I never saw myself as an entrepreneur before INSEAD. In my mind, entrepreneurs with the likes of Steve Jobs or Elon Mask have a certain level of coolness; they are free spirits with a tremendously high risk-seeking appetite. I imagine them to be working day and night in T-shirts and jeans in their tech-enabled cozy offices, drinking coffee and ordering late night takeaways, pushing the team towards new breakthroughs with excitement!

• Read more about Startup Bootcamp: A Glimpse of the World of an Entrepreneur

Is launching a business the best way to fulfill your purpose? Are you dreaming of becoming an entrepreneur, but you are too afraid of taking the risk?

• Read more about How to Overcome Your Fear of Becoming an Entrepreneur

Impossible is redefining how we make meat: without animals.  If you think about it, meat is really just the product of several key components: water, fats, proteins, and carbohydrates – including key vitamins, amino acids, minerals and iron. And all these can be sourced directly from plants (including “heme”, that critical ingredient that makes meat taste and smell like meat), eliminating the need to involve cows, chickens, pigs or fish entirely. 

• Read more about The "Tesla" of Food

It is not just because we coincidentally went on a startup tour this summer. Entrepreneurship is more tempting than ever thanks to the infrastructure and systems in place today. Whether you have a brilliant idea or not, it doesn’t matter anymore. There is support available for any and every kind of profile that was not possible just a few years ago. Here, we try and jot down reasons (and super cool start-ups) that got us excited about being an entrepreneur and hopefully this excites you too.

• Read more about Is Now the Best Time to Be an Entrepreneur? We Think So.

Winnow is addressing a problem that weighs approximately 1.3 billion tonnes each year. That’s over four times heavier than the weight of every person on earth combined. What could possibly be that heavy? The food wasted every year, or about one-third of all food produced. It’s a $1 trillion problem globally and it costs $100 billion to the hospitality industry alone. 

• Read more about The Kitchen of the Future