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Platform by Mission Sustainability
All categories Community SCOOP The Sustainable Cooperative
St. Lawrence, Jersey (Channel Islands), Jersey (British Crown dependency)
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The Sustainable Cooperative (SCOOP) in Jersey is a pioneering consumer-led initiative dedicated to creating a resilient, sustainable food system. It operates a vibrant farm shop offering local, organic, and ethically sourced produce, encouraging minimal packaging and reduced food waste. SCOOP’s innovative Production Kitchen transforms surplus produce into preserves, meals, and other value-added products. Through its Community Kitchen and SCOOP School programs, the cooperative engages the public in hands-on educational activities, workshops, and sustainable cooking classes, fostering awareness about nutrition, biodiversity, and regenerative farming practices. Membership in SCOOP connects individuals to local growers, supporting small-scale organic farmers and strengthening the regional economy. Catering services, community events, and initiatives like “Rewild My Plate” highlight the cooperative’s commitment to food security, environmental stewardship, and social cohesion. SCOOP exemplifies a holistic approach, integrating commerce, community engagement, and education to promote a sustainable and inclusive food ecosystem for future generations.
India Hamilton and Kasper Wimberley
Founders
Operating since 2018
8-10 Members
Eco-system
Cities and Towns
Villages
Sectors
Food Security
Circular Economy and Waste Reduction
Community-driven cooperative advancing sustainable food, education, and zero-waste practices.
1.Local Sourcing and Cooperative Procurement SCOOP follows a locally focused procurement method by sourcing directly from Jersey-based farmers and ethical producers. This short supply-chain approach ensures freshness, transparency, fair pricing, and reduced carbon emissions while strengthening trust-based relationships between producers and consumers within the cooperative model.
2.Circular Food System and Waste Minimization The organization applies circular economy techniques by redirecting surplus, seasonal, or imperfect produce into its Production Kitchen. These ingredients are transformed into preserves, meals, and value-added products, effectively reducing food waste and maximizing resource efficiency across the food lifecycle.
3.Low-Waste and Refill-Based Retail Practices SCOOP implements zero-waste retail techniques by encouraging reusable containers, bulk buying, and minimal packaging. This method reduces plastic dependency, promotes mindful consumption, and demonstrates practical, scalable alternatives to conventional high-waste retail systems.
4.Hands-On Community Education and Skill Building Through workshops, community kitchens, and SCOOP School programs, SCOOP uses experiential learning techniques. Participants gain practical knowledge in cooking, nutrition, food sustainability, and regenerative practices, leading to long-term behavioral change rather than short-term awareness.
5.Inclusive Cooperative Governance Model SCOOP operates using democratic cooperative principles, involving members in decision-making processes. This governance method ensures accountability, transparency, shared ownership, and alignment of business operations with social and environmental values rather than profit-driven motives.
6.Integrated Sustainable Catering and Food Innovation SCOOP applies farm-to-fork culinary techniques in its catering and food services, using seasonal local ingredients. This method adds economic value to local produce, showcases sustainable menus, educates consumers through food experiences, and supports responsible hospitality practices.
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