FoodTech Junkies

👉 LIMITED SERIES - THE GREEN SPOON 🌱 In this new enlightening episode, we delve into the captivating world of Chef Emile Van Der Staak and his award-winning restaurant, Die Nieuwe Winkel, a name synonymous with innovation in the culinary landscape. Nestled in the heart of the Netherlands, Die Nieuwe Winkel stands as a beacon of sustainability and an advocate for a unique culinary philosophy—botanical gastronomy. Chef Emile, a visionary in his field, has pioneered a movement that transcends traditional cooking methods, focusing on perennials and the untapped potential of plants. His ethos revolves around a deep respect for nature, sustainability, and the exploration of the botanical world. By harnessing the power of perennials, he not only champions biodiversity but also introduces a new dimension of flavors and textures to the gastronomic experience. At Die Nieuwe Winkel, every dish tells a story of sustainability and innovation. Chef Emile's approach is not just about creating exquisite meals; it's a call to action, a way to inspire change in how we view our relationship with food. From the roots of a food forest to the final garnish on the plate, his culinary creations are a testament to the harmony that can exist between gastronomy and the natural world. Join us as we explore Chef Emile's journey, his philosophy of botanical gastronomy, and how he's shaping the future of food with his commitment to sustainability and the environment. This episode is more than just a conversation; it's an invitation to reimagine our culinary boundaries and acknowledge the profound impact our food choices have on the world around us. About Emile van der Staak: Emile van der Staak is the passionate chef and owner of De Nieuwe Winkel in Nijmegen. Emile cooks botanically and he gets his products from the food forest in Groesbeek where he prefers to sit on a log and think about new dishes. Not because he necessarily wants to do something different from other chefs. Emile believes that today's choices determine what tomorrow's world will look like. And many choices simply have to do with our food. That's why he turns ordinary plants into finger-licking dishes. 2 red stars + 1 green star, Michelin 5 Radishes, We're Smart Best Vegetable Restaurant Globally, We're Smart 2023 TOP 10, Lekker 500 Culinary Restaurant Guide Best Dish Award, Gault&Millau www.denieuwewinkel.com

Today, we are hosting a leader in the realm of sustainability and ecological innovation, Douglas Gayeton. Co-creator of The Lexicon, Douglas has pioneered a unique approach to engaging communities in the conversation about our food system's future and our collective environmental impact. His work is not only thought-provoking but also action-inspiring, leveraging the power of storytelling to illuminate the complexities of sustainable practices. We're here to talk about the latest feather in his cap, the much-anticipated "Can You Change the Future?" platform. This platform is Douglas's bold answer to the pressing question of our time: How can we, as individuals and communities, play a pivotal role in steering our planet toward a greener, more sustainable future? It's about turning ideas into actions, and actions into widespread ecological benefits. As we introduce this innovative platform, we invite you to join us in a conversation that promises to be as enlightening as it is transformative. Get ready to be part of the change with Douglas Gayeton. About Douglas Gayeton Douglas Gayeton, is co-founder of The Lexicon, a U.S.-based NGO that uses evidence-based storytelling, strategy, and mobilization to build movements tackling our food systems' greatest challenges.To support this vision, the Lexicon leads a number of highly-targeted initiatives, including Green Brown Blue, an invitation-only activator with funding support from Food at Google. The initiative mobilizes entire sectors of the food space—including food companies, scientists, farmers, entrepreneurs, ranchers, activists, and academics, aligns them on shared values and principles, then helps them build tools to support more transparent, regenerative food systems. Focus areas include agrobiodiversity, regenerative agriculture, seafood, food loss and waste, ecological benefit markets, and alternate proteins.Of the last seven initiatives produced by Green Brown Blue, two have become non-profits, three have become programs of existing NGOs, and the final two have become programs at the UN's FAO.Gayeton is also an award-winning filmmaker, photographer, and writer. He has created work at the boundaries of traditional and converging media since the early 90’s. He directed MOLOTOV ALVA for HBO, the KNOW YOUR FOOD series for PBS, and GROWING ORGANIC for USDA. He has also authored two books, SLOW: Life in a Tuscan Town, and LOCAL: The New Face of Food & Farming in America. The Lexicon & Can You Change the Future Platform

👉 THE GREEN SPOON: A NEW LIMITED SERIES🌱🍎 Step into the world of culinary magnificence as we sit down with the globally acclaimed Chef Ricky Saward, a pioneer who etched his name as one of the world's foremost vegan chefs. In this compelling episode, we journey with Chef Saward, traversing his personal and professional voyage, unveiling the ethos that underpins his kitchen, and diving deep into the confluence of innovation and age-old traditions. Beyond the flavors and techniques, Ricky sheds light on curating an unparalleled consumer experience that goes beyond the palate. More than just a culinary discourse, this episode underscores the paramount importance of sustainability in gastronomy, highlighting how every bite we take can be a step towards a greener, more harmonious future. Join us for this delectable conversation, and let Chef Saward's passion and philosophy inspire your next meal. About Ricky Saward Ricky Saward is a German chef, entrepreneur, and cookbook author. He is the head chef and partner at the Seven Swans restaurant in Frankfurt am Main, which was named the world's first-starred vegan restaurant by the Michelin Guide 2020. Life and career: Once completing his cooking apprenticeship in 2008, Saward worked for two years at the Hilton Vienna in Vienna. He then moved to Sydney, Australia. There he spent a year cooking at Luke Mangan's Glass Brasserie under chef Joe Pavlovic. In 2013, Saward cooked in New Zealand as part of the Young Chef Exchange Program. Among others in Merediths and Clooney (Auckland), RATA (Queenstown), Logan Brown (Wellington). Back in Germany, he moved to Frankfurt am Main where he worked in various renowned restaurants before taking up the position of Executive Chef at Seven Swans restaurant in 2018. Saward's unique, sustainable philosophy made him famous in 2019. Radical, regional, seasonal cuisine based on the motto "farm to table" and "root to leaf" with vegetables and herbs from our own permaculture, the Braumannswiesen in Bad Homburg. He dispenses with products from overseas, meat substitutes and any spices. Conservation of resources such as water, paper and plastics play a major role here. Organic waste is returned to the field and composted. In 2019, Saward was awarded a Michelin star for its vegetarian cuisine. Thus he was one of five vegetarian star chefs in the world. In addition, his sustainable way of cooking was awarded the world's first Michelin Guide sustainability award in 2019. In 2020, the green star of the Michelin Guide followed, which stands for sustainability. In mid-2019, Saward decided to give up animal products completely and to focus more on products from their own cultivation and from the region. In 2020 he was again awarded the Michelin star for his purely plant-based cuisine. He was the first vegan-starred chef in the world and is the only one in Germany still. Awards: 2017: Cooking Talent 2017 Since 2018: One Michelin star in the Michelin Guide Since 2019: Sustainability award from the Michelin Guide 2020: Gastronomy Concept of the Year (Rolling Pin Magazine) 2021: 35th place in Germany's 100 Best Chefs (Rolling Pin Magazine) 2021: 16 points in Gault Millau 2022: Discovery of the Year (Der Große Guide) 2022: 50Best Discovery (The World's 50 Best Restaurants) 2022: Discovery of the Year 2022 (We're Smart Green Guide) 2023: 4 Toques (Der Große Guide) 2023: Chef of the Month June (Feinschmecker Magazine) Filmography: 2019: Plan B: Farming for the Future (ZDF) 2019: Vegetarian with Star "Seven Swans" (DW) 2021: Guest Judge "The Taste" (Sat.1) 2022: Kitchen Impossible (VOX) 2022: Germany's Only Vegan Star Chef (RheinmainTV) 2023: Winter Vegetables (HR) 2023: At the Pass (ARD) 2023: Free From… (ARTE) 2023: Galileo Documentary (ProSieben) *broadcast to follow 2023: Chefs Table Vegan (Netflix) *In production (TOP SECRET) 2023: Seven Swans Documentary (Warner Bros.) *In production

In this episode, we talk to someone who has turned his childhood passions into a groundbreaking career. Hailing from rural Ecuador, Martin Zorilla has always been captivated by the world of insects and the importance of environmental conservation. Today, he serves as the Chief Technology Officer of Nutrition Technologies, a rapidly scaling company that is revolutionizing the way we think about agriculture, climate, and environmental sustainability—all through the lens of insects. In this episode, we're going to delve deep into a range of compelling topics. We'll explore the intricate balance of land use between human food production and animal feed, scrutinize the inefficiencies in our current resource utilization, and discuss how Martin and his team are leveraging insects to create sustainable solutions for some of the world's most pressing challenges. So, sit back, relax, and prepare to be enlightened as we journey into the world of insects, innovation, and impact for a better food system. About Martin Zorilla Martin is the CTO at Nutrition Technologies where he oversees R&D, technology, and intellectual property. Martin is a lifelong insect enthusiast, starting from his childhood in Ecuador where his family were caretakers of a biodiverse cloud forest reserve. Martin went on to study agricultural science and entomology at Cornell University in the United States. After graduation, he founded a social enterprise program at Cornell which linked teams of students with community-run enterprises in rural Ecuador.  Martin joined Nutrition Technologies in 2016 when he moved to Vietnam. Martin was the 4th team member to join the fledgling enterprise when it was based out of an agricultural university in Ho Chi Minh City. Martin has since helped the company move operations to Malaysia and scale to become a regional leader in the emerging insects-as-feed industry. In addition to his role at Nutrition Technologies, Martin is one of the organizers of a major insect conference Insects to Feed the World which will be held in Singapore in June of 2024. Martin is now based in Singapore where, in his free time, he enjoys gardening, hiking with his family in the city's spectacular natural parks.  About Nutrition Technologies: Nutrition Technologies is a Malaysia-based biotechnology company that specializes in the production of sustainable animal feed ingredients and biofertilizers. The company uses a unique combination of biotechnology and Black Soldier Fly Larvae (BSFL) to recycle nutrients from agricultural and factory-grade food waste. Their production system includes a fermentation step that allows for the use of sustainable waste material while improving rearing and nutrition outcomes. This innovative approach not only produces high-value protein ingredients that enhance animal health and performance, but also generates beneficial environmental impacts, such as reducing the demand for overfishing, upcycling organic waste, and returning organic carbon to the soil. Nutrition Technologies is committed to supporting global population growth by disrupting the global food supply chain through the production of insect products as agricultural raw materials.

In this riveting episode of FoodTech Junkies, we sit down with Anja Leissner, a pioneer in the foodtech industry with a diverse background in biotechnology, microbiology, and nutrition. Anja is the founder of Stockeld Dreamery, a company that's redefining plant-based cheese, and Anjas Adventures, a consultancy that empowers foodtech founders and impact investors. Our conversation takes a deep dive into the urgent need for restoring our food systems. We explore how alternative proteins, when combined with regenerative agriculture, can add unprecedented value to both the industry and the planet. Anja sheds light on the concept of food justice and the imperative of making healthy nutrition accessible to all. We also discuss the far-reaching impact of our current food systems on both human and planetary health. Anja shares invaluable insights from her own journey, detailing how she took her company from a mere idea to securing multi-million-dollar investments. Join us for an episode that promises to be as enlightening as it is impactful, covering everything from sustainable food systems to entrepreneurial journeys. About Anja Leissner Anja Leissner calls herself a big nerd who turned entrepreneur. A background of 10+ years in the food industry working with innovative projects at big corporations, as well as universities and startups, has summed up to a diverse experience that she loves to use in the most impactful way possible! Her strong technical background (in biotechnology, microbiology, nutrition, immunotechnology etc) and a patent on functionalising plant proteins, combined with leadership and strategic skills, paved the way to founding Stockeld Dreamery in 2019, followed by her newest company Anjas Adventures in 2022. Stockeld Dreamery is developing and producing plant based cheese based on her invention and Anjas Adventures offers her unique services to foodtech founders and impact investors around the world. She also has a serious sweet spot for sharing her learnings to new entrepreneurs and is an active mentor in several incubators and accelerators within the impact space.  Anja over-consumes tea and kombucha, loves fermented foods and is passionate about how our lifestyle choices not only impact our health and wellbeing, but also have the power to change the planetary health and future. She is addicted to sailing and her mission in life is to contribute to all of us thriving on this beautiful planet of ours.  Linkedin and Instagram

For over a decade, Andrew Shakman has been a leading figure in the battle to reduce food waste in the food service sector. As the founder and CEO of Leanpath, he has dedicated himself to creating innovative solutions that bring about a positive impact on our planet and businesses alike. Throughout this episode, we'll delve into the fascinating world of food waste prevention, exploring the incredible measures Andrew and his team have taken to tackle this pressing global issue. We'll gain insights into the current state of food waste on a global scale and the far-reaching consequences it has on our climate and environment. From restaurants to large-scale food suppliers, the food service industry is no stranger to the challenges posed by food waste. Andrew will share with us how his company has been working tirelessly to implement sustainable practices that not only save resources but also improve businesses' bottom lines. But Andrew's journey doesn't stop there! We'll get an exclusive look into the invaluable lessons he's learned during his mission to curb food waste and how these experiences have shaped his innovative strategies for a greener future. Moreover, we'll uncover the inspiring ways Andrew is driving change beyond the everyday work of his company. Through education and outreach initiatives, he's empowering individuals and businesses to take a stand against food waste and make a positive impact in their communities. So, join us as we embark on an enlightening conversation with Andrew Shakman, learning from his wealth of expertise and discovering the transformative power of his dedication to a more sustainable world. About Andrew Shakman LeanPath President and CEO Andrew Shakman co-founded the company to help the foodservice industry address food waste. In 2012, Shakman was named one of FoodService Director Magazine’s “Most Influential” in the foodservice industry. Previously, Shakman was president and CEO of Nine Dots, a technology firm that serves food clients including Nestle, Quaker Oats, Dole Food Company and Molson Canada. He speaks frequently on food waste management. Shakman is co-inventor of US Patent #7,415,375, “Systems & Methods for Food Waste Monitoring.” He served on the technical advisory committee for the development of Green Seal’s GS-46 Standard for Green Foodservice & Restaurant Operations. He is a member of the Industry Advisory Board of the Association of Healthcare Foodservice. Shakman has a bachelor of arts from Stanford University and a master's in fine arts from the University of Southern California. About Leanpath Leanpath is the global leader and pioneer in food waste measurement and prevention, transforming kitchen culture to one where food waste, its cost, and its environmental impact are understood and prevented. Since 2014 alone, in 38 countries with over 2,500 deployments, Leanpath, together with foodservice teams around the world, have prevented over 50 million pounds /// 23 million kilos of food waste–an average 50% reduction per site. Our clients typically see 5-15X ROI and cut food purchases by 2-8 percent.

Today, we have a very special guest joining us, Nicola Tagliaferro an extraordinary individual, deeply committed to driving positive change in the world. As the head of Sustainability for EnelX and responsible for Worldwide Strategies, Circular Economy Portfolio acceleration, and Environmental Solution Development, Nicola's expertise lies at the intersection of energy, circularity and sustainability. Throughout his remarkable career, Nicola has dedicated himself to identifying and implementing groundbreaking solutions that foster environmental conservation and create a more sustainable future for all of us. With his extensive knowledge and passion for sustainability, Nicola has become a leading voice in the field, inspiring individuals, and organizations alike to take meaningful action. In today's episode, we dive deep into the profound impact that energy and agriculture have on our planet. Nicola sheds light on the interconnectedness of these two critical sectors and explores how their practices influence our environment, ecosystems, and climate. But it doesn't stop there. Nicola shares with us his wealth of knowledge and experience in developing innovative solutions that can steer us towards a more sustainable path. From cutting-edge technologies to circular economy strategies, his insights will leave you inspired and hopeful for a greener future. About Nicola Tagliaferro Nicola Tagliafierro Head of Sustainability for Enel X. In this role, he is responsible for Sustainability Worldwide Strategies, Circular Economy Portfolio Acceleration and Environmental Solution Development. He is the first Italian to be accepted, thanks to his strong commitment to Sustainability and Circular Economy innovative research, at the prestigious Aspen Institute USA within the First Movers Program. In 2000 he graduated in Economics and Business Management in Naples (Italy) with a master’s degree in Energy in 2003. He started his experience in London where he lived for 4 years working in corporate finance for American company Utility Corp United and energy forecasting for Mott McDonald Group. In 2004 he joined Eni Group where he oversaw different roles devoted to launching the power business (EniPower) to the Strategy and Panning for the entire Gas & Power global division. He joined Enel Group at the end of 2010 working in the Global Trading unit where he was in charge of Energy Trading with a focus on long-term renewable contracts. He is also the founder of an innovative start-up (Ecosost.it), winner of several acknowledgments (Wind Green Award, Timwithyouwedo and Lazio Innova best start-up) which aims to create a green product and services marketplace with a focus on sustainable communities and gamification mechanisms. Nicola is also the Author of the book Circular Economy Manager. About EnelX Enel X is the largest provider of demand response⁠⁠ worldwide and products and services aimed at energy transformation at home, city, and industrial levels. By applying solutions resulting from the digital transformation to the energy sector, Enel X is dedicated to the fields of electric public transport, smart homes, and smart cities, intelligent public lighting, integration of renewables, and energy efficiency for businesses and public administrations. Its offer includes services and products for the Business-to-Business, Business-to-Consumer, and Business-to-Government segments.

Join us in this episode as we dive into the world of Agtech and Foodtech with Narjis, the dynamic leader of the EIT Food RisingFoodStars program in Europe. As an advocate for transformative change in the agrifood industry, Narjis is on a mission to create an inclusive future of food. With a wealth of experience in food and innovation, Narjis understands the power of meaningful connections and collaboration. In her role, she brings together a network of over 50 aspiring scale-ups in the Agtech and Foodtech spaces across Europe, fostering opportunities for startups, investors, corporates, universities, research centers, and public institutions to work together towards a common goal. Narjis holds an engineering degree and an MBA with a major in innovation and entrepreneurship, and she has worked in various marketing and innovation roles in leading agrifood FMCGs. Her expertise and passion for systemic impact drive her to reshape the future of our food system. In this episode, Narjis shares insights into the challenges and opportunities within the Agtech and Foodtech sectors, the importance of collaboration in scaling impact, and the role of innovation in driving meaningful change. Prepare to be inspired as we explore the incredible potential for innovation and growth in the European agrifood industry. Tune in to this episode to gain valuable knowledge and learn about the visionary work of Narjis as she leads the charge in creating a more sustainable, inclusive, and forward-thinking future of food. About Narjis Chakir Narjis is leading the EIT Food RisingFoodStars programme, a network of 50+ aspiring scale-ups across Europe's Agtech and Foodtech spaces. As an advocate for transformative change in the agrifood industry, she is driven by a mission to create an inclusive future of food. With a background in food and innovation and a passion for systemic impact, she believes in the importance of meaningful connections, creating opportunities for scale-ups and facilitating the collaboration between the whole ecosystem, including startups, investors, corporates, universities, research centers and public institutions as a core driver to scale impact and reshape the future of our food system. Narjis holds an engineering degree and an MBA with major in innovation and entrepreneurship and has been working in various marketing and innovation roles in leading agrifood FMCGs.

In today's episode, we speak to the brilliant mind behind Helaina, an innovative ingredients platform that aims to revolutionize the very core of our food industry, starting with an unexpected yet crucial focus: breast milk. Laura's unwavering commitment to transforming the way we approach ingredients has not only caught our attention but also garnered widespread acclaim. She envisions a world where the quality and safety of ingredients are at the forefront of every product, addressing also the pressing issue of malnutrition, particularly in children, in developing countries. In this insightful conversation, we delve into Laura's journey as an entrepreneur, her motivations, and the challenges she has faced while spearheading this ambitious initiative. We explore the profound impact Helaina can have on the lives of those most in need, and how Laura's vision extends beyond breast milk to revolutionize the very fabric of protein-based, healthy ingredients. About Laura Katz, Founder & CEO Laura Katz, a food scientist, is the Founder and CEO of Helaina, a New York City-based biotech company pushing the boundaries of what food can do for health. With its immune-nourishing glycoproteins, Helaina is the first company to bring the immunity properties of breast milk proteins to food for all stages of life -- bridging the gap between food and health.  Disrupting the stagnant infant formula category, and meeting booming consumer demand for food with immunity power, Helaina has raised more than $25 million from leading investors. Helaina’s new category of infant formula will support parents who, in the U.S., often have insufficient parental leave policies.  Laura became NYU’s youngest-ever adjunct professor in Food Science & Technology in 2017 and was featured in Forbes’ 30 under 30 list in 2022. She has presented at Collision, Food Hack, Fortune Most Powerful Women NextGen, Future Food Tech, Harvard Business School and Web Summit. Prior to Helaina, Laura developed food products for NUGGS, Plated, and Dylan’s Candy Bar. Laura has reached viral success as a food scientist, generating $60M+ views via an 11-episode stint as the expert food scientist for Epicurious’ 4-Levels video series. She earned a Master’s in Food Studies from NYU and a Bachelor of Sciences in Food Science and Technology from Western University. In her free time, she can be found hanging out with her husband, son Leo, and their Italian Water Dog, Fontina Prosciutto, and writing recipes in hopes of one day publishing a cookbook. About Helaina Founded in 2019, Helaina is a biotech company pushing the boundaries of what food can do for health. With its immune-nourishing glycoproteins, Helaina is the first company to bring the immunity properties of breast milk proteins to food for all stages of life – bridging the gap between food and health.  A new category of infant formula will empower and equip parents with the freedom of choice, better access, and crucial immunity support for feeding their babies. As a high-value ingredient in functional foods, from nutritional bars to supplements, Helaina’s glycoproteins will provide immune benefits for all ages. Based in New York City, Helaina has raised more than $25 million from leading investors. 

In today's episode, we learn more about Sam Dennigan's ambition to shake up the frozen food industry and make healthier options accessible to all. Through his company Strong Roots, he has created a global food brand that promotes a healthy lifestyle and gives back to the community by partnering with food banks. We also discussed how this past year this B-Corp achieved net zero, launched a report, and created a truly impact-driven company that looks equally at people, and the planet and makes a positive impact on so many lives. Sam Dennigan's insights and experiences will make the Foodtech Junkies podcast interview an informative and motivating listen for anyone looking to make a positive impact in the food industry. About Sam Dennigan Samuel Dennigan is CEO and founder of Strong Roots and is focused on fixing food from production to product. He was raised on his family farm and learned the ins and outs of the agri sector. In just 5 years, Sam went from veg patch to a global hundred million dollar business, with sustainability always at the forefront. About Strong Roots Strong Roots is a leading global plant-based frozen food brand on a mission to fix the freezer aisle. The company was founded in 2015 with the vision that food can be better. A certified B Corp, Strong Roots is a leader in providing a range of delicious plant-based options, that are sustainably farmed, shipped and sold, better for people and the planet. Working directly with farmers and agronomists, Strong Roots ensures a sustainable supply chain and uses only whole plant vegan ingredients– real, simple, clean. Strong Roots is enjoyed by consumers globally in over 10,000 stores including  Tesco, Whole Foods, Kroger, Walmart, and Target. Sam also recently closed one of the biggest deals seen in plant-based with a mission to expand the company’s global footprint.