Rachel received her Babson MBA in May 2011 with a concentration in food-system innovation. Her year-long independent research focused on sustainable supply chain management in the food industry and consumer response to value-add terms such as organic, sustainable, natural, and humane.
Now three years old, her start-up Food Sol is an ‘action tank’ for food entrepreneurs of all kinds housed inside Babson College. Rachel has spoken on the Babson method of Entrepreneurial Thought and Action™ to fuel food entrepreneurship at Northeastern, Boston University, Yale, and University of Texas at Austin.
Rachel writes on food-system dynamics and Boston local food for Examiner.com and shares knowledge and perspective as widely as possible (Twitter is her preferred platform for idea swapping. Follow her at @businessforfood.)
Twitter : @businessforfood
