The Wasatch Food Co-op is reinforcing its commitment to environmental sustainability and local economic support, pledging to source a minimum of 20% of its total inventory from local farmers, ranchers, and producers. Based in Salt Lake City, the full-service grocery store aims to integrate sustainable practices into its packaging, operations, and product selection to meet the demands of its member-owners.
Local Produce and Vendor Partnerships
The cooperative's inventory is organized into several specialized departments designed to promote seasonal and regional goods. Its produce department places a heavy emphasis on fresh, seasonal items, striving to source vegetables and fruit from as many farms across the Wasatch Front, the state of Utah, or the wider region as possible. Current local vendors supplying the produce department include Mycel Mushrooms, Urban Pepper Project, Frog Bench Farms, Charlie's Produce, Marmalade Orchard and Farm, First Frost Farm, Keep It Real, BUG Farms, and Future Craft Farm.
Diverse Product Offerings
In addition to produce, the co-op offers a variety of other local goods across multiple departments. The meat and seafood section honors Utah's history of ranching and animal agriculture, currently featuring products from local companies such as Frisky Fresh Fish SLC. The dairy department provides a selection of both dairy and non-dairy products, including offerings from Mountain Born Creamery, Beehive Cheese, and Monkey Wrench Ice Cream.
For shoppers seeking waste reduction, the co-op's bulk department honors the legacy of Hello!Bulk, a former Salt Lake City business. This department provides dry bulk foods, household goods like liquid soap, coffee, honey, and nut butters that customers can grind themselves. Notably, unlike many other bulk departments in the region, customers at the Wasatch Food Co-op are permitted to bring their own containers. Current bulk vendors include Hollow Tree Honey, Equal Exchange, and Sunridge Farms.
Specialty and Wellness Goods
The co-op's grocery aisles also feature a curated selection of regional specialty items. According to the cooperative, current vendors include Salsa Del Diablo, The Salted Roots, Parea, Raw Eddy's, Prickly Pear Adventure's, Cache Canning, Go Max Go, Sweet Lake Biscuits & Limeade, and Moon Butter, as well as Argentina's Best Empanadas. The wellness department provides a selection of skincare, vitamins, supplements, and health-oriented offerings from vendors such as Ruby & Sage Apothecary, SuperBloom, Apiana Blooms, and Pantry Products.
Community Ownership and Benefits
The Wasatch Food Co-op operates under a cooperative business model, which the organization describes as being built on community support and involvement. As Salt Lake City's first food co-op, the business offers a membership program where individuals can become co-owners for a one-time contribution of $300.
Ownership provides members with a vote and a voice in the direction and development of the co-op. Benefits of membership include quarterly appreciation months in February, May, September, and December—offering 10% off one total order—as well as monthly specials, savings on events, and 10% off special orders for case sizes. While membership offers a voice in product selection and improved access to local products, the co-op notes that ownership units are not expected to appreciate in value and dividends are only paid once the co-op becomes profitable. Furthermore, voting privileges are dependent on patronage; if a member does not patronize the co-op, their voting privileges may be canceled by action of the Board of Directors.
Governance and Leadership
The governance of the cooperative is managed by an elected Board of Directors. The board meets from 7:00 p.m. to 9:00 p.m. on the third Tuesday of each month at the co-op storefront, and all member-owners are invited to attend.
The current leadership includes Cynthia Martinez as Chair, Adelaide Corey-Disch as Vice Chair, Danielle Fisher as Secretary, and Ryan Rombough as Treasurer. Other board members include Leah Campbell, Fabi Liesner, Phoebe Ross, Heleene Tambet, Evan Sugden, and Michelle M. Czarka. Elections for board seats are held biannually during all-member meetings in June and November, and any member-owner is eligible to run for a seat.
Regional Food Ecosystem
The Wasatch Food Co-op is part of a broader network of retailers in Salt Lake City that prioritize local sourcing. According to the City of Salt Lake City, other local grocers providing regional products include Caputo’s, Central 9th Market, Harmons, Liberty Heights Fresh, Natural Grocers, Rancho Market, Redmond Heritage Farms, Sprouts Farmers Market, Smith’s Food & Drug, and Associated Food Stores.
Specific local producers, such as Keep It Real Vegetables, contribute to this regional food ecosystem. Tyler Montague, the founder and farmer of Keep It Real Vegetables, is a specialist in sustainable agriculture who studied gardening, food systems, and tropical agriculture at Evergreen State College in Washington and in Costa Rica and Nicaragua. His professional background includes roles as an Assistant Farm Manager at Sandhill Farms in Eden, Utah, and as a produce manager and buyer for various specialty food companies.
Future Outlook
By emphasizing local sourcing and sustainable operations, the Wasatch Food Co-op seeks to serve as a community-building project that supports farmers through fair trade practices. The cooperative continues to expand its vendor list and offers a platform for members to suggest new products, ensuring the inventory reflects the specific needs and interests of its owner-members.
