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Food co-ops in the region benefit from cooperation
CARIBOU - Two fledgling food co-ops, one in Fort Kent the other Houlton, are learning cooperation is not just for purchasing food. Recently Northern Maine Development Commission (NMDC) got together officials with both efforts to share information and to see how they could assist one another.
In simplest terms, a food co-op is a co-op that buys food and household items for its members. The co-op helps
members obtain access to products of desired quality at the best possible price.
"Food coops are an important piece of a robust regional food system - supporting local farmers, expanding awareness of the public about healthy, locally sourced foods and providing a healthy alternative to traditional food distribution," said Mike Eisensmith, director of regional planning NMDC, who along with Alain Ouellette, planning and development division director, facilitated the meeting.
Representing the Market Street Co-op in Fort Kent was Stacy Martin and Meg Scott attended on behalf of The County Co-op in Houlton. Both Co-ops are in different stages of development, with Fort Kent farther along in the development.
"We currently have 80 of the 150 members needed to go forward with the next part of our fundraising campaign," said Martin. "We are in the process of applying for loan and working hard in our community for memberships."
"We are forming subcommittees (we have 6 right now), for instance one committee putting together bylaws, another doing market research and feasibility studies, another focused on membership structure and solicitation, etc. to spread out the responsibilities of this extremely complex and involved project," said Scott.
Ouellette said USDA Rural Development was also at the table during the meeting to discuss possible funding routes.
"The purpose of having USDA at the table was the potential for having a collaborative venture between northern and southern Aroostook and explore how they working together could achieve a greater good," he said. "Both organizations share common ambitions and objectives."
"Opening a consumer co-op is a very complex endeavor and the more resources and tips you have in your toolbox, the farther ahead you are," added Scott. "It is useful to know what has worked well already for Market Street Co-op, and what has not worked so well for them. We are so appreciative of how helpful Stacy has been to share all of her resources as well as Market Street's bylaws, membership information, etc. We hope to work together in a close partnership and share information, trucking, producers and possibly some grant funding."
"It's always great to get the word out to key leaders in the business community and find out about sources of possible funding," said Martin. "The only way both of our projects will work is if we have support from all reaches of The County."
According to the Food Co-op Initiative, opening a co-op can be a three- to five-year process, but with the right organizing team and community support that can be shortened.
"There are many ways the Houlton group and Market Street Co-op can work together," Martin added. "Distribution is the first that comes to mind. Our geographic location determines many of our food costs. General business planning and such is always helpful. Cooperation among co-ops is one of the seven guiding principles of co-ops nationwide. It's a commerce system built on helping each other."
More information on The Market Street Co-op can be found at marketstreetcoop.net and to learn more about the The County Co-op, contact Scott at megscott1@live.com.
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