Frustrated by how out of reach and incompatible immersion circulators were for their home, husband and wife team Lisa and Abe Fetterman launched Nomiku in 2012, the first-ever immersion circulator designed for home sous-vide cooking that was affordable and easy-to-use. After attending a rigorous hardware startup accelerator in China and launching a Kickstarter campaign that reached its goal within a whopping 12 hours of launching, Nomiku has become a coveted product by top chefs and restaurants across the country. Lisa was also recently named one of Forbes' 30 under 30 in Food and Drink Entrepreneurship.Read More
On Saturday, January 10th, Local Food Lab held their third Food Startup Bootcamp, this time in collaboration with NOST Silicon Valley at the Dutch Consulate General in San Francisco. Local Food Lab is a Palo Alto-based startup academy and online community (2,500 members and counting) which focuses on local, sustainable food and agriculture startups on a mission to create a healthier food system. This may sound nebulous, until you actually scratch the surface to quickly discover that this is not a bleeding heart operation: Local Food Lab is all about helping entrepreneurs craft a path to profitable, scalable companies, that do not rely on subsidies, while banking sustainability into all aspects of the business.Read More
What it means to work with a photographer. Six steps that can guide you through the process, and help produce work to elevate your brand.Read More
After two successful Food Startup Bootcamps in New York City and Washington, D.C., Local Food Lab is heading to San Francisco on January 10th to host our next one-day, hands-on business course designed for sustainable food entrepreneurs.
We have a stellar panel of four San Francisco-based food entrepreneurs lined up to share their startup stories and help coach students on how to build sustainable food businesses during the Bootcamp.Read More
Whatever Thanksgiving means to you personally, as food entrepreneurs, we run Thanksgiving. We power a supply chain that brings food from farms to grocery store shelves, where US Americans will collectively spend $2.4 billion on this Thursday’s feast. It is entrepreneurs and business owners who will ultimately decide how to distribute that revenue to create optimal business conditions and set wages and living conditions for the people who work along the supply chain.Read More
We had a great time last Saturday at our first-ever one-day Food Startup Bootcamp in Soho, NYC! There is nothing more inspiring than a room full of entrepreneurs brainstorming and planning how to use business to build a healthier, more just and more resilient food system. Students at the bootcamp analyzed their startup’s place in our complex food system, created customer discovery and validation plans, built financial projections and discussed how durable entrepreneurs manage their personal psychology.Read More
This Saturday, Nov. 15th, Local Food Lab is hosting our second Food Startup Bootcamp and we've lined up an amazing panel of successful D.C.-based food entrepreneurs to share their startup experience and help coach students on how to build sustainable food and farm businesses.Read More
Our friends at Food+Tech Connect have launched Food+Tech Ed, an online learning community dedicated to making it easy for aspiring food entrepreneurs to get the skills and connections they need to launch and grow their business.
They have three expert-taught courses that provide the tools to create a food brand that stands out. If you’re serious about taking your brand to the next level, check out the courses below. For the next month, get a 25% discount on all courses with the code "localfoodlab" (good through November 30th).Read More