1. 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.

2. Working in partnership with
Our Partnering Sponsors

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

4. 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

5. Addressing all Food System challenges
Retail
Distributor
Brewing
Training
Producing
Restaurant

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

7. Consumer co-ops The Mustard Seed co-op Hamilton, Ontario South: KarmaNe
The Mustard Seed co-op
Hamilton, Ontario

8. 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)

10. Distribution co-ops
Distribution/ second tier

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

12. Reverse Economy Co-ops

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

14. Follow us to learn more:
cultivatingfoodcoops.net