Community Commercial Kitchen Guide

Old buildings can be great incubators of small businesses, including those that produce food for public sale in stores. Communities sometimes work together to create a shared commercial kitchen to give more people access to a place to prepare their food at an accessible rate.

The Community Commercial Kitchen Regulation Guide” is now available at no cost to Minnesota food producers and entrepreneurs. University of Minnesota Extension’s Regional Sustainable Development Partnership’s (RSDP) Greg Schweser and Karen Korslund authored the guide, along with graduate student Rachel Grewell and Minnesota Institute for Sustainable Agriculture’s (MISA) Jane Jewett. Southwest RSDP, MISA, and Center for Urban and Regional Affairs collaborated to produce the guide.

From: University of Minnesota Extension

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