Marina Schmidt is a Climate Educator and Founder of the impact media outlet Ɍ2Ǥ MEDIA, an in-depth content studio specializing in agriculture and food sustainability. Her flagship podcast, Red To Green, is ranked in the top 5% globally and has a loyal listenership in over 160 countries. It is obligatory onboarding material for new hires at several VCs and startups and is deemed 'excellent' by MIT. Marina is also the voice and Editor-in-Chief of a new future food podcast funded by the Bavarian Ministry of Agriculture and Nutrition. With over nine years of marketing and strategic communications experience, she serves on the jury for Impact Hub and as an advisor to future food scale-up Formo. Her advice is to set aside a budget for professional development. This episode is sponsored by Tälist. Sign up for Pia’s fireside chat here.  

Jacqueline Samson is a Senior Engineer at The Better Meat Co., a B2B fermentation-based mycoprotein startup in Sacramento, California. She studied Chemical Engineering at Louisiana State University and previously worked for Evonik, a specialty chemicals company. Outside of work, Jacqueline enjoys hiking and biking, reading, and playing soccer. Her advice is to don’t let the lack of a job posting defer you from reaching outReach out to The Better Meat Co. at hello@bettermeat.co This episode is sponsored by Tälist. Sign up for their AI-powered candidate-job-matchmaking service here.

Sofia Katzin has been working as the Research Development Quality Assurance Manager for Arvela, a black soldier fly producer in Australia. She is passionate about sustainable solutions for the protein industry and waste management sector. Sofia has developed processes, researched roadmaps, managed internal quality programs, and led small teams of scientists and operators. She has expertise in insect nutrition, diet formulation, and breeding performance so if other businesses are looking to improve their processes, she is the person to contact. Sofia’s advice is to pursue your passion. Links discussed in the episode:Insects to Feed the World (IFW) conference in SingaporeArvela’s job boardOther insect protein resources:Benefits of black soldier fly larvaeDo insects feel pain?Potential insect farming jobsThis episode is sponsored by Tälist. Enroll in their Masterclass here.

Parendi Birdie has thrived in startups for the past 15 years and is currently building her fourth, Asentia. Parendi has been at the forefront of the alternative protein industry since 2013. She earned a degree in biochemistry from the University of Kansas, with the goal of advancing the sector. She then helped build two leading alternative protein companies from the ground up: GOOD Meat and Mission Barns. Throughout her career, Parendi has established and led multiple functions, including R&D, marketing, strategic partnerships, and product development. She is a well-rounded entrepreneur with a track record of success, from closing partnerships with leading global meat producers to developing the first commercially available cultivated meat cell lines. Today, Parendi is the Founder & CEO of Asentia. Her ambitious vision is to make meat that's better than anything we've ever known. She's starting with hybrid meat for the massive, untapped market of people who want to eat better, but don't want to give up meat. Parendi also serves the industry as an impact investor and advisor to Food System Innovations, Alt-Collective, and Tälist. Beyond alternative protein, Parendi also ran her family’s business (a Montessori school) for four years, growing the business to $1M+ in annual revenue and a successful exit.This episode is sponsored by Tälist. Check out their newsletter, Alt Protein Careers Navigator.

Noga Golan, Founder of Alt Protein Careers, shares career advice for the alternative protein industry. Discusses job boards, career coaching, necessary skills, standing out in applications/interviews, and the importance of passion and adaptability. Offers tips on entering the industry and investing in career coaching.

An AI consultant and founder of GreenProtein AI discusses optimizing plant-based meat production using AI technology, promoting women in tech, and contributing to animal welfare. The podcast explores the rise of alternative proteins in Israel, the speaker's multiple roles and passion for their work, future plans in the US, and career advice in the alternative protein industry.

Food scientist and consultant Bryan Le discusses his journey in the industry, the benefits of pursuing a PhD, and the exciting advancements in alternative proteins. He highlights the importance of intellectual support for small food businesses, continuous learning, and networking. Bryan talks about his project with GFI evaluating agricultural side streams for alternative proteins, the rewards and challenges of being a food science consultant, and offers advice and resources for job seekers in the alternative protein space.

Florine Kremer, an alternative proteins researcher at Wageningen University, discusses her diverse background and research work on sustainable alternatives. She shares the importance of animal welfare, inclusivity, and accessibility in the industry. The episode also covers comparing work experiences, switching from industry to academia, and the current state and future of the alternative protein industry.

George Stiffman, a tofu evangelist and author of the book Broken Cuisine, explores the perception and versatility of tofu in the US and Asian American community. He discusses the different types and varieties of tofu, their tastes, textures, and culinary applications. Stiffman provides advice for job seekers in the alternative protein industry and emphasizes the importance of long-term thinking and goal achievement.

Brenna Taylor, Senior Supply Chain and Logistics Manager at Rebellyous Foods, discusses her journey in the alternative protein industry, her role at The Humane League, building a team and producing by hand at Rebellyous Foods, the potential of supply chain management and technology, working in supply chain and logistics, job opportunities at Rebellyous Foods, and career advice in the alternative protein industry.