Friday January 29, 2016 0 comments
FORT COLLINS -- The Food Corridor is one of 24 finalists in the Second Annual Food+City Challenge Prize, an Austin, Texas-based food startup competition awarding up to $50,0000 for top ideas in global food system innovations.
Company founder Ashley Colpaart will travel to Austin for the Feb. 5-6 event to compete against an international group of finalists working on a wide range of ideas that may transform the way the world – or a community -- feeds itself.
The Food Corridor, based in Galvanize Fort Collins, is the first online marketplace for food entrepreneurs to find commercial kitchen space. Food entrepreneurs can find and book commercial kitchens, commissaries, processing, co-packing and food storage spaces. Commercial kitchen owners can more effectively utilize their assets, providing additional revenue streams to schools, food banks, churches, restaurants and more.
The Food Corridor provides online booking, payment processing, disbursement, and reviews within a seamless, efficient marketplace.
Now in its second year, the Food+City Food Challenge Prize (formerly known as the Food Lab at the University of Texas at Austin) attracted 115 entrepreneur submissions from around the world, aimed at improving or solving a wide range of food system issues. (a full list of all 24 finalists is here). The competition also has a People’s Choice Award on the Food+City Facebook page to vote for your favorite food startup online!
The idea behind the Food+City Challenge Prize is to identify and encourage startup businesses, products and/or processes that spark new solutions for problems within the global food system. In an effort to further motivate food innovators to tackle these pressing issues, Food+City is now awarding up to $50,000 to this year’s winners (up from $30,000 in 2015).
“This is a great lineup, and we’re excited to see this year’s participation expand well beyond the United States to include the United Kingdom, Israel, Uganda, Zimbabwe and Colombia,” said Dr. Robyn Metcalfe, director of Food+City. “A wide range of startups include urban vertical farming, commercial kitchen sharing, and curbside composting. We also saw an increase in food delivery services and waste reduction business models."