Data collection by Samantha Barney, Justin Loew, Shannon Prendergast, Julia Scheinman, and Garrett Seno.
Visualization by Boyue Xu. Pie charts by Samantha Barney, Rosalie Z. Fanshel, and Shannon Prendergast.
Notes on Data Collection
While our survey contained questions about ethnicity/racial identification, we had to negate this data, as we had particularly high many response rates from multi-cultural- and African American-specific co-ops. Therefore, our results wouldn’t have been representative of the co-ops as a whole. Furthermore, our data on food insecurity among coop members was inconclusive. We asked if survey participants had ever cut the size of your meals or skip meals because there wasn’t enough money for food both before and during UC Berkeley attendance. 29.4% of survey respondents said they had skipped meals prior to attending Berkeley, compared to 50% who said they had skipped while in college. However, we did not include a question about whether or not respondents had skipped meals since joining the co-op, and therefore we cannot properly determine the effect coops have on students’ food security. We hope this question will be answered in future studies.
- Require Co-ops to collect demographic information about their members so as to create a baseline for evaluating diversity, equity, and inclusion.
- Increase the campus-wide visibility of the Berkeley Student Cooperative as a system that supports first generation, low-income, and underrepresented students by making it abundantly clear that Educational Opportunity Program (EOP) students receive preferential room and board, deposit reduction, and access to need-based scholarships:
- On the front page of the Berkeley Student Collective website (currently the information is buried).
- Add information on the BSC to each of the Centers for Educational Equity and Excellence 15 program websites (Disabled Students Program Transfer Student Center, Berkeley Underground Scholars, Undocumented Students Program, Re-entry Student Program, etc.)
- Train all EOP and other Center for Educational Equity and Excellence staff on co-op resources.
- Regularly remind EOP students of BSC through an email blast near the end of each semester and fliers in program offices.
- Address the issue of co-op food skewing toward specific cultural backgrounds and lifestyle choices by requiring Kitchen Manager to attend workshops on the intersections of diet with diversity, equity, and inclusion. Include discussions of food allergies. Also require a condensed version of the workshop for house workshift cooks.
- Address the issue of unsanitary conditions in co-op kitchens through more frequent health inspections and better member training. Use incentive-based awards as necessary for “cleanest co-op.”