Creating Social Value Blog / Food

The Lewis Institute

Honoring 2017 Babson Rising Stars

Each year at Babson’s Celebrating Achievements in Entrepreneurial Thought & Action® ceremony, Rising Star entrepreneurs are recognized for their accomplishments in creating economic and social value. These individuals have founded or co-founded businesses that are less than 10 years old, are making an impact in their marketplace, and are generating significant media attention. We could…

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.…

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…

The Lewis Institute

Viet Nam’s Donkey Bakery Takes Open Hiring to a New Level

By Katie Smith Milway, Sr. Fellow in Social Innovation and Partner at The Bridgespan Group. She co-authored the study “Hidden Talent: How Smart Companies Are Tapping Into Unemployed Youth,” Stanford Social Innovation Review, September 2016. Cong, 21, wears his chef’s hat pulled snug on his brow as he carefully measures butter for a batter that…

The Lewis Institute

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…

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…

Rachel Greenberger

Two Core Ingredients for Social Innovation

Earlier this year, in breakfast conversation with Social Innovator Award recipient Bill Bolling of the Atlanta Community Food Bank and Mike Brady of Greyston Bakery, a small group of us shared theories of change-making. The stories that Bill and Mike shared threaded through the notion of connectivity and collaboration. One of Bill’s superpowers is his…