For the past four months I’ve been taking a leadership class to gain related skills, learn more about my community and network with other, local professionals. It is hosted by the North Tahoe Business Association. For five weeks, we heard from different keynote speakers from all parts of the region and reviewed the critical elements of being a good leader such as reading Patrick Lencioni’s book, The Five Dysfunctions of a Team. It is a must read for pretty much anybody because whether you are a leader or a member of a team, you’ll be more effective in your role; guaranteed! It’s a fast and entertaining read.
When I first learned about the program, I was intrigued because I heard that participants broke into groups to work on projects. And those projects were submitted by people and businesses in the community with a need. Knowing their efforts would be implemented on the receiving end gave team members an incentive to be invested and deliver a good product or proposal.
At first, I thought I would just submit a proposal for doing a foodshed assessment – an analysis of community’s food source and needs. What ended up happening was even better…I enrolled and took the class. I still got to pitch my idea and with the help of my team redesigned the original plan into something a little more manageable…a business plan for a Tahoe Food Hub!
The business plan would still start with much of the same primary research of a foodshed assessment but would end with a tangible goal where as a foodshed assessment leaves the question, “Now what?” After some discussion, it was apparent that a foodshed assessment was just a means to the same end so why not just go for the prize. It was a food hub we were after. So we began interviewing farmers, ranchers, restaurants, grocery stores, schools and hospitals to ensure there was a need an interest.
A food hub would leverage Tahoe’s close proximity to year-round food production. Something not even Iowa can boast. It would begin to build a regional food system with small farms and ranches that normally cannot compete in the wholesale market. With the help of a food hub, the harvests of say 10 small farms could be coordinated and aggregated to meet the demand of wholesale buyers. In creating a more equitable supply chain, small food producers are supported and Tahoe secures access to local, sustainably grown food.
We completed the first phase of the business plan by graduation day; which by the way was yesterday! With the foundation now laid, the financials and operational plan can be finished and next steps taken moving us closer to our proposed opening date of fall 2013. One of our main deliverables was an informational website to generate a buzz during the planning phase. I am proud to present the Tahoe Food Hub. Enjoy!
When I first learned about the program, I was intrigued because I heard that participants broke into groups to work on projects. And those projects were submitted by people and businesses in the community with a need. Knowing their efforts would be implemented on the receiving end gave team members an incentive to be invested and deliver a good product or proposal.
At first, I thought I would just submit a proposal for doing a foodshed assessment – an analysis of community’s food source and needs. What ended up happening was even better…I enrolled and took the class. I still got to pitch my idea and with the help of my team redesigned the original plan into something a little more manageable…a business plan for a Tahoe Food Hub!
The business plan would still start with much of the same primary research of a foodshed assessment but would end with a tangible goal where as a foodshed assessment leaves the question, “Now what?” After some discussion, it was apparent that a foodshed assessment was just a means to the same end so why not just go for the prize. It was a food hub we were after. So we began interviewing farmers, ranchers, restaurants, grocery stores, schools and hospitals to ensure there was a need an interest.
A food hub would leverage Tahoe’s close proximity to year-round food production. Something not even Iowa can boast. It would begin to build a regional food system with small farms and ranches that normally cannot compete in the wholesale market. With the help of a food hub, the harvests of say 10 small farms could be coordinated and aggregated to meet the demand of wholesale buyers. In creating a more equitable supply chain, small food producers are supported and Tahoe secures access to local, sustainably grown food.
We completed the first phase of the business plan by graduation day; which by the way was yesterday! With the foundation now laid, the financials and operational plan can be finished and next steps taken moving us closer to our proposed opening date of fall 2013. One of our main deliverables was an informational website to generate a buzz during the planning phase. I am proud to present the Tahoe Food Hub. Enjoy!
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