Cultured Meat And Future Food Podcast

Gary Schefsky is the founder and Chief Executive Officer of New Luna Ventures. He is also an investor, professor, educational writer and a leading proponent of sustainable impact measurement. New Luna Ventures is a leading impact venture capital advisor and investor in the food, agriculture, energy, community enrichment, and enabling software industries. they help entrepreneurs build sustainable ventures and connect disruptive ideas with investors and partners. Mr Schefsky’s experience in impact investing, knowledge, & add-value support resonants with food 2.0 entrepreneurs. His depth of experience with entrepreneurship, emerging market opportunities, and as an investment professional also provide New Luna Ventures with a powerful combination for success. --- Support this podcast: https://anchor.fm/futurefoodshow/support

Tony Hunter is a Global Futurist, Speaker and Foresight Strategy consultant specializing in the Future of Food. He uses his FutureCUBED™ methodology as a structured way of viewing the food, beverage and ag industry’s long term future in 10+ years while linking it back to current events. This enables a practical, real world approach to the task of using foresight strategy to predict the long term Future of Food. He is a passionate believer that AgriFood Tech offers massive opportunities to solve the problems of sustainability and feeding the growing global population. Tony travels the world using his distinctive combination of scientific qualifications, business experience and detailed understanding of exponential food technologies to deliver a unique perspective on the Future of Food. This week, we will be doing something a bit different. I've decided to leave in some of the introductory conversation that I have with guests as I explain the recording process. Stay safe. Stay indoors. Save lives. --- Suppor

Contribute to the campaign here: https://www.ulule.com/jackie-mays-ulule-campaign/ Kevin Cochran makes his full circle return to the restaurant industry in his newest venture, Jackie Mays Burger Grill. Jackie Mays is the culmination of a career spent in the service of customers, whether in retail, e-commerce, business, or sustainability. After ten years of working up the ranks in many restaurants to becoming the first General Manager of Freebirds World Burrito, Kevin gave up the food business two decades ago for the high tech world, and worked the last ten in clean technology. In his previous role as Chief Operations Officer for an emerging energy and sustainability management company, Kevin led programs to track energy and carbon footprints for organizations like HP, Tesla, VMware, and the City of Sacramento. Trained at top universities in the US and Europe, with an MBA and a certification in Sustainability, he currently serves as a Director on the Board of the Sustainability Management Association. A thro

Alex Shirazi chats with Björn Öste about starting a food company, his career in tech, and the success of Oatly through the decades. Björn Öste is the founder and CEO of Good Idea, Inc and co-founder of  Oatly. In the last 21 years, Bjorn has spent traveling the globe building markets and supply chains. His focus has been on the business development side of things.  Identifying industry partners, investor groups, various subject matter experts across multiple fields, and markets and disciplines. He sees virtually endless opportunities in the “high tech” food industry where the incumbents have surrendered product innovation to small, focused and dedicated expert companies like the ones he represents. He finds it exceptionally rewarding to be able to work with products on a  global scale that make a real and meaningful difference in the daily lives of many individuals. --- Support this podcast: https://anchor.fm/futurefoodshow/support

Alex Shirazi and Ira van Eelen sit down in Maastricht, Netherlands to discuss the historic journey of cultured meat through the last few decades.  Ira van Eelen is a Co-founder of KindEarth.Tech and RESPECT.farm She is a designer with a demonstrated history of working in event design, healthcare ICT, marketing and the think tank industry. The legacy as the daughter of Willem van Eelen and 40 years of  Clean/Cultured/Cultivated/JUST/InVitro Meat history is converted into speaking about the potential of- and understanding the urgency of this innovation, so that the audience can embrace the idea. She am proud to be able to work on two passions. Cultured meat as legacy from my father and preventive oral healthcare as gift to her son. She is one of the organizes of Kind Earth Tech where Next year, KET events will take place in Paris, Singapore, Amsterdam, London and back in San Francisco early 2021. --- Support this podcast: https://podcasters.spotify.com/pod/show/futurefoodshow/support

New Speakers announced! The Cultured Meat Symposium is a conference dedicated to cell-cultured meat or cultivated meat technology. Taking place in San Francisco on November 14 and 15th, check out the speaker line up at www.CMS19.com. Lav Varshney is an assistant professor of electrical and computer engineering, computer science, neuroscience, and industrial engineering at the University of Illinois at Urbana-Champaign. He is also chief scientist of Ensaras, Inc. On leave, he is currently a principal research scientist at Salesforce Research, Palo Alto, CA, focusing on AI ethics and AI for social good. He received the B.S. degree from Cornell University in 2004. He received the S.M., E.E., and Ph.D. degrees from the Massachusetts Institute of Technology in 2006, 2008, and 2010, where his theses received the E. A. Guillemin Thesis Award and the J.-A. Kong Award Honorable Mention. He was a research staff member at the IBM Thomas J. Watson Research Center from 2010 until 2013, where he led the design and developm

Ingrid Newkirk is the president and founder of People for the Ethical Treatment of Animals. She is the subject of the HBO documentary I Am an Animal and has written eight books about helping animals, including Making Kind Choices and The PETA Practical Guide to Animal Rights. Her new book AnimalKind is due out in January 2020. Her work for animal rights has made headlines around the world. --- Support this podcast: https://anchor.fm/futurefoodshow/support

Robert Petrarca is the co-founder and CEO of Maxine's Heavenly, a line of vegan, gluten-free, oat based cookies with about 1/2 the sugar as leading natural brands of cookies.  Maxine's Heavenly cookies are mom's homemade recipe made so much better for you.  Founded in 2013 and formally launched in 2016, Maxine's Heavenly has experienced triple digit growth for the last three years, gaining traction through major retailers like Whole Foods Market, Natural Grocers, INFRA/NCG, and Walmart. Previously, Robert co-founded TTC, a nonprofit cultural arts company that created a unique revenue partnership model with CA State Parks and local food and wine purveyors in the North Bay.  TTC was and continues to be a rapid growth organization that scaled revenues over 700% in the first three years. The Cultured Meat Symposium is taking place on November 14-15 in San Francisco. Register now at www.CMS19.com --- Support this podcast: https://anchor.fm/futurefoodshow/support

Philip Saneski is the VP of Product and Commander-in-Chef of ReGrained, a mission-driven brand ingredient platform that connects urban craft breweries to sustainable food systems. Philip’s culinary background in Michelin-Star and James Beard Award finalist kitchens was succeeded by working with food entrepreneurs' concept to commercialization at a product development consultancy, where he also led the launch of the Research Chefs Association Evolution of Food Waste product development student competition. His unique food background, involvement with non-profit impact organizations, curiosity about ingredients historically considered “waste,” and passion for formulating delicious products at scale make him a natural fit for ReGrained. As Commander-in-Chef, he oversees production, innovation, sourcing, culinary operations, food science and every opportunity to do a collaboration dinner popup. --- Support this podcast: https://anchor.fm/futurefoodshow/support

Guy Crims, or “Guy the Butcher,” as he’s generally known, is a veteran of the butcher business and a legend in the world of Japanese Wagyu. In 2017 alone, Crims was responsible for bringing 4.3 metric tons of Wagyu beef into the U.S.   Crims, a California native, became fascinated with the butcher business when he was 14 after reading The Jungle, Upton Sinclair’s novel depicting the American meatpacking industry in early 20th century. His first job was at a family-owned butcher shop in Pacifica. Crims followed the original owner to a butchery in San Francisco, where he continued to hone his craft.  In college, Crims studied architecture, not food—although the two passions merged when he worked on a slaughterhouse design project that advocated for the humane treatment of livestock. He continued to blend both roles as a managing partner at Pape Meat Company and most currently, as a managing partner of One Henry Adams, which includes Udon Time, Niku Steakhouse and The Butcher Shop by Niku. In 2017

Yuki Hanyu got his Ph.D in chemistry from Oxford University in 2010. After working as a research scientist in Tohoku University and Toshiba Research and Development Center, he founded the "Shojinmeat Project", the world’s first citizen science community for DIY open-source cell-based meat. Based on the low-cost cell culture technology developed in Shojinmeat Project, he founded IntegriCulture Inc. in 2015 to commercialize cell-based meat. The company develops the general-purpose large-scale cell culture system (CulNet System) to scale and commercialize cell-based products such as cosmetics, foie gras and meat, while Shojinmeat Project develops DIY cell-based meat and engage in public communications through art and doujin projects. He aims to build a Lunar and Martian cell-cultured food production facility to support thousands of colonists there in the future, and develop technologies so that anyone can design and make cell-based meat for fun. --- Support this podcast: https://anchor.fm/futurefoodshow/suppo

Mike Selden is the Co-founder and CEO of Finless Foods, a cellular agriculture company developing future food technology. In this episode, we explore the differences between cultured beef and seafood products, seafood consumption in the Asia pacific region compared to the United States, and Silicon Valley deep tech. --- Support this podcast: https://anchor.fm/futurefoodshow/support

This episode will feature another podcast, the My Food Job Rocks podcast! Adam Yee is the host of the My Food Job Rocks podcast, a podcast about food science and technology. On this episode, he interviews Hugh Thomas, co-founder of Ugly Drinks. The episode title is EP. 105 – The Beauty in Branding Ugly, with Hugh Thomas, CEO and CoFounder at Ugly Drinks. Thank you Adam and Hugh for a great discussion! You can learn more about Adam's podcast at www.myfoodjobrocks.com --- Support this podcast: https://anchor.fm/futurefoodshow/support

Fabio and Alex chat about the next wave of future foods and the aspects of a successful product on store shelves. Fabio Ziemssen is the Director of Food Innovation at NX-FOOD a METRO AG subsidiary responsible for concepts in the digital environment of food and food innovation. As a blogger for the e-Food Blogs he organized meetings throughout Germany for the Food Startups scene such as German Food Startup Meetups, Next Generation Food Think Tank, FoodStartup Market, and more. Since 2017 Fabio Ziemssen is also Co-Founder of the Coworking Space Super7000 and #FoodNext Initiative. --- Support this podcast: https://anchor.fm/futurefoodshow/support

Vitor Espirito Santo is the Director of Cellular Agriculture at JUST focused on the planning and implementation of the clean meat program in the company, from early stage cell line selection and characterization to early bioprocess optimization. He has more than 10 years of experience in the development of cell-based models and therapies (primary cells, cell lines, stem cells) for biotechnology applications Vitor has a MSc in Biomedical Engineering and PhD degree in Tissue Engineering, Regenerative Medicine and Stem Cells, both obtained at University of Minho in Portugal. Prior to JUST, Vitor worked briefly at Immunocore (UK) for the development of immunotherapies for cancer research. He also worked for 5 years at iBET (a private biotechnology institute) in Portugal as a Senior Scientist. Vitor has been an invited lecturer in Master and PhD programs of several Portuguese Universities, lecturing in topics of drug delivery, biomaterial design, stem cells, and cell models for pre-clinical research, among others.

Dr. Kate Krueger chats with Alex Shirazi about her background in the  cellular agriculture space and her work as Research Director at New York  based New Harvest.  Kate Krueger is Research Director at New Harvest where she leads new  initiatives in cellular agriculture. Prior to New Harvest, Kate worked  as a scientist at Perfect Day foods (formerly Muufri) a cellular  agriculture startup where she contributed to Perfect Day’s cell ag  protein patent. Kate holds a PhD in Cell Biology from Yale and is  passionate about using tech for the betterment of society. --- Support this podcast: https://anchor.fm/futurefoodshow/support

Tom is Founder and CEO of Stem! He formerly held fellowships at the  University of Cambridge and at the World Economic Forum and has  advocated sugar reduction initiatives through Sky News and Channel 4  television appearances. --- Support this podcast: https://anchor.fm/futurefoodshow/support

Laura D’Asaro and Alex Shirazi chat about the marketing behind getting people to “eat bugs” and how the journey to powdered cricket proteins started. Laura D’Asaro is the co-founder/CEO of Chirps, a company that works to normalize insect consumption as a sustainable source of protein. She is a Forbes 30 under 30 social entrepreneur, Shark … Continue reading "Laura D’Asaro of Chirps" --- Support this podcast: https://anchor.fm/futurefoodshow/support

Julia Aumüller, studied sociology and specialized in sociology of food. She is working as Executive coordinator at ProVeg, working closely with the CEO, COO and International Director. She is also responsible for the organization of the New Food Conference. Jens Tuider studied philosophy and specialised in animal ethics. He is currently Chief of Staff and … Continue reading "Julia Aumüller and Jens Tuider of ProVeg" --- Support this podcast: https://anchor.fm/futurefoodshow/support

Can Akcali MD PhD, is a full professor of Cellular and Molecular Biology. He received MD from Ankara University and Ph D from University of Cincinnati, Dept.of Molecular Biology and Genetics. Currently he is a faculty member at Ankara University, School of Medicine. He is also vice president in Stem Cell Research Institute at Ankara … Continue reading "Dr. Can Akcali of Biftek.co" --- Support this podcast: https://anchor.fm/futurefoodshow/support