Eat For The Planet with Nil Zacharias

Latest Episodes:

#29 - Matthew Kenney on How Chefs Can Craft the Future of Food Dec 13, 2017

Show notes

Matthew Kenney is one of the most well-known chefs in the plant-based space. With a number of restaurants in the U.S. and overseas, Matthew is undoubtedly a pioneer in the world of high-end plant-based cuisine. But he is interested in much more than just making great food, he also values the importance of teaching individuals to cook healthy, sustainable meals for themselves. In fact, his new book PLANTLAB: Crafting the Future of Food, is focused on helping home cooks create delicious, beautiful food.

Show notes for this episode: https://eftp.co/matthew-kenney

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#28 - Vegan Mayo Pioneer Bob Goldberg on How to Follow Your Heart and Not Sell Out Dec 06, 2017

Show notes

Bob Goldberg is the CEO and co-founder of Follow Your Heart.

Bob and his 3 co-founders opened a vegetarian market and restaurant in Canoga Park, California nearly 47 years ago. Since then, the company has transformed into a thriving consumer packaged goods business that is known for its vegan mayonnaise and egg-less egg product that scrambles like the real thing.

With the growing popularity of the plant-based food industry, Follow Your Heart has received many buy-out offers and been approached by venture capitalists, but Bob has stood by his decision to stay independent and grow on their own terms.

Whether you are an entrepreneur yourself or passionate about the past, present and future of vegan food, Bob’s take on building a business with a mission to make people and the planet healthier is sure to leave you inspired and energized.

Show notes for this episode: https://eftp.co/bob-goldberg

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#27 - How Google Does Food: Scott Giambastiani On Upgrading to Plant Forward Nov 29, 2017

Show notes

As the Global Program Chef at Google, Scott Giambastiani is in charge of feeding some of the most brilliant people in the world. Not only that, though, he has the added challenge of making the cafeterias and dining experiences in all of Google’s offices as nutritious and sustainable as possible.

Show notes for this episode: https://eftp.co/scott-giambastiani

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#26 - Mark Bittman on Eating Less Meat, the Problem with Dietary Labels and Why Chefs Need to Go Away Nov 22, 2017

Show notes

For more than two decades Mark Bittman's popular stories appeared in the New York Times, where he was ultimately the lead food writer for the Sunday Magazine and became the country’s first food-focused Op-Ed columnist for a major news publication. Mark has authored over 20 books and the tenth-anniversary edition of his bestselling kitchen classic “How to Cook Everything Vegetarian,” was recently published.

Mark may write a lot about how to cook vegetables, and even has a book dedicated to helping people eat vegan before 6:00, but he is an adamant meat eater himself. This makes for a rather interesting conversation.

The bottom line is everyone needs to eat much less meat and way more plant-based foods if we want to create a truly sustainable food system, and fight the health crisis we’re facing in this country and globally.

That’s why I believe a conversation like this between people who share similar goals but may not share the same views on everything is so important.

I hope you enjoy it as much as I did.

Show notes for this episode: https://eftp.co/mark-bittman

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#25 - How to Eat Healthy on a Budget: Gunnar Lovelace of Thrive Market Has the Solution Nov 15, 2017

Show notes

Gunnar Lovelace is the founder and co-CEO of Thrive Market, an online retailer that is making healthy living accessible to Americans by providing organic and non-GMO groceries at discounted rates.

Having grown up poor, with a single mom, Gunnar is incredibly sensitive to the challenges many Americans face with food access and he is also well versed in how modern capitalism is designed to externalize a lot of the costs that make unhealthy food so cheap.

With these two things in mind, Gunnar set out to change how people purchase groceries, cutting out the middlemen to foster more just and sustainable supply chains that can effectively lower the cost of better quality food and products for the consumer.

To learn more about how Gunnar hopes to transform the food system by making healthy, organic food affordable and accessible to everyone, listen in!

Show notes for this episode: https://eftp.co/gunnar-lovelace

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#24 - Let Them Eat Meat! Ethan Brown of Beyond Meat on Redefining Meat Using Plants Nov 08, 2017

Show notes

Ethan Brown is the CEO and Founder of Beyond Meat and he has one simple goal: make meat out of plants.

In our conversation, Ethan shares details about how close his company is to creating a product that perfectly mimics the taste, texture, smell, and experience of meat. He also talks about the unique challenges and innovations that come with pioneering the plant-based protein space and what they are doing to ensure that their products are not only as close to the “real thing” as possible but made with the highest quality and most healthy ingredients they can find.

Ethan has made a steadfast decision not to use GMOs or other controversial ingredients that competitors use in order to keep Beyond Meats products as clean and recognizable as possible.

As you’ll hear in this conversation, he is incredibly driven and hopes to help his team become the group that completely transforms the food system. To hear more about how he plans to do that – you'll have to listen!

Show notes for this episode: https://eftp.co/ethan-brown

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#23 - Sweet Earth Foods: Kelly Swette on Building a Modern Plant-Based Brand and Selling to Nestlé Nov 01, 2017

Show notes

Kelly Swette is the CEO of Sweet Earth Enlightened Foods and her ultimate goal is to change the food system and make convenient, sustainable, and healthy foods the new norm.

In our conversation, we talk about her incredible journey with the company and her unique take on everything from the importance of fresh ingredients and bold flavors in food to the recent acquisition of Sweet Earth by food giant, Nestle. She also provides unique and thoughtful insight into brand building and how she has helped ensure that everything from the ingredients to the packaging of Sweet Earth products exemplifies their motto of “enlightened food.”

Kelly believes you have to change Big Food and from the looks of it, Sweet Earth is doing just that.

Show notes for this episode: https://eftp.co/kelly-swette

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#22 - Ocean Hugger Foods: Launching a Plant-Based Alternative to Raw Tuna with David Benzaquen Oct 25, 2017

Show notes

David Benzaquen is the CEO of PlantBased Solutions, a strategic brand management and marketing agency for plant-based products, and Ocean Hugger Foods, a company that makes vegan seafood alternatives.

Show notes for this episode: https://eftp.co/david-benzaquen

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#21 - Art Meets Purpose: Designing Conscious Food Experiences With Ravi DeRossi Oct 19, 2017

Show notes

Ravi DeRossi owns 15 successful restaurants and cocktail bars in New York City – and he’s on a mission to make every item on their menus plant-based.

In this engaging and unique conversation, he also shares his bold vision and gives exclusive details about 4 new concepts he has for future restaurants. Ravi started his career as a painter and you will learn he approaches the restaurant business with all the flair and creativity of an artist.

To hear more about how Ravi plans to remake the canvas of the food world, keep listening.

Show notes for this episode: https://eftp.co/ravi-derossi

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#20 - How Tofurky Stays Authentic as it Evolves: Jaime Athos on the Dawn of a New Era Oct 11, 2017

Show notes

Jaime Athos, CEO of Tofurky discusses how Tofurky has managed to stay independent and family-funded throughout their monumental success. Jaime shares a variety of insights from his thoughts on the responsibility he inherited from his step-father to how to balance mission of the company with profit, decoding the hype in the plant-based food space, and how he hopes to aid new businesses by pulling from the vast knowledge from Tofurky’s own 37-year-long journey.

To Jaime, Tofurky’s so-called competitors in the world of plant-based food are just collaborators. He believes every brand has to work together to help transform our food system – that is, if we truly want to make a difference.

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