Our mission is to disrupt food disparities by creating a common food experience. Everyone deserves to eat well, no matter where they live. We serve the entire Greater Boston Area and are intentional about finding opportunities to make affordable, healthy food more readily available in low-income neighborhoods.
Values:
Food – We believe local food tastes better, has more nutrients, and helps create wealth and health in our communities. We source as much as possible from local farms including local eggs from Rhode Island and kale and collard greens from The Food Project and Urban Farming Institute.
Community – We believe everyone has a role to play in changing the food system whether you are in an office downtown or at a community meeting in Roxbury. When we share food and eat together, we build connections and bring people closer together.
People – Our team works incredibly hard. We show our love and passion through the food we share every day. As a business, it is our responsibility to make sure our team members are empowered to be their best. We do everything we can to ensure that the people on our team are able to take care of themselves and their families.
Jackson joins Cassandria in planning a food business to bring fresh, healthy, and affordable food in in Boston’s neighborhoods. They enter into their first competitive business incubator program, now called Urban Labs and win a grant from Boston Impact Initiative.
FFG uses the grant to work with local artists to design the company’s logo and film a video. The logo is inspired by the Roxbury Russet Apple, the oldest apple in the United States and first grown in Roxbury. FFG uses the vídeo for a Kickstarter campaign and raise over $50,000 to launch the food truck.
FFG establishes CommonWealth Kitchen in Dorchester as its base of operations, develops recipes and begins hosting taste-testing events to pilot menu items.
FFG founders awarded Zagat’s 30 Under 30 and win the Fair Food Network pitch competition, designed specifically for businesses committed to supporting local food systems.
Food truck launches to serve customers in Boston neighborhoods and Downtown. Requests for catering start to grow by word of mouth throughout Boston.
With a commitment to making healthy meals accessible to those who can least afford it, FFG begins operating a café at the DotHouse Health Center in Dorchester.
FFG becomes a member of Boston UJIMA Project’ s Business Alliance. They participate in the first UJIMA summit and receive funding through a collaborative community voting process.
FFG receives The Food Project Leadership Award “for their tireless, innovative work that embodies a deep love of land and people.”
FFG cafe awarded Business of the Year by Fields Corner Main Streets.
FFG awarded Sustainable Small Budding Business of the Year by the Sustainable Business Network of Massachusetts.
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