Founders Forum: Can Food Business Ventures Do Well and Do Good? (Innovate Carolina (UNC))
As consumers, our expectations about what we eat are changing. We still want our food that tastes delicious and is easy to prepare. But we also want healthier, more locally sourced options, too. More than ever, we expect greater access to fresh produce, minimally processed foods, information about where our food comes from, how it’s produced, and its impact on our health, the environment, and local economies. We’re now seeking more convenient ways to access locally sourced foods such like online delivery services—and also want more of these options available in our local grocery stores, offices, and daily footprints.
Join food entrepreneurs Alice Ammerman, PhD (Equiti Foods) and Patrick Mateer (Seal the Seasons) to explore how food-based businesses can thrive while creating public good for consumers, farmers, and the environment. Both companies—Equiti Foods and Seal the Seasons—spun out of UNC-Chapel Hill and are now growing rapidly and making a human and economic impact across North Carolina and the United States. Ammerman and Mateer will share their lessons learned on topics like:
· For-profit or non-profit: What should you consider when founding a food venture?
· Adapting to emerging markets: How to you remain nimble to tap into emerging markets, revenue opportunities, and customer needs?
· Local-to-regional scale: What are some challenges and strategies behind increasing consumer access to healthy, locally sourced food?
· Building partnerships: How do you identify and engage partners that align with your mission and amplify your business impact?
· Funding strategies: What funding sources and strategies can help jumpstart and sustain food entrepreneurs?