Food - page 3

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…

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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…

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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…

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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…

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The Power of Slow Growth

Grow slow is not a term (or mindset) often associated with entrepreneurs. The lore surrounding the lifestyle suggests that they are high-octane, brazen, impatient, and erratic: “Move fast and break things” à la Mark Zuckerberg. But as Senior Fellow at Food Sol Bob Burke will tell you sixteen ways to Sunday (and did once again…

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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…

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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,…

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