Participants were divided into three groups, each addressing a specific Sustainable Development Goal (SDG) challenge.
The first group focused on making nutritious food more accessible and affordable for low-income families.
The second group addressed the issue of making internet access and affordable devices accessible to underserved communities.
The third group developed an innovative solution for the food and hospitality industry: using biodegradable materials specifically pasta ware.
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In the world of social enterprises, failure is a cringe-worthy moment nobody wants to talk about. But, social entrepreneurs can benefit from their failures.