Tomorrow's Bites with Andrés and Sjacco

“If Mcdonald's can be offered around the world Tommy Tomato can be as well” Bas Turk is one with a true and clear mission for the betterment of children in the Netherlands. Obesity and overweight are on the rise among children, with diet being one of the contributing factors. Nowadays, children are eating fewer vegetables and more unhealthy foods. This needs to change, and Bas is taking the step to make this change within schools. By offering services and lunches filled with vegetables and goodness, to become the "Healthy McDonald's of the World". A true honest conversation in which we discussed: Bas’s truly impactful mission with Tommy Tomato.  The journey of Tommy Tomato so far.
 How to get people aligned to your mission and how to be the right leader.  Creating a company and a foundation simultaneously for the desired impact. The business strategy of Tommy Tomato. Strategies to encourage children to eat more vegetables. Approaches to understand customer problems, from teachers to children. The biggest challenges faced in establishing Tommy Tomato. How to balance the roles of running a company and being a supportive father. How to become the Mac Donald's of healthy food for children. The long-term goal of making healthy food accessible for children everywhere. Introducing steward-ownership to sustain the mission. Setting growth limits; viewing legacy beyond financial gain. Advice for those aiming to make a social impact with their business And much more… Quote: “Money is not a legacy a company with the right mission is.”  🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ 📸 ⁠Instagram⁠ 😊 The Guest: ⁠Bas Turk His Company: Tommy Tomato

Cultivated meat is called the next great revolution of our food industry. And part of that revolution means replacing farming as we know it. But then… what will happen to the farmers? In this short, Leo Groenewegen gives an answer to the reality that the changes in the food industry will also affect the first line of our supply chain. However, he shows us that what it might be a crisis can be turned into an opportunity where tradition and innovation meet together for a better food industry. In the end, our history shows us that we experience lots of changes, but humans always find a way to make the most of it. Food must not be a problem but a solution. Andres Listen to full episode ⁠here⁠ 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ 📸 ⁠Instagram⁠

Entrepreneurial mindset is taking action for a solution when nobody is. Giuseppe stepped out of the academic world, where he specialized in tissue engineering, to tackle a pressing global issue: the need for sustainable meat alternatives. With this goal in mind, he invented the first 3-D printer for plant-based meats, an innovation with the potential to transform our food system. Today, he's going to share his unique journey from using his unemployment checks to start a company that stands at the forefront of the plant-based sector. Expect to hear about the challenges he faced, the breakthroughs he achieved, and the valuable lessons learned along the way. Giuseppe's story is a testament to what can be accomplished with determination, creativity, and a vision for a healthier planet. Discussed: His aspiration to become a serious inventor. How he chose studies between his scientific curiosity and his will to impact the world. The differences between academia and the entrepreneurship world. How happened his change from academia to being an entrepreneur. How he developed the first 3D-printed plant-based meat. The beginnings of Novameat. Why he decided to approach Michelin-star chefs to use his technology. The challenges of the 3D Printing for the plant-based food. The two perfect personality traits to be an entrepreneur. A movie that all the entrepreneurs shall watch. The reasons why the plant-based industry has fallen during the last year. The hardest thing he had to do as an entrepreneur. The best decisions he took when starting Novameat. What is happening in Italy with the ban on cultured meat. And much more.. Quote: “The only way to make an impact in food is to make it exciting. If it does not work for the people, it will not work for the planet”. 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and helps others discover it!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ 📸 ⁠Instagram⁠ 😊 The Guest: ⁠Giuseppe Scionti. His Company: Novameat

Yes, if you become a more Zero-Waste Chef, you won't LOSE money. We lose about €300 per person every year to food waste in our own kitchens. And becoming a more Zero-Waste Chef is easier than you think! Thore's story is about a journey from banking to the culinary world, seeking a deeper meaning in life through the art of cooking and sharing this passion. He embarked on this path out of curiosity for a plant-based lifestyle, not driven by health or animal rights, but to address food waste in households and explore how plant-based choices can make a difference. Through his exploration, Thore found innovative ways to use food parts often discarded, like peels and wilted vegetables, inspiring others to become sustainable chefs. His mission is to reduce food waste, which amounts to 300 euros per person annually, by showing that sustainable cooking can also be delicious and convenient, making everyone a part of the solution for a healthier planet. Discussed: Thore's background and the life lessons he learned during his career break. How to pursue your passion after a long career in a different field. The reason he transitioned into the culinary field after years in banking. His cooking style. Why he chose a plant-based diet. Ways to reduce waste in your home. How adults and children can more easily transition to plant-based dishes. Practical cooking tips that are useful. Ingredients that can easily replace meat without making you feel like you're missing out. His perspective on the latest trends in the plant-based sector. The innovation he is excited to incorporate into his cooking. His advice for others who want to start their own business. And much more.. Quote: Don't try to change people but Inspire people. 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ 📸 ⁠Instagram⁠ 😊 The Guest: ⁠Thore Hildebrandt His Service: Sustainable Cooking Experiences

In Tomorrow’s Bites we look for all kinds of visions when it comes to looking for a better food system. And this also involves hearing what the younger generations of professionals got to say. In this conversation, we talk with the young minds behind Spirulos, the result of the work of a young team that seeks a beautiful goal: make an impact in the food industry using an innovative approach. In Spirulos, spirulina is incorporated into breadsticks in order to create snacks that can benefit from all the power of this microalgae nutrient. Spirulos was granted the first position in Ecotrophelia Portugal 2023 and they had the chance to showcase their product in Ecotrophelia Europe of that same year. Listen carefully to what these young minds have to share with you, because it will help you to understand that the next generation of food professionals really wants to make a change. 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ 📸 ⁠Instagram⁠

For certain consumers, technology and food sometimes seem a scary combination. But actually, when it happens, it revolutionizes the food system. In this episode, we talk with Olivier Francescangeli, the founder of VaVersa, a venture that aims to provide chefs with their own small vertical gardens to grow fresh fruits and vegetables. Therefore, he is more than prepared to discuss how technology can enhance our food industry, the obstacles of starting a food tech venture under consumer scrutiny, and the main challenges of vertical farming. Because vertical farming requires some trade-offs to make it work, but what if those are actually worth it? Get ready for a conversation full of valuable insights about the confrontation between technology and nature, the challenge of starting your own business, and the thrilling world of food technology. Discussed: What is the concept of Tech4Good, and how does it apply to the food industry and sustainability? The emotional connection of society with food. How Olivier decided to move to the Netherlands to study food technology. What are the sustainable challenges that the food industry faces, and how do these impact the market? The natural dimension of food and whether it represents a secure value in today's food systems. The mission of VaVersa and how they are implementing their indoor gardens in kitchens. How VaVersa has never lost a customer since they started. How VaVersa developed a technology that allows for the growth of happy plants, which provide high-quality vegetables. The problems of the conventional supply chain versus the features of VaVersa. How the standardisation of VaVersa could impact the supply chain and, therefore, the food industry. The great hurdle of educating people and debunking misconceptions. The key to balancing innovation and tradition. How Olivier seeks to make a social impact with the LocaLeaves Foundation. What are the trade-offs necessary when implementing vertical farming? The potential future success of vertical farming. What excites Olivier about the future of food. Which innovations in food might become a success. And much more exciting insights! Quote: "We are much more critical with food than we are with other industries" 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ 📸 ⁠Instagram⁠ 😊 The Guest: ⁠Olivier Francescangeli Discover what VaVersa is doing yourself & if you want to support VaVersa, contribute to their crowdfunding.

What is the biggest challenge in the plant-based cheese scene? Maybe product development? For instance, mimicking casein, the animal protein that gives cheese its desired structure, poses a significant challenge. In this short our plant-based cheese expert, Brad, explains the hurdles of the product development phase in creating plant-based cheese alternatives that need to be overcome. We also discuss one of the criticisms received by the plant-based scene: focusing too much on mimicking meat/dairy products instead of creating unique products. Moreover, we explore the impact of trademark regulations on innovation. Brad believes that these regulations only protect large corporations and don't assist smaller ones. Food should not be a problem but a solution. Don’t you agree? Listen to the full episode here 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠⁠Linkedin⁠⁠ 📸 ⁠⁠Instagram⁠⁠ 🌎 Reddit Community: ⁠r/Tomorrow_s_Bites

In Spain's Basque Country, renowned for its exquisite cuisine and culinary innovation, sits the Basque Culinary Center (BCC) in San Sebastián. This institution excels in education, research, and the promotion of gastronomy and culinary arts, featuring top-notch facilities and experts in the field. It champions Gastronomy 360º, covering sectors like Foodtech and Agritech, fostering entrepreneurship in the culinary world. We spoke with Ander, the BCC's Leading Entrepreneurship Manager, about the Gastronomy 360º philosophy, the landscape for culinary entrepreneurs, common pitfalls, emerging trends, and why Basque cuisine stands out. This conversation is a must-read for food entrepreneurs, gastronomy lovers, and those curious about the Basque Culinary Center's impact on global cuisine. We discussed:  Ander's mission and how he joined the Basque Culinary Centre as Manager of Entrepreneurship. What is the Basque Culinary Centre and what is the philosophy behind this project?  How has his vision evolved since its inception?  Why the culinary university stands out from others around the world and create the environment in which highly successful chefs and entrepreneurs can emerge. The Basque Culinary Centre has a sector which is the Culinary Action, an acceleration programme, how does the Culinary Action work? What the so-called Gastronomy 360º approach is. The main challenges and opportunities for entrepreneurs in the culinary sector right now. The key trends and innovation within the food-tech environment and what we can expect in 2024. The 3 most common mistakes you see from food entrepreneurs. The importance of branding and how to tackle this as a business.  His advice on how to deal with failure, as 99% of startups fail. His vision for the future of food. Companies that need to scale up from his perspective and that will make the most positive impact in the world. 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ 📸 ⁠Instagram⁠ 😊 The Guest: ⁠Ander López Delgado

This is the Side of the Coffee Production you never heard about! In this episode, we talk with Rudi Dieleman, co-founder of Pectcof, a Dutch company that creates ingredients from the discarded pulp of the coffee. Rudi shares with us his personal and professional journey, from his origins being raised in a farmer environment to his current dream of building an operative factory to start exploiting the potential of upcycled coffee pulp in today’s products. Deciding to start a business when you are still studying is not easy and definitely not one that is tackling the sidestream of Coffee. It takes strong conviction on your idea and on the impact it can have in the world. And that is indeed what Rudi had. Get ready for a conversation with lots of valuable insights for those who thrive for innovation, those who look to make an impact in the food industry and those who seek to start their own business. Discussed: How being raised in a farmer family shaped his values.. How the industry undervalues the potential of the crops and the work of the farmers. How Rudi met his co-founder, Andres, in the university and they decided to start Pectcof. How he had to deal with his personal circle while the startup was not getting any funding. The evolution of Pectcof, from the patent development to end application. The potential of coffee pulp, a waste product from coffee production and how did they start working with it. The challenges and opportunities of working with coffee pulp as an upcycled ingredient. Clean label: practical or unfounded consumer fear to E-numbers The dark side and problems of the coffee business. Is circularity actually useful for sustainability in the current food system? What Rudi has learnt from being an entrepreneur. The eye-opening key that can lead you to succeed as an entrepreneur. How does Rudi foresee the future of Pectcof. And much more exciting insights! Quote: "Complementing with your founder is key to success of a company" 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ 📸 ⁠Instagram⁠ 😊 The Guest: ⁠Rudi Dieleman Discover what Rudi and Andres are doing in Pectcof

What are the biggest challenges that the cultivated meat faces from the regulatory aspect? In this short, our cell culture and regulatory expert guest Hannah Lester, shares with us what are the biggest mountains that cultivated meat companies in Europe will have to overcome in a regulatory sense, including challenging the traditional meat industry and its apparent huge political power.  Luckily, along all these hurdles, Hannah sheds some light on the steps that are needed to be taken to make cultivated meat a reality.  Listen to the full episode here 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ 📸 ⁠Instagram⁠ 🌎 Reddit Community: r/Tomorrow_s_Bites