Local Food Innovation & Processing Hub

Thank you for your interest in this survey.

For each question, please select all the items that you would use AND the degree of importance on a scale of 1-5 (5 being the most important, and 1 the least. Please select N/A if it doesn't apply to you). If there additional items that you would recommend the food hub network consider, please provide examples in each section.

Question Title

* 1. Food processing area(s) (5 being the most important):

	1	2	3	4	5	N/A
Commercial Kitchen (conventional cooking and ovens)	Commercial Kitchen (conventional cooking and ovens) 1	Commercial Kitchen (conventional cooking and ovens) 2	Commercial Kitchen (conventional cooking and ovens) 3	Commercial Kitchen (conventional cooking and ovens) 4	Commercial Kitchen (conventional cooking and ovens) 5	Commercial Kitchen (conventional cooking and ovens) N/A
Multi-use room with processing equipment	Multi-use room with processing equipment 1	Multi-use room with processing equipment 2	Multi-use room with processing equipment 3	Multi-use room with processing equipment 4	Multi-use room with processing equipment 5	Multi-use room with processing equipment N/A
Specific processing areas, e.g. smoking room, fermentation room, meat processing room, seafood product preparation, etc.	Specific processing areas, e.g. smoking room, fermentation room, meat processing room, seafood product preparation, etc. 1	Specific processing areas, e.g. smoking room, fermentation room, meat processing room, seafood product preparation, etc. 2	Specific processing areas, e.g. smoking room, fermentation room, meat processing room, seafood product preparation, etc. 3	Specific processing areas, e.g. smoking room, fermentation room, meat processing room, seafood product preparation, etc. 4	Specific processing areas, e.g. smoking room, fermentation room, meat processing room, seafood product preparation, etc. 5	Specific processing areas, e.g. smoking room, fermentation room, meat processing room, seafood product preparation, etc. N/A
Incubator or production areas (available for rent by businesses, ideally 24/7, for commercial production)	Incubator or production areas (available for rent by businesses, ideally 24/7, for commercial production) 1	Incubator or production areas (available for rent by businesses, ideally 24/7, for commercial production) 2	Incubator or production areas (available for rent by businesses, ideally 24/7, for commercial production) 3	Incubator or production areas (available for rent by businesses, ideally 24/7, for commercial production) 4	Incubator or production areas (available for rent by businesses, ideally 24/7, for commercial production) 5	Incubator or production areas (available for rent by businesses, ideally 24/7, for commercial production) N/A

Other (please specify)

Question Title

* 2. Processing equipment (5 being the most important):

	1	2	3	4	5	N/A
Kettles	Kettles 1	Kettles 2	Kettles 3	Kettles 4	Kettles 5	Kettles N/A
Ovens	Ovens 1	Ovens 2	Ovens 3	Ovens 4	Ovens 5	Ovens N/A
Cold pressing	Cold pressing 1	Cold pressing 2	Cold pressing 3	Cold pressing 4	Cold pressing 5	Cold pressing N/A
Dehydrating	Dehydrating 1	Dehydrating 2	Dehydrating 3	Dehydrating 4	Dehydrating 5	Dehydrating N/A
Flash freezing	Flash freezing 1	Flash freezing 2	Flash freezing 3	Flash freezing 4	Flash freezing 5	Flash freezing N/A
Centrifuge drying	Centrifuge drying 1	Centrifuge drying 2	Centrifuge drying 3	Centrifuge drying 4	Centrifuge drying 5	Centrifuge drying N/A
Pelletizing (hops, bran, etc.)	Pelletizing (hops, bran, etc.) 1	Pelletizing (hops, bran, etc.) 2	Pelletizing (hops, bran, etc.) 3	Pelletizing (hops, bran, etc.) 4	Pelletizing (hops, bran, etc.) 5	Pelletizing (hops, bran, etc.) N/A
Meat grinders	Meat grinders 1	Meat grinders 2	Meat grinders 3	Meat grinders 4	Meat grinders 5	Meat grinders N/A
Sausage stuffers	Sausage stuffers 1	Sausage stuffers 2	Sausage stuffers 3	Sausage stuffers 4	Sausage stuffers 5	Sausage stuffers N/A
Blenders, mixers	Blenders, mixers 1	Blenders, mixers 2	Blenders, mixers 3	Blenders, mixers 4	Blenders, mixers 5	Blenders, mixers N/A
Bakery equipment	Bakery equipment 1	Bakery equipment 2	Bakery equipment 3	Bakery equipment 4	Bakery equipment 5	Bakery equipment N/A
Chopping	Chopping 1	Chopping 2	Chopping 3	Chopping 4	Chopping 5	Chopping N/A
Shelling	Shelling 1	Shelling 2	Shelling 3	Shelling 4	Shelling 5	Shelling N/A
Grinding dried products (i.e. herbs)	Grinding dried products (i.e. herbs) 1	Grinding dried products (i.e. herbs) 2	Grinding dried products (i.e. herbs) 3	Grinding dried products (i.e. herbs) 4	Grinding dried products (i.e. herbs) 5	Grinding dried products (i.e. herbs) N/A

Other (please specify)

Question Title

* 3. Food packaging equipment (5 being the most important):

	1	2	3	4	5	N/A
Vacuum packaging	Vacuum packaging 1	Vacuum packaging 2	Vacuum packaging 3	Vacuum packaging 4	Vacuum packaging 5	Vacuum packaging N/A
Heated sealed pouches	Heated sealed pouches 1	Heated sealed pouches 2	Heated sealed pouches 3	Heated sealed pouches 4	Heated sealed pouches 5	Heated sealed pouches N/A
Product pasteurization	Product pasteurization 1	Product pasteurization 2	Product pasteurization 3	Product pasteurization 4	Product pasteurization 5	Product pasteurization N/A
Bottling	Bottling 1	Bottling 2	Bottling 3	Bottling 4	Bottling 5	Bottling N/A

Other (please specify)

Question Title

* 4. Food testing laboratory (5 being the most important):

	1	2	3	4	5	N/A
Microbiology Lab (shelf-life, food safety)	Microbiology Lab (shelf-life, food safety) 1	Microbiology Lab (shelf-life, food safety) 2	Microbiology Lab (shelf-life, food safety) 3	Microbiology Lab (shelf-life, food safety) 4	Microbiology Lab (shelf-life, food safety) 5	Microbiology Lab (shelf-life, food safety) N/A
Chemistry Lab (analytic lab, test the product components)	Chemistry Lab (analytic lab, test the product components) 1	Chemistry Lab (analytic lab, test the product components) 2	Chemistry Lab (analytic lab, test the product components) 3	Chemistry Lab (analytic lab, test the product components) 4	Chemistry Lab (analytic lab, test the product components) 5	Chemistry Lab (analytic lab, test the product components) N/A
Food Quality Lab (analysis of quality attributes of food and beverage products such as Water Activity, pH, texture)	Food Quality Lab (analysis of quality attributes of food and beverage products such as Water Activity, pH, texture) 1	Food Quality Lab (analysis of quality attributes of food and beverage products such as Water Activity, pH, texture) 2	Food Quality Lab (analysis of quality attributes of food and beverage products such as Water Activity, pH, texture) 3	Food Quality Lab (analysis of quality attributes of food and beverage products such as Water Activity, pH, texture) 4	Food Quality Lab (analysis of quality attributes of food and beverage products such as Water Activity, pH, texture) 5	Food Quality Lab (analysis of quality attributes of food and beverage products such as Water Activity, pH, texture) N/A

Other (please specify)

Question Title

* 5. Mobile Processing Equipment (5 being the most important):

	1	2	3	4	5	N/A
Having mobile units of the above equipment available	Having mobile units of the above equipment available 1	Having mobile units of the above equipment available 2	Having mobile units of the above equipment available 3	Having mobile units of the above equipment available 4	Having mobile units of the above equipment available 5	Having mobile units of the above equipment available N/A

Other (please specify)

Question Title

* 6. Food storage, aggregation and distribution (5 being the most important):

	1	2	3	4	5	N/A
Dry Storage	Dry Storage 1	Dry Storage 2	Dry Storage 3	Dry Storage 4	Dry Storage 5	Dry Storage N/A
Cold Storage	Cold Storage 1	Cold Storage 2	Cold Storage 3	Cold Storage 4	Cold Storage 5	Cold Storage N/A
Freezer Storage	Freezer Storage 1	Freezer Storage 2	Freezer Storage 3	Freezer Storage 4	Freezer Storage 5	Freezer Storage N/A
Temperature controlled Storage	Temperature controlled Storage 1	Temperature controlled Storage 2	Temperature controlled Storage 3	Temperature controlled Storage 4	Temperature controlled Storage 5	Temperature controlled Storage N/A
Loading dock for shipping and receiving	Loading dock for shipping and receiving 1	Loading dock for shipping and receiving 2	Loading dock for shipping and receiving 3	Loading dock for shipping and receiving 4	Loading dock for shipping and receiving 5	Loading dock for shipping and receiving N/A
Refrigerated truck	Refrigerated truck 1	Refrigerated truck 2	Refrigerated truck 3	Refrigerated truck 4	Refrigerated truck 5	Refrigerated truck N/A
Area for receiving and aggregating product	Area for receiving and aggregating product 1	Area for receiving and aggregating product 2	Area for receiving and aggregating product 3	Area for receiving and aggregating product 4	Area for receiving and aggregating product 5	Area for receiving and aggregating product N/A

Other (please specify)

Question Title

* 7. Office / board room / training space (5 being the most important):

	1	2	3	4	5	N/A
Board room	Board room 1	Board room 2	Board room 3	Board room 4	Board room 5	Board room N/A
Classroom	Classroom 1	Classroom 2	Classroom 3	Classroom 4	Classroom 5	Classroom N/A
Kitchen classroom	Kitchen classroom 1	Kitchen classroom 2	Kitchen classroom 3	Kitchen classroom 4	Kitchen classroom 5	Kitchen classroom N/A

Other (please specify)

Question Title

* 8. Applied Research - Process technologies, food safety, formulation, food technology, etc. (5 being the most important):

	1	2	3	4	5	N/A
Academic research program/director	Academic research program/director 1	Academic research program/director 2	Academic research program/director 3	Academic research program/director 4	Academic research program/director 5	Academic research program/director N/A
Faculty researchers	Faculty researchers 1	Faculty researchers 2	Faculty researchers 3	Faculty researchers 4	Faculty researchers 5	Faculty researchers N/A
Post-docs	Post-docs 1	Post-docs 2	Post-docs 3	Post-docs 4	Post-docs 5	Post-docs N/A
Grad Students	Grad Students 1	Grad Students 2	Grad Students 3	Grad Students 4	Grad Students 5	Grad Students N/A
Coop students (undergraduate and graduate interns)	Coop students (undergraduate and graduate interns) 1	Coop students (undergraduate and graduate interns) 2	Coop students (undergraduate and graduate interns) 3	Coop students (undergraduate and graduate interns) 4	Coop students (undergraduate and graduate interns) 5	Coop students (undergraduate and graduate interns) N/A

Other (please specify)

Question Title

* 9. Commercial Production Space/Equipment for Rent (5 being the most important):

	1	2	3	4	5	N/A
Shared commercial production space and equipment for rent/or lease	Shared commercial production space and equipment for rent/or lease 1	Shared commercial production space and equipment for rent/or lease 2	Shared commercial production space and equipment for rent/or lease 3	Shared commercial production space and equipment for rent/or lease 4	Shared commercial production space and equipment for rent/or lease 5	Shared commercial production space and equipment for rent/or lease N/A
Long term space rental	Long term space rental 1	Long term space rental 2	Long term space rental 3	Long term space rental 4	Long term space rental 5	Long term space rental N/A
Short term space rental	Short term space rental 1	Short term space rental 2	Short term space rental 3	Short term space rental 4	Short term space rental 5	Short term space rental N/A
Day-to-day rentals	Day-to-day rentals 1	Day-to-day rentals 2	Day-to-day rentals 3	Day-to-day rentals 4	Day-to-day rentals 5	Day-to-day rentals N/A
24/7 access	24/7 access 1	24/7 access 2	24/7 access 3	24/7 access 4	24/7 access 5	24/7 access N/A

Other (please specify)

Question Title

* 10. Product development (5 being the most important):

	1	2	3	4	5	N/A
Assistance from prototype to limited scale production to full-scale commercialization	Assistance from prototype to limited scale production to full-scale commercialization 1	Assistance from prototype to limited scale production to full-scale commercialization 2	Assistance from prototype to limited scale production to full-scale commercialization 3	Assistance from prototype to limited scale production to full-scale commercialization 4	Assistance from prototype to limited scale production to full-scale commercialization 5	Assistance from prototype to limited scale production to full-scale commercialization N/A
Technical consultation (food scientists)	Technical consultation (food scientists) 1	Technical consultation (food scientists) 2	Technical consultation (food scientists) 3	Technical consultation (food scientists) 4	Technical consultation (food scientists) 5	Technical consultation (food scientists) N/A
Concept ideation, analysis and development	Concept ideation, analysis and development 1	Concept ideation, analysis and development 2	Concept ideation, analysis and development 3	Concept ideation, analysis and development 4	Concept ideation, analysis and development 5	Concept ideation, analysis and development N/A
Prototype design and demonstration	Prototype design and demonstration 1	Prototype design and demonstration 2	Prototype design and demonstration 3	Prototype design and demonstration 4	Prototype design and demonstration 5	Prototype design and demonstration N/A
Interim processing and product packaging	Interim processing and product packaging 1	Interim processing and product packaging 2	Interim processing and product packaging 3	Interim processing and product packaging 4	Interim processing and product packaging 5	Interim processing and product packaging N/A
Regulatory requirement and labelling assistance	Regulatory requirement and labelling assistance 1	Regulatory requirement and labelling assistance 2	Regulatory requirement and labelling assistance 3	Regulatory requirement and labelling assistance 4	Regulatory requirement and labelling assistance 5	Regulatory requirement and labelling assistance N/A
Quality control/quality assurance	Quality control/quality assurance 1	Quality control/quality assurance 2	Quality control/quality assurance 3	Quality control/quality assurance 4	Quality control/quality assurance 5	Quality control/quality assurance N/A
Sensory evaluation	Sensory evaluation 1	Sensory evaluation 2	Sensory evaluation 3	Sensory evaluation 4	Sensory evaluation 5	Sensory evaluation N/A
Develop new products	Develop new products 1	Develop new products 2	Develop new products 3	Develop new products 4	Develop new products 5	Develop new products N/A
Improve existing products	Improve existing products 1	Improve existing products 2	Improve existing products 3	Improve existing products 4	Improve existing products 5	Improve existing products N/A
Enter new product categories	Enter new product categories 1	Enter new product categories 2	Enter new product categories 3	Enter new product categories 4	Enter new product categories 5	Enter new product categories N/A
Increase product quality	Increase product quality 1	Increase product quality 2	Increase product quality 3	Increase product quality 4	Increase product quality 5	Increase product quality N/A
Assist with ingredient sourcing, co-packing referrals, and packaging recommendations	Assist with ingredient sourcing, co-packing referrals, and packaging recommendations 1	Assist with ingredient sourcing, co-packing referrals, and packaging recommendations 2	Assist with ingredient sourcing, co-packing referrals, and packaging recommendations 3	Assist with ingredient sourcing, co-packing referrals, and packaging recommendations 4	Assist with ingredient sourcing, co-packing referrals, and packaging recommendations 5	Assist with ingredient sourcing, co-packing referrals, and packaging recommendations N/A
Packaging development to align with environmental targets. i.e. reduced plastics, recyclability assessments, etc.	Packaging development to align with environmental targets. i.e. reduced plastics, recyclability assessments, etc. 1	Packaging development to align with environmental targets. i.e. reduced plastics, recyclability assessments, etc. 2	Packaging development to align with environmental targets. i.e. reduced plastics, recyclability assessments, etc. 3	Packaging development to align with environmental targets. i.e. reduced plastics, recyclability assessments, etc. 4	Packaging development to align with environmental targets. i.e. reduced plastics, recyclability assessments, etc. 5	Packaging development to align with environmental targets. i.e. reduced plastics, recyclability assessments, etc. N/A

Other (please specify)

Question Title

* 11. Business services (5 being the most important):

	1	2	3	4	5	N/A
Business mentorship	Business mentorship 1	Business mentorship 2	Business mentorship 3	Business mentorship 4	Business mentorship 5	Business mentorship N/A
Accelerator	Accelerator 1	Accelerator 2	Accelerator 3	Accelerator 4	Accelerator 5	Accelerator N/A
Incubator	Incubator 1	Incubator 2	Incubator 3	Incubator 4	Incubator 5	Incubator N/A
Funding access support/investor engagement	Funding access support/investor engagement 1	Funding access support/investor engagement 2	Funding access support/investor engagement 3	Funding access support/investor engagement 4	Funding access support/investor engagement 5	Funding access support/investor engagement N/A
B2B networking	B2B networking 1	B2B networking 2	B2B networking 3	B2B networking 4	B2B networking 5	B2B networking N/A
Market intelligence/Market Analysis	Market intelligence/Market Analysis 1	Market intelligence/Market Analysis 2	Market intelligence/Market Analysis 3	Market intelligence/Market Analysis 4	Market intelligence/Market Analysis 5	Market intelligence/Market Analysis N/A
Domestic and/or export market access assistance	Domestic and/or export market access assistance 1	Domestic and/or export market access assistance 2	Domestic and/or export market access assistance 3	Domestic and/or export market access assistance 4	Domestic and/or export market access assistance 5	Domestic and/or export market access assistance N/A
Wrap around business supports	Wrap around business supports 1	Wrap around business supports 2	Wrap around business supports 3	Wrap around business supports 4	Wrap around business supports 5	Wrap around business supports N/A
Support transition into private production facility (ownership, lease, co-packer)	Support transition into private production facility (ownership, lease, co-packer) 1	Support transition into private production facility (ownership, lease, co-packer) 2	Support transition into private production facility (ownership, lease, co-packer) 3	Support transition into private production facility (ownership, lease, co-packer) 4	Support transition into private production facility (ownership, lease, co-packer) 5	Support transition into private production facility (ownership, lease, co-packer) N/A
Value Chain Coordination	Value Chain Coordination 1	Value Chain Coordination 2	Value Chain Coordination 3	Value Chain Coordination 4	Value Chain Coordination 5	Value Chain Coordination N/A
Library of information (virtual or hard copy)	Library of information (virtual or hard copy) 1	Library of information (virtual or hard copy) 2	Library of information (virtual or hard copy) 3	Library of information (virtual or hard copy) 4	Library of information (virtual or hard copy) 5	Library of information (virtual or hard copy) N/A

Other (please specify)

Question Title

* 12. Laboratory services - food testing, analysis, quality assurance services (5 being the most important):

	1	2	3	4	5	N/A
Food technologist/food science expertise available	Food technologist/food science expertise available 1	Food technologist/food science expertise available 2	Food technologist/food science expertise available 3	Food technologist/food science expertise available 4	Food technologist/food science expertise available 5	Food technologist/food science expertise available N/A
Shelf-life analysis	Shelf-life analysis 1	Shelf-life analysis 2	Shelf-life analysis 3	Shelf-life analysis 4	Shelf-life analysis 5	Shelf-life analysis N/A
Food safety testing	Food safety testing 1	Food safety testing 2	Food safety testing 3	Food safety testing 4	Food safety testing 5	Food safety testing N/A
Nutrient analysis	Nutrient analysis 1	Nutrient analysis 2	Nutrient analysis 3	Nutrient analysis 4	Nutrient analysis 5	Nutrient analysis N/A
Allergen testing	Allergen testing 1	Allergen testing 2	Allergen testing 3	Allergen testing 4	Allergen testing 5	Allergen testing N/A

Other (please specify)

Question Title

* 13. Training and education on food processing and food safety (5 being the most important):

	1	2	3	4	5	N/A
Develop HACCP plans/food safety plans	Develop HACCP plans/food safety plans 1	Develop HACCP plans/food safety plans 2	Develop HACCP plans/food safety plans 3	Develop HACCP plans/food safety plans 4	Develop HACCP plans/food safety plans 5	Develop HACCP plans/food safety plans N/A
Support companies in completing their 3rd party HACCP, Good Management, Food Safety Management Plans	Support companies in completing their 3rd party HACCP, Good Management, Food Safety Management Plans 1	Support companies in completing their 3rd party HACCP, Good Management, Food Safety Management Plans 2	Support companies in completing their 3rd party HACCP, Good Management, Food Safety Management Plans 3	Support companies in completing their 3rd party HACCP, Good Management, Food Safety Management Plans 4	Support companies in completing their 3rd party HACCP, Good Management, Food Safety Management Plans 5	Support companies in completing their 3rd party HACCP, Good Management, Food Safety Management Plans N/A
Traceability Programs	Traceability Programs 1	Traceability Programs 2	Traceability Programs 3	Traceability Programs 4	Traceability Programs 5	Traceability Programs N/A
Quality assurance programs	Quality assurance programs 1	Quality assurance programs 2	Quality assurance programs 3	Quality assurance programs 4	Quality assurance programs 5	Quality assurance programs N/A
Ensure product/process is in compliance with food safety regulations	Ensure product/process is in compliance with food safety regulations 1	Ensure product/process is in compliance with food safety regulations 2	Ensure product/process is in compliance with food safety regulations 3	Ensure product/process is in compliance with food safety regulations 4	Ensure product/process is in compliance with food safety regulations 5	Ensure product/process is in compliance with food safety regulations N/A
Training on food processing methods and technologies	Training on food processing methods and technologies 1	Training on food processing methods and technologies 2	Training on food processing methods and technologies 3	Training on food processing methods and technologies 4	Training on food processing methods and technologies 5	Training on food processing methods and technologies N/A
Organic Transition support and education	Organic Transition support and education 1	Organic Transition support and education 2	Organic Transition support and education 3	Organic Transition support and education 4	Organic Transition support and education 5	Organic Transition support and education N/A
Support and development of preventative control plans	Support and development of preventative control plans 1	Support and development of preventative control plans 2	Support and development of preventative control plans 3	Support and development of preventative control plans 4	Support and development of preventative control plans 5	Support and development of preventative control plans N/A

Other (please specify)

Local Food Innovation & Processing Hub

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* 1. Food processing area(s) (5 being the most important):

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* 2. Processing equipment (5 being the most important):

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* 3. Food packaging equipment (5 being the most important):

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* 4. Food testing laboratory (5 being the most important):

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* 5. Mobile Processing Equipment (5 being the most important):

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* 6. Food storage, aggregation and distribution (5 being the most important):

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* 7. Office / board room / training space (5 being the most important):

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* 8. Applied Research - Process technologies, food safety, formulation, food technology, etc. (5 being the most important):

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* 9. Commercial Production Space/Equipment for Rent (5 being the most important):

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* 10. Product development (5 being the most important):

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* 11. Business services (5 being the most important):

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* 12. Laboratory services - food testing, analysis, quality assurance services (5 being the most important):

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* 13. Training and education on food processing and food safety (5 being the most important):

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* 14. Do you have any further comments/suggestions about the Food Innovation & Processing Hub?