<p>In response to the urgent need to foster sustainable and just transitions toward fairer and healthier food systems, cities and their networks are leading creative interventions. This article presents the case study of FoodLab Sydney, an Australian not-for-profit kitchen incubator that foregrounds ethical principles in training and supporting a diverse range of fledgling food entrepreneurs. It is designed according to a theory of change that combines an approach to food with issues of economic participation and broader social inclusion. This article shares the conception, planning, implementation, and outcomes of the program. These include opportunities for participants from vulnerable communities to develop vocational and business skills and to build strong networks. For many it has improved their capacity to develop and advance business plans or find employment within the food industry and contribute to an expanding network of ethical food actors. The FoodLab Sydney case study joins international examples of food business and kitchen incubators such as FoodLab Detroit and La Cocina as models for supporting community-based microenterprise development with positive social, economic, and environmental benefits.</p>