How Co-Op Restaurants, a More Ethical Business Model, Put Workers First | Eater
"A cooperative grocery on a university campus presented as a success story of worker-ownership but noted as atypical and hard to replicate: it operates with one full-time and a few part-time paid staff (salaries subsidized by grants) while most labor comes from about 150 volunteers who elect the board, allowing the collective to avoid typical labor-cost burdens and serve as a model for municipal interest in worker co-ops despite its unique institutional support." - Jaya Saxena
