FoodTech Junkies

What does the future hold for alternative proteins? Are they going to reach widespread adoption in the next few years?  Many seem to think so. A systemwide transition towards them would indeed benefit people and the planet. However, obstacles still stand in the way of a wider uptake. For animal-free to be successful with consumers, they must deliver on flavor, texture, sustainable sourcing, and price parity  - a tall order for many companies. Despite the hurdles, the game is still on, and one way to improve flavor and texture is to look at one of the most overlooked elements of the dairy and meat experience: fats and oils. Joining us for the latest episode of FoodTech Junkies is precision fermentation wizard James Petrie, co-founder and CEO of Nourish Ingredients. This Food Tech company creates animal-free fats using synthetic biology and recently secured $28.6 million in Series A funding to scale production and extend product development. Want to learn more? Tune in! About Dr James Petrie Dr James Petrie is CEO of Nourish Ingredients, an Australian-based developer of animal-free fats using synthetic biology. Dr Petrie is an experienced crop metabolic engineer having spent 13 years at CSIRO, Australia's Governmental Research Agency, before co-founding Nourish Ingredients in 2019. As CEO of Nourish, James is turning his expertise in synthetic biology to the animal-free meat and dairy space, with his company having just announced a $28.6MN USD Series A funding round to advance their efforts in the space. About Nourish Ingredients Nourish creates fats for the next generation of delicious alternative proteins, so they cook, smell, and taste just like the real thing, animal-free. They believe that taste is the most critical challenge for the alternative protein sector, and alt-protein foods must win the hearts and taste-buds of even the most devout lovers of meat and dairy for the sector to truly tap into the mainstream.   Imagine the texture of a juicy roast chicken or the aroma of a succulent beef burger, but from plant-based meat. Nourish fats make a transformative impact on alternative proteins.

Explore the future of our food system in this inspiring episode of Food Tech Junkies! Host Sharon Cittone sits down with Swedish innovator and investor Daniel Skaven Ruben to discuss his impactful journey in food and agriculture and his role in driving sustainable and nutritious practices worldwide. This conversation covers a broad spectrum of critical topics, including local food system improvements, policy collaboration, and cutting-edge technologies like CRISPR and food system digitalization. Throughout this episode, Daniel and Sharon discuss the pressing need to support farmers, the transformative potential of True Cost Accounting, and the global pursuit to eliminate hunger and improve nutrition. Tune in to understand how technology, policy, and collaboration shape an equitable and resilient food system. Don’t miss this chance to uncover new perspectives and join us toward a sustainable food future. For more thought-provoking discussions, like and follow! Daniel Skavén Ruben helps advance the future of food in a number of ways. He's a 10x advisor to - and 30x angel investor in - global FoodTech and AgTech startups. He's a venture partner/operating advisor to VCs Mudcake (Sweden), Nordic FoodTech VC (Finland) and Blume Equity (UK). He mentors at accelerators Big Idea Ventures, Katapult, and Norrsken Accelerator. He's the Founding Editor of the newsletter FoodTech Weekly, and the Founding Partner of Solvable Syndicate, which invests in early-stage impact FoodTech and AgTech startups globally. He also co-founded the foodtech podcast The Appetizer. Daniel was a consultant to The Rockefeller Foundation Food Initiative during 2017-2021, supporting the Foundation’s work to advance a more nourishing and sustainable food system. Daniel has also worked as an expert for the World Bank in Washington D.C. (2015-2016) on issues around technology, innovation, and entrepreneurship. Prior to that, he served in the Ministry of Foreign Affairs of Denmark in various roles in Stockholm and New York for more than half a decade, helping Danish tech companies to internationalize. Daniel holds a BSc in International Business (Copenhagen Business School), an LLM in Public International Law (Stockholm University), and an MSc in Foreign Service (Georgetown University). Timestamp Highlights: 00:00 – Intro to True Cost Accounting 01:18 – Daniel’s Journey into Food & Agriculture 02:16 – The Rockefeller Foundation and Food Tech Innovations 03:20 – Advising Startups & Angel Investing 05:11 – Stockeld Dreamery: From Concept to Reality 06:59 – Returning to Sweden and Dual Citizenship 08:13 – Challenges and Opportunities in Food Systems 11:10 – The Complexity of Food Systems & Local Solutions 25:43 – The Role of Farmers & True Cost Accounting 28:39 – Consumer Expectations & Regulatory Standards 29:25 – Behavioral Changes and Local Shopping 30:49 – Nutritional Quality and Food Transportation 32:32 – Technological Innovations in Food 34:36 – Food System Challenges 36:34 – The Future of Food and Technology 38:50 – Sustainable Agriculture Innovations 44:28 – Alternative Proteins & Food Waste Solutions 48:56 – Consumer Behavior & True Cost Accounting 53:01 – Final Thoughts and Call to Action

In this episode of FoodTech Junkies, we dive into visionary innovations shaping the future of food with Chiara Cecchini, VP of Commercialization at Savor — a company transforming the fats and oils category by eliminating agriculture from the equation. From animal- and plant-free butter to scalable climate solutions, Savor is pushing the boundaries of what’s possible.Chiara shares her journey from Italy’s connected food systems to the frontlines of food tech in the U.S., unpacking the tension between artisanal roots and industrial scale. We explore the complexity of integrating radical innovation into traditional infrastructures, the urgency of decarbonization, and the critical need for thoughtful, sustainable scaling.From the role of chefs as cultural catalysts to the importance of strategic partnerships, Chiara offers sharp insights into where the industry is headed — and what it will take to build a regenerative, resilient, and truly innovative food future.About Chiara Cecchini: Chiara leads Commercialization at Savor, overseeing go-to-market strategy, sales, marketing, and communications. She previously founded and led Future Food Americas, working with Fortune 500 companies to drive food innovation aligned with the UN SDGs. Chiara sits on the boards of the Future Food Institute and Food for Climate League and has taught sustainable business at San Francisco State University. A former researcher at UC Davis, she was named a Forbes “30 Under 30 Europe” in Social Entrepreneurship. Outside work, she enjoys family, beekeeping, and writing poetry.About Savor: Savor is reinventing fats and oils by producing them without plants or animals—using carbon, hydrogen, and thermochemistry. Backed by Breakthrough Energy Ventures, their ingredients provide sustainable, customizable alternatives to butter, palm oil, and other products, aiming to decarbonize and modernize the global fat supply chain.⏱️ Episode Timestamps00:00 – Intro00:37 – Meet Chiara Cecchini01:48 – From Italy to Innovation: Chiara’s Journey in Food Tech04:40 – What’s Broken in the Food System? Challenges at Scale09:04 – Savor’s Vision: Rethinking Fat Without Agriculture21:52 – Chefs as Cultural Catalysts in Food Innovation26:53 – Scaling Deep Tech: Commercialization and Partnerships34:02 – Systems Thinking, Regeneration, and the Future of Food47:26 – Lightning Round54:29 – Final Thoughts and Farewell

In this episode, we sit down with Dan Altschuler Malek, Managing Partner at Unovis Asset Management, to discuss the urgency for protein diversification, the future of sustainable food systems, and the transformative potential of innovation in the food sector. Drawing from his diverse experience—ranging from corporate banking to launching a CPG brand—Dan offers a unique perspective on the challenges and opportunities shaping the food industry. Together, we tackle pressing global issues like climate change, agriculture, and the critical need for diversified protein sources. Dan sheds light on the pivotal role of alternative proteins and how cutting-edge technology is revolutionizing food production. He highlights the importance of a holistic approach to food sustainability, exploring the intricate dynamics of the food value chain, the rapid growth of the alternative protein market, and the power of marketing in driving consumer adoption. We also dive into the role of government in fostering innovation, emphasizing the necessity for public investment to accelerate social and environmental well-being. This conversation is packed with insights for entrepreneurs, investors, policymakers, and anyone curious about the evolving food landscape and how innovation can create a more sustainable future. Tune in to discover how collaborative efforts and bold ideas can drive meaningful change in our global food systems. About Dan Altschuler Dan Altschuler is a Managing Partner at Unovis Asset Management, a global investment firm backing pioneering technologies reshaping the food industry and addressing critical global issues. He is a strategic collaborator with a deep commitment to improving how the world eats, leveraging his entrepreneurial, operational, and investment expertise. Dan co-founded Unovis to support founders contributing to a healthier and more sustainable world where he leads the firm’s early stage investments in North America and Israel. Unovis has invested in more than 50 startups around the world, including transformational startups like Alpine Bio, Oshi, Anina’s, ImaginDairy, Heura, Meati, and Abbot’s. Prior to his role at Unovis, Dan’s career was shaped by a range of food-related ventures. He worked alongside major food corporations, founded a CPG company, managed logistics operations, and directed a creative agency, all within the foodservice and CPG sectors. Dan holds an MBA from Babson College and a BS in Business Administration from the Universidad Iberoamericana in Mexico City. Dan serves on the boards of NovaMeat, Black Sheep Foods, and GreenOnyx, guiding these companies toward achieving their strategic goals. Timestamps: 00:00 Teaser 01:03 Meet Dan Altschuler Malek 01:25 Dan's Journey in the Food Industry 07:02 Challenges in the Food System 12:11 The Future of Alternative Proteins 21:51 Technological Innovations in Food 40:52 The Role of Policy and Investments 42:50 Conclusion and Call to Action

In this episode of the Food Tech Junkies podcast, host Sharon Cittone engages with Jack Bobo—renowned expert, author, and futurist—to discuss the future of food systems. From the rising influence of GLP-1 drugs on diets and nutrition to the environmental and agricultural shifts driven by innovation, this conversation dives into the critical intersections of science, policy, and sustainability. Explore the evolving dynamics between livestock and alternative proteins, the role of behavioral science in consumer choices, and the urgent need for climate action in food production. Don’t miss this thought-provoking discussion on tackling obesity, advancing sustainable agriculture, and leveraging technology to create a healthier, more equitable food future. About Jack Bobo Jack Bobo is a renowned expert in sustainable food systems, recently appointed as the inaugural Executive Director of the UCLA Rothman Family Institute for Food Studies.  With a background in international law, environmental policy, and behavioral science, he has held pivotal roles, including Director of the University of Nottingham’s Food Systems Institute, Director of Global Food and Water Policy at The Nature Conservancy, CEO of Futurity, a food foresight company and as a Senior Advisor for Food Policy at the U.S. State Department. Jack is also the author of Why Smart People Make Bad Food Choices and has been recognized by Scientific American as one of the 100 most influential people in biotechnology.  Timestamps 00:00 Preview 00:49 Meet Jack Bobo: Food Systems Expert and Author 03:22 How GLP-1 Drugs are Changing Food and Health 09:08 Agricultural and Environmental Implications of Innovation 19:34 The Role of Livestock and Alternative Proteins in Food Systems 26:40 Policy, Regulation, and Food System Innovation 36:36 Behavioral Science and Consumer Psychology in Food Choices 44:55 Addressing Climate Change and Achieving Net Zero Targets 52:42 Future Food Technologies: Opportunities and Challenges 54:31 Final Thoughts: Jack Bobo’s Vision for Food Systems

In this episode, we sit down with Dana Gunders, President of ReFED and a renowned expert in food sustainability. Dana shares her path into the food waste sector, emphasizing the critical environmental and economic impacts of food waste. Under her leadership, ReFED has achieved remarkable milestones, such as a 25% reduction in surplus food among West Coast grocers, and has spearheaded innovative strategies. These include AI-enhanced demand planning, advanced markdown apps, and dynamic employee-driven initiatives. We explore how these efforts intersect with broader climate change policies and discuss both the potential economic benefits and the challenges ahead. Dana emphasizes the vital roles of public awareness and private sector engagement in reaching the ambitious goal of cutting food waste by 50% by 2030. Join us for a compelling conversation about transforming food waste challenges into opportunities for greater sustainability. About Dana Gunders Deemed "the woman who helped start the waste-free movement" by Consumer Reports, Dana Gunders is a national expert who has dedicated her career to helping industry, policymakers, and consumers activate solutions to reduce food waste. Her landmark 2012 report "Wasted: How America is Losing Up to 40% of Its Food from Farm to Fork to Landfill" sparked a national dialogue about the consequences of food waste, and since then, she has continued to bring the issue to a wider audience through testimony before Congress, her Waste-Free Kitchen Handbook, and appearances in media such as The New York Times, The Wall Street Journal, Bloomberg, Times Magazine, Fox News, Teen Vogue, PBS Newshour, and hundreds of other outlets. Before joining ReFED in 2019, she served as a founding Board member for the organization. When not worrying about it professionally, Dana spends far too much time convincing her two young kids to eat broccoli stalks and reinventing their uneaten lunches as family dinner. Timestamps: 00:00 Introduction to the Podcast 00:25 Meet Dana Gunders: Food Sustainability Expert 01:36 Dana’s Journey into Food Waste Management 03:34 The Birth of ReFed 05:02 ReFed’s Mission and Achievements 10:49 Innovations in Food Waste Reduction 14:45 Consumer Awareness and Behavioral Change 18:40 Food Waste and Climate Change 23:01 Economic Implications of Food Waste 26:21 Food Security and Food Waste 27:57 The U.S. Food Waste Pact 33:19 Challenges and Solutions in Reducing Food Waste 38:13 Personal and Professional Insights on Food Waste 43:47 Innovations and Future Directions 46:05 Conclusion and Final Thoughts

Welcome to a whole new season of the FoodTech Junkies Podcast. In this episode, we sit down with Anthony Bennett, CEO of Reboot the Future, to explore the crucial role of education in the fight against the climate crisis. Anthony shares his insights on how values-based education can inspire a new generation of leaders to take action, navigate climate disinformation, and foster hope in the face of eco-anxiety. With youth activism on the rise and the education system evolving, this conversation offers powerful ideas for how we can reimagine learning to create a more sustainable future for all. About Anthony Bennett Anthony Bennett is Chief Executive Officer of Reboot the Future, a not-for-profit co-founded by Kim Polman on its own version of the Golden Rule- “To Treat Others, and the Planet, as you would treat yourself”. His career has included senior director level roles at a number of cultural and environmental organizations, including WWF and the English National Opera. He is most interested in the convergence of education, sustainability and philanthropy. www.rebootthefuture.org

Welcome to another compelling episode of the Food Tech Junkies Podcast! Today, we have the privilege of hosting Dr. Sourav Roy, the co-founder and CEO of the Centre for Big Synergy (CBS). Dr. Roy is a renowned sustainability advocate and thought leader, whose visionary work is at the forefront of creating a more responsible and sustainable future. In this episode, we'll explore the critical nexus between food systems, climate, and health, delving into how interconnected these elements are and their profound impact on our planet and well-being. We'll discuss the essential roles that policy and education play in shaping sustainable food systems and mitigating climate change. Dr. Sourav Roy will share his insights on the innovative solutions and collaborative efforts needed to address these challenges, highlighting the importance of global synergy and proactive measures. Join us for an enlightening conversation on what is required to create a more resilient and healthy future for all. Tune in and prepare to be inspired! About Dr. Sourav Roy & CBS Sourav is the co-founder and CEO of Centre for Big Synergy (CBS), a CSO of the United Nations Department of Social and Economic Affairs. He is a sustainability advocate and thought leader well-revered for his a very wide range of expertise and experiences. His expert opinions and insights are gleaned from a range of stakeholders he directly engages with; the UK Department for Education to unemployed women in remote villages of Asia to multi-billion pound corporations in Europe and the USA; disadvantaged slum children in India to marginalised filmmakers whose change-making films he features on London's iconic Piccadilly Lights!  Since 2018, CBS has impacted the lives of over 250M people in over 120 counties across the world. Sourav has led several SDGs projects in collaboration with leaders in sustainability, media, business, policy and education from across the world.   He has worn many hats over the last 2 decades; from being an award-winning neuroscientist discovering potential therapeutics for Alzheimer's disease at King's College London, to starting the world's biggest sustainability film festival together with OSCAR, BAFTA and EMMY award-winners; from recommending changes to UK's sustainability and climate education Policy impacting 16 M Children, to organising microplastic pollution awareness camps for children worldwide; from providing strategic advice to multinational corporations; from being a broadcaster, keynote speaker and author to being the father of the world's youngest sustainability advocate, Moksha Roy BCyA!

In this FoodTech Junkies episode, we are thrilled to welcome Nicole Atchison, the visionary CEO of Puris. Puris is at the forefront of the plant-based movement, transforming the U.S. food system through innovative and sustainable agricultural practices. Join us as Nicole shares her insights on the future of agriculture, the rise of plant-based foods, and the essential connections between our food choices, the environment, and human health. Learn how Puris is driving change to create a more resilient and sustainable food system, benefiting farmers, consumers, and the climate alike. Tune in for an inspiring conversation that will change how you think about food and sustainability. Don’t miss this opportunity to hear from one of the leading voices in the plant-based revolution. About Nicole Atchison Nicole Atchison is responsible for leading innovation across the PURIS portfolio of companies including ingredient technologies, processing technologies, seed genetic strategy, and channel strategy. PURIS cultivates a spectrum of pure, plant-based foods and ingredients from U.S.-based organic and non-GMO sources. Nicole joined PURIS in 2017 to support growth and innovation across business units. Previously, Nicole held roles as Project Manager and Engineer and was responsible for leading the cross-functional team through FDA approval and US commercialization of Stellarex 035, a Class III medical device, for Spectranetics/Covidien. Stellarex launched in 2017, followed by an acquisition of Spectranetics by Phillips. Nicole holds a Ph.D. in Biomedical Engineering from the University of Minnesota and a B.S. in Chemical Engineering from Iowa State University. About Puris PURIS™ is a family-owned company founded in 1985 in Oskaloosa, Iowa. Built with intention over 30 years, PURIS’ plant-based food system benefits every link in the chain of production: flavorful and nutritious choices for people, profitable opportunities for growers, flexible ingredients for food makers, and practices that nourish soil, the environment, and life on earth.

In this episode, we are thrilled to welcome Jeff Tkach, the dynamic CEO of the Rodale Institute. Known for its pioneering work in organic and regenerative agriculture, the Rodale Institute has been a leader in the field for over 70 years. Jeff Tkach brings a wealth of knowledge and a deep passion for sustainable farming practices that not only protect our environment but also enhance human health. Join us as we delve into a compelling conversation with Jeff about the future of agriculture. We explore the transformative power of regenerative farming, the science behind organic practices, and how these methods can combat climate change. Jeff shares the Rodale Institute's latest research findings and initiatives, shedding light on the critical role of soil health in building a resilient food system. We also discuss the challenges and opportunities facing the organic movement today, including advocacy, trends, and consumer education. Jeff's vision for a sustainable future is both inspiring and actionable, offering practical insights for farmers, policymakers, and anyone interested in the future of our food. Tune in to learn how the Rodale Institute is leading the charge towards a more sustainable and healthy world, and how you can be part of this exciting journey. Whether you're a seasoned farmer, an aspiring gardener, or simply a conscious consumer, this episode is packed with valuable information and inspiration. About Jeff Tkach Jeff Tkach, Rodale Institute’s Chief Executive Officer, is on a mission to reconnect humans with the earth.Tkach is responsible for leading the organization’s growth, impact, and strategic planning, and is committed to advancing the Institute’s world-renowned research and education on regenerative organic agriculture. In this role as CEO, Tkach leads a global workforce dedicated to advancing innovations in regenerative organic agriculture. His management portfolio includes strategic planning, overseeing the Institute’s twelve campus operations in the U.S. and Europe, directing research investments, and supervising the organization’s education programs.Before assuming the Institute’s most senior leadership position, Tkach served as Rodale Institute’s Chief Impact Officer. He also served on the Institute’s Board of Directors in 2016, where he was instrumental in fostering relationships between the organization and business leaders in the organic food industry. About The Rodale Institute The Rodale Institute, founded in 1947, is a pioneering leader in the field of organic and regenerative agriculture. Located in Kutztown, Pennsylvania, the Institute is dedicated to researching and promoting sustainable farming practices that improve soil health, increase biodiversity, and combat climate change. Through rigorous scientific research, education, and advocacy, the Rodale Institute aims to transform the way the world farms, ensuring healthier food systems and a more resilient environment. Their work not only supports farmers but also educates consumers about the profound impact of organic practices on our health and planet.

In this episode, we're thrilled to host Gladys Morales, Global Innovation Director at the International Fund for Agricultural Development (IFAD), and spotlight the crucial role of innovation in transforming agriculture and empowering communities globally. We'll explore pioneering agricultural programs that enhance productivity and improve livelihoods across developing regions. Gladys will share insights into IFAD's multifaceted approach to sustainable development, focusing on how innovative practices and technologies are being integrated into agricultural projects to maximize their impact. We'll delve into how these initiatives do more than just increase yields—they create robust economic opportunities, ensure food security, and foster resilience against climate change. Tune in to learn about some of IFAD’s flagship programs, which have been instrumental in transforming the agricultural landscape by providing access, equity, and fostering resilience. Discover the ongoing challenges in scaling these solutions and the future vision for a world where sustainable agriculture is a cornerstone of economic stability and environmental health. Whether you're an industry professional, a development enthusiast, or simply curious about how global cooperation and innovation can lead to impactful change, this episode promises rich discussions and enlightening perspectives. Join us to gain a deeper understanding of how strategic investments in agriculture can lead to transformative outcomes for communities around the world. About Gladys Morales Gladys H. Morales is Global Head of Innovation at IFAD. She leads the design and implementation of innovation initiatives and partnerships that positively impact poor rural people. She is also the Regional Ambassador in Italy of the Global Blockchain Business Council. Prior to joining IFAD, Morales led digital transformation in Multilateral Development Banks and United Nations agencies’ projects in Latin America, Asia and Europe. She worked for the International Poverty Reduction Centre in China where she led the design of digital platforms and established the Global Poverty Reduction and Inclusive Growth Portal. She was also part of the management team for a digital advertising startup in Indonesia and founded her own startup in Italy. Morales holds an Executive Program degree in Digital Business Leadership from Columbia Business School, an M.Sc. in Development Economics and International Cooperation from the University of Rome, Tor Vergata, and a B.Sc. in Foreign Service and International Economics from Georgetown University. About IFAD IFAD is an international financial institution and specialized United Nations agency based in Rome, the UN’s food and agriculture hub. Since 1978, the Fund has provided US$23.2 billion in grants and low-interest loans to projects that have reached an estimated 518 million people. At the International Fund for Agricultural Development (IFAD) we invest in rural people, empowering them to increase their food security, improve the nutrition of their families and increase their incomes. We help them build resilience, expand their businesses and take charge of their own development.

Welcome to the inaugural 2024 episode of the Green Spoon Podcast! In this exciting journey, we transport you to Copenhagen to uncover the story of award-winning Chef Brett Lavender of the Ark Collection - a trailblazer in sustainable gastronomy. This episode is dedicated to exploring Chef Lavender's remarkable philosophy, where he skillfully blends culinary art with a deep commitment to environmental stewardship. His method transcends the traditional farm-to-table approach, creating a path from soil to fork that infuses each ingredient with a narrative of sustainability. We venture deep into the Ark Collection's ethos, emphasizing the significance of organic sourcing and a profound respect for nature's rhythms. Chef Lavender's intimate bond with the earth imparts extraordinary depth to his cuisine, transforming each meal into a unique experience. A standout aspect of Chef Lavender's practice is his holistic vision around meals. His forward-thinking strategies in waste management and recycling revolutionize our perspective on leftovers, turning waste into wealth and completing a cycle of sustainability. Join us as we go behind the scenes at the Ark Collection, where every choice, from ingredient selection to eco-efficient kitchen practices, is a deliberate step towards environmental mindfulness. Tune into the Green Spoon Podcast to celebrate Chef Lavender’s inspiring journey, a culinary innovator passionately forging a more sustainable future, one exquisite dish at a time. Enjoy the episode! About Brett Lavender and the Ark Collection Chef Brett Lavender, the Executive Chef of the Ark Collection Restaurants in Copenhagen, has made a significant impact in the world of plant-based cuisine. Originally from England, Lavender has a career spanning nearly two decades in the culinary industry. His journey took him around the globe, where he gained invaluable experience working in luxurious establishments across Australia, New Zealand, and Japan, including a year in one of Tokyo's revered two Michelin-star restaurants. This global exposure enriched his culinary style, which blends diverse cultural influences with a deep respect for discipline, perfection, and culinary art. At the Ark Collection Restaurants, Chef Lavender leads a team dedicated to redefining plant-based cuisine. Their innovative approach challenges the stereotypes associated with vegan food, focusing on creating dishes that are exciting and high quality, while also being environmentally sustainable. Each dish at the Ark, a Michelin Green Star recipient, is a testament to this dedication, showcasing culinary innovation and a profound respect for the environment. Chef Lavender's philosophy centers on showcasing the potential of vegan food without being preachy about veganism. He believes in making a difference through sustainable practices and educating guests about the impact of their food choices on the environment. He emphasizes the versatility and excitement in plant-based cooking, aiming to create dishes that appeal to vegans and non-vegans alike. The Ark Collection Restaurants, including the flagship Ark, Bistro Lupa, and Beyla, form a vital part of Copenhagen's gastronomic landscape. These establishments not only provide exceptional dining experiences but also represent a movement towards sustainable and innovative plant-based gastronomy. Each restaurant in the collection has its unique character and approach but shares the common goal of showcasing high-quality, plant-based cuisine that is good for both people and the planet. For more detailed information about Chef Brett Lavender and the Ark Collection Restaurants Visit This Website

In the rapidly evolving world of food technology, few names resonate as profoundly with innovation and sustainable development as Professor Mark Tester. As a luminary in plant science at the King Abdullah University of Science and Technology (KAUST), Professor Tester has dedicated his career to addressing some of the most pressing challenges in agriculture. Serving as the Associate Director of the Center for Desert Agriculture, his work is pivotal in transforming arid landscapes into fertile grounds for food production. Professor Tester's journey in plant science is marked by significant achievements and contributions. Before his tenure at KAUST, which began in February 2013, he was celebrated as an ARC Federation Fellow and professor of plant physiology at the University of Adelaide. It was there he spearheaded The Plant Accelerator initiative, a cornerstone in plant phenomics research. His academic prowess was nurtured at the University of Cambridge, where he not only served as a Senior Lecturer but also earned his PhD in 1988, laying the groundwork for a career that would become synonymous with groundbreaking research in plant science. In 2019, Professor Tester took on the role of Head of the Food Sector at NEOM, demonstrating his versatility and commitment to advancing food security and sustainability on a global scale. However, it is perhaps his role as co-Founder and Chief Scientist of Iyris formerly known as Red Sea Farms that best encapsulates his vision for a sustainable agricultural future. At Iyris, Professor Tester is at the forefront of developing innovative saltwater-based agricultural systems. This revolutionary approach not only promises to significantly reduce freshwater use in agriculture but also offers a resilient solution to food production in some of the world's most water-scarce regions. Through his pioneering work, Professor Tester is not just redefining the boundaries of agricultural science; he is actively contributing to the global effort to ensure food security in the face of climate change and limited natural resources. His dedication to developing sustainable food production systems reflects a deep commitment to the planet and its inhabitants, making him a beacon of hope and innovation in the quest for a more sustainable and food-secure world. As we sit down with Professor Tester on the FoodTech Junkies podcast, we delve into the mind of a scientist who is not only shaping the future of agriculture but also inspiring a new generation to think differently about how we grow our food. About Mark Tester Iyris - formerly known as Red Sea

Welcome to FoodTech Junkies, the show where we explore the cutting edges of innovation, leadership, and the dynamics of our ever-evolving global food system. In today’s episode, we are thrilled to have Dana McCauley, the Chief Executive Officer of the Canadian Food Innovation Network (CFIN), as our guest. Dana stands at the forefront of food innovation in Canada, bringing with her a wealth of experience from launching numerous food products and programs, to being a celebrated food writer and trends commentator. Under Dana’s leadership, CFIN is catalyzing the Canadian food sector's growth and sustainability by fostering an ecosystem of innovation. We'll dive deep into CFIN’s mission, the intricate workings of Canada’s food system, and why cultivating a robust ecosystem is crucial for the future of food in Canada and beyond. Dana's journey is nothing short of inspiring. From her early days as the founding Executive Director for Food Starter, which garnered an Ontario Premier’s Award for Agri-Food Innovation Excellence, to her role in transforming agri-food innovations at the University of Guelph, she has continuously propelled the industry forward. In 2017, Dana’s trailblazing efforts were recognized when she was named one of Canada’s Most Powerful Women in the Trailblazers and Trendsetters category by WXN. So, whether you’re an entrepreneur, an innovator, or simply passionate about the future of food, join us as we uncover the insights and strategies behind fostering innovation and growth in Canada’s food system with Dana McCauley. Let’s get started. About CFIN The Canadian Food Innovation Network (CFIN) is a national, member-based organization established in 2021, designed to stimulate transformative and transferable innovation across the Canadian food sector. Its operations are guided by three key strategic pillars: smart product and process development, food ecosystem sustainability, and agile and safe supply chains. CFIN aims to connect the Canadian food ecosystem with collaborative opportunities, fresh insights, ideas, and technologies to elevate businesses and increase their innovation capacity. The organization provides support to innovators through staff and funding programs, helping build valuable innovations that improve the food sector’s ability to create economic impact​​. CFIN boasts a growing membership base of over 4000 members globally, encompassing manufacturers, processors, operators, distributors, retailers, foodservice, tech companies, service providers, and funders. These members are part of a robust, active, and collaborative food business community in Canada, aiming to connect, collaborate, and position Canada as a global leader in food innovation. Membership offers access to funding opportunities, Regional Innovation Directors, YODL (a platform for accessing daily original content, connecting with suppliers, making new connections, accessing foodtech resources, and finding curated funding opportunities), and a community of foodtech partners to grow businesses​​. For more detailed information, you can visit the Canadian Food Innovation Network's official website at https://www.cfin-rcia.ca/home.

In today's episode, we're honored to host Noramay Cadena, Co-founder and General Partner of Supply Change Capital, a pioneering fund dedicated to reshaping our food system by intertwining climate solutions with cultural awareness. Transitioning from an impressive career as a Boeing aerospace engineer to a visionary investor, Noramay has a unique perspective on innovation and impact. With her prior experience launching an early-stage fund that backed over 20 companies in the manufacturing and supply chain sectors, she's no stranger to driving change. Today, she's here to share insights on how Supply Change Capital is leading the charge in creating a sustainable, equitable, and culturally inclusive food ecosystem. Join us for a compelling conversation on the nexus of technology, culture, and sustainability. Let's get started! About Noramay Cadena Noramay Cadena is a Managing Partner at Supply Change Capital, an early-stage venture firm investing at the intersection of food, culture, and technology. Previously, Noramay was a Managing Partner at MiLA Capital, an early-stage venture capital firm in Los Angeles investing in tech you can touch. Prior to venture capital, Noramay spent over a decade at Boeing leading large teams working on new complex aviation/aerospace programs. As an engineer and business leader, she specializes in manufacturing, scaling, and supply chain, and couples that technical expertise with coaching on strategy, operations, and culture. In the community, Noramay is a lead investor in Portfolia's Rising America fund investing in Latinx, Black and LGBTQ founders, an advisory board member of the Homeboy Industries Ventures and Jobs Fund, an appointed board member of the Housing Authority Commission of Los Angeles, and a founding board member of LatinxVC, an organization increasing the Latino ecosystem of funders and founders. In 2020, she was named one of 50 renowned women in robotics and one of the top 100 influential Latinas in the United States. Noramay is a Kauffman Fellow and holds an MBA, a Master’s in Engineering Systems, and a Bachelor’s in Mechanical Engineering – all from the Massachusetts Institute of Technology (MIT).

In today's episode, we're excited to have a very special guest, Ali Wing, the CEO of Oobli. Ali is not just a trailblazer in the food and health tech industries but also a consumer-centric, digitally-savvy leader with a knack for brand building and data-driven growth. At Oobli, she's on a mission that could revolutionize how we think about sweetness. Imagine reducing your sugar intake by 70-90% without sacrificing taste or indulging in guilt. That's exactly what Oobli aims to achieve with its groundbreaking approach to sugar alternatives, using tiny amounts of protein derived from fruit. This isn't just a new sweetener; it's a completely new take on using protein for sweetness. Stay tuned as we explore how Ali and her team at Oobli are paving the way for a healthier, guilt-free future. Get ready for an insightful conversation about the intersection of consumer brands, technology, and healthy living. Let's dive in! About Ali Wing & Oobli Ali Wing, CEO of Oobli is on a mission to get sweet right with a reimagined approach: using proteins as a sugar replacement. Oobli has been perfecting a new sugar alternative using tiny amounts of protein found in fruit. It’s a completely new take on using protein. Sweet proteins will help people around the world reduce their sugar consumption without the guilt or negative health implications, and they taste like sugar! With sweet proteins, we can reduce the sugar content of most foods and drinks by 70-90%. Almost a decade ago, Dr. Jason Ryder, Oobli’s co-founder and professor at the University of California, Berkeley, discovered the world-changing potential of sweet proteins from fruits and berries grown near the equator. These plants produce special proteins that are up to 5,000x sweeter than sugar. Dr. Ryder uses a fermentation process to replicate and produce these sweet proteins as a means to reduce the impact on our planet and give people a healthy form of sweetness. Sweet proteins don’t trigger any rise in blood sugar or insulin, and never affect the gut. This is a completely new way to think about protein. Humans are biologically programmed to seek sweet foods, but our overabundance of sugar in the food system leads to overindulgence and metabolic diseases like type-2 diabetes. The world needs better scalable products to replace sugar, maintain the same sugar-like taste, and be healthy without compromise or doubts. Sweet proteins are also a sustainable sugar solution. The world boasts more than 65 million acres of sugarcane. Because Oobli uses precision fermentation to create nature-identical sweet proteins, their production process has an incredibly low environmental footprint and is a long-term climate-friendly sugar alternative to cane sugar production. Every 1% reduction of sugar production made possible by their sweet protein tech equals 650,000 acres of land saved. Fermentation enables us to replicate nature’s candy but without the environmental impact. Oobli is also the first company to commercialize products made with sweet proteins. This year, we launched Oobli Sweet Iced Teas, the world’s first and only drink on the market to make low-sugar drinks without alternative/ artificial sweeteners like aspartame, sucralose and stevia, or sugar alcohols like erythritol.

In this episode, we're excited to welcome Robert Jones, a leading figure in the future of food and agriculture. As the VP of Global Public Affairs for Mosa Meat, Robert is at the forefront of the complementary protein revolution, advocating for sustainable and innovative food solutions. Robert's journey in the realm of policy and advocacy spans over two decades, with notable positions such as Director at the Environmental Defense Fund and an appointee by the U.S. Secretary of Commerce. His expertise is further enriched by his academic background, holding degrees from the University of Texas and The George Washington University, and culinary insights from The Culinary Institute of America. In our conversation, we delve into the nuances of policy, farming, and climate, exploring how collaboration and open dialogue can lead to meaningful change in the food and agriculture sector. Robert also sheds light on his role in launching Cellular Agriculture Europe, a trade association advocating for cell-cultured animal products, marking a significant step in regulatory advancements. This episode is not just about discussing challenges; it's about exploring holistic solutions for a sustainable future. So, tune in for an enlightening discussion with Robert Jones on sustainability, the future of food, and the need for a balanced approach in tackling global food issues.

Today, we are hosting a leader in the realm of sustainability and ecological innovation, Douglas Gayeton. Co-creator of The Lexicon, Douglas has pioneered a unique approach to engaging communities in the conversation about our food system's future and our collective environmental impact. His work is not only thought-provoking but also action-inspiring, leveraging the power of storytelling to illuminate the complexities of sustainable practices. We're here to talk about the latest feather in his cap, the much-anticipated "Can You Change the Future?" platform. This platform is Douglas's bold answer to the pressing question of our time: How can we, as individuals and communities, play a pivotal role in steering our planet toward a greener, more sustainable future? It's about turning ideas into actions, and actions into widespread ecological benefits. As we introduce this innovative platform, we invite you to join us in a conversation that promises to be as enlightening as it is transformative. Get ready to be part of the change with Douglas Gayeton. About Douglas Gayeton Douglas Gayeton, is co-founder of The Lexicon, a U.S.-based NGO that uses evidence-based storytelling, strategy, and mobilization to build movements tackling our food systems' greatest challenges.To support this vision, the Lexicon leads a number of highly-targeted initiatives, including Green Brown Blue, an invitation-only activator with funding support from Food at Google. The initiative mobilizes entire sectors of the food space—including food companies, scientists, farmers, entrepreneurs, ranchers, activists, and academics, aligns them on shared values and principles, then helps them build tools to support more transparent, regenerative food systems. Focus areas include agrobiodiversity, regenerative agriculture, seafood, food loss and waste, ecological benefit markets, and alternate proteins.Of the last seven initiatives produced by Green Brown Blue, two have become non-profits, three have become programs of existing NGOs, and the final two have become programs at the UN's FAO.Gayeton is also an award-winning filmmaker, photographer, and writer. He has created work at the boundaries of traditional and converging media since the early 90’s. He directed MOLOTOV ALVA for HBO, the KNOW YOUR FOOD series for PBS, and GROWING ORGANIC for USDA. He has also authored two books, SLOW: Life in a Tuscan Town, and LOCAL: The New Face of Food & Farming in America. The Lexicon & Can You Change the Future Platform

In this episode, we talk to someone who has turned his childhood passions into a groundbreaking career. Hailing from rural Ecuador, Martin Zorilla has always been captivated by the world of insects and the importance of environmental conservation. Today, he serves as the Chief Technology Officer of Nutrition Technologies, a rapidly scaling company that is revolutionizing the way we think about agriculture, climate, and environmental sustainability—all through the lens of insects. In this episode, we're going to delve deep into a range of compelling topics. We'll explore the intricate balance of land use between human food production and animal feed, scrutinize the inefficiencies in our current resource utilization, and discuss how Martin and his team are leveraging insects to create sustainable solutions for some of the world's most pressing challenges. So, sit back, relax, and prepare to be enlightened as we journey into the world of insects, innovation, and impact for a better food system. About Martin Zorilla Martin is the CTO at Nutrition Technologies where he oversees R&D, technology, and intellectual property. Martin is a lifelong insect enthusiast, starting from his childhood in Ecuador where his family were caretakers of a biodiverse cloud forest reserve. Martin went on to study agricultural science and entomology at Cornell University in the United States. After graduation, he founded a social enterprise program at Cornell which linked teams of students with community-run enterprises in rural Ecuador.  Martin joined Nutrition Technologies in 2016 when he moved to Vietnam. Martin was the 4th team member to join the fledgling enterprise when it was based out of an agricultural university in Ho Chi Minh City. Martin has since helped the company move operations to Malaysia and scale to become a regional leader in the emerging insects-as-feed industry. In addition to his role at Nutrition Technologies, Martin is one of the organizers of a major insect conference Insects to Feed the World which will be held in Singapore in June of 2024. Martin is now based in Singapore where, in his free time, he enjoys gardening, hiking with his family in the city's spectacular natural parks.  About Nutrition Technologies: Nutrition Technologies is a Malaysia-based biotechnology company that specializes in the production of sustainable animal feed ingredients and biofertilizers. The company uses a unique combination of biotechnology and Black Soldier Fly Larvae (BSFL) to recycle nutrients from agricultural and factory-grade food waste. Their production system includes a fermentation step that allows for the use of sustainable waste material while improving rearing and nutrition outcomes. This innovative approach not only produces high-value protein ingredients that enhance animal health and performance, but also generates beneficial environmental impacts, such as reducing the demand for overfishing, upcycling organic waste, and returning organic carbon to the soil. Nutrition Technologies is committed to supporting global population growth by disrupting the global food supply chain through the production of insect products as agricultural raw materials.

In this riveting episode of FoodTech Junkies, we sit down with Anja Leissner, a pioneer in the foodtech industry with a diverse background in biotechnology, microbiology, and nutrition. Anja is the founder of Stockeld Dreamery, a company that's redefining plant-based cheese, and Anjas Adventures, a consultancy that empowers foodtech founders and impact investors. Our conversation takes a deep dive into the urgent need for restoring our food systems. We explore how alternative proteins, when combined with regenerative agriculture, can add unprecedented value to both the industry and the planet. Anja sheds light on the concept of food justice and the imperative of making healthy nutrition accessible to all. We also discuss the far-reaching impact of our current food systems on both human and planetary health. Anja shares invaluable insights from her own journey, detailing how she took her company from a mere idea to securing multi-million-dollar investments. Join us for an episode that promises to be as enlightening as it is impactful, covering everything from sustainable food systems to entrepreneurial journeys. About Anja Leissner Anja Leissner calls herself a big nerd who turned entrepreneur. A background of 10+ years in the food industry working with innovative projects at big corporations, as well as universities and startups, has summed up to a diverse experience that she loves to use in the most impactful way possible! Her strong technical background (in biotechnology, microbiology, nutrition, immunotechnology etc) and a patent on functionalising plant proteins, combined with leadership and strategic skills, paved the way to founding Stockeld Dreamery in 2019, followed by her newest company Anjas Adventures in 2022. Stockeld Dreamery is developing and producing plant based cheese based on her invention and Anjas Adventures offers her unique services to foodtech founders and impact investors around the world. She also has a serious sweet spot for sharing her learnings to new entrepreneurs and is an active mentor in several incubators and accelerators within the impact space.  Anja over-consumes tea and kombucha, loves fermented foods and is passionate about how our lifestyle choices not only impact our health and wellbeing, but also have the power to change the planetary health and future. She is addicted to sailing and her mission in life is to contribute to all of us thriving on this beautiful planet of ours.  Linkedin and Instagram