Wholesale Readiness Program for Food Entrepreneurs
A collaboration between the Western MA Food Processing Center & the Sustainable Business Network of Massachusetts
Program Overview
Are you an early-stage established food entrepreneur selling a consumer packaged good (CPG) or value-added product in the Northeast? Are you primarily selling direct to consumer and ready to begin selling to stores (or more stores!) in your region? Join us and the Western MA Food Processing Center of the FCCDC between January and March 2026 to learn from industry experts and entrepreneurs like yourself who have grown their CPG brands in the Northeast.
This program will be hosted online via live sessions on Zoom with an optional (in-person) field trip.
This program is open to established CPG and/or value-added producers who:
Utilize at least one locally grown ingredient in their food products
Can demonstrate at least one year of direct to consumer sales
Have a baseline understanding of their production and operational costs
Can commit to at least six program sessions
Are located in the Northeast (New England & New York)
This program is valued at $2,000, but thanks to grant funding from the USDA Rural Business Development Program and from our generous sponsors and community donors, we’re able to offer it for just $500. Our goal is to make this opportunity accessible to more food entrepreneurs while maintaining high-quality training and support.
Please contact program organizers if you need financial support for this program.
Eligibility & Cost
This program will cover:
Regulatory Compliance & Wholesale Logistics
Branding & Marketing for CPG
Working with Retailers & Distributors
Analyzing Your Cost of Goods & Setting Appropriate Pricing
Cash Flow & Financing Your Business Growth
Production Planning & Scaling
What You Will Learn
This program will be hosted primarily online via live sessions on Zoom between January and March of 2027 with an optional (in-person) final event:
Program format:
Nine 90-minute virtual workshops (Fridays, 9:30–11:00 AM ET)
16 hours of structured programming combining instruction, discussion, and practical learning
Expert-led workshops covering essential topics for growing a food business and entering wholesale markets
14 unique guest experts sharing specialized industry knowledge, experience, and real-world insights
Three 1-hour virtual office hours (Fridays, 9:30–10:30 AM ET)
Dedicated office-hour sessions for questions, troubleshooting, and targeted support
3 hours of direct expert engagement through coaching, Q&A, and individualized guidance
Peer learning and networking with fellow food entrepreneurs navigating similar business challenges
Final event - Virtual or In-Person to be determined
In-person field trip to close out the program OR
2.5 hour virtual Topic Jam - this session will include 10+ topics that participants can opt into!
Sessions include a mix of:
Presentations by industry experts
Panel discussions with industry experts and buyers
Q&A with experts and buyers
Group discussion during office hours
(Optional) assignments
Market access opportunities through connections to buyers, trade shows, and resources to support wholesale growth
Ongoing access to educational resources, including workshop recordings, slide decks, tools, and other program materials
Specialized marketing and Member Discount rate at the Boston Local Food Trade Show (Wed, 1/27/27)
Participants who attend all sessions will qualify for:
Specialized marketing & subsidized fees at the 2027 Local Food Trade Show (01/27/27)
Subsidized prototype trial at the Western MA Food Processing Center (sauces & condiments only)
Counseling sessions throughout the program with program facilitators
Technical assistance offered by a menu of industry experts, including experts in branding, marketing, sales, fundraising, product development, food safety, & more
Questions?
Contact Kate Minifie at katem@fccdc.org or 413-774-7204 ext. 104
Program Details
2027 Program Schedule
Friday January 8, 9:30-11:00am - Course Introduction
Friday January 15, 9:30-11:00am - Packaging That Stands Out & Perfecting Your Pitch
OPTIONAL: Wednesday, January 20th, 12-1:30pm - Wholesale 101: Pre-Contract Checklist
Friday January 22, 9:30-11:00am - Selling from the Shelf - Retail Marketing Strategies
Friday January 29, 9:30-11:00am - Office Hours
OPTIONAL: Wednesday, January 27th, 10am-3pm - Local Food Trade Show, in-person, Russell’s Garden Center, Wayland MA (separate, discounted cost)
Friday February 5, 9:30-11:00 am - Analyzing Cost of Goods & Setting Appropriate Pricing
Friday February 12, 9:30-11:00-am - Scaling Your Product & Working with Co-packers
Friday February 19, 9:30-11:00 - Office Hours
Friday February 26, 9:30-11:00am - Retailer & Distributor Panel Discussion
Friday March 5, 9:30-11:00 - Financing Your Business Growth
Friday March 12, 9:30-11:00am - Office Hours
Friday March 19, 9:30-11:00am - Regulatory Compliance & Wholesale Permitting
Friday March 26, 9:30-11:00am - Wholesale Readiness Program Final Event!
Questions?
Contact Kate Minifie at katem@fccdc.org or 413-774-7204 ext. 104
