Permanent Link: https://blogs.babson.edu/social/2017/06/20/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…
By Evadne Cokeh, Andrew Franks, Maureen O’Brien, Amanda Roosevelt and Ty Thiele (MBA’17). Each year Patagonia and The Hass School of Business at UC Berkeley host The Patagonia Case Competition that challenges graduate students from across the US to solve one of the company’s real-life sustainability issues. This year’s competition asked students to propose methods for Patagonia to accelerate…
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…
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…
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…
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…
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…
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…
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.…
“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…
