Resilient Communities Project (RCP), University of Minnesota
This project was completed as part of the 2016-2017 Resilient Communities Project (rcp.umn.edu) partnership with the City of Brooklyn Park. It is not uncommon for residents of Brooklyn Park, particularly immigrants, to sell food out of their homes as a business. These unlicensed food vendors are prone to fire and sanitation risks, and cannot be monitored by health and safety officials. Rather than discourage this unique food market all together, the City of Brooklyn Park wanted to investigate the feasibility of creating a commercial kitchen that would be available to residents for this use. Students in Dr. Julie Grossman’s Food Systems Capstone Class, Holistic Approaches to Improving Food Systems Sustainability assessed similar programs at other cities and surveyed the needs and opinions of Brooklyn Park residents. The students found that there was an overall interest in the development of a community kitchen, but only if its operations embraced the diversity found in the surrounding community. The students’ final report is available.
Poster completed by students enrolled in FDSY 4101: Holistic Approaches to Improving Food Systems Sustainability, taught by Julie Grossman in spring 2017.
This project was supported by the Resilient Communities Project (RCP), a program at the University of Minnesota whose mission is to connect communities in Minnesota with U of MN faculty and students to advance local sustainability and resilience through collaborative,
course-based projects. RCP is a program of the Center for Urban and Regional Affairs (CURA). More information at http://www.rcp.umn.edu.
Birkholz, Sam; Trent, Melissa.
Feasibility Study of a Commercial Kitchen in Brooklyn Park.
Resilient Communities Project (RCP), University of Minnesota.
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