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Australian food: Why is it so expensive? : Comments
By Brigit Busicchia, published 20/6/2011The pricing of food is situated at the crossroads between the highway of ‘workable’ competition and the gentle path of tolerant consumerism.
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Individual, some of these prices stem not just from freight but from turnover. Imagine the cost of produce in Sydney if a retailer had only the turnover of a tiny community in Nth QLD! Most food retailers make a reasonable living (and I am excluding those big bullys), but not enough to say that they are rich, or inflating their prices. They will charge a combination of what they need to cover their costs and make a living, and what the market will bear. Lets face it, if you could squeeze an extra $10/hr out of your boss, I am sure that you wouldnt hesitate!