FoodTech Junkies

Welcome to the inaugural 2024 episode of the Green Spoon Podcast! In this exciting journey, we transport you to Copenhagen to uncover the story of award-winning Chef Brett Lavender of the Ark Collection - a trailblazer in sustainable gastronomy.

This episode is dedicated to exploring Chef Lavender's remarkable philosophy, where he skillfully blends culinary art with a deep commitment to environmental stewardship. His method transcends the traditional farm-to-table approach, creating a path from soil to fork that infuses each ingredient with a narrative of sustainability.

We venture deep into the Ark Collection's ethos, emphasizing the significance of organic sourcing and a profound respect for nature's rhythms. Chef Lavender's intimate bond with the earth imparts extraordinary depth to his cuisine, transforming each meal into a unique experience.

A standout aspect of Chef Lavender's practice is his holistic vision around meals. His forward-thinking strategies in waste management and recycling revolutionize our perspective on leftovers, turning waste into wealth and completing a cycle of sustainability.

Join us as we go behind the scenes at the Ark Collection, where every choice, from ingredient selection to eco-efficient kitchen practices, is a deliberate step towards environmental mindfulness.

Tune into the Green Spoon Podcast to celebrate Chef Lavender’s inspiring journey, a culinary innovator passionately forging a more sustainable future, one exquisite dish at a time. Enjoy the episode!

About Brett Lavender and the Ark Collection

Chef Brett Lavender, the Executive Chef of the Ark Collection Restaurants in Copenhagen, has made a significant impact in the world of plant-based cuisine. Originally from England, Lavender has a career spanning nearly two decades in the culinary industry. His journey took him around the globe, where he gained invaluable experience working in luxurious establishments across Australia, New Zealand, and Japan, including a year in one of Tokyo's revered two Michelin-star restaurants. This global exposure enriched his culinary style, which blends diverse cultural influences with a deep respect for discipline, perfection, and culinary art.

At the Ark Collection Restaurants, Chef Lavender leads a team dedicated to redefining plant-based cuisine. Their innovative approach challenges the stereotypes associated with vegan food, focusing on creating dishes that are exciting and high quality, while also being environmentally sustainable. Each dish at the Ark, a Michelin Green Star recipient, is a testament to this dedication, showcasing culinary innovation and a profound respect for the environment.

Chef Lavender's philosophy centers on showcasing the potential of vegan food without being preachy about veganism. He believes in making a difference through sustainable practices and educating guests about the impact of their food choices on the environment. He emphasizes the versatility and excitement in plant-based cooking, aiming to create dishes that appeal to vegans and non-vegans alike.

The Ark Collection Restaurants, including the flagship Ark, Bistro Lupa, and Beyla, form a vital part of Copenhagen's gastronomic landscape. These establishments not only provide exceptional dining experiences but also represent a movement towards sustainable and innovative plant-based gastronomy. Each restaurant in the collection has its unique character and approach but shares the common goal of showcasing high-quality, plant-based cuisine that is good for both people and the planet.

For more detailed information about Chef Brett Lavender and the Ark Collection Restaurants Visit This Website

In this episode, we are thrilled to welcome award-winning Chef George Blogg, a pioneer in sustainable dining and an advocate for zero waste. Chef Blogg has carved out a reputation for his innovative approach to gastronomy, blending exquisite flavors with eco-conscious practices. With years of experience at the forefront of the culinary world, he brings a wealth of knowledge on how to craft remarkable dishes while minimizing environmental impact. Tune in as we delve into his journey into becoming a leader in sustainable cuisine. We explore how he sources local, seasonal ingredients to reduce carbon footprint, implements zero-waste strategies in the kitchen, and inspires a new generation of chefs to embrace eco-friendly cooking practices. Whether you're a foodie, a sustainability enthusiast, or simply curious about how to reduce waste in the kitchen, this conversation with Chef George Blogg will leave you informed, inspired, and hungry for more.

About George Blogg

Chef George Blogg, acclaimed for his sustainable dining expertise, was introduced to quality food early in life through his family's dedication to good produce. Initially aiming to become a geologist, George's culinary passion was ignited while working at a local Italian restaurant, leading him to choose cooking over geology. His impressive career has included stints with Michelin-starred chefs Philip Howard and David Everitt-Matthias, and experiences at renowned establishments such as Le Manoir, The Ledbury, and Noma. As the executive chef at Gravetye Manor, an Elizabethan mansion recognized as AA Hotel of the Year England 2013-14, he crafts dishes inspired by the manor's extensive gardens, emphasizing locally sourced and foraged ingredients. George's culinary philosophy combines classical techniques with modern innovation, focusing on seasonal echoes and sustainable practices. His cuisine, known for its modernist style and innovative pairings, has garnered several accolades, solidifying his reputation as a leader in the field of sustainable gastronomy.

Join us for an insightful episode, featuring Christina Senn Jakobsen, CEO of Swiss Food and Nutrition Valley. In this episode, we delve into the crucial roles of ecosystems and collaborative efforts in transforming our global food system. Christina discusses the innovative approaches and partnerships that are pivotal for promoting sustainability and improving food production and consumption. This conversation is a must-listen for industry professionals, policymakers, and anyone interested in the future of food. Learn about the groundbreaking work being done at Swiss Food and Nutrition Valley and how collective action is key to creating a healthier, more sustainable world. Don't miss this engaging and enlightening discussion on the cutting edge of food innovation.

About Christina

A passionate believer in the positive power of collaboration and innovation, Christina’s work centers on solving some of the most pressing global issues related to food. With a background in food science and nutrition, Christina believes food system transformation is a team sport.

In her current role as Managing Director at Swiss Food & Nutrition Valley, she brings the Swiss food ecosystem together to co-create innovations that shape more future-focused food systems and aims to put Switzerland firmly on the map as a food innovation nation.

Christina holds a Master’s in Food Science & Technology from the University of Copenhagen and a Master’s in European Food Studies from Wageningen University. She spent the first twelve years of her career at Mondelez in roles spanning R&D, innovation management, marketing and strategy before she moved on to work with entrepreneurs and startup collaborations.

Danish by birth, Christina studied and worked in fourteen different countries before making Switzerland home in 2007, when her love of the mountains made it impossible for her to leave.

About SFNV

A network of Swiss food innovators – from universities, large enterprises, innovation accelerators and investors to government bodies, SMEs and startups - committed to reshaping food systems to drive better human and planetary health.

In the rapidly evolving world of food technology, few names resonate as profoundly with innovation and sustainable development as Professor Mark Tester. As a luminary in plant science at the King Abdullah University of Science and Technology (KAUST), Professor Tester has dedicated his career to addressing some of the most pressing challenges in agriculture. Serving as the Associate Director of the Center for Desert Agriculture, his work is pivotal in transforming arid landscapes into fertile grounds for food production.

Professor Tester's journey in plant science is marked by significant achievements and contributions. Before his tenure at KAUST, which began in February 2013, he was celebrated as an ARC Federation Fellow and professor of plant physiology at the University of Adelaide. It was there he spearheaded The Plant Accelerator initiative, a cornerstone in plant phenomics research. His academic prowess was nurtured at the University of Cambridge, where he not only served as a Senior Lecturer but also earned his PhD in 1988, laying the groundwork for a career that would become synonymous with groundbreaking research in plant science.

In 2019, Professor Tester took on the role of Head of the Food Sector at NEOM, demonstrating his versatility and commitment to advancing food security and sustainability on a global scale. However, it is perhaps his role as co-Founder and Chief Scientist of Iyris formerly known as Red Sea Farms that best encapsulates his vision for a sustainable agricultural future. At Iyris, Professor Tester is at the forefront of developing innovative saltwater-based agricultural systems. This revolutionary approach not only promises to significantly reduce freshwater use in agriculture but also offers a resilient solution to food production in some of the world's most water-scarce regions.

Through his pioneering work, Professor Tester is not just redefining the boundaries of agricultural science; he is actively contributing to the global effort to ensure food security in the face of climate change and limited natural resources. His dedication to developing sustainable food production systems reflects a deep commitment to the planet and its inhabitants, making him a beacon of hope and innovation in the quest for a more sustainable and food-secure world. As we sit down with Professor Tester on the FoodTech Junkies podcast, we delve into the mind of a scientist who is not only shaping the future of agriculture but also inspiring a new generation to think differently about how we grow our food.

About Mark Tester

Iyris - formerly known as Red Sea

Welcome to FoodTech Junkies, the show where we explore the cutting edges of innovation, leadership, and the dynamics of our ever-evolving global food system. In today’s episode, we are thrilled to have Dana McCauley, the Chief Executive Officer of the Canadian Food Innovation Network (CFIN), as our guest. Dana stands at the forefront of food innovation in Canada, bringing with her a wealth of experience from launching numerous food products and programs, to being a celebrated food writer and trends commentator.

Under Dana’s leadership, CFIN is catalyzing the Canadian food sector's growth and sustainability by fostering an ecosystem of innovation. We'll dive deep into CFIN’s mission, the intricate workings of Canada’s food system, and why cultivating a robust ecosystem is crucial for the future of food in Canada and beyond.

Dana's journey is nothing short of inspiring. From her early days as the founding Executive Director for Food Starter, which garnered an Ontario Premier’s Award for Agri-Food Innovation Excellence, to her role in transforming agri-food innovations at the University of Guelph, she has continuously propelled the industry forward. In 2017, Dana’s trailblazing efforts were recognized when she was named one of Canada’s Most Powerful Women in the Trailblazers and Trendsetters category by WXN.

So, whether you’re an entrepreneur, an innovator, or simply passionate about the future of food, join us as we uncover the insights and strategies behind fostering innovation and growth in Canada’s food system with Dana McCauley. Let’s get started.

About CFIN

The Canadian Food Innovation Network (CFIN) is a national, member-based organization established in 2021, designed to stimulate transformative and transferable innovation across the Canadian food sector. Its operations are guided by three key strategic pillars: smart product and process development, food ecosystem sustainability, and agile and safe supply chains. CFIN aims to connect the Canadian food ecosystem with collaborative opportunities, fresh insights, ideas, and technologies to elevate businesses and increase their innovation capacity. The organization provides support to innovators through staff and funding programs, helping build valuable innovations that improve the food sector’s ability to create economic impact​​.

CFIN boasts a growing membership base of over 4000 members globally, encompassing manufacturers, processors, operators, distributors, retailers, foodservice, tech companies, service providers, and funders. These members are part of a robust, active, and collaborative food business community in Canada, aiming to connect, collaborate, and position Canada as a global leader in food innovation. Membership offers access to funding opportunities, Regional Innovation Directors, YODL (a platform for accessing daily original content, connecting with suppliers, making new connections, accessing foodtech resources, and finding curated funding opportunities), and a community of foodtech partners to grow businesses​​.

For more detailed information, you can visit the Canadian Food Innovation Network's official website at https://www.cfin-rcia.ca/home.

In today's episode, we're honored to host Noramay Cadena, Co-founder and General Partner of Supply Change Capital, a pioneering fund dedicated to reshaping our food system by intertwining climate solutions with cultural awareness. Transitioning from an impressive career as a Boeing aerospace engineer to a visionary investor, Noramay has a unique perspective on innovation and impact. With her prior experience launching an early-stage fund that backed over 20 companies in the manufacturing and supply chain sectors, she's no stranger to driving change. Today, she's here to share insights on how Supply Change Capital is leading the charge in creating a sustainable, equitable, and culturally inclusive food ecosystem. Join us for a compelling conversation on the nexus of technology, culture, and sustainability. Let's get started!

About Noramay Cadena

Noramay Cadena is a Managing Partner at Supply Change Capital, an early-stage venture firm investing at the intersection of food, culture, and technology. Previously, Noramay was a Managing Partner at MiLA Capital, an early-stage venture capital firm in Los Angeles investing in tech you can touch. Prior to venture capital, Noramay spent over a decade at Boeing leading large teams working on new complex aviation/aerospace programs. As an engineer and business leader, she specializes in manufacturing, scaling, and supply chain, and couples that technical expertise with coaching on strategy, operations, and culture. In the community, Noramay is a lead investor in Portfolia's Rising America fund investing in Latinx, Black and LGBTQ founders, an advisory board member of the Homeboy Industries Ventures and Jobs Fund, an appointed board member of the Housing Authority Commission of Los Angeles, and a founding board member of LatinxVC, an organization increasing the Latino ecosystem of funders and founders. In 2020, she was named one of 50 renowned women in robotics and one of the top 100 influential Latinas in the United States. Noramay is a Kauffman Fellow and holds an MBA, a Master’s in Engineering Systems, and a Bachelor’s in Mechanical Engineering – all from the Massachusetts Institute of Technology (MIT).

In today's episode, we're excited to have a very special guest, Ali Wing, the CEO of Oobli. Ali is not just a trailblazer in the food and health tech industries but also a consumer-centric, digitally-savvy leader with a knack for brand building and data-driven growth. At Oobli, she's on a mission that could revolutionize how we think about sweetness. Imagine reducing your sugar intake by 70-90% without sacrificing taste or indulging in guilt. That's exactly what Oobli aims to achieve with its groundbreaking approach to sugar alternatives, using tiny amounts of protein derived from fruit. This isn't just a new sweetener; it's a completely new take on using protein for sweetness. Stay tuned as we explore how Ali and her team at Oobli are paving the way for a healthier, guilt-free future. Get ready for an insightful conversation about the intersection of consumer brands, technology, and healthy living. Let's dive in!

About Ali Wing & Oobli

Ali Wing, CEO of Oobli is on a mission to get sweet right with a reimagined approach: using proteins as a sugar replacement. Oobli has been perfecting a new sugar alternative using tiny amounts of protein found in fruit. It’s a completely new take on using protein. Sweet proteins will help people around the world reduce their sugar consumption without the guilt or negative health implications, and they taste like sugar! With sweet proteins, we can reduce the sugar content of most foods and drinks by 70-90%.

Almost a decade ago, Dr. Jason Ryder, Oobli’s co-founder and professor at the University of California, Berkeley, discovered the world-changing potential of sweet proteins from fruits and berries grown near the equator. These plants produce special proteins that are up to 5,000x sweeter than sugar. Dr. Ryder uses a fermentation process to replicate and produce these sweet proteins as a means to reduce the impact on our planet and give people a healthy form of sweetness. Sweet proteins don’t trigger any rise in blood sugar or insulin, and never affect the gut. This is a completely new way to think about protein.

Humans are biologically programmed to seek sweet foods, but our overabundance of sugar in the food system leads to overindulgence and metabolic diseases like type-2 diabetes. The world needs better scalable products to replace sugar, maintain the same sugar-like taste, and be healthy without compromise or doubts. Sweet proteins are also a sustainable sugar solution. The world boasts more than 65 million acres of sugarcane. Because Oobli uses precision fermentation to create nature-identical sweet proteins, their production process has an incredibly low environmental footprint and is a long-term climate-friendly sugar alternative to cane sugar production. Every 1% reduction of sugar production made possible by their sweet protein tech equals 650,000 acres of land saved. Fermentation enables us to replicate nature’s candy but without the environmental impact. Oobli is also the first company to commercialize products made with sweet proteins. This year, we launched Oobli Sweet Iced Teas, the world’s first and only drink on the market to make low-sugar drinks without alternative/ artificial sweeteners like aspartame, sucralose and stevia, or sugar alcohols like erythritol.

In this episode, we're excited to welcome Robert Jones, a leading figure in the future of food and agriculture. As the VP of Global Public Affairs for Mosa Meat, Robert is at the forefront of the complementary protein revolution, advocating for sustainable and innovative food solutions. Robert's journey in the realm of policy and advocacy spans over two decades, with notable positions such as Director at the Environmental Defense Fund and an appointee by the U.S. Secretary of Commerce. His expertise is further enriched by his academic background, holding degrees from the University of Texas and The George Washington University, and culinary insights from The Culinary Institute of America.

In our conversation, we delve into the nuances of policy, farming, and climate, exploring how collaboration and open dialogue can lead to meaningful change in the food and agriculture sector. Robert also sheds light on his role in launching Cellular Agriculture Europe, a trade association advocating for cell-cultured animal products, marking a significant step in regulatory advancements.

This episode is not just about discussing challenges; it's about exploring holistic solutions for a sustainable future. So, tune in for an enlightening discussion with Robert Jones on sustainability, the future of food, and the need for a balanced approach in tackling global food issues.

👉 LIMITED SERIES - THE GREEN SPOON 🌱

In this new enlightening episode, we delve into the captivating world of Chef Emile Van Der Staak and his award-winning restaurant, Die Nieuwe Winkel, a name synonymous with innovation in the culinary landscape. Nestled in the heart of the Netherlands, Die Nieuwe Winkel stands as a beacon of sustainability and an advocate for a unique culinary philosophy—botanical gastronomy.

Chef Emile, a visionary in his field, has pioneered a movement that transcends traditional cooking methods, focusing on perennials and the untapped potential of plants. His ethos revolves around a deep respect for nature, sustainability, and the exploration of the botanical world. By harnessing the power of perennials, he not only champions biodiversity but also introduces a new dimension of flavors and textures to the gastronomic experience.

At Die Nieuwe Winkel, every dish tells a story of sustainability and innovation. Chef Emile's approach is not just about creating exquisite meals; it's a call to action, a way to inspire change in how we view our relationship with food. From the roots of a food forest to the final garnish on the plate, his culinary creations are a testament to the harmony that can exist between gastronomy and the natural world.

Join us as we explore Chef Emile's journey, his philosophy of botanical gastronomy, and how he's shaping the future of food with his commitment to sustainability and the environment. This episode is more than just a conversation; it's an invitation to reimagine our culinary boundaries and acknowledge the profound impact our food choices have on the world around us.

About Emile van der Staak:

Emile van der Staak is the passionate chef and owner of De Nieuwe Winkel in Nijmegen. Emile cooks botanically and he gets his products from the food forest in Groesbeek where he prefers to sit on a log and think about new dishes. Not because he necessarily wants to do something different from other chefs. Emile believes that today's choices determine what tomorrow's world will look like. And many choices simply have to do with our food. That's why he turns ordinary plants into finger-licking dishes.

2 red stars + 1 green star, Michelin

5 Radishes, We're Smart

Best Vegetable Restaurant Globally, We're Smart 2023

TOP 10, Lekker 500 Culinary Restaurant Guide

Best Dish Award, Gault&Millau

www.denieuwewinkel.com

Today, we are hosting a leader in the realm of sustainability and ecological innovation, Douglas Gayeton. Co-creator of The Lexicon, Douglas has pioneered a unique approach to engaging communities in the conversation about our food system's future and our collective environmental impact. His work is not only thought-provoking but also action-inspiring, leveraging the power of storytelling to illuminate the complexities of sustainable practices. We're here to talk about the latest feather in his cap, the much-anticipated "Can You Change the Future?" platform. This platform is Douglas's bold answer to the pressing question of our time: How can we, as individuals and communities, play a pivotal role in steering our planet toward a greener, more sustainable future? It's about turning ideas into actions, and actions into widespread ecological benefits. As we introduce this innovative platform, we invite you to join us in a conversation that promises to be as enlightening as it is transformative. Get ready to be part of the change with Douglas Gayeton.

About Douglas Gayeton

Douglas Gayeton, is co-founder of The Lexicon, a U.S.-based NGO that uses evidence-based storytelling, strategy, and mobilization to build movements tackling our food systems' greatest challenges.
To support this vision, the Lexicon leads a number of highly-targeted initiatives, including Green Brown Blue, an invitation-only activator with funding support from Food at Google. The initiative mobilizes entire sectors of the food space—including food companies, scientists, farmers, entrepreneurs, ranchers, activists, and academics, aligns them on shared values and principles, then helps them build tools to support more transparent, regenerative food systems. Focus areas include agrobiodiversity, regenerative agriculture, seafood, food loss and waste, ecological benefit markets, and alternate proteins.
Of the last seven initiatives produced by Green Brown Blue, two have become non-profits, three have become programs of existing NGOs, and the final two have become programs at the UN's FAO.
Gayeton is also an award-winning filmmaker, photographer, and writer. He has created work at the boundaries of traditional and converging media since the early 90’s. He directed MOLOTOV ALVA for HBO, the KNOW YOUR FOOD series for PBS, and GROWING ORGANIC for USDA. He has also authored two books, SLOW: Life in a Tuscan Town, and LOCAL: The New Face of Food & Farming in America.

The Lexicon & Can You Change the Future Platform

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Step into the world of culinary magnificence as we sit down with the globally acclaimed Chef Ricky Saward, a pioneer who etched his name as one of the world's foremost vegan chefs. In this compelling episode, we journey with Chef Saward, traversing his personal and professional voyage, unveiling the ethos that underpins his kitchen, and diving deep into the confluence of innovation and age-old traditions. Beyond the flavors and techniques, Ricky sheds light on curating an unparalleled consumer experience that goes beyond the palate. More than just a culinary discourse, this episode underscores the paramount importance of sustainability in gastronomy, highlighting how every bite we take can be a step towards a greener, more harmonious future. Join us for this delectable conversation, and let Chef Saward's passion and philosophy inspire your next meal.

About Ricky Saward

Ricky Saward is a German chef, entrepreneur, and cookbook author. He is the head chef and partner at the Seven Swans restaurant in Frankfurt am Main, which was named the world's first-starred vegan restaurant by the Michelin Guide 2020.

Life and career:

Once completing his cooking apprenticeship in 2008, Saward worked for two years at the Hilton Vienna in Vienna. He then moved to Sydney, Australia. There he spent a year cooking at Luke Mangan's Glass Brasserie under chef Joe Pavlovic. In 2013, Saward cooked in New Zealand as part of the Young Chef Exchange Program. Among others in Merediths and Clooney (Auckland), RATA (Queenstown), Logan Brown (Wellington). Back in Germany, he moved to Frankfurt am Main where he worked in various renowned restaurants before taking up the position of Executive Chef at Seven Swans restaurant in 2018.

Saward's unique, sustainable philosophy made him famous in 2019. Radical, regional, seasonal cuisine based on the motto "farm to table" and "root to leaf" with vegetables and herbs from our own permaculture, the Braumannswiesen in Bad Homburg. He dispenses with products from overseas, meat substitutes and any spices. Conservation of resources such as water, paper and plastics play a major role here. Organic waste is returned to the field and composted.

In 2019, Saward was awarded a Michelin star for its vegetarian cuisine. Thus he was one of five vegetarian star chefs in the world. In addition, his sustainable way of cooking was awarded the world's first Michelin Guide sustainability award in 2019. In 2020, the green star of the Michelin Guide followed, which stands for sustainability.

In mid-2019, Saward decided to give up animal products completely and to focus more on products from their own cultivation and from the region. In 2020 he was again awarded the Michelin star for his purely plant-based cuisine. He was the first vegan-starred chef in the world and is the only one in Germany still.

Awards:

2017: Cooking Talent 2017

Since 2018: One Michelin star in the Michelin Guide

Since 2019: Sustainability award from the Michelin Guide

2020: Gastronomy Concept of the Year (Rolling Pin Magazine)

2021: 35th place in Germany's 100 Best Chefs (Rolling Pin Magazine)

2021: 16 points in Gault Millau

2022: Discovery of the Year (Der Große Guide)

2022: 50Best Discovery (The World's 50 Best Restaurants)

2022: Discovery of the Year 2022 (We're Smart Green Guide)

2023: 4 Toques (Der Große Guide)

2023: Chef of the Month June (Feinschmecker Magazine)

Filmography:

2019: Plan B: Farming for the Future (ZDF)

2019: Vegetarian with Star "Seven Swans" (DW)

2021: Guest Judge "The Taste" (Sat.1)

2022: Kitchen Impossible (VOX)

2022: Germany's Only Vegan Star Chef (RheinmainTV)

2023: Winter Vegetables (HR)

2023: At the Pass (ARD)

2023: Free From… (ARTE)

2023: Galileo Documentary (ProSieben) *broadcast to follow

2023: Chefs Table Vegan (Netflix) *In production (TOP SECRET)

2023: Seven Swans Documentary (Warner Bros.) *In production

In this episode, we talk to someone who has turned his childhood passions into a groundbreaking career. Hailing from rural Ecuador, Martin Zorilla has always been captivated by the world of insects and the importance of environmental conservation. Today, he serves as the Chief Technology Officer of Nutrition Technologies, a rapidly scaling company that is revolutionizing the way we think about agriculture, climate, and environmental sustainability—all through the lens of insects. In this episode, we're going to delve deep into a range of compelling topics. We'll explore the intricate balance of land use between human food production and animal feed, scrutinize the inefficiencies in our current resource utilization, and discuss how Martin and his team are leveraging insects to create sustainable solutions for some of the world's most pressing challenges. So, sit back, relax, and prepare to be enlightened as we journey into the world of insects, innovation, and impact for a better food system.

About Martin Zorilla Martin is the CTO at Nutrition Technologies where he oversees R&D, technology, and intellectual property. Martin is a lifelong insect enthusiast, starting from his childhood in Ecuador where his family were caretakers of a biodiverse cloud forest reserve. Martin went on to study agricultural science and entomology at Cornell University in the United States. After graduation, he founded a social enterprise program at Cornell which linked teams of students with community-run enterprises in rural Ecuador.  Martin joined Nutrition Technologies in 2016 when he moved to Vietnam. Martin was the 4th team member to join the fledgling enterprise when it was based out of an agricultural university in Ho Chi Minh City. Martin has since helped the company move operations to Malaysia and scale to become a regional leader in the emerging insects-as-feed industry. In addition to his role at Nutrition Technologies, Martin is one of the organizers of a major insect conference Insects to Feed the World which will be held in Singapore in June of 2024. Martin is now based in Singapore where, in his free time, he enjoys gardening, hiking with his family in the city's spectacular natural parks. 

About Nutrition Technologies: 
Nutrition Technologies is a Malaysia-based biotechnology company that specializes in the production of sustainable animal feed ingredients and biofertilizers. The company uses a unique combination of biotechnology and Black Soldier Fly Larvae (BSFL) to recycle nutrients from agricultural and factory-grade food waste. Their production system includes a fermentation step that allows for the use of sustainable waste material while improving rearing and nutrition outcomes. This innovative approach not only produces high-value protein ingredients that enhance animal health and performance, but also generates beneficial environmental impacts, such as reducing the demand for overfishing, upcycling organic waste, and returning organic carbon to the soil. Nutrition Technologies is committed to supporting global population growth by disrupting the global food supply chain through the production of insect products as agricultural raw materials.

In this riveting episode of FoodTech Junkies, we sit down with Anja Leissner, a pioneer in the foodtech industry with a diverse background in biotechnology, microbiology, and nutrition. Anja is the founder of Stockeld Dreamery, a company that's redefining plant-based cheese, and Anjas Adventures, a consultancy that empowers foodtech founders and impact investors.

Our conversation takes a deep dive into the urgent need for restoring our food systems. We explore how alternative proteins, when combined with regenerative agriculture, can add unprecedented value to both the industry and the planet. Anja sheds light on the concept of food justice and the imperative of making healthy nutrition accessible to all.

We also discuss the far-reaching impact of our current food systems on both human and planetary health. Anja shares invaluable insights from her own journey, detailing how she took her company from a mere idea to securing multi-million-dollar investments.

Join us for an episode that promises to be as enlightening as it is impactful, covering everything from sustainable food systems to entrepreneurial journeys.

About Anja Leissner

Anja Leissner calls herself a big nerd who turned entrepreneur. A background of 10+ years in the food industry working with innovative projects at big corporations, as well as universities and startups, has summed up to a diverse experience that she loves to use in the most impactful way possible! Her strong technical background (in biotechnology, microbiology, nutrition, immunotechnology etc) and a patent on functionalising plant proteins, combined with leadership and strategic skills, paved the way to founding Stockeld Dreamery in 2019, followed by her newest company Anjas Adventures in 2022. Stockeld Dreamery is developing and producing plant based cheese based on her invention and Anjas Adventures offers her unique services to foodtech founders and impact investors around the world. She also has a serious sweet spot for sharing her learnings to new entrepreneurs and is an active mentor in several incubators and accelerators within the impact space. 

Anja over-consumes tea and kombucha, loves fermented foods and is passionate about how our lifestyle choices not only impact our health and wellbeing, but also have the power to change the planetary health and future. She is addicted to sailing and her mission in life is to contribute to all of us thriving on this beautiful planet of ours. 

Linkedin and Instagram

For over a decade, Andrew Shakman has been a leading figure in the battle to reduce food waste in the food service sector. As the founder and CEO of Leanpath, he has dedicated himself to creating innovative solutions that bring about a positive impact on our planet and businesses alike.

Throughout this episode, we'll delve into the fascinating world of food waste prevention, exploring the incredible measures Andrew and his team have taken to tackle this pressing global issue. We'll gain insights into the current state of food waste on a global scale and the far-reaching consequences it has on our climate and environment.

From restaurants to large-scale food suppliers, the food service industry is no stranger to the challenges posed by food waste. Andrew will share with us how his company has been working tirelessly to implement sustainable practices that not only save resources but also improve businesses' bottom lines.

But Andrew's journey doesn't stop there! We'll get an exclusive look into the invaluable lessons he's learned during his mission to curb food waste and how these experiences have shaped his innovative strategies for a greener future.

Moreover, we'll uncover the inspiring ways Andrew is driving change beyond the everyday work of his company. Through education and outreach initiatives, he's empowering individuals and businesses to take a stand against food waste and make a positive impact in their communities.

So, join us as we embark on an enlightening conversation with Andrew Shakman, learning from his wealth of expertise and discovering the transformative power of his dedication to a more sustainable world.

About Andrew Shakman

LeanPath President and CEO Andrew Shakman co-founded the company to help the foodservice industry address food waste. In 2012, Shakman was named one of FoodService Director Magazine’s “Most Influential” in the foodservice industry.

Previously, Shakman was president and CEO of Nine Dots, a technology firm that serves food clients including Nestle, Quaker Oats, Dole Food Company and Molson Canada. He speaks frequently on food waste management.

Shakman is co-inventor of US Patent #7,415,375, “Systems & Methods for Food Waste Monitoring.” He served on the technical advisory committee for the development of Green Seal’s GS-46 Standard for Green Foodservice & Restaurant Operations. He is a member of the Industry Advisory Board of the Association of Healthcare Foodservice. Shakman has a bachelor of arts from Stanford University and a master's in fine arts from the University of Southern California.

About Leanpath

Leanpath is the global leader and pioneer in food waste measurement and prevention, transforming kitchen culture to one where food waste, its cost, and its environmental impact are understood and prevented. Since 2014 alone, in 38 countries with over 2,500 deployments, Leanpath, together with foodservice teams around the world, have prevented over 50 million pounds /// 23 million kilos of food waste–an average 50% reduction per site. Our clients typically see 5-15X ROI and cut food purchases by 2-8 percent.

Today, we have a very special guest joining us, Nicola Tagliaferro an extraordinary individual, deeply committed to driving positive change in the world. As the head of Sustainability for EnelX and responsible for Worldwide Strategies, Circular Economy Portfolio acceleration, and Environmental Solution Development, Nicola's expertise lies at the intersection of energy, circularity and sustainability. Throughout his remarkable career, Nicola has dedicated himself to identifying and implementing groundbreaking solutions that foster environmental conservation and create a more sustainable future for all of us. With his extensive knowledge and passion for sustainability, Nicola has become a leading voice in the field, inspiring individuals, and organizations alike to take meaningful action. In today's episode, we dive deep into the profound impact that energy and agriculture have on our planet. Nicola sheds light on the interconnectedness of these two critical sectors and explores how their practices influence our environment, ecosystems, and climate. But it doesn't stop there. Nicola shares with us his wealth of knowledge and experience in developing innovative solutions that can steer us towards a more sustainable path. From cutting-edge technologies to circular economy strategies, his insights will leave you inspired and hopeful for a greener future.

About Nicola Tagliaferro

Nicola Tagliafierro Head of Sustainability for Enel X. In this role, he is responsible for Sustainability Worldwide Strategies, Circular Economy Portfolio Acceleration and Environmental Solution Development. He is the first Italian to be accepted, thanks to his strong commitment to Sustainability and Circular Economy innovative research, at the prestigious Aspen Institute USA within the First Movers Program. In 2000 he graduated in Economics and Business Management in Naples (Italy) with a master’s degree in Energy in 2003. He started his experience in London where he lived for 4 years working in corporate finance for American company Utility Corp United and energy forecasting for Mott McDonald Group. In 2004 he joined Eni Group where he oversaw different roles devoted to launching the power business (EniPower) to the Strategy and Panning for the entire Gas & Power global division. He joined Enel Group at the end of 2010 working in the Global Trading unit where he was in charge of Energy Trading with a focus on long-term renewable contracts. He is also the founder of an innovative start-up (Ecosost.it), winner of several acknowledgments (Wind Green Award, Timwithyouwedo and Lazio Innova best start-up) which aims to create a green product and services marketplace with a focus on sustainable communities and gamification mechanisms. Nicola is also the Author of the book Circular Economy Manager.

About EnelX

Enel X is the largest provider of demand response⁠⁠ worldwide and products and services aimed at energy transformation at home, city, and industrial levels. By applying solutions resulting from the digital transformation to the energy sector, Enel X is dedicated to the fields of electric public transport, smart homes, and smart cities, intelligent public lighting, integration of renewables, and energy efficiency for businesses and public administrations. Its offer includes services and products for the Business-to-Business, Business-to-Consumer, and Business-to-Government segments.

Join us in this episode as we dive into the world of Agtech and Foodtech with Narjis, the dynamic leader of the EIT Food RisingFoodStars program in Europe. As an advocate for transformative change in the agrifood industry, Narjis is on a mission to create an inclusive future of food. With a wealth of experience in food and innovation, Narjis understands the power of meaningful connections and collaboration. In her role, she brings together a network of over 50 aspiring scale-ups in the Agtech and Foodtech spaces across Europe, fostering opportunities for startups, investors, corporates, universities, research centers, and public institutions to work together towards a common goal. Narjis holds an engineering degree and an MBA with a major in innovation and entrepreneurship, and she has worked in various marketing and innovation roles in leading agrifood FMCGs. Her expertise and passion for systemic impact drive her to reshape the future of our food system. In this episode, Narjis shares insights into the challenges and opportunities within the Agtech and Foodtech sectors, the importance of collaboration in scaling impact, and the role of innovation in driving meaningful change. Prepare to be inspired as we explore the incredible potential for innovation and growth in the European agrifood industry. Tune in to this episode to gain valuable knowledge and learn about the visionary work of Narjis as she leads the charge in creating a more sustainable, inclusive, and forward-thinking future of food. About Narjis Chakir Narjis is leading the EIT Food RisingFoodStars programme, a network of 50+ aspiring scale-ups across Europe's Agtech and Foodtech spaces. As an advocate for transformative change in the agrifood industry, she is driven by a mission to create an inclusive future of food. With a background in food and innovation and a passion for systemic impact, she believes in the importance of meaningful connections, creating opportunities for scale-ups and facilitating the collaboration between the whole ecosystem, including startups, investors, corporates, universities, research centers and public institutions as a core driver to scale impact and reshape the future of our food system. Narjis holds an engineering degree and an MBA with major in innovation and entrepreneurship and has been working in various marketing and innovation roles in leading agrifood FMCGs.

In today's episode, we speak to the brilliant mind behind Helaina, an innovative ingredients platform that aims to revolutionize the very core of our food industry, starting with an unexpected yet crucial focus: breast milk. Laura's unwavering commitment to transforming the way we approach ingredients has not only caught our attention but also garnered widespread acclaim. She envisions a world where the quality and safety of ingredients are at the forefront of every product, addressing also the pressing issue of malnutrition, particularly in children, in developing countries. In this insightful conversation, we delve into Laura's journey as an entrepreneur, her motivations, and the challenges she has faced while spearheading this ambitious initiative. We explore the profound impact Helaina can have on the lives of those most in need, and how Laura's vision extends beyond breast milk to revolutionize the very fabric of protein-based, healthy ingredients.

About Laura Katz, Founder & CEO

Laura Katz, a food scientist, is the Founder and CEO of Helaina, a New York City-based biotech company pushing the boundaries of what food can do for health. With its immune-nourishing glycoproteins, Helaina is the first company to bring the immunity properties of breast milk proteins to food for all stages of life -- bridging the gap between food and health. 

Disrupting the stagnant infant formula category, and meeting booming consumer demand for food with immunity power, Helaina has raised more than $25 million from leading investors. Helaina’s new category of infant formula will support parents who, in the U.S., often have insufficient parental leave policies. 

Laura became NYU’s youngest-ever adjunct professor in Food Science & Technology in 2017 and was featured in Forbes’ 30 under 30 list in 2022. She has presented at Collision, Food Hack, Fortune Most Powerful Women NextGen, Future Food Tech, Harvard Business School and Web Summit.

Prior to Helaina, Laura developed food products for NUGGS, Plated, and Dylan’s Candy Bar. Laura has reached viral success as a food scientist, generating $60M+ views via an 11-episode stint as the expert food scientist for Epicurious’ 4-Levels video series. She earned a Master’s in Food Studies from NYU and a Bachelor of Sciences in Food Science and Technology from Western University. In her free time, she can be found hanging out with her husband, son Leo, and their Italian Water Dog, Fontina Prosciutto, and writing recipes in hopes of one day publishing a cookbook.

About Helaina

Founded in 2019, Helaina is a biotech company pushing the boundaries of what food can do for health. With its immune-nourishing glycoproteins, Helaina is the first company to bring the immunity properties of breast milk proteins to food for all stages of life – bridging the gap between food and health.  A new category of infant formula will empower and equip parents with the freedom of choice, better access, and crucial immunity support for feeding their babies. As a high-value ingredient in functional foods, from nutritional bars to supplements, Helaina’s glycoproteins will provide immune benefits for all ages. Based in New York City, Helaina has raised more than $25 million from leading investors. 

In today's episode, we learn more about Sam Dennigan's ambition to shake up the frozen food industry and make healthier options accessible to all. Through his company Strong Roots, he has created a global food brand that promotes a healthy lifestyle and gives back to the community by partnering with food banks. We also discussed how this past year this B-Corp achieved net zero, launched a report, and created a truly impact-driven company that looks equally at people, and the planet and makes a positive impact on so many lives. Sam Dennigan's insights and experiences will make the Foodtech Junkies podcast interview an informative and motivating listen for anyone looking to make a positive impact in the food industry.

About Sam Dennigan

Samuel Dennigan is CEO and founder of Strong Roots and is focused on fixing food from production to product. He was raised on his family farm and learned the ins and outs of the agri sector. In just 5 years, Sam went from veg patch to a global hundred million dollar business, with sustainability always at the forefront.

About Strong Roots

Strong Roots is a leading global plant-based frozen food brand on a mission to fix the freezer aisle. The company was founded in 2015 with the vision that food can be better. A certified B Corp, Strong Roots is a leader in providing a range of delicious plant-based options, that are sustainably farmed, shipped and sold, better for people and the planet. Working directly with farmers and agronomists, Strong Roots ensures a sustainable supply chain and uses only whole plant vegan ingredients– real, simple, clean.

Strong Roots is enjoyed by consumers globally in over 10,000 stores including  Tesco, Whole Foods, Kroger, Walmart, and Target. Sam also recently closed one of the biggest deals seen in plant-based with a mission to expand the company’s global footprint.

Meet Phnam Bagley, a space architect and industrial designer who is changing how we view space travel, food tech, and environmental sustainability on Earth. But, Phnam's achievements don't end there - she is also an accomplished creative director, adjunct professor of industrial design, co-host, educator, and board advisor. In this episode, we'll learn about her latest project, the Space Culinary Lab, which gives astronauts access to various foods, ensuring they can enjoy nutritious, flavorful meals on their deep space journeys. We'll also dive into the possibilities space innovation can provide to our current food system and her views on our current challenges and solutions.

About Phnam Bagley

Phnam designs the future of everything, on and off planet Earth. She is a French industrial designer, futurist and aerospace architect creating cutting-edge hardware and experiences in Wearables, Healthcare and Wellness, Education, Robotics, Transportation, and Aerospace. She specializes in turning groundbreaking technologies into attainable, intuitive, and beautiful products and experiences that help humans become the best versions of themselves.
Her work is exclusively focused on projects that support the UN’s 17 Sustainable Development Goals, and create a positive impact on humanity, the environment and innovation.
Phnam works with a variety of companies, from startups to Fortune 500 and government agencies, covering 4 continents. Clients include NASA, Intel, Facebook, Atari, Philips, Alpine, Mistletoe, Halo Neuroscience, and more.
She speaks internationally on the subject of “Designing the Future of Everything”, covering stories of sustainability, design, space exploration, education and human flourishing. With her partner Mardis Bagley, she co-hosts an educational video series called Future Future, sharing tools and insights about design and the future of everything.‍

About Nonfiction
Nonfiction is an award-winning creative studio specializing in industrial design, branding, user experience design, space architecture, engineering and strategy.
We turn science fiction into reality for a better future.
We engage consumers through the design of unique and sophisticated products with rich backstories. Our clients range from Fortune 500 companies to funded startups all over the world. We leverage our relationships with manufacturing partners to execute your ideas on time and on budget.

In this episode, we explored our current food system, the role of technology, policy, and future trends with Sonalie Figueiras. This conversation reminds us that our relationship with food is not just about sustenance but it also encompasses a much wider societal framework. With rapid advancements in technology and increasing awareness around sustainability issues, we are witnessing a massive food system transformation all over the world. It's clear that a bright new era for food tech has dawned. As well as exploring these cutting-edge solutions, however, we also took a more holistic approach to understand what needs to be done on a macro level to ensure sustainability and equity within our current model. Sonalie's journey is a true inspiration for those who strive to make a difference in the world by serving a higher purpose, don't miss this!

About Sonalie Figueiras

Founder & CEO at Green Queen, Ekowarehouse & Source Green
2021 Women of Power, 2019 GEN T Honoree, V Label Global Hero, 2 x TEDx Speaker: Serial social entrepreneur & trends forecaster Sonalie Figueiras is a sustainability expert, food futurist and eco-powerhouse who has been inspiring global audiences for over a decade with practical steps on how to fight climate change. Known as the Green Queen of Asia, she is the founder and Editor in Chief of the award-winning Green Queen - the region’s first impact media platform that educates millions of readers on the connection between health, sustainability and the environment and showcases future solutions. She is also the co-founder and CEO of organic sourcing platform Ekowarehouse and climate tech SaaS Source Green, which helps consumer brands quit plastic packaging thanks to proprietary plastic reduction software In addition, Sonalie is a global keynote speaker and an advisor to multiple mission-driven startups and NGOs, and a venture partner to several VC funds.  

About Green Queen 
Founded by serial social entrepreneur and eco activist Sonalie Figueiras in 2011 and based in Hong Kong with a global outlook and an international audience, Green Queen is an award-winning impact media platform advocating for social & environmental change, the leading sustainability news outlet in the Asian region and a global reference for the alternative protein industry, one of the most important consumer products and investment opportunities of our time.

Food waste is a global challenge that is not going away any time soon, but there are solutions out there that can help us reduce its impact on our communities and the environment. This is where Tessa's work with Olio comes in. By providing locals with an accessible way to share food goods that would otherwise go to waste, Olio is making a tangible impact on the world one share at a time. It's inspiring to see the positive numbers speak for themselves, but the real impact is felt by those empowered to make a difference. Together, we can create a more sustainable future and reduce our impact on the planet for future generations.

About Tessa Clarke & OLIO

Tessa’s childhood was spent on her parents’ farm in the UK. As a result of this rural upbringing she developed a keen appreciation for the value of hard work, the power of nature, and the preciousness of food. Having no idea what she wanted to do when she grew up, she studied Social & Political Sciences at Cambridge University, before taking on a variety of leadership positions in digital businesses. Tessa then had a life changing experience when moving country which led her to co-found Olio, an app that connects people with their local community so that surplus food and other household items can be given away, rather than thrown away; and everyday things can be lent and borrowed, instead of bought brand new.

Olio exists to combat the throwaway culture at scale, and has grown its community to over 7 million people so far. It also has over 80,000 trained volunteers who collect unsold food from local businesses, and redistribute it to the local community via the Olio app. In parallel to growing Olio into a global movement, Tessa and her family have been on a personal journey to live more sustainably. As a result of this Tessa firmly believes that sustainable living is about being healthier, wealthier and happier, not sacrifice. She is also passionate about the sharing economy as a solution for a sustainable world, and about ‘profit with purpose’ as the next business paradigm.

In a world where traditional production methods dominate the value chain for cocoa, coffee, and tea, alternative start-ups like WNWN are working hard to change the game. Through traditional fermentation techniques and a focus on regenerative farming, they are leading the charge toward a more sustainable future.

It was an absolute pleasure to chat with them on the Foodtech Junkies podcast and hear about their inspiring vision for disrupting the industry. As FoodTech Junkies, we love nothing more than hearing about innovative companies pushing the boundaries and challenging the status quo. WNWN is one to keep an eye on!

About The Founders

Ahrum Pak is the CEO of WNWN (win-win) and a former investment banker and management consultant who worked in the U.S., Europe and Asia to bring IPOs to life. She’s also a fermentation enthusiast raised in a home where the refrigerator was stocked with traditionally home-fermented Korean foods. After earning her MBA, her growing ambition to address food waste and sustainability, and a fortuitous Instagram message, led her to her cofounder Dr. Johnny Drain. Ahrum has been named one of 12 women building sustainable food systems by Green Business magazine and one of 20 Food Heroes by international food standards organization V-Label.

Dr. Johnny Drain, the CTO of WNWN (win-win), is a leading global expert on fermentation who grew up a stone’s throw from the world-famous Cadbury chocolate factory in Birmingham. Johnny has brought scientific insights to some of the world’s finest restaurants and bars. His R&D work on behalf of top brands includes setting up in-house fermentation labs, creating novel ingredients, and working with the world’s first zero-waste restaurant. He earned a PhD in Materials Science from the University of Oxford.

About WNWN

WNWN (win-win) Food Labs was the first in the growing alt-chocolate space to bring cocoa-free chocolate to market. The London startup developed a proprietary fermentation process that transforms sustainable, widely available ingredients like cereals and legumes into premium dark chocolate that looks, smells, tastes, melts, snaps, and bakes like the real thing. In 2022, WNWN was awarded "Best Finished Product" at the World Confectionery Conference in Brussels and this year was named one of the 50 Most Impactful Companies to work for by Impact Fifty. 

LinkedIn: linkedin.com/company/wnwn-food-labs 

In this episode of FoodTech Junkies, we chat with Jeff Binczyk Chief Marketing Officer of precision health startup Inside Tracker. With 25yrs experience in large corporations like Kellogs and an insatiable need for learning, Jeff is currently researching his dissertation on "how to successfully fail in your small food company Product launch". We’ll hear his thoughts on this topic and more about the startup he joined last year.

About Jeff Binczyk

Binczyk has been an industry-recognized global marketing executive for over 25 years and has held CMO or equivalent roles at Kellogg's, American Greetings, and Flavorseal. As a Doctoral candidate in Business Administration with a passion for nutrition and health, he arrives at InsideTracker with a proven track record for successfully developing and implementing growth strategies and evolving marketing teams. In his new role,  Binczyk will lead through integrated creative and financial skills, drive department innovation within desired KPIs, and enhance InsideTracker's test-learn-optimize approach to profitable growth.

About Inside Tracker

Founded in 2009 and created by experts in the fields of aging, genetics, and biometric data, InsideTracker provides a personal health analysis and data-driven wellness guide designed to help you live healthier and longer.

By analyzing your body's biomarkers, InsideTracker objectively assesses the current state of your well-being. Then, our A.I.-powered platform uses findings from thousands of scientific peer-reviewed publications and over ten billion biomarker data points to generate a custom set of actionable recommendations and insights.

Integrated within an intuitive mobile app, InsideTracker reveals your personalized path to improving your health and longevity from the inside out. Read InsideTracker's peer-reviewed papers in Scientific Reports and Current Developments in Nutrition.

With over 15 years of experience in the food industry and a deep familiarity with the local and global agrifood industry, today Noga Sela Shalev is the CEO of Fesh Start FoodTech Incubator, an early-stage melting pot of technologies collaborating towards some of the most significant challenges of the food value chain. In this episode, we’ll discuss her journey, and discover her views on food tech, her wishes, and her 2023 predictions.

About Noga

Noga has 15 years of experience in product management, marketing, and business development in the food and foodtech industry, closely acquainted with the local and global foodtech scene, supporting early-stage start-ups from vision to scale. She is experienced in the business evaluation of innovative technologies with a high emphasis on applicable innovation. She has initiated and led industry and startups joint development as well as implementation processes according to the industry’s needs and requirements. Beyond her extensive marketing background, as formerly the chief of staff and head of the innovation unit in Tnuva, Israel’s biggest food company, she initiated and led corporate-level strategic projects in various fields, from operational excellence to corporate strategy, and established the Tnuva group corporate innovation unit and work processes. Noga holds an MBA degree from Tel Aviv University.

About Fresh Start

Fresh-Start FoodTech Incubator is part of the IIA incubators program and the evolving AgriFoodtech cluster in the north of Israel. Incubator's partners form a unique balanced syndicate of strong industrial players and track record financial partners: Tnuva is Israel's leading dairy and food company, Tempo is a leading beverage company, OurCrowd is one of the largest crowdfunding vehicles in the world, and Finistere Ventures is a specialized agrifood tech VC fund. Supported by the partners' added values, Fresh Start is seeking to grow Impact FoodTech Companies from Vision to Scale. Fresh-start offers Strong Industry Orientation, Access to a Full Funding Cycle (from bridging period to round A and further), Leveraged by its Partner’s Global Network, Integration in the Northern FoodTech Cluster Initiative, and Inception Specialization of both Food technologies and cross-vertical technologies, tailor-made for strategic partners’ needs.

Today, we travel to the UK to chat with sustainability entrepreneur and advocate Klaus Mitchell. Klaus shares his inspiring journey, including how he lived on a canal boat in London to drastically cut costs and scale up his media platform, Plant Based News, where he serves as Founder and CEO.
Klaus dives into his work on environmental documentaries, including his role as script editor for the Netflix phenomenon Seaspiracy. He highlights the devastating ecological impact of fishing on our oceans, emphasizing how bottom trawling destroys 3 billion acres of underwater ecosystems annually—far surpassing the 25 million acres of deforestation occurring on land each year. Klaus also discusses his partnership with the documentary Eating Our Way to Extinction, where he supported its marketing efforts. The film, narrated by Kate Winslet, featured prominent global figures and delivered a powerful environmental message about the deleterious environmental effects of our food system.

Klaus reflects on his various initiatives, such as the free cooking classes he organized in North London to teach underserved communities how to prepare healthy meals from scratch. He also shares his critique of the COP27 conference, where he was a speaker, pointing out the lack of focus on food systems despite their role in addressing climate change. Klaus reflects on his academic background and how traditional medical models often fail to account for the importance of nutrition. He credits his shift to a plant-based lifestyle to reading The China Study during a bike tour across South America. This experience eventually led to the creation of Plant Based News, an award-winning platform with nearly 4 million followers on social media and 80 million monthly impressions. Klaus reflects the challenges and rewards of building a platform that has become a global voice for sustainability.

About Klaus Mitchell

Klaus Mitchell has always had a passion for health and nutrition, initially coming top of his year for Human Biosciences BSc from the University of Exeter, and then doing a masters in The Genetics of Human Disease MSc on a full scholarship at University College London. Upon graduating in 2015, Klaus launched Plant Based News to raise awareness around the health and environmental benefits of a plant-based diet, which now boasts over 4million followers on social media. In 2021, Plant Based News raised over £1 million via the investment platform SeedRS to scale up and expand its reach.

Klaus has been an author of an article published in the journal of Public Health Nutrition, which explored the effect of diet on various health markers; was script editor on the groundbreaking Netflix documentary Seaspiracy; and directs an annual documentary series on Plant Based News, showcasing the developments in the sustainability and alternative protein sector.

About Plant Based News

Plant Based News is a mission-led impact media platform focused on elevating the plant-based diet and its benefit to human health, the planet, and animals.

Today we talk to Alon Chen, co-founder, and CEO of Tastewise, the data platform the food & beverage industry uses to innovate faster, market better, and grow sales.

Alon started young. He was a Developer at 12yo, a business owner at 15yo, Google's CMO in Israel and Greece, a Founder of Google Partners, and social activist for LGBTQ issues to date, and a global leader for the World Economic Forum.

In this episode, we will dive into tastewise’s platform and learn how this is just the beginning of how to democratize data toward a food system right for consumers.

Today we talk to Deniz Ficicoglu, a food blogger turned entrepreneur. Today she is co-founder and CEO of Bettaf!sh, a fast-rising, plant-based-tuna startup with a regenerative twist. We’ll talk about how she’s building a whole new industry while saving our oceans by turning seaweed mainstream. 

This German-based startup has rapidly grown in 5 countries in a year and is part of an expanding fish-free category that grabbed over $100 m in funding last year. In this episode, we will learn how they went from an idea to market and also how through their impact-driven approach, are helping coastal communities and building a whole new supply chain for the industry.

In this episode, we talk to Carolina Puzo, founder and President of Muze a company that is aiming to transform the country's cocoa value chain through the circular economy and social impact. We will travel to Ecuador and learn more about Carolina's journey and purpose. We'll dive into the nutritional properties of chocolate, its potential circular applications, and the impact on both people and the planet that this ingredient can generate.

About Carolina Pozo

From the moment she founded the non-profit AVANTI, Carolina has tried to improve the socio-economic conditions of the cacao farmers in rural Ecuador.  To achieve this goal and generate a sustainable and fair supply chain, she then founded Muze, a new business that aimed to create social impact while disrupting the global chocolate market with a new and innovative brand.

Prior to Muze, she co-founded several other impact-driven organizations, was an associate For Time Berners Lee’s ODI-Open Data Institute in London, a global shaper and Director of LINQ Quito´s Innovation Lab, where she led the open government and open innovation policies and projects for the city. 

About Muze

Muze is a women & Latinx-owned, vegan, gluten-free, no-lecithin, and non-GMO chocolate company based in Ecuador & NYC, producing premium chocolate made from the world’s best bean, Ecuadorian fine aroma cacao.

Their award-winning, bean-to-bar chocolates are all vegan and made from single-origin organic cacao from the coastal province of Manabi, giving great importance to sustainability, traceability, and practicing direct trade with cacao farmers.

They promote the circular economy of cacao by implementing social impact projects such as Cacao EcoVillage through the non-profit AVANTI.

With carbon-neutral products and compostable packaging, Muze is working to become the most sustainable and functional chocolate on the market.

In this new episode, we will see what the future of food innovation looks like through the lens of a pioneer of the industry. Nadav has been actively shaping the agrifood tech ecosystem with his vision and through his network for years now. Together with a bit of startup and market talk, we will discuss Nadav's earlier achievements and the experiences and investments that led him to fund one of the hottest VCs in the space today. 

About Nadav Berger

Third-generation food entrepreneur actively built many companies specializing in food applications, marketing, and distribution. In 2008, co-founded the food applications lab FoodLab. The innovative developments at FoodLab lead to the founding of FoodLab Capital, a premier seed fund. The successful portfolio includes DouxMatok, InnovoPro, NextFerm, and SimpleOrder. Holds a B.A. in economics and political science from Tel Aviv University and an EMBA from Northwestern University, Kellogg School of Management.

About Peakbridge

PeakBridge is a highly networked investment platform dedicated to managing funds globally, and building the infrastructure of Agri-FoodTech innovation. PeakBridge focuses on innovative, scalable, climate and health-focused companies with protectable technologies. PeakBridge, a core member of EIT Food, and anchored by Edmond de Rothschild PE, invests globally in early-stage and Series A companies.

Today we travel to the windy city to chat with Osa Osarenkhoe, co-founder and CTO of AI restaurant tech platform ClearCogs. This startup has already taken the Chicago startup scene by storm and aims to help restaurants reduce food waste and drive their overall sustainability. Osa is a serial entrepreneur and co-founder of impact-driven Fifth Star Funds Venture Capital, where he still sits on their investment committee. 

This podcast discusses how technology and data can help the food service industry, the crucial challenge of reducing food waste, and Osa's life journey as a startupper and investor. 

About ClearCogs

ClearCogs provides operational efficiency through predictive prep schedules for modern food-service businesses. The startup empowers restaurant operators with the tools and information they need to make proactive decisions.  Rather than creating endlessly varied reports, it provides concise, detailed answers to the demand and labor questions any store-level managers stress about every day. Through data, ClearCogs solves problems, helps restaurants reduce waste, save money, and become more efficient and sustainable overall. 

FoodTech Junkies travels to California to speak with food waste hero and upcycling pioneer Daniel Kurzrock. Ten years ago, out of a passion and a hobby, he co-founded Regrained, now Upcycled Food Inc, a company that makes nutritious and delicious upcycled ingredients. To further the movement, Dan co-founded the Upcycled Food Association, a non-profit focused on reducing food waste by growing the upcycling food economy. Today we will discuss the importance of circularity, regenerative approaches, and business models for people and the planet and the enormous market opportunity of upcycling overall.  Join us and dive into Dan's world to learn more about how he turns waste into gold. 

About Dan Kurzrock

Dan is the Founder & CEO of ReGrained, the leading innovation platform for upcycled food. The company specializes in using patented technology to create novel ingredients from previously overlooked and undervalued supply chains. In partnership with food makers, we develop new food products and menu items featuring certified upcycled ingredients. Dan is also a founding officer of the Upcycled Food Association and Upcycled Food Foundation, and can often be seen pioneering the movement on the frontlines. He’s a thought leader on the upcycling food movement, often a featured speaker at industry conferences and sought after by the media. He earned his bachelors from UCLA, where underage homebrewing started it all, as well as an MBA in sustainable business from Presidio Graduate School.

About Upcycled Food Inc

Upcycled Foods Inc. powers the B2B upcycled food economy with product development expertise, cutting-edge technology, and a growing portfolio of ingredient solutions.

About The Upcycled Food Association

Through research, strategy, networking, and policy advocacy, Upcycled Food Association is building a food system in which all food is elevated to its highest and best use. UFA is comprised of Members and Associate Members from around the world.

What came first, the chicken or the egg?

In this conversation, we bring one of the very best minds of the Startup Nation’s protein experts, Tammy Meiron, CTO of Fresh Start, an incubator aiming to impact our food system through innovation, and Jonathan Rathauser, Chief Egg Officer and co-founder of Precision fermentation startup Eggmented Reality.

We will dive into the technology and this rising trend, the need for alternative ingredients, the making of a startup, and the need for innovation to impact a sustainable food system transformation.

About Dr. Tammy Meiron

Tammy has over 25 years of experience in R&D, production, and technology transfer fields in the life-science, pharmaceuticals, and food industries.

In her last position, she led the technology in two leading Israeli FoodTech start-ups, developing plant-based egg substitutes for all egg applications as CTO of Zero Egg; and developing sweet proteins as a non-GMO sugar substitute as the Amai Proteins Director of Food Technology.

Previously, she was involved in numerous startups in the fields of R&D, IP, tech transfer, production Scale-UP, operations, joint ventures with multinational companies, and more.

About Jonathan Rathauser

An entrepreneurial leader at the intersection of business, technology, and behavior change. Creative, data-driven, and goal-oriented. A strategic thinker with demonstrated ability to plan, prioritize and execute amongst competing, dynamic responsibilities. Biased towards action with a track record of bringing clarity to uncertainty, aligning incentives, and rolling up the sleeves – doing whatever it takes – to ensure success.

About Fresh Start

Fresh-Start is part of the IIA (Israeli Innovation Authority) incubator’s program, leveraging government funds to support and invest in early-stage startups. It is also a part of a larger vision to create an AgriFoodTech cluster, “the foodtech valley,” in the North of Israel, promoting the local economy through internationally oriented ventures.

Fresh Start intended to grow dozens of impactful food tech companies from vision to scale over eight years of franchise and serve as a vehicle for all its strategic and financial partners to initiate and develop FoodTech Innovation. With the best of the nation's industry players; Tnuva (the biggest Israeli food company) and Tempo (one of the biggest Israeli beverages companies), and the best of global VCs; OurCrowd (a leading equity crowdfunding platform) and Finistere Ventures (a global AgriFood Venture Capital fund), Fresh-Start is looking to impact the future of food, beverage, and nutrition by introducing breakthrough technologies that comply with the emerging needs of the FoodTech world.

What does the future hold for alternative proteins? Are they going to reach widespread adoption in the next few years?  Many seem to think so. A systemwide transition towards them would indeed benefit people and the planet. However, obstacles still stand in the way of a wider uptake. For animal-free to be successful with consumers, they must deliver on flavor, texture, sustainable sourcing, and price parity  - a tall order for many companies.

Despite the hurdles, the game is still on, and one way to improve flavor and texture is to look at one of the most overlooked elements of the dairy and meat experience: fats and oils. Joining us for the latest episode of FoodTech Junkies is precision fermentation wizard James Petrie, co-founder and CEO of Nourish Ingredients. This Food Tech company creates animal-free fats using synthetic biology and recently secured $28.6 million in Series A funding to scale production and extend product development. Want to learn more? Tune in!

About Dr James Petrie

Dr James Petrie is CEO of Nourish Ingredients, an Australian-based developer of animal-free fats using synthetic biology. Dr Petrie is an experienced crop metabolic engineer having spent 13 years at CSIRO, Australia's Governmental Research Agency, before co-founding Nourish Ingredients in 2019.
As CEO of Nourish, James is turning his expertise in synthetic biology to the animal-free meat and dairy space, with his company having just announced a $28.6MN USD Series A funding round to advance their efforts in the space.

About Nourish Ingredients

Nourish creates fats for the next generation of delicious alternative proteins, so they cook, smell, and taste just like the real thing, animal-free. They believe that taste is the most critical challenge for the alternative protein sector, and alt-protein foods must win the hearts and taste-buds of even the most devout lovers of meat and dairy for the sector to truly tap into the mainstream.  

Imagine the texture of a juicy roast chicken or the aroma of a succulent beef burger, but from plant-based meat. Nourish fats make a transformative impact on alternative proteins.

Factoring people's well-being and overall impact into business choices is no longer a matter of values, but one of survival. There are several approaches to reconciling planetary health with profit. But one thing is for sure: working as a system and sharing knowledge is essential to expedite this process. On this episode of FoodTech Junkies, we dive into exactly this with FoodTech Magazine’s funder and now author Beatriz Romanos. She is a disseminator, innovation coach, mentor, and industry pioneer. We picked her brain to learn what her vision is for helping companies, startups, and organizations in the food and restaurant industry hit the 3P sweet spot.

About Beatriz Romanos

Combining her experience of more than fifteen years in the technology industry with her passion for the world of food, since 2014 Beatriz Romanos' work has focused on disseminating, inspiring and catalysing transformation in the food industry. 

She is the founder of TechFood Magazine, a reference publication for companies, startups and investors in the sector. She also works with companies in the food industry and startups as an innovation coach and mentor. Beatriz has specialised in advanced innovation methodologies and frameworks born in Silicon Valley and purpose-driven, such as ExO and Purpose Launchpad, which she has been adapting to the food segment. 

Beatriz sees food as a source of health, energy and pleasure, but also as a field full of opportunities to boost economic, social and environmental sustainability, where the emerging foodtech industry plays a decisive role.

Beatriz has been recognised as one of the "50 people who are leading the future of food" by KM ZERO Food Innovation Hub's "Fooduristic'22" report.

Beatriz Romanos has a degree in journalism and a postgraduate degree in Business Management and Communication from Instituto de Empresa, as well as being certified in various disciplines related to innovation, such as ExO Coach or Master Purpose Lauchpad Mentor. 

More about her book: Foodtech (lideditorial.com)

What are the nuances around the latest trends? How do we stop regeneration from becoming the umpteenth green-washing buzzword? How essential are human-centered design and circular design in food system transformation? In this exciting episode of FoodTech Junkies, we interview veteran agrifood consultants and Naked Innovations founders Ryan Edwards and Laurie Tan and dive into some of foodtech's hottest unspoken questions that we urgently need an answer to.

About Laurie Tan and Ryan Edwards

Laurie Tan is the COO and Co-Founder of Naked Innovations. He has over 14 years of experience leading impactful advocacy campaigns with social and environmental impact in the political arena, managing digital transformation projects globally and building collaborative and diverse ecosystems in agrifood. 

Ryan Edwards is the CEO and Co-Founder of Naked Innovations.  He has over 17 years of international leadership experience and previously worked as the European Marketing & Innovation Leader at Cargill before becoming CEO of allfoodexperts; a global Open Innovation platform and community of 10,000+ food experts. 

About Naked Innovations

Naked Innovations is an eclectic mix of entrepreneurial “co-creators, fresh-thinkers, disruptors, shakers, provocateurs” that curate and empower agrifood ecosystems for a healthier planet and people. They challenge the status quo in the agri-food industry by empowering diverse people and focusing on openness, curiosity and creative thinking to drive impactful sustainable growth.

Today's guest is Joshua March, co-founder & CEO of Sci-fi foods. This Coldplay-backed startup is on a mission to empower humanity to eat sustainably. Their innovative approach consists of growing cultivated beef cells while combining them with plant-based proteins to achieve a better-tasting burger at a fraction of the cost. In our chat, we touched on the alt protein market, as well as their vision, mission, technology, and their latest funding round that brought in a new board member from leading investor a16z, Vijay Pande.

About Joshua March

Joshua March is CEO and Co-founder of SCiFi Foods, a Bay Area food tech company focused on making transformational meat alternatives first by combining plant-based and cultivated meat to make burgers that are drastically closer in taste to the real versions. 

A serial entrepreneur with two exits to his name, Josh was previously the CEO and Co-founder of Conversocial, a digital care platform for messaging that integrates with many of the world's leading brands. He is also the author of Message Me, a book about the future of customer service in the era of social messaging and artificial intelligence, and has been featured on Bloomberg, CNBC, and the BBC, amongst others.

Josh has a passion for all things food science, environmental sustainability, and believes in the potential of synthetic biology to create superior products for a rapidly growing world. Originally from England and now based in San Francisco, Joshua can be found on Twitter @joshuamarch

About SCiFi Foods

SCiFi Foods works on the next generation of meat alternatives by cultivating meat, instead of harvesting meat from animals. SCiFi develops and executes a strategic vision for a biomanufacturing company that grows meat from animal cells, thereby empowering humanity to eat sustainable food.

Eleven years ago, the news of a company building an urban farm using hydroponics on a NY roof circled the globe and made us all wonder. Today with farms across America, that same organization is one of the world's largest and most commercially successful ones in the sector. That company is  Gotham Greens. Today on Foodtech Junkies, we meet with its co-founder & CEO Viraj Puri to learn more about the company's roots, evolution and plans for the future.

About Viraj Puri 

Viraj Puri is Co-Founder and CEO, Gotham Greens, an entrepreneur and innovator who has helped to advance the indoor urban farming industry and has paved the way for building commercial scale indoor farming operations in the heart of cities across America. Over the past decade under Viraj’s leadership, Gotham Greens has grown to be one of the largest and most commercially successful indoor farming companies in the world with nearly 400 employees and nine high-tech greenhouse facilities across six U.S. states. Viraj is deeply committed to weaving Environmental, Social and Government (ESG) principles into the DNA of companies and using the private sector as a force for positive change in the world. Prior to Gotham Greens, Viraj led start-up enterprises in the United States, India and Malawi focused on sustainable agriculture, green building, renewable energy and environmental design. He has been awarded fellowships from TED, Wild Gift and the Environmental Leadership Program and recognized as a finalist in the Ernst & Young Entrepreneur of the Year 2021 New York Awards and one of the “100 Most Intriguing Entrepreneurs of 2020” by Goldman Sachs. Viraj is a LEED® Accredited Professional and earned a bachelor’s degree from Colgate University.

About Gotham Greens

Gotham Greens is a fresh food company on a mission to transform the way we approach our food system, putting people and the planet at the forefront. Gotham Greens produces and delivers long-lasting and delicious leafy greens, herbs, salad dressings, dips and cooking sauces all year round to retail, restaurant and foodservice customers. A Certified B Corporation™, Gotham Greens farms with the future in mind through a national network of climate-controlled, high-tech greenhouses in cities across America, including locations in New York, Illinois, Rhode Island, Maryland, Colorado and California. Since its launch in 2011, Gotham Greens has grown from a single urban rooftop greenhouse in Brooklyn, N.Y., to one of the largest hydroponic leafy green producers in North America. Gotham Greens products are available in approximately 3,000 grocery stores nationwide.

Who knew that jackfruit could feed the world? Today we talk to Karana's co-founder Dan Riegler about the hidden potential of this biodiverse ingredient, the way their plant-based meat products are ethically sourced through regenerative agriculture and the importance of creating healthy, nutritious and affordable alternatives for all.

About Dan Riegler

Dan Riegler is the co-founder of Singapore-based start-up Karana, the first Asian alt protein brand offering minimally processed whole-plant-based meat alternatives using jackfruit.

Prior to starting Karana, Dan worked in equity sales in New York as well as consultancy work in corporate finance in Cambodia, where he found his passion for sustainable food and agriculture. Connect with Dan on LinkedIn.

About Karana

KARANA is leading a new category of meat made from jackfruit. The founders believe that when it comes to better food choices, you can have it all — taste, health, and sustainability. In fact, with Jackfruit as the star ingredient of their first products they put biodiversity on the table too. While keeping ingredients and processing to a minimum they're still able to provide a natural meaty texture and maximize all the juicy flavor you crave. Responsible sourcing is another core Karana tenet as they're proud to support small shareholder farmers in Sri Lanka. The Karana story began in Singapore in 2018 and since then, they've launched products across their home market, Hong Kong, and the Bay Area. To learn more please visit www.eatkarana.com, or follow them on social @eatkarana.

Today, farm animals consume 20% of the world’s protein, in direct competition with human consumption, while fish, water and soil resources are dwindling. Paris-based startup Ÿnsect has the answer: indoor insect farming. A pioneer in the field, this B Corp uses advanced technologies to breed mealworms and process them to produce high-quality proteins for livestock, pet food, and fertilizers. Furthermore, the company is currently building the world’s largest, most technological, and carbon-negative vertical farm globally. In this episode, we speak to the company's Business Development Director, Guillaume Daoulas, about the insect revolution, its past, present, future, and impact.

About Guillaume Daoulas

Guillaume Daoulas is the Business Development Director of Ÿnsect, an innovative company producing premium ingredients from insects. With a fully automated process, Ÿnsect uses insects to bio-convert organic substrates, such as cereal byproducts, and transform those insects into sustainable and premium nutrient resources for feed, food, and crop fertilizer.  Guillaume Daoulas dedicated his last 10 years to innovative, healthy, and sustainable ingredients to reinvent the food chain.

Cofounder and president of the association “Fishermen around the world”, he has been studying traditional fishing and aquaculture in 12 countries in Africa, Asia, Latin America in partnership with private and public structures, NGOs, and politics. He published a book in 2015 at “De La Martinière publishing” to share stakes of traditional fishing and give a voice to fishermen and fish farmers around the world

About Ÿnsect

Ÿnsect is the world leader in the production of protein and natural insect fertilizers. Founded in 2011 in Paris, France, by both scientists and environmental activists, Next40 and B Corp-certified, the company processes insects into high-end, high-value ingredients for pets, fish, plants and humans. From its purpose-built state-of-the-art farms, Ÿnsect offers a long-term, sustainable, organic solution to accelerate protein and plant consumption. Ÿnsect uses pioneering proprietary technology covered by 341 patents across 41 categories, to produce lesser and yellow mealworms in fully automated vertical farms. Ÿnsect runs two production sites, one in Dole, France (commissioned 2016), one in the Netherlands (2017), and a third site, the world's largest vertical farm, in Amiens in France, is currently under construction. The company, which employs 250 people, has raised around $ 425 million from major global investment funds, banks and public bodies and exports its products around the world.

Journalist, editor, speaker, and podcast host Louisa Burwood-Taylor is a force to be reckoned with in the food innovation space. In this episode, we catch up with AgFunder's Head of Media and Research and Senior Editor of AFN to talk about the hits, misses, buzzwords, and promises of the agrifood tech renaissance. Together we discuss how to improve strategies for reaching future food goals faster.

About Louisa Burwood-Taylor

Louisa is Head of Media & Research for AgFunder and chief editor of its news site AFN, with 13 years of financial journalism experience. She has covered a range of financial products and markets during her career, from equities and institutional investment in Asia to structured bonds in Europe, before turning her attention to food and agriculture over eight years ago. She’s been responsible for launching two publications: an institutional investment intelligence service for the Financial Times and the first-ever title focused on agriculture investment, Agri Investor.

About AgFunder

AgFunder is an online Venture Capital Platform based in Silicon Valley. AgFunder invests in exceptional and bold entrepreneurs who are aiming to build the next generation of great agriculture and food technology companies. As a Platform-VC, we've leveraged technology, media and research to build a global ecosystem of over 90,000 members and subscribers, including over 5,000 investors. We build technology to help source, evaluate, and support our portfolio companies and invest at scale. Through special co-investment funds and Special Purpose Vehicles, AgFunder gives investors the opportunity to coinvest with them and other leading VCs.  AgFunder has been in Forbes, Bloomberg TV, TechCrunch, CNN Money, Reuters, CNBC, NY Times, WSJ, and the Financial Times. Our CEO was named by Forbes in their 2014 list of "Up and Comers" in the agriculture sector. Recently, AgFunder has increased its assets under management to $150 million.

If food waste were a country, it would be the third largest emitter of greenhouse gases in the world. On this episode of FoodTech Junkies we speak with Julia and Jordy Kay. One was an architect and the other a winemaker, and both have become eco-warriors. Their latest project involves diverting food waste from landfills and converting it into an eco-friendly alternative to plastic, and is only the first step in a long term effort. Tune in to find out more!

About Jordy and Julia Kay

We're Jordy & Julia Kay (the former architect and winemaker) and we're the Co-founders of Great Wrap. Our goal is to make products from the best materials possible, everyday. Currently we manufacture home compostable stretch wrap from food waste and with our team of brainy scientists and engineers, we will continue to improve our materials and offer many more products. Our team at Great Wrap are proudly developing technology that will change the world, one roll at a time. So buckle up and thanks for joining us on the ride! 

About Great Wrap

We saw a materials revolution happening around us. Everything was changing rapidly; energy, transport and agriculture yet plastic stayed the same. We knew the technology existed to put an end to plastic waste but there weren’t any products available on the market for us to use. That’s when Great Wrap was born. We invented the products we knew the world was missing so we can dump plastic once and for all. We are driven by impact, fuelled by demand and have a 10 year vision for a world where plastic doesn’t exist.

Restaurants and commercial kitchens have always faced challenges like staffing, inflation, food waste, and true costing. When the COVID pandemic hit, these and other issues were exacerbated and in many cases, spelled the end for many businesses. As we look to the future, both smaller restaurants and larger chains will need to deliver consistent quantity and quality in order to maintain their customer base. For some, the ability to pivot and think of new solutions has allowed them not only to stay afloat but to flourish in uncertain times. Can a modular, subscription-based, automated pizza robot transform the restaurant industry? In this new episode of FoodTech Junkies, we ask the CEO of Picnic, Clayton Wood, about what it means to reinvent the (pizza) wheel.

About Clayton Wood

Clayton Wood is CEO at Seattle-based Picnic Works and is responsible for overall development and growth for the company. Clayton’s passion as CEO is to build high performance teams and fully realize the financial and business potential of the company for all constituents. Clayton has served in key leadership positions in organizations ranging from startups to Fortune 100 organizations, across a variety of technology industries, including renewable energy, robotics and software. He has successfully taken companies from scratch to global publicly traded businesses or to successful acquisition. Prior to Picnic, Clayton served in C-suite positions as COO at IUNU, an award winning, venture-backed precision agriculture startup; CEO and President of Synapse Product Development; COO at Naverus; and COO/President at Xzeres Corp., a publicly traded global leader in small scale wind energy. Clayton spent 12 years at AlliedSignal and Honeywell where his roles included stewarding both the airborne radio and flight data recorder business units. Clayton holds a Master of Business Administration from the University of Washington, as well as Bachelor of Science and Master of Science degrees in Mechanical Engineering from Texas A&M.

About Picnic

Founded in 2016, Picnic (hellopicnic.com) has collected an experienced team of food and technology industry veterans to develop and provide specialized intelligent technology and solutions for the food service and hospitality industries. Restaurants, convenience and grocery stores, university and corporate campuses, casinos, hotels, cruise lines, sports venues, catering groups, healthcare cafeterias, small kiosks, ghost kitchen operators, mobile food operations, food trucks, delivery, and military sites are among the many segments poised to benefit from the company’s automated food assembly platform integrating RaaS, software, cloud, and deep learning technology. Picnic continues to receive high profile recognition including the National Restaurant Association “Kitchen Innovations 2021 Award,” GeekWire 2021 finalist for “Hardware/Gadget/Robotics of the Year,” inclusion in “The FoodTech 500 2020” by Forward Fooding and selected for the “Foodservice Robotics Pioneer Award” at Spain’s Expo HIP 2020, and “Best of CES 2020.”

What happens when you combine a powerful cultivation software with an AI and computer vision platform? No one would know better than the Founder of Artemis and Chief Marketing Officer and Head of Data Products at iUNU Allison Kopf, one of the 2019 Forbes 30 Under 30. She helps us understand how data-driven technology is transforming the agriculture business and paving the way for advances in inventory tracking, production planning, yield forecasting, pest and disease management, food safety, labor tracking, and much more. If it's part of the modern food chain, Allison Kopf knows how to fix it.

About Allison Kopf

Allison Kopf is the Chief Marketing Officer and Head of Data Products at iUNU, the leading Artificial Intelligence (AI) company serving the Controlled Environment Agriculture (CEA) industry. Previously, Kopf founded CEA software company Artemis, which was acquired by iUNU in 2021. Artemis won the highly coveted Disrupt Cup at TechCrunch Disrupt in San Francisco in 2015. Kopf was named one of Forbes 2019 30 Under 30 as well as the 2021 Global Women Fresh "Woman of Impact." She is a sought-after speaker on the future of agriculture, giving keynotes at such conferences as TEDx, Forbes 30 Under 30 Summit, Forbes AgTech Summit and the Alltech Ideas Conference. Kopf sits on the Boards of Santa Clara University's College of Arts and Sciences, the Ciocca Center for Entrepreneurship, and Cargill EDGE; is an entrepreneur-in-residence at Ireland's national accelerator, NDRC; and is an Investment Partner at XFactor Ventures.

About iUNU

Founded in 2013, IUNU (“you knew”) is building the future of the controlled environment agriculture (CEA) industry. The company's AI-driven LUNA platform enables growers to develop a feedback loop between capturing data and managing processes to create precise, predictable production.

Following the largest Series A funding ever raised by a plant-based meat company, Singapore-based foodtech startup/multinational NextGen Foods is now ready to conquer the US. After that? The sky's the limit, thanks to a top-notch team and an innovative business model that has generated products like TiNDLE chicken. En route to the Food For Future Summit & Expo in Dubai, EPV founder and FoodTech Junkie Sharon Cittone connects with Alex Ward, food industry expert and COO of Next Gen, to learn more about their mission and recipes for success.

About Alex Ward

Alex has more than 25 years of experience in a B2B environment. He started his career selling consumer research programs to food companies in Europe. In 1999, he moved to Australia and then Singapore with a leading Internet audience measurement and research company, to establish the business for the Asia Pacific region. Since 2001, he has headed consumer insight, product innovation, and sales functions for the big brands in the flavor and fragrance industry, now joining Next Gen Foods to drive plant-based innovation.

Alex is a regular speaker at alternative protein industry events, and sits on the Academic Advisory Board for the Food Science and Technology faculty at National University of Singapore. He has a passion for the alternative protein industry and wants to help change the global food system to a model better suited to the needs of this time. 

Alex has lived in Singapore with his family for over 20 years, thoroughly enjoying the Singaporean craze for good food, and bringing TiNDLE, ridiculously good chicken made from plants, to the international stage.

About Next Gen Foods

Founded in 2020, Next Gen Foods is comprised of a team passionate about using plants to create food experiences so delicious and satisfying, it will make you forget why animals were used for food.  We at Next Gen Foods know that food universally plays an integral role in our lives. Beyond simply needing it to survive, food is often the key ingredient in our fondest memories — either as the meals directly or alongside the people you share meals with. Our goal is to create more of these precious moments to savour.  With an experience so enjoyable and tasty, it’s easy to save the earth.

What would it be like to have Mother Nature as your CEO? Amsterdam-based vegan cheesemaker Willicroft is on a quest to find out. Its mission to go beyond the net-zero has led to evolving practices, uncommon collaborations, and starting a movement to advocate for a better food system. On this episode, we chat with Willicroft's Founder Brad Vanstone, the grandson of a dairy farmer whose passion for regeneration, conservation, and cheese ignited an entrepreneurial spark. We'll ask him what it really means to put farmers first, and how mouthwatering vegan recipes come to life behind the scenes.

About Brad Vanstone

Fuelled by concerns about the future of our planet, I began eating a mainly plant-based diet on moving to Amsterdam. I found the transition easier than I'd imagine with the exception of cheese. Unable to find many plant-based cheese alternatives in the supermarket, I started making it at home. Months of experimentation later, and with some basic knowledge of dairy cheese making from time spent growing up on my Grandparents dairy farm, I founded Willicroft in 2018.

Our name originates from Willicroft Farm in Devon founded by my grandparents in 1957. We're reimagining how we consume cheese combining age-old techniques with a more planet-friendly ingredient base. With Mother Nature as our CEO, we're placing the put the planet's future front and centre behind every decision we make.

About Willicroft

Want to eat more sustainably but can’t bear the thought of a life without cheese? You’ve come to the right place. Willicroft makes planet-proof, plant-based alternatives that are just as tasty. Inspired by our founders' dairy farming roots, we combine age-old techniques with high quality plant-based ingredients, creating alternatives that are as good for you as they are for Mother Nature.

The pandemic has put food systems at risk throughout the entire global agro-food chain. Now more than ever, people realize the importance of growing food locally as a means to secure access, foster education, and cultivate economic growth. Few people know this better than Farm from a Box's Brandi DeCarli. Her system is helping to strengthen local communities around the world that need it most, by enabling them to grow their own nutritious food using clean technology. We sit down with her to find out what the future holds for local food chains.

About Brandi DeCarli

Brandi DeCarli is the Founding Partner & CEO of Farm from a Box, a cleantech powered infrastructure for community-based local food production. She is currently an Explorer’s Club EC50 Member, an advisor of the Jordanian agritech accelerator HASSAD, and a Rising Talent with the Women's Forum for Economy & Society. She is a frequent global speaker on technology's role in climate resilience, economic empowerment, and women's leadership, including her TEDx talk, "How technology and togetherness can transform our world." A firm believer in the power of collaboration, Brandi is passionate about rejecting old rules and driving positive change in the world through innovation, compassion, and connection.

About Farm from a Box

Farm from a Box is a cleantech powered infrastructure for community-based local food production. As an off-grid, decentralized modular farm system, we help strengthen local and regional food systems by providing the technology needed to increase production sustainably, efficiently, and regeneratively. Instead of mass production, our goal is to empower production by the masses.

The global food and agriculture system is much more than a web of faceless companies and corporations. It contains a wealth of success stories and innovations that can be scaled, adapted, and replicated to benefit farmers, communities, and industry across the world. Since 2013, Food Tank has been telling these stories and in the process, uniting actors across the food chain to inspire change and promote a healthier food system. Today, Food Tank co-founder Danielle Nierenberg shares her story with us. Along the way, we discuss climate change and COVID, farmers and soil, and why we should feel good about the future of food.

About Danielle Nierenberg 

Danielle Nierenberg is President of Food Tank and an expert on sustainable agriculture and food issues. She has written extensively on gender and population, the spread of factory farming in the developing world and innovations in sustainable agriculture. Danielle co-founded Food Tank, a 501(c)(3) non-profit organization, in 2013 as an organization focused on building a global community for safe, healthy, nourished eaters. Danielle has an M.S. in Agriculture, Food, and Environment from the Tufts University Friedman School of Nutrition Science and Policy and spent two years volunteering for the Peace Corps in the Dominican Republic.

About Food Tank

Food Tank is a non-profit organization focused on building a global community for safe, healthy, nourished eaters. We spotlight environmentally, socially, and economically sustainable ways of alleviating hunger, obesity, and poverty, and we create networks of people, organizations, and content to push for change in the food system.

Investors play a crucial role in fueling transformation within the food industry, and innovative business models and technologies can be lucrative investments. But contrary to many other fields, this isn't the major driver of investment in the food space. In this episode we sit down with Renske Lynde, Co-Founder of the accelerator Food System 6, General Partner of early-stage Venture Capital firm 1st Course Capital (1CC), and long-time advocate for healthy and sustainable food systems. Together we ask key questions, starting with the most critical: when it comes to food innovation, what does impact really mean?

About Renske Lynde

Renske Lynde has been an advocate for a healthier & more sustainable food system for 20+ years. She is a General Partner of 1st Course Capital, an early stage venture fund in food & agriculture. Renske is also a co-founder of Food System 6 which is a non-profit accelerator based in the SF Bay Area that supports mission-driven entrepreneurs from around the world transforming how we grow, produce and distribute food. Renske began her career in the food system advocating for sustainable agriculture in global trade policy agreements and went on to build direct markets for growers and producers in Philadelphia. She subsequently directed efforts to improve the food stamp and school meal programs for the San Francisco Food Bank. She holds BA degrees from Boston University in Political Science and Psychology and an MPP from UC Berkeley’s Goldman School of Public Policy.

About 1st Course Capital

1st Course Capital®️ is an early stage venture capital firm investing primarily in Seed and Series A companies developing innovations that will positively impact our food system.

The food industry faces extraordinary challenges, and solving them is a Herculean task. For every entrepreneur that successfully navigates these choppy waters, hundreds of others struggle to stay afloat. And while every company faces a unique journey, there are some universal guidelines and rules that apply. The first one? Find a great mentor. In this episode of FoodTech Junkies, we set sail with The Kitchen FoodTech Hub's VP of Business Development Amir Zaidman for an honest and wide-ranging talk about the inner workings of success.

About Amir Zaidman

Amir brings to The Kitchen more than a decade of business development experience in prominent early-stage investment organizations, including a VC fund and technology incubators. Prior to that, he held executive marketing & operations positions in the high-tech sector. Amir is a certified accountant (Israel) and a member of the Israeli Bar Association. He also holds an MBA from the executive program in the Hebrew University.

About The Kitchen FoodTech Hub

Founded in 2015 by the Strauss-Group as a part of the Israeli Innovation Authority incubators' program, The Kitchen is Israel's only FoodTech focused incubator. The Kitchen addresses global food challenges by harnessing Israel’s renowned innovation eco-system. We strive to make the world’s food chain more productive, affordable, sustainable and healthy by investing in and nurturing cutting-edge technology startups. In addition to a capital investment, the incubator provides the portfolio companies with benefits such as: close mentorship from the incubator's team; access to expertise and know-how from within the Strauss-Group and its partners; connections with global F&B companies and access to international investors. Our vision is: Better Industry; Better Food; Better World We believe that technological innovation can overcome the challenges of the food industry and are teaming up with the best FoodTech entrepreneurs to turn our vision into a reality. More on http://www.TheKitchenHub.com/

How can we sow the seed for the future of food experiences? How can we make health go hand in hand with sustainability and taste? In this episode of FoodTech Junkies, we are joined by Alexandre Bastos, Head of Front End Innovation at Givaudan, a company that is rethinking the future of food through disruptive innovation. We talk about this and more. 

About Alexandre Bastos

Alexandre Bastos’ role leading the Front End Innovation programme at the flavours division of Givaudan, is to explore emerging food technologies, business models and adjacent spaces, while bringing new opportunities by connecting with start-ups, entrepreneurs and innovation thought leaders that are disrupting the food and agriculture ecosystem. Alexandre is an active leader in the Givaudan journey to drive a more collaborative and inclusive working model to deliver innovation. From innovation in taste science and technology to innovation in AgTech such as vertical farming, Givaudan knows what innovation in its broadest sense means. “Our view on innovation is holistic and broad, but we are always focusing on the product, solutions, technology and experience we deliver to our customers,” states Alexandre.

About Givaudan

Givaudan is a global leading company in taste and wellbeing, and fragrance and beauty. With its heritage stretching back over 250 years, the Company has a long history of innovating scents and tastes. From a favourite drink to your daily meal, from prestige perfumes to cosmetics and laundry care, its creations inspire emotions and delight millions of consumers the world over. The Company is committed to driving purpose-led, long-term growth while leading the way to improve happiness and health for people and nature. In the fiscal year 2020, the Company employed almost 16,000 people worldwide and achieved sales of CHF 6.3 billion and a free cash flow of 12.8% of sales. Let’s imagine together on www.givaudan.com.

In this episode of FoodTech Junkies, we interview Detroit Dirt/Culture of Carbon founder and FAO Food Hero, Pashon Murray. We’ll talk about her mission to create a zero-waste mindset throughout communities, drive forward a low-carbon economy and educate the world about giving back to the planet.

About Pashon Murray

Pashon Murray is a United Nations FAO Food Hero, entrepreneur, activist, and educator. She has been working towards sustainable solutions for 17 years. In 2010 she co-founded Detroit Dirt, a revolutionary compost company that provides organics diversion and food waste to resource solutions. Pashon began receiving national recognition and featured in Ads for Ford, Shinola, Pabst, and MasterCard, she also has been in magazines such as Forbes, Food & Wine, Vogue, Entrepreneurs, Newsweek named the former MIT Media Lab Fellow "13 Women in Business To Bet On"

About Detroit Dirt 

Detroit Dirt is the leading model of organic waste recovery and reuse. We recycle resources to increase awareness and actions leading to a more sustainable community. Our mission is to create a zero-waste mindset throughout communities and drive forward a low-carbon economy. We process food waste, green waste, spent grains, and herbivore manures and make high-quality compost using an aerobic process.

About Culture of Carbon

Culture of Carbon is an environmental consulting enterprise that specializes in servicing the comprehensive needs of sustainable businesses of today and the future.

Are we entering a golden age for tech entrepreneurship? With so many investment funds ready and willing to finance innovative projects and the startups behind them, the food and ag tech world may be on the verge of truly realizing its transformative potential. So is now the right time to bet on foodtech startups? How can we use this momentum to turn the entire system towards a regenerative and sustainable future? We talk about this and more with Mark Durno, Managing Partner of Rockstart AgriFood.

About Mark Durno

Mark's goal is to empower agrifood founders to drive the transformation to a regenerative and sustainable future food system. He is Managing Partner of Rockstart’s €22m+ AgriFood Fund, offering early stage startups access to capital, market, expertise and community through a customised program and follow-on investments. Mark is Scottish, based between Copenhagen and Amsterdam. He has a background in conventional/organic agriculture, law, early stage venture and vertical farming, having established some of Europe’s first commercial vertical farms since 2010. Mark is a qualified Scottish lawyer and holds an Executive MBA from Rotterdam School of Management.

About Rockstart AgriFood

Rockstart AgriFood gives you access to scale your business and helps drive the transformation to a regenerative and sustainable future. We shortcut your financing journey through domain focused mentorship and market introductions, customised content continuing with co-investments up to Series B.

Rockstart is a global accelerator-VC empowering purpose-driven founders. Through our €22+ million fund focused on AgriFood startups we are dedicated to finding and investing in top tier founders. We empower early-stage startups going from early market validation to becoming market-leading companies, starting with our accelerator program and continuing with our co-investments. 

Rockstart AgriFood is for (pre-)seed stage startups with a focus on agtech and foodtech (agrifood), who can show signs of traction (commercial, academic or other) and aspire to take a structured approach towards scaling the business. Your startup can be pre or post-revenue. Our customized program runs for five months, online and onsite (if local health regulations allow in Copenhagen and Amsterdam).

"Innovation is a human process". Food companies today are subjected to strict scrutiny and face intense competition. They need to adapt to rapidly changing consumer behavior and make sure their products and practices are sustainable. By building an innovation culture and nurturing talent, companies can successfully tackle these challenges as well as turn creativity into business value and growth. In this episode of FoodTech Junkies, we speak to Simplot’s Angeline Achariya about corporate innovation, leadership, and her vision of the future.

About Angeline Achariya

Angeline is a globally recognized and respected leader in commercializing innovations in global markets, with deep experience in export pathways into Asia markets. Angeline has a career spanning over 20 years of diverse international innovation, leadership experience, international speaker, advisory board and committee roles.

Angeline was appointed Executive Director Innovation & Growth in August 2019 and is responsible for creating value across seed to plate opportunities. Angeline is accountable for the Innovation and Growth including new opportunities through Simplot Food Futures. Her previous roles have been in blue chip multinational companies like MasterFoods Japan, Fonterra, Yum! Brands and Mondelez International which as has resulted in more than 1000 innovations launched in grocery retail, foodservice and quick service restaurants. Angeline co-founded a world first food innovation hub in Australia and over its six year journey saw more than 7000 Food and Beverage organisations engage and co-create with the hub. Angeline’s leadership and passion has led to significant impact in supporting the Australian and global food and Agrifood sectors in a strong position to leverage growth through commercialising innovation.

Angeline’s qualifications include Graduate of Australian Institute of Company Directors, PhD in food systems from University of Melbourne, Graduate Certificate Food Business Management and Bachelor of Food Science (Honours)

https://au.linkedin.com/in/angelineachariya

Twitter: DrAAAchariya

About Simplot Australia

Simplot Australia is an agricultural and food manufacturing business, employing over 2,000 people across Australia and New Zealand and operates six manufacturing facilities. We are trusted as a leading provider of quality, sustainable, and nourishing food for the ever-changing needs of consumers and customers in Australia, New Zealand and chosen Asia pacific growth markets.  As a business, we pride ourselves on building long term partnerships with Australian farmers and our supply chain, investing in our people, and building mutually beneficial relationships with our customers. The Simplot Australia story began in 1995 when the J.R. Simplot Company expanded into Australia, acquiring iconic brands like Birds Eye, Leggo's, Chiko and Edgell. Today we are a uniquely diverse business that includes vegetable, seafood and sauce manufacturing operations that supply chilled, frozen and shelf-stable products to retailers and foodservice customers. Whatever the occasion our iconic and loved brands have been an integral part of Australian life for generations. Some of our brands have long histories that reach back more than 100 years.  At Simplot Australia, we' are inspired by our mission of Bringing Earth's Resources to Life, which enables us to deliver on our company purpose and Contribute to Feeding our World.

How are open innovation models evolving?  On FoodTech Junkies' newest episode, we ask Mondelēz SnackFutures' Gil Horsky to share his views on the topic.

About Gil Horsky

Gil Horsky's passion is investing and developing innovative snacking ventures that are good for people, kind to the planet and deliciously fun! Gil Horsky is part of the founding team for SnackFutures, the venture & innovation hub from Mondelēz International. Gil, and his team in SnackFutures, are on a mission to create a vibrant ecosystem of partners to invent and to make venture investments in the next generation of entrepreneurs and snacks. Throughout his career, Gil Horsky had the privilege to innovate for some of the most iconic global food brands: Milka, Pepsi, Quaker Oats, Toblerone, Cadbury, Oreo, Tropicana & Nestle, and to work across the globe at the: US, Europe and the Middle East. Today he is focusing on identifying and investing in high-growth snacking brands and foodtech capabilities. Gil Horsky is a regular contributor to leading industry journals and a speaker in international conferences about the topics of innovation, FoodTech and corporate venture investments.

About Mondelēz International
Mondelēz International, Inc. (Nasdaq: MDLZ) empowers people to snack right in over 150 countries around the world. With 2020 net revenues of approximately $27 billion, MDLZ is leading the future of snacking with iconic global and local brands such as OREO, belVita and LU biscuits; Cadbury Dairy Milk, Milka and Toblerone chocolate; Sour Patch Kids candy and Trident gum. Mondelēz International is a member of the Standard and Poor’s 500, Nasdaq 100 and Dow Jones Sustainability Index. Visit www.mondelezinternational.com or follow the company on Twitter at www.twitter.com/MDLZ.

About SnackFutures
SnackFutures is the Mondelēz International innovation and venture hub, deliberately designed to push boundaries in snacking by capitalizing on consumer trends and emerging growth opportunities in well-being snacks around the world. The group’s priorities support incremental growth against three key strategic areas: invent new brands and businesses, invest in early stage entrepreneurs, and amplify the SnackFutures impact with the CoLab start-up engagement program. Learn more at www.snackfutures.com.

AeroFarms is an indoor vertical farming company and Certified B Corporation that is transforming agriculture by growing flavorful, safe, healthy food all year round in an environmentally sustainable and socially responsible way. In this episode of FoodTech Junkies, we speak with Marc Oshima, Co-Founder and CMO. Together we take a behind-the-scenes look at the latest headlines regarding the company, discuss the impact of next-gen farming practices on communities, and exchange views on the opportunities lying ahead.

About AeroFarms

Since 2004, AeroFarms, through its holding company, Dream Holdings, Inc., has been leading the way for indoor vertical farming and championing transformational innovation for agriculture. On a mission to grow the best plants possible for the betterment of humanity, AeroFarms is a Certified B Corporation with global headquarters in Newark, New Jersey, United States. Named one of the World’s Most Innovative Companies by Fast Company two years in a row and one of TIME’s Best Inventions, AeroFarms’ patented, award-winning indoor vertical farming technology provides the perfect conditions for healthy plants to thrive, taking agriculture to a new level of precision, food safety and productivity while using up to 95% less water and no pesticides versus traditional field farming. AeroFarms enables local production to safely grow all year round for its commercial retail brand Dream Greens that has peak flavor always®. In addition, AeroFarms has developed multi-year strategic partnerships ranging from government to major Fortune 500 companies to help uniquely solve agriculture supply chain needs. For additional information, visit: https://aerofarms.com/.

About Marc Oshima

Marc is the Co-Founder and Chief Marketing Officer of AeroFarms. An award-winning marketer with an extensive background in retail, branding, and media, Marc is also passionate about increasing access to healthy food and has led the marketing for major  food retailers. Marc has been recognized by Eating Well magazine as one of the 2018  American Food Heroes. With his B.A. from Columbia College and M.B.A. from Columbia  Business School, Marc is also Board Co-Chair of Chefs Collaborative, a 25 year old non-profit  improving our sustainable food systems, and a member of the United Fresh Produce  Marketing & Merchandising Council.

We've asked Andrew Ive, founder of Big Idea Ventures and pioneer investor, to share his thoughts on the continuous growth of interest towards alternative proteins, and the crossroads we might encounter on the way towards a sustainable protein future.

About Andrew Ive

Andrew D. Ive, Founder and Managing General Partner, created Big Idea Ventures to solve the world’s biggest challenges by supporting the world’s best entrepreneurs. He has invested in more early-stage / pre-seed companies than any other investor worldwide. Investors in New Protein Fund I include a variety of investors such as Tyson Foods & Temasek.

Andrew serves on the Advisory Board for Tufts Nutrition Council, is a Friedman School Entrepreneurship Advisor, previously served on the Small Business Council Board of the Department of Trade and Industry advising the UK Government on entrepreneurship and high growth companies. A Harvard Business School graduate and Procter & Gamble brand management trained.

About Big Idea Ventures

Big Idea Ventures is a hybrid venture firm. Anchored by major institutional investors including Tyson Foods and Temasek, the New Protein Fund and accelerator, raised over USD$50M to invest in the best early-stage companies in the plant-based foods and alternative protein ecosystem. Generation Food Fund (USD$250M) aims to help later-stage startups tackle sustainability in the supply chain by reducing CO2, waste and plastics. The program runs in New York, Singapore and Paris and their website is www.bigideaventures.com