The Secret Life of Groceries by Benjamin Lorr
Find out what goes on behind the scenes to create and stock the modern grocery store.
Avery / Penguin, 2021, www.penguinrandomhouse.com.
The Sustainability Book Club met on October 5 to discuss The Secret Life of Groceries: The Dark Miracle of the American Supermarket by Benjamin Lorr. Over five years, the author immersed himself in the grocery industry to research the topic—interviewing suppliers and buyers, meeting with food entrepreneurs, visiting farms and factories, riding along with truckers, and tracing routes of migrant workers. He even got a job at the Whole Foods fish counter!
The book reveals much of what goes on behind the scenes of a grocery store, which most of us take for granted when shopping for food. Lorr’s presentation is both funny and powerful at times. He includes interesting historical details about the rise of “supermarkets” and grocery chains, provides many surprising statistics, and muses on the future of the food system.
During the October meeting, the book club had a lively conversation, with some strong reactions about the book and the author. Members discussed some of the shocking practices in the industry and the modern desire for convenience, efficiency and low prices, which are the driving forces behind the retail grocery industry. There was a consensus that this was a difficult book in many ways, but everyone learned something.
Some Food for Thought from the Book:
Food costs have decreased with the rise of mass supply chains. Today, most of us spend only 10 percent of our budget on food, compared to 40 percent in 1900.
For small companies and entrepreneurs, getting their products on grocery shelves is a pay-to-play situation, as grocery buyers often demand slotting and promotional fees, free product, waste payments and package redesigns.
Cheaper freight might come at the cost of truck drivers. In one case study, a driver who earned $200,000 gross annually took home just $17,000 after company fees, lease payments, taxes, mandated services, repairs and more.
According to one shrimp supply chain expert, today’s low shrimp prices are only maintainable through the use of slave labor in countries such as Thailand.
To learn more hard truths about the food industry, pick up a copy of The Secret Life of Groceries!
The Sustainability Book Club
Join a small group of avid readers who meet monthly to engage in lively discussions focused on books about sustainability. The club meets at 6:30 p.m. on the first Thursday of every month on Zoom. Contact us to join!
Nov. 2: Food Stars by Ellen Mahoney
Dec. 7: How to Prepare for Climate Change by David Pogue
Jan. 4: The Heat Will Kill You First by Jeff Goodell
