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.
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...
Most accounting rulebooks define “the bottom line” as a company’s net earnings. But back in 1994, the British author and entrepreneurship expert, John Elkington, put forth a different framework for assessing value.
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ver the past few years, Detroit community organizer Ora Wise has seen national media outlets hash and re-hash a certain narrative about the city’s developing restaurant scene, highlighting white chefs who grew up outside the city or elsewhere, who were drawn to Motown because of its...
“Be consistent, be humble, be great, working together collectively, start by listening,” Devita Davison, Executive Director of FoodLab told the intimate Urban Consulate audience. “These principles will guide us into our developments going forward, using food as the conduit to...
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