Inventing a New Category of Food From Animal Cells - George Peppou // Founder and CEO of Vow

In Episode 159 of the Disruptors for Good podcast, we speak with George Peppou, Founder and CEO of Vow, on inventing a new category of food from animal cells and disrupting food production around the world.

Prior to founding Vow in 2019, George founded GrowLab in 2017, an Australian accelerator for agrifood tech startups. From 2015 - 2017, he was a design innovation practitioner at the UTS Design Innovation Research Center where he led the development and delivery of design innovation programs for Federal Government clients facing complex, sector-level challenges.

In-between these jobs, George also worked as a course director, lecturer, and tutor at the University of Technology Sydney where taught topics like the process and methods of inventions, as well as how to approach sector-level transformation and strategy.

Earlier in his career, he worked as an inventor for a company called Intellectual Ventures and later as a research analyst for the University of Technology Sydney.

About Vow

Vow is built on a diverse, cross-functional team of innovators, engineers, scientists, artists and most importantly, foodies! They’re reinventing food from the ground up to make it more delicious and sustainable for everyone.

Vow is a cultivated meat company working to make the food industry more progressive in environmentally sustainable ways. George and co-founder Tim Noakesmitha launched Vow in April 2019 after previously bonding over wanting to find a solution to replace animal agriculture with a more sustainable method of food production.

Vow has recently experienced tremendous company growth using state-of-the-art cultured meat technology—where new meat products are produced directly from the cells of animals instead of the animals themselves. 

The Potential of This on the World

• Feeding ten billion people becomes reality. Fast.
• No more ethical headaches around meat.
• Mother Earth gets some much-needed R&R.
• More options for different consumers, with different needs, anywhere in the world.
• A cell library to fit any culture and diet.
• More delicious and nutritious food options for everyone.
• Getting food down to an exact science means reliable and delicious quality every time, everywhere.
• The prevention of food illness pandemics with a safer solution to food.

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