March 25, 2015
Another exciting Lunch & Learn heading your way!
The USC Brittingham Social Enterprise Lab‘s monthly Lunch & Learn speaker series is continuing its Spring Lunch & Learn series on April 9th! Come join us for our next installation in our power-packed line up of exciting movers and shakers in the field of Social Enterprise!
This month’s discussion is a focus on innovative food access solutions featuring Alex Dorsey, General Manager of eroots.
eroots, a social enterprise, was created by Women Organizing Resources Knowledge and Services (WORKS), a 501(c)(3) nonprofit based in California. WORKS is a diverse women-led organization that provides housing and food access solutions to individuals and families of modest means. Partnering with sustainable and organic farmers such as Alba Organics, Glen Ivy Farms and Health & LeJeune Organic Distributor, to name a few, eroots provides the affordable access to people who want to join the movement of choosing organics and eating healthier. Not only does eroots provide lower prices on produce, they also conveniently pack them in community-supported agriculture boxes (CSA boxes) in order to distribute a variety of produce to consumers in a convenient way. The eroots program is designed to be self-sustaining, scalable and replicable in most communities with subscriptions managed online. Beyond these practicalities is a higher goal: to pursue mission-driven partnerships with people and organizations who share our commitment to make a difference.
As the general manager of eroots, Alex Dorsey has led the passionate start-up social enterprise team that created a micro-food hub and innovative web-based CSA to supply organic produce to communities in greater Los Angeles. She has managed team and infrastructure development to attract loyal subscribers and move nearly 500 tons of organic produce, support local farms, and provide more than $80,000 in fundraising rebates to partnering elementary schools.
The event will be held on Thursday, April 9th from 12:30-1:50pm in TCC 227. RSVP requested.