Food Mill Launches Shared Kitchen to Fight Hunger, Boost Local Food Entrepreneurs

By Janell Williams

The Food Mill is transforming local food access and entrepreneurship with its new shared commercial kitchen, aimed at addressing hunger and providing economic opportunities for small food businesses.

Located at 3720 5th Ave., Columbus, Ga 31904, the nonprofit organization plans to support up to 35 local food entrepreneurs through its state-certified kitchen, offering resources including commercial cooking space, business mentorship and culinary training.

"We're working towards bringing people to a sustainable place regarding hunger and food insecurity," said Olivia Amos, executive director of the Food Mill.

In 2024, the Food Mill distributed more than 500,000 pounds of food in partnership with Feeding the Valley Food Bank.

The shared kitchen will utilize Food Corridor software to manage scheduling and licensing, with equipment including commercial fryers, ovens, mixers and cold storage. Open Door community partners will provide culinary incubator classes, helping entrepreneurs develop their food-based businesses.

"I've been going to the mobile market, and I love it," local resident Sabrina Leonard said. "I also participated in the Cooking Matters class they did at Brewer a few years ago. I am so glad I, and my daughter, can see that we do have these options for healthy living in Columbus."

Currently, approximately 200 potential members are on the waiting list. The organization plans to assess community needs over the next six to 12 months to guide potential expansion.

"We know that emergency food will always be needed, but our goal is to shorten the line, not lengthen it," Amos said.

Community members can support the initiative by volunteering, attending summer cooking camps, or purchasing locally produced foods at the Food Mill's cafe on Second Avenue. All EBT/SNAP market purchases at the Food Mill Cafe & Market are 50 percent off for patrons. More information about these opportunities can be found on their website.

"Nearly 89 percent of the people in our communities live beneath what HUD defines as a 80 percent income limit. We are not only teaching our community about eating better and healthy food, but we are taking the next step to provide the food for them to put it into practice," Community Reinvestment Director Rob Scott said.

The project aims to integrate multiple community goals, from addressing food insecurity to creating economic opportunities for local entrepreneurs.