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This conversation is packed with thought-provoking insights that challenge how weview longevity, food systems, and unconventionally using careers as tools for social impact.







Abigail Coleman, COO and Co-Founder of Blue Zones Kitchen shares how the pillars of theBlue Zones philosophy (responsible for producing the longest-living communities) haveshaped the mission of Blue Zones Kitchen: empowering people to make conscious, healthy choices with ease.







The first half of the episode delves into how Blue Zones Kitchen simplifies the path to longevity by translating proven dietary principles into accessible, delicious meals. The second half explores the role of corporations, social entrepreneurship, and mission-driven businesses in driving global movements, demonstrating how large-scale impact can emerge from purposeful leadership and community-driven innovation.







Listen in for a discussion that redefines the intersection of wellness, food systems, and impactful careers.







Photo Credit: Blue Zones Kitchen













Spotlights







Blue Zones Philosophy: Food as a Pillar of Longevity







● Food is more than just medicine—it’s a key driver of long-term wellness● Blue Zones Kitchen focuses on 90% whole-food, plant-based meals inspired by the dietsof the world’s longest-living communities.● Frozen meals are crafted with high-quality ingredients, blending global culinary traditionsfrom Blue Zone regions.







The Future of Wellness: Gut Health, Fiber, and Food Systems







● The conversation shifts focus to fiber, a crucial yet underappreciated dietary component,as opposed to protein’s outsized reputation.● “Thinking about your microbiome within you as this living space you can treat well ortreat poorly”● “Setting up your environment for success. So the easy choice you are making is actuallythe healthy choice.”







From Corporate Giants to Mission-Driven Leadership







● Lessons from corporate America: the importance of high standards, scalable systems,and transparent practices.● “Personally benefitted a lot from going corporate first. Looking at what does good looklike, how is this done on a large scale, and taking that knowledge to let’s go create stuff”● “I think we need both. We need people in start-ups and mission-driven businesses butalso on the inside of corporations saying this is how it should be in these verywell-funded organizations and making the case for why that makes good businesssense.”







Abigail Coleman















In this episode, you will meet Abigail Coleman, Co-Founder and Chief Operating Officer at Blue Zones Kitchen.







Abigail brings over 20 years of experience in building and scaling businesses across FoodTech,FinTech, and Healthcare. Her leadership journey spans powerhouse companies like Amazon and Mondelez International to mission-driven startups, where she has excelled in strategic planning, brand building, and driving digital disruption.







As Co-Founder and COO of Blue Zones Kitchen, Abigail leads the creation and distribution ofmeals crafted for longevity,