Food Venture Lab

Food Venture Lab

Venture Innovation Program

Jun 20 - Jun 24

1 Week

Brief Description

Today, like never before, the food sector is ripe for ideas that have the power to reach beyond disruption to build new, sustainable business models that change the way we farm, shop, and eat. Food Venture Lab is a rigorous, fast-paced program designed to enable future food industry leaders to identify and define pressing challenges and unmet needs in the broader food system and develop market-based, entrepreneurial ventures to solve them.

During this 1-week intensive version of our popular 15-week program, this hands-on course will introduce you to the people, the networks and the essential concepts to accelerate your role in the new food economy. You’ll use the disciplines of human-centered design, business model development, lean-launch, and rapid prototyping to explore new food venture concepts in a rapid-paced experiential learning program. Come and nurture your own food business idea or ready to join a team to which you can contribute—regardless, in just 1 week, you will learn and practice the fundamental elements of venture design, walking away with the ability to incubate a breakthrough concept through exploration, discovery, design, and launch.

Guest Speakers

Course participants will engage with guest speakers, who are leading industry experts in their field. Guest speakers will include Gary Hirshberg, Chairman of Stonyfield Farm and Managing Director of Stonyfield Europe, and Chairman and founding Partner of “Just Label It!"; Jon Sebastiani, founder of Sonoma Brands and KRAVE Pure Foods; Cleveland Justis, Executive Director of the UC Davis Child Family Institute for Innovation and Entrepreneurship; Karen Trilevsky, founder of FullBloom Baking Company; Don Buder, partner of Davis Wright Tremaine LLP; Susan Mac Cormac, partner of global law firm Morrison & Foerster; Laurie Demeritt, Chief Executive Officer of The Hartman Group; and Karen Frank, partner at Coblentz Patch Duffy & Bass LLP.

William Rosenzweig

Lead Faculty | Dean of FBS

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Your Takeaway

  • Clarity and confidence in yourself as an innovative leader and change-agent in the new food economy
  • Skill sets to recognize and dimension new venture opportunities
  • Ability to create a business design and plan that articulates and incorporates your vision, values, and unique value proposition
  • Leadership approaches to amplify and scale positive social impact
  • Quick, efficient, and effective ways to discover and develop vital customer insights
  • Holistic business model design to address the needs of diverse stakeholders
  • Rapid prototyping techniques to test your product and solution

Location, Dates & Fees

The Culinary Institute of America at Copia, Napa, CA

June 20 - 24, 2016
Weeklong intensive format, Monday - Friday 9AM - 4PM

$3,500 USD Individual
$5,000 USD Team of Two From Related Enterprise


Accepting applications until June 7! Click here to apply.

Special tuition pricing available for CIA Alumni.
For more information, contact our Admissions Team at admissions@foodbusinessschool.org or 1-866-242-9876.


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Personalized Mentorship
Available to all enrolled learners and our alumni, the FBS 1:1 Mentor Network connects you to top leaders in the food industry. See our full list of mentors and learn more about the platform here.

Have questions?
Contact our Admissions Team at admissions@foodbusinessschool.org or 1-866-242-9876.

Who It's For

People serious about taking an entrepreneurial leap into the food industry and making a real difference in our global food economy. Whether you are a seasoned food sector expert looking to expand your understanding of the venture design process or an eager entrepreneur with a groundbreaking new business idea, this is your opportunity to strengthen your business development muscles under the guidance of some of the industry's most successful innovators.


Food entrepreneurs would be well served to envision themselves as stewards, rather than hackers or disruptors.

– FBS Dean Will Rosenzweig on the #FutureOfFood

  • Gary Hirshberg

    Chairman, Stonyfield Farm and Managing Director, Stonyfield Europe; Chairman and Founding Partner, “Just Label It!"

    Guest Innovator

  • Laurie Demeritt

    Chief Executive Officer, The Hartman Group

    Guest Innovator

  • Jon Sebastiani

    Founder of Sonoma Brands and KRAVE Pure Foods

    Guest Innovator

  • Karen Frank

    Partner, Coblentz Patch Duffy & Bass LLP

    Guest Innovator

  • Susan Mac Cormac

    Partner, Morrison & Foerster; Co-chair, Energy and Clean Technology Groups

    Guest Innovator

  • Karen Trilevsky

    Founder, FullBloom Baking Company; Board Member, Smart Cookie Scholarship Fund and Food, Family and Farming

    Guest Innovator

  • Gary Hirshberg

    Chairman, Stonyfield Farm and Managing Director, Stonyfield Europe; Chairman and Founding Partner, “Just Label It!"

    Guest Innovator

  • Laurie Demeritt

    Chief Executive Officer, The Hartman Group

    Guest Innovator

  • Jon Sebastiani

    Founder of Sonoma Brands and KRAVE Pure Foods

    Guest Innovator

  • Karen Frank

    Partner, Coblentz Patch Duffy & Bass LLP

    Guest Innovator

  • Susan Mac Cormac

    Partner, Morrison & Foerster; Co-chair, Energy and Clean Technology Groups

    Guest Innovator

  • Karen Trilevsky

    Founder, FullBloom Baking Company; Board Member, Smart Cookie Scholarship Fund and Food, Family and Farming

    Guest Innovator

Overview

FBS’ Food Venture Lab is designed for the food industry professional or future food system leader looking to learn the fundamentals of new venture design . In the course of 1 week you’ll work in a hands-on “idea lab” with a focus on delivering real-world results. Using current case-studies as well as your own interests, expertise, and ideas for a food business, you’ll combine business theory with an emphasis on practical applications of how to bring a new food idea to the market.

The course is lead by food industry veteran Will Rosenzweig, long-time faculty member at Berkeley Haas and Dean of FBS,  and will feature guest lectures from FBS’ extensive network of venture capital, and food business contacts. Working in small teams, learners will go through a series of hands-on activities enabling them to practice the different processes involved in building a new venture. Core exercises include surveying of industry landscape to identify unmet needs; rapid prototyping to test your product and solution; holistic business model design to address the needs of diverse stakeholders; assessment of requisite skillsets and team development; and more. As a culminating activity, each person or small team will present to a panel of professional experts and investors to receive feedback on the viability of a potential new venture idea.

(Click the button below to receive additional information. Faculty and guest experts subject to change.)

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