How Can Food Businesses be an Agent for Social and Environmental Change?
204 views · Published 9 December 2014 · 1:40:45 · Indexed 10 November 2026
Channel: Columbia Business School · 2014 · Education
How can food businesses, investors and philanthropy lead the way towards improving the balance of the triple bottom line: profits, human health and environmental sensitivity? At the 2014 Social Enterprise Conference, food experts and entrepreneurs investigated the role of philanthropy to help develop new business models — sensitized to social and environmental impact — which may eventually attract interest of venture capital to scale and to replicate. The session included: Derek Denckla, Investments and Partnerships Director of the National Young Farmers Coalition; Jennifer Dundas, Founder and Co-Owner of Blue Marble Ice Cream; Peter Hoffman, Chef at Back Forty; Hugh Hogan, Executive Director of North Star Fund & Community Food Fund; and David Rosenberg ’02, CEO and Co-Founder of AeroFarms.
More from this channel
-
1:14
Entrepreneurship in Africa Master Class: The Team Prepares for its Final Meeting
-
2:26
Entrepreneurship in Africa Master Class: Tour of the Peacock Expansion
-
1:40
Entrepreneurship in Africa Master Class: The Team Discusses its Final Recommendations
-
1:37
Entrepreneurship in Africa Master Class: The Team Reflects on its Project
-
2:57
Eugene M. Lang Entrepreneurship Center: Everything to Offer an Entrepreneur
-
6:46
Silfen Leadership Series: Anne Mulcahy, Chair and CEO of Xerox, Part 4
-
1:49
GE -- Innovation at Work
-
1:12
BRITE Jury Award for Big Thinker