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Robert Olivier - GrubTubs
How To Get Paid Twice To Solve The Same Problem
On a tour of South America, Robert Olivier was rattled by the level of agricultural operations demolishing the rainforests around him. He was struck by the feeling that he had to change the larger narrative of the farming industry. GrubTubs was created to initiate change in the toxic landscape of the corporate farming industry.
“You don’t have to slash and burn the rainforests,” Olivier said. “You can integrate our cities and farms. And that is the key to a sustainable biological community. We take food waste from restaurants and use it to create grubs to feed to chickens, pigs, and rabbits instead of importing organic soy from other countries.”
As Robert found his footing in formulating and distributing the perfect “tub” for restaurants to seal in food waste, he received unanticipated, yet key advice from the logistical juggernaut, UPS. He was advised to plan everything out with pen and paper, rather than software, until his product and procedure fully formed. From that point forward, bolstered by funding from the WeWork Creator Award and MassChallenge, Robert was able start building his team and focus on scaling GrubTubs to meet Austin’s growing need.
In this episode of Voices of Impact, Robert talks about solving Austin’s $5 billion food waste problem. We discuss pivoting out of an early idea, avoiding software paralysis, and getting paid twice to solve the same problem. Robert also shares that the Austin-area is losing 9 acres of farmland per day to developers, and other not-so-known facts that we need to know urgently.
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By Ryan France Interviews Austin's Brightest Business Owners, Entrepreneurs & Community LeadersHow To Get Paid Twice To Solve The Same Problem
On a tour of South America, Robert Olivier was rattled by the level of agricultural operations demolishing the rainforests around him. He was struck by the feeling that he had to change the larger narrative of the farming industry. GrubTubs was created to initiate change in the toxic landscape of the corporate farming industry.
“You don’t have to slash and burn the rainforests,” Olivier said. “You can integrate our cities and farms. And that is the key to a sustainable biological community. We take food waste from restaurants and use it to create grubs to feed to chickens, pigs, and rabbits instead of importing organic soy from other countries.”
As Robert found his footing in formulating and distributing the perfect “tub” for restaurants to seal in food waste, he received unanticipated, yet key advice from the logistical juggernaut, UPS. He was advised to plan everything out with pen and paper, rather than software, until his product and procedure fully formed. From that point forward, bolstered by funding from the WeWork Creator Award and MassChallenge, Robert was able start building his team and focus on scaling GrubTubs to meet Austin’s growing need.
In this episode of Voices of Impact, Robert talks about solving Austin’s $5 billion food waste problem. We discuss pivoting out of an early idea, avoiding software paralysis, and getting paid twice to solve the same problem. Robert also shares that the Austin-area is losing 9 acres of farmland per day to developers, and other not-so-known facts that we need to know urgently.