Podcasts about solveiga pak

Season 3 of The Creativity for All Podcast has concluded with a fabulous conversation with inventor Solveiga Pakštaite, and this feels like the right time for me to put an end to this fabulous - but time-consuming - adventure, in order to focus on my writing. I've loved meeting such a wide range of guests and exploring creativity in Maths, education, neuroscience, mental health, kindness, marketing, pottery, glass engraving, weaving, willow sculpture, speed painting, photography, acting, directing, and yoga, to name but a few of the topics discussed in the course of three seasons. And I've loved wrestling with topics, such as, perfectionism (a very popular episode, interestingly), inspiration, failure, instinct, ease, and the pressure to be creative, as well as discovering your take on creativity in my solo episodes. Never say never! I might be back later on with a whole new range of guests and topics, but for the time being, I'm going to focus on my writing. Thank you for listening!

Persnter Muhammad Ather Sharjel Ahmad Topic etting out of your comfort zone to spread positivity Topic Improve vocabulary by exposing yourself to foreign accents Topic Fight against Food Waste Guest 1 Lucy Antal - Senior Project Manager at Feedback Guest 2 Tessa Clarke - Co-founder & CE O of OLIO Guest 3 Solveiga Pakštaitė - Founder & Director of Mimica Guest 4 Georgina Halabi Guest 5 Dr Adriana Hanulikova Producer: Nafeesa Amini Researchers Nawira Khan Mehrish Dogar Safiyah Nasser Sahar Tahir

Sound Advice is known for truth-telling and our mini-sodes give even more insight from our star entrepreneurs. This week, Solveiga Pakštaitė confides what she did when an angel investor disappeared, leaving her without the funds to pay her staff.Listen to the full episode here:Apple Spotify 

83% of food that is thrown away in Europe is still edible, Solveiga Pakštaitė and Mimica are helping to tackle this problem. Solveiga and her patent attorney Barbara Cookson talk to Lee and Gwilym about the evolution of the Mimica Gel from its inclusive roots, through to the early patenting journey - including trying to write her own patent application - and how the invention is preventing food waste and encouraging sustainability.For more information on Mimica, check out their website: https://www.mimicalab.com/

Her journey from invention to commercialization [01:19] How did you go from researching how visually impaired people use public transport to identifying the food expiry problem? [9:54] At what point does this go from being research to having commercialization potential? [13:28] Did you first get funded for your prototype by your grant and then raise a seed round of funding? Hiring [17:54] How did you think about building and scaling your team? [22:39] Recap of the key points when it comes to hiring.  [24:18] What led you to hire a CEO? And how did you go about doing that and what did you learn from that process? [32:42] How does your and the hired Ceo's relationship work on a day-to-day basis? LinksMimicaBooksZero to One by Peter Thiel

Half of the world's food created, is wasted. Cue industrial designer Solveiga Pakštaitė and her beautifully innovative product Mimica Touch. Scientists, seed funding, biochem cramming, it's the stuff of entrepreneurial dreams, this episode. 

We hear from our guests about how innovative technology is helping consumers judge the freshness of their packaged food just by touching the label, as well as cutting out the need for single-use plastic by replacing food packaging with edible seaweed. Solveiga Pakštaite, Founder and Director of Mimica, and Rodrigo Garcia Gonzalez, Co-Founder and co-CEO of Notpla, join Professor Richard Templer and co host Amanda Carpenter, to get in touch with how their products mean less wasted food and single-use plastic. See acast.com/privacy for privacy and opt-out information.

Matt Eastland is joined by Mark Cuddigan, the CEO of organic baby food brand Ella's Kitchen, alongside Solveiga Pakštaitė, the founder of Mimica – a startup fighting food waste with temperature reactive labels. They explain why they put values before profit, and why every food business should be driven by the desire to do good in the world. (This episode was recorded prior to the Covid-19 outbreak)

Your TV could actually be watching you. In this episode, we discuss the FBI warning customers that their smart TV could be a gateway for hackers to come into their home. We also talk about Sophia the robot being featured on the cover of BAZAAR Arabia and interview Solveiga Pakštaitė, the founder of Mimica Touch, a smart food expiry label for the visually impaired. Listen to #Pulse95Radio in the UAE by tuning in on your radio (95.00 FM) or online on our website: www.pulse95radio.com ************************ Follow us on Social. www.facebook.com/pulse95radio www.twitter.com/pulse95radio www.instagram.com/pulse95radio

Solveiga is Founder & Director of Mimica whose company mission is to radically reduce unnecessary waste, starting with the food industry. Their first product, Mimica Touch, is a patented label that tells you exactly when food spoils inside a package. It is calibrated to degrade at the same rate as food and adjusts to conditions along the way.Solveiga describes herself as an industrial designer who had a big idea and started Mimica entirely by accident. She has won a number of awards such as MIT Technology Review's Inventor of the Year and the UK James Dyson Award for her work.In the episode we discuss:How the big idea and company came aboutWhat exactly Mimica Touch is and how it worksHow a biologically accurate food spoilage indicator could reduce food wasteWhat inclusive design means

Solveiga is Founder & Director of Mimica whose company mission is to radically reduce unnecessary waste, starting with the food industry. Their first product, Mimica Touch, is a patented label that tells you exactly when food spoils inside a package. It is calibrated to degrade at the same rate as food and adjusts to conditions along the way.Solveiga describes herself as an industrial designer who had a big idea and started Mimica entirely by accident. She has won a number of awards such as MIT Technology Review's Inventor of the Year and the UK James Dyson Award for her work.In the episode we discuss:How the big idea and company came aboutWhat exactly Mimica Touch is and how it worksHow a biologically accurate food spoilage indicator could reduce food wasteWhat inclusive design means

Solveiga Pakštaitė is the Founder and Director Mimica. Solveiga is the  inventor of Mimica Touch, a biologically accurate food spoilage indicator that reduces food waste and improved food safety. The product has a granted patent and has been awarded prizes - most recently she was named MIT Technology Review's Inventor of the Year. Highlights of this episode: * Inclusive design, working with a blind charity and being inspired by an old banana * Benefits of an accelerator programme * Winning awards and grant fundings * Making the first hire * Why food waste is such a big problem * Educating companies on how food waste affects sales and customer loyalty * Asking why a problem is not yet being solved * Finding out the budget the market can bear for a scaled technology Time Stamp: [01:45] How did it all start? [03:30] Making the first prototype [05:10] Being an entrepreneur [06:00] Joining an accelerator [07:00] How big is the problem of food waste? [08:00] Working with a scientist to develop a solution. [11:00] Importance of innovating [11:40] Challenge of making a mass market product [16:50] Advise for people who are trying to create a business model and solve an engineering problem [19:00] Mimica in 10 year time Useful link: Mimica Lab: [https://www.mimicalab.com/](https://www.mimicalab.com/) Solveiga Pakštaitė on Linkedin: [https://www.linkedin.com/in/solveigap/](https://www.linkedin.com/in/solveigap/)

„Dažniausiai tai, kas geriau gamtai, bus geriau ir produktui. Aš, kaip dizainerė, nemanau, kad gamta prieš mus kovoja“, – atsako Londone gyvenanti pramonės gaminių dizaino specialistė Solveiga Pakštaitė, paklausta, ar sudėtinga savo darbe atsižvelgti ir į gamtos apsaugą.Brunelio universiteto absolventės baigiamasis darbas – notavoriška maisto galiojimo pabaigą parodanti etiketė „Bump mark“, galinti padėti sumažinti milžiniškus per anksti išmetamo maisto kiekius. Šis išradimas sulaukė didelio pakuočių gamintojų, prekybininkų ir Didžiosios Britanijos žiniasklaidos dėmesio bei pelnė jai prestižinį apdovanojimą, skiriamą jauniesiems pramonės, technologijų ir inžinerijos produktų kūrėjams. Su dizainere kalbėjomės apie tai, kaip gimė idėja ir ką mano apie savo specialybės žinovų vaidmenį kuriant aplinką tausojančius gaminius.„Įmonės gauna dvigubą naudą – padaro pigiau, o parduoda brangiau, nes dažnai poveikio aplinkai minimizavimas sumažina medžiagų ir energijos poreikį, o tai mažina gaminio savikainą“, – sako Visvaldas Varžinskas, Kauno technologijos universiteto Pakavimo inovacijų ir tyrimų centro vadovas. Centre lankėmės ir domėjomės, kaip gamtosauginės inovacijos gimsta Lietuvoje.

„Dažniausiai tai, kas geriau gamtai, bus geriau ir produktui. Aš, kaip dizainerė, nemanau, kad gamta prieš mus kovoja“, – atsako Londone gyvenanti pramonės gaminių dizaino specialistė Solveiga Pakštaitė, paklausta, ar sudėtinga savo darbe atsižvelgti ir į gamtos apsaugą.Brunelio universiteto absolventės baigiamasis darbas – notavoriška maisto galiojimo pabaigą parodanti etiketė „Bump mark“, galinti padėti sumažinti milžiniškus per anksti išmetamo maisto kiekius. Šis išradimas sulaukė didelio pakuočių gamintojų, prekybininkų ir Didžiosios Britanijos žiniasklaidos dėmesio bei pelnė jai prestižinį apdovanojimą, skiriamą jauniesiems pramonės, technologijų ir inžinerijos produktų kūrėjams. Su dizainere kalbėjomės apie tai, kaip gimė idėja ir ką mano apie savo specialybės žinovų vaidmenį kuriant aplinką tausojančius gaminius.„Įmonės gauna dvigubą naudą – padaro pigiau, o parduoda brangiau, nes dažnai poveikio aplinkai minimizavimas sumažina medžiagų ir energijos poreikį, o tai mažina gaminio savikainą“, – sako Visvaldas Varžinskas, Kauno technologijos universiteto Pakavimo inovacijų ir tyrimų centro vadovas. Centre lankėmės ir domėjomės, kaip gamtosauginės inovacijos gimsta Lietuvoje.