Recipe to Reality - Seminar Center for Rural Affairs to host second workshop in “Rural Food Business Growth Project” series

Release Date: 

12/21/2015

Contact(s): 

Sandra Renner, Center for Rural Affairs Project Specialist, sandrar@cfra.org, Phone: (402) 320-3444
or Elisha Smith, Center for Rural Affairs, elishas@cfra.org, Phone: (402) 687-2103 ext. 1007

Lyons, NE - Farmers, gardeners, farmers market vendors and those interested in developing a food product for market are invited to participate in a “Recipe to Reality Seminar” on Saturday, January 16, 2016 at the UNL Food Processing Center in Lincoln, NE.
 

 

The Seminar is specifically designed to provide entrepreneurs with an understanding of the key issues they will need to consider when starting a food business, including regulatory needs. Participants include individuals interested in marketing a family recipe, individuals with a product idea or concept, producers considering adding value to an agricultural product and restaurateurs or chefs exploring the manufacturing of a house specialty.
 
What: Recipe to Reality Seminar
 
When: Saturday, January 16, 2016
8:00 a.m - 5:00 p.m.
 
Where: UNL Food Processing Center
143 Food Industry Complex
Lincoln, NE 68583
 
“If you are a producer, grower or "kitchen scientist" who wants to take the next step with your food business to bring value-added products to market, including schools, farmers markets or retail consider attending,” said Sandra Renner with the Center for Rural Affairs.
 
Renner encourages interested participants to take advantage of the special tuition rate and register by January 1 as space is limited. To register and for additional details contact Renner at (402) 320-3444 or sandrar@cfra.org. Or visit this link: https://goo.gl/bcLH00 to register online.

This workshop is part of The Center for Rural Affairs Rural Food and Food Processing Business Growth project. This project will conduct a series of targeted training sessions that will assist small and emerging food and related businesses in accessing and using value-added food minimal processing facilities and also provide support for food processing stakeholders in the form of strategic connections and online resources. This project is funded by a USDA Rural Business Development Grant.

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