FoodLab members are specialty food makers, processors, retailers, and distributors operating in Metro Detroit, who are actively running or in the process of starting a business, and who share a long-term vision for a more healthy, fair, and green food economy in our region. Through our food businesses, we make connections, build relationships, improve our businesses, and create opportunity.
Being a FoodLab member means being active and engaged in cultivating relationships to build collective well-being. We are conscious of our impact on the natural environment and neighborhoods. We commit to each other, and to a culture of sharing and learning day-by-day what it means to be a good food business owner in Detroit. We make mistakes. We don't agree on everything. But we're are open and work hard to operate our businesses in a manner that is joyful, generous, and worthy of our community's trust. We do our best to hold ourselves accountable to all Detroiters and, in that, they work together to cultivate a diverse membership (race, age, gender, beliefs, business type and size, income) to benefit people from all neighborhoods and backgrounds.
FoodLab members are your neighbors, your family, your friends. We're everyday people looking to make a living and contribute to the communities where we live.
If you're a current or aspiring food business owner, click below to learn more about the FoodLab member community, or if you're ready, click below to visit our membership application:
To see more about what our members are up to, check out the updates below.
At FoodLab Detroit, we know that in order to build a more equitable city, communities must be empowered to reach their full potential. To be empowered, individuals must have access to those things that enable one to live a healthy, productive life: nourishing food, high quality jobs, and...
Nosh Pit Detroit has been having quite the eventful year. After winning first place for Best Hummus at ShawarmaFest last November and second place at both the International Vegetarian Food Fest last October and the Mobile-Cuisine Vegan-Vegetarian Food Truck of the Year in July, you may think...
Beyond sales and staffing numbers, a sure sign of a dining scene’s evolution is the entry of a new type of business model. And if numerous variations on that business model plan to enter the market in a relatively short time frame, then you might as well call it a trend.
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Banning plastic and turning empty city land into farms - they were just two of the big ideas shared at the world's biggest business festival.
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At this year's James Beard Foundation Awards — the Oscars of food, as they're known — women and chefs of color took home a historic number of awards in a reckoning not unlike the one that swept through the actual Oscars last year.
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