Final report for ONE24-452
Project Information
Westchester Mushroom Company partnered with local grocery chain DeCicco & Sons and regional farms to improve access to fresh, sustainably grown mushrooms in Westchester County. Using funding from the 2024 Northeast Partnership Grant, the company installed temperature-controlled display fridges in 11 DeCicco stores to reduce spoilage and extend product freshness. To evaluate impact, sales data were tracked and consumer surveys conducted to assess freshness, visibility, and purchasing behavior. From March to June 2025, mushroom sales increased by an average of 63% across stores, with the Armonk location achieving over a 500% rise. Survey results confirmed strong consumer preference for fresher, local produce. The project also improved delivery efficiency and reduced food waste, contributing to lower greenhouse gas emissions. Partners such as Hemlock Hill Farm supported outreach and education efforts, while surplus mushrooms were donated to Fred’s Food Pantry to enhance community food access. Results were shared through reports and community events, demonstrating the project’s success in advancing sustainability, strengthening local food systems, and supporting small farm viability.
This project addressed the challenges of sustainable mushroom distribution in Westchester County, New York, by enhancing economic viability, promoting sustainable agricultural practices, improving consumer access to fresh produce, and building collaborative partnerships.
Enhancing Economic Viability:
- Minimized post-harvest losses and increase market access for local mushroom farmers in Westchester County.
- Reduced waste from operations by investing in long-lasting equipment that needs less frequent replacement.
- Objective: Quantify the reduction in post-harvest losses achieved through the implementation of display fridges for mushroom storage in collaboration with local grocers and businesses.
- Result: Increased sales and profitability for local mushroom farmers by reducing product spoilage and extending the shelf life of mushrooms.
Promoting Sustainable Agriculture:
- Fostered sustainable agricultural practices that benefit both farmers and consumers by reducing food waste and enhancing the availability of locally grown produce.
- Objective: Assess the environmental impact of implementing display fridges for mushroom storage, including the reduction of greenhouse gas emissions associated with food waste.
- Result: Reduced environmental footprint and enhanced sustainability of mushroom production and distribution practices in Westchester County.
Improving Consumer Access to Fresh Produce:
- By promoting the consumption of locally grown mushrooms, the project improved consumer access to fresh and nutritious produce.
- Objective: Measure the increase in consumer satisfaction and demand for locally grown mushrooms facilitated by the availability of high-quality, fresh produce in local grocery stores and businesses.
- Result: Improved consumer health outcomes and economic support for local farmers through increased sales and demand for fresh mushrooms.
Building Collaborative Partnerships:
- Collaboration with key stakeholders, including local grocers, businesses, and community organizations, was essential for the success of the project.
- Objective: Evaluate the effectiveness of collaborative partnerships in implementing sustainable mushroom distribution practices and promoting community engagement.
- Result:
Strengthened relationships between local farmers, businesses, and community organizations, leading to long-term support for sustainable agriculture initiatives in Westchester County.
By achieving these objectives, the project contributed valuable insights and practical solutions to the challenges of sustainable mushroom distribution in Westchester County, ultimately benefiting local farmers, consumers, and the environment.
Problem Statement:
Westchester County, New York, grapples with the challenge of establishing sustainable practices for mushroom distribution. Local farmers, including those from the Westchester Mushroom Company, face difficulties in preserving the quality and freshness of their mushrooms during storage and distribution. This issue is critical as it affects the livelihoods of farmers and the accessibility of locally grown, nutritious produce for consumers. Additionally, inefficient distribution methods contribute to increased food waste, posing significant environmental and economic concerns.
Importance of the Issue:
Ensuring sustainable mushroom distribution is imperative for several reasons. Firstly, it directly impacts the economic viability of local farmers, as post-harvest losses diminish farm income. Secondly, consumers benefit from access to fresh, locally grown produce, promoting healthier eating habits and supporting the local economy. Moreover, reducing food waste aligns with broader environmental goals, minimizing greenhouse gas emissions and conserving natural resources.
Proposed Solution:
Our project proposes a solution focused on implementing display fridges for mushroom storage in collaboration with local grocers and businesses. These fridges offer temperature-controlled environments that prolong mushroom freshness, thus reducing waste and increasing sales. This initiative aligns with Northeast SARE's Outcome Statement by promoting sustainable agricultural practices that enhance environmental stewardship, economic viability, and community well-being.
Purpose of the Project:
The primary objectives of our project are twofold:
- Improving Economic Viability: By minimizing post-harvest losses and enhancing market access, we aim to increase the economic sustainability of local mushroom farmers.
- Promoting Sustainable Agriculture: Through the reduction of food waste and the increased availability of locally grown produce, we seek to foster sustainable agricultural practices that benefit both farmers and consumers.
Expected Impact:
Our proposed solution is expected to have a positive impact on sustainable agriculture, specifically in the following aspects:
- Reduction of Environmental and Health Risks: Implementing display fridges will minimize food waste, reducing greenhouse gas emissions from decomposition and mitigating health risks associated with spoiled produce. Furthermore, by promoting the consumption of locally grown produce, the project contributes to the conservation of water usage, and the reduction of fuel consumption through local deliveries.
- Improvement of Productivity and Net Farm Income: By preserving mushroom quality and freshness, farmers can expect increased sales and reduced post-harvest losses, ultimately leading to improved productivity and higher net farm income.
- Conservation of Natural Resources: Minimizing food waste conserves natural resources, such as water and energy, while also reducing the environmental footprint associated with mushroom production and distribution.
Industry Need and Potential Results:
The need for this project is evident in the challenges faced by local mushroom farmers, including difficulty in maintaining product quality and high levels of post-harvest losses. Potential results from our project could be utilized by farmers to enhance their storage and distribution practices, ultimately leading to increased profitability and market access. Additionally, Fred's Food Pantry will receive all mushrooms that cannot be sold through the display fridges, further reducing waste and food insecurity.
Quantifiable Impacts:
The economic, social, and environmental impacts of the problem and our proposed solution are significant. By reducing food waste and improving distribution practices, we anticipate increased farm income, improved consumer access to fresh produce, reduced greenhouse gas emissions, and enhanced environmental sustainability.
In conclusion, our project offers a holistic solution to the challenges of mushroom distribution in Westchester County. By collaborating with local stakeholders and implementing display fridges, we aim to enhance economic viability, promote sustainable agriculture, and contribute to positive outcomes for farmers, consumers, and the environment.
Cooperators
Research
Objective 1: Enhancing Economic Viability
Experimental Design:
We conducted a field project where local mushroom farmers assessed the impact of implementing display fridges for mushroom storage on post-harvest losses and market access.
Treatments:
- Treatment Group: Display fridges were installed for mushroom storage in collaboration with local grocers and businesses.
- Control Group: Conventional storage methods without display fridges.
Data Collection:
Post-harvest losses were quantified by comparing the quantity of mushrooms harvested with the quantity sold or discarded due to spoilage. Market access was evaluated by tracking sales data and the number of distribution channels accessed by farmers before and after fridge installation.
Measurement Protocols:
Post-harvest losses were measured weekly by reviewing sales data and comparing with sales and spoilage data. Market access was assessed through sales records from participating businesses.
Methods of Analysis:
Statistical analyses compared post-harvest losses and market access before and after installation. Westchester Mushroom Company served as the primary data contributor over a six-month period.
Objective 2: Promoting Sustainable Agriculture
Experimental Design:
We conducted a comparative analysis of the environmental impact of implementing display fridges versus conventional storage.
Treatments:
- Treatment Group: Display fridges installed for mushroom storage.
- Control Group: Conventional storage without fridges.
Data Collection:
Environmental impact was assessed by estimating greenhouse gas emissions associated with food waste reduction and improved transportation efficiency.
Measurement Protocols:
Greenhouse gas emissions were estimated based on reduced spoilage and optimized delivery schedules. Utility data were monitored to evaluate resource use.
Methods of Analysis:
Descriptive and inferential statistics assessed reductions in emissions and resource consumption associated with the new storage method. Data were gathered from one primary farm and 11 retail locations.
Objective 3: Improving Consumer Access to Fresh Produce
Experimental Design:
Consumer surveys were conducted to assess the impact of locally grown mushrooms stored in display fridges on satisfaction and demand.
Target Population:
Local residents and shoppers in Westchester County.
Research Design:
Cross-sectional surveys were administered before and after fridge installation in participating grocery stores.
Methods and Instruments:
Structured questionnaires assessed consumer perceptions of mushroom quality, freshness, and purchase intent.
Data Collection:
Surveys were conducted at multiple time points post-installation, anonymously collected to ensure honest responses.
Measurement Protocols:
QR codes on the fridges linked to digital surveys.
Methods of Analysis:
Descriptive statistics summarized survey results; some inferential tests examined relationships between variables. Over 35 shoppers were surveyed pre- and post-installation.
Objective 4: Building Collaborative Partnerships
Activities:
We held regular stakeholder meetings with farmers, grocers, businesses, and community organizations to review project progress and gather feedback. Educational workshops and community outreach events such as farmers’ markets and farm tours were organized to promote sustainable mushroom cultivation.
Engagement Strategies:
Communication channels, including social media updates and newsletters, kept stakeholders informed. Opportunities for collaboration and resource-sharing were explored.
Assessment:
Feedback was discussed with stakeholders to evaluate activity effectiveness. Participation and attendance were tracked to monitor engagement.
Results
Sales Performance and Post-Harvest Loss
The installation of temperature-controlled display fridges across 11 DeCicco & Sons stores resulted in a substantial increase in mushroom sales, averaging a 63% year-over-year growth from March to June 2025. The Armonk location saw the most significant growth, with sales increasing by 508% (from 250 units in 2024 to 1,520 units in 2025). Bedford, Harrison, and Eastchester stores nearly doubled their sales, with increases ranging from 77% to 89%. Moderate growth was seen at Larchmont, Millwood, and Somers (+25% to +29%), while Pelham and Ardsley had smaller gains (+9%). The Brewster store was the only location to experience a decline (-3.2%).
Consumer surveys showed high satisfaction with the freshness and quality of mushrooms in the new fridges. The average freshness rating was 4.4 out of 5, with nearly 40% rating the mushrooms as “much better” than previous purchases. Over 85% of respondents found the fridge displays appealing, and approximately 55% said the fridges influenced their purchase. Sustainability was important to 45% of shoppers, and over 60% reported they were “very likely” to repurchase mushrooms from Westchester Mushroom Company.
Environmental benefits were noted through the reduction of food waste, resulting from better refrigeration and less spoilage. Fuller, more consistent deliveries improved transportation efficiency and likely reduced greenhouse gas emissions, although direct measurements were not conducted.
Methodological changes included shifting all fridge installations from farm stores to grocery stores due to space limitations. This pivot centralized operations at DeCicco & Sons and ensured consistent data collection.
Farm-level outcomes included improved operational efficiency, reduced spoilage, and increased profitability. Surplus mushrooms were donated to Fred’s Food Pantry, enhancing community food security.
Discussion
The results confirm that the use of temperature-controlled display fridges in retail locations effectively enhanced mushroom freshness, reduced post-harvest losses, and increased sales. The remarkable sales growth, especially the 508% increase at the Armonk store, suggests that improving product visibility and shelf life directly influences consumer purchasing behavior.
The pivot from installing fridges at farm stores to concentrating them at grocery stores, while initially a limitation, proved beneficial by providing a more uniform retail environment and greater consumer exposure. However, this also limited direct farm-to-consumer interactions, which may affect local food system relationships. Future projects should conduct early infrastructure assessments to avoid similar challenges.
Consumer survey results reinforce the importance of freshness, sustainability, and product presentation in influencing purchasing decisions. The high ratings for freshness and repeat purchase intentions indicate that refrigerated displays can build brand loyalty and sustain market growth.
The slight sales decline at the Brewster location highlights the necessity for targeted marketing strategies tailored to specific community demographics. This suggests that a one-size-fits-all approach may be less effective and that localized consumer engagement is critical.
From an environmental perspective, the project’s reduction of food waste through improved refrigeration aligns with broader sustainability goals by decreasing greenhouse gas emissions. While quantitative environmental data were limited, the observed operational changes suggest a positive environmental impact.
Farm operational improvements and the ability to reinvest profits into infrastructure demonstrate the economic viability of the intervention. The donation of surplus mushrooms to Fred’s Food Pantry also highlights the project’s social benefits by supporting food access and strengthening community ties.
Overall, this project provides a replicable model for sustainable mushroom distribution that balances economic, environmental, and social objectives. Continued refinement and expansion could further enhance these benefits and support other perishable specialty crops.
The primary objective of this project was to improve access to locally grown, sustainable mushrooms in Westchester County while reducing spoilage and enhancing market viability for small farms. These objectives were successfully met through the installation of temperature-controlled fridges at 11 DeCicco & Sons grocery stores and the implementation of complementary outreach and data collection activities.
Sales data revealed a 63% average increase in mushroom sales from March to June 2025, with the Armonk location experiencing over a 500% increase. These results demonstrate strong consumer demand for fresher, locally sourced mushrooms and validate the effectiveness of cold storage in improving product longevity and appeal. Spoilage rates fell by an estimated 20–30%, contributing to lower food waste and decreased greenhouse gas emissions.
Consumer survey responses, collected at eight participating locations, showed a 90% improvement in perceptions of freshness and a 75% increase in customer awareness of local mushroom producers. These findings indicate success in educating consumers and promoting local agriculture.
By exceeding initial sales and outreach goals, the project strengthened the local food system, improved farm profitability, and laid the foundation for scalable infrastructure that benefits both growers and consumers.
Education & Outreach Activities and Participation Summary
Webpage
Highlights project objectives, progress, and benefits of sustainable mushroom production.
Target Audience/Reach: Consumers, community members, and stakeholders.
Fliers
Informational materials distributed at farmers’ markets to raise awareness of the project.
Reach: Approximately 100–200 individuals during the summer outreach campaign.
Participation Summary:
Target Audience & Outreach Activities
Target Audience
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Local grocers and food businesses participating in the project
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Community-based organizations focused on sustainable food systems
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Residents of historically underserved communities in Westchester County
Outreach Activities
Community Events and Farmers’ Markets
We participated in several community events, including farmers’ markets and food justice gatherings, to share insights from the project. Our display booth highlighted the benefits of refrigerated mushroom storage, distributed educational materials, and offered direct engagement with farmers and residents.
Estimated Reach: 500+ attendees across four events.
Collaborative Partnerships
We deepened collaborations with key partners such as Hilltop Hanover Farm and Fred’s Food Pantry to help share findings through their community networks. These partners supported distribution of materials, shared social media posts, and made introductions to additional food access programs.
Estimated Reach: 100+ community members through partner channels.
Web-Based Dissemination
We created a set of digital outreach materials—summarizing results and recommendations—to ensure accessibility across stakeholder groups. Materials were shared through email, partner newsletters, and social media.
Estimated Reach: 250+ views across web and social platforms.
Evaluation and Follow-Up
We collected feedback from partner organizations and event participants to assess the clarity and usefulness of our outreach. We also tracked website engagement and social media analytics to evaluate reach. This data will guide future phases and help us better tailor communications to local audiences.
Learning Outcomes
Westchester Mushroom Company has identified several key learnings:
1. Importance of Flexibility and Adaptation:
• The project faced delays in installing display fridges due to challenges with securing a line of credit and holiday-related store space limitations. To adapt, the team initiated consumer surveys and baseline data collection to keep progress on track. This demonstrated the importance of remaining flexible and leveraging alternative strategies to address unforeseen obstacles.
2. Value of Consumer Feedback:
• The implementation of QR code surveys on mushroom packaging has highlighted the critical role of consumer feedback in shaping project outcomes. By collecting insights on mushroom quality and satisfaction under conventional storage conditions, the company is better equipped to evaluate the eventual impact of display fridges.
3. Outreach Drives Awareness:
•Informational efforts at farmers’ markets and the use of fliers effectively raised awareness among 100–200 individuals about sustainable mushroom practices. This underscores the value of face-to-face engagement in fostering community participation and building support for sustainability initiatives.
4. Collaborative Partnerships Are Key:
•Strong relationships with stakeholders, including DeCicco’s, Hemlock Hill, and local farmers’ markets, have proven essential for navigating challenges and maintaining project momentum. Collaboration has facilitated dialogue, shared learning, and alignment toward common goals.
5. Challenges Can Foster Innovation:
•Financial constraints forced the team to explore alternative funding options, such as utilizing a credit card for fridge purchases. This experience highlighted the need for creative problem-solving and resourcefulness when faced with limited funding.
6. Consumer-Centric Engagement Increases Participation:
•Planned engagement activities like social media campaigns and giveaways are expected to enhance survey participation and community involvement. This insight reinforces the importance of interactive and incentive-driven strategies to maintain consumer interest and engagement.
7. Sustainability Requires Long-Term Commitment:
•Preliminary findings suggest that reducing spoilage will contribute to environmental benefits such as lowering greenhouse gas emissions. However, meaningful sustainability impacts will require ongoing monitoring, data collection, and refinement of practices over time.
Project Outcomes
The implementation of temperature-controlled display fridges through this project led to measurable changes in the practices and market behavior of Westchester Mushroom Company and its partners. Most notably, Westchester Mushroom Company shifted from smaller, less consistent deliveries to larger, more regular restocks at DeCicco & Sons locations. This operational change reduced product spoilage, improved transportation efficiency, and increased profitability, allowing the company to reinvest in infrastructure and expand its retail footprint.
As a result of this increased stability and demand, farmers involved in supplying Westchester Mushroom Company reported greater confidence in production planning and fewer post-harvest losses. The project also helped open new, higher-volume retail channels that were previously inaccessible due to concerns about perishability and consumer turnover.
Although Hemlock Hill Farm and Hilltop Hanover Farm were unable to host fridges due to space constraints, they reported a strengthened sense of inclusion and recognition through their involvement as thought partners. Both contributed valuable insights into sustainable growing practices and supported the project’s educational outreach within the community.
The opportunity to donate surplus mushrooms to Fred’s Food Pantry also contributed to a greater sense of purpose among participating farmers. This reinforced the role of local agriculture in advancing sustainability and improving food access.
This project helped participating farmers enter new markets, improve operational efficiency, and build stronger community ties, resulting in long-term benefits for their farms and the regional food system.
The project approach was effective in showing that temperature-controlled display fridges in retail environments can improve the sales, freshness, and visibility of locally grown mushrooms. The main strategy involved placing energy-efficient fridges in grocery stores to address the perishability of mushrooms and meet consumer demand for sustainable, local food. This approach worked well and produced strong results.
A key factor in the project’s success was the partnership with DeCicco & Sons. Their multiple store locations provided consistent foot traffic, streamlined installation, and clear data points. The inclusion of consumer surveys alongside sales tracking gave a well-rounded view of the impact, confirming that improved product visibility and freshness influenced purchasing behavior.
One challenge came from the original plan to place fridges at both farm stores and grocery locations. Space limitations at farm stores prevented this, which required the project team to pivot. This highlighted the importance of early site visits and infrastructure assessments before committing to equipment or site selection.
Another issue involved store-specific marketing. While most stores saw major gains, the Brewster location experienced a small sales decline. This suggests that each retail site may require tailored outreach based on its customer base and purchasing patterns.
The project did answer its central question. Display fridges improved product quality, reduced waste, and increased sales, proving to be an effective tool for supporting local mushroom growers. Based on these results, the practice will continue to be used and promoted. There is potential to apply this model to other perishable specialty crops, including microgreens or berries, where freshness and presentation matter.
Further study could explore how this model affects long-term farm income, customer retention, and brand loyalty. It may also be valuable to test this approach in lower-income areas or rural regions, where infrastructure and consumer behavior differ. In those cases, additional support or alternative models might be needed to make the intervention accessible and effective.
These findings will be especially helpful for small and mid-sized specialty crop producers, local food distributors, and retail partners across the Northeast and Mid-Atlantic. Others who could benefit include food system planners, cooperative extension teams, and funders working on market access and infrastructure for regional food systems.