2017 Farmer & Food Business Workshops
Who Licenses Your Food Business?
Friday, January 20, 1-3pm, Allen Market Place, Free
Licensing of ready to eat and packaged food products can be tricky! You need to know how your product is categorized, who to get licensing from, and what steps you need to take. Here to help are Amy Thomas from the Ingham County Health Department and Pam Weaver from the Michigan Department of Agriculture & Rural Development.
GroupGAP Informational Session
Friday, February 3, 1-3pm, Allen Market Place, Free
Interested in becoming GAP certified? Learn more about the GroupGAP Program with an informational session led by Phil Britton of Cherry Capital Foods. The program is geared towards small and mid sized farmers working as a group to learn and practice industry-recognized food safety practices.
Understanding Institutional and Wholesale Markets: Products and Pricing
Friday, February 10, 1-3pm, Allen Market Place, Free
Institutional and wholesale markets can be a key component of a successful farm business. From farmers’ experiences and information about their sales, learn about which products are in demand from institutional and wholesale buyers and how to price them. Workshop coordinated by Colleen Matts, Farm to Institution Specialist with MSU Center for Regional Food Systems, with Erin Caudell, Hoophouse Outreach Specialist and Owner of Local Grocer & Flint Ingredient Company and other local farmers.
Developing a Farm Safety Plan
Friday, February 24, 1-3pm, Allen Market Place, Free
Join us as farm food safety expert Phil Tocco, of MSU Extension, explains food safety concerns for farmers. Learn how to identify potential hazards and complete a meaningful food safety plan.
Financial and Accounting for Food Businesses
Friday, March 3, 1-3pm, Allen Market Place, Free
Designed with a focus on food businesses, this introductory session helps with the basics of financial management including simple accounting systems and how to apply the information from financial statements to help you manage your business. Tips on what to keep track of, how to price your product, and what taxes you are responsible for will be covered. Cash flow analysis, breakeven points, and startup costs are also covered with specific food business examples. Workshop led by Tom Donaldson of LCC Small Business Development Center.
For more workshops, visit: www.letsfarmmichigan.org