Smaller scale food processing plants are needed to grow new farms and to help existing farms diversify.
Without safe, legal processing facilities there is no way new farms and new foods can reach the market efficiently.
Their first hurdle is getting into the game financially. The expense of starting can be daunting.
My pal Terra Brockman is quoted in a recent article on this subject:
"Younger farmers are having difficulty breaking into agriculture, and the
reasons mostly boil down to land and capital, said Terra Brockman,
founder of Bloomington-based agricultural organization, The Land
But once these new young farmers are in the game, what do we do to help
them grow their businesses? Sure there are farmer's markets and CSA
programs, but I'm convinced we need smaller scale, appropriately
equipped food processing plants to move the bounty of these small farms
into the wider marketplace year round.
“There’s never been a public more conscious about their eating habits,”
he (Dylan Cook) said. “For what it is, it’s never been easier. We just need more
The demand for regional foods and specialty foods has never been
higher. Unless we provide our new farms the processing plants to take
their foods to market year round we are not going to solve this problem.
Farming can be tough road to hoe for the young. Bloomington (IL) Pantagraph.com
The Land Connection. Healthy farms and healthy food for beautiful Central Illinois. Great work Terra and friends.
Photo for a Wisconsin Innovation Kitchen farm customer marketing their produce year round.
This site is about creating sustainable startups and growing emerging enterprises. It's about developing successful new products and innovating existing ones. Sustainable work means creating valuable solutions that fix real problems. Sustainable work means creating business processes that make you, your enterprise, and the world a better place. You can do it. Welcome.
Monday, September 23, 2013
Sunday, September 22, 2013
"Costco: Private Label Only Gets Bigger" - Why contract food manufacturing matters.
This is not a trend, it's a fact. The European food system has been perfecting this model for decades. Now we are catching up.
This is a huge opportunity for contract food processors.
Here is a good article and quote from Costco's CEO backing this up:
“'I think the private label or controlled label, as long as it's quality, is going to become a bigger part of the business,' said Costco CEO Craig Jelinek..."
"When we first went to it about 22 years ago, it was very slow, but now anything that we put Kirkland Signature brand on, people are not concerned about trying it.”
For any business organization that wants to be connected to regional or specialty foods, now is the time to look at having products made and sold under your own private label.
Costco: Private Label Only Gets Bigger . Store Brands / Decisions. August 27, 2013
Photo is from the Wisconsin Innovation Kitchen preparing local foods for a private label customer.
Posted by Rick Terrien at 8:45 PM 0 comments
Sunday, September 15, 2013
"Q: What makes an entrepreneur great?" MIT Technology Review.
The quote above is from Max Levchin, entrepreneur, tech leader, and founder of several companies including PayPal.
Mr. Levchin opens the Entrepreneurs section of MIT Technology Review's current article '35 Innovators Under 35'.
The quote is in the current MIT Technology Review, Sept/Oct 2013 - Creative Destruction.
Photos from a creative new food entrepreneur working through the Wisconsin Innovation Kitchen.
Posted by Rick Terrien at 8:10 PM 0 comments
Wednesday, September 11, 2013
Here comes The Conscious Carnivore!
The Conscious Carnivore specializes in No Antibiotic No Hormone Local Beef, Pork and Chicken.
My family loves Black Earth Meats. Everything about their food is wonderful. Their story just keeps getting better.
We look forward to shopping at the Conscious Carnivore and introducing friends to this great story.
Congratulations Bartlett and all involved!
The Conscious Carnivore
Black Earth Meats
Posted by Rick Terrien at 9:09 PM 0 comments
Sunday, September 08, 2013
The Female Face of Farming - 1 million women working the land
There was a good article and photo essay recently in Modern Farmer Magazine titled 'Photographing the Female Face of Farming'.
This is an important quote from the article:
"...the number of women-operated farms had more than doubled between 1982 and 2007. If you add primary and secondary operators, women make up 30 percent of U.S. farmers, with nearly 1 million women working the land."
This photo is my friend Christine from Solveien Farm delivering produce to the Innovation Kitchen for light preparation and freezing for commercial markets.
The Innovation Kitchen model is creating new and profitable opportunities for farms, food businesses and people who support sustainable food. Congratulations Christine. You're one in a million!
Photographing the Female Face of Farming. Modern Farmer Magazine, Aug 29, 2013, Lori Rotenberk. Photographer Marji Guyler-Alaniz
Solveien Farm - Albany, WI area
Posted by Rick Terrien at 10:26 AM 0 comments
Friday, September 06, 2013
Putting America Back To Work - "Consumers are hungry for a sense of community. (Locally made) goods have a distinctive character and authenticity."
Many ideas focused on opportunities in regional and local commerce.
"Consumers are hungry for a sense of community. (Locally made) goods have a distinctive character and authenticity." - Rajeev Batra, PH.D, University of Michigan Ross School of Business.
I think this argument is especially valuable in the world of local, regional and specialty foods.
Putting America Back to Work: 5 Ways 'Made in the USA' Is Staging a Comeback. Parade Magazine Sept 1, 2013
Photo credit: Michael Edwards and Parade Magazine
Posted by Rick Terrien at 8:01 PM 0 comments
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