Cultured Meat and Future Food Podcast

Latest Episodes:

Natalie Rubio - New Harvest Fellowship Series Jun 02, 2020

Show notes

We're excited to announce the New Harvest Fellowship Series.

Established in 2004, New Harvest is the non-profit research institute building the field of cellular agriculture. We're partnering with New Harvest for a multi-part series on the Cultured Meat and Future Food Show.

We've had conversations with members of the New Harvest leadership previously on this show. Please see our episode with Executive Director Isha Datar and Research Director Dr. Kate Krueger.

On this episode, we are delighted to have Natalie Rubio, kicking off the New Harvest Fellowship Series.

Natalie is a Ph.D. student at Tufts University in the Biomedical Engineering Department. She works in Dr. David Kaplan's tissue engineering research group.

Her research is primarily focused on growing cultured meat from insect cells and developing edible scaffold systems.

Prior to graduate school, Natalie worked for New Harvest and Perfect Day Foods. Currently, she is a scientific advisor for two cellular agriculture start-up companies (Bond Pet Foods, Matrix Meats).

Liz Marshall - Meat The Future Apr 30, 2020

Show notes

Alex Shirazi chats with filmmaker Liz Marshall about the upcoming documentary: Meat The Future (2020). Learn more about the film at www.meatthefuture.com

Liz Marshall is an award-winning Canadian filmmaker. Since the 1990s she has written, produced, directed, and filmed diverse international and socially conscious documentaries. Her work has been released theatrically, been broadcast globally, made available digitally, and has screened for hundreds of grassroots communities around the globe. Marshall’s visionary feature-length films explore social justice and environmental themes driven by strong characters.

Marshall’s current feature documentary Meat The Future , chronicles the birth of the “clean” “cultured” “cell-based” "cultivated" meat industry in America through the eyes of pioneer Dr. Uma Valeti. Previous titles include Midian Farm (2018), Water On The Table (2010), the HIV/AIDS trilogy for the Stephen Lewis Foundation (2007), to name a few.

Bruce Friedrich of The Good Food Institute Apr 18, 2020

Show notes

Bruce Friedrich is co-founder and executive director of The Good Food Institute. With branches in the United States, India, Israel, Brazil, Europe, and Asia Pacific, GFI is accelerating the production of plant-based and cultivated meat in order to bolster the global protein supply while protecting our environment, promoting global health, and preventing food insecurity and animal cruelty. His TED talk from April 2019 has been viewed more than 2.2m times and has been translated into 23 languages.

Shannon Theobald Apr 10, 2020

Show notes

Shannon is a data-driven creative-at-heart and her mission is to create a better future by changing the way we produce and consume food.

She is a Jack of All Trades that specializes in consumer-backed business strategy, data analysis, marketing, and policy in the food industry. Her endeavors center around alternative protein and Food Tech which reduces harmful climate impacts of food production.

Shannon's Podcast: Big Food Big Future

Shannon's Book: Printing Your Dinner

Gary Schefsky of New Luna Ventures Apr 06, 2020

Show notes

Gary Schefsky is the founder and Chief Executive Officer of New Luna Ventures. He is also an investor, professor, educational writer and a leading proponent of sustainable impact measurement.

New Luna Ventures is a leading impact venture capital advisor and investor in the food, agriculture, energy, community enrichment, and enabling software industries. they help entrepreneurs build sustainable ventures and connect disruptive ideas with investors and partners.

Mr Schefsky’s experience in impact investing, knowledge, & add-value support resonants with food 2.0 entrepreneurs. His depth of experience with entrepreneurship, emerging market opportunities, and as an investment professional also provide New Luna Ventures with a powerful combination for success.

Tony Hunter - Futurist for food Apr 01, 2020

Show notes

Tony Hunter is a Global Futurist, Speaker and Foresight Strategy consultant specializing in the Future of Food.

He uses his FutureCUBED™ methodology as a structured way of viewing the food, beverage and ag industry’s long term future in 10+ years while linking it back to current events. This enables a practical, real world approach to the task of using foresight strategy to predict the long term Future of Food.

He is a passionate believer that AgriFood Tech offers massive opportunities to solve the problems of sustainability and feeding the growing global population. Tony travels the world using his distinctive combination of scientific qualifications, business experience and detailed understanding of exponential food technologies to deliver a unique perspective on the Future of Food.

This week, we will be doing something a bit different. I've decided to leave in some of the introductory conversation that I have with guests as I explain the recording process.

Stay safe. Stay indoors. Save lives.

Kevin Cochran, CEO & Founder of Jackie Mays Grill Feb 15, 2020

Show notes

Contribute to the campaign here:

https://www.ulule.com/jackie-mays-ulule-campaign/

Kevin Cochran makes his full circle return to the restaurant industry in his newest venture, Jackie Mays Burger Grill. Jackie Mays is the culmination of a career spent in the service of customers, whether in retail, e-commerce, business, or sustainability. After ten years of working up the ranks in many restaurants to becoming the first General Manager of Freebirds World Burrito, Kevin gave up the food business two decades ago for the high tech world, and worked the last ten in clean technology. In his previous role as Chief Operations Officer for an emerging energy and sustainability management company, Kevin led programs to track energy and carbon footprints for organizations like HP, Tesla, VMware, and the City of Sacramento.

Trained at top universities in the US and Europe, with an MBA and a certification in Sustainability, he currently serves as a Director on the Board of the Sustainability Management Association. A through-line in Kevin’s career has been a personal passion to combat climate change, of which you can read more on his BLOG at www.sustainabilityX.com. Coming full circle, Kevin’s current venture Jackie Mays, and its climate-friendly and cruelty-free mission, seeks to transform the fast food industry, change the world, and your diet.

Björn Öste of Good Idea Drinks and Oatly Jan 18, 2020

Show notes

Alex Shirazi chats with Björn Öste about starting a food company, his career in tech, and the success of Oatly through the decades.

Björn Öste is the founder and CEO of Good Idea, Inc and co-founder of Oatly. In the last 21 years, Bjorn has spent traveling the globe building markets and supply chains.

His focus has been on the business development side of things. Identifying industry partners, investor groups, various subject matter experts across multiple fields, and markets and disciplines. He sees virtually endless opportunities in the “high tech” food industry where the incumbents have surrendered product innovation to small, focused and dedicated expert companies like the ones he represents.

He finds it exceptionally rewarding to be able to work with products on a global scale that make a real and meaningful difference in the daily lives of many individuals.

Ira van Eelen Dec 05, 2019

Show notes

Alex Shirazi and Ira van Eelen sit down in Maastricht, Netherlands to discuss the historic journey of cultured meat through the last few decades.

Ira van Eelen is a Co-founder of KindEarth.Tech and RESPECT.farm

She is a designer with a demonstrated history of working in event design, healthcare ICT, marketing and the think tank industry. The legacy as the daughter of Willem van Eelen and 40 years of Clean/Cultured/Cultivated/JUST/InVitro Meat history is converted into speaking about the potential of- and understanding the urgency of this innovation, so that the audience can embrace the idea. She am proud to be able to work on two passions. Cultured meat as legacy from my father and preventive oral healthcare as gift to her son.

She is one of the organizes of Kind Earth Tech where Next year, KET events will take place in Paris, Singapore, Amsterdam, London and back in San Francisco early 2021.

Food and Artificial Intelligence with Lav Varshney Oct 04, 2019

Show notes

New Speakers announced! The Cultured Meat Symposium is a conference dedicated to cell-cultured meat or cultivated meat technology. Taking place in San Francisco on November 14 and 15th, check out the speaker line up at www.CMS19.com.

Lav Varshney is an assistant professor of electrical and computer engineering, computer science, neuroscience, and industrial engineering at the University of Illinois at Urbana-Champaign.

He is also chief scientist of Ensaras, Inc. On leave, he is currently a principal research scientist at Salesforce Research, Palo Alto, CA, focusing on AI ethics and AI for social good.

He received the B.S. degree from Cornell University in 2004. He received the S.M., E.E., and Ph.D. degrees from the Massachusetts Institute of Technology in 2006, 2008, and 2010, where his theses received the E. A. Guillemin Thesis Award and the J.-A. Kong Award Honorable Mention.

He was a research staff member at the IBM Thomas J. Watson Research Center from 2010 until 2013, where he led the design and development of the Chef Watson computational creativity system.

Dr. Varshney serves on the advisory board of the AI XPRIZE. He received the IBM Faculty Award in 2014 and was a finalist for the Bell Labs Prize in 2014 and 2016.

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