Innovation Kitchens CEO and Founder Rick Terrien said the kitchen’s business model is the first he is aware of in the United States. “We’re a small, regionally based co-packing facility”, Terrien said. “We can focus on inbounding and sourcing local produce from local farms, and processing it minimally.” In addition to its work with Willy Street Co-op, Terrien said Innovation Kitchens contracts with some area schools and hospitals, as well as local food producers like RP’s Pasta.
California Drought. Full article in the Willy Street Co-op Reader.