Founded in April 2016 with seven members cultivating three hectares of vegetables using automatic irrigation, net houses and new crop varieties, 26/3 Green Agriculture Cooperative has since expanded links to 15 households in Chieng Mung commune. The cooperative adheres to VietGAP standards and the “five nos” commitment - no herbicides, no pesticides, no growth stimulants, no chemical fertilisers, and no genetically modified seeds.

To broaden its reach, the cooperative operates four retail outlets at local markets including 7/11, Rang Tech, 308 and Chieng An, while also supplying clean vegetables to one hospital and 13 schools in To Hieu, Chieng Sinh and Chieng Coi wards. It delivers more than 100 tonnes of vegetables and fruit annually, generating revenue of about 2.8 billion VND (106,288 USD). The cooperative provides regular jobs for 10 workers with monthly salaries of 7-10 million VND, and seasonal employment for 30 locals with 250,000 VND a day.

In 2023, it launched the “26/3 Green Kitchen” model to add value to farm products. At its Green Store on 87 Giang Lac street, To Hieu ward, food is carefully stored in six refrigerators, with meals prepared daily to ensure quality, helping customers save time.

Hoang Thi Tham, deputy director of the cooperative, said its “Green Kitchen” prepares about 100 meals a day, with nearly 20 varieties ranging from savory dishes, soups and broths to ready-to-eat items such as salads, mixed noodles, fresh spring rolls, and fried rolls. All meals combine the cooperative’s clean vegetables with strictly controlled sources of meat and fish.

She added the cooperative has upgraded its branding from “26/3 Green Vegetable Stall” to “26/3 Green Store,” while leveraging Facebook and Zalo to reach customers.

Pham Phuong Thao, a customer from To Hieu ward, described the store is a miniature market, offering everything from spices to pre-processed and cooked meals, saving her significant time while ensuring fresh family meals.

Looking to expand, the cooperative aims to access preferential provincial loans to invest in more net houses, apply high-tech farming for off-season crops and build processing facilities meeting safety standards. It plans to scale up high-tech vegetable and fruit production and widen distribution networks to bring Son La’s clean farm products to consumers nationwide.

Its flexibility and innovation not only underline a sustainable direction but also help narrow the gap between producers and consumers. The “farm-to-table” model, if replicated, will promote sustainable agriculture and foster safe, modern consumption habits.