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Interesting piece in the Boston Globeabout Food Sol, described as “an ambitious two-month-old start-up at Babson College” that is designed “to identify how so-called food deserts - geographical areas without access to a grocery store or fresh food - are formed, and how to make healthy food sustainable for all.”

According to the story, Rachel Greenberger, “a 33-year-old Babson MBA graduate who studied food-system dynamics and consumer behavior in the sustainable food movement, came up with the concept for a company similar to a think tank, but centered on action. By creating a digital map to pinpoint food-related issues, Food Sol intends to highlight pressing topics such as food deserts and fair trade, linking experts in the field with would-be entrepreneurs to ignite working relationships.”

The goal is to create a kind of laboratory that is focused on identifying problem spots and then putting together partnerships of people and companies that can address the shortage of healthy food in specific neighborhoods by using entrepreneurial skills.
KC's View:
In many ways, the most important characteristic in any company’s plan to address the problem of food deserts is going to be patience - because just putting in stores and providing better food is not going to fix the problem overnight. One has to have reasonable expectations, and a marketing plan with a long-term approach to changing people’s eating habits.