“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…
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…
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…
Babson’s new graduate school offering, Food Entrepreneurship, is a highly experiential intensive MBA elective that will focus on the anatomy of the food entrepreneur’s journey from initial idea and course-setting through to meaningful survey of market landscapes and new venture strategy. Course materials and assigned readings are drawn from five years of firsthand research in…
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…
By Bandana Kaur, Graduate student at Babson College. The world we live in today is ridden with so much negativity and fear that finding simple pleasures in life is becoming harder and harder. And that is why I absolutely love working with food because, as simple as it sounds, food is an extremely powerful tool…
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…
With resources like FoodSol on campus, it is no surprise that there are so many food entrepreneurs at Babson. There are many common themes we hear from food entrepreneurs in the Butler Venture Accelerator: how do I find a commercial kitchen? How can I get my food product on the shelf? What steps do I…
As the food industry gets more crowded with new entrants migrating in from tech, finance, healthcare and energy, taking smart first steps with a food business is more crucial than ever. Barriers to entry for the industry have been lowered, however there are plenty of hurdles ahead. So if you’re thinking about becoming a food…
The following post is from Diego Pacheco M’16, founder of Cociel, a fall 2015 hatchery business. Hi my name is Diego Pacheco a second year in the two year MBA of 2016. Since I was 12 years old I started coding websites, designing and start selling services to my family & friends. Years after, I…