WORKER COOPERATIVES
Starting a Worker Cooperative
Video: This Way Out: A Guide to Starting a Worker Cooperative
Steps to Starting A Worker Co-op
Hansen, Gary B., Coontz, E. Kim, and Malan, Audrey: UC Center for Cooperatives. A description of the steps to forming a worker co-op.
Empezando una Cooperativa de Trabajadores
Coontz, E. Kim: CCCD. A Spanish-language version of Steps to Starting A Worker Co-op.
Legal Sourcebook for California Cooperatives: Start-Up and Administration
Baldwin, Van: UC Center for Cooperatives. This reference has information on California co-ops of many kinds, both in starting and in continuing operations. Topics covered include: choice of entity, articles of incorporation, bylaws, membership, board of directors, officers, raising capital, distributions and patronage refunds, reporting, and taxation. Note: this publication is not fully updated for subsequent changes in the law or other information provided herein.
Operating a Worker Cooperative
Basic Responsibilities of the Co-op Board of Directors
Coontz, E. Kim: CCCD. Describes the role and obligations of co-op boards.
Guidelines for Successful Organizational Meetings
Coontz, E. Kim: CCCD. Adapted from Haberman, Gayle, Facilitating Meetings. An overview of strategies to improve meeting effectiveness—including information about preparation, recording minutes, facilitation, encouraging participation, and addressing concerns.
Worker Co-op Toolbox
Northcountry Cooperative Foundation. This publication is one in a series of toolboxes published by the Northcountry Cooperative Foundation. Funding for the development and production of this toolbox was provided by a grant from the United States Department of Agriculture. To purchase a copy of this toolbox, contact: Northcountry Cooperative Foundation 219 Main Street Southeast – Suite 500 Minneapolis, MN 55414 www.ncdf.coop
Case Study: Alvarado St. Bakery
The Innovative Business Models Case Study Series Developed by the UCSC Center for Agroecology &
Sustainable Food Systems, this series of case studies focuses on the social and environmental efforts of innovative U.S. food system businesses across different geographies, scales, legal structures, and points along the food supply chain. While these represent only a handful of the thousands of socially and environmentally responsible food businesses across the nation, they have many features that others can
learn from in developing sustainable businesses that incorporate the triple bottom line of people, planet, and profits.
Video: This Way Out: A Guide to Starting a Worker Cooperative
Steps to Starting A Worker Co-op
Hansen, Gary B., Coontz, E. Kim, and Malan, Audrey: UC Center for Cooperatives. A description of the steps to forming a worker co-op.
Empezando una Cooperativa de Trabajadores
Coontz, E. Kim: CCCD. A Spanish-language version of Steps to Starting A Worker Co-op.
Legal Sourcebook for California Cooperatives: Start-Up and Administration
Baldwin, Van: UC Center for Cooperatives. This reference has information on California co-ops of many kinds, both in starting and in continuing operations. Topics covered include: choice of entity, articles of incorporation, bylaws, membership, board of directors, officers, raising capital, distributions and patronage refunds, reporting, and taxation. Note: this publication is not fully updated for subsequent changes in the law or other information provided herein.
Operating a Worker Cooperative
Basic Responsibilities of the Co-op Board of Directors
Coontz, E. Kim: CCCD. Describes the role and obligations of co-op boards.
Guidelines for Successful Organizational Meetings
Coontz, E. Kim: CCCD. Adapted from Haberman, Gayle, Facilitating Meetings. An overview of strategies to improve meeting effectiveness—including information about preparation, recording minutes, facilitation, encouraging participation, and addressing concerns.
Worker Co-op Toolbox
Northcountry Cooperative Foundation. This publication is one in a series of toolboxes published by the Northcountry Cooperative Foundation. Funding for the development and production of this toolbox was provided by a grant from the United States Department of Agriculture. To purchase a copy of this toolbox, contact: Northcountry Cooperative Foundation 219 Main Street Southeast – Suite 500 Minneapolis, MN 55414 www.ncdf.coop
Case Study: Alvarado St. Bakery
The Innovative Business Models Case Study Series Developed by the UCSC Center for Agroecology &
Sustainable Food Systems, this series of case studies focuses on the social and environmental efforts of innovative U.S. food system businesses across different geographies, scales, legal structures, and points along the food supply chain. While these represent only a handful of the thousands of socially and environmentally responsible food businesses across the nation, they have many features that others can
learn from in developing sustainable businesses that incorporate the triple bottom line of people, planet, and profits.