How the Rise in the “Small Food” Industry Is Taking On The Might of Big Food Corporations

And what that means for you

Charlie Brown
Rooted

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Image courtesy of author — kicking it with homemade small batch hot sauce

I knew there were nice corners of the internet.

Corners filled with small revolutions. Revolutions that — when it comes to food — stab at the heart of what we consider normal.

Corners where small, independent cooks, bakers and condiment makers are making small-batch products and selling them on direct-to-consumer online platforms or via independent stores.

Yes folks, now, there are places you can buy fresh pasta direct from an Italian farmhouse kitchen to yours.

I’m delighted about this trend because when it comes to food, there is so much to be unhappy about. Ultra-processed food. Large food companies disguised as small.

Big meat, Big dairy, Big everything.

But small is happening. Small is here. Small is thriving.

And if it continues to grow, it could change everything.

It started with the lockdown

The small food — or to put another way, cottage food — industry has always been a thing. Even I dabbled with it over a decade ago, making chilli jam and chutney to sell at local fairs.

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Charlie Brown
Rooted
Editor for

Writer of opinions. Wine & food pro. Editor of Rooted, a boostable Medium food & drink pub. Niche-avoidant. Also at thesaucemag.substack.com