Category: Food Business

Posts about food business, start-ups, entrepreneurship – includes courses, students starting businesses or working in business fields, and events

Course Spotlight: Writing Cookbooks

in Academics, Courses, Faculty, Food Business, Food Communications, Gastronomy at BU, Gastronomy Students Association, Publications 0 comments

Jessica Carbone (she/her/hers) will be teaching MET ML 610, Writing Cookbooks, in the spring 2023 semester. Course Description: Cookbooks are artful, researched, evocative, and often personal texts that take a tremendous amount of craft and vision to execute. They are also products that sit at the unusual intersection of literature and commerce, informing but also […]

Tags: Boston, Boston University, BU, BU Gastronomy, cookbook, cookbooks, cookbooks and history, course spotlight, Courses, food, Food Studies, Food Writing, Gastronomy, Gastronomy at BU, MET, Metropolitan College

Course Spotlight: Food Waste

in Academics, Areas of Concentration, Courses, Food Business, Food Systems 0 comments

Steven Finn will be teaching MET ML626 A1, Addressing Food Waste for a Sustainable Food System, during the Spring 2021 semester. Steven Finn is Vice President for Food Waste Prevention at Leanpath, Inc. and Co-founder and Managing Director for ResponsEcology, Inc. Food waste is a hot topic but not a new one. Some wasted food […]

Tags: Food Waste

To Reimagine or Regress?

in Academics, Courses, Faculty, Food Business, Food Systems 0 comments

Today’s guest post is from Steven Finn, who teaches a class on food waste for the Gastronomy Program. Steven Finn is Vice President for Food Waste Prevention at Leanpath, Inc. and Co-founder and Managing Director for ResponsEcology, Inc. MET ML626, Addressing Food Waste for a Sustainable Food System, will be offered in the spring 2021 […]

COVID-19 Impact on Global Supply Chains

in Academics, Courses, Food Business, Students 0 comments

Gastronomy student Carolyn Holt wrote today’s post as part of her work in MET ML 641, Anthropology of Food. It is hard to overestimate the impact that COVID-19 is having on global supply chains. Awareness of the supply chain effects may have begun with the runs on toilet paper, hand soap, and canned beans at […]

The Fine Line Between Generosity and Waste

in Academics, Courses, Food Business, Students 0 comments

Students in Steve Finn’s spring special topics course on Food Waste (MET ML702 E1) are contributing this month’s blog posts. Today’s post is from Anne Howard. Doesn’t this look like a feast? At this Chicago Korean barbecue restaurant, grilling your own food is only part of the draw. (That’s marinated octopus cooking on the tabletop […]