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New Food Economy Talks Bringing Women to the Ag-Tech Table
13 June 2018
KK&P is collaborating with The New Food Economy and the Food Studies Program at The New School University to host the East Coast premiere of the short documentary From Farms to Incubators: Telling the Stories of Women Entrepreneurs in Ag-Tech, followed by a conversation with filmmaker Amy Wu; Dr. Le Vuong, founder/CEO of The Redmelon Company, one of four entrepreneurs...
James Beard Foundation Meat Summit
3 May 2018
On March 5th, 2018, The James Beard Foundation (JBF) gathered a group of professionals from sectors directly and peripherally related to meat to discuss vital issues in California’s meat supply chain. This conversation was facilitated by Christophe Hille, Senior Consultant at Karen Karp & Partners and a long-time practitioner and advisor in sustainable food sourcing...
Monterey Bay Fisheries Fish Hub
1 May 2018
Since the fall of 2016, Karen Karp & Partners has been working closely with the Monterey Bay Fisheries Trust (MBFT) to develop a financially viable fish hub, modeled on the food hubs that are taking root around the country, in order to create new markets for Monterey Bay seafood. Monterey, California and its Bay have a...
Peninsula Rendering
17 April 2018
The Peninsula, a collaboration between Gilbane Development Company, Hudson Companies and MHANY Management Inc., was selected by the New York City Economic Development Corporation to transform the former Spofford Juvenile Detention Center in the Bronx’s Hunts Point community into a new mixed-use residential, retail, and light manufacturing site. KK&P has been retained to develop a food manufacturing program for Building...
Bronx Peninsula Arial View
21 March 2018
The Peninsula, a collaboration between Gilbane Development Company, Hudson Companies and MHANY Management Inc. was selected by the New York City Economic Development Corporation to transform the former Spofford Juvenile Detention Center in the Bronx’s Hunts Point community into a new mixed-use residential, retail, and light manufacturing site. The development will create approximately 740 units...
Intern Seed Growth
14 March 2018
As I write, the days are getting longer and the anticipation of sunshine, warmth, and flowers flows through the veins. Pre-season baseball activities are a beacon of summer to come. And graduates-to-be across higher education are anticipating their next move. And it’s snowing—wouldn’t be March without that, too. Every year, especially from mid-January through April,...
RINLA Apprentices
13 March 2018
Year after year, demand for local food increases and the need for expertise in green infrastructure and landscape-based resiliency strategies compounds. At the same time, workforce challenges in the industry have prevented many companies from growing sustainably. These horticulture, landscape, and nursery businesses face a fundamental common problem: a lack of young, trained people poised...
Resilience
25 January 2018
by Karen Karp This is a January like no other, and that’s because 2017 was a year like no other. You know what I’m talking about. But for this annual reflection and forecast I want to share an experience from November 9th, 2016. That’s right, the day after Election Day. I had just returned from...
23 January 2018
Farm to Institution New England (FINE) was founded to build a network across New England states that would support efforts to increase institutional demand (from schools, universities, hospitals, corporate dining services, etc.) for regionally produced foods while also increasing local food producers’ and processors’ capacity to meet that demand. Their broader mission is to mobilize...
Karen Karp introduces KK&P at Highline Charrette
17 January 2018
Karen Karp & Partners is provided consultation services for the Friends of the High Line to develop a refreshed concept, strategy, and business model for the park’s food program. Established in 2011, the High Line food program has always strived to offer interesting, sustainable, high quality, and fairly priced food and beverage options. And as...
High Line Request for Food Vendors
21 December 2017
Click here to apply for the 2019 season.
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