About this Event
Across Nova Scotia, food entrepreneurs are looking for part-time access to commercial kitchens, and many restaurants/cafes/churches etc. have kitchens that sit empty during off-hours. Shared kitchens can connect the two. But right now there’s no single set of rules for multi-use kitchens, and operators, entrepreneurs, and inspectors are often working it out case by case.
Who this is for
This event is mainly for health inspectors, regulators, government staff, and the organizations that support Nova Scotia’s food sector. If you’re a food business looking to rent kitchen space, please reach out to [email protected] and we’ll connect with you directly.
What we’ll cover
This session brings together the people closest to the issue for an open conversation about how shared kitchens work today, where things get unclear, and what a clearer, safety-first path forward could look like.
- Why shared kitchens matter for local food businesses and food security
- Real experiences from entrepreneurs and kitchen operators
- Where interpretation and process differ across regions
- What questions a clear provincial framework would need to answer
What we hear will help inform a Shared Kitchen Best Practices Guide being developed by Food Web and the Restaurant Association of Nova Scotia, with support from Feed Nova Scotia’s Prototype Grant.
Location: Halifax Central Library - Room: RBC Learning Centre
Time: 1:30pm - 3:00pm
Questions?
Contact Justin Andrews at [email protected].
Event venue & nearby stays
Halifax Central Library (RBC Learning Centre), 5440 Spring Garden Road, Halifax, Canada
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