Fwd: Wanted: Good models of successful raw and organic food co-ops

[Guest guest]

I'm forwarding an interesting question from another group. Hopefully

someone has some information for Nick.

 

Judy

 

--

Judy Pokras

vegwriter

editor/founder/publisher

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www.rawfoodsnewsmagazine.com

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---------- Forwarded message ----------

Nick Hein <nick.hein

Mon, Jun 23, 2008 at 10:45 AM

Wanted: Good models of successful raw and organic

food co-ops

 

 

 

Good morning,

This request may be off-topic and a little out of whack, but for those

who've met me that will come as no surprise.

 

Our local small-town co-op (college town, pop 50,000) has been running

roughly 25 years and is now on the brink of collapse, in spite of a surge in

demand for high-quality, local food. I'm a regular customer and good friends

with many of the board members and recognize that the problems are largely

due to lack of cooperation (ironic eh?). They're having an emergency meeting

tonite to discuss or formulate a rescue plan. I feel safe in this forum

suggesting that the poor cooperation is due to poor diet and health habits

that no amount of money or reorganization is going to eliminate. (I have

observational evidence about the poor diet and healt habits of the employees

- for starters most of them smoke.) In my own raw transition I know my

behavior, objectivity and decision-making improved fabulously.

 

Another major obstacle is car parking, but I don't think it's significant

since the site is within 15 min walking distance of most of the town's

population, including 25,000 college students.

 

I'm thinking that good diet and fitness should be a pre-req for anyone

working, managing or serving on the board but I suspect I'll be attacked for

the mere suggestion.

 

What I'd like to know is if anyone knows of other co-ops that have recovered

from such a situation sucessfully, and how they did it.

 

Thanks!

Nick Hein