Building City Support for Small Food Businesses
Room: Cowin Auditorium
Launching a food business can build significant economic power for individuals, their families, and their community. Training, resources and policy are often barriers for new food entrepreneurs, particularly from communities facing greater racial and economic inequities. Learn how city government is responding to the needs of people working to start and sustain their own food business.
Speakers: Molly Hartman, Senior Advisor for Food Policy, Office of the Deputy Mayor for Health and Human Services (Moderator);Miquela Craytor, Director of NYC Industrial and Income Mobility Initiatives, Center for Economic Transformation Team - NYC Economic Development; Sara Eckhouse, Chief of Staff, Agricultural Marketing Service -
U.S. Department of Agriculture; Todd Lang, Executive Director of Education, New York City Department of Small Business Services; Representatives from NYC Housing Authority; Jeanique Riche-Druses, Assistant Director of Resident Business Development, Office of Resident Economic Empowerment & Sustainability
Introduction to Sustainable Product Manufacturing
Room: HM 438
Join us for a conversation about community-based manufacturing; its role in economic development and justice; and opportunities for growth in the city. We will be exploring ways to strengthen local community food systems, entrepreneurship and social services through equitable product development. Gardeners, processors, entrepreneurs, educators, healers, administrators and revolutionaries are all invited.
Taking Your Product to Market: Tips for Starting, Marketing, and Profiting From Your Value-Added Food Business
Room: HM 138
Learn everything you need to know to start your local, value-added food business. This workshop will cover the basics of food processing and co-packing, as well as marketing strategies to build sales and make a profit!
Food Business & Economy