The building at 5 Amelia Drive was acquired as a vision of Wendy Schmidt to create a profitable, shared-use food production facility to advance community efforts working toward a vibrant, local food system that supports small farmers, regenerative agriculture practices and a robust economy for food entrepreneurs.

“Rethinking the way we produce, distribute and share food is more essential than ever,” said Schmidt, founder and president of Remain Ventures. “Establishing an accessible, shared-space commissary kitchen on Nantucket at The Hive will further the ongoing island efforts to support local farmers and makers while also expanding the local and regional food system.”

Among a number of challenges that food producers on the island currently face is access to affordable commercial kitchens that are available year-round. The Hive aims to meet that need by providing a facility for food innovation that will include two production kitchens, four innovation kitchens and demonstration space. Makers that rent kitchen space at The Hive will have access to bulk ordering of sustainable products and packaging, the latest in recipe costing and waste management technology and the convenience of a central operator who will manage and maintain clean, safe and fully compliant kitchens. In addition, The Hive has two beautifully appointed apartments on the top floor for the building manager and others who work in food-related businesses.

The renovation and expansion of the space to accommodate six commercial kitchens has required a complete re-engineering of the building’s infrastructure, including the installation of a new custom-made electrical panel currently being built to support the electrification of The Hive. One kitchen is specially equipped to expand opportunities for local agricultural value-added products. By working with farmers in this way, The Hive will help to support a sustainable and local circular food economy.