Module 6 collaborate for success

1. This programme has been funded with support from the
European Commission
Module 2
Different Models of Food Incubators
www.foodincubators.how
Connecting to Collaborations and Communities
This programme has been funded with support from the
European Commission
Module 6 – Collaborate
for Success

2. By completing Module 6, learners will acquire an
indepth understanding of the benefits of both working
with others and the reasons why fostering a culture of
collaboration is key to the success of your kitchen/food
incubator. This module has two key sections:
6.1 Collaborating with others – key to building a
sustainable food incubator
6.2 Fostering a culture of collaboration in your food
incubator
"The European Commission support for the production of this publication does not constitute an
endorsement of the contents which reflects the views only of the authors, and the Commission cannot be
held responsi­ble for any use which may be made of the information contained therein."

3. “If you want to go
fast, go alone. If you
want to go far, go
together.”
African proverb

4. 6.1 Collaborating with others – Why?
We know the saying - a problem shared is a
problem halved. Research shows that discussing
problems with people in similar situations reduces
stress levels.
Problems don’t seem as overwhelming when we
talk about them, and two or more people are more
likely to find a solution than one.
Read more:
www.dailymail.co.uk/sciencetech/article-2548917/A-problem-shared-really-IS-problem-halved-Study-finds-discussing-problems-p
“A problem shared is a problem halved”

5. • Collaboration is the process of two or more people or
organisations working together to realize mutual
advantage.
• Options range from informal networks and alliances,
through joint delivery of projects to full merger.
• Collaborative working can last for a fixed length of
time or can form a permanent arrangement. What
these options have in common is that they involve
some sort of exchange.
Keywords of collaboration
Commitment, connection, positive collective attitude,
enthusiasm and curiosity
Source:
https://gathercontent.com/blog/how-to-collaborate-the-creative-the-practical

6. Why collaborate?
You have a vision to develop a food incubator idea but
you may not have the skillset or resources to make it
happen alone. Through collaboration, you can build a
coalition of complimentary support, skills,
encouragement and resources.
Collaboration begins with you, believing and trusting in
your food incubator business plan. From there, you
attract your collaborators. Getting the right people/team
around you is vital. Attracting those individuals that
bring additional skills and resources that you
can’t/couldn’t achieve on your own.

7. Sources: You add more ideas to the project, more
research, another lifetime of knowledge
Perspective: You see angles and flaws in your incubator
business model you would not have
seen yourself
Momentum: Someone else is supporting you to move to the
next step
Speed: You are able to work faster, identify the
best ideas more quickly
Decisions: A sounding board helps you talk through your
decisions, understand the business model
rationale more easily.
Validation: A good collaboration partner not only sees the
flaws in your work, but can help support your
best ideas and spur you forward in the right
direction.

8. Collaboration Case Study –
The Food Hub, Ireland
• We’ve learned a lot about The Food Hub in Drumshanbo,
Ireland throughout this course. From humble
beginnings of a derelict factory and its transformation
into a state of the art food enterprise centre was no small
feat for the Drumshanbo County Council.
• Key to their success was working and collaborating with
local and national funders such as International Fund
for Ireland, Arigna LEADER, Clár, Enterprise Ireland,
Interreg IIIA, Leitrim County Enterprise Board, Green
Box, Bord Bia, Musgrave Group and the Leitrim County
Council Peace II funding to achieve their vision.

9. Food is now at the heart of the community in
Drumshanbo. Local Food Producers and Products
are heros and are celebrated at community
festivals and events.
Silage bales transformed into food brands which got national publicity!

10. Collaborating with Tourism Providers is key to
promote the Food Sector in Drumshanbo
The Food Hub and local producers are highlighted as part of
the Taste Leitrim Tourism Campaign developed by Leitrim
County Council. See video playlist:
www.youtube.com/playlist?list=PL4J3eg0K8_uDzZ9JV68jO_08hi

11. Collaboration working to progress food
incubators
Our Food Incubators
Transforming Regions Erasmus +
project (www.foodincubators.how
) has used collaboration
platforms called Regional
Partnerships to progress the
development of food incubation
in Ireland, Slovakia, The
Netherlands and Northern
Ireland.

12. Why Collaboration Partnerships ?
• The key motive for
implementing local and
regional partnerships is the
belief that working together is
more effective than working in
isolation.
• A successful partnership
enhances the impact and
effectiveness of action

13. Regional Partnerships – Food
Incubators: Innovation For Slovakia
Rural Areas
www.foodincubators.how Slovakian partners Slovak University of
Agriculture in Nitra and New Edu, n.o wanted to highlight that
incubation was not only for technology companies but also was
very applicable to agriculture and agri food.
While in recent years business start-ups have significantly
increased in the Slovak Republic, no food incubators exist.
Therefore they used the Transfer of Innovation Erasmus +
funding to establish a collaboration partnership to bring the
potential of food incubators to the fore.

14. Slovakia Food Incubators Partnership
Using the Essential Guide to
developing a Regional Food
Incubator Partnership, they
brought together 15
stakeholders, key advocates for
food, entrepreneurship,
agriculture, education and event
policy. They met 4 times.

15. Slovakia Food Incubators
Partnership
Shared commitment to
•develop a business model of
food incubation that would
work in rural areas in
Slovakia.
•create communities and
contact points that help to
potential entrepreneurs
and/or farmers to start their
business
•establish an effective link
between agriculture, food and
rural tourism
Collaboration of the
key players is the
foundation to make
this happen.

16. Slovakia Food Incubators Partnership
Lots of publicity

17. Making Food Incubation a Reality in
Slovakia – the approach
For more information
Email: Zuzana.Palkova@uniag.sk
Twitter:@Zpalkova, @AGRIEdu_Farm

18. The Irish
collaboration
Partnership
conducted a
national
mapping excise
scoping
dedicated food
incubators, food
production
units, university
food units,
timeshare
kitchens and
emerging
initiatives.
Collaboration Partnerships – Success in
Ireland

19. The mapping also featured policies and programmes
within the region too. https://goo.gl/MxTrlG .
It produced a very high impact and well branded PDF
which has been shared at the very highest level
including the Irish Food Bord (Bord Bia), Enterprise
Ireland and the Department of Agriculture, Food and the
Marine.
It also organised the first national networking event for
food incubators in Ireland (a Multiplier Event which saw
the Irish launch of the ‘Essential Guide to developing a
Regional Food Incubator Partnership’.
Collaboration Partnerships – Success in
Ireland

20. A partnership collaboration has been instrumental in
establishing a new food incubator in Roscommon,
Ireland. The agencies involved in the FITR Irish
Partnership led by Roscommon LEADER Partnership
have maximised support and resources to make An
Chistin a reality.
The Ingredients
•A local host community (Enterprise
Castlerea) with a building
•A local food entrepreneur and a resolve
to make it happen.
•Willing and committed development agencies
Collaboration Partnerships – Success in
Ireland

21. Partnership Collaboration to Maximising Support and
Resources
•Capital Funding - Roscommon County Council and
funding through a Rural Economic Development Zone
initiative
•Technical Expertise - food technologist support through
Local Enterprise Office, Roscommon
• Development of architectural drawings and planning
permission application led by Enterprise Castlerea.
•Funding to run a Local training Initiative - Galway
Roscommon Education & Training Board.
•Energy Audit – Roscommon LEADER Partnership
•Technical support - Rural Social Scheme support
Collaboration Partnerships – Success in
Ireland

22. The Steps to Make it Happen
Collaboration Partnerships – Success in
Ireland
Vision
Forward
Planning
Finance
Partnerships
and
Collaborations
Resilience

23. What a food incubator means to different
stakeholders? Some quotes …
“The development of a Food Hub in Castlerea is vitally
important not just to support local employment but also to
help local food companies and food entrepreneurs to
convert good ideas into viable businesses” Minster for
Communications, Climate action and Environment
Denis Naughten
“This is a very good example of the type of innovation that
is required to regenerate towns such as Castlerea. An
Chistin will be a credit to the entrepreneurial spirit which
has evolved though the combined efforts of Roscommon
County Council, Enterprise Castlerea, Roscommon Leader
Partnership and the vision of Castlerea businessman
Benny O’Connell” Councillor Pascal Fitzmaurice.

24. •In the Armagh, Banbridge, Craigavon Borough Council
Area of Northern Ireland, UK , the FITR REGIONAL
ALLIANCE brought together VET providers and HEIs,
economic actors, local governments and wider
stakeholders to developing a cross agency food
incubators strategy in their region
•It was devised as a forum, a sharing portal and a
collective commitment to action.
•At a regional level, it devised individual and collective
commitments to action
Collaboration Partnerships – Success in
Northern Ireland, UK

25. It brought together the leading actors in food,
entrepreneurship and learning.
•Armagh Banbridge Craigavon Council
•Armagh Business Centre
•CIDO
•CAFRE Loughry College
•Southern Regional College
•Artisan NI
•Invest NI
•Food NI
•Queens University Belfast.
Collaboration Partnerships – Success in
Northern Ireland, UK

26. The Partnership starting point was a
comprehensive mapping exercise of food
incubators in Northern Ireland. Using
the Google Map platform (ref Module 1), their database is
searchable by different formats of food incubator.
http://bit.ly/2drJ8Q0

27. The work of the two Food Incubator Collaboration
Partnerships in Ireland (Roscommon) and Northern
Ireland (UK, Armagh Banbridge & Craigavon Council
area) led to a joint cross border initiative to investigate
the development of a number of incubation centres or
‘kitchens’ and associated marketing, avenues to markets
and links between the Northern Ireland and Republic of
Ireland food business.
This project when realised will also encourage trade
between both markets and strengthen distribution
channels. Funding for a feasibility study was secured.
Collaboration Across Borders

28. The concept of food incubators is quite new to The
Netherlands and Business Development Friesland were
keen to use the Food Incubator Transforming Regions
project to advance their potential.
Friesland is one of the leading agri-food regions of
Netherlands, with a strong street food sector who need
flexible and affordable production incubation space for
these new and emerging food entrepreneurs and others in
their strong agri-food economy.
Members of the Dutch FITR Partnership undertook a best
practice visit to a leading Food Incubator in Copenhagen.
Collaboration Partnerships – Success in
The Netherlands

29. 6.2 Fostering a culture of collaboration
While the physical food incubation facilities and services
are critical to an incubator’s success, as important is
creating an entrepreneurial atmosphere as a key
ingredient.
Why?
More collaboration interaction, ideas, concepts and
thinking often lead to more innovation, creativity and a
more profitable business. Do not forget that for the food
businesses using your incubator, starting or growing a
business can be very isolating. Peer to peer connections
can be a powerful business tools. Connections should be
encouraged through the open common spaces and social
and educational events. Environments that convey a
positive energy are a key reason that incubation hubs are
such a special offering.

30. Collaboration in Action
Union Kitchen,
Washington, DC
“Creativity, passion, and enthusiasm are in abundance
here, and people really benefit from being in an
environment and being able to find collaborative
ways of working together. It enables creative individuals
to thrive and their ideas to become tangible things.”
-Mary Beth Marks, Union Kitchen, USA
How ?
There are some key collaboration approaches that will
create a culture of collaboration…..

31. “We looked to….form a community, so we
have members who are coming in and
getting to know their companions at their
work stations to the left and to the right.
They are helping to build a culture of
accountability, shared resources and
shared expenses. So not only do they
share knives with each other, but
they also share best practices.”
- Mary Beth Marks, Union Kitchen, USA
Why form a coworking community?
– Union Kitchen,
Washington DC, USA

32. Fostering a culture of collaboration
Collaboration is all about team work, if you want your
tenants/food incubator members to work together then
it is in your interest to help them see themselves and
function as one big team.
6 steps to foster a Culture of Collaboration
1)The Role of the Food Incubation Centre Manager
2)Encourage Creativity and Openness
3)Encourage Coopetition
4)Encourage shared Social Time
5)Invest in Training and Development
6)Collaborate with Key Influencers

33. In Module 3, we learned about the important role the
Food Incubation Manager. Their outlooks is key to
fostering a culture of collaboration, they must display
•Passion for helping small food businesses grow with a
genuine interest in the work and products of those
using the food incubator and encourages all members to
do the same.
•Strong interpersonal and conflict resolution skills Good
organizational and managerial skills to oversee the
operation and management of the incubator
•A desire to cultivate a dynamic environment that
fosters spontaneous conversations and innovation
between food incubation businesses
1) The Role of the Food Incubation Centre Manager

34. 2) Encourage Creativity and Openness
Creativity – Encourage members
and tenants to be free to
express their opinions and ideas
and to ask for help. A nice way
of doing this is by having a I
need, I want and I suggest
Wall in a shared common area.
The beauty of incubators is that people meet and
develop a relationship naturally without forcing each
other to do so. Providing common spaces for your
members to interact is very important. From couches,
to pub-style tables and benches, this should be a
relaxed area.

35. 2) Encourage Creativity and Openness
NextSpace in San
Francisco came up with
a simple networking
idea -each member has
their own mug labelled
with their name, it
helps create a sense of
belonging amongst the
members, and can
equally help avoid that
awkward moment when
you’ve forgotten
someone’s name !
They also have a member
wall with photos and names –
simple but very effective.

36. Cultivating an atmosphere of Culinary
Coworking – The Food Room, Montréal,
Canada
• The Food Room actively
market the idea of
Culinary Coworking -
www.thefoodroom.com
• We love their cool logo
Good Facebook page too https://www.facebook.com/thefoodroomMTL

37. 2) Encourage Creativity and Openness

38. 2) Technology to Encourage Creativity and
Openness
Slack
Slack facilitates the sending of direct messages (DMs)
and files to a group of people. It has the ability to
organise conversations into different “channels”,
perhaps for specific projects, one for technical support
e.g. labelling or branding advice between peers,
general chat, and so forth. The app also supports video
calling. You can use the feature to talk to contacts
without having to type everything into a DM. Slack is
also compatible with services such as Google Drive,
Dropbox and Box. Small teams can use Slack for free
and update when they need to.
You can sign up for Slack here

39. 2) Technology to Encourage Creativity & Openness
Dropbox
Create a central workspace so everyone can find what
they need quickly. Folders are a simple way to give your
tenant members access to things like kitchen protocols,
handbooks, marketing files, logos and photos. All
members can add and edit files together. Changes sync
automatically, giving everyone the most recent version in
their Dropbox folders. Use comments to quickly gather
feedback in each file.
Google Docs
Sometimes we need to work on one document together at
the same time. With Google Docs we can do that very
easily; This tool allows you to create online documents,
presentations and spreadsheets which we can edit
together in live mode. Content is automatically saved and
stored.

40. 3) Encourage Coopetition

41. 4) Encourage Shared Social Time
Food as we know is one of the best things to bring
people together. It can’t all be about work. Holding
social events, and celebrating the victories with your
food incubators members is one of the best ways to
build a community. Some ideas:-
Demo day - Host a day for members to demo what
they’re working on and get feedback from the rest of
the community.
A Supper - Why not a host a support or a BBQ where
every food producer brings something to the table.
Investor and funder guest speakers
Invite local investors and funders in to talk about
funding and how to accelerate member businesses

42. 4) Encourage Shared Social Time
Pitch practice - Every month, host a meetup to help
food entrepreneurs practice their 30-second and 3-
minute pitches.
Entrepreneur talks - Invite food entrepreneurs
(again, this could be past members of your incubator)
to tell the story of their success, including the
obstacles they encountered and the lessons they
learned along the way.
Showcase area – set up a high profile display area
where all the products produced in your incubator can
be shared. Maximise the impact of this by placing it
in a prominent area that visitors to one business can
see the work of other businesses on site.

43. Case Study Mixing Bowl
Community Kitchen, USA
• Mixing Bowl Community Kitchen is a 3,500-square-
foot in Albuquerque, New Mexico.
• More than 60 small businesses share the non-profit
Community Kitchen at any given time, and 200
potential entrepreneurs hatch their food-based
businesses at the incubator every year.
• Contrary to the adage that “too many cooks spoil the
broth,” more cooks in this case has meant more
creative collaboration. Entrepreneurs regularly share
marketing advice and introduce colleagues to their
contacts among local growers, food distributors and
retail store buyers.

44. Case Study Mixing Bowl
Community Kitchen, USA

45. Learning from NextSpace – Bread Tuesdays
“There’s a local bakery called Second Story Bakeshop
that’s right up the street. I get bread every Tuesday.
This week it was Bloody Mary bread, the week before
it was sprouted sunflower seed. So now Bread
Tuesday, it’s a thing” - Julie Kodama, Community
Manager
http://nextspace.us/blog/2017/coworking-in-a-small-space-q-a-
with-nextspace-san-joses-community-manager
While not a food incubator, we can learn
from how NextSpace, US uses social
time and food to bring their collaborative
co-working community together.

46. 5) Invest in Training and Development
Providing joint training programmes, talks and
seminars for your food incubation members can help
them progress in their business. Food entrepreneurs
come from different skill-sets and backgrounds. They
may be technically brilliant at making their product
but may have weak marketing or finance/cash
management/costing skills.
Hence providing on site training and development
programmes can make the difference to their survival.

47. Learning from The Food Hub –
Educational Development of its Tenants
The Food Hub have
adopted a best practice
approach to enabling the
transfer of best practice
from Europe to their
tenants. The Food Hub is
regularly involved in
Food themed Erasmus+
key strategic
partnerships projects.
www.thefoodhub.com/what-we-do/european-projects/

48. 6) Collaborate with Key Influencers
Case study Homegrown Minneapolis
Homegrown Minneapolis is a unique collaboration
which “brings together key partners from local
government, area businesses, community
organizations, non-profits, and residents to build a
healthy, local food system.” A key focus of this initiative
is promoting food incubation and kitchen facilities in
the city. Such as:
•City Food Studio: www.cityfoodstudio.com
•Kindred Kitchen: www.kindredkitchen.org
•Kitchen in the Market: www.kitcheninthemarket.com

49. Collaborate for Success – some final words of
wisdom
“Your corn is ripe today; mine will be so tomorrow. 'Tis
profitable for us both, that I should labour with you
today, and that you should aid me tomorrow.” David
Hume
“Life is not a solo act. It's a huge collaboration, and we
all need to assemble around us the people who care
about us and support us in times of strife.” Tim
Gunn
Collaboration- When the Sum of the Parts is Greater
than the Whole.