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COMMERCIAL KITCHEN GUIDE - misadocuments.info

1 COMMERCIALKITCHEN GUIDE2 Minnesota Institute for Sustainable Agriculture411 Borlaug Hall1991 Buford CircleSt. Paul MN Korslund, University of Minnesota Humphrey School of Public AffairsGreg Schweser, University of Minnesota - Regional Sustainable Development Partnerships Rachel Grewell, University of Minnesota - Center for Urban and Regional Affairs, Summer 2013 Contributors: Editor: Jane Jewett, Minnesota Institute for Sustainable Agriculture (MISA)Project Team: Kathryn Draeger, University of Minnesota - Regional Sustainable Development PartnershipsDavid Fluegel, University of Minnesota - Regional Sustainable Development PartnershipsRachel Grewell, University of Minnesota Center for Urban and Regional AffairsKaren Korslund, University of Minnesota Humphrey School of Public AffairsHelene Murray, Minnesota Institute for Sustainable AgricultureBrent Olson, The Inadvertent Cafe, a subsidiary of Big Stone Products, LLCGreg Schweser, University of Minnesota - Regional Sustainable Development PartnershipsReviewers: Paul Hannenmann, freshArc: architecture about foodJane Jewett, Minnesota Institute for Sustainable Agriculture Sarah Leach, Minnesota Department of

This guide is intended to provide information on policies and regulations for those looking to open or operate in a community commercial kitchen. Glossary terms will be ... grocery store) it may be considered industrial use. Although it may be tempting to rehabilitate a kitchen facility of a previous business, you may ...

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