Keeping it fresh: a vibrant and fresh produce department is a key part of most natural food cooperatives, and a positive produce experience is the primary reason given by shoppers

In 2015, Food Co-op Initiative (FCI) became aware of a pattern: The strongest developing food co-ops we worked with also tended to be some of the best-branded ones.

There are seven call groups happening in three regions of the country, serving two dozen startups, plus requests for calls in more regions.

Eastside Food Co-op opened its doors to the community of Northeast Minneapolis in December 2003, with first-year sales of $2 million.

A decade ago, it was still a challenge for consumers to find high quality, locally raised meats. Nowadays, there is no shortage of choices.

Boards of directors regularly struggle with the concept of “speaking with one voice”— primarily because the concept has a dual meaning.

One of the most anticipated new food co-ops has opened its doors to a welcoming community.

There is no shortage of stressors for people involved in co-ops today.

July was the hottest month our planet has experienced since modern recordkeeping began in 1880. By its nature, climate change is a global challenge, and yet we each have a role to play.