The Business of Food Summit
One Day.
One City.
One Table.
An intimate, yet powerful full day of conversation and learning around the state of the region's food culture. Started in 2023 and returning in 2026 — this is a continued exploration of the food industry we each cherish.
The Business of Food Summit brings together chefs, suppliers, investors, small business owners, urban farmers, grocers, policy makers, and community stakeholders — all in one room.
No Cost. No Barriers.
Admission is entirely free. We believe access to meaningful content is crucial — especially right now.
IRL Experience That Matters
A casual format where audience Q&A is welcome. No stages. No distance. Real conversation.
A Hum of Sustainability Throughout
Sustainability isn't a session — it's the undercurrent of every topic, connecting back to lasting impact.
Voices in Food
That Move Business.
Joseph VanWagner
Jennyfer Crawford-Williams
Sean Sheelen
Lyndsay C. Green
+ More speakers to be announced
Schedule for
May 18, 2026.
A full day of conversation across six panels and two fireside chats — built around the people shaping how Michigan eats, makes, and grows.
Each panel includes a 5-minute audience Q&A
Registration · Coffee, Tea & Treats
Treats by Dirty Cookie.
Welcome
From Home Kitchen to Household Name
A conversation with industry leaders and philanthropic experts on the unique challenges and opportunities facing food-based entrepreneurs — how emerging food businesses can strategically scale while maintaining quality, culture, and community impact.
Homing in on Heritage: 2 Visions, 1 Mission
Two cutting-edge minds share what they do best: preservation, taste, and building of businesses. How does growing food companies in tandem with the iconic buildings that house them flourish — and support beloved local stories, the local economy, and education in the food space?
Implications of Policy on Food Systems
The impact of knowing where your food comes from. Founders are retiring, tariffs reshape farming and international sales, labor laws shift, and inflation persists. How do we navigate the policy environment and improve food access for the city's community?
Rooted Here: What It Means to Cook with Intention in Detroit
Three chefs. Three different paths to Detroit. One shared conviction that where your food comes from matters as much as what ends up on the plate. A conversation about belonging, responsibility, and what restaurants owe the neighborhoods that hold them.
Lunch · Marrow
Sandwiches available for purchase.
The Future of Michigan as a Dining Destination
What does it take to make a five-star kitchen — and is it the right benchmark? A discussion of the recent Michelin star news, what it signals for restaurants in our state, and how Michigan's key cities can become culinary destinations.
Reshaping the Local Food System Through Sustainable Sourcing
What does a sustainable supply chain — one that reduces environmental impact, supports regional agriculture, and promotes responsible land use — actually look like? And what role does urban agriculture play as a micro-industry in the city?
Coffee Break
Now is Always the Right Time to Invest in Detroit's Food Industry
A conversation in support of the city's grant funding for small businesses, Detroit-based farmers, and food collectives. How are grants awarded? How far can funding go — and is funding food businesses in Detroit different from elsewhere in the state?
Made in Michigan — Celebrating the State's Wine & Food Makers
Why is Michigan-based food production critical right now? What makes regionally rooted food businesses unique, and how does the climate shape Michigan winemaking in particular? A conversation about producing, sourcing, and pivoting to Michigan brands.
Happy Hour
Hosted in partnership with Eastern Market Partnership and MI Great Plates.
Schedule subject to change. Additional speakers and details to be announced.
What We're
Talking About
From Home Kitchen to Household Name
Homing in on Heritage: 2 Visions, 1 Mission
Rooted Here: What It Means to Cook with Intention in Detroit
Implications of Policy on Food Systems
The Future of Michigan as a Dining Destination
Reshaping the Local Food System Through Sustainable Sourcing
Now is Always the Right Time to Invest in Detroit's Food Industry
Made in Michigan. Celebrating the state's Wine & Food makers.
Visit the Trike, parked outside the doors.
Winner of 2026 Toyota Mobility Foundation Sustainable Cities Challenge in Detroit for Eastern Market.
Civilized Cycles →Marrow
in the Market
"Intentionally beyond hospitality." Blends traditional hospitality with a butcher shop, retail counter, lunch service, and full-scale manufacturing facility.
The summit takes place in the Capital Dining Room — where industrial meets upscale. Original wood floors and exposed brick walls from 1904.
Monday, May 18, 2026
Welcome Coffee 8:30 – 9:00 AM
Conversations Begin 9:00 AM – 5:00 PM
Free — Register to Secure Your Spot
Sponsors
What Attendees
Said Last Time
Yours was one of the most organized and highly executed events I've attended. Incredibly engaging and I learned so much from the community.
You could tell the panelists truly valued what they were talking about. Engaging conversations around food equity, composting, restaurants, and more — with lots of networking.
You could tell a lot of thought went into it. I really liked the panel format — it felt like a real conversation, not a presentation. That's rare.
Admission is
free.
We believe access to meaningful content — especially at this time of change — is crucial. Register now to secure your spot in a room of 120.
Monday, May 18, 2026 · 8:30 AM – 5 PM · Marrow in the Market, Detroit