This session will help organizations and communities better understand the Ontario food hub sector as a whole, and the preparation work that is required to plan and implement a successful food hub. For the first time, a survey of food hubs in Ontario has been completed, and results of that survey will be presented. Then, hear a practical example about one hub’s journey from the feasibility stage to the opportunities and challenges in the first two years of operation. The session will conclude with an overview of best practices for planning food hub projects and resources available to support that stage.

1. To Hub or Not to Hub?
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2. Success?
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3. Feasibility Plan Framework
Two Questions:
1. Will anyone buy the product or service?
2. Can it make a profit?
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4. Feasibility Framework
Opportunity or need
Product/Service description
Target market
Unique benefits
Competitive analysis
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5. Feasibility Framework
Sustainable competitive advantage
Risks
Profitability, break-even and investment
required
Conclusions
Recommendations
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6. Profit Equation
Profit = Revenue – (variable costs + fixed costs)
“Short Term Profitability for Long Term
Survival”
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7. Primary Data
Community surveys
Business interviews
Meetings with key potential partners
Local Food BR&E
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8. Resources
National Good Food Network
Alberta Food Hub Guides
• Best Practices Guide Book Food Hub Vendor Manual
• Best Practices Guide Book Food Hub Grower Manual
Your local OMAFRA advisor
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