FARM TO RETAIL PROGRAM

 

 

FARM TO RETAIL - 5-WEEK FOOD VENTURES PROGRAM

Presented by:

                

 

Program Description

The aim of this 10-class program is to provide entrepreneurs who may be small or medium-sized farmers and food product owners, the knowledge, skills, and networking opportunities to turn their recipes into retail-ready products.

 

  • Eligibility: Must be a resident of the Region of Waterloo or Wellington (Limited 20 seats available)
  • Cost: FREE
  • Where: Virtual Learning. To successful applicants who do not have reliable internet access, in-person group virtual sessions will be available in Kitchener, Elmira and Guelph. COVID restrictions applicable.

 

Learning Objectives

  1. Develop the skills and knowledge of how to turn a small-batch recipe into a scalable recipe for large-scale production and retail sale
  2. Explore opportunities for, and application of, sustainable food business practices
  3. Understand the basics of the psychology of food branding, purchasing behavior, and best practices for building a food-specific marketing strategy
  4. Understand and apply principles of food packaging and nutrition labeling requirements as per Canadian Food Inspection Agency (CFIA) and the U.S Food and Drug Administration (FDA)
  5. Increase understanding of principles of food safety and safe food production techniques
  6. Learn the methods behind scaling a small batch recipe into a scalable recipe formulation
  7. Entrepreneurs will leave with the basic knowledge to be able to finance, package, label, brand, and market their own food product.

 

Program Schedule

Week Date Time Item
 

 January 7 - February 2, 2022

 

 Applications Open

 

 February 4, 2022 

 

 Selection Committee Review and Recommendation of Participants

 

 February 7, 2022

 

 Successful Participants Contacted

 1

 February 15, 2022

 1:00 - 3:30 PM

 Food Trends for 2021, Idea Feasibility, Value Proposition          

 

 February 17, 2022

 1:00 - 3:30 PM

 Business Plan & Canvas, Recipe Creation Discussion

 2

 February 22, 2022

 1:00 - 3:30 PM

 Competitive Analysis, Constraints & Channels

 

 February 24, 2022

 1:00 - 3:30 PM

 Food Science, Recipe Development, Where to Produce

 3

 March 1, 2022

 1:00 - 3:30 PM

 Sanitation & Food Safety

 

 March 3, 2022

 1:00 - 3:30 PM

 Circularity & Sustainability in Food

 4

 March 8, 2022

 1:00 - 3:30 PM

 Food Packaging and Nutrition Labeling

 

 March 10, 2022

 1:00 - 3:30 PM

 Branding and Marketing your Food Product

 5

 March 15, 2022

 1:00 - 3:30 PM

 Financial Feasibility & Profitability

 

 March 17, 2022

 1:00 - 3:30 PM

 Food Product Sales & the Art of Pitching