The Maryland Food Co-op has been a fixture at the University of Maryland for over 30 years and continues to thrive on the motto, “Food for people not for profit.” Like many other food collectives, the Co-op relies heavily on its employees to maintain the business.
Workers are involved in every aspect of Co-op maintenance. Stocking inventory, selecting new products and balancing the books are just a few of the responsibilities of the workers at the Co-op.
Junior public health major Dolores Mutuku, who has gained substantial knowledge about running a business, has been a paid worker for a year at the Co-op. Many Co-op employees have little to no business background.
“You’re getting a business education at your job, not by sitting in class or working at a corporation,” said Mutuku.
Unlike most businesses, the goals of the Co-op focus on people. To cut cost for the customer, the Co-op depends on local producers and food suppliers who are interested in having their products in the store.
Walking into the Co-op gives the customer a unique experience. Music of the workers’ choice fills the store everyday, and workers generally dress casually. However, the alternative atmosphere isn’t the only reason customers flood the Co-op during lunch rush.
“You get a pretty decent meal for a good price,” said senior psychology major Sarah Ross.
An expensive meal is out of the question for many college students like Ross, so the Co-op offers a healthy alternative. “The Hot Special” during the week also offers something different from the usual fast food options. Ross visits the Co-op about 3 times a week and enjoys everything from the friendly workers to the handmade jewelry for sale.
Students also volunteer at the Co-op. Volunteers receive hands-on experience in the kitchen and receive $7 an hour in food credit for their service.
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