Resources for Food Business

Title Available As Summary Date ID Author
Question and Answer Guide for Starting and Growing Your Small Business
The authors initially developed this guide as a resource for participants in Entrepreneur Express Workshops. Offered throughout the commonwealth, Entrepreneur Express Workshops provided basic information on starting and operating a small business. The VDBA, VCE, VTC, Small Business Development Centers (SBDCs), SCORE, and various local governments and chambers of commerce partnered to develop and implement these workshops. More information on workshop dates, locations, and registration information for these and other events is available at
Nov 5, 2013 310-100 (CV-33P)
Community, Local, and Regional Food Systems Nov 2, 2016 ALCE-155NP
Community, Local, and Regional Food Systems (CLRFS) Forum Report Oct 7, 2016 ALCE-156NP
Community, Local, and Regional Food Systems (CLRFS) Forum Executive Summary
Virginia’s food system directly impacts the survival and viability of farms and farmland; the economic development of rural and urban communities; the care, restoration, and resilience of ecological resources such as local waterways; and critical health issues. We use the language of community, local, and regional food systems to broadly define a complex and interconnected set of systems and pathways that comprise sustainable food production, processing, distribution, consumption, and waste management to bring about social, economic, and ecological change that benefits all residents.
Oct 7, 2016 ALCE-157NP
Commercial Chinese Chestnut Production in Virginia Sep 21, 2017 ANR-279P
Going To Market Jun 29, 2017 ANR-46NP (FST-273NP)
Direct Sales: Certifying Market Scales
Virginia farmers sell their produce through many venues including on-farm sales, farm stands, and farmers’ markets. Wherever the produce is sold, it must be sold by weight, count, head/bunch, or dry measure. If the produce is sold by weight, the produce will be weighed on scales that have been certified by the Virginia Department of Agriculture and Consumer Services Office of Weights and Measures.
Sep 10, 2014 CV-40NP
Starting a Food Business: Before You Get Started as a Food Entrepreneur May 17, 2012
Starting a Food Business: Insurance Coverage for Food Entrepreneurs Jun 19, 2012 FST-49NP
Starting a Food Business: Marketing Considerations for Small Food Processors Jun 19, 2012 FST-50NP
Starting a Food Business: Preparing a Food Processing Business Plan Jun 19, 2012 FST-51NP
Starting a Food Business: Registering and Licensing Your Food Business Jun 19, 2012 FST-52NP
Know Your Way around a Food Label May 24, 2012
Making a Nutrient or Health Claim May 24, 2012 FST-54
Required Food Labeling Information May 24, 2012
Universal Product Code (UPC) Bar Coding May 24, 2012
How Microorganisms Affect Food Safety and Quality Nov 27, 2012
Understanding the pH of Your Food May 31, 2012
Understanding the Water Activity of Your Food May 31, 2012
Acidified Foods: Definitions and Regulations Jun 8, 2012 FST-61NP
Basic Regulations for All Food Processors Jun 8, 2012 FST-62NP
Classifying Your Food as Acid, Low-Acid, or Acidified Jun 8, 2012 FST-63NP
What Products are NOT Considered Acidified? Jun 8, 2012 FST-64NP
Registering Your Food Business with the FDA Nov 29, 2012 FST-94NP
What is a Scheduled Process? Nov 29, 2012 FST-95NP
Use Your EBT (food stamp) Card at Your Local Virginia Farmers Market! Jan 23, 2014 HNFE-62NP
Accessing Virginia’s Regional Wholesale Market Sector: Fresh Produce Food Safety Considerations Nov 17, 2017 HORT-217NP
Accessing Virginia’s Market Sectors: Fresh Produce Purchasing Considerations Nov 17, 2017 HORT-272NP
Accessing Virginia’s Restaurant Market Sector: Fresh Produce Food Safety Considerations Nov 17, 2017 HORT-274NP