The missing middle in local food systems- the power of small-batch food manufacturing.

CommonWealth Kitchen runs a unique small-batch co-manufacturing social enterprise that is helping to shorten supply chains; fills a critical market gap for artisan food entrepreneurs in need of outsourced production to effectively scale their business who are not yet large enough for traditional co-packers; and provides nimble product development and processing to turn B-grade, surplus and underutilized crops into a range of products for institutional food service as a means to divert food waste, strengthen regional supply chains, and increase availability of locally sourced, minimally processed food. It’s a model with enormous potential for scaling and replication nationwide.

In this session, you will hear directly from CWK staff on the details of the model and all of the challenges, pitfalls and successes inherent in the approach, along with input from stakeholders in Minneapolis and NYC who are actively looking to replicate the model- and to discuss why it’s so essential to the work of building a just, equitable, sustainable food economy.