Title:‘A better alternative’ in the food industry

In his senior year at Georgetown, Eric Wu (SFS’17)—a longtime soccer player—began to get more serious about nutrition. “I had become a quote-unquote full-fledged adult, and I had to care a little more about how I was treating my body.”

Wu made his way to the local health supplement store on Wisconsin Avenue. “There were floor-to-ceiling tubs of protein powder with crazy macho names like Total War and MusclePharm.

“I said to myself, ‘Who in the world is putting this in their body?’”

Wu decided to come up with a better alternative. “Doing my best Breaking Bad impression, I started mixing protein powders in the basement of my apartment,” he says. Recognizing the potential of this personalized approach, Wu and his best friend from high school, Jahaan Ansari, established a start-up company, Gainful, to sell customized health and nutrition supplements.

Gainful’s uniquely formulated products are made with healthy ingredients including organic brown rice protein and green tea extract. The company also offers complimentary unlimited access to its team of registered dietitians.

Today, Gainful commands a 9-figure valuation and recently signed a deal with retail giant Target. “It’s the largest personalized nutrition launch that Target has ever done,” Wu notes.

Following up on Gainful’s success, Wu created a new start-up company, Sobo Foods, offering plant-based, sustainable Asian American food products. The initial product line includes three kinds of frozen dumplings inspired by the comfort foods of China, Korea, and Japan.

“I’m able to tell the story about my heritage, the recipes I grew up with, the stories of my parents—stories that are shared by immigrant families across the country,” he says.

Wu traces his passion for promoting healthy products directly back to Georgetown. “The professors encourage students not only to do amazing things in industry, but also to be the change they want to see in the world,” he says.

“That’s why I think a lot of next-generation food businesses started out at Georgetown,” Wu adds, citing Sweetgreen, Phil’s Finest, Renewal Mill, and Luke’s Lobster, among others.

Wu singles out School of Foreign Service vice dean and professor Mark Giordano as a special inspiration. “He opened my eyes to the concept that every time we sit down for a meal, we have an opportunity to make a decision about the environmental ramifications.”

Taking those classes with Professor Giordano on the future of food, I knew it was something that I wanted to be working on at some point. I feel like I have so much energy to give to this dream.”