Resources for Food Business

Title Available As Summary Date ID Author
Market Ready Farm to Restaurant – Product Liability Insurance Considerations May 10, 2019 AAEC-175NP
Market Ready Farm to Restaurant – A Conversation about Pricing May 6, 2019 AAEC-176NP
Market Ready Farm to Restaurant – Delivery Considerations May 6, 2019 AAEC-177NP
Market Ready Farm to Restaurant – Product Supply Recommendation Apr 26, 2019 AAEC-178NP
Market Ready Farm to Restaurant – Food and Food Product Packaging Considerations May 10, 2019 AAEC-179NP
Market Ready Farm to Restaurant – Storage Considerations May 8, 2019 AAEC-180NP
Market Ready Farm to Restaurant – Invoicing Considerations May 10, 2019 AAEC-181NP
Components of a Food Business Plan May 8, 2019 AAEC-182NP
Produce Safety, Perceived Risk, and Consumer Choice Jul 15, 2019 AAEC-187P
Grocery Store Layouts: Where is it Located and Why? May 28, 2019 AAEC-190NP
Community, Local, and Regional Food Systems Nov 2, 2016 ALCE-155NP
Community, Local, and Regional Food Systems (CLRFS) Forum Report Oct 7, 2016 ALCE-156NP
Community, Local, and Regional Food Systems (CLRFS) Forum Executive Summary
Virginia’s food system directly impacts the survival and viability of farms and farmland; the economic development of rural and urban communities; the care, restoration, and resilience of ecological resources such as local waterways; and critical health issues. We use the language of community, local, and regional food systems to broadly define a complex and interconnected set of systems and pathways that comprise sustainable food production, processing, distribution, consumption, and waste management to bring about social, economic, and ecological change that benefits all residents.
Oct 7, 2016 ALCE-157NP
Commercial Chinese Chestnut Production in Virginia Sep 21, 2017 ANR-279P
Going To Market Jun 29, 2017 ANR-46NP (FST-273NP)
Direct Sales: Certifying Market Scales
Virginia farmers sell their produce through many venues including on-farm sales, farm stands, and farmers’ markets. Wherever the produce is sold, it must be sold by weight, count, head/bunch, or dry measure. If the produce is sold by weight, the produce will be weighed on scales that have been certified by the Virginia Department of Agriculture and Consumer Services Office of Weights and Measures.
Sep 10, 2014 CV-40NP
What do I need to know to sell KOMBUCHA at the farmers market? Jan 16, 2019 FST-297NP
What do I need to know to sell JAMS, PRESERVES, JELLIES, and FRUIT BUTTERS at the farmers market? Jan 24, 2019 FST-301NP
What do I need to know to sell Fermented Vegetables at the farmers market? Mar 21, 2019 FST-308NP
What do I need to know to provide SAMPLES at the farmers market? Feb 27, 2019 FST-310P
What do I need to know about LABELING my foods for sale? Feb 27, 2019 FST-312P
Starting a Food Business: Before You Get Started as a Food Entrepreneur May 17, 2012 FST-48NP
Starting a Food Business: Insurance Coverage for Food Entrepreneurs Jun 19, 2012 FST-49NP
Starting a Food Business: Marketing Considerations for Small Food Processors Jun 19, 2012 FST-50NP
Starting a Food Business: Preparing a Food Processing Business Plan Jun 19, 2012 FST-51NP
Starting a Food Business: Registering and Licensing Your Food Business Jun 19, 2012 FST-52NP
Food Labeling: Know Your Way around a Food Label May 17, 2012 FST-53NP
Food Labeling: Making a Nutrient or Health Claim May 24, 2012 FST-54NP
Food Labeling: Required Food Labeling Information May 24, 2012 FST-55NP
Food Labeling: Universal Product Code (UPC) Bar Coding May 24, 2012 FST-56NP
Science Basics: How Microorganisms Affect Food Safety and Quality May 24, 2012 FST-57NP
Science Basics: Understanding the pH of Your Food May 31, 2012 FST-58NP
Science Basics: Understanding the Water Activity of Your Food May 31, 2012 FST-59NP
Rules and Regulations: Acidified Foods: Definitions and Regulations Jun 8, 2012 FST-61NP
Rules and Regulations: Basic Regulations for All Food Processors Jun 8, 2012 FST-62NP
Rules and Regulations: Classifying Your Food as Acid, Low-Acid, or Acidified Jun 8, 2012 FST-63NP
Rules and Regulations: What Products are NOT Considered Acidified? Jun 6, 2012 FST-64NP
Registering Your Food Business with the FDA Nov 29, 2012 FST-94NP
What is a Scheduled Process? Nov 29, 2012 FST-95NP
Accessing Virginia’s Regional Wholesale Market Sector: Fresh Produce Food Safety Considerations Nov 17, 2017 HORT-271NP
Accessing Virginia’s Market Sectors: Fresh Produce Purchasing Considerations Nov 17, 2017 HORT-272NP
Accessing Virginia’s Retail Market Sector: Fresh Produce Food Safety Considerations Nov 27, 2017 HORT-273NP
Accessing Virginia’s Restaurant Market Sector: Fresh Produce Food Safety Considerations Nov 17, 2017 HORT-274NP
Accessing Virginia’s Public School (K-12) Market Sector: Fresh Produce Food Safety Considerations Nov 27, 2017 HORT-275NP
Accessing Virginia’s Hospital Market Sector: Fresh Produce Food Safety Considerations Nov 27, 2017 HORT-276NP
Accessing Virginia’s Direct-to-Consumer Market Sector: Fresh Produce Food Safety Considerations Nov 27, 2017 HORT-277NP
Accessing Virginia’s College & University Market Sector: Fresh Produce Food Safety Considerations Nov 27, 2017 HORT-278NP
Accessing Virginia Market Sectors: Establishing a Marketing Perspective Nov 27, 2017 HORT-279NP
2019 - 2020 Shenandoah Valley Buy Fresh Buy Local Guide May 2, 2019 SPES-136NP