Food Waste Is Ripe for Profit
By Eliana Dockterman / Petaluma
Just an hour and a half north of Silicon Valley, home to the vast campuses of Facebook and Google, Nick Papadopoulos is running a startup out of a barn. Under a chandelier made of recycled wine barrels, two laptops perched atop wooden slab tables account for the bulk of the assets of his company, CropMobster. A dusty pommel horse sits in a corner of this grange turned office not far from the woodstove his four co-workers use for warmth when the weather turns. In this unconventional space, Papadopoulos is laboring to find a profitable solution to a multibillion-dollar problem: food waste.