Food is more than just business in Sarawak: it’s culture, identity, survival, and opportunity. Yet many aspiring food entrepreneurs, especially those from underserved communities, face real barriers: limited access to training, mentorship, startup capital, proper facilities, or even confidence.
For many in underserved communities, food is one of the few assets they already own: a family recipe, a cooking skill, a traditional flavour. Food entrepreneurship is one of the most accessible and proven ways to generate income. It doesn’t require a university degree, high capital, or advanced equipment to start. With the right support, it can grow from a home-based hustle into a steady source of income and even job creation for others in the household or community.
SAGO Incubator was born to change that.
Launched in 2022, SAGO Incubator is a social impact platform that supports early-stage food entrepreneurs with hands-on training, personalised coaching, and real-world exposure. It bridges the gap between raw talent and sustainable business, helping participants understand pricing, branding, digital marketing, food safety, and more.
We believe that with the right support, even a home cook can become a thriving business owner, a culture bearer, and a job creator.
In 2024, we introduced Program UMAMI (Usahawan Makanan Miri) as a Miri-specific stream of SAGO Incubator, focused on empowering food entrepreneurs from low-income and underserved communities. UMAMI offers a more localised, accessible learning experience tailored to the needs and realities of grassroots food businesses.
Together, SAGO Incubator and UMAMI provide pathways for foodpreneurs across Sarawak – from urban cafés to kampung kitchens — to build real businesses, honour their culinary heritage, and drive inclusive economic growth.