SEG announces food accelerator cohort

THE SOCIAL ENTERPRISE GREENHOUSE has announced the 15 businesses that will participate in its 2018 Food Accelerator program. / COURTESY SEG
THE SOCIAL ENTERPRISE GREENHOUSE has announced the 15 businesses that will participate in its 2018 Food Accelerator program. / COURTESY SEG

PROVIDENCE – The Social Enterprise Greenhouse Food Accelerator program has announced a new cohort comprised of 15 Rhode Island food businesses.

The program will begin on Feb. 15 and will include a 12-week blended-learning model developed and delivered in collaboration with Brown University.

Participating businesses will work to refine, formalize and grow their social mission as well.

The program is funded in part by the Henry P. Kendall Foundation and the R.I. Department of Labor and Training’s Real Jobs RI initiative.

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The 2018 program culminates with a demo day on May 15.

The 2018 food accelerator cohort includes:

  • Beggar’s Tomb Marine Livestock: A floating-barge oyster producer.
  • Coffee Collective: a workers co-op that will create café and community space.
  • Foodies Without Borders: a nonprofit focused on empowering young entrepreneurs in developing countries through the culinary arts and sustainable farming.
  • Fortnight Wine Bar: a wine bar in downtown Providence focused on naturally and biodynamically produced wines, small-batch beers and seasonally inspired food from local ingredients.
  • Grow Earthly: a company that processes food waste into compost with the use of worms.
  • Herb & Forage: a farm business that is starting the first commercial orchards of beach plum and elderberry in the state.
  • Hocus Pocus Farm: a company that grows produce and flowers for a CSA, or a community-supported agriculture model. The company also provides education, ecological stewardship, health and community development.
  • Hope’s Harvest: a business that will mobilize volunteers to feed the hungry with surplus fruits and vegetables from local farms.
  • Jeow: a business that makes a spicy Laotian pepper dip and topping.
  • One World Cacao: a wellness and education platform selling single origin eco forested cacao from Guatemala.
  • OURgrain: a business that creates snacks from brewers’ spent grain.
  • PVD Dinner Share: a farm-to-table meal preparation service.
  • Rustic Roots Baking: a locally sourced baking business.
  • Sanctuary Herbs of Providence: A line of herbs that is sourced in partnership with Rhode Island’s refugee and immigrant farmers.
  • Three Mouths Tea: a Providence-based business that sources teas from small family farms in China, Taiwan, Japan, Korea, India and Nepal.