Microenterprise Training Program

Transcription

1 An Economic Development Initiative Karina Mendoza Program Manager crossroadscommunityfoodnetwork.org Who We Are Mission to improve access to fresh, local, healthy food through innovative programs and models While our models are replicated in communities throughout the country, our primary focus is on the residents of Maryland s Takoma/Langley Crossroads Crossroads Farmers Market First in the nation to offer Fresh Checks Since 2007, we have served 11,208 families with $355,090 Fresh Checks Hub for service providers to our hard to reach population disproportionately unemployed or underemployed Healthy Eating Program Empower the people we serve to make healthy food choices by providing educational programs at our farmers market and in local schools 1

2 From the Community Biggest Barriers to Starting a Food Business in the DC metro area Access to Licensed Facility Access to Capital Understanding Proper Regulatory & Licensing Procedures Finding Markets & Retail Outlets Total Number of People Enrolled in Native Spanish Speakers 23 English Speakers 25 Business Planning & Financial Planning 2

3 The Curriculum 10 week workshop series focusing on key concepts to encourage entrepreneurial success in the DC metro area SMART Goals and Program Expectations Food Safety HACCP Plans Licensure & Permits Business Registration & Liability Insurance Financial Planning & Tracking Expenses Marketing Strategies & Target Customers Product Labels & Packaging Writing Business Plans Access to Capital Resources Provided by Crossroads Bilingual Instruction Individual Class Educational Packets Diverse Interpretation & Translation Team: community partners, volunteers, UMD language students, CCFN native Spanish-speaking staff members One-on-one Mentoring Technical Assistance in applying to local community kitchens, and participating in local farmer s markets & community events Educational Binder to organize food business documents and business development Flexible Hours and Accessible Meeting Locations along bus routes & near metro stops 3

4 Latest Results 23 participants graduated in May, we currently have 20 participants in the 2nd cohort, and 4 people on the waiting list for the next offering. Over 77 hours of individual mentoring. 21 became Certified Food Managers including 11 Spanish speaking participants who had previously failed the ServSafe exam, but passed after completing our two day training workshop. 8 obtained permits to participate in local festivals, and several farmers markets in Prince George s County and Montgomery County this summer. All 8 have expanded into new markets: Port Towns Farmers Market, Silver Springs Farmers Market, and catering gigs. Current Results 17 markets have been expanded Roy & Rt s Kitchen & Garden 5 new MTP businesses & 2 community members started their businesses with assistance from MTP Market sales increased by $7,006, from last year, and increased by 33%. (Data based on 4 MTP participants whose information was available from CFM for 2014 for the time period.) 7 jobs have been created by MTP participants (6 part time seasonal employees and 2 permanent full time employees) Expanded Media and Social Media Exposure: November 12: Docs in Progress Community Stories Takoma Park Community Center 7:30 pm 9:30 pm 4

5 An Economic Development Initiative Federal funds for this project were awarded under the Local Food Promotion Program of the Agricultural Marketing Service, U.S. Department of Agriculture. CARES Service Area: North Baltimore City 375 Families/Month 5

6 Traditional Model Food Pantry Staffed by volunteers Volunteers fill bags and interview clients Bags contents are standardized & vary only by family size All food is non-perishable Mission is to provide emergency food Major Changes starting in 2008 Client Choice Model instead of prepacked bags Fresh Produce Farmers Market Coupons Nutrition taught by outreach nurse; she saved lives! Recipients as Volunteers Expanded Mission: Started Cares Career Connection (CCC), a job search program 6

7 Obstacles to Change Longer wait times for clients More sensitive to hourly staffing numbers Physical plant too small Need to (re)train volunteers, both old hands and newbies Change Strategies Visited two pantries using consumer choice model Brown bag lunch/workshops to elicit ideas from veteran volunteers Architect (volunteer) reconfigured space to accommodate programmatic changes Trial period revealed problems and adjustments were made Change is a process: Changes driven by feedback continue to date 7