Learning for biocultural design: community kitchens as innovation spaces for small-scale food production in Manitoba

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dc.contributor.authorAddae-Wireko, Emmanuella
dc.contributor.examiningcommitteeRobson, James (Natural Resources Institute)en_US
dc.contributor.examiningcommitteeGreidanus, Nathan (Business Administration)en_US
dc.contributor.supervisorDavidson-Hunt, Iain (Natural Resources Institute)en_US
dc.date.accessioned2020-09-08T16:29:36Z
dc.date.available2020-09-08T16:29:36Z
dc.date.copyright2020-08-31
dc.date.issued2020-08-19en_US
dc.date.submitted2020-08-19T16:11:49Zen_US
dc.date.submitted2020-08-31T17:46:14Zen_US
dc.degree.disciplineNatural Resources Instituteen_US
dc.degree.levelMaster of Natural Resources Management (M.N.R.M.)en_US
dc.description.abstractCommunity kitchens have received much attention in the literature, yet their use for commercial purposes by small scale food producers/ processors are under-reported. The purpose of this project was to understand the role played by commercial community kitchens in Manitoba. Commercial community kitchens are a type of innovation space where small-scale food business owners develop product ideas and process raw materials into finished products. Primary data collection methods included the use of semi-structured interviews with eleven small-scale food business owners who produce and process a variety of food products (e.g. kombucha drinks, hummus, almond butter spreads, and gluten-free perogies). Results indicated that the frequency of commercial community kitchens used for these food products ranges from seasonal to yearly use to periodic year-round use. Some business owners stopped using particular commercial community kitchens, combine the use of commercial community kitchens with other facilities, or use more than one commercial community kitchen. Some have stopped using commercial community kitchens because space, storage, tools, equipment, or resources were not adequate to their needs, or the rental cost was too high. The main reason for using commercial community kitchens was the need for government-certified community kitchens, which meet Manitoba’s health standards and regulations, to commercialize food products. Based on business owner interviews, the research suggests that commercial community kitchens can improve their services by increasing storage space, providing relevant tools and equipment for their users, and implementing programs to build user capacity of the kitchen facilities and equipment.en_US
dc.description.noteOctober 2020en_US
dc.identifier.citationAPAen_US
dc.identifier.urihttp://hdl.handle.net/1993/34982
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.subjectCommunity kitchensen_US
dc.subjectInnovation spacesen_US
dc.subjectSmall-scaleen_US
dc.subjectFood production/ processingen_US
dc.subjectManitobaen_US
dc.subjectBiocultural designen_US
dc.titleLearning for biocultural design: community kitchens as innovation spaces for small-scale food production in Manitobaen_US
dc.typemaster thesisen_US
local.subject.manitobayesen_US
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