Permanent Link: https://blogs.babson.edu/social/2016/11/14/viet-nams-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…
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…
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…
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…
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…
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…
On April 13, the WIN Lab will co-host a Quick Service Incubator with Food Sol at District Hall. Registration is not yet open, but mark your calendars now as our co-hosted event last spring with celebrity chef Tiffani Faison sold out weeks in advance. Senior Fellow at Food Sol Nancy Cushman will join Babson Entrepreneur…
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…
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,…
