As avid supporters of food hub initiatives across BC, we’ve been thrilled to work with the team from Kitchen Connect in Victoria. They engaged us to develop their business plan, establish their brand and website, plus a market research project that ultimately led to a marketing planning initiative.
Venture-Capital Ready is a new program for women-led food businesses to help them prepare for investor conversations. Farm Food Drink has partnered with long-time colleagues at Small Scale Food Processor Association (SSFPA) to build and launch many components for this initiative.
Among breathtaking beauty and a close-knit community, small island dwellers face the complex puzzle of building and sustaining food security solutions.
Twenty years after moving from Japan to Kamloops, Makiko Kanakubo continues to honour her roots. Makiko started with a traditional Japanese barbeque sauce and then developed three flavours that she can now sell commercially.
Living by the sea provides abundant opportunities for small-scale harvesters, but there are also challenges in growing a sustainable business. Enter, the Centre for Seafood Innovation.
In Halfmoon Bay, on the Sunshine Coast, John and Joe have resurrected their chocolate business with the intent of keeping it small, yet sophisticated and inventive. This time, their business model does not include a store front, but instead relies on shipping-only to get product to market.
The BC food industry is full of interesting vibrant people, and the owners at Honey Bee Zen are examples of that. A couple of years ago, they came to us to rebrand their two honey lines and we have since built an ongoing business and mutually respectful relationship.
This year’s 25th anniversary of the Coquitlam Farmers Market drove the desire to formalize an umbrella brand for the Grow Local Society that would incorporate the two farmers markets and other initiatives they lead.
Their basil love started over 20 years ago with an indoor gardening project and grew into a basil pesto that needed a little marketing magic.
Food hubs are a way to improve food security and grow local businesses and economies, so we have more control over our food systems.
Transformation. It’s what Johanna Faccini thrives on. As a chemical engineer and serial entrepreneur in the food industry, she gets excited about trying new things, to learn, to grow, and to transform things into something new or different.
Focused on improving food security, the Mission Community Skills Centre Society recently piloted their Wild Craft Foods Program in support of indigenous youth.