In 2012, the Sustainable Economies Law Center along with numerous active partners successfully advocated for the passage of the California Homemade Food Act, also commonly known as California’s “cottage food law.” Thousands of small food businesses formed under the law during just its first year of implementation. However, the Homemade Food Act only allows certain “non-potentially hazardous” foods such as breads, pies, fruit jams, and other dried foods to be made in a home kitchen and offered for sale. The sale of hot meals, green salads, frozen foods, and many other foods prepared in a home kitchen are not allowed under the law. Many consumers and food producers alike would prefer for the law to allow sales of homemade foods that are currently not allowed under the Homemade Food Act.
What would a community-owned food system look like?
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