From Farmers’ Markets to Food Hubs: Shared Kitchens Fuel Local Food Innovation in Nova Scotia

Shared kitchens for local food entrepreneurs in Nova Scotia are emerging as a powerful solution to a common challenge: access to certified kitchen space. Small-scale food businesses across the province often start with big ideas but face major roadblocks when it’s time to scale. That’s why Food Web Asset Mapping INC. is hosting a series of in-person focus groups across Nova Scotia from May 26–31 — with a spotlight on Yarmouth, where the conversation kicks off Thursday, May 29 at 11am at Ignite Atlantic (210 Main Street).

The focus? Connecting small-scale food entrepreneurs with underused commercial kitchen spaces in their communities — a simple but powerful idea that could unlock significant economic growth.

Why Shared Kitchens for Local Food Entrepreneurs in Nova Scotia Matter

Nova Scotia’s food economy is full of potential — but small producers often face a familiar barrier: access to certified kitchen space. Entrepreneurs may have a great product and a strong customer base, often built at local farmers’ markets or community pop-ups, but are unable to scale because they lack a place to safely and legally prepare food.

Shared kitchens are a key to unlocking the potential of our local food system,” says Justin Andrews, CEO of Food Web Asset Mapping INC. “Come discuss how we can collaborate to help local food businesses thrive.”

These events are more than just discussions — they are the beginning of a broader strategy to connect underutilized commercial kitchens with food entrepreneurs who need them. From church halls to golf course kitchens, many communities already have the infrastructure in place. What’s missing is the connection between those with space and those with ambition.

Local Success Stories: Growing from Grassroots

Take Sailor Boy Sauces and Dressings, which originated in Yarmouth. What began as a home kitchen project evolved into a beloved local brand after the founders partnered with the local golf club to use its commercial kitchen during off-hours — a space that was underutilized for much of the year. That connection gave Sailor Boy the capacity to grow, meet health regulations, and eventually expand their reach beyond weekend markets.

Or consider Made with Local, the Nova Scotia food bar company now seen in major grocery stores across Canada. It started with homemade snacks sold at the Windsor Farmers’ Market — and grew by tapping into community kitchen resources and support networks that allowed the team to scale sustainably, while still staying rooted in local values.

Building Local, Scaling Smart

The upcoming Yarmouth event is more than a consultation — it’s a call to action for anyone involved in food production, preparation, or community development. Farmers, food truck owners, caterers, restaurateurs, church kitchen coordinators, and community organizers are all encouraged to attend and share insights.

Food Web Asset Mapping INC. is also interested in identifying underused kitchens in churches, halls, schools, or businesses — spaces that could become economic engines in their communities if made available to local food entrepreneurs.

Following the Yarmouth session, focus groups will be held in Truro, Sydney, Bridgewater, Kentville, Dartmouth, and Halifax, each aiming to gather stories, ideas, and resources to inform a province-wide strategy for shared kitchen access.

RSVP and Learn More: https://bit.ly/foodwebtour

More about Food Web: www.foodweb.network

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