The Entrepreneur

I do not believe that the poor will always be with us. I used to be employed as an anti-poverty advocate. The major focus of my job was to protest the structural relationships that caused or contributed to the creation and perpetuation of poverty. It was during this period that I began to understand that there was a better way. What was really needed was to develop an infrastructure that encourages the development of workers cooperatives as well as other alternative economic programs such as microfinance and microenterprises. Microfinance provides small loans between $500.00 and $3,000.00 . This gives people who want to set up a microentrprise the cash infusion their idea requires. The need is to create programs and activities that would enable individuals and communities to build self-reliance and generate their own local wealth. It was during this period of research and personal reflection that I encountered the term social entrepreneur.

The writing of Joseph Schumpeter was pivotal in my understanding of the role that entrepreneurs could play within a community. Schumpeter described entrepreneurs as the innovators who drive the "creative-destructive" process of capitalism. In his words, "the function of entrepreneurs is to reform or revolutionize the pattern of production".

My research into this topic lead me to J. Gregory Dees who, in his paper "The Meaning of Social Entrepreneurship", states that social entrepreneurs play the role of change agents, by:

- Adopting a mission to create and sustain social value (not just private value) - Recognizing and relentlessly pursuing new opportunities to serve that mission, - Engaging in a process of continuous innovation, adaptation, and learning, - Acting boldly without being limited by resources currently in hand, and - Exhibiting a heightened sense of accountability to the constituencies served and for the outcomes created

What does this all have to do with food and food production or gardening? The production and distribution of food and the byproducts of these two activities present the social entrepreneur with numerous opportunities.

The development of heritage vegetables and flowers is an under occupied market segment. There are hundreds, perhaps, thousands of heritage plants that could be developed into niche markets by the creative business pioneer. Food waste from restaurants and hotels has market value. Over the next few weeks I will explore the opportunities that await anyone who wants to build a healthy community and create meaningful activity. The time is now, if you want to make a positive difference. Our current food system needs restructuring and this creates an opening for anyone with a vision and imagination.

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