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Our Board

 

Hensall Co-op is governed by a Board of Directors consisting of 9 directors elected by the membership and a secretary appointed by the directors. They are responsible for determining the basic purpose, general direction and major objectives of Hensall Co-op. They also approve all major policies and ensure the achievement of long-term objectives in accordance with general policy direction. The Board also appoints, directs and determines the responsibility of the CEO.

 

Hensall Co-op directors are elected to serve a three-year term of office at the Annual General Meeting usually held in late November of each year. A director can serve four continuous full terms for a total of twelve years. Specific zones have not been established for representation on the Board, however, we strive to have representation from across the trading area. We encourage all members to stand for election.

 

 

Board of Directors | 2023 - 2024

Henry Vander Burgt

Dashwood

President

 

Aise Van Beets

Bayfield

Vice President

 

Terry VanderWal

Denfield

Past President

 

Rob Cornelis

Ailsa Craig

Secretary

 

Carol Leeming 

Seaforth

Director

 

Dianne Brekelmans

Thamesford

Director

 

Sebastian Kraft

Dungannon

Director

 

 

Marlene Munn

Hensall

Director

Ed Van Miltenburg

Seaforth

Director

Jason Wagg

Formosa

Director

 
       

 

                                    

FAQ

 

Why join the Board?

  • Help shape the future of a Farmer Owned Co-op

  • Make an impact on the agricultural community

  • Gain valuable experience in governance, strategic planning, financial management, and communication

  • Paid position

What do Board members do?

  • Actively participate in the decision making process that directly impacts our local farming communities

  • Contribute your insights and expertise to guide the Co-op's strategies, ensuring they align with the needs and aspirations of our members

  • Attend 18-20 meetings a year*:

    • 12 monthly meetings

    • 4 quarterly auditing meetings

    • Committee participation as required

*Meetings are scheduled around Spring and Fall busy periods

*Board meetings are usually held during the day on the last Thursday of the month

*Virtual attendance can be accommodated when required

How long is a term?

  • Terms last 3 years

  • Possibility to run for re-election to serve a total of 4 consecutive terms (12 years)

Are there qualifications to be a Director?

  • Member of Hensall Co-op for a minimum of 2 years

  • Must be 18 years or older

  • Not be, or have been an employee of Hensall Co-op, or an affiliate of Hensall Co-op, in the last 5 years

How to join the Board?

  • Receive nominations from 2 other members of Hensall Co-op who complete a nomination form

    • Forms can be found here and are also sent out via email

  • Hensall Co-op members in attendance at the Annual General Meeting (AGM), either in person or attending virtually, will then vote on the nominated Board members

 

Contact Information:

 

For more information regarding the role of a Director with Hensall Co-op, contact Mikayla Armstrong (Member & Customer Service Associate) who will put you in touch with a Hensall Co-op Director.

Email: marmstrong@hdc.on.ca

Telephone: 519-262-3511 ext 357 

 

Send all nomination forms to Rob Cornelis, Secretary of the Board (rcornelis@hdc.on.ca).

 

 

Annual Report

Digital copies of past Annual Reports, as well as a recording of past Annual General Meetings, can be accessed through the Customer Information System (CIS). Please contact Member Services at memberservices@hdc.on.ca or 1-800-265-5190 to receive a copy of an Annual Report, or for help with the CIS.

 

 

 

Our Responsibilities:

 

Two people shaking hands  

Co-operative Values

 

The purpose of a co-operative is working together agreeably for a common purpose or goal. We exist to meet members’ needs and stand up for the things they believe in. These 7 principles have served to guide co-operatives around the world for more than 135 years:

  1. Voluntary and open membership
  2. Democratic member control
  3. Member economic participation
  4. Autonomy and independence
  5. Education, training and information
  6. Co-operation among co-operatives
  7. Concern for community

 

 

Food Safety & Quality Culture diagram  

Food Safety & Traceability

Hensall Co-op is committed to being a leader in providing consumer-focused agricultural products meeting the requirements of our valued customers. This means meeting or exceeding all applicable regulations and codes, including SQF Level 3, FSMA, SFCA, CIPRS, CGSP and Halal. We consistently seek to streamline food safety and quality programs to enhance employee competencies and create operational efficiencies. We measure quality performance and focus on process ownership to ensure we have an efficient and competent operation with a food safety focus.

 

We communicate best practices for the production of food-grade soybeans and dry beans, using production guidelines that outline the practices to be used in the fulfillment of production contracts. These guidelines include a list of crop protection products that are approved for use by our end-user customers as well as covering topics such as planting rates, disease & insect control, preventing contamination and harvesting. Our FieldTrace® program allows our food producers to link their fields to their crops and contracts in order to record the practices that are being used.

 

See our Accreditations.

 

 

   
Hand holding a globe  

Sustainability

Hensall Co-op is dedicated to not only preserving but enhancing the world in which we live. Our commitment to research and development includes reducing the impact of our business on the environment as well as educating our growers and members on the benefits of sustainability while maintaining a profitable outcome for stakeholders.

 

The key factors for sustainability are the reduction of greenhouse gases, power consumption, increased productivity, waste reduction, soil conservation, water conservation, biodiversity and social responsibility.

 

Some key strategies for achieving a sustainable future are:

  • Food producers can use practices such as annual crop rotations, cover crops, soil sampling and nutrient management, minimal tillage and integrated pest management
  • Ongoing research and development of varieties and methods that provide improved economic yields
  • Crops are produced with inputs of the right product, at the right rate, and at the right time

Our field marketing professionals can help you make your farming operation more sustainable.

 

Sustainability Policy Crop Services

 

 

Hensall Co-op staff at picnic table  

Health and Safety

Hensall Co-op is vitally interested in the health and safety of its employees. Protection of employees from injury or occupational disease is of prime concern and a major continuing objective of our management. We make every effort to provide a safe, healthy work environment.

 

Forced Labour and Child Labour in Supply Chains Act