Creating Social Value Blog / Author: 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…

Future Food: Urban Ag + Ag Tech

Next Wednesday, Food Sol will host a panel discussion on urban agriculture and agricultural technology. It would take some time to list all the reasons why this is important. Suffice it to say that agricultural innovation, under which both topics lie, influences technology, healthcare, construction and infrastructure, city planning and policy, renewables and sustainability, industrial…

From Waste to Taste: The Story of Fabanaise

By Laura Villevieille, Head of Product Development for Sir Kensington’s. At Sir Kensington’s we never launch a product unless we can make it better, and the vegan mayonnaise category was one we saw ready for improvement. We noticed a disconnect between the experience offered in the refrigerated, vegan mayonnaise set, and the one offered in…

How Food Sol’s Community Table Brought My Product to Life

By Nadine Habayeb M’16. I came to Babson as an exchange student as part of the MBA program from my home University of IE Business School in Madrid. My partner and I had been developing a food business idea of launching a healthy popped seed snack. The popped seed, which is native to India, had…

Come to the Table

Everything has changed: What we know, what we think we know, how we ingest content, the tools we pick up and use (often compulsively). The landscape for learning is a kaleidoscope ceaselessly in motion. In this sea of data and discourse, Food Sol steadies itself by insisting upon two things: relationships and showing up in-person.…

Pitching at the Quick Service Incubator

By Tabitha Das, M’16 and Founder of Sattva Market. Ever since I can remember I wanted to open a restaurant. It has been a childhood fantasy of mine to one day open the doors to a space filled with food enthusiasts where I would entertain for hours. Any moment I had I would spend in…

Babson at the Summer Fancy Food Show

Last month, five Babson MBAs engaged in food startups had the chance to attend the Summer Fancy Food Show in New York City, marking the second year that Food Sol has arranged a cohort of students to attend the Show and its Education Sessions free of charge. Drawing 46,000 industry professionals and featuring 180,000 products…

Trend Spotting from Milan’s Seeds & Chips Conference

By Bandana Kaur, Graduate student at Babson College. The world we live in today is ridden with so much negativity and fear that finding simple pleasures in life is becoming harder and harder. And that is why I absolutely love working with food because, as simple as it sounds, food is an extremely powerful tool…

The Next Quick Service Incubator with Gail Simmons and Nancy Cushman

On April 13, the WIN Lab will co-host a Quick Service Incubator with Food Sol at District Hall. Registration is not yet open, but mark your calendars now as our co-hosted event last spring with celebrity chef Tiffani Faison sold out weeks in advance. Senior Fellow at Food Sol Nancy Cushman will join Babson Entrepreneur…

Brass Tacks Training for Food Entrepreneurs

At Food Sol, we ask constantly: what do food entrepreneurs need? Responses orbit the same basic pillars: access to highly-networked mentors and guides; relevant expertise and specialized service; and practical, actionable data. If you are a natural or specialty food or beverage entrepreneur, you can find all of that at Natural Products Consulting’s bi-annual sales,…