SEG celebrating graduation of food accelerator program participants

LEAH C. Rosin-Pritchard uses organic, fair-trade and locally sourced ingredients to make Leah's Recipe baked goods. Hers is one of 12 businesses that will graduate tonight as part of Social Enterprise Greenhouse's first food accelerator cohort. / COURTESY KIMBERLY DOBOSZ
LEAH C. Rosin-Pritchard uses organic, fair-trade and locally sourced ingredients to make Leah's Recipe baked goods. Hers is one of 12 businesses that will graduate tonight as part of Social Enterprise Greenhouse's first food accelerator cohort. / COURTESY KIMBERLY DOBOSZ

PROVIDENCE – Social Enterprise Greenhouse’s first food accelerator participants will graduate tonight.

The free event, held from 5:30-8 p.m. at the SEG hub in Davol Square, marks the 12 participants’ completion of SEG’s new 12-week food accelerator business development program.

The program, developed in collaboration with Brown University, began in February.

The growth of the food-focused social enterprises will be highlighted. Each venture will present its business, and samples from each enterprise will be provided throughout the event.

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Upon graduation, participants will receive priority access to the SEG Loan Fund that provides below-market interest rate loans to high-potential social enterprises as well as later-stage business services.

“These 12 food-focused ventures are passionate, socially driven and dedicated to making an impact. We hope the food accelerator provided them with the tools and resources they need to bring their businesses to the next level, as well as opportunities and jobs to Rhode Island. The pitch night and graduation is the culmination of a lot of hard work for these entrepreneurs, and it’s truly inspiring to see the dedication they have to improving our community and food system,” SEG Food Initiative Director Isabella Cassell said in a statement.

The 2016 Impact Accelerator graduates are:

  • Agraria Farm and Edibles, Barbara Link. Agraria is a small organic farm aiming to create an innovative, resilient model for farming and food production in New England while striving to connect people to their local farms and food supply.
  • Bellicchi’s Best Biscotti, Kathleen Bellicchi. This Rhode Island-based company donates 5 percent of profits to the Alzheimer’s Association and also plans to help others start successful home businesses.
  • Fox Point Pickling Co., Ziggy Goldfarb. Fox Point Pickling Co. is on a mission to provide New England with award-winning, locally-sourced pickles that are sugar and additive free, naturally gluten free and non-GMO.
  • Glenwood Garden, Jonah Rapino. Glenwood Garden is an e-market for sustainably made food while helping nonprofits gain a recurring source of revenue.
  • Humble Pie Co., Daniel Sheehan. The Humble Pie Co. provides its customers with freshly baked, honest pies made with ingredients sourced from local farms.
  • Laughing Gull Chocolates, Lindsay Tarnoff. Laughing Gull uses as many ethically and locally sourced ingredients as possible to make premium chocolate products.
  • Leah’s Recipe, Leah Rosin-Pritchard. Leah’s Recipe is a snack line of plant-based, whole food snacks that integrate into a health and wellness-based lifestyle.
  • Mesa Fresca, Alan and Nathalie Alberto. Mesa Fresca creates premium Hispanic cuisine with all natural and fresh ingredients, currently offering an authentic Argentine chimichurri sauce. Founded on family and community, Mesa Fresca aims to address the gap in the marketplace for authentic, fresh packaged Hispanic food.
  • Newport Cooks, Mary Weaver. Newport Cooks partners with local chefs and instructors to offer creative, healthy, culture and cuisine-based cooking classes for adults and children. They provide a spot in every children’s class and camp to a StarKid and a spot in every Farmer’s Market Fresh class to an adult receiving SNAP benefits.
  • Ocean State Smoked Fish Co., Jeffrey Powell. Ocean State Smoked Fish offers locally sourced, smoked fish. It also sets aside a portion of profits for a culinary scholarship fund dedicated to Rhode Island fishing families.
  • Savory Fare, Mary Hughes. Savory Fare is a meal delivery service for seniors, enabling them to stay healthy and remain in their own homes.
  • SecondsFirst, Erika Lamb. SecondsFirst is a food processing business that produces high-quality, nutritious and affordable food products using imperfect vegetables and under-appreciated fish in Rhode Island to feed the food insecure.

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