This presentation from the 46th NOFA Summer Conference focuses on how our food co-ops make a priority of supporting local farmers and producers. We build sustainability through long-term relationships, transparency, and our sales channels complimenting direct marketing, offering volume, marketing, and stable, year-round markets. Explore what’s entailed in having your products in co-ops and innovative ways co-ops foster farmer sustainability.
Presenters:
-Suzette Snow-Cobb, Sourcing Coordinator, Neighboring Food Co-op Association.
-Jacob Vincent, Merchandising Manager, Hanover Co-op Food Stores
How to Start or Convert to a Co-operative BusinessNFCACoops
This presentation from the 46th NOFA Summer Conference is for folks interested in establishing your food/farm business as a legacy and retaining jobs using the co-operative business structure. Co-ops root business in communities, strengthen buy-in, build a resilient & sustainable economy. Learn how co-ops work, the start-up process, benefits of conversion & track record. Hear from those who’ve converted their business to the co-op model, members from worker co-ops, and co-op developers.
Presenters:
Bonnie Hudspeth, Co-op Developer, Neighboring Food Co-op Association.
Adam Trott, Executive Director, Valley Alliance of Worker Co-ops & Shared Capital Co-operative, Member Relations Director.
How to Start or Convert to a Co-op BusinessNFCACoops
This presentation was part the Co-op Track at the 2019 NOFA Summer Conference. Looking to start a business or for a business succession plan that retains jobs and builds economic sustainability? Co-ops root business in communities, strengthen buy-in, and build resilient and sustainable economy and food systems. Learn how co-ops work, the startup process, benefits of conversion, financing, and history. Presenters will shares stories of the process of converting businesses to the co-op model, starting worker co-ops, food co-ops and producer co-ops.
Presenters:
-Larisa Demos, Worker/member-owner Green Mountain Spinnery, Board of Directors, Valley Alliance of Worker Co-operatives.
-Suzette Snow-Cobb, Has been involved with co-ops since the '80s, works for the Neighboring Food Co-op Association.
Co-ops & Economic Democracy: Why Go Co-op?NFCACoops
Co-ops are an effective model of economic democracy, spreading ownership, retaining jobs, and rooting businesses in our communities. How do co-ops strengthen our regional food system and economy? Learn about the process of start-up, conversion and operation, and share your ideas for a co-op in your community.
Erbin Crowell: Executive Director, Neighboring Food Co-op Association.
Adam Trott: Executive Director, Valley Alliance of Worker Co-ops.
Food Co-ops: Democratizing Human Health & Food SecurityNFCACoops
This presentation was part the Co-op Track at the 2019 NOFA Summer Conference. What is the co-op model and how does it help make healthy, local food and community ownership more available to everyone? This presentation includes stories from co-op leaders about how they are working together to empower people to build more inclusive, healthy, and just food systems and economies.
- Bonnie Hudspeth, Co-operative Development, Neighboring Food Co-op Association.
- Ruth Garbus, Brattleboro Food Co-op
- Sarah Kanabay, Outreach and Communications Manager, Franklin Community Co-op.
Co-operative Enterprise & Sustainability: Why Go Co-op?NFCACoops
Why go co-op? How do co-ops strengthen our regional food system and economy? Co-ops are an effective model for business succession, retaining jobs, and rooting businesses in communities. Learn about the process of start-up, conversion and operation, and share your ideas for a co-op in your community.
Presenters: Adam Trott, Valley Alliance of Worker Co-operatives and Erbin Crowell, Neighboring Food Co-op Association.
Since 1967, the Federation of Southern Co-operatives (FSC) has worked to increase incomes, support economic development, and assist in land retention, especially for African Americans but essentially for all family farmers in the Southern US. This presentation focuses on efforts to develop regional marketing and food distribution systems that can link co-operative communities in the South with those in other parts of the country through trade.
Co-ops and Their Role in the Collaborative Economy and Growing a Conscious Bu...NFCACoops
Co-operative businesses offer unique models for collaborative entrepreneurship—an effective tool for economic development that roots infrastructure in the community through member ownership and democratic governance. Whether you are interested in starting a new business, considering converting an existing business to co-op ownership, or want to learn about alternative models for food system development, this presentation from the 2017 Slow Living Summit is for you. This presentation includes perspectives from worker, farmer, and retail food co-ops on how co-operative business provides a vehicle for collaborative entrepreneurship and the role that co-ops play in building more sustainable, resilient and participatory food systems and economies.
With Erbin Crowell, Neighboring Food Co-op Association; Sabine Rhyne, Brattleboro Food Co-Op; Kristin Howard, Real Pickles Co-op & Tony Risitano, Sales Manager at Deep Root Organic Co-op
How to Start or Convert to a Co-operative BusinessNFCACoops
This presentation from the 46th NOFA Summer Conference is for folks interested in establishing your food/farm business as a legacy and retaining jobs using the co-operative business structure. Co-ops root business in communities, strengthen buy-in, build a resilient & sustainable economy. Learn how co-ops work, the start-up process, benefits of conversion & track record. Hear from those who’ve converted their business to the co-op model, members from worker co-ops, and co-op developers.
Presenters:
Bonnie Hudspeth, Co-op Developer, Neighboring Food Co-op Association.
Adam Trott, Executive Director, Valley Alliance of Worker Co-ops & Shared Capital Co-operative, Member Relations Director.
How to Start or Convert to a Co-op BusinessNFCACoops
This presentation was part the Co-op Track at the 2019 NOFA Summer Conference. Looking to start a business or for a business succession plan that retains jobs and builds economic sustainability? Co-ops root business in communities, strengthen buy-in, and build resilient and sustainable economy and food systems. Learn how co-ops work, the startup process, benefits of conversion, financing, and history. Presenters will shares stories of the process of converting businesses to the co-op model, starting worker co-ops, food co-ops and producer co-ops.
Presenters:
-Larisa Demos, Worker/member-owner Green Mountain Spinnery, Board of Directors, Valley Alliance of Worker Co-operatives.
-Suzette Snow-Cobb, Has been involved with co-ops since the '80s, works for the Neighboring Food Co-op Association.
Co-ops & Economic Democracy: Why Go Co-op?NFCACoops
Co-ops are an effective model of economic democracy, spreading ownership, retaining jobs, and rooting businesses in our communities. How do co-ops strengthen our regional food system and economy? Learn about the process of start-up, conversion and operation, and share your ideas for a co-op in your community.
Erbin Crowell: Executive Director, Neighboring Food Co-op Association.
Adam Trott: Executive Director, Valley Alliance of Worker Co-ops.
Food Co-ops: Democratizing Human Health & Food SecurityNFCACoops
This presentation was part the Co-op Track at the 2019 NOFA Summer Conference. What is the co-op model and how does it help make healthy, local food and community ownership more available to everyone? This presentation includes stories from co-op leaders about how they are working together to empower people to build more inclusive, healthy, and just food systems and economies.
- Bonnie Hudspeth, Co-operative Development, Neighboring Food Co-op Association.
- Ruth Garbus, Brattleboro Food Co-op
- Sarah Kanabay, Outreach and Communications Manager, Franklin Community Co-op.
Co-operative Enterprise & Sustainability: Why Go Co-op?NFCACoops
Why go co-op? How do co-ops strengthen our regional food system and economy? Co-ops are an effective model for business succession, retaining jobs, and rooting businesses in communities. Learn about the process of start-up, conversion and operation, and share your ideas for a co-op in your community.
Presenters: Adam Trott, Valley Alliance of Worker Co-operatives and Erbin Crowell, Neighboring Food Co-op Association.
Since 1967, the Federation of Southern Co-operatives (FSC) has worked to increase incomes, support economic development, and assist in land retention, especially for African Americans but essentially for all family farmers in the Southern US. This presentation focuses on efforts to develop regional marketing and food distribution systems that can link co-operative communities in the South with those in other parts of the country through trade.
Co-ops and Their Role in the Collaborative Economy and Growing a Conscious Bu...NFCACoops
Co-operative businesses offer unique models for collaborative entrepreneurship—an effective tool for economic development that roots infrastructure in the community through member ownership and democratic governance. Whether you are interested in starting a new business, considering converting an existing business to co-op ownership, or want to learn about alternative models for food system development, this presentation from the 2017 Slow Living Summit is for you. This presentation includes perspectives from worker, farmer, and retail food co-ops on how co-operative business provides a vehicle for collaborative entrepreneurship and the role that co-ops play in building more sustainable, resilient and participatory food systems and economies.
With Erbin Crowell, Neighboring Food Co-op Association; Sabine Rhyne, Brattleboro Food Co-Op; Kristin Howard, Real Pickles Co-op & Tony Risitano, Sales Manager at Deep Root Organic Co-op
Real Pickles: The Story of a Co-operative ConversionNFCACoops
Learn how Real Pickles made the decision to convert from a sole proprietorship to a worker co-op and explore the process that led to the conversion, including a successful community investment campaign.
Presenter: Kristin Howard, Founding Member, Real Pickles Co-op.
The NFCA Story : Regional Collaboration for Shared SuccessNFCACoops
The Principle of Co-operation among Co-ops speaks to the advantages for co-ops and their members working together through formal regional, national, and international co-operative structures. The Neighboring Food Co-op Association (NFCA), a federation of 35 food co-ops and start-ups across New England, grew out of dialog among food co-ops on what we could accomplish by working together. This presentation provides an in-depth look at NFCA structure and successes, future vision, and provides insights on how food co-ops can work together regionally to support shared success and collaboration at all levels, growing the co-operative economy together.
Economic Democracy: Building Co-operative PowerNFCACoops
This presentation from the Neighboring Food Co-op Association’s track of workshops “Co-operatives in the Food System” at the 44th Annual NOFA Summer Conference covers stories from the book "Building Co-operative Power" of the history and concept of worker co-operation including past and present examples of worker co-operatives, co-op collaboration in and across sectors, conversions, education and development in the Connecticut River Valley.
Presenters:
- Suzette Snow-Cobb: Sourcing Coordinator for the Neighboring Food Co-op Association stakeholder director for VAWC.
- Adam Trott: Works at the Valley Alliance of Worker Co-operatives (VAWC) and Shared Capital Cooperative.
Humanizing the Economy with John Restakis, 5.31.12NFCACoops
John Restakis, executive director of the British Columbia Co-op Association and author of “Humanizing the Economy: Co-operatives in the Age of Capital,” asserts that it is the disconnection between conventional economics and social ends that lies at the heart of our economic crisis, and that co-operatives offer a powerful economic model to reconnect and relate social goals with economic practice.
What is a Co-op? Our Co-op and the Wider Co-operative MovementNFCACoops
An orientation on the co-op model and the larger co-operative movement for food co-op staff, board members, member-owners, and organizers of food co-ops. Customize this presentation to share the story of your co-op and how it ties to the wider regional, national, and global social and economic impact of the co-operative movement.
Exploring the Potential of Regional SourcingNFCACoops
This 2014 presentation to the Eastern Corridor Steering Committee of the National Co-operative Grocers Association (NCGA) outlines some of the NFCA's projects in regional sourcing and next steps in building a thriving regional economy.
The Co-operative Difference in Challenging Times: Why Co-operatives MatterNFCACoops
How is the co-operative model resilient in times of change, conflict and transition? This presentation gives an overview of how the co-operative difference can deliver success and make the world a better place. Over the past forty years, J. Tom Webb has been a co-operative board member, senior manager, consultant and educator. He is a co-founder of the Co-operative Management Education program at Saint Mary’s University (mmccu.coop), the co-editor of a book on co-operative economics and author of numerous papers and articles on co-operative business.
Co-op Conversion for Business Success: Why Go Co-op?NFCACoops
Erbin Crowell, Executive Director, Neighboring Food Co-op Association and Adam Trott, Staff, Valley Alliance of Worker Co-ops; Worker/Member, Collective Copies share examples of co-op conversion for business success. Co-ops are a great model for business succession, retaining jobs, and rooting businesses in communities. Why go co-op? How do co-ops strengthen our regional food system and economy? Learn about the process of conversion, and hear from representatives from a variety of businesses that have converted to the co-operative model.
Many of our member co-ops are facing new and serious challenges due to competition, financial pressure and/or conflicts between stakeholder groups. Opportunities for growth and success require a high level of collaboration. More than ever, food co-ops need to develop strategic alignment between the governance and operational aspects of their organizations. This presentation explores some of these challenges and opportunities and offers some examples from food co-ops in our region.
Advancing Healthy Food Access Through Regional PartnershipsNFCACoops
The NFCA, Cooperative Fund of New England, and Hunger Free Vermont have worked with NFCA members to implement programs addressing food access and community ownership. Since 2014 seven NE food co-ops have implemented new “Food For All” programs, making healthy food and co-op ownership more accessible to people with limited incomes. This presentation covers how regional co-op collaboration and strategic partnerships helped neighboring food co-ops across New England address food access, enhance community identity, increase the collective impact of co-ops on food security, and how working with USDA helps ensure this model is sustainable and replicable across the country.
Healthy Food Access: Lessons From The Field, CCMA 2013NFCACoops
Get the latest on what New England food co-ops are doing to make healthy food more accessible and affordable through the “Food Co-ops and Healthy Food Access” project, a collaboration between the Neighboring
Food Co-op Association and the Cooperative Fund of New England. This presentation shares the lessons learned to date, plans for future development, and resources so other food co-ops can more easily start healthy food access
programs at their co-ops.
A small group of four people first met in February of 2012 to talk about their desire to have a place where people could get healthy food year round in Maynard, MA. The group knew they wanted to find a way to create access to healthy food, but didn’t know exactly how to make it happen. They started learning about food co-operatives, got very excited, and initiated the process of trying to make the dream a reality. Today, the vision of the group is to open up a storefront market in Maynard that will be owned and operated by co-operative members. The Assabet Village Food Co-Op is currently made up of a Steering Committee, and a group of several enthusiastic volunteers. Typically, to get a food co-op up and running takes about three to five years – with the help of the community, the Assabet Village Food Co-op should be right on track!
Co-operatives: Resiliency in Action, NOFA NH Winter Conference 2013NFCACoops
The co-operative business model is, by definition, resilient. Co-ops have fared well during the economic downturn. Why? Because they are developed for and accountable to the needs of members rather than outside investors. We’ll share stories of how food co-ops in New Hampshire and throughout New England are meeting the needs of their communities, and a specific example of how food co-ops have used their unique structure to respond to changing community needs through the Food Co-ops & Healthy Food Access Project. Learn how neighboring New England food co-ops are making wholesome, nutritious food more accessible to families with limited food budgets.
Start a Worker Co-op or Convert an Existing Business, NOFA SC, 8.8.13NFCACoops
Erbin Crowell, Executive Director of the Neighboring Food Co-op Association & Adam Trott, Staff Developer for the Valley Alliance of Worker Co-ops share the basics of the co-operative model, its relevance to local economies, and the process for business development. This presentation focuses on worker co-ops in the food system, multi-stakeholder models, which include producers and consumers, and shares guidance for people exploring a co-operative business start-up or conversion.
Dorchester Community Food Co-op: Building a Multi-Stakeholder Co-opNFCACoops
The Dorchester Community Food Co-op is building community support and partnerships to open a multi-stakeholder co-op in Boston's largest and most diverse neighborhood. Learn more about why they chose the multi-stakeholder model for their co-op.
The Future is Co-operative: NFCA Food Co-op Impact PresentationNFCACoops
This customizable presentation was designed in 2020 by staff of the Neighboring Food Co-op Association to help our startup food co-op members tell the story of food co-op resilience and impact, backed up with impact statistics from last year's collective impact among NFCA food co-ops.
Food Co-ops: Making Healthy, Local Food More Accessible, NOFA SC, 8.11.13NFCACoops
Bonnie Hudspeth, Outreach Coordinator for the Neighboring Food Co-op Association & Micha Josephy, Program Manager for the Cooperative Fund of New England, share how twenty-nine New England food co-ops are collaborating to make wholesome, nutritious food more accessible to all community members. This presentation explores the capacity of food co-ops to increase access to healthy food for individuals/families with limited food budgets, and strategies to increase collaboration among food co-ops for a larger collective impact.
Breaking down walls and building participationNFCACoops
For more than 170 years, food co-ops have worked to achieve the ideals of democracy, empowerment and inclusion—ideals we continue to strive toward today. How can co-ops continue to work to ensure our doors are open to all people, "without gender, social, racial, political or religious discrimination," in keeping with the 7 Cooperative Principles? This starts by identifying who we’re excluding and then taking action to be more welcoming, recognizing that we are better—and more successful and relevant—when we are more inclusive, when we lift one another up, and when we work together to remove barriers to participation. Join us to explore how the Neighboring Food Co-op Association (NCFA) is working with its 35 member food co-ops, startups and partners across New England to address this question through our Food Co-ops & Healthy Food Access work.
During this interactive workshop, IMPACT participants will learn how NCFA’s structure as a federation of food co-ops is supporting innovation and learning among member food co-ops about sourcing, healthy food access, economic inclusion and peer collaboration. Participants will learn techniques and tools to evaluate and improve programs to engage and better serve low-income and marginalized community members and expand co-op membership and participation. You’ll leave with the tools necessary to help differentiate your co-ops in the marketplace and use community feedback to improve your co-op’s image and relevance—particularly among people who don’t see themselves reflected at your store.
Presenters: Erbin Crowell, Executive Director, Neighboring Food Co-op Association & Bonnie Hudspeth, Member Programs Manager, Neighboring Food Co-op Association
Since 2008, the NFCA has worked with Member Co-ops to measure our shared impact on the regional food system and economy. Why do these numbers matter? Dami Odetola (National Cooperative Bank), Erbin Crowell, and Bonnie Hudspeth (Neighboring Food Co-op Association) share their perspectives on how can our food co-ops can work together to communicate the Co-operative Difference in a competitive marketplace, and the important role of finance department staff in supporting our shared success.
This presentation makes the case for healthy, community-based retail solutions to food access. Examples include the Dill Pickle Food and Sugar Beet co-ops in Illinois.
Real Pickles: The Story of a Co-operative ConversionNFCACoops
Learn how Real Pickles made the decision to convert from a sole proprietorship to a worker co-op and explore the process that led to the conversion, including a successful community investment campaign.
Presenter: Kristin Howard, Founding Member, Real Pickles Co-op.
The NFCA Story : Regional Collaboration for Shared SuccessNFCACoops
The Principle of Co-operation among Co-ops speaks to the advantages for co-ops and their members working together through formal regional, national, and international co-operative structures. The Neighboring Food Co-op Association (NFCA), a federation of 35 food co-ops and start-ups across New England, grew out of dialog among food co-ops on what we could accomplish by working together. This presentation provides an in-depth look at NFCA structure and successes, future vision, and provides insights on how food co-ops can work together regionally to support shared success and collaboration at all levels, growing the co-operative economy together.
Economic Democracy: Building Co-operative PowerNFCACoops
This presentation from the Neighboring Food Co-op Association’s track of workshops “Co-operatives in the Food System” at the 44th Annual NOFA Summer Conference covers stories from the book "Building Co-operative Power" of the history and concept of worker co-operation including past and present examples of worker co-operatives, co-op collaboration in and across sectors, conversions, education and development in the Connecticut River Valley.
Presenters:
- Suzette Snow-Cobb: Sourcing Coordinator for the Neighboring Food Co-op Association stakeholder director for VAWC.
- Adam Trott: Works at the Valley Alliance of Worker Co-operatives (VAWC) and Shared Capital Cooperative.
Humanizing the Economy with John Restakis, 5.31.12NFCACoops
John Restakis, executive director of the British Columbia Co-op Association and author of “Humanizing the Economy: Co-operatives in the Age of Capital,” asserts that it is the disconnection between conventional economics and social ends that lies at the heart of our economic crisis, and that co-operatives offer a powerful economic model to reconnect and relate social goals with economic practice.
What is a Co-op? Our Co-op and the Wider Co-operative MovementNFCACoops
An orientation on the co-op model and the larger co-operative movement for food co-op staff, board members, member-owners, and organizers of food co-ops. Customize this presentation to share the story of your co-op and how it ties to the wider regional, national, and global social and economic impact of the co-operative movement.
Exploring the Potential of Regional SourcingNFCACoops
This 2014 presentation to the Eastern Corridor Steering Committee of the National Co-operative Grocers Association (NCGA) outlines some of the NFCA's projects in regional sourcing and next steps in building a thriving regional economy.
The Co-operative Difference in Challenging Times: Why Co-operatives MatterNFCACoops
How is the co-operative model resilient in times of change, conflict and transition? This presentation gives an overview of how the co-operative difference can deliver success and make the world a better place. Over the past forty years, J. Tom Webb has been a co-operative board member, senior manager, consultant and educator. He is a co-founder of the Co-operative Management Education program at Saint Mary’s University (mmccu.coop), the co-editor of a book on co-operative economics and author of numerous papers and articles on co-operative business.
Co-op Conversion for Business Success: Why Go Co-op?NFCACoops
Erbin Crowell, Executive Director, Neighboring Food Co-op Association and Adam Trott, Staff, Valley Alliance of Worker Co-ops; Worker/Member, Collective Copies share examples of co-op conversion for business success. Co-ops are a great model for business succession, retaining jobs, and rooting businesses in communities. Why go co-op? How do co-ops strengthen our regional food system and economy? Learn about the process of conversion, and hear from representatives from a variety of businesses that have converted to the co-operative model.
Many of our member co-ops are facing new and serious challenges due to competition, financial pressure and/or conflicts between stakeholder groups. Opportunities for growth and success require a high level of collaboration. More than ever, food co-ops need to develop strategic alignment between the governance and operational aspects of their organizations. This presentation explores some of these challenges and opportunities and offers some examples from food co-ops in our region.
Advancing Healthy Food Access Through Regional PartnershipsNFCACoops
The NFCA, Cooperative Fund of New England, and Hunger Free Vermont have worked with NFCA members to implement programs addressing food access and community ownership. Since 2014 seven NE food co-ops have implemented new “Food For All” programs, making healthy food and co-op ownership more accessible to people with limited incomes. This presentation covers how regional co-op collaboration and strategic partnerships helped neighboring food co-ops across New England address food access, enhance community identity, increase the collective impact of co-ops on food security, and how working with USDA helps ensure this model is sustainable and replicable across the country.
Healthy Food Access: Lessons From The Field, CCMA 2013NFCACoops
Get the latest on what New England food co-ops are doing to make healthy food more accessible and affordable through the “Food Co-ops and Healthy Food Access” project, a collaboration between the Neighboring
Food Co-op Association and the Cooperative Fund of New England. This presentation shares the lessons learned to date, plans for future development, and resources so other food co-ops can more easily start healthy food access
programs at their co-ops.
A small group of four people first met in February of 2012 to talk about their desire to have a place where people could get healthy food year round in Maynard, MA. The group knew they wanted to find a way to create access to healthy food, but didn’t know exactly how to make it happen. They started learning about food co-operatives, got very excited, and initiated the process of trying to make the dream a reality. Today, the vision of the group is to open up a storefront market in Maynard that will be owned and operated by co-operative members. The Assabet Village Food Co-Op is currently made up of a Steering Committee, and a group of several enthusiastic volunteers. Typically, to get a food co-op up and running takes about three to five years – with the help of the community, the Assabet Village Food Co-op should be right on track!
Co-operatives: Resiliency in Action, NOFA NH Winter Conference 2013NFCACoops
The co-operative business model is, by definition, resilient. Co-ops have fared well during the economic downturn. Why? Because they are developed for and accountable to the needs of members rather than outside investors. We’ll share stories of how food co-ops in New Hampshire and throughout New England are meeting the needs of their communities, and a specific example of how food co-ops have used their unique structure to respond to changing community needs through the Food Co-ops & Healthy Food Access Project. Learn how neighboring New England food co-ops are making wholesome, nutritious food more accessible to families with limited food budgets.
Start a Worker Co-op or Convert an Existing Business, NOFA SC, 8.8.13NFCACoops
Erbin Crowell, Executive Director of the Neighboring Food Co-op Association & Adam Trott, Staff Developer for the Valley Alliance of Worker Co-ops share the basics of the co-operative model, its relevance to local economies, and the process for business development. This presentation focuses on worker co-ops in the food system, multi-stakeholder models, which include producers and consumers, and shares guidance for people exploring a co-operative business start-up or conversion.
Dorchester Community Food Co-op: Building a Multi-Stakeholder Co-opNFCACoops
The Dorchester Community Food Co-op is building community support and partnerships to open a multi-stakeholder co-op in Boston's largest and most diverse neighborhood. Learn more about why they chose the multi-stakeholder model for their co-op.
The Future is Co-operative: NFCA Food Co-op Impact PresentationNFCACoops
This customizable presentation was designed in 2020 by staff of the Neighboring Food Co-op Association to help our startup food co-op members tell the story of food co-op resilience and impact, backed up with impact statistics from last year's collective impact among NFCA food co-ops.
Food Co-ops: Making Healthy, Local Food More Accessible, NOFA SC, 8.11.13NFCACoops
Bonnie Hudspeth, Outreach Coordinator for the Neighboring Food Co-op Association & Micha Josephy, Program Manager for the Cooperative Fund of New England, share how twenty-nine New England food co-ops are collaborating to make wholesome, nutritious food more accessible to all community members. This presentation explores the capacity of food co-ops to increase access to healthy food for individuals/families with limited food budgets, and strategies to increase collaboration among food co-ops for a larger collective impact.
Breaking down walls and building participationNFCACoops
For more than 170 years, food co-ops have worked to achieve the ideals of democracy, empowerment and inclusion—ideals we continue to strive toward today. How can co-ops continue to work to ensure our doors are open to all people, "without gender, social, racial, political or religious discrimination," in keeping with the 7 Cooperative Principles? This starts by identifying who we’re excluding and then taking action to be more welcoming, recognizing that we are better—and more successful and relevant—when we are more inclusive, when we lift one another up, and when we work together to remove barriers to participation. Join us to explore how the Neighboring Food Co-op Association (NCFA) is working with its 35 member food co-ops, startups and partners across New England to address this question through our Food Co-ops & Healthy Food Access work.
During this interactive workshop, IMPACT participants will learn how NCFA’s structure as a federation of food co-ops is supporting innovation and learning among member food co-ops about sourcing, healthy food access, economic inclusion and peer collaboration. Participants will learn techniques and tools to evaluate and improve programs to engage and better serve low-income and marginalized community members and expand co-op membership and participation. You’ll leave with the tools necessary to help differentiate your co-ops in the marketplace and use community feedback to improve your co-op’s image and relevance—particularly among people who don’t see themselves reflected at your store.
Presenters: Erbin Crowell, Executive Director, Neighboring Food Co-op Association & Bonnie Hudspeth, Member Programs Manager, Neighboring Food Co-op Association
Since 2008, the NFCA has worked with Member Co-ops to measure our shared impact on the regional food system and economy. Why do these numbers matter? Dami Odetola (National Cooperative Bank), Erbin Crowell, and Bonnie Hudspeth (Neighboring Food Co-op Association) share their perspectives on how can our food co-ops can work together to communicate the Co-operative Difference in a competitive marketplace, and the important role of finance department staff in supporting our shared success.
This presentation makes the case for healthy, community-based retail solutions to food access. Examples include the Dill Pickle Food and Sugar Beet co-ops in Illinois.
NFCA Board Director Peer Gathering Presentation NFCACoops
This presentation from Neighboring Food Co-op Association’s Board Peer Gathering includes tools for engaging members in our shared impact and ideas for integrating the Co-operative Difference into the work of the Board of Directors.
NFCA Fifth Annual Meeting Morning Presentation, March 5, 2016NFCACoops
The Neighboring Food Co-op Association (NFCA) held its Fifth Annual Meeting on March 5 at the Arts Block in downtown Greenfield, MA. The meeting brought together over 100 co-operators from 35 food co-ops, start-up initiatives and partner organizations from across our region for networking, strategic dialog and workshops.
Judy Ziewacz, President and CEO of the National Cooperative Business Association (NCBA CLUSA) set the tone as keynote speaker, reflecting on NCBA CLUSA’s past 100 years and vision moving forward.
Our Vision: To provide a cooperative community based on sustainability principles
and cooperative values that represents economic vitality,
ecological soundness and social justice.
Neighboring Food Co-op Association Fall Member Gathering Presentation, 2014NFCACoops
Ten years after food co-op leaders in our region first gathered to discuss working more closely together, over 100 co-operators met in Hanover, NH, on September 27th for the Fourth Annual Fall Gathering of the Neighboring Food Co-op Association (NFCA). The meeting brought together representatives from more than 40 food co-ops and start-ups and partner organizations. Keynote speaker J. Tom Webb addressed ‘The Co-operative Difference in Challenging Times,’ laying out the shortcomings of conventional business and the potential for co-ops to help build a better world.
2016 Business of Farming Conference: Direct Marketing Strategies: Connecting ...asapconnections
Whether you are a new farm trying be noticed or a more established producer looking to expand your customer base, targeted marketing strategies will make better use of your time and money. Join this workshop to learn how to apply classic marketing thinking to your farm business and learn practical and doable steps to define your niche and reach new customers.
Building Our Co-ops: Community OrganizingNFCACoops
This presentation from NFCA's Fifth Annual Startup Day with Food Co-op Initiative covers tips for how to approach your startup food co-op development through a community organizing and movement building lens.
The Startup Forecast...with Bonnie & JacquelineNFCACoops
From NFCA's 2019 Northeast Startup Co-op Day: news you need! Jacqueline Hannah from Food Co-op Initiative gives a fast and informative look at 2018-2019 trends in funding, member- ownership growth, failures, and new paths to success for startups.
NFCA's 2019 Northeast Startup Co-op Day IntroNFCACoops
An intro to the Neighboring Food Co-op Association’s (NFCA) Fourth Northeast Startup Day, organized in collaboration with Food Co-op Initiative and hosted by Monadnock Food Co-op. Includes an overview of the day, collective impact and mission of Neighboring Food Co-ops, and sponsor appreciation.
Rocket Fuel: Building Your Startup’s Governance PowerNFCACoops
Healthy, co-operative governance is at the root of all successful startups; weak, un-co-operative governance is at the root of all closed ones. So what the heck does healthy co-operative governance look like in a startup co-op? How do we assess our current governing and identify where to apply our efforts to improve? Jacqueline Hannah (Food Co-op Initiative) and Bonnie Hudspeth (Neighboring Food Co-op Association) shared this presentation at NFCA's 2019 Northeast Startup Co-op Day, sharing key measures, ways to assess Board governance, and tools for moving forward.
Kaye Kirsch of Firebrand Cooperative brought her experience to share with Northeast startup organizers at NFCA's 2019 Northeast Startup Co-op Day. Serving as startup Membership Coordinator, Marketing, Capital Campaign Coordinator, and interim GM of Prairie Roots Food Co-op (opened in Fargo, ND in 2017), Kaye shared share tools for growing startup co-op membership base and engaging them for the long-haul.
Assessing & Demonstrating Your Start-up Co-op's Success NFCACoops
To be successful, your Start-Up needs to make a compelling case to prospective members, investors, grantors, and lenders. This workshop for start-up food co-ops at Neighboring Food Co-op Association's Eighth Annual Meeting & Celebration outlines Food Co-op Initiative (FCI)’s new Feasibility Assessment tool and how it can help your start-up analyze your plans and data so you can better understand what lies ahead and identify areas that need to be addressed. As part of the presentation, Siobain Mitchell (Assabet Village Co-op Market) shared how using a feasibility assessment has benefited their membership recruitment and their Co- op’s development.
Presenters:
• Stuart Reid, Executive Director,Food Co-op Initiative
• Siobain Mitchell, Board President, Assabet Village
Co-op Market
This presentation from the afternoon of Neighboring Food Co-op Association's Eighth Annual Meeting & Celebration includes the Neighboring Co-operator Awardee (Patrice Lockert Anthony), presentation on Addressing Climate Change:, and important upcoming event dates.
The "Addressing Climate Change: From Advocacy to Operations" workshop covers how co-ops and their members can work together to differentiate ourselves as more sustainable, community-based businesses?
Panelists include:
• Terry Bowling, NCG, Facilitator
• Cat Buxton, Board, Upper Valley Food Co-op
• Kari Bradley, GM, Hunger Mountain Co-op
• Ed Fox, GM, Co-op Food Stores
From Soil to Sovereignty—Good Food for AllNFCACoops
This keynote presentation was given by Ruth Tyson, Coalitions Coordinator for the Food & Environment program at Union of Concerned Scientists, from Neighboring Food Co-op Association's Eighth Annual Meeting & Celebration. Tyson facilitates the Good Food for All Coalition, which unites grassroots and national organizations around a vision for a just, equitable, and sustainable food system. Tyson asked NFCA's member food co-ops to consider: "How well does your Co-op’s Membership, Staff, and Board represent your community’s demographics? What are you doing to increase this representation and participation, and how can you, as an association of Co-ops, use your collective purchasing power and policy advocacy to support racial equity in the food system?”
Integrating Impact Into Co-op Planning: The Balanced Score CardNFCACoops
This presentation from NFCA’s Eighth Annual Meeting features methods our Food Co-ops can use to integrate our identity and impact into strategic planning and reporting. Professor Daniel Cote of Saint Mary’s University Co-operative Management Education program offered an introduction to the topics to be covered in the next Executive Education co-op business training planned for this October 24-25th in Greenfield, MA, and facilitated sharing of lessons learned from co-op leaders who participated in the training last fall.
• Erbin Crowell, NFCA, Facilitator
• Daniel Côté, Saint Mary’s University
• Lexa Juhre, GM, Fiddleheads Food Co-op
• Patty Smith, Operations Mgr, Willimantic Food Co-op
• Danny Spurr, Board President, Fiddleheads Food
Co-op
Jacqueline Hannah from Food Co-op Initiative shares examples of why some start-up food co-ops fail. This was presented at NFCA’s New England Start-up Workshop Day at Monadnock Food Co-op on May 7, 2016.
A Legacy of Food Security: A History of Food Co-ops in the NortheastNFCACoops
This presentation from the Neighboring Food Co-op Association’s track of workshops “Co-operatives in the Food System” at the 44th Annual NOFA Summer Conference covers how food co-ops foster and support farmers and food security. See examples of how food co-ops in the Northeast have used economic organizing for a lasting impact on our food system and economy, laying the groundwork for the organic, natural foods, and local movements.
Presenters:
- Bonnie Hudspeth: Membership Programs Manager, Neighboring Food Co-op Association.
- Suzette Snow-Cobb: Sourcing Coordinator, Neighboring Food Co-op Association.
Measuring and Communicating Our Impact for Shared SuccessNFCACoops
To compete effectively, our co-ops need to demonstrate what sets us apart. This presentation from the Consumer Co-op Management Association (CCMA) 2018 Conference in Portland, OR shares strategies from efforts to measure and communicate impact, both at the individual food co-op level and the regional level through a federation of co-ops. Last year, Central Co-op (WA) hired a firm to evaluate how it benefits its community. The resulting Local Impact Study revealed outcomes even greater than expected, enabling the co-op to communicate its impact for its members and the wider community through meetings, public events, publications, and social media. On a regional level, an informal network of food co-ops in New England commissioned a similar study ten years ago as part of its effort to understand their collective impact. This report was a revelation for participating co-ops, demonstrating impact far beyond expectations. This provided a foundation for shared visioning and incorporation as a formal secondary co-op of food co-ops focused on shared marketing and educational initiatives, peer collaboration, and sourcing projects to support mutual success. Today, the Neighboring Food Co-op Association collects impact data on an annual basis, working with interns from a local University to compile data and make the case for the contribution of food co-ops to a more inclusive economy.
Presenters:
- Erbin Crowell, Executive Director, Neighboring Food Co-op Association
- Bonnie Hudspeth, Membership & Outreach Manager, Neighboring Food Co-op Association
- Susanna Schultz, Marketing Director, Central Co-op
- Suzette Snow-Cobb, Sourcing Coordinator, Neighboring Food Co-op Association
This presentation from NFCA's 2018 Start-up Workshop Day features Jacqueline Hannah (Food Co-op Initiative) and Bonnie Hudspeth (Neighboring Food Co-op Association) tips for setting your co-op up to have a successful Capital Campaign and avoiding pitfalls learned from other start-up food co-ops.
Recruiting Talent & Retaining Good Board MembersNFCACoops
This presentation from NFCA's 2018 Start-up Workshop Day covers how to find, attract, and create a strong founding Board of Directors AND retain Board Members for the long haul.
Presenter: Siobain Mitchell, Board President, Assabet Village Co-op Market (Maynard, MA)
Using Annual Meetings to Showcase Co-op ImpactNFCACoops
This presentation from NFCA’s Seventh Annual meeting explores how food co-ops can use your Annual Meetings to communicate impact, engage your membership throughout the year, and contribute to success in a competitive marketplace.
Facilitator: Liz Jarvis, Membership Manager, City Market/Onion River Co-op
Sharing Successes: Leading the Inclusive Economy.NFCACoops
This presentation at NFCA’s Seventh Annual Meeting features a panel of success stories from NFCA member co-ops, including membership growth, expansions, and other operational improvements and innovations. Terry Bowling (National Co+op Grocers) shares about the national trends impacting food co-ops and common factors in co-ops who are not only weathering this storm but succeeding and innovating in this new competitive landscape.
Presenters:
• Terry Bowling, National Co+op Grocers,
• Ed King, General Manager, Littleton Food Co-op,
• Glenn Lower, General Manager, Middlebury Natural Food Co-op
• Rochelle Prunty, General Manager, River Valley Co-op
• Zach Stevens, General Manager, Rutland Area Food Co-op
Building an Inclusive Economy: The Co-operative DifferenceNFCACoops
NFCA's 2018 Annual Meeting keynote speaker was Doug O’Brien, President & CEO NCBA CLUSA. O’Brien shared his thoughts on the potential for the co-operative movement to be a leader in growing a more inclusive economy in a time of social and economic anxiety and help differentiate our businesses in a competitive marketplace.
0 Trends in Point of Sale: Maximizing the Usefulness of your Member DatabaseNFCACoops
Aaron Chase (ECRS) presented at NFCA's Peer Finance Training to share a look at the evolving nature of retail transactions and how member data can be used to drive business, better promote your co-op to bring in new customers, and improve your customers’ experience.
Setting up Solid Internal Controls & Accounting ChangesNFCACoops
Marty Huban (Brazee & Huban CPAs) presented at NFCA's Peer Finance Department Training, sharing best practices for establishing and maintaining strong internal controls, changes in accounting rules, and best practices in financial reporting for Co-ops.
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Sustainability has become an increasingly critical topic as the world recognizes the need to protect our planet and its resources for future generations. Sustainability means meeting our current needs without compromising the ability of future generations to meet theirs. It involves long-term planning and consideration of the consequences of our actions. The goal is to create strategies that ensure the long-term viability of People, Planet, and Profit.
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A Memorandum of Association (MOA) is a legal document that outlines the fundamental principles and objectives upon which a company operates. It serves as the company's charter or constitution and defines the scope of its activities. Here's a detailed note on the MOA:
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Name Clause: This clause states the name of the company, which should end with words like "Limited" or "Ltd." for a public limited company and "Private Limited" or "Pvt. Ltd." for a private limited company.
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Registered Office Clause: It specifies the location where the company's registered office is situated. This office is where all official communications and notices are sent.
Objective Clause: This clause delineates the main objectives for which the company is formed. It's important to define these objectives clearly, as the company cannot undertake activities beyond those mentioned in this clause.
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Liability Clause: It outlines the extent of liability of the company's members. In the case of companies limited by shares, the liability of members is limited to the amount unpaid on their shares. For companies limited by guarantee, members' liability is limited to the amount they undertake to contribute if the company is wound up.
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Capital Clause: This clause specifies the authorized capital of the company, i.e., the maximum amount of share capital the company is authorized to issue. It also mentions the division of this capital into shares and their respective nominal value.
Association Clause: It simply states that the subscribers wish to form a company and agree to become members of it, in accordance with the terms of the MOA.
Importance of Memorandum of Association:
Legal Requirement: The MOA is a legal requirement for the formation of a company. It must be filed with the Registrar of Companies during the incorporation process.
Constitutional Document: It serves as the company's constitutional document, defining its scope, powers, and limitations.
Protection of Members: It protects the interests of the company's members by clearly defining the objectives and limiting their liability.
External Communication: It provides clarity to external parties, such as investors, creditors, and regulatory authorities, regarding the company's objectives and powers.
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Binding Authority: The company and its members are bound by the provisions of the MOA. Any action taken beyond its scope may be considered ultra vires (beyond the powers) of the company and therefore void.
Amendment of MOA:
While the MOA lays down the company's fundamental principles, it is not entirely immutable. It can be amended, but only under specific circumstances and in compliance with legal procedures. Amendments typically require shareholder
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2. Introduction
¡ Welcome, who we are
¡ Who’s in the “Room”
Why & How: Co-op Outlets
¡ Why Co-ops
¡ Planning for Shared Success
¡ Co-op buyer perspectives
Digging Deeper
¡ Questions
¡ Discussion
¡ Resources
OUTLINE
3. Suzette Snow-Cobb
v Sourcing Coordinator, Neighboring Food
Co-op Association
v Franklin Community Co-op/Green Fields
Market & McCusker’s Market, Co-op
Manager 1997-2017
v Master of Management, Co-operatives &
Credit Unions
Jacob Vincent
v Merchandising Manager, Hanover Co-op
Food Store since 2016
v Worked for Hanover Co-op since 2003
in Bulk, Department Manager, and
Category Merchandiser
PRESENTERS
NOFA 2020
4. Tell us who you are!
Ø Currently a grower/producer?
Ø Where are you zooming from?
Ø What’s your favorite summer food?
¡ Please use video if you are able.
¡ Use “mute” when you are not speaking.
¡ Use chat function for questions or when
you speak, please include Your Name
NOFA 2020 3
WHO’S IN THE “ROOM”
Urban Greens Co-op Market, Providence, RI
5. Economic
¡ Disruption of local economies.
¡ Depression level unemployment.
Food System
¡ Increased consolidation & concentration
of control.
¡ Family farmers and farm workers at
increased risk.
Social
¡ Most vulnerable impacted most.
¡ Isolation, disconnection,
disempowerment.
IMPACTS OF THE PANDEMIC
6. What do Food Co-ops bring to the table?
¡ Build on Local Skills & Assets
¡ Pool Limited Resources for Scale & Impact
¡ Build an Inclusive Economy through
Community Ownership
¡ Focus on Meeting Needs, Rather than
Financial Return
¡ Maintain Good, Local Jobs
¡ Grow a Sustainable Food System & Economy
¡ Build Community Infrastructure for the
Long-Term
¡ Anchor Wealth in the Community
¡ Invested in Building a Resilient Food System
WHY CO-OPS?
7. Community Members Pool
Small Amounts of Money…
§ Average cost of a Member Share is
about $150.
…to Build Community
Infrastructure & Impact!
§ Average Food Co-op revenue is
almost $12 Million.
§ And together, our co-ops generate
$347 million in shared revenue.
FOOD CO-OPS POOL LIMITED RESOURCES
TO CREATE ECONOMIC SCALE
*2019 data based on Neighboring Food Co-op Association member survey.
8. Your Neighboring Food Co-ops
include 29 Food Co-ops and 10
startups across New England and
New York State!
§ Locally-owned by 150,000 people like you!
§ Democratically governed on the basis of
one member, one vote.
§ 60% of Board Members are women and
50% are under 45 (compared to 19% and
3% on S&P 500 Boards).
§ Co-ops are working together to be more
inclusive of their communities.
*2019 data based on Neighboring Food Co-op Association member survey.
FOOD CO-OPS BUILD
A MORE INCLUSIVE ECONOMY
Leverett Village Food Co-op, Leverett, MA
9. Food Co-ops serve their
Members — the people
who use the business to
meet shared needs!
§ Resources are reinvested in the community,
rather than in financial returns for investors.
§ $4.9 million distributed to Members in
discounts and patronage rebates.
§ $729,000 in additional discounts distributed
to people on limited incomes.
§ $789,000 in donations to community
organizations.
FOOD CO-OPS FOCUS
ON MEETING MEMBER NEEDS
GreenStar Food Co-op, Ithaca, NY.
*2019 data based on Neighboring Food Co-op Association member survey.
10. Your Neighboring Food
Co-ops employ more
than 2,300 people!
§ More than 60% of staff are employed
full-time.
§ Over 65% of employees are also
Members, sharing in the ownership of
their local Food Co-op.
§ $3 million in employee discounts
distributed to to staff.
FOOD CO-OPS BUILD
GOOD, LOCAL JOBS
Monadnock Food Co-op, Keene, NH
*2019 data based on Neighboring Food Co-op Association member survey.
11. $93+ Million in Local Product Sales
§ The average Food Co-op purchases from 250
local suppliers with local sales comprising
29% of annual revenue.
$97+ Million in Organic Products
§ Supporting community health and combating
climate change.
$18 Million in Co-op Products
§ Working with other co-operatives to build a
more sustainable & inclusive economy.
$14 Million in Fair Trade Products
§ Supporting community empowerment and
economic justice around the world.
FOOD CO-OPS BUILD A
SUSTAINABLE FOOD SYSTEM & ECONOMY
UMass Amherst intern, Dunya Mahmood representing our food co-ops
at the NOFA Summer Conference, Hampshire College
*2019 data based on Neighboring Food Co-op Association member survey.
12. The average Food Co-op
has been in business for
more than 30 years!
§ 10 years or less: 5 Co-ops
§ 10+ years: 24 Food Co-ops
§ 30+ years: 17 Food Co-ops
§ 80+ years: 2 Food Co-ops
FOOD CO-OPS BUILD
COMMUNITY INFRASTRUCTURE
Celebrating 25 Years of Co-operation — in 1961! — at
Hanover Consumer Co-operative, Hanover, NH.
*2019 data based on Neighboring Food Co-op Association member survey.
13. Food Co-ops are
Community-Owned!
§ Because they are rooted in the
community, Food Co-ops will not
leave in search of higher profits.
§ Co-ops are democratically
governed and therefore very
difficult to buy out.
§ Your local Food Co-op is a
community asset, owned by and
accountable to the community!
*2019 data based on Neighboring Food Co-op Association member survey.
FOOD CO-OPS
ANCHOR WEALTH IN THE COMMUNITY
Urban Greens Co-op Market, Providence, RI.
14. Planning
¡ Does the co-op already carry this type of
product?
¡ How is yours unique?
¡ Is it in-line with co-op’s mission?
¡ Packaging and Marketing Materials
Being Realistic
¡ Price what you need
¡ Are you prepared to have samples?
¡ Could you work with a regional distributor?
¡ Ordering, delivery and product availability
efficient and consistent for buyers?
Legal Needs
¡ Licensing needed? Relevant for federal, state
and/or local agencies?
¡ Liability insurance in place?
SO, YOU WANT TO SELL YOUR PRODUCT TO
THE CO-OP?
Portland Food Co-op, Portland, ME
15. Planning
¡ Does the co-op already carry this type
of product?
§ Some Co-ops have lists of what they are looking
for.
§ Category saturation
¡ How is yours unique?
§ Fill a gap?
§ Meeting a current trend?
§ Origin story?
¡ Is it in-line with co-op’s mission or
policies?
§ Merchandise policy
¡ Packaging and Marketing Materials
§ Being “retail ready”
SO, YOU WANT TO SELL YOUR PRODUCT TO
THE CO-OP?
16. Being Realistic
¡ Price at what you need.
¡ Sell for a price that supports your success &
viability.
¡ Are you prepared to sample or provide samples?
¡ Could you work with a regional distributor?
¡ Ordering, delivery and product availability
efficient and consistent for buyers?
SO, YOU WANT TO SELL YOUR PRODUCT TO
THE CO-OP?
17. Legal Need & Agreements
¡ Does the Co-op have Vendor agreement
or specific policies?
¡ Payment terms, invoicing, W9, etc
¡ Food safety protocols.
¡ Licensing needed? Relevant for federal,
state and/or local agencies?
¡ Liability insurance in place?
SO, YOU WANT TO SELL YOUR PRODUCT TO
THE CO-OP?
Portland Food Co-op, Portland, ME