How food entrepreneurs use networks to create innovative business models
When it comes to building impactful yet innovative businesses in the gastronomic industry, partnerships are essential. For food related ventures such as Thought For Food, Gustu, and Comida para Todos collaboration with diverse stakeholders—whether local communities, governments, or international organizations—has been key to their success. These partnerships not only help scale their operations but also amplify their social impact through innovative business models.
Cross-Sector Collaborations: From Local Farms to Global Corporations
Christine Gould, founder of Thought For Food (TFF), demonstrates a powerful example of how partnerships can drive large-scale impact in the food industry. TFF is a global initiative that connects young innovators, researchers, and entrepreneurs to create sustainable solutions for feeding the world’s growing population. By partnering with academic institutions, food companies, and international organizations, TFF provides a platform for collaboration between diverse stakeholders who are committed to addressing food security.
One of the core elements of TFF is its competition platform, which challenges young innovators to develop solutions to global food challenges by teaming up with individuals in the platform. In this way, the platform’s collaborative approach underscores the importance of partnerships in creating scalable solutions that go beyond individual efforts.
In a similar fashion, Gustu’s success in Bolivia builds on strong partnerships with local farmers, chefs, suppliers, and chefs. The restaurant not only sources 100% of its ingredients from Bolivian producers but also collaborates with local communities to train chefs through the Manq’a initiative. By forging partnerships with local governments and NGOs, Gustu has created a model that promotes both culinary excellence and social development. The restaurant’s success among the 50 Best Restaurants in Latin America shows that local partnerships are just as critical as global ones when it comes to making a sustainable and innovative impact.
Reimagining Restaurants as Social Hubs
Rafael Rincón’s vision of turning restaurants into “social hubs” relies heavily on partnerships as well. His initiative, Comida Para Todos, which emerged in response to the pandemic, mobilized restaurants, social organizations, and public institutions to address food insecurity in Chile. By collaborating with local producers and the government, Rincón was able to feed thousands of vulnerable people while also creating jobs and reviving local economies. His approach demonstrates that restaurants, in collaboration with other community actors, can be reimagined as spaces that provide more than just meals—they can serve as hubs of social innovation.
This idea is echoed in the work of both Gustu and Thought for Food. Gustu’s culinary schools function as community-driven spaces where young chefs are trained, while TFF connects food innovators with global resources to address local problems. In each case, collaboration is key to maximizing impact.
Conclusion: Partnerships as a Catalyst for Change
While all three ventures highlight the importance of balancing global reach with local impact, these efforts are interconnected. For example, by working with local farmers, Gustu ensures that the benefits of the restaurant’s success are felt directly within Bolivian communities. Rincón’s vision of using restaurants as tools for social justice also depends on strong ties with local suppliers and institutions. Gould’s work, though on a more global scale, seeks to create an environment where such local initiatives can thrive.
What makes these ventures so impactful is their ability to foster meaningful partnerships that bridge sectors and communities. Whether it's connecting tech entrepreneurs with food startups, collaborating with local governments to promote culinary education, or transforming restaurants into social hubs, these leaders demonstrate the power of collaboration in creating business models that do more than generate profit—they create lasting social change. By embracing partnerships, these entrepreneurs are proving that the future of food lies not just in what’s on the plate but in who is around the table.
EHL Hospitality Business School
Communications Department
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