Wed. April 24 - From Your Kitchen to Their Pantry: An Introduction to Starting a “Value Added” Food Business
![Negócio Local: É um empreendimento econômico baseado unicamente na comunidade, não sendo uma franquia nacional ou parte de uma cadeia de lojas. Com propriedade e gerenciamento local, fornece bens localmente e reduz os impactos associados ao transporte, sem ser, necessariamente, um negócio verde. Negócio Local](https://www.opengreenmap.org/sites/default/files/taxonomy_image/category_pictures_7.gif)
![Alimentos Orgânicos/Locais: Alimentos produzidos em locais próximos de onde são consumidos, reduzindo os impactos de transporte e aumentando seu frescor/sua frescura para o consumidor. Alimentos orgânicos são produzidos sem a utilização de pesticidas (biocidas), modificação genética ou fertilizantes sintéticos, com um mínimo de processamento, sem a adição de produtos químicos após a colheita. Podem ser incluídas práticas de comércio justo (fair trade) ou de comércio direto. Alimentos Orgânicos/Locais](https://www.opengreenmap.org/sites/default/files/taxonomy_image/category_pictures_3.gif)
Visão geral
12:00 PM - 1:00 PM
From Your Kitchen to Their Pantry: An Introduction to Starting a “Value Added” Food Business, University of Baltimore Business Center
Nearly every food product you eat at a restaurant or find on the shelf of a grocery store or at a farmer’s market had the same humble beginning: the kitchen of an entrepreneur’s home. The manufacture and sale of “value added” foods (that is, foods which have been processed from their raw form in some way) is subject to significant rules and regulation, which intimidate and confuse would-be chefs. Law students from the University of Baltimore will talk about the process of establishing a company, the licensing process, and the regulations that you should know if you want to start your own food company. 11 W. Mt. Royal Street (at Charles), Room 143. Please call 410-837-5830 or email pkhandhar@ubalt.edu with any questions or for directions.
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