From Dorm Room to Startup: Harvard Student Launches Product to Cut Food Waste

Brian Youngblood, a Harvard Business School student, developed a solution for food waste after noticing his store-bought hummus frequently spoiled before he finished it. Youngblood started testing recipes in his dorm room, creating a dehydrated chickpea powder that allows consumers to make fresh hummus on demand by simply adding water and olive oil. His product, called Prest, aims to reduce food waste and save money for consumers who want to avoid throwing away unused portions.

His path to production faced an early hurdle when the university prohibited his cooking equipment from the dorms. Peter Gladstone, the owner of Masshole Donuts in Somerville and a participant in Harvard’s Innovation Lab, offered his professional kitchen for Youngblood to use. Gladstone provides this space as part of a mission to assist student entrepreneurs. This partnership highlights the role of local business owners in supporting new ventures through resource sharing and mentorship.

Youngblood worked with a student from the Boston University School of Design to finalize the packaging for Prest. The product shelf life extends to two years in its dry state, which contrasts with the limited lifespan of traditional refrigerated hummus. The startup launched this spring, and Youngblood spent the summer pitching to other businesses to expand the reach of his creation.

Gladstone remains active in the local startup ecosystem, noting that small businesses often rely on support from other local entities to survive the initial phases of development. By providing access to his commercial kitchen, Gladstone helps bridge the gap between a student concept and a market-ready product. Youngblood continues to focus on product distribution and his goal of minimizing food waste through this shelf-stable alternative.