Where are you from
originally?
California
What university did you
go to?
Received
a BA in American Studies from The University of Michigan and a MA and PhD from
Boston University in History.
What brought you to
Austin?
Positions
for Bob (my husband) & myself at the University of Texas
What is your group’s mission?
True to our original mission as the
Food Lab at UT, we provide awareness of food issues, encourage and motivate
food system research, and provide support for those exploring and
experimenting. This mission has simply broadened its wings as Food+City. A platform for bold exploration
of the global food system, we provoke fresh perspectives on the realities of how
we feed cities, and inspire action. We aim to raise awareness of the
opportunities for improvement in our food systems and uncover
insights that will shape how we make our world sustainable. We’ll explore how
food moves around the world, the surprising complexity of distribution, how
politics, economics, and trade create (and thwart) food crises, and much, much
more.
What need does it
fulfill?
Despite growing interest in food topics, there is a lack
of awareness and understanding around the systems and processes that feed our
cities, and the ways those impact sustainability. We must bring that awareness
and understanding, and harness the zeal of our communities to inspire,
discover, and share the ideas that will improve our global food system. We’re going
to uncover what’s missing in our current food systems and raise up the people
addressing those needs. We’ll do so by challenging and testing all assumptions,
beliefs, and technologies, and including you squarely in the process.
What exactly does it
bring to startups?
Food+City provides startups with resources to expand their
visions. By entering into events such as the Food+City Challenge Prize,
startups are eligible for money prizes (totaling $50,000), but the process is
much deeper than seed money. The process pairs contestants with industry
mentors to who guide the strengthening of business plans and the development of
prototypes for 13 weeks.
What type of startup would benefit from your group?
We accept applications
from every kind of startup focused on food and/or food tech. Businesses
or ideas of particular interest include the following objectives: lessen
food waste; increase the supply of affordable and nutritious food; provide
food that meets personalized health needs; improve the transport and distribution of food into
and through urban populations around the globe; utilize
new storage materials and processes that minimize waste. Students and
professionals alike are encouraged to apply.
What was the most
challenging aspect of starting up the initiative?
Defining
the focus of our food challenge prize.
The word “food” means just that, food. We wanted to include all
food-related startups, like those engaged in packaging, food processing,
growing, etc. We’re making progress on defining our field of innovation, but
it’s still a work in progress.
What advice do you have
for entrepreneurs?
Think
carefully about what problem you’re solving and whether your business is more
of a social enterprise than a for-profit business. Many food-related
entrepreneurs are drawn to solving social problems related to food; those
endeavors aren’t particularly suited to for-profit models.
What Austin-based
resource have you found to be the most helpful and why?
It’s tough to select
just one. The student organization at
UT, The Food Studies Project, has provided us with ideas, enthusiasm, and a
connection to the Austin student community.
