The Good Kitchen Bootcamp

 This week The Good Kitchen relocated to an abandoned warehouse in Elephant & Castle. Not because we've lost our office space, but to host our first ever TGK Bootcamp - an accelerator week for social entrepreneurs tackling food insecurity. 

Having stood out from over 100 applications and successfully impressed a judging panel of food and innovation experts, the final five startups joined us from across the globe, bringing energy and enthusiasm to the week. 

Something that has been evident all week is that although all unique these equally brilliant startups all have something in common, and that's the determination to transform our food system and change the way we think about food. 

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It's been an action-packed week with sessions and workshops carefully designed to equip the cohort with new skills and creating opportunities to make connections that will help them grow.

Beginning the week, we went back to business basics with Ed Cooper and Simon Derry from Vital Six, who introduced the cohort to the Product-Market Matrix and understanding the correct growth strategy for their own businesses.

Day Two was led by Bonnie Chiu, Managing Director at The Social Investment Centre, who asked our social enterprises to map out their theory of change with the key activities that will enable them to achieve their long-term goals, and reminded us of the importance of social impact measurement. Then we heard from Joe Kallarackal from the International Centre for Social Franchising on knowing when and how to scale your impact. 

Wednesday kicked off with breakfast with Kevin Duffy, Co-Founder of Winnow, who shared his journey to setting up the successful food business that still has its social mission embedded at its core. The rest of the day was led by Lewis Tasker, a HR guru, who played a sneaky trick on the group to show that great leadership is about actively listening and treating each member of your team as an individual. 

Thursday was all about getting investment ready and Vital Six came back to the warehouse to answer the all-important finance questions and offer tips on perfecting the pitch. At lunchtime, we were lucky enough to be joined by Thom Van Every, who has successfully built and then exited from his company Dr Thom. His number one tip for our entrepreneurs: staying physically fit. 

In the afternoon a selection of impact investors and foundations joined us at the bootcamp for a speed dating session, where each startup delivered an impressive pitch and then had the chance to speak to interested investors. Thursday ended with a well-deserved drinks reception with friends of The Good Kitchen as a way of us saying a big thank you to all of our supporters. 

Negotiation tactics was the final topic of the week on Friday morning, led by Bruno Tromeur from KellyDeli, with a reminder that negotiation is not about having more 'points' than the other, but making sure you have the 'points' that you need. 

As the week comes to a close and our startups look at developing an action plan for the next six months, we've certainly been left inspired and are incredibly excited to see where these social entrepreneurs will go. 



Using Larvae to Fuel a More Sustainable Food System

The Good Kitchen investee, Entocycle, were recently covered by TechCrunch! Entocycle are looking to solve the food chain conundrum with a source of protein. Black soldier flies to be specific. They're using black soldier flies to transform food waste into insect-based protein for the aquaculture and livestock industries. What does this mean? Maximum nutritional value. Minimal environmental impact.

“At the end of the day, we want to keep it simple. We have a box where we put food waste and baby larvae, leave it for one week, let the insects do the hard work and at the end of it we have fertilizer and protein,” says Keiran Whitaker, Founder & CEO of Entocycle

You can read more here

Guest Blog | How Winnow is Growing Whilst Maintaining its Social Impact

The first in our guest blog series is Liv Lemos from Winnow. Winnow's revolutionary technology helps the hospitality industry tackle avoidable food waste. She will be talking about the importance of food technology driving innovation in, strategies for growth, and Winnow's sources of inspiration.

Worldwide a  third of all food is lost or wasted even before it hits our plates, costing us around 3 billion dollars annually. The environmental cost of producing all that food for nothing is staggering. Without accounting for greenhouse gas emissions in landfills, the carbon footprint of food produced but not consumed is estimated to amount to 3.3 Gtonnes of CO2. If food waste was a country, it would be the third largest emitting country in the world after China and the US.

Liv takes us through how Winnow's combination of product and service is reducing food waste whilst improving kitchen operations, and shares lessons on how to organically grow a business.

Fighting food insecurity, food waste, and an unsustainable food system

We had a chat with our friends over at Winnow last week about how funding innovation can help address food insecurity at it's core, and how food startups can harness the power of technology to build a more sustainable food system.

The Good Kitchen's first group of startups are tackling food poverty in different ways but all are harnessing technology to drive their innovations. This growth in tech has the real potential to change our food system and is fuelled by an increase in investments in the space.

You can read the full article here.

Social Enterprise Accelerator Takes Aim at Hunger

Last week, The Good Kitchen was interviewed by the wonderful Caroline Kamm from Food Tank. We talked about how we're supporting social entrepreneurs build a more sustainable, healthier food system, and why we think more investors need to be funding bold, innovative ideas in food. With innovation in food currently in the hands of a small group of agribusinesses, support from The Good Kitchen is giving small, innovative food businesses a seat at the table.

"We need to blow open the food and agriculture sector to demonstrate that it is possible for a business to make money and enable a world where everyone, everywhere can eat a healthy and sustainably sourced diet."

You can read the full article here.

Five Start Ups Win Accelerator Backing to Fight Food Insecurity

The Good Kitchen, launched last year as Europe’s first accelerator program for social startup businesses tackling food insecurity and food poverty issues, has selected its first five enterprises from an initial intake of more than 100 applicants.

The Good Kitchen selected its first five ‘winners’ on the basis that they each offer “highly scalable and sustainable solutions that can reshape our food system and help everyone, everywhere, eat an adequate, healthy and sustainable diet.”

You can read more here in AgFunder's article on The Good Kitchen's first cohort of investees.


Europe's First Accelerator to Tackle Food Poverty

Today, The Good Kitchen launched Europe’s first social enterprise accelerator to support organisations tackling food poverty.  Selected organisations will receive funding to grow their ventures, business training and mentorship from leading food entrepreneurs.