For several years now, CSUR has been nurturing the dream of equipping the region with a MAPAQ-certified C1 kitchen for rental, and in the process, making it accessible to producers, merchants, entrepreneurs, organizations and citizens.

For the time being, the project is still in the embryonic stage, but every effort is being made to make it a reality, as the organization's general manager, Isabelle Mercier, explains. 

“A survey is currently online on our website to enable our members and partners to share their needs in terms of facilities, equipment and formula. There's no deadline for taking part, and we really want to hear from the people involved in this future project so we can choose the best option for making it a reality. Would it be to rent an existing kitchen? Build a new one? What equipment would be required to keep the kitchen running smoothly? Would people like to rent by the hour, day, week or month? Will the project be dedicated solely to businesses and producers? Could the general public also have access? Could collective cooking activities for families take place there? How much space is required? That's what we want to know,” she says.  

According to the information contained in the online survey, the kitchen could be equipped with a cooking area, a dishwashing area and a refrigerated preparation and packaging area. There would also be a refrigeration chamber, chiller and quick freezer. 

The project has been on RUSC's drawing board for a number of years, and as far as we've been able to determine so far, it would meet a significant need.

“This initiative is part of the Food HUB project, which aims to set up a support ecosystem for the region's agri-food producers, to make it easier for their products to reach people's plates. We've already started thinking about this, and we've called on experts to help us take it a step further. The responses to the survey will help us prepare the project's business plan, initiate a location watch and purchase the right equipment to meet users' current and future needs,” she explains. 

To ensure the project's success, CSUR also met with entrepreneurs, producers and instigators of similar projects elsewhere in Quebec to better understand the challenges and issues involved.  

As the project is still at an embryonic stage, it's difficult for Ms Mercier to know when it will see the light of day. “The timetable is different if we rent an existing space than if we build a new one. If we choose the second option, we'll have to find a location for the project, build it, buy equipment and obtain financing to make it a reality. You have to put together a financial package, solicit partners. It's a long-term process. I can't say when the project will see the light of day, but I can say that we're putting all our efforts into it.” 

The survey was launched before the holiday season and has so far received few responses. “We're hoping that people will respond in large numbers to help us find out their needs and expectations for this project. We really want to hear every suggestion. We're open to all proposals. For example, the kitchen could be attached to an existing retail business.  Community and sharing are really at the heart of this project. These are the key words to remember,” she concludes. 

You can do it at: https://fr.surveymonkey.com/r/K57ZH3Q.