Tag: Food Entrepreneurship

Rachel Greenberger

Blockchain for Food

The potential of blockchain technology to transform the food industry is a hot topic—arguably the hottest. I started to unpack this at Babson San Francisco’s THRIVE event last month in a conversation on food blockchains with Ami Patel from ripe.io (here’s the recording, if you’re interested). But we only scratched the surface at THRIVE. Now,…

Posted In Creating Social Value Blog

The Lewis Institute

Showing Up For Purpose

By Jack Barber ’16, Co-Founder of Mainely Burgers. If someone had told me three years ago that my brother, Max, and I would be running our business Mainely Burgers full-time, I would have told them that they were crazy. During my senior year at Babson, I was razor focused on getting a job in finance.…

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Rachel Greenberger

Food Sol Heads to San Francisco

This month, I’ll be in San Francisco to guest lecture at Stanford University in its graduate-level Food, Health and Nutrition Entrepreneurship course and to facilitate the monthly THRIVE event at Babson San Francisco (thank you, Kim Bryden for the shout-out on Tidbit!) Everyone in food knows that San Francisco is one of the U.S. hotbeds…

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Rachel Greenberger

Community Table Mapped to Supply Chain

Many teachers say they absorb more in the classroom than they impart. In addition to what they learn from students, the iterative process of learning how to teach is itself an incredible education journey. What I’ve learned from teaching the MBA elective Food Entrepreneurship twice now has shaped the way I look at my role…

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Babson Hatchery

Impossibility of Perfectionism

The following post is from Daniel Brassloff ’20, co-founder of Uncontained. Uncontained provides instant and environmentally conscious mug cakes that just happen to be all-natural and gluten free. In working on our venture for an extended period of time, we have come to the realization that perfectionism is impossible in itself. We could never have…

Posted In Living Entrepreneurship Blog

Jake Maude

SVP Blog Series: Waku

As featured in Bostinno, Bevnet, BeverageDaily.com and FoodNavigator-USA, Waku (formerly Wanku) has been described as a “healthy, natural, aromatic” and “delicious” drink. Derived from a traditional recipe of an indigenous people in the Andes Mountains, this is a beverage with an impact. Prior to Waku, there was little market access to the drink, and people…

Posted In Living Entrepreneurship Blog

Jake Maude

Food Startup Strategy with Food Lawyer Larry Gennari

It’s no secret that Babson boasts some incredible food entrepreneurs. Food Sol’s Community Table is a mix of people with varied interests in food and entrepreneurship that helps keep this trend going. The event meets at the Blank Center, an incubator that is perhaps the heart of Babson’s entrepreneurial pursuits. In early September the meeting…

Posted In Living Entrepreneurship Blog

Food Sol

Seventh Babson Food Day

Quite a lot has changed since Food Sol launched six years ago – both across the food industry (from field to fork it’s been interrupted and redesigned) as well as in food education (who teaches what and to whom). When we started, annual events that celebrated farming, food, access, sustainability, justice, animal welfare, and culture…

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Ziyan Liu

2017 SVP Startup Profile: Wanku

Founders: Juan Giraldo MBA’18: Co-founder & CEO Nicolás Estrella: Co-founder & CMO What’s Wanku? Wanku is bringing a delicious herbal infusion known as the ‘healing water’ that has been consumed for centuries in the Andes Mountains because of its health properties. What is the story behind your startup? 7 months ago me (Juan) and my…

Posted In Living Entrepreneurship Blog

Rachel Greenberger

Teaching Food Entrepreneurship

The Class of 2017 had more food-focused students than I’d yet seen in 6 years at Babson. This sudden uptick fueled my desire to teach them and boosted my confidence that if I offered a course in food entrepreneurship, it might have a shot at running. Run it did. Last September, twenty-five MBAs signed up…

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