Tomorrow's Bites with Andrés and Sjacco

What do GMO bananas, plastic packaging, and free bread at restaurants have in common? They’re all shaping how we eat, think, and sell food today—and this episode is your no-bullshit crash course into all of it.In this first-ever roundtable format of Tomorrow’s Bites, Sjacco and Andres dive into three hot-button topics: the ethics and implications of genetically modified bananas, the paradox of plastic packaging, and the psychology behind restaurant marketing tactics that trick your appetite (and your wallet).Expect spicy opinions, unexpected historical throwbacks, and the kind of reflections you’d only get from two industry insiders who actually care about where the food system is heading.We explore:Why the EU is resistant to GMO foods (and what’s changing)The problem isn’t plastic: it’s scale, systems, and disposalHow a simple bread basket can influence your food orderWhy innovation without systems thinking is doomed to failAnd much more…🙏 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🌎 ⁠⁠Website⁠📰 Tailored substack (Every Sunday, a mini newsletter, readable in just 2 minutes with 1 marketing & communication trick, and 1 unmissable agrifood insight and 1 deep question for your own development)

Are dietary guidelines truly guiding us toward health, or are they leading us astray?Frederic Leroy challenges mainstream dietary advice, revealing how the popular Mediterranean diet model—predominantly shaped by US interpretations—is built upon uncertain evidence and oversimplified nutritional concepts. He argues this has unintentionally promoted ultra-processed foods and neglected crucial regional and cultural dietary differences.With Frederic's insights, we uncover how to approach nutrition more accurately, effectively, and contextually.In 12 min, discover the surprising reality behind dietary guidelines and how to make better nutritional decisions.Listen to the full episode with Frederic Leroy⁠ ⁠⁠⁠⁠⁠⁠⁠⁠here.⁠⁠⁠⁠⁠⁠⁠⁠⁠👋 GET IN TOUCH WITH US👥 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Linkedin⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠📸 Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠🌎⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠📰 Read our ⁠⁠substack⁠⁠ (Every Sunday, a mini newsletter, readable in just 2 minutes with 1 marketing & communication trick, and 1 unmissable agrifood insight and 1 deep question for your own development)

In a world where the food supply chain is dominated by middlemen and pricing pressure, one platform is flipping the system and putting farmers back in charge.In this episode of Tomorrow’s Bites, we sit down with Juliette Simonin, co-founder of CrowdFarming, a fast-growing platform that connects European farmers directly with consumers. Juliette shares how CrowdFarming is helping farmers escape the traditional supply chain trap, earn fair prices, and build transparent relationships with their customers—while consumers get ultra-fresh, traceable food straight from the source.We explore:How CrowdFarming lets farmers set their own prices and still thriveThe real reasons organic farmers go back to conventional practicesWhy most supply chains are broken—and what direct-to-consumer changesThe rise of adoption-based farming models (yes, you can “adopt” a mango tree)The power of community, storytelling, and transparency in food🙏 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🌎 ⁠⁠⁠⁠Website⁠⁠⁠😊 The Guest: ⁠⁠Juliette Simonin⁠Look into the company ⁠⁠⁠Crowdfarming📰 Read our ⁠⁠substack⁠⁠ (Every Sunday, a mini newsletter, readable in just 2 minutes with 1 marketing & communication trick, and 1 unmissable agrifood insight and 1 deep question for your own development)

Why don’t Western cultures embrace insects as food? Andrea Liceaga, professor at Purdue University, explains the historical and psychological reasons behind our aversion to insect consumption. She shares how ancient climates and colonization shaped our dietary norms, associating insects with disgust and pests.Yet, insects represent a powerful solution to global protein shortages—rich in nutrients, highly sustainable, and environmentally friendly. Andrea reveals that consumer acceptance significantly increases when insects are presented in familiar food forms, such as burgers, rather than visibly whole.In just 13 min, we uncover the reasons behind our fears and the incredible potential insects hold for our food future.Listen to the full episode with Andrea Liceaga⁠ ⁠⁠⁠⁠⁠⁠⁠here.⁠⁠⁠⁠⁠⁠⁠⁠👋 GET IN TOUCH WITH US👥 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Linkedin⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠📸 Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠🌎⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠📰 Read our ⁠substack⁠ (Every Sunday, a mini newsletter, readable in just 2 minutes with 1 marketing & communication trick, and 1 unmissable agrifood insight and 1 deep question for your own development)

Most people have no idea what it really takes to grow cocoa. From unpredictable weather to aging plantations, cocoa farming is a relentless challenge—but without it, there’s no chocolate.In this episode of Tomorrow’s Bites, Saran, a third-generation cocoa farmer from Trinidad & Tobago, shares his journey from inheriting a 120-year-old plantation to revitalising it with sustainable farming practices. He dives into the hidden realities of cocoa production, the challenges of maintaining soil health, and why younger generations are walking away from the industry.We explore:Why cocoa farmers are disappearing—and what that means for chocolate.How climate change is forcing farmers to rethink cocoa cultivation.The key role of pruning in growing high-quality cocoa beans.Why sustainable farming isn’t enough without fair pricing.The untapped potential of cocoa agroforestry and ecotourism.🙏 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🌎 ⁠⁠Website⁠Look into the company ⁠Kairi ChocolateRead our substack (remember each letter stays for 2 weeks online)

Why do so many food innovations fail to create real impact? According to Sara Roversi, the biggest issue isn’t a lack of solutions, but a failure to think systemically. Millions are invested into single-point solutions—like lab-grown meat or plastic alternatives—without considering their economic, environmental, and social ripple effects. Future Food Institute was built to change that by shifting from profit-driven to prosperity-driven innovation, ensuring that new ideas benefit people, the planet, and communities alike. In just 8 minutes, we will uncover why food innovation requires a bigger-picture approach and how to do it well. Listen to the full episode with Sara Roversi⁠ ⁠⁠⁠⁠⁠⁠here.⁠⁠⁠⁠⁠⁠⁠👋 GET IN TOUCH WITH US👥 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Linkedin⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠📸 Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠🌎⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠

James Collier, co-founder of Huel, brings over 30 years of nutrition expertise. He challenges the conventional view that nutrition is just about calories, advocating for a broader perspective on healthy eating. Collier discusses the rise of ultra-processed foods, how Huel innovates plant-based meals, and the delicate balance of science and marketing in food production. He also outlines the need for a perfect food system that respects culture and sustainability while addressing food deserts. Plus, he shares insights into future food trends and the complexities of personalizing nutrition.

Most people think hunger is a social problem—but what if it’s actually a market problem?Taylor Quinn explains why education isn’t the solution to malnutrition and why affordability, taste, and branding matter more than awareness. Instead of focusing on subsidies and aid, he argues that big food companies must take responsibility for creating nutritious, desirable, and low-cost food products.We also explore how regenerative farming, better ingredient choices, and bold flavors can help fix the food system—without relying on excess sugar and salt.In just 8 min, we uncover why rethinking food production, not education, is the key to ending hunger.Listen to the full episode with Taylor Quinn⁠ ⁠⁠⁠⁠⁠here.⁠⁠⁠⁠⁠⁠👋 GET IN TOUCH WITH US👥 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Linkedin⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠📸 Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠🌎⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠

What if restaurants are wasting more food than they realize? Most businesses think they have food waste under control—until they see the numbers. And the truth? 70% of food waste in restaurants never even reaches a customer’s plate.In this episode of Tomorrow’s Bites, we sit down with Olaf van der Veen, co-founder of Orbisk, a startup using AI-powered food waste tracking to help restaurants cut waste, reduce costs, and boost sustainability. Olaf shares his journey from hospitality to entrepreneurship, revealing how a simple idea turned into a game-changing tool for the food industry.We dive into: The hidden costs of food waste—and why most restaurants underestimate it. How AI and smart tracking can help businesses save food (and money). The biggest mistakes restaurants make when managing waste. Why sustainability solutions only work if they’re profitable. The future of food waste reduction—can we reach zero waste?And much more...🙏 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🌎 ⁠⁠Website⁠😊 The Guest: Olaf van der VeenLook into the company ⁠Orbisk

Most plant-based products struggle to keep consumers coming back. So, what’s the secret to creating food that people actually want to eat again and again?Marc Coloma, Co-Founder of Heura, shares how they’ve redefined product design, moving beyond high saturated fats and additives to develop better taste, texture, and nutrition—using only plant-based ingredients. Instead of relying on new ingredients, Heura is revolutionizing how we process existing ones, making plant-based food healthier and more delicious.In just 9 min, we uncover the science behind plant-based food that consumers truly love.Listen to the full episode with Marc Coloma⁠ ⁠⁠⁠⁠here.⁠⁠⁠⁠⁠👋 GET IN TOUCH WITH US👥 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Linkedin⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠📸 Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠🌎⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠