Social Entrepreneurship Spotlight (Aug 28th)



Tuesday, August 28th: 7:00PM-9:00PM
Prime Produce
424 W 54th St (between 9th and 10th aves)
New York, NY 10019

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The Social Entrepreneurship Spotlight brings together social entrepreneurs for in-depth conversations on what it takes to launch a nonprofit startup or socially-conscious company. Join us to learn about new ideas, innovative business models, and lessons learned in creating organizations driving social and environmental impact in NYC and around the world. Make sure you come early to network with like-minded people from the Be Social Change Community.

Healthy + Sustainable Snacks Provided – Gluten-Free and Vegan Options Available.
We strive to make Be Social Change events zero waste – help us by bringing your reusable water bottle to the event.


    • 6:30 – 7:00pm – Doors Open
    • 7:00 – 7:15pm – Intro + Collaborative Q&A
    • 7:15 – 8:00pm – Panel Discussion
    • 8:00 – 8:30pm – Q&A
    • 8:30 – 9:00pm – Networking & Closing


    • Meredith Danberg-Ficarelli, Operations Director, Common Ground Compost
    • Kari Hodges, Founder, Womxn Rank
    • Ethan Frisch, Founder & Owner, Burlap & Barrel


Meredith Danberg-Ficarelli, Operations Director, Common Ground Compost

Meredith Danberg-Ficarelli is a green business entrepreneur with a Masters in Urban Policy Analysis and Sustainability Management from the New School, New York. In 2012, she concepted, co-founded, and managed FERN [Food Establishments Recycling Nutrients], a sustainable waste management organization in Beirut, Lebanon which presented a model for green job creation in the Middle East drawing attention from the United Nations and international aid organizations.

After returning from Beirut, Meredith worked at the Lower East Side Ecology Center as a Marketing Director and Program Developer for the Gowanus eWaste Warehouse. Meredith was lucky enough to audit the 2015 Master Composter class during that time, deepening her knowledge of compost science. Meredith joined Common Ground Compost in October 2015, and her dog Franklin was adopted into the team one month later. Meredith volunteers and works with organizations across the Northeast, including CitySoil in Boston and Talk Trash City in New York City. A lover of cities and maker of things, Meredith builds furniture from trash and finds nothing more satisfying than seeing well-sorted waste stations.


Kari Hodges, Founder, Womxn Rank

Kari Hodges is the founder of Womxn Rank, a platform for college women to speak openly and honestly about sexism, harassment, and assault on their campuses. Part activism tool and part social network, Womxn Rank uses technology to amplify women’s voices, force institutional change, and create greater accountability in the fight for gender equity.

An MBA, business strategist, and former policy wonk, Kari has worked extensively in business design, organizational strategy, program design, and leveraging business practices for social change.



Ethan Frisch, Founder & Owner, Burlap & Barrel

Ethan Frisch is a chef, entrepreneur, activist and native New Yorker. As the founder of Burlap & Barrel, he is building new, direct supply chains for unique & beautiful spices from small farms around the world, connecting smallholder farmers with international markets. He was also the co-founder and Executive Chef of the activist ice cream cart Guerrilla Ice Cream and the Pastry Chef at Allen & Delancey, as well as a cook at several other highly regarded restaurants including Danny Meyer’s Tabla. As a humanitarian aid worker, he worked with NGOs including the Aga Khan Foundation in Afghanistan, Doctors Without Borders on the Syrian/Jordanian border and Marie Stopes in Sierra Leone.

He has been an Adjunct Lecturer at the City College of New York and an instructor with the Experiment in International Living’s Leadership Institute. He is honored to serve as Co-Chair of the Board of Directors of the Bond Street Theatre, which uses theater to teach techniques of resilience around the world, on the Chef’s Council of Emma’s Torch, a culinary job skills organization for refugees, on the Advisory Board of the student-led racial literacy organization CHOOSE, an Associate Producer with Fragments Theater, a youth theater company in Palestine, and a member of the Organizing Committee of the Queens International Night Market. He is the Co-Host of the show Why Food? on Heritage Radio Network, and has been a columnist at Serious Eats and a contributor to the academic journal Peace & Conflict Review.

He holds a dual Bachelor Degrees from the City University of New York and a Masters Degree from the University of London (School of Oriental and African Studies).


Marcos Salazar, CEO, Be Social Change

Marcos Salazar (@marcossalazar) is a social entrepreneur, career + life coach, consultant, speaker, and community-builder. His passion is working with professionals, entrepreneurs, and creatives to help them find and do purposeful work, connect with like-minded people, and lead sustainable lifestyles. He does this through 1-on-1 coaching, nonprofit and businesses consulting, and on a larger scale as CEO of Be Social Change where he’s built the largest social impact community in New York City. Marcos earned a B.A. in Psychology from Amherst College as well as a Masters in Organizational Management and an Executive Leadership Coaching certificate from The George Washington University. You can learn more about him at



REBBL was born out of a passionate collaboration between global thought-leaders to identify an innovative, sustainable, market-based solution to prevent exploitation in the Peruvian Amazon. Today, REBBL donates 2.5% of revenue to Not For Sale to support regions of the world that are vulnerable to exploitation and human trafficking. Their mission is to elevate your health with the finest herbal tonic on earth.

Food for All’s mission is to make quality food affordable to all while stopping perfectly good and delicious meals from being wasted. By building social awareness regarding food waste, they want to allow people to make a major social impact by buying great food from restaurants, food which was once considered leftovers and thrown away at the end of the day. Dine for as little as $3 and save the planet. Rescue delicious food from restaurants before they close, for at least 50% off!


Burlap and Barrel gets exceptional single origin spices directly from farmers and foragers around the world and brings them to professional and home chefs in the United States. They extend farm to table values to spices for the first time, emphasizing the terroir of unique varietals that are grown, harvested and dried using traditional methods.

Spices are grown by skilled artisan farmers in Tanzania, Afghanistan, Guatemala, Spain, Egypt and elsewhere who pride themselves on the incredible flavors of their products. Spices are grown, harvested and dried naturally and transported whole and in small quantities to ensure peak freshness, and by circumventing outdated networks of brokers and middlemen, Burlap and Barrel ensures complete traceability. They are naturally free of gluten and other additives, colorings, anti-caking agents and fillers and are grown using traditionally organic methods.



A guild for 21st century craft promoting slow entrepreneurship and intentional service. Unequal parts cafe, living room, workshop, collaboratory, rooftop garden, and upstate retreat space on a biodynamic farm. Learn more at


Refunds can be issued in full up to 48 hours prior to the start of the event by contacting Be Social Change at

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