What if we’ve been asking the wrong question all along. Not can food be healthy, affordable, and sustainable, but why hasn’t it been already?
In this episode of Tomorrow’s Bites, we sit down with Beatriz Romanos Hernando, one of Spain’s most respected voices in food tech, to unpack that very question. With a background in journalism and high-tech innovation, Beatriz brings a sharp, systems-level perspective to the food world. From cellular agriculture and dark kitchens to why so many food startups fail, her insights cut through hype to expose the real blockers and solutions, in the food system.
We explore:
- Why “food tech” is more than ingredients: it’s a system-wide revolution
- How to define a startup’s true purpose (and why most miss it)
- The disconnect between tech, farmers, and profitability
- Whether we need to choose between sustainability and scale or if tech can bridge the gap
- The dark kitchen phenomenon, explained like you’ve never heard it before
And much more
