RICHMOND—Shared kitchen spaces are sustaining the future of food entrepreneurship and transforming communities, according to a recently published report by the Virginia Foundation for Agriculture, Innovation and Rural Sustainability.

VA FAIRS is a rural business center that offers technical assistance to those transitioning into or involved in value-added agriculture. The foundation’s research paper, titled “Shared Use Kitchen Facilities in Virginia,” was released this month and spotlights an innovative industry on the rise.

Shared-use kitchens provide small food businesses and entrepreneurs with access to professional-grade kitchen facilities without the high costs of ownership. They also provide essential services such as business planning, marketing, training, insurance coverage and storage distribution.

“Shared-use kitchens contribute to local economies by supporting small businesses, fostering innovation, creating local jobs and promoting local food production and consumption,” noted Jacob Ver Beek, financial analyst for VA FAIRS.

Established during World War I, shared kitchens have evolved over the years. They gained traction in 2020 after pandemic restrictions eased, demand for new food businesses surged and startup costs skyrocketed.

“These spaces offer a cheaper, non-committal way to start a business, get your foot in the door, and make sure that you’re making the right decision. They also ensure you have the right products and the right people before making a large investment,” Ver Beek explained. “It’s also great to have sales data when applying for grants and loans.”

Rising consumer interest in local food products, direct market channels and other factors are fueling demand.

There are over 600 shared kitchens in operation today. A survey of over 188 shared-use kitchens in the U.S. indicated recent momentum—with 50% of respondents forming their businesses within the previous five years, according to a 2020 article by The Food Corridor, a kitchen management software company considered a leader in the industry.

Lindsey Harper, kitchen coordinator for Millstone Kitchen in Blacksburg, has welcomed a steady flow of new and expanding businesses to the shared-use commercial kitchen. It is operated by Live, Work, Eat, Grow, a local nonprofit organization supporting sustainable community food systems, farms and gardens.

“One of the most rewarding things is seeing folks succeed,” Harper reflected. “We’ve seen quite a few clients grow out of the kitchen, and a lot of members maintain success.”

Next to offering state-of-the-art equipment and business support services, the kitchen connects members with industry professionals who can assist with business planning, marketing, food safety regulations and sourcing local ingredients.

“We’re a tool for small businesses and the community,” she added.

To help grow the market, the VA FAIRS report offers guidance and financial projections for those seeking to implement a shared kitchen facility in various parts of the state.

“We definitely need more shared spaces,” Ver Beek emphasized. “We want to put more industry data out there to show why it’s feasible, why it makes sense for Virginia and how it helps local communities.”

Shared-use kitchens offer localities a multitude of environmental advantages. They make more efficient use of energy, water and space by uniting multiple food businesses in one location. This helps reduce greenhouse gas emissions and helps preserve natural spaces.

Shared kitchen owners also can help combat food insecurity by supporting nonprofit groups and encouraging tenants to donate extra food and supplies to those in need.

Millstone Kitchen members help reduce local food waste by participating in the kitchen’s composting service and gleaning produce from local farmers. Members also get paid to cook around 140 to 200 meals weekly for donation to lower-income residents and homebound seniors.

“It’s really rewarding to be able to support other businesses as they help the community—that’s a really special thing for all parties involved,” Harper remarked.

Ver Beek encourages those interested in opening a shared-use kitchen facility to contact VA FAIRS for tailored business planning services.

Read the full report.

Visit vafairs.com for more information.

Media: Contact Ver Beek at 804-517-1211 or Harper at millstonekitchen@liveworkeatgrow.org.