Food cooperative

A food cooperative or food co op is a food distribution outlet organized as a cooperative, rather than a private or public company. Food cooperatives are usually consumer cooperatives, where the decisions regarding the production and distribution of its food are chosen by its members. Like all cooperatives, food cooperatives are often based on the 7 Rochdale Principles, and they typically offer natural foods. Decisions about how to run a cooperative are not made by outside shareholders, therefore cooperatives often exhibit a higher degree of social responsibility than their corporate analogues. In the United States, the National Cooperative Grocers (NCG) is a cooperative federation that is composed of 146 food cooperatives.

The cooperative movement started in the 19th century and the first notable food cooperative was started in Rochdale, England by industrial weavers known as the Rochdale Pioneers. The origination of the modern cooperative movement began in the 1960s when many "second wave" cooperatives started. The goals of these cooperatives were to provide an organic and anti corporate alternative to chain grocery stores. Food cooperatives began to emerge in major cities and college towns, catering to the food conscious. Co op members made the decision of what foods to buy and how to purchase and distribute it. Between 1969 and 1979, close to 10,000 food co ops were established. When the store makes a profit, much as with a corporation, these profits are either divided among the members or reinvested in the business. However, some cooperatives will limit membership to a certain geographic area, such as a state. However, in a CSA program, the consumer is purchasing a limited ownership in the farm, the production of the food, instead of the grocery store, the distribution of the food.

Food cooperatives in various forms operate on a large scale in the United States, occupying a noticeable part of the grocery market, albeit with large geographic variation. One study found that grocery cooperatives claim 485,000 total members in the United States, with 325 total stores. However, differences in definition can lead to measurement discrepancies, depending on what exactly one defines as a food based cooperative, since many cooperatives operate in the food sector, but are not restricted to groceries. For example, “Farm supply and marketing” cooperative members totaled 2.484 million in the US. The logistical and financial obstacles associated with planning a store and establishing a distribution network are significant, especially when no individual owns the store.

Cooperatives have potential spillover effects on the rest of the grocery store market. According to researchers at the University of Wisconsin, “Cooperatives play a key role in agricultural markets not only because they account for a significant fraction of economic activity in this sector, but also because they are believed to generate a pro competitive effect in imperfectly competitive markets.” The grocery market, in particular, is often not very competitive in geographically isolated areas, with only enough consumer base to support one major supermarket. In response to high prices caused by this monopoly, a cooperative may spring up, supported by a network of consumers looking for lower prices. Because the profits are redistributed to the members, a traditional grocery store must reduce its profits in order to compete. Vermont, in particular, has a concentration three times higher than any other state. Food cooperatives are commonly co located with higher incomes, higher educational attainment, the presence of land trusts, and population over age 65. In the United States, there are a number of regional associations of food cooperatives. These associations can provide logistical support, a distribution network, or operate under the franchise model, which can provide a recognizable brand.