University of Bath School of Management

“Good food is good business” is central to the philosophy of Karp Resources, a food business consultancy which has been working to get local produce into the New York public school system. This and a Wholesale Farmers' market study has resulted in Karen Karp (MSc in Responsibility and Business Practice 2001) being branded “the public interest food broker”.

Karen Karp, a respected entrepreneur, project manager and food business consultant, founded Karp Resources in 1990 to grow food businesses. Author of Gourmet to Go: A Guide to Opening and Operating a Specialty Food Store, Karen has presented seminars, workshops and training sessions for numerous public, corporate and non-profit events.

Karen co-wrote the curriculum for the Culinary Entrepreneurship program at the Mississippi University for Women, and provides an annual scholarship for a promising culinary student.

Her most recent projects include the Wholesale Farmers' market study and the NYC public schools food procurement program, which have branded Karen as the “public interest food broker.”

Karen and Karp Resources have been featured twice recently in the NY Times Dining In section.

Hungry For a Market, But Where? - January 2, 2008

Karp Resources has been working with Market Ventures, Inc. on two projects that advocate for public markets, the Battery Maritime Building redevelopment project and the NYC Wholesale Farmers' Market.

Local Carrots With a Side of Red Tape - October 17, 2007

The article captures the challenges that local farmers face in getting their products into the local school system. Karp Resources has been working with the school district and state agriculture officials to get more local food into schools.

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