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Clark Entrepreneurship & Innovation Program Celebrates Global Women Entrepreneurship Week

Clark University, School of Management, and the Entrepreneurship and Innovation Program joined forces with over 100 colleges and universities, representing 48 states and seven counties to celebrate Global Women Entrepreneurship Week 2022, October 16-22, 2022.

Spearheaded nine years ago by Montclair State University’s Feliciano Center for Entrepreneurship, the movement supports colleges and their women entrepreneurs during the celebration week with events and activities. The member colleges and universities come together every August to brainstorm events to be held on their campuses during the week, as well as unavailing the new logo and hashtag #WEW2022.

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The member campuses challenge each other to connect and promote all university events to expand the reach of the celebration. Daily events lists are sent to member campuses throughout the week with links and information on campus activities for that day to encourage participation in other campuses’ events. Events included networking sessions, movie nights that highlighted female founders, workshops, and pitch contests to name a few.

Clark’s E&I program has participated in the celebration for the last two years with a Women In Entrepreneurship Panel Luncheon. This year the E&I program hosted the luncheon on October 20, 2022, in Tilton Hall from 12-1:30 pm, with four exciting alumnae and a female leader in entrepreneurship. The panel guests were Amy Mosher Berry ’04 founder of Visions Internships, Miguelina Peralta Executive Director of Entrepreneurship for All, Crysta Spitzfaden ’19 founder of Fresh, and Christina Bai ’13 founder of Colle Mark. The panelists answered questions and engaged in networking with 35 Clark students, faculty, staff, and community members.

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Each panel guest brought their own flair to the luncheon, sharing insight about Worcester entrepreneurship and small business activities; emerging industries for women; challenges of the international entrepreneur; and what it is like to still need a “day job” to support up-and-coming entrepreneurial aspirations.

As always, extras for the E&I program event were provided by Clark student entrepreneurs. Lunch was provided by the Clark Food Combi (Brooklyn Boys, Henry Reyes ’24 & Moses Millman’24); dessert by Sadie Kaim ’24 owner of Sadie’s Sweet Shoppe, and the moderating host was Evelyn Ward ’25 from the Clark Entrepreneurship Club.

For more information on E&I events and activities at Clark, follow our socials: Instagram, TikTok, and LinkedIn, or contact Teresa Quinn, Entrepreneurship and Innovation Program Manager at tquinn@clarku.edu.