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Alison Cayne, founder of havens Kitchen, shares how she navigates through this crisis, setting her organization, business and brand up to not only survive but thrive, where possible. And she does so in her own humble, ethical but efficient and entrepreneurial way. Continue reading
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Alison Cayne, Founder of Haven’s Kitchen, a cooking school and packaged food purveyor in New York tells us how her brand is made for ‘hustlers’ like her. This story is about a purpose-led and disciplined approach to brand- and business building, sans the ‘unicorn’ glazing. Continue reading
This gallery contains 4 photos.
Felix Ahlers, CEO of European frozen foods company FRoSTA tells us how he evolved and elevated the mission of the industrial food processor to: “Preparing meals the way grandma would” – using only natural ingredients and no synthetic additives. He shares lessons learned along the way that traditional manufacturers struggling to adjust to peoples’ desires for a wholesome lifestyle and a healthy environment should learn from. Continue reading
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