Questions to ask when renting a new kitchen space
(for business activity)
Do you rent the kitchen for commercial purposes?
Do you require renters to have insurance? What kind?
Is the rate hourly/daily? Is there a discounted rate for non-profit/unwaged?
What is the kitchen outfitted & certified to make? Are there any relevant restrictions? (for example no deep frying permitted)
What equipment is included in the kitchen - is there anything I am required to bring myself?
Storage and Access
What hours is the space available? Is there a way to get access in off hours in order to pick up/drop off product?
How much space is available for storage (for equipment, ingredients, and product)?
What kind of storage (dry and refrigeration) is there? If required, can I bring my own refrigeration space?
How long can I leave products in the space? Is the space secured from other users of the kitchen?
A project of Housing Services Corporation's Social and Environmental Enterprise Development and Food Forward's Kitchens Forward initiative.
, and soon connected with folks from , , and others who did early work in food justice and in forming GFJI and Toronto’s LEG. Food Forward staff and volunteers, Caitlin Langois Greenham, Linda Swanston, Vanessa Ling Yu, and Darcy Higgins (see here) have been working collaboratively to support the convening and strategic planning for our LEG, which plans to be an active food justice contributor in Toronto, connected as a strong partner of the international movement. In 2011, we provided anti-oppression training for Food Forward volunteers and members with positive interest, and a desire for more practical applications in community settings.