People want performance. As sustainability focused as a new product can be, if it is truly attempting to dominate the market, the new product has to be as good as or better than the less sustainable incumbent it is looking to replace. This is especially true with sustainable food. To this end, many of us have searched – often in vain – for plant-based dairy products, such as ice cream and cheese, that are both delicious and environmentally sustainable.  

In this episode, Chad Reed sits down with Tim Wildin, CEO of Vertage. Using a chef-driven, science-backed, and consumer-focused approach, Vertage develops and sells delicious plant-based cheeses to restaurants across the spectrum in select U.S. cities. Tim talks about his career journey through the sustainable food space, how he teamed up with Chef Margaux Riccio to found Vertage, the secret sauce behind Vertage’s plant-based cheeses, and much more. 

Links

• Vertage
• Flexitarian Diet
• Salt, Fat, Acid, Heat

Episode recorded March 22, 2022

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