By Blake Jackson
Farm stops are emerging as a new and efficient way for farmers to connect directly with consumers.
Unlike large grocery stores or seasonal farmers’ markets, farm stops operate several days a week with regular hours and feature goods from local producers.
The farm stop model allows farmers to sell their produce on consignment, keeping 70–80% of the final price. In comparison, farmers typically earn just 15% from wholesale packers.
While it involves more risk—farmers are only paid when items sell—it offers significantly higher returns and visibility.
Unlike roadside stands or farmers’ markets, farm stops don’t require farmers to be present. The stop’s owners manage the retail space and staff in return for a 20–30% share of the sales. This arrangement frees farmers to focus on their fields.
A successful example is Argus Farm Stop in Ann Arbor, Michigan. Opened in 2014 in a repurposed gas station, it now hosts over 200 farms and has paid more than $26 million to local producers.
The owners point to two concerns that motivated them: “Over 90% of the local farms producing dairy, meat, and produce items have disappeared since 1950,” and “The five-year survival rate for new farms is <50%.”
Farm stops strengthen local food systems. In Washtenaw County, Michigan, home to Argus, the number of small farms increased from 1,000 in 1999 to 1,255 by 2022—bucking national trends.
Chef Dan Barber described the concept as “a beautifully simple idea” that “throws the supermarket on its head.” With reduced overhead, local sourcing, and a community-driven approach, farm stops may just be the future of food retail.
Photo Credit: gettyimages-valentinrussanov
Categories: New York, Business