1. Western Massachusetts Food Processing Center OPERATED BY: Franklin County Community Development Corporation, Greenfield, MA MISSION: To promote economic development through entrepreneurship, provide opportunities for sustaining local agriculture, and promote best practices for food producers. FACILITIES: 100- and 60-gallon steam kettles; Hot-bottling/filling automation Convection and conventional ovens and range; Large scale baking capacity 25-gallon tilting skillet; Large capacity mixers, choppers, shredders; Dry, cold and frozen storage Shipping & receiving area w/loading dock 24-hour secure access Vegetable wash and prep areas Complete sanitation program and equipment Shared office space and equipment COSTS: $600 annual membership fee, plus $38 per hour for all facilities Dry Storage: $35 - $45 per month Cold Storage: $8 - $24 per week WEBSITE: http://www.fccdc.org/fpcabout.html#serviceshttp://www.fccdc.org/fpcabout.html#services

2. Piedmont Food & Agricultural Processing Center OPERATED BY: Orange County Agricultural Economic Development, Hillsborough, NC (Opening August 2010) MISSION: 10,400 sq. ft. business incubator serving farmers and food entrepreneurs in a 22-county region of Central North Carolina. A primary goal of the Hillsborough, North Carolina facility is to add value to local farm products and incubate new local food businesses. FACILITIES: Wet Kitchen; Bakery / Food Prep Kitchen; Mixed Use Food Grade Room; Vegetable Wash, Grade, & Pack Line; Refrigerated Storage; Frozen Food Storage; Dry Materials & Product Storage; Two Loading Docks; Retail Sales Area; Conference Room; Entrepreneur Offices OTHER SERVICES TO BE PROVIDED: Food Brokering and Sales; Product Aggregation; Inventory Storage & Management; One-Stop Shipping and Pick Up COSTS: Affordable Hourly Rental Rates – estimated at about $25 per hour, as well as unrefrigerated, refrigerated, and frozen storage fees based on pallet area or linear feet of shelf used. WEBSITE: http://www.orangecountyfarms.org/PiedmontFoodAgriculturalProcessingCenter.a sp http://www.orangecountyfarms.org/PiedmontFoodAgriculturalProcessingCenter.a sp

3. BLOOMINGTON KITCHEN INCUBATOR OPERATED BY: Local Growers Guild, a cooperative of farmers, retailers and community members dedicated to strengthening the local food economy in Southern Indiana through education, direct support and market connections. MISSION: To support the creation of new businesses in southern Indiana that strengthen the local food economy. We help farmers develop value-added products using ingredients from their farms. We help chefs preserve their best recipes in value-added products We help individuals become successful food entrepreneurs. FACILITIES: Middle Way Food Works, a local catering business specializing in healthy meals for children and seniors, rents space out to small food businesses through the Bloomington Kitchen Incubator. OTHER SERVICES TO BE PROVIDED: Business planning and development, food product development, identifying market opportunities, compliance with legal and health code regulations, office services, appropriate storage and warehousing options. COSTS: Information not provided WEBSITE: http://www.bloomingtonkitchenincubator.org/http://www.bloomingtonkitchenincubator.org/

4. Rutgers Food Innovation Center OPERATED BY: New Jersey Agricultural Experiment Station (NJAES) at Rutgers, The State University of New Jersey MISSION: To stimulate and support sustainable economic growth and prosperity to the food and agricultural industries in the mid-Atlantic region by providing businesses with innovative research, customized practical solutions, resources for business incubation, and a trusted source for information and guidance. FACILITIES: The Food Innovation Center is operating from a 23,000 sq. ft food business incubator facility in Bridgeton. The Shared-Use Processing Area enables a broad range of value-added agricultural and food products to be produced such as fresh-cut vegetables and fruits, jams, jellies, soups, sauces, beverages, pies, cakes, breads, seasoning blends, entrees, side dishes, etc. The “cold process” area is designed for preparation and processing of produce in the raw state. Activities include post harvest preparation, cleaning, peeling, size reduction, and packaging. The “hot process” area presents an extensive range of process capabilities including blanching, steaming, cooking, roasting, baking, and liquid filling and labeling. This enables a wide array of products packaged for retail and foodservice sale. The “dry process” area is devoted to equipment used for producing items such as fruit pies, breads, cookies and other baked goods, as well as seasoning blends, and dehydrated fruits, vegetables, and herbs. The “cold assembly” area allows for packaging of refrigerated, frozen or ambient products.

5. Rutgers Food Innovation Center (continued) OTHER SERVICES: The Client Services Area (highlighted in gold and red colors on the diagram above) allows for both marketing and technology expertise and services to be provided to clients. The Client Services Area includes a Product Development Research Kitchen and Sensory Evaluation Center, Microbiology and Analytical Laboratories, Consumer Research and Focus Group Area, Training and Education Conference Rooms and Library, and Office and Administrative Support. COSTS: Information not found. WEBSITE: http://www.foodinnovation.rutgers.edu/index.htmlhttp://www.foodinnovation.rutgers.edu/index.html A detailed description of the facility, including a floor plan is available here: http://www.foodinnovation.rutgers.edu/FacilityDescription.pdf http://www.foodinnovation.rutgers.edu/FacilityDescription.pdf

6. Viroqua Local Food Incubator OPERATED BY: Chippewa Valley Producers and Buyers Co-op, a multi-stakeholder cooperative including producers, processors, and institutions (Viroqua, WI -- currently still in the planning stage MISSION: To market, sell and distribute fresh and value-added food products FACILITIES: Located in the former NCR building, along with an incubator for other types of business, it is anticipated that the building will serve as a central distribution point for local produce. It will also house other local food businesses and provide space for local food community activities. Planning is currently in progress. COSTS: Currently unknown -- while multi-stakeholder cooperatives are common in Europe and Canada, they are extremely rare in the US. Producers, Buyers, Processors, Distributors and Employees will all have a seat at the table in determining fair prices and co-op policies. WEBSITE: Not currently available – some information is available from the Viroqua Food Cooperative Blog: http://viroquafood.coop/viroqua-food-coop- blog/bid/26311/The-GOOD-FOOD-REVOLUTION-Driftless-Stylehttp://viroquafood.coop/viroqua-food-coop- blog/bid/26311/The-GOOD-FOOD-REVOLUTION-Driftless-Style

7. Mission Mountain Food Processing Center OPERATED BY: Lake County Community Development Corporation (Ronan, MT) MISSION: To retain agricultural food dollars in Montana communities. We strive to meet our goal through the incubation of food businesses and the through the development of source verified, value added agricultural products that are grown, processed and packaged in Montana and marketed to our farm to cafeteria and restaurant partners. FACILITIES: A full function food processing, research and development facility consisting of 11 major modules along with office space, conference and lunch rooms, as well as warehouse storage for dry and perishable agricultural goods. Facilities include the following: Commercial Kitchen, Production Room, Dry Fill Room, Packaging Room, Harvest Wash Area, USDA Meat Room, Cooler Freezers, Lab & Test Equipment, Milling Room, and Warehouse COSTS: Vary, depending on facilities being used. Kitchen rental is $22 per hour; the Harvest Wash Area and Milling Room rent for $10 per hour; cooler and freezer rental is $40 per pallet per month. Warehouse space rents for $25 per pallet per month. WEBSITE: http://www.mmfec.com/fpc.html

8. Blue Ridge Food Ventures OPERATED BY: Blue Ridge Food Ventures, a Limited Liability Corporation (LLC) held solely by AdvantageWest Economic Development Group (Asheville, NC) MISSION: Blue Ridge Food Ventures, LLC is for entrepreneurs, farmers, food manufacturers, restaurateurs, herb growers, caterers, bakers and chefs—anyone who has an idea for a food product or service that needs a place to produce and package foods for human consumption. FACILITIES: Includes three processing areas as well as separate dry storage areas and walk-in coolers and freezers: A wet product preparation area includes a full-scale commercial kitchen for preparing sauces, jellies, salsas, pestos and the like for bottling, as well as preparing food for immediate consumption. A dry product preparation area for bakers and caterers and the preparation and packaging of other dry products such as herbs, teas or trail mixes. A natural products production area where a variety of herb and plant materials can be dried, crushed and extracted to be used in tinctures, extracts, teas, and culinary herbs is being installed and should be in operation by January 2010. COSTS: $ 22 per hour per production area WEBSITE: http://www.advantagewest.com/content.cfm/content_id/144/section/foodhttp://www.advantagewest.com/content.cfm/content_id/144/section/food

9. The Wisconsin Innovation Kitchen OPERATED BY: Hodan Center, Inc., aCommunity Rehabilitation Program for Adults with Disabilities. Hodan Center also operates six resale/retail stores in six different counties, as well as a full service catering business. (Mineral Point, WI – Grand opening is July 11, 2010) MISSION: To help new and existing farmers and food entrepreneurs develop and grow exciting food businesses that showcase the benefits of local foods. FACILITIES: 10,000 square foot facility. This includes a 3,000 square foot retail space for and 7,000 square feet devoted to kitchens and food storage. There will be four separate kitchen areas where three different processors can work at the same time. These include a canning area, baking / catering area, Dehydration area, and a dry production area. In addition, there is a large retail sales area available, as well as a large meeting room for food and community events. OTHER SERVICES: On-site business support is available through our Entrepreneur in Residence program, provided by Iowa County Area Economic Development. COST: Hourly rental rate is $15.00 WEBSITE: http://www.wi.innovationkitchen.org/100.htmlhttp://www.wi.innovationkitchen.org/100.html Floor plan of facility is available here: http://www.wi.innovationkitchen.org/images1/WiNK_floor_plan3.pdf http://www.wi.innovationkitchen.org/images1/WiNK_floor_plan3.pdf Photo Tour: http://www.wi.innovationkitchen.org/232.htmlhttp://www.wi.innovationkitchen.org/232.html

10. The Appalachian Center for Economic Networks (ACEnet) OPERATED BY: The Appalachian Center for Economic Networks, Inc. (ACEnet) (Athens, OH ) MISSION: ACEnet’s mission is to build networks, support innovation, and facilitate collaboration with Appalachian Ohio’s businesses to create a strong, sustainable regional economy. Offering businesses access to an affordable food manufacturing facility is an integral component of the services offered by ACEnet. Located on the Athens campus, ACEnet's shared-use Food Manufacturing and Commercial Kitchen Facility hosts over 150 businesses each year. FACILITIES: ACEnet's Food Manufacturing and Commercial Kitchen Facility operates as a shared-use facility for over 150 businesses every year, and those numbers continue to increase. One of the first three of its kind in the US, this facility provides production, storage, refrigeration, freezer, and distribution space. With the success of the Food Facility, ACEnet has expanded storage and distribution to Building A as well as to the Nelsonville Business Incubation Center. COSTS: Unknown WEBSITE: http://www.acenetworks.org/http://www.acenetworks.org/

11. Farm Market Kitchen OPERATED BY: The Living Lake’s Heritage, Inc. is a 501(c)(3) non-profit organization based in Algoma, Wisconsin. MISSION: Make a shared-use commercial kitchen available to residents of Northeast Wisconsin wishing to start or expand a food-related small business, includingg rowers and producers, caterers, restaurants, chefs, bakers, cooking class instructors, special-event vendors, service clubs, community groups, and non- profit organizations FACILITIES: A regional shared-use food processing business incubator. Anyone wishing to produce and market a food product can find everything they need to get started—from culinary supplies and equipment to food marketing and business planning assistance, including: a certified, commercially equipped kitchen for food preparation, cooking demonstrations, or education and training; an on-site Farm Market store providing an immediate sales opportunity for food products produced within the Farm Market Kitchen; cooperative opportunities enabling users to access additional marketing and networking assistance; meeting space for special events and community meetings. COST: Kitchen incubator -- $12 per hour WEBSITE: http://www.farmmarketkitchen.com/default.asphttp://www.farmmarketkitchen.com/default.asp