2018 Annual Report

Because we are a member-owned cooperative, we are constantly pushing for as much transparency as possible when it comes to our reporting. Every year we publish our financial data for all our membership to see because our membership has a vested interest in our success!

We are a triple bottom line business, which means all our decisions are based on the answers to three questions – is it a good financial decision? Is it a good environmental decision? Is it a good social decision? We are always striving to take the path that most helps our business, supports a sustainable environment, and cares for our community and communities around the world.

As such, we are excited every year to share relevant data that impacts our triple bottom line and how we are holding ourselves to the highest possible standard for all three measures of a successful business.

The most important information we provide in our yearly annual report is our profit statement. Without running a smart, financially successful business, we won’t have the resources to provide for our community and the environment.




The following write-ups were included on our 2018 Annual Report mailer:


The Year In Review

by Amber Sallaberry, General Manager & GBCFC C0-founder

2018 was a year for the books. To be brutally honest, I would say it was a real love-hate kind of year for a lot of us. On the love side, we got our certificate of occupancy for our local food hub DROPP. We also opened The Food Shed Cafe, a project that has been in the works since before we moved into our location on Court St. Do any of you recall the member loan presentations where Nicole and I walked everyone through the future plans of the co-op? Well, the cafe is finally a reality 7 years later, and we pulled it off with a day-to-day cashflow, no project coordinator, and a bootstrap DIY mindset. As for the hate side… it was brutal. Many team members endured the least amount of sleep and highest amount of stress they’d ever experienced. The stakes and tensions were high with no cushion to fall back on. We’ve gotten pretty good at the art of grocery retail, but food service on this level was a big shift. Fortunately, and to bring us back to the love side, our love of the Ends Policies kept us all going. We wanted to create a community space where people could relax and enjoy delicious, nutrient-dense meals made with things like local grass-fed/pastured meats, local organic eggs, and a full array of organic vegan and gluten-free offerings. Looking back, if I had to do it all again, I would do about a million and a half things differently, just like every other aspect of the co-op over the years. That said, I learned some of the biggest business and personal lessons of my life last year and for that I am grateful. Overall, we were successful. Our environmental, social, and financial metrics are all the highest and brightest they have ever been. Our co-op’s growth continues and we finally are stabilizing ourselves in a trend of enjoying positive net income. We’re excited to keep that momentum going – no margin, no mission! Check out the Annual Report for specific sales numbers and the achievement of our END Goals.


From The Board

by Mark Estee, Board of Directors 2014-2021

Two years ago, the board set out to update the Purpose and the Ends for the co-op. We also used this  time to outline the 4-year Strategic Plan which can be seen on this website. These exercises took us all on a journey of what we felt the membership would want the co-op to look like in 2021 and well beyond. How does your board go about this? The honest answer is that we took our time, and had guidance from our amazing board consultant. Each and every board member shared their input as well as your GM Amber, and her management team. I urge you all to read the purpose and ends statements on this site – you can feel the passion and energy that the co-op as a whole has been building since the start, some 14 years ago. The team feels and the board agrees that making a mark by moving the dial in giving local producers more money and getting more of their products to all of you is paramount for our region. The Food Shed Café, now a year old, serves as much Local food as it can possibly source. DROPP has a new CSA farmer basket coming out this year. It is examples like this and the continued promotion and story sharing of all the amazing people and products we have here that makes us look forward to the next 14 years.


Local Food & Sustainability

by Brenton Aikin, DROPP, Local Food & Sustainability Coordinator, & Local Farmer

My favorite thing to see this year was that we increased our local purchasing to 18.5% of total store sales. This is a 3.14% increase over last year! Thanks to the Food Shed Cafe, we are now able to move more local products. The co-op sold 105,618 single local & regional eggs in 2018! Looking into 2019, we are thrilled to keep incorporating as many local and organic ingredients as possible, and to continue striving toward a more sustainable, ethical, and viable business, while providing the community with local, organic food!


DROPP 2018 Review & Looking Ahead

by Nicole Sallaberry, DROPP Coordinator & GBCFC Co-founder

I want to give a magnificent colossal THANK YOU to all of our growers, producers, community partners, member-owners, store buyers, and all co-op shoppers! The producers and the customers are the yin and the yang to our food hub and our store. DROPP grew at 23% in 2018 thanks to ALL the players. I am honored to work with of all of our new and seasoned growers. Farming & ranching requires nimble, hard working, business savvy, and dedicated people that can navigate a tremendous amount of curves and bumps on the daily. I am thankful we had the opportunity to host a training in Virginia City last June with Family Farmed on Post Harvest Handling & Food Safety. I am also thrilled to be an honorary member of the California Food Hub Network. They hosted several training opportunities that allowed me to network with peers and enhance my skillset. In 2019 we look forward to opening a small store at our DROPP warehouse in Sparks and launching weekly subscription boxes in April that are geared to meet the needs of families and individuals that complement the local farm CSAs and the vegetables they provide. Our subscription boxes will offer fresh breads, meats, eggs, butter, and more. Lastly, we are bringing the DROPP Advisory Board back to session for two meetings in 2019. We look forward to the input from our producers and community partners so that we can build a stronger food hub for our food co-op and our community.


If You Build It, They Will Come

by Dane Haman, marketing/design/etc

The Foodshed Café has turned 1 year old! Admittedly, our café gestation and early infancy periods were pretty intense. The first six months of the café were spent figuring out how to run a whole new business. It was a whirlwind trial-by-fire experiment, and we learned something new every day. In addition to breaking the mold with a truly Organic and Locally focused menu, we also took matters of furnishing the cafe into our own hands. We decided to build everything using as much recycled or found material as possible. The orange-covered wall was built using pallets that once brought us groceries, lumber from a decommissioned skateboard ramp, and was trimmed with wood from the old wellness counter. The school chairs, metal table frames, and swivel chairs were purchased for a song at Twin City scrap yard. A few of the tabletops were made out of wood that was once wellness department shelving. We modified a pair of discarded boxy merchandisers from another grocery store to serve as the bus and trash station. One night I saved all the little stool bottoms from a dumpster somewhere in Sparks. They may have been casino chairs in a past life – there’s a hideous dull gold finish under that ‘java’ powder coat. My favorite deal was when we traded a couple 6 packs of local brewski to a guy who had a yard full of giant wooden spool pieces. A van full of those became the bases and tops of all the round tables. I think this process is pretty consistent with how the co-op exists. It seems to have persisted on sheer grit, boldness, imagination, and a radically unlimited supply of love. It has thrived often against great odds, with fearless do-it-yourself creative problem solving as its bread and grass-fed butter. In my mind, that is at the heart of what is so unique and appealing about our co-op – and now, our cafe. While we were playing with big kid legos, our admin team were working incredibly long hours on all the backend cafe logistics, recipe and menu development, educating a new team, overseeing the nitty-gritty of the endeavor, and still managing to successfully run the day-to-day of the co-op. We can’t state enough how much this was a non-stop, immense labor of love by everyone involved. Much gratitude to Ben Rush, Farmer Todd, and everyone else for spending the long days and nights with us bringing the Food Shed Cafe to life!

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Meet Your New MOSC

by Evan Cass, Member-owner Services Coordinator

The co-op we have here is a special place in our community that shares knowledge of where your food comes from, how it was grown, and ways your dollar can make a difference. It’s a tough world out there with green-washing attempting to blow out the consumer’s flame of knowledge. What we’re here to do is weed out the invasive seeds of consumerism and let our communal seeds grow. As your new member-owner services coordinator, I’m here to help connect the dots for you. I am intrigued by any of your musings about our community involvement, and how we can heighten and tighten our strength. Please send me any questions you may have regarding the ins and outs of our local food system and other products we may or may not carry. Looking for a carageenan-free and dairy-free creamer for your coffee? Interested in where this tasty cut of Albaugh steak comes from? Why is Norris Albaugh so cool? What’s up with all these googly eyes? Send your questions and thoughts to info@greatbasinfood.coop – I’ll either get you the answer directly, or point you where you need to go. Thank you for owning this store with me!


“It Takes A Village”

Your board of directors has voted to apportion all 2019 Round Up donations as well as $5,000 of 2018’s donations to Soulful Seeds, a gardening nonprofit growing in the heart of downtown Reno. These funds will help build the infrastructure for the organization as they work together with Washoe County’s NNAHMS Campus project for the homeless and the Northern Nevada HOPES tiny home project. The main intention of Soulful Seeds is to bring the community together to teach those who live with limited resources how to raise gardens and utilize what they grow for themselves and others in need. Their vision is simple: it takes a village. What Soulful Seeds is doing is a wonderful “from the ground up” extension of Round Up’s past cooking and nutrition classes. They recognize that many of our area’s low income, homeless, veteran, and senior individuals do not have access to healthy food and the knowledge of how to make use of the produce. They believe these barriers can be overcome simply by providing what most of us take for granted through hands-on farming and educational experience. Teach a man to fish, right? To learn more, check out www.soulful-seeds.com. Want to help? Send an Email to soulfulseedsnnevada@gmail.com for info on volunteering. Short on time but still want to help? Its easy to Round Up For Food Justice at the register!

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