CoFED unites people who believe in a better future through cooperatives, sustainable food and agriculture, as well as student empowerment. We work to train, connect, and inspiregize college students to start and improve student-run food cooperatives. This fulfilling and challenging work could not be done without the commitment and passions of a stellar group of individuals - our Regional Organizers.
Co-Cycle began their 2013 summer tour in early June. They started down the West coast from Seattle, winding their way down to Portland, Oregon where Michelle Weeks and Charlotte Cadieux stopped by Food For Thought at Portland State University to chat with collective members Thom Ericksn and Travis West.
CoFED family and friends, I am writing to you today to share some important news.
Meet Rebecca Cariati, CoFED's Interim Program Developer: Food Access and Job Training!
Discovering a love of food through the Bay Area’s farmers, producers, markets, and restaurants, Anthony’s goal is to spread his culinary passion to others.
"Everything I've learned about co-ops and starting a co-op I learned from other co-ops and co-opers."
Zach Zeilman, CoFED Student Board Member, Northeast Representative
"Only with a crew can you win a regatta and only with the motivated, brilliant individuals and student teams that comprise CoFED can you build an international student movement..."
In the month of June, CoFED staff and student Board members are hosting a membership drive in order to build student membership in the organization! Many of our staff members are recent grads from the very teams they now serve, and our student Board members are working in the teams that are part of the network. Together, they are attempting to serve their regions as facilitators of solidarity and support networks. They want CoFED’s foundation to be built from and for member teams! Your teams’ buy-in ensures that CoFED will be a member and movement driven organization! Our goal is to obtain membership pledges from 10 teams by June 30th for the 2013-2014 school year.
Cal Poly- San Luis Obispo has a remarkable teaching philosophy: "learn by doing." It's a philosophy that resonates strongly with us here at CoFED because it does not stress the final product, but rather the process that takes you there. It gives value to experiences over the static collection of knowledge. A group of students have taken this philosophy to heart and are challenging their administration to do so as well.
At Auburn University in Alabama, a group of students are challenging their school and community to think critically about food. They call their co-op Locavore Cafe, and for the past 2 years they have been fighting their administration for a place on campus.