Good Food Glossary: Food System Plan

Good Food Glossary: Food System Plan

A Food System Plan, as defined by the American Planning Association, is “a set of interconnected, forward-thinking activities that strengthen a community and regional food system through the creation and implementation of plans and policies.” The overall goal is to improve the well-being of people and their communities by building more sustainable, just, equitable, self-reliant, […]

Co-op Grocery: A Social Justice Movement

Co-op Grocery: A Social Justice Movement

Food co-ops are rooted in social justice movements, but they have experienced the most growth during periods of economic crisis. Even before the COVID-19 pandemic, there was a need for equitable access to food, but the pandemic has sparked a new level of interest in local food for a variety of reasons, including more reliable […]

Good Food Glossary: Food Co-op

Good Food Glossary: Food Co-op

“A co-operative is an autonomous association of persons united voluntarily to meet their common economic, social, and cultural needs and aspirations through a jointly-owned and democratically-controlled enterprise” (Neighboring Food Co-ops) A co-operative can be used to accomplish a number of different purposes: to fulfill a need, to obtain a product or service, or to produce […]

Forces for Good Food: CommonWealth Kitchen

Forces for Good Food: CommonWealth Kitchen

We are excited to spotlight CommonWealth Kitchen in our Forces for Good Food series.  CommonWealth Kitchen is Greater Boston’s only food business incubator / accelerator and integrated “small batch” food manufacturer, providing shared-use kitchens, wrap-around technical support, coordinated access to markets, and outsourced manufacturing to over 55 food companies. They are focused on creating an […]

Good Food Glossary: Ghost Kitchen

Good Food Glossary: Ghost Kitchen

A simple definition of ghost kitchen is “commercial cooking space with no dine-in option” (QSR Magazine). The concept derived from restaurants that wanted to increase their meal delivery capacity to meet demand without having to increase the size of their storefronts. According to the National Restaurant Association, 60% of restaurant meals are consumed off-premise due […]