Filter Results:
(264)
Show Results For
- All HBS Web
(1,091)
- People (2)
- News (264)
- Research (613)
- Events (1)
- Multimedia (7)
- Faculty Publications (338)
Show Results For
- All HBS Web
(1,091)
- People (2)
- News (264)
- Research (613)
- Events (1)
- Multimedia (7)
- Faculty Publications (338)
Sort by
- 09 Nov 2016
- News
The Seeds of Learning
Adam Zmick (MBA 2011) is cofounder of Gardeneers, an environmental education organization based in Chicago, Illinois. In this interview, he explains the connections between learning about food and children’s... View Details
- 05 Aug 2015
- News
Nourishing the Next Generation
says. Today, California-based Chefables prepares more than 30,000 fresh, from-scratch, and mostly organic meals: think vegetable chow mein, edamame hummus, chicken shawarma, and whole-grain pastas shaped like bunnies or bears—a day for... View Details
- 11 Sep 2018
- News
Bringing Government Up to Code
the foundations of our social safety net—making it easier, for example, for people to apply for food assistance or for probation officers to communicate with their parolees. On today's episode of Skydeck, Ingersoll talks with contributor... View Details
- 01 Sep 2004
- News
Whit Sears (MBA 1959)
bedrooms, two baths, a garden with fruit trees, and fish swimming in several ceramic urns. It’s like being newlyweds again. The food is delicious and spicy; water for drinking must be filtered and boiled. Electricity is pretty reliable;... View Details
- 30 Mar 2022
- News
Giving Hope and Comfort
items—the soap and the shampoo—that were most prized by the organizations that received the donations. A social worker from Catholic Charities who called Feingold to thank him explained that few people think to donate such expensive... View Details
- 20 Nov 2015
- News
Room to Grow
inspired by the work of Food Solutions New England, an organized network of agricultural experts, farmers, academics, concerned citizens, and regional grassroots organizations... View Details
Keywords: Margie Kelley
- 01 Dec 2016
- News
Vive la Madeleine!
he made in the food industry were equally discouraging. “They told me I was crazy, that Jeannette was dead, that near the end they had been producing the worst madeleines in France. To restart production and change its image at the same... View Details
- 15 Oct 2019
- News
Understanding Challenges Across the Supply Chain
Wachsner, who also is responsible for building a trusted source of knowledge about sustainable food production at the Organic Production Intelligence Center. The four-day seminar draws nearly 200 industry... View Details
- 20 Nov 2017
- News
Finding Common Ground
only thing missing was ominous John Williams theme music playing in the background. CollaborateUp specializes in bringing corporations, government agencies, nonprofits, and other organizations together, to take on big, complex issues,... View Details
- 29 Aug 2024
- News
A Kick Start for Latin American Startups
According to Forbes, the region’s annual loss in food supplies represents 6 percent of the global total. Diferente rescues organic food seen as "imperfect" by the traditional... View Details
- 01 Oct 2001
- News
Carl M. Plochman III: A Savory Success
majored in psychology as an undergraduate at Brown University and continued to develop that interest through the study of hakomi, a method of body-centered psychotherapy. Until recently, he also volunteered in the Young Presidents' View Details
- 25 Apr 2014
- News
A model of service
private schools, enabling students to volunteer on a regular basis. "Students come away from the experience realizing that we are all alike, but sometimes bad things happen to people and they are forced to live off of food stamps or go to... View Details
- 02 Mar 2015
- News
To Market, To Market
Heifer International, the anti-poverty organization perhaps best known for its livestock donation program. “We can do this by building businesses. We are putting families in commerce. They are not just growing vegetables in a garden. They... View Details
- 14 Nov 2019
- News
Keeping Red Lobster Fresh
to do is work on is following a phased plan. And there are three phases to the plan. Phase one was fixing the fundamentals of the business, which are making sure you're operating well, making sure you got high-quality food and system.... View Details
- 25 Feb 2020
- News
Beyond the Plastisphere
schedule. (In 2018, S’well distributed bottles to every public high school student in New York City, where the company is headquartered, displacing as many as 54 million single-use plastic bottles in one fell swoop. The company also recently expanded its offerings to... View Details
- 01 Oct 2002
- News
John Batcha: Sowing the Seeds to Fight Hunger
John Batcha (MBA '54) was ready to grow his own organization. With a $50,000 grant from the Kellogg Foundation, he teamed with Partners of the Americas, the largest private volunteer organization in the Western Hemisphere, to develop a... View Details
- 01 Jun 2018
- News
What I Do: Minnie Ingersoll (MBA 2002)
Shift—I manage finance, I manage our marketing team, I manage the board, I manage recruiting.” While it’s been a departure, Ingersoll says the role has remained consistent from the way it was described during her first interview for the job: “How can I help this View Details
- 31 Mar 2022
- News
A Community Hunger Solution with Global Ambitions
Every evening on the streets of Pune, in western India, a 67-year-old man coordinates a food drive to benefit the people in his community. As a local leader in the Robin Hood Army, a nonprofit volunteer organization, he’s on the front... View Details
- 29 Mar 2023
- News
Supporting Earthquake Victims in Turkey and Syria
organizations to render aid. If any of our alumni are looking to connect with one another, we recommend using the Alumni Directory together with the secure Alumni Messaging Service to communicate (click on the envelope icon on any alumni... View Details
- 16 Sep 2019
- News
Smarter Farming
Steven Carden (MBA 2003) is CEO of PAMU Farms of New Zealand (formerly Landcorp Farming). In this video, he talks about the changes the organization is going through to adjust for shifting dietary trends and the impact of large-scale... View Details