Maryland Food Collective
 | |
| Industry | Food service |
|---|---|
| Founded | College Park, Maryland, U.S. (August 1975)[1] |
| Founder | Matt Mayer[1] |
| Defunct | 31 May 2019  |
| Headquarters | , |
Number of locations | 1 |
Area served | University of Maryland |
| Products | Sandwiches, Vegan food, Vegetarian food, Gluten-free food, Organic food, Local food |
| Services | Catering, Take-out[2] |
Number of employees | 17 worker-owners, many more volunteers[1][3] |
| Website | marylandfoodcollective |
Maryland Food Collective, popularly known as The Co-op, is a worker-owned collective at the University of Maryland.[2][4] The organization was founded in 1975 under a cooperative business structure with the goal of providing nutritious food.[1] It operates under the motto, "Food for people, not for profit".[2]
History
In the early 1970s, the University of Maryland failed in its attempts to create a food co-op, a book co-op, and a music co-op. However, a group of students did not give up. The began a "guerrilla sandwich line" campaign in which they sold sandwiches made at home at events, gatherings, and out of baskets around the campus. They were met with resistance from the local police but received overwhelming support from the student body. In August 1975, Matt Mayer, a student at the University of Maryland, College Park, submitted a proposal to the Student Government Association (SGA) for the formation of the Maryland Food Collective.[1][3] The "sandwich line" remains to this day a staple of the food options offered to customers.[2]
Cooperative business structure
According to a draft of the business plan of the collective:
The Co-op's current management and worker organization is based on an equal-pay, equal-responsibility and equal-role system. Every worker is hired into the same position and immediately given the same amount of responsibility and power. Each worker has equal democratic decision-making power and is expected to contribute equally to The Co-op. All workers are theoretically responsible for every aspect of the store.[4]
Sustainable practices
The Maryland Food Collective engages in environmentally sustainable business practices.[5] The Co-op uses biodegradable plates and bowls and provides a 10% discount to customers who bring their own cutlery and containers.[6]
Food
Local and organic
Part grocery store, The Co-op features a selection of locally produced and organic fruits and vegetables. These same ingredients are used in the making of the food served in the small cafe and sandwich shop.[1][7]
Vegan and vegetarian
While not completely vegan or vegetarian, The Co-op offers a wide assortment of vegan/vegetarian-friendly food options.[7] Along with tuna and turkey, the sandwich line features over 50 different ingredients, of which a vast majority are vegan or vegetarian options. It also features a vegan daily hot special.[1] The store sells vegan sides, snacks and desserts.[7] Meals average $5 to $7.[7]
Customer service
In 2007 The Co-op instituted an anti-discrimination policy for serving students after several cashiers refused to ring up the purchases of students wearing t-shirts expressing religious or political beliefs. The new policy "respects the right of an individual worker or volunteer to remove themselves from the work environment and to choose not to act as an agent of the store", while it also "guarantees the right of any customer in the store to be served by a representative of the store, unless the customer is acting in a verbally, physically, or sexually threatening manner".[8]
References
- ^ a b c d e f g "Maryland Food Collective Archives". Special Collections. University of Maryland Libraries. Retrieved 13 February 2013.
- ^ a b c d "About". Maryland Food Collective. Retrieved 12 February 2013.
- ^ a b Diamondback Editorial Board (5 April 2012). "Staff editorial: A co-operative effort". The Diamondback. Retrieved 25 February 2013.
- ^ a b "Template:PDFlink". CoFED.
{{cite web}}:|access-date=requires|url=(help); External link in|publisher=|url=(help) - ^ "Success Story: Food Co-op – University of Maryland". Energy Star. Retrieved 25 February 2013.
- ^ List, Madeleine (13 February 2013). "Stamp Student Union food court vendors lag in recyclable, compostable containers". The Diamondback. Retrieved 25 February 2013.
- ^ a b c d Evans, Andrew (2004). VegOut vegetarian guide to Washington, D.C. (1st ed.). Salt Lake City: Gibbs Smith. p. 126. ISBN 1-58685-471-2.
- ^ Fingerhut, Eric (16 May 2007). "Maryland food co-op policy respectful or insulting?Views differ as collective issues statement, university may take action". Washington Jewish Week. Retrieved 13 March 2013.