COVID-19 Resource Hub

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Restaurants, food businesses, and shared kitchens faced great uncertainty at the onset of COVID-19, and continue to face uncertainty as the situation continues to evolve. This article is a collection of resources and strategies for navigating the complexities of….
COVID-19 has disrupted every aspect of daily life, and has been an incredibly challenging time for small businesses. Shared kitchens are no exception. However, many shared kitchens and food businesses have found creative ways to survive and thrive, support….
This step-by-step playbook can be used by any commercial kitchen to activate underutilized space into a food distribution operation during the COVID-19 crisis and beyond. These community kitchens have the potential to come to the table and feed those….
Hear from three experienced panelists who sell their meats online & ship direct to consumers. Let’s turn the COVID-19 pandemic into an opportunity to connect our niche meats to hungry consumers. Topics will include: regulations, setting up an online….
NMPAN Director Rebecca Thistlethwaite will hold bi-weekly Zoom office hours in June and July for folks contemplating building or purchasing a small-scale meat processing facility (slaughter and/or cut & wrap), as well as retail exempt butcher shops. Informal discussion….
A webpage that is updated every other week with COVID related information and resources for meat producers and meat processors/distributors. It includes information on workplace sanitation practices, keeping employees safe, paid sick time laws, COVID symptoms to watch for….
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