographers I think Julie got means written is something that I am pretty concerned about particularly in our own projects is you know what happens when I’m healthy retailing when when we leave when intervention is horrible complete how do these projects sustain themselves you know I’d like to think that we’re

Designing this these projects so that people in the neighborhood and and also the store owners carry carry the word on but you know we’ve already had the experience for one of our stores sold to a different owner and if that had happened when we weren’t in the middle

Of this process you know we we may not have been able to get that store nerve at the new store nor back into our program so I think this idea of sustainability of projects into the future particularly when you know as in our case this is being driven by you

Know dollars that are coming from outside the neighborhood and involve people from outside the neighborhood we do have neighborhood partners but they’re not solely driving the bus were there someone was driving um and I think then Kara I’m sure would echo this that I’m there well there has been some evaluation of

There isn’t I would say a wealth of evaluation looking at whether or not these projects effectively address the problems that result by having food access gaps or by began for desert so there’s questions about their effectiveness now having having said that it’s something I want to point out

And cannot over emphasize is that when it comes to finding out you know how these solutions been effective you might not find a lot in a literature about evaluation evaluations evaluation is happening and we were pretty surprised at how very willing and open people across the country are done these

Projects to talk with Anna movies and we’d be started this back in January of 2011 and called cold folks from all over the country just to learn about their experiences and we were really surprised at one of our best resources ended up being people that have done this work

Before and we’re very open to sharing project plans and experiences and lessons learned I’ve already mentioned a delridge healthy corner store project which is a toolkit but she is available on the publications page of urban food like then there are some other really good resources the one I want to the

Other one I want to specifically point out on this page is the healthy corner stores network I mentioned earlier that I I’d notice one of the questions was about where these projects had taken place you can go on their website you can join the corner source network and

Get on your list serve and you can also see for some of the projects have been happening around the country other resources you might be familiar with the food outlets from USDA work the Food Trust just boy I don’t know how many how many healthy corner store initiatives

They have now in Philadelphia but it is there numerous they’ve got some resources and then at the bottom there is that guy that Cara mention is available on the website so at this point Brittany before we before we go and start addressing some the questions particularly i know there

Were some questions about the fact that clinicians might make less money efforts and vegetables and costs and pricing and some questions about role experiences but before we get to those questions brittany can we bring up that that last poll which really is a repeat of the

Question that we had asked in North Pole which is and do you think this strategy is something that might work in your area and we’re looking at about let’s see a little bit more yeses so I’m a little bit more maybe so we’ve got about fifty eight percent coming in at made

Sixty percent it may be about the about seven percent on the nose eight percent and about thirty-one thirty-two percent in the asses I’m going to let that polling on for just a moment longer so I didn’t mean to end on the note of critiques but there is a you know would

You need it’d be able to go into these projects over the LD perspective on some of the barriers that other people have faced and and and would say that actually those resources should be an indication to you at least I’ve around the country of the broad movement and healthy retailing and while there’s

Critiques are still quite a bit of energy and its really gaining okay so maybe if we could go ahead and close that poll we ended up with a few more maybes more a little bit less on the nose so about six or seven maybe eight percent now and thirty-one percent yes

Well hopefully for all of you maybes out there you can use those resources that were listed that towards the end of the presentation um at this point Brittany I am wondering do you want to start with the the Q and I do you want to take that

Take that over yeah let’s go ahead and let’s see our first question I think you might have kind of answered this but I’ll just go ahead and ask it again comes in from rush to supermarkets which primarily cater to a lower class raised their rates on healthy foods to

Match the maximum WIC reimbursement sometimes their costs are seventy-five percent to twice as much as the competitors maybe care can speak more to the wig but i’ll just talk about the pricing and particularly again my experience in the fruits and vegetables some of the stories that we work with

Their only came and if they were selling anything the purses were high is mostly because they were going to the grocery store the owners from buying fruits visuals from the grocery store and bring them into their store and then having to market them up and that is one of

Several reasons why you have higher prices of course are moving less product so that is why working out really effective and efficient distribution chain is really critical one of the ways that we’ve got announced and take care i’d mentioned earlier with working with distribution one of the ways that we are

Working around this is i’m getting the same distributor to go to several stores in the neighborhood and so they get a cost freak and working with stoners so they realize we’re not going to make a whole lot of money off fresh fruits vegetables I mean that’s just the mark

Up the return on investment on fruits and vegetables is a lot less than let’s say on frito lay’s potato chips they made a lot less money but what they may gain and the sweeps have evidence to this they’re going to get more foot traffic and so they may end up selling

More other products they’re probably not going to make a whole lot on fresh fruits and vegetables though the question about wick I’m not as familiar because none of our stores at this point our wicker dinner so I don’t know care if you have a perspective on the question about weekend racing so with

Rick the women infant children’s program while it’s a federal program each state administers it and it’s going to be different in a little bit in each state but what they do is they set these retailers into peer groups so the pricing of the food would be cut different for small

Groceries versus a large supermarket so the WIC program does recognize that the smaller stores are likely to have a higher price point for these foods but for the customers using the WIC checks to purchase it doesn’t affect them because their checks is a very specific item is for example might say a gallon

Of milk that none of us coming out of our pocket if they’re paying you know 354 for milk that’s the clock that’s the cost of the small brochure and it’s three dollars of a supermarket that doesn’t impact the WIC client using the check so um and I just want to add to

What Jill is saying that fruits and vegetables can really be the lost leader what’s bringing customers into the store in addition just to give an example one of the successes we’ve seen words with the walgreens that started bringing in produce and dedicated an end cap where

There’s a lot of foot traffic he was able to convince the corporate office they’re not given a lot of square footage within their stores at the you know individual store level to determine what they want to do and we was able to do a trial the fruits and vegetables

Versus but they typically put asset and cap in the stores and it’s been a wild success and corporate is very happy with what they’re doing because they the he’s actually making quite a bit of profit officers and vegetables and this is a store that’s in an area with its very

Limited supermarket access so that’s part of the reason was doing so well and a lot of pedestrians go on to the next question yeah our next question comes in from lenoir um so could you go back and mention some of the places where this is a taking place the healthy retailing

These are just some examples where healthy retellings taking place you’ve got very small places like chancy Ohio obviously see we have a san carlos reservation in Arizona which is on a reservation we have been very large cities such as Chicago and Philadelphia has been I believe that’s where the Food

Trust is working on span gosh hundreds of projects I know that I’m shooting their horse you’ve got Kara how many projects do you have going on in Seattle area we had one project that was working in 11 cities including the unincorporated some parts of the county

So that was all under one project and and I know that there was a question in regards to so looking at this obviously I see a lot of really big urban areas I think one of the questions was about rural areas and maybe some of the differences there one of the things

About rural areas that were faced with is that not usually look at people who do foot trap a lot of foot traffic and so our goal in Chancey Ohio is to select a place where people were already go I for other things so in this case it was

A brew through which was actually located right across from some essential community services such as the library the post office Town Hall I’m places that people were really already going it doesn’t take into account without vehicles but if you look at the reciprocity when it comes to like

Vehicle borrowing things like that and it will areas are a bit different so we were when we’re talking about our work on lawyers it is a bit different than thinking about the physical accessibility than urban areas alright great so our next question comes in from Jeanette I think this refers to

One of the maps that Cara showed why did you use a mile as a measurement given the suburban landscape and the use of private cars um the reason we use the mile and what we had that a quarter a half mile and a mile this grant was also focused on physical activity and

Creating an environment where people could more easily a bike and walk through there’s some neighborhoods and cities so that and that’s just kind of a standard on proxy that we have seen that’s a measurement that USDA has and their their food desert report so that’s what we worked with and thinking of who

Has limited access to food at a portability level you see a higher percentage of people not having automobile access is one of the common trait all right thanks our next question comes in from dayla ashmac I might have pronounced that wrong couldn’t carry responded to to you in the chat box but

Maybe you could talk a little bit more for everybody else about food hubs oh yeah I can’t go into too much detail but I was just concerned that a great resources just released this week the Wallace Center and USDA just came out with a resource guide on food hubs and

It’s chock full of great information it really explains what a food hub is and it gives a lot of different case studies of the different types because they are they’re all a little bit unique so I would just suggest going to that resource guide and even just looking at

The first few pages to get a better sense of what a food hub is there a relatively new concept and they’re really more focused at the rate your regional food economy level so it’s about notta just about food access but also really supporting that your local food producers particularly the small

Midsize farm all right great so our next question comes in from Gordon and have either of you been involved in the development of weekly farmers markets combined with them food trucks located located in ways that also provide foot traffic and marginal retail store areas um I don’t have experience that I know

The on that specific thing that the policy guide that I that was mentioned they they do talk about a kind of a mobile farmers market model that’s kind of mini size compared to your typical a farmers market where there might be only five to eight farmers this is something

That’s been done in Minneapolis so you might want to check out the resource guide justice or more info on that but Jill did you have no no I I was going to pass that one to you alright and so this question comes in from Donna the equipment upgrades for the refrigerator

The eighty percent twenty percent funding where did the money come from what was the funding source that was grant supported so the stimulus funds that were distributed through our public health department that’s where that came from hi yes some programs just doing out right they have seed capital and they do

A grant with the stores but we discovered by having them put in a you know a portion of contribution the equipment purchases as well not only got them more engaged and really committed to the work but one of the things that we thought towards the end was more

Stores were interested in taking out smaller loans because they had seen the advantages of putting that financial effects to their store and not always getting to use equipment but getting better new efficient equipment and in our case we used a specialty crop block grant which is why all of our workers focus on

Fruits and vegetables and those specialty crop block grants come through our state Department of Agriculture and we happened during that funding round to have a supportive Department of Agriculture that looked at developing new markets or fruit and vegetables as a way to grow the local fruit and veg

Industry and we also used Community Development Block Grant and we also used for another site a local foundation like a community-based foundation that was a little more and and as with Cara we our attempt has been to get by in even if it is just a twenty percent by and from

Retailers alright and so I’m Kara when you were discussing I’m financing solutions in your presentation you talked about the public health permit could you just um explain without permits for ya the public health permit is your public health department would be the one who has been assured that

Program and it really is about food safety and you know making sure that establishments aren’t there abiding by good food safety protocol and have the appropriate equipment and it seemed that works is it seems that in this and this is I think just because of a communication issue a lot of businesses

Think that it’s for restaurants but it’s actually for any food establishments that if selling quote potentially hazardous food and that means milk eggs cut fruit so most food retailers actually need this public health commit and so you might be just one get familiar with your Public Health Department and learn more about that

Process but they at least here and can count even have to go through a plan review where they give floor plans and they need to show you know where the equipment is going to be the plumbing has to be things you know have to be in a certain place certain distance away so

If you’re already going through a plan review having some coordination between that those licensing processes really helps a business all right and so our next question comes in from Charles how have you researched and document to the demand for healthy products in the particular area to take that demand

Argument to the retailer well what I mean you are a good deal yes please yes yeah I off one of the things that one of the community groups that we worked with they the residents actually put together a survey and they surveyed the neighborhood on what types if they

Wanted to be able to buy fruits and vegetables at you know the one or two new stores that right there in the neighborhood and also did got a list of the you know the top five fruits and vegetables but people would want to buy and if they wanted WIC and food stamps

As well they would use that and they took that to the store manager and it was a pretty convincing statement and within the week he was selling produce and didn’t in our experiences same thing neighborhood run survey backed by our public health department they were able to provide the data entry analysis once

A survey was done he’s a little bit different approach and the surveys were given out wherever people work on congregating so local agencies that the people were passing through some like churches after-school programming there were dozens of sites where people could fill out a survey and in addition to a

Neighbor to neighbor on via the other thing we’re working one of our neighborhoods has just an incredible amount of corner stores some of which are used by the residents to shop in some of which have other priorities and people don’t shop and so one of the other things was

Learning about where people are going for their shelf stable items and already which stores are not going to and so it also helped us narrow down which stores to approach all right great I’m so our next question from Jeanette planners usually restrict or encourage you use

But not the user EG what type of store what products are sold thus how does one create incentives or restrictions for particular produce are you limited to volunteer stores or municipal own property is it mainly a tax credit versus a land use regulation that’s a good question i would say yes you know

Some of the cities that we worked with and we were doing assessments and policy recommendations they and they we gave kind of the range of strategies you can use that varied from the carrot to the stick and all of them came back with we can’t do the stick we can’t say that

We’re going to limit convenience stores or backwards he regard schools or parks but defensive is something that seems to be that we’re seeing in other cities New York is one of those examples so I really think it depends on your community and and your electives and

What you’re able to what will work and i would say for us it’s been incentive basis well what kara well we are what we haven’t talked about something kara helped us with is that at the beginning because you’re not every storm is going to be receptive to this idea

Good and by the way you know having neighbors do the request is really be really impactful as Karen mentioned so and when our neighborhood coordinator was going into stores and there were you know outright knows to somewhat of an interest and it’s actually a whole art to kind of courting as foreign peers

Guts and I think some interesting slides on that I don’t know put this post on your website care but one of the things that’s done upfront is a memorandum of understanding it’s not necessarily we don’t view it as a contract but we do we are pretty particular and it varies by

Store depending on what we’re doing what they’re going to agree to do and what we’re going to agree to do we’re a little bit bigger in scope because obviously we do cover the planning aspects but you know we’re more doing like the implementation of the project so that’s something a tool that we’ve

Used that we rely on to make sure that either they’re kind of following the intent of the healthy corner store or healthy retailing project that we’re doing so yeah yeah do it can you just to go off of that you at a project level it’s definitely voluntary and the more

We obtain the most successes where the business is really invested you know and that invested in time wise even financial to make this work but at a policy level I think if you’re mandating it and it that’s where I gets a little more sticky the Minneapolis has been

Included in their business life and saying if you want a grocery business license you have to carry a certain number of texts variety of fruits and vegetables so I think it’s like you know three to five on types of fruits and vegetables in your store and they have provided some technical assistance and

Resources for their businesses but it eventually it easy for the store to you know have their apples bananas and oranges but how do you want that along the way I like something i think it’s not something they’re now dealing with but in order to get that business license sisters are required to

Carry that minimum variety all right our next question comes in from Alex usually healthy foods are more expensive for example whole foods how can the price be reduced to accommodate low-income neighborhoods want to take that pill well you know I think we’ve talked it a little bit about the fact that with

Fresh fruits and vegetables you can’t you can’t represent and I’m again stick to produce because that’s been my experience you can’t go into a store and suggest that they’re going to be making stories are going to make a whole lot of money on fresh produce who they aren’t

It’s just fresh produce the mark-up is very minimal the way to keep prices down of course is again working on that distribution stream making sure that the store knows that they have to be competitive that the produce has to be competitively priced but that in return

They what we what we sell is that they’re going to get more foot traffic from the neighborhood there is a one of our experiences we had gone down to our southern Ohio site to the brewing or in there and huh that this one of the one of our project partners happen to be

There and a woman came in and she said finally and went and grabbed produce and I bet she goes back to that roof through a lot more and then when she’s there picks up some other items so she’s going there for her cucumbers should I be

Picking up a few other things and so the way we sell it to his lawyers if you can price it right which not going to make a whole lot of money out you might make money off other things plus usually when you do these projects there’s an element

Of store enhancement even if it’s really cheap stuff like a coat of paint or you know fixing I mention fix had tile and it makes the store see more inviting and so that also can increase for traffic and so I agree i absolutely agree that that in real dollar cost healthy foods

Can be more expensive I mean if you’re talking about total cost you know we can get we can argue that healthy foods are less expensive look at health issues etc so that you have to look at this or holistically and not just from the sale of that particular item care I don’t

Know if you want to add anything to that well the only thing I don’t want to add is one way to help address with affordability for the customers is for us to have a food stamps and WIC and there are some policy issues with little those so grams but any kind of support

And resources that you can provide for those stores so it’s easier for them to get certified what you need to know we’ve seen is farmers market in your land use codes and defining what a farmers market is you can define a farmers market as not just the establishment where the vendors are

Bringing in local grown raised foods but also that it is a place that accepts food stamps and food stamps and then the WIC program that if it’s available as fake as part of that definition so it is a place that is more accessible for your low income resident so that’s one way to

That you could dress a policy level I don’t know if I would put that as a policy that means retailer shouldn’t accept food stamps and WIC because there are some larger state and federal on policy issues and barriers for businesses it’s not always easy for them to get certified and something outside

Add is that when when introducing items to store is working on the USDA has like a recipe finder that will price meals I mean you can with they really focus on our affordable healthy meals and those recipe cards and so you can start you also in a true marketing and

Nutrition education talk to customers about ways to make their dollar go further with those meals or their snap or WIC benefits depending on what the storehouse but so that might be another way of looking at it is through that nutrition education and marketing okay and Jill just really quick we had a

Question from Leslie I’m asking what is a brew through I’m guessing that’s a drive-through convenience store of it yeah yeah focused on beer it seems so when you pull in you know there’s usually the prominent what’s prominently there is beer and coolers on the sides

And so and the reason why bring up the brew through is not like do I think it’s just really interesting to have a beer drive here is one of your sites but that um don’t be limited and what you think about is existing infrastructure you

Know I i think you know Cara was really changed my mind I changed my idea but what existing infrastructure is money she really highlighted their work with chain stores I really figured we’d have to be working with independent stores and here they’ve been working with is it walgreens Cara yep walgreen with

Walgreens and so you know thinking about gas stations gas stations that already I carry like a grab-and-go like like prepackaged sandwiches or have a cooler for water and soda mom I’m thinking about about those cups plates particularly when in the world experience where gas stations may be you

Know really the closest thing to many rural residents yeah I really second what Jill said you gotta really expand what you know you think could work i’m working with a store that is part of my hairs belong it’s not really great work way something that hasn’t come up yet

But i believe cara this was something that you have experience with so that hasn’t come up yet is you know store owners who might be a like maybe it’s in it maybe you’ve identified I’d with the neighborhood an area we really want to work in and there’s only

Like one store and this corners really reluctant care i think it was you who is working on projects where you do kind of like a mini farmers market on to the store to demonstrate that fruit and vegetables can’t sell in the neighborhood that yeah yeah in the community group that a non-profit farm

Essentially rented a parking space to have a farm stand couple times a week and then at the end of the you know the failure they were there you know like in the afternoon and at the end what was left over on their table they would fill

At a low cost to the store so it just made it easier for the store too it kind of solved some of that sourcing issue and his and dressing up his hesitancy around the idea of selling produce all right well our next question comes in

From rick and i think it’ll be our last one so when working with large chains like what the walgreens did you find success going to individual store managers or did you go to the regional and corporate offices um we started with the store manager so the survey that i

Mentioned earlier that the residents put together that was actually they took it to the walgreens in and he didn’t have he had to check in with it he has a check in with his district manager of one that we worked one-on-one with him when we expanded the program for

Quotient of the other walgreens we actually worked with the distributor that was forcing the produce to make those connections because that was a something that they were used to working with vendors in our project was just so new and different and that’s how we actually built a relationship and he’s

The one who worked with the district manager and then it was really up to the you know the we did outreach you a flyer was sent to all the walgreens stores in that part of the county that we were working in and it was really up to the

Store managers and to voice interest at the corporate level they do have a kind like a social responsibility that you know each store needs to do something over the year where they’re working with the community and so that was the motivation for some of these stores but

It’s kind of check that box off but I think each chain is going to be different so you need to spend a little bit of time getting an understanding of what that chain on how functions it really are building the relationship with the store manager is what gave us a

Better understanding of how that change function and allowed us to expand to the other stores great um so I think that’s it for today and just want to thank Jill and Kara for a great presentation and for the attendees who are still with us i’m going to go over a few reminders in

A moment about how to log your CM credits for attending today’s event but if we didn’t get to your question or you something you and follow up on you can always reach joe and kara their email addresses right right here so hopefully you’ve had a chance to to jot them down

And I will go ahead and switch over to my screen and I’ll um let you let you guys go and thank you again thank you so much Thanks okay well for those of the attendees who are still with us and to log your seam credits for attending

Today’s event go to ww planning org slash cm and select today’s date which is friday may for and select today’s webcast which is the new markets model making a case for healthy retail strategies this webcast is available for one and a half cm credits and also we are recording today’s session so you

Will be able to find a recording of this webcast along with the PDF of the presentation at ww utah APA org slash webcast archive and this does conclude today’s session want to thank everyone again for attending

ID: 5ir8Ag5ULMo
Time: 1343151341
Date: 2012-07-24 22:05:41
Duration: 01:31:26

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