We look at the impact of each potential project and program on our mission, vision and values before accepting whether it becomes a part of the work in which we engage or support. Each project must have an element of sustainability and long term positive impact for the communities in which we serve.
Characteristics of successful initiatives: strengthen relationships with urban and rural consumers and producers, develop closed loop food systems processes, and support sustainable local urban and regional food systems. Elements of the shared commercial kitchen include small food business incubator, food service and job readiness training, kitchen rental service, and nutrition education programs.
Culinary Workforce Training Program
15-week Culinary Workforce Training Program prepares individuals to enter the workforce as a well-rounded employee and equips them with skills to succeed in a career in the food and beverage industry.
Food Distribution programs improve community food-related knowledge and self-sufficiency by providing healthy prepared meals, local produce through CSA’s, and educational resources and activities.
Hands-on food nutrition, growing and cooking education programming using local, seasonal and affordable foods while integrating STEAM components (science, technology, engineering, art, and math).
Food Entrepreneur Program
Local food entrepreneurs looking to start or grow a business can take advantage of the NMEP Food Entrepreneur Program. NMEP food entrepreneurs are provided access to rent commercial kitchens at an affordable cost, market opportunities, resources and technical assistance for continuous improvement from our team of culinary experts and entrepreneurship management.
This program of NMEP serves specialty coffee, local and seasonal food, along with a meeting space available by reservation. It is a neighborhood café committed to supporting the community in becoming self-sufficient and food secure.