Whole Foods Co-op Negotiations begin.

On April 20, 2017 the UFCW Union committee and negotiating team met with the company for the first scheduled bargaining meeting.  The first set of meetings started off with a round of introductions before each party explained their proposal.  The Union proposal, which was derived from a combination of best practices, WFC surveys and results from listening sessions was presented item by item to the company.  The Company, in a showing of good faith also proposed a number of items including Union recognition, non-discrimination/harassment and a grievance and arbitration procedure. 

Brandon Smith of the front end and member of the original organizing committee said, “I felt like we had a really great proposal that included everything that employees wanted to see in our workplace.  I feel it was a really solid way to start negotiations and that this is a document that the company can work with so we can get a really comprehensive contract for our coworkers.  This proposal comes down to security.  It provides security in every article for my colleagues and myself.”

“The Company was respectful, listened and engaged in conversations about a number of articles.  They didn’t have any responses day one, but that is to be expected.  I look forward to our next session,” said Abraham Wangnoo, Organizing Director for UFCW Local 1189. 

The Lead negotiator for the Union was Local President Jennifer Christensen, who also was the lead on the Wedge and Co-op Partners Warehouse contract negotiations.  She added that “our negotiating committee is a well-rounded, respected and diverse group from many different departments.  They had good ideas and offered creative solutions during our small group discussion.  They are an asset to everyone in the bargaining unit and the Union.”

Negotiations are set to resume on May 5th at the co-op’s Hillside location.

Read the Union Committe's initial proposal: _whole foods co-op - 4 20 2017.pdf<br>

Reax the Employer's initial propos: wfc company proposal 4 20 2017.pdf