Podcasts about foodtech

Il veut révolutionner le fromage... sans une seule goutte de lait.Pas avec du soja. Pas avec du marketing. Mais avec de la science. De la vraie. Celle qui transforme un procédé ancestral en arme de souveraineté alimentaire.Romain Chayot, microbiologiste, agronome, entrepreneur — et peut-être un peu magicien — s'attaque avec Standing Ovation à un monument : la caséine, cette protéine reine du lait qui donne au fromage son goût, sa texture, sa magie.

Over the last few decades, a lot of products and technologies have promised to disrupt the diets and food buying habits of the world's consumers. But nothing has made true on that promise quite like the emergence of GLP-1 weight-loss drugs like Ozempic and Wegovy. These (as of now) injectables are changing the way people– and their households– eat and shop, and CPG companies, quick serve food brands, and others are already seeing a marked decline in purchasing in the months since these drugs have gone mainstream. Given the speed with which people are adopting these treatments, and how fast the therapy affects their diets and choices, many in the food and ag sectors have been caught flat footed by a dramatic change in preferences among 10% (and growing) of consumers. Who will be the winners and losers?To tell us more about what the future might hold for ag and food alike, we're joined this week by Mary Shelman, Founder at the Shelman Group. For more information and resources, visit our website. The information in this post is not investment advice or a recommendation to invest. It is general information only and does not take into account your investment objectives, financial situation or needs. Before making an investment decision you should seek financial advice from a professional financial adviser. Whilst we believe the information is correct, we provide no warranty of accuracy, reliability or completeness.

In this episode of The Spoon Podcast, host Michael Wolf sits down with Carl-Emil Grøn, CEO and co-founder of Reshape Biotech, a Copenhagen-based company transforming the world of biotech research. While much of the tech industry has embraced automation and AI, Carl-Emil realized that biotech labs were still operating like it was the 1990s. Reshape is changing that by bringing robotics, machine learning, and a vast proprietary dataset to the lab bench—helping major companies like Unilever and Nestlé run millions of experiments and drastically accelerate the development of safe, natural ingredients. This conversation explores how AI is being used to reengineer food, personal care, and health products—and what it means for the future of the global food system. Learn more about your ad choices. Visit megaphone.fm/adchoices

This episode's guest is Eva Goulbourne, founder of Littlefoot Ventures and one of the most insightful voices at the intersection of food, climate, and finance. Eva's career has taken her from the halls of the World Economic Forum to the launch of ReFED, where she helped build one of the most influential organizations in food waste reduction. Through her work at Littlefoot, she advises brands, foundations, and startups on how to drive meaningful change across our global food system. She's also the host of the new podcast Everything but the Carbon Sink, where she dives deep into the tough, often-overlooked challenges facing the future of food. Learn more about your ad choices. Visit megaphone.fm/adchoices

We catch up with Andrew Simmons to chat about his new pizza subscription platform and to hear what his thoughts are after a year of change. Learn more about your ad choices. Visit megaphone.fm/adchoices

Et si l'intelligence artificielle devenait l'alliée n°1 des restaurants pour lutter contre le gaspillage alimentaire ?Dans cet épisode, je reçois Tayeba Chaudhary, cofondatrice de Fullsoon, une solution qui aide les restaurateurs à anticiper leurs ventes, optimiser la gestion de leurs stocks, automatiser le passage des commandes... et faire des économies.Comment fonctionne cette IA ? Pourquoi le gaspillage reste un angle mort dans la gestion de nombreux établissements ? Et surtout : comment convaincre un secteur encore très attaché à l'intuition ?Avec Tayeba, on parle data, restauration durable, algorithmes au service du bon sens… et on imagine un avenir où technologie et écologie font vraiment équipe.Un échange qui s'adresse aux restaurateurs, consultants foodtech, responsables RSE, ou entrepreneurs engagés, et qui donne des clés concrètes pour conjuguer performance, durabilité… et bon sens.À écouter si vous cherchez à faire mieux, avec moins.Liens utiles :Insta du Podcast : https://www.instagram.com/le_mot_de_la_faim/Pour en savoir plus sur Fullsoon : https://fullsoon.co/Contacter Tayeba : https://www.linkedin.com/in/tayeba-chaudhary-152124125/Le mot de la Faim est un podcast artisanal et indépendant.Production, réalisation et montage : @Yassir KaboriCrédit bande-annonce : @Tarik AzzouzHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Journalist and author Larissa Zimberoff joins Eat For The Planet to break down what went wrong in food tech—and what still gives her hope. From the collapse of vertical farms to the backlash against plant-based meat, we explore why hype wasn't enough, how ultra-processed narratives took over, and where innovation might still thrive. A candid, clear-eyed look at the future of food beyond the buzzwords. Learn more about your ad choices. Visit megaphone.fm/adchoices

L'histoire entre la cacahuète et Franck Bonfils commence lorsqu'il est étudiant.Pour payer son loyer, il décide de produire dans sa cuisine des cacahuètes à partir d'arachide crue qu'il fournit aux bars de son quartier.Franck se lance après ses études dans une entreprise logistique qu'il revendra pour une bouchée de pain.Il se retrouve au chômage, ses parents aussi. Armés de leur maison de famille comme seul patrimoine et de beaucoup d'audace, ils créent tous les trois, en 2000, l'entreprise Un Air d'ici.Franck renoue avec sa passion pour les fruits secs et commence la production dans sa cuisine.Tous les risques y passent pour se développer, jusqu'à l'hypothèque de leur maison.La croissance arrive, mais elle est très difficile à contrôler et l'entreprise manque de vaciller plus d'une fois.“On était à 100 % par an. Tu peux mourir de la croissance, ça personne le voit. Il faut le vivre, je passais ma vie à découvert.”Grâce à une approche ultra-pragmatique et un talent pour le commerce, Franck a construit un maillage territorial puissant. La demande des supermarchés dépasse sa capacité de production le poussant à investir dans un entrepôt, puis dans une usine.En 2024, Franck rachète la marque Go Nuts pour la développer, sa société fait 80 millions de CA par an avec 140 collaborateurs et 4500 points de vente...Et il détient 60% des parts de marché dans la distribution de fruits secs bio en vrac en France.Dans cet épisode, Franck raconte l'épopée pour devenir leader sur son secteur, comment faire exploser sa marque d'un coup après des années de difficultés, et les épreuves qu'il a du traverser sur son parcours :virer ses parents en cours de routecomment s'imposer face aux mastodontes de l'agroalimentaire et aux manitous de la grande distributioncomment fédérer autour d'une mission forte : aider le plus grand nombre à manger sainementNous avons adoré cet épisode sensible, profond et passionnant avec Franck et avons hâte de lire vos commentaires.TIMELINE:00:03:00 : Apprendre de l'échec de ses parents dans le transport logistique00:16:40 : Se lancer dans la cacahuète avec ses parents et leur donner 100% des parts00:28:38 : Passer de la cuisine familiale à l'entrepôt avec des tonnes de fruits secs00:41:01 : Comment exister face au géant de l'agroalimentaire : la pression de Pepsico et compagnie00:49:51 : Les clashs avec les enseignes de la grande distribution00:56:40 : La rencontre entre le produit et son consommateur : les meubles et la stratégie de rayon01:05:17 : La merveille nutritionnelle que sont les fruits secs01:15:16 : Pourquoi faire du bio : 40 000 tonnes de pesticides par an en France01:23:30 : Le meilleur emballage, c'est pas d'emballage01:37:42 : Trouver sa mission et son grand pourquoi01:48:06 : “On aurait pu mourir de notre croissance”01:59:45 : Comment virer ses parents02:09:25 : Faire financer une usine et convaincre des fonds02:17:54 : Gestion de crise et comment motiver ses équipes02:37:58 : L'équilibre entre Narcisse et GoldmundLes anciens épisodes de GDIY mentionnés : #270 - Augustin Paluel-Marmont - Michel et Augustin - Comment réussir sans savoir faire une seule slide ?#398 - Thierry Cotillard - Les Mousquetaires - Masterclass de la grande distribution en 2024#87 - Mikael Aubertin - Good Goût - Séduire les consommateurs les plus difficiles : les bébés#403 - Shanty Baehrel - Marketing sur le divan - La Bisqueen rend son trône : y a-t-il une vie après Shanty Biscuits ?#416 - David Corona - GIGN, In_Cognita - Devenir expert de la négociation et prédire les comportements#380 - Paul Lê - La Belle Vie - Le Son Gokû de la FoodTech qui rachète FrichtiNous avons parlé de :manger justeGo NutsUn air d'iciSnack ShowMeubles juste BioBrune Poirson : ex-Secrétaire d'État Transition Écologique et SolidaireCarpentras (ville)Mont VentouxCosa VostraAmbrosiaBenjamin SylvandL'étincelle avec l'EDHECStromae - L'enfer (Live Performance)Les recommandations de lecture : L'HOMME QUI PLANTAIT DES ARBRESStart With WhyCommencer par pourquoiNarcisse et GoldmundVous pouvez contacter Franck sur Linkedin.Je vous ai négocié le code promo “DOIT” pour bénéficier de 20% de remise sur la première commande, donc foncez sur mangerjuste.fr.Vous souhaitez sponsoriser Génération Do It Yourself ou nous proposer un partenariat ?Contactez mon label Orso Media via ce formulaire.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

On this episode of The Spoon Podcast, host Michael Wolf sits down with food futurist and innovator Mike Lee to talk about the launch of The Tomorrow Today Show, his new long-form podcast exploring the future of food. The two Mikes trace Lee's journey from corporate innovation at American Express to building immersive concept experiences like The Future Market and launching the storytelling-driven magazine Mise. Mike shares how improv, design, and dinner parties shaped his unique lens on the food system, and why he believes corporate boardrooms need more narrative thinking. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this week's episode, Mike chats with George Peppou, founder and CEO of Vow, the Australian startup pushing the boundaries of cultured meat. George shares how his background in science, food, and invention led to building a company that creates entirely new types of meat, like quail foie gras and even a woolly mammoth meatball. George dives into Vow's bold approach to scaling production, including the in-house design of the world's largest food-grade bioreactor, and how they're defying industry trends by continuously selling cultivated meat in Singapore. George also discusses regulatory progress in Australia and New Zealand, what it takes to bring cultured meat to grocery shelves, and why others are now approaching Vow in the space for manufacturing support. Check out our big virtual event in July, the Smart Kitchen Summit! www.smartkitchensummit.com Learn more about your ad choices. Visit megaphone.fm/adchoices

In this week's show:Senior reporter Neal Wallace wraps up his trip to Singapore, where he visited some of the innovative food technology and production businesses that are at the heart of the nation's big food business.Forest scientist Simeon Smaill from Scion tells Bryan that if we're to plant the number of native trees we need to, we're going to have to apply the same scientific rigour we showed when we were focused on pine trees. Federated Farmers health and safety spokesperson David Birkett says changes to the health and safety regulations are a positive step for farmers. He says improved farm safety will come from a ground-up approach, not from more box-ticking.

La comida no volverá a ser la misma. De alternativas sin carne a lácteos sin vacas, la industria alimentaria atraviesa una revolución silenciosa.Food Tech no es solo innovación, es una necesidad frente al reto ambiental, de salud y de hábitos de consumo. En este episodio de The Story te contamos quiénes lideran el cambio y hacia dónde va la industria.

Senior reporter Neal Wallace wraps up his trip to Singapore, where he visited some of the innovative food technology and production businesses that are at the heart of the nation's big food business.

In this episode, Mike talks with Cole Ashman, founder and CEO of Pila Energy, about how his company is rethinking home energy with a distributed, plug-and-play battery system. Instead of a single powerwall in the garage, Pila's mesh battery network allows users to place smaller batteries throughout the home, appliance by appliance, to back up critical devices like refrigerators and sump pumps. Cole shares how his experience with Tesla and Span shaped the vision for Pila, explains why whole-home battery backups are out of reach for most people, and explores how Pila is making backup power more affordable and flexible. They also dive into how upcoming policy changes—like Utah's new legislation supporting plug-in solar and storage—could open up a new era of DIY, portable energy for renters and homeowners alike. Cole will be joining us at the Smart Kitchen Summit, so make sure to get your ticket today at www.smartkitchensummit.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

What happens when the local farmers refuse to work with you? You build your own vertical farming factory. In this episode, Anja Brachmüller, COO at Veganz, shares the company's remarkable 13-year evolution from a single supermarket to an innovative food tech powerhouse with three factories across Europe. Discover how a small cashew cheese operation transformed Veganz's business model, and learn about their groundbreaking vertical farming technology that grows protein-rich peas using just 5% of the water required for traditional agriculture - potentially solving food security challenges worldwide. This episode is part of the series about the CIRCULAZE Summit from November 2024.

“ By the time these companies are ready for B and C [rounds], their cap tables are super clean, too. So it doesn't really make sense that we're not putting money into them.” In a time of global uncertainty, a new report by the Canadian Food Innovation Network (CFIN) shows that Canada lags other countries in foodtech funding, relying too much on public funding. CEO Dana McCauley joins to discuss the report, how CFIN's 6,500 members are navigating tariffs, and why it's important that Canada invests in the tech that feeds us. The BetaKit Podcast is presented by The Cyber Challenge, powered by Rogers Cybersecure Catalyst and CCTX—your pathway to new sales, industry connections, and non-dilutive funding. If you're ready to scale, refine, and lead cybersecurity innovation, apply today at www.thecyberchallenge.ca. The BetaKit Podcast is also brought to you by Consensus, where innovators meet investors. This May, crypto's longest-running conference will welcome 20,000 attendees to shape the future of the decentralized digital economy at its inaugural festival in Toronto, Canada's largest tech and financial hub. You can't afford to miss it. Visit go.coindesk.com/betakit to sign up and save 20% off your ticket! Related links: Foodtech in Canada: 2025 Ecosystem Report

Our guest for this episode of The Spoon Podcast is Dana McCauley, CEO of the Canadian Food Innovation Network (CFIN). Dana joins Mike to discuss the impact of recent US trade policies under the Trump administration on the Canadian food industry, highlighting the challenges and uncertainties faced by Canadian food businesses. McCauley also describes CFIN's role in supporting Canadian food companies through innovation and collaboration, and touches upon the strengths and emerging trends within Canada's food tech sector. The Spoon is bringing back the Smart Kitchen Summit this year July 21-31st. Make sure to check out our website and get your ticket ASAP! https://www.smartkitchensummit.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices

What does it take to write about food in one of the world's most dynamic culinary cities? In this episode of the Chef JKP Podcast, host James Knight-Paccheco sits down with Pallavi Sangtani, acclaimed food and travel writer, to explore the ever-evolving dining landscape of Dubai and beyond. From fine dining to street eats, Pallavi shares her unique perspective on what makes the city's food scene so exciting - and what still needs work. This episode goes beyond the plate to discuss the cultural layers of dining, the impact of international awards, and how chef personality shows up in every dish. Pallavi also opens up about her journey from events and tech to becoming one of the region's most respected food voices, along with her thoughts on wellness, feedback culture, and the future of MENA's gastronomic scene. Tune In To Learn:

Moins de commissions, plus d'équité : et si la livraison de repas devenait plus juste ?Les plateformes traditionnelles de food delivery captent une grande partie des revenus, au détriment des restaurateurs et des livreurs. Amine Haddadi, fondateur de Bart App, propose une alternative : une application qui remet l'équité au cœur du modèle économique.Dans cet épisode, nous explorons :L'histoire de Bart et la vision d'Amine Haddadi pour une livraison plus locale et éthiqueLes coulisses de l'entrepreneuriat foodtech et les défis du lancement d'une applicationLe modèle économique de Bart : une solution gagnant-gagnant pour restaurateurs et livreursUne conversation inspirante sur l'avenir de la livraison et l'innovation dans la foodtech.

For years the food tech space has been rife with companies eager to replace familiar standbys– from protein to sweeteners to colorings– with cheaper, more healthful, or more climate friendly alternatives. There have certainly been a few successes, but there have also been some big and spectacular failures. Whether we're emerging from the dust of the most recent bust or have a ways to go still, we're actively watching the space to see what founders and investors alike are learning from the frothy boom cycle with its incredible stats and promises, and from what came after. To understand a bit more about how this food tech ingredient space is changing, from products and go-to market to business models and financing, we're joined this week by Jake Berber, Co-Founder and CEO of Prefer. For more information and resources, visit our website. The information in this post is not investment advice or a recommendation to invest. It is general information only and does not take into account your investment objectives, financial situation or needs. Before making an investment decision you should seek financial advice from a professional financial adviser. Whilst we believe the information is correct, we provide no warranty of accuracy, reliability or completeness.

Timestamps:6:25 - Why yamo started with D2C15:30 - Dealing with regulation in the food industry28:39 - When yamo hit a breaking point33:35 - How to be a leader in tough times44:23 - How Tobias defines successClick here to subscribe to our newsletter.About Tobias Gunzenhauser:Tobias Gunzenhauser is the co-founder and former CEO at yamo, an omnichannel FoodTech company creating the healthiest and tastiest products good for people and the planet. He holds a Master of Advanced Studies in Digital Marketing and Communication Management from the Hochschule Luzern and worked for Campari Group for 4 years before starting Yamo with 2 co-founders in 2016. What differentiated yamo back in 2016 was that they sterilized baby food using pressure instead of heat, which preserved not only flavor but also the vitamins. They also tuned their recipes to contain nutrients for age-appropriate development, with no added sugar and 100% natural and organic ingredients. They initially started selling their products D2C, afraid that retail wouldn't take them in, but eventually broke into the world of Migros and Coop shelves as well. They also took advantage of influencer marketing quite early on, at a time when it wasn't so common, which allowed them to work with big name creators.Over 8 years, Yamo grew to an award-winning international multi-million organization with over 2700 points of sale in Europe's biggest retailers, and a thriving E-commerce business. However, despite the team's best efforts, they were unable to reach profitability. It was at a board meeting in April 2024 that Tobias first got the terrible news: since they had not been able to ensure the capital needed for their next step (but only accrued 2/3s of it), yamo could not continue in business. They had to declare bankruptcy and communicate the news not only to their entire team but also to their partners and stakeholders. Looking back, Tobias thinks this was when he learned what it truly means to be a leader — leadership is most important of all during the toughest times. Also in April 2024, Tobias announced the yamo shutdown on LinkedIn, after which he received an outpouring of support from both friends and strangers alike. Almost 1 year later, Tobias has come to view success as the ability to say that he has done his best creating something where before there was nothing. The cover portrait was edited by ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.smartportrait.io⁠⁠⁠⁠⁠⁠‍Don't forget to give us a follow on⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Linkedin⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, so you can always stay up to date with our latest initiatives. That way, there's no excuse for missing out on live shows, weekly giveaways or founders' dinners.

https://youtu.be/ixZ1oiihRR8 AI is revolutionizing the food industry. Faster product development, personalized nutrition, and even predicting taste and texture. Could your next meal be designed by a machine? About Proxy FoodsProxy Foods  |  AI Recipe Formulation  At Proxy Foods, we introduce Food & Beverage (F&B) manufacturers to the era of AI recipe formulation.   Our platform turbocharges the innovation process for your R&D team by combining advanced data analytics and food science insights with a comprehensive and reliable ingredient database for making data-driven decisions.   Recipe formulation is complex. It requires tackling the sensory (taste, texture, aroma, and appearance), nutritional, and cost variables, with agility and precision.   We equip R&D teams with essential tools and proprietary software to amplify their unparalleled creativity, empowering them to innovate and develop the F&B products they envision, leading to impactful outcomes and the discovery of new flavors. Embrace the taste of change. As demand for nutritious and sustainable food increases, our food systems face unprecedented pressure, driving the search for more efficient and ethical solutions that nurture our planet and respect animal welfare. For these solutions to be widely adopted, they must also be delicious and affordable.  This is a complex challenge, but we're here to help make the process easier and more exciting.  Learning with Lowell links Spotify: https://open.spotify.com/show/66eFLHQclKe5p3bMXsCTRH RSS: https://www.learningwithlowell.com/feed/podcast/ Youtube: https://www.youtube.com/channel/UCzri06unR-lMXbl6sqWP_-Q Website: https://www.learningwithlowell.com Panos Kostopoulos links https://www.linkedin.com/in/panos-kostopulos https://proxyfoods.ai/ Timestamps: 00:00 – Introduction: Guest met at the Future of Protein Conference in Chicago. (future of protein, alternative protein, startup pitching) 00:11 – Guest shares insights from the conference, including startup pitches and enterprise solutions. 00:52 – Guest's startup, Proxy Foods, participated in the startup pitch at the conference. (startup pitch, alternative protein) 01:41 – What happens after pitching? Discussing outcomes: investors, clients, team members. 02:36 – Conferences as a place for validation and networking outside of formal pitches. 03:32 – Importance of post-conference networking for building relationships and business opportunities. 04:47 – Conferences as "successful collisions" – unexpected but valuable connections. 06:04 – Introduction to Proxy Foods: an AI platform for accelerating product development and reformulation. (AI food development, R&D, food innovation) 09:17 – How Proxy Foods helps R&D teams optimize food formulations for nutrition, flavor, and regulatory compliance. 12:07 – The complexity of food formulation: flavor perception, nutritional balance, and consumer expectations. 14:08 – Breakthrough innovation in plant-based food and why many products lack differentiation. (plant-based food, food innovation) 15:48 – Speeding up food product development from months to weeks with AI. (AI in food, product development speed) 17:18 – Regulatory compliance: digitizing food regulations in the U.S. and Europe for faster formulation checks. 19:00 – The future of food innovation: What's the next major breakthrough in food technology? 21:02 – Can AI make food taste perfect despite cooking inconsistencies? (AI and cooking, food consistency) 23:41 – Preventing food spoilage and recalls: AI's role in predicting shelf life and safety. (food safety, AI prediction) 26:33 – Can Proxy Foods help startups create new food innovations affordably? Plans for a lighter version of the platform. (food startups, AI for small businesses) 29:43 – Potential future applications of AI for personalized nutrition and dietary optimization. (personalized nutrition,

This week's guest is Dan Gertsacov, CEO of Big Green Egg, who shares his journey of transitioning from leading digital strategies at global giants like Google and McDonald's to steering an iconic, community-driven cooking brand. Dan talks about his approach to taking over a brand that's only had two CEOs before him (and working with the company's founder, Ed Fisher), and how he envisions taking the company into the future (hint: it doesn't include AI-powered grills). If you haven't checked out our growing family of podcasts, head over to The Spoon's podcast page and check them out and give them a listen! https://thespoon.tech/podcasts/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Host Brian Walsh takes up ImpactAlpha's top stories with editor Jessica Pothering. Up this week: Jessica digs in on food and agriculture in East Africa. Emerging fund managers in the ownership economy deliver returns to investors by sharing the wealth with workers, families and communities. And, what the EU Commission's revamped rules mean for climate and sustainability disclosure.Timecodes: 00:00 Impact Investing Insights from East Africa 11:04 Emerging Trends in the Ownership Economy 17:39 EU Climate Regulations: A Shift in Strategy Links: "⁠GPs deliver ownership investing strategies for LPs of all sizes⁠," by Jessica Pothering “⁠The European Union is poised to scale back its ambitious climate finance regulations, too,⁠” by Louie Woodall.

In this episode of The Spoon Podcast, Mike sits down with Eric Schulze, scientist, former regulator, startup veteran, and now the host of Food Truths, a new show on The Spoon Podcast Network. Eric and Mike discuss the vision behind Food Truths and Eric's mission to cut through the misinformation swirling around food, nutrition, and policy. They also dive into the current turbulence in the U.S. food system, the shifting political landscape around food additives and cultivated meat, and the regulatory headwinds facing food innovation. With his experience spanning government, academia, and industry, Eric brings a unique and pragmatic perspective to complex issues, aiming to make science accessible without the usual hype or partisanship. During the pod, Eric also reflects on his journey—from working at the FDA to joining Upside Foods as one of its first senior hires—and how he honed his ability to communicate science clearly. Whether you're a food industry professional, a science enthusiast, or just someone who wants to know which banana to buy, this episode is packed with insight, candid conversation, and a glimpse into the kind of deep-dive discussions Food Truths will bring to the table. You can subscribe to Food Truths on Apple Podcasts, Spotify, Google Podcasts or wherever you get your podcasts. Visit the show page here for more info: https://thespoon.tech/food-truths/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Host Brian Walsh takes up ImpactAlpha's top stories with editor Jessica Pothering. Up this week: Jessica digs in on food and agriculture in East Africa. Emerging fund managers in the ownership economy deliver returns to investors by sharing the wealth with workers, families and communities. And, what the EU Commission's revamped rules mean for climate and sustainability disclosure.Links: "GPs deliver ownership investing strategies for LPs of all sizes," by Jessica Pothering “The European Union is poised to scale back its ambitious climate finance regulations, too,” by Louie Woodall.Timecodes: 00:00 Impact Investing Insights from East Africa 11:04 Emerging Trends in the Ownership Economy 17:39 EU Climate Regulations: A Shift in Strategy

Dairy is New Zealand's most profitable export industry, but also one of our biggest carbon emitters, so what if you could take the cow, and methane, out of the production process altogether? That's what one Auckland food-tech startup is working on, making dairy-identical proteins using a process called precision fermentation. DaisyLab has attracted interest from the traditional dairy industry, and is hoping to take their production to the next step, by scaling up to a one-thousand litre pilot production plant this year. Luka Forman reports.

Bill Oakley, a writer and producer for shows like The Simpsons, discusses his unexpected career shift into becoming a food influencer and reviewer. He recounts his childhood fascination with fast food, which led to a lifelong fascination with the latest offerings at the drive-thru and grocery store. Mike and Bill discuss trends in the fast-food industry, Bill's shift towards reviewing a broader range of American foods and packaged goods, and his excitement for innovative condiments. They also talk about Bill's move into hosting ticketed dinners featuring regional cuisine, and how he beat Disney to the punch in trademarking the name "Steamed Hams" (his membership club is the Steamed Ham Society), a long-time Internet meme that originated from a script he wrote for the Simpsons. You can find more about Bill at his website, billoakley.com and on Instagram at ThatBillOakley. Learn more about your ad choices. Visit megaphone.fm/adchoices

Un secteur de pointe qui nourrit le monde. En effet, si on élargit l'agriculture, AgriTech, à la nourriture, FoodTech, on estime que la France possède plus de 200 start-up, reflétant un véritable dynamisme. Et 40 d'entre elles sont notamment présentes au Salon de l'Agriculture. -----------------------------------------------------------------------SMART TECH - Le magazine quotidien de l'innovationDans SMART TECH, l'actu du numérique et de l'innovation prend tout son sens. Chaque jour, des spécialistes décryptent les actualités, les tendances, et les enjeux soulevés par l'adoption des nouvelles technologies.

In this week's episode, Mike is joined by Eric Dawson of the Yellow Farmhouse and Rich Shih, author of "Koji Alchemy". They discuss their online event, Kojicon, and the rich history and global use of koji and fermentation. Learn more about your ad choices. Visit megaphone.fm/adchoices

This is an episode of The Reimagining Restaurants Podcast, a podcast focused on the future of restaurants by The Spoon Podcast's Michael Wolf. You can find out where to subscribe here. Episode Summary: In this episode of Reimagining Restaurants, host Michael Wolf sits down with Kevin Jeung, Chef of Research and Production at the legendary restaurant Noma. Kevin shares his journey from washing dishes in Toronto to helping innovate at what many consider the world's greatest restaurant. They discuss his early culinary experiences, his time in San Sebastian, his role in Noma's evolution, and the restaurant's transition towards product development and global pop-ups. What You'll Learn in This Episode: Kevin's unconventional path from university dropout to fine dining innovator. His experiences working in renowned kitchens around the world, including Noma, Mugaritz, and Gramercy Tavern. Why Noma is shifting from a full-time restaurant to a product and research-driven food lab. The philosophy behind Noma's pop-ups and how they approach new culinary landscapes. How Noma is using fermentation and product development to bring its flavors to a broader audience. The role of AI and technology in culinary innovation and research. Kevin's personal cooking habits, favorite kitchen tools, and his newfound appreciation for Cantonese cuisine. Resources & Links: Noma Projects Taste Buds Membership – Join to get exclusive early-access products. The Spoon Podcast Network – Explore other great food tech and restaurant innovation podcasts. Subscribe & Follow: Love this episode? Make sure to subscribe to Reimagining Restaurants on Apple Podcasts, Spotify, or wherever you listen. And if you enjoyed it, leave a review—it really helps! Join the Conversation: Join our Spoon Slack to let us know what you think about this episode and get early peaks at other episodes. Thanks for listening—stay tuned for more conversations with industry pioneers shaping the future of restaurants! Learn more about your ad choices. Visit megaphone.fm/adchoices

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In this episode, Mike welcomes Adam Yee to discuss his journey in food tech, his extensive experience as a podcaster, and his evolving role in the industry. The conversation covers Adam's first-time experience at CES, the origins of his My Food Job Rocks podcast, and how podcasting has shaped his career—from networking opportunities to job offers. Adam shares insights from his time as a food scientist, his role in various startups, and the founding of Sobo Foods, a company focused on innovative dumplings. Show Outline: IntroductionMike and Ada catch up on CES experience Adam's Podcasting Journey How My Food Job Rocks started 10 years ago The podcast's mission: Making food jobs as exciting as tech jobs Growth through interviews with food scientists, entrepreneurs, and industry leaders Memorable moments, including an interview with Harold McGee Career Journey in Food Science Early days at a granola bar factory in Phoenix Transition to Isagenix to develop protein bars Founding Sobo Foods and launching dumplings Lessons from working at Motif FoodWorks and observing the food tech boom Podcasting as a Career Catalyst How My Food Job Rocks led to a role at Better Meat Co. Influence on Paul Shapiro starting his podcast Podcasting as a powerful networking tool The Evolution of My Food Job Rocks Relaunching the podcast: Season 2 with a focus on deeper industry insights Exploring underrepresented food careers (e.g., farmers, venture capitalists) Introduction of a new segment: Dig In, focusing on specific food industry trends Maybe Food, Maybe Tech Podcast How it started as Crisis Meets Opportunity Analyzing food trends through the lens of global events and technology Example: Understanding the impact of avian flu on egg prices Discussing alternative proteins and food system innovations The Future of Food Media & Podcasting The growing influence of podcasts vs. books The potential of video content for food tech discussions Challenges of reaching frontline workers for interviews Where to Find Adam YeeBest way to connect: LinkedIn Here is the story of The Spoon Podcast Network. Find Adam's podcast and more great shows at The Spoon Podcast Network page. Learn more about your ad choices. Visit megaphone.fm/adchoices

Will the foodtech sector recover from its recent challenges? According to Matthieu Vincent from Digital Food Lab in Paris, it depends on access to capital, longterm thinking and the development of cheap, renewable energy. Some apparent trends are that many foodtech startups are moving from B2C to B2B, from building a consumer brand to crafting a healthy and sustainable ingredient. Heja Framtiden met Matthieu at the Spot on Food conference in Sweden, hosted by Krinova. // Podcast host: Christian von Essen // Learn more at hejaframtiden.se and check out all the English episodes on Spotify. // The newsletter is still in Swedish and can be found on Substack.

In this episode, Mike Wolf (The Spoon) sits down with Tim Bucher, CEO of Agtonomy, to discuss the intersection of agriculture, AI, and automation. Bucher shares his unique journey from growing up on a dairy farm to working at Silicon Valley giants like Apple, Next, WebTV, and Dell, before merging his two passions—farming and technology—to start Agtonomy. The conversation explores: How Bucher's farming roots influenced his path into tech His work with Steve Jobs, Michael Dell, and other Silicon Valley pioneers The challenges facing modern farmers and how automation can help What physical AI means for the future of agriculture How Agtonomy partners with farm equipment manufacturers to accelerate autonomous solutions We also just launched The Spoon Podcast Network! You can read about the reason behind our new network and see links to the shows here. (https://thespoon.tech/meet-the-spoon-podcast-network/) Learn more about your ad choices. Visit megaphone.fm/adchoices

In this Greatest Hits episode of Getting to Aha!, Darshan Mehta is joined by Ashutosh Mahindru, Founder and CEO at Foodtech Ventures. Together, they get right into some of the biggest hardships you will face when starting your first business, some of the best advice he'd give to his younger self, and how running a mobile food delivery business really works!

In this episode, Mike sits down with Raj Singh, a seasoned entrepreneur and product developer, to discuss the latest trends in artificial intelligence and emerging technologies showcased at CES. Raj shares his firsthand observations from the event, offering insights into how AI, robotics, and smart devices are shaping the future. The Podcast Breakdown: AI Innovations in Consumer Apps: Raj discusses his development of GPT Food Cam, an app that simplifies food calorie tracking with AI, emphasizing usability and consumer behavior. The Role of Smart Glasses and AR: Raj highlights the evolving role of augmented reality glasses and how AR technology is positioned to revolutionize professional and consumer applications. Physical AI and Robotics: Autonomous devices, from garbage bins to plant-watering systems, caught Raj's attention as examples of how AI is entering everyday life. The Next Wave of AI: Raj explains concepts like language action models (LAMs), multimodal outputs, and the path toward artificial general intelligence (AGI). He also discusses the importance of high-quality data for training AI and the role of synthetic datasets. The Evolution of SaaS and No-Code Development: Raj delves into the debate between building custom tools internally versus using traditional SaaS products, reflecting on how no-code platforms are reshaping software development. Whether you went to CES or not, you won't want to miss this episode to hear how AI showed up at the big tech show and to hear Raj's insights on what it all means and where he sees AI going. Where to Find Raj Singh: LinkedIn, Linktree, and @mobileRaj on Threads, BlueSky, and Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices

Driving innovation and VC synergy at CarrefourHélène Labaume leads Carrefour's unique approach to innovation by merging its venture capital and innovation teams. She emphasizes that while corporate venture capital (CVC) is common, Carrefour's partnership with the French VC firm daphni sets them apart. "We bring expertise in retail while daphni excels in VC investments," Hélène explains, highlighting the seamless collaboration. This model allows Carrefour to align startup investments with operational goals, ensuring mutual growth and innovation.Tackling sustainability with startupsOne standout initiative discussed by Hélène focuses on reducing energy consumption in Carrefour stores. A recent pilot with Axiom Cloud optimizes energy use for refrigeration systems. "This pilot could scale to over 10,000 stores globally, becoming one of our biggest achievements in innovation," she shares. Sustainability extends to tackling food waste, where Carrefour collaborates with startups like Ida to enhance forecasting and reduce waste in fruit and vegetable supply chains.Leveraging AI for retail transformationCarrefour's adoption of AI has been a game-changer, especially in personalization and operational efficiency. Hélène outlines the use of AI for tasks like analyzing procurement data and enabling dynamic customer feedback through generative AI. "With over 10 billion transactions in our data lake, we're creating ultra-personalized customer experiences," she says. This approach positions Carrefour as a leader in digital retail, integrating advanced technologies to meet evolving customer needs.Bridging startups and retail giantsCarrefour doesn't limit its startup collaborations to investments alone. Hélène emphasizes the flexibility of working with startups through pilots, even when they don't secure funding. She highlights the importance of cross-fertilization, stating, "We connect startups with the right internal and external networks, creating opportunities beyond Carrefour." This ecosystem-driven approach fosters agility and innovation for both parties.Hélène Labaume's dual role at Carrefour exemplifies how large corporations can integrate innovation with venture capital to drive impactful change. From sustainability pilots to AI-powered customer experiences, Carrefour's strategies offer valuable lessons for startups and industry leaders alike. Find Hélène on:LinkedIn: Hélène LabaumeTwitter/X: @CarrefourGroup Find Ben on:LinkedIn: Ben CostantiniTwitter/X: @bencostantini--Be sure to follow Sesamers on Instagram, LinkedIn, and X for more cool stories from the people we catch during the best Tech events!

The future of snacking: beyond snacks to innovationSnackFutures, the venture investment hub of Mondelēz, is not just about snacks; it's about creating the future of snacking. Richie Gray explains, “We're not just investing for today; we're investing for tomorrow, hence the name SnackFutures.” With a mission aligned to Mondelēz's Vision 2030, the group focuses on sustainability and wellbeing, ensuring their investments create long-term value for the industry. From better-for-you donuts to cell-based cocoa innovations, the emphasis is clear: innovation must lead to disruption and scale.A tailored approach to investmentsUnlike traditional funds, SnackFutures doesn't operate on fixed capital allocation but evaluates opportunities case by case. “We don't just put money in and sit back,” says Gray. They actively support startups with resources in R&D, supply chain management, and retail connections. For example, SnackFutures worked with Miami-based Craize to resolve manufacturing challenges, improving safety, productivity, and costs. This hands-on, collaborative approach is what sets them apart from other investors.Success stories: from urban legend to tech disruptionSnackFutures has invested in a wide range of startups, from brands like Urban Legend, which revolutionized fresh donuts with reduced calories and higher fiber, to tech-based solutions like Celleste Bio's cell-based cocoa and Torr's snack bar production technology. These investments highlight their strategic blend of supporting established brands and fostering breakthrough technologies. “We always want to see a path to real scale,” Gray emphasizes, focusing on markets with large growth potential.Global reach, local impactSnackFutures maintains a global remit, actively engaging in the U.S. and Europe while exploring opportunities in India and China. Their CoLab accelerator program has further extended their reach, offering startups not only funding but also invaluable guidance in scaling and accessing capital markets. As Gray points out, “It's about more than the money—it's about building the future.”Richie Gray's leadership and passion for innovation shine through in this episode. With a mix of investment expertise and a people-first approach, SnackFutures exemplifies how corporate venture arms can drive meaningful industry change. As Gray concludes, “If you're an innovative business in snacking or disruptive technology, we want to hear from you.” Find Richie on:LinkedIn: Richie GrayTwitter/X: @MDLZ Find Ben on:LinkedIn: Ben CostantiniTwitter/X: @bencostantini--Be sure to follow Sesamers on Instagram, LinkedIn, and X for more cool stories from the people we catch during the best Tech events!

Resilience in the Face of DoubtPaul Lê's journey with LaBelleVie is a testament to perseverance. From the start, skeptics doubted the feasibility of competing with industry giants like Carrefour and Monoprix. “Every six months, people told us we wouldn't survive,” Paul recalls. Yet, the company defied the odds, growing into a €100 million business with 600 employees. His advice? Trust customer behavior over financial fears. “We ran out of cash in 2017, but our growing customer base kept us motivated,” Paul shared.Innovation Fuels GrowthEmbracing technology has been pivotal for LaBelleVie. Paul highlighted the integration of AI and robotics as game changers, allowing for efficiency and scalability. “We're the first generation using robotics like in the movies,” he said, envisioning a future where technology reduces costs and improves margins. While some tasks remain human-centered, robotics will drive the next era of quick commerce.Sustainability Beyond BuzzwordsPaul is candid about the hype surrounding sustainability claims in the industry. He advocates for a pragmatic approach: build a successful business first, then address sustainability. “If you think about ESG on day one, you won't survive. But a large, impactful company can truly make a difference,” he emphasized. For startups, his advice is to focus on delivering quality products and exceptional service over crafting PowerPoint-perfect pitches.Advice for Aspiring EntrepreneursPaul's guidance for entrepreneurs centers on authenticity and customer focus. “Find your first 10 real customers—not friends or family—and make them repeat buyers,” he advised. For founders pitching ideas, he stresses the importance of substance over style: “Don't get lost in the buzzwords. Build something real and impactful first.” His belief in supporting diverse entrepreneurs further reflects his commitment to inclusive growth.Paul Lê's story is a masterclass in resilience, strategic innovation, and grounded leadership. His experiences demonstrate that with customer focus, technological foresight, and unwavering determination, startups can carve out their space—even in the most competitive industries. Find Paul on:LinkedIn: Paul LêTwitter/X: @paulichon Find Ben on:LinkedIn: Ben CostantiniTwitter/X: @bencostantini--Be sure to follow Sesamers on Instagram, LinkedIn, and X for more cool stories from the people we catch during the best Tech events!

The Role of Open Innovation in Food ServicesSodexo has adopted a dual approach to innovation: internal initiatives and external collaborations. Internally, the company fosters creativity among its employees through programs like the Sodexo Global Challenge, where staff propose transformative ideas. Externally, Sodexo partners with startups, public institutions, and venture capitalists to stay at the forefront of technological and service innovations.“We work with startups, but also with public institutions and corporates to identify the right technology. Innovation is not only about tech; it's about articulating our ecosystem around it,” explains Alexandre.Circular Economy in ActionOne standout innovation from Sodexo's internal programs is a project in the Philippines that transforms used cooking oil into soap. This initiative not only provides soap to communities but also supports a circular economy model.“This is a great example of how we can have an impact on local environments and territories where we operate,” Alexandre notes, emphasizing the value of grassroots innovation.Reducing Food Waste Across the GlobeSustainability remains a top priority for Sodexo. Through the Waste Watch program launched in 2019, the company has set ambitious goals to reduce food waste in its kitchens by 50% by 2025. They leverage data and AI to measure waste, create low-waste recipes, and educate consumers.“AI helps us track waste left on plates and understand where waste is really produced. This allows us to improve processes and educate both chefs and consumers,” says Alexandre.Building Healthier Habits Through FoodSodexo also focuses on “food as medicine,” a concept aimed at improving health and longevity through better nutrition. Alexandre highlights the importance of offering balanced meals, educating consumers, and making healthier options visually appealing to encourage adoption.“We eat with our eyes before we taste, so healthier meals must look appealing. This helps us nudge consumers toward better choices,” Alexandre explains.Sodexo's innovative strategies demonstrate how large corporations can play a pivotal role in building sustainable food systems. Through collaboration, creativity, and technology, Sodexo continues to shape the future of food for millions of consumers globally. Find Alexandre on:LinkedIn: Alexandre LeboeufTwitter/X: @SodexoGroup Find Ben on:LinkedIn: Ben CostantiniTwitter/X: @bencostantini--Be sure to follow Sesamers on Instagram, LinkedIn, and X for more cool stories from the people we catch during the best Tech events!

“L'art vivant génère les mêmes émotions que le sport.”Le théâtre et le sport sont réunis en une cérémonie lors des Jeux Olympiques de Paris 2024.Directeur artistique des cérémonies, Thomas Jolly a relevé le défi lancé par Thierry Reboul (lien à ajouter) : faire défiler toutes les nations du monde sur la Seine.Mais ce n'était pas suffisant, il fallait que ce soit grandiose, que ça raconte notre histoire. Douze tableaux pour une vision : représenter la France d'aujourd'hui et sa population, dans toute sa diversité.“Au collège, ce que j'étais posait problème, visiblement, pas à moi, mais c'était compliqué, Sur un plateau de théâtre, c'était justement la solution.”Harcelé au collège, Thomas trouvait un espace de sécurité dans le théâtre. Il devient acteur puis metteur en scène et directeur du théâtre d'Angers (Le Quai) en 2019.Sélectionné à la direction des Jeux Olympiques, il rejoint l'équipe de Paris 2024 pour former les 3T (avec Thierry Reboul et Tony Estanguet). Il se donne alors corps et âme pour créer et protéger sa vision artistique de la cérémonie la plus ambitieuse de l'histoire.Thomas se confie sur tous les aspects de cette aventure et de sa carrière :Pourquoi le théâtre est irremplaçable : notre addiction à la fictionL'incroyable histoire de sa nomination à la direction artistique de Paris 2024“Tout le monde nous disait que c'était impossible” : l'incroyable production derrière la cérémonie d'ouvertureLes polémiques et les batailles des imaginaires à l'œuvreUn épisode engagé qui plonge dans le monde de l'art vivant et fait revivre la folie des Jeux de Paris 2024. Quoi de mieux pour clôturer 2024 en beauté ?TIMELINE:00:00:00 : Rejet des metteurs en scène et premiers projets à Cherbourg00:20:19 : Nous sommes tous addicts à la fiction00:29:26 : Le problème du harcèlement au collège00:45:56 : La magie irremplaçable du théâtre01:00:16 : La plus grosse mise en scène de l'histoire01:07:56 : 86% de la population a aimé la cérémonie d'ouverture : une ode à la diversité01:18:10 : Les batailles des imaginaires et les polémiques01:32:31 : La nomination en tant que Directeur Artistique01:42:19 : Comment ont été gérés les imprévus et les critiques01:55:38 : La machine de production à l'œuvre pour la cérémonie02:20:34 : Faut-il rendre les cérémonies mortuaires artistiques ?Les anciens épisodes de GDIY mentionnés :#312 - Thierry Reboul - Directeur exécutif de Paris 2024 - Orchestrer l'événement du siècle : récit d'un créatif rebelle#217 - Alexis Michalik - Un théâtre d'entrepreneur : ingénieux et moderne#250 - Alain Ducasse - Faire de sa cuisine un apprentissage, une passion et une marque mondiale#380 - Paul Lê -La Belle Vie - Le Son Gokû de la FoodTech qui rachète Frichti#392 - Clémentine Piazza - inmemori - Le business de la mort, un avenir prometteur#308 - Martin Solveig - Alma Studio - Faire danser les foules et émerveiller les enfants : la double vie d'un DJ superstarNous avons parlé de :Le Trident, scène nationale de Cherbourg-en-CotentinLa Piccola FamiliaL'École du Théâtre National de BretagneMithridateDans la cuisine des NguyenLive MagazineGojira (Groupe de metal)Axelle Saint-Cirel (chanteuse d'opéra)Comité international olympiqueComités d'organisation des Jeux OlympiquesTaureau et Daim par Paul Jouve (Trocadéro)Le Quai (Angers)Richard IIIStarmaniaDocumentaire “Au cœur des Jeux”Lost in La ManchaChants of SennaarÔ jour de deuil ! Ô jour de larmes ! (Gounod)Les recommandations de lecture : Sept farces pour écoliersSapiensRévélation: Wayward PinesL'EffondrementWilliam Shakespeare: 5 plus belles tragédiesVous pouvez contacter Thomas sur Instagram ou sur X.La musique du générique vous plaît ? C'est à Morgan Prudhomme que je la dois ! Contactez-le sur : https://studio-module.com. Vous souhaitez sponsoriser Génération Do It Yourself ou nous proposer un partenariat ? Contactez mon label Orso Media via ce formulaire.

1:51:48 – Frank in New Jersey, plus the Other Side. Topics include: Dirt malls, the holiday season, Phish at MSG, Paul Rand, In-In, Pop Culture–Food–Tech–Occult, buy ice, synchronicities (Jerrold box, Brach’s, Ali Baba’a Camel, Flat Duo Jets), After Hours (1985)), A Serious Man (2009), Gilda (1946) starring Rita Hayworth, A Hard Day’s Night (1964), Doctor Who – […]

1:51:48 – Frank in New Jersey, plus the Other Side. Topics include: Dirt malls, the holiday season, Phish at MSG, Paul Rand, In-In, Pop Culture–Food–Tech–Occult, buy ice, synchronicities (Jerrold box, Brach’s, Ali Baba’a Camel, Flat Duo Jets), After Hours (1985)), A Serious Man (2009), Gilda (1946) starring Rita Hayworth, A Hard Day’s Night (1964), Doctor Who – […]

This week on the X5 Podcast, we dive into holiday misadventures, eccentric fashion choices, and unexplained aerial phenomena with the crew. From the quirks of Michelin-star dining gone wrong to UFO sightings over New York and Huntsville, the conversation takes unexpected and hilarious turns. The team also battles it out in a “jacket off,” showcasing their most outrageous winter wear, while discussing 3D-printed steaks and futuristic dining trends. It's a festive, chaotic, and thoroughly entertaining episode that keeps you guessing what's next!

In this episode, Jill Stuber and Tia Glave discuss their extensive experience and passion for leadership development within the food safety and quality industry. Jill and Tia share their personal journeys into the sector, offering insights into the importance of shifting mindsets, building self-awareness, and practicing intentional leadership. They highlight real-life examples of how their programs have transformed leaders and teams, emphasizing the importance of culture, human connection, and investment in people. This episode is a call to action for leaders to proactively develop their leadership skills and create supportive environments that uplift their teams. Episode Highlights: 07:55 The Birth of Catalyst LLC 12:43 Ideal Clients and Leadership Development 22:09 Building Self-Awareness 31:26 Key Attributes of Effective Leadership Catalyst LLC is the preferred provider of leadership development and culture solutions for the food and beverage industry. Founded by award-winning leaders Tia Glave and Jill Stuber in 2021, Catalyst drives world-class cultures that build strong leaders in food, people skills, and dynamic organizational management. Through coaching-based solutions, they empower professionals to unlock unforeseen opportunities and reach their fullest potential at work and home. Learn more about Catalyst and its mission to transform how people lead in food at www.foodsafetycatalyst.com.Jill Stuber, the Vice-President and Co-Founder of Catalyst, LLC, has over 25 years of food safety and quality experience in food manufacturing. As an ICF-certified coach with a BS and MS in Food Science and an MS in Quality Management, she engages with organizations that believe in developing individuals and teams to increase confidence and clarity and build community so they can achieve the success they deserve as technical leaders in food.Tia Glave is the President and Co-Founder of Catalyst, LLC with over a decade of experience in large and small food companies. Being a master-certified coach and chemical engineer, she uses systems, data, and proven methods to develop and implement a food safety and quality strategy, all while using servant leadership principles. How to connect with Jill and Tia: Website: www.foodsafetycatalyst.com. LinkedIn: https://www.linkedin.com/company/foodsafetycatalyst   For more insights: Follow me on my YouTube Channel: https://bit.ly/47GgMdn  Sign up for my Weekly Newsletter:  https://bit.ly/3T09kVc Sign up for my LinkedIn Newsletter: https://bit.ly/49SmRV3   See omnystudio.com/listener for privacy information.

This week, we're exploring "Revolutionizing Food: How Startups Are Shaping the Future of Foodtech" with our incredible guest, José Fernández, Managing Director at E-motion / Freshko DMCC.With over two decades of experience in the Agri-Food, Beverages, and Tech sectors, José shares his insights on how innovation and startups are reshaping the global food industry. From leading expansion across continents to supporting disruptive projects and startups in the foodtech ecosystem, José has a wealth of knowledge to share.

In this episode of The Spoon Podcast, we sit down with Sam Calisch, founder and CEO of Copper, to explore how his company is trying to upend and catalyze the induction stove market by building an appliance with built-in batteries. Sam shares his journey from climate tech lobbyist and ecosystem builder to launching Copper, the challenges of breaking into the appliance industry, and how Copper's products could eliminate the need for costly rewiring while also delivering a better cooking experience. We also dive into the future of energy-efficient homes, smart appliances, and the role of batteries in transforming our kitchens—and our power grids. Learn more about your ad choices. Visit megaphone.fm/adchoices

The app that took over the world: downloaded over 530 million times and available in 190 countries.Sean Rad has a relentless passion for facilitating connections through smartphones. His initial strategy was centered on the enigmatic “Tinder events.”The idea was simple: a massive party with just one requirement for entry—install Tinder.In each city, as soon as 10,000 users signed up, the app came to life, spreading virally and organically.Before long, Tinder established itself across the Western world as the gold standard for dating platforms.Launched in 2012, the app accounted for nearly 40% of marriages by 2017—an astronomical rise.“Love is the ultimate pursuit.”From Los Angeles, Tinder's birthplace, Sean opens up like never before about his journey. For the first time on French media, he reveals:The creation of the iconic “swipe”: the magic of designHow to find love on TinderThe cost of success: far from a smooth rideAI's growing role in the dating worldThe interplay of love and ego: in relationships and in entrepreneurshipThis is a must-listen episode for anyone curious about the creation of an app that revolutionized social dynamics and brought millions of couples together.TIMELINE:00:00:00 : The philosophy behind the Tinder journey00:15:00: There is no greater pursue than love00:24:51: Learning outside of school00:33:01: How to be a good founder00:39:54: The swipe fever00:46:22: 40% of weddings in America come from Tinder00:53:31: The biggest learnings from Tinder01:05:46: The hard truth behind success, is it love or ego talking?01:17:54: Sean's new projects: AI and real-life experiences01:29:52: The American dream is being redefinedWe referred to previous GDIY episodes:#420 - Stanislas Niox-Chateau - Doctolib : derrière la plus grosse marque de la French tech#380 - Paul Lê - La Belle Vie - Le Son Gokû de la FoodTech qui rachète FrichtiWe spoke about:TinderFigmaFounder modeSpontaneous (not available yet)Y CombinatorRad FundReading Recommendations: The Obstacle is the WayYou can contact Sean on Linkedin, X, Instagram.Do you like the theme music? It's thanks to Morgan Prudhomme! Contact him at: https://studio-module.com. Interested in sponsoring Generation Do It Yourself or proposing a partnership? Contact my label Orso Media through this form.

L'application qui a fait un raz-de-marée mondial : téléchargée plus de 530 millions de fois et disponible dans 190 pays.Sean Rad a pour obsession de faciliter les rencontres grâce au smartphone. La stratégie de départ repose sur les événements Tinder.Le concept est simple : Une énorme soirée. Une seule condition pour entrer. Installer Tinder.Pour chaque ville, dès les 10 000 utilisateurs inscrits, le produit prend vie et devient viral organiquement.Très vite, Tinder s'impose dans tout le monde occidental comme la référence absolue des plateformes de rencontres.Créée en 2012, l'application représentait déjà presque 40% des mariages en 2017. Une croissance monstrueuse.“Love is the greatest thing to pursue” (L'amour est la quête la plus noble.)Depuis Los Angeles, berceau de la création de Tinder, Sean se livre comme rarement sur son aventure, et pour la première fois sur un média français :La création du “swipe” : la magie du designComment trouver l'amour sur TinderLe prix du succès : loin du long fleuve tranquilleLe rôle de l'IA dans l'industrie du datingLe rapport entre amour et ego : en couple et dans l'entrepreneuriatUn épisode indispensable pour comprendre la création d'une application qui a participé à la révolution des relations sociales et a créé des millions de couples.L'épisode a été traduit en français grâce à des outils d'intelligence artificielle, sous la supervision de l'équipe GDIY. Pour une écoute optimale, n'hésitez pas à régler la vitesse de lecture à 1,25x afin de réduire les blancs entre les phrases.TIMELINE:00:00:00 : La philosophie derrière Tinder00:14:17 : “Il n'y a pas de quête plus grande que l'amour”00:24:39 : Apprendre en autodidacte00:33:00 : Bon ou mauvais founder00:38:28 : La fièvre du swipe00:44:36 : 40% des mariages ont lieu grâce à Tinder00:52:39 : Les plus grands apprentissages de l'histoire Tinder01:05:00 : Réalité du succès : amour ou égo ?01:17:32 : Nouvelles opportunités : IA au service des expériences dans la vraie vie01:30:37 : Redéfinition du rêve américainLes anciens épisodes de GDIY mentionnés :#420 - Stanislas Niox-Chateau - Doctolib : derrière la plus grosse marque de la French tech#380 - Paul Lê -La Belle Vie - Le Son Gokû de la FoodTech qui rachète FrichtiNous avons parlé de :TinderFigmaFounder modeSpontaneous (not available yet)Y CombinatorRad FundLes recommandations de lecture : The Obstacle is the WayVous pouvez contacter Sean sur Linkedin, X, Instagram.La musique du générique vous plaît ? C'est à Morgan Prudhomme que je la dois ! Contactez-le sur : https://studio-module.com. Vous souhaitez sponsoriser Génération Do It Yourself ou nous proposer un partenariat ? Contactez mon label Orso Media via ce formulaire.