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Community kitchens for food processing

Health Factors: Diet & Exercise
Decision Makers: Employers & Businesses Local Government State Government Grantmakers Nonprofit Leaders
Evidence Rating: Expert Opinion
Population Reach: 1-9% of WI's population
Impact on Disparities: No impact on disparities likely

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Description

Community kitchens that support licensed, commercial food processing activities allow specialty food processors, farmers, caterers, and others to produce value-added goods at relatively low cost. Kitchen clients pay for the time they use the kitchen and frequently share their expertise with each other. Such community kitchens meet city, state, and federal health guidelines and can be run by many types of organizations including non-profits, private for-profit groups, universities, and state governments (UW CIAS-Kitchens). 

Expected Beneficial Outcomes

Strengthened local & regional food systems
Increased food security
Improved local economy

Evidence of Effectiveness

Community kitchens that support licensed food processing are a suggested strategy to strengthen local and regional food systems (USDA-Community facilities), increase food security (USDA-CFPCGP), and enhance local economies (UW CIAS-Kitchens). A West Philadelphia-based report suggests community kitchens may support business development and food entrepreneurship, job creation, and neighborhood revitalization (Heeger 2014). Additional evidence is needed to confirm effects.

Interviews with community kitchen organizers suggest that having clear goals, knowledge of community-specific interest, detailed plans for addressing overhead costs and long-term profitability, and committed leadership with strong partnerships are key factors for success (UW CIAS-Kitchens, Topaloff 2014). 

Implementation

United States

As of 2017, there are 726 community kitchens that support licensed food processing in the US registered with CulinaryIncubator.com (Culinary incubator).

Wisconsin

As of 2017, there are 23 community kitchens that support licensed food processing in Wisconsin registered with CulinaryIncubator.com (Culinary incubator). 

Implementation Resources

AgMRC-Kitchens - Agricultural Marketing Resource Center (AgMRC). Kitchen incubators. Accessed on December 15, 2017
LHC-Rockeymoore 2014 - Rockeymoore M, Moscetti C, Fountain A. Rural Childhood Obesity Prevention Toolkit. Leadership for Healthy Communities (LHC), Center for Global Policy Solutions, Robert Wood Johnson Foundation. 2014. Accessed on February 22, 2018
Topaloff 2014 - Topaloff A. The shared-use kitchen planning toolkit. Leopold Center Pubs and Papers. 2014. Accessed on January 10, 2018
UW-FBIN - Food Business Innovation Network (FoodBIN). Resources for incubators. Accessed on December 15, 2017

Citations - Description

UW CIAS-Kitchens - Center for Integrated Agricultural Systems (CIAS). Community kitchens: Key elements of success (Research brief #54). Accessed on December 15, 2017

Citations - Evidence

Heeger 2014 - Heeger B. Cooking up success: The Enterprise Center-CDC and leveraging the food industry for community development. Social Innovations Journal. 2014. Accessed on January 10, 2018
Topaloff 2014 - Topaloff A. The shared-use kitchen planning toolkit. Leopold Center Pubs and Papers. 2014. Accessed on January 10, 2018
USDA-CFPCGP - US Department of Agriculture (USDA). Community Food Projects Competitive Grant Program (CFPCGP). Accessed on December 15, 2017
USDA-Community facilities - US Department of Agriculture (USDA). Community facilities programs. Accessed on December 15, 2017
UW CIAS-Kitchens - Center for Integrated Agricultural Systems (CIAS). Community kitchens: Key elements of success (Research brief #54). Accessed on December 15, 2017

Citations - Implementation

Culinary incubator - Culinary Incubator. The source in shared part-time commercial kitchen rentals. Accessed on December 15, 2017

Page Last Updated

January 10, 2018