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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
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How can the food industry tackle climate change, drive innovation, and create a sustainable future? In this episode, we’re joined by Siân Yates, Editorial Director at FoodBev Media, to explore the key challenges and groundbreaking trends shaping the food system. From cultured meat and AI technology to waste valorization and regenerative agriculture, we discuss the innovations driving change and the power of cross-sector collaboration. Siân also shares her insights on media’s role in clear communication and highlights how the industry can balance sustainability with consumer needs.
Don’t miss this in-depth conversation on the future of food, technology, and sustainability.
About Siân: Siân Yates is the editorial director at FoodBev, a media platform dedicated to delivering news and insights from across the food and beverage landscape. Siân heads up the editorial department at FoodBev, overseeing a team of dynamic new reporters and editors, as well as four magazines and four news websites. She holds a bachelor's in English literature and a master's in journalism. With a passion for writing and multimedia content creation, Siân has worked in a variety of roles, spanning STEM publishing to digital marketing, and PR, covering topics as diverse as luxury travel, transport, music and the arts, sustainability, healthcare and even garden sheds. But her true passion lies in the food and beverage inudstry. At the forefront of F&B trends, from sustainability and innovative ingredients to evolving consumer behaviours, Sian's work reflects her keen understanding of the industry's dynamic nature. She is committed to exploring the future of food, highlighting key developments and bringing fresh perspectives to the ever-changing market. Whether writing features, hosting podcasts or leading panel discussions, Sian remains dedicated to advancing the conversation on the most important topics shaping the future of food and drink. For a teaser, check out this article!
Timestamps: 00:00 The Importance of Cross-Sector Collaboration
01:53 Introduction to Sian Yates and FoodBev Media
04:46 Pressing Challenges in the Food System
07:33 Innovation and Collaboration in the Food Industry
11:08 Emerging Trends in Sustainability and Technology
18:14 Consumer Behavior and Sustainability
23:15 Innovations in Food Packaging
28:21 The Role of Agriculture in Sustainability
28:49 Corporate vs. Smallholder Visions in Regenerative Agriculture
30:10 The Six Guiding Principles of Regenerative Agriculture
33:57 Impact of Mergers and Acquisitions on Innovation
37:40 Spotlight on Innovative Startups
40:19 The Role of AI and Robotics in the Food Industry
43:55 Challenges in Media Communication
49:45 The Journey of a Cocoa Bean
52:07 A Vision for a Sustainable Future
55:40 Conclusion and Final Thoughts
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In this episode, Sharon sits down with Daan Luining, a pioneering mind in the field of cultivated meat and co-founder of Meatable. Together, they explore Dan’s fascinating journey from a researcher in cell molecular biology and tissue engineering to leading a company at the forefront of sustainable food innovation. The conversation uncovers the challenges of merging cell biology with food science, debunking industry misconceptions, and navigating complex regulatory landscapes. Daan shares insights into Meatable’s mission, their groundbreaking approach to producing cultivated pork fat, and the collaborative role traditional meat producers play in reshaping the industry. With a focus on transparency, innovation, and inclusivity, this episode dives deep into the future of food and the societal shifts needed to create a more sustainable and equitable world.
About Daan
Daan Luining is the co-founder and Chief Innovation Officer of Meatable, a Dutch biotechnology company pioneering the production of cultivated meat. With a background in cell molecular biology and tissue engineering, Daan was part of the team that developed the world’s first lab-grown hamburger in 2013. He later served as Research Director at New Harvest, a non-profit organization funding academic research in cellular agriculture. In 2018, Daan co-founded Meatable to create real meat without harming animals, utilizing innovative stem cell technologies to produce sustainable and delicious meat products
About Meatable
Meatable is a Dutch biotechnology company founded in 2018 by Krijn de Nood, Daan Luining, and Mark Kotter. The company specializes in producing cultivated meat using proprietary stem cell technology, aiming to create real meat without the need for animal slaughter. Meatable’s innovative approach utilizes pluripotent stem cells, which can differentiate into various cell types, enabling the efficient production of muscle and fat cells for meat products. This method eliminates the use of fetal bovine serum, making the process more ethical and sustainable.
In April 2024, Meatable became the first company in the European Union to receive regulatory approval from the European Food Safety Authority (EFSA) for a public tasting of cultivated meat, specifically their sausage product. This milestone event garnered significant media attention and marked a crucial step toward bringing cultivated meat to the European market.
Meatable continues to advance its mission of providing sustainable and ethical meat alternatives, focusing on scalability and market readiness to meet the growing global demand for meat products.
Timestamps:
00:00 Introduction: Food Security and Challenges
00:27 Meet Food Tech Junkies
00:43 Introducing Daan Luining and Meatable
01:29 Daan’s Journey into Cultivated Meat
03:11 Challenges Facing Cultivated Meat
04:51 Overcoming Misconceptions Through Education
06:59 The Future of Sustainable Food Production
13:58 Navigating Regulatory Landscapes
25:32 Meatable’s Market Strategy and Innovations
37:03 The Road Ahead for Cultivated Meat
44:34 Reflections and Final Thoughts
53:44 Closing Remarks and Call to Subscribe
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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
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In this new episode of The Green Spoon, we journey into the heart of Japan's sustainable food practices with Chef Keiko Kuwakino. Known for her expertise in vegetable-based cuisine and unwavering commitment to sustainability, Chef Kuwakino takes us through her incredible journey, her passion for foraging, and her mindful approach to creating dishes that honor nature’s bounty. Learn how she transforms locally sourced, organic ingredients into unforgettable culinary masterpieces while maintaining a harmonious relationship with the environment. Join us for an inspiring conversation about eco-conscious dining, the challenges and opportunities in Japanese cuisine, and the future of sustainable gastronomy.
About Chef Keiko Kuwakino
Keiko started her career as a therapist, gaining experience in Australia and India and learned about Ayurveda and Ayurvedic cuisine. She previously worked as a chef at a vegan restaurant in Tokyo and moved to Minami-uonuma to work at Satoyama Jujo, where her speciality is locally sourced ingredients, mountain vegetables and body-healing spices. Appointed to be head chef at Satoyama Jujo in 2018, she won Michelin star in 2020 and was awarded 15.5 point by Gault Millau in 2021. She is nominated as one of Japan's 100 best chefs and restaurants by Hitosara in 2022 and We're Smart's the "world’s best female vegetable chef" in 2023.
Episode Breakdown
00:00 Welcome to The Green Spoon
00:35 Meet Chef Keiko Kuwakino
01:55 Keiko’s Journey to Becoming a Chef
04:19 Sustainability and Foraging in Niigata
06:09 The Essence of Satoyama Cuisine
07:03 Incorporating Nature into Culinary Art
14:13 Challenges and Innovations in Japanese Cuisine
19:07 Advice for Aspiring Chefs
20:18 Future Visions and Final Thoughts
31:58 Subscribe for More Food Tech Insights
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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!
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
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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
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Welcome to the second season of The Green Spoon Podcast, brought to you by FoodTech Junkies.
Today, we have the privilege of chatting with the acclaimed Peruvian Chef Anita Belaúnde, the culinary force behind the beloved Limanà. Anita’s journey to opening her restaurant is nothing short of remarkable, reflecting her profound dedication to health, nutrition, and sustainable practices that honor our planet and its resources.
Throughout our conversation, Anita shares her holistic approach to cuisine, which not only nourishes the body but also nurtures the soul. Her commitment to giving back to society shines through her initiatives that go beyond the kitchen, fostering a community centered around mindfulness and generosity.
Join us as we explore Anita’s inspiring path and the heartfelt stories behind Limanà, making her a true pioneer in the South American gastronomy scene and a generous spirit who continues to inspire and lead by example.
About Anita
Anita Belaúnde is a celebrated Peruvian chef at her restaurant, Limanà, known for its focus on sustainability and health-conscious cuisine. She has been recognized for her culinary excellence with a semifinalist nomination at the prestigious James Beard Awards, highlighting her significant impact in the culinary world. Additionally, her restaurant has earned the esteemed “Five Radishes” rating from We’re Smart World, marking it as one of the top vegetable-focused restaurants globally. This accolade is given to establishments that demonstrate a high level of creativity and excellence in plant-based cooking, and it reflects Anita’s commitment to using sustainable and locally sourced ingredients.
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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
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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!
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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.
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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.
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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.
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Welcome to the FoodTech Junkies Limited Series "The Green Spoon," where we explore the fascinating intersection of culinary innovation and sustainability. In today's episode, we take you inside the heart of Brussels to Humus and Hortense, a place that's not just a restaurant but a beacon of plant-based dining and eco-conscious living.
I had the distinct pleasure of sitting down with Nicolas Decloedt and Caroline Baerten, the masterminds behind this award-winning establishment. Nicolas, renowned for his expertise in plant-based cuisine, and Caroline, a mindfulness practitioner with a deep connection to the food we eat, have together created a dining experience that's not only gastronomically delightful but also a testament to their commitment to the planet.
Humus and Hortense isn't just known for its exquisite menus; it's a pioneer in sustainable dining. Our conversation delved into their innovative approaches - from sourcing ingredients to managing waste and everything in between. What's more, Nicolas and Caroline have taken a significant step in transparency and accountability by preparing a Sustainability Policy. This document outlines their eco-responsible practices and places well-being at the core of their operation.
Join us as we uncover the stories, challenges, and triumphs of running one of the most forward-thinking restaurants in the world. Whether you're a food enthusiast, an environmental advocate, or simply someone looking for inspiration to make a positive change, this episode is for you. Let's dive into a world where every dish tells a story of sustainability, innovation, and compassion.
Awards and accolades
Mastercooks of BelgiumMichelin Star 2023
Michelin Green Star 2021Gault & Millau ‘Sustainability Award’ 2022
Gault & Millau ‘Best Vegetable Chef’ 2019We’re Smart Guide 10 Best Vegetarian Restaurants in the World
We’re Smart Guide Best Vegan Restaurant in the World 2019Number 1 in 360° Eat Guide 2023
50 Best Restaurants – 50 Best Discovery
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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
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In this episode, we are thrilled to welcome award-winning Chef George Blogg, a pioneer in sustainable dining and an advocate for zero waste. Chef Blogg has carved out a reputation for his innovative approach to gastronomy, blending exquisite flavors with eco-conscious practices. With years of experience at the forefront of the culinary world, he brings a wealth of knowledge on how to craft remarkable dishes while minimizing environmental impact. Tune in as we delve into his journey into becoming a leader in sustainable cuisine. We explore how he sources local, seasonal ingredients to reduce carbon footprint, implements zero-waste strategies in the kitchen, and inspires a new generation of chefs to embrace eco-friendly cooking practices. Whether you're a foodie, a sustainability enthusiast, or simply curious about how to reduce waste in the kitchen, this conversation with Chef George Blogg will leave you informed, inspired, and hungry for more.
About George Blogg
Chef George Blogg, acclaimed for his sustainable dining expertise, was introduced to quality food early in life through his family's dedication to good produce. Initially aiming to become a geologist, George's culinary passion was ignited while working at a local Italian restaurant, leading him to choose cooking over geology. His impressive career has included stints with Michelin-starred chefs Philip Howard and David Everitt-Matthias, and experiences at renowned establishments such as Le Manoir, The Ledbury, and Noma. As the executive chef at Gravetye Manor, an Elizabethan mansion recognized as AA Hotel of the Year England 2013-14, he crafts dishes inspired by the manor's extensive gardens, emphasizing locally sourced and foraged ingredients. George's culinary philosophy combines classical techniques with modern innovation, focusing on seasonal echoes and sustainable practices. His cuisine, known for its modernist style and innovative pairings, has garnered several accolades, solidifying his reputation as a leader in the field of sustainable gastronomy.
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Join us for an insightful episode, featuring Christina Senn Jakobsen, CEO of Swiss Food and Nutrition Valley. In this episode, we delve into the crucial roles of ecosystems and collaborative efforts in transforming our global food system. Christina discusses the innovative approaches and partnerships that are pivotal for promoting sustainability and improving food production and consumption. This conversation is a must-listen for industry professionals, policymakers, and anyone interested in the future of food. Learn about the groundbreaking work being done at Swiss Food and Nutrition Valley and how collective action is key to creating a healthier, more sustainable world. Don't miss this engaging and enlightening discussion on the cutting edge of food innovation.
About Christina
A passionate believer in the positive power of collaboration and innovation, Christina’s work centers on solving some of the most pressing global issues related to food. With a background in food science and nutrition, Christina believes food system transformation is a team sport.
In her current role as Managing Director at Swiss Food & Nutrition Valley, she brings the Swiss food ecosystem together to co-create innovations that shape more future-focused food systems and aims to put Switzerland firmly on the map as a food innovation nation.
Christina holds a Master’s in Food Science & Technology from the University of Copenhagen and a Master’s in European Food Studies from Wageningen University. She spent the first twelve years of her career at Mondelez in roles spanning R&D, innovation management, marketing and strategy before she moved on to work with entrepreneurs and startup collaborations.
Danish by birth, Christina studied and worked in fourteen different countries before making Switzerland home in 2007, when her love of the mountains made it impossible for her to leave.
About SFNV
A network of Swiss food innovators – from universities, large enterprises, innovation accelerators and investors to government bodies, SMEs and startups - committed to reshaping food systems to drive better human and planetary health.
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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
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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.
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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).
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