All of those models are plausible. I would suggest that if it's going to cost small-scale farmers money to join something, they're not going to really have the funds to invest in that. That's why I've written probably five grants to set up this commercial kitchen. There is money in the province as well. That's a bit daunting.
When I say the process is complicated, it is complicated. I understand there are a lot of boxes to tick. I did hear on the committee that the fund is exhausted, so I'm not sure if I should continue on in the process. Basically, we're trying to set up a separate kitchen for HACCP only, because there are a lot of requirements. We do have a small-scale producer here who wants to try to sell to Alberta, and the only way she can do that is to have a HACCP-certified facility.
We're looking at setting up two kitchens now, one specifically to meet those regulations. Honestly, at this moment, the model is that we will run the kitchen and it will be available to rent on a 24-hour schedule. Online you'll book “I want four hours on Sunday afternoon”.