Regenerative Capital

Business Development Loan For Regenerative Food Venue

by Woodberry Kitchen
Business Development Loan For Regenerative Food Venue

Woodberry Kitchen is seeking a short term loan from Steward to help bridge the gap between busy seasons.

Project Summary
  • Location: Baltimore, MD
  • Products: Events Value added/CPG
  • Loan Amount: $82,000
  • Loan Term: 10 months
  • Net Interest Rate: 9.00% APR
  • Repayments Begin: 2 months after disbursement


Woodberry Kitchen is a regenerative restaurant and event space offering a locavore dining experience in Baltimore, Maryland. Launched 15 years ago by current Owner, Operator, and James Beard Award-winning chef Spike Gjerde, Woodberry Kitchen has always been focused on sourcing as many of its ingredients as possible from nearby producers. By buying directly from producers, Woodberry drives over $1M in sales annually for sustainable and regenerative food producers, creating a ripple of local economic impact throughout the region.

Woodberry's commitment to regenerative agriculture goes far beyond farm-to-table, offering an ever-evolving culinary experience—in their restaurant and in their hosted events—that’s completely in-sync with what’s being harvested in the region at any given time–often altering their menu within hours of receiving fresh produce. As Chef Gjerde says, “the relationships we have forged with local producers can be found in every bite.”

Use of Funds

Woodberry Kitchen is seeking a short term loan from Steward for working capital to help bridge the gap between busy seasons. Woodberry Kitchen’s shift towards events has been largely successful, with a large number of weddings, corporate events and other celebrations frequently booked at their establishment. That being said, the events focus has resulted in lumpier cash flow and the need for a small amount of working capital to bridge Woodberry Kitchen to the busier season.

Regenerative & Sustainable Practices

Woodberry Kitchen started with the question, “What is the best way to feed ourselves?”, and has been led by this philosophy since it opened in 2007. Driven by an awareness that commodity agriculture was a major source of pollution in the Chesapeake Bay, Woodberry began working with growers around Baltimore/DC and moving the restaurant in the direction of a locally-driven cuisine. Today, business continues to be rooted in practices that minimize environmental degradation while maximizing returns to farmers and food producers throughout the region. This includes:

  • Source ingredients—only buy fish and shellfish from local waters; pastured beef, pork, and poultry; locally-grown and -milled small grains and cooking oils; in-house production of canned goods and other shelf-stable products; local sources of sweetness (honey, maple, sorghum); and, crucially, to exclude products of GMO/commodity/industrial monocultures.

  • Make $1m+ in economic impact to regional producers by buying direct from over 100 Mid-Atlantic farms and waterways—from Moon Valley Farm to Keepwell Vinegar.

  • Pay fair & equitable wages and benefits to staff, promoting pride in work, professional development, and low turnover.

  • Waste-stream management includes not only separating compostables but also oyster shells, coffee grounds, recyclables, and oil for biofuel.

  • Prove that buying locally and direct is feasible to the catering industry at-large (which is notoriously bad at local sourcing)

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