Local Food Business & Share Grounds Webinars
There is a lot to consider to run a successful small food business. These webinars will provide helpful advice for local food business owners in Arkansas and provide guidance for our Share Grounds clients. You will find additional information immediately above each webinar, and be sure to visit our YouTube playlist for many more resources on local foods by clicking the button below.
If you are interested in becoming a client at one of our Share Grounds sites, e-mail email@example.com.
Local Food Business Webinars
Whitney Horton, Program Manager with the Arkansas Small Business and Technology Development Center (ASBTDC), shares valuable information for those looking to develop and establish a food business here in Arkansas. In this webinar she reviews important considerations, such as who your customers and business partners are, what economic markets exist for your product, and expense and cost considerations. She also shares resources that the ASBTDC offers to food business entrepreneurs in the state.
Angela Gardner, Program Associate and Share Grounds Project Manager with the University of Arkansas System Cooperative Extension Service, discusses trends occurring around “value added” food products in Arkansas. Value added foods include packaged, refrigerated, fresh-cut, and frozen items that typically require processing in a permitted commercial kitchen. In this webinar, she highlights consumer buying and consumption shifts, product marketing and labeling considerations, and how to test your food product concept in a budget-conscious manner.
Dr. Renee Threlfall, Research Scientist at the Food Science Department with the University of Arkansas System, explains what steps food entrepreneurs in Arkansas should take to get their food business off to a successful start. She will cover available food production facilities and equipment in the state, packaging and labeling considerations, and technical assistance opportunities. Examples of food products that have been produced at the Arkansas Food Innovation Center in Fayetteville are shared.
Have you ever thought about what it takes to start your own food business? Some of the work that needs to be done includes recipe development, ingredient and nutritional considerations, equipment and costs, regulatory and permitting requirements, marketing and labeling, and much more. In this short webinar, John Swenson, Arkansas Food Innovation Center Manager (AFIC), walks you through these necessary steps to process food at AFIC and in Arkansas.
Dr. Renee Threlfall, Research Scientist at the Food Science Department with the University of Arkansas System, reviews many topics related to processing food in Arkansas including food systems, Cottage Food Law, commercial food regulations, food product creation, and successful food business practices. She also shares the available commercial kitchens around the state including the Arkansas Food Innovation Center and the Share Grounds Certified Kitchens and Distribution Centers.
In order to reduce contamination of food and the potential health threat of foodborne illness it is necessary to understand the risk factors that may affect safe food processing. One of these factors is contamination by microorganisms, such as bacteria. In this video, the Arkansas Food Innovation Center (AFIC) at the University of Arkansas – Fayetteville gives a basic overview of how some microorganisms can contaminate food during processing and ways to control and eliminate these pathogens from our food.
Safe food handling and proper personal hygiene are key to running a successful farm and food business. In this video, the Arkansas Food Innovation (AFIC) at the University of Arkansas – Fayetteville share how to keep your operations safe through information on how and at what point food can become contaminated, on what Good Manufacturing Practices (GMP’s) are, and on proven best practices for food manufacturing.
- Basics of value-added food production by Dr. Renee Threlfall, Research Scientist at the Food Science Department with the University of Arkansas System
- Producing value-added food from Farmers Market surplus by Morgan Gramlich, Master's graduate from the Horticulture Department with the University of Arkansas System
Share Grounds Webinars
The Share Grounds Certified Kitchens & Distribution Centers are an innovative approach to reduce food production barriers in rural communities by utilizing existing facilities and infrastructure at county fairgrounds located in Arkansas. In this presentation, Dr. Amanda Philyaw Perez, Food Systems & Food Safety Specialist with the University of Arkansas System Cooperative Extension Service, discusses how the Share Grounds came to be, the value they bring to the state’s food system, the services offered at each site, and how you may become involved as a client. This presentation is part of a series on the Share Grounds and food business development in Arkansas.
Julia Fryer, Program Associate with the University of Arkansas System Cooperative Extension Service, distinguishes the different types of sales markets –including direct, retail, and online –that food businesses and farms may access to sell their food products and produce. In this webinar, she shares specific examples for each market category including unique options as well as their respective pros and cons.
Webinar coming in early 2021!