November 2011

Nov
9

Good food jobs in the news

A couple weeks ago we enjoyed a super Town Hall of guests with backgrounds in small business, government and academia, all talking good food jobs.  Though not identified solely, problems with making tasty food things happen in Toronto came down - as identified by the public in the Food Strategy - to layers on layers of City policy that are hampering new initiatives.  

Panelists had a diverse number of strategies and thoughts on getting things done regardless, depending on the venture, including:

- working where the rules allowed them

- applying to the City for change and getting approved or rejected

- consultant services and working with City staff to work within the rules

- starting pilot projects

- advocating together for suitable rules and fees

- breaking a rule and asking for forgiveness

There was an overall feel that either rules needed changing, or more minds needed to open to allow pilots projects and new policies surrounding mpbile vending, food trucks, street produce vendors, farmer's markets and food events.

Food Forward looks forward with this advice to do its part by continuing to campaign for good food jobs and our speciality in working to change bad policies.  We're thrilled to have new partners in this effort.

We're thrilled that Catherine Porter who moderated the Town Hall featured panelist Josh Neubauer in the front-page Toronto Star story the following Monday Red tape spoils fresh idea.

The Globe and Mail also covered the issue in an articleby Sarah Elton about food deserts and the anniversary of the Toronto Food Policy Council, Toronto plans to bring relief to suburban 'food deserts'

And finally, the Globe's Marcus Gee looks to what Calgary is doing to east regulations for food trucks and why thinks we should do it too, Taking street food from flop to fame

Bon app!

Nov
3

Growing out: sharing skills for success for your food business

Being an entrepreneur or working for a small business usually means having to learn quite a bit about a lot of things. 

This workshop will help you develop some of the skills you’ll need to take your good food business to the next level or start off on the right foot... with specific strategies from people with experience to help you reach out and grow your food venture, no matter what type.  Learn, discuss, ask questions and network.

 - How do I market my business in a sea of “green”? 

- What food business regulations do I need to be aware of so I don’t get stuck?

- Who are my customers and how can I best reach them online?

 

Speakers and workshops:

Carly Dunster of Carly Dunster Law provides legal advice and consulting services to food entrepreneurs, food initiatives, and restaurant start-ups. Her aim is also to act as an advocate for small food producers, local farmers, and those working towards building a healthier and more innovative food sector. more: http://carlydunsterlaw.com/

Eric Wood is Executive Chef at FABARNAK Restaurant and Catering, and Director, Food services and Parnership development at The 519 Church St Community Centre.  He has been a food columnist in several publications, a Mentor for young chefs, a restaurant consultant, a judge in skills Canada competitions and Executive Chef doing local, sustainable food across the country, more: http://youtu.be/sKJ8G8X33IU

Darcy Higgins is the founding Executive Director of Food Forward.  His advocacy and writing on sustainability issues has for several years included food policy and projects.  At Food Forward he supports area food entrepreneurs and promotes good food jobs policy.  He manages social media for Food Forward, has run several successful campaigns and consults for small business and non-profits. more: http://bit.ly/howtweet 

"Growing out" continues our series of events on promoting good food jobs and ensuring practical advice and interactive sessions to support Toronto area social entrepreneurs focused in food and related activities.

Details:

Wednesday, November 16, 4:00-7:00PM

Downtown, TBA

Event price: a donation to support Food Forward’s work and cover event planning costs...

$35 for Food Forward members and member businesses; $40 for non-members; $10 for supporting members (monthly donors).

Registration:

Go ahead – our previous events have filled up quickly!

Register for this event by signing on our Get Involved page and type in the amount you are paying in the “other amount” box - our form allows you to register and pay online or mail a cheque.  Anyone with questions, please write to darcy@pushfoodforward.com

Thanks to The 519 for their support.  Join us right after to continue the discussion and network at our Foodie Drinks at FABARNAK, in the house!