WATCH Video Highlights Reel from 2014 Fair Food Business Boot Camp
With an action-packed three days of learning and five impressive pitches from participating entrepreneurs, the second annual Fair Food Business Boot Camp was a great success.
The Fair Food Business Boot Camp provides emerging good food entrepreneurs the skills and resources they need to thrive. Hosted by Food Sol at Babson College, it includes skill-building sessions where participants learn essential skills from telling their story to break-even analysis and fundraising. And it culminates in a pitch competition where entrepreneurs compete for an award of $10,000 in Fair Food Fund consulting services.
The event captured the attention of the New York Times in a December feature story on the rise of start-ups emerging to close a gap for farmers.
This year’s Boot Camp featured five good food entrepreneurs from across the Northeast: Blue Ox Malthouse, a local malt processor in Maine; The Fresh Connection, a delivery and local food logistics business servicing New York City; Local Roots NYC, an alternative CSA in New York City that is also hard at work growing a vibrant local food culture through cooking classes, supper clubs, and other events; Vermont Switchel Company, a delicious maple syrup-based health elixir drink; and this year’s pitch competition winner: Fresh Food Generation, a farm-to-plate food truck and catering business that sells in low-income Boston neighborhoods.
Download the new Fair Food Fund brochure