A new training program led by Cornell University is helping New York’s food educators and producers improve food safety practices while supporting the creation of innovative food products. The initiative, called Cornell Food Connections, combines hands-on instruction with access to the tools and knowledge needed to meet modern food standards and successfully commercialize new products.

The program is a collaboration among Cornell AgriTech, Cornell Cooperative Extension (CCE), the New York State Department of Agriculture and Markets (AGM), Taste NY, and SUNY. Participants learn about food processing, packaging, labeling, operational records, regulatory compliance, and other essential areas for launching food and beverage products.

Workshops Across the State

Led by Bruno Xavier, associate director of the Cornell Food Venture Center (CFVC), and Cynthia James, extension support specialist at the CFVC and Cornell’s Institute for Food Safety, the program began in May with a two-day workshop in Ballston Spa, New York. An October workshop followed in partnership with Stony Brook University in Southampton.

“Now that I have been exposed to the world of food safety, I can go beyond just learning about a product and connect food startups with the right resources,” said Eric Fasser, solutions program manager at FuzeHub, a state-funded organization supporting manufacturing and technology companies.

Supporting New York Food Entrepreneurs

Cornell Food Connections aims to equip educators with the knowledge to guide small food producers from concept to market. Victoria Giarratano, assistant director of agriculture, food systems, and community development at CCE, emphasized the importance of these educators.

“Cornell Cooperative Extension educators are the boots on the ground, helping entrepreneurs navigate licensing, regulations, and business development to bring their products to market,” Giarratano said. “We are building a network that ensures more New York-made products reach shelves locally and beyond.”

Fasser has noticed a rise in food and agriculture startups since joining FuzeHub. Out of more than 200 early-stage companies he works with each year, roughly 10 to 15 percent are in the food and beverage sector. By 2025, that share increased to 19 percent. “I feel more qualified to understand their challenges, prioritize next steps, and connect them to resources that provide targeted support,” he said.

Hands-On Learning Boosts Confidence

The CFVC at Cornell AgriTech in Geneva worked with over 700 clients in 2023 and helped bring more than 2,100 food products to market. By expanding this network of educators, the program can increase its impact and support more producers statewide.

Craig Rothman, manager of the Taste NY Adirondacks Welcome Center in Queensbury, completed the May workshop. He said the hands-on experience gave him confidence in guiding food producers. “I now know what is involved in developing a product and who to approach for guidance,” Rothman said. His center features products from more than 75 New York food producers.

Looking Ahead

The final workshop of 2025 is scheduled for October 27–28 at CCE of St. Lawrence County in Canton, New York. Three more workshops are planned for 2026.

“A program like this strengthens food safety culture and provides an economic boost for small food processors,” said Jessica Woodward, marketing and promotion lead at AGM. “It creates a valuable community for emerging food producers working to bring new products to market.”