Fair Food Business Boot Camp, Wellesley MA December 2-4, 2014 - Apply today WHAT: 3-day intensive skill-building program giving good food entrepreneurs the knowledge and resources they need to grow—plus the potential to win up to $10,000 in consulting services. Led by Jay Friedlander, College of the Atlantic’s Sustainable Business Program chair and organic food entrepreneur. WHERE: Hosted by Food Sol at Babson College in Wellesley, MA; WHEN: December 2–4, 2014 WHO: Food system entrepreneurs who are remaking our food system to support the viability of small and mid-size farms in the Northeastern U.S.
Download the application + apply by October 15!
Fair Food Network launched the Fair Food Fund to provide financing and business assistance to good food enterprises that connect small and mid-size farms with consumers hungry for local, sustainably grown food.
Our Fair Food Business Boot Camp is an annual 3-day intensive training program providing select high-potential food system entrepreneurs the skills and resources they need to grow. Learn essentials including marketing, telling your story, break even analysis, understanding financial statements, solving business challenges, and fundraising. The Boot Camp culminates with a pitch competition in which the winner receives up to $10,000 in consulting services.
Boot Camp Eligibility + Details
Enterprises must support the long-term financial viability of small and mid- size farms in the Northeastern U.S. (ME, NH, VT, MA, RI, CT, NY, NJ, and PA).
Strong consideration is given to enterprises providing processing and marketing, local food distribution, or information technology platforms that link farms with consumers and wholesale customers.
Preference will be given to applicants planning to seek financing to grow their enterprise in the next 6-12 months.
The Business Boot Camp is free for selected entrepreneurs. This includes room and board.
Download the application here:
Email applications to Fair Food Fund’s Alex Linkow firstname.lastname@example.org. Applications will be reviewed as received. Those arriving before October 15 will receive priority.