nfca fall gathering presentation, 9.7.13
DESCRIPTION
TRANSCRIPT
Fall Gathering
7th September 2013
Shelburne Falls, MA
Welcome to Co-‐op Valley!
Orientation & Logistics Our facilitator for the day • David Fowle, Eastern Corridor Advisor,
National Co-op Grocers Association (NCGA)
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
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
Staff Report
Priorities for 2013… • Organizational Development • Marketing & Outreach • Regional Sourcing • Network Partnerships …Context: Co-op Decade
INTERNATIONAL CO-OPERATIVE ALLIANCEBLUEPRINT FOR A CO-OPERATIVE DECADEJANUARY 2013
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 DECADEJANUARY 2013
Vision
Focus Areas
Strategy
Thriving Regional Economy
Network Partnerships
Collaboration
among Co-ops
Healthy, Just & Sustainable Food
System
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
Organizational Sustainability • Member supported • Grant resources • Board retreat in October
Member base / region Affiliated organizations Sponsors Grants Products & services
Peer Support & Collaboration • Start-up training with FCI • Healthy Food Access coordination • Produce Training: Oct. 23rd
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 Decade of 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
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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
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
NCBA Tour of the Valley
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
S u m m e r S n ow
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
S u m m e r S n ow
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
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
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
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
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
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
Food Co-‐ops & Healthy Food Access
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.
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?
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
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
The Rochdale Pioneers
The Co-operative Model • Mutual Self-Help
• Local Ownership
• Democratic Control
• Affordable Membership • Healthy, Basic Food • Co-operative Economy
Co-‐operative Values
• Self-help
• Self-responsibility
• Democracy
• Equality
• Equity
• Solidarity
• Honesty
• Openness
• Social
responsibility
• Caring for others
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
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
Progress
• Resource development: timeline, financial planning, Toolbox
• Peer Collaboration • New Partners
• Seeding national dialog • Sharing our story
http://nfca.coop/healthyfoodaccess
“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
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
Who is a co-op shopper?
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
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)
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.
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%
The Burden of Hunger
• Individual health, development, and ability to thrive.
• Family stability and long-term success.
• Economic and social cost to the community.
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
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
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%)
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
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
What can your co-op do?
Financial Incentives • Food For All (FFA) • BASICS
Welcome the entire community!
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
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
Welcome the entire community
• Accessible membership • Customer education on
through signage, classes, and tours.
• Variety of product types • Staff training and awareness • Inclusive marketing
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!
Questions, Feedback, Ideas
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
Afternoon Workshops A. Healthy Food Access (Outside Tent)
B. Regional Sourcing (Chapel)
C. Fundraising & Member Engagement (Meeting Room)
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
Regional Sourcing Workshop
Kari Bradley, Hunger Mountain Co-op, NFCA Board Erbin Crowell, NFCA Executive Director
Anthony Mirisciotta, Sales Manager, Deep Root Co-op
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 milkbloomy rindcreamy, mushroomy, buttery
Woodcock FarmWeston, Vermont
S u m m e r S n ow
o n s p e c i a l $ 1 5 . 9 9 / p o u n d
cave to co-op
sheep milkbloomy rindcreamy, mushroomy, buttery
Woodcock FarmWeston, Vermont
S u m m e r S n ow
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
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
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
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
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…
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…
Key Bottleneck: Distribution
Constraint on… • Ability to serve members • Branding, identity • Scale, volume • Affordability • Collaboration • Innovation • Sustainability
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
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
Discussion
• Feedback
• Questions
• Ideas
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