Creating Social Value Blog / Author: Rachel Greenberger

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,…

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…

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…

Rachel Greenberger

Founders of Leading-Edge Cooperative Organic Valley Come to Babson

“Business is all about relationships,” the CEO said. We were not in a classroom or theater listening to a man in a suit. We were seated around a sun-drenched table in the Blank Center co-working space listening to a back-to-the-land hippie farmer who thirty years ago started CROPP (Cooperative Regions of Organic Producer Pools), parent…

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…

Rachel Greenberger

Summer Fancy Food Show 2017

As we have for the past three years, next week Food Sol will bring a cohort of Babson MBAs to the Summer Fancy Food Show in New York, the largest specialty food industry trade show in North America. Through our relationships at Specialty Food Association (organizers and hosts of the Show), we are able to…

Rachel Greenberger

Last Community Table of the Semester April 11

I’d been hearing about Sonia Lo for a while. Her company FreshBox Farms had a booth at Babson Food Day last October, and she has spoken at food events around town. But I finally got to meet her and hear her speak when Cheryl Kiser and I were asked to co-create part of Museum of…

Rachel Greenberger

Cooking Lessons: Christina Wang

As in cooking, entrepreneurship starts with a vision. Someone gives you a recipe (which you may or may not follow), and you begin collecting ingredients. Some you already have. Others you have to go out and find. Then you observe, experiment, practice, improvise, manage and, eventually you hope, create. Cooking Lessons is a new small-bite…

Rachel Greenberger

Being Present

“Do you know how rare it is to see a group of people so intently present and attentive to what’s important to them?” So said co-founder and CEO of Sir Kensington’s Scott Norton in an email to me about his experience participating in last month’s sixth Babson Food Day. As I wrote earlier this fall…

Rachel Greenberger

Eating, Educating and Entrepreneuring this October 25-26

It’s been another epic year for food. Concerns about food waste have finally reached the mainstream radar. Investments in new food delivery models continue to rollercoaster. Debates on the intersections of agriculture and technology persist. Big food brands are establishing food labs and investment arms. The battles over GMO labeling and turning the Farm Bill…