Bubble-up Fermentation, Not Cream-Skimming

Question:What more can be done to cement Canada's place as a leader in social entrepreneurship?
on 06/23/2016







Too often supporting entrepreneurs is done through an incubation process that involves a committee that selects 'promising' projects from a field of contenders. The statistics on such incubation approaches is clear - the results are poor, with very few succeeding beyond the support period, and fewer still still functioning after two years. 

This 'cream-skimming' approach is inferior to a bubble-up approach. This would entail a low-bar of acceptance into a 'co-working + resources' environment, where all have access to support, coaching and basic infrastructure. From this environment, the 'experts' can be as out of the way or as helping as needed. Strong entities will survive on their own merits, rather than weak entities with good schmooze-skills being propped up in a traditional incubator.

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Ross by Ross

Can we start converting accelerator/incubator programs to bubble-up fermentors rather than cream-skimmers? Let's discuss - I'm @rossgk on Twitter 

Agree  Like (1)