Episode 114 :: Co-Ops: How Transitioning to Employee Ownership Creates a More Equitable Food System, Solidifies Community Ties, and Builds a Legacy for Your Food Business
"If you've seen one co-op, you've seen one co-op!"(Video + closed caption available on YouTube)Transitioning to a cooperative structure isn’t just a trend; it’s a transformative journey.
In this episode, Sarah welcomes a panel of leaders to explore the real-life experiences and benefits of transitioning to employee ownership and cooperative business structures.
Stacey Smith from Project Equity explains the different models like ESOPs, EOTs, and worker cooperatives, emphasizing their role in economic stability and community retention. Devra Gartenstein, founder of Patty Pan Cooperative, shares her journey of converting her food business into a worker cooperative to improve employee quality of life. And Monica Rocchino discusses her experience transitioning The Local Butcher Shop to a cooperative, highlighting the importance of financial literacy and structured management.
You'll hear:
About the challenges and successes in converting traditional business structures to cooperatives.
The role that financial literacy and education plays in employee ownership
The variety of Governance and management structures in employee-owned businesses
The importance of financial viability for transitioning to employee ownership
How employee ownership promotes equity and fair compensation in the workforce
The ongoing support and resources available for businesses considering employee ownership transitions
And more!
Connect with our Panel:
Stacey Smith - Project Equity
Monica Rocchino - The Local Butcher Shop
Devra Gartenstein - Patty Pan Co-Op
The Good Food CFO Book Club:
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