The Ohio State University Agricultural and Resource Law Program will host a three-part webinar titled Starting A Food Business to introduce what a producer needs to know about selling home-based and farm-raised foods directly to consumers and retailers. The free webinar runs from 7-9 p.m. Jan. 24, Feb. 28 and March 28. Topics are:
- Jan. 24: Start-Up Basics. What do you want to sell? We’ll review initial considerations for selling your food product. We’ll cover food safety, licensing, legal, and economic considerations for starting up a food business.
- Feb. 28: Selling Home-Based Foods. Learn about food product development, Ohio’s Cottage Food and Home Bakery laws, and requirements for selling canned foods.
- March 28: Selling Meat and Poultry. A look at the economics, processing options, and labeling and licensing requirements for selling meat and poultry.
Our teaching team members for the webinar series include:
- Nicole Arnold, assistant professor and food safety field specialist for OSU Extension. Nicole supports food handlers, consumers, and educators with food safety education and risk communication efforts.
- Peggy Kirk Hall, associate professor and agricultural law field specialist for OSU Extension. Peggy directs OSU Extension’s Agricultural & Resource Law Program and regularly teaches and writes on food laws.
- Emily Marrison, OSU Extension educator in Family and Consumer Sciences. Emily’s food science background provides expertise and insight on food safety, product development, and selling home-based foods.
- Garth Ruff, beef cattle field specialist for OSU Extension. Garth has a background in animal science and specializes in livestock production and marketing, farm management, and meat science.
The webinar series is free, but registration is necessary. Find details and the registration link at osu.edu/events/starting-food-business-webinar-series