by ELOHI STRATEGIC ADVISORS | Jul 8, 2022 | Business of Foodservice, Entrepreneurship and the Startup Life, Science of Sustainability
Recently, our founder, Stephanie Lind, sat down with Amanda Venezia of Nation’s Restaurant News to talk about the kinds of innovators, the veto vote, and the future of alt protein. Here are a few highlights from their conversation. (Lightly edited for clarity...
by ELOHI STRATEGIC ADVISORS | Jun 8, 2022 | Business of Foodservice, Entrepreneurship and the Startup Life
This year makes five years that we’ve been a part of the Women’s Business Enterprise National Council. Every year, we’re proud to receive our certificate from WBENC, for two reasons. WBENC Is the Gold Standard WBENC turns twenty-five years old this...
by ELOHI STRATEGIC ADVISORS | Jun 8, 2022 | Entrepreneurship and the Startup Life, Science of Sustainability
Revitalization: Collective Action for the Ocean The United Nations has named June 8 UN World Oceans Day, and the theme for 2022 is Revitalization: Collective Action for the Ocean. Beginning at 10am EST, speakers will address many of the issues facing us today, what...
by DIMITRA RIZZI | Jun 7, 2022 | Business of Foodservice, Entrepreneurship and the Startup Life
LGBTQ+ Diversity and Inclusion at Elohi and in the World In honor of Pride Month, here are a few thoughts about LGBTQ+ pride in the corporate world from Elohi Strategic Advisors CEO, Dimitra Rizzi. Whether we point to the Stonewall Riots in 1969, or to President...
by ELOHI STRATEGIC ADVISORS | Apr 11, 2022 | Business of Foodservice, Entrepreneurship and the Startup Life
The pandemic forced changes in the restaurant industry that have transformed the business model for the long term. The shift toward off-premise consumption, the need to deploy labor more efficiently, and technological innovation will all play outsized roles in...
by STEPHANIE LIND | Sep 16, 2020 | Business of Foodservice, Entrepreneurship and the Startup Life
Click here for a transcript of a GLG interview with Elohi founder Stephanie Lind on the impact of COVID on the future of alternative meat...
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