The Babson Food & Beverage Business (FABB) Lab purpose is to equip the Babson community with the resources to build meaningful and sustainable food solutions, and catalyze deeper relationships through gathering and gratitude.
Our vision is to be the leading academic hub for entrepreneurial food and beverage solutions—launching ventures, shaping markets, and impacting communities everywhere.
Our approach is grounded in co-creation with student and alumni leaders, insights from our Community Council, a partner-first model, and continuous Entrepreneurial Thought & Action®.
At every first Thursday of the month we partner with Branch Foods to bring together the food innovation community in the Boston area.
In partnership with Babson’s Hoffman Family Undergraduate Center for Career Development and Office of Alumni Engagement, students will explore F&B career pathways, visit local businesses, and network with alumni through a food and beverage career trek in Boston.
The Babson Community Table is a gathering of Babson F&B stakeholders in partnership with Graduate Food, Agriculture, and Tech Club.
The Babson Food Summit is an annual gathering to celebrate, connect, and collaborate with the Babson F&B community. This is followed by 'Dinner in Green' at Trim Dining.
Fostering a partnership with Babson Dining Services and CommonWealth Kitchen to support student ventures. Support for additional ecosystem partners based on needs and opportunities. These include Branchfood, Community Servings, MA Food System Collaborative, and Three Squares New England.
Food Faculty Connects brings faculty together for idea-sharing; the Teaching Innovation Fund powers hands-on learning; the Babson Faculty Research Fund advances F&B research; and the “Gratitude for Bananas” Costa Rica short course opens doors for student scholarships. Explore, experiment, and elevate the future of food.
Driving impact through food innovation by funding for student ventures in food and beverage, including the coveted B.E.T.A. Challenge Award, the “Food Is Medicine” pilot with the KMH Center for Health Innovation & Entrepreneurship, and a student-athlete refueling station partnership. Together, these initiatives fuel health, entrepreneurship, and the future of food.
We partner with initiatives that make a difference. The Babson Beehive fosters biodiversity on campus, sustainability interns tackle food insecurity and reduce waste, and Babson Stock & Exchange promotes resource sharing as needed. Together, these efforts advance sustainability and strengthen our food ecosystem.
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Taryn Miller-Stevens, Associate Director, Strategic Programs & Growth and FABB Lab Lead, Arthur M. Blank School for Entrepreneurial Leadership
Tawna Rathe, Associate Vice President of Development
