SEG introduces second cohort of food ventures

SOCIAL ENTERPRISE Greenhouse, a Providence-based business accelerator, is launching its second food accelerator program, introducing a new cohort on Feb. 9.
SOCIAL ENTERPRISE Greenhouse, a Providence-based business accelerator, is launching its second food accelerator program, introducing a new cohort on Feb. 9.

PROVIDENCE – Food ventures, round two.

Social Enterprise Greenhouse, a business accelerator, is launching its second food accelerator program, and introducing a new cohort on Feb. 9. The organization has selected eight New England-based food businesses to participate in this year’s round.

“Our final eight ventures are passionate, socially driven and dedicated to making an impact on Rhode Island’s food system,” Isabella Cassell, director of food initiatives at SEG, said.
The new ventures will introduce business ideas, goals and provide tastings at a launch party from 6-8 p.m. on Feb. 9 at the SEG Hub, 10 Davol Square. The launch will mark the start of SEG’s 12-week long learning program. The accelerator, focused on social enterprises, partners with Brown University and is funded by the Henry P. Kendall Foundation and United Natural Foods. The organization says its program-network comprises more than 200 people from the state’s business and food community.

“Partnering with SEG in their food accelerator program gives us the opportunity to support and mentor social entrepreneurs who are developing food brands that make a difference,” said Josephine Eke, vice president of branding communications and marketing at UNFI. “SEG’s curriculum combined with guidance from industry experts helps participants take their business to the next level and is a win for us all. Better food, better future.”
This year’s cohort includes:

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  • Body 2 Soul is an all-natural body product care line made with artisanal botanical and aromatherapy blends, as well as 100 percent natural and sustainable ingredients. The company aims to provide a quality, natural product for multi-ethnic women and their families.
  • Bootblack Brand is a maker of small-batch syrups for professional and home-cocktail enthusiasts. The company aims to prioritize employment of older employees to address ageism in the workplace and encourage fulfilling work later in life.
  • Fresh Local 52 is a Providence urban vertical farm, producing greens and microgreens for local consumption in restaurants and supermarkets. The company grows produce with 98 percent less water and doesn’t use pesticides.
  • Just Like Nana’s provides traditionally crafted comfort food with healthier ingredients, specializing in JLN rugelach, an iconic Jewish pastry. JLN’s social mission is to hire people through Rhode Island’s social organizations, helping those who need a helping hand.
  • Lily’s Ladle crafts Bone Broth, using 100 percent grass-fed beef, hormone- and antibiotic-free chickens and local sustainable produce. Beef and Chicken Bone Broths, along with the company’s Veggie Mineral Broth, are long-simmered to create a nutrient dense broth for culinary needs.
  • Lost Art Cultured Foods produces raw sauerkraut and traditionally fermented veggies made with locally sourced, organic produce. Lost Art products have a crunchy texture, unique spice blend and healthy probiotic qualities.
  • Ocean State Community Seafood connects the Rhode Island community to fishermen through education on our locally caught species of seafood. The organization aims to increase access to locally caught seafood through Community Supported Fisheries and Dockside Fisherman’s Markets.
  • Water Way Farm is a coastal Rhode Island farm offering herbs, honey and a harvest of ingredients for culinary adventures and education. The company aims to preserve local agriculture and encourage young members of the community to participate in small-farm endeavors.

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