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Using CED Funds for a Community Kitchen
Mary R. Niebling, Director, Community Economic Development
Barre, VT
CAP Winter Conference, January 2011
Using CED Funds for a Community Kitchen
Background• Micro Business Development Program
established 1989• Provide business counseling 1:1 and group
training• Needed venue for food entrepreneurs to
produce product for their business• Grocery store closed in downtown in 2003• Two local studies showing need for grocery• CVCAC conducted focus group on grocery
store
Using CED Funds for a Community Kitchen
Background (cont’d) • Private entrepreneur developing a Farm Fresh
Market/Café in abandoned department store in downtown
• Farm Fresh Market/Café established with non-profit mission of educating community about local foods and connecting local farmers with community
• CVCAC applied to Office of Community Services under CED grant May 2007
• LACE (Local Agricultural Community Exchange) opened June 2007
Grant Components• Need for assistance • Business plan• Plan for project continuance• Results/Benefits expected• Cost per job• Budget• Non-federal resources• Staff and organizational
qualifications• Third party agreements
LACE & CVCAC(Local Agricultural Community Exchange)
Project located at 159 North Main Street, BarrePartnership between CVCAC & LACE to create…
• CVCAC received CED grant: September 2007
• LACE Artisan’s Gallery: Opened March 2008!
• LACE Community Kitchen:Opened February 2009!
Helps micro businesses start-up or expand with…
• Access to new markets & production space
• Wrap-around business assistance—Two MBDP staff located at LACE
www.lacevt.org
Program Components• LACE’s business plan• Strong agreement with LACE, lease,
board• Agreements with referral agencies,
history• Renovations to building—estimates,
Davis-Bacon• CVCAC staff located at LACE, Vendor
Liaisons• Provide assistance in starting & growing
businesses• Community revitalization• Evaluation
• Statewide classes—”From Specialty Foods to Value Added Farm Products,” VT Agency of Agriculture
• Educational classes in food preparation—emphasizing local foods, nutrition, anti-obesity, etc.
• Multi-farm initiative offering frozen local food products—veggie stir-fries
• Notice of federal interest • Ongoing business development and
occupational training plus
Ongoing Partnership
Outcomes
• As of 9/09, 35.25 jobs created toward 68 projected
• Successful Artisan Gallery• Commercially licensed community
kitchen• Farm Fresh Market in downtown Barre
thru July 2010• Movement to re-establish Grocery
Store in downtown Barre
Lessons Learned• Multiple bosses for staff• Communications is key--for-profit and
non-profit partnership is difficult• Experienced operator extremely
important• Renovations always take longer than
planned & cost more• Policies & procedures important• Job creation takes a long time, FTEs• Evaluation extremely important
Using CED Funds for a Community Kitchen
Mary R. NieblingDirector, Community Economic Development
Central Vermont Community Action195 US Route 302—Berlin
Barre, VT [email protected]
www.cvcac.org