Podcast appearances and mentions of andrew brentano

Nina Meijers discusses FoodBytes! (San Francisco event showcasing startups disrupting the food and agriculture space) and former FoodBytes! alumna Claire Schlemme, CEO & founder of Oakland-based Renewal Mill that is fighting food waste by upcycling okara.Transcripts:Lisa Kiefer:This is Method to the Madness, a public payer show on KALX Berkeley celebrating Bay Area innovators. I'm your host, Lisa Kiefer and today I'm speaking with Nina Meyers of Foodbytes and Claire Schlemme, CEO and founder of Oakland based and alumni startup of Foodbytes Renewal Mill. Welcome to the program.Nina Meyers:Thank you.Lisa Kiefer:I'm particularly interested in what's coming up next week with Foodbytes, but first of all, Nina Meyers, tell us what you do for Foodbytes, how it got started, what's the history and what's the problems that you're trying to solve.Nina Meyers:Sure, happy to and thanks for having us. Pleasure to be here. Foodbytes quite simply is a pitch competition and networking platform for sustainable food and AG innovators. So it started four plus years ago. We're actually about to do our 15th Foodbytes, which is in San Francisco, which is where it all began. So it's founded by Rabobank. Rabobank is one of the largest food and agriculture banks in the world and in North America, our clients are some of the largest and mid sized food and AG companies. We started to see that we're working with a lot of our corporates and they're facing a lot of challenges in innovation where we're all faced with this idea that we're going to have 10 billion people on the planet by 2050. We need to feed those people and we need to do so efficiently. There's lots of environmental challenges and there's a lot of startups that are starting to create nimble ways and test and experiment and are basically building technologies and products that are solving those challenges.So we, four and a half years ago said, we want to do something that's just for food and AG. There's lots of pitch opportunities out there for tech startups. There's lots of things that are cross-disciplinary, but we said, let's bring our knowledge to the table. Let's bring our corporates to the table and investors that are just looking at food and AG start to create an ecosystem where those startups can make the connections to help scale their technologies and on the converse side of that that the corporates can start to build relationships and really start to think about these ways that innovation is happening to bring it to their own businesses.Lisa Kiefer:Tell me how it operates. Is it a competition?Nina Meyers:Yeah, so it is a competition in its most essential form. We look through hundreds of applications. We score them and we come to 15 startups that we select to come and pitch from all around the world and we're looking at on the product side, on the tech side, on the agriculture tech sides. We're looking at like AG tech, food tech and food products and they basically have a two day experience jam packed, but we basically bring together our network of mentors in the room, experts in legal deal structuring, branding, PR and they have intimate mentor sessions with them. They get to build camaraderie and relationships with one another as the entrepreneurs. They get to practice their pitches for the judges that are going to judge them the next day and they really have this full day of just like, it's kind of like a mini business school. Learn as much as you can.Lisa Kiefer:Do you find that many of these startups don't have business skills?Nina Meyers:I wouldn't say that. I think it's like you're just trying to build your business day in and day out and you have to focus on that and this, we're doing this one day kind of takes them out of it a little bit and that they're like, "Oh I've been a tech company. I've been really focused on how do I build a relationships with corporates or how do I build the MVP of my technology, but I wasn't thinking about the brand. I wasn't thinking about how I should structure my series B round when I'm fundraising, when I'm just in this infancy of my seed stage." They start to just have a lot of information around them.Lisa Kiefer:It would seem like creativity doesn't have to go hand in hand with business skills. I mean getting the right people together.Nina Meyers:To an extent. It depends on which entrepreneur, which startup, but I would say that they kind of say, "I took a day out of my life, my building, my business life, but I got to get all these different intros and different insights and also of course the insights from the other entrepreneurs that are there who are facing similar challenges, building similar businesses." So they do that and then there's a pitch day, which is a traditional pitch competition. There's hundreds of people in the room. It's focused on investment, but it's also focused on Rabobank bringing our corporates into the room so that they can pitch for these potential partners.There's a lot of media there covering it to see what's kind of the cutting edge of food and AG innovation and then what we started with was this pitch competition. Now it's built into two days and we started to build a continuous community around that. We say, "Hey, do you want to meet with X, Y and Z?" They're really interested in thinking about partnering with you. We have a database of thousands of startups and we're always thinking about how can we continue to build relationships?Lisa Kiefer:Do you sometimes do that with those who maybe didn't make it, but they have a great idea? Maybe they don't have the right skills but you match them up with somebody else?Nina Meyers:Yep, absolutely. So we have a database of thousands of companies that have applied, but we also, we have 250 now alumni of the platform. We're looking at everyone who's ever sort of come across our radar who is an innovator in this space. So that's what happens over the two days, but we kind of say that it's a discovery platform, but it's also like the beginning of a relationship where Rabobank can kind of be this connector, be this matchmaker, be this champion for both sides of-Lisa Kiefer:Tell me about the judges. How many and who are these people?Nina Meyers:They change. Every food rates has had a different grouping of judges. I think we've had something like 75. It's probably closer to a hundred and mentors, but essentially they're some of our sponsors and partners. They're legal experts who work with startups to help them structure their deals and figure out how to engage with investors. They are actual investors in need of a CPG space or on the tech side. They are sometimes policy experts who are really focused on sustainable food policy and-Lisa Kiefer:So some academics?Nina Meyers:Yeah, academics. Exactly. So literally we've had judges sort of from all across the board. We've also started having an alumni come on as a judge to sort of speak from that first hand perspective of this is what happened when I was there. We have-Lisa Kiefer:That's a great idea.Nina Meyers:Yeah, we have Abby Ramadan from Impact Vision who is an alumni of our platform and she's been very involved. She's also based out here. We want the judging panel to be able to provide varying expertise.Lisa Kiefer:Does it always happen in the same city?Nina Meyers:It's global. We've been in San Francisco the most. We've been in Silicon Valley the most. This is our sixth San Francisco edition, but we've been in Australia. We've been in London. We've been in the Netherlands, New York. We're headed to Chicago in September. Oh, we were in Boulder. We were in Austin, but yeah, we're-Lisa Kiefer:So how many times a year are we talking?Nina Meyers:So we were doing three to four for awhile globally for 2020 and 2019 we're doing two so that we can really focus on doing more and providing more value for everyone in our ecosystem and the in between.Lisa Kiefer:So this year you have how many participants?Nina Meyers:We have 15 companies.Lisa Kiefer:And two are from the Bay Area?Nina Meyers:Yes.Lisa Kiefer:One of them I'm particularly interested in. That's SnapDNA.Nina Meyers:Yes. We talk a little bit about some of the challenges that the companies are solving and one of them is sort of this idea of transparency. It's this idea of we all know about recalls that are happening in food all the time and there's a lot of opacity around what happens from the fields to your plate or wherever it comes from. So there are companies, there are a lot of innovation in this space that's happening around food safety and pathogen detection. So that SnapDNA is one of those companies that's really creating a real time test for folks in the food supply chain to get that information on whether food is safe or whether it has certain pathogens and we've seen a number of different sort of innovators come through that are focused on this, but this is something as a point I just made that's very, very well event to the corporate focus in the room.Lisa Kiefer:That can save so much money.Nina Meyers:It's about efficiency. It's obviously about safety. It's about consumer trust, which we know consumers want safer food, more sustainable food, healthier, more nutritious, cleaner and they're willing to pay more for it as well. So this is something that's important to all those players.Lisa Kiefer:Okay, and the other one is Planetariums and they're out of Palo Alto. Do you know much about them?Nina Meyers:Yes I do and the Planetariums is an up cycling company, which what does that mean? So it's and Claire I'm sure will talk more about this, but it is a waste stream that's up cycled into a new food essentially. So they are taking defatted seeds, which are a byproduct of the vegetable oil process and they are basically making that into a very nutritious protein rich flour. So they just announced today that they got, that they just raised a $750000 seed round and one of their investors is Barilla, which is the largest pasta producer in the world. So for a company like Barilla, to just give you an example is looking at this up cycling space and saying, "Yeah, of course we make pasta out of wheat, but we know that consumers want different things. Consumers want chickpea pasta. They want gluten free pasta. They still want traditional pasta, but let's look at ways that we can really provide something that consumers are starting to relate to.Lisa Kiefer:That's interesting. I've had a couple of your alumni on this show and one of them was Andrew Brentano who does cricket protein.Nina Meyers:Yes.Lisa Kiefer:And the other people were in perfect produce and they also, we're trying to save money by getting rid of waste in the food marketplace.Nina Meyers:Yep.Lisa Kiefer:If you're just tuning in, you're listening to Method to the Madness, a biweekly public affairs show on KALX Berkeley celebrating Bay Area innovators. Today I'm speaking with Nina Meyers of FoodBytes and Claire Schlemme, CEO and founder of Oakland based Renewal Mill. So I want to kind of shift over here to Claire Schlemme and Claire, you were an alumni of Foodbytes a couple of years ago.Claire Sclemme:Yes.Lisa Kiefer:We got up to the point where it's talking about judging. You made it to the finals.Claire Sclemme:Sure.Lisa Kiefer:What happened?Claire Sclemme:So as Nina mentioned, it's really it was a two day event for us. So the first day before the actual pitch competition, we had the opportunity to talk to a lot of different experts in different fields, which was, which was really great. So I think going back to that point, even with some business experience under our belt, it was a lot of really quick concentrated information that we were able to get from that day, which was excellent. So a lot of touching on all these legal issues, packaging issues, marketing issues, so really being able to touch all those different points and then also being able to have a pitch in front of the judges before the actual competition was also-Lisa Kiefer:So like a practice pitch.Claire Sclemme:It was a practice pitch. We got feedback on it, which was great. We could incorporate the feedback into our pitch for the next day, which was also very helpful and it really-Lisa Kiefer:Maybe you should tell us about your company.Claire Sclemme:Absolutely. So, so I'm the cp-founder and CEO of Renewal Mill and Renewal Mill up cycles byproducts from food manufacturing into high quality ingredients and products. So essentially we're building a portfolio of ingredients that are all being sourced from different byproducts. So the first-Lisa Kiefer:Like what?Claire Sclemme:So the first ingredient that we brought to market commercially is called Okara flour and it's made from the byproduct from soy milk production. So it's basically taking the soybean pulp that's generated when soy milk is made. We dry it, mill it and turn it into a high fiber, high protein, gluten free flour. So that's one example. There's a lot of other other places in the food system where this type of waste is happening. So particularly in food manufacturing waste is a really good place to be looking at food waste because it's kind of low hanging fruit in terms of being able to attack the food waste problem.Things coming out of a food manufacturing facility are food safe already because they're in this facility and they're often very concentrated in their scale because it's food production is pretty concentrated. So you have the ability to hit that economy of scale that you need to make a profitable business or make a business that can make sense. So we're focused primarily on these fibrous byproduct streams. So anything that's coming from really coming from that first step of bringing in anything from the field, the fruits, the vegetables, the beans, things like that and you get a lot of fiber rich byproducts because a lot of what we're processing out of our food system right now is fiber.Even though that's the one macronutrient that western diets are very deficient in. So we're starting with Okara. Okara production in the US is very concentrated actually. There's just a handful of major production facilities. So it's a strategic starting point for us from that point of view. From there we're looking at other byproducts of nondairy milk production. So within this big world of fibrous byproducts, we're looking specifically at these nondairy milk byproduct streams. So the byproducts coming out of almond milk production, oat milk production, that's where we're going to be headed at next.Lisa Kiefer:So anything with [holls 00:12:31].Claire Sclemme:Exactly, yeah.Lisa Kiefer:So you're up before the judges and you know your company well. What happened? What did they ask you? Give us the scenario.Claire Sclemme:That's it. That's a great question. So a lot of the feedback, the feedback always helps you kind of see things, obviously from outside eyes that haven't heard your story a million times. Basically a panel with different backgrounds be able to weigh in on things that are causing confusion for them or things that didn't quite come across.So really being able to make sure that we can really hone in on the right story that we want to be telling and making sure that it's coming across that way and being received that way by the judges and also making sure that we're presenting all the information that somebody would want to know. So making sure that we've addressed issues like competition in the field or kind of what our growth strategy is and making sure that we haven't left something kind of major out that a judge would want to see. So that was very helpful and I think it was also just helpful to get a sense of what the space is like and it's a pretty big event with quite a few attendees. So it's nice to feel comfortable on the stage and in front of the judges [crosstalk 00:13:35].Lisa Kiefer:How many minutes are you up there?Nina Meyers:It's three minutes now. So as far as-Lisa Kiefer:Wow, that's not much time.Nina Meyers:[inaudible] competitions, it's pretty tight, but the judges also ask questions after the companies go. So that it's like another layer of sort of engagement and that's-Lisa Kiefer:And do they get materials ahead of time?Nina Meyers:Yes. So they spend, obviously they're with each other the day before, but they also get materials many days in advance and they now they have meetings with some of the startups. So Claire participated two years ago and we've really continued to evolve what the programming looks like as people. We always get feedback. So the entrepreneurs say, "I actually want more time with investors that are, I know I'm going to meet the right investors." So we're doing actually an investor power hour for the first time this time around where we're strategically matching them with one or two investors and we're doing, it's not a speed dating because it's like 20 minutes, but basically meetings with those specific folks whose investment these align with what the startups are doing.Lisa Kiefer:Is the networking what they win or do you actually get funding?Nina Meyers:There isn't direct funding as a result of Foodbytes, but there are a number of prizes. One of the main ones is for all the three winners is that they, Rabobank hosts a huge summit in New York at the end of the year. So December and all of our corporate clients, so big food and AG companies are there and the winners across all the events from that year get to come and pitch and have targeted meetings with the corporates that are relevant for their businesses and they have a few days where they're just really targeted and meeting with folks that can potentially help them as partners. So that's one main prize and then a lot of our sponsors who are, like we said, experts in many different fields, there's also consultations with them so that they can get five hours of legal consultation on how to structure their deal. They can get PR consultation and branding consultation on how to build the best investor materials and DAX and present their brand in the best possible way.Lisa Kiefer:Claire, what was it you found to be the most useful out of winning this competition?Nina Meyers:So we weren't the winners from our cohort. We were in the finalists but actually kind of going back again to all the people that we meet during the two days, that was a very valuable thing for us that made the participation in the event very worthwhile for us. So we actually continued to have some conversations with some of the lawyers that we met there to talk about some of the legal structuring, some of the agreements that we were currently in the process of structuring and we also had continued conversation with folks that were very knowledgeable about packaging for food products because there's a lot that goes into making sure that the product fits all the legal regulations and the requirements. That was great to have both of those connections coming out of Foodbytes.Lisa Kiefer:Once you get involved with say a VC or some sort of funding source, do you ever worry about losing your company's mission? That it will begin to sort of move away from you?Claire Sclemme:Yeah, that's a great question. So actually one of the things that we did when we first founded the company thinking about that very point was that we incorporated as a public benefit corporation. So we wanted that to be really built into our mission and so we structured that into the type of business we actually were and one of the pieces of kind of feedback that we got at the very beginning was that maybe you don't want to do that because you might be closing yourself off to investors that aren't interested in investing in a benefit corporation and we said, "That's exactly why we want to do this, because it essentially is going to kind of self select the types of investors that we're looking for." So that was kind of the first layer and then the second of course is making sure that when we're talking to investors that we do have that mission alignment as we're taking on investment.Lisa Kiefer:Getting back to you, Nina, you've done this for several years now. What trends in agriculture are you seeing pop up from the startup companies? I mean, you talked about some of the problems in the AG industry. What are you seeing overall?Nina Meyers:Yeah, well a major trend. I'd say a cross food tech, AG tech and CPG as is this idea of waste mitigation. So up cycling is one avenue in which that's happening. Another one is of course packaging. We're seeing more and more edible packaging. We're seeing more compostable packaging, plant based packaging. We have a company that's pushing in Foodbytes called Coremat and that's exactly what they're doing. They're making compostable, plant-based packaging that's basically-Lisa Kiefer:That's awesome because all these cities are now saying it's too expensive to recycle.Nina Meyers:Exactly and from a regulatory perspective that this sort of clampdown is increasing. It's happened in Europe, forcing lots of innovation in the packaging world in Europe and it's starting to happen here. That's one massive trend and huge need that startups are really looking to solve and obviously an incredible opportunity for collaboration on the corporate side of things as they start to realize we really, really need to be focusing on it. It's happening [crosstalk 00:18:31-Lisa Kiefer:Why are you giving me a plastic bag?Nina Meyers:Why are you giving me a straw? Right, exactly. So that's one place where we're seeing a lot of innovation and then on the waste mitigation side as well, right? Stopping waste before it can happen. So more and more technology companies are saying, let's use data and technology to stop waste before it can happen. So a company like [Winnow] who's come through our platform, they basically have a scale for food service and back of house at restaurants that weighs waste as it's going out and then gives restaurants a better picture of their wastage so that they can decrease that. That's the-Lisa Kiefer:What's the incentive for someone to reduce their waste at the restaurant level?Nina Meyers:Money. They save restaurants globally $25 million a year and they're not that big yet. I mean they're just starting out. So it's money.Lisa Kiefer:It sounds like you've put together a lot of qualitative data.Nina Meyers:Yes, we, like I said, we started with a very, very small team and over the last year or so we've built up the team like I said. So we've just brought in a data analyst who is amazing and we're sort of at the tip of the iceberg for what data are we sitting on and what are we saying? But yes, we have a really good picture of trends that are happening. That's one major, major trend that we're seeing. The other one is sort of just the environmental impact of food-Lisa Kiefer:Climate change?Nina Meyers:... Production, of climate change and also to hand in hand with that that consumers have more and more knowledge of that and are demanding better, cleaner products.Lisa Kiefer:Yeah, look at the Midwest right now.Nina Meyers:Yes.Lisa Kiefer:All the flooding and that used to be our bread basket.Nina Meyers:That's when it has to change and startups are really heeding that call on the plant based foods side of things as well. Just if we're talking about packaged foods in general, we're seeing so much innovation in that space. We're seeing at least 40% of the companies that apply that have a product that apply to Foodbytes are in some way related to the plant based space. To sort of talk about some of the companies that are pitching coming up in San Francisco we're seeing new and novel plant based proteins. So we have a company called [Tali] and they are making waterlily seed puffs. So we see the puffs as like a huge category in the food product world, but this is a new type of puff. It's basically bringing in an heirloom varietal.It's gotten more protein, more nutritious. They're doing some really interesting flavors. So we're seeing companies like that who are bringing this plant based protein view to snacking. We also have a company called Gem and they basically have the first FDA regulated supplement product, food supplement. It's for women by women. It's made from algae and a number of different plants. Real food. It's clean food. So we're seeing things in that type of space. I was just at Expo West, which is the largest natural foods show in the country and I think it's 1500 exhibitors, 90000 people.Lisa Kiefer:Where was it?Nina Meyers:It's in Anaheim. It's 90000 people. So it's very, very intense and there's a lot of companies that are doing very similar things. There's the plant-based trend just continues to grow year over year. So whether that's new algae products, that's lots of cauliflower products, you see the confluence of a lot of trends.Lisa Kiefer:Are any UC Berkeley professors or policy people judging this year?Nina Meyers:Not this year, but next year we're going to make it happen.Claire Sclemme:Oh excellent.Lisa Kiefer:Can anyone go to this?Nina Meyers:Yes. It's open to the public. We really want people there who care about these issues, who care about sustainable food and AG, who want to see what the innovators at the bleeding edge of sustainable innovation are doing. Next Thursday, the 28th of March, starting at 2:00 PM, it's really an opportunity to see these 15 startups pitch, to engage with them and see their products and technologies, have some delicious food and drinks and if you want to get into food or if you're a journalist or if you're a student and this is where the world you think you want to go into, we absolutely encourage you to come. If you're an investor or you're a food corporate and you're trying to figure out what's next, we 1000000% encourage you to come.Lisa Kiefer:And you have a website?Nina Meyers:Foodbytesworld.com. Instagram is Foodbytes by Rabobank. We've profiled all the companies who are going to be pitching. There's lots of content. Claire's on there somewhere. So check us out on Instagram, Linkedin, Twitter, and then Foodbytesworld.com is where you can get tickets to come and see us next week.Lisa Kiefer:And Claire, your business is located where?Claire Sclemme:Oh, we're in Oakland.Lisa Kiefer:Okay, what have your challenges been since you participated in Foodbytes?Claire Sclemme:Oh, that's a good question. Our biggest challenge I would say is that, so working in the byproduct space, we're really a bridge builder between the production and then bringing that into the market. We have less control over being able to scale in a way that other companies might be able to have as they're creating products. So we're really bound to the amount of byproducts that are coming out of certain facilities. So being able to match that production with the sales is really, I would say one of our biggest challenges. So it kind of swings back and forth from having more demands than we have a production for to having more supply of the ingredient than we currently have sales force. So it's kind of bouncing back and forth as we try to strike that perfect balance as we bring these ingredients on board.Lisa Kiefer:And are most of your sources local?Claire Sclemme:So right now they are. So our first source is in Oakland, which is why we started out in Oakland and why we're based there. So our first partner facility is Hodo Foods and they're a tofu manufacturer. So the first step of making tofu is making the soy milk and so that's where we're basically harvesting the Okara from is from Hodo and our next two facilities that we will likely be using as our sources of production are also in northern California.Nina Meyers:When you sort of spoke about what do they get out of this, the alumni who come through our platforms have raised a combined 550 million. I believe it was something like 150 last year. So even though it's not directly a prize, this is what we've seen as the companies who've come out of who we've chosen, who we've selected, this is how they're moving forward and getting that investment to scale their companies.Lisa Kiefer:You must be checking the failure rate of these companies as they-Nina Meyers:Yes.Lisa Kiefer:... they leave Foodbytes. What is the failure rate?Nina Meyers:It's under 10% because we're doing really like a lot of due diligence in the process of picking the ones that we think are really going to be successful. It's relatively low. It's lower than the average.Lisa Kiefer:Do you have a business background?Nina Meyers:I actually went to college in upstate New York at Skidmore college. I studied at a liberal arts school and I had was working in a sustainable restaurant, a farm to table restaurant the summer after college and my Mom is a chef and so I grew up around food. Food is my whole life and I was trying to figure out what I wanted to do next when I moved to New York during the recession in 2009. I started working for a restaurant company in New York in the creative department. I got sort of my foot in the door there and started working on marketing and design for the restaurants.So that was really a sort of honed my skills there on the marketing side of things. Started to realize through being in New York that what I really cared about was sustainability in food and agriculture and trying to figure out what to do next. I then went onto work for Food Tech Connect, which is a site of record for food innovation essentially. We did a lot of events in this space and meetups and consulting and hackathons, which is really all focused on sustainable food and agriculture. So I was there. I was working with startups directly. Spent about four years there and then we started working together with Rabobank to build Foodbytes out from its infancy.Lisa Kiefer:Claire how did you get into this pat of the world?Claire Sclemme:Yes. So my background is actually in environmental management. So I have in my masters in environmental management from the Yale School of Forestry. I had primarily actually been involved mostly in the space of sustainability and energy and so I'd worked at a renewable energy startup in India and worked with UN climate change, but I started to realize how important the food system is in the space of sustainability and I, kind of my first transition into into food was actually co-founding a juice company in Boston where I was living at the time. So we started as a food truck and we were connecting farmers to folks in the city through juices and smoothies and then in that process saw how much waste is created when you're juicing. It was really kind of like this moral issue.At the end of the day we'd sourced all this great produce from these farmers and it was all organic. It was mostly local. You'd spend a lot of money to buy all this produce and we're throwing out a huge amount of it at the end of the day, ll that pulp that's left over from juicing. On the the other side, of course we're selling the product that we are making, we're selling at a price point that's pretty high for the, it wasn't a super affordable food for much of the city and so those two pieces together kind of where you know really struck me as a challenge and that was a space that I really wanted to continue working in after I left that company.So when I had really just a fortuitous conversation with the owner of Hodo Foods in Oakland, the owner of the tofu factory and saw that he had this challenge with his byproduct that he was producing, which was very similar to what I had seen at the juice company, but at this much bigger scale and that it wasn't just a Okara, it was lots of different opportunities and lots of different sources of these types of byproducts. That was really the beginning of Renewal Mill was looking into how we can solve both food waste and also increase affordable nutrition in the food system.Nina Meyers:Claire really pioneered this space and now there's a company that's much younger than you, but it's called Pulp Pantry and they're doing, they're solving the problem that Claire just outlined. It's like entrepreneurial serendipity. They saw the same problem and they're making value added snacks out of juice pulp.Lisa Kiefer:Wow, you should all join forces and become the next Nabisco.Claire Sclemme:I know. Exactly, exactly.Nina Meyers:[crosstalk 00:28:19].Lisa Kiefer:[crosstalk] better.Nina Meyers:That's exactly what Foodbytes wants to have happen.Claire Sclemme:Yeah.Lisa Kiefer:Well, was there anything else that is coming up with Foodbytes besides this conference next week?Nina Meyers:Rabo has a whole other food and AG innovation platform called Tara. It is basically the next step in the cycle for startups to engage with Rabo after Foodbytes. That's what Tara is all about. We're going into our fourth cohort and applications are open now. Tara is like, how can we do the best possible matchmaking for startups and corporates? So applications are open now. That website is Taraaccelerator.com. They're open. They close on April 26th. So any startups, anyone you think is interested, you can learn about the corporates that are participating to see and so you can learn more there.Claire Sclemme:In addition to kind of all of the structured support that's coming out of Foodbytes, I think the other piece that was really valuable to us was actually meeting the other companies that we're pitching and there there's been some valuable connections that we've had in terms of the the business and actually finding uses for our flour with some of the other companies that have been on the platform, but also just really to talk to other entrepreneurs and be able to just talk about some of the other challenges that you're facing from a business perspective and also from a personal perspective as well. So it's a really, I think it's a really great community of entrepreneurs that are being brought together as well.Lisa Kiefer:Well thank you so much for being on the show.Claire Sclemme:Thank you.Nina Meyers:Thank you for having us.Lisa Kiefer:You've been listening to Method to the Madness, a biweekly public affairs show on KALX Berkeley, celebrating Bay Area innovators. You can find all of our podcasts on iTunes University. We'll be back again in two weeks. [music] See acast.com/privacy for privacy and opt-out information.

Tiny Farms CEO and co-founder Andrew Brentano thinks cricket protein will ensure future food security. Tiny Farms is an AgTech and Precision Farming company that produces food grade cricket protein for use in pet food and animal feed applications offering a sustainable, safe, reliable protein source for pets, livestock animals, and people.Transcript:Lisa:This is Method To The Madness, a biweekly public affairs show on KALX Berkeley, celebrating Bay Area innovators. I'm your host Lisa Kiefer. Today, I'm speaking with Andrew Brentano, the Co-Founder and CEO of tiny farms. Welcome to the program, Andrew.Andrew:Oh, thank you.Lisa:You are the perfect guest for a show about innovation. Co-Founder of Tiny Farms. First of all, tell us what Tiny Farms does, and what is the problem you're trying to solve.Andrew:We are basically, precision ag company. What we're doing, is we're trying to grow a whole lot of crickets. The big problem we're addressing is that we basically cannot produce enough animal protein to keep up with the demand. We've got growing population, growing per capita consumption and also a really huge growing pet food market, which is consuming a huge amount of meat. Traditional meat consumption, your livestock, your pigs, your chickens and your cows, is a hugely resource-intensive endeavor.You're concentrating huge amounts of feed, 25 30% of all the crop lands on earth are just growing feed for animals. Then we're also grazing about 25% of the earth's surface for cattle. There's really not any room to expand. We really have to find these higher efficiency ways to supply that animal protein that people need.Lisa:You have found, what I think is a pretty unique niche in this market of cricket farming, protein farming. I know the argument about cattle using energy and all of that, but what you're saying is that dogs, chickens, all of these other animals. If we can feed those animals your product, we can make equivalent savings, maybe?Andrew:Yeah. We can offset these huge resource environmental footprints. If we take the pet food example, in the US, we're feeding about 30 billion pounds or more of meat just to dogs and cats every year. That market is growing like 6% year over year. If we can, instead produce crickets, which use just a tiny fraction of the food and the water and the space required, we can essentially get more from less. We can meet this demand without just completely overextending our current resources.Lisa:Okay. When did you start this company?Andrew:We started in late 2012. We initially got the idea ... of course it took a while for markets to actually developed. We were a little bit ahead of the curve. We've been-Lisa:Do you mind if I ask how you came to this? Were you doing market analysis studies or looking at big data? How did you figure out that this was a niche?Andrew :In that moment, what we were doing was really just thinking about big existential problems. We were trying to decide what should we be spending our time and energy on and had really started drilling into food production. Everyone's got to eat. It's the largest and most resource-intensive endeavor that humans do on this planet and also one of the most immediately going to be effected by climate change, population growth, et cetera. What we realized when we were diving in was that meat production was this huge concentration of where all the resources were going, It was the most inefficient place and also the highest demand. Everyone wants to eat meat. We thought, wow, this is-Lisa:Yes. Especially with incomes going up.Andrew:Exactly.Lisa:First thing they want to do is have the steak that you and I have.Andrew :Exactly.Lisa:Right?Andrew:This westernization of diets around the globe, all these trends were pointing to essentially meat crunch in really the relatively near future. People need this protein, but how do we produce protein more efficiently but that still has a high-quality nutritional profile? We're looking at agriculture. We were looking at algae and fungus. Then we came across a body of research about insects and their nutritional values and their production efficiencies, historical uses around the world, and it just made so much sense.Lisa:Who's using crickets? I assume some of these countries have been using crickets for thousands of years, is that correct?Andrew:Yeah. Particularly in Oaxaca, in Mexico and some other Central American cultures. There are long traditions of eating crickets and grasshoppers, both interchangeably. A number of African cultures also like different types of crickets that are native, crickets and katydids. Then in Thailand, more recently, I think there's been a long tradition of eating different insects. Very recently, there's been quite a growth in, particularly the cricket market there. The Thai government has even, for the last 10, 20 years been sponsoring and promoting this. There's now tens of thousands of small backyard cricket farms supporting those largely street markets.Lisa:How did you start? Were you right out of college, or what was your motivation here?Andrew:I guess, I was about two and a half years out of college. I went to University of British Columbia, studied absolutely unrelated to agriculture, a program called cognitive systems. It was AI information systems, linguistics. What that did instill was this mindset of systems thinking. I'd worked an AI startup. My Co-Founder Jenna, who's now is my wife, had been working for an artist. She went to Rhode Island School of Design. She was managing an artist business in LA. We'd been living in LA for a couple of years and decided this wasn't fulfilling. This wasn't really where we wanted to be or what we wanted to be doing.That was where we took a summer, went and started doing freelance web development just to pay the bills and took this time to decide what are we going to do with our lives that's can be meaningful. That's what led us into this. It was important that, you we found something that we could do that would apply our creativity and actually be meaningful. HLisa:You know how we're all about organic and sustainable. How does that fit into the cricket industry? What do they eat? How do you follow the path to make sure they're sustainable and that they're organic?Andrew:Yeah. The great thing about crickets is they'll eat anything, pretty much. I mean, they're basically omnivorous. Anything you could feed a pig, or a chicken, or a cow, or basically any other kind of animal, they can eat. They really have a very high, what's called feed conversion ratio, which is basically the amount of food they have to eat to grow a certain weight as a ratio. With crickets, it's about 1.7:2 pounds of food to get 1 pound of cricket. To give comparison, chickens are more like 3:1. Pigs are between 4 and 6:1. Cows can range from 8:20:1, depending on what the diets are. Even if you fed them the exact same thing you fed a commercial chicken, you're using much less of that feed.You've got this corresponding, way much smaller land and water footprint. Then because they are so efficient converting that feed and they'll eat anything, we can then take food by-product streams and agricultural by-product streams and incorporate that into the feed formula. That can range anything from stale bread, which commercial bakeries, large scale ones are producing millions of pounds of stale bread or excess bread. They essentially overproduce by about two what they actually sell. Then we can also go to agricultural processing. There are huge streams of by-products, like dried distiller grains that come out of ethanol production, spent brewer's grain, juice pulp from the citrus industry.Lisa:The wine industry.Andrew:The wine industry. Exactly. Almond holes are huge one in the United States, or in California alone, we're producing 150 million tons of almond holes every year.Lisa:They're kind of like goats in the insect world.Andrew:Yeah.Lisa:They'll clean everything up.Andrew:Right. All we have to do is balance the different inputs, so we get the nutritional profile that grows the cricket efficiently We understand that pretty well. We can basically say, okay, we'll take 20% of this, 30% of that, 50% of that, blended altogether, and then we can just grow our crickets.Lisa:You been able to notice differences in tastes of your crickets by what you're feeding them?Andrew:One of the reasons crickets are so good, is they have a pretty mild and generally pleasant taste regardless what you feed them. You definitely can tell different things. You'll get either a nuttier cricket. Sometimes it'll be because the cricket is a little fatty or a little leaner.Lisa:What would you feed it to make it fatty?Andrew:You could feed it, for one, more fat or a higher carb diet. You can make it leaner by having more of a protein and fiber formulation. We've fed them carrots in the past and they turn just a tiny hue, more orange. They actually pick up a tiny bit of that sweeter carrot taste.Lisa:Do you ever feed them chocolate?Andrew :We've never fed them chocolate. It's a bit expensive.Lisa:How do your vegetarian or vegan customers feel about this product? Do they have any concerns?Andrew:There's two camps. There's one camp where folks are vegetarian and vegan primarily because of sustainability issues, humane treatment of animals, ethical issues. Those are exactly the issues that we're targeting and trying to address with cricket production. Those folks are generally very, very receptive to incorporating insect protein into their own diets. What's really exciting for these people is when we say, yeah, did you know there's dog and cat food you can get with insect protein? You've got vegetarians and vegans, but they still have a pet cat that they have to feed meat too.It creates a real dissonance for them. It's an amazing solution for those folks. Then there's folks that maybe have a religious or spiritual aversion to actually eating living animals. For those folks, that's fine. That's a different set of issues. Insects are living things, and if they decide that's not what they want to eat, it's not the product for them. We generally think that we have a great solution for the folks that really see the fundamental environmental and ethical issues around meat production.Lisa:If you're just tuning in, you're listening to Method To The Madness, a biweekly public affairs show on KALX Berkeley, celebrating Bay Area innovators. Today, we're speaking with Andrew Brentano, the Co-Founder and CEO of Tiny Farms. Tiny Farms is building the infrastructure for a new category of our food system, cricket protein, one that will play a big part in ensuring future food security. Talking about your products, and you just covered one, which is feeding pets. What other products do you have, and who are your customers?Andrew:Our core business is the design and development of a high-efficiency cricket production facility. That's really the big problem. We want to get crickets out into the market, but how do you do that? How do you produce enough crickets cheap enough that it can actually become this bulk commodity that could reasonably offset traditional meats. In a way, our core product is actually this method for producing them and then also how do you process them into palatable ingredient.Lisa:I read that your method was unique in that it avoids the monoculture of most agriculture.Andrew:Yeah. One of the fundamental problems that we see in traditional livestock production, farming in general, is that you have these huge centralized productions, whether it's, say 10 thousand acres of soy beans or if it's a mile-long chicken house with 4 million chickens in it. When you think about ecosystems and biology, that's a really unhealthy ecosystem. Also, it's incredibly risky because if something comes in there that's a blight, or past, or a disease [ 00:10:48], it just can, wipe out everything very quickly.The approach that we take is a more distributed model where we'll set up smaller production units, and then we'll put them around in a cluster, in a region. That way, you never have this just huge, enormous centralized population issues of just having a lot of animals in place, breathing and pooping and eating and all of that mess and the potential for pollution. Also, that you significantly reduce this biological risk.Lisa:Crickets get disease and die out like other ...Andrew:We've been lucky. We've never had a blight. We have a very tightly controlled environment, keep the biosecurity levels pretty high. There have been, in actually a different species of cricket than when we grow, there is a disease. It only affects crickets. There's no risk to any people or animals but that have gone around and wiped out some of the cricket farms that have existed in the US. One of the cool things about insects, again, too, is that biologically they're so different from people that you don't have the same zoonotic transfer of diseases the way that you've got your swine flu or your bird flu, which can jump to humans. It's this huge health risk.Every animal has diseases and parasites that can affect them. The cricket is so different. Its life cycle's so different. They don't carry that kind of disease that could jump to a human. It's much safer. Even with a mosquito or a tick, they're transmitting a disease, because they're actually holding some like human blood, Mammalian blood in them. It's not that that animal itself actually gets a disease that can transfer to a human.Lisa:You have a cricket powder, but that's primarily for feeding animals. Does it also go into human-Andrew:We produce this cricket protein powder. It's completely food grade. It's completely perfect to use in human food products or pet food products. We focus on the pet food market, because we see a really, really big opportunity to offset a lot more of the consumption in that space. There are a ton of human food products out on the market, and a bunch of being produced right here in the Bay Area. Chips and snack foods and energy bars and baking flour mixes and stuff that-Lisa:With cricket powder.Andrew:With cricket flour. Yeah. Exactly. In that market, it's awesome. It's a really great way to start introducing to people this idea that they can eat crickets. Long-term, the best possible thing is we stop eating animals as much and we eat much more insect protein. Put it in something that people want to eat anyways, crunchy, healthy snacks.To really have the big impact we want to have, we have to figure out how we can start really replacing the meat that we're using as quickly as possible and as big of volume as possible. That's where we're really focusing on the pet angle. There's actually another company here in Berkeley called Jiminy's. They've released a line of dog treats. The only animal protein in that dog treat is cricket protein. Dogs love this stuff.Lisa:You don't have any retail human products yourself as a company.Andrew:We do supply another brand that is currently distributed at the Oakland Days Coliseum and it's called Oaktown Crickets. In the cricket production, get more into how that works. You harvest most of the crickets at a certain stage in their life when they've got the optimal protein content to make into the protein powder. Then you maintain a chunk of your population to go through adulthood and breed your next generation. Those breeders, we call them, they've got a higher fat content because they're, particular the females, are full of eggs. They're really, really tasty.In Thailand, those are the prized ones that people want. They'll fry them up and sell them in the market. For the protein powder application, they're not very useful. What we do is, those get sold for culinary use. We had local chefs use them in different specials, and then they're being fried and seasoned and packaged in little snack packs and distributed at the Colosseum. [crosstalk] Extra tasty.Lisa:One of your main goals is to address the challenges that are facing agriculture, what we just talked about. Are there any other challenges that you've experienced as you enter this marketplace?Andrew:One of the big fundamental things about how the agricultural system is set up is it's very linear. You extract resources, you dig up phosphorous, you create nitrates and nitrites for fertilizers. You pour them on the fields, you grow these plants, you harvest them out, you process them. You throw away the byproducts. Then you feed the animals, and the animals create a huge amount of poop. You don't know what to do with that. It just sits there. Then the animals get eaten. It's this very just linear extractive system of production.That's part of why we're having so many issues with soil degradation and waterway pollution. We're also just running out of phosphorus, which is its whole own problem. What we really see is an opportunity for insects is to help start close some of these loops and create more of a circular system. If you've got your wheat industry and it creates all of this chaff when you process the wheat into flour ... well if you can efficiently convert that, instead of just say composting it or throwing it out there or using it more inefficiently to feed dairy cow, you can turn that into a really high-quality protein, putting that through the base of the cricket as a bio converter.We've spent the same amount of nutrients and water to produce all parts of that plant. If you only eat a little bit of it, that's not very helpful. Then the cool thing about the crickets is, the waste they produce is completely dry and stable. They're not releasing-Lisa:The cricket poop.Andrew:The cricket poop.Lisa:What is it called?Andrew:It's called frass. That's the technical term for insect poops. It's basically the consistency of sand. If you go by Harris ranch or the big feed lots, and they're just-Lisa:Hold your nose.Andrew:Exactly. Producing huge amounts of nitrous oxide and methane and ammonia. These are greenhouse gas emissions that are many, many times more potent than CO2. Instead, you've got this very, stable, safe product that can be applied directly as soil. It's actually produced dry. You can cost effectively transport it. You-Lisa:And amend your soil with it.Andrew:Exactly. Yeah. You can take it back to the source of production, or you can put out into gardens, community gardens, home gardens, anywhere. The frass, which is our by-product, we've just recently gone through the approval process with the California Department of Agriculture to sell that as a retail fertilizer. We now have one pound and five pound bags of that.Lisa:Where could I find that?Andrew:We've just listed on Amazon, and we're starting to starting in the Berkeley area. We're getting it out to some of the local gardens stores. We're hoping that we'll have a chance to really take on a life of its own. Besides that, we're also able to sell that wholesale to bigger garden and farming operations in the area.Lisa:How did you find the funding to start all these operations?Andrew:Definitely, financing is the least fun and hardest part of starting a business. We were able to bootstrap the first several years. We were just actually building websites on the side while the initial pieces came together. Then when we realized that we really understood what the business model was going to be and what the growth plan was, we were able to go out and convince a handful of angel investors to come in and put enough money that we were able to launch our first R&D farm down in San Leandro.That was really just a process of getting out there, both going to pitch events, networking, going to basically the places where the kind of people are who care about sustainability and the food system, who understood the issues. Actually, a number of our investors found us, which was great. We had enough of a presence on social media and had been featured at a few events that they said, "Hey, I really believe in what you're doing." They understood why, and they knew it was going to be a long road to get there.They were very supportive. Then, from there, once you've got initial traction, then as you need more funding, you go out, find ways of getting in front of the right people and being able to tell that story and show how the payoff is going to happen down the road.Lisa:Everybody's pretty aware. It's a huge problem.Andrew:It's amazing how the awareness and focus changed from 2012 to now, because when we started and we're going out there saying, hey, insect protein is this amazing solution. People just raised eyebrows. Now, we go out there and people say, "Yeah, we know, but how are you going to implement it?" Which is much better conversation, because we actually get right into the meat of what we're doing and how we're solving the problem. We don't have to worry about spending half an hour just convincing someone that they should even take us seriously.Lisa:Who are your major competitors?Andrew:The industry is so new, The demand for the product keeps growing at a rate that, essentially, we're not able to directly compete, because we're all just trying to keep up with the scaling of demand. There's a farm down in Austin, Texas, which has gotten some great funding and done some cool stuff, building their operation. There's a big operation up in Ontario, Canada that's been one of the major suppliers in North America.Lisa:Internationally?Andrew:They're a good number of companies in Thailand and Southeast Asia, starting to be a little more presence in Mexico. When we think about it, for us to saturate this market, they're going to have to be thousands of cricket farms, right? We have this concept of a benign competition. When they have a win, that's good for us, because we're growing this opportunity together. It's much less cut throat than you find in more matured and saturated markets.Lisa:There's room to grow in it. Yeah. For sure.Andrew:Huge, huge opportunity.Lisa:Have you had any negative response?Andrew:Certainly. Particularly early on, you got a lot of ew, yuck. What are you doing? What's great about people, is that we really quickly get used to ideas. The same folks we would talk to six years ago and say, "Hey, we think you should try eating crickets." They'd say basically, "No way in hell would I do that." My test is based. I'm sitting on an airplane and the person next to me says, "Hey, what do you do?" How does that conversation go? Six years ago, went one way. Now, Lyft drivers or just folks out of the coffee shop I say, "Hey, we do cricket protein." Almost immediately, people now start telling me why it's a good idea. I mean, it's amazing how the public perception has shifted. I think it's really just a consequence of exposure.Lisa:If you can find a tasty way to get protein and not have to pay what you pay for meat ...Andrew:The market's so young. It's still a pretty premium product. The price point is similar to that of an equivalent meat product. So like the cricket protein powder is basically a dried ... It's 60% protein, 20% fat. It's this really nutrient dense product. It costs similarly as if you bought meat and dehydrated it. What that would cost, 15 to $20 a pound, which seems like a lot. Then you think you're reducing that down. You can get your fresh crickets. The costs of production is similar to your higher-end meat now. What's great is that's with really barely any R&D that's been done over the last few years.Lisa:Barely anybody in the marketplace.Andrew:Barely anyone in the marketplace. You think about what the price of chicken and beef is right now. That's the result of 50 years and trillions of dollars. Our industry, with five years and a few million dollars of development, is already getting competitive with meat. In the next few years, it's just going to soar below that, which is great. Up until very recently, there'd never been really any indication of actual opposition to the idea. It was just niche enough. No one was really worried about it. We did interestingly have the first high-profile shot across the bow.What happened was, late in July when the Senate was starting to go through their appropriations bill process, Senator Jeff Flake actually introduced a amendment that would specifically ban federal funding for research projects around insects for food use. This really caught us all off guard, what seemed to come out of absolutely nowhere.It was very strange and essentially someone had brought to the senator's attention that a handful of small innovation grants had gone out from the USDA to companies that were developing food products with insect protein. It's not the kind of thing that someone like Jeff Flake would just pick up. Someone out there suddenly cared enough to bring that to his attention. We don't really know exactly what went on there.Lisa:You don't know what went on.Andrew:Not yet. Yeah. We have an industry group. There's over 90 companies in the United States, Almost every state, there are companies working with insect protein, whether it's for pet food or animal feed or for human food, both on the production side and the product side. This is actually an amazing opportunity for American economic growth, American leadership. It's very surprising that something would come along like this that you would want to block federal research funding. Specifically, it's the small business innovation research grants that were being referenced. We've received some of the same grants as well.Lisa:Was that this year?Andrew:This was just a few months ago. Now, very luckily, that amendment was not accepted into the final version of the appropriations bill. We realize like, oh, there are people that care enough to start throwing up some roadblocks. That's actually a good sign for us that we're being taken seriously in that way.Lisa:That's a positive way to look at it.Andrew:For us, anytime that we have a conversation with someone and I convinced someone that they should take this seriously or they should go to A's game and buy a pack of crickets or they should go to the pet store and get some Jiminy's treats that they can feed their dog. That's a huge win for me.Lisa:Yeah.Andrew:Every time I'd ride in a Lyft or sit on an airplane, that's an opportunity. Yeah. I mean, there's already been this level of engagement, which is great.Lisa:I wanted to ask you about other projects. One of them I'm intrigued with is the Open Bug Farm.Andrew:In a earlier stage of our business development, we actually developed an open source mealworm farming kit, basically for people at home who are interested in this. The could either buy the kit from us or the designs were online. It was all off-the-shelf components, so they can make it themselves.Lisa:Like having chickens in your backyard.Andrew:That was the same kind of idea.Lisa:Instead, it's crickets.Andrew :Exactly how we were modeling it. In fact, a lot of the people who were interested in that, wanted to grow the mealworms to feed their chickens. That project didn't end up being really good business model for us. We didn't keep selling the kits, but we kept the designs for it out there. What was really great was around that project, we just launched a forum and a huge number of people came to that forum and asked questions and provided expertise. We were able to share some of our expertise on the topic.Now, there's this huge information resource that just has tons and tons of discussion about raising different kinds of insects at different scales, from commercial to home scale. We're really happy that exists out there. We get a lot of inquiries from people that say, "Hey, I just want to start growing some crickets for myself or some meal worms" or whatever it is. We don't have time to help every one of those people individually. We're able to say, "Hey, go over to the forum here, because there's just this huge drove information."Lisa:What do you see in the future?Andrew:Looking at the future, there's just so much room for growth. For us, the key thing is just get more commercial cricket farms built over the next years. Get the production ramped up, instead of just being able to have niche premium pet treats on the market. There can be full-diet pet foods and then maybe even your mainstream pet foods. If the Walmart brand of dog food could have even 5% cricket protein instead of meat, we'd be saving millions and millions of pounds of meat, hundreds of millions of gallons of water. It's all just about being able to grow the production volume to be able to meet those demands.For us, the path to doing that is not just building cricket farms ourselves but to be able to take the facility that we've designed and package that into a turnkey product that we could then license out to a production partner. Because we got a lot of inbound inquiry from folks that say, "Hey, I would love to start a cricket farm, but I don't really know how." There's great opportunity to leverage that and provide a ready-made solution where you can say, "Well, here's the setup and here's the training. We can provide the technical support." Then you can grow these crickets, and then we can help you process that into the protein powder that we can get out to the market."That's really the longer term growth strategy, is being able to engage with all these partners. Over the last several years, we've had hundreds and hundreds of people contact us, say, "I'm a dairy farmer, but I want to get into crickets." A lot of folks with agricultural backgrounds, maybe they grew up on a farm, but their parent's farm isn't quite big enough to support them coming back to work on the farm. They say, "Hey, maybe I could throw up an outbuilding and we could have a cricket farm there."There's a huge amount of opportunity for people that essentially have cricket production as their own business and be able to feed into the supply chain where we can have this huge impact offsetting meat. Fundamentally, what we are after is really converting, like I mentioned, this linear extractive food production system into a circular sustainable food production system. Right now, we're just so overextended on our demands, on the very limited resources that we have available in terms of water and soil and arable lands and even just nutrients available to grow crops.We're going to stop being able to produce food. When we talk to folks in the chicken industry or the beef industry, they're actually all very interested in the potential for the insect protein in the feed for their animals. Because all these animals are not just eating plant-based proteins. Almost all the animal feeds out there also have some amount of fishmeal in them, which supplements key amino acids and fats that you don't find produced in plants. Fishmeal production is a really shocking industry. We basically send out ships that scoop up indiscriminately, all the small fish. Particularly, they'll go scoop up whole schools of anchovetas and anchovies. Then they just grind that up into a powder and send it off into the animal feed formulations.Essentially, all that farmed salmon is basically eating wild fish that's been caught and ground up and pelletized and then fed back to that salmon. Something like 90% of fisheries are on the verge of collapse or have already collapsed. There's a huge amount of interest in introducing insect proteins into animal feeds. The FDA and AAFCO, which is the organization that controls what can go into animal feeds, have already approved soldier fly proteins, which is another insect that's being widely grown for use in salmon feeds. Now, the FDA has also just indicated that they think that should also be allowed in poultry feed. Poultry feed is one of the biggest consumers of fishmeal in the land-based agriculture.Lisa:Do you have a website that people can go to?Andrew:Our company is Tiny Farms. The website is just www.tiny-farms.com. Yeah. You can check out our basic offering. You can contact us through the contact form.Lisa:Are you selling tiny farm hats, like you have on? [crosstalk]Andrew:We've printed short-runs of shirts and had these hats made just for the team. There's enough interest that I think we'll get those listed up there soon. We just have to start thinking about the food system, in terms of a self-sustaining system and not like feel good sustainability. This has to be a system that can continue to produce food forever.Lisa:There are a lot of us living here, and we'll need every tool we can use if we want to keep enjoying it.Andrew:Yeah. Exactly.Lisa:Thank you, Andrew, for being on program.Andrew:Thank you. This was fun.Lisa:You've been listening to Method To The Madness, a biweekly public affairs show on KALX Berkeley, celebrating Bay Area innovators. You can find all of our podcasts on iTunes University. We'll be back again in two weeks. 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Making edible protein consumes resources. Not only is the world population growing — the United Nations predicts there will be nine billion people on Earth by 2050 — but rising income levels mean that more people can afford meat. When the demand for protein exceeds the plant's carrying capacity, there will be an environmental crash and people will go hungry. This reasoning is a driver of the "why eat crickets" argument. Our demands for protein cannot exceed the Earth’s carrying capacity. or we are done. You might say the pathway to survival involves choosing one of two human engineering projects.Crickets provide protein efficiently, and they also might provide health benefits by providing probiotic fiber. There's a massive shift in health and nutrition science going on, a deepening understanding how the gut biome enhances overall human health. there's evidence that diseases like Parkinsons and Alzheimers start in the gut biome. Will that convince you to eat crickets? Cricket protein might help fight diabetes by regulating glucose. Jarrod Goldin, a co-founder of Entomo Farms, cites evidence of the health benefits of cricket protein. He also cites a story from South Korea that suggests that hospital patients who ate food fortified with cricket protein got better, faster.Andrew Brentano, a co-founder of Tiny Farms, also interviewed in the podcast, talks about the market for cricket protein expanding from humans to dogs and cats.In engineering, water and energy savings are the easy calculations. It's the human engineering that is hard. What will it take for you to eat a cricket even if it is unrecognizable as a bug and supplied as a powder?Get a transcript and sign up for our mailing list at http://futurefood.fm

“Insects are the future, people!” This week on What Doesn’t Kill You, host Katy Keiffer continues her innovation series, chatting with Andrew Brentano, co-founder and COO of Tiny Farms, Inc. He is working to improve the efficiency and commercial viability of insect farming with the application of modern technology and data analytics. Andrew explains that he is fascinated with technology, particularly the potential for human and technology interaction to enable humanity to solve its mundane and existential problems, like sustainable food sources. Throughout the show, Katy gets the scoop on his latest project, Open Bug Farm, and how exactly one farms insects and the differences between the input/output ratio of insect farming versus conventional animal, marine, and even tofu protein sources. After the break, Katy asks Andrew what’s next for Tiny Farms, Inc. and if they might also venture into agricultural feed, providing for perhaps poultry and fish one day. Andrew certainly gives food for thought in this detailed interview – tune in for more! This program was brought to you by Cain Vineyard & Winery. “There are almost 2000 documented species that humans consume around the world. There’s every variety of ant, cricket, locust… but in the near term we’re going to see more caterpillar species being eaten.” “The big kicker is how much pro they [insects] have. Certain species are very high in healthy fats… and are high in vitamins and minerals.” “For the aspiring insect farmer you really have two great markets: you’ve got your market for your actual insects and you’ve got your fertilizer market.” —Andrew Brentano on What Doesn’t Kill You

“Insects are the future, people!” This week on What Doesn’t Kill You, host Katy Keiffer continues her innovation series, chatting with Andrew Brentano, co-founder and COO of Tiny Farms, Inc. He is working to improve the efficiency and commercial viability of insect farming with the application of modern technology and data analytics. Andrew explains that he is fascinated with technology, particularly the potential for human and technology interaction to enable humanity to solve its mundane and existential problems, like sustainable food sources. Throughout the show, Katy gets the scoop on his latest project, Open Bug Farm, and how exactly one farms insects and the differences between the input/output ratio of insect farming versus conventional animal, marine, and even tofu protein sources. After the break, Katy asks Andrew what’s next for Tiny Farms, Inc. and if they might also venture into agricultural feed, providing for perhaps poultry and fish one day. Andrew certainly gives food for thought in this detailed interview – tune in for more! This program was brought to you by Cain Vineyard & Winery. “There are almost 2000 documented species that humans consume around the world. There’s every variety of ant, cricket, locust… but in the near term we’re going to see more caterpillar species being eaten.” “The big kicker is how much pro they [insects] have. Certain species are very high in healthy fats… and are high in vitamins and minerals.” “For the aspiring insect farmer you really have two great markets: you’ve got your market for your actual insects and you’ve got your fertilizer market.” —Andrew Brentano on What Doesn’t Kill You