For Immediate Release, August 24, 2016
Contact: Lindsey Pyle, Southern Alleghenies Planning and Development Commission, Regional Planner, by phone at (814) 949-6510 or by email at firstname.lastname@example.org
JOHNSTOWN, Pa. – The Southern Alleghenies Planning and Development Commission (SAP&DC), and the Greater Johnstown Career and Technology Center (GJCTC), will be holding a Ribbon Cutting Ceremony for the official opening of the Field to Fork Agricultural Incubator on September 8th, 2016 at 9:30 AM. The ribbon cutting will formally open the doors to this shared-use kitchen.
Many states like Pennsylvania require a commercial kitchen to sell product at a larger volume than the typical local market. Starting a commercial kitchen from scratch can cost up to $100,000 — far more than the average food entrepreneur has to spend before even making their first batch of product. This need for low-cost kitchen space has led to the development of a shared commercial kitchen that can be rented for hourly or monthly rates.
The kitchen’s main targeted groups are local value-added producers with smaller crop yields and food entrepreneurs who need a place to start. The main products that can be created in this kitchen will be non-organic, jarred fruits and vegetables, dried foods, and baked goods. The most unique part about the Field to Fork Agricultural Incubator is that GJCTC students who are working towards their ProStart Certification will be available to work side by side with kitchen tenants. The use of the kitchen will be available on a first come, first serve basis at an hourly fee. Dry storage and cold storage will be available for a monthly fee.
“The development of the Field to Fork Ag Incubator is a prime example of what [Greater Johnstown Career and Technology Center] can offer our community. The Field to Fork Ag Incubator is a key part of the economic growth of our area,” said John Augustine, CJCTC Director. Mr. Augustine added, “This incubator will serve a dual purpose; one for the public that we serve; and providing a real in-house learning opportunity for our students.”