Veronica FossainWE FactoryWant to start a food revolution in your workplace? Use a bottom-up approachI often hear the frustration of employees who would like to change how their companies approach nutrition, sustainability, and care for…May 19, 2019May 19, 2019
Veronica FossainWE FactoryHow Chelsea Turowsky Weaves Food with Art and Makes Eating a Healthy and Dreamy RitualChelsea Turowsky is the San Francisco-based founder and owner of the artistic and health-forward catering company, the personal…Jun 14, 2018Jun 14, 2018
Veronica FossainWE FactoryAlexander Gable on the Importance of Specialty Coffee EducationAlexander Gable is an American barista educator, the co-founder of Coffee District coffee events, and a freelance wine and coffee…Jun 14, 2018Jun 14, 2018
Veronica FossainWE Factory4 Mistakes in Designing an Event and How to Do it RightExperience EventsNov 21, 2017Nov 21, 2017
Veronica FossainWE FactoryHow Inge de Boer Advocates Food As An Excuse To GatherInge de Boer knows a thing or two about bringing people together over food. Conscious that within the realm of a city, food has always…Nov 20, 2017Nov 20, 2017
Veronica FossainWE FactoryWhy Does This Company Chef Invite Employees to Spend Time in His Kitchen?Have you ever pictured yourself in your company kitchen peeling off potato skins for 150 of your teammates? That is what happened in a tech…Nov 20, 2017Nov 20, 2017
Veronica FossainWE FactoryWhat Can Conference Organizers Learn From Experience Design?Experience EventsNov 20, 2017Nov 20, 2017
Veronica FossaMeal at Work. Because Lunch Makes Workplaces BetterI’m excited to introduce our latest project, Meal at Work, and I look forward collaborating with you.Oct 13, 2017Oct 13, 2017
Veronica FossainWE FactoryHow Therese Bogan uses integrative consulting to support health at workWorkplace WisdomAug 25, 2017Aug 25, 2017