The excellent contributions in this issue [#200, Cooperative Grocer] can speak for themselves. After four decades as editor of U.S.

In 2017, Whole Foods Co-op in Erie, Pennsylvania, was facing a serious challenge.

When I became general manager of Outpost Natural Foods in 1986, I had already been working at the co-op for seven years doing ordering, receiving, merchandising, marketing,

Participants

Duke Bouchard • Chief financial officer of River Valley Food Co-op in Northampton, Massachusetts

As competition in the natural and organic market has intensified, one of the most difficult results has been the closing of several much-loved co-ops across the countr

When it comes to emergency preparedness, few could argue with letting “better safe than sorry” be the succinct, no-nonsense maxim that guides your overall approach.

Boards of directors want to know that co-op staff are fairly treated and that the co-op has a good reputation as an employer.

There’s an indelible conetion between food co-ops in the U.S. and the small-scale farmers around the world who have banded together to improve lives in their communities.

It is hard to avoid the irony that huge portions of rural America—our so-called breadbasket—are considered food deserts.