How can food and collaboration help build healthier communities? City Fresh Foods President and Founder and Foundation for Business Equity Executive Director Glynn Lloyd and PAGU chef Tracy Chang chat with Billy Shore in Boston about how and why community is a central tenet of their respective organizations. “It’s an ecosystem community approach to really help support an entrepreneurial class that’s necessary for their communities,” Lloyd explains about the Business Equity Initiative, which provides advisors, infrastructure subsidies and growth capital to help grow black- and Latino-owned businesses. Community is also central to Chang’s view of her restaurant. “We want to be here for the long run, so that means we need to listen to our community and be actively involved, and really take to heart the feedback we receive,” she says.
Both guests discuss the leadership qualities that are most important to achieve their goals. “You have to be open to doing anything and everything, and that requires a lot of positive thinking… I’m ready to receive anyone with a negative mood and turn that around,” explains Chang. Lloyd practices what he calls deep listening as a way to motivate people. “Do you really understand the world around you, the people you’re working with, what motivates them, and then put that back into where you’re going as an organization?,” he asks.
Listen and learn from two entrepreneurs who use their businesses to build both profit and community.