Richmond Food Co-op underway to bring organic groceries to locals

Kristen Lair-Baker
Contributing Writer

In a city that’s been designated as a “food desert” and is rife with poverty, a new initiative is nearing its launch that will provide low-cost, locally-sourced groceries to its members sometime in the coming months.

Hundreds of Richmond investors became joint-owners of a local co-op, which aims to provide organic produce and foods to locals, while giving them an opportunity to put money back into their community.

Richmond, despite its many grocery stores, is still one of the country’s largest food deserts for a city of its size, meaning that the area is sparse in affordable fresh produce, in part due to the economic hardships of its residents. Entire communities lack adequate transportation and income to maintain a healthy diet — a phenomenon that was outlined in a movie last year titled “Living in a Food Desert.”

The Richmond Food Coopertive was co-founded by locals Michele Lord and Susan Hill. Hill, who had been previously affiliated with the Park Slope Food Co-op in Brooklyn, met Lord while living in New York. The Richmond-natives discussed their shared interests for quality organic food and food justice issues, and when they returned to Richmond, they found an opportunity to bring a similar project to their hometown.

Co-ops are member-owned businesses in which members pay an annual fee and receive portions of the business’ revenue. The Richmond Food Co-op will purchase organic products from local farms and vendors, aimed at stimulating Richmond’s economy.

There are more than 1.3 million consumer members of co-ops across the nation. According Co-op Stronger Together, of their products, 89 percent of meat is sustainably raised and 82 percent of their produce is organic. Co-ops also recycle 81 percent of their plastics, 96 percent of their cardboard and 74 percent of their food waste.

The typical co-op purchases from 51 local farms and 106 local product producers. On average, co-ops spend 6 percent more of their revenue on employee wages than conventional grocery stores. This averages out to employees being paid a dollar more every hour.

Video by: CoopStrongerTogether

“They have a bigger impact on the local economy and do a better job of offering local products and spending revenue locally,” Lord said. “In fact, for every $1,000 spent at a co-op, $1,600 goes into the local economy.”

For the Richmond Food Co-op to open, they need to reach 1,000 members. Currently, only 800 people have signed up.

“The board of directors and Site Search Committee are working hard to find the co-op’s home. We will be in the City of Richmond and are looking for a 10,000 square-foot space with plenty of parking and good retail synergy,” Lord said. “Once we have found the right location, we will finish capitalizing and set a timeline for opening.”

The co-op currently offers a discounted $25 membership fee for students, which will have an annual installment over six years. Anybody can become a member or partial owner of the Richmond Food Co-op, and information can be found through their website or Facebook page.