The speakers discuss the importance of reducing carbon emissions through targeting the beef industry and the need for diversifying protein sources, particularly through plant-based alternatives. They emphasize the importance of creating plant-based sushi that resembles traditional sushi and using a variety of protein sources, including seaweed.
Chef Yves Potvin, Founder of Konscious Foods, discusses developing plant-based sushi products.
Hosts: Carol Massar and Matt Miller. Producer: Paul Brennan.
See omnystudio.com/listener for privacy information.