Page 5 - Commonwealth Kitchen News Today

Minority-owned businesses mix it up at the Boston Food Show

Plus, a discussion on leading the city to a more equitable future for food entrepreneurs, and how to enjoy the sun this summer when temperatures are rising.

From Bao Bao Bakery to DakZen, we compiled readers' favorite restaurants, shops, and non-profits to visit.

Collins, owner of Bisousweet Confections, earned the recognition by demonstrating rapid growth in sales and net profit for four years straight.

In Boston, the CommonWealth Kitchen has cooked up a successful model of community economic development by incubating businesses in a predominantly Black neighborhood. Crucially, financial profit was not the main goal but the real rewards might be invaluable.

Mei Mei chef and owner Irene Li said the award comes after two years that have been "the most challenging and rewarding of my career."

A $31 million food hub project funded by the Walton Family Foundation is in the works for downtown Springdale.

More than 50 food-focused small businesses can rest easier this week as their shared facility on Quincy Street – Commonwealth Kitchen – announced its $7 million acquisition of the building, while also beginning a $4 million capital campaign for expansion. Jen Faigel, Commonwealth Kitchen’s executive director, told the Reporter the purchase of the former Bornstein and Pearl

As part of MIT's updated climate action plan, known as "Fast Forward," Institute leadership committed to establishing a set of quantitative goals in 2022 related to food, water, and waste systems that advance MIT's commitment to climate. Moving beyond the impact of campus energy systems, these newly proposed goals take a holistic view of the drivers of climate change and set the stage for new frontiers of collaborative climate work.

MIT's Division of Student Life, the MIT Office of Sustainability, and campus partners make progress toward a sustainable campus food system through new partnerships and support for local food industries.