Being an entrepreneur can be a lonely road. That’s why FoodHack believes in creating a welcoming space where food entrepreneurs and professionals can connect and exchange with each other. The mission of FoodHack is to make it easier for impact driven food founders to access the resources, network and knowledge they need to successfully launch and grow their business.

The next meetup will take place digitally on the 15th December 2020 at 19.30

The Speakers:

1. Sanja Rakic is the Lead Food System Transformation (FST) Circle at Impact Hub Basel. She is responsible for organizing activities and events, expert workshops and round tables, focusing on circular challenges and solutions in the food system. The goal of the Food System Transformation Circle (FST Circle) is to explore the benefits of the transition to a more regenerative food system. The increasing consumption of food and feed products has led to increased pressure on natural resources, endangering biodiversity and bringing human health at risk. It has been shown that the linear food system we are witnessing now is no longer suitable for the 21st century and that a new circular model is required. Achieving the vision of circular economy requires great level of collaboration across the entire value-chain in making our food sector more resilient and sustainable.
2. The Bistrot Crescenda in the heart of Basel conjures up culinary specialties from all over the world. All employees are graduates of the Crescenda courses and make their way into Swiss gastronomy in the Bistrot. Crescenda is committed to the sustainable social and economic integration of migrant women. Every year, they conduct training and further education courses and then offer the women support and guidance until their sustainable entry into the Swiss job market.
3. Cool Beans serves fresh bread and pastries from the wood-burning oven as well as Dutch-international cuisine and sandwiches. The bakery located in the “Markthalle Basel” has a strong focus on sustainability and the fight against Food Waste - recently they even financed a new carbon neutral oven through a crowdfunding project.
4. Time to Tea started as a passion of two siblings (Supinder Singh & Sunita Kour) who were born in Kashmir region in India. Life in the region starts with a Cup of Kashmiri Kahwa early morning and continues with consumption of Pink Tea also referred to as Sheer Chai or Nun Chai where sugar is replaced by salt as a healthy practice. With their business they strive to offer the best for their consumers, not only through their products but also through education and through a sustainable business model, to help everyone make better choices for themselves and for the world.