One of our guiding principles is to operate the Co-op in a way that has the smallest possible environmental impact.  While we are constrained by our small size and modest financial means, we have taken a number of steps toward improved sustainability in our operations and our community: 

1. Plastics Recycling.

Eastside Food Co-op was the chosen site for the City of Minneapolis's pilot plastics recycling program, which began in 2008.  When the City's initial funding expired, we elected to continue to fund the program on our own.

Click here for more information on our Plastics Recycling Program.

2. Participation in Eureka Recycling's Commercial Composting Program.  

Through Eureka's  "Make Dirt Not Waste" program, the Eastside Food Co-op composts almost all of the food and paper waste that the store generates, including the compostable plates and silverware that we use in our deli. The short but growing list of Twin Cities restaurants that participate in the program includes several other Northeast establishments:  Sen Yai Sen Lek, Brasa, the Red Stag Supper Club, and Chowgirls Killer Catering.  For more information, read Eureka Recycling's full report, "Recycling, Composting, and Greenhouse Gases in Minnesota.

Naturally, we also recycle all of our cardboard, as well as all paper, glass, metal cans and aluminum that we use as part of our store operations. After all the compostable and recyclable items are removed, our actual waste is just a residential-size unit (95 gallons) that is picked up six times per week.

There are many ways you can become more involved in local efforts to reduce the waste stream, including:

• Support businesses that "walk the walk"
• Champion curbside composting initiatives
• Build a backyard compost system
• Make a commitment to reducing your household's carbon footprint by taking the Minnesota Energy Challenge.

3. Support for Locally and Sustainably-Produced Foods. 

Consistent with our mission and our Ends policies, our management team has adopted purchasing guidelines that support local, organic and sustainable products. In 2007-2008, local foods accounted for around 30% of EFC's Grocery Department sales, and we are working to increase that number all the time. This commitment to purchasing locally and sustainably-produced goods spans across every department, and we intend eventually to track our progress in every area of the store.

We are engaged in continued discussions with the Local Fair Trade Network, which is working on a domestic designation for fair trade, and works closely with area farmers who employ immigrants for harvesting. We have participated with Equal Exchange to promote Reverse Trick-or-Treating, a program that educates consumers about practices in the chocolate growing and processing industry.

In 2009, EFC  participated in the Eat Local Challenge for the fourth year in a row, hosting an all-local cookout, a member potluck featuring local foods, and an all-local Samplin' Saturday.

4. Slowing down our meter.

Check back soon for an update!

5.  Greening Up the Avenue.

The Co-op has created a little belt of green on our busy, urban commercial corridor, and maintains both bike parking and a landscaped patio area. For the past two summers, under the guidance of native plants specialist and member/owner Ann Mueller, Go Native Landscaping, we planted all natives in our landscaping.  We removed all landscaping plastic and landscaping rocks, bringing in topsoil to nourish the plants and providing natural mulch. This summer, we're looking forward to thriving natives all around the Co-op!