Our Work
Kuluntu Bakery is a non-profit bakery that co-creates a more equitable food system and community by centering women, humanizing all food workers, and building collective power through education, health & wellness, entrepreneurship and equity initiatives.
Videography by Wayfarist Media
We envision an interconnected and interdependent food system and hospitality industry with women at the center. This encompasses anyone who identifies as a woman or nonbinary person. This reimagined industry cultivates:
Shared Power
Transparency
Stronger Communities
Increased Access
Sustainability
Social Change
Our Programs
Women's Care Collective
Co-create an equitable space with women food workers that cultivates community, builds collective power, provides learning, professional development, and health & wellness opportunities that inspire change makers.
Community of Changemakers
Engage with community members to transform into equity advocates and change-makers in the food industry through educational experiences, access and resources.
Co-creating our Food Future
Utilize the Collective Impact Model to engage in collaborative problem solving and the design of a program that focuses on system-level change. This program will come once our other two programs are well-established.
Investing in women food workers transforms communities.
Women reinvest up to 90% of their income into their families, education, healthcare & local economies compared to 35% for men.
Why it matters
The wellbeing of a community is directly proportional to the status of women in that space. Women are the center of society. Yet, because of bias, violence, policies and structures, women, especially those of color, occupy the margins of society.
The food industry reflects these intersecting barriers to women. It is the largest minimum wage employer in the country with the majority of those workers being women, and disproportionately women of color. Women in these spaces report high levels of sexual harassment, poverty wages, and exploitation.
12MM US food service workers, making this the second largest private employing industry in the country
55% of food service workers identify as women.
24% of chefs are women
70% of women in food service report experiencing sexual harassment.
Food workers are among the lowest-paid laborers, with median annual wages of only $28,000, and many lack basic workplace protections.
1 in 5 food workers experience food insecurity.
Sourcing and Sustainability
Sustainability and taking care of our planet is a practice that threads throughout our organization.
Local & ethical sourcing ♻
We use Barton Springs Mill organic flours, Cedar Ridge Egg Farm free-range eggs, and organic ingredients as much as possible.
Zero-waste baking🌱
We recycle, compost & use environmentally friendly packaging.
Food access & community programs 💡
Reducing food insecurity for workers.
