Well, here we are again at the close of another summer. I always feel like these months slip right through my hands – which is probably why I’m writing this blog about time management. Over the past few months, I’ve found myself learning my way into innovation and entrepreneurship in a way that is sufficiently self-directed.
As part of the completion of my minor in Indigenous Studies at Mount Royal University, I had the opportunity to study on the island of Hawai’i for three weeks with over 20 other students. We were there to study aloha àina and activism – as it pertains to the Kanaka Maoli communities. In the same vein, I was also there to start building relationships for my business. I had just started my time as a Trico Foundation summer student, and felt that this opportunity would be a great way to delve into some of the specifics around my venture, Sarjesa Inc., and its future growth.
Three years ago, social innovator Caleb Grove was inspired to start his first entrepreneurship project before he left for Bambalang, a small rural community in the North-West region of Cameroon. Caleb recently completed a Bachelor of Mechanical Engineering (BSc Mechanical) at the University of New Brunswick (UNB).
Green Cup is a new project started by post-secondary student Austin (Ozzy) Lang and co-founded by his colleague Emily Bartlett. This for-profit endeavour aims to make a positive impact on the environment by creating compostable coffee cups. Calgary does not currently have a compost system, so these cups are thrown out in bins labelled with the Green Cup logo and instructions for disposal.
Social entrepreneur and community organizer Mauricio Buschinelli is the co-founder of Cycle AlimenTerre (CAT), a Montreal-based start-up that uses urban agriculture and micro-greens to address issues of local food security. The idea of micro-greens is to grow as much produce as possible within a small space, generally in urban areas.