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NFCA Fall Gathering Presentation, 9.7.13

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NFCA Fall Gathering Presentation, 9.7.13

  1. 1. Fall  Gathering   7th  September  2013   Shelburne  Falls,  MA     Welcome  to     Co-­‐op  Valley!  
  2. 2. Orientation  &  Logistics   Our facilitator for the day •  David Fowle, Eastern Corridor Advisor, National Co-op Grocers Association (NCGA)
  3. 3. Agenda  for  the  Day   •  Welcome! •  Staff Report •  Faye Conte, Hunger Free Vermont   “Creating a Welcoming Food Co-op” •  Lunch, Topic Tables & Networking •  Afternoon Workshops •  Evaluations •  Depart / Tour McCusker’s Co-op
  4. 4. Welcome!   Our Hosts •  Dwight Gaddis, General Manager, Franklin Community Co-op •  Suzette Snow-Cobb, Membership & Marketing Manager, FCC & NFCA Board NFCA President •  Glenn Lower, General Manager, Middlebury Natural Foods Co-op
  5. 5. Staff  Report   Priorities for 2013… •  Organizational Development •  Marketing & Outreach •  Regional Sourcing •  Network Partnerships …Context: Co-op Decade INTERNATIONAL CO-OPERATIVE ALLIANCE BLUEPRINT FORA CO-OPERATIVEDECADEJANUARY 2013
  6. 6. By 2020, co-operative enterprise will be… •  The acknowledged leader in economic, social and environmental sustainability, •  The business model preferred by people around the world, •  The fastest growing form of enterprise. From  IYC  to  Co-­‐operative  Decade   INTERNATIONAL CO-OPERATIVE ALLIANCE BLUEPRINT FOR A CO-OPERATIVE DECADE JANUARY 2013
  7. 7. Vision Focus Areas Strategy Thriving Regional Economy Network Partnerships Collaboration among Co-ops Healthy, Just & Sustainable Food System
  8. 8. Organizational  Development   The NFCA in 2012: •  34 member co-ops and start-ups •  91,000+ member-owners •  7,000+ new member-owners •  1,480+ employees •  $214 million in annual revenue •  $29 million* in local purchases •  $2.2 million* in Fair Trade purchases •  $2 million* in purchases from other co-ops *incomplete reporting
  9. 9. Organizational  Sustainability   •  Member supported •  Grant resources •  Board retreat in October   Member base / region   Affiliated organizations   Sponsors   Grants   Products & services
  10. 10. Peer  Support  &  Collaboration   •  Start-up training with FCI •  Healthy Food Access coordination •  Produce Training: Oct. 23rd
  11. 11. Marketing  &  Outreach   •  Messaging: From the Year of Co-ops to the Co- operative Decade •  Ads & Press: Promoting Our Members •  Materials: Projects, Member Resources •  Educational Initiatives: UMASS Course •  Regional Events: Slow Living, Member Events, NOFA It’s the Decadeof Co-operation!Check Out these Workshops at the NOFA Summer Conference Saturday, 1-2:30 PM: “Start a Worker Co-op or Convert an Existing Business” Sunday, 11-11:30 AM: “Agroecology & Co-ops in Venezuela” Sunday, 1-2:30 PM: “Food Co-ops: Making Healthy, Local Food More Accessible”
  12. 12. Co-­‐op  Month   Resources for Celebrating: •  “Go Co-op” Shelf Talkers •  NEFU/NFCA Curriculum •  Cross Sector Collaboration •  Books, videos, etc. http://nfca.coop/co-opmonth
  13. 13. Welcome  to  Co-­‐op  Valley!   •  Co-Cycle national tour •  Franklin Community Co-op host •  Valley Co-op Business Association •  20 co-ops represented •  Greenfield mayor, local media
  14. 14. NCBA  Tour  of  the  Valley  
  15. 15. Regional  Sourcing   •  Vision: Branded, Regional, Sustainable, Scalable, Co-operative •  Cave to Co-op: Maintain & Promote Program •  Farm to Freezer: Develop, Expand, Learn •  Future?: Co-operative Distribution Model to Facilitate Sourcing cave to co-op sheep milk bloomy rind creamy, mushroomy, buttery Woodcock Farm Weston,Vermont Summer Snow o n s p e c i a l $ 1 5 . 9 9 / p o u n d cave to co-op sheep milk bloomy rind creamy, mushroomy, buttery Woodcock Farm Weston,Vermont Summer Snow o n s p e c i a l $ 1 5 . 9 9 / p o u n d Cave to Co-op is a partnership of the Neighboring Food Co-op Association, Provisions International Ltd and regional artisan cheesemakers. For more information, please visit www.nfca.coop Cave to Co-op is a partnership of the Neighboring Food Co-op Association, Provisions International Ltd and regional artisan cheesemakers. For more information, please visit www.nfca.coop
  16. 16. Farm  to  Freezer   Winding Down Second Pilot Season •  13,000 lbs of produce •  End of season sale USDA Grant •  Deep Root Organic Co-op •  Co-op model for distribution •  Open channel for sourcing
  17. 17. Network  Partnerships   •  New England Farmers Union: Food Policy & Food System Development •  Cooperative Fund of New England: Healthy Food Access & Co-op Development Resources •  Cross-Sector Collaboration: Promoting Co-op Difference •  Valley Co-op Business Association: A Model for Cross Sector Advocacy
  18. 18. Co-­‐op  Partnerships   Co-op Partners •  Organic Valley / CROPP Co-op •  Cabot Creamery Co-op / Agri-Mark •  Deep Root Organic Co-op •  Valley Alliance of Worker Co-ops •  UMASS Five College Federal Credit Union •  Valley Co-operative Business Association
  19. 19. Co-­‐op  Fund  of  New  England   •  Lending & Investment   9 co-ops have current loans, 10 have past loans   9 members have investments (including NFCA) •  Fundraising Collaboration   5 co-ops or start-ups (Dorchester Community Food Co-op, Merrimack Valley Food Co-op, Leverett Village Food Co-op, etc.) •  Project collaboration   Healthy Food Access
  20. 20. New  England  Farmers  Union   •  NFCA Affiliate Member   Producer/consumer collaboration   Discounted membership •  Policy engagement   Farm Bill   Country of Origin Labeling •  Co-op Development   Co-op curriculum, education   Technical support •  Food System Development   Deep Root / USDA grant   Healthy Food Access
  21. 21. Food  Co-­‐ops  &  Healthy  Food  Access  
  22. 22. Food  Security  in  New  England   Between 2007 and 2011, participation in food stamps (SNAP) increased by more than 50% in every state in New England: STATE Participation 2010 Growth 2010-2012 CT 10% 55% MA 11% 86% NH 8% 88% RI 12% 136% VT 13% 78% Source: U.S. Dept. of Agriculture, "SNAP: Average Monthly Participation (Persons) by Fiscal Year," http://www.fns.usda.gov/snap/ offsite.
  23. 23. Some  Questions   •  Is there a role for food co-ops in addressing food insecurity? •  Do we have an obligation or legacy to consider in this challenge? •  Is there an opportunity for food co-ops in addressing food insecurity? •  How do we go about this? Who are our partners?
  24. 24. The  International  Year  of  Co-­‐ops   Recognizing the contribution of of co-ops to: •  Poverty reduction •  Employment generation •  Social integration •  Fairness & globalization •  Conflict resolution •  Food security
  25. 25. Co-­‐operative  Origins   What was the motivation of the Rochdale Pioneers, who codified the values and principles on which the co-operative movement has based since 1844? We know it today as food security. Dame Pauline Green, President International Co-operative Alliance
  26. 26. The  Rochdale  Pioneers   The Co-operative Model •  Mutual Self-Help •  Local Ownership •  Democratic Control •  Affordable Membership •  Healthy, Basic Food •  Co-operative Economy
  27. 27. Co-­‐operative  Values   •  Self-help •  Self-responsibility •  Democracy •  Equality •  Equity •  Solidarity •  Honesty •  Openness •  Social responsibility •  Caring for others
  28. 28. Food  Co-­‐ops  &  Healthy  Food  Access   NFCA Goals •  Increase access to healthy food and co- op membership for low-income individuals •  Support peer to peer collaboration among member co-ops on programs •  Raise profile of co-ops as a tool for increasing food security in our region
  29. 29. Network  Collaboration   Seeking Out Partners •  Co-op Fund of New England •  New England Farmers Union •  Hunger Free Vermont Grant Support •  Co-operative Foundation •  Newman’s Own •  Jane’s Trust
  30. 30. Progress   •  Resource development: timeline, financial planning, Toolbox •  Peer Collaboration •  New Partners •  Seeding national dialog •  Sharing our story http://nfca.coop/healthyfoodaccess
  31. 31. “A  Place  at  the  Table”   •  National awareness campaign •  Six NFCA co-ops participating •  Coordinated screenings, community dialogs •  Raise profile of co-ops as leaders and community partners
  32. 32. Healthy Food Access: Creating a Welcoming Food Co-op Presented by Faye Conte, 3SquaresVT Advocate Neighboring Food Co-op Association Fall Gathering September 7, 2013
  33. 33. Who is a co-op shopper?
  34. 34. What does hunger look like? •  Living on inexpensive foods that lack critical nutrients •  Bare cupboards at the end of the month •  Parents skimping on food for the benefit of their kids
  35. 35. Food Security Access to enough food for a healthy life, including: •  Ready availability for nutritionally adequate safe foods •  Assured ability to acquire acceptable foods in socially acceptable ways (e.g. not from emergency food supplies, scavenging, stealing, or other coping strategies)
  36. 36. Food Insecurity Limited or uncertain availability of nutritionally adequate and safe foods or limited or uncertain ability to acquire acceptable foods in socially acceptable ways. The lack of access to enough food to fully meet basic needs at all times due to lack of financial resources.
  37. 37. Who is hungry? Food Insecurity •  United States: 14.5% (10.68 million) •  Northeast: 11.9% (1.59 million) •  CT: 13.4% •  MA: 11.4% •  NH: 9.9% •  VT: 12.7% Food Insecurity with Hunger •  United States: 5.7% (6.95 million) •  Northeast: 4.6% (997,000) •  CT: 4.9% •  MA 4.2% •  NH: 4.3% •  VT: 5.6%
  38. 38. The Burden of Hunger •  Individual health, development, and ability to thrive. •  Family stability and long-term success. •  Economic and social cost to the community.
  39. 39. Why do we have hunger? A family of 4 in rural VT with both parents working full time at minimum wage: Monthly Income: $2,910 Monthly Expenses: $5,046 (VT Joint Fiscal Office) Common Tax Credits: $450 Federal Nutrition Benefits: $467 3SquaresVT $306 WIC $56 School Meals $41 Child Care Meals (CACFP)$64 At the end of the month, even with aid from the federal nutrition programs, this Vermont family still has a monthly deficit of $1,669 ANNUAL DEFICIT: $14,628
  40. 40. The cycle of food insecurity & malnutrition Lethargy Increased illness Learning deficits Behavior problems POVERTY SCHOOL FAILURE Decreased food intake Narrowed food choices Decrease in vitamins and minerals MALNUTRITION Reduced Earning Potential Exclusion from the knowledge community
  41. 41. Breaking the Cycle: SNAP •  A program by many names: •  Supplemental Nutrition Assistance Program (SNAP) •  Food Stamps •  EBT •  3SquaresVT in Vermont •  A federal nutrition program of the USDA that gives eligible households money each month to spend on food wherever EBT is accepted, including farmers’ markets. •  Participation in May 2013: •  CT: 426,863 (11.94%) •  MA: 885,701 (13.53%) •  NH: 116,319 (8.84%) •  VT: 100,607 (16.08%)
  42. 42. Breaking the Cycle: WIC •  WIC is a federal nutrition program of the USDA for low-income women, infants, and children up to age 5. •  Similar income eligibility limits as SNAP. •  Operates differently in each state, but all include spending vouchers or money on WIC-approved foods in stores. •  Participation: –  CT: 56,584 –  MA: 122,568 –  NH: 16,299 –  VT: 15,471
  43. 43. Why does this matter to your co-op? •  Co-ops provide important food access points •  Opportunity for increased sales & membership •  Increased food security and food access often fits into a co-op’s Ends Statements and mission
  44. 44. What can your co-op do? Financial Incentives •  Food For All (FFA) •  BASICS Welcome the entire community!
  45. 45. Food For All •  Universal (excluding alcohol) discount on groceries for low-income shoppers •  Eligibility options •  Accessible ownership options •  Community partnerships for outreach and technical assistance •  Monitoring & tracking Potential & Considerations Challenges: •  Membership •  Legal considerations •  Staff capacity •  Financial impact on store •  Public perception of co-ops
  46. 46. BASICS •  Lowering price points on everyday staples •  Similar to supermarkets’ own brands Potential & Considerations Challenges: •  Financial impact on store •  Public perception of co-ops •  Staff training & signage
  47. 47. Welcome the entire community •  Accessible membership •  Customer education on through signage, classes, and tours. •  Variety of product types •  Staff training and awareness •  Inclusive marketing
  48. 48. Special Considerations •  Staying true to the cooperative spirit and store values. •  What’s good for your business? •  Ends Statements With intention & ingenuity, your co-op can be your entire community’s grocery store!
  49. 49. Thank You! Faye Conte fconte@hungerfreevt.org (802) 865-0255 www.hungerfreevt.org www.vermontfoodhelp.com
  50. 50. Questions,  Feedback,  Ideas  
  51. 51. Lunch  Tables   1.  Successful Annual Meetings, Engagement 2.  Operations Grab-Bag 3.  Organizing Successful Community Events 4.  GMOs: What Can Co-ops Do? 5.  Fundraising for Start-Ups & Special Projects 6.  Engaging Local Media 7.  Small Food Co-op Forum 8.  New England Farmers Union 9.  Neighboring Food Co-op Association
  52. 52. Afternoon  Workshops   A.  Healthy Food Access (Outside Tent) B.  Regional Sourcing (Chapel) C.  Fundraising & Member Engagement (Meeting Room)
  53. 53.     Thanks  to  Franklin  Community  Co-­‐op  and  these  supporters  of  our  gathering…   I Our Co-ops!The Neighboring Food Co-op Association // www.nfca.coop
  54. 54. Regional  Sourcing  Workshop   Kari Bradley, Hunger Mountain Co-op, NFCA Board Erbin Crowell, NFCA Executive Director Anthony Mirisciotta, Sales Manager, Deep Root Co-op
  55. 55. Outline   1.  Background 2.  What have we learned so far a)  Taking the Initiative b)  Cave to Co-op c)  Farm to Freezer 3.  Key challenges & opportunities 4.  Exploring co-operative sourcing & distribution 5.  Next steps cave to co-op sheep milk bloomy rindcreamy, mushroomy, buttery Woodcock Farm Weston,Vermont Summer Snow o n s p e c i a l $ 1 5 . 9 9 / p o u n d cave Sum o n s p e c i a l Cave to Co-op is a partnership of the Neighboring Food Co-op Association, Provisions International Ltd and regional artisan cheesemakers. For more information, please visit www.nfca.coop Cave to Co-op is a partnAssociation, Provisionscheesemakers. For more i
  56. 56. Background   1.  Regional sourcing as a core priority 2.  Development of priority product list   Products with limited availability regionally 3.  Member dialog on regional sourcing criteria   Member co-op product priorities   Likelihood of success   Manageability   Alignment with vision
  57. 57. Exploring  Our  Priorities   Members support… •  Regional impact in sourcing… •  …distribution to all members •  Healthy, organic, non-GMO •  Fair trade principles •  Collaboration with other co-op sectors •  Balance mission, quality, affordability
  58. 58. Focus  on  Pilots   •  Limited response to priority list •  Pilots as model for exploration of potential •  Opportunity for collaboration in food system •  Direct experience of challenges •  Opportunity for more control
  59. 59. What  We  Have  Learned   Cave to Co-op Monthly specials on local artisan cheeses 5,688 pounds cheese (2012) •  Pro:   NFCA member benefit   Regional impact   Great product   Easy to manage •  Feedback…
  60. 60. What  We  Have  Learned   Farm to Freezer Regionally sourced frozen fruits & vegetables 13,000 lbs of produce in 2013 •  Pro:   Innovative, pathbreaking   Member benefit   NFCA co-branded   Co-op to co-op   Regional impact   Potential for income •  Feedback…
  61. 61. Key  Bottleneck:  Distribution   Constraint on… •  Ability to serve members •  Branding, identity •  Scale, volume •  Affordability •  Collaboration •  Innovation •  Sustainability
  62. 62. Potential  for  Collaboration   •  Food co-ops   Aggregated purchasing (efficiency)   Coordination of demand (planning, risk mgmt) •  Supplier co-ops   Aggregated supply (efficiency, affordability)   Coordination of production (product development) •  Basis for collaboration   Shared principles, values, vision, message   Efficiency, impact of co-op model   Not-for-profit co-operative model for distribution •  Volume, efficiency, focus
  63. 63. Next  Steps   •  USDA Value Added Producer Grant   Exploration of priority products   Potential co-op partners   Co-op structure   Feasibility study   Business plan •  Workplan & Timeline   Fall 2013 – Fall 2014 •  Outreach to member co-ops
  64. 64. Discussion   •  Feedback •  Questions •  Ideas
  65. 65.     Thanks  to  Franklin  Community  Co-­‐op  and  these  supporters  of  our  gathering…   I Our Co-ops!The Neighboring Food Co-op Association // www.nfca.coop

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