- Following 2K
- Followers 9.2K
- Engagement 1.25%
- Avg likes 95
- Avg comments 3
About FoodLab
FoodLab (@foodlabdetroit) is a Non-Profits & Religious Organizations creator on Instagram, also filed under Spirituality & Religion. The account has 9,249 followers and 1,307 published posts. Recent posts average 95 likes and 3 comments, an engagement rate of 1.25%.
FoodLab belongs to the nano tier, the band usually drawn between 1,000 and 10,000 followers. FoodLab follows 2,042 accounts, so the audience is roughly 4.5 times the size of the list followed. FoodLab is set up as an Instagram business account. Flinque files FoodLab under Non-Profits & Religious Organizations, with Spirituality & Religion as a secondary category.
FoodLab's Instagram bio is brief, at 2 words. The latest activity Flinque has on record for FoodLab dates from December 2024.
Story Highlights
Unlocking shows the title and cover image of every story highlight this creator keeps pinned to the profile.
1,307 Posts
Of the 10 most recent posts shown for FoodLab, 4 are carousels, 3 are single images and 3 are videos. No single format accounts for most of them. FoodLab has built a substantial archive of 1,307 posts. Against the audience, that is roughly 7.1 followers for each post published. FoodLab also keeps 1 story highlight on the profile. 9 of those 10 carry captions, averaging 160 words each. The captions are written mainly in English. Words that recur across them include food, industry, restaurant, community and work. The captions tag #whereartmeetscuisine, #rubellmuseum, #jonandvinnys, #artfuldining and #highroadrestaurants.
#WhereArtMeetsCuisine #RubellMuseum #JonAndVinnys #ArtfulDining
Catch more stories like this tonight at the live broadcast of Awards: Stories of Resilience and Leadership.
Tune in at 8pm EST, live on Twitter, as The James Beard Foundation salutes the independent restaurant community, and organizations, who’ve shown extraordinary leadership and resilience in the past 18 months!❤️
“This organization was founded by restaurant workers who really just wanted to make sure that the industry was hospitable for all,” says RWCF’s new executive director,.
At FoodLab we are so grateful that we’ve been selected as one of the six grant recipients from. We are honored to work alongside,,, and
From the bottom of our hearts, thank you! This grant will be used to support our “Changing food & labor” fellowship! We can’t wait to get to work.
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Congratulations to 2020 FoodLab Detroit fellow, and chef/founder of,, for being inducted into the 33rd class of Best New Chefs! We love you and we’re so proud of you! ❤️
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“There are few things that frustrate Kim more than the expectation that the food she cooks should be "cheap." Those same expectations are not placed on the Italian restaurant two blocks away that charges $22 for five pieces of ravioli in butter sauce, she points out: "People don't bat an eye at that." She believes that Asian food is undervalued in general, even though just as much thought, care, and labor goes into making it. Factor in the fact that Kim buys exclusively from local farmers, and pays her staff fairly, and offers benefits and safety nets like health insurance, scholarships, and massage credits, and the price of her food (entrees range from $14–$24 per dish) feels correct.” -
Seven restaurants in the FoodLab community, that identify as, have partnered with the national nonprofit to advocate for restaurant workers.
As Detroit restaurants continue to reopen,,,,,,, and, will participate in a job fair Detroit this Wednesday 6/9 amid their struggles with a shortage of qualified workers.
Explore open positions within these #HighRoadRestaurants and be the next to join the movement for a more community-driven industry!
RSVP 👉
While it remains to be seen whether large national hospitality companies will make moves to overhaul the industry, these locally-owned restaurants know that even as they struggle to get back on their feet, they're looking to transform the industry for the better. Indeed, they believe their relevance and very survival depend on it.
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Kiki will lead strategy for the national advocacy nonprofit that assists restaurant workers. She told: "RWCF does a lot of grant-making to really amazing nonprofits and their buckets really are around everything that resonates with me personally, including wage fairness, racial equality, gender equality, gender fairness, immigration reform, and all of these things that affect industry workers on a massive scale."
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Congratulations Kiki, and we can’t wait to partner with you & RWCF in the future.
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One of those people is Bekah Galang. Bekah Galang is the Retail Operations Director at, a bakery that has been producing artisan baked goods made with 100% organic flour in Detroit’s Cass Corridor since 1997. While Avalon is a well-established business that has been operating for over 20 years, Bekah has, over time, created a sweet spot for herself at the intersection of service, leadership, community, and food.
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Avalon’s values honoring earth, community, and employees stem from the legacy of James and Grace Lee Boggs, and are what drew Bekah to working at Avalon in the first place. Over the years, as the business expanded into numerous locations, different workplace cultures evolved at each. Together with the leadership team, Bekah has helped better define how Avalon’s values inform their everyday work.
Bekah is a powerful leader that proves the progress made when women of diverse backgrounds have a seat at the table. Bekah & other AAPI women are playing a core role in the fight for a more just and equitable food industry, and thanks to their leadership, we are making strides toward a better food future for every American.
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Click on the link in our bio and purchase our book, "A Seat At The Table" and read Bekah's stories & the stories of other women and how they're working to transform the food industry. THEY embody what we stand for. Women, catalyzing change!.
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📸:
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What’s happened so far has been warp-speed evolution - chefs designed new business models, new service structures, and new ways to connect with diners - this is an evolution, not an revolution; what happens next will be more of a revolution if the industry’s going to enjoy better long-term health.
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In Detroit, Grace Lee Boggs taught us that revolution is about redefining our relationships with one another, to the Earth and to the world; about creating a new society in the places and spaces left vacant by the disintegration of the old, about hope, not despair; about finding the courage to love and care for the peoples of the world as we love and care for our own families.
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FoodLab Fellows like Chef Omar Anani, owner at are leading the revolution!.
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To learn more about Omar and our other spectacular fellows, who are using food to challenge old conventions, empower their communities, and make positive change. Click on the link in our bio & purchase our book, "Finding Our Voice" today!
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📸 credit:
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At FoodLab, our mandate, catalyzing change, is aligned with clearly articulating the problems of food inequity and offering a prophetic vision of a good food future.
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As we recover from the unprecedented health, economic, social, and environmental crises, businesses will be looking to rebuild in a way that puts their people first and protects their communities and the environment. The example FoodLab fellows set in how they run their businesses is now more important than ever - in the future it’s more about the bigger themes, the bigger picture—everything that food is attached with will be on the plate - so we can build the political will to challenge conventions, empower communities and make positive change!
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Our Executive Director, sat down with, and discussed how we protect local food economies. If you haven’t already signed up for, click on the link in their bio and be sure to click YES to getting emails from their emails.
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Must be 21 to register!
#Refire #ServingUpChange#Community #FoodApartheid #SixWeeksSixSpeakers
FoodLab's engagement
FoodLab's engagement rate on Instagram is 1.25%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 80 followers. An average post collects 95 likes and 3 comments, close to 32 likes for each comment.
Engagement rate
1.25%
- Avg likes
- 95
- Avg comments
- 3
- Interactions : followers
- 1 : 80
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Research FoodLab further
Flinque ranks Instagram creators in Non-Profits & Religious Organizations and Spirituality & Religion, categories FoodLab is filed under, and its free tools measure the same figures for any public account.
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Frequently asked questions
These answers about FoodLab are generated from the Instagram profile data Flinque holds for the account.
Who is FoodLab?
FoodLab (@foodlabdetroit) is a Non-Profits & Religious Organizations creator on Instagram, also filed under Spirituality & Religion. FoodLab is set up as an Instagram business account. FoodLab's Instagram bio is brief, at 2 words.
How many followers does FoodLab have?
FoodLab has 9,249 followers on Instagram (9.2K). FoodLab follows 2,042 accounts, so the audience is roughly 4.5 times the size of the list followed. FoodLab has built a substantial archive of 1,307 posts.
What is FoodLab's engagement rate?
FoodLab's engagement rate on Instagram is 1.25%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 80 followers. An average post collects 95 likes and 3 comments, close to 32 likes for each comment.
What does FoodLab post about on Instagram?
Flinque files FoodLab under Non-Profits & Religious Organizations, with Spirituality & Religion as a secondary category. Of the 10 most recent posts shown for FoodLab, 4 are carousels, 3 are single images and 3 are videos. The 9 recent Instagram captions Flinque holds for FoodLab repeatedly use the words food, industry, restaurant, community and work. FoodLab's captions carry hashtags such as #whereartmeetscuisine, #rubellmuseum and #jonandvinnys. FoodLab writes those captions mainly in English. FoodLab keeps 1 story highlight, which open with a free Flinque account.
How do I contact FoodLab for a collaboration?
FoodLab's contact details are not published on Flinque's public profile. The Instagram bio links to 1 external site, and a free Flinque account opens that link. The account is registered as an Instagram business account. Brands with a free Flinque account can shortlist FoodLab and use Flinque's outreach tools wherever a contact route is on file.
Links
FoodLab's own Instagram profile is the one outbound link Flinque publishes for the account, and the bio link opens after signing up.
Public profile data sourced from Instagram. Flinque is not affiliated with FoodLab.