From startup to your dinner table

Co-founder of the Local Food Lab Krysia Zajonc makes her case for the crucial role of business within the sustainable food movement.  She also talks about the seeds of her business germinating in Costa Rica, some of the startups growing out of Local Food Lab, and takes time to address some of the frustrations people have with sustainable food.

Audio clip: Adobe Flash Player (version 9 or above) is required to play this audio clip. Download the latest version here. You also need to have JavaScript enabled in your browser.


Download Episode
  (Right-click and select Save Link As…)

If you enjoyed this episode, you might also like:
1.  Delicious, nutritious, sustainable food
2.  Building a sustainable future through business
3.  An entrepreneur’s approach to the Anthropocene

Contributor

Krysia Zajonc
Krysia (Stanford University, Columbia Business School) has experience as a food entrepreneur and has worked internationally with farmers, producers and buyers of organic food. Previously she worked at Facebook and for Stanford University. Krysia’s experience as a food entrepreneur in Central America showed her how disconnected people are from their food—what they eat, where it comes from and why it matters. She is passionate about helping food and farm entrepreneurs disrupt our conventional food system by reconnecting people to the origins of their food.

Interviewer

Leslie Chang
For biographical information on Leslie Chang please click here.

Comments are closed.