Vendor Application Form

Good Groceries LLC supports farmers, ranchers, fishers, and makers in the Pacific/Inland Northwest who operate on a "human scale" and maintain sustainable practices. 

If you have products you'd like considered, please tell me about them below. I will get back to you asap! Submitting this form does not constitute a contract or purchase agreement with Good Groceries LLC.

If you have any questions, please get in touch at hello@goodgroceriesnw.com or 541-406-0831. 

—Kristy Athens, owner

Good Groceries does not require organic or GAP certification, but values their tenets. GG is legally bound to require USDA processing of meat, state egg-handling licensure, and value-added processing in licensed commercial kitchens. GG is unable to sell custom-exempt processed meat (unless exempt species) or products created under Oregon's "cottage industry" laws.

When describing your operation think about points of differentiation. Are you in a federally protected class (e.g. woman-owned, BIPOC, LGBTQ+, veteran)? Is your ag practice "no spray?" "Using organic methods?" "Grain-finished?" If you have employees do you compensate them fairly? Add some personality to your description! Customers want to "know their farmer."

Wholesale Pricing Guide

Your discount from the retail (customer's) price should be 20 to 50% — closer to 20% if you have unprocessed product (e.g. meat or produce) that you bring to World Headquarters (near Enterprise), closer to 50% if it's a value-added product I have to come to get or pay to ship.

Wondering what to charge for produce? This article from OSU Extension could help. As I noted on the website: 

If you are transitioning to wholesale after having sold at a farmers market or other direct-to-consumer venue, you may realize you've undervalued your product. Put simply, a retail (customer) price needs to cover two jobs:

• Growing/making product
• Selling/distributing product

With direct sales you are doing both jobs and need to price accordingly. Charging your customers less for your products than it costs to make and distribute them is doing yourself a disservice. If you are growing food for fun, in a backyard garden, as a retirement project, etc. and undercharge as a “public service” you’re actually hurting other farmers who are trying to raise their families and pay their bills.

Handling of Fresh Produce

Please be sure you are familiar with Good Agricultural Practices (GAP): Here are resources and an article with post-harvest tips. UC Davis also has a wealth of fact sheets about growing, post-harvest, and storage of all produce.

Be sure to consider your packaging and labeling.

Please indicate a few products below. If you have more than four please email a list or attach below. If I plan to carry your products I will also ask for product photos and descriptions.

Thank you! I will email more information soon. 

—Kristy