Mapping Commissary Kitchen Spaces in King County

In partnership with Public Health – Seattle & King County, this project sought to promote equity in the local food system through improving access to commissary kitchens for food businesses, particularly new or small businesses owned by under-reached racial and ethnic groups. This was accomplished by creating an easy-to-use virtual map of commissary kitchen spaces in King County and gathering data on barriers to food business permitting. Using snowball sampling, the student interviewed and gathered information on 16 key informants in King County who have worked in or owned commissary kitchens, as well as made contact with over 25 kitchens currently operating in King County. Deliverables included a Google My Maps to be embedded on a King County website with information about the benefits of commissary kitchens and resources for permitting. In addition, key recommendations and equity considerations from informational interviews were drafted for King County to gather more information on why businesses choose not to permit. This work will support sustainable food business operation in King County, strengthening the local food system.

Materials Available

• Poster

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Project Type(s): MPH Practicum, PH Concentration Poster

Author(s): Mary Fudge

Program(s): Master of Public Health, RDN Training

Year: 2024

Adviser(s):

• Anne Lund