Tag: Food Entrepreneurship

4 Lessons Learned from Competing with Giants

written by Khanh-Linh Ha ’21   One question for all of the entrepreneurs out there: How many of you would say “no” and walk away from billions of dollars offered for your business? That was exactly what Tân Hiệp Phát (THP), the leading beverage company in Vietnam, did after receiving an acquisition offer at the evaluation…

Posted In Creating Social Value Blog

Overcoming Challenges

The following post is from Kimia Sadeghi ’20, founder of Luana Beverages LLC. Luana sells healthy, high-quality, Hawaiian-inspired beverages. The day of my first production run for my beverage startup Luana was one of the biggest achievements in my life. It was the result of a year and a half of hard work and dedication…

Posted In Living Entrepreneurship Blog

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,…

Posted In Creating Social Value Blog

Showing Up For Purpose

By Jack Barber ’16, Co-Founder of Mainely Burgers. If someone had told me three years ago that my brother, Max, and I would be running our business Mainely Burgers full-time, I would have told them that they were crazy. During my senior year at Babson, I was razor focused on getting a job in finance.…

Posted In Creating Social Value Blog

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…

Posted In Creating Social Value Blog

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…

Posted In Creating Social Value Blog

Impossibility of Perfectionism

The following post is from Daniel Brassloff ’20, co-founder of Uncontained. Uncontained provides instant and environmentally conscious mug cakes that just happen to be all-natural and gluten free. In working on our venture for an extended period of time, we have come to the realization that perfectionism is impossible in itself. We could never have…

Posted In Living Entrepreneurship Blog

SVP Blog Series: Waku

As featured in Bostinno, Bevnet, BeverageDaily.com and FoodNavigator-USA, Waku (formerly Wanku) has been described as a “healthy, natural, aromatic” and “delicious” drink. Derived from a traditional recipe of an indigenous people in the Andes Mountains, this is a beverage with an impact. Prior to Waku, there was little market access to the drink, and people…

Posted In Living Entrepreneurship Blog

Food Startup Strategy with Food Lawyer Larry Gennari

It’s no secret that Babson boasts some incredible food entrepreneurs. Food Sol’s Community Table is a mix of people with varied interests in food and entrepreneurship that helps keep this trend going. The event meets at the Blank Center, an incubator that is perhaps the heart of Babson’s entrepreneurial pursuits. In early September the meeting…

Posted In Living Entrepreneurship Blog