Food entrepreneurs in California cannot currently sell products to the public that they’ve cooked in a home kitchen. The recently proposed California Homemade Food Act, or “cottage food” law, introduced last month in the California legislature would change that. The reform would allow individuals, like their counterparts in 31 other states, to sell “non-potentially hazardous foods” produced in home kitchens directly to consumers.
The proposed legislation, backed by the Sustainable Economies Law Center, would open up the market for aspiring food entrepreneurs looking to test the market, establish a customer base and incubate their business without the high overhead costs of renting commercial kitchen space. Especially with the current lack of appropriate commercial kitchens and the increasing number of passionate food crafters looking to enter the industry, this legislation would be welcomed by aspiring picklers and bakers alike.
Alongside the excitement from the craft food community, exists concerns from established food businesses who have made the investment in commercial spaces. In addition, despite the restrictions on permitted food products and sanitation regulations, there exists further concerns from public health officials who worry about the safety of foods produced in a home kitchen. And so the legislative discussion continues.
Please join us to discuss the proposed “cottage food law” from both the small business and public health perspectives at the next Kitchen Table Talks at 18 Reasons, in association with SPUR. Read more