![]() ![]() ![]() More often than not, Curtis says, you’ll find her in the kitchen crafting recipes inspired by seasonal produce and unique ingredients like chia seeds, quinoa, and coconut oil that aid development in all stages. “It troubled me that I myself did not want to eat the foods that shelf-stable brands promised to be the best for my babies.” It was this dilemma that inspired her to create Once Upon a Farm with the support of her fellow cofounders, Jennifer Garner, John Foraker and Ari Raz. When your business is something you are passionate about, it doesn’t feel like ‘work,’ but that you are contributing to something greater.”Ī working mother, Curtis quickly realized that finding time to shop, chop, prep and create nutritious and delicious food was difficult and that there was a shortage of fresh, organic prepared baby foods. “As a mother of three, I have a deep-set desire to nourish myself and my family, so the work I do truly feels like a natural extension of my life. Cassandra Curtis, Cofounder & Chief Innovation Officer of Once Upon A FarmĬassandra Curtis is the cofounder and Chief Innovation Officer at Once Upon a Farm, an organic, cold-pressed family food company that specializes in baby, toddler, and kids’ food.We believe businesses need to operate with a holistic triple bottom line approach: people, planet, and profit.”Ĭassandra Curtis is cofounder & Chief Innovation Officer of Once Upon A Farm. We do not believe in a singular bottom line model. Many times, we have been given options to cut corners on our sourcing or standards, but we have a firm belief in the work we are doing and the bigger cause. “Stay the course on your mission and values. To those who might just be looking to revolutionize the food industry, Forrest offers this advice. I hope to inspire a new generation to further the food revolution.” “At the end of the day, I can leave this world better than when I entered by restoring ecological function, sequestering carbon through healthy soils and grasslands, and providing meaningful employment. “This brand allows me and my husband to make the impact we want to see in the food industry,” Forrest says. The concept of putting grass-fed meat into a bar format felt like the perfect solution to meeting her dietary needs and her ethical standards. Her health changed within a matter of days. Extensive research suggested that she would benefit from incorporating high-quality animal protein into her diet and removing all soy, grain, and dairy. After years of eating a vegan or vegetarian diet, she developed severe health issues. As the first consumer packaged goods company to successfully scale the “nose to tail” approach, EPIC optimizes the use of as much of the animals that make up their products as possible, with Bars, Bites, Strips, and Broths.ĮPIC Provisions was born from Forrest’s own health struggles. Katie Forrest, Cofounder & President of EPIC ProvisionsĮPIC Provisions believes in creating nutrient-dense, humanely-raised meat products that are ethically sourced and have a positive impact on the environment as well as industry practices and standards.Katie Forrest is the cofounder & president of EPIC Provisions. Though it can be a vulnerable place to start, when we overcome a challenge or obstacle, we are taught valuable lessons that can be unequivocally motivational for helping us reach new heights and challenge new barriers.” When it comes to starting a successful business in the food industry or any other, there is no source of inspiration more powerful than our own personal challenges. “Draw from your own experience to create a solution for a problem in a meaningful way. Sonkin offers this advice to other aspiring entrepreneurs looking to impact the food industry. They ended up becoming the first retail customer. On a whim, Sonkin took the cookies her mother had made to a local health food store. As a result, she began experimenting with different recipes for cookies and bars. After she achieved recovery, she chose to remain committed to a macrobiotic diet but found that there wasn’t a healthy dessert on the market that could satisfy her sweet cravings. Rather than undergo the doctor-recommended five-year regimen of Tamoxifen, Sonkin’s mom opted for an all-natural remedy and switched to a macrobiotic diet, incorporating healthier whole foods grown mostly on her Wisconsin farm. Sonkin started GoMacro in 2004 after her mother was diagnosed with breast cancer. GoMacro is a plant-based nutrition bar company that produces MacroBars and THRIVE. “I am proud of the fact that on a daily basis, I get to do something that I’m passionate about by promoting a balanced, plant-based lifestyle,” says Jola Sonkin, CEO and cofounder of GoMacro. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |