An article in the New York Times discussed the number
of innovative food companies, particularly those selling natural foods, that have become established in Boulder, Colorado, in recent years. According to the article,
Boulder has a large number of people with experience in
managing food companies, lenders who know the industry, food distributors, and food processing plants. The
article quoted one entrepreneur as asserting: “There’s an
ecosystem here that supports food entrepreneurs that
you just don’t find in other places. Everything you need,
including a lot of experience and expertise, is right here.”
What advantages does being located in Boulder give to
startup natural food firms? In what circumstances can
natural food firms located elsewhere overcome these
advantages? Are Boulder’s advantages likely to persist
over time?