Leveraging Our Shared Strength for Change
Around the world, co-operatives have been innovators in the food system. Here in our region, food co-ops have served as laboratories for new ways of thinking about the way we eat, from healthy food to organic agriculture, and fairly traded goods to systems for the distribution and retailing of bulk products. More recently, co-ops in the region have also served as important partners and incubators for local entrepreneurs – a place where they can can test out new products as we rebuild regional food systems.
As part of our effort to continue to innovate as we contribute to a healthy, just and sustainable food system, the NFCA has been working to identify products that are feasible to grow and process in our region but are currently unavailable or difficult to source on the regional level. Our immediate goal is to create pilot projects that will enable our food co-ops to demonstrate what is possible when we leverage our shared strength to create models for a more just, sustainable and co-operative food system. We currently focused on two such initiatives:
- Cave to Co-op, a collaboration with the distributor Provisions International and cheesemakers across our region to offer great artisan cheeses at an afforable price; and
- Farm to Freezer, regionally grown and processed frozen fruits & vegetables available exclusively at our member food co-ops. After a successful two-year pilot, these products are now available at our member co-ops across New England.
For more information on these projects, please click on the above links or visit one of your Neighboring Food Co-ops.