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What could a non-profit restaurant look like?


Food journalist and former New York Times dining columnist Mark Bittman said in a recent interview with The Guardian that he wants to start a chain of nonprofit restaurants and has been pitching the idea — called Community Kitchen — to potential investors. Bittman has touted the (for now) menu-free concept as an idea that would prioritize promoting regenerative agriculture, paying workers fairly, and offering food on a sliding-scale price structure over profit.

While in the interview, Bittman seemed to want to change the world through this business model, and be “really disruptive, really revolutionary, really radical” to address current issues in the global food system, he is hardly the first entrepreneur to tread these waters.

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