Click to Meet Emily, a cook and aspiring chef.
“Women do all of the jobs here,” chimed 10 year old Emily when she met Robin, our construction manager, and learned that Robin makes sure the kitchen is finished on time. “We have to come here as soon as it opens,” she gasps. Emily loves to cook. She already has a list of recipes as long as her arm. She sees the kitchen as her pathway to becoming a chef. When we close our $333,000 gap, we stand with Emily and others like her who dare to work hard and achieve dreams.
Need to rent a commercial kitchen? Complete the survey.
Phase 1: Shared-use Commercial & Production Kitchens
The Food Hub is based on a system of interdependent activities including commercial kitchens, community café, cold/dry storage, and food systems focused incubator rooted in proven models that deliver positive outcomes in job training, workforce readiness, food waste reduction, healthy food access, income generation and business development.
This project addresses the needs of the most vulnerable community residents:
1. Create living wage earning opportunities;
2. Support lifelong learning and self-sufficiency;
3. Connect people and resources to an improved integrated and resilient food system.
Target Audience: Unemployed and underemployed low income residents, TANF recipients, re-entry workers, returning veterans
1. Job readiness skills
2. Food production, preparation and service skills
3. Career pathway coaching
4. Entrepreneurial guidance, support and incubation
5. Employment guidance and support
1. Transformation of a food system through a multi-level, multi-sector strategy
2. Creation of a closed loop food system for sustainable economic development
3. Advancement of green jobs as an economic engine within an inner city community
4. Improved access to healthy food
5. Provide non-traditional education and training
6. Sustainable replicable model for communities
Total Investment All Phases: $3.5 million*
Expected return over 5 years: Based on surveys and market research – Nearly $3 million in wages and benefits; over 6 tons diverted waste; 2 tons vermicompost; 10% renewable energy; 5 new businesses, over 10 new jobs, 75 trainees; increased food security; better access to affordable local foods; improved nutrition education, self-sufficiency and economic resilience. Generate 90% of income needed to operate the facility.
Join our Supporters
Immanuel Vision Foundation, Carlynn Hartman-Kurtz Memorial Fund, Weitz Family Foundation, United Way of the Midlands, Peter Kiewit Foundation, Nancy Mammel, Mammel Foundation, USDA AMS Local Foods Promotion Program, Dan & Shirley Neary (Friends of No More Empty Pots and Supporters of the Food Hub), Donna Polk, Lucy & Doug Wilson, Omaha Restaurant Association, Armonia Fund, Wells Fargo, Anthony & Sara DeMars Cerasoli, The Sherwood Foundation.
*Updated May 2016 per construction in progress and projected increase in materials and labor since project start.
Renderings by Slate Architecture