Permanent Link: https://blogs.babson.edu/social/2015/11/03/babson-food-day-pioneering-a-new-model/
By Peter Venti, Graduate student at Babson College. As TV personality and Babson Entrepreneur-in-Residence Andrew Zimmern began discussing culinary origins with celebrity chef Kristen Kish, you knew that you were a part of something special. The opening Food Day event featured a panel of prominent chefs fielding questions from Zimmern and fellow TV host and…
This October 20-21 marks the fifth annual Babson Food Day. What’s Food Day and why does Babson celebrate it? No surprise: the back story is quite entrepreneurial… The first national Food Day was held October 2011, an initiative of Center for Science in the Public Interest (“CSPI”). On the first Food Day, grassroots organizers all…
In early August, an Idaho federal district judge struck down the state’s ag-gag law, which criminalized undercover photography or filming inside industrial feedlots and slaughterhouses. What most captured my attention about this was the judge’s argument that it violated the First Amendment because “food production is not a private matter.” A court’s decision to place…
This month, I taught in Babson’s Summer Study For High School students from all over the world. As always, my topic was ‘food entrepreneurship’, tailored to fit into the rhythm of their five-week program. We opened with a discussion of mindful eating (‘mindfulness’ having been a central theme of the Babson Social Innovation Lab team’s…
By Jennifer Odera, Babson MBA 2015 and founder of T&Co. As a first time entrepreneur working on a food business, I often find myself having big, audacious requests that I have to temper out and stage for my audience. (I’ve always believed, “your dreams aren’t big enough if they don’t scare you” ) In fact,…
By Gisela Macedo, Babson MBA 2015 and founder of Gisela Treats. Last week the Summer Fancy Food Show was held in NY. As a food entrepreneur, I couldn’t be more excited – for I knew, from previous experiences, it could be an amazing opportunity to meet and greet potential suppliers, clients and people that could…
Today concludes this year’s Summer Fancy Food Show. Held each June in New York, the Show is hosted by the Specialty Food Association, which offers industry-wide research and forecasting, as well as educational programs and business development support to food entrepreneurs and emergent brands. This year, Food Sol was able to offer a Premium Pass…
For two years, Food Sol has been in recipe development for our Community Table, a design that weekly brings together food entrepreneurs and students of food to exchange resources and ideas. It became popular at Babson pretty quickly, which led to a question: How would it do in other contexts and communities where the entrepreneurial…
On April 15, The WIN Lab and Food Sol at Babson will co-host a Quick Service Incubator with Chef Tiffani Faison at Workbar Cambridge. The story of how this event came to be is all about community. Three years ago, I met Heatherjean MacNeil. She was entrepreneuring with her company Proxy Apparel and leading the…
For the last two years, I’ve had the great fortune to attend the Summer Fancy Food Show in New York City. Edibles from all corners of the globe and the entrepreneurs behind them attend: there are 2,400 exhibitors from 80 countries and regions and all imaginable categories within the retail food world. The Show attracts…
