Eat For The Planet with Nil Zacharias

Latest Episodes:

#189 - Winning the Consumer Mindset: Indy Kaur on Driving Plant-Based Adoption and Building Trust Jan 16, 2025

Show notes

In this episode of Eat for the Planet, Nil Zacharias engages with Indy Kaur, founder of Plant Futures Collective, to discuss her path in the food industry, her pivotal work at Tesco, and her current mission to drive plant-based adoption. The conversation highlights the challenges and opportunities in the plant-based food sector, emphasizing trust-building, storytelling, and collective action to overcome barriers to consumer adoption and create a sustainable future.

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#188 - Cultivated Meat and the American Dream: Sami Nabulsi on Innovation, Politics, and Progress Jan 09, 2025

Show notes

In this episode of Eat for the Planet, Sami Nabulsi, founder of Pythag Tech, explores the intersection of innovation, politics, and progress in the cultivated meat industry. Drawing from his transition from finance to food tech, Sami shares his vision for the future of cultivated meat, including its potential to reshape global food systems and address critical challenges like sustainability, scalability, and national security. The discussion delves into overcoming technical and regulatory hurdles, combating misinformation and political resistance, and fostering collaboration with traditional meat industry players to unlock new opportunities.

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#187 - The Plant-Based Reset: Lessons, Challenges, and a Path Forward with Maisie Ganzler Jan 01, 2025

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In this episode of Eat for the Planet, Maisie Ganzler, former Chief Strategy and Brand Officer at Bon Appétit Management Company (BAMCO), reflects on her 30 years of leadership at the forefront of sustainability. She discusses BAMCO’s approach to balancing customer needs with supplier realities, lessons learned from the company’s early adoption of plant-based alternatives, and the critical role of storytelling in driving meaningful change. Drawing on her book, You Can’t Market Manure at Lunchtime, Maisie shares insights into the successes and missteps of the plant-based movement, the potential of ingredient-focused innovations, and the importance of defining clear sustainability values. With candid reflections, she offers lessons and hope for building a more resilient and sustainable food system.

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#186 - Meat, Culture, and the Identity of Food with Chef Palak Patel Dec 22, 2024

Show notes

Palak Patel is an award-winning chef, best-selling author, and a dynamic force in the movement for sustainable food systems. In this episode, Palak reflects on her personal and professional evolution, highlighting food’s role as an emotional and cultural connector. Drawing from her cookbook Food is Love, she discusses how emotion drives her cooking and offers insights into the challenges of transitioning from traditional meat-based diets to plant-based alternatives while preserving cultural identity.

Palak also delves into pressing food system issues like waste reduction and the role of chefs in driving innovation and sustainability. She emphasizes the importance of bridging culinary expertise with systems thinking to create meaningful impact. The conversation touches on meat’s deep cultural ties, the need for emotional storytelling in food, and her hopes for the future of food systems.

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#185 - Crossover Meats: Not Plant-Based. Not Lab-Grown. Just Real Meat, Made Smarter. Dec 20, 2024

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In this thought-provoking episode of Eat for the Planet, Nil Zacharias is joined by Michelle Adelman, an entrepreneur and innovator in the food industry. Michelle reflects on her journey from leading the plant-based food platform Infinite Foods in Africa to founding Crossover Meats, a company that blends chicken and beef to create a more sustainable and scalable meat product. Through candid insights, Michelle discusses the challenges, opportunities, and complexities of reshaping the global food system.

#95 - Infinite Foods: How Plant-Based Protein Can be a Positive Catalyst for Change in Afric‪a‬

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#184 - Has Overthrow Hospitality Cracked the Code on Plant-Based Dining? Dec 15, 2024

Show notes

Overthrow Hospitality is an award-winning plant-based food and beverage hospitality group with ten unique venues offering elevated dining and drinking experiences to the socially conscious consumer.

In this episode, Ravi Derossi, Founder and CEO of Overthrow Hospitality discusses the company's evolution into a fully plant-based hospitality group with an innovative approach to dining. He reflects on the challenges and triumphs of creating exceptional dining experiences that resonate with both plant-based and meat-eating audiences, while sharing insights on the broader food landscape and their ambitious plans for expansion.

Overthrow Hospitality is currently fundraising on StartEngine. Find out how you can become an investor.

Related Episodes:

#21 - Art Meets Purpose: Designing Conscious Food Experiences With Ravi DeRossi

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#183 – Cheese, Reimagined: Sorosh Tavakoli on Challenges and Change Dec 12, 2024

Show notes

In this episode, Sorosh Tavakoli, the CEO of Stockeld Dreameryshares his journey from tech to founding Stockeld Dreamery, a plant-based cheese company. He highlights the shortcomings of plant-based cheese—poor taste, texture, and nutrition—and discusses Stockeld’s innovative approach using fermented legume proteins to create better products. Sarosh reflects on industry challenges, from manufacturing delays to shifting market dynamics, emphasizing the importance of authenticity and adaptability in overcoming obstacles. He also reflects on the complexities of balancing innovation with the practical challenges of transforming consumer habits.

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#182 – Alternative Protein...a Big Nothing Burger? With Steve Molino Dec 08, 2024

Show notes

This episode features Steve Molino, Partner & Head of Investments at Clear Current Capital, an early-stage venture capital firm focused on catalyzing sustainable change in the food system.

The conversation focuses on the state of the alternative protein industry and its potential to transform the global food system. Steve shares his journey into impact investing, insights into the challenges facing plant-based and cultivated meats, and his perspective on the future of sustainable food innovation. The discussion explores consumer demand, global market dynamics, and the importance of refining investment strategies to drive real impact.

Music: Endless Inspiration (Vibe Street Mix)

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#181 – Plant-Based Brands: High on Purpose, Low on Vibes Sep 08, 2024

Show notes

If vibes can play a big role in the 2024 U.S. Presidential Elections, shouldn't we examine their role in food choices?

This episode discusses why the plant-based food industry's focus on branding plant-based meat by emphasizing environmental and health benefits has failed to resonate with a consumers. A more effective branding strategy for alternative protein involves focusing on the "vibes"—the emotional and cultural context associated with food—rather than just facts and figures, aiming to make plant-based options feel more appealing and culturally relevant to diverse consumer groups.

Companies mentioned in this episode:

Music: Endless Inspiration (Vibe Street Mix)

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#180 - Zero Egg: Meet The New, Great-Tasting, Cleaner-Label, Plant-Based Egg May 15, 2023

Show notes

This episode features Liron Nimrodi, the Co-Founder and CEO of Zero Egg.

Animal friendly, sustainable, and a healthier alternative, Zero Egg is the plant-based egg for everyone. Zero Egg’s products are 100% plant-based, gluten-free, non-GMO, low in calories and fat, have zero cholesterol and are cleaner in terms of ingredient list (compared to other existing plant-based egg products) making them suitable for a range of dietary needs.

Founded in 2018, the company believes the plant-based egg should be an everyday choice and is on a mission to make plant-based food accessible to everyone. With a feather-light footprint, Zero Egg offers the taste and texture of an ordinary egg, has better-for-you attributes, and is easy on the planet. It is made of plant proteins including soy, potatoes, peas, and chickpeas. Manufacturing Zero Egg uses radically less land, water, and energy, and produces significantly less greenhouse gas emissions than eggs from hens. Zero Egg is determined to meet the growing demand for egg alternatives that taste, cook, and function like traditional eggs, specifically in foodservice and food manufacturing. In addition to the United States, Zero Egg is also distributed in Israel and Europe. The company received early accolades at launch, including Calcalist’s 2019 Food Innovation competition in Israel.

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