By The Institute for Social Innovation | March 14, 2018
By Jack Barber ’16, Co-Founder of Mainely Burgers. If someone had told me three years ago that my brother, Max, and I would be running our business Mainely Burgers full-time, I would have told them that they were crazy. During my senior year at Babson, I was razor focused on getting a job in finance.…
By | January 30, 2018
Many teachers say they absorb more in the classroom than they impart. In addition to what they learn from students, the iterative process of learning how to teach is itself an incredible education journey. What I’ve learned from teaching the MBA elective Food Entrepreneurship twice now has shaped the way I look at my role…
By | December 5, 2017
“Business is all about relationships,” the CEO said. We were not in a classroom or theater listening to a man in a suit. We were seated around a sun-drenched table in the Blank Center co-working space listening to a back-to-the-land hippie farmer who thirty years ago started CROPP (Cooperative Regions of Organic Producer Pools), parent…
By Food Sol | February 1, 2017
By Nadine Habayeb M’16. I came to Babson as an exchange student as part of the MBA program from my home University of IE Business School in Madrid. My partner and I had been developing a food business idea of launching a healthy popped seed snack. The popped seed, which is native to India, had…
By Food Sol | January 19, 2017
Everything has changed: What we know, what we think we know, how we ingest content, the tools we pick up and use (often compulsively). The landscape for learning is a kaleidoscope ceaselessly in motion. In this sea of data and discourse, Food Sol steadies itself by insisting upon two things: relationships and showing up in-person.…
By The Institute for Social Innovation | October 18, 2016
One of the most common questions we get here at The Lewis Institute is, “How can we connect with you?” As a team of people who thrive on fostering strong, lasting connections and see the world as relational rather than transactional, nothing could make us happier. We know that the most powerful thing any social…
By | January 19, 2016
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…
By Cheryl Kiser | October 14, 2015
Now more than ever, the need to put our phones away and give presence is being felt in all areas of our lives. As recent articles like: Stop Googling. Let’s Talk. in the NY Times are pointing to, this is no longer a challenge just one generation is facing. It’s something that is becoming so…
By | May 4, 2015
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…
By Food Sol | March 11, 2014
Beyond Community Table every Wednesday at Babson, we now host Thursday Tables in Boston and this Friday will launch our once-a-month series in New York City with local partners Foodmaker Media and NYU’s Food Studies Program. We are excited about how quickly the model has spread, and encouraged by the warm and enthusiastic response. But…