Tag: Food Entrepreneurship - page 3

Being Present

“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…

Posted In Creating Social Value Blog

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…

Posted In Creating Social Value Blog

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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…

Posted In Creating Social Value Blog

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Babson Offers First Graduate School Elective On Food Entrepreneurship

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…

Posted In Faculty & Leadership Blog

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…

Posted In Creating Social Value Blog

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…

Posted In Creating Social Value Blog

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Accelerator: Food Entrepreneurship

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…

Posted In Living Entrepreneurship Blog

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The Value of a MVP

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…

Posted In Living Entrepreneurship Blog