Lately, all my writing energy has been devoted to working on this damn thesis, due on May 6th. I just want to get the thing written and turned in, so that I can move on with other projects.
Already, I’ve had to trim lots of interesting material that isn’t entirely relevant out of fear that this will turn into a book. Only a select few of you will find this topic totally absorbing, but I’ll post a tentative abstract here to ward off the inevitable questions.
Title: The Slow Evolution of Fast Money: A Fresh Approach to Sustainable Investment
Abstract: The Industrial Revolution heralded an age of unprecedented environmental damage and social tolls driven by commercial activity. We can move toward a restorative economy through careful placement of investment funds in socially responsible businesses that focus on more than bottom line profits. The microfinance industry in developing countries and the Slow Money movement in the U.S. are two examples of business models that aspire to move away from the traditional profit-driven financial paradigm. However, they are relatively unproven and are prone to the pitfalls of commercialist mission-drift. Study of these experiments provides lessons to be learned for future models of sustainable finance.
In case you’re wondering, what does this have to do with food or gastronomy, the answer is: it doesn’t. I simply felt like dipping back into the econ fold for a while.