Coronavirus Preparedness at the Co-op
Update as of July 28th, 2021: Oregon Health Authority recommends universal public mask use for all public indoor settings. In response to a large jump in cases due to the Delta variant. This recommendation includes fully vaccinated people.
Update as of June 30th, 2021: Face coverings and social distancing are no longer required for Co-op shoppers. Employees will continue to adhere to OSHA standards that require face coverings and social distancing. Thank you for your support and patience throughout!
The Ashland Food Co-op acknowledges and shares our community’s concerns about protecting against the spread of COVID-19 (Coronavirus). The safety and health of staff and customers is a top priority for the Co-op. We are taking proactive steps throughout our store to maintain a clean atmosphere to work and shop.
We have consolidated store changes below.
Hours of operation:
- 7-8am: priority shopping for vulnerable community members.
- Store hours remain 7am-9pm.
- The AFC Kitchen and hot bar closes at 8pm. You can now order ahead from the kitchen online.
Before entering the store:
- All staff and shoppers in the store must wear a mask or face covering. Free temporary masks are available at the Customer Service Desk.
- Reusable grocery bags are allowed if you bag your own groceries.
- Sanitizing wipes are available at all cart stations.
- Please do not hang out or otherwise loiter in the Co-op courtyard or store.
In the store:
- Aisles are one way -
Please follow the "one way" stickers on the store floor to help maintain distance in aisles.
- A no-touch hand sanitizer dispenser is located at the Information Desk and to the right of the exit doors.
- As of April 20th, 2021 reusable bulk and produce bags are acceptable.
- The $.02 charge on plastic produce bags will resume- effective April 22nd, 2021.
- Bulk nut butters are being individually packaged and stored in the bulk cooler.
- Please help protect cashiers and yourself by bagging your own groceries, if you are able.
- Plexiglass barriers have been installed to help protect cashiers and shoppers where social distancing isn't possible.
- You'll find social distancing reminder stickers at checkout stands and throughout the store. Thanks for helping to share your space.
- No outside mugs or containers are permitted.
- Indoor seating is currently closed.
- The hot bar, salad bar and soup bar are no longer self-service; Co-op employees will help to box your meal to-go.
- Self-serve coffee is no longer available.
- The Co-op has increased the number of items available as “Grab & Go” selections.
Special orders & returns:
Special orders are being accepted. Product returns are permitted as of April 20th, 2021.
Classes, events and sales:
- Free Monday Night Lectures are being held online most weeks. Check the Events page for more coming up.
Links to information providing illness prevention steps and facts about COVID-19 can be found below.
Cloth masks for staff
Led by board member Julie O'Dwyer, a group of Co-op friends worked hard over several days to make two cloth masks for each employee, in accordance with new recommendations from the CDC and OHA.
Thanks to these selfless, thoughtful community members for their contributions to everyone's safety:
Joe Dunbar - 200 masks at a discounted price; Erin McConnell - 45 masks and counting; Erica Thompson - 30 masks; board member Trine Ostergaard - 30 masks; Jenni Presley - 7 masks; Christine Begley - 30 masks.
More Co-op News
July's Change for Good Partner is
Southern Oregon Land Conservancy
Protecting and enhancing precious land in the Rogue River region
to benefit our human and natural communities since 1978
Welcome to the newly redesigned and reimagined newsletter from the Ashland Food Co-op: 1st Street Beet.
Think of this publication as a resource to know what’s going on in every level of the community: at the co-op, around town, in the region, and on Earth!
June's Change for Good Recipient is
Our Family Farms, an Oregon 501(c)3 non profit organization, is hard at work educating and inspiring farmers, policy makers and the community at large to support regenerative agricultural practices.
Photography by Chelsea Whitney Art
On May 1st, several Southern Oregon businesses came together for a block party to provide a space to gather as a community after a rough spell due to the pandemic and fires. The May Day Block Party was hosted on Main St in Phoenix, where the scent of food trucks mingled with artisan goods such as local cheeses, locally farmed flowers, and even fresh-baked pastries.
May's Change for Good Recipient is
Rogue Valley Farm to School educates children about our food system through hands-on farm and garden programs, and by increasing local foods in school meals.
"We inspire an appreciation of local agriculture that improves the economy and environment of our community and the health of its members."
April's Change for Good Recipient is
Visit Rolling Hills Farm and learn more about owner Dave Belzberg, who the Ashland Food Co-op is so honored to partner with for more than thirty five years.
Visit Magnolia Farms and learn more about owner Elissa Thau, who the Ashland Food Co-op is so honored to partner with for more than twenty years.
Visit the Emerald Hills Ranch and learn more about this fourth generation ranching family that the Ashland Food Co-op is so proud to partner with for more than twenty years.
Katie Falkenberg's photography and filmmaking has taken her all over the world, and lucky for us - she's been calling the Rogue Valley home for a couple years now. Exquisitely and harmoniously capturing the world around her, she is documenting not only through the lens but also through her peaceful and loving spirit. Katie reached out to us in hopes of collaborating after falling in love with the co-op soon after moving here.
March's Change for Good Recipient is
a division of Ashland Parks and Recreation, that encompasses demonstration gardens, a nature playground, and approximately 14 acres of Natural Area that is managed for wildlife preservation and public education.
February's Change for Good Recipient is