“Who here is CEO or has an alternative leadership position in their company?” Karen Karp asked at the start of her panel, Money Where Our Mouths Are: Female Funding Gaps in Agri-Foodtech, at the first-ever Women in Food & Agriculture Summit in Amsterdam. From the 60 audience members, of which about 90 percent were women, a mere 10 raised their hands.

Philo Ridge Farm is a certified organic 400-acre farm located in Vermont’s Champlain Valley. We are a diversified farm in our fourth year of production focused on growing produce and raising meat. Our practices increase the health of our soil, produce a variety of nutrient rich foods, reduce the use of fossil fuels, and support...

The Rhode Island Food Policy Council (RIFPC) is a network organization, established in 2011 with a mission to promote a more accessible, equitable, and sustainable food system in Rhode Island. We work to coordinate a statewide collaboration of diverse and committed stakeholders from all sectors of the food system. With a full-time Network Director and...

HealthEfficient is a growing, mission-driven, not-for-profit organization that supports more than 35 member Community Health Centers (CHCs) and other clients across the East Coast and beyond. Our mission focuses on improving clinical and operational quality through the use of Health Information Technology, to our clients who provide excellent health care to some of the most...

This spring and early summer I attended several food events in Europe. The EAT Forum in Stockholm and Sangue na Guelra Lisbon offered different perspectives from the U.S. food conference circuit and from each other.

KK&P is thrilled to announce we’ll be working with the Rhode Island Food Policy Council on a pilot Fishing for Success program, this fall and into winter 2020. The team, led by KK&P Senior Consultants Christophe Hille and Shayna Cohen, will make a business case for the building of a financially sustainable seafood processing facility...

KK&P recently filled two positions: Lucas Tanner as Greyston Foundation Chief Operating Officer (COO) and Sarah Striebling as Greyston Bakery Director of Quality and Research & Development (R&D) At their bakery in southwest Yonkers, Greyston produces more than 40,000 pounds of brownies each day. The Greyston Foundation provides not only the chance for individuals to...

KK&P is partnering with Sasaki and Bonnet Springs Park to guide the development and launch of new food service operations at this new public park in Lakeland, Florida. KK&P will release an RFP immediately after Labor Day. Please sign up below to receive updates.

Every year, the NYC Food Policy Center at Hunter College releases its annual class of New York City’s 40 under 40, an impressive roster of people working to transform the food system. We were excited to see many names familiar to KK&P here, and are proud to highlight a few of them. Our specific congratulations...

“Gastronomy Facing Sustainability: How new recipes should help to reduce food waste & loss and drive our food habits towards sustainability & health.” We are pleased to announce the 5th “Eating City Summer Campus”, inviting 28 participants aged 22-32, working & studying around food sustainability: Chefs, Food Procurement Officers, Farmers & Fisherman, and Foodies from...

In early 2016 KK&P was retained by Hands on Hartford (HOH) to create a best-use plan for its kitchen, cafe, and community space in their new Center for Community. Hands on Hartford – a non-profit that supports Hartford residents with a range of programs in the areas of food, housing, and economic security – had...

Last week, I attended the 40th Annual National Food Policy Conference, organized by the Consumer Federation of America, in Washington DC. The conference was a great convening of people working in government, academia, philanthropy, for-profit, and nonprofit entities related to food. Keynotes and panels addressed wide ranging issues, including state and local policy, big data...