|Health Factors:||Diet & Exercise|
|Decision Makers:||Employers & Businesses Local Government State Government Grantmakers Nonprofit Leaders|
|Population Reach:||1-9% of WI's population|
|Impact on Disparities:|
Is this program or policy in use in your community? Tell us about it.
Community kitchens that support licensed, commercial food processing activities meet city, state, and federal health guidelines and allow specialty food processors, farmers, caterers, and others to produce value-added goods at relatively low cost. Kitchen clients are charged for the time they use the kitchen and frequently share their expertise with each other. Community kitchens can be run by many types of organizations including non-profits, private for-profit groups, universities, and state governments (UW CIAS-Kitchens).
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). Additional evidence is needed to confirm effects.
Interviews with community kitchen organizers suggest that having clear goals, detailed plans for long-term profitability, and committed leadership are key factors for success (UW CIAS-Kitchens).
As of 2013, there are 315 community kitchens that support licensed food processing in the US registered with CulinaryIncubator.com (Culinary incubator).
As of 2013, there are 15 community kitchens that support licensed food processing in Wisconsin registered with CulinaryIncubator.com (Culinary incubator).