Tag: Food Sol - page 2

Structural Holes

My breakthrough read of 2014 was written in 2004, but “Structural Holes and Good Ideas” has done more to validate my wacky way of operating in the world than anything else. Author Ron Burt explores the neighborhood of social capital occupied by “between-group brokers… the people who stand near the holes in a social structure.”…

Posted In Creating Social Value Blog

What To Do While Exploring

It’s been a couple weeks since we notified our first batch of Accelerator participants about what stage they’ll start out in the Butler Venture Accelerator. Many, like you, may be exploring various ideas and not sure what to do next. Cindy Klein Marmer, advisor to the Explore stage of the Accelerator, hosted a “Welcome to…

Posted In Living Entrepreneurship Blog

Moveable Feast: Food Sol’s Community Table grows in Boston

Food Sol’s first Community Table Boston last Thursday was a huge hit. For a conversation on entrepreneurial opportunities in Boston urban agriculture, folks turned out from Tufts, BU, Harvard Law School, Babson, Wellesley College, the Mayor’s Office, City Growers, and Shape Up Somerville to participate. Local marketer and farmers’ market maven Myrna Greenfield wrote about…

Posted In Creating Social Value Blog

Power Packed Recipe for Food Entrepreneurship at Babson

“That’s what all entrepreneurs need:  you need to open up the conversation, not be afraid to share your problems, so that you can overcome them.” – Pranav Chaudhry (’14) on the Quick Service Incubator When Gail Simmons kicked off her Residency at Babson in April, this celebration included a Quick Service Incubator. The Quick Service…

Posted In Creating Social Value Blog

Food for Thought on Farms and Food: USA

By Bradley Googins & Philip Mirvis A monthly installment from two of The Lewis Institute’s Social Innovation Fellows: Bradley Googins and Philip Mirvis. Judging from the popularity of reality TV chef competitions on Hell’s Kitchen, infotainment shows about food production (The Chew), preparation (Kitchen Nightmares) and consumption (Anthony Bourdain),  and cooking tips from America’s Test…

Posted In Creating Social Value Blog

Focused Food Entrepreneur: Raphael Leonard and Wholesome Wave

When Raphael Leonard (B’13) walked into my office in late April, he hadn’t broken his leg yet.  Food Sol was fresh on his radar screen.  He’d just learned of us from Lewis Institute ugrad scholar Lindsey Tarr. “I’m passionate about innovations in food production and delivery systems,” he told me. Graduation was just a few…

Posted In Creating Social Value Blog

Defining Social Innovation

What gets us out of bed every morning here at The Lewis Institute is a driving desire to use entrepreneurship to change the world for the better. We believe that Entrepreneurial Thought & Action® is one of the best assets the world has to tackle societal issues, and want to put these tools into the…

Posted In Creating Social Value Blog

Moveable Table: Food Sol’s Community Table Hits the Road

We have some really exciting news to share:  last week, Food Sol secured a challenge grant from the Blackstone Ranch Institute to bring our Community Table design to four partner colleges and universities who have been asking for it. As you regulars know well, Food Sol’s Community Table is a 90-minute weekly gathering available to…

Posted In Creating Social Value Blog

Babson at the Summer Fancy Food Show

Last week, Babson food entrepreneurs Michael Scherr (M’14) and Adriana Perilla Glen (M’13) and Food Sol traveled to the Summer Fancy Food Show, called by many “the Superbowl of specialty food.” Michael and Adriana attended to support Food Sol partner Michael McCarthy’s booth for his business Budi Bar.  (Food Sol is a huge fan –…

Posted In Creating Social Value Blog