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A little summary of an impressive article written by Ellen Rose on New York Times about two young Entrepreneurs who revisit the concept of creation and distribution food in the colleges.
On the last years different students create a business in their dorm rooms. In this case these entrepreneurs using science, to bring their product to market, their focus is low-tech and they face their challenges, including waste, food safety and regulation. “But in the food space, students need to find a place to produce their product, find a backer and meet both state and federal regulations,” he said. “And they need to find distribution channels and, above all, convince people to eat a new food that might be foreign to what they’re accustomed to.” Said Ricardo San Martin, a professor at the University of California, Berkeley, who leads a new program focusing on creating meat and seafood alternatives.
Source: The entire article is available on the New York Times
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