Ypsilanti Food Co-op Weekly Newsletter
As we reflect on 2020, and look forward to 2021,
we are thankful for so much at our little, local, community-owned food co-op.
Although a year of many challenges, it was also a year of growth and improvements.
Here are some of the highlights of the past year and of upcoming changes:
- Curbside Pickups: The pandemic began to affect us in February, and as we realized what was happening we moved into Curbside pickups with ordering online at email@example.com. This was immediately successful, and over 1/3 of our sales were handled this way for a few months, and $212,000.00 for the year!
- Our Website: With pickup orders and the ongoing changes in touchless payment, we decided it was time to get moving on redoing our website! Besides a new look it will have additional options of seeing our products available to better order online, and with options for joining the coop!
- Increased Sales: Our sales have increased 25% this year, which has afforded us more revenue and the ability to do more. That included making large donations of food products which we were able to redirect to various pantries in Ypsilanti including the pantry at Saint John’s and the Ypsi Local Pantry across the street. We donated several $1,000.00s of food to the pantries.
- Mask Donations: Wearing a mask has become standard, and with the volunteer efforts of Sloth Girl, about $8,500.00 worth of masks were sold by the Coop, with ALL proceeds being donated to Corner Health Center.
- Other Donations: We had the ability to make donations to The Mount Pleasant Green Tree Food Co-op for their Capital Campaign, to the Ypsilanti Auto Museum, and we joined the Detroit People’s Food Coop.
- Black Lives Matter: Our Support for The Black Lives Matter movement led to our board taking on a charter to support equality, as well as a commitment to further their knowledge through another year of board training through the Abolitionist Program.
- Double Up Food Bucks: Huge leaps in use of Double Up Food Bucks occured with a lifting of the $20 per transaction limit by Fair Food Network, made possible by funding partners. This more than doubled the amount of produce provided to our customers: $5,147.99 for the year!
- Staff Bonuses: With the support of a PPP loan and a member's donation, we have provided bonus pay to all staff throughout the year, of $1 and $2 per hour. All wages have also been increased for our hard-working, committed YFC staff.
- Staff “Party”: The tips we received from pickup orders were passed on to staff in gift cards to their favorite local restaurants, which also gave us an opportunity to support our neighbors and included: Sidetrack, Maiz, Emerald City, Bell Flower, BobCat Bonnies, Hyperion, Red Rock, Casablanca, STUFD, and Aubree’s! This was a great way to show our staff support in a year where a staff party wasn’t an option.
- New Equipment: We’ve added new coolers to increase our ability to offer great selections of cheese, our bakery items, and our grab and go deli options! Our new cooler allows us to offer more Deli items, including paleo, keto, vegan, and gluten-free options. Our new freezer will soon be filled with lots of take-and-bake meals, pot pies, pizza dough and frozen cakes and desserts, made from scratch in our kitchen! This is a start to increasing our prepared foods department and work our way to a larger expansion. We are still not able to provide self-serve soups, but you can buy them ready made for you to take home and heat!
|We’ve had a busy year, full of positive moments and events during a time
that had us attempting new ways of staying connected.
We appreciate you for being a part of this journey with us!
We look forward to a new year with great food and opportunity for celebration!