When most people think of kids and entrepreneurship, they picture a lemonade stand: a simple lesson in supply, demand, and customer service. But what if we could take that idea further—beyond the lemonade stand—and cultivate a true entrepreneurial mindset in young students?
This was the challenge my high school students and I embraced when we worked with a group of 5th graders as they embarked on a unique journey: inventing their own food product, developing a prototype, writing a business plan, and pitching their product to a panel of experts. These young innovators weren’t alone—they were mentored by our students from the Future of Food program at the Blue Valley Center for Advanced Professional Studies (CAPS) in Overland Park, Kansas. This mentorship dynamic not only provided guidance but also fostered collaboration between different age groups, mirroring real-world entrepreneurial ecosystems.
Sparking Ideas with Real-World Problems
Rather than asking students to come up with “business ideas,” we asked them to look around their own communities and identify food-related problems. One student, Mia, noticed that her little brother refused to eat vegetables unless they were disguised in fun shapes. Another, Jordan, wished there was a more convenient way to carry a nutritious snack during soccer practice. These weren’t just inconveniences; they were opportunities.
With encouragement from their high school mentors, they explored creative solutions. Could Mia develop a vegetable-based snack in playful shapes? Could Jordan create a high-protein, easy-to-carry snack bar tailored for young athletes? The light bulbs started going off.
Learning by Doing
Entrepreneurship isn’t about memorizing concepts—it’s about experimenting, failing, and trying again. Each student worked to refine their food product ideas, testing ingredients, flavors, and packaging. Some found that their first prototypes weren’t as tasty as they had hoped. Others realized that their product needed to be positioned to a different target audience. But instead of seeing failure as the end, we treated it as a necessary step in the process. With feedback from their teenaged mentors, they iterated, adapted, and improved—just like adult entrepreneurs do.
Pitching with Confidence
The final step was learning how to sell their ideas. Each student prepared a two-minute pitch, explaining their problem, solution, and why their food product mattered. At first, they were nervous, stumbling over words and looking to their mentors for reassurance. But with practice, their confidence grew.
On presentation day, Mia stood up and proudly demonstrated her veggie snack, shaped like dinosaurs to make healthy eating fun. Jordan explained how his snack bar was designed for young athletes needing quick energy on the go. Industry professionals in the audience were impressed—not just with the ideas, but with the students’ ability to think critically, adapt, and communicate effectively.
Beyond the Classroom
This experience wasn’t just about teaching kids to start food businesses. It was about fostering an entrepreneurial way of thinking—one that values innovation, persistence, and adaptability. These students may not go on to become food entrepreneurs, but they will be problem-solvers, leaders, and creative thinkers in whatever paths they choose.
The next generation of business leaders aren’t just selling lemonade. They’re learning to build, test, and grow ideas that make a real impact. And that’s a skillset that will last a lifetime.
Joe Whalen is an instructor at the Blue Valley Center for Advanced Professional Studies.
