Eat For The Planet with Nil Zacharias

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

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

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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#179 - Plantega: Nudge Theory and Plant-Based Food May 09, 2023

The episode explores Nudge Theory, a behavioral economics concept used to guide better decisions through minor environmental changes. Plantega, a company making plant-based food accessible via a unique plant-based-deli-in-store model in New York City bodegas, employs Nudge Theory through strategic locations, appealing signage, choice architecture, simplification, sampling events, social proof, and incentives. By incorporating these tactics, Plantega has successfully launched across the city, encouraging thousands of consumers to choose plant-based options daily.

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#178 - Climbing the Plant-Based Slope of Enlightenment Apr 18, 2023

This episode discusses the plant-based food industry's evolution and future prospects, following the Gartner Hype Cycle. Despite a disillusionment phase, consumer demand remains strong, with plant-based food sales growing in 2022. To ensure continued growth, we need to focus on three pillars: Innovation (addressing nutritional concerns and offering global flavors), Accessibility (emphasizing foodservice and prepared frozen meals), and Sustainability (commitment to sustainable sourcing and regenerative agriculture practices). Alongside these pillars, changing public perceptions and raising awareness of the health and environmental benefits of plant-based food is crucial for the industry's ongoing growth.

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#177 - Elena Devis of Deliveroo on the Unstoppable Rise of Plant-Based in Takeout and Food Delivery Mar 09, 2023

Elena Devis is on a mission to make Deliveroo the go-to delivery platform for plant-based food. As the Head of the Vegan Category, she works cross functionally with the Commercial, Marketing, Product and Sustainability teams to make it easier for consumers to find, and confidently order, plant-based food anytime, anywhere. Elena follows a plant-based diet and is really passionate about all things human and planetary health. Outside Deliveroo, she teaches meditation and hosts a Podcast in Spanish (Positivamente Presente), where she discusses different aspects of well-being with inspiring individuals from all walks of life.

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#176 - Strong Roots: Tasty, Plant-Based Food Designed for Busy Lives Mar 06, 2023

Samuel Dennigan is Founder and CEO of Strong Roots, a leading plant-based brand committed to planet-friendly food. Launched in 2015, Strong Roots are on a mission to provide tasty and environmentally responsible food for busy lives. Since its beginnings Strong Roots has become a firm favorite of consumers globally listing its Cauliflower Hash Browns, Sweet Potato Fries, Kale-and-Quinoa Burgers and other innovative products in over 10,000 stores worldwide including major retailers in the U.S., UK, and Ireland.

Shop Strong Roots' New Frozen Meal Entrées here: shop.strongroots.com

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#175 - Wildtype: Seafood Without Fishing or Fish Farming Dec 13, 2022

Wildtypeis a cultivated seafood brand on a mission to create the most sustainable seafood on earth, starting with their highly anticipated sushi-grade salmon. Aryé Elfenbein, a cardiologist, and Justin Kolbeck, a former U.S. diplomat, set out to protect our planet’s wilderness, and to reverse trends of global food insecurity. Using cellular agriculture techniques, Wildtype will provide consumers with a new option for real seafood that provides the same nutritional benefits as the most pristine wild-caught fish, without common contaminants such as mercury, microplastics, antibiotics, or pesticides and without relying on commercial fishing or fish farming. Wildtype is the first and only cultivated seafood brand to raise $100 million in Series B funding with high-profile investors like Leonardo DiCaprio, Robert Downing Jr., and Jeff Bezos.

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#174 - Alexis Gauthier: A Michelin-Starred French Chef Embraces Vegan Food Nov 22, 2022

Alexis Gauthier is a multi-award-winning French chef and successful London restaurateur. In 2016 he became vegan, and in 2021 he removed all animal products from his restaurant menus entirely. From Avignon, in the south of France, Alexis began his career in the grand hotels of Nice and Monaco, under the eye of Chef Alain Ducasse. It was there he first began to form his fundamental cooking style, a light and uncomplicated celebration of the best seasonal produce, often led by fruits and vegetables, chosen instinctively and prepared intuitively. Opening Gauthier Soho in 2010, Alexis knew from the very beginning that vegetables would be a main focus, and made his vegetable menu stand shoulder to shoulder with the then classic gout du jour menu. In 2016, Alexis himself became vegan, and announced he was planning to turn the entire restaurant plant-based. In 2021, this became a reality, and Gauthier Soho became the first classical French fine-dining vegan restaurant in the world. He recently opened the more casual 123V restaurant - also 100% vegan - in London’s Mayfair. Alexis is now a regular speaker at debates and discussions and is dedicated to exploring the possibilities of deliciousness using an animal free canvas.

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#173 - Victory Hemp Foods: Developing Super-Nutritious Plant-Based Ingredients Nov 17, 2022

Chad Rosen is the Founder & CEO of Victory Hemp Foods, a business-to-business primary food ingredient processing company that develops innovative technology to manufacture hemp grain into premier proteins and healthy fats for applications in food and beverage, skincare and cosmetics, and nutritional supplements. Victory Hemp Foods won the 2020 Hemp Innovation Challenge at the World Ag Expo® in Tulare, CA for the development of two proprietary ingredients, V-70 Hemp Heart Protein and V-ONE® Hemp Heart Oil. In addition to leading his company’s growth over the past six years, Chad has worked as an industry-wide advocate within the U.S. hemp grain supply chain and market and is dedicated to developing hemp grain as a significant and positive addition to American agriculture.

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#172 - Chef Palak Patel: Inspiring Change with Good Food Oct 18, 2022

This episode is co-hosted by Ben Davis, Content Chair and Strategic Advisor of Plant Based World Expo and was produced in collaboration with Plant Based World Expo.

Palak Patel is a classically trained chef, Host, Atlanta restaurant owner, and two time food network champion winner of Food Network’s famed shows Chopped and Beat Bobby Flay. Her new cookbook INVITED: Recipes for Joy and Connection debuts (Spring 24) with Harper Collins. She was a finalist on Food Network Star season 14. Most recently Palak hosted and produced a 5 episode digital series with Food Network called The Diwali Menu and appeared as a guest judge on Food Network’s newest competition series, Money Hungry. A TEDx speaker and chef at the Institute of Culinary Education, Palak has partnered with many high-profile brands like Microsoft, Sakara, BMW, Barclays and Clif Bar. She’s made on-camera appearances on the TODAY show, Food52 digital and Good Day Atlanta. Chef Patel was featured in an article entitled “The Women Of The Restaurant Industry Speak Out About Their Pandemic Experience” in Forbes. She was also featured in Huffington Post, People, Women’s Health, Thrive Global, Mashable, Epicurious, Bon Appetit, Los Angeles Times, India Abroad, and made the cover of Atlanta’s Simply Buckhead magazine as a rising star to watch in 2021 and beyond.

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#171 - Sonalie Figueiras on Food Culture, Food Tech, and Systems Change Sep 26, 2022

Serial social entrepreneur & trends forecaster Sonalie Figueiras is the founder & editor-in-chief of Green Queen, an award-winning impact media platform advocating for social & environmental change through inspiring & empowering original content and one of the world's leading outlets for alternative protein news. Green Queen is APAC's largest sustainability media as counted by website views. She is also the founder & CEO of Ekowarehouse, the global sourcing platform for certified organic products and the co-founder & CEO of SourceGreenPackaging.com, the world's first global marketplace for sustainable packaging with a mission to fight single-use plastic waste (pre-seed funded in May 2021). With over a decade of experience in publishing, digital marketing, organic trade, sustainability, alternative proteins and green packaging, she is an eco wellness industry veteran with a keen eye for market trends and a sought-after international speaker and moderator, sharing her expertise on stages across Asia and beyond, including Harvard Business School and two times at TEDx. Further, Sonalie is a venture partner at APAC alt protein fund Better Bite Ventures and operating advisor at European food tech fund Trellis Road. She is a global advisor at Social Ventures Hong Kong, an Impact Purpose Organisation committed to re-imagining Hong Kong as a purpose-driven city, an advisor at The Remedy Project, which revolutionises access to justice for migrant workers globally, a cause close to her heart, and she is an avid home cook and published cookbook author.

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#170 - Pleese Foods: Authentic NYC-Style Pizza Cheese That’s Plant-Based and Allergen-Free Sep 02, 2022

Kobi Regev is a passionate New Yorker who happens to be vegan. Over the past 5 years he has become an expert in the development and production of plant based cheese.

Together with his wife Abev, they switched to a plant-based diet in 2014, and the one thing we missed more than anything else was grabbing a slice of pizza from their favorite restaurants.

As New Yorkers, they couldn't find any cheese alternatives able to replicate the authentic New York pizza experience. So, they decided to do something about it, and Pleese Foods was born.

The mission? To make the most delicious and functional plant-based alternative to dairy cheese that meets the perfect trifecta of taste, texture and melt. Pleese Foods products are all natural, vegan, kosher and perfect for people avoiding dairy, soy or nuts due to allergies or dietary restrictions.

Pleese® has been tested and approved by the harshest food critics, picky eaters and kids from all age groups. Both Kobi and Abev are beyond grateful to everyone that helped and supported them taking their passion for making amazing vegan pizzas at home and turn it into a national distributed product.

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#169 - Target’s Inclusive and Interconnected Approach to Plant-Based Aug 23, 2022

Le’Spencer Walker is Director of the Merchandising Vendor Development (MVD) team and lends his skills and leads in many areas at Target. Currently leading a team that identifies, develops and on-boards women and minority owned brands aligned to Target strategies. Over his 12 years at Target, he made and continues to make a conscientious effort to align his work with his passions through education with storytelling, creating authentic products, leveraging research to amplify strategy, building tools & resources for small minority owned businesses to help them succeed, and bring joy to all. He designed & developed 1000+ products with 7 patents, co-led the Target Owned Brand team communications strategy, former member of the Black History Month enterprise assortment team, and former chairman of The SQUAD - Target’s Owned Brand team engagement committee. A Jackson Mississippi native who resides in Minneapolis with his wife Lauren and two little ones. Purpose and family drives him; “purpose driven people, lead purpose driven lives and, when we look back, did we do our best?... Because that’s what matters”

Topics Covered

Le’Spencer’s current role at Target.
Target’s approach to partners and building a more inclusive and diverse product set and supplier base.
Culture and lifestyle changes driving food trends at Target.
Target’s approach to the plant-based food category.
Plant-based categories that are showing the most potential.
Target’s long term view on plant-based food and sustainability.
Why Le’Spencer is excited about speaking at and attending Plant Based World Expo 2022 in September.

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#168: Why the Future is Bright for Plant-Based in Foodservice Aug 10, 2022

This episode features Vincent "Buddy" Gillespie, Director of Culinary at JBH Advisory Group. Buddy has thirty years of experience in restaurants and hospitality markets with past projects that include fast casual restaurant development, kitchen design, creation of operational policies and procedures, financial assessment, menu and recipe development, operational assessment, manager recruitment and manager training. He was previously the Vice President of Culinary Operations for Dean & Deluca in the US. He developed the menu and all recipes for Dean & Deluca’s first restaurant, Dean & Deluca Stage, which opened in NYC’s meatpacking district in April 2019. He also was part of the development and oversaw the building of Dean & Deluca’s second 12,000 SQFT commissary in NYC for all the retail markets and catering department’s operations. He was one of the creators of Bonmi Restaurant, a fast-casual Vietnamese/Banh Mi sandwich shop with two locations in Manhattan. Bonmi was voted #8 on FastCasual.com Top 100 Movers & Shakers list for 2016. While growing Bonmi’s locations, he opened four Bonmi units within four different Whole Foods Markets locations in NYC and New Jersey.

Topics Covered

Buddy's thirty years experience in restaurants and hospitality markets.
When he noticed the plant-based eating trend and started to take it seriously.
How Buddy helped restaurants craft menus and operations to meet the shifting supply side innovations in plant-based and increased consumer demand.
Tips for foodservice operators looking to create more plant-forward menus (from culinary ideas for menu integration, to branding and marketing).
Tips for food service buyers looking to identify and select the right products.
Trending product categories and new innovations that show great potential to change the food landscape via foodservice.
Why Buddy is excited about participating in Plant Based World Expo 2022.

Plant Based World Expo: The Only 100% plant-based show for retail and foodservice professionals, Sept 8 -9, 2022, NYC.

Reserve your Free Expo Pass with VIP Code: EFTP.

TO REGISTER AND LEARN MORE VISIT PLANTBASEDWORLDEXPO.COM

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#167: Plant-Based Trends and Insights with Rodd Willis of Dot Foods Jul 12, 2022

This episode features Rodd Willis, Director of Natural & Specialty at Dot Foods. His 25-year career at Dot Foods has included positions in sales, management, supply chain, and business development. He is based out of St. Louis, MO. He holds an MBA from the University of Missouri.

Dot Foods, Inc. carries 125,000 products from 1,020 food industry manufacturers making it the largest food industry redistributor in North America. Through Dot Transportation, Inc., an affiliate of Dot Foods, the company distributes foodservice, convenience, retail, and vending products to distributors in all 50 states and more than 55 countries.

Topics Covered

Dot Foods’ role in the food industry.
Macro trends in food service and retail as we emerge out of the pandemic.
Current state of the plant-based food industry and why Rodd and Dot Foods are bullish about the future of this category.
Why Rodd believes meat and dairy alternatives will continue to grow and learn which sub-categories have the most (and least) growth potential in the short term.
What food service and retail buyers are looking for today and how brands and buyers can be best prepared for what’s going to be trending next.
Why Rodd is excited about participating in Plant Based World Expo 2022.

Plant Based World Expo: The Only 100% Plant-Based B2B Show, Sept 8 -9, 2022, NYC.

SAVE 20% ON YOUR PASS WITH VIP CODE: EFTP20.

TO REGISTER AND LEARN MORE VISIT PLANTBASEDWORLDEXPO.COM

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#166 - WayFare Foods: A Family's Health Journey Inspires the Creation of a Plant-Based Food Company Jul 07, 2022

This episode features Kelly Coffin, the Founder and CEO of WayFare Foods, a company that takes the finest whole, plant-based ingredients in the world, and turns them into products that are truly Simple, Delicious, and Amazing. You’ll find WayFare’s food foundations are always based on whole ingredients, and nothing else. WayFare’s mission is to bless our world by creating incredible products – all from plants.

WayFare is sold in retail locations across the country and direct to consumer via their website. WayFare products are also used as ingredients by restaurants and bakeries in the U.S. and Canada.

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#165 - Plant Based World Expo 2022: A Critical Moment for the Plant-Based Foods Industry Jun 29, 2022

This episode features Julie Emmett, Sr. Director, Marketplace Development at Plant Based Foods Association and Sabina Vyas, Sr. Director, Impact Strategies at Plant Based Foods Association and is co-hosted by Ben Davis, VP of Content at Plant Based World Expo.

Topics Covered

Overview of partnership between Plant Based World Expo and Plant Based Foods Association and how it has benefited plant-based food companies
Current priorities of retail buyers - questions they are asking and information they need to guide their decision making.
What sales strategies have worked for brands in recent months and years + success stories
Current food service landscape - what buyers are prioritizing and which areas are seeing some early momentum and opportunities.
What attendees can expect from Plant Based World Expo 2022 - what's going to be different and how are buyers and brands approaching the show.
Key issues that will be discussed during the conference.
How does Plant Based Foods Association and Plant Based World Expo define success for this show.
Why the spirit of collaboration and community is a unique part of the plant-based foods industry and how Plant Based World Expo embodies that.

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#164 - Matriark Foods: Creating Access From Excess Jun 20, 2022

Anna Hammond is the Founder and CEO of Matriark Foods, a social and environmental impact food business that upcycles farm surplus and fresh-cut remnants into healthy, shelf-stable vegetable products for institutional foodservice. Matriark is building a circular food future, creating products that solve for inefficiencies in the supply chain while combating climate change and providing greater access to healthy food—at scale.

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#163 - Karana: Meat From Whole Plants Jun 01, 2022

Karana is a Singapore and US based company that makes meat from whole plants.

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#162 - Garrett Broad: A New Vision of Food Tech Justice May 02, 2022

Garrett Broad is an Associate Professor in the Department of Communication and Media Studies at Fordham University. His research and teaching focus on contemporary social movements, digital media technologies, and the food system. He is the author of More Than Just Food: Food Justice and Community Change, as well as a variety of articles on food's relationship to environmental sustainability, economic equity, and the health of humans and nonhuman animals. An engaged scholar, Professor Broad writes for both academic and public audiences, and works to develop collaborative research projects with a variety of social change-focused organizations.

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#161 - Nowadays: Clean Label, Delicious, Nutritious Plant-Based Meat is The Future Apr 25, 2022

Max Elder is the co-founder and CEO of Nowadays, a venture-backed foodtech startup making plant-based meats with only a few simple ingredients and unparalleled nutritional profiles.

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#160 - VegTech: Impact Investing in Alternative Proteins Apr 11, 2022

Elysabeth Alfano is the Co-Founder and CEO of VegTech™ Invest, an investment management company that advises the thematic ETF, VegTech™ Plant-based Innovation & Climate ETF, ticker: EATV.

EATV invests in companies that are actively innovating with plants and plant-derived ingredients and that produce primary products that are animal-free. We believe these companies positively impact climate change, planetary health and sustainability, human health, and animal health. We also believe that we are on the cusp of a long-term secular trend that will result in the disrupting of the global food and materials supply chain for a more efficient, climate friendly and cruelty-free system.

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#159 - Rachel Dreskin: A Better (and Plant-Based) Food System Is Possible Apr 06, 2022

Rachel Dreskin is the CEO of the Plant Based Foods Association, the first and only trade association representing the nation’s leading plant-based food companies, as well as the Plant Based Foods Institute, PBFA’s sister nonprofit dedicated to driving transformation to a plant-based food system.

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#158 - OmniFoods: David Yeung on How to Catalyze a Global Transformation in the Food System Mar 07, 2022

David Yeung is the Co-founder & CEO of Green Monday Group, a multi-faceted social venture with the mission to take on the world’s most pressing crises of climate change, food insecurity and public health. With the global sustainability movement initiated by Green Monday Foundation, the revolutionary food technology innovation in OmniFoods and OmniPork, the market-transforming plant-based retail, dining and distribution network in Green Common, and the impact investment arm in Green Monday Ventures, Mr. Yeung has pioneered a one-of-a-kind integrated platform that engages and empowers millions of people, along with public and private sectors, towards green awareness, action and economy.

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#157 - Dan Altschuler Malek on Unovis Asset Management’s New Alternative Protein Fund Jan 26, 2022

Dan Altschuler Malek is a Managing Partner at Unovis Asset Management, a global investment firm that provides early-stage funding to entrepreneurs developing plant-based and cultured meat alternatives to foods derived from conventional animal agriculture including beef, chicken, pork, dairy, egg, fish, and shellfish products. Through its fund, New Crop Capital and NCAP II, the team has invested in more than 50 companies including Beyond Meats, Memphis Meats, BlueNalu, Good Catch, Nova Meats, Alpha Foods, Zero Egg, Aleph Farms, and Miyoko’s. As Managing Partner, Dan heads the firm's activities in North America and Israel exploring deal- flow, creating strategic opportunities, and working with founders to solve daily challenges and evaluate strategic decisions.

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#156 - Journey Foods: Supply Chain and Food Science Meets Data Jan 05, 2022

Riana Lynn is the founder of Journey Foods, a food tech company that supports cutting-edge product management and data services for food businesses. A biologist turned serial entrepreneur, Riana has developed high-growth, nationally recognized technology, and food businesses. Her accomplishments have been featured on MIT 35 under 35, CNBC, Forbes, USA Today, Wired, TechCrunch, Entrepreneur Magazine, Food Tank and more. Journey Foods’ portfolio intelligence and lifecycle management software for food development and innovation helps companies address and manage the complete lifecycle of products from ideation to the marketplace.

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#155 - SriMu: Do Life. NOT Cheese. Dec 23, 2021

Julie Piatt aka “SriMati” is a mystic mother, musician, artist, chef, author and healer who has lived her life immersed in devotion and expansive creativity. She is also the creator of SriMu, a company that makes artisanally crafted NOT cheeses made with plant based ingredients. Julie is is a powerful living example of how to love ourselves more so that we can live our unique design in full and expansive self expression.

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#154 - Tech to Table: Food Tech Innovators Disrupting a $15 Trillion Industry Dec 21, 2021

Richard Munson is the author of Tesla: Inventor of the Modern, and his latest book—Tech to Table: 25 Innovators Reimagining Food—was released in September 2021. Other publications include From Edison to Enron that recounts the history of electricity. Cardinals of Capitol Hill traces the machinations of congressional appropriators who control government spending, and Cousteau: The Captain and His World examines the ocean explorer and filmmaker.

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#153 - Next Gen Foods: Making Ridiculously Good Chicken From Plants Nov 15, 2021

Andre Menezes is the co-founder and Chief Executive Officer of Next Gen, the parent company of TiNDLE. Next Gen is a Singapore-based food tech company with a mission to create delicious and satisfying food products, all with the power of plants.

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#152 - New York City’s Mayor Eric Adams on the Power of Plant-Based Food (2018) Nov 03, 2021

Eric Adams is New York City’s Mayor-Elect and the city’s first plant-based mayor to hold office. This episode was recorded and originally published in February 2018.

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#151 - Predicting the Future of Food: Trend Mapping with Louisa Burwood-Taylor Oct 30, 2021

Louisa Burwood-Taylor is the Chief Editor of AgFunderNews where she covers food and agriculture, with a focus on new technology and startup investment. Her career spans over 10 years and involves a variety of different beats, mostly financial, including time at the Financial Times Group and Euromoney in Asia. She turned her attention to agriculture over seven years ago as the founding editor of Agri Investor, the first publication dedicated to investment in the sector.

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#150 - Because, Animals: The Problem With Pet Food and the Promise of Cultivated Meat Oct 21, 2021

Shannon Falconer is the CEO and Co-Founder of Because, Animals, the only company developing cultivated meat for pets.

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#149 - Plantega: The Story So Far Oct 12, 2021

Plantega is on mission to make plant-based food more accessible and equitable. We partner with innovative brands and provide a turnkey solution that empowers corner stores in urban hubs like New York City to earn revenue selling delicious and affordable plant-based foods.

This interview first appeared on the This or Something Better Podcast.

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#148 - Imperfect Foods: Reimagining Grocery Delivery and Tackling Food Waste Oct 10, 2021

Madeline Rotman is the Head of Sustainability for Imperfect Foods where she focuses on reducing waste across the company’s operational practices and the food supply system at large.

Imperfect Foods is reimagining grocery delivery and on a mission to eliminate food waste and build a kinder, less wasteful world. They offer thoughtful eaters sustainable, affordable groceries that make the weekly chore of shopping an effortless and delightful experience. With scheduled weekly deliveries they help their customers save time, money, and the planet.

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#147 - Breakthroughs, Adaptations, and the Future of Food Sep 03, 2021

On this episode I share a new model I have been exploring that tries to make sense of current debates and approaches to fixing our food system and how to spot opportunities for growth.

Episode Transcript: https://eftp.co/news/2021/4/1/breakthroughs-adaptations

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#146 - Josh Balk: Can an Animal Protection Lens Create an Equitable and Sustainable Food System? Aug 23, 2021

Josh Balk is the vice president of farm animal protection for the Humane Society of the United States (HSUS). In addition, he is a co-founder of Eat Just, the food technology company that produces the Just Egg and sold the world’s first ever no-kill meat in Singapore.

Topics covered on this podcast

The state of the farm animal protection movement and its intersection with larger food system issues.
Whether the movement to improve the lives of farmed animals strategically compliments or is in conflict with efforts to transform the food system and make it more equitable and sustainable.
How the plant-based foods movement has been influenced and impacted by the the work of the farm animal protection movement and how to strategically build both movements to help achieve the goal of ending factory farming.
The failings of the environmental movement as it relates to addressing the devastating impact of industrial animal agriculture and its contribution to the climate crisis.
Individual responsibility vs. corporate responsibility, the future of factory farming, the impact of big meat companies shifting to plant-proteins, problem solving in the midst of a crisis, taking risks, success and failure, evolving our beliefs and perspectives, and the most pragmatic and effective ways to change the food system.

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#145 - Tyler Mayoras: Crop Diversity and the Future of Plant-Based Food Aug 16, 2021

Tyler Mayoras is the Cofounder and CEO of Cool Beans. Tyler has spent more than 20 years in private equity investing and consulting, focused on sustainable food and agriculture. After adopting a plant-based lifestyle and seeing the incredible health benefits, he wanted to continue helping to create a sustainable future of food and worked with partners to create the 100% plant-based taste adventure that is Cool Beans.

Topics covered on this episode:

What is Cool Beans and why Tyler decided to focus on building a food company with beans at its core.
The challenge of building a new category based on the philosophy of using simple ingredients with minimal processing and with no oil and sugar added.
Why taste matters and how Tyler and his team formulated the products to be packed with flavor, without compromising on their efforts to stay minimally processed.
Shifting the mainstream food media narrative from biotech to beans.
The problem with monocultures and why we need more crop diversity in our food system.
Why soil health matters for our health and the environment.
Transforming the conventional American food culture of convenience and burgers to include beans.
Are alternatives proteins just the first wave of plant-based products?
Why Tyler believes healthy, whole plant-food based products is where the market is heading.

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#144 - Isha Datar: A New Narrative for Cellular Agriculture Aug 09, 2021

Isha Datar is Executive Director of New Harvest, a nonprofit research institute that funds open, public cultured meat research.

Topics covered on this podcast

What is New Harvest and how Isha got started in the field of cellular agriculture.
The basics of growing food from cells and the interdisciplinary nature of this new scientific field.
Safety concerns around cell-cultured meat and how they are being addressed.
Should we fear the technology of creating meat from cells?
The current state of of the technology and the industry, including progress made so far, as well as current infrastructure gaps.
Importance of establishing systems of transparency and accountability, standards and norms, shared facilities, and training in this new field.
Potential paths to scale for cell-cultured meat (scientifically and as an industry).
Private vs. Public R&D in this field and why it matters.
Lessons cellular agriculture can learn from the history of GMOs and Monsanto.
Why Isha is optimistic about the future of this technology and its potential to create a re-diversified food system.

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#143 - Lasse Bruun: The Complex Global Effort to Tackle Big Meat’s Devastating Impact Aug 01, 2021

Lasse Bruun is an advocacy expert in climate, sustainable agriculture and food systems. He leads 50by40, a collective impact organization working towards a fair, healthy and compassionate food system. He has led high-level international dialogues and campaigns in more than 20 countries, the EU Parliament, FAO, UNFCCC and International Whaling Commission.

Topics covered on this episode:

The role of Governments and regulations globally.
Pros and cons of engaging with big meat companies to bring about the change we need.
How all stakeholders, from Corporations to Governments to every day voters can play a role.
Insights from the ongoing UN Food Systems Summit.
Is industrial livestock production getting the spotlight it deserves in the mainstream narrative around climate change and climate action?
Why it’s important for all factions in the food movement to stay committed to working together.

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#142 - Bruce Friedrich: From Alternative Proteins to Alternative Food Systems Jun 10, 2021

Bruce Friedrich is founder and president of the Good Food Institute, an international nonprofit that is reimagining meat production. With more than 100 team members across GFI's U.S. team and five affiliate offices, GFI is building a world where alternative proteins are the default choice.

Questions explored on this episode:

What problem(s) connected to the food system is the Good Food Institute trying to solve?
What are the causes of the problems?
Who is responsible/who bears the responsibility?
What are the solutions?
How can technological solutions tackle the problem with industrial animal agriculture without addressing those responsible (a handful of big meat and dairy companies)?
What’s the evidence that alternative proteins are displacing animal proteins? Is it too early to know?
Can alternative proteins have a positive benefit even if nothing changes with corporate consolidation and control over the food system?
Can the movement for alternative proteins coexist with parallel efforts in the good food movement focused on food sovereignty and food justice?
How can we use policy effectively to pave the way for an alternative food system?
What is the potential future of plant based and cell-cultivated meats and what would a just transformation of the current system look like?

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#141 - Michele Simon: Addressing Structural Problems, not Symptoms of an Unjust and Unsustainable Food System May 26, 2021

Michele Simon is a public health attorney, food policy expert, author, and thought leader in the plant-based foods industry.

Questions explored on this episode:

Can market-based solutions fix the problems with the food system?
What can we learn from trends in the natural and organic foods industry?
Are plant-based foods displacing animal-based foods?
What's the impact of acquisitions and consolidation in the plant-based foods industry?
Are private label plant-based brands good for the industry?
What are the strategic limitations of current approaches to ending factory farming?
How do we fix the structural problems with the food system?

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#140 - Gene Baur: Industrial Food, Alternative Proteins, and the Dream of Something Better May 12, 2021

Gene Baur is an author, activist and the President and Co-founder of Farm Sanctuary.

Questions explored on this episode. Should we minimize harm within the dominant industrial food model or focus efforts to develop a decentralized, local/regional, community-oriented food system? Can plant-based foods truly be a solution to the problems with our current system, or will they get swept up by a model that thrives on extraction, exploitation, oppression, and appropriation of land? Is big meat getting involved in the plant-based space good or bad?

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#139 - Jennifer Jacquet: Big Meat and Dairy’s Climate Reckoning May 05, 2021

Jennifer Jacquet is an Associate Professor in the Department of Environmental Studies at NYU. She is co-author of a recent study exploring the climate responsibilities of industrial meat and dairy producers.

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#138 - Errol Schweizer: We Won’t End Factory Farming Until We Dismantle The System (Part 2) Apr 21, 2021

A native of The Bronx, NY, Errol Schweizer is a 25+ year veteran of the food system, with experience in retail, food service, cooperatives, farmers markets, urban agriculture, community organizing and food policy. He has worked nearly every retail and service sector job, from grill cook and dishwasher, to stock clerk and purchasing manager. As the former V.P. of Grocery for Whole Foods, he spent over a decade bringing more than 6,000 products to market.

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#137 - Errol Schweizer: We Won’t End Factory Farming Until We Dismantle The System (Part 1) Apr 21, 2021

A native of The Bronx, NY, Errol Schweizer is a 25+ year veteran of the food system, with experience in retail, food service, cooperatives, farmers markets, urban agriculture, community organizing and food policy. He has worked nearly every retail and service sector job, from grill cook and dishwasher, to stock clerk and purchasing manager. As the former V.P. of Grocery for Whole Foods, he spent over a decade bringing more than 6,000 products to market.

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#136 - Pat Mooney on Two Different Futures for Food Systems Apr 13, 2021

Pat Mooney is the co-founder and executive director of the ETC Group, and is an expert on agricultural diversity, biotechnology, and global governance with decades of experience in international civil society. Since 1977, ETC group has focused on the role of new technologies on the lives and livelihoods of marginalized peoples around the world. In March 2021, the International Panel of Experts on Sustainable Food Systems (IPES-Food) released a new report in collaboration with the ETC Group: 'A Long Food Movement: Transforming Food Systems by 2045'. In this report, IPES-Food and the ETC Group map out two very different futures for food systems, people and planet.

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#135 - A Better Paperclip Maximizer? Apr 02, 2021

Are we trying to transform the food system or build better paperclip maximizers?

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#134 - Transforming Food Systems: Ruth Richardson and the Global Alliance for the Future of Food Mar 29, 2021

Ruth Richardson is Executive Director of the Global Alliance for the Future of Food, a strategic alliance of philanthropic foundations working together and with others to transform global food systems now and for future generations.

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#133 - Confirmation Bias and Negative Externalities Mar 19, 2021

Confirmation bias is the tendency to process information by looking for, or interpreting, information that is consistent with one's existing beliefs. This biased approach to decision making is largely unintentional and often results in ignoring inconsistent information.

A negative externality exists when the production or consumption of a product results in a cost to a third party.

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#132 - Greg Steltenpohl: Lessons From a Sustainable Food Pioneer Mar 16, 2021

Greg Steltenpohl, Founder of Califia Farms and plant-based pioneer passed away on March 11, 2021 at the age of 67. Greg founded Odwalla., which was acquired by Coca-Cola in 2001. He also co-founded the Interra Project in 2000, Adina for Life in 2004, and Califia Farms in 2010.

Topics Covered:

Why plant-based foods are a solution to our climate crisis.
Greg’s thoughts on design as it applies to Califia’s product packaging.
Building an impactful brand and a company culture that supports it.
What’s next in the plant-based food industry and food culture.
Greg’s vision for the food system in 2050.

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#131 - Helena Norberg-Hodge: A New (and Ancient) Vision for the Future of Food Mar 13, 2021

HELENA NORBERG-HODGE is a pioneer of the new economy movement and recipient of the Alternative Nobel prize, the Arthur Morgan Award and the Goi Peace Prize for contributing to “the revitalization of cultural and biological diversity, and the strengthening of local communities and economies worldwide.” She is author of the inspirational classic Ancient Futures, and Local is Our Future, and producer of the award-winning documentary The Economics of Happiness. The impact of the global market on food and farming has been a focus of Helena’s work for almost 40 years.

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#130 - Eat The Change: Seth Goldman on Beyond Meat, Innovation, and Scaling Mar 07, 2021

Seth Goldman is Founder of Eat the Change®, a platform to inform and empower consumers to make dietary choices aligned with their concerns around climate and health. Seth is also the Co-founder of PLNT Burger, Honest Tea and Chair of the board of Beyond Meat.

Topics coveredBeyond Meat's partnerships with McDonald's, Yum! Brands, and PepsiCo.
Launch of the new brand and platform, Eat The Change.
Seth Goldman's theory of change.
Decentralized, local food economies vs. centralized, global food supply chains.
Technology innovation in food: benefits and pitfalls of making decisions driven by efficiency and scale.
Effectiveness of market solutions vs. policy solutions.
Cell-based meats vs. plant-based.
Beyond Meat’s efforts to improve on products and make them nutritionally superior, without compromising taste.
What gives Seth hope and his vision for the food system in 2050.

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#129 - From Food Chains to Food Sovereignty: A Reframing of the Food System with Sanjay Rawal Feb 27, 2021

Sanjay Rawal is an Indian-American documentary film director who has made films like Food Chains (produced by Eva Longoria and Eric Schlosser with narration by Forest Whitaker), 3100:Run and Become, and Gather (produced by Jason Momoa).

This conversation illustrates the complexities involved in our food system through a broad lens.

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#128 - EFFECT Partners: Systemic Solutions to Environmental and Social Challenges Jan 14, 2021

This episode features Christian Chamberlin from EFFECT Partners, a social change incubator that brings culture and business together to solve social and environmental challenges.

Nil Zacharias has joined EFFECT as Partner and Head of Food Systems Innovation! More details here: https://eftp.co/effectpartners

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#127 - MamaSezz: Making Meal-Time Easy With Whole Food Plant-Based Staples Nov 19, 2020

MamaSezz is a food company that makes meal-time easy with whole food plant-based staples to help you eat healthy at home. MamaSezz does all the shopping, chopping, and cooking for you so you can get all the nutritious benefits without all the work... and they deliver it right to your door. MamaSezz Meal Bundles come with support and nutrition education to give people the tools they need to eat, look and feel great.

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#126 - Plantega: Improving Access to Delicious, Affordable Plant-Based Food Nov 16, 2020

Plantega is a unique food access initiative and distribution platform for plant based food. We have launched as a 3-month pilot in 3 independent corner stores (better known as bodegas in NYC) located in underserved communities. We are bringing products from some of the biggest plant-based brands, including Beyond Meat®, Eat Just, Good Catch, Miyoko’s, No Evil Foods, Follow Your Heart, Lupii, Pan’s Mushroom Jerky, nutpods, Hälsa Foods and Tofurky.

Learn more at https://eatplantega.com/

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#125 - Renewal Mill: Fighting Climate Change With Upcycled Ingredients Oct 02, 2020

Renewal Mill is a next-generation ingredient company that fights climate change and global food loss by upcycling byproducts from food manufacturing into premium ingredients and products.

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#124 - Lupii: Offering a New Perspective on Protein Aug 27, 2020

This episode features Isabelle Steichen, the co-founder and CEO of Lupii.

Lupii makes tasty, sustainable, plant-based fuel that will keep you running like a boss. Whether you're vegetarian, vegan, or just plain awesome—eating Lupii is the perfect way to nourish your body while making mama nature proud in the process.

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#123 - Purpose-Powered Food in the Age of Pandemics and Social Unrest Jul 13, 2020

This episode features Sadrah Schadel and Mike Woliansky, the co-founders of No Evil Foods, a company focused on impacting environmental sustainability, public health, and animal welfare through better food choices and offers a range of texture-rich and nutrient-dense Plant Meats made from organic & Non-GMO ingredients, sold nationwide in 100% compostable cartons.

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#122 - Madeline Haydon on Leading in a Time of Uncertainty and Speaking up About Diversity Jun 30, 2020

Madeline Haydon is the Founder and CEO of nutpods, the first food brand from Green Grass Foods Inc., an independent, natural foods manufacturer based in Seattle, Washington, dedicated to introducing dairy-free products from plant-based ingredients. Introduced in 2015, nutpods quickly found a loyal consumer base with vegan, vegetarian, Whole30, paleo, and keto consumers who appreciate a high quality, plant-based creamer in their coffee and tea. nutpods is sold at retail locations nationwide as well as online. Visit www.nutpods.com for more information.

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#121 - PowerPlant Ventures: Dan Gluck on Accelerating the Plant-Based Food Revolution May 26, 2020

Dan Gluck is a Managing Partner at Powerplant Ventures (“PPV”) and current Board Member of PPV portfolio companies, Your Super, Rebbl, Thistle and Jot Coffee. Powerplant Ventures is a growth equity fund investing in emerging consumer food, beverage, foodservice and food-tech companies. PPV provides capital, strategic guidance and operating expertise to visionary teams leading disruptive plant-centric brands. Notable portfolio companies include breakout brands such as Beyond Meat, Ripple Foods, Thrive Market, and Apeel Sciences. PPV is currently investing out of its second, $165M fund.

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#120 - Miyoko Schinner on COVID-19 and the Unraveling of our Food System May 07, 2020

Miyoko Schinner is the fearless CEO/founder of Miyoko’s, a food brand combining culinary traditions with food technology to revolutionize dairy by making cheese and butter without cows. Through an innovative proprietary process that merges food science with old-world creamery methods, Schinner has successfully scaled the production of fermented cheese and cultured butter made from plants. Under Schinner’s visionary leadership, Miyoko’s has replaced animal-dairy products on the shelves of more than 10,000 retailers nationwide including Target, Trader Joe’s, Whole Foods, Kroger, and Safeway.

In this episode Nil Zacharias chats with Miyoko Schinner about the COVID-19 crisis and what it is revealing about ourselves, factory farming, and how plant-based food startups can survive and thrive in the uncertain months and years ahead.

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#119 - Hälsa Foods: Yogurts Made of Whole Grain Oats and Zero BS Mar 22, 2020

Hälsa Foods stands for healthier people and planet. The company was founded by Helena Lumme and Mika Manninen on their innovation of the new 100% clean plant-based platform. Hälsa makes America's only oat milk yogurt made from whole grain oats and the world's first dairy-free yogurt without a single artificial ingredient.

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#118 - Before The Butcher: Going Beyond the Plant-Based Burger Mar 17, 2020

Before the Butcher offers the market’s broadest choice of meat alternatives for the growing number of consumers who are reducing their consumption of meat products. The company’s UNCUT brand of plant meat is sold through both retail and foodservice channels.

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#117 - Lettuce Grow: The Simple Way to Grow Healthy Food at Home Mar 09, 2020

Founded by Jacob Pechenik and Zooey Deschanel, Lettuce Grow is on a mission to bring much-needed change to our food system and help people use fewer resources by growing healthier food at home. Lettuce Grow's self-watering, self-fertilizing hydroponic Farmstands are vertical vegetable gardens made from ocean-bound recycled plastic that make it easy and fun for everyone to grow fresh food, no matter their gardening knowledge or background. Lettuce Grow’s Farmstands provide a serious harvest while remaining accessible to the modern, busy lifestyle — finally making “grow your own” a viable path forward to a better food future for all.

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#116 - Rebellyous Foods: Making Plant-Based Meat Affordable for All Mar 02, 2020

Meatless for all is the mission of Rebellyous Foods. The Rebellyous team is designing new equipment and processes to make better tasting, more affordable plant-based meat so that people anywhere – and on any budget – can have delicious, plant-based meat that is better for them, better for the planet, and better for animals.

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#115 - GEM: Simplifying Daily Health Habits with Real Food Products Feb 24, 2020

Sara Cullen is the founder of GEM, an algae-based science company working to simplify daily health habits. GEM makes real food products that optimize daily nutrition. Sara has a BS in international agricultural development studies from Cornell University and has worked with women entrepreneurs and farmers in sustainable food networks all over the world, from Morocco and Kenya to India and Vietnam. As a 2x entrepreneur in the food & beverage world and a former Venture for America Fellow, Sara is passionate about redesigning a healthier future for women and fundamentally changing the way we nourish ourselves.

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#114 - Mastering Diabetes: Robby Barbaro on How Food Can Save Us Feb 17, 2020

Robby Barbaro, MPH is co-founder of Mastering Diabetes and co-author of Mastering Diabetes. He is a diabetes coach, educator, and international speaker who has been living with type 1 diabetes for more than twenty years. Since 2006, Robby has used an evidence-based approach to his personal health and fitness, built on a foundation of low-fat, plant-based, whole-food nutrition.

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#113 - Tyler Mayoras: Impact Investing and The Future of Sustainable Food Feb 10, 2020

Tyler Mayoras has over 20 years of private equity investing experience and is currently the Co-Manager of the $155 million Advantage Capital Food & Ag Fund. Mr. Mayoras invests in and helps scale growing food and agriculture companies. He is involved with portfolio companies Shenandoah Growers, Farmhouse Culture, Snaxsational Brands and NurturMe. Mr. Mayoras is also an angel investor with a focus on sustainable brands including Simple Mills, Tiesta Tea, EVR Foods (Lavva), Spero Foods and CB Food Company (Cool Beans).

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#112 - Akua: Carbon-Negative Foods Made From Ocean-Farmed Seagreens Feb 03, 2020

AKUA creates carbon-negative foods made from ocean-farmed seagreens that are healthy and healing for our planet. The company believes food should be nourishing for humans, the environment, and have a positive impact on local communities. Launched in 2019, Kelp Jerky is AKUA's first product, a high-protein, soy-free snack which won a spot on Time Magazine's Inventions of the Year list.

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#111 - Dream Pops: Re-Imagining Ice Cream for the Next Generation Jan 28, 2020

Dream Pops is re-imagining ice cream for the next generation. Their plant-based frozen bars are less than 100 calories, less than 5g of total sugar and are powered by superfoods and adaptogens. Dream Pops believes that the next frontier in snacking is functional frozen - and that the freezer aisle was in dire need of an upgrade.

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#110 - MUSE Global: Educating Tomorrow’s Changemakers Jan 13, 2020

Rebecca Amis and Jeff King run MUSE Global, an international education system offering effective, innovative, and passion-based learning experiences within a plant-based, sustainable environment. Founded in 2006 by sisters Suzy Amis Cameron and Rebecca Amis, the flagship MUSE School in Calabasas quickly grew to two campuses, now with over 200 students. In the summer of 2018, MUSE Global was born – an international franchise model dedicated to sharing its vision of inspiring and preparing our future leaders to live consciously with themselves, one another, and the planet.

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#109 - TurtleTree Labs: Creating Cell-Based Milk and a Future Without Dairy Cows Jan 05, 2020

TurtleTree Labs is the first biotech company in the world with the ability to create milk from all mammals. Using their proprietary cell-based methods, they will shape the future of not just how we get dairy milk but how humans will feed their infants. To maximize impact, the team will work with industry leaders to adopt their sustainable and safe methods to create milk. TurtleTree Labs is able to have a 98% reduction in carbon footprint and as a result will help to save the world by replacing dairy cows in the future.

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#108 - Switch4Good: Olympic Medalist Dotsie Bausch’s Unstoppable New Mission Dec 31, 2019

After concluding a prolific professional cycling career that produced a medal at the 2012 London Olympic Games, eight US national championships, two Pan American gold medals, and a world record, Dotsie Bausch has become a powerful influencer for plant-based eating for athletes and non-athletes alike. Bausch is advocating for animals and people on an international stage. She has been featured in the Netflix documentary “Personal Gold,” starred in the documentary “The Game Changers,” and gave a popular TEDx Talk, “Olympic Level Compassion.” Her latest initiative is Switch4Good, an athlete-driven nonprofit working toward a dairy-free future.

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#107 - Hodo Foods: Taste, Convenience, Transparency and the Re-emergence of Tofu Dec 22, 2019

Hodo Foods makes delicious, wholesome, plant-based foods including tofu and yuba that are ready-to-eat or easy to cook. Hodo products use organic, clean, minimally processed nutrient-dense ingredients, and are all gluten-free and plant-based.

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#106 - Abbot’s Butcher: Plant-Based Meats Crafted with Clean Ingredients Dec 16, 2019

Abbot’s Butcher crafts premium plant-based meats that are soy free and non GMO, using simple, high quality ingredients like golden peas, vegetables, herbs, spices, extra virgin olive oil and vinegars.

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#105 - Plant Based World Conference and Expo: Bigger, Better, and Bolder in 2020 Dec 09, 2019

Plant Based World is the only professional trade show in the world dedicated to bringing the plant-based movement to an audience of food industry professionals, healthcare professionals and the general public. Its mission is to grow the plant-based industry to increase the accessibility of plant-based foods and products to make the world a healthier place for all living beings.

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#104 - Sweet Farm: Driving Systemic Impact via Education, Inspiration, and Innovation Dec 02, 2019

Sweet Farm is a non-profit aimed at creating a more compassionate and sustainable world by addressing the profoundly negative impacts of industrialized agriculture on both animals and plants. To do this, Sweet Farm drives systemic impact through a combination of education, inspiration, and innovation.

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#103 - The Future of Alternative Protein with Alison Rabschnuk of the Good Food Institute Nov 25, 2019

Alison Rabshnuk leads the Good Food Institute’s Corporate Engagement department and advises some of the world’s largest food companies, restaurants, and retailers on business opportunities in the rapidly evolving fields of plant- based and cultivated meat, eggs, and dairy.

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#102 - GlassWall Syndicate: Funding Companies That are Taking Animals out of the Supply Chain Nov 18, 2019

GlassWall Syndicate is a large group of venture capitalists, foundations, trusts, nonprofits, and individual investors who are all united by their desire to take animals out of the supply chain and are choosing direct investments as a tool to do so. GWS shares deal flow, contacts, analysis, expertise, and more - helping promising companies grow in this space by providing them with significant capital, resources, mentorship, and other forms of support. Macy Marriott leads GlassWall Syndicate and is also the Venture Analyst for Stray Dog Capital.

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#101 - Unreal Deli: Mrs. Goldfarb’s Journey From her Kitchen to Whole Foods and Shark Tank! Nov 10, 2019

Unreal Deli is home to the world’s finest deli meat - made from the best stuff on earth, plants. Made in small batches in Los Angeles, their debut product, Unreal Corned Beef, has become a staple at the iconic delis across of LA, soon to come Whole Foods and some national sandwich chains. UnrealDeli.com now ships boxes of thinly sliced unreal corned beef nationwide. Watch Unreal Deli on Shark Tank, November 17 on ABC!

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#100 - The Eat For The Planet Cookbook Nov 07, 2019

Start a food revolution in your own kitchen!

The Eat For The Planet Cookbook features recipes from Beyond Meat, Veggie Grill, nutpods, Next Level Burger, JUST, Tofurky, No Evil Foods. Ripple Foods, REBBL, Milkadamia, Sweet Earth, Fora Foods, Miyoko Schinner, Chad and Derek Sarno, Chef Peggy Chan, Fran Costigan, Jenne Clairborne, Rip Esselstyn, Jessica Murnane + more!

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#99 - Accelerating Plant-Based Retail Growth with Julie Emmett of Plant Based Foods Association Nov 04, 2019

Julie Emmett is the Senior Director of retail partnerships for the Plant Based Foods Association (or PBFA), a trade association representing America’s leading plant-based food companies. Julie develops opportunities for PBFA member companies and retailers to achieve their sales goals through education, data analysis, research and marketing initiatives.

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#98 - Cena Vegan Plant Ranch: Changing the World One Taco at a Time Oct 27, 2019

Carmen Santillan, Gary Huerta, and Mike Simms are the founders of Cena Vegan Plant Ranch, a company that does authentic Mexican plant-based meats better than anyone. Cena Vegan launched in 2016 as a taco cart in East Los Angeles and has now expanded into a plant-based meat manufacturer under the Plant Ranch brand.

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#97 - PlantBased Solutions: How to Get a Product out of the Kitchen and Into the Market Oct 20, 2019

Daniel Karsevar is a formally trained chef, former restaurateur, business consultant, and product development expert with over 15 years of C-Suite expertise in the food industry. Daniel currently serves as CEO of PlantBased Solutions, an award-winning business services company that helps brands develop, launch and scale plant-based food products. PlantBased Solutions has worked to develop product brands for Fortune 500 companies to startups and has helped prepare dozens of companies to raise capital. Daniel also serves as a mentor and advisor to many food incubators & accelerators, as well as a contributing industry speaker and writer.

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#96 - Embracing Humility and Fearlessness While Shaping the Future Food System Oct 16, 2019

In this conversation Brian Kateman, co-founder and President of the Reducetarian Foundation and Nil Zacharias discuss their thoughts on the state of the movement to change the food system and the complexity of having a multitude of solutions to the problem of factory farming, ranging from plant-based and cell-based meat, to regenerative agriculture.

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#95 - Infinite Foods: How Plant-Based Protein Can be a Positive Catalyst for Change in Africa Oct 09, 2019

Michelle Adelman in co-founder and CEO of Infinite Foods, a go-to-market platform for plant-based food brands like Beyond Meat and Oatly to reach Africa and emerging markets faster, with lower risk. Infinite provides a turn-key capability to enable its brand partners to increase revenue and impact by reaching the African consumer and tourism market.

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#94 - Health-Ade: How a Farmers’ Market Kombucha Startup Grew Into a Beverage Powerhouse Oct 03, 2019

Health-Ade Kombucha was founded in 2012 by Daina Trout, her husband Justin, and best friend Vanessa Dew, with a tiny credit card and a big dream: to brew the best tasting and highest quality kombucha you can buy.

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#93 - Eclipse Foods: Making Plant-Based Dairy Products that are Indistinguishable From Conventional Dairy Sep 25, 2019

Aylon Steinhart is the founder and CEO of Eclipse Foods, a Y Combinator-backed startup making plant-based dairy products that are indistinguishable from conventional dairy. Using a novel plant-processing technology, Eclipse gives amazing dairy flavor, texture, and functionality without the health, environmental, and welfare issues attached to traditional dairy.

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#92 - 50by40: On a Mission to Reduce Global Animal Protein Production and Consumption Sep 17, 2019

50by40 is a global, collective impact organization aiming to cut the global production and consumption of industrialized animal agriculture by 50% by 2040.

Lasse Bruun is 50by40's Global Director.

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#91 - Mylk Guys: Making it Absurdly Easy to Eat Plant Based Sep 03, 2019

Mylk Guys is an online grocery store where you can find the vegan version of everything. They have thousands of the best vegan products on the market, including the largest selection of vegan cheeses in the United States and unique products you can't find elsewhere.

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#90 - Barùkas: The Perfect Nut For You and The Planet Aug 20, 2019

Seth Tukerman is a serial entrepreneur and co-founder of Barùkas, a good for you, good for the planet superfood nut company. The Barùkas Nut has been described as a mix of almond, cashew and peanut – only better – and with less calories. They are extremely nutrient rich and represent an amazing opportunity to reforest our planet, and sustain indigenous communities.

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#89 - Your Super: Beating Cancer, Launching a Superfood Company and Spreading the Power of Plants Jul 31, 2019

Michael Kuech and Kristel De Groot are co-founders of Your Super, a next-gen industry leader in plant-based living. They sell products that have the nutritional power of fresh produce and the convenience of supplements.

The company was founded when Michael was playing tennis at the semi-pro level, and was diagnosed with cancer at age 24. He educated himself on cancer causes, and prevention resulting in a strict plant-based diet. Kristel made superfood mixes to assist in his recovery, and he experienced a dramatic shift in health, clarity and energy levels.

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#88 - How Chris Kerr and Chuck Laue Kick-Started Humane Investing and Helped Transform the Food Industry Jul 10, 2019

This conversation was recorded live at the Plant Based World Conference & Expo in June 2019. It dives into the early beginnings of humane investing, nearly 10 years ago. Chris and Chuck also share their insights on the current state of the plant-based and cell-based foods industry, advice for entrepreneurs looking to raise investment, the M&A outlook for the near future, predictions for the segment in the decade ahead, and a whole lot more.

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#87 - Beyond Meat: Seth Goldman on Turning a Mission Driven Business Into a Mainstream Revolution Jun 19, 2019

This conversation with Seth Goldman was recorded live at the Plant Based World Conference & Expo on June 8, 2019 in New York City. It was the opening keynote on the second day of the expo, as part of the Eat For The Future Business Forum. Seth Goldman is co-founder of Honest Tea and Executive Chair at Beyond Meat.

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#86 - Perennial: Sara Bonham is Using Food Tech 2.0 to Change the Conversation Around Healthy Aging Jun 05, 2019

Sara Bonham is a scientist and entrepreneur who co-founded Willow Cup, a California-based food-tech company dedicated to using the endless possibilities of plants to unlock the keys to better aging. The brand’s inaugural product, Perennial, a nutrient dense plant-based beverage, launched in Spring of 2019, and reimagines adult nutrition.

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#85 - Spero Foods: Reinventing Dairy and Eggs Without Compromising on Flavor or Nutrition May 08, 2019

Phaedra Randolph is the founder and CEO of Spero Foods, a company that produces plant-based dairy and egg products that are optimized to maximize flavor, sustainability, and nutrition—while minimizing cost and eliminating harmful ingredients.

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#84 - Hungry Planet: Bending the Curve on Human and Planetary Health with Plant-Based Meats Apr 24, 2019

Todd Boyman is Co-Founder & CEO of Hungry Planet, the first company to develop a full range of premium plant-based meats -- including beef, chicken, pork, turkey, lamb and crab -- that handle, prepare, cook and taste like conventional meat.

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#83 - Fry’s: An Iconic Global Plant-Based Brand Finally Arrives in America Apr 17, 2019

The Fry Family Food Co. (Fry’s) is the leading plant-based brand in South Africa and sell their all plant-based products in over 8,000 stores across 28 countries. They now have more than 40 different products in their range and are finally entering the U.S. market in 2019.

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#82 - Tashi Nyima: A Buddhist Monk's Perspective on How to Transform the Food Industry and Change the World Apr 10, 2019

The Venerable Tashi Nyima is an ordained monk in the Jonang lineage of Tibetan Buddhism, and leads the Universal Compassion Buddhist Congregation. Known for his directness, clarity of expression, and sense of humor, Lama Tashi shares the Dharma in fluent English and Spanish. He has been an Animal Rights advocate since 1968, and leads twice-yearly meditation retreats for full-time vegan activists.

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#81 - No Evil Foods: An Indie Food Brand's Journey into the Mainstream Apr 03, 2019

No Evil Foods is a mission-driven business near Asheville, NC focused on impacting environmental sustainability, public health, and animal welfare through better food choices.

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#80 - Chad Sarno: Evolution of a Plant-based chef and the road to Good Catch Foods Feb 06, 2019

Chad Sarno is a plant-based chef who is on a mission to get everyone in the world to consume more plants.

Throughout his career, Chad has launched six plant-based restaurants in Istanbul, Munich, London and Belgrade, educated young chefs as VP of Plant-Based Wellness at Rouxbe Cooking School and served as the Global Health and Wellness Coordinator and R&D Chef for Whole Foods Market. If that wasn’t enough, he is also one of the creators of the Wicked Healthy brand along with his brother Chef Derek Sarno, and serves as the co-Founder, Executive Chef, and Vice President of Culinary for Good Catch Foods, a company on a mission to create plant-based seafood.

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#79 - Plant Power Fast Food: Jeffrey Harris on Building a Vegan McDonald's Jan 15, 2019

Jeffrey Harris is the co-founder of Plant Power Fast Food, an all vegan fast-food chain.

In this conversation we get into:

Why Jeffrey wanted to start a vegan fast food chain and how he found his co-founders to make it a reality.
The changing landscape of fast food and he gives his take on big chains like White Castle and Carls Jr offering plant-based options.
Jeffrey also shares his vision for what fast food chains will look like in the next decade, factoring shifting consumer trends.

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#78 - Meatless Monday: Peggy Neu on Turning a Simple Idea into a Global Movement Dec 12, 2018

Peggy Neu is the President of the Monday Campaigns, the non-profit that originally founded Meatless Monday.

In this engaging conversation we get into:

Meatless Monday’s strategy for success.
How the organization has been able to get this initiative into schools, businesses, local governments, and countries all across the world.
Insight into the simple power of the campaign and what they have done to make their approach to meat reduction so effective.

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#77 - Pollution Studios: Asher Brown is Helping to Shape the Story of the Future of Food Dec 05, 2018

Asher Brown is the CEO and Founder of Pollution Studios, a digital content agency, specializing in telling stories across a wide variety of platforms.

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#76 - Balanced: Audrey Lawson-Sanchez is Changing Menus Where it Matters Most Nov 29, 2018

Audrey Lawson-Sanchez is the CEO of Balanced, a nonprofit aimed at making healthy food more accessible in workplaces, schools, hospitals, universities, and retail spaces across the country.

In this conversation, we get into:

The concept of food environments and how this plays a major role in our ability to choose better options.
How institutions can change their overall approach to meal planning in order to foster better decision making.
Success stories of schools and institutions that have implemented meal changes.
Audrey’s future plans to spread the Balanced message.

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#75 - John Mackey on the Conscious Evolution of the Food System Nov 20, 2018

John Mackey is the founder and CEO of Whole Foods Market. He helped fuel the rise of organic and natural food in the United States and also popularized the idea of “Conscious Capitalism.” John is a best selling author and recently came out with a companion to the, The Whole Foods Diet, called the Whole Foods Cookbook.

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#74 - Ari Nessel on Why Perspective Matters if You Want to Change the Food System Nov 14, 2018

Ari Nessel is an investor and philanthropist who is on a mission to transform the way we relate to our food and one another by funding companies and projects that are actively working to disrupt factory farming.

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#73 - BlueNalu: Lou Cooperhouse on Growing Better Seafood to Save the Oceans Nov 07, 2018

Considering the state of our oceans with overfishing driving fish stocks to the point of collapse, rising sea temperatures, ocean acidification, and plastic pollution infiltrating even the most remote and pristine waters of the world, we desperately need to find a viable alternative to wild caught and farmed fish.

Seeing this gap, Lou, along with his co-founders, launched BlueNalu and set out to find the best scientists and investors to make their cellular aquaculture dreams come true.

In this conversation we cover:

The state of the commercial fishing industry.
How cellular aquaculture can provide a viable alternative to fish farming and the wild-caught products.
Issues within commercial fish today that BlueNalu hopes to solve, such as unstable pricing, fish mislabeling, and concerns over toxins, Mercury, and plastic pollution.
BlueNalu’s plans for roll out and the logistics and strategy that comes with creating a cell-based company.

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#72 - Suzy Amis Cameron: On a Mission to Save the Planet – and Future Generations – One Meal at a Time Oct 24, 2018

Suzy Amis Cameron is a noted environmental advocate, former actor and model, and mother of five. In addition to founding MUSE School with her sister Rebecca Amis, she has founded a number of environmental organizations, including Cameron Family Farms (together with her husband, director James Cameron), Plant Power Task Force, Food Forest Organics, and Red Carpet Green Dress.

In this conversation we cover:

One Meal a Day for the Planet (or OMD), the movement Suzy founded that is a multi-pronged effort to transform eating habits and the food system, and her new book titled OMD: The Simple, Plant-Based Program to Save Your Health, Save Your Waistline, and Save the Planet.
Her work with the MUSE school, the first school to serve plant-based meals at lunch in the U.S, and how she plans to take it global.
Why she and James founded the largest organic pea protein fractionation facility in the world and their plans to make plant-based food lines.

Suzy is doing incredible things to educate people about the positive impact of a plant-based diet, to hear more about her upcoming initiatives, listen in!

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#71 - Ryan Bethencourt: Reinventing Pet Food and Building the Post-Animal Bio Economy Oct 10, 2018

Ryan Bethencourt is a scientist, entrepreneur, and biohacker. He is the CEO of Wild Earth, an innovative company that’s reinventing pet food as well as a Partner at Babel ventures, which helps fund emerging biotech companies. Ryan also co-founded IndieBio, an accelerator that helps scientists become entrepreneurs, which helped launched Memphis Meats, Clara Foods, New Wave Foods and more.

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#70 - How Can We Get Food Service Providers and Institutions to Add Plant-Based Foods to the Menu? Oct 03, 2018

This episode features a recording of a panel discussion from the Reducetarian Summit, held in Los Angeles at the end of September 2018. The goal of the summit was to spark solution-driven conversations and inspire action that can help individuals and communities decrease meat consumption.

I had the pleasure of moderating a panel called “Transforming Food Service” that focused on how can we encourage food service providers and institutions to promote and incorporate more plant-based foods on the menu.

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#69 - Victor Friedberg on Why We Need Moonshots For Better Food to Feed 10 Billion People by 2050 Sep 26, 2018

Victor Friedberg is the Co-Founder & Managing Director of S2G Ventures, a multi-stage food and agriculture venture fund investing in entrepreneurs whose products and services meet the shifting demands for healthy and sustainable food. He is also the Founder and Chairman of FoodShot Global, a new non-profit investment platform that aims to catalyze breakthrough scientific and technological solutions in our food system.

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#68 - Josh Balk: Why the Fight for Farm Animal Welfare Is Far From Over Sep 19, 2018

Josh Balk is Vice President of Farm Animal Protection for the Humane Society of the United States (HSUS).

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#67 - Jody Rasch: Investing in Vegan Food and Beyond Sep 12, 2018

Jody Rasch is the Managing Trustee of VegInvest, an investment fund that provides early-stage capital and guidance to companies striving to replace the use of animals in food as well as lab research and testing.

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#66 - Derek Sarno: Living in a Monastery, Loving Mushrooms, and Making Wicked Healthy Food Sep 05, 2018

Derek Sarno is the Executive Chef and Director of Plant Based Innovation at Tesco. He is also the co-founder of Wicked Healthy, a plant-based food blog that he co-founded with his brother Chad Sarno, and is a co-founder of Good Catch Foods, an innovative company making plant-based seafood. If that wasn’t enough to catch your attention, he also served as the Senior Global Executive Chef of Recipe and Product Development at Whole Foods Market.

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#65 - Plant Based World: Bringing the Plant-Based Movement to a Mainstream Audience Aug 31, 2018

Ben developed the idea for Plant Based World Conference and Expo as a result of his own drastic transition to a plant-based lifestyle and earnest desire to make the world a better place.

The expo is set to take place in June of 2019 and will serve as a place where plant-based product manufacturers, food service providers, retailers, entrepreneurs, investors, healthcare professionals and consumers alike can receive education, high level networking opportunities and the most up to date innovations in plant-based living. The expo has already garnered the support of leading organizations in the space, such as Good Food Institute and the Plant-Based Foods Association, and will tackle issues that are relevant to the industry and movement.

In this conversation, Ben and I get into why this expo is needed and dive deeper into what he hopes this sort of conference will achieve. If you are interested in the world plant-based food and are looking to learn more about this incredible event as well as much more, listen in!

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#64 - Victoria Moran Is Training the Next Generation of Vegan Changemakers Aug 22, 2018

Victoria Moran is a renowned author, speaker, vegan lifestyle coach and educator, and the host of the popular podcast, Main Street Vegan.

Victoria has been vegan for over three decades and has dedicated her career to helping people eat plant-based themselves and remove cruelty from every aspect of their lives. But she does much much more than tell people why they should go vegan and how to do it.

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#63 - Liz Dee on Leadership, Empowering Vegan Women, and Funding the Future of Food Aug 15, 2018

Liz Dee is the Co-President and Co-Owner of Smarties Candy Company, CEO of Baleine & Bjorn Capital, a firm that’s committed to investing in companies creating superior plant-based and cultured products, and Founder of Vegan Ladyboss, a global collective that works to empower and support vegan women in advancing their careers and animal advocacy.

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#62 - Alpine Organics: The Missing Nutrients in a Plant-Based Diet and How Matt Tullman Found a Solution Aug 08, 2018

Matt Tullman is the CEO of Alpine Organics, a company on a mission to provide every individual who eats plant-based with the knowledge about, and access to, the essential nutrients required to thrive. Their first product, Complement, is a nutrient spray packed with B-12, Vitamin D3, and the omega-3 fatty acids DHA and EPA.

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#61 - The Good Food Institute: Building the Good Food Future With Bruce Friedrich Aug 01, 2018

Bruce Friedrich is the Executive Director and Co-Founder of the Good Food Institute or GFI, a non-profit that is working to transform animal agriculture by promoting the development of innovative alternatives to meat and seafood.

Bruce has been a guest on episode three of the #EatForThePlanet podcast and introduced us to GFI’s work with plant-based meat companies and cellular agriculture, or clean meat, startups.

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#60 - Chef Charity Morgan Is Changing the Game in the NFL with Plant-Based Food Jul 25, 2018

Charity Morgan is a plant-based chef who runs a meal service for NFL players.

Chef Charity is married to Tennessee Titans outside Linebacker, Derrick Morgan, and their family’s decision to transition to a plant-based diet was largely inspired by Derrick. After trying out a plant-based diet and finding it cured some of her own health problems, Charity instantly knew she wanted to use her culinary skills and training to make delicious plant-based food.

In this conversation, Charity dives into the meals she makes for players who are burning thousands of calories a day and shares real feedback she has gotten from the team. The Titans made it all the way to the playoffs last year and while Charity doesn’t take credit for the teams’ improvement … we can’t help but to think eating plant-based helped give them a bit of an edge.

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#59 - What's the Best Diet for Everyone? Cardiologist Dr. Joel Kahn Shares the Keys to a Healthy Life Jul 18, 2018

Dr. Joel Kahn is a practicing cardiologist, a Clinical Professor of Medicine at Wayne State University School of Medicine and an Associate Professor at Oakland University/Beaumont Hospital medical schools. He has authored 5 books and has made appearances on Dr. Phil and The Doctors Show. Suffice it to say, Joel is a reveered professional in his field, but what sets him apart from most is his dedication to promoting plant-based eating to help prevent and improve some of the most common diet-related heart conditions we see in the U.S.

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#58 - Outstanding Foods: Bill Glaser on Plant-Based Bacon Chips and Beyond Jul 11, 2018

Bill Glaser is the CEO and founder of Outstanding Foods, a plant-based food company that is about to launch their premiere product, bacon chips, under the brand Pig Out.

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#57 - Veestro: Plant-Based Food Delivered to Every Doorstep with Monica Klausner Jun 28, 2018

Monica Klausner is the Co-Founder and CMO of Veestro, a plant-based meal delivery service that uses organic ingredients and is completely preservative and GMO-free.

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#56 - What is a Reducetarian? Brian Kateman Has the Answer and Explains Why it Matters Jun 20, 2018

Brian Kateman is the co-founder and president of the Reducetarian Foundation, a non-profit organization dedicated to reducing consumption of meat, eggs, and dairy to create a healthy, sustainable, and compassionate world.

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#55 - Kristie Middleton: The Fight to Get Schools, Hospitals, and Other Institutions to Go Meatless Jun 13, 2018

Kristie Middleton is managing director of Farm Animal Protection for The Humane Society of the United States, or the HSUS, and working with food service providers in schools is a big part of her job.

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#54 - The Most Sustainable Nut Milk? Exploring the Power of Macadamia Nuts with Jim Richards of Milkadamia Jun 06, 2018

Jim Richards is the CEO of Milkadamia. While surely there are a number of companies who are just looking to make a fast buck in the plant-based milk space, for Jim, producing macadamia-based dairy alternatives is about so much more.

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#53 - How to Grow Plant-Based with Michele Simon: The Policy Challenge May 30, 2018

Michele Simon is the executive director of the Plant Based Foods Association. She has a background as a public health lawyer and there are few people who understand the nuances of the challenges and opportunities in the plant-based food space better than she does.

Our conversation today centers around policy issues, which tend to often get ignored in favor of all the positive news around new product releases and investments in the plant-based food world.

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#52 - The Essential Nutrient You’re Probably Deficient in: John Shegerian on Why You Need to Get SOM Sleep May 23, 2018

John Shegerian is the co-founder and CEO of SOM Sleep, a company that makes an all natural, vegan, non-GMO, allergen free, non-habit forming beverage that is formulated to help individuals achieve better sleep.

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#51 - REBBL: Sheryl O’Loughlin on the Perils of Entrepreneurship and the Power of Adaptogens May 16, 2018

Sheryl O'Loughlin is the CEO of REBBL, a company that makes plant-based super herb beverages.

In this far-ranging and fascinating conversation, Sheryl and I dive into why she decided to jump in head on as the CEO of REBBL.

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#50 - Julie Piatt: Using Food as a Healer, and Turning Joy and Love Into Products May 09, 2018

Julie Piatt aka “SriMati” is an author, podcast host, plant-based chef, motivational speaker, meditation guide, yoga teacher, and singer. At the core of all of Julie’s offerings is an opportunity for an expansion of our perspectives; a gain of cosmic view so that we all may realize our divine blueprint or life purpose.

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#49 - Purple Carrot: Andy Levitt on Making Plant-Based Cooking Easy May 02, 2018

Andy Levitt, the Founder and CEO of Purple Carrot, spent the bulk of his career in the pharmaceutical industry. After getting diagnosed with Crohn’s disease in 2012, Andy saw that integrating more plant-based meals into his diet not only made a dramatic difference in how he felt - but actually altered the course of his disease.

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#48 - Dr. Michael Greger on Plant-Based Meats, Processed Foods, and How to Eat What You Love and Not Die Apr 25, 2018

Dr. Michael Greger is a physician, New York Times bestselling author, and internationally recognized speaker on nutrition, food safety, and public health issues, specifically the benefits of a plant-based diet on health.

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#47 - Fora: Reinventing Butter and Getting Your Startup Off the Ground Apr 18, 2018

Aidan Altman and Andrew McClure are the founders of the up-and-coming plant-based food startup, Fora. Their signature FabaButter is made using aquafaba, the starchy water that comes in cans of chickpeas, and is palm oil free – two traits that set their product ahead of many butter alternatives out on the market.

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#46 - Rich Roll on Food Tribalism, Building an Authentic Brand, and Keeping it Real Apr 11, 2018

Rich Roll is an ultra-endurance athlete and full-time wellness and plant-based nutrition advocate.If you are familiar with the world of plant-based lifestyle and wellness, chances are you have heard Rich's popular podcast and maybe even read his book, Finding Ultra. If you have, then you know Rich is a pretty incredible individual with a fascinating life story.

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#45 - Can Anyone Build a Food Company? Madeline Haydon and the Incredible nutpods Story Apr 04, 2018

Madeline Haydon is the Founder and CEO of the fast-growing brand, nutpods, a dairy-free creamer made from a blend of almonds and coconuts.

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#44 - Women Chefs Shifting Power Dynamics and Changing the Conversation in the Food World Mar 28, 2018

Nina Curtis, Peggy Chan, and Sophia Hoffmann are renowned chefs who were in New York in March 2018 for the International Women’s Day dinner hosted at the James Beard Foundation by WCR. Not only were all the chefs cooking for the event women, but all of the food was plant-based.

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#43 - The Eat For The Planet Book: The Inspiration, the Process, and the Change We Hope to See in the Food System Mar 21, 2018

Gene Stone and I talk about our new book, Eat For the Planet.

Some of the things we cover include:

How we met and decided to write a book about the connection between food and the environment.
The book publishing business and process to take our idea and turn it into a book.
What the book covers and what we hope it achieves
Our thoughts on the state of the food system and how we hope it changes in the future.

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#42 - The End of Animal Farming, Effective Altruism, and the Quest to Expand our Moral Circle with Jacy Reese Mar 14, 2018

Jacy Reese is the co-founder and Research Director of Sentience Institute, a nonprofit think tank researching how social movements succeed in expanding humanity's moral circle using the perspective of effective altruism.

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#41 - Packaged Food Nutrition Basics for Food Manufacturers and Consumers with Dietician Brenda Davis Mar 07, 2018

This is one of the longest interviews I’ve conducted and I promise you this is a conversation about food, health and nutrition unlike any you have heard before. Whether you are a food manufacturer or trying to learn more about health and nutrition, there’s a lot you can take away from it.

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#40 - Borough President Eric Adams Plans to Transform Brooklyn and the Nation With Plant-Based Food Feb 28, 2018

I recently had the honor of sitting down with Brooklyn Borough President, Eric Adams to hear more about his journey back to health using plant-based nutrition. Adams has turned his personal success into a citywide campaign. He holds discussions about the benefits of a plant-based diet at the Brooklyn Chamber of Commerce, has implemented a policy mandating all events at Borough Hall have plant-based options, and has built a community for doctors who focus on plant-based nutrition. Not to mention, he has helped start community-based plant-based challenges in churches to further spread the message that a plant-based diet leads to better health and longevity.

Eric Adams is all about empowering people and giving them the tools they need to fight for a better food system. If you want to learn more about how to affect this kind of change in your community, do not miss this episode!

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#39 - Saving the World One Bite at a Time: The Eat For The Planet Book Feb 20, 2018

The Eat For The Planet book is going to be released on March 20, 2018, and is available for pre-order now! This fast-paced, fact-rich, graphic-heavy book discusses the connection between factory farming and environmental destruction but also presents a simple solution ANYONE can embrace today and it doesn’t matter if you call yourself a vegan, vegetarian, flexitarian, or an avid meat-lover.

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#38 - How Social Media Influencers Are Shaping Our Food Culture With Jenné Claiborne Feb 14, 2018

I recently had the chance to chat with Jenné Claiborne, author of The Sweet Potato Soul Cookbook.

In our conversation, we discuss how she went from being a waitress at a vegan restaurant in NYC to a sought-after YouTuber, Instagrammer and cookbook author who has appeared on the TODAY show and several other national TV shows.

While her blog fame has undoubtedly helped boost Jenne’s own celebrity, she remains incredibly grounded because she is driven by the sole goal of empowering everyone to reclaim their health and help animals and the planet using plant-based food.

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#37 - Can Technology Save Us? Ela Madej on Capitalism, Artificial Intelligence, and the Race to Feed 10 Billion Feb 07, 2018

Ela Madej is a successful tech entrepreneur and a founding partner of Fifty Years, a venture capital firm focused on working with companies combining purpose and profit to solve some of the world’s biggest problems.

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#36 - Next Level Burger: Redefining the American Burger Experience Jan 31, 2018

I caught up with Matt and Cierra de Gruyter, the Founders of Next Level Burger, while they were in New York for their grand opening and they were kind enough to share their time and insights with me. This is by far one of the most fun interviews I’ve had the pleasure of doing, not only are Matt and Cierra incredibly charming, but their passion for bringing healthy, affordable plant-based food to the world is so clear and inspiring.

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#35 - So You Want to Disrupt the Food System? Lisa Feria Explains How Jan 24, 2018

Lisa Feria is the CEO of Stray Dog Capital, a venture capital firm that is focused on driving alternatives to the use of animals in the supply chain through investments, expertise, and support.

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#34 - Protein: The Good, the Bad, and the Scary with Kathy Freston Jan 17, 2018

Kathy Freston is a wellness activist and writer with a focus on healthy eating and conscious living. She is the New York Times bestselling author of numerous books and has been featured on The Ellen Show and The Oprah Winfrey Show, as well as many others, talking about how a plant-based diet can revolutionize your personal health and positively impact animals and the planet as well.

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#33 – Chris Kerr, the Original Vegan Investor, on Shaping a New Food Industry Jan 10, 2018

Chris Kerr is one of the first people to help funnel early-stage investments for vegan food companies. In the early 2000s, he worked with the Humane Society of the United States to manage their investments into the plant-based food industry and played a key role in helping Daiya cheese secure distribution in Whole Foods Market. With New Crop Capital, Chris is helping some of the top brands that we know and love through investment funding as well as mentorship, all with the goal of advancing plant-based food and reshaping the food system.

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#32 - Dr. Will Tuttle on Why You Should Question Your Cultural Food Programming Jan 03, 2018

Dr. Will Tuttle is an award-winning speaker and author. A former Zen monk with a Ph.D. from U.C., Berkeley, he has worked extensively in intuition development, spiritual healing, meditation, vegan living, and cultural evolution.

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#31 - The Politics of Meat and Dairy with Marion Nestle Dec 27, 2017

Marion Nestle has devoted her career to educating the public about how the food industry influences our society and personal health, serving as the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at New York University as well as a professor of Sociology and a visiting professor of Nutritional Sciences at Cornell University.

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#30 - Paul Shapiro on Clean Meat and the Quest to End Factory Farming Dec 20, 2017

Paul Shapiro has spent the bulk of his career fighting on behalf of animals. As the vice president of policy engagement for the Humane Society of the United States, Paul works to promote legislation and policies that benefit the thousands of animals suffering in the entertainment or food industry.

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

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.

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

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.

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

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.

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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

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.

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

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!

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

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!

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

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.

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

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.

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

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.

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

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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#19 - Bite-Sized News: 3 Hot New Food Trends Oct 04, 2017

This week's episode highlights news and trends in the plant-based food industry based on what I saw at this year's Natural Products Expo East, recently held in Baltimore. I identify the following 3 trends as the hottest new ones to keep an eye on:

1. The evolution of dairy-free products

2. The demand for clean, whole ingredients in plant-based proteins

3. The emergence of functional snacks and beverages

This episode also features commentary from representatives of the following brands: Califia Farms, Field Roast, Follow Your Heart, Good Catch Foods, Good Seed Burger, Kite Hill, Milkidamia, Miyoko's Kitchen, Navitas, No Bull Burger, No Evil Foods, REBBL, Sweet Earth Foods, Teaonic, Uptons Naturals, Vegan Rob's, and Veggemo.

To learn more about the latest and greatest products and how brands are stepping up their game, you'll have to listen in!

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#18 - A Food Entrepreneur's Journey With Miyoko Schinner, the Queen of Vegan Cheese Sep 27, 2017

Miyoko Schinner is Founder and CEO of Miyoko's Kitchen. In this interview we talk about her recent success with Miyoko’s Kitchen as well as the challenges she faced scaling the business. From the simple logistics she wishes she had thought through before diving in, to how to choose the right investor, Miyoko shares the advice she was given and the things she had to find out the hard way.

Miyoko wants to change the world with her food. Listen in to this wide-ranging conversation and you'll understand why I think she's probably going to make it happen.

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#17 - How Media is Shaping the Future of Food Sep 20, 2017

This episode features my recent interview with Jerry Sever for Plant-Based Business Week, an online conference that showcased 30+ of the world’s top experts across the plant-based industry.

Show Notes: https://eftp.co/media-food

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#16 - Hope Springs Eternal in a Food Swamp, Thanks to Stephen Ritz of Green Bronx Machine Sep 13, 2017

Stephen Ritz, the founder of Green Bronx Machine, is a Bronx native and educator in the public school system, who has seen how an excess of cheap, unhealthy food can negatively impact a community.

Show Notes: https://eftp.co/stephen-ritz

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#15 - Califia Farms: Building the Food and Beverage Company of the Future with Greg Steltenpohl Sep 06, 2017

I recently had the honor of sitting down with Greg Steltenpohl, co-founder and CEO of Califia Farms, a company that makes dairy-free milks, citrus juices, and specialty coffee drinks.

Show Notes: https://eftp.co/greg-steltenpohl

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#14 - Good Food Can Change the World: Craig Cochran on Growing a Restaurant Business in NYC Aug 30, 2017

Craig Cochran is the co-owner of Terri, a 100 percent plant-based fast casual restaurant with 3 locations in NYC. He also recently launched a new restaurant, P.S. Kitchen that caters to a more high-end palate and donates all their profits to charity. In our conversation, Craig tells the story of how he worked his way from being employed at some of NYC’s first vegan restaurants to eventually starting his own.

Show Notes: https://eftp.co/craig-cochran

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#13 - The Plant Based Foods Association: Michele Simon on the Fight to Create a Better Food System Aug 23, 2017

Michele Simon is the executive director of the Plant Based Foods Association, a trade group with over 80 members, whose goal is to level the playing field for plant-based food.

Show Notes: https://eftp.co/michele-simon

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#12 - The Rigged Economics of American Meat and Dairy With David Simon Aug 16, 2017

In this episode, I speak with David Simon, lawyer, sustainable consumption advocate, and author of the book Meatonomics. In our chat, we get into the externalized costs of the meat industry, specifically, the burden on taxpayers, the environment, and of course animals that keep this mega industry afloat.

Show Notes: https://eftp.co/david-simon/

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#11 - Rules of Healthy Eating Decoded by Dr. Michelle McMacken Aug 09, 2017

Dr. Michelle McMacken is a board certified internal medicine physician at Bellevue Hospital and an assistant professor of medicine at NYU School of Medicine. She is an advocate for plant-based nutrition and has helped transform the lives of many of her patients by focusing on their food choices and guiding them to improve their overall well-being through healthy eating and lifestyle modifications.

Show Notes: https://eftp.co/michelle-mcmacken

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#10 - Can Seafood be Sustainable? Captain Paul Watson of Sea Shepherd on How to Save the Oceans Aug 02, 2017

Few people have a better understanding of the oceans and their current state than Captain Paul Watson, President, CEO and founder of Sea Shepherd.

Show Notes: https://eftp.co/paul-watson

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#9 - No Soil, No Sunshine, No Problem! Meet the Farmer of the Future, Growing Real Food Indoors – Rob Laing, CEO of Farm.One Jul 26, 2017

Rob Laing, the CEO of Farm.One is a farmer of the future! He runs a thriving hydroponic farm that specializes in growing rare and exotic herbs and greens – right out of the Institute of Culinary Education in the heart of New York City. an agriculture ecosystem and how we can bring about a real food revolution by helping people connect with farming in urban areas.

Show Notes: https://eftp.co/rob-laing

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#8 - A Broken Food System: How Does Conventional Animal Agriculture Impact Our World (Reducetarian Summit Panel) Jul 22, 2017

This episode features a recording of a panel discussion from the Reducetarian Summit, held in New York City in May 2017. The goal of the summit was to spark solution-driven conversations that can help individuals and communities decrease meat consumption.

I had the pleasure of moderating the opening panel of the summit, focused on providing an overview of the Broken Food System.

In the recording, you will hear some introductory remarks from me, followed by presentations from 6 different experts for about five minutes each, covering the wide-ranging impacts of industrial animal agriculture, from worker treatment, the environment, animal rights, public health, antibiotics and global food security. Even if you don’t want to listen to the brief individual presentations on various issues, I highly recommend the Q&A part of the panel. It begins around the 45-minute mark of this episode and includes questions posed by myself and the audience.

Show notes for this episode: https://eftp.co/reducetarian-summit/

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#7 - Ripple Foods: Adam Lowry on Creating a Ripple in the Food System Jul 19, 2017

Adam Lowry, co-founder and co-CEO of Ripple Foods, is on a mission to create the purest plant protein and a ripple effect in the food system. Using a proprietary technology, Adam and his co-founder Neil Renninger, have successfully made milk from yellow peas that has just as much protein as cow’s milk, half the sugar and double the calcium … oh, not to mention their product doesn’t taste a thing like peas.

He might be in the food industry now, but Adam began his career as a climate scientist before founding the incredibly popular sustainable and non-toxic soap brand, Method.

Adam also talks about Ripple’s sustainability mission and what it’s like to start your own business, raise millions in venture capital funding and what the long-term strategic goals of the company are (they go far beyond just making milk from peas). To learn more, you’ll have to listen to the interview.

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#6 - David Bronner on Going Beyond Organic and Fighting the Industrial Food Machine Jul 12, 2017

David Bronner, CEO of Dr. Bronner’s Magic Soaps, the top-selling brand of natural soaps in North America dishes some hard facts and truth about sustainable agriculture.

David starts off by getting into the fascinating backstory of Dr. Bronner’s soaps, and he shares his thoughts on a range of issues related to food, including how he helped make Dr. Bronner’s palm oil supply sustainable – something many companies have attempted unsuccessfully, the problems with monoculture crops, CAFOs/factoring farming, why “organic” has its limitations, why regenerative agriculture is better and how everyone (from vegans to meat eaters) can help foster a more sustainable world with their food choices.

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

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#5 - Secrets to Building a Plant-Based Food Empire with T.K. Pillan, Co-Founder of Veggie Grill Jul 05, 2017

In this episode, I speak with T.K. Pillan, co-founder of Veggie Grill, the largest all vegan restaurant chain in the United States about his experience building a successful food business.

T.K. is now also an investor and co-founded Powerplant Ventures, a venture fund that supports visionary entrepreneurs who are leveraging the power of plants to deliver better nutrition in more sustainable and ethical ways.

In our conversation, TK shares the inspiring back-story of how he co-founded Veggie Grill despite having never worked in the food space and provides key tips on what it takes to be a plant-centric food entrepreneur...if you are an entrepreneur or aspiring to break into the sustainable, plant-based food industry, or just love an inspiring success story, this episode is a must-listen.

Show notes for this episode: https://eftp.co/tk-pillan

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#4 - John Mackey of Whole Foods Market on the Healthiest Way to Eat for the Planet Jul 01, 2017

I had the pleasure of sitting down with John Mackey, founder and CEO of Whole Foods Market to discuss his thoughts on how best to eat with the planet, keeping your personal health in mind.

Mackey helped fuel the rise of organic and natural food in the United States and also popularized the idea of “Conscious Capitalism." In addition to running Whole Foods, Mackey is a best-selling author and his new book talks about why a whole foods, plant-based diet is the optimum choice for health and longevity.

In our conversation, he explains how his mission to make healthy, sustainable food available to the masses is derived from his own health journey and personal goals. Mackey has devoted countless hours speaking to experts and pouring over research to craft his ideas on what is the best way to feed ourselves – and his conclusions are incredibly simple.

But we get into a lot more in this interview, including his thoughts on why people are changing the way they eat, whether plant-based meat alternatives or cellular agriculture is good for our health and how can we help feed the world's growing population.

For more on the foods Mackey recommends and the ones he doesn’t (even if they’re vegan!), you’ll have to listen to the episode.

[Sound Quality: When I got the chance to sit down with John Mackey, we had no intentions of starting a podcast and hadn’t set up our studio or equipment yet. That’s why the quality of the recording isn’t great. It’s got the sounds of New York City (including sirens and traffic) as the backdrop, but I hope the quality of the conversation makes up for the mediocre sound quality.]

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#3 - The Future of Meat Without Animals: Bruce Friedrich on How Technologies Like Plant-Protein and Cellular Agriculture Are Making it Possible Jun 28, 2017

When it comes to understanding the future of food, there are few people who know more than Bruce Friedrich, the Executive Director of the Good Food Institute (GFI) and founding partner of New Crop Capital.

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#2 - Gene Baur Ends the Debate Between Vegans and Meat Eaters Jun 21, 2017

Gene Baur, President of Farm Sanctuary talks about the problems with our food system and explore solutions both meat eaters and vegans can agree on.

Gene has spent the past 30 years fighting for a more just food system and believes that “people should make food choices that are aligned with their own values and interests.” After all, we vote with our dollars every day and as he puts it, have a lot of power.

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#1- Khaled, the Vegan Saudi Prince on the End of Factory Farming and the Solution to Climate Change Jun 14, 2017

Dive into the future of meat production and the battle against climate change with Khaled bin Alwaleed bin Talal, founder and CEO of KBW Ventures.

Khaled is not your typical venture capitalist/investor. Not only is he a member of the Saudi royal family, but he is also vegan, an outspoken animal rights advocate, as well as a firm proponent of clean energy and healthy living. Khaled has bold ambitions to “relegate factory farming to the dustbin of history” by investing in technology-driven solutions like plant-based proteins and cellular agriculture/clean meat.

In our conversation, Khaled explains everything from why he went vegan to his ideas on how you can use investments to create a better world, and perhaps most significantly, he details his projections for the end of factory farming.

The world’s population is projected to reach 9.7 billion by the year 2050 and the demand for meat is rising globally. Given that industrial animal agriculture produces 99% of meat available today and is driving massive amounts of greenhouse gas emissions, destroying our ecosystems, causing widespread animal suffering, and contributing to a global public health crisis, this system needs an urgent upgrade.

Find out how Khaled hopes to achieve that in the next 10 years by listening to this episode.

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Why #EatForThePlanet? Jun 13, 2017

My goal with this podcast is to cut through the media noise and help people make food choices that provide them with maximum benefit and have minimum negative impact on our planet.

The show will feature conversations with food industry leaders, health and sustainability experts, as well as entrepreneurs and creative minds who are redefining the future of food.

Together I hope we can learn how to nourish ourselves without starving the planet.