Published June 2008

Kitchen incubators give food entrepreneurs something that’s often difficult to find in New York: a licensed commercial kitchen at affordable rates. City economic development officials should support efforts to create more of them. This commentary by Mark Foggin, published by the Center for an Urban Future, sparked discussion among many policy makers and elected officials, and was cited by them as playing a role in deciding to devote more resources to this important growth sector in New York City’s economy. One important result was an infusion of public funding to convert the public market space La Marqueta in East Harlem into a thriving business incubator for nascent food companies and entrepreneurs.

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