OUR WORK
Economic
Equity
Our Blueprint for Building Ownership and Generational Wealth.
En2Action’s Economic Equity initiatives are designed to break down systemic barriers and create new, practical pathways for Black and BIPOC entrepreneurs, food makers, and small businesses to thrive. We provide a complete business infrastructure that connects physical space, business coaching, and access to relevant markets—the result: entrepreneurs who can focus on growth instead of barriers to their success.
Programs for Prosperity
Through community-powered businesses.
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The Food Pavilion
A Launchpad for Food Entrepreneurs
The Food Pavilion at India Basin is a vibrant hub for culinary creativity and community connection—a space where local food entrepreneurs grow their businesses and build generational wealth.
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We support food entrepreneurs at every stage of their journey—helping them build strong foundations, scale operations, navigate permits, and reach new markets. Success in this industry requires more than just culinary talent; it also necessitates guidance, resources, and opportunities.
That’s why Pavilion vendors receive hands-on support and tailored technical assistance from our dedicated Food & Beverage team.
The Pavilion brings our incubator model to life—hosting pop-ups, catering, free community classes, and expert-led workshops.
In its first year, Pavilion vendors collectively earned more than $87,416.70 through 3765 customer transactions—proof that with the right support, community-rooted businesses don’t just survive; they thrive, grow, and build lasting legacies.
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Pop-Ups & Catering
Ujamaa Kitchen: The Culinary Bootcamp.
Ujamaa Kitchen is where Black and BIPOC food entrepreneurs transform their culinary talents into thriving enterprises. Here, they gain the tools to succeed—access to a commercial kitchen to hone their craft, support to navigate permits and finances, and a direct connection to their first customers.
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Through our food incubator, Ujamaa Kitchen chefs move seamlessly into real revenue-generating opportunities. Many go on to become featured vendors at The Food Pavilion, secure spots at well-known spaces like the Ferry Plaza Farmers Market through our partnership with Foodwise, and land competitive catering contracts that affirm their value and visibility.
To date, Ujamaa Kitchen has trained and launched more than 40 Black and BIPOC food entrepreneurs, many of whom now run successful catering companies, have secured retail partnerships, and are building generational wealth for their families and communities.
With a growing demand for the services we provide, we’re laying the groundwork to expand Ujamaa Kitchen into a full-scale food business incubator—deepening access to facilities, supporting workforce development, and advancing racial and economic justice in San Francisco’s food economy.
