This is an archived article that was published on sltrib.com in 2012, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
After a brief hiatus, one of the state's most popular food cooperatives is back in business with new management but its same dedication to providing low-cost, high-quality fresh food to thousands of Utahns.
Entrepreneur Jared Zemp stepped forward in mid-February to take over the Community Food Co-op of Utah, just weeks after Crossroads Urban Center announced that after a six-year run it was closing the nonprofit program. Crossroads said it had never been able to get the food co-op to be self-sustaining and, given other priorities, couldn't continue to subsidize the operation.
Now called The Community Co-op, the program has started twice-monthly food distributions at neighborhood pick-up sites from Ogden to Springville and launched a twice-weekly farmer's market in the same Salt Lake City warehouse previously used.
Zemp, who had been a member for the co-op for three years, said he was shocked to learn it was closing. Zemp has celiac's disease and was poised to approach Crossroads about adding gluten-free foods to its inventory. When he learned no one else was willing to take over the enterprise, Zemp came to the program's rescue.
"The whole principle is families helping families get food," said Zemp, who teaches entrepreneurship at LDS Business College and operates a micro-equity firm that invests in would-be entrepreneurs who want to start new or take over existing distressed businesses.
Crossroads relied on seven staff members and more than 300 volunteers to run the food co-op. It distributed food shares at more than 60 sites in seven counties and held a food market once a week; between both programs, it served an average of 3,000 customers a month.
The Community Co-op is subletting the warehouse space and leasing equipment from Crossroads.
"If they are successful, it should work out well for everybody," said Glenn Bailey, Crossroads executive director. "They are working hard at it."
The Community Co-op plans to operate much the same way it did in the past, relying on volunteers and emphasizing locally grown food products to keep food prices up to 50 percent below grocery store prices. It is offering more products, including gluten-free items.
"The co-op is back and it's surviving due to volunteerism that is causing people in the community to get good, healthy food," said Katherine Ghiai, a long-time member and now the program's new director of operations.
Zemp said the co-op now has about 2,200 people participating in both programs.
"We have so many of the members starting to find us and come back, and it is just making me so happy," Ghiai said. "The more members who find out we're back, the more volunteers we have, the more we can do for the community."
The co-op will continue to support Crossroads through the donation share program, where members can purchase fresh fruits and vegetables that are donated to the nonprofit's food pantry.
How to participate
Members of The Community Co-op's bimonthly program may order online, via telephone, by mail or in person. Patrons pick up food on the first and third Saturday mornings at neighborhood drop-off sites. There are no minimum order amounts, no monthly commitment and no limit on the number of people who may receive food at each neighborhood pick-up site.
The Community Co-op holds its year-round, indoor Market Sales at 1726 S. 700 West, Salt Lake City. The Market Sales are open to the public from 3:30 p.m. to 6:30 p.m. on Monday and Thursday.
There is an annual fee of $5 to be a member of The Community Co-op. Members are encouraged to volunteer at The Co-op every few months to help keep prices low. For more information, visit http://www.thecommunitycoop.org