How to Build a Sustainable Restaurant | Eater

"Under executive director Devita Davison, this Detroit nonprofit supports and incubates local food entrepreneurs with an explicit focus on environmental stewardship, equity, and community-based food sovereignty—from seed to retail. Members are taught to normalize alternative, non-extractive business models early on and to use a triple-bottom-line approach that balances people, planet, and profit; the organization emphasizes that profitability is necessary to sustain systemic change. Programming centers on building new businesses with equitable hiring and operational practices baked in, training founders to value true food costs and to create sustainable, community-rooted food systems." - Hillary Dixler Canavan