The idea of a Paleo Foods co-operative, is it feasible?

“Is it time for second millennium- Paleo Foods Co-operatives? Food co-ops have been around since 1844. The first one was in Rochdale England. ‘Fresh, Whole, Raw, Paleo, Organic, Pastured, and Local’ are in big demand. We need to reverse the health crisis brought on by present eating habits. Close to 70% of our health care costs are linked to dietary disease. Today for every dollar spent on food only 20 cents goes to the small farmer. With an active, local, ‘ certified organic’ food co-op, the farmer could get up to 60 cents of that dollar. In return the farmer agrees to take part in sharing the bounty of certain or all crops with the co-operative. The farmers and community stand to benefit. The co-op could be a centre for seasonal organic farm or community gardening work recruitment. Individually, co-ops are small grocery stores. Paleo co-ops, as part of their charters, would not rely on grain, dairy or legume sales for primary income. The primary aim would be to market and process certified organic crops, grass-fed/finished, and pastured meats and eggs, fresh from the farm when possible, and local onsite packaging and processing into fresh and frozen meals. The Co-op membership is local. Suggest a $5.00 monthly membership fee for access to various classes etc…. Can you see reaching and maintaining a minimum of five hundred members, to get started, building up to 1500 members as the five year plan? The rent, utilities and site prep, equipment purchases, and maintenance would be partially offset through $250- $500.00 annual community bonds. The bonds could have a return based on advanced payment co-op discount coupons, along with various community partnerships discounts. The co-op is owned by people who shop there, work there, and the organic farmers who supply it. They are open, and democratic. They educate through onsite workshops with cooks, paleo enthusiasts, nutritionists, wholistic practitioners, authors , cooking classes, and 30 day Paleo Trial packages. If space allows it, they may have a small greenhouse for herbs and composting. Some certified organic farmers have this on their farms already. Each co-op assists 2 to 30 farmers in selling their certified organic products. They often have one or more target groups in need such as the disabled, artists, mental health, etc… offering harvesting, distribution, cooking and sales experience on a daily or weekly basis for a minimal fee t cover expenses. The kitchens are big enough to be mini processing plant. Stoves, grill, ovens, fridge, freezers, dehydrators, mixers and blenders, sinks, shelving, refrigerated display counter, work counter/s, tables and chairs. Heritiage seed, book, farmers and organic compost/gardening, speaker’s, consultant and music corner. The kitchen is busy with chefs giving (Paleo) classes. Seasonal farmers produce is prepped through various methods including flash freezing, prepping for winter storage, putting foodstuff into jars, date, label, shelve and sold to the members. Grass-fed/finished meats, pastured chicken meats, and eggs are used in various (Paleo) recipes, or frozen for sale. An onsite cafe is a great attraction where you can get your cup of Java or tea, and a (Paleo) meal from morning to early evening. Interested in a Paleo co-op? Please state your name, place of residence, and e-mail, for a Paleo co-op registry. Please take the time to think about it and make the project idea known. Make great food available in your local community.”

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