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Cracking the Nut: How a Cashew Enterprise Empowers Women in Rural Bali
Each day, East Bali Cashews (EBC) processes about 800 pounds of raw cashews, preparing them for snack production. The Indonesian company was launched about five years ago after a health care volunteer saw the impoverished conditions many agricultural workers face, and it now employs 400. But the statistic that most impresses Nadia Putri, an MBA candidate at the University of Michigan’s Ross School of Business, is that more than 80 percent are women. After interning there this summer, Putri details how EBC works to advance women by providing training in everything from English to Excel.
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- Entrepreneurship
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Study shows forest conservation is a powerful tool to improve nutrition in developing nations
More than two billion people in the developing world suffer from a lack of micronutrients—like vitamin A, sodium, iron and calcium. The result for children can be brain damage, stunted growth, and even death.
In response, food and farming programs have begun to consider how to do more than just increase production of staple crops, like rice and corn, to fight malnutrition.- Categories
- Agriculture, Environment
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Boosting the Social Impact of Food Tourism: The Keys to a Collaborative Model
Héctor Gerardo Ibarra talks about social entrepreneurship a lot – sometimes to children as young as second grade. He helps them understand the concept by identifying a specific local problem and a solution involving something they already like doing. The same can be said of Ruta Origen, a social enterprise he co-founded to confront unfair payment of Mexican producers, paired with a solution that involves plenty of traveling and eating. In this post, Gerardo Ibarra details a collaborative impact model that is similarly straightforward, but by no means easy.
- Categories
- Agriculture, Entrepreneurship, Environment
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African food businesses get nurturing from well-known giants
Volunteers from some of the world’s biggest food producers, who decades ago took food-making from kitchen to the factory, are offering guidance to African entrepreneurs and helping nations become less dependent on imported food.
- Categories
- Agriculture, Entrepreneurship
- Region
- Sub-Saharan Africa
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Low Tech, High Impact: An Affordable, Hand-Powered Innovation Aims to Boost Food Production in Africa
For many global development players, high-tech innovations are the go-to solution for challenges in emerging markets. But according to Taylor Quinn of JUST, Inc., low-tech approaches can be even smarter. He discusses the promising potential of locally made and hand-powered machines in emerging economy value chains, and explores how JUST is using one such device to improve food security, increase access to quality nutrition and promote entrepreneurship in Liberia.
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- Entrepreneurship, Technology
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A Recipe for Understanding: How Food Entrepreneurship and Gastrodiplomacy are Bringing Syrian Refugees and Turks Closer
Nearly 6 million people have fled Syria's brutal civil war, with many settling in nearby Turkey. These refugees, as well as millions of other migrants around the world, often open restaurants and other eateries, drawing upon their cultural heritage to earn a living. The Livelihood Innovations through Food Entrepreneurship (LIFE) project was created to help these business owners – some 240 entrepreneurs will receive business support services offered at two food incubators.
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- Entrepreneurship
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We know how food production needs to change if crisis is to be avoided—so why isn’t this happening?
With the global population to reach 9 billion in decades, global food systems must change in order to feed the planet. Is agroecology the solution?
- Categories
- Agriculture, Environment
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Kenyan agri-tech startup Taimba wins $10k at SXSW
Kenyan startup Taimba, which connects farmers to retailers, was one of three winners of the 2018 Food+City Challenge Prize at the recent SXSW event, taking home US$10,000 in prize money.
- Categories
- Agriculture, Technology
- Region
- Sub-Saharan Africa
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