Food offers people from every walk of life the chance to start a business, love their work, fulfil their potential, and change the world around them for the better.
Young, ambitious and independent food makers are leading the way in making our food tastier, healthier and better for the planet.
So we're here to support the small guys with the big ideas. All our projects are designed to make building a food business simpler, less risky and more fun.
The global crisis of 2020 rocked every part of our society, but few areas were hit harder than the food and hospitality sector. Despite the devastating impact on businesses and jobs, food professionals have responded with creativity, camaraderie and imagination.
As we emerge from the pandemic, more people than ever are launching new concepts, adapting their businesses and taking the leap to start out on their own.
Mission Kitchen exists to help anyone turn a love of food into a successful business. It's never been more important than right now. So let's get to work...
We prioritise applications from business owners and learners from under-represented groups.
We are introducing discounts for entrepreneurs from low-income background who otherwise might not be able to pay for membership.
We provide training and mentorship to help people develop the skills they need to start a business.
We ask all our members to make a commitment to pay their staff fairly.
We prioritise applications from members and learners who demonstrate sustainable practices in their business or idea.
We ask every member to make a commitment to improve their environmental impact over time.
We work hard to run our kitchens as sustainably as possible, minimising waste and using renewable energy wherever possible.
We help our members source ingredients from sustainable and ethical suppliers.
"Without Mission Kitchen I wouldn't have a business, and that's the honest truth."
Dawn BurtonCaribburton Catering
"I was in the first cohort of Mission Kitchen's "Launch Your Food Hustle" and I can say without hesitation that my business idea developed more in 10 weeks than it did in the previous 7 years."
Eva ThorneGarden of Eva