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In this episode of the Food Tech Junkies Podcast, host Sharon Cittone speaks with Julia Collins—founder of PlanetFWD and the visionary behind Moonshot Snacks and Zume Pizza—about how we can decarbonize the food industry through data, innovation, and transparency.
Julia shares her journey from food entrepreneur to climate-tech trailblazer, revealing how small brands can drive big change. The conversation explores regenerative agriculture, greenwashing vs. green hushing, data and data-driven storytelling, and the power of community-led food systems. Learn how PlanetFWD is helping companies measure and reduce their environmental impact—and why the future of food must be rooted in truth, not trends.
🌍 She’s not just rethinking what’s on our plates—she’s redefining our path to a cooler planet.
Are you ready? Here we go.
Timestamps:
00:00 – Introduction to Green Gushing
00:38 – Meet Julia Collins: Decarbonizing Industries
01:22 – Julia’s Journey to PlanetFWD
04:53 – The Impact of Food Systems on the Planet
07:07 – The Role of Small Brands in Innovation
10:24 – Challenges in Food Accessibility
14:33 – Regenerative Agriculture and Its Benefits
18:38 – PlanetFWD: Data-Driven Environmental Solutions
32:04 – Alternative Proteins and Consumer Engagement
40:39 – Emerging Trends and Technologies in Food Innovation
42:37 – Lightning Round and Conclusion
About Julia Collins
Julia Collins is a serial entrepreneur, sustainability leader, and champion for equitable innovation.
She is the Founder & CEO of Planet FWD, the leading sustainability and supply chain intelligence platform helping global consumer brands reduce their climate impact. Inspired by her own climate-friendly snack company, Moonshot—which she successfully scaled and sold to Patagonia Provisions—Julia launched Planet FWD to empower brands with the data and tools they need to decarbonize their value chains.
Previously, Julia made history as the first Black woman to co-found a unicorn company with Zume Pizza, which reached a valuation of $2.25 billion. Her career began in hospitality, where she co-founded celebrated restaurants including Mexicue and Murray’s Cheese Bar, and was a founding partner at Harlem Jazz Enterprises, the group behind The Cecil—named one of the Best New Restaurants in America by Esquire magazine.
Julia holds degrees from Harvard University and Stanford Graduate School of Business. She serves on the boards of the Climate Collaborative and the Town School for Boys, and is deeply committed to building a more regenerative and inclusive future across food, technology, and climate.
She lives in San Francisco, CA with her partner and two boys.
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What if honey could be made without bees—and still taste just like the real thing? In this episode of FoodTech Junkies Sharon Cittone speaks with Darko Mandich, CEO and co-founder of MeliBio, about disrupting a $10B industry with science, sustainability, and storytelling.
This isn’t just a conversation about alternative ingredients—it’s about rethinking how we produce food in a way that works better for the planet, for pollinators, and for people. From navigating skeptics to building partnerships that scale impact, Darko shares what it takes to launch a biotech startup that’s breaking conventions and opening minds. Whether you’re into food tech, sustainability, or just love a good founder story—this one’s for you.
Timestamps:
00:00 Introduction to Food Systems Complexity
00:13 Meet the Host and Guest
00:31 Reinventing Honey Without Bees
01:08 Darko’s Journey and Company Vision
02:12 The Science Behind Bee-Free Honey
06:56 Challenges and Market Perception
07:58 Engaging with Skeptics and Traditionalists
17:32 The Reality of Fake Honey
23:38 Personal Journeys and Food System Dependencies
30:59 Building a Food Tech Company on a Budget
37:21 Partnerships and Market Expansion
41:52 Future Vision and Final Thoughts
About Darko Mandich
Darko started his career in the European food industry in 2012 and worked on managing and growing honey companies in more than 5 countries. By pursuing his dream to reinvent the honey industry and make it sustainable, Darko immigrated from Serbia to the United States in 2019 to launch MeliBio.
Darko is now an impact entrepreneur on a mission to sustainably feed 10B+ people with delicious and nutritious foods while saving Planet's keystone species - wild and native bees.
Darko is passionate about the future of food and ways to advance science to make the food system sustainable, scalable and animal-free.
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In this episode of FoodTech Junkies, host Sharon Cittone sits down with Miriam Ueberall, a seasoned leader with 24 years of experience in the food industry, for a compelling conversation on the systemic changes needed to future-proof our food systems. Miriam shares her insights on the challenges of innovation, the importance of DEI, and the urgent need for consumer-centric sustainability.
Together, they explore how corporates and startups can forge stronger collaborations, why digitalization is a game-changer, and how leadership and company culture play pivotal roles in driving transformation. From balancing taste and nutrition with sustainability to preparing the next generation of food leaders, this episode is packed with inspiration, real talk, and forward-looking ideas.
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About Miriam: Miriam is a seasoned Food Tech Expert and Senior R&D Leader with over 24 years of experience in advancing the food industry through innovation and technology. She has worked in leadership roles across various multinational FMCG companies, ranging from Unilever to Kraft Heinz to Flora Food group. A visionary at heart, Miriam combines a deep understandingof food science, technology, and consumer and market trends to craft forward-thinking strategies that address today’s most complex globalchallenges. With a strong belief that human-centric leadership is key to drive sustainable growth, Miriam brings a track record of delivering market growth via innovation and renovation, pipeline building, organizational transformation, and driving portfolio efficiencies. A staunch advocate for honest and trusted multi-party partnerships, Miriam is convinced that true breakthroughs in food tech can only occur when diverse stakeholders and players across the value chain collaborate transparently, bringing their unique expertise and perspectives to the table, and commit to aligned objectives.
As a passionate champion of female empowerment and allyship, Miriam actively works to create inclusive, supportive environments where women can thrive and unleash theirbest self.
Episode Timestamps
00:00 – Introduction to the Podcast
00:32 – Meet Miriam Ueberall: A Powerhouse in Food Innovation
01:06 – Miriam’s Journey in the Food Industry
03:07 – Challenges and Systemic Transformation in the Food Industry
07:24 – The Role of Leadership and Partnerships
18:10 – Innovation in R&D and Addressing Consumer Needs
24:46 – Consumer Education and Building Trust
28:47 – Defining Sustainability in the Food Industry
29:59 – Practical Steps for Integrating Sustainability
34:06 – The Role of Government and Policy in Driving Change
36:39 – Leadership and Company Culture in the Food Business
41:55 – Grooming the Next Generation of Food Leaders
44:54 – The Future of Female Leadership and Inclusivity
49:29 – Future Trends and Technologies in Food
52:08 – Conclusion and Final Thoughts
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In this episode of the FoodTech Junkies Podcast, Sharon Cittone sits down with Marc Coloma, CEO and co-founder of Heura, to explore the intersection of activism, innovation, and food system transformation. From his early roots in social justice to building one of Europe’s fastest-growing plant-based food companies, Marc shares the driving forces behind Heura’s mission to fix what he calls “the most broken industry in the world.” They unpack the inefficiencies of traditional animal agriculture, the power of tech-enabled alternatives, and the urgent need for policy reform. Marc also addresses the consumer myths still surrounding plant-based foods and how Heura is working to shift both perception and policy.
Whether you’re a foodtech founder, policymaker, or just curious about the future of protein, this episode offers insight, clarity, and inspiration.
Timestamps
[00:27] Marc shares his journey from grassroots activism to entrepreneurship, and how that path led to founding a mission-driven food tech company.
[04:02] They unpack the true cost of our current food system and how Heura is working to address those inefficiencies.
[07:58] Marc speaks candidly about the challenges facing the plant-based industry, from consumer misconceptions to navigating media narratives.
[15:33] He offers a look into the innovations driving Heura’s product development and where he sees the category heading next.
[26:52] The conversation turns to the policy landscape and why structural change is just as critical as product innovation.
[33:04] They also explore how technology—from fermentation to AI—is accelerating the protein transition.
[45:33] In a quick-fire lightning round, Marc shares his hot takes on the most promising trends in food tech.
[48:55] The episode wraps with final thoughts and how listeners can stay connected.
From challenging Big Meat to advocating for a fairer food system, Marc Coloma brings bold thinking and sharp insights to the mic.
About Marc Coloma
CEO, Co-founder and food activist at Heura Foods
Marc Coloma is food activist and CEO at Heura. Born in Barcelona in 1991, Marc has been involved in social activism since he was just 16 years old. In 2015 he decided to take part in an entrepreneurship program to create solutions to the problems in the current food system. His aim was, and is still to bring attractive solutions, and thus make livestock obsolete. In 2017, after extensive research, Heura was created and launched into the Spanish Market, with the mission to contribute to the construction of a net positive and healthier food system.
To date, Heura has positioned itself as the fastest-growing plant-based meat company in Europe and the market leader in Spain, with a 26% market share. Heura also leads in consumer acquisition, not only being the brand with the highest penetration but also with the highest repeat rate (50%).
In the last seven years Heura has not only stood out for the development of vegetable meat products but also for being a technological leader, with 25% of its workforce (out of a total of 100) dedicated to R&D. This has led to the creation of the Good Rebel Tech technology platform in order to develop technologies aimed at solving current technological limitations and increasing the nutritional value, naturalness, taste and sustainability of all the company's products.
The work in this field has culminated in the development of the first patent in April 2023, which has obtained a positive opinion report from the European Patent Office.
Marc Coloma's contribution to transforming the food model has been recognized by several organizations. In 2018, he received the CVC Young Innovator Award. In 2019, Forbes recognised him as the best entrepreneur of the year, and the magazine Emprendedores and AIJEC named him the best entrepreneur of the year. In 2021, Marc and Bernat were named to Forbes' “100 other fortunes” for their positive impact on the world.
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Who's on Stage at Future FoodTech SF? Join host Sharon Cittone as she sits down with Bill Aimutus, a leading food innovation pioneer shaping the future of food. With a career in companies like Land O’Lakes, Kerry Ingredients, and Cargill, to now NC State’s Food Innovation Lab and the Bezos Center for Sustainable Protein, Bill shares insights into alternative proteins, food security, labor challenges, and policy alignment. In this episode, we explore the pressing challenges and opportunities in the food system, from biomanufacturing and workforce development to the role of policy in driving food innovation. Bill highlights the importance of collaboration between traditional agriculture and emerging food technologies to create sustainable, cost-effective, and consumer-friendly food solutions. Don’t miss this in-depth discussion on the future of food, technological advancements in production, and the strategies needed to scale sustainable alternatives.
🎧 Listen on your favorite podcast platform
Timestamps:
00:00 Introduction and Podcast Overview
00:46 Meet Bill Aimutus: A Journey in Food Science
03:54 Pressing Challenges in the Food System
06:33 North Carolina Food Innovation Lab
11:50 Bezos Center for Sustainable Protein
15:35 Collaboration and Workforce Development
29:27 Future Trends and Policy in Food Tech
37:11 Technological Innovations in Food Production
40:16 Final Thoughts and Future Aspirations
44:10 Conclusion and Call to Action
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In this episode of the FoodTech Junkies Podcast, host Sharon Cittone sits down with Liana Thompson, co-founder Aquaai, a pioneering robotics startup tackling ocean and waterway health. Liana shares her journey from journalism to climate tech entrepreneurship, highlighting how Aquaai is developing cutting-edge robotic solutions to combat water scarcity and promote marine conservation. Discover how Aquaai harnesses biomimicry to create efficient, affordable underwater drones, and the broader implications of their work on biodiversity and climate resilience. Liana also sheds light on the challenges of scaling a climate-tech startup, navigating funding landscapes, and fostering education and community engagement in ocean preservation.
Episode Timestamps:
00:00 Introduction: Waterways and Carbon Sinks
00:11 Food Tech Junkies intro
00:52 Guest Introduction: Liana Thompson of Aquaai
02:11 Liana’s Journey from Journalism to Robotics
05:56 The Mission and Vision of Aquaai
14:56 Challenges in Water Scarcity and Climate Impact
18:27 Aquaai’s Global Expansion and Market Entry
25:34 Funding and Commercialization Challenges
37:57 The Role of Education and Community Engagement
41:26 Closing Thoughts and Future Projects
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How can we make food healthier, more sustainable, and packed with essential nutrients—all without relying on traditional agriculture? In this episode, we sit down with Frank Jaksch, founder of Ayana Bio, to explore the cutting-edge world of plant cell culture technology and how it’s revolutionizing the way we think about nutrition. From his early days in chemistry and drug discovery to launching Ayana Bio, Frank shares his insights on the growing concerns around ultra-processed foods, the declining nutrient density in fresh produce, and how his company is developing bioactive compounds that can fortify everyday products—without sacrificing taste, cost, or sustainability. We also discuss the broader food security and climate challenges, the need for industry-wide collaboration, and how Ayana Bio is working with brands to create smarter, nutrient-dense alternatives to conventional food products. Plus, get an exclusive look into the upcoming Future Food Tech event, where innovative startups and ingredient pioneers will come together to shape the next chapter of food innovation.
Episode Breakdown:
🕒 00:00 – Introduction and Guest Welcome
🧪 00:24 – Frank’s Background and Career Journey
🍔 03:53 – The Rise of Ultra-Processed Foods
📉 05:30 – Health Impacts and Consumer Awareness
🥦 06:47 – Challenges with Fresh Food and Nutrient Density
🌱 14:11 – Ayana Bio’s Innovative Approach
🌍 19:45 – The Future of Food and Sustainability
💡 25:27 – Practical Solutions and Industry Collaboration
🔚 34:23 – Conclusion and Final Thoughts
Tune in to this fascinating discussion at the intersection of science, food tech, and sustainability, and discover how innovation is shaping the future of what we eat., and check out his upcoming panel at Future FoodTech in San Francisco🚀
About Frank Jaksch: Frank Jaksch serves as Ayana Bio’s Chief Executive Officer and is a member of its Board of Directors. As founder and former CEO of ChromaDex (NASDAQ: CDXC), Frank has more than 25 years’ experience developing plant bioactives and natural ingredient solutions in the life science, food, beverage, and dietary supplement spaces. He has built an ingredient and end consumer product business from the ground up, ultimately taking the company public on NASDAQ. Having been immersed in the world of natural products for decades, Frank understands the significant challenges encumbering the space. To date, sourcing health and wellness natural products from agriculture has proven unsustainable and unwieldy; and product quality has suffered from adulteration largely owing to supply scarcity and costly development expenses. At the helm of Ayana Bio, Frank seeks to modernize the health and wellness sector and in so doing provide affordable and reliable ingredients. He believes that Ayana Bio’s technology platform is key to developing a scientific solution to reliability and cost.
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Join us for a fascinating conversation with Marie Asano, partner at the European Circular Bioeconomy Fund (ECBF). Marie shares her unique journey from scientist to venture capitalist, exploring how she now champions sustainable innovations at the intersection of agri, food tech, and the bioeconomy. In this episode, we’ll uncover the challenges and opportunities within the bioeconomy, the vital role of venture capital in driving change, and the power of collaboration across industries. Plus, hear about promising startups, emerging trends, and strategies for building a sustainable future. Don’t miss this insightful deep dive into the world of sustainable innovation!
About Marie Asano: Dr. Marie Asano is a Partner at the European Circular Bioeconomy Fund, where she leads investments in the nutrition and food tech verticals, with a focus on sustainable chemistry, the bioeconomy, and circularity. She also serves as a Board Observer at Nuritas. Before joining ECBF, Marie was a Senior Investment Manager at High-Tech Gründerfonds (HTGF), a German-based seed fund, where she spearheaded early-stage investments in sectors such as chemistry, climate tech, biotech, animal health, and life sciences. In addition, she played a key role in expanding the fund’s deal flow and network in the chemical sector. During her tenure, she also served as a Board Observer at Aphea.Bio. Marie holds a PhD in nanochemistry, biophysics, and polymer science from the universities of Liège and Bordeaux. Following her doctoral studies, she earned an MBA from the Collège des Ingénieurs.
00:00 Introduction and Guest Background - Meet Marie Asano and learn how her journey from scientist to venture capitalist shaped her passion for sustainability.
00:21 Journey into Venture Capital - What inspired Marie to make the leap into venture capital and focus on the bioeconomy?
02:03 Impact and Sustainability in Bioeconomy- Exploring how the bioeconomy is reshaping industries and driving sustainable impact.
06:29 Challenges in Bio-based Packaging- Why is creating sustainable packaging so tricky? Marie shares her insights.
10:50 Cross-sector Collaboration for Bioeconomy- How partnerships between sectors are key to advancing the circular bioeconomy.
16:12 Comparing Bioeconomy Approaches: Europe vs. US- What sets Europe apart from the US in tackling bioeconomy challenges?
20:37 Future of Bioeconomy and Emerging Trends- A sneak peek at groundbreaking trends and innovations shaping the future.
23:29 Investment Strategies and Challenges for Startups- Marie’s advice for startups: what it takes to secure funding and succeed in the bioeconomy.
30:32 Portfolio Highlights and Success Stories -Behind the scenes with ECBF: success stories and lessons learned from their portfolio.
37:40 Final Thoughts and Reflections- Marie’s parting wisdom on creating a more sustainable and innovative future.
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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 Collaboration01:53 Introduction to Sian Yates and FoodBev Media04:46 Pressing Challenges in the Food System07:33 Innovation and Collaboration in the Food Industry11:08 Emerging Trends in Sustainability and Technology18:14 Consumer Behavior and Sustainability23:15 Innovations in Food Packaging28:21 The Role of Agriculture in Sustainability28:49 Corporate vs. Smallholder Visions in Regenerative Agriculture30:10 The Six Guiding Principles of Regenerative Agriculture33:57 Impact of Mergers and Acquisitions on Innovation37:40 Spotlight on Innovative Startups40:19 The Role of AI and Robotics in the Food Industry43:55 Challenges in Media Communication49:45 The Journey of a Cocoa Bean52:07 A Vision for a Sustainable Future55:40 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 learning 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 specialty is locally sourced ingredients, mountain vegetables, and body-healing spices. Appointed to head chef at Satoyama Jujo in 2018, she won a Michelin star in 2020 and was awarded 15.5 points by Gault Millau in 2021. She was 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!
Daniel Skavén Ruben helps advance the future of food in a number of ways. He's a 10x advisor to - and 30x angel investor in - global FoodTech and AgTech startups. He's a venture partner/operating advisor to VCs Mudcake (Sweden), Nordic FoodTech VC (Finland) and Blume Equity (UK). He mentors at accelerators Big Idea Ventures, Katapult, and Norrsken Accelerator. He's the Founding Editor of the newsletter FoodTech Weekly, and the Founding Partner of Solvable Syndicate, which invests in early-stage impact FoodTech and AgTech startups globally. He also co-founded the foodtech podcast The Appetizer. Daniel was a consultant to The Rockefeller Foundation Food Initiative during 2017-2021, supporting the Foundation’s work to advance a more nourishing and sustainable food system. Daniel has also worked as an expert for the World Bank in Washington D.C. (2015-2016) on issues around technology, innovation, and entrepreneurship. Prior to that, he served in the Ministry of Foreign Affairs of Denmark in various roles in Stockholm and New York for more than half a decade, helping Danish tech companies to internationalize. Daniel holds a BSc in International Business (Copenhagen Business School), an LLM in Public International Law (Stockholm University), and an MSc in Foreign Service (Georgetown University).
Timestamp Highlights:
00:00 – Intro to True Cost Accounting
01:18 – Daniel’s Journey into Food & Agriculture
02:16 – The Rockefeller Foundation and Food Tech Innovations
03:20 – Advising Startups & Angel Investing
05:11 – Stockeld Dreamery: From Concept to Reality
06:59 – Returning to Sweden and Dual Citizenship
08:13 – Challenges and Opportunities in Food Systems
11:10 – The Complexity of Food Systems & Local Solutions
25:43 – The Role of Farmers & True Cost Accounting
28:39 – Consumer Expectations & Regulatory Standards
29:25 – Behavioral Changes and Local Shopping
30:49 – Nutritional Quality and Food Transportation
32:32 – Technological Innovations in Food
34:36 – Food System Challenges
36:34 – The Future of Food and Technology
38:50 – Sustainable Agriculture Innovations
44:28 – Alternative Proteins & Food Waste Solutions
48:56 – Consumer Behavior & True Cost Accounting
53:01 – Final Thoughts and Call to Action
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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. 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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