Explain what a co-op is Why co-ops are rebuilding the middle About the co-ops and finally about the trade routes The Local Organic Food Coops Network (LOFC) works to support the development of food and farming co-operatives in Ontario. We work with interested parties, start-ups and emerging co-operatives to provide them with the tools and resources they need to develop and achieve their local food goals.

Working in partnership with Our Partnering Sponsors

Food Co-ops across Ontario 12 when LOFC started Now …. 90 co-ops from Windsor to Dryden

Rebuilding the Middle What do these have in common? All rebuilding the middle Growing interest and pressure to provide our own food has revealed a crisis in food system infrastructure, all that we have lost over the previous decades. Research over last 20 years or so in Ontario and Canada has shown me that local food producers lack: Warehousing/ central storage Marketing/ distribution Trucking Processing As mid-scale, place-based solutions, the co-op model is uniquely designed to address these problems–my recent research into farmland and farmers and the loss of land and practitioners that is reaching crisis levels showed that a primary goal for farmers was control over their own decision-making– a function easily achieved through the co-op model’s democratic ownership and decision-making The food system has gotten out of hand– out of our hands. These local food hubs are getting it back Some details from the UNGFN 2013 Food Hub survey report of over 100 food hubs (US); over 200 are operating now in the US 1/3 started in last 2 yrs 13% are co-ops; 34% are non-profits most are in counties with urban centres The largest reports 155 employees; average is about half have sales under 500K; almost 3/4 are under 2 million ownership shows higher than average numbers for women and people of colour Almost all carry fresh produce and herbs, with that making up an average of 68% of sales (!) Most have a warehouse, trucks and office; 59% have online ordering The most common customer is restauarants Interestingly, only co-ops have revenues that average more than expenses the greatest percentage began with founders’ or a parent organization’s money As a recent report shows, there is the potential for import substitution of up to 50% of Ontario food products, with a siginificant positive impact on employment opportunities and reductions in environmental impacts of importing and exporting food

Addressing all Food System challenges Retail Distributor Brewing Training Producing Restaurant

Only business model in the world to use a universal set if principles Always built in times of need

Consumer co-ops The Mustard Seed co-op Hamilton, Ontario South: Karma Ne The Mustard Seed co-op Hamilton, Ontario

Producer co-ops Fish Off the Hook Digby (see Briarpatch) Potlotek FN (BC) Garden Hill (MN) Off the Hook: direct to consumer NS Cabot (PEI)

Distribution co-ops Distribution/ second tier

Multi-stakeholder co-ops producer (farmer), worker (store and farmers market staff), consumer (eaters/shoppers), community partners. Toronto, Ontario

Reverse Economy Co-ops

Co-operative Trade Routes Maintaining integrity Maintaining values Maintaining Equity and Justice

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