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Creating Food is a Risky Business: Educating Farm-Based Food Entrepreneurs

Peggy Hall and Emily Adams

Summary

Ohio, like many other states, is experiencing increasing interest in farm-based food production. Whether producing cottage foods, meats, eggs, dairy products, baked goods or produce, farm-based food entrepreneurs face many challenges and risks such as food safety, regulatory compliance, product development and legal liability. Recognizing the risks associated with farm-based food production, OSU Extension educators are partnering to address the information needs of Ohio’s food entrepreneurs. Educators with expertise in food science and agricultural law are collaborating to identify pressing food production and processing issues and to prioritize and develop educational program outputs. Using venues such as the Ohio Small Farm Conference, Farm Science Review, OSU Extension meetings, websites and blogs, the team is providing workshop sessions, articles and blog posts, with additional program outputs under development. In this session, educators will share workshop evaluation results, surveys and web usage data. Presenters will also offer insights and ideas on strategies for developing educational programs and outputs for farm-based food entrepreneurs.

Details

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