In addition to the triple bottom line, the Oklahoma Food Cooperative operates by three other guiding principles. Which statement below best exemplifies one of these guiding principles? Food producers must allow the co-op staff to inspect their farms at random to ensure quality standards are upheld. For sanitary reasons, the co-op will only distribute goods that are considered processed foods. Food producers are allowed membership in the co-op only as long as the co-op makes a huge profit from their goods. The goods available through the co-op are only from producers who utilize practices that will not harm the environment.