Conscious consumers want to know where their food comes from and care deeply how it is produced.
September 10, 2020
Business Models
September 3, 2020
Huddle Notes from August 31st, 2020
The huddles this week focused on how consumer behavior is impacting purchasing, what investment looks like during COVID, and corporate socially responsible mission-driven organizations.
September 3, 2020
Regenerative Goat Dairy Explores Silvopasture Agroforestry
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Leslie Cooperband and Wes Jarrell, Ph.D., are the co-founders of Prairie Fruits Farm & Creamery in Champaign, Illinois. The Animal Welfare Approved farm and farmstead is home to an organic fruit orchard and more than 100 milking goats that graze and browse on a diverse landscape.
August 28, 2020
By Empowering Workers, Food Businesses Win
Most food and farm business leaders know the value of a strong, engaged, committed team.
August 21, 2020
Huddle Notes from August 17th, 2020
The huddles this week focused on tradeshows moving to virtual, the evolution and future of distribution systems, and commodity crop agriculture’s recent hit.
August 21, 2020
Bread SRSLY Puts People Ahead of Profit
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In Edible-Alpha® podcast #72, Tera talks to Sadie Scheffer, founder and CEO of Bread SRSLY, a gluten-free, vegan sourdough bread company based in San Francisco.
August 13, 2020
Huddle Notes from August 10th, 2020
The huddles this week focused on affirming organizational culture, financial innovation, and the future of cities and how food will play a role including examples of farming opportunities.
August 13, 2020
Huddle Notes from August 3rd, 2020
The huddles this week focused on an innovative food pantry model, how community investment has changed, and our food systems need for a major overhaul to benefit the US economy.
August 6, 2020
Scout Canning Makes Shelf-Stable Seafood Sustainable
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In Edible-Alpha® podcast #71, Tera talks to Adam Bent, co-founder and CEO of Scout Canning, a Toronto, Ontario-based craft cannery launched in December 2018.
July 31, 2020
Huddle Notes from July 13th, 2020
The huddles this week focused on how food and farm businesses can prepare now for a prolonged pandemic and economic recession.