From business plan to building process, Mess Hall, a culinary startup incubator and resource center, has shown dedication to DC’s sustainability. Since its inception it has enabled the creation of 23 businesses and the growth of 13, 80% of which are owned by minorities and/or women. In doing so, Mess Hall has contributed to the creation of over 36 new jobs in DC Through its location in a food desert, Mess Hall increases access to healthy, local food. It works with community partners and Mess Hall members to provide affordable and healthy meals to schoolchildren, donate produce to the needy, and reduce food waste. Mess Hall transformed a blighted space in a historically underutilized business zone employing multiple green building techniques. It used local, recycled, and refurbished materials to build and furnish, incorporates numerous energy and water-saving practices, recycles and composts, and encourages alternate modes of transportation. Mess Hall also hosts events that contribute to a healthy DC identity and sense of community. By working with multiple nonprofits, businesses, and DC government agencies, Mess Hall not only increases DC’s economic, social, and environmental sustainability, but also models cross-sector collaboration.
Left to right: Vic Harris, Al Goldberg, Jacqui Bigot, Joyce Lee, Tonya Mack, Ross Perkins