Founder stories, food news, kitchen licensing, and a growing set of food maps — written for the people actually building local food businesses.
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New founder stories, licensing changes, and the food maps we publish. No pitches you didn’t ask for.
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Eleven clauses, in the order a board should work through them — permitted uses, access, cleaning, insurance, deposits and dispute escalation — plus who the permit actually belongs to.
Anna Purna
How independent cafés rent their kitchen by the hour on closed days and after service — what it earns, who rents it, and how to protect equipment and stock.
Anna Purna
A fellowship hall kitchen is insured and heated seven days a week and used on one. Here is what renting the other six earns, who rents it, and how the board keeps control.
Anna Purna
Releasing the hours between programs turns a certified municipal kitchen from a line on the operating budget into documented cost recovery — without displacing a single program.
Anna Purna
A branch kitchen built for Friday dinners is dark most of the week. Here is what renting those hours earns, who rents them, and how the executive keeps the calendar.
Anna Purna
A buyer's guide for municipalities: the three real options, the four criteria that predict whether a food asset map survives, and the eight questions to ask before you sign.
Keegan Francis
Nova Scotia's Local Food Security Initiatives takes applications on a rolling basis. What the grant funds, who qualifies, and how to build kitchen access into the ask.
Justin Andrews
Inside Food Web's Asset Mapping Platform: a free public map, a team portal, an API and a partner portal — and how a municipality keeps one food layer current across four departments.
Anna Purna
What food system mapping software is, the six layers a municipal food asset map usually carries, and why a shared map outlasts the spreadsheet each department keeps.
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