What is Food Biz Week?
A free opportunity for food and farm businesses at all levels of food production and food retail in the Pacific Northwest to learn from industry experts and fellow experienced colleagues through a curated week of virtual panels, presentations, and networking activities. The event will be all virtual and free so food and farm entrepreneurs are invited to attend from anywhere in the region.
When you register for Food Biz Week you are given access to Monday, Wednesday, Thursday, and Friday's events, please indicate which one or all of the sessions you would like to attend.
On Tuesday, February 23rd of Food Biz Week, our partners Sustainable Connections and the Seattle Good Business Network are hosting the Farm-To-Table Trade Meeting - a half-day virtual event that invites folks working in the food and farm community to connect, create and strengthen market partnerships, and learn from each other about programs and solutions to support the needs of your business and organization in 2021. This is a paid event run by our event partners Sustainable Connections and the Seattle Good Business Network.
Learn more about the Farm-To-Table Trade Meeting and register here.
Food Biz Week is made possible thanks to a generous sponsorship from Farmstand Local Foods.
Farmstand Local Foods helps wholesale buyers connect with dozens of farmers and food producers in their regional food system. Farmstand Local Foods makes sourcing local make sense by updating the fresh sheet to a live inventory from dozens of farms, sending one truck and one invoice. They work with #localforreal suppliers that implement regenerative and equity focused practices in Central and Southern Puget Sound. Learn more about Farmstand Local here!
A week of panel discussions, presentations, and networking opportunities for food and farm entrepreneurs at all stages with education, insight, and connections to help their businesses launch, grow, and thrive.
Become a Sponsor
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Watch The Food Biz Week 2021 Recordings
A panel exploring various options and support for addressing land access challenges with:
- Lily Gottlieb-McHale of Washington Farmland Trust
- Anna Chotzen of Viva Farms
- Shelley Pasco of Whistling Train Farm
Responding to the Post-COVID Consumer: New & Emerging Markets
A panel discussion on new markets and channels that have emerged or expanded as a result of the pandemic and thoughts on how to reach consumers post-COVID with:
- Devra Gartenstein of New Day Cooperative
- Rand Rasheed of One Leaf Farm
- Chris Teeny of Pacific Coast Harvest
Exploring Post-COVID Sales Channels
A panel exploring post-COVID sales channels for packaged food and value-add businesses. Discover what our speakers have learned works and explore new opportunities in selling packaged foods!
- Logan Niles of Pot Pie Factory
- Devra Gartenstein of Patty Pan Collective
- Katie Cole of Molly Moon’s
Packaging and Labeling for Retail
A panel discussion on tips and best practices for getting retail-ready from expert businesses who have successfully gone retail with:
- Dan Smith of RECIPE 33
- Susan Soltes – Bow Hill Farm (former owner)
- Kara McKnight – Timber City Ginger Beer
- Donna Moodie – Marjorie Restaurant & Miss Marjorie’s Steel Drum Plantains
Exploring Funding Options
A panel of business owners will talk about unique ways to fund food and farm businesses outside traditional loans like crowdfunding, self-funding on a budget, grants, investors, and more!
- Lauren Anderson – Grain Artisan Bakery + Market
- Ray Williams – Black Farmers Collective
- Hannah Wilson – Yes Farm, Black Farmers Collective
- Sash Sunday – OlyKraut
Traditional Financing for Food and Farm
A panel of lenders to help you explore various pathways and options for lending in launching or growing your food or farm business.
- Erika Lindholm – Craft 3
- Roland Chaiton – Business Impact NW
- Darcy Maldonado – USDA Farm Service Agency
Foodservices Outlook: 2021 and Beyond
A panel exploring the current status and future outlook of the foodservice industry, from restaurants to food trucks, catering, pop-up shops, and more. We’re looking at what has worked and how it will continue.
- Eric Tanaka of Tom Douglas Seattle Kitchen
- Jasmine Donovan of Dick’s Drive-In
- Lilian Ryland of Naija Buka
Successful Pivots during COVID and Beyond
A deeper dive into successful pivots in food service from business owners who have launched, grown, and/or pivoted during the pandemic
- Eric Tanaka of Tom Douglas Seattle Kitchen
- Efrem Fesaha of Boon Boona Coffee
- Rodney Hines of Métier Brewing Company