Good tastes better
from Project Inclusion: The Podcast Hosted by Fanny Krivoy & Mindy Eng
To open our second season, we sit with Robbie Cape, a serial entrepreneur committed to building successful businesses dedicated to repairing the world meaningfully. He co-founded and is CEO of Mt. Joy, a restaurant that focuses on bringing irresistible fried chicken sandwiches from farm-to-table using regenerative practices. When Robbie's not thinking about how to help more farmers farm regeneratively, he's working on building a more sustainable, transparent supply chain for good food. Today, we talk to Robbie about his journey from tech to the food industry and how he's making Mt. Joy's business model of an inclusive food-farmer-processing-distribution and-consumer ecosystem, one that can take how we eat, how we farm, and how we care for our planet into the next generation. How can food be the key to unlocking the next high-impact business model? How do you make good food that is healing for the planet, its people, and its animals? How hard is it really to do good and do good business? What does it take to create an ecosystem that shows how fried chicken can be used to change the status quo?
Embed this episode
No transcript yet.