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Frequently Asked Questions (FAQs)

What about having a Farmer’s Market in the parking lot?

This is a great idea! Earlier in the summer, previous Board members reached out to their connections in the farmer’s market community to gauge their interest in stopping by one day a week.
Unfortunately, due to the dry summer, they just didn’t have much produce to go around and adding another day to their already busy schedule was not an advantageous return on investment.
Our goal is always a win-win for Food Front and our partners, so understand why it didn’t make sense to fit us into their summer plans.
Including ‘tenant improvements’, it also created financial challenges for the co-op and would not solve long-term issues facing the store.

Can we open a Providore type of store in the space?

Another innovative idea! We did reach out to Providore to find out more about their business model and while Providore is successful and has a beautifully curated selection for refined produce and products, it was not a financially viable option for our members.
Providore has many distinct differences from Food Front. It stocks mostly high-end imported specialties and costs would be higher than many of our coop members and neighbors are used to. In addition, a major remodel and expert General Manager would be required.

How about a James Beard Portland Public Market type of market?

We engaged with a number of purveyors over the last few months, some who were interested in leasing the space and others who were interested in buying.
Unfortunately, none of them were able to generate enough capital to lease or buy. So, even though they would have made for ideal partners because they were in the grocery space, it wasn’t financially feasible for them.
For Food Front to transform into this type of space, there would be significant renovation work to the inside and outside of the building, requiring time, architects, consultants, and a substantial loan to see that vision become reality. Unfortunately, it is a much larger undertaking given our financial situation and expertise available.

Can you rent the parking lot to Food Trucks to use the space?

This is also an inventive idea and a great way to activate the space while the store is closed.
However, it requires more immediate and intense resources than the Board is able to provide. For example, there would need to be a ‘property manager’ of sorts to make sure the temporary tenants have what they need on a day-to-day basis. It also creates security and insurance liability issues by having outside vendors gain access to the space.
Additionally, the co-op does not have the resources to provide any modifications or renovations to the space that may have been required to have vendors feel comfortable operating on the lot.

What about having “pop up shops” or a temporary “food court” inside?

Again, a great idea! However, as noted in other questions, this option would still require funds and renovations (aka. tenant improvements) so vendors have space that works for their businesses. It also requires site management, security, and creates insurance risks, which are significant costs at a time when Food Front is lacking resources.
We wish we could activate the space and bring in entrepreneurs and start-ups, as this is very much in line with our community vision. However, it is a much larger investment of time, money, and expertise than we have at the moment.

I don’t think you should take out loans, just file for bankruptcy.

When it closed, Food Front owed about $300,000 to local farmers, vendors, and makers. We need to settle our debts to help them stay in business and avoid lawsuits, too. They have been very patient to not send us to collections or sue us yet.
The building is collateral for about $300,000 in bank loans. We don’t want to be forced to sell in a fire sale foreclosure to a low bid, because developer valuations vary widely from around $2-4 million.
To maximize value to members and give them a chance to vote on the best ideas, we are taking a few weeks to settle all our debts and review multiple bids and ideas. We still need to move fast and need to have a plan in the next 45 days for the future of Food Front.

Is the Board partnering with a Developer to build condos on the corner?

This is another interesting idea the board has explored. We want to maintain the spirit of the coop, ideally with a new Food Front in the building. Having a grocery store on the property has always been the first priority, followed by partnering with like-minded folks, whether through a sale or development. But it has never been the first choice to sell directly to a developer who has the intent of building a large apartment or condo complex on the site. Ultimately, though, it will be up to members to decide.
In addition, a new building will take (at minimum, given permitting, financing, architecture and engineering plans) a few years to design and build, and is not a task for a volunteer board.
This idea will be among those presented to members in November for a vote.

How is the Board engaging with members who have property development ideas?

Members have been very generous with their time and ideas. Several ideas like those above are currently being vetted to determine the pragmatic challenges and opportunities of each.
Please share your ideas right away (see below email and questions) because we want to present them to members soon.

What if my idea isn’t one included in the questions above?

Please do share your ideas with us at board@foodfront.coop
We can add practical ideas to the list presented to members for a vote.
Please answer these questions to explain your idea:
- FF Mission Alignment: how is your idea purpose-driven and how does it align with the mission Co-op?
- Financial Risk: what are we exposing and risking for this option? How much would this plan cost? How will the co-op secure financing for this option? What is the timeline required to execute this idea?
- Thurman Neighborhood: how is the area being enhanced or protected with this option?
- Staffing and Labor: how challenging is it to staff this endeavor?
- Margin of error and Leadership: how in line is this idea with the board's ability to carry out this plan; what time commitment, expertise, and capacity must the board have to carry out this plan; how does that impact the likelihood of success?
- Opportunity to reboot: will this option allow us to evolve the co-op?
- Market Conditions Interest Rates Macro issues: how does the current economic environment affect our decision? Headwinds or tailwinds?

Contact Us

Food Front Northwest
2375 NW Thurman St.
Portland, Oregon 97210

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Email: board@foodfront.coop

What is a Co-Op?

About Co-Ops:

How are we different?
At Food Front anyone can be an owner of the store and everyone is welcome to shop. Unlike regular grocery stores, cooperatively owned grocery stores are democratically-run organizations that exist to benefit their owners and their communities. Cooperative values reach far beyond the bottom line. That’s why we are committed to supporting local farmers and producers, sustaining our environment, and building a stronger community.

What is a Co-op?
A co-op is owned by people who pool their resources together to meet their common needs. Food Front was created by people who wanted a source of wholesome food. These initial owners bought a share in the co-op and the money raised enabled Food Front to buy its property, build the store, and invest in equipment and inventory. New owners keep us thriving—since all businesses need capital to finance improvements, repairs, new equipment, and potential expansions.

Co-op Values
Cooperatives are based on the values of self-help, self -responsibility, democracy, equality, equity, and solidarity. In the tradition of their founders, cooperative members believe in the ethical values of honesty, openness, social responsibility, and caring for others.
Co-op Principles

The 7 Cooperative Principles are guidelines by which cooperatives put their values into practice:

#1: Voluntary and Open Membership:
Cooperatives are voluntary organizations, open to all persons able to use their services and willing to accept the responsibilities of membership, without gender, social, racial, political, or religious discrimination.

#2: Democratic Member Control:
Cooperatives are democratic organizations controlled by their members, who actively participate in setting their policies and making decisions. Men and women serving as elected representatives are accountable to the membership. In primary cooperatives members have equal voting rights (one member, one vote) and cooperatives at other levels are organized in a democratic manner.

#3: Member Economic Participation:
Members contribute equitably to, and democratically control, the capital of their cooperative. At least part of that capital is usually the common property of the cooperative. They usually receive limited compensation, if any, on capital subscribed as a condition of membership. Members allocate surpluses for any of all of the following purposes: developing the cooperative, possibly by setting up reserves, part of which at least would be indivisible; benefiting members in proportion to their transactions with the cooperative; and supporting other activities approved by the membership.

#4: Autonomy and Independence:
Cooperatives are autonomous, self-help organizations controlled by their members. If they enter into agreements with other organizations, including governments, or raise capital from external sources, they do so on terms that ensure democratic control by their members and maintain their cooperative autonomy.

#5: Education, Training and Information:
Cooperatives provide education and training for their members, elected representatives, managers, and employees so they can contribute effectively to the development of their cooperatives. They inform the general public—particularly young people and opinion leaders—about the nature and benefits of cooperation.

#6: Cooperation Among Cooperatives:
Cooperatives serve their members most effectively and strengthen the cooperative movement by working together through local, national, regional, and international structures.

#7: Concern for Community:
While focusing on members needs, cooperatives work for the sustainable development of their communities through policies accepted by their members.

These 7 principles were adopted in Manchester (UK) by the General Assembly of the International Cooperative Alliance (ICA). September 23, 1995, on the occasion of the Alliance’s Centenary. The Statement was the product of a lengthy process of consultation involving thousands of cooperatives around the world.

Mission, Ends, and History

Our Mission Statement

Our Ends & Purpose:

Food Front Cooperative Grocery helps to connect members of the co-op and the public to an alternative supply chain built upon the Seven Cooperative Principles. With our Ends, we help to shape a conscious, thriving food economy that amplifies sustainable, healthy, and responsible food systems.

As of summer 2020, the Board has established seven Ends:

E1. Open, Inclusive Membership: Food Front Cooperative aims to be a thriving, sustainable cooperative grocery store in which all are welcome and remains free of all forms of discrimination. Membership is voluntary.
E2. Remain Member-Owned & Operated: Food Front Cooperative is owned by its members. Members help to shape cooperative policy and elect representatives that are accountable to the membership. Members have voting rights defined as one membership, one vote.
E3. Promote a Vibrant Regional Food System: As a thriving cooperative business in the heart of Portland’s Northwest District, Food Front promotes and builds long-term relationships with local producers and vendors, allowing vendors sustained representation in the marketplace ensuring local products remain abundant.
E4. Healthy Food For All: Food Front strives to provide healthy, affordable goods sourced from socially and environmentally responsible producers. Both goods and services shall remain accessible and serve the evolving needs of the community.
E5. Safe Workplace: Food Front is committed to an open, approachable, and inclusive workplace that prioritizes care for employees. Employees shall have access to union representation that helps to maintain strong working relationships built on mutual engagement, excelling beyond fair workplace standards.
E6. Inclusive Leadership: Management aims to hear and be responsive to employees needs, incorporating feedback into workplace policies and practices while having open-book management. Employees shall have access to timely information.
E7. Care for the Community: Food Front will ensure a safe environment for store employees and customers by monitoring and maintaining responsive policies.

Food Front and it’s board members implement oversight through Policy Governance that outlines Ends Policies & what outcomes will be produced. We hold ourselves accountable to the establishment of these Ends by tracking their progress continuously. The general manager shall provide monthly reporting on compliance, helping to produce annual reports inclusive of our work with our Ends throughout the year.

Our History

In 1972, a group of neighbors in Northwest Portland joined together to sell groceries out of a little store on 23rd Avenue. Their mission was to provide their community with a place to buy good quality groceries that couldn’t be found in regular supermarkets. Even though this first grocery store was small, the impact of people coming together to provide for themselves and their community was immense. Over the years our store has moved a few times, is now owned by thousands of people and is still committed to providing the finest quality wholesome foods for our community.

Read a eulogy for Food Front that was provided by Food Front's president, Kate Fulton.