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NFCA Fall Gathering Presentation, 9.7.13
1. Fall
Gathering
7th
September
2013
Shelburne
Falls,
MA
Welcome
to
Co-‐op
Valley!
2. Orientation
&
Logistics
Our facilitator for the day
• David Fowle, Eastern Corridor Advisor,
National Co-op Grocers Association
(NCGA)
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. 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. 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. 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
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. Organizational
Sustainability
• Member supported
• Grant resources
• Board retreat in October
Member base / region
Affiliated organizations
Sponsors
Grants
Products & services
10. Peer
Support
&
Collaboration
• Start-up training with FCI
• Healthy Food Access coordination
• Produce Training: Oct. 23rd
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”
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
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. 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. 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. 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. 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. 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
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. 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. 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. 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. The
Rochdale
Pioneers
The Co-operative Model
• Mutual Self-Help
• Local Ownership
• Democratic Control
• Affordable Membership
• Healthy, Basic Food
• Co-operative Economy
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. 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. Progress
• Resource development: timeline, financial
planning, Toolbox
• Peer Collaboration
• New Partners
• Seeding national dialog
• Sharing our story
http://nfca.coop/healthyfoodaccess
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. 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
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. 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. 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. 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. 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. 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. 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. 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. 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. 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. What can your co-op do?
Financial Incentives
• Food For All (FFA)
• BASICS
Welcome the entire
community!
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. 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. 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. 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!
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. Afternoon
Workshops
A. Healthy Food Access (Outside Tent)
B. Regional Sourcing (Chapel)
C. Fundraising & Member Engagement
(Meeting Room)
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. 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. 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. 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. 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. 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. 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. 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. Key
Bottleneck:
Distribution
Constraint on…
• Ability to serve members
• Branding, identity
• Scale, volume
• Affordability
• Collaboration
• Innovation
• Sustainability
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. 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
