FoodTech Junkies

Edible Planet Ventures
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FoodTech Junkies

Foodtech Junkies is a deep dive podcast series for anyone who is passionate about food and ag innovation. Every week we take a 360-degree view of the latest developments and pick the brains of entrepreneurs, investors, chefs, authors, experts, advocates, visionaries, and troublemakers. These are the people paving the way for positive disruptions in our global food chain. Join us for laid-back, thought-provoking conversations about trends, investments, solutions, and our common good.

  1. Inside the Food System: Insights from FoodBev's Siân Yates

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    Inside the Food System: Insights from FoodBev's Siân Yates

    How can the food industry tackle climate change, drive innovation, and create a sustainable future? In this episode, we’re joined by Siân Yates, Editorial Director at FoodBev Media, to explore the key challenges and groundbreaking trends shaping the food system. From cultured meat and AI technology to waste valorization and regenerative agriculture, we discuss the innovations driving change and the power of cross-sector collaboration. Siân also shares her insights on media’s role in clear communication and highlights how the industry can balance sustainability with consumer needs. Don’t miss this in-depth conversation on the future of food, technology, and sustainability. About Siân: Siân Yates is the editorial director at FoodBev, a media platform dedicated to delivering news and insights from across the food and beverage landscape. Siân heads up the editorial department at FoodBev, overseeing a team of dynamic new reporters and editors, as well as four magazines and four news websites. She holds a bachelor's in English literature and a master's in journalism. With a passion for writing and multimedia content creation, Siân has worked in a variety of roles, spanning STEM publishing to digital marketing, and PR, covering topics as diverse as luxury travel, transport, music and the arts, sustainability, healthcare and even garden sheds. But her true passion lies in the food and beverage inudstry. At the forefront of F&B trends, from sustainability and innovative ingredients to evolving consumer behaviours, Sian's work reflects her keen understanding of the industry's dynamic nature. She is committed to exploring the future of food, highlighting key developments and bringing fresh perspectives to the ever-changing market. Whether writing features, hosting podcasts or leading panel discussions, Sian remains dedicated to advancing the conversation on the most important topics shaping the future of food and drink. For a teaser, check out this article! Timestamps: 00:00 The Importance of Cross-Sector Collaboration 01:53 Introduction to Sian Yates and FoodBev Media 04:46 Pressing Challenges in the Food System 07:33 Innovation and Collaboration in the Food Industry 11:08 Emerging Trends in Sustainability and Technology 18:14 Consumer Behavior and Sustainability 23:15 Innovations in Food Packaging 28:21 The Role of Agriculture in Sustainability 28:49 Corporate vs. Smallholder Visions in Regenerative Agriculture 30:10 The Six Guiding Principles of Regenerative Agriculture 33:57 Impact of Mergers and Acquisitions on Innovation 37:40 Spotlight on Innovative Startups 40:19 The Role of AI and Robotics in the Food Industry 43:55 Challenges in Media Communication 49:45 The Journey of a Cocoa Bean 52:07 A Vision for a Sustainable Future 55:40 Conclusion and Final Thoughts

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  2. From Cells to Steaks: How Meatable is Changing the Game

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    From Cells to Steaks: How Meatable is Changing the Game

    In this episode, Sharon sits down with Daan Luining, a pioneering mind in the field of cultivated meat and co-founder of Meatable. Together, they explore Dan’s fascinating journey from a researcher in cell molecular biology and tissue engineering to leading a company at the forefront of sustainable food innovation. The conversation uncovers the challenges of merging cell biology with food science, debunking industry misconceptions, and navigating complex regulatory landscapes. Daan shares insights into Meatable’s mission, their groundbreaking approach to producing cultivated pork fat, and the collaborative role traditional meat producers play in reshaping the industry. With a focus on transparency, innovation, and inclusivity, this episode dives deep into the future of food and the societal shifts needed to create a more sustainable and equitable world. About Daan Daan Luining is the co-founder and Chief Innovation Officer of Meatable, a Dutch biotechnology company pioneering the production of cultivated meat. With a background in cell molecular biology and tissue engineering, Daan was part of the team that developed the world’s first lab-grown hamburger in 2013. He later served as Research Director at New Harvest, a non-profit organization funding academic research in cellular agriculture. In 2018, Daan co-founded Meatable to create real meat without harming animals, utilizing innovative stem cell technologies to produce sustainable and delicious meat products About Meatable Meatable is a Dutch biotechnology company founded in 2018 by Krijn de Nood, Daan Luining, and Mark Kotter. The company specializes in producing cultivated meat using proprietary stem cell technology, aiming to create real meat without the need for animal slaughter. Meatable’s innovative approach utilizes pluripotent stem cells, which can differentiate into various cell types, enabling the efficient production of muscle and fat cells for meat products. This method eliminates the use of fetal bovine serum, making the process more ethical and sustainable. In April 2024, Meatable became the first company in the European Union to receive regulatory approval from the European Food Safety Authority (EFSA) for a public tasting of cultivated meat, specifically their sausage product. This milestone event garnered significant media attention and marked a crucial step toward bringing cultivated meat to the European market. Meatable continues to advance its mission of providing sustainable and ethical meat alternatives, focusing on scalability and market readiness to meet the growing global demand for meat products. Timestamps: 00:00 Introduction: Food Security and Challenges 00:27 Meet Food Tech Junkies 00:43 Introducing Daan Luining and Meatable 01:29 Daan’s Journey into Cultivated Meat 03:11 Challenges Facing Cultivated Meat 04:51 Overcoming Misconceptions Through Education 06:59 The Future of Sustainable Food Production 13:58 Navigating Regulatory Landscapes 25:32 Meatable’s Market Strategy and Innovations 37:03 The Road Ahead for Cultivated Meat 44:34 Reflections and Final Thoughts 53:44 Closing Remarks and Call to Subscribe

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  3. Eating for the Planet: Behavioral Science, Food Choices, and the Path to Net Zero

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    Eating for the Planet: Behavioral Science, Food Choices, and the Path to Net Zero

    In this episode of the Food Tech Junkies podcast, host Sharon Cittone engages with Jack Bobo—renowned expert, author, and futurist—to discuss the future of food systems. From the rising influence of GLP-1 drugs on diets and nutrition to the environmental and agricultural shifts driven by innovation, this conversation dives into the critical intersections of science, policy, and sustainability. Explore the evolving dynamics between livestock and alternative proteins, the role of behavioral science in consumer choices, and the urgent need for climate action in food production. Don’t miss this thought-provoking discussion on tackling obesity, advancing sustainable agriculture, and leveraging technology to create a healthier, more equitable food future. About Jack Bobo Jack Bobo is a renowned expert in sustainable food systems, recently appointed as the inaugural Executive Director of the UCLA Rothman Family Institute for Food Studies.  With a background in international law, environmental policy, and behavioral science, he has held pivotal roles, including Director of the University of Nottingham’s Food Systems Institute, Director of Global Food and Water Policy at The Nature Conservancy, CEO of Futurity, a food foresight company and as a Senior Advisor for Food Policy at the U.S. State Department. Jack is also the author of Why Smart People Make Bad Food Choices and has been recognized by Scientific American as one of the 100 most influential people in biotechnology.  Timestamps 00:00 Preview 00:49 Meet Jack Bobo: Food Systems Expert and Author 03:22 How GLP-1 Drugs are Changing Food and Health 09:08 Agricultural and Environmental Implications of Innovation 19:34 The Role of Livestock and Alternative Proteins in Food Systems 26:40 Policy, Regulation, and Food System Innovation 36:36 Behavioral Science and Consumer Psychology in Food Choices 44:55 Addressing Climate Change and Achieving Net Zero Targets 52:42 Future Food Technologies: Opportunities and Challenges 54:31 Final Thoughts: Jack Bobo’s Vision for Food Systems

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  4. Mindful Cooking: Transforming Local Ingredients into Art

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    Mindful Cooking: Transforming Local Ingredients into Art

    In this new episode of The Green Spoon, we journey into the heart of Japan's sustainable food practices with Chef Keiko Kuwakino. Known for her expertise in vegetable-based cuisine and unwavering commitment to sustainability, Chef Kuwakino takes us through her incredible journey, her passion for foraging, and her mindful approach to creating dishes that honor nature’s bounty. Learn how she transforms locally sourced, organic ingredients into unforgettable culinary masterpieces while maintaining a harmonious relationship with the environment. Join us for an inspiring conversation about eco-conscious dining, the challenges and opportunities in Japanese cuisine, and the future of sustainable gastronomy. About Chef Keiko Kuwakino Keiko started her career as a therapist, gaining experience in Australia and India and learning about Ayurveda and Ayurvedic cuisine. She previously worked as a chef at a vegan restaurant in Tokyo and moved to Minami-uonuma to work at Satoyama Jujo, where her specialty is locally sourced ingredients, mountain vegetables, and body-healing spices. Appointed to head chef at Satoyama Jujo in 2018, she won a Michelin star in 2020 and was awarded 15.5 points by Gault Millau in 2021. She was nominated as one of Japan's 100 best chefs and restaurants by Hitosara in 2022 and We're Smart's the "world’s best female vegetable chef" in 2023. Episode Breakdown 00:00 Welcome to The Green Spoon 00:35 Meet Chef Keiko Kuwakino 01:55 Keiko’s Journey to Becoming a Chef 04:19 Sustainability and Foraging in Niigata 06:09 The Essence of Satoyama Cuisine 07:03 Incorporating Nature into Culinary Art 14:13 Challenges and Innovations in Japanese Cuisine 19:07 Advice for Aspiring Chefs 20:18 Future Visions and Final Thoughts 31:58 Subscribe for More Food Tech Insights

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  5. Enabling Food System Transformation: Technology, Policy, and Innovation

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    Enabling Food System Transformation: Technology, Policy, and Innovation

    Explore the future of our food system in this inspiring episode of Food Tech Junkies! Host Sharon Cittone sits down with Swedish innovator and investor Daniel Skaven Ruben to discuss his impactful journey in food and agriculture and his role in driving sustainable and nutritious practices worldwide. This conversation covers a broad spectrum of critical topics, including local food system improvements, policy collaboration, and cutting-edge technologies like CRISPR and food system digitalization. Throughout this episode, Daniel and Sharon discuss the pressing need to support farmers, the transformative potential of True Cost Accounting, and the global pursuit to eliminate hunger and improve nutrition. Tune in to understand how technology, policy, and collaboration shape an equitable and resilient food system. Don’t miss this chance to uncover new perspectives and join us toward a sustainable food future. For more thought-provoking discussions, like and follow! Daniel Skavén Ruben helps advance the future of food in a number of ways. He's a 10x advisor to - and 30x angel investor in - global FoodTech and AgTech startups. He's a venture partner/operating advisor to VCs Mudcake (Sweden), Nordic FoodTech VC (Finland) and Blume Equity (UK). He mentors at accelerators Big Idea Ventures, Katapult, and Norrsken Accelerator. He's the Founding Editor of the newsletter FoodTech Weekly, and the Founding Partner of Solvable Syndicate, which invests in early-stage impact FoodTech and AgTech startups globally. He also co-founded the foodtech podcast The Appetizer. Daniel was a consultant to The Rockefeller Foundation Food Initiative during 2017-2021, supporting the Foundation’s work to advance a more nourishing and sustainable food system. Daniel has also worked as an expert for the World Bank in Washington D.C. (2015-2016) on issues around technology, innovation, and entrepreneurship. Prior to that, he served in the Ministry of Foreign Affairs of Denmark in various roles in Stockholm and New York for more than half a decade, helping Danish tech companies to internationalize. Daniel holds a BSc in International Business (Copenhagen Business School), an LLM in Public International Law (Stockholm University), and an MSc in Foreign Service (Georgetown University). Timestamp Highlights: 00:00 – Intro to True Cost Accounting 01:18 – Daniel’s Journey into Food & Agriculture 02:16 – The Rockefeller Foundation and Food Tech Innovations 03:20 – Advising Startups & Angel Investing 05:11 – Stockeld Dreamery: From Concept to Reality 06:59 – Returning to Sweden and Dual Citizenship 08:13 – Challenges and Opportunities in Food Systems 11:10 – The Complexity of Food Systems & Local Solutions 25:43 – The Role of Farmers & True Cost Accounting 28:39 – Consumer Expectations & Regulatory Standards 29:25 – Behavioral Changes and Local Shopping 30:49 – Nutritional Quality and Food Transportation 32:32 – Technological Innovations in Food 34:36 – Food System Challenges 36:34 – The Future of Food and Technology 38:50 – Sustainable Agriculture Innovations 44:28 – Alternative Proteins & Food Waste Solutions 48:56 – Consumer Behavior & True Cost Accounting 53:01 – Final Thoughts and Call to Action

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  6. Zero Waste, Big Impact: Dana Gunders on Setting New Standards in Food Conservation

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    Zero Waste, Big Impact: Dana Gunders on Setting New Standards in Food Conservation

    In this episode, we sit down with Dana Gunders, President of ReFED and a renowned expert in food sustainability. Dana shares her path into the food waste sector, emphasizing the critical environmental and economic impacts of food waste. Under her leadership, ReFED has achieved remarkable milestones, such as a 25% reduction in surplus food among West Coast grocers, and has spearheaded innovative strategies. These include AI-enhanced demand planning, advanced markdown apps, and dynamic employee-driven initiatives. We explore how these efforts intersect with broader climate change policies and discuss both the potential economic benefits and the challenges ahead. Dana emphasizes the vital roles of public awareness and private sector engagement in reaching the ambitious goal of cutting food waste by 50% by 2030. Join us for a compelling conversation about transforming food waste challenges into opportunities for greater sustainability. About Dana Gunders Deemed "the woman who helped start the waste-free movement" by Consumer Reports, Dana Gunders is a national expert who has dedicated her career to helping industry, policymakers, and consumers activate solutions to reduce food waste. Her landmark 2012 report "Wasted: How America is Losing Up to 40% of Its Food from Farm to Fork to Landfill" sparked a national dialogue about the consequences of food waste, and since then, she has continued to bring the issue to a wider audience through testimony before Congress, her Waste-Free Kitchen Handbook, and appearances in media such as The New York Times, The Wall Street Journal, Bloomberg, Times Magazine, Fox News, Teen Vogue, PBS Newshour, and hundreds of other outlets. Before joining ReFED in 2019, she served as a founding Board member for the organization. When not worrying about it professionally, Dana spends far too much time convincing her two young kids to eat broccoli stalks and reinventing their uneaten lunches as family dinner. Timestamps: 00:00 Introduction to the Podcast 00:25 Meet Dana Gunders: Food Sustainability Expert 01:36 Dana’s Journey into Food Waste Management 03:34 The Birth of ReFed 05:02 ReFed’s Mission and Achievements 10:49 Innovations in Food Waste Reduction 14:45 Consumer Awareness and Behavioral Change 18:40 Food Waste and Climate Change 23:01 Economic Implications of Food Waste 26:21 Food Security and Food Waste 27:57 The U.S. Food Waste Pact 33:19 Challenges and Solutions in Reducing Food Waste 38:13 Personal and Professional Insights on Food Waste 43:47 Innovations and Future Directions 46:05 Conclusion and Final Thoughts

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  7. From Lima with Love: Anita Belaúnde’s Culinary Journey

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    From Lima with Love: Anita Belaúnde’s Culinary Journey

    Welcome to the second season of The Green Spoon Podcast, brought to you by FoodTech Junkies. Today, we have the privilege of chatting with the acclaimed Peruvian Chef Anita Belaúnde, the culinary force behind the beloved Limanà. Anita’s journey to opening her restaurant is nothing short of remarkable, reflecting her profound dedication to health, nutrition, and sustainable practices that honor our planet and its resources. Throughout our conversation, Anita shares her holistic approach to cuisine, which not only nourishes the body but also nurtures the soul. Her commitment to giving back to society shines through her initiatives that go beyond the kitchen, fostering a community centered around mindfulness and generosity. Join us as we explore Anita’s inspiring path and the heartfelt stories behind Limanà, making her a true pioneer in the South American gastronomy scene and a generous spirit who continues to inspire and lead by example. About Anita Anita Belaúnde is a celebrated Peruvian chef at her restaurant, Limanà, known for its focus on sustainability and health-conscious cuisine. Additionally, her restaurant has earned the esteemed “Five Radishes” rating from We’re Smart World, marking it as one of the top vegetable-focused restaurants globally. This accolade is given to establishments that demonstrate a high level of creativity and excellence in plant-based cooking, and it reflects Anita’s commitment to using sustainable and locally sourced ingredients.

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  8. Rebooting Education: Anthony Bennett on Climate, Values, and Youth Empowerment

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    Rebooting Education: Anthony Bennett on Climate, Values, and Youth Empowerment

    Welcome to a whole new season of the FoodTech Junkies Podcast. In this episode, we sit down with Anthony Bennett, CEO of Reboot the Future, to explore the crucial role of education in the fight against the climate crisis. Anthony shares his insights on how values-based education can inspire a new generation of leaders to take action, navigate climate disinformation, and foster hope in the face of eco-anxiety. With youth activism on the rise and the education system evolving, this conversation offers powerful ideas for how we can reimagine learning to create a more sustainable future for all. About Anthony Bennett Anthony Bennett is Chief Executive Officer of Reboot the Future, a not-for-profit co-founded by Kim Polman on its own version of the Golden Rule- “To Treat Others, and the Planet, as you would treat yourself”. His career has included senior director level roles at a number of cultural and environmental organizations, including WWF and the English National Opera. He is most interested in the convergence of education, sustainability and philanthropy. www.rebootthefuture.org

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Foodtech Junkies is a deep dive podcast series for anyone who is passionate about food and ag innovation. Every week we take a 360-degree view of the latest developments and pick the brains of entrepreneurs, investors, chefs, authors, experts, advocates, visionaries, and troublemakers. These are the people paving the way for positive disruptions in our global food chain. Join us for laid-back, thought-provoking conversations about trends, investments, solutions, and our common good.

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