Being part of the FoodLab community means wanting to run a food business that is about more than just making profit. Our members are trying to run businesses that are more equitable, sustainable, and committed to community growth.
That’s why we’re so excited about the opportunity to host Jeni Britton Bauer, owner of Jeni’s Splendid Ice Creams and a living example of the triple-bottom line principles. Jeni’s team proudly boasts they “make every ice cream, sorbet, and frozen yogurt from the ground up with grass-grazed milk, local produce, American bean-to-bar chocolate and select ingredients from around the world, including exquisite Fair-Trade-Certified African vanilla and Dutch cocoa.”
When faced with a Listeria scare in their kitchens this summer, Jeni’s team rose to the occasion. They closed their facilities and scoop shops, halted all production, and overhauled their production facilities and process to find and eliminate the bacteria. You can read more about that experience and the changes they’ve made as a result of it at Jeni’s blog here.
Jeni will be joining us on Wednesday, October 14th. The evening will begin with a talk on food safety and community-focused business development. Jeni will discuss her company’s recent Listeria scare and the changes they’ve made to build a business that is safer, healthier, more efficient, and more delicious. This will be followed by a Q&A session and a FoodLab Ice Cream Social featuring ice cream from Jeni’s and toppings by FoodLab member businesses.
We’re looking forward to an evening of learning, inspiration, and community.