Nussbaum Center shared-use kitchen boosts local food entrepreneurs

The Nussbaum Center for Entrepreneurship’s shared-use kitchen in Greensboro has expanded capacity and support for food businesses in 2026, serving 13 producers after a new oven doubled output. In the first nine months of the year, 80 entrepreneurs received no-cost technical assistance and eight joined a ServSafe scholarship program.

Why it matters: - Greensboro food entrepreneurs are getting access to certified commercial space, technical help and certification support that can help them scale production and meet state requirements. - The kitchen now serves 13 food producers, including 12 female food entrepreneurs, widening access for local founders. - The added capacity and support can help more small food businesses move from startup operations into broader markets.

What happened: - The Nussbaum Center for Entrepreneurship’s shared-use kitchen, managed with Out of the Garden Project, reported strong growth in the first nine months of 2026. - 80 entrepreneurs received 88 hours of no-cost technical assistance focused on operating a food business. - Eight entrepreneurs participated in a reimbursable ServSafe certification scholarship program. - A new convection oven was purchased and installed in January 2026. - The Women to Women Foundation of Greensboro provided grant funding for the oven. - The oven installation doubled kitchen capacity.

The details: - The kitchen is part of the North Carolina Department of Agriculture-certified environment used by food producers who need commercial equipment and support. - ServSafe certification is required for kitchen users. - ServSafe certification is also an important step toward North Carolina Department of Agriculture certification for food businesses. - The facility gives producers access to equipment that can support higher production and regulatory compliance. - The shared-use kitchen is accepting applications from new users. - Food entrepreneurs can apply online through Out of the Garden Project. - Questions about eligibility, availability, fees, ServSafe requirements and the application process go to kitchen@outofthegardenproject.org.

Between the lines: - The kitchen’s growth suggests demand for lower-barrier production space and practical business support among local food founders. - Grant-backed equipment upgrades can have an outsized effect because commercial kitchen access is often a bottleneck for small food businesses. - The high share of female food entrepreneurs points to a support system that may be filling a gap for women-led food ventures.

What's next: - The kitchen will continue taking applications from new users. - Additional entrepreneurs may enter the space as capacity expands and certification support remains available. - More producers may use the facility as a stepping stone toward North Carolina Department of Agriculture certification and wider market access.

The bottom line: - The Nussbaum Center’s shared-use kitchen is turning donated funding, certification support and commercial equipment into a bigger pipeline for local food businesses.