Using CED Funds for a Community Kitchen

Mary R. Niebling, Director, Community Economic Development

Barre, VT

CAP Winter Conference, January 2011

Using CED Funds for a Community Kitchen

Background• Micro Business Development Program

established 1989• Provide business counseling 1:1 and group

training• Needed venue for food entrepreneurs to

produce product for their business• Grocery store closed in downtown in 2003• Two local studies showing need for grocery• CVCAC conducted focus group on grocery

store

Using CED Funds for a Community Kitchen

Background (cont’d) • Private entrepreneur developing a Farm Fresh

Market/Café in abandoned department store in downtown

• Farm Fresh Market/Café established with non-profit mission of educating community about local foods and connecting local farmers with community

• CVCAC applied to Office of Community Services under CED grant May 2007

• LACE (Local Agricultural Community Exchange) opened June 2007

Grant Components• Need for assistance • Business plan• Plan for project continuance• Results/Benefits expected• Cost per job• Budget• Non-federal resources• Staff and organizational

qualifications• Third party agreements

LACE & CVCAC(Local Agricultural Community Exchange)

Project located at 159 North Main Street, BarrePartnership between CVCAC & LACE to create…

• CVCAC received CED grant: September 2007

• LACE Artisan’s Gallery: Opened March 2008!

• LACE Community Kitchen:Opened February 2009!

Helps micro businesses start-up or expand with…

• Access to new markets & production space

• Wrap-around business assistance—Two MBDP staff located at LACE

 

 

www.lacevt.org

2007-2010 Goal: Create Jobs through Microenterprise Development & Business Expansions

Program Components• LACE’s business plan• Strong agreement with LACE, lease,

board• Agreements with referral agencies,

history• Renovations to building—estimates,

Davis-Bacon• CVCAC staff located at LACE, Vendor

Liaisons• Provide assistance in starting & growing

businesses• Community revitalization• Evaluation

• Statewide classes—”From Specialty Foods to Value Added Farm Products,” VT Agency of Agriculture

• Educational classes in food preparation—emphasizing local foods, nutrition, anti-obesity, etc.

• Multi-farm initiative offering frozen local food products—veggie stir-fries

• Notice of federal interest • Ongoing business development and

occupational training plus

Ongoing Partnership

Outcomes

• As of 9/09, 35.25 jobs created toward 68 projected

• Successful Artisan Gallery• Commercially licensed community

kitchen• Farm Fresh Market in downtown Barre

thru July 2010• Movement to re-establish Grocery

Store in downtown Barre

Lessons Learned• Multiple bosses for staff• Communications is key--for-profit and

non-profit partnership is difficult• Experienced operator extremely

important• Renovations always take longer than

planned & cost more• Policies & procedures important• Job creation takes a long time, FTEs• Evaluation extremely important

Using CED Funds for a Community Kitchen

Mary R. NieblingDirector, Community Economic Development

Central Vermont Community Action195 US Route 302—Berlin

Barre, VT 05641mniebling@cvcac.org

www.cvcac.org