Podcasts about eat just

Just Goods, Inc. v. Eat Just, Inc.

In this episode of The Story of a Brand Show, I have an inspiring conversation with Steph Chen, the Founder of Anyday.  Steph shared the incredible journey behind Anyday's innovative cookware that transforms how we think about microwave cooking.  From her experience working at Eat Just to collaborating with renowned chefs like David Chang, Steph's passion for food and convenience shines through in her groundbreaking product, making cooking faster, healthier, and easier. Steph opened up about the challenges of launching Anyday, including the skepticism around microwave cooking and the importance of conviction in her vision. She also shared insightful lessons learned as an entrepreneur, offering valuable advice for anyone looking to turn their passion into a thriving business.  This episode is packed with inspiration and practical wisdom for food enthusiasts and aspiring entrepreneurs. Key Moments in the Podcast: - Steph shares how her previous experiences shaped her journey to creating Anyday. - The moment Steph discovered the potential of microwave cooking and turned it into a business opportunity. - The challenges of building consumer trust in a new product category. - Collaborating with David Chang on how it influenced Anyday's success. - Steph's advice on conviction, leadership, and empowering your team. Join me, Ramon Vela, and Steph Chen, as she takes us through her entrepreneurial journey and the innovations behind Anyday. Whether you're curious about microwave cooking or looking for inspiration as a business owner, this conversation is one you won't want to miss! For more on Anyday, visit: https://cookanyday.com/ If you enjoyed this episode, please leave The Story of a Brand Show a rating and review.  Plus, don't forget to follow us on Apple and Spotify.  Your support helps us bring you more content like this! * Today's Sponsors: Compass Rose - Advisor for CPG Brands: https://compassroseventures.com/contact/ Compass Rose Ventures

Hello Earthlings! In this eye-opening episode of Earthlings 2.0, we sit down with Josh Tetrick, CEO of GOOD Meat, to explore the revolutionary world of cultivated meat. Discover how a single cell can transform into billions of pounds of meat without the need for traditional animal farming. Josh delves into the ethical and environmental implications of our current food system, highlighting the potential of cultivated meat to create a kinder, more sustainable future. Learn about the groundbreaking technology behind cellular agriculture, the challenges of scaling production, and the promising future of meat that doesn't involve slaughter. Key Topics: The Concept and Technology Behind Cultivated Meat: Understanding how GOOD Meat uses cellular agriculture to produce meat from a single cell and the science involved in the process.Ethical and Environmental Implications: Discussing the current food system's impact on animals and the environment, and how cultivated meat offers a kinder, more sustainable alternative.Challenges and Opportunities in Scaling Production: Exploring the hurdles faced in bringing cultivated meat to market and the potential for widespread adoption in the future.Regulatory Approvals and Market Launches: Insights into the approval process for cultivated meat in different countries, including the groundbreaking retail launch in Singapore, and future plans for global distribution.Voices on The Show: Josh Tetrick, co-founder and CEO of Eat Just, Inc. Linkedin: Josh Tetrick Lisa Ann Pinkerton, Earthlings 2.0 Host, CEO of Technica Communications, and Founder of Women in Cleantech and Sustainability LinkedIn: Lisa Ann PinkertonX - Lisa Ann Pinkerton Instagram - @LisiAnniTechnica Communications Women in Cleantech and SustainabilityWeb Resources:Vox Article: Chickens are taking over the planetRestoring Our Faith in Humanity: Songs of survival: scientists confirm blue whales frequent Seychelles

Upon reading his obituary, Mark Twain reportedly wrote that “the reports of my death are greatly exaggerated.” Whether Twain actually wrote this or not, the reality remains that today the reports of the death of cultivated meat are indeed quite real. Yet Bruce Friedrich, the president of the Good Food Institute, is here to tell you that he believes such reports are not based on science and are indeed greatly exaggerated.  Few people have done more to inspire others to pursue alternative protein—including cultivated meat—as a strategy to ameliorate world problems than Bruce. I've known Bruce since 1996, and one thing that's remained constant during the past three decades is that Bruce's commitment to reducing suffering on the planet is simply enormous. Whether in his role as part of the nonprofit animal advocacy world or the crusade he's been on since co-founding GFI in 2016 to render alternative proteins no longer alternative, Bruce's lodestar has always been: how can he do as much good as possible during his limited time on the planet? In this conversation, Bruce and I focus on the state of the plant-based and cultivated meat industries today, why he believes the critics are misguided, whether China will lead this race, how to respond to the new cultivated meat bans like those newly passed in Florida and Alabama, and critically: what it will take for alt-protein to no longer be alt. Discussed in this episode This episode is the 10th in our ten-part podcast series on cultivated meat. The previous nine episodes include Orbillion Bio, UPSIDE Foods, Avant Meats, BlueNalu, Eat Just, Fork & Good, Mosa Meat, New Harvest, and Aleph Farms. Dr. Elliot Swartz's presentation: The Cost Drivers of Cultivated Meat Production. GFI's Plant-Based Meat Production Volume Modeling 2030 analysis. GFI's numerous additional resources, including The Science of Cultivated Meat, Advancing Solutions for Alternative Protein, The Costs and Environmental Impacts of Cultivated Meat, and The GFI Startup Manual.  You can sign up to receive GFI's many newsletters and to be alerted to their many webinars and other events and resources at gfi.org/newsletters.  Bruce cites numerous laws, including Amara's Law (we tend to overestimate the effect of a technology in the short run and underestimate the effect in the long run), Wright's Law (for every cumulative doubling of units produced, costs will fall by a constant percentage), and even Newton's Third Law (for every action there is an equal and opposite reaction). Good Meat is now selling cultivated chicken at a butchery in Singapore. China's five-year plan for the future of meat. The cultivated meat documentary Meat the Future. Bruce recommends Hannah Ritchie's book, Not The End of the World. You can see Paul's review of it here. Ezra Klein's 2021 NY Times column, Let's Launch a Moonshot for Meatless Meat. Bruce's 2019 TED Talk. The Center for Strategic and International Studies' report: The Future Appetite for Alternative Proteins. Our past episodes with Ryan Bethencourt and Jason Matheny. An upcoming episode with Israel's albumin producer PoLoPo! More about Bruce Friedrich Bruce Friedrich is founder & president of the Good Food Institute, a global network of nonprofit science-focused think tanks, with more than 220 full-time team members across affiliates in the U.S., India, Israel, Brazil, Singapore, and Europe (UK, Germany, & EC). GFI works on alternative protein policy, science, and corporate engagement - to accelerate the production of plant-based and cultivated meat in order to bolster the global protein supply while protecting our environment, promoting global health, and preventing food insecurity. Friedrich is a TED Fellow, Y Combinator alum, 2021 "American Food Hero" (EatingWell Magazine), and popular speaker on food innovation. He has penned op-eds for the Wall Street Journal, Foreign Policy, USA Today, the Los Angeles Times, Nature Food, Wired, and many other publications. He has represented GFI on the TED Radio Hour, New Yorker Radio Hour, the Ezra Klein Show, Making Sense (Sam Harris), and a variety of other podcasts and TV programs. Bruce's 2019 TED talk has been viewed more than 2.4 million times and translated into 30 languages. Friedrich graduated magna cum laude from Georgetown Law and also holds degrees from Johns Hopkins University and the London School of Economics.

This week, I speak to Josh Tetrick on his revolutionary food tech that is currently in the process of taking the world by storm. Josh Tetrick is CEO & co-founder of Eat Just, Inc., a food technology company with a  mission to build a healthier, safer and more sustainable food system in our lifetimes. The company's expertise, from functionalizing  plant proteins to culturing animal cells, is powered by a world-class  team of scientists and chefs spanning more than a dozen research disciplines. Eat Just created one of America's fastest-growing egg  brands, which is made entirely of plants, and the world's  first-to-market meat made from animal cells instead of slaughtered livestock. Prior to founding Eat Just, Tetrick led a United Nations  business initiative in Kenya and worked for both former President Clinton and Liberian President Ellen Johnson Sirleaf. As  Fulbright Scholar, Tetrick taught schoolchildren in Nigeria and  South Africa and is a graduate of Cornell University and the University  of Michigan Law School.  Tetrick has been named one of Fast Company's “Most Creative People in Business” and recognized on prestigious lists such as the TIME100 Climate, Inc.'s “35 Under 35” and  Fortune's “40 Under 40.” Eat Just has been recognized as one of Fast  Company's “Most Innovative Companies,” Entrepreneur's “100 Brilliant  Companies,” CNBC's “Disruptor 50” and a World Economic Forum Technology Pioneer, and GOOD Meat has been named one  TIME's Best Inventions of 2023. Episode Highlights: Josh's journey co-founding Eat Just - creating foods that we like without all the harm. The power of the Mung Bean. The system of the chicken industrial process. The nostalgic relationship we have with meat. The Good Meat Immersive Dining Experience and the journey to FDA approval. The process of producing cultivated meat. Building awareness around the idea of the meat industry and the challenges that come with this. The challenges around revolutionising the food industry. The uncertainty around building a food system where people can convert and fully steer away from how the industry runs today. The power of choice in deciding what to put on your plate. The psychology of behaviour change, and how Josh is slightly pessimistic. The prospects of growing your own food at home. Artificial Generational Intelligence and technology. How Josh keeps his balance. Josh asks you to ponder on what meat actually is, not the fantasy version of it. Get in touch with Stephanie: www.listeningwellpodcast.com | @listeningwellpodcast Meditation with Stephanie Podcast Thank you for Listening Well!See omnystudio.com/listener for privacy information.

No cultivated meat company has raised more capital than UPSIDE Foods. In 2022, after having already raised about $200 million in previous rounds, the company raised another $400 million in a Series C round with a company valuation north of the coveted $1 billion unicorn status. No company in the space has garnered more media attention, both positive and critical, than UPSIDE Foods. No company has as much volume of cultivation capacity as UPSIDE Foods. No company is as old as UPSIDE Foods, as it was the first startup formed to take this technology out of academia and work to commercialize real meat grown slaughter-free. It's also one of the few companies in the world to have been granted regulatory approval to actually sell cultivated meat, which it did in the US. So it was only fitting that this conversation with UPSIDE CEO Uma Valeti take place in person inside the beating heart of UPSIDE's EPIC (Cultivated Meat Engineering, Production, and Innovation Center) cultivated meat pilot facility in Emeryville, California. I often say that I'm Uma Valeti's first biographer, since I profile him in Clean Meat, but I certainly won't be his last biographer, regardless of whether he succeeds or fails. And the last time I visited UPSIDE Foods, in 2017, when the company was still called Memphis Meats, and I got to enjoy their cultivated duck. At that time, they had only a handful of employees. Now, as 230 UPSIDE employees worked away in the dramatically nicer building that houses EPIC, I first got to enjoy four different cultivated chicken dishes. I tried both chicken that was FDA-approved and grown in smaller cultivators, and chicken that was yet to be FDA-approved, which was grown in 2,000-liter cultivators. Spoiler: they all tasted great, and were easily discerned from most plant-based chicken in scent, flavor, and texture. After the tasting, Uma and I sat down for this frank conversation in which we discussed UPSIDE's past, present, and future. That includes details about the scale and capability at which they currently sit, why they paused their plans for their vaunted Rubicon commercial facility in Illinois, what expansions they're planning on making at EPIC in California, what Uma thinks about the obituaries some journalists are writing for the cultivated meat industry, when he thinks cultivated meat will reach 1 percent market share in the total meat market, and much more.  In this conversation, you'll hear Uma elaborate on how the technology has gone from being decried as impossible to now possible, and what remains to be seen is whether it will now go from possible to inevitable.  It's a fascinating and revelatory conversation with a man who has served in many ways as a face for the cultivated meat movement for many years, even prior to founding this company. Discussed in this episode This episode is the eighth in our multi-part podcast series on cultivated meat. The previous seven episodes include Avant Meats, BlueNalu, Eat Just, Fork & Good, Mosa Meat, New Harvest, and Aleph Farms. Our past episode with New Harvest founder Jason Matheny. A 2013 Washington Post obituary for electric vehicles. Nine states are now phasing out gas cars by 2035, and so are automakers like GM. Uma and Paul both endorse the work of the Good Food Institute. You can see a clip of Paul tasting UPSIDE Foods' duck in 2017 here. Uma is profiled in Clean Meat, which has an updated 2024 paperback edition now out.  Tyson Foods pulled out of its investment in Beyond Meat. Paul couldn't recall the exact name in the live interview, but he was referring to Potemkin villages in Russia. More about Uma Valeti Dr. Uma Valeti is the CEO and Founder of UPSIDE Foods. Uma earned a degree in Cardiology from the Jawaharlal Institute of Postgraduate Medical Education and Research (JIPMER) in Pondicherry, India. After residencies at Wayne State and SUNY Buffalo, Uma completed three fellowships at the Mayo Clinic. He teaches Cardiovascular Medicine at Stanford University. In 2019, Uma was named a “Global Thinker of the Decade” by Foreign Policy magazine. He has been featured in the Wall Street Journal, the Aspen Ideas Festival, and SXSW.

Asia is leading the world when it comes to semiconductors, solar panels, wind turbines, and other technologies critical for the future. In a time when several US states are seeking to ban the sale of cultivated meat, Asia seems to be leaning into the technology, and one of the most mature companies in the space there is Avant Meats.  Founded in Hong Kong in 2018 and having raised about $15 million USD to date, Avant Meats is focused on making a dent in Asian seafood demand. In this episode, Avant founder and CEO Carrie Chan discusses why her focus is seafood, what scale she's at and where she hopes to soon go, and how long she thinks it will be before cultivated fish might reach one percent market share in Asia.  As you'll hear in this conversation, Avant Meats is already animal component-free in its feedstock for its fish cells, and it's cultivating inside a 250L bioreactor to generate the material for its public tastings. Now headquartered in Singapore, the company intends to grow there and eventually branch throughout Asia, a project for which it's currently fundraising. Discussed in this episode This episode is the seventh in our multi-part podcast series on cultivated meat. The previous six episodes include BlueNalu, Eat Just, Fork & Good, Mosa Meat, New Harvest, and Aleph Farms. China alone consumers 65 million tons of seafood annually.  Carrie points to how China rapidly transformed the small fishing village of Shenzhen into a metropolis, and what relevance this has for cultivated meat scaling. More about Carrie Chan Carrie Chan is the co-founder and CEO of Avant Meats. She's a seasoned business executive with a passion for the environment, particularly the impact of our food supply on the planet. With experiences in strategy and general management, she also managed major greenfield Capex projects from conception to revenue-generating operations. She is a Bloomberg New Economy Catalyst 2022 and holds an MBA from INSEAD. Carrie co-founded Avant with Dr Mario Chin in 2018 in Hong Kong, the first cultivated fish company in Asia, and expanded to Singapore in 2021. Avant's technology offers a system to produce nutritious, tasty fish and functional proteins directly from fish cells at economically viable costs. The group's end-to-end technology platform also allows continuous new product development from scratch to production.   Avant aims to be a global leader in producing traceable and sustainably cultivated proteins in a fully contained environment for food, skincare, and functional applications. Avant now has a presence in Singapore and Greater China. Avant has also been awarded Technology Pioneer and Global Innovator by the World Economic Forum and featured in Reuters, Financial Times, TIME, Forbes, The Telegraph, South China Morning Post, and CCTV. For more information, please visit www.avantmeats.com. At Avant, Carrie provides the vision, guides the strategy and supervises the implementation. 

BlueNalu is one of the better-funded companies when it comes to cultivated meat. Having raised more than $100 million, including about $35 million toward the end of 2023—a notoriously difficult time to fundraise—their founder and CEO Lou Cooperhouse is optimistic about their path to success. But as you'll hear in this episode, Lou isn't working to compete against the commodity meats like chicken, pork, and beef. Rather, he's pursuing a strategy to compete against products that are exponentially higher-cost, like bluefin tuna, which can often sell for more than $100 a pound. In this conversation, Lou lays out his vision for a future BlueNalu factory with multiple 100,000 liter cultivators churning out some of the priciest oceanic delicacies. And because of this high price point, Lou thinks that his economic model is among the most attractive out there. We also talk about BlueNalu's collaborations in Asia, Europe, the Middle East, and US, and what he thinks the biggest barriers to success are, and more. Discussed in this episode This episode is the sixth in our multi-part podcast series on cultivated meat. The previous five episodes include Eat Just, Fork & Good, Mosa Meat, New Harvest, and Aleph Farms. BlueNalu's recent $33.5 million fundraise. Lou recommends reading Great by Choice and First, Break All the Rules Lou was a guest on the show more than four years ago in Episode 32! Lou is affiliated with the Rutgers Food Innovation Center. More about Lou Cooperhouse Lou Cooperhouse is recognized as a leading global authority in food business innovation and technology commercialization, with extensive leadership experiences throughout his 40-year career in the food industry.  He is a results-driven professional, and has led cross-functional teams in a wide array of industry settings that include: multinational corporations, foodservice and retail operations, new business startups, mid-sized and family-run companies, university entrepreneurship and innovation centers, and industry trade associations.   With his deep and diverse understanding of the food industry, Lou has spoken at hundreds of conferences throughout his career, specializing in food trends, disruptive technologies, and global best practices in business innovation and incubation.

Tune in to this week's episode of the Creator Economy Live podcast, where hosts Keith Bendes and Brendan Gahan are joined by Jasmine Enberg, the esteemed creator economy analyst from eMarketer. Gain valuable insights into the evolving landscape as Jasmine shares her journey and perspectives since entering the industry.  Explore the latest industry developments, from the ongoing Instagram Vs YouTube ad revenue discussion to the increasing role of AI within the creator economy. Additionally, discover LinkedIn's recent venture into short-form vertical video and uncover innovative B2B marketing strategies reshaping the platform.   

When you think about cultivated meat, Thailand isn't exactly the first country that comes to mind. Sure, you may think about the US, Netherlands, Israel, and Singapore. But the Southeast Asian kingdom is where Israeli cultivated meat juggernaut Aleph Farms recently announced its first commercial factory will be.  Having just received Israel's first regulatory approval to sell cultivated meat—and the world's first regulatory approval for cultivated beef in particular—Aleph Farms CEO Didier Toubia discusses his company's rollout strategy with me in this conversation. As you'll hear, Aleph wants to start by selling limited quantities in Israel within 2024, but the company intends to operate its first plant in Thailand with what Didier calls an “asset light” pilot facility capable of producing 1,000 tons a year. For those of you who aren't mathletes, that's about two million pounds of finished cultivated meat product—”finished” meaning finished goods that are a hybrid of animal cells and plant-based ingredients as well. Of course, two million pounds is a vast quantity compared to the volume of cultivated meat that's been produced thus far, but it's not even a rounding error in Asia's meat demand, let alone global meat demand. So how long will it be before Didier thinks the cultivated meat sector will make a real dent in animal meat demand? You can hear his answer in this episode! Despite negative headlines surrounding the space lately, Didier claims he's more optimistic than ever before about his prospects for success, and that he's still fighting to have $1 billion in revenue within the next 10 years. You can hear him explain why he thinks that's realistic in this conversation.  Discussed in this episode This episode is the fifth in a multi-part podcast series on cultivated meat. The previous four episodes include Eat Just, Fork & Good, Mosa Meat, and New Harvest. We discussed Aleph Farms and the impact of the 10/7 Hamas massacre in Israel in our recent episode with Kitchen CEO Jonathan Berger. Aleph Farms' recent announcement to move to set up shop in Thailand, partnering with Fermbox Bio. Didier attended The Better Meat Co.'s Night Under the Fermenters. The global meat market is worth about $1.5 trillion. Didier's recent Fast Company op-ed explaining his regret about cultivated meat timeline predictions. More about Didier Toubia Didier Toubia is the Co-Founder and CEO of Aleph Farms. He's a Food Engineer and Biologist who led two medical device companies and co-invented over 40 patent families; Co-Founder and CEO of IceCure – went public in 2010, and CEO of NLT Spine – acquired by SeaSpine in 2016. He was trained at AgroSup in Dijon, France, and was awarded with a specialized masters degree from ESCP Business School. Didier holds a joint Executive MBA degree from the Kellogg and Recanati business schools, USA and Israel.

When the New York Times recently ran an opinion column declaring the infant fatality of the cultivated meat industry, Isha Datar, CEO of New Harvest, was quoted as saying of the sector, “this is a bubble that is going to pop.” Given that New Harvest is intended to promote and advance the field, what did Isha mean by this? She expounded on that thought in a 2,000-word commentary asserting that while she disagrees with the columnist's conclusion that cultivated meat can never become a viable reality, she believes that the sector has been plagued by “exaggerations, lies, and broken promises.” In this episode, Isha and I talk about what she's referring to, the difference she sees between cellular agriculture via precision fermentation (e.g., Perfect Day and EVERY) and cellular agriculture aimed at producing actual animal meat (e.g., Eat Just and Mosa Meat), whether cultivated meat is more like flying cars (a far future technology) or electric cars from 15 years ago (not yet ready, but realistically possible), what pathway forward she sees toward actually fulfilling the promise to end the factory farming of animals.  Discussed in this episode Isha's first appearance in 2020 on this show, Episode 42 Our recent episodes in this podcast series on cultivated meat with Eat Just, Fork & Good, and Mosa Meat. New Harvest's thoughts on the recent NY Times opinion column on cultivated meat The EU's FEASTS program: Fostering European Cellular Agriculture for Sustainable Transition Solution The Tufts University Institute for Cellular Agriculture Isha recommends reading The Generosity Network by Jennifer McCrea More about Isha Datar Isha has been pioneering cellular agriculture since 2009, driven by a passion to see transformative technology create a better world. In 2010, Isha published "Possibilities for an in-vitro meat production system" in Innovative Food Science and Emerging Technologies; thus began her quest to establish the field of cell ag.  Isha became Executive Director of New Harvest in 2013. She co-founded Muufri (now Perfect Day) and Clara Foods in 2014, and soon after passed her founding equity to New Harvest in full to establish the first endowment for cell ag research. In 2015 she named the field "cellular agriculture" - officially creating a category for agriculture products produced from cell cultures rather than whole plants or animals. She is a Shuttleworth Foundation Fellow and also served as a Director's Fellow at the MIT Media Lab.  Isha has a BSc. in Cell and Molecular Biology from the University of Alberta and a Masters in Biotechnology from the University of Toronto.

Parendi Birdie, co-founder and CEO of Asentia, and early employee of Mission Barns and Eat Just, joins the podcast to share her experiences working in Alt Protein. Asentia is a new startup in the blended meat space. Parendi splits her time between Texas and The Bay Area and has spent her entire career in Alternative Proteins and plant-based meat. We'll hear more about her very interesting background and experience throughout the episode, as well as why she's excited about the opportunity in blended meat.

If you listened to the last episode, you already know that there's an updated paperback edition of my book Clean Meat that's coming out April 9, 2024. I announced in that episode that, aligning with that release, this show will be devoted for a couple months exclusively to interviews with leaders in the cultivated meat space, many of whom are profiled in the book.  And there's perhaps no person in the cultivated meat sector who's generated more headlines than Josh Tetrick, CEO of both Eat Just and Good Meat. Along with people like Mark Post and Uma Valeti, both of whom will also be guests in this podcast series, Josh was one of the first entrepreneurs to devote resources to trying to commercialize cultivated meat. And his company, Good Meat, indeed was the first company ever to win regulatory approval anywhere—in Singapore—and start selling real meat grown without animal cells.  In the new paperback edition of Clean Meat I detail the process of that Singaporean regulatory approval and the world's first historic cultivated meat sale. And while Good Meat has gone on to raise hundreds of millions of dollars in venture capital and garner US regulatory approval as well, the company admittedly hasn't yet achieved the goals it set out for itself in the early days.  In the recent New York Times obituary for cultivated meat, the author Joe Fassler writes, “The book ‘Clean Meat' describes Mr. Tetrick looking at factory drawings and saying, ‘By 2025, we'll build the first of these facilities,' and by 2030, ‘we're the world's largest meat company.'” Today, in 2024, Good Meat no longer has an aspiration of a 2025 major cultivated meat plant, and the idea of being the world's largest meat company by 2030 seems relatively  unlikely. But as you'll hear in this interview, Josh Tetrick remains cautiously optimistic about a future for the cultivated meat industry, despite negative headlines that are, at least for the time being, dampening some investors' enthusiasm for the space. In this episode, Josh and I have a frank discussion about the cultivated meat sector, how it may be able to scale, what the economics could look like, whether Josh thinks it's realistic to make a dent in total animal meat demand, and more.  Long-time listeners of the show will remember that Josh also was a guest on this podcast way back in 2019 on Episode 23. In that conversation, we discussed how he remains resilient in the face of adversity. I recommend going back and listening to that inspirational episode for sure, and I'm glad to have Josh back on the show to offer his point of view of where things stand in the movement to divorce meat production from animal slaughter today. Discussed in this episode Josh recommends reading Thinking, Fast and Slow. Our 2019 episode with Josh, Episode 23. A 2013 Washington Post obituary for electric cars.  More about Josh Tetrick Josh Tetrick is CEO & co-founder of Eat Just, Inc., a food technology company with a mission to build a healthier, safer and more sustainable food system in our lifetimes.  The company's expertise, from functionalizing plant proteins to culturing animal cells, is powered by a world-class team of scientists and chefs spanning more than a dozen research disciplines. Eat Just created one of America's fastest-growing egg brands, which is made entirely of plants, and the world's first-to-market meat made from animal cells instead of slaughtered livestock.  Prior to founding Eat Just, Tetrick led a United Nations business initiative in Kenya and worked for both former President Clinton and Liberian President Ellen Johnson Sirleaf. As a Fulbright Scholar, Tetrick taught schoolchildren in Nigeria and South Africa and is a graduate of Cornell University and the University of Michigan Law School.  Tetrick has been named one of Fast Company's “Most Creative People in Business,” Inc.'s “35 Under 35” and Fortune's “40 Under 40.” Eat Just has been recognized as one of Fast Company's “Most Innovative Companies,” Entrepreneur's “100 Brilliant Companies,” CNBC's “Disruptor 50” and a World Economic Forum Technology Pioneer.

This week on the show, we're talking about Meati carne asada and vegan options at Donnie's Doughnuts. We'll also try the new Space Dunk Oreos!SHOW NOTES:Here's the episode where we reviewed Bomb Biscuit Company, if you want to revisit!Cobras eat a lot of stuff!News Item: After pulling them from shelves four years ago, Eat Just answers the call to bring back popular vegan condiments Just Mayo and Just Ranch.The mayo in the photo we were struck by was Hellman's Vegan Baconnaise. It is, as predicted, a UK product.The bowls restaurant that carries Meati breaded chicken is Upbeat.Thank you so much for listening. We record these episodes for you, and we'd love to hear from you. Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to talkintofupod@gmail.com! Hosted on Acast. See acast.com/privacy for more information.

In this “Best of 2023” episode of Omnivore, Food Technology revisits the top food science and thought leader interviews of the year. Science communication expert Laura Lindenfeld explains how theatrical improv can help scientists break down barriers and better covey complex ideas. Josh Tetrick, co-founder and CEO of Eat Just, chats about all things cultivated … Continue reading EP 26: The Art of Science Communication, Josh Tetrick on Cultivated Meat, IFT FIRST Pitch Competition Winner, Disruption in the Backseat →

Wednesday, November 15th — In this episode we talk about: Matt has gained 12.5 pounds in 3 weeks Weather report: Eat Just being sued for $100 million, Kourtney Kardashian makes vegan Thanksgiving dinner for Travis Barker's birthday, Florida House Representative introduces bill prohibiting cultivated meat Plant-Based Swaps May Cut Diabetes and Heart Disease Risk, Major Study Finds (https://www.theguardian.com/society/2023/nov/16/plant-based-swaps-may-cut-diabetes-and-heart-disease-risk-major-review-finds) Make a Show-Stopping Thanksgiving Spread with These 24 Vegan Recipes (https://vegnews.com/taste-tests/vegan-recipes-for-thanksgiving) Tune in live every weekday at 11am to watch on YouTube or on Instagram (@plantbasedmorningshow and @nomeatathlete_official), or watch on Twitter or Twitch!

In today's episode we delve into the inspiring journey of Eat Just, the billion-dollar startup founded by Josh Tetrick. In this episode, we will explore the key principles that fueled the company's success and made it a revolutionary force in the food industry. Stay tuned as we uncover the story of purpose-driven innovation, the power of multidisciplinary teamwork, and the importance of resilience and adaptability. Join us as we unravel the essential lessons from Eat Just's remarkable rise, lessons that are not just for entrepreneurs but for anyone striving for success in the world of business. Introduction:In this episode, we explore the extraordinary journey of Eat Just, the billion-dollar startup founded by Josh Tetrick. Discover the principles that fueled their success and learn how these lessons can be applied to any business venture.Segment 1: Purpose-Driven InnovationExplore the concept of purpose-driven innovation and how it guided Eat Just's mission to revolutionize the food industry.Understand the importance of identifying a clear purpose for your business and how it inspires creativity and problem-solving.Learn how staying true to a mission can motivate your team and drive innovation, even in the face of challenges.Segment 2: Multidisciplinary Team BuildingDive into the significance of building a diverse and multidisciplinary team, drawing from various fields of expertise.Discover how a mix of skills and backgrounds can enhance creativity, problem-solving, and adaptability within your business.Explore practical strategies for assembling a team with diverse talents, fostering collaboration, and promoting innovation.Segment 3: Resilience and AdaptabilityUnderstand the role of resilience in overcoming setbacks and challenges faced by Eat Just during their journey.Learn how adaptability allows businesses to pivot, explore new opportunities, and thrive in changing environments.Discover actionable tips for building resilience, embracing change, and maintaining persistence in the face of adversity.

In this episode, we speak with Josh Balk who is the co-founder and CEO of The Accountability Board. Previously, he was vice president of farm animal protection for The Humane Society of the United States. In addition, he is a co-founder of EAT JUST, a food technology company.We spoke to him about a promising new strategy that he's trying out, which is shareholder activism. In a nutshell, that involves doing something that seems counterintuitive, buying shares in the largest food companies that use animals as products, and trying to get them to change. On top of that, we also speak about the successes he's had through ballot initiatives in the US. such as prop 12 in California, the EATS act, and US politics more generally.If you enjoy the show, please leave a rating and review us - we would really appreciate it! Likewise, feel free to share it with anyone who you think might enjoy it. You can send us feedback and guest recommendations via Twitter or email us at hello@howilearnedtoloveshrimp.com. Enjoy!

This hour, we explore disruptions in our food landscape, from consumption to distribution and food waste management. Brian Paganini, Vice President of Quantum Biopower in Connecticut, explains how the company transforms food scraps into energy. Joshua Tetrick, CEO and Co-Founder of GOOD Meat, talks about growing meat from cells. And Katie Martin, CEO of More Than Food Consulting, discusses how to make food pantry operations better for those they serve. GUESTS: Brian Paganini: Vice President of Quantum Biopower, a Connecticut-based plant that recycles organic waste into renewable energy Joshua Tetrick: CEO and Co-Founder of GOOD Meat and its parent company Eat Just, Inc. Katie Martin: CEO of More Than Food Consulting, author of Reinventing Food Banks and Pantries: New Tools to End Hunger Special thanks to our interns Carol Chen and Stacey Addo who helped produce this episode.See omnystudio.com/listener for privacy information.

In this episode, Peter and Josh, CEO of GOOD Meat, delve into the revolutionary concept of producing meat without slaughtering a single animal. The conversation explores the journey of GOOD Meat, from its inception in a studio apartment to its current expansive headquarters in Alameda, California. Tetrick's vision is to transform the global food system, reducing harm to animals and the environment while providing consumers with a sustainable and ethical alternative to conventionally produced meat. 14:24 | The Story of Josh and Chicken 24:44 | Meat From an Antibiotic-Fed World 1:07:50 | The Future of Meat: Cultivated Josh Tetrick is the CEO of Eat Just a company that specializes in no-kill meat. Eat Just was founded in 2011 by Josh Tetrick and Josh Balk. The company's goal is to replace chicken dinners with cultivated fillets in the near future. Eat Just recently netted $370m in investments, including wealth funds backed by Qatar and the estate of Microsoft co-founder Paul G Allen Check out GOOD Meats _____________ I send weekly emails with the latest insights and trends on today's and tomorrow's exponential technologies. Stay ahead of the curve, and sign up now:  Tech Blog _____________ Connect With Peter: Twitter Instagram Youtube Moonshots and Mindsets Learn more about your ad choices. Visit megaphone.fm/adchoices

We have a new podcast! It's called Universe Of Art, and it's all about artists who use science to bring their creations to the next level. Listen on Apple Podcasts, Spotify, or wherever you get your podcasts.   Where's The Beef? Lab-Grown Meat Gets U.S. Approval People have been looking for meat-alternatives for decades. Vegetarians avoid animal products for many reasons, from concerns over animal treatment and slaughtering practices to the meat industry's climate impacts. Methane from cows and other livestock contribute about 15% of all greenhouse gas emissions. There have been plant-based alternatives on the market for awhile now, but another method has quietly gained steam over the past decade: meat grown in a lab, using cultured cells. This past June, the U.S. Department of Agriculture approved two companies—Eat Just and Upside—to grow and sell cultivated chicken products in the U.S. Lab-developed beef will likely be next, while some companies are even working on cultivated pet food meat. (Lab-grown mouse meat kibble, anyone?) But will growing tissue in a lab actually reduce greenhouse gas emissions, and … will people even want to eat it? Joining Ira to discuss this beefy topic is Casey Crownhart, climate reporter at the MIT Technology Review, who talks about how this kind of meat is made in a lab, the challenges the industry faces, and what lab-grown beef patty tastes like.   How Rising Temperatures Are Shifting The Ground Beneath Chicago As global temperatures rise, cities are typically hotter than rural areas. Tall buildings trap heat and temperatures don't drop nearly as low at night. Out of sight, just below the surface, it's also getting hotter. Scientists are beginning to document the unexpected consequences of underground climate change. A new study measuring the phenomenon used sensors to track increasing temperatures underground in Chicago and map how the earth has shifted beneath the city as a result. Ira talks with the lead researcher of the study, Dr. Alessandro Rotta Loria, assistant professor of civil and environmental engineering at Northwestern University, based in Chicago, Illinois.   A Fish By Any Other Name: Inside The Effort To Bring ‘Copi' To Dinner People who live near freshwater rivers or lakes are likely familiar with Asian Carp. The fish are not native to the U.S., but over the last few decades their populations have exploded in waterways like the Mississippi River Basin and the Illinois River. Over the last few years, there's been a major PR campaign to move away from the name Asian Carp, in favor of a new name: “Copi.” The reason is two-fold: First, it joins a general trend of moving species' names away from nationalistic associations, considering anti-Asian hate crimes during the COVID-19 pandemic. The other goal is to make the fish sound more delicious—creating a market that would incentivize fishing the Copi, hopefully reducing their populations. Joining Ira to talk about this is Jim Garvey, director of fisheries, aquaculture and aquatic sciences at Southern Illinois University in Carbondale, Illinois.   Thanks To A Mesozoic Hot Spot, We Finally Know How Old The Utahraptor Is Sometimes Jim Kirkland wishes he had been alive 150 years ago. That's when the golden age of North American dinosaur discovery began, and early titans of paleontology crisscrossed the Rocky Mountains unearthing dozens of new species that became household names, from the Stegosaurus to the Brontosaurus to the Triceratops. But a close second to that era is what Kirkland gets to see these days in Utah. “I am doing that kind of discovery right now,” Kirkland said. “I'm just lucky to be alive.” Kirkland, Utah's state paleontologist, uncovered and named the Utahraptor in 1993. The deadly predator became the official state dinosaur in 2018. To read the rest, visit sciencefriday.com.   To stay updated on all-things-science, sign up for Science Friday's newsletters. Transcripts for each segment will be available the week after the show airs on sciencefriday.com.

In November 2022, Upside Foods (formerly known as Memphis Meats) became the first cell-cultivated meat company to pass the FDA approval milestone for its chicken product and was well on its way to selling products in grocery stores and restaurants. Now in June 2023, both Upside Foods and competitor Eat Just and its cultivated chicken product Good Meat have received full FDA and USDA approval (Eat Just received its ‘no questions' letter from the FDA in March), signaling that both can begin selling their products to American consumers.

Welcome to The Nonlinear Library, where we use Text-to-Speech software to convert the best writing from the Rationalist and EA communities into audio. This is: Lab-grown meat is cleared for sale in the United States, published by Ben West on June 22, 2023 on The Effective Altruism Forum. Upside Foods and Good Meat, two companies that make what they call “cultivated chicken,” said Wednesday that they have gotten approval from the US Department of Agriculture to start producing their cell-based proteins. Good Meat, which is owned by plant-based egg substitute maker Eat Just, said that production is starting immediately. Thanks for listening. To help us out with The Nonlinear Library or to learn more, please visit nonlinear.org

The Agriculture Department gave the green light to Upside Foods and Good Meat, firms that had been racing to be the first in the US to sell meat that doesn't come from slaughtered animals — what's now being referred to as “cell-cultivated” or “cultured” meat as it emerges from the laboratory and arrives on dinner plates. The move launches a new era of meat production aimed at eliminating harm to animals and drastically reducing the environmental impacts of grazing, growing feed for animals and animal waste. “Instead of all of that land and all of that water that's used to feed all of these animals that are slaughtered, we can do it in a different way,” said Josh Tetrick, co-founder and chief executive of Eat Just, which operates Good Meat.See omnystudio.com/listener for privacy information.

Upside Foods and Good Meat, two companies that make what they call “cultivated chicken,” said Wednesday that they have gotten approval from the US Department of Agriculture to start producing their cell-based proteins.Good Meat, which is owned by plant-based egg substitute maker Eat Just, said that production is starting immediately.--- First published: June 22nd, 2023 Source: https://forum.effectivealtruism.org/posts/sPnNyG79CcSZq9avo/lab-grown-meat-is-cleared-for-sale-in-the-united-states Linkpost URL:https://edition.cnn.com/2023/06/21/business/cultivated-meat-us-approval/index.html --- Narrated by TYPE III AUDIO. Share feedback on this narration.

In this episode of "Let's Talk Farm to Fork," we're joined by Tom Rossmeissl from Eat Just, inc, who we'll be talking to about how their food technology company is focused on developing alternative food products that are sustainable, healthy, environmentally friendly, and cruelty-free.https://www.ju.st/https://www.goodmeat.co/

The food-supply chain is evolving and cultivated meat and plant-based eggs can help drive positive environmental change. In this Tech Disruptors podcast episode, Josh Tetrick, Eat Just cofounder and CEO, joins Bloomberg Intelligence analyst Jennifer Bartashus to discuss the technology the company uses to create meat without animals, the regulatory approval process in the US and the challenges facing this emerging industry. Persistently high egg prices have also generated opportunities for plant-based egg products.

Our special guest for this episode is the dynamic Jake Karls, Co-Founder & Rainmaker of Quebec-based Mid-Day Squares. Based in Montreal, Mid-Day Squares is changing the afternoon snack game, one chocolate square at a time. Founders Nick, Lezlie and her brother Jake have raised $21 million and sold over one million chocolate bars in just under 20 months, but it's been anything but a conventional product launch and a smooth ride to success.We cover the latest Federal Budget and what was in it for the food business and talk about the passing of Bill C-234, an Act to amend the Greenhouse Gas Pollution Pricing Act, exempting on-farm use of the fuels from the carbon tax will save thousands of dollars for Canadian farmers who rely on natural gas and propane every day for their essential operations, which was adopted with 176 votes for and 146 against. Of particular note, the Canadian Agriculture Minister voted against the private member's bill, leaving many to wonder who has Farmer's back in Ottawa. We discuss the Agri-Food Analytics Lab's latest research on consumers perceptions of grocers, and lastly, we talk turkey or ham for Easter dinner, and speaking of meat, Eat Just's cultured meat product gets a vital letter from the U.S. FDA, but the cold shoulder in Italy.  About JakeJake Karls is the co-founder and Chief Rainmaker at Mid-Day Squares. Building the next biggest chocolate snacking brand.  As the Rainmaker, Jake focuses on achieving growth through the business of building genuine relationships – with investors, buyers, journalists, and building out the internal team. In Jake's better-known role as  Mid-Day Squares's resident Social-Personality, he passionately inspires others to “get comfortable with the uncomfortable” and be unapologetically themselves. Though he was recognized as an EY Entrepreneur of the Year Finalist and named in the Forbes 30 Under 30 class of 2023, his self-proclaimed “greatest accomplishment” was learning how to be confident in himself. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. About MichaelMichael is the Founder & President of M.E. LeBlanc & Company Inc. and a Senior Advisor to Retail Council of Canada and the Bank of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, Today's Shopping Choice and Pandora Jewellery.   Michael has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions with C-level executives and participated worldwide in thought leadership panels. ReThink Retail has added Michael to their prestigious Top Global Retail Influencers list for 2023 for the third year in a row. Michael is also the president of Maven Media, producing a network of leading trade podcasts, including Remarkable Retail , with best-selling author Steve Dennis, now ranked one of the top retail podcasts in the world. Based in San Francisco, Global eCommerce Leaders podcast explores global cross-border issues and opportunities for eCommerce brands and retailers. Last but not least, Michael is the producer and host of the "Last Request Barbeque" channel on YouTube, where he cooks meals to die for - and collaborates with top brands as a food and product influencer across North America.

In this episode, we discuss recent news stories in the food industry, starting with the recent layoffs at Eat Just, notwithstanding their success with their plant-based egg product and cultivated meat products, and the closure of Merit Foods in Winnipeg: is there more behind these closures to the plant-based protein industry, or just swings and roundabouts of risk, growth and capitalism?We touch on the scene from a Montreal underpass where frozen carcasses of pigs strung up in protest and the immigrant child labour scandal at Hearthside Food Solutions that may have kids packing your Cheerios.Our special guest is Vince Breton from DuBreton. He tells us about his Canadian specialty pork farming and processing company, which is getting worldwide attention for its organic pork products and the standards of treatment of the animals on his farms that he sells to consumers.Lastly, we discuss the long-term changes in the food, grocery, and restaurant industries brought about by the COVID-19 pandemicand the largest outbreak of avian influenza in U.S. history, which has driven up egg prices and raised concerns about a potential human pandemic. Finally, we discuss the influence of Tik Tok on food innovation and the new Chicken Big Mac at McDonald's, inspired by a fan recipe. A few Dubreton cooks from Mike's popular YouTube cooking show, the Last Request BBQ show:https://youtu.be/U6Y_JHlEZIohttps://youtu.be/Y4SZEH012J0https://youtu.be/n-f_hz5jvy8https://youtu.be/KD1P_AaDJ-U About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. About MichaelMichael is the Founder & President of M.E. LeBlanc & Company Inc. and a Senior Advisor to Retail Council of Canada and the Bank of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, Today's Shopping Choice and Pandora Jewellery.   Michael has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions with C-level executives and participated worldwide in thought leadership panels. ReThink Retail has added Michael to their prestigious Top Global Retail Influencers list for 2023 for the third year in a row. Michael is also the president of Maven Media, producing a network of leading trade podcasts, including Remarkable Retail , with best-selling author Steve Dennis, now ranked one of the top retail podcasts in the world. Based in San Francisco, Global eCommerce Leaders podcast explores global cross-border issues and opportunities for eCommerce brands and retailers. Last but not least, Michael is the producer and host of the "Last Request Barbeque" channel on YouTube, where he cooks meals to die for - and collaborates with top brands as a food and product influencer across North America.  

In this episode, I interview Josh Balk. Josh started working at the Humane Society in 2005, and has successfully led many companies like McDonalds and Walmart to treat animals better. He also was instrumental in helping pass Prop 12 in California, which prohibits cruel confinement for mother pigs. Josh is the Co-Founder of Eat Just, the makers of Just Egg, an incredibly popular egg substitute, as well as the first government-approved cultured meat. Josh recently left HSUS to start The Accountability Board, dedicated to ensuring companies fulfill their ESG commitments. We discuss the state of animal welfare, his work at HSUS and how The Accountability Board holds companies accountable for their actions. I really enjoyed this interview, and I hope you do too!

Welcome to The Food Professor podcast, Season three!We're back on the mic after a busy couple of weeks for Sylvain and the podcast; our last episode with Robert Andjelich, the largest farm owner in Canada, was our most popular ever, though some of that activity may be a reflection of Sylvain's media popularity in the past couple of weeks too!Our extraordinary guest this week is a revolutionary farmer of a different type, Josh Tetrick, CEO and co-founder of Eat Just Inchttps://www.ju.st/https://www.goodmeat.co/In this episode,Is stealing morally acceptable now?In 2022, Canada became the largest croissant exporter in the world. We now export millions of kilos of butter along with these croissants - but is this another factor in the high cost of butter domestically?The Grocery Code of Conduct update/ reaction - what we know, what we don't know, and when we'll know itCCSA's new alcohol guidelines - in a world where almost everything causes cancer, if you consume enough of it, what is the right approach to communicating the risks?Parliament is back next week, and expectations, including on Bill C-252 (food advertising to children)About JoshJoshTetrick, co-founder and CEO, Eat Just, Inc.JoshTetrick is CEO & co-founder of Eat Just, Inc., a food technology company with a mission to build a healthier, safer and more sustainable food system in our lifetimes. The company's expertise, from functionalizing plant proteins to culturing animal cells, is powered by a world-class team of scientists and chefs spanning more than a dozen research disciplines. Eat Just created one of America's fastest-growing egg brands, which is made entirely of plants, and the world's first-to-market meat made from animal cells instead of slaughtered livestock. Prior to founding Eat Just, Tetrick led a United Nations business initiative in Kenya and worked for both former President Clinton and Liberian President Ellen Johnson Sirleaf. As Fulbright Scholar, Tetrick taught schoolchildren in Nigeria and South Africa and is a graduate of Cornell University and the University of Michigan Law School. Tetrick has been named one of Fast Company's “Most Creative People in Business,” Inc.'s “35 Under 35” and Fortune's “40 Under 40.” Eat Just has been recognized as one of Fast Company's “Most Innovative Companies,” Entrepreneur's “100 Brilliant Companies,” CNBC's “Disruptor 50” and a World Economic Forum Technology Pioneer. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. About MichaelMichael is the Founder & President of M.E. LeBlanc & Company Inc. and a Senior Advisor to Retail Council of Canada and the Bank of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, Today's Shopping Choice and Pandora Jewellery.   Michael has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions with C-level executives and participated worldwide in thought leadership panels. ReThink Retail has added Michael to their prestigious Top Global Retail Influencers list for 2023 for the third year in a row. Michael is also the president of Maven Media, producing a network of leading trade podcasts, including Canada's top retail industry podcast, The Voice of Retail. He produces and co-hosts Remarkable Retail with best-selling author Steve Dennis, now ranked one of the top retail podcasts in the world. In 2020 Michael launched The Food Professor with Dr. Sylvain Charlebois exploring the critical issues in food, grocery and food service. The Food Professor podcast is one of Apple Podcasts' top 20 business management podcasts in Canada, and currently the number one Canadian produced and hosted podcast in the category.Based in New York, Conversations with CommerceNext is a podcast focusing on retail eCommerce, digital marketing and retail careers with episodes talking with C-level executives operating in the U.S. and internationally. Based in San Francisco, Global eCommerce Leaders podcast explores global cross-border issues and opportunities for eCommerce brands and retailers. Last but not least, Michael is the producer and host of the "Last Request Barbeque" channel on YouTube, where he cooks meals to die for - and collaborates with top brands as a food and product influencer across North America.

After many years of research and development, innovation and anticipation, lab-grown meat has been approved by the US Food and Drug Administration (FDA). In this episode of the Xtalks Food Podcast, Sydney talks about the historic approval, which was granted to San Francisco-based startup UPSIDE Foods to sell its lab-grown chicken. The product — which is biologically indistinguishable from traditional chicken — is made by growing animal cells in bioreactors, which are fed a mix of nutrients to develop into fat and muscle tissue. Though the company still needs US Department of Agriculture (USDA) approval before it can sell to consumers, it's a watershed moment for the lab-grown meat space and the broader food industry. While the team is excited about the approval, they are surprised to hear that the price of lab-grown meat ranges from thousands to hundreds of dollars per pound, which is why it likely won't be commercialized for many years. Also, in this episode, Sydney talks about the FDA's final rule on Requirements for Additional Traceability Records for Certain Foods, which includes food traceability protocols for a variety of food products susceptible to contamination. Although food traceability requirements are becoming more common, two grocery trade groups are expressing concerns regarding the new ruling. The final rule, which goes into effect in early 2026, is designed to provide a means for additional traceability of high-risk foods, including produce, cheeses, eggs, nut butter, seafood and deli salads. However, the National Grocers Association (NGA) and the Food Industry Association (FMI) voiced their concerns about the final food traceability rule, claiming it will disproportionately impact smaller grocers. While the team understands the need for further food traceability laws to prevent foodborne illness outbreaks, they also empathize with smaller food producers and sellers who may not have the resources necessary to implement the new rule by 2026.Read the full articles here:Lab-Grown Meat Approved by the FDANew Food Traceability Rule Sparks Concerns Among Grocery Trade GroupsFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

"Polytherapeutic" tinnitus treatment app delivers impressive results | New Atlas (00:49) Tinnitus is when you experience ringing or other noises in one or both of your ears.  5% of people experience tinnitus at some point in their lives A team of researchers at the University of Auckland has found it's new smartphone app treatment is getting strong results This polytherapeutic “combines goal-based counseling with personalized passive and active game-based sound therapy."  It has tailored the digital tools in the app to the user's own experience of tinnitus. The primary measurement of effectiveness was the Tinnitus Functional Index, a standard scale used to quantify a person's experience of tinnitus A 13 point change is regarded as a clinically meaningful difference. It is a survey so take this with a grain of salt The group using the polytherapeutic reported an average improvement of 16.36 points after six weeks, and 17.83 points after 12 weeks 55% of participants experiencing a clinically meaningful improvement after six weeks 65% at 12 weeks. The Auckland team is working on obtaining regulatory approval for the polytherapeutic app, and hope to have it clinically available within six months or so. Rare Elephant Twins are Born in 'Historic Moment' at Syracuse Zoo | Today (05:54) Twin Asian elephant calves were born at the Rosamond Gifford Zoo in Syracuse, New York, in what the zoo is calling a “miracle.” Born on Oct. 24 Ten hours after Mali's (Mama Elephant obviously) first male calf was born, weighing in at 220 pounds, a second male calf arrived, weighing 237 pounds.  The zoo commented on this improbability and rarity: “To date, there has never been a recorded case of surviving elephant twins in the United States …  The few successful twin births have only taken place in their range countries in Asia and Africa and nowhere else in the world.” Additionally, less than 1% of elephant births worldwide are twins When twins do occur, the calves are often stillborn or do not survive long after birth. Engineers designed a new nanoscale 3D printing material that can be printed at a speed of 100 mm/s | Interesting Engineering (09:43) A new nanoscale 3D printing material developed by Stanford University engineers may provide superior structural protection for satellites, drones, and microelectronics An improved lightweight, a protective lattice that can absorb twice as much energy as previous materials of a similar density Nanoscale 3D printing material creates structures that are a fraction of the width of a human hair. Enabling the printing at very small scales. The engineers added metal nanoclusters (tiny groupings of atoms) to their printing medium to create a superior 3D printing material. Effective in kicking off the reaction to harden the material  Produced a substance that was a mixture of the metal and the polymer printing medium. The printing process was accelerated by the nanoclusters. They were able to print at a speed of 100 millimeters per second using the nanoclusters and proteins. Roughly 100 times faster than what had previously been possible with nanoscale protein printing. The engineers are in some ways imitating what nature has already mastered. For instance, the mix of a hard exterior, nanoscale porosity, and trace amounts of soft substance gives bone its durability. Where to go from here? Wendy Gu, an assistant professor of mechanical engineering and a corresponding author on the paper stated: “Since the nanoclusters are able to polymerize these different classes of chemicals, we may be able to use them to print multiple materials in one structure … That's one thing we'd like to aim for.” Researchers develop a new method for analyzing rock glaciers | Phys.org (15:20) Scientists at the University of Arizona developed a new method to determine rock glaciers' ice thickness and the ratio of ice to debris, allowing for more precise measurements of these glaciers than previously possible.  Lead by Tyler Meng who is pursuing a doctoral degree in planetary science This new method will allow scientists to better understand water resources on both Earth and Mars, as well as how resilient this type of buried ice will be to the changing climate on both planets. Both pure ice glaciers and rock glaciers can move across landscapes—very slowly.  The debris in rock glaciers causes them to flow even more slowly than ice glaciers, as the inclusion of rocks makes them much stiffer. Using two different antenna configurations, the researchers used ground-penetrating radar to measure both the radar wave speed and the angle at which the wave was reflected from the subsurface.  The two antenna configurations allowed the researchers to better calculate the dimensions of the rock glacier. According to Meng, understanding rock glaciers on Earth is important because they are essentially water reservoirs. To continue: “Our research gives us a better idea of the total water budget in mountainous regions, where major rivers have headwaters … By having a map of the debris thickness and ice concentration, we can essentially characterize the ability of rock glaciers to withstand effects of a warming climate compared to clean ice glaciers" The whole goal of the research is to use Earth rock glaciers as an analog to processing them on Mars. Meng stated: "By mapping the patterns of debris thickness on Earth, we're trying to understand how that debris thickness may also vary on Mars. Also, by learning about the differences in flow parameters between clean ice and debris-rich ice, that will help simulations for the Martian case as well." Moving forward, the research group will continue to make similar measurements using surface-based radar while also collecting new data using drones.  Drone-based data collection will help the group to gain a more complete understanding of rock glacier flow and subsurface characteristics A Lab-Grown Meat Startup Gets the FDA's Stamp of Approval | MIT Tech Review (20:00) A company called Upside Foods will soon be able to sell chicken made from real animal cells grown in bioreactors instead of requiring the slaughter of live animals.   Cultivated meat has been greenlit in the United States for the first time. There are just two smaller regulatory steps remaining until cultivated meat can be made available to the public.  Require a grant of inspection from the United States Department of Agriculture (USDA)  The food itself will need a mark of inspection before it can enter the US market Different startups are focusing on a range of cultivated meats, including: beef, chicken, salmon, and tuna It's likely that tasting these meats will be limited to a very small number of exclusive restaurants. With the CEO Uma Valeti wanting chefs to initially bring this to people's attention with well made meals. In December 2020, Singaporean regulators gave the green light to cultivated chicken from the San Francisco–based startup Eat Just.  The chicken nuggets were sold at a members-only restaurant called 1880 and later made available for delivery. Cultivated meat is different from plant-based meats because it contains real animal cells and is—theoretically—indistinguishable from real meat itself. The process: Cell line: a single cell is stimulated to allow it to expand into multiple cells Cells are initially isolated from an animal and developed into cell lines that are then frozen.  Small samples from these cell lines can then be transferred to bioreactors Bioreactors are where cells are fed growth media containing the nutrients that cells need to divide. Once grown, the cells are differentiated into the correct kind of tissue where they can be harvested and used in cultivated meat products. Startups keep the exact cost of growing their cells tightly under wraps, but it's likely that pure cultivated meat will still be several times the cost of conventional meat. But this has dropped considerably from when this method was first used. In August 2013, Dr Mark Post from the Netherlands created the world's first hamburger made from the stem cells of a cow for $325,000 USD at a taste testing and cooking demonstration in London, United Kingdom. Some projections for future facilities suggest that even large facilities will produce meat at a cost of $17 per pound. Translation: higher prices in restaurants and grocery stores. Current production facilities are very small, and many in the industry have serious reservations about lab-grown meat's ability to eventually put a dent in global meat consumption.   

Today I'm interviewing HonMun Yip, currently asset manager for KICL Group which manages investments but he does a lot of stuff. Mainly, he's invested in a ton of alternative protein companies as an early-stage investor. His list can be found on LinkedIn but some of his portfolios includes but is definitively not limited to: Impossible Foods, Eat JUST, Motif Foodworks, Gingko Bioworks, and Youkuai Meats. HonMun has been through it all in his career seeing the rise and fall of the dot com era and the eventual adoption of the smartphone era and now he's in the action of the food tech era. In this interview, you'll gain deep insight on a bird's eye vision. HonMun compares the current food tech landscape like the smartphone industry. It took 30 years to fruition so as an investor, you have to recognize trends and stay for the long term I caught HonMun right after his trip to the United States, and he tells me just how exciting it is to see the technology progressing and the energy that exudes from meeting with founders face to face. What's important to mention in this interview is that HonMun sees one thing that resonates in this sector. Purpose. Compared to the digital age, food is so connected and so personal, the potential benefits to the world are blatantly obvious, that the investor community notices the intense passion of these entrepreneurs. One quote I always love from mark Twain is that history doesn't repeat itself, it rhymes and I think it bares repeating this over and over again. I think we need this focus whenever it comes to exciting new technologies. Enjoy this Interview with HonMun Yip. We do this in some corporate office in Singapore. Shownotes: http://myfoodjobrocks.com/261HonMun

Early on, Josh Tetrick worked with the United Nations, President Clinton, and the President of Liberia, Ellen Johnson-Sirleaf. Throughout his career, he has always worked to help organizations to work in purposeful ways. In 2011, Josh Co-founded Eat Just, Inc., which makes JUST Egg and GOOD Meat. Since 2011, they have been working non-stop to change the way the world eats one cell and one bean at a time. NEXT STEPS: — Follow Josh on Twitter. — Learn more about JUST Egg and GOOD Meat. — Watch Josh's TEDx talk on The Future of Food. __________________________________________________________ Reach out to us anytime and for any reason at hello@letsgiveadamn.com. Follow Let's Give A Damn on Facebook, Instagram, & Twitter to keep up with everything. We have so much planned for the coming months and we don't want you to miss a thing! If you love what we're doing, consider supporting us on Patreon! We can't do this without you. Lastly, leave us a 5-star rating and review on Apple Podcasts! Have an amazing week, friends! Keep giving a damn. Love y'all!

It's no secret that plant-based foods and alternative meats have been soaring in popularity in recent years. On today's McKinsey on Startups podcast, we learn more about this dynamic entrepreneurial sector in a guest episode from The Venture, the podcast on business building from Leap by McKinsey. Earlier this year, McKinsey's Andrew Roth spoke to Eat Just CEO and cofounder Josh Tetrick. Founded in 2011, Eat Just has been a pioneer in the sector, producing eggs using mung beans and cultivated meat made from animal cells. Tetrick talks about his ambitions to transform conventional meat production, his understanding of consumer preferences and purchasing behavior, and getting the timing—and technology—right to reach scale.See www.mckinsey.com/privacy-policy for privacy information

Justin Kolbeck is co-founder and CEO of cultivated salmon producer Wildtype with longtime friend Aryé Elfenbein, currently on a mission to create the cleanest, most sustainable seafood on the planet. Inspired by breakthroughs in stem cell research, and witnessing firsthand the impact of global food insecurity in places such as Pakistan and Afghanistan, these old friends brought their experiences together to reimagine the future of seafood starting with creating sushi grade salmon from Coho Salmon cells.  Wildtype has recently raised over $100 million in Series B funding to make its product ubiquitous, from top restaurants to grocery stores.  Prior to Wildtype, Justin spent nearly five years as a consultant at Strategy& helping companies develop and launch products, grow into new markets, and operate efficiently. He started his career as a Foreign Service Officer, serving in Pakistan, Afghanistan, Australia, and Washington DC.  He is a graduate of the Yale School of Management, L'Institut d'Études Politiques de Paris, and UC Berkeley.     LEARN MORE ABOUT JUSTIN KOLBECK and WILDTYPE FOODS here:    Wildtype Website: https://www.wildtypefoods.com/ Wildtype on LinkedIn: https://www.linkedin.com/company/wildtype-foods/ Wildtype on Twitter: https://twitter.com/wildtypefoods Wildtype on Instagram: https://www.instagram.com/bluefrontiercampaign/ Wildtype Wiki: https://en.wikipedia.org/wiki/Wildtype_Foods Wildtype on Facebook: https://www.facebook.com/wildtypefoods/ TechCrunch: https://techcrunch.com/2022/02/22/can-100-million-get-wildtypes-cell-grown-salmon-into-the-wild/ Forbes: https://www.forbes.com/sites/jeffkart/2021/06/17/wildtype-says-its-sustainable-cell-cultivated-salmon-can-ease-stress-on-our-oceans/?sh=3a0c42d46629 Arye' Elfenbein LinkedIn: https://www.linkedin.com/in/elfenbein216/ Justin Kolbeck LinkedIn: https://www.linkedin.com/in/justin-kolbeck/ BBC News: https://www.bbc.com/news/business-51657573 New Republic Lab to Table: https://newrepublic.com/article/163554/lab-meat-save-planet NY Times: https://www.nytimes.com/2019/07/10/business/fake-fish-impossible-foods.html Future of Seafood: https://www.youtube.com/watch?v=KBY96h7mcko Science Insider: https://www.youtube.com/watch?v=OWRwrQI3XOY Bloomberg QuickTake: https://www.youtube.com/watch?v=IDTQTdPwBsQ Time Lab Grown Meat could Feed the Planet : https://www.youtube.com/watch?v=9FIk8ruwG4s Forbes: Cell Cultured Seafood: https://www.forbes.com/sites/briankateman/2022/06/06/cell-cultured-seafood-isnt-just-an-idea-its-a-reality/?sh=3118d9d4146d Insider: https://www.businessinsider.com/wildtype-cultivated-cell-grown-salmon-looks-feels-tastes-real-2021-10     “Maybe it seems strange that all the meat that we'll consume (in the future) won't require slaughtering animals. But strange things happen all the time.” -Josh Tetrick, cofounder and CEO of Eat Just, Inc. and Good Meat.    TO SUGGEST A GUEST YOU CAN REACH US here: guest@ourepicocean.com or email the Executive Producer here: steve@project-o.org

Josh Tetrick is the Co-Founder and CEO of the Eat JUST company, a 1.2 billion dollar food startup founded 10 years ago, which is, according to Forbes, "providing justice for animals while addressing food scarcity and the climate crisis."If you enjoy a tough branding challenge, if you appreciate an improbable success story, if care about the environment and animals, if you eat eggs or enjoy the taste of real meat, then listen to this episode.As of today, JUST Egg has sold the equivalent of 300 million chicken eggs and raised more than $800 million in funding from investors like Bill Gates, Marc Benioff, and Paul Allen. It took his team 4 or 5 years to have a plant-based product that scrambled like an egg. At that point, they spent 3-4 million dollars and the taste wasn't even there yet. It just behaved like an egg.Josh also runs GOOD Meat, which is not plant-based, instead, it is actual meat produced from a cell in a vessel. Needless to say, a lot to discuss about branding, story-telling, and naming, and Josh dives deep into all of it, while also discussing the intricacies of giving people something they did not know they needed in the first place. An all-around edutaining conversation.

As the former head of food chemistry for Eat Just, Jasmin Hume thought there was a lot of white space for innovation and thought a company should exist to build the next generation of ingredients for plant-based food. So she created it. At Shiru, Hume and her team make novel ingredients by identifying proteins with function such as taste, texture and more utilizing cutting edge tools like machine learning. So far, the company has raised over $20 million and just recently hired Impossible Foods' former VP of R&D and strategic ingredients. On the podcast, Mike and Jasmin discuss the following topics: -how the alternative protein market is evolving from early fully vertically integrated brands to companies like Shiru that build ingredients and solutions for a variety of companies -the new cohort of food companies utilizing AI and ML to build the next generation of food -how what Shiru is doing with precision fermentation is different from that of Perfect Day and others trying to create animal-identical proteins -Where Jasmin sees the ingredient industry going in the future -Plus lots more! You can find out more about Shiru at www.shiru.com via Knit

  Vidcast:  https://youtu.be/k0t3DlU8ldM   The FDA and Eat Just Inc. have recalled Spring Green Flavor Chopped Egg and Vegetables.  This product has been found to contain listeria monocytogenes.  Listeria can produce nasty gastrointestinal and systemic infections in the very young, in elders who are weak or unhealthy, or in those with weak immune systems.  Listeria may also trigger miscarriages and stillbirths. The product lots in question have use by dates in June, 2023.  They were sold at retail locations in Arizona, California, Oklahoma, Louisiana, and Texas.   If you bought this product, don't consume it but return it to the place of purchase for a refund.  For more informations, contact Eat Just customer care at 1-844-423-6637 or via email at wecare@ju.st.   https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/eat-just-inc-recalls-just-egg-chopped-spring-greens-because-possible-health-risk   #eatjust #choppedegg #vegetables #listeria #infection #recall  

Steph Chen is the founder and CEO of Anyday—a modern cookware brand that makes products just for the microwave. Anyday dishes help you poach, toast, blanch, and even simmer food using the humble microwave. So far, the company has amassed major fans, including Momofuku founder David Chang. Steph was born in Hong Kong and moved to California when she was just three years old. After college, her father invited her to join the family business. Instead, she chose to explore a few different lives: Steph cooked in a restaurant in Hong Kong, worked at a plant-based company called Eat Just, and has even assisted Alice Waters at her iconic Chez Panisse. This episode, hear Steph's journey to creating her own cookware line centered around the microwave, and why she's betting big on this overlooked kitchen appliance. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Growing up in Alabama, Josh Tetrick dreamed of being an NFL player. But when that dream didn't come true, he set his sights on a wholly new endeavor: to make a better version of an egg. He started Eat Just, a food technology company working to build a healthier and more sustainable food system. Since then, Eat Just has created America's fastest-growing egg brand, which is made entirely of plants, and the world's first-to-market meat made from animal cells. Josh shares how he got his plant-based eggs into nearly every major retailer, how he's overcome the challenge of scaling from a lab to national distribution, and why thinking about death helps him frame the urgency of his priorities.

In Episode #214, I sit down with Josh Tetrick to discuss reshaping our food system towards plant-based products and slaughter-free meat alternatives. As animal-free proteins grow in popularity, technologies for creating them are too. Josh Tetrick wants to reshape our food system, and joins me today to share his journey with Eat Just. Josh is committed to facilitating innovation in the plant-based sphere and offers valuable insight into emerging technologies in today's episode. In this episode, we discuss business as a force for change and the future of the animal-free industry. Josh shares some of his story, explaining where he found the drive to act and how he raised more than half a billion dollars. We look deeper into Eat Just's products, specifically their very successful “Just Egg”. We also discuss the nutritional profile of cultivated meat and other plant-based alternatives; challenges Josh has overcome; and the benefits of alternative products. Specifically, we cover: Intro [0:00] Josh's Story [2:20] Having the Courage to Act [9:51] Evaluating the Meat Industry [20:12] The Mission of JUST [29:10] Negative Press & The Egg Industry [47:27] Cultivated Meat [1:10:30] Challenges & Pushback [1:36:24] Nutritional Profile [1:44:58] Skeptics & Timeline [1:48:32] Outro [2:05:47] To connect with Josh, you can find him on Twitter or send him an email. You can also learn more about Eat Just at their website, and discover the future of cultivated meats at the Good Meat website. Thank you to The Proof friend Eimele Essential 8 for sponsoring today's episode. Eimele Essential 8 offers the right nutrients, in the right doses, to complement a plant-rich diet. To save 5% on your first order, head to theproof.com/friends. Make sure to head to theproof.com/podcast for the full show notes. Enjoy, friends. Simon Want to support the show? If you are enjoying The Proof a great way to support the show is by leaving a review on the Apple Podcasts or a comment on YouTube. It only takes a few minutes and helps more people find the episodes. Simon Hill, Msc, Bsc (Hons) Creator of Theproof.com and host of The Proof with Simon Hill Author of The Proof is in the Plants Watch the episodes on YouTube, or Listen on Apple/Spotify Connect with me on Instagram, Twitter and Facebook Download my complimentary two week meal plan and plant performance

In Episode #214, I sit down with Josh Tetrick to discuss reshaping our food system towards plant-based products and slaughter-free meat alternatives.As animal-free proteins grow in popularity, technologies for creating them are too. Josh Tetrick wants to reshape our food system, and joins me today to share his journey with Eat Just. Josh is committed to facilitating innovation in the plant-based sphere and offers valuable insight into emerging technologies in today's episode.In this episode, we discuss business as a force for change and the future of the animal-free industry. Josh shares some of his story, explaining where he found the drive to act and how he raised more than half a billion dollars. We look deeper into Eat Just's products, specifically their very successful “Just Egg”. We also discuss the nutritional profile of cultivated meat and other plant-based alternatives; challenges Josh has overcome; and the benefits of alternative products.Specifically, we cover:Intro [0:00]Josh's Story [2:20]Having the Courage to Act [9:51]Evaluating the Meat Industry [20:12]The Mission of JUST [29:10]Negative Press & The Egg Industry [47:27]Cultivated Meat [1:10:30]Challenges & Pushback [1:36:24]Nutritional Profile [1:44:58]Skeptics & Timeline [1:48:32]Outro [2:05:47]To connect with Josh, you can find him on Twitter or send him an email. You can also learn more about Eat Just at their website, and discover the future of cultivated meats at the Good Meat website.Thank you to The Proof friend Eimele Essential 8 for sponsoring today's episode. Eimele Essential 8 offers the right nutrients, in the right doses, to complement a plant-rich diet. To save 5% on your first order, head to theproof.com/friends.Make sure to head to theproof.com/podcast for the full show notes.Enjoy, friends.SimonWant to support the show?If you are enjoying The Proof a great way to support the show is by leaving a review on the Apple Podcasts or a comment on YouTube. It only takes a few minutes and helps more people find the episodes.Simon Hill, Msc, Bsc (Hons)• Creator of Theproof.com and host of The Proof with Simon Hill• Author of The Proof is in the Plants• Watch the episodes on YouTube, or Listen on Apple/Spotify• Connect with me on Instagram, Twitter and Facebook• Download my complimentary two week meal plan and plant performance

Regenesis: Feeding the World without Devouring the Planet is the title of George Monbiot's new book and an essential challenge that we explore in this Future of Food episode, with the help of George and three other guests committed to transforming our food system. As the current global food crisis continues to push more and more people to the brink of starvation, join us as we take a deep dive into the root causes of the crisis. Surface with a diverse and exciting range of solutions that could ensure we have a ‘glocal' diverse food system, and a paradigm shift in the way we produce protein that regenerates our planet and feeds our population.    Our four contributors to this episode are: George Monbiot, celebrated author, activist and environmentalist; Dr Laura Pereira, Associate Professor at the Global Change Institute at the University of Witwatersrand in Johannesburg, South Africa and a researcher at the Stockholm Resilience Centre at Stockholm University in Sweden; Dr Ruchika Singh, Director of Sustainable Landscapes and Restoration at the WRI or World Resources Institute in India; and Josh Tetrick, Co-Founder and CEO of Just Eat Inc.  You can find their short biographies and links to their work and media platforms below.    All of our guests were incredible, but a special acknowledgement goes to Ruchika who recorded her interview during the middle of a heat wave in India. It should bring home to us all how climate change is already severely affecting particular regions right now.    A huge thanks as ever to The Ikea Foundation for supporting us with the making of this episode. Please check out their wonderful work using the links below:  Website | Facebook | LinkedIn | YouTube | Instagram | —   Christiana + Tom's book ‘The Future We Choose' is available now!   Subscribe to our Climate Action Newsletter!   —   Mentioned links from the episode: George's mentions: Solar Foods the precision fermentation company mentioned by George Monbiot who are making food from thin air.  Definitely one to watch!  The Land Institute - Perennial Crops  - the initiative mentioned by George Monbiot Tolhurst Organic - The Oxfordshire Farmer doing incredible things with soil mentioned by George Monbiot Laura's Mentions Scaling Out, Scaling Up, Scaling Deep  by Michelle Moore.  You can read up to 100 articles per month for free on this site if you register.   Ruchika's Mentions The Land Accelerator | World Resources Institute TerraFund for AFR100 —   Thank you to our guests this week:   George Monbiot, Author, Environmentalist and Activist (photo credit Guy Reece) George Monbiot is an author, Guardian columnist and environmental activist. His best-selling books include Feral: Rewilding the land, sea and human life, Heat: how to stop the planet burning, and Out of the Wreckage: a new politics for an age of crisis. George cowrote the concept album Breaking the Spell of Loneliness with musician Ewan McLennan, and has made a number of viral videos. One of them, adapted from his 2013 TED Talk, How Wolves Change Rivers, has been viewed on YouTube over 40m times. Another, on Natural Climate Solutions, that he co-presented with Greta Thunberg, has been watched over 60m times.  George's latest book, Regenesis: Feeding the World without Devouring the Planet, was published in May 2022.   Website | Twitter | YouTube | TikTok   Dr Laura Pereira, Associate Professor at the Global Change Institute at the University of Witwatersrand in Johannesburg, South Africa and a researcher at the Stockholm Resilience Centre at Stockholm University in Sweden Dr Laura Pereira is a member of the Seeds of Good Anthropocenes project and leads two current projects, the first is a Formas funded project entitled “Seeding transformative futures for people and nature in Africa ” and the other is an H2020 project in collaboration with EAT called “Foodtrails”. She also works with Guillermo Ortuño Crespo on a small project to realise transformative scenarios for the high seas using the Nature Futures Framework. Pereira co-ordinates the SRC's module of the Bosch Stiftung Transformational Leadership Post-doc Academy. She is also actively involved in MSc student supervision and gives a lecture on sustainability transformations as part of the MSc course. Pereira holds a DPhil in Geography and Environmental Science from the University of Oxford. She completed her BSc (Hons) majoring in Zoology, Ecology and Law at the University of the Witwatersrand and read for an MSc in Nature, Society and Environmental Policy at St Hilda's College, Oxford. Twitter   Dr Ruchika Singh, Director - Sustainable Landscapes and Restoration, WRI India Dr. Ruchika Singh leads the Sustainable Landscapes and Restoration programme in India. Till January 2019, Ruchika anchored the restoration opportunity assessments for the Landscape Restoration programme at WRI India. Ruchika brings over eighteen years of extensive experience of conducting evidence-based research, programme management, assessments and evaluations related to various aspects of forest, water, tenure, resource rights, landscape management and governance issues, taking into consideration social inclusion and gender, from an interdisciplinary lens. Ruchika also contributes to Cities4Forests, an initiative focused on helping cities better conserve, manage, and restore inner forests (such as city trees and urban parks), nearby forests (such as green corridors and watersheds) and faraway forests (such as tropical and boreal forests). Ruchika works closely with Kochi (India) to help them maximize benefits from trees and forests for water, air quality, biodiversity, climate, livelihoods and more. WRI India LinkedIn  | Twitter | Facebook |  Instagram   Josh Tetrick, co-founder and CEO, Eat Just, Inc. Josh Tetrick is CEO & co-founder of Eat Just, Inc., a food technology company with a mission to build a healthier, safer and more sustainable food system in our lifetimes. The company's expertise, from functionalizing plant proteins to culturing animal cells, is powered by a world-class team of scientists and chefs spanning more than a dozen research disciplines. Eat Just created America's fastest-growing egg brand, which is made entirely of plants, and the world's first-to-market meat made from animal cells instead of slaughtered livestock. Prior to founding Eat Just, Tetrick led a United Nations business initiative in Kenya and worked for both former President Clinton and Liberian President Ellen Johnson Sirleaf. As Fulbright Scholar, Tetrick taught schoolchildren in Nigeria and South Africa and is a graduate of Cornell University and the University of Michigan Law School. Tetrick has been named one of Fast Company's “Most Creative People in Business,” Inc.'s “35 Under 35” and Fortune's “40 Under 40.” Eat Just has been recognized as one of Fast Company's “Most Innovative Companies,” Entrepreneur's “100 Brilliant Companies,” CNBC's “Disruptor 50” and a World Economic Forum Technology Pioneer. GOOD Meat                            Facebook | Twitter | LinkedIn | Instagram                    JUST Egg Facebook | Twitter | LinkedIn | Instagram — Big thanks to the talented team at Airaphon who helped edit and mixed this show for us this week. Check them out: Twitter | Instagram | LinkedIn | Website —   Keep up with Christiana Figueres online Instagram | Twitter   Tom Rivett-Carnac Instagram | Twitter | LinkedIn   Paul Dickinson LinkedIn | Twitter   —   Follow @OutrageOptimism on social media and send us a message! Facebook | Twitter | Instagram | LinkedIn   Don't forget to hit SUBSCRIBE so you don't miss another episode of Outrage + Optimism!

Tom Rossmeissl, Head Of Global Marketing at Eat Just, joins Marketing Matters to talk about using their Earth Day campaign to name lawmakers on their lack of action regarding climate change, as well as those who deny its existence.

Read more > Listen to the podcast (duration: 35:57) > In this episode of The Venture, Andrew Roth shares a conversation with Josh Tetrick, CEO and cofounder of Eat Just, a California-based company that makes eggs from plants and produces meat from animal cells. The company was founded in 2011, and has sold the equivalent of more than 200 million eggs via JUST Egg, a plant- based egg made from mung beans. In 2017, the unicorn announced its intention to develop cultivated meat, and in 2020, Singapore became the first place to approve the sale of its chicken. Josh talks about his mission to change the nature of meat production, convincing consumers to accept unconventional meat, and the challenges of scaling a new industry.See www.mckinsey.com/privacy-policy for privacy information

In this episode of The Venture, Andrew Roth shares a conversation with Josh Tetrick, CEO and cofounder of Eat Just, a California-based company that makes eggs from plants and produces meat from animal cells. The company was founded in 2011, and has sold the equivalent of more than 200 million eggs via JUST Egg, a plant- based egg made from mung beans. In 2017, the unicorn announced its intention to develop cultivated meat, and in 2020, Singapore became the first place to approve the sale of its chicken. Josh talks about his mission to change the nature of meat production, convincing consumers to accept unconventional meat, and the challenges of scaling a new industry. Read more > Listen to the podcast (duration: 36:00) >

At Telescope Investing we focus on publicly-listed stocks, but investing in private companies is another option for investors seeking higher returns, and this is becoming increasingly accessible to retail investors through crowdfunding services. On this week's pod, we're joined by award-winning entrepreneur and founder Prantik Mazumdar, to get his insights on private equity and venture capital investing. Prantik brings his extensive experience working with local enterprises in Singapore and as a business owner to the world of angel investing and venture capital. In a wide-ranging discussion, we talk about the key trends in the SE Asian startup scene, the qualities he looks for in private equity investments, and the personal and financial rewards of investing in sustainability. For companies at such an early stage of their life, there is a heightened emphasis on leadership. One of the key principles is founder-problem fit - the key question of whether founders are not just good founders, but have suitable skills and experience for the problem they are trying address? What are the dynamics within the founding team, do they have complementary skills and aligned values? Does the underlying equity structure give all the partners the right incentives, and are they able to attract key personnel to achieve their vision for the company? How large is the problem set the company is trying to solve and what is the total addressable space they are targeting? Is there a strong product-market fit to drive revenue and customer growth? Do they fulfil the "3Rs" to scale quickly - the ability to Raise capital, Race for growth and Remove competition? Less than 10% of private companies have a good exit, and it is important to understand the risks and diversify your investments accordingly. Give yourself time to understand the businesses and to build conviction. With climate change becoming an increasing focus for many governments, investing in sustainability can be a force for good and a force for growth as new companies emerge in areas such as ed-tech, alternative meat and clean energy. These nascent industries are not just good for the planet but may offer high investment returns and are seeing huge interest from venture capital. Some of the companies mentioned in the discussion are Byju's, Float Foods, Eat Just, Stripe, UiPath, Apeel, and of course SpaceX. ----- If you enjoyed this episode, please consider subscribing at https://telescopeinvesting.com/subscribe/ Or you can contact the hosts: LukeTelescope AlbertTelescope

Kim helped us craft a 3-pronged approach (marketing, product development, and packaging) that we're pretty sure could make Eat Just, Inc. a double unicorn by surpassing $2 billion net worth.  WARNING: You'll never think about celeb endorsements in the same way after hearing this ep.