Author(s): Christina Oatfield

Course Name: Environmental Sciences 196

Program Name: Bachelor of Science in Environmental Sciences

Institution: University of California, Berkeley

Discipline(s): Environmental Studies and Sciences

Admin Dept(s): Dining Services

Keyword(s): Dining Services

Publication Date: May, 2010

Paper Type: Undergraduate Thesis

 This study makes recommendations for starting new student-run food co-ops (grocery stores, cafes, delis and other eateries), based on the findings of an investigation on seven co-ops in university communities and participant observation in the start-up process of one student food co-op. This included a review of documents (such as policies, financial statements, member handbooks) and interviews with members of the already existing co-ops. The co-ops studied included the Maryland Food Collective, Earthfoods Café at the University of Massachusetts at Amherst, the San Diego Food Co-op (at the University of California), Kresge Natural Foods at the University of California at Santa Cruz, Food for Thought at Portland State University, the Flaming Eggplant at Evergreen State College in Olympia, Washington, Sprouts at the University of British Columbia in Vancouver and the start-up Berkeley Student Food Collective at the University of California. The recently-founded Berkeley Student Food Collective’s experience is a foundation for many of the recommendations, especially regarding the start-up process, as the author is a co-founder of that organization. The recommendations address the following issues: building the sustainable food movement in a community, fundraising, business planning, legal status, decision-making structures, managing an organization without a boss, food purchasing policies, bylaws, membership contracts and other policies, advisory boards, choosing the right storefront, educational and community building programs, working with paid staff and volunteers, handling turnover, and, university relations.

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