CLUB LIFE: Food Co-op Makes Sure That Delighting Your Taste Buds Doesn’t Have to Break the Bank

Barely one year old, this new campus organization offers students access to food that is both healthy and cheap.

WHAT: One of the newest clubs on campus, the Haverford Food Co-op sells fresh produce—blueberries, carrots, onions, corn, and more—for prices that accommodate student budgets. A single Fuji apple will run you 25 cents; a pound of parsnips costs two dollars. Grocery-store items like tofu, canned tomatoes, milk, eggs, and yogurt are also available for purchase. Established by Griffin Kaulbach ’21 last January, the Co-op’s work is primarily directed at students who aren’t on the meal plan. “Community comes together around food, and I was hoping that the Co-op wouldn’t just save students money, time, and stress, but also serve as a communal gathering and food-sharing space,” says Kaulbach. The food itself is ordered from the Common Market, a nonprofit company used by both Ehaus and the DC that sources most of its products from sustainable family farms. The selection of the Common Market as the Co-op’s supplier was a conscious choice on Kaulbach’s part. “I hoped to create an alternative food economy in which we support local farmers and food suppliers while also providing a source of food that is affordable and nutritious for students,” she says. 

WHO: Kaulbach, Angelina Petrichenko ’21, and Alicia Lopez-Torres ’20 are the current heads, and Kaulbach estimates that 10 to 30 students order food each week. Says Petrichenko, “Introducing the Co-op as an alternative option on campus hopefully can reduce the stress associated with food accessibility.” 

WHEN: Kaulbach, Petrichenko, Lopez-Torres, and a rotating cast of club members distribute food every Sunday from 4-6 p.m. in Apartment 15, also known as Quaker House; afterwards, surplus is dropped off at the MCC. Meetings occur on an as-needed basis. 

DID YOU KNOW? Kaulbach has previously interned at the Haverfarm and volunteered for the East Park Revitalization Alliance, a nonprofit that aims to empower residents through environmental improvement and health promotion. She was inspired to create the Co-op after taking a CPGC health studies class, “Bodies of Injustice,” last fall. 

GET INVOLVED: Since meetings don’t take place regularly, the best way to demonstrate your commitment to food justice is to reach out to the co-heads to offer to help distribute food.


Photo of Griffin Kaulbach ’21 by Patrick Montero.