Self-funded, not-for-profit social enterprise FoodLab Sydney says its new shared kitchen facility in Strathfield, Sydney, means the marginalised food entrepreneurs it supports now have a safe and professional workspace.
FoodLab is looking to raise $60,000 to purchase equipment and complete the fit-out. As an NFP, it relies on the generosity of donors to continue its mission of reshaping the landscape of food entrepreneurship.
What started as a series of workshops and classes in 2019, has evolved into a certified social enterprise with a thriving mentorship program, a supportive community, and now, a culinary business incubator.
Since it began, FoodLab Sydney has incubated and supported the launch and growth of 20 food businesses, spanning caterers, market stalls, and artisanal products, and provided pro bono support worth $137,000.
Managing director Jamie Loveday said the catalyst for Foodlab was the lack of support for food entrepreneurs in Sydney. It grew from a partnership program between the Sydney Environment Institute at The University of Sydney and the City of Sydney.
“The kitchen is a big piece of the puzzle for food entrepreneurs. Having an affordable place to test and grow a food business is an enormous step for someone from a migrant background who already struggles with so many barriers.
“This kitchen is a beacon of hope and opportunity for a new generation of diverse food businesses in Sydney,” Loveday said.
Racha Abou Alchmat is one of FoodLab’s entrepreneurs and the founder of Racha’s Syrian Kitchen, a catering business inspired by her Syrian heritage. Alchmat came to Sydney in 2014 with her family in search of better opportunities and began her food journey shortly after when her Syrian food stall at her children’s school became an instant hit. She joined FoodLab in 2022 and has since developed a robust business plan, catering for corporate events at The University of Sydney, Sydney Environment Institute, SECNA, and NBC Universal.
Alchmat said, “FoodLab has opened my mind to so many ideas that I didn’t have before. It has helped me to grow my business, but now I have more confidence and more hope in my idea. I am not sure where I would be without FoodLab.”
As well as a kitchen, FoodLab entrepreneurs are provided with support from industry-leading mentors from more than 40 thriving businesses. Some of the mentors include Pierre Issa, co-owner of Pepe Saya, Mark Hanover, head chef of Canva, and Merna Taouk, chef and founder of Crumpets by Merna.
“This mentoring service provides entrepreneurs with invaluable coaching and advice from some of Australia’s most successful businesses, building confidence as they navigate through difficult decision-making,” Loveday said.
“FoodLab’s shared kitchen will offer more than just a place of vibrant and diverse food production; it will create opportunities for refugees and migrants to pursue their passion and build a future.”
For more information and to donate visit the website.
