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Thursday, December 2 • 9:30am - 11:00am
Increasing Profitability Through Value-added Products and Delivery

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In the session "Increasing profitability through value-added products and delivery" Celeste and Simone will share their experience running The Conscious Kitchen, a farm-to-table prepared meal business. Recognizing that they (and many farmers) could not make a living farming alone, their value-added and direct-to-customer delivery model provides them solid margins, liveable wages, and a flexible work schedule, all this while sourcing local and organic produce, paying employees above a living wage, and operating a zero- waste reusable container program. No question is off limits when it comes to discussing how they are growing their business!

avatar for Celeste Lopreiato

Celeste Lopreiato

The Conscious Kitchen
Celeste (she/her) got her first taste of small-scale farming at the University of Guelph campus, and after graduating she realized she couldn't make a living farming alone. She started her farm-to-table business The Conscious Kitchen one year later, sourcing produce from local farmers... Read More →
avatar for Simone Weinstein

Simone Weinstein

The Conscious Kitchen
Simone (they/she) made the leap from their classic 9-5 job when they joined Celeste at The Conscious Kitchen. They were working in sustainable food consulting for the previous four years and developed experience and a passion for holistic financial planning and sustainable business... Read More →

Thursday December 2, 2021 9:30am - 11:00am EST
Online over Zoom