Podcasts about foodtech

In this episode, Mike catches up with Babette Pepaj, founder of Bakespace and the new AI-powered platform BakeBot. Babette shares her journey from reality TV producer to social media pioneer, launching one of the first food-focused social networks in 2006. She reflects on the rise of food bloggers, the shifting digital landscape, and how she's using AI to create more responsive, accessible, and personalized cooking tools for home cooks. Babette will be at Smart Kitchen Summit. Head over to smartkitchensummit.com and use code PODCAST for 15% off your tickets. Learn more about your ad choices. Visit megaphone.fm/adchoices

“Food is Medicine” is extremely popular right now, and a few facts suggest it might be more than just a trend. The U.S. alone spends something like $1.5 trillion annually on diet-related diseases, and key issues like diabetes, hypertension, heart disease, and other diseases are on the rise around the world. There are costly interventions available to manage many of these problems, but an increasing body of research suggests that some of the least invasive (and most affordable) interventions don't come in a pill or vial, but in a grocery basket. Agrifood tech is definitely not sitting on the sidelines. We're seeing a new wave of startups emerging in this space, building on the lessons of food businesses of the past. To explore this trend, we spoke with one such founder– Brad McNamara, CEO and Founder at Morrissey Market, a “food is medicine” distribution startup. Brad was formerly at Freight Farms, a vertical farming company that strove to sell, not the produce, but the farm itself, in the form of a tech-enabled shipping container-sized farm.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.

Now in its seventh year, the Real California Milk Excelerator has become a powerhouse for commercializing breakthrough dairy innovations. With over 60 startups and 100+ mentors participating to date, the program continues to elevate the dairy category by fueling scalable, consumer-ready products. In this episode, Bob Carroll, CEO of the California Milk Advisory Board, shares what's new in the program and why dairy is having a major moment. From wellness trends to sustainable innovation, Carroll reveals how legacy industries can stay ahead through bold thinking and fresh partnerships. If you're into food innovation, scaling startups, or future-proofing traditional sectors, you don't want to miss this conversation. For founders go to www.realcamilkexcelerator.com to apply by Aug 4, 2025.

This episode's guest is Zach Rash, the co-founder and CEO of Coco Robotics. Mike talks to Zach about his journey from aspiring professional surfer to becoming of a robot delivery company backed by OpenAI's Sam Altman. Zach shares how he and his co-founder started building robots out of their UCLA dorm room during the pandemic, why they focused on human-piloted delivery over full autonomy, and how Coco has grown into a multi-city operation. Zach will speak at Smart Kitchen Summit. You can get your ticket for SKS at www.smartkitchensummit.com. Use discount code PODCAST for 15% off tickets. Learn more about your ad choices. Visit megaphone.fm/adchoices

Henrietta's Journey from FMCG to FoodTech VCHenrietta Hearth's path to venture capital began with a deep interest in nutrition and public health. After realizing the limitations of public health campaigns, she pivoted to the corporate world, launching over 100 products at firms like Danone and L'Oréal. Her transition into venture capital came via an MBA and a desire to drive meaningful change in the food ecosystem, ultimately leading her to Big Idea Ventures where she set up their European operations in Paris.Why Alternative Protein Is Still a VC OpportunityHenrietta explains that 30% of global emissions are linked to food, especially meat and dairy, making alternative protein a key climate solution. But beyond sustainability, alt-proteins tap into health and ethical concerns too. While the sector has suffered from overvaluation, like the now-cautionary tale of Beyond Meat, Henrietta argues there's still strong potential if companies focus on taste, affordability, and customer satisfaction.Cell-Based Meat and AI: What's Actually WorkingSome of the most promising innovations in food tech today combine scientific rigor with user-centric design. Henrietta points to Gourmey, a cell-based foie gras startup in Big Idea Ventures' portfolio, as a standout example of aligning tradition, taste, and ethics. She also highlights the emerging role of AI in food R&D, citing companies like New Wave Biotech, which are using machine learning to speed up product development, especially in precision fermentation.The Case for Going Beyond HypeWhile Henrietta sees AI as a valuable tool, she urges founders and investors alike not to get lost in the buzz. Real impact still comes from solving core problems, like child malnutrition or the lack of innovation in infant nutrition. She expresses a desire to see more startups tackling urgent global issues, particularly in underserved markets, where food tech can truly make a life-or-death difference.Building with Customers, Not Just CapitalHenrietta stresses the importance of founders building companies around real customer problems, not just investor narratives. Many early-stage companies focus too much on raising funds instead of validating product-market fit. Whether the end customer is a family or a large food corporation, the key to long-term success is solving meaningful, scalable problems. Be sure to follow Sesamers on Instagram, LinkedIn, and X for more cool stories from the people we catch during the best Tech events!

They say breakfast is the most important meal of the day, but a Waikato food-tech company is taking it a step further.

Learn how to create a vision-driven exit while building a business that puts people first and generates exponential value In this powerful episode, I sit down with one of the most genuine entrepreneurs I know to explore how to achieve a vision-driven exit by focusing on the real drivers behind sustainable business growth. We dive deep into how solving critical customer problems rather than chasing trends, investing heavily in team development, and maintaining unwavering intentionality during major business decisions can transform a startup into a multi-million dollar success story with the perfect strategic partner. This conversation reveals the counterintuitive truth that putting people before profits and staying true to your vision actually generates far greater financial returns and creates the optionality needed for an ideal exit. My guest today is Raf Peeters, a goal-oriented entrepreneur who has built three successful startups and is known for his strong work ethic and total solution approach. Starting as a service engineer in the food industry, Raf traveled to over 40 countries, built trusted partnerships across multiple cultures, and scaled US operations from zero to over $4M in annual sales. As the founder of QFI, he transformed his deep industry knowledge into a food quality assurance equipment company that recently completed a strategic acquisition entirely on his terms. What sets Raf apart is his infectious positivity, genuine commitment to developing his team through substantial coaching investments, and his ability to maintain long-term vision while building sustainable business fundamentals. KEY TAKEAWAYS: Focus on solving "must-have" problems rather than "nice-to-have" solutions, as these survive economic downturns and drive consistent revenue growth. Spend substantial time with customers in their actual work environments to truly understand their pain points and identify business-critical needs. Trust your initial gut instincts about major decisions, as overthinking often leads you away from the right choice. The moments when you most want to quit are typically when you're closest to a major breakthrough - persistence through resistance pays off. Invest significantly in your team's development through coaching and growth opportunities, as this creates loyalty that transcends salary competition. Build your business with strong fundamentals and fix core issues early, because scaling amplifies both strengths and weaknesses exponentially. Maintain financial discipline to preserve optionality - having choices during acquisition discussions leads to better outcomes than desperation selling. Be intentional about partner selection during exits, prioritizing cultural alignment and shared values over purely financial metrics for long-term success. Growing your business is hard, but it doesn't have to be. In this podcast, we will be discussing top level strategies for both growing and expanding your business beyond seven figures. The show will feature a mix of pure content and expert interviews to present key concepts and fundamental topics in a variety of different formats. We believe that this format will enable our listeners to learn the most from the show, implement more in their businesses, and get real value out of the podcast. Enjoy the show. Please remember to rate, review and subscribe to the podcast so you don't miss any future episodes. Your support and reviews are important and help us to grow and improve the show. Follow Charles Gaudet and Predictable Profits on Social Media: Facebook: facebook.com/PredictableProfits Instagram: instagram.com/predictableprofits Twitter: twitter.com/charlesgaudet LinkedIn: linkedin.com/in/charlesgaudet Visit Charles Gaudet's Wesbites: www.PredictableProfits.com

A Mission Born from the AmazonNicolas's journey began with a first-hand experience in Bolivia, where he witnessed the environmental impact of industrial meat production and deforestation. This planted the seed for a mission-driven career focused on sustainable food. After stints in both corporate and nonprofit sectors, he became convinced that cell-cultivated meat could offer a breakthrough solution - if it could deliver on taste, scale, and affordability.From Foie Gras to the Future of FoodInstead of competing immediately with commodity meats, Gourmey launched with cultivated foie gras - a premium, high-margin product that addressed a real market gap due to supply chain volatility and regulation. This choice allowed the company to prove the viability of its tech without having to undercut traditional meat prices from the outset. By addressing an underserved culinary segment, Gourmey established credibility with chefs and customers alike.Scaling with Purpose and PrecisionGourmey has raised over €60 million and grown to a team of 50+ people. Nicolas emphasized the importance of working with mission-aligned investors who understand the long road of deep tech development. With their latest cost analysis showing production prices as low as €5-€7 per kilo, the company is entering a new phase where cultivated meat could move beyond fine dining into broader markets. This opens the door to massive potential impact in the $2 trillion meat industry.Chefs, Consumers, and the Power of TasteConsumer acceptance is rising, even before widespread availability. Gourmey's strategy includes launching in forward-looking markets like Singapore and collaborating with Michelin-starred chefs to drive trust and desirability. Nicolas believes chefs are the ultimate tastemakers who can help shift public perception - from skepticism to curiosity - by letting flavor lead the way.What's Next: Global Expansion and Series BGourmey is currently raising a Series B round to fund its next milestones: regulatory approvals, commercialization in key global markets, and the expansion of its product range beyond foie gras and duck to other poultry and meat types. With a lean approach and efficient tech, the company aims to prove its model without the capital-heavy burden of massive infrastructure builds. Be sure to follow Sesamers on Instagram, LinkedIn, and X for more cool stories from the people we catch during the best Tech events!

On this episode of The Spoon podcast, catches up with with longtime food tech innovator and friend of The Spoon Scott Heimendinger about the hidden challenges of U.S. manufacturing, the future of kitchen robotics, and why tooling expertise has all but disappeared in America. Scott shares insights from his stealth startup Seattle Ultrasonics and his experience navigating domestic vs. overseas prototyping. The two also explore whether a new wave of robot-ready kitchen appliances is coming, what makes Thermomix a surprise hardware juggernaut, and how AI is powering everything from sous vide to smart food storage. Learn more about your ad choices. Visit megaphone.fm/adchoices

In dieser Episode trifft Boris Rogosch auf Laura Hutter – Unternehmerin, Kulinarik-Expertin und kreative Netzwerkerin mit einer klaren Mission: Genuss nahbarer machen und neue Erlebnisse schaffen. Laura ist Gründerin des Social Food Collective und Co-Founderin von HiddenTable, einer Plattform, die Fine Dining neu denkt. HiddenTable ist eine Plattform und Community, die Fine Dining zugänglicher und nahbarer machen will. Über HiddenTable bieten Restaurants exklusive Menüs an, die oft nicht auf der regulären Karte stehen, bieten Zugang zu besonderen Events oder auch limitierte Plätzen an. So werden Hemmschwellen abgebaut, und Gäste erleben Spitzenküche auf eine persönliche, überraschende Weise. Das Konzept richtet sich an Menschen, die gern Neues probieren und bisher wenig Berührungspunkte mit Fine Dining hatten. Dabei bleibt der Anspruch an Qualität hoch, oft kombiniert mit einem attraktiven Preis-Leistungs-Verhältnis. HiddenTable ist aktuell in Hamburg, München sowie Düsseldorf/Köln aktiv, Berlin folgt bald. Seit über 15 Jahren bewegt sich Laura Hutter zwischen Food, Gastfreundschaft und Kommunikation. Mit ihrer Agentur unterstützt sie Gastronom:innen, Food- und Beverage-Brands sowie Events dabei, online sichtbar zu werden – ehrlich, hochwertig und mit Haltung, wie sie sagt. Ihre Superkraft: Netzwerke knüpfen, Communities aufbauen und Genuss in Geschichten übersetzen. Auf Instagram zeigt sie als @laura.valentina.hutter ihren persönlichen Mix aus Restauranttipps, kulinarischen Reisen, Rezeptideen und dem täglichen Wahnsinn zwischen Unternehmerinnenleben und Food-Obsession. Ihr Credo: Qualität, Authentizität und Konzepte mit Seele – egal ob Fine Dining oder Streetfood-Stand. Im Gespräch mit Boris erzählt Laura, warum Gastronomie heute digitale Allianzen braucht, wie sich Genuss mit Community verbindet und warum Fine Dining anders gedacht werden muss. Außerdem verrät sie ihre ganz persönliche Lieblings-Food-Stadt (Spoiler: Nicht Paris!) und spricht über ihre Vision von einer offenen, zugänglichen Genusskultur. Links zu dieser Episode: Laura Hutter bei Instagram: https://www.instagram.com/laura.valentina.hutter/ Laura Hutter Webseite: https://laurahutter.de/ Social Food Collective: https://www.instagram.com/social.food.collective/ Hiddentable bei Instagram: https://www.instagram.com/hiddentable.de/ Foodtalker bei Instagram: https://www.instagram.com/foodtalker_podcast/ Werbung - Diese Episode wird unterstützt und präsentiert von: Der Große Restaurant & Hotel Guide: Ein Guide für Gäste - Inspirationen für Menschen mit Stil und Geschmack: https://www.der-grosse-guide.de Die Anuga 2025 findet vom 4. bis 8. Oktober in Köln statt und bringt zehntausende Fachbesucher und fast 8.000 Aussteller aus aller Welt zusammen. Auf drei Bühnen erwartet euch ein Programm voller Impulse, Innovation und Inspiration. Die Anuga Horizon Stage (Halle 1) fokussiert sich auf alternative Proteinquellen, Food Tech und Kreislaufwirtschaft. Die Trend Zone zeigt tägliche Einblicke in globale Ernährungstrends. Bei Anuga Organic on Stage stehen biozertifizierte Produkte, nachhaltige Landwirtschaft und transparente Lieferketten im Mittelpunkt. Tickets unter anuga.de

Fisch aus Algen, Rührei aus Ackerbohnen, Schinken ganz ohne Tier: In Berlin tüfteln Start-ups an der Zukunft unseres Essens. Die sogenannte Foodtech-Branche wächst. Tabea Schoser stellt drei Unternehmen vor.

In this episode, Michael Wolf chats with Zevia CEO Amy Taylor about her journey from helping to shape Red Bull into a cultural force to leading Zevia, a mission-driven brand making zero-sugar, clean-label sodas. They explore Zevia's evolution as one of the better-for-you sodas, its strategy for staying relevant in a competitive beverage market, and its commitment to affordability and authenticity. Amy also shares insights on emerging health trends, ingredient transparency, and how Zevia leverages AI and innovation to build trust and scale impact. Amy will be at our virtual event Smart Kitchen Summit in July. Make sure to get a ticket at www.smartkitchensummit.com and use the discount code PODCAST for 15% off tickets. Learn more about your ad choices. Visit megaphone.fm/adchoices

Die Foodtech-Branche wächst - und mit ihr die Ansprüche: Nachhaltig und klimafreundlich soll das Essen sein. Tabea Schoser hat Unternehmen in Berlin besucht und eine Expertin gefragt, ob Berlin zum Silicon Valley für Lebensmittel werden kann.

We were live this week at ReFED's Food Waste Solutions Summit in Seattle. We had an interview stage on the show floor, where we caught up with a number of great folks to hear their thoughts on innovation in food waste and beyond. This conversation is with Andrew Shakman, the CEO of Leanpath. You can read my article about this conversation at The Spoon. You'll also want to check out Eva Goulbourne's conversations with folks from the ReFED conference over on her podcast, Everything But The Carbon Sink. Finally, make sure to check out The Smart Kitchen Summit, our virtulal event in July where we'll talk to leaders across the food system about the state of food tech and much more! Use discount code PODCAST for 15% off tickets. Learn more about your ad choices. Visit megaphone.fm/adchoices

Brian Frank, the founder and general partner at FTW Ventures, shares why he left his founder career to invest in startups solving real-world problems starting with the global food system. He explores the climate risks, supply chain fragility, and health challenges driving the need for innovation in food and agriculture. From AI and biotech to automation, Brian highlights where the biggest opportunities lie. He also offers candid advice for founders navigating slow-moving, regulation-heavy industries and calls for a more collaborative, mission-aligned approach to venture capital.In this episode, you'll learn:[03:35] How startup success as a student got Brian hooked on innovation early[05:54] Why Brian left startup life after seven companies to support founders solving global problems[09:18] The urgent reasons our food system needs reinvention—from climate to national security[12:33] FTW Ventures investment philosophy and focus areas[22:50] Hard truths for founders in food and agriculture[31:13] The story of a founder who proved his market, didn't wait for funding, and built trust[37:05] What needs to change in VC: stop party rounds, leave space for small funds, invest with purposeThe nonprofit organization Brian is passionate about: World Central KitchenAbout Brian FrankBrian Frank is the founder and general partner at FTW Ventures, a venture capital firm focused on technology solutions in food, agriculture, and health. A serial entrepreneur with a background in computer science and product development, Brian has launched and scaled seven startups. He brings that hands-on experience to founders tackling real-world challenges, backing science-backed and mission-driven companies that aim to improve life on the planet.About FTW VenturesFTW Ventures is a Silicon Valley-based venture capital firm investing in the future of food, agriculture, and human health. With a thesis grounded in problem-first investing, FTW backs early-stage startups applying biotechnology, artificial intelligence, automation, and sustainable systems to global challenges. Their portfolio includes companies advancing biomanufacturing, food-as-medicine, CRISPR-based crop innovation, and more—pursuing returns across people, planet, and profit. Companies in FTW's portfolio include Boston Bioprocess, ALTR, Sylvan Health, FreshFry, Izote Biosciences, Arise, Quorum Bio, Earthodic, Heritable, Brilliant Harvest, VoltAir, Geltor, Spoiler Alert, Plantible Foods, Galley, Phytoform, Nfinite Nanotech, Yali Bio, and Debut Biotechnology.Subscribe to our podcast and stay tuned for our next episode.

Rendez-vous le 3 Juillet à 18h30 à Paris 17 pour le GDI-Live #10: Comment faire une croissance à deux chiffres avec ses clients existants ?Inscriptions: https://live.gdiy.fr/L'une des femmes les plus impressionnantes de la tech en France. Elle a séduit Mistral, Groq.ai et Laravel… sans aucun commercial.Anh-Tho vient du monde “corporate” : Orange, Millicom, McKinsey. Mais c'est chez Qonto qu'elle bascule dans l'arène startup.Elle en devient la première employée aux côtés d'Alexandre Prot, quand personne ne pariait vraiment sur eux.En 2021, elle décide de se lancer. Son idée ? Pas la plus sexy sur le papier : la facturation complexe. Un sujet que tout le monde fuit… sauf elle.Grâce à ses premières expériences, Anh-Tho découvre un besoin universel, crucial pour toutes les entreprises, mais ignoré : comment gérer des modèles de pricing complexes quand les offres varient selon l'usage, surtout avec l'explosion de l'IA.Personne n'en veut, elle s'y attaque.Elle est convaincue : la facturation, c'est la pierre angulaire de toute entreprise, “la donnée la plus pure”.Les SaaS traditionnels ne suivent plus, Anh-Tho tient une pépite.Et les investisseurs l'ont bien compris. Lago rejoint Y Combinator puis lève 22 millions de dollars en série A avec seulement 9 collaborateurs.Anh-Tho nous dévoile sa méthode assez inhabituelle pour attirer les clients via son projet open source pour ne recourir à aucun commercial. Comment convaincre talents de rejoindre l'aventure. Savoir tirer parti de la vague de l'IA et survivre à la mort du SEO.Un épisode tranchant et sans langue de bois pour celles et ceux qui veulent se lancer là où personne n'ose aller.TIMELINE:00:00:00 : “Le secret” en langage startup, personne ne s'en occupe mais tout le monde en a besoin00:18:52 : Les secteurs clefs pour le calcul dynamique du prix00:25:38 : De Kinshasa pour Millicom aux US avec Y Combinator00:37:19 : La stratégie de Lago : pas de sales mais tout sur l'open source et la documentation00:47:41 : L'IA va enterrer le SEO01:02:45 : La facturation comme pierre angulaire d'une entreprise : rendre le billing sexy01:14:07 : Les plus gros défis de Lago et les femmes dans la tech01:23:52 : La nouvelle vague des angel investors en France01:34:47 : Les pire inconvénients des US01:45:20 : La fuite, puis “le retour des cerveaux”01:54:35 : Comment utiliser l'IA pour gagner du temps01:58:30 : Les secrets de la réussite de Qonto02:04:32 : Pourquoi investir dans un coach et dans l'infodivertissementLes anciens épisodes de GDIY mentionnés : #456 - Alexandre Prot - Qonto - Bousculer l'écosystème bancaire et s'imposer en référence européenne#106 Jean de la Rochebrochard - Kima Ventures- Human machine#429 - Nicolas Dessaigne - Y Combinator - Le berceau des futurs géants de la tech#473 - VO - Brian Chesky - Airbnb - « We're just getting started »#467 - Christel Heydemann - Orange - Garder le cap pour réussir dans un marché en rupture permanente#183 - Sacha Poignonnec - Jumia - Là où il y a une volonté, il y a un chemin#418 - Clément Delangue - Hugging Face - 4,5 milliards de valo avec un produit gratuit à 99%#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 Frichti@#117 Riadh Alimi - FinFrog - Réussir l'impossible : être recommandé par les clients que tu refuses#431 - Sean Rad - Tinder - How the swipe fever took over the world#297 - Adrien Labastire - Kessel - Faire 7 années d'études supérieures, puis percer sur YouTubeNous avons parlé de :LagoQontoMistralMillicomMailjetMCP : model context protocolLaravelFinFrogOVNI CapitalTogether AIDocumentaire USCursorAcquiredThe InformationSubstackLes recommandations de lecture :La vie heureuseVous pouvez contacter Anh-Tho sur Linkedin.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.

One of the development initiatives affected by the Trump Administration's shutdown of USAID is the Soybean Innovation Lab, which works to improve soybean yields and production in Africa to help boost farmers' income. Our guest discusses her work with the Soybean Innovation Lab and why helping improve farmers' yields is so fulfilling. Also, a recent study finds the Colorado River Basin has lost a tremendous amount of water in the last two decades, in part from thirsty farms pumping groundwater much faster than it can be replenished. We discuss the “Wild West” of unregulated groundwater, potential solutions and why the rapid depletion of ancient groundwater threatens the water supply for future generations. And the winner of the 2025 Goldman Environmental Prize for Asia was raised as a Mongolian herder and later became an engineer who worked on mining projects in the mineral-rich country. But when he learned that the Mongolian government was planning to mine the sacred Hutag mountain, he sprang into action. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode we sit down with Mesh Gelman, the founder and CEO of Cumulus Coffee, to talk about reinventing the cold brew experience. A former Starbucks innovation executive, Gelman shares how his journey from coffee burnout to cold brew evangelist led him to build a sleek countertop system that delivers barista-quality nitro cold brew and cold espresso in under 60 seconds, without the need for nitrogen tanks. The two dive into the challenges of building a hardware startup, the evolution of consumer coffee habits, why cold is the future, and how Cumulus is positioning itself as both a coffee company and a tech innovator. Check out our upcoming virtual event, Smart Kitchen Summit 2025 at www.smartkitchensummit.com. Podcast listeners can use the discount SPOONPOD for 20% off of tickets. Learn more about your ad choices. Visit megaphone.fm/adchoices

This episode's guest is Brian Canlis, a third-generation co-owner of the famed Canlis restaurant in Seattle. Brian's last day at Canlis was last week as he looks to launch a new adventure with his college roommate Will Guidara, owner of Eleven Madison Park and author of Unreasonable Hospitality. Learn more about your ad choices. Visit megaphone.fm/adchoices

Listen now on Apple, Spotify, and YouTube.In this episode, I'm joined by Lauri Reuter, founding partner at Nordic FoodTech VC. We go deep into the mechanics of food tech. Not the kind you see on supermarket shelves, but the kind powering the supply chain, transforming ingredients, and reshaping global agriculture.We talk about:* Investing when consumers don't care about sustainability* The underestimated complexity of food innovation* Case studies in ingredient and input replacement* How biotech is redesigning egg whites, chocolate, and aroma compounds* The food tech trends to ignore, and the ones to back* … and more!Watch this episode on YouTube.

Annick, fondatrice de COOMS Cookies, nous raconte comment une idée née pendant le Covid est devenue une référence sucrée suisse. Entre marketing digital, branding fort, entrepreneuriat féminin et logistique de guerre, elle partage son parcours, ses doutes et ses réussites.De sa cuisine aux kiosques de Genève, en passant par les festivals, les franchises, et la gestion d'une marque 100% Instagrammable, elle nous ouvre les coulisses d'un business en pleine expansion.➡️ Une masterclass pour tous ceux qui veulent transformer une idée en projet concret.COOMS Cookies sur InstagramHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

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

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 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

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.

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

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 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

“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.

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.