New Orleans Center for Creative Arts is a regional, pre-professional arts training center that offers students intensive instruction in culinary arts, dance, media arts.
The Michael R. Klein Center for Jobs and Justice will allow DC Central Kitchen to triple its capacity and scale its ability to provide job training and healthy food at
New construction 32,000 sq. ft. facility that now houses eight classrooms, four therapy rooms, a library, a fine arts complex, a full-sized gymnasium and a commercial teaching kitchen.
A new redevelopment project rresulted in 52 apartments, a commercial kitchen that prepares fresh and healthy meals for schools and social service clients and offer job training, and retail and
CDE(s):MBS Urban Initiatives, PeopleFund NMTC, Texas Mezzanine Fund
Financing for a new 50,000 sq. ft. facility will house a production kitchen, an expanded area for culinary training, a vegetable prep plant, and a seasonal venison processing plant.
Paul's Place Inc. is expanding its workforce development platform to create a social enterprise restaurant and culinary arts training program in Baltimore.
AeroFarms, a mission-driven company, developed a 69,000 sq. ft. industrial site into the world's largest indoor vertical farm for baby leafy greens, producing up to 2 million pounds annually.
A social enterprise in Seattle dedicated to transforming the lives of homeless men and women through job training and placement in the food service industry.
Adaptive and reuse redevelopment of an 83-year-old historic theater that housed the offices of celebrated African American filmmaker Oscar Micheaux in the 1920s.
In cooperation with local hospital Bronson Healthcare and Kalamazoo Community Mental Health and Substance Abuse Services, Kalamazoo Valley Community College developed a campus focused on wellness and food sustainability.
The Second Helpings Culinary Job Training Program promotes productive citizenship and provides an opportunity for individuals to gain industry recognized skills and certifications upon which future successes can be built.
CDE(s):MBS Urban Initiatives, PeopleFund NMTC, Texas Mezzanine Fund
Financing for a new 50,000 sq. ft. facility will house a production kitchen, an expanded area for culinary training, a vegetable prep plant, and a seasonal venison processing plant.
