PRINCIPLE SIX: The Cooperative Future of Food in Maine–Augusta, 2/15

Please pass on to others in your group or area. Thanks.

If you are involved in a food cooperative (pre-order or storefront) and want to make the co-op more effective, efficient, effortless, effusive, etc. this will help. ALL details below.

From: Paul Sheridan <>

Cooperators: apologies for duplicates!

Time is getting short to register and send in your fee for what is developing to be a very interesting event—There are still spaces available.

“Principle Six: The Cooperative Future of Food in Maine”
A meeting for and by Food Co-ops and buying clubs

Saturday, February. 15 (snow date 22nd) 9 AM-4 PM
Mediation & Facilitation Resources, 11 King St., Augusta <>

This is a reminder to please plan to register ASAP for this conference, that is sure to be of value to committed co-op members, board members, managers and all friends of cooperatives.
(full details below)

What we do need from you now is some idea of the numbers of people that will be attending from your co-op / buying club / in-transition org.

We are also simultaneously developing our list of presenters and would like to be able to inform them of amount of material they will bring, and also inform the much-loved Maine worker cooperative cafe and caterer, Local Sprouts, how many and what type (meat or dairy veg) lunches to prepare.

Can you help us out and pass on that information to us quickly?  

As you may know, Co-op Maine operates on the smallest of budgets, so the amount we are asking for registration are not money-makers, simply designed to cover the costs.        We believe you will find the day worth the time and the cost.  Your co-op will learn things and you will help the smaller, newer co-ops learn some things too.  

We chose “PRINCIPLE SIX” as the title to refer to the sixth of the International Cooperative Principles, that actually require all co-ops to help each other.

So, now is the time.  Do your part.  Please get back to us with your details.

Payments can be sent to: Co-op Maine c/o 88 Hart RD, Northport, ME 04849…see sliding scale below.

Please review the proposed schedule below.

Call or e-mail either / both of us organizers for more info, or if you have questions,
Thanks, and in cooperation….
           Paul Sheridan          338-0350
           Betsy Garrold         568-3302

“Principle Six: The Cooperative Future of Food in Maine”
A meeting for and by Food Co-ops and buying clubs
Saturday, February 15 (snow date 22nd) 9 AM-4 PM
at Mediation & Facilitation Resources, 11 King St. inAugusta <>
approx. 12-25 attendees, we are seeking to cover costs, sliding $35-50 fee
Have more than one attendee from the same organization?
First = $35-50, second = $30-45, third and more = $25-40 each.
Lunch catered by Local Sprouts, with potluck snacks/desserts from the co-ops
8 – 8:30                    Set up, coffee prep
8:30 AM                    Arrive: coffee, tea, sign-in, get settled in for a prompt start at…
9:00 AM                    Introductions from all present: your name, organization, role(s)
9:30 -10:30                    Concurrent Workshops in two areas: workshop A, and workshop B
10:30 – 11:30            Concurrent Workshops in two areas: workshop B, and workshop A
(so that all can attend both workshops)
11:30 – 1 PM             Networking Lunch–(in)formal mixing,
work at meeting up with others you may not already know,
                                  re-introduce yourself, find out who knows what you need to know…
1 PM – 2:30            Keynote interactive dialogue,
led by Jane Livingston, WORC, and Co-op Maine with Q & A
2:30 – 3:30            Workshop or workshops,
where you would NOT get to both afternoon workshops
3:30 – 4 PM             group wrap-up, evaluation, do this again?, how soon?
follow-ups promised, & needed


Workshop topics: (possible / tentative)
• Finance issues
• Financing new co-ops and expansions in existing ones
• Conversions to employee-owned cooperatives
• The Triple Bottom Line, unique to co-ops: business, environment, community
• “Navigating personalities, effective communication, identifying strengths and motivators.  Reducing hierarchical organizational tendencies, transformational leadership, dealing with conflict, multiculturalism issues, group dynamics”
• Distribution of goods
• Worker co-ops–taking cooperative development to scale through conversion of independent grocery stores, convenience stores, restaurants, etc. as an economic and community development strategy for Maine.
• Organic certification
• Board of Directors assistance & support –Policy Governance
“Please forward freely to any Maine food buying club
                   or co-op in formation that you know about—
                   they may find this info very useful—Thanks”

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