Calling All Food Startups

This weekend’s Fancy Food Show in San Francisco was packed with success stories that would make Horatio Alger beam with pride. Take Hodo Soy Beanery, started in 2004 by a Vietnamese transplant who left a day job in finance to create artisanal soy goods. This wildly successful tofu operation now maintains a twelve-thousand-square-foot production facility in Oakland and just last week started selling its products through Costco. Or there’s Back to the Roots, a two-year-old startup that recycles used coffee grounds to grow mushrooms. Created by two UC Berkeley students with no food background, Back to the Roots has gained the vocal backing of Alice Waters and rescued millions of pounds of grounds from landfills, and is sold at Whole Foods stores across the country.

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