The Fork Food Lab in South Portland will not be forced to close or move.

A group of Maine investors and stakeholders announced on Tuesday that they bought the Fork Food Lab building at 95-97 Darling Ave. in South Portland, avoiding a foreclosure auction that had been scheduled for Wednesday.

It also means that operations at the facility will continue uninterrupted.

Maine's Total Coverage reported in December that the nonprofit food-business incubator was working to restructure its organization and create a new financial plan that would allow it to continue operations.

About 85 small businesses use the shared commercial space at the facility near the Maine Mall. A recent impact report concluded that from July 2024 to June 2025, the 80-plus member businesses working out of Fork Food Lab supported more than 200 jobs and generated more than $18 million in sales.

The investor group, Darling Fork LLC, is composed of three community members and institutions – Justin Alfond, the Elmina B. Sewall Foundation and John Wasileski.

"The closure of Fork Food Lab would have been a tragic loss to the shared-kitchen model and to the 80+ businesses that rely on the community space,” Alfond said. "This investment is a testament to our belief in the Lab's mission and its role as a vital launchpad for local food entrepreneurs. Our priority is to ensure there is no interruption to services for the members while continuing to help Fork stabilize and continue its services into the future."

Corinne Tompkins, Interim Executive Director and Director of Member Services at Fork Food Lab, called the facility a critical anchor for the local economy.

“The preservation of Fork Food Lab brings a profound sense of relief to Maine’s food community," said Tompkins. “By moving past the threat of foreclosure and securing our building, we have protected the essential infrastructure that has allowed hundreds of small businesses—from New Mainer startups to established food producers—to find a path forward.”

Read the full article about the Fork Food Lab by Adam Bartow and Jim Keithley at WMTW.