Bridging the Gap Between Farmers & Retailers: Growers Organic

Food Supply Firm TOOK ROOT Organically by Jane Albritton

This article originally appeared as part of the Summer 2009 issue of Edible Front Range Magazine.

Grower’s Organic operates in the middle of a delicate balance between farmers and retailers: restaurants and grocery stores. On any given day, there might be upwards of 300 certified organic items on the inventory list—both from local producers and from operations with growing seasons longer than Colorado’s 110 days, including produce from California and quinoa from Peru. That inventory turnsover every week.

We make it possible for some small family farms to continue their commitment to organic because we will buy what they produce. Additionally, we share 7 percent of our profits with them so they can produce even more. Profit sharing is just part of our philosophy. We share 3 percent of our profits with our employees.

Despite that small domestic drawback, the Grower’s Organic model is proving to be profitable, based largely on the company’s reputation for uncompromising quality and responsible business practices.

“We made $3.5 million last year. We have the restaurants from here to Fort Collins; now we need more grocery stores,” Freeman said. “Our plan is to grow to $10 million. Not too big, because I like knowing our farmers and their workers. And I like knowing what’s in my cooler.”

Lastly, check out this video on Growers Organic and a pilot CSA-style program at Kaiser Permanente: