Fork Food Lab

PORTLAND MAINE HAS ACHIEVED FOODIE STATUS AS BOSTON MAGAZINE RAVED OF THE KILLER FOOD SCENE IN A 2021 REVIEW. IN COMPARISON, FOOD SOLUTIONS NEW ENGLAND RECENTLY REPORTED NE INSTITUTIONS SPEND 3 OF THEIR BUDGET ON LOCAL FOODS. THE 2017 USDA FARM TO SCHOOL CENSUS REPORTED THAT MAINE SCHOOLS PURCHASED APPROXIMATELY 7 OF THEIR BUDGET LOCALLY ONCE YOU EXCLUDE THE VALUE OF FLUID MILK. MEANWHILE REFED: ROADMAP TO 2030 ESTIMATES 30 OR 10 MILLION POUNDS OF PRODUCE IS RELEGATED TO FOOD LOSS IN THE SIX-COUNTY SOUTHERN MAINE REGION BECAUSE THERE IS NO LOCAL PROCESSOR THAT COULD TRANSFORM THESE LOWER GRADE CROPS INTO VALUE-ADDED PRODUCTS.THE SECOND HARVEST PARTNERSHIP IS A MID-SCALE VALUE CHAIN THAT INCLUDES INSTITUTIONAL BUYERS, FARMERS, PROCESSORS, LOGISTICS, AND SMALL, SOCIALLY DISADVANTAGED FARMS TO OPEN NEW MARKETS FOR PRODUCE. WITH ITS MOVE TO A LARGER FACILITY, FORK FOOD LAB, THE STATES LEADING COMMERCIAL KITCHEN AND FOOD BUSINESS INCUBATOR, WILL OFFER THE SOLUTION THAT THE CURRENT INFRASTRUCTURE HAS NOT BEEN ABLE TO CAPITALIZE OR INCENTIVIZE.THE PARTNERSHIP WILL SCALE-UP PROJECTS SUCH AS THE MAINE MARINARA COLLABORATIVE FROM 3,000 GALLONS TO 24,000 ETHNIC VEGETABLE PROJECT FROM 1,000 POUNDS TO 30,000 POUNDS WHILE BUILDING A MARKET FOR FARM SECONDS THROUGH VALUE-ADDED PROCESSED LOCAL FOODS THAT ARE FROZEN TO EXTEND THE SHORT GROWING SEASON. THROUGH THE SECOND HARVEST PARTNERSHIP, THE REGION WILL ESTABLISH THE RELATIONSHIPS, EQUIPMENT, SYSTEMS, PROTOCOLS, AND BUSINESS MODEL TO CAPTURE UPCYCLED AND SURPLUS PRODUCT, ADD VALUE TO THE FRUITS AND VEGETABLES, AND SELL INTERMEDIATE INPUTS AND FINISHED GOODS TO EAGER MARKETS THROUGHOUT SOUTHERN MAINE.

SINCE ITS LAUNCH IN 2016, FORK FOOD LAB HAS FACILITATED THE STARTUP AND SCALE-UP OF 120 ENTERPRISES, INCLUDING FOOD PRODUCERS, CATERERS, FOOD TRUCKS, NEW PRODUCT LINES, AND COOKING CLASSES AND COMPETITIONS. AS MAINE'S ONLY COMMERCIAL KITCHEN INCUBATOR, FORK HAS REACHED FULL CAPACITY. THROUGH A USDA IMPLEMENTATION GRANT, WE WILL EXECUTE FORK FOOD LAB 2.0, AN EXPANSION THAT WILL HELP US 1) SCALE UP OUR INTERNAL SYSTEMS TO SUPPORT 75 MEMBERS; 2) CREATE NEW VALUE-ADDED SERVICES, INCLUDING COOPERATIVE PURCHASING AND CENTRALIZED MARKETING; 3) BECOME USDA-CERTIFIED FOR MEAT PROCESSING; 4) CREATE A TABLE-TOP MANUFACTURING AND PACKAGING LAYOUT THAT WILL POSITION MEMBERS FOR WHOLESALE PRODUCTION; 5) DEVELOP HAZARD ANALYSIS CRITICAL CONTROL POINT, HAACP PLANS THAT REFLECT BEST PRACTICES IN FOOD SAFETY; AND 6) PROVIDE NEW EDUCATIONAL AND CULINARY PROGRAMMING FOR FORK MEMBERS. BY EXPANDING THE CAPACITY OF FORK FOOD LAB, THIS USDA IMPLEMENTATION GRANT WILL FACILITATE THE DEVELOPMENT OF VALUE-ADDED PRODUCTS FROM $1 MILLION IN MAINE FISH, MEAT, DAIRY, EGGS, GRAINS, AND PRODUCE, RESULTING IN THE CREATION OF 246 JOBS AND $17 MILLION IN ECONOMIC IMPACT BY 2025.

IN 2022, FORK FOOD LAB, A SHARED USE KITCHEN INCUBATOR IN PORTLAND, MAINE, WILL EXPAND TO A 42,000 SQUARE FOOT FACILITY DESIGNED TO MEET THE REQUIREMENTS FOR A FEDERAL GRANT OF INSPECTION THE MISSING PIECE IN THIS EXPANSION PROJECT IS THE PROCUREMENT OF

DEVELOP THE FORK FOOD LAB 2.0 PLAN, A ROADMAP FOR A PHYSICAL EXPANSION THAT WILL ENABLE US TO EXPLORE THE ACCOMMODATION OF NEW FOOD SECTORS, SUCH AS MEAT, FISH, DAIRY, FERMENTED PRODUCTS, AND SUCH

THIS GRANT SUPPORTS THE COSTS INCURRED TO IMPLEMENT MEASURES TO RESPOND TO THE NOVEL CORONAVIRUS 2019 (COVID-19), WHICH MAY INCLUDE WORKPLACE SAFETY, MARKET PIVOTS, RETROFITTING FACILITIES, TRANSPORTATION, WORKER HOUSING, AND MEDICAL EXPENSES. IT PROVIDES NEEDED RELIEF TO THE FOOD PROCESSORS, DISTRIBUTORS, FARMERS MARKETS, AND PRODUCERS FOR THEIR COSTS INCURRED BETWEEN JANUARY 27, 2020, THE DATE UPON WHICH THE PUBLIC HEALTH EMERGENCY WAS DECLARED BY THE U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICE (HHS) UNDER SECTION 319 OF THE PUBLIC HEALTH SERVICE ACT, AND DECEMBER 31, 2021. BENEFICIARIES INCLUDE THE EMPLOYEES OF THE FOOD PROCESSORS, DISTRIBUTORS, FARMERS MARKETS, AND PRODUCERS.