Interested in starting your own entrepreneurial journey in food and beverage but unsure what to expect? Then read up on our interview with Katelyn Overland, Head of Communication of One Good, located in Bengaluru, Karnataka, India.

What's your business, and who are your customers?

At One Good, we're on a mission to create the next big dairy company in India — minus the animals. That means making plant-based alternatives to dairy that can compete with dairy on price, taste, and nutrition. We believe in a future where people will no longer view animals as food or commodities. Instead, they will be viewed as living, breathing individuals who deserve to live their lives free from suffering and exploitation.

Our customers are seasoned vegans, transitioning vegans, vegetarians, non-vegetarians, people with food allergies, or anyone looking to add more delicious plant-based foods to their diet.

Tell us about yourself

In 2016, Abhay Rangan (a then 19-year-old vegan activist) was in the middle of an animal rights awareness campaign when someone approached him to say, "vegan alternatives are expensive, so I don't want to be vegan." The very next conversation he had was with his family (who were also passionate vegans). The result of this conversation was the founding of One Good (formerly Goodmylk). Veena (pictured), Abhay's mother, played a huge role— and the pair soon became synonymous with the company name.

For the next two years, Veena made peanut curd in her kitchen while Abhay delivered each order all over Bengaluru. It was a very challenging period physically and emotionally, but after six months of trying—and failing to raise funds— OG raised its first round of capital in 2018. As a team of passionate vegans, we are all motivated to work hard to spare as many animals' lives as possible by removing them from the supply chain.

What's your biggest accomplishment as a business owner?

As India's leading vegan brand, the biggest accomplishment is to help tens of thousands of families across India eat more plant-based foods and save animals in the process.

What's one of the hardest things that comes with being a business owner?

The hardest thing to deal with is uncertainty. Despite the good work we're doing, we're a start-up operating in a high-risk environment. Another challenge is maintaining our reputation. If we fail, it looks bad on us and the plant-based sector domestically and internationally.

What are the top tips you'd give to anyone looking to start, run and grow a business today?

  1. Pick a category you care about and want to make a difference in.
  2. Don't raise more money than you need.
  3. Hire the right people, and let go of the wrong ones quickly.

Where can people find you and your business?


If you like what you've read here and have your own story as a solo or small business entrepreneur that you'd like to share, then please answer these interview questions. We'd love to feature your journey on these pages.

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