In this chapter, the speakers discuss the need for sustainable and cost-effective plant-based sushi that is tasty and healthy. They highlight the environmental impact of traditional fishing and factory farming, while emphasizing the nutritional value and customer concerns about price, convenience, and ingredients.
Chef Yves Potvin, Founder of Konscious Foods, discusses developing plant-based sushi products.
Hosts: Carol Massar and Matt Miller. Producer: Paul Brennan.
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