LOCATION
Venture Café Cambridge
1 Broadway,5th Floor
Cambridge, MA 02142

DATE
May 23, 2019

TIME
3:00 – 8:30 PM

RSVP
HERE

ABOUT THIS EVENT

FoodBev Connect 2019

Venture Cafe’s FoodBev Connect mini-conference, “Boston’s Recipe for Food Innovation”, taking place on May 23, 2019. Through FoodBev Connect, we will explore opportunities for collaboration between culinary and tech innovators – from farm to fork. This special ‘conference night’ event seeks to bring together the brightest minds who are building, funding and innovating in the Greater Boston area’s agtech, food & beverage, and foodtech communities. Come prepared to not only hear the best ideas and see the latest technologies but also to participate in building Boston’s food & beverage innovation.Click here to register!

PARTICIPATING COMPANIES

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AGENDA AT A GLANCE

3:00 PM – 5:00 PM   OFFICE HOURS

4:15 PM – 5:00 PM   PRESENTATION: GOING TO MARKET WITH A CONSUMER PACKAGED GOOD (Havana Room)

5:15 PM – 6:30 PM ROUND ROBIN (Havana Room)

5:30 PM – 8:00 PM   DEMO

6:45 PM – 7:45 PM   PANEL: FOOD & BEVERAGE: NEW MARKETS, EVOLUTION, GROWN AND MARKET RETENTION (Havana Room)

 

 


EVENT SCHEDULE

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OFFICE HOURS (3:00 PM - 5:00 PM)
PRESENTATION: GOING TO MARKET WITH A CONSUMER PACKAGED GOOD (4:15 PM – 5:00 PM)

PRESENTATION: GOING TO MARKET WITH A CONSUMER PACKAGED GOOD (4:15 PM – 5:00 PM)

In this workshop we’ll outline the process for bringing a food or beverage CPG to market. We’ll start with honing the product-market match, then discuss a strategy for establishing pricing. We’ll review methods for marketing to both consumers and channels, emphasizing digital marketing, then discuss channels of distribution.

(Room: Havana)

 

Aisha Nabiyeva, Supply Chain R&D Retail Business Services

Bill Ward, Senior Lecturer for the Gastronomy Program
Boston University

Bill Ward, Senior Lecturer for the Gastronomy Program, Boston University

Bill Ward teaches Food Business classes in the Gastronomy program at BU, and runs the Food Accelerator at the Social Enterprise Greenhouse in Providence, RI. He is an angel investor with the Branch Venture Group, and a judge for the Specialty Food Association national “sofi” awards. He volunteers at Commonwealth Kitchen (through SCORE), providing business mentoring, and has served as a mentor to the Goldman Sachs “10,000 Small Businesses”, the Sam Adams “Brewing the American Dream”, and the Santander “Cultivate Small Businesses” programs.

ROUND ROBIN (5:15 PM – 6:30 PM)

ROUND ROBIN (5:15 PM – 6:30 PM)

(Room: Havana)

 

Aisha Nabiyeva, Supply Chain R&D Retail Business Services

Margaret Connors, Principal,
Spirited Gardens

Margaret Connors, Principal, Spirited Gardens

Margaret Connors is bridging the gap between fine gardening and climate change resiliency.
She is a fusionist, an innovator and a serial entrepreneur. Margaret is a cross-domains, fields of study and industries thinker. She initiated and developed the Urban Agriculture Movement in Boston and is the co-founder of The Urban Farming Institute,Boston, MA.

Aisha Nabiyeva, Supply Chain R&D Retail Business Services

Joe Blunda, CEO,
Forager

Joe Blunda, CEO, Forager

I entered the food business by founding a startup called Bushel in the Spring of 2017 and eventually made my way to Forager as part of a planned executive transition that was completed at the end of 2018. As the new leader of Forager, my job is to help grocers and other large food buyers to expand and optimize their local food procurement. I came to the food industry as an adult from the aerospace industry, but got my first taste of local food by selling native blueberries in front of my home during summers in Maine as a boy.

Aisha Nabiyeva, Supply Chain R&D Retail Business Services

Kale Rogers, Co-Founder, COO 
Spyce Food Co.

Kale Rogers, Co-Founder, COO, Spyce Food Co.

As COO, Kale is responsible for the restaurant experience as a whole – from shaping the in-store design to guiding the creative direction of Spyce’s brand. He handles location acquisition, legal and financial matters, and manages logistics of the build. Kale also supports the culinary, marketing, and engineering teams to ensure deadlines are being met.

Aisha Nabiyeva, Supply Chain R&D Retail Business Services

Michael Orr, Recycling Director 
City of Cambridge

Michael Orr, Recycling Director, City of Cambridge

Mike works for the City of Cambridge as the Recycling Director. He oversees Cambridge’s waste collection program, which includes recycling, composting, yard waste, and all other items recycled. Cambridge’s latest waste diversion program, curbside organics collection has diverted more than 1500 tons since launching in April 2018. The food waste is digested to make clean energy and fertilizer.

DEMO (5:30 PM – 8:00 PM)

Venture Cafe demos are a great way to gain exposure through our online and offline channels. During our Bio Connect event, Venture Café will give a selection of the area’s start-ups, inventors and researchers an opportunity to showcase their work to the Boston community.

Submit an application to demo at bit.ly/vc-startupapp

Deadline to apply: May 2nd

PANEL: FOOD & BEVERAGE: NEW MARKETS, EVOLUTION, GROWN AND MARKET RETENTION (6:45 PM – 7:45 PM)

PANEL: FOOD & BEVERAGE: NEW MARKETS, EVOLUTION, GROWN AND MARKET RETENTION (6:45 PM – 7:45 PM)

(Room: Havana)

 

SPEAKERS

Kale Rogers

Spyce Food Co.

Michael Orr

City of Cambridge

Margaret Connors

Spirited Gardens

Joe Blunda

Forager

Bill Ward

Boston University

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