Podcasts about Quorn

Ep. 74: It's QUORN!

A new year and new stats and facts for an FA competition. Phil Annets starts us up as we embrace Round 4 of the FA Trophy. The last 32 with plenty of shocks and curveballs sure to come. Next a first for me on the show. He's a manager with a 100% record in his managerial career and he's not a newbie. Quorn, top of the Northern Premier League Midlands division and under new management since the summer, Ryan Beswick is a name many in non league might know from his playing days. Now featuring as a Player Manager and, I have to say, I'm not even in the dressing room and I'm inspired. Hopefully as good a listen as it was to chat with him Matt Badcock helps round up the news of the week, a few different angles this week providing insight into the changing game of the non league world.

Most plant-based meats in the US have centered around American staples like hamburgers, hot dogs, chicken nuggets, and sausages. But there's a world of meat consumption out there, and some of the most popular meat dishes are ones many Americans may have never even tried. In recent years, South Korea has seen great success exporting its culture around the world, with mega-popular K-dramas like Squid Game and The Parasite, K-pop like BTS, and yes, K-food like bibimbap. Now, South Korean plant-based meat player UNLIMEAT is bringing its twist on K-meat to thousands of US supermarkets. Already, the company's Korean-style alt-meats have been sold throughout Asia, including at Starbucks, Subway, Domino's, and more. And since they broke into the US market with a giant Times Square ad in 2022, the company is now making inroads into the American diet. With Korean-themed frozen products like bulgogi, pulled pork, and kimbap tuna, the company is betting that Americans will welcome new alt-meat offerings into their homes. In this episode, we talk with UNLIMEAT Co-CEO Ryan Chung, who's in charge of the American market for the young and growing company. While the brand was started in 2019, they've already raised well over $20 million USD, built a factory in Korea, and are shipping around the world.  As you'll hear, we discuss the challenges plant-based meat is facing these days and what might be done to overcome them, along with predictions for what the meat market may look like in 15 years. It's a compelling conversation with a leader in the space who's seeking to change the face of the alt-meat movement as we know it.  Discussed in this episode Ryan recommends reading The Innovators Paul recommends reading Quirky, whose author Melissa Schilling is a past guest on this show! Paul's photo of Quorn being marketed as essentially price parity with chicken in a London KFC. UNLIMEAT's partnership with Just Egg UNLIMEAT is available at Sprouts, Giant, Albertsons, on Amazon, and more. More about Ryan Chung Ryan Chung is a Co-CEO at UNLIMEAT, where Ryan also holds the titles of Head of International and Chief Strategy Officer. Ryan previously served as the Chief Operating Officer at BriteBelly and YBRAIN. He also worked at Tesla, handling various aspects of business operations. Ryan has a background in M&A from roles at Samsung NEXT and PwC, encompassing due diligence, post-deal value capture, and divestiture planning. With industry experience in technology, automotive, industrials, aerospace & defense, and consumer sectors, Ryan's expertise in operational strategy, new product development, and strategic analysis is well-rounded. Ryan holds an MBA from the University of Virginia Darden School of Business and a BA in Economics, International Relations, and Business Administration from Boston University.

Monde Nissin—the largest Philippine maker of instant noodles by revenue—is scaling down Quorn's operations to cut losses at its U.K.-based alternative meats unit.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In the treatment room today, we are joined by an experienced manager and tactical innovator known for his unique journey through English football. From grassroots clubs to guiding teams in the National League. A unbelieve experience against Everton in the FA Cup with Tamworth, unbeaten runs with Barwell & promotion wins with Kettering Town. We get to hear his story and dive deep into his journey. In part one we talk about Marcus's playing days as a goalkeeper and how a move to the USA to play indoor football happened. We then move into how Marcus started his coaching and management journey and how he saw football. We talk about his earlier clubs like Coventry Sphinx, Racing Club Warwick & Quorn. Please enjoy part One and look at for Part Two soon! Support the podcast  https://www.buymeacoffee.com/nonleaguetreatmentroom FOLLOW US ON! INSTAGRAM @nonleaguetreatmentroom TWITTER @nonleaguetreat TIKTOK @nonleaguetreatmen Podcast Sponsors TRED SOCKS - https://tredsocks.com/ Use Discount code PODCAST for 10% off!! PATHWAYS COVENTRY - FOLLOW ON ALL SOCIALS  Learn more about your ad choices. Visit podcastchoices.com/adchoices

How do U.K. CPG brands compare to their U.S. counterparts? How do the two markets differ? On the ground in London, the hosts discuss their experience at last week's Cheers! The Drinks Summit event and highlight innovative snacks and beverages they encountered at visits to local retail chains and specialty stores. Show notes: 0:25: What Day Is It? Possessive Peeve. Jacqui x Ox Heart. Club Soda. Irony, Sir. Magnesium FTW. Cosmo John. The Nuances & Inspiration. – Jet lag and full days make the hosts bleary-eyed, but they are somehow upbeat and alert. Ray questions the name of a well-known U.K.-based  grocery retailers before the hosts discuss notable drink brands and categories, including non-alcoholic analogs, magnesium waters, bottle soups and gut-health sodas. They also talk about the bustling Taste Radio meetup at The Lucky Saint pub and what U.S. brand owners can glean from business strategies of U.K.-based founders. The hosts also talk about BevNET's upcoming live events and why “Ray Latif Live” is in the works. Brands in this episode: Trip, Quorn, Moju, Innocent Drinks, ISH, The Root Co., Vacay, OHMG, Better You, Bonbuz, Ghia, Little Saints, De Soi, Kettle & Fire, Re:Nourish, Brink, Whitebox Cocktails, Olipop, Poppi, Living Things, Minor Figures, Fibe, Belly Dance, Feisty Soda, Barcode, Lucky Saint, Dash Water, Doughlicious, Buff Bake, Knack-Snacks

Do you know how to maximize strategic engagement in the workplace? Listen in as we discuss:

In Part two of Rich Lavery we talk about him hanging up his playing boots and moving into the management world. How Rich gain experience from being an assistant before taking his first management role at Hinckley AFC. We then move onto Quorn where Lavs saved the club from relegation and then winning promotion the next season. Now at Kettering Town in step 3 Lavs tells us about managing a big club with big ambitions. Thank you for listening Support the podcast  https://www.buymeacoffee.com/nonleaguetreatmentroom FOLLOW US ON! INSTAGRAM @nonleaguetreatmentroom TWITTER @nonleaguetreat TIKTOK @nonleaguetreatmen Podcast Sponsors TRED SOCKS - https://tredsocks.com/ Use Discount code PODCAST for 10% off!! PATHWAYS COVENTRY - FOLLOW ON ALL SOCIALS  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Welcome to The Nonlinear Library, where we use Text-to-Speech software to convert the best writing from the Rationalist and EA communities into audio. This is: Positive trends on alternative proteins, published by LewisBollard on September 6, 2024 on The Effective Altruism Forum. Despite the setbacks, I'm hopeful about the technology's future It wasn't meant to go like this. Alternative protein startups that were once soaring are now struggling. Impact investors who were once everywhere are now absent. Banks that confidently predicted 31% annual growth ( UBS) and a 2030 global market worth $88-263B ( Credit Suisse) have quietly taken down their predictions. This sucks. For many founders and staff this wasn't just a job, but a calling - an opportunity to work toward a world free of factory farming. For many investors, it wasn't just an investment, but a bet on a better future. It's easy to feel frustrated, disillusioned, and even hopeless. It's also wrong. There's still plenty of hope for alternative proteins - just on a longer timeline than the unrealistic ones that were once touted. Here are three trends I'm particularly excited about. Better products People are eating less plant-based meat for many reasons, but the simplest one may just be that they don't like how they taste. "Taste/texture" was the top reason chosen by Brits for reducing their plant-based meat consumption in a recent survey by Bryant Research. US consumers most disliked the "consistency and texture" of plant-based foods in a survey of shoppers at retailer Kroger. They've got a point. In 2018-21, every food giant, meat company, and two-person startup rushed new products to market with minimal product testing. Indeed, the meat companies' plant-based offerings were bad enough to inspire conspiracy theories that this was a case of the car companies buying up the streetcars. Consumers noticed. The Bryant Research survey found that two thirds of Brits agreed with the statement "some plant based meat products or brands taste much worse than others." In a 2021 taste test, 100 consumers rated all five brands of plant-based nuggets as much worse than chicken-based nuggets on taste, texture, and "overall liking." One silver lining of the plant-based bloodbath is that stores are culling poor products - US supermarkets now average about 10 plant-based meat offerings, down from 15 a few years ago. Only the most popular products have survived. And they're getting better: 73% of US plant-based meat consumers believe its taste has improved dramatically in recent years. New taste tests from NECTAR confirm this. Omnivores fed a range of meats from animals and plants still generally preferred the animal variety. But five brands of plant-based nuggets - Impossible, Morningstar, Quorn, Rebellyous, and Simulate - were liked roughly as much as the chicken nuggets, and at least one was liked better (see table below). This is exciting. Over 80% of Americans consume chicken nuggets every month, spending $2.3B on the frozen variety annually. All nuggets are processed, so the ultra-processed attacks on plant-based nuggets are weaker. The main remaining problem is that plant-based nuggets are much pricier than the animal kind. Which brings us to the role of retailers. Better merchandising It's not surprising that consumers have been slow to change their lifelong habit of buying factory-farmed meat. It's especially unsurprising when the alternative costs about twice as much. (US plant-based meat eaters say they're only willing to pay 37% more, while retailers suspect they'll pay just 10% extra.) So it's exciting to see European retailers cutting prices. Four giant German retailers - Lidl, Kaufland, Aldi, and Penny - recently cut the price of their own-brand plant-based meats to match the price of meat. Lidl said vegan sales spiked 30% after the move, which coincided with moving plant-based products next to their animal analogs. Dutch retailers are going further. Almost all have now pl...

In the Treatment room today, We have a seasoned footballer known for his tenacity on the pitch and his leadership. With a career spanning over two decades, He has been a driving force for every team he's played for, earning respect from teammates and opponents alike. Now in management where he has spent time at Hinckley, Quorn and now Kettering Town. In Part One we talk about Rich's start in football and how he got started playing football. His rise in the game talking about early clubs he played for to the big ones in his career like Nuneaton, Hinckley Utd & Corby Town. Rich talks his magical FA cup runs playing against legends of the game. Support the podcast  https://www.buymeacoffee.com/nonleaguetreatmentroom FOLLOW US ON! INSTAGRAM @nonleaguetreatmentroom TWITTER @nonleaguetreat TIKTOK @nonleaguetreatmen Podcast Sponsors TRED SOCKS - https://tredsocks.com/ Use Discount code PODCAST for 10% off!! PATHWAYS COVENTRY - FOLLOW ON ALL SOCIALS  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Wednesday, June 12th. In this episode we talk about: Answering listener questions about plant-based diet Weather report: Joey Chestnut banned from Nathan's hot dog eating contest because of Impossible Foods sponsorship, Quorn adds egg to some new products, US DOD taking applications for alt-meat grants The One Vegan Food that Tastes Just Like the Real Thing (https://www.washingtonpost.com/climate-environment/2024/06/11/vegan-cheese-non-dairy-identical-real-food/) Tune in live every weekday at 11am to watch on  or on Instagram (and ), or watch on Twitter or Twitch! Follow , , and for more.

For season two of The Leader Insights Series Podcast I've mixed up the format slightly and every episode will now feature multiple guests, discussing a particular challenge or issue. In this first episode I had the pleasure of welcoming back Sam Waterfall, London's Global Career Coach, as well as speaking to Andrew Elder, an experienced FMCG marketeer, for the first time, to discuss how to accelerate your job search in 2024. As a reminder, Sam is a high-impact career coach with a background in marketing and a no-nonsense approach to getting you the job you really want. Whether it's helping young people overcome their inexperience to land their first job, or it's working alongside senior leaders to build strategies for their career growth, Sam has worked with people in all stages of their career search (helping some land jobs in Nike, Redbull, Virgin, Facebook and the NHS to name a few!) Andrew has amassed around 25 years' experience working in a variety of marketing roles across FMCG. He's worked for organisations such as Kellogg's, Premier Foods and brands such as Birdseye, Quorn and Stella Artois. As an omni-channel marketeer Andrew has worked across insight, innovation and brand strategy but above all, he's an exceptionally nice guy with an infectiously positive disposition!   In this episode, we focus on how to accelerate your job search 2024. Through the conversation my guests provide actionable tips of how to help you find your next role including how to get the most out of LinkedIn Premium, the importance of having ‘clarity' in your job search and the benefits of networking and how to maximise this. We also discuss the realities of going through a job search and how you can keep yourself motivated and energised during the process. I hope you like this new format and, as ever, if you'd like to get in touch for any reason you can reach me at Jonathan.ohagan@leaderexecutivesearch.com Enjoy!

First up an experienced manager in possibly the tightest promotion battle across the pyramid. Ware's Paul Halsey is no stranger to play-off pressures but in a season of some clubs with 5 games per week, he's got just 3 games on three separate Saturdays left to play in a division when any club from 6 could still pip the title. Talking about experience, following our love of highlighting the great work done by so many off the field and the many jobs that can entail, we speak again to an old friend of the show Adam Etheridge. From volunteer to full-time administrator he's now overseeing the off-the-field work at Quorn FC and has a multitude of hats and a multitude of stories about the wonders and magic of non league to tell Rounding it all up in a bumper week of news too, is The Non League Paper's Jon Couch, that FA Vase semi-final second leg, final movers and shakers in the National League, fairness for fans, and some managerial moves all in the mix.

We're talking… product recommendations, Rom's marathon training, tips from Mo Farah, quibbles with Quorn, the challenges of chaffing, bonks and running vests, a cheerleader challenge, Tom filming his Underdog special, plunge pool preparations, more dog treats and the best underwater swimmer in the world. Plus, some email questions about how we've changed since starting the pod, girl vs boy parenting, and a concerning obsession with conspiracy theories. For questions or comments, please email us at wolfowlpod@gmail.com - we'd love to hear from you. Instagram - @wolfowlpod TikTok - @wolfowlpodcast YouTube - www.youtube.com/WolfandOwlPodcast Merch & Mailing List - https://wolfandowlpod.com/ A Shiny Ranga Production For sales and sponsorship enquiries: HELLO@KEEPITLIGHTMEDIA.COM Learn more about your ad choices. Visit podcastchoices.com/adchoices

On this month's NPL Step 4 Show, we hear from the Managers at Quorn, Newton Aycliffe, North Ferriby, and Bootle. The opinions expressed within this programme are solely those of the contributors involved, and do not express the views or opinions of the Northern Premier League. Music by Hard Luck Child www.unsigned.com/hardluckchild

Wednesday, March 6th. In this episode we talk about: Is it better to sleep 6 hours straight or two 4-hour blocks? Weather report: Oscar Mayer to offer plant-based NotHotDogs and NotSausages, study finds Quorn lowers bad cholesterol when swapped for meat Baker's 'Vegan' Doughnuts Were Actually From Dunkin' Donuts, Grocer Says ( Fact, Fad, and Hyperbole: What's the Deal with Ultra-Processed Foods? (https://www.fooddive.com/news/fact-fad-and-hyperbole-whats-the-deal-with-ultra-processed-foods/709222/) Tune in live every weekday at 11am to watch on  or on Instagram (and ), or watch on Twitter or Twitch! Follow , , and for more.

This week on the show, we'll talk about dinner at Hotto Potto and Meati brand Classic Steaks. we'll also eat a VEGAN KIT KAT BAR!!!SHOW NOTES:Here's the episode where Dave went alone to Hotto Potto.The Body Shop Is Now 100% Certified VeganHere's our review of the Meati Classic Cutlets.Dave got that great deal on WunderEggs at Costco.The other brand of mushroom meat we mentioned is Quorn.This is the Goodles ep we referenced.Thank you so much for listening. We record these episodes for you, and we'd love to hear from you. Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to talkintofupod@gmail.com! Hosted on Acast. See acast.com/privacy for more information.

HEALTH NEWS     Watermelon reduces atherosclerosis in University of Kentucky study Lack of friend or family visits is associated with increased risk of dying Super-Agers' Secrets to Longevity Identified in New Research Research suggests prenatal exposure to cannabis increases diabetes risk in offspring Antibodies to cow's milk linked to increased risk of cardiovascular death Swap red meat for Quorn protein improves heart health and reduces waist circumference

Brunch. Curry Sauce. Carrot Cake Trickery. Avocado Stories. Dustings of Aromat. Childhood Memories. Culinary Games. Kiki. Love.@licktheplatepodcast on Instagram and TikTokInstrumentals, mixing & mastering of the theme Song "Lick the Plate" courtesy of Adam Farrell: @farrell33a on InstagramToyan Thomas-Browne - @toyantb on InstagramTopics & SourcesSteak Cooking Preference: file:///Users/cbjarts/Downloads/the-chemistry-of-grilling.pdfAromat: https://cuisinehelvetica.com/2017/05/12/ten-facts-about-aromat/Quorn: https://www.quorn.co.uk/Sound effects - Music provided by https://slip.streamTrack: "Record Scratch Drum Beat Backspin Fast 02"Free Download / Stream: https://slip.stream/tracks/63d6a80c-26ba-46f1-8532-912f937f861a?utm_source=attributionTrack: "Tape Rewind 05"Free Download / Stream: https://slip.stream/tracks/6345badd-19bb-46f9-9620-180a5503ca43?utm_source=attributionTrack: "Frying Pan Sizzle 01"Free Download / Stream: https://slip.stream/tracks/7b806ee1-2e70-4d0b-8cd0-7ace47a45764?utm_source=attributionTrack: "Wine Glass Different Clink Soft 02"Free Download / Stream: https://slip.stream/tracks/321a50dc-3bc1-44ba-85a5-0ca8db1b3819?utm_source=attributionTrack: "Wine Glass Similar Clink 01"Free Download / Stream: https://slip.stream/tracks/3f1af42d-eecf-4d8d-9086-c090cebe9210?utm_source=attributionTrack: "Origami_A"Free Download / Stream: https://get.slip.stream/fosAEj Hosted on Acast. See acast.com/privacy for more information.

The Step 4 Show returns this month as we look ahead to the third qualifying round of The FA Trophy, as we hear from Managers at Bootle, Quorn, Anstey Nomads, Brighouse Town and North Ferriby. The opinions expressed within this programme are solely those of the contributors involved, and do not express the views or opinions of the Northern Premier League. Music by Hard Luck Child www.unsigned.com/hardluckchild

開放世界動作遊戲《原神》三週年全新改版！立即登入領取1600原石與十連抽~ https://go.fstry.me/46qMwmA —— 以上為 Firstory DAI 動態廣告 —— ------------------------------- 強化英語課程資訊 ------------------------------- 「社會人核心英語」有聲書課程連結：https://15minsengcafe.pse.is/554esm ------------------------------- 15Mins.Today 相關連結 ------------------------------- 歡迎針對這一集留言你的想法： 留言連結 官方網站：www.15mins.today 加入Clubhouse直播室：https://15minsengcafe.pse.is/46hm8k 訂閱YouTube頻道：https://15minsengcafe.pse.is/3rhuuy 主題投稿/意見回覆 : ask15mins@gmail.com 商業合作/贊助來信：15minstoday@gmail.com ------------------------------- 以下有參考文字稿～ 各播放器有不同字數限制，完整文稿可到官網搜尋 ------------------------------- 國際時事跟讀 Ep.K650: Rethinking Fake Meat: Examining Changing Tastes and Trends As the popularity of fake meat takes a dip, one must question if our appetite for these plant-based protein alternatives has waned. Tom Crawford-Clarke, a London-based dentist, reflects on his journey with fake meat products, expressing his evolving relationship with them. In the past, he savored various options like Quorn, Linda McCartney, Beyond Burgers, and Moving Mountains, praising their relative tastiness. Yet, he's grown skeptical due to uncertainties about their composition. While these meat substitutes aim to emulate the texture and flavor of traditional meat, doubts about their ingredients linger. 隨著人造肉受歡迎的程度下降，不得不質疑我們對這些以植物為基底的蛋白替代品胃口是否已經減弱。倫敦牙科醫生湯姆·克勞福德-克拉克（Tom Crawford-Clarke）回顧了他與人造肉產品的旅程，表達了他們之間關係的演變。過去，他品嚐了類似Quorn、Linda McCartney、Beyond Burgers和Moving Mountains等各種選擇，稱讚它們相對來說的美味。然而，由於對它們成分的不確定性，他開始產生懷疑。雖然這些肉替代品目標是模仿傳統肉類的質地和風味，但對其成分的疑慮仍然存在。 Fake meat has long been presented as a healthier choice, with offerings like plant-based burgers and sausages promising to satisfy both our taste buds and our desire for more ethical eating. Tom's concerns about the authenticity of these products are shared by others. The red liquid that oozes from Beyond Burgers, meant to mimic blood, is in fact beetroot juice. However, despite endorsements from figures like Leonardo DiCaprio and partnerships with fast-food giants like McDonald's and KFC, Beyond Meat has faced a 30% decline in sales. 人造肉長期以來被視為更健康的選擇，像以植物為基底的漢堡和香腸這樣的產品既能滿足我們的味蕾，又能滿足我們對更加道德飲食的渴望。湯姆對這些產品明確性標註的擔憂被其他人所分享。舉例來說Beyond Burgers滲出的紅色液體，原意是模仿血液，實際上是甜菜汁。然而，儘管得到了李奧納多·狄卡皮歐等人的支持，並與麥當勞和肯德基等快餐巨頭建立了合作關係，Beyond Meat的銷售額仍下降了30％。 Recent survey results from Strong Roots, a vegan company, reveal an intriguing shift in consumer behavior. While 61% of participants reported increasing their plant-based consumption, 40% have started to cut down on fake meat. Taste emerged as the primary factor driving this shift, followed closely by concerns about artificial additives and the highly processed nature of these products. Economic pressures on households have also contributed to the decreased demand for meat alternatives. This decline arrives at a challenging juncture for the meat substitute industry, following the closure of companies like Meatless Farm and the shelving of vegan ranges by Heck. 來自素食公司Strong Roots的最新調查結果揭露了消費者行為的有趣轉變。雖然有61％的參與者表示增加了他們的植物肉替代品消費，但有40％的人已經開始減少人造肉的攝入量。口味成為推動這種變化的主要因素，其次是對人工添加劑的擔憂以及這些產品的高度加工性質。家庭經濟壓力也導致對肉類替代品的需求下降。這種下降正值肉類替代品行業面臨困境之際，肉類替代品公司Meatless Farm關閉，而Heck擱置了其大部分素食系列。 The trajectory of the fake meat market showcases both its rise and some growing pains. With the term "plant-based" gaining prominence in the 2010s, supermarket shelves began featuring an array of meat substitutes alongside established brands like Linda McCartney. The market boomed, and in 2019, a significant portion of new UK food products were labeled vegan. However, setbacks like Beyond Meat's sales slump have exposed challenges around taste, health perceptions, and pricing. This cooling trend is apparent in supermarket adjustments to meat-free selections and a 7% volume sales decrease over a year, as reported by research company Kantar. 人造肉市場的發展軌跡展示了其崛起和一些漸長的痛苦。隨著“植物基底”這個術語在2010年代嶄露頭角，超市貨架上開始出現一系列肉類替代品，與Linda McCartney等知名品牌並存。市場蓬勃發展，2019年，新的英國食品產品中近四分之一被標記為素食，但像Beyond Meat的銷售下滑等挫折暴露了在口味、健康觀念和定價方面所面臨的挑戰。這種退燒趨勢在超市對無肉選擇進行調整以及根據市場研究公司Kantar的報告，一年內銷售量降了7％，都有所體現。 In conclusion, the journey of fake meat in the market exemplifies its evolution from hype to a more nuanced reality. While Beyond Meat and similar brands face sales declines, others like THIS continue to flourish due to affordability and the prevailing concern for environmental and ethical impacts. Consumers are reevaluating their preferences, seeking healthier and cleaner options while considering nutritional content. The shift represents a kink in the graph rather than a market failure, paralleling the evolution seen in other industries. As individuals like Tom Crawford-Clarke emphasize, the motivation for adopting plant-based diets extends beyond mere imitation, reflecting a broader lifestyle shift toward sustainability and ethical considerations. 總之，市場上的人造肉之旅展示了從炒作到更加細緻的現實的演變。儘管Beyond Meat等品牌的銷售額下降，像THIS等其他品牌仍然因其價格親民和對環境和道德影響的關注而蓬勃發展。消費者正在重新評估他們的偏好，尋求更健康、更清潔的選擇，同時考慮營養含量。這種轉變與其他行業的演變相呼應，只代表了圖表中的一個轉變，而不是市場策略失敗。正如牙醫湯姆等人強調的，採用植物基底飲食的動機不該僅是模仿，而是表現了更廣泛的以永續性和道德考量生活方式的轉變。 Reference article: https://www.bbc.com/news/business-66438807

Nearly all startups fail. Often even founders with a successful exit under their belts have stories of entrepreneurial strikeouts prior to or after their home run. But every once in while there's a founder who seems to have the Midas touch who just keeps winning. No, I'm not talking here about Elon Musk. Rather, I'm talking about Yves Potvin. The classically trained chef pioneered the plant-based meat movement, founding Yves Veggie Cuisine in the 1980s, which was acquired for $35 million by natural foods giant Hain Celestial. One successful exit is rare, but Yves went on to then found Gardein, which brought alt-meat to even higher heights and was eventually acquired by Pinnacle Foods for $175 million. Rather than resting on his laurels and retiring into the Alt-Meat Hall of Fame (which if it existed he'd certainly be in it!), today Yves is betting that entrepreneurial lightning will strike a third time. He's just launched a new brand called Konscious Foods which aims to bring fish-free seafood to the masses, starting with sushi and other Japanese delights. Rather than relying on extruded plant protein isolates—the core of Gardein's products, along with most other alt-meats—Konscious is using whole vegetables like tomatoes, carrots, eggplant, and konjac as its core seafood replacers. But Konscious' frozen sushi, poke bowls, and onigiri don't taste like vegetable rolls. Rather, since Konscious acquired the IP of the defunct alt-seafood company Ocean Hugger Foods, the vegetables are prepared in such a way as to give the feel and taste of products like tuna, crab, and so on.  Already they're in Sprouts and Whole Foods (see their frozen sections), and you can even get sushi made at the Whole Foods sushi counter with their fish-free fish product.  In this interview, Yves and I talk about his life, success, struggles along the way, and lessons he's learned during his multi-decade career seeking to replace animals in the food system with healthier, more humane, and more sustainable options.  Discussed in this episode You can see Konscious' products here. Konscious Foods recently raised $26 million in venture capital. Konscious Foods acquired Ocean Hugger Foods' intellectual property. Yves previously founded both Yves Veggie Cuisine (acquired by Hain Celestial) and Gardein (acquired by Pinnacle, and now owned by ConAgra). Yves worked on Gardein with Tal Ronen, who later founded Crossroads Kitchen. Paul saw Quorn's vegan chicken sold at KFC UK at price parity with conventional chicken. Yves recommends reading Shoe Dog, Steve Jobs, and books by Brian Tracy. More about Yves Potvin Yves Potvin has dedicated his culinary career to creating healthy, tasty, convenient foods that can now be found in institutions across North America. In 2017, Yves bought Pacific Institute of Culinary Arts in Vancouver, and he is excited about training the next generation of chefs while infusing nutrition studies, sustainable practices and new technologies into the curriculum. Trained as a classical French chef, Yves successfully built two health-focused food companies. His first, Yves Veggie Cuisine, grew to become the largest refrigerated meat-alternative producer in North America. It was sold to the Hain Celestial Group in 2001. Yves then founded Garden Protein International in 2003 to create a meatless product line called Gardein, which redefined the plant protein category and became a game changer in this fast-growing segment. Gardein received many awards including Better Homes & Gardens' Best New Product Award 2014, Canadian Grand Prix Award (four years in a row), and the National Restaurant Association's 2014 Food and Beverage Innovation Award. Yves is now the founder and president of Konscious Foods, offering consumers with conscious and convenient plant-based seafood. Yves has been recognized for his career achievements, receiving the BC Food Processors Innovation Award in 2014, Mercy for Animals Innovative Business Award 2014, BC Export Award 2014 for Sustainability, and Canada's Top 40 under 40 Award from Financial Post magazine. Yves served on the UBC Faculty of Land and Food Systems Advisory Board from 2007-2018, and on the BC Ministry of Agriculture Board of Advisors.

Martina Lokaiova is the Co-Founder & CEO of Tempty Foods, a Danish food innovation company creating fungi-based alternatives to tofu and meat. In this episode, we'll talk about why Tempty is shying away from imitating meat analogs, its recent partnership with mycoprotein leader Quorn, and the importance of unbundling of food brands from technology R&D. Watch on YouTube Subscribe to the HNGRY Newsletter

This week – are all door to door salesman ex-prisoners? The Lirpa-Loof, Cheesecake pop, Quorn blood, ATV's Thriller, Rumpole, Patrick McGoohan, BSB, midnight Redbubble buying frenzies, Fraud Squad, the Blue Moon, Mooncat, stretching 4:3 and the HEAT!

Final part of this year's Welcome to the Northern Premier League editions of the NPL Show.  This week we hear from the Managers at newly promoted Anstey Nomads, Quorn, Rugby Town, and Walsall Wood The opinions expressed within this programme are solely those of the contributors involved, and do not express the views or opinions of the Northern Premier League. Music by Hard Luck Child www.unsigned.com/hardluckchild

Today's Magic With Gadgets daily recipe is Air Fryer Frozen Quorn Nuggets.You can also head over to our podcast page to explore all recipes in this season and quickly access free printable recipe cards for each recipe mentioned.If you want more great episodes like this one, don't forget to subscribe to our Podcast, and join our weekly newsletter at recipethis.com/newsletter.Thanks so much for listening, Sam & DomX

Tuesday, June 27th — In this episode we talk about: How do you tip at drive thrus and takeout? Weather report: James Wilks launches protein powder, Quorn joins UK Plant-Based Food Alliance, PCRM wants baseball team to change its name from Macon Bacon The 7 Fastest-Growing Vegan Fast-Food Chains in North America (https://vegconomist.com/gastronomy-food-service/fast-food/7-fastest-growing-vegan-fast-food-chains/) Tune in live every weekday at 11am to watch on YouTube or on Instagram (@plantbasedmorningshow and @nomeatathlete_official), or watch on Twitter or Twitch! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.

A new study on experienced lifters lays down gold nuggets on how to use a protein source that's neither plant nor animal.   ------- Subscribe at Apple iTunes: https://podcasts.apple.com/us/podcast/nutritionradio-org/id1688282387  Podcast on Spotify: https://open.spotify.com/show/1ECHrnjxjn33DBNWgErPtp Subscribe to our YouTube backup: https://www.youtube.com/lonman07?sub_confirmation=1 Podcast on Amazon/ Audible: https://www.audible.com/pd/NutritionRadioorg-Podcast/B0BS8LFLLX?qid=1675812257&sr=1-1&ref=a_search_c3_lProduct_1_1&pf_rd_p=83218cca-c308-412f-bfcf-90198b687a2f&pf_rd_r=YKEZ8DX192TQF0CQV8KX&pageLoadId=u3x6bJ1 Podcast web site: https://sites.libsyn.com/455769/site Sister site: https://www.ironradio.org/ 

Did you know we have another podcast? It's called the Plant-Based Morning Show, and we go live every weekday to discuss the latest in plant-based news and headlines.  A lot has changed since we last shared an episode of the PBMS here, so we thought it would be fun to catch you up to speed with an episode from last week!  In this episode we talk about: Doug's alcohol plan going forward after his 21-day dry challenge Listener question: the Slow-Carb Diet Weather report: Slutty Vegan expanding to Dallas, Quorn partnership, Everything Legendary burgers in even more stores, U.S. smoking hits all-time low 6 Plant-Based Taco Recipes that Are Actually Good for You (Everyday Health) Tune in live every weekday at 11am to watch on YouTube or on Instagram (@plantbasedmorningshow and @nomeatathlete_official), or watch on Twitter or Twitch! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.

There are several dozen startups, including one that I cofounded, laboring to scale mycelium fermentation to a point where it can start making a dent in demand for animal meat. One company though, has been doing this for decades: Quorn Foods.  While most alt-meat is made from pea, soy, or wheat, Quorn dominates the portion of the market made from mycelium, controlling more than 99% of the mycoprotein-based alt-meat sector. Partnered with companies like KFC, Quorn is the number one alt-meat brand in the EU, even though it's still a smaller part of the US market. That may be changing soon, though. In this conversation, we hear from Quorn's CEO Marco Bertacca about where the company's been and where it's going, including its plans in the US. He reveals which fungi protein startup Quorn recently invested in, whether Quorn intends to build its own fermentation assets in the US, when the company intends to remove all egg whites from its products, and why he thinks Quorn seems better suited as a chicken alternative than beef. Interestingly, he also claims that Quorn is already competing on cost with some chicken products today. I was impressed by Marco's humility in this interview, including when he's talking about where he thinks Quorn has come up short in some of its expansion plans. Interestingly, he and I also chat about why he felt it was important for him, when starting as CEO four years ago, to work for weeks undercover as a factory worker in a Quorn plant before getting behind a computer. The job, Marco claims, has been very gratifying for him, noting that he's married to someone who never eats meat, and he's become someone who eats meat only once per month. Marco even notes that his children are more proud of him today than ever before because of his work to create a more sustainable food system.  I think you'll appreciate that sentiment even more after listening to this conversation with the man at the helm of the fungi fermentation revolution—enjoy! Discussed in this episode Paul's new talk on the TED website about fungi fermentation. Paul's favorite Quorn products are the Spicy Chiqin Patties and Fish Sticks. The history of Quorn. Quorn was acquired in 2015 for $831 million by Monde Nissin. Monde Nissin's 2021 billion-dollar IPO for Quorn. Quorn's 2021 announcement that it would invest $335 million in the US market. Marco's first weeks on the CEO job were spent as a factory worker. The Fungi Protein Association, of which Quorn is a founding member Our recent episode with Prime Roots CEO Kimberlie Le. More about Marco Bertacca Marco Bertacca joined Quorn Foods as CEO in January 2020, bringing over 25 years of global food and drink experience to the company.  Prior to moving to the UK to undertake the role, Marco was based in the Philippines where he was the Managing Director of Alaska Milk Corporation, a Friesland Campina Company, for over three years. He first moved to South East Asia in 2013, taking the role of Business Development Director in Singapore for Friesland Campina. He went on to hold a number of MD roles across Singapore and Thailand. Before joining Friesland Campina Marco was President of Europe at CSM Bakery Products, and began his career working for Unilever for 10 years, leading the company's supply chain operations. Marco joined Quorn Foods with the ultimate goal of encouraging more sustainable diets, for the health of both people and planet. Under his leadership, the business announced it will be the first major food brand to roll out carbon labelling on its products, and has committed to achieving Net Positive status by 2030, by which time he has set the ambition to serve 8 billion servings of Quorn a year, the equivalent of one serving for every person on the planet.

Friday, April 28th — In this episode we talk about: Doug's alcohol plan going forward after his 21-day dry challenge Listener question: the Slow-Carb Diet Weather report: Slutty Vegan expanding to Dallas, Quorn partnership, Everything Legendary burgers in even more stores, U.S. smoking hits all-time low 6 Plant-Based Taco Recipes that Are Actually Good for You (Everyday Health) Tune in live every weekday at 11am to watch on YouTube or on Instagram (@plantbasedmorningshow and @nomeatathlete_official), or watch on Twitter or Twitch! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.

Hello Food Fam,I'm your host Carl fiadini,  and this is the Walk-In Talk: Podcast We're podcasting on-site at the Doubletree Hotel at the entrance of Universal Studios- in Orlando Special thanks to Chef Anthony Fathergill and the team here at the hotel for allowing us to record on property!I'm big into meat! From pork to beef and all in between. With that said, Quorn offers a healthy selection of fungi based products that, (ahem).. “meat” my standard of flavor! Take a listen my friend Coco Frey from Quorn. www.Quorn.usAttn Chefs & Food Buyers If you haven't heard of Cahaba Club Herbal Outpost - you must look into this amazing Florida Farm!  We're talking about a wide selection of micro greens, to micro flowers!  If you're in the Central Florida area, Puzycki's Produce & Specialty Foods proudly carries all of Marvin's pretty products! Or Contact Marvin directly- he is a wonderful human being and my friend - Jump on his website: www.Cahabaclub.com Peninsula Foodservice: The Best Beef! Peninsula Foodservice delivers Creekstone Farm beef, with top-quality meats and #1 service for Chefs Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Recorded on-site at top hotels, restaurants, and farms, our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes were we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

In this episode, Rich has a conversation with Carrie Farris.Carrie Farris is a wife of 26 years, a mother to five kids, ages 23 yrs to 9 yrs old. She has a Bachelor of Arts degree from St. Edward's University. And Master Teacher Certifications in yoga, cycle, kickboxing, and meditation – both, spiritual and traditional. She started her career in radio at KHFI 96.7 FM and continued teaching classes.  This naturally led her to a career in Voice Overs.  She has voiced commercials for:  Target, Philips Audio – Amazon, YMCA, Celsius, Quorn, Door Dash, Astin Martin, and others!  She has narrated various audiobooks, from Christian Self-Help books to Fairytale Audio Dramas for kids. Her top clients for narration are: Moody Publishing and Brain Bro. Top Apps:  Booka Booka and Bearily Bear Production. In July of '21, when their oldest son miraculously survived a car/pedestrian collision as the result of an undiagnosed mental health issue, their lives were forever changed.  In their close-knit and spiritual family, their faith brought them to their knees for answers andFreedom's Platinum Rewards Visa Credit Card also includes 4X the rewards on video steaming services like Netflix, Hulu, Apple TV, Amazon Prime Video, Disney+, and more.6Use your Platinum Rewards Visa for these recurring subscriptions and earn 4x the rewards points. Redeem points for a wide selection of premium merchandise, gift cards to local retail stores, or cash-back! This is an ongoing promotion, but may be subject to change at any time.

In Ep. 95, Quorn USA President Judd Zusel discusses how the O.G. alt-protein company ­– started with the discovery of a microorganism in the fungi family called Fusarium in the 1960s – is methodically building its presence in the U.S. market using sustainable mycoproteins that provide fiber, low levels of saturated fat and no cholesterol. The fermentation process creates 1,500 tons of mycoprotein from just under a gram of the microorganism, making the ingredient highly sustainable, environmentally friendly and highly nutritious. 

This time… Nick is already on the Baileys. We open correspondence corner where we hear from you. We look at old stuff on BBC 4. Amazon… two alternate experiences. Nick talks about the old fashioned ways of department stores including Harrods in the 90s and Andy's tells us about his mum working in Beales in Bournemouth. Andy costs up Christmas lunch. We talk about a saturated market for veggie and vegan products. Plus, a disastrous clothes horse! It's all here. Get in touch: nick@twovoices.co.uk

DItch the cashew cheese, put that Quorn packet away and get ready for some vegan food with a backstory as we explore Georgina Hayden's Nistisima, a fascinating book of food eaten during times of Orthodox fasting. Plus, we discuss the great @jakecohen on Instagram.Support us on Patreon here: www.patreon.com/thecookbookcircle (we love ya!)Music: Upbeat Funk - Infraction and Mitsubachi – Smith The Mister Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

Friday, September 30th — It's National Coffee Day! In today's show we talk about: The Benefits of Adding a Drizzle of Olive Oil to Your Diet (heart.org) The Royal Parks Half Marathon with Have a Plant-Based Village (Plant-Based News) Why the McPlant Flopped (Bon Appetit) The Plant-Based Morning Show is presented by Complement. Tune in live on Instagram (@nomeatathlete_official and @complement) every weekday at 11am Eastern! Follow @realmattfrazier and @rockcreekrunnerfor more.

Today I'm interviewing Andrew Yip, Head of Future Food at Monde Nissin Singapore, what the heck is Monde Nissin and why are they interesting? They are a philipino based mega food corporation that bought Quorn about 7 years ago. Andrew was one of the first people I contacted in Singapore mainly because he posts great food content on Linkedin. When I visited him, I was introduced to some amazing food applications using Quorn technology.  If you want to see some pictures, check out the shownotes. I have mixed feeling about Quorn. Some products in the United States are not my favorite. Their hot dogs taste like cat food and their nuggets taste like fish but I was super impressed with the spam sticks and bao I tried using Quorn technology. Anyways, we then did a podcast in the Monde Nissin office. You'll learn about Andrew's journey from being a chef to an R+D scientist, his philosophy in product development and also why Andrew believes Singapore is such a central place for brands like Quorn to set up an Asian HQ there. They are not the only ones. Shownotes: http://myfoodjobrocks.com/255Andrew

The Plant-Based Morning Show is presented by Complement. Tune in live on Instagram (@nomeatathlete_official and @complement) every weekday at 11am Eastern! Follow @realmattfrazier and @rockcreekrunner for more.

No clothes packed, oranges in sweet water, and kids forgetting shit. What are your 3 deserted island things? 

THIS is currently the fastest-growing meat alternative brand in the UK. After launching in 2019, it was recently valued at £150 million. But Co-Founders Andy Shovel and Pete Sharman didn't always want to help people eat less meat. In fact, before THIS they ran a successful beef burger company.  Andy knew he wanted to be an entrepreneur from a young age and sold his first business at 21. But far from feeling proud of himself, he really struggled. He hardly left his room for three weeks. Surrounded by friends in stable jobs, he felt lonely, scared that he didn't know what to do next. A chance visit to a new restaurant startup gave him the direction he needed, he would go into the “rock and roll” world of food. THIS definitely pushes the boundaries. Their early traction, says Andy, came from their PR stunts. In 2021, they did a takeover of the town of Quorn, rumoured to be where the meat-free brand, their main competitor, got its name from. THIS sponsored the football team, the pubs, the bingo hall…even the branded paper in the fish and chip shop. They've done a deep-fake of the Queen's speech and got an Ed Sheeran look-alike to hand out chicken nuggets. But not all campaigns have gone to plan…one stunt saw Special Branch raid their offices and Andy almost taken away! Find out why and what Andy has learnt as a people leader taking a business from £0 to £17 million in revenue in three years.  We'd love your feedback hello@secretleaders.com Sponsor links: evelyn.com/secretleaders svb.com/uk transparent.biz/SL vanta.com/secretleaders

On this episode of Build Better Brands, Danielle Clarke is joined by Emily Redfearn, independent illustrator, animator and designer, to talk about her business which she started in 2020 after becoming a freelancer at a very difficult time. KEY TAKEAWAYSIt's taken me a long time to develop my own style and it is something that's ever changing and evolving, but it's something that so many people struggle with. Some people like your style to be diverse where others want to hone in on a specific visual aesthetic and everyone wants to be unique and different. But, it's inevitable in this day and age that nothing's entirely unique or different, some things will break that mould. But something I've come to realise is that I should be doing what makes me happy rather than what's going to change the world and how can I be immortalised? I can't choose what my favourite piece of work for a brand is. I've always been in quite varied roles doing multiple things. I love doing book covers, I love doing animations, I really enjoyed the documentary I worked on for Quorn, but it's really hard to say because there are different benefits to all of them.One of the biggest challenges as a freelancer is making time for yourself, giving yourself the boundaries between work and personal and letting yourself have that holiday, whether it's a day or a week. It's easy to neglect if you run your own business, you want to succeed and get more work. I wish I'd thought about budgeting for tax better, it's something people don't really talk about. It needs to be like a bill you pay every month to put aside for your tax and pension. But, I have an accountant who helps me to take a portion off each job to put aside now rather than leaving it til I needed to pay it and scraping it all together. Maths has always been such a struggle for me and I think it is the same for a lot of creatives. BEST MOMENTS‘Who am I trying to please? Is it the art directors, clients, my peers, is it something where people will remember me and is bigger than myself? Asking those questions has got me nowhere, in the end I've thought about what makes me happy? What do I enjoy doing the most? Through a process of elimination, I've found what's most fun for me to do: animation, fruit character, character design, illustration.'‘You can't force things; you've got to try it ‘til it feels right.'‘The five-day working week doesn't work today, what the hell's that about?! I can't imagine doing a regular week, 9-5 with an hour break. I like a two hour lunch so I can go on a long walk with the dog.'‘Set yourself lists to do so you don't go to bed and can't sleep because you're thinking about what you've got to do.' ABOUT THE GUESTEmily Redfearn is an illustrator, animator & designer based in Sheffield, UK. Some of the work Emily has been commissioned for ranges across TV documentaries, TV commercials, social/digital advertising, OOH advertising, GIFs & animations, hand drawn murals, branding assets and infographic designs.Previously Emily has created work for Vodafone, Intel, Quorn, Beauty Kitchen, True North Brewery Co, Heist Brewery Co, Bodog, DCMS, The Leadmill, Terrace Goods, Lucky Fox, Crooked, Hooch, The Scout Association, Sheffield Hallam University, Grimm & Co, Dig Deep, Printed by Us, Cathedral Archer Project and more.Website: https://www.emilyredfearn.co.uk/ Tag for all social media: @emredfearnEmail: emily@red-fearn.co.uk  ABOUT THE HOSTDanielle Clarke is a Brand and Marketing Consultant, University Lecturer and Business Owner.Since 2006 Danielle has provided brand design and marketing support for clients including Škoda, Gtech, UK Biocentre, UK Mail and GIRLvsCANCER Danielle is committed to helping brands that want to have a positive impact on people's lives. She spends her time consulting and working with business owners to help them attract and retain their best customers.Insta - @danielleclarkecreative | [https://www.instagram.com/danielleclarkecreative/]LinkedIn - [https://www.linkedin.com/in/danielle-clarke-creative/]Twitter - @D4nielleCl4rke |  [https://twitter.com/D4nielleCl4rke]Email - hello@danielleclarkecreative.comWebsite: www.danielleclarkecreative.com This show was brought to you by Progressive Media Hosted on Acast. See acast.com/privacy for more information.

The ATT foodie special! Super Noodles, Quorn nuggets, microwaved peas, chips, sausages and tomatoes, crispy pancakes and ice cream. Oh and gravy, lots of gravy. 

We know meat is problematic for the environment, and seafood has its own issues with overfishing, so do we have to wave goodbye to the foods we love? Well, what if we told you that there are substitutes which you can enjoy without sacrificing taste and texture? We start with mycoprotein, in the form of the well-known meat substitute products of Quorn Foods. Tim Finnigan, Chief Scientific Advisor for Quorn Foods, explains why mycoprotein is such a suitable source of protein, how it is manufactured, the environmental benefits, and how fusarium venenatum, the microfungus, was discovered. And... it's tasty! In the same episode, we ask Dr Lauran Madden, Chief Technology Officer at BlueNalu, to share with you the engineering process, the health and environmental benefits, and the positive impact on the environment of their cell-cultured seafood. This is hugely critical as the populations of marine species have halved since 1970, battling with overfishing, illegal fishing, and the effects of trawling. This cell-cultured seafood comes first...plaice... *sorry*. By the end of this episode, we will hopefully have demonstrated the environmental and health benefits of switching meat out of our diets for better alternatives. Keywords: cell-culture, microfungus, filamentous, mycoprotein, environment, meat substitute, protein, seafood, yeast, engineering, technologies, fish, fungi, Quorn, BlueNalu.

In a very short time - six, seven years - we've gone from impact investing being referred to as "invest for less" to “companies responsibly harnessing technology to solve big problems will outperform.”  In this episode we discuss how ESG has helped to drive that shift and the impact it is having on investing and board governance.   Thanks for listening! We love our listeners! Drop us a line or give us guest suggestions here.   Links   Board education & certification: https://www.pfisterstrategy.com/exceptionalboarddirector   Book on Board Architecture: https://www.pfisterstrategy.com/books   Gabe Bio: https://obvious.com/team/gabe-kleinman     Quotes   Ev Williams on why he founded Obvious Ventures: "I want to fund the companies that I wish existed in the world."   Obvious exists to back purpose-driven founders reimagining trillion dollar sectors. We are a multi-specialty firm investing in the fundamental building blocks of life and society: food, transportation, housing, healthcare, and more, investing in companies that are completely reimagining each of those sectors for the better.   For the first number of years at Obvious Ventures, we did not talk about impact. We actually banned the "I" word because the industry of “impact investing,” as it was originally constructed, was not a returns-focused industry. It was an industry wishing to realize some returns alongside some sort of social or environmental impact. There was a general belief that one would have to sacrifice profits in order to get that impact return, so to speak.   We founded Obvious Ventures on the simple belief that the most valuable companies of our time will be the ones solving humanity's biggest problems." For earlier-stage venture, board observers are common, and I think that's due to the nature of the stage of the company and what they need to do in order to survive, because for early-stage venture-backed companies the fatality rate is high – they want as much good advice and help as they can get.   A colleague of mine has a saying, "Startups don't die of starvation. They die of indigestion." And so helping them figure out what to focus on and how to get there really helps, and from a CEO standpoint, the board is an extension of your team.   Board meeting agenda So many boards get bogged down in the actual board room with these graphs and data and charts and everyone's squinting and it's like going through a boring presentation for 80% of the meeting. We recommend that CEOs really anchor their meetings in OKRs, (known as Objectives and Key Results), walking through a literal scorecard of how we are doing.   Red, not going so well, yellow, we're doing okay, and green, things are going really well.   If you're spending 80% of your board meeting with presentations, you're wasting your time. The board meeting is not the time to educate the board. That is the board's homework. They should come to the meeting, having done their homework and be prepared to do exactly what you just said, address the issues that the CEO and/or whatever, the management team is really grappling with to get the most value out of the people that are in the room.   Boring presentations at a meeting can be a telltale sign. Most early-stage startup and venture-backed boards are hands-on problem-solving boards.  The nature of the meeting tells you a lot of what's going on with early-stage boards.   Objectives and Key Results, and it's a framework popularized by John Doerr, and before him, Andy Grove at Intel, can be an effective way of running organizations from small to large, and especially an effective dashboarding mechanism for board meetings.     Big Ideas/Thoughts   What is a B Corp What it means to become a certified B Corp is you have to score above a certain threshold on an assessment that an organization called B Lab has created which assesses what are functionally environmental, social, and governance practices of the company.  I think it's a great tool for any company of any size to take just as a reflective tool to understand your operation and how you're doing.     Refreshing your board A company is a different company at a Series B stage or series C stage with $50 million in annualized revenue, then when it had a $100,000 ARR and it was just getting started with three board members. So often it makes sense that a CEO may need a different set of directors with a different kind of experience at a different stage, while still maintaining some continuity and understanding of the roots and the original purpose of the organization.     Impact Investing vs Investing in purpose-driven companies We believe that the biggest challenges that our world is facing, oftentimes highlighted by activists and social entrepreneurs were, in fact, big market opportunities and that companies solving those problems would realize the greatest returns   If you look at both consumer sentiment as well as companies that are trying to attract the best employees, the best employees want to work at companies that are having some sort of an impact, and the easiest way for us to measure that impact is through revenue generated and services rendered. It's that simple.   For example, if you look at Proterra, every time they sell an electric bus, they're taking a diesel bus off the road.  Every time Diamond Foundry sells an engagement ring or creates a semiconductor wafer chip that is lab grown, it's hopefully taking a diamond mine, which is carbon-intensive with horrible labor practices, out of business.   It's everywhere now, and everybody is waking up to the reality of these problems that we have to solve. It's important to note that we need the public sector. There's no question about that. Without a healthy public sector, none of these can be solved, and same with social activists who often highlight these areas for us, but we need the private sector to be a driver of innovation and delivering those solutions through the market. We are believers in capitalism. We think we need to change the definition and the practices of capitalism, but that's kind of happening on its own. Everyone is waking up to these new realities and the role of the private sector in helping solve them.   Beyond Meat as a great example of the shift. There were plenty of plant-based options before Beyond Meat, Morningstar Burgers and Quorn, and they were all in the novelty food section of the supermarket. The epic shift that Beyond Meat pioneered was you don't have to be a vegetarian to love a plant-based product.  We are not creating something that is for vegetarians only …we are competing with Angus, and we are going to take them on. One of the big defining moves that Ethan Brown pioneered at Beyond Meat was getting Beyond Meat placed in the meat case alongside Angus options so that everyday people could choose these things. What it really boiled down to was creating a super product that competed with the "original," and you see this playing out across a host of industries, not just in plant-based protein. Tesla makes the safest, fastest car – which also happens to be the best for the reducing carbon. Nest makes the most beautiful, money-saving thermostat ­– which also happens to be best for efficient energy use. And so on.

Actor Drew Barrymore and Quorn USA President Judd Zusel join Yahoo Finance's Brooke DiPalma to discuss their thoughts on Drew Barrymore being named Quorn's “Chief Mom Officer,” early days in the meat free game, and business food chains embrace meatless. See acast.com/privacy for privacy and opt-out information.

Intervención de Aitor Sánchez García, dietista-nutricionista y tecnólogo alimentario en el programa 'El gallo que no cesa' de Radio Nacional, en su sección 'Las penas se van yantando', donde dará consejos y hablará sobre alimentación saludable. En el programa 26, Aitor nos de algunos alimentos que están de moda: -Kimchi: qué es y propiedades -Kombucha: qué es y propiedades -Bimi: qué es y propiedades -Jackfruit: qué es y propiedades -¿La Heura es saludable? -¿Las "carnes" vegetales son saludables? -Quorn: qué es y ¿es saludable? Programa original en: https://www.rtve.es/play/audios/el-gallo-que-no-cesa/mil-vidas-basura-plastica-gema-neira/6404440/ Todos los programas en el podcast del blog: https://goo.gl/2dKYA0 Blog: https://www.midietacojea.com Twitter: @midietacojea Instagram: https://instagram.com/midietacojea/ Facebook: https://www.facebook.com/Midietacojea Canal de Youtube: https://www.youtube.com/midietacojea TikTok: https://www.tiktok.com/@midietacojea

Gurindji man and ABC presenter Charlie knew a little about his mum's life as he grew up. But after her death, he began to reckon with what she'd lived through as a child (CW: contains mention of ATSI people who have died; mentions of sexual violence)