We Fight Poverty with Local Foods. Training. Jobs. Entrepreneurship.

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.

Need to rent a commercial kitchen? Complete the survey.

Phase 1 Gap: $212,699Shared-use & Production/Training Kitchens 


Phase 2 Gap: $1.34 millionCommunity Cafe, Business Incubator, Kids’ Kitchen, and Rooftop Garden


Thank you for your generous gifts to lead Phase 2 fundraising!

Weitz Family Foundation – $300,000

Omaha Restaurant Association – $2,679

The Sherwood Foundation – $300,000

Immanuel Vision Foundation – $25,000

Richard Brooke Foundation – $25,000

Our new gap is  $1.35MM for Phase 2 to support youth, seniors, and food focused entrepreneurs by adding the cafe for food distribution and workforce training, the incubator for food business back office and creative support, the kids’ kitchen for hands-on  nutrition education and STEAM activities, and the rooftop garden for small scale intensive food production and renewable energy training.


Join our Supporters

Anonymous, 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, Peter Kiewit Foundation, Immanuel Vision Foundation, Carlynn Hartman-Kurtz Memorial Fund, Weitz Family Foundation, United Way of the Midlands,  Omaha Restaurant Association, Armonia Fund, Wells Fargo, Anthony & Sara DeMars Cerasoli, 2016 Omaha Gives Donors, 2017 Omaha Gives Donors, The Sherwood Foundation, Annette & Paul Smith, First National Bank, Richard Brooke Foundation.Circle

Total Investment All Phases: $4 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.


Need to rent a commercial kitchen? Complete the survey.



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