This New York City-based food startup offers cooking lessons, cultural immersion, and an opportunity for instructors and students to find common ground through food.
Sarah Collins is combating hunger and empowering a generation of women around the world with a simple slow cooker. The device is filled with repurposed foam chips and covered in fabric designed by local fashion and textile designers.
The pace of gentrification in San Francisco's Mission district is accelerating. We talked to Paula Tejeda, owner of Chile Lindo, about what it means for her empanada business.
We brought together five successful food entrepreneurs and engaged them in a panel discussion that covered topics that ranged from customer experience to the importance of package design.
After two successful Food Startup Bootcamps in New York City and Washington, D.C., Local Food Lab is heading to San Francisco on January 10th to host our next one-day, hands-on business course designed for sustainable food entrepreneurs.
There is nothing more inspiring than a room full of entrepreneurs brainstorming and planning how to use business to build a healthier, more just and more resilient food system.
We've lined up a panel of successful D.C.-based food entrepreneurs to share their startup experience and help coach students on how to build sustainable food and farm businesses.
Carrboro Coffee is a premier small batch artisanal roaster located in Carrboro, North Carolina. It is dedicated to building sustainable direct relationships with coffee farmers and their communities.
Starting a food business is tough. If you plan on selling your food product to anyone aside from friends, there are a number of hoops you’ll have to jump through.
Unfortunately, co-mans are not easy to find. Their websites are usually designed for people already in-the-know. Descriptions of their processes often use strange terms like “flexible pouch retort”, “extrusion facility”, or “form and fill sealers”. When you do find the one that makes sense for your product, it's a challenge just to get them to call you back!
Andrea Talley is the founder of the recently crowd funded, green smoothie startup, GreenLid. Since founding GreenLid, Andrea moved to San Francisco from Washington DC, found a temporary home at food startup incubator 331 Cortland in Bernal Heights and is working on expanding her offerings to include salads and wraps.
By now you have probably heard the term pop-up. You might not know what a pop-up is or how they function but the concept is becoming widespread around the world. But pop-ups are not a brand new hipster creation. In fact, pop-ups have been around for millennia—but they’ve only recently become mainstream.
In the past 4-5 years, I’ve come across a lot of food entrepreneurs who have ideas for new products, platforms or services. Many are smart and motivated individuals, entrepreneurs who are passionate about what they want to do and have the vision to make it happen. Too often though, these same entrepreneurs are hamstrung by the process of raising money from investors.
Lawyers can help food start-ups with a range of issues, from forming a legal entity and drafting vendor and distribution agreements to counseling clients on employment issues.
A former jazz pianist and corporate lawyer, Jack began his path into the food industry with the goal of giving cornbread the "reboot" it deserved. After working with an accomplished cornbread chef, Jeff developed his own untraditional cornbread recipes such as jalapeno, maple bacon, honey sea salt and garlic chive cornbread.
Tasneem Manjra, Co-Founder of Bushel Whole Blended Juices, gives us some great insight on her journey of building a juice startup.