CoFed Builds a Web of Student Food Co-ops | Civil Eats

CoFed Builds a Web of Student Food Co-ops

Say you’re a college student ready to eschew the standard pizza-burrito-pretzels-beer diet and start eating more whole, sustainably produced foods. Say you want to take it a step further and work to make healthy and ethical food widely available on your campus–without the gourmet grocery store prices. Well, you might consider starting a co-op.

“There are so many students learning the theory behind food systems who are itching to put it into practice, and co-ops are the way to do it,” says Enosh Baker, a recent UC Davis ecology graduate and a regional organizer with the Cooperative Food Empowerment Directive (CoFed). Baker and his cohort of mainly unpaid organizers see campus co-ops as the answer for a few convincing reasons.By cutting out the middleman, using volunteer or member labor, and hooking into university resources such as subsidized rent and student entrepreneurial funds, co-ops can radically reduce overhead and offer sustainable foods at prices even students won’t scoff at. Co-ops also serve as working classrooms and events spaces, and, as the CoFed team sees it, introduce concepts of food sovereignty and food access to an audience whose adult lives are still taking shape.

CoFed started after a group of students at the University of California, Berkeley successfully organized to channel funds from a UC fee referendum into the creation of the Berkeley Student Food Collective, a new store at the edge of campus. The two groups are no longer affiliated, but the process of forming the collective spurred CoFed founder Yoni Landau to start working toward a national support network and resource-sharing model for students looking to start co-ops on campuses all around the country.

Around a year later, a team of student leaders are creating organizing hubs in six key areas–Northern California (Baker’s jurisdiction), Southern California, New Mexico, Massachusetts, Philadelphia, and Maryland. Each leader is working with students from 10-20 schools.

When students contact CoFed organizers about organizing a co-op on their campus, they’re given a concrete list of tasks to undertake. “We tell people the first step is to organize a core team of students. From there we provide them with a lot of resources,” says Baker. CoFed also gathers students together for workshops and strategy-sharing. In June they’re planning to host six simultaneous retreats, intensive experiences that will arm dozens of students with the ability to write a business plan, do bookkeeping, organize other students, and build a power map of their own campus.

Why exactly is the idea of the cooperative business, a conceptual centerpiece of an earlier time, making such a comeback? Baker believes the stakes have been upped. “When the co-ops in the early 70s were getting started,” he says, “There was some knowledge about the early impacts of the green revolution, but [industrial food] was still relatively young. Our generation has born witness to what’s happened since, and the situation is much more dire.”

Although they’ve been peripherally involved in the recent formation of a co-op at the University of Washington, CoFed hasn’t been directly responsible for the launch of any new project yet. But the June training is likely to lead to a number of successful new student co-ops in the 2011/12 school year.

At UC Davis, students like Kase Wheatley are hoping to be part of this first round. Wheatley and a handful of others are envisioning a café and store that also has a community supported kitchen element, which will offer pre-made prepared foods like soups and cooked grains in a box for the week. “It’d be targeted at freshmen as an alternative to the Sodexo-run dining services on campus,” says Wheatley. So far they’ve recruited around 40 people and they’re in the process of tapping into a new fund set up to provide seed money for young businesses on campus.

newsmatch 2023 banner - donate to support civil eats

“UC Davis is in the center of California agriculture and we source less than 25 percent real food,” he adds. “We can do so much better.”  Like many of the groups aspiring to start co-ops, the Davis collective relies on the Real Food Challenge definition of real food: “Food which truly nourishes producers, consumers, communities, and the earth.”

As Wheatley sees it, a co-op at UC Davis has the potential to become a source of pride for the school–this might be what sets today’s co-ops apart from their 70s counterparts. “Sustainability is such a big issue on campus right now; it’s something students are starting to look at when they consider which college they’re going to.”

Enosh Baker is optimistic about the possibilities of the student co-op movement, but he says the challenges are not insignificant. Students, by nature, are a transient population, so it’s tricky to build any kind of organizational structure around their fluctuating commitment levels. “They’re also starting businesses in the food sector,” he says, “Which has the highest rate of failure of any sector.” And, because the co-op model is designed not to make a profit, attracting investors requires clear messaging about the larger purpose at hand.

The real challenge, says Baker, “Is to broaden people’s horizons and prove that co-ops are worth it–that businesses that will provide community wealth and have a role in changing the face of the food system are worth it.”

Learn more about the CoFed effort on their Web site.

We’ll bring the news to you.

Get the weekly Civil Eats newsletter, delivered to your inbox.

Photos: Kitty Bolte and Jeff Genauer

Originally published in CUESA‘s Weekly E-letter

Twilight Greenaway is the executive editor of Civil Eats. Her articles about food and farming have appeared in The New York Times,, The Guardian, Food and Wine, Gastronomica, and Grist, among other. See more at Follow her on Twitter. Read more >

Like the story?
Join the conversation.

  1. CoFed is awesome! This youth-led organization is launching national programs that will incubate student leadership on 20 campuses this summer to create sustainable food co-ops that simultaneously serve as edible classrooms educating their peers about healthier food.

    This effort takes more than good intentions and hard work, though. It also requires funding. CoFed has committed the month of March to finding 100 people to give monthly donations of $10 or more for 10 months as a part of their strategy to create a national movement for cooperative, sustainable food. Can you help? If the answer is yes, please go to ... And if you're still not sure why this campaign is crucial, check out the "100 Reasons Why" at

    With your help, the student food co-op revolution will continue growing across the US!

More from

Food Access


Injured divers work on various exercises in a small rehabilitation room at the hospital. Dr. Henzel Roberto Pérez, the deputy director of information management at the hospital, said that one of the many problems with the lobster diving industry is “Children are working for these companies. At least one of the companies is from the United States.” (Photo credit: Jacky Muniello)

Diving—and Dying—for Red Gold: The Human Cost of Honduran Lobster

The Walton Family Foundation invested in a Honduran lobster fishery, targeting its sustainability and touting its success. Ten years later, thousands of workers have been injured or killed. 


This #GivingTuesday, Help Us Celebrate Our Successes

prize winning squash for giving tuesday!

Can Virtual Fences Help More Ranchers Adopt Regenerative Grazing Practices?

A goat grazing with one of them virtual fencing collars on its neck. (Photo credit: Lisa Held)

With Season 2, ‘High on the Hog’ Deepens the Story of the Nation’s Black Food Traditions

Stephen Satterfield and Jessica B. Harris watching the sunset at the beach, in a still from Netflix's High on the Hog Season 2. (Photo courtesy of Netflix)

Op-ed: Walmart’s Outsized Catch

Photo of a shark swimming through a school of fish, with a gritty overlay including walmart's yellow and blue colors. (Photo credit: Scott Carr, Getty Images, illustration by Civil Eats)