SOCAP10: Bion Bartning, Basis Foods


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SOCAP10: Bion Bartning, Basis Foods

  1. 1. BACK TO BASIS the logistics of good food Bion Bartning founder and CEO, Basis SOCAP 10  |  October 4, 2010  |  San Francisco
  2. 2. THE PROBLEM:
  3. 3. THE PROBLEM: Everyone seems to know the issues, but Bad Food is still winning! We are eating more processed food than ever. Industrial agriculture dominates food production. The average American male aged 12–29 drinks 56 ounces of soda a day. Number of super-sized products introduced by food companies from 1970-74: 6 Number introduced from 1995-1999: 63
  4. 4. cost convenience confusion THE PROBLEM: Everyone seems to know the issues, but Bad Food is still winning! Why is Bad Food winning? Commodity crop subsidies = cheap corn = cheap grain-fed meat = dollar menu “bargains” Hours per week spent in the kitchen... 1900: 44 6 The labels “Organic”, “Natural”, “Sustain- able” and other terms have been co- opted by Big Food producers, leading to confusion in the supermarket over which products are really Good Food.
  5. 5. THE SOLUTION: Good Food for all! What we need is a new business model to make Good Food more affordable, more convenient, and less confusing.
  6. 6. traditional good food is... localized 100% traceable What we need is a new business model to make Good Food more affordable, more convenient, and less confusing. THE SOLUTION: Good Food for all!
  7. 7. family farms ® good food markets ® good food to you® value-added producers ®  logistics retail stores institutions restaurants produce • fruit • dairy eggs • meat • grains nuts • honey and much more! preserves • bread prepared foods good food for all good food for all  ® farm to chef® good food for all good food for all the basis good food value chain
  8. 8. “Basis is a step in reviving the regional infrastructure that has disappeared over the last fifty years while enriching the New York foodshed. It’s a fair and forward-looking way to meet the demand for fresh, local food.” Dan Barber Executive Chef, Blue Hill and Blue Hill at Stone Barns farm to chef Blue Hill • Craft • Gramercy Tavern • Marea Maialino • Jean Georges • Per Se • Daniel Pulino • Minetta Tavern • Morandi • Joseph Leonard Bobo • Mile End • Breslin • Spotted Pig • Bark Hot Dogs • Vinegar Hill House • Bubby’s restaurants Abraço • Iris Café Blue Bird Coffee • Café Grumpy City Bakery cafés Creative Edge • Cater to You Great Performances The Good Table • Hudson Yards caterers Family Life Academy • Calhoun Day School Saint Bernard’s School • Little Red School House The Town School • The Nightingale-Bamford School • Tudor Capital • The Yale Club Soho House • Norwood Club institutions Lifethyme Natural Market • Brooklyn Larder Northern Spy Co. • Marlow & Sons Marlow & Daughters • The Meat Hook retail stores ®® ® burgundy PRINT b&w PRINT/ONLINE ®® burgundy PRINT b&w PRINT/ONLINE
  9. 9. ´´ ´´ © 2010 Basis Holdings LLC •  Preheat oven to 375°F. Brush portabellas with olive oil, arrange face-up on a baking sheet, and bake for 15-18 minutes, or until mushrooms are tender. •  Meanwhile, sauté eggplant, sundried tomatoes, and garlic over medium heat until eggplant is soft, about 8 minutes. Add wine, stock, or water and simmer  about 2 minutes. Turn heat off and stir in blue cheese. Season to taste with  salt and pepper.  •  Remove portabellas from oven and spoon stuffing on top. Sprinkle with  Parmesan and return to the oven for another 5 minutes. Serve warm. Serves 4-6 6 portabella mushrooms, stems removed 1 medium eggplant, finely diced 2 cloves garlic, minced 6 tablespoons sun-dried tomatoes, finely chopped 1/4 cup wine, stock, or water 3 tablespoons of your favorite blue cheese, crumbled 1/4 cup freshly grated Parmesan Portabellas Stuffed with Eggplant, Sundried Tomato, and Blue Cheese a delicious good food recipe from Basis™ Our produce comes straight from small and mid-size diversified family farms, who unlike large commercial growers do not use energy-intensive methods such as hydrocooling to prolong shelf life. To keep your vegetables farm-fresh, put them in the refrigerator as soon as possible. Good Produce Bag Every week, we bring you a new assortment in your Good Produce bag! Check out the good food from good family farmers that we included in this week’s delivery: Wynnorr Farm • Spring Onions • Romaine Lettuce Sheldon Farms • Eva White Potatoes Mother Earth Organic Mushrooms • Organic White Mushrooms Maugeri Farms • Asparagus Blooming Hill Farm • Radicchio ™ ™ ™ [ May 13, 2010 ] Your bag contents may differ slightly from this list. Turn this card over to see what’s in the Good Fruit bag! • w ynnorr farm • westtown, P A •mother earth organic m ushrooms• w est grove, PA • maugeri farm s• w oolwich, NJ • sheldon farms • salem, NY Storing your Good Produce “Basis is amazing. It is precisely the kind of service I have been looking for. The food is fresh and good and pushes me to work with new ingredients and to eat a variety of foods. The dairy is amazing and I can tell it is extremely fresh—much fresher than anything I can get at a grocery store. I have yet to find anything I dislike about your service. The only thing I can’t wait for is for you to expand.” a listing of what’s in the bag a sample recipe card ™ ™ ™ your weekly good food delivery service Judy H. a Basis Good Food to You customer good food to you
  10. 10. good food mar ket ™ ™ ™ good food markets
  11. 11. THE REASON: A better future for our kids! Olivia Beatrice Bartning Born 9/9/10
  12. 12. Bion Bartning founder and CEO, Basis office: (212) 344-5544 x16 cell: (917) 770-8762 good food for all