Session materials from “All Things Food: How to Manage a Cooperative Kitchen,” presented by Daniel Moglen at NASCO Institute 2016.
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This presentation will expose the inner workings of co-op food system through the lens of a Kitchen Manager in one of the houses of the Berkeley Student Cooperative (Hillegass Parker House). By looking at aspects including the supply chain, budgeting, meal planning, and food preparation, we will share strategies for reaping the tremendous benefits of food sharing in the co-ops. Be prepared to share your ideas and experiences, as there will be ample time for discussion.
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