Small food businesses and farms with value-added processing often sell their products locally, but understanding the Food and Drug Administration’s rules for labeling those products can be challenging. This webinar will prepare you to feel confident creating a food label and selling your product.
Presenters: Rachel Gartner & Zac Maciejewski, Faegre, Drinker Biddle and Reath.
When you’re forming your LLC or other business entity, it is important to plan for the future. This webinar will prepare you with key questions to consider about succession planning when forming your business.
Presenter: Kim Memmesheimer, Hoefle, Phoenix, Gormley & Roberts, PLLC.
Paul Healy and Bessie Bauman of the Yale Law School Ludwig Center for Community & Economic Development provide information on legal issues relevant to Connecticut food businesses. This webinar addresses:
Paul Healy and Bessie Bauman of The Yale Law School Ludwig Center for Community & Economic Development provide information on legal issues relevant to Connecticut food businesses. This guide addresses:
Across New England, community kitchens are springing up to support food entrepreneurs, improve access to locally grown food, and support local farmers. This guide helps community kitchens and kitchen users – including small businesses and nonprofit groups – understand how to make use of these invaluable spaces and how to comply with the laws governing their operation.
As a farmer or food business, choosing a business structure is an important decision with important implications for your business and your personal liability. This decision guide, developed by Conservation Law Foundation, walks you through the different business structures you can consider and weighs the advantage and drawbacks of each option. This guide is a great starting point for businesses thinking about what business structure is right for you.
Community kitchens can provide entrepreneurs and community groups a crucial link to building food businesses or running community food programs. This webinar shares some of the considerations for using shared community kitchen space legally, safely and successfully. The webinar includes an introduction to community use of kitchens, understanding the basics of what community and residential kitchens are and are not allowed to do, key legal considerations for community kitchens, and a case study of a successful food entrepreneur working who started in a shared kitchen.
This webinar was produced by Metropolitan Area Planning Council (MAPC) in partnership with Franklin Regional Council of Governments, Center for Health Law and Policy Innovation, Conservation Law Foundation, Massachusetts Association of Health Boards, Franklin County Community Development Corporation, and Whole Harmony.