Creating Social Value Blog / Tag: Community Table

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.…

The Lewis Institute

Pathways to The Lewis Institute

One of the most common questions we get here at The Lewis Institute is, “How can we connect with you?” As a team of people who thrive on fostering strong, lasting connections and see the world as relational rather than transactional, nothing could make us happier. We know that the most powerful thing any social…

Rachel Greenberger

Contextualizing Food Entrepreneur Questions Series

Food Sol supports food entrepreneurship in all its forms – from food product and service startups, across the full industry spectrum, to eater entrepreneurship: the notion that by wallet and plate, anyone who eats can contribute to shaping and influencing the future of food. Plenty of media has covered food entrepreneurship in its obvious manifestations—detailing…

Cheryl Kiser

Never Underestimate the Power of a Good Conversation

Now more than ever, the need to put our phones away and give presence is being felt in all areas of our lives. As recent articles like: Stop Googling. Let’s Talk. in the NY Times are pointing to, this is no longer a challenge just one generation is facing. It’s something that is becoming so…

Rachel Greenberger

A Food Sol Recipe Replicated

For two years, Food Sol has been in recipe development for our Community Table, a design that weekly brings together food entrepreneurs and students of food to exchange resources and ideas. It became popular at Babson pretty quickly, which led to a question: How would it do in other contexts and communities where the entrepreneurial…

The Power of Pulling the Plug

Beyond Community Table every Wednesday at Babson, we now host Thursday Tables in Boston and this Friday will launch our once-a-month series in New York City with local partners Foodmaker Media and NYU’s Food Studies Program.  We are excited about how quickly the model has spread, and encouraged by the warm and enthusiastic response. But…

Restaurant Entrepreneurship: The Real Story

Food Sol’s special guest to Community Table this week at Babson was Chef Nookie Postal who came to tell Babson food entrepreneurs of all kinds about the restaurant business. A longtime Boston chef, Nookie helped Ana Sortun to open now famous Oleana in Cambridge.  He’s cooked at Chez Henri, Icarus, Casablanca and been Executive Chef…

Community Table was a Buffet Line of Food System Innovators Yesterday

Food Sol’s last Community Table of 2013 was a huge hit.  We welcomed 7 food-system entrepreneurs representing 5 food enterprises from 4 states across the Northeast.  The entrepreneurs arrived at Babson on Monday for the Fair Food Network Business Bootcamp. Yesterday, they took their lunch break with us – before racing back to Knight Auditorium…

The Lewis Institute

Food for Thought on Farms and Food II: Europe, Asia, the World

By Bradley Googins & Philip Mirvis A monthly installment from two of The Lewis Institute’s Social Innovation Fellows: Bradley Googins and Philip Mirvis. Our prior blog took us on a tour of innovations in sustainable food and farming in the U.S.  Here the foodies’ tour continues with what’s new in these regards in Europe, Asia,…