Viewing entries by
Food Future
Wendy Nunnelley is a beverage industry executive and an angel investor in more than 20 early-stage companies, primarily in consumer goods and services. She is a Senior Vice President at Diageo and was previously a Vice President at The Coca-Cola Company, with experience in strategy, planning, operations, business development, and revenue management, including pricing/promotion. She is on the board of Naturally Austin and advises several early-stage companies. Most of her investments are in minority and women-founded companies, and she often works with emerging brands that serve underserved consumers or are oriented
This month, we are excited to take some time to introduce our new Food Future Co program coordinator Ana Ojeda Osmena. Ana is an entrepreneur and Food Studies Master’s candidate at NYU. She tells us about the amazing farm and fast-casual restaurant projects she co-founded in the Philippines, as well as her work in the Food Studies program. I believe that immediate positive change can be made in the food system through innovation and entrepreneurship. Tell us about your background, and what you did prior to joining FoodFutureCo? I was born in New York, but I grew up in the Philippines until
We sit down with Alicia Robb, a managing partner at Next Wave Impact, an early stage venture fund, to gain insights into the investor perspective on food start-ups. She is a Visiting Scholar with the University of Colorado at Boulder and the Federal Reserve Bank of Atlanta, as well as being the author of several books on investing in women-run and minority-run companies. We ask her what she looks for in a food entrepreneur, as well as her take on diversity in investing and the future of veganism. Alicia Robb Fund Manager + Angel Investor Next Wave Impact Rockies Venture Club, Social Venture
To kickoff our new mentor video series, we sat down with the illustrious founder of FoodFutureCo, Shen Tong, to give some insight into FFC’s vision for the future role of food businesses in shaping our food system, and the potential of accelerators to amplify that change. What does the future look like for food businesses? In the next 10-20 years, we will see “authentic” and ethical food becoming more mainstream trends for food businesses. Food and cooking will continue to rise in popularity among all demographics, providing more entry points and niche markets. But the major focus for future food
It seems as though everyone is talking about sustainability, but what does it really mean when it comes to creating a better food system? Our founder, Shen Tong, discussed sustainability on the Solving for Sustainability panel produced by Seeds & Chips at the Summer Fancy Food Show. Moderated by Ayesha Vera-Yu of Advancement for Rural Kids, other panelists included Mary Cleaver of The Green Table | Cleaver Co, Steffen Schneider of Hawthorne Valley Farm, and Liz Vaknin of Our Name is Farm. On Making Sustainability Personal “To spread sustainability, we have to make it personal,” Shen says. “I became
Concordia is a nonprofit organization that enables public-private partnerships to create a more prosperous and sustainable future. As equal parts convener, campaigner, and idea incubator, Concordia is creating a new model for how a nonpartisan nonprofit can have a global impact. The Concordia team recently connected with FoodFutureCo's 2017 cohort companies and shared the learnings from these conversations on their blog (excerpted below). In an ever-growing pool of startup accelerators geared towards positive social impact, one stands out among the rest (and it’s not just because its founder Shen Tong was a social