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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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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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Saknas det avsnitt?
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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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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.
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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'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.
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👉 LIMITED SERIES - THE GREEN SPOON 🌱
In this new enlightening episode, we delve into the captivating world of Chef Emile Van Der Staak and his award-winning restaurant, Die Nieuwe Winkel, a name synonymous with innovation in the culinary landscape. Nestled in the heart of the Netherlands, Die Nieuwe Winkel stands as a beacon of sustainability and an advocate for a unique culinary philosophy—botanical gastronomy.
Chef Emile, a visionary in his field, has pioneered a movement that transcends traditional cooking methods, focusing on perennials and the untapped potential of plants. His ethos revolves around a deep respect for nature, sustainability, and the exploration of the botanical world. By harnessing the power of perennials, he not only champions biodiversity but also introduces a new dimension of flavors and textures to the gastronomic experience.
At Die Nieuwe Winkel, every dish tells a story of sustainability and innovation. Chef Emile's approach is not just about creating exquisite meals; it's a call to action, a way to inspire change in how we view our relationship with food. From the roots of a food forest to the final garnish on the plate, his culinary creations are a testament to the harmony that can exist between gastronomy and the natural world.
Join us as we explore Chef Emile's journey, his philosophy of botanical gastronomy, and how he's shaping the future of food with his commitment to sustainability and the environment. This episode is more than just a conversation; it's an invitation to reimagine our culinary boundaries and acknowledge the profound impact our food choices have on the world around us.
About Emile van der Staak:
Emile van der Staak is the passionate chef and owner of De Nieuwe Winkel in Nijmegen. Emile cooks botanically and he gets his products from the food forest in Groesbeek where he prefers to sit on a log and think about new dishes. Not because he necessarily wants to do something different from other chefs. Emile believes that today's choices determine what tomorrow's world will look like. And many choices simply have to do with our food. That's why he turns ordinary plants into finger-licking dishes.
2 red stars + 1 green star, Michelin
5 Radishes, We're Smart
Best Vegetable Restaurant Globally, We're Smart 2023
TOP 10, Lekker 500 Culinary Restaurant Guide
Best Dish Award, Gault&Millau
www.denieuwewinkel.com
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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
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👉 THE GREEN SPOON: A NEW LIMITED SERIES🌱🍎
Step into the world of culinary magnificence as we sit down with the globally acclaimed Chef Ricky Saward, a pioneer who etched his name as one of the world's foremost vegan chefs. In this compelling episode, we journey with Chef Saward, traversing his personal and professional voyage, unveiling the ethos that underpins his kitchen, and diving deep into the confluence of innovation and age-old traditions. Beyond the flavors and techniques, Ricky sheds light on curating an unparalleled consumer experience that goes beyond the palate. More than just a culinary discourse, this episode underscores the paramount importance of sustainability in gastronomy, highlighting how every bite we take can be a step towards a greener, more harmonious future. Join us for this delectable conversation, and let Chef Saward's passion and philosophy inspire your next meal.
About Ricky Saward
Ricky Saward is a German chef, entrepreneur, and cookbook author. He is the head chef and partner at the Seven Swans restaurant in Frankfurt am Main, which was named the world's first-starred vegan restaurant by the Michelin Guide 2020.
Life and career:
Once completing his cooking apprenticeship in 2008, Saward worked for two years at the Hilton Vienna in Vienna. He then moved to Sydney, Australia. There he spent a year cooking at Luke Mangan's Glass Brasserie under chef Joe Pavlovic. In 2013, Saward cooked in New Zealand as part of the Young Chef Exchange Program. Among others in Merediths and Clooney (Auckland), RATA (Queenstown), Logan Brown (Wellington). Back in Germany, he moved to Frankfurt am Main where he worked in various renowned restaurants before taking up the position of Executive Chef at Seven Swans restaurant in 2018.
Saward's unique, sustainable philosophy made him famous in 2019. Radical, regional, seasonal cuisine based on the motto "farm to table" and "root to leaf" with vegetables and herbs from our own permaculture, the Braumannswiesen in Bad Homburg. He dispenses with products from overseas, meat substitutes and any spices. Conservation of resources such as water, paper and plastics play a major role here. Organic waste is returned to the field and composted.
In 2019, Saward was awarded a Michelin star for its vegetarian cuisine. Thus he was one of five vegetarian star chefs in the world. In addition, his sustainable way of cooking was awarded the world's first Michelin Guide sustainability award in 2019. In 2020, the green star of the Michelin Guide followed, which stands for sustainability.
In mid-2019, Saward decided to give up animal products completely and to focus more on products from their own cultivation and from the region. In 2020 he was again awarded the Michelin star for his purely plant-based cuisine. He was the first vegan-starred chef in the world and is the only one in Germany still.
Awards:
2017: Cooking Talent 2017
Since 2018: One Michelin star in the Michelin Guide
Since 2019: Sustainability award from the Michelin Guide
2020: Gastronomy Concept of the Year (Rolling Pin Magazine)
2021: 35th place in Germany's 100 Best Chefs (Rolling Pin Magazine)
2021: 16 points in Gault Millau
2022: Discovery of the Year (Der Große Guide)
2022: 50Best Discovery (The World's 50 Best Restaurants)
2022: Discovery of the Year 2022 (We're Smart Green Guide)
2023: 4 Toques (Der Große Guide)
2023: Chef of the Month June (Feinschmecker Magazine)
Filmography:
2019: Plan B: Farming for the Future (ZDF)
2019: Vegetarian with Star "Seven Swans" (DW)
2021: Guest Judge "The Taste" (Sat.1)
2022: Kitchen Impossible (VOX)
2022: Germany's Only Vegan Star Chef (RheinmainTV)
2023: Winter Vegetables (HR)
2023: At the Pass (ARD)
2023: Free From… (ARTE)
2023: Galileo Documentary (ProSieben) *broadcast to follow
2023: Chefs Table Vegan (Netflix) *In production (TOP SECRET)
2023: Seven Swans Documentary (Warner Bros.) *In production
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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 ZorillaMartin 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
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For over a decade, Andrew Shakman has been a leading figure in the battle to reduce food waste in the food service sector. As the founder and CEO of Leanpath, he has dedicated himself to creating innovative solutions that bring about a positive impact on our planet and businesses alike.
Throughout this episode, we'll delve into the fascinating world of food waste prevention, exploring the incredible measures Andrew and his team have taken to tackle this pressing global issue. We'll gain insights into the current state of food waste on a global scale and the far-reaching consequences it has on our climate and environment.
From restaurants to large-scale food suppliers, the food service industry is no stranger to the challenges posed by food waste. Andrew will share with us how his company has been working tirelessly to implement sustainable practices that not only save resources but also improve businesses' bottom lines.
But Andrew's journey doesn't stop there! We'll get an exclusive look into the invaluable lessons he's learned during his mission to curb food waste and how these experiences have shaped his innovative strategies for a greener future.
Moreover, we'll uncover the inspiring ways Andrew is driving change beyond the everyday work of his company. Through education and outreach initiatives, he's empowering individuals and businesses to take a stand against food waste and make a positive impact in their communities.
So, join us as we embark on an enlightening conversation with Andrew Shakman, learning from his wealth of expertise and discovering the transformative power of his dedication to a more sustainable world.
About Andrew Shakman
LeanPath President and CEO Andrew Shakman co-founded the company to help the foodservice industry address food waste. In 2012, Shakman was named one of FoodService Director Magazine’s “Most Influential” in the foodservice industry.
Previously, Shakman was president and CEO of Nine Dots, a technology firm that serves food clients including Nestle, Quaker Oats, Dole Food Company and Molson Canada. He speaks frequently on food waste management.
Shakman is co-inventor of US Patent #7,415,375, “Systems & Methods for Food Waste Monitoring.” He served on the technical advisory committee for the development of Green Seal’s GS-46 Standard for Green Foodservice & Restaurant Operations. He is a member of the Industry Advisory Board of the Association of Healthcare Foodservice. Shakman has a bachelor of arts from Stanford University and a master's in fine arts from the University of Southern California.
About Leanpath
Leanpath is the global leader and pioneer in food waste measurement and prevention, transforming kitchen culture to one where food waste, its cost, and its environmental impact are understood and prevented. Since 2014 alone, in 38 countries with over 2,500 deployments, Leanpath, together with foodservice teams around the world, have prevented over 50 million pounds /// 23 million kilos of food waste–an average 50% reduction per site. Our clients typically see 5-15X ROI and cut food purchases by 2-8 percent.
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Today, we have a very special guest joining us, Nicola Tagliaferro an extraordinary individual, deeply committed to driving positive change in the world. As the head of Sustainability for EnelX and responsible for Worldwide Strategies, Circular Economy Portfolio acceleration, and Environmental Solution Development, Nicola's expertise lies at the intersection of energy, circularity and sustainability. Throughout his remarkable career, Nicola has dedicated himself to identifying and implementing groundbreaking solutions that foster environmental conservation and create a more sustainable future for all of us. With his extensive knowledge and passion for sustainability, Nicola has become a leading voice in the field, inspiring individuals, and organizations alike to take meaningful action. In today's episode, we dive deep into the profound impact that energy and agriculture have on our planet. Nicola sheds light on the interconnectedness of these two critical sectors and explores how their practices influence our environment, ecosystems, and climate. But it doesn't stop there. Nicola shares with us his wealth of knowledge and experience in developing innovative solutions that can steer us towards a more sustainable path. From cutting-edge technologies to circular economy strategies, his insights will leave you inspired and hopeful for a greener future.
About Nicola Tagliaferro
Nicola Tagliafierro Head of Sustainability for Enel X. In this role, he is responsible for Sustainability Worldwide Strategies, Circular Economy Portfolio Acceleration and Environmental Solution Development. He is the first Italian to be accepted, thanks to his strong commitment to Sustainability and Circular Economy innovative research, at the prestigious Aspen Institute USA within the First Movers Program. In 2000 he graduated in Economics and Business Management in Naples (Italy) with a master’s degree in Energy in 2003. He started his experience in London where he lived for 4 years working in corporate finance for American company Utility Corp United and energy forecasting for Mott McDonald Group. In 2004 he joined Eni Group where he oversaw different roles devoted to launching the power business (EniPower) to the Strategy and Panning for the entire Gas & Power global division. He joined Enel Group at the end of 2010 working in the Global Trading unit where he was in charge of Energy Trading with a focus on long-term renewable contracts. He is also the founder of an innovative start-up (Ecosost.it), winner of several acknowledgments (Wind Green Award, Timwithyouwedo and Lazio Innova best start-up) which aims to create a green product and services marketplace with a focus on sustainable communities and gamification mechanisms. Nicola is also the Author of the book Circular Economy Manager.
About EnelX
Enel X is the largest provider of demand response worldwide and products and services aimed at energy transformation at home, city, and industrial levels. By applying solutions resulting from the digital transformation to the energy sector, Enel X is dedicated to the fields of electric public transport, smart homes, and smart cities, intelligent public lighting, integration of renewables, and energy efficiency for businesses and public administrations. Its offer includes services and products for the Business-to-Business, Business-to-Consumer, and Business-to-Government segments.
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Join us in this episode as we dive into the world of Agtech and Foodtech with Narjis, the dynamic leader of the EIT Food RisingFoodStars program in Europe. As an advocate for transformative change in the agrifood industry, Narjis is on a mission to create an inclusive future of food.
With a wealth of experience in food and innovation, Narjis understands the power of meaningful connections and collaboration. In her role, she brings together a network of over 50 aspiring scale-ups in the Agtech and Foodtech spaces across Europe, fostering opportunities for startups, investors, corporates, universities, research centers, and public institutions to work together towards a common goal.
Narjis holds an engineering degree and an MBA with a major in innovation and entrepreneurship, and she has worked in various marketing and innovation roles in leading agrifood FMCGs. Her expertise and passion for systemic impact drive her to reshape the future of our food system.
In this episode, Narjis shares insights into the challenges and opportunities within the Agtech and Foodtech sectors, the importance of collaboration in scaling impact, and the role of innovation in driving meaningful change. Prepare to be inspired as we explore the incredible potential for innovation and growth in the European agrifood industry.
Tune in to this episode to gain valuable knowledge and learn about the visionary work of Narjis as she leads the charge in creating a more sustainable, inclusive, and forward-thinking future of food.
About Narjis Chakir
Narjis is leading the EIT Food RisingFoodStars programme, a network of 50+ aspiring scale-ups across Europe's Agtech and Foodtech spaces. As an advocate for transformative change in the agrifood industry, she is driven by a mission to create an inclusive future of food. With a background in food and innovation and a passion for systemic impact, she believes in the importance of meaningful connections, creating opportunities for scale-ups and facilitating the collaboration between the whole ecosystem, including startups, investors, corporates, universities, research centers and public institutions as a core driver to scale impact and reshape the future of our food system. Narjis holds an engineering degree and an MBA with major in innovation and entrepreneurship and has been working in various marketing and innovation roles in leading agrifood FMCGs. -
In today's episode, we speak to the brilliant mind behind Helaina, an innovative ingredients platform that aims to revolutionize the very core of our foodindustry, starting with an unexpected yet crucial focus: breast milk. Laura's unwavering commitment to transforming the way we approach ingredients has not only caught our attention but also garnered widespread acclaim. She envisions a world where the quality and safety of ingredients are at the forefront of every product, addressing also the pressing issue of malnutrition, particularly in children, in developing countries. In this insightful conversation, we delve into Laura's journey as an entrepreneur, her motivations, and the challenges she has faced while spearheading this ambitious initiative. We explore the profound impact Helaina can have on the lives of those most in need, and how Laura's vision extends beyond breast milk to revolutionize the very fabric of protein-based, healthy ingredients.
About Laura Katz, Founder & CEO
Laura Katz, a food scientist, is the Founder and CEO of Helaina, a New York City-based biotech company pushing the boundaries of what food can do for health. With its immune-nourishing glycoproteins, Helaina is the first company to bring the immunity properties of breast milk proteins to food for all stages of life -- bridging the gap between food and health.
Disrupting the stagnant infant formula category, and meeting booming consumer demand for food with immunity power, Helaina has raised more than $25 million from leading investors. Helaina’s new category of infant formula will support parents who, in the U.S., often have insufficient parental leave policies.
Laura became NYU’s youngest-ever adjunct professor in Food Science & Technology in 2017 and was featured in Forbes’ 30 under 30 list in 2022. She has presented at Collision, Food Hack, Fortune Most Powerful Women NextGen, Future Food Tech, Harvard Business School and Web Summit.
Prior to Helaina, Laura developed food products for NUGGS, Plated, and Dylan’s Candy Bar. Laura has reached viral success as a food scientist, generating $60M+ views via an 11-episode stint as the expert food scientist for Epicurious’ 4-Levels video series. She earned a Master’s in Food Studies from NYU and a Bachelor of Sciences in Food Science and Technology from Western University. In her free time, she can be found hanging out with her husband, son Leo, and their Italian Water Dog, Fontina Prosciutto, and writing recipes in hopes of one day publishing a cookbook.
About Helaina
Founded in 2019, Helaina is a biotech company pushing the boundaries of what food can do for health. With its immune-nourishing glycoproteins, Helaina is the first company to bring the immunity properties of breast milk proteins to food for all stages of life – bridging the gap between food and health. A new category of infant formula will empower and equip parents with the freedom of choice, better access, and crucial immunity support for feeding their babies. As a high-value ingredient in functional foods, from nutritional bars to supplements, Helaina’s glycoproteins will provide immune benefits for all ages. Based in New York City, Helaina has raised more than $25 million from leading investors.
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In today's episode, we learn more about Sam Dennigan's ambition to shake up the frozen food industry and make healthier options accessible to all. Through his company Strong Roots, he has created a global food brand that promotes a healthy lifestyle and gives back to the community by partnering with food banks. We also discussed how this past year this B-Corp achieved net zero, launched a report, and created a truly impact-driven company that looks equally at people, and the planet and makes a positive impact on so many lives. Sam Dennigan's insights and experiences will make the Foodtech Junkies podcast interview an informative and motivating listen for anyone looking to make a positive impact in the food industry.
About Sam Dennigan
Samuel Dennigan is CEO and founder of Strong Roots and is focused on fixing food from production to product. He was raised on his family farm and learned the ins and outs of the agri sector. In just 5 years, Sam went from veg patch to a global hundred million dollar business, with sustainability always at the forefront.
About Strong Roots
Strong Roots is a leading global plant-based frozen food brand on a mission to fix the freezer aisle. The company was founded in 2015 with the vision that food can be better. A certified B Corp, Strong Roots is a leader in providing a range of delicious plant-based options, that are sustainably farmed, shipped and sold, better for people and the planet. Working directly with farmers and agronomists, Strong Roots ensures a sustainable supply chain and uses only whole plant vegan ingredients– real, simple, clean.
Strong Roots is enjoyed by consumers globally in over 10,000 stores including Tesco, Whole Foods, Kroger, Walmart, and Target. Sam also recently closed one of the biggest deals seen in plant-based with a mission to expand the company’s global footprint.
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Meet Phnam Bagley, a space architect and industrial designer who is changing how we view space travel, food tech, and environmental sustainability on Earth. But, Phnam's achievements don't end there - she is also an accomplished creative director, adjunct professor of industrial design, co-host, educator, and board advisor. In this episode, we'll learn about her latest project, the Space Culinary Lab, which gives astronauts access to various foods, ensuring they can enjoy nutritious, flavorful meals on their deep space journeys. We'll also dive into the possibilities space innovation can provide to our current food system and her views on our current challenges and solutions.
About Phnam Bagley
Phnam designs the future of everything, on and off planet Earth. She is a French industrial designer, futurist and aerospace architect creating cutting-edge hardware and experiences in Wearables, Healthcare and Wellness, Education, Robotics, Transportation, and Aerospace. She specializes in turning groundbreaking technologies into attainable, intuitive, and beautiful products and experiences that help humans become the best versions of themselves.
Her work is exclusively focused on projects that support the UN’s 17 Sustainable Development Goals, and create a positive impact on humanity, the environment and innovation.
Phnam works with a variety of companies, from startups to Fortune 500 and government agencies, covering 4 continents. Clients include NASA, Intel, Facebook, Atari, Philips, Alpine, Mistletoe, Halo Neuroscience, and more.
She speaks internationally on the subject of “Designing the Future of Everything”, covering stories of sustainability, design, space exploration, education and human flourishing. With her partner Mardis Bagley, she co-hosts an educational video series called Future Future, sharing tools and insights about design and the future of everything.
About Nonfiction
Nonfiction is an award-winning creative studio specializing in industrial design, branding, user experience design, space architecture, engineering and strategy.
We turn science fiction into reality for a better future.
We engage consumers through the design of unique and sophisticated products with rich backstories. Our clients range from Fortune 500 companies to funded startups all over the world. We leverage our relationships with manufacturing partners to execute your ideas on time and on budget. -
In this episode, we explored our current food system, the role of technology, policy, and future trends with Sonalie Figueiras. This conversation reminds us that our relationship with food is not just about sustenance but it also encompasses a much wider societal framework. With rapid advancements in technology and increasing awareness around sustainability issues, we are witnessing a massive food system transformation all over the world. It's clear that a bright new era for food tech has dawned. As well as exploring these cutting-edge solutions, however, we also took a more holistic approach to understand what needs to be done on a macro level to ensure sustainability and equity within our current model. Sonalie's journey is a true inspiration for those who strive to make a difference in the world by serving a higher purpose, don't miss this!
About Sonalie Figueiras
Founder & CEO at Green Queen, Ekowarehouse & Source Green
2021 Women of Power, 2019 GEN T Honoree, V Label Global Hero, 2 x TEDx Speaker: Serial social entrepreneur & trends forecaster Sonalie Figueiras is a sustainability expert, food futurist and eco-powerhouse who has been inspiring global audiences for over a decade with practical steps on how to fight climate change. Known as the Green Queen of Asia, she is the founder and Editor in Chief of the award-winning Green Queen - the region’s first impact media platform that educates millions of readers on the connection between health, sustainability and the environment and showcases future solutions. She is also the co-founder and CEO of organic sourcing platform Ekowarehouse and climate tech SaaS Source Green, which helps consumer brands quit plastic packaging thanks to proprietary plastic reduction software In addition, Sonalie is a global keynote speaker and an advisor to multiple mission-driven startups and NGOs, and a venture partner to several VC funds.About Green Queen
Founded by serial social entrepreneur and eco activist Sonalie Figueiras in 2011 and based in Hong Kong with a global outlook and an international audience, Green Queen is an award-winning impact media platform advocating for social & environmental change, the leading sustainability news outlet in the Asian region and a global reference for the alternative protein industry, one of the most important consumer products and investment opportunities of our time. - Visa fler
