• An incubator for farm-to-table entrepreneurs. Start-up vendors will be able to take short-term leases on smaller spaces to experiment with new products. Farmers with seasonal produce can also take advantage of adjustable stands and temporary leases. "In the past, a 300-square-foot space and a five-year lease was a major obstacle" to new artisanal food merchants, Gupta said. "This allows everyone to become a little more nimble and take on less risk. The intention is to create more space for new ventures."