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Fundraising For A Humanitarian Startup? Show VCs The Money

A noticeable fraction of the thousands of startups I have looked at in the last seven years have made attacking a societal evil (e.g., hunger, homelessness, etc) a key part of why they exist. This is extremely laudable from a moral perspective. We should thank those people for their big hearts and open minds. However, when trying to secure a venture investment to fund such an endeavor, these startups often fail to include an absolutely necessary section in the pitch deck: How is this investment going to make a bleeping lot of money for its institutional investors?

Published on : 16 Jan 2017

Crunch time: Edible-bug trend on the rise

Have you heard about the next big food trend? You won’t find it growing in your garden, but you might find it crawling there.

Published on : 23 Jun 2016

Will Americans Ever Eat Insects for Food? Startups Say, ‘Yes, We Will!’

Aspire co-founder and COO Gabe Mott is a neuroscientist who never imagined he would be a cricket farmer. He is also a vegetarian, but he makes an exception for insects because he believes they are ethical, sustainable, and “a reasonable distribution of food.”   He absolutely gushed over the succulent calamari-texture and sweetness of the palm weevil his company supports in Ghana. 

Published on : 29 Mar 2016

5 Compelling Reasons You Should Eat More Insects (Especially Crickets)

The very thought of eating insects grosses people out. The image of a creepy, crawly, bug working its way down your windpipe doesn’t exactly conjure up feelings of the contentment we feel with other foods. But why not? How is it that a cow, pig, chicken, or fish seem more appetizing than other creatures? In other cultures who don’t have the “luxury” of consuming conventional sources of protein regularly, insects are a perfectly legitimate choice. In fact, 2 billion people worldwide eat insects regularly as a food source, and North America is JUST starting to catch on.

Published on : 03 Feb 2016

Entomophagy: Can you swallow this food trend?

Would you rather miss a PB by a single second, or eat a grasshopper? Runners who are competitive enough would probably strongly consider the grasshopper in this moment… being grossed out is temporary, but pride is forever, right? Eating insects isn’t new. Including bugs are a main food ingredient (the technical term is entomophagy) is however becoming more trendy.

Published on : 03 Feb 2016

McGill law grad makes Forbes 30 Under 30 list

Recent McGill University law grad Shobhita Soor says she is “grateful to be in good company,” after being recognized by Forbes magazine as a breakout talent of 2016 30 Under 30 list.  Along with her teammates — while studying in the joint civil-common law and MBA program — Soor helped create a company that addresses food security around the world with innovative technology.

Published on : 18 Jan 2016

How to Breed a Tasty Cricket

It’s hard to hear anything over the chirping. Cardboard boxes filled with egg cartons and sheets of plastic buzz with thousands of young-adult crickets calling out to one another to mate. The brush of the insects’ legs against the various surfaces sounds like hail on a tin roof. Their feed, which sits on top of the cartons on paper plates, looks like a cross between sawdust and sand.

Published on : 25 Sep 2015

Beakerhead festival attendees to dine on crickets

Many people would gag at the thought of snacking on crickets. But on Wednesday, the brave crew on the Calgary Eyeopener gave them a try and unanimously decided the insects actually taste like sunflower seeds. "I'd do another one," said traffic reporter Angela Knight, who was the first to pop a crunchy morsel in her mouth. But she preferred the Crickers — crackers made from crickets which have been milled into a powder. The cricket powder is paleo-friendly, gluten-free and a surefire way to not get any legs or antennae stuck between your teeth.

Published on : 17 Sep 2015

Desautels celebrates 50 years of MBA impact

After 2,000 votes, a trio of distinguished alumni took home the title of Top MBA Impact Maker at the MBA 50th Anniversary Gala Dinner on May 23: Seymour Schulich, MBA’65, entrepreneur, philanthropist and author; Bertrand Cesvet, MBA’88, Executive Chairman and Senior Partner, Sid Lee; and the 2013 Hult Prize team.

Published on : 05 Jun 2015

Ce Québec qui Aspire

À l’époque, l’histoire n’a pas fait grand bruit. Tout a débuté en 2012, lorsque cinq étudiants de l’Université McGill ont déposé leur candidature au Hult Prize. Connaissez-vous le Hult Prize ? Il s’agit d’un prestigieux concours international en entrepreneuriat social, notamment soutenu par Bill Clinton et Muhammad Yunus. Il permet au gagnant de remporter une bourse de 1 M$ US.   Read full article: Les Affaires, March 21, 2015

Published on : 20 Mar 2015

Aspire Food Group: First Recipient of the Richter Innovation and Social Entrepreneurship Program

Richter is proud to announce the creation of the Innovation and Social Entrepreneurship Program - an initiative to help social entrepreneurs in their mission of bringing innovative solutions to social problems. The Program aims to recognize and assist businesses that have demonstrated a positive impact on social, cultural and environmental concerns.

Published on : 06 Mar 2015

Desautels students head to 2015 Hult Prize regionals

On March 13-14, McGill students Amanda Chalupa (MSc in Social & Transcultural Psychiatry), Alyssa Wiseman (MBA-Law), Attiya Hirji (BA in International Development), Lida Faridian (MBA) and Vivien Leung (Law), also known as team MILA, are headed to San Francisco to vie for the US$1 million Hult Prize to launch their social program.

Published on : 16 Feb 2015

Insect Cuisine Coming Soon to a Store Near You

"Stinkbugs have an apple flavor, and red agave worms are spicy. A bite of tree worm apparently brings pork rinds to mind," reports National Geographic. "This information will come in handy for those of us following the latest recommendation from the United Nations: Consume more insects," the magazine adds... A case in point is "power flour" - a product created by MBA students from McGill University in Montreal, which assists in providing food security for impoverished countries. The flour couldn't be more timely.

Published on : 06 Feb 2015

This Weird Year

A month-by-month recap of 2014’s quirkiest news stories

Published on : 20 Jan 2015

Hult Prize One Million Dollar Start-up Challenge

Registrations are now open for the 2015 Hult Prize at McGill  Will you be the next winner of $1 Million? This year's President's Challenge will tackle Early Childhood Education. The Desautels Faculty of Management of McGill is proud to host a Campus Event which is part of the world's largest and most influential community! The best fact? We are all here to help you! 

Published on : 23 Oct 2014