Gourmet Kreyol, a local food truck and catering business, has been hiring migrant people to help them establish a solid footing in the U.S.

Can the food industry get a bit of respect as an environmental game changer? Jen Faigel, co-founder and executive director of CommonWealth Kitchen, is asking herself this question as she tries to reverse climate change with soup made of surplus food waste.

In New England, we import a lot of the food we eat. This means we’re dependent on outside systems for growing it and getting it here. But those systems can be impacted by everything from climate change and to a housing crisis.

We dig into what it would take to build a more reliable and local food system with Jen Faigel, co-founder and executive director of CommonWealth Kitchen, and Shane Rogers, program and communication director for Food Solutions New England.

Commonwealth Kitchen looks to promote a just and sustainable food system with creations like the field pea fritter.

Paulette Ngachoko, a native of Cameroon who came to the U.S. as a refugee by means of Burkina Faso, is on a mission to mainstream African-style foods in this country. A lawyer and political activist, Ngachoko launched HAPI African Gourmet to change the narrative about the continent of Africa, Africans and African cuisine. Her story is one of perseverance and adaptation.

Check out this article in the Boston Globe featuring CommonWealth Kitchen member Chef Michelene Desormeau and the great work she does for her community.

Check out this article in the Boston Globe featuring one of CommonWealth Kitchen’s latest success story, Phoebe Zhou owner of A LA PÊCHE.