Value-added food production has great potential for communities, as well as individual entrepreneurs. This is, in part, because food production can be profitable even at small scales. One key to smaller scale production success is shared equipment and space.
In this webinar, created in partnership with the Wallace Centre, we bring two traditional examples to the fore: La Cocina in San Francisco and Union Kitchen in Washington, DC. You will hear the impacts of these operations, as well as some of the challenges, and details of what it is like to actually run an incubator. We will also hear from The Food Corridor, a virtual food hub that connects food entrepreneurs to commercial kitchen space.