Zest in Show: Business Pitch Competition Highlights Budding Pittsburgh Food Entrepreneurs

This Blog was contributed by our Food Innovation Lab Graduate Student, Jade Umberger.

Business Pitch Competition Participants (L-R: Kevin Keiller, Rebecca Nathan, Louis Mennel, Emily Foster, Chloe J Newman, and Tisha Binns)

One winner and two runners-up were chosen after a total of seven Pittsburgh food business owners pitched their ideas this past Saturday, April 2nd at CRAFT’s Food Business Pitch Competition. Held at the Esther Barazzone Center on Chatham University’s Eden Hall Campus, the event brought together food entrepreneurs, local leaders in business, and Chatham students over competition and networking. 

The event started at 9am, with presentations and judging taking place in a private room open to family members of the presenter and media only. Each participant had twenty minutes to pitch their business idea and field questions from the judges. Coming from all corners of food business, judges included Aaron Aldrich with Bridgeway Capital; George Cook with Honeycomb Credit; Chef Sally Frey, a professor in the Food Studies program at Chatham and owner of S.K. Frey Chocolates; Brian Mendelssohn with Botero Development and Fulton Commons; and Zachery Prokoki-Loomis, a representative from the Allegheny County Health Department.

After all pitches were made, judges deliberated over lunch, taking into account viability and scalability of the business as well as innovation, sustainability, market size, and overall pitch. The results were tallied and revealed one clear winner and a tie for second place. The winner will receive $300 cash and 20 hours of consulting with CRAFT’s Food Innovation Lab and each of the runners up will receive $150 cash and 10 hours of consulting. All three winners will receive a membership to Chatham’s Center for Women’s Entrepreneurship (CWE) and vouchers to attend food workshops with CRAFT. 

Business Pitch Competition Winners (L-R: Chloe J Newman, runner up; Emily Foster, runner up; Louis Mennel, winner)

WINNER: Carbon Compost

Louis Mennel connects his passion for the environment with his love of entrepreneurship as founder & CEO of Carbon Compost, a social impact organization with a mission to eliminate food waste from landfills. Prior to running Carbon Compost, Louis worked as a manager in sales and marketing for Zhivago Partners, Honeycomb Credit, and SolarCity where he led teams of up to 16 people and set national records. As an Emory University graduate and Venture for America alum, Louis  is supported by a large network of talented peers and mentors. He is excited to collaborate on sustainability initiatives with other change makers in the Steel City. Find out more about Carbon Compost on their website or on Instagram @carboncompostpgh.

RUNNER UP: Crust Worthy 

Chloe J Newman is the owner, founder, and head baker of Crust Worthy LLC. Crust Worthy is a small-scale, community-supported artisan baking operation that uses wholesome ingredients, natural-leavening, and slow-fermentation methods to provide delicious, nutritious, and uniquely beautiful sourdough breads and baked goods to Pittsburgh customers. We promote socially and environmentally sustainable baking in a number of ways, including using wild-occurring yeasts and cultures, organic and locally-sourced ingredients, encouraging regional grain diversity, purchasing from and collaborating with local farmers and businesses, engaging in local community and educational events, and by offering allergen-friendly products. Crust Worthy baking can be found at local farmers markets from May through November, and at select small businesses. Follow along at Crust Worthy’s website or on Instagram @crustworthy.pgh. 

RUNNER UP: Self-Reliant Seitan 

Emily Foster is the owner and founder of Self-Reliant Seitan, a Pittsburgh local business that provides handmade vegan meats in 100% home compostable packaging. She is vegan and Zero-Waste and started making seitan to cut down on packaging and reduce her meat consumption. She is passionate about food access, and environmental and racial justice. Self-Reliant Seitan currently offers 5 varieties of seitan and sells online for pickup or delivery. They hope to be at farmer's markets and local markets this summer. You can keep up with Self-Reliant Seitan on their website or on Instagram @selfreliantseitanpgh.

Businesses and attendees at the networking event.

Other food entrepreneurs pitching at the event included Tisha Binns with Juice Point Juices, Kevin Keiller with Scorch Garden, Rebecca Nathan with Resilient Landscapes, and Constance Jones with Sometimes I Cheat. Several businesses tabled at the networking portion of the event, including Jess Canose Photography, InvolveMINT, Fulton Commons, The Urban Redevelopment Authority of Pittsburgh and Honeycomb Credit.

Hosted in many communities and even on the small screen on shows like Shark Tank, business pitch competitions help small business owners and creators bring their ideas to a larger market. For startups, the opportunity to pitch to a larger audience is good practice for the future and offers a chance for constructive feedback on their idea. Participants step on the stage to share their work in hopes of victory, but each one leaves with successful connections made with potential customers and fellow business leaders. CRAFT’s Food Innovation Lab hopes to host the Business Pitch Competition again next spring to continue highlighting local food businesses and the hard work and passion of their creators.