Future Food
What will you be eating in 2050? How will it get to your table? How we grow, purchase, and eat our food is changing. New technologies and food products are playing a key role in shaping that change. In this podcast, we speak to the people driving that future, from entrepreneurs and venture capital investors, to farmers and food businesses. Welcome to Future Food!
- Update frequency
- every 18 days
- Average duration
- 41 minutes
- Episodes
- 42
- Years Active
- 2018 - 2023
Investing in agrifoodtech since 2017: Astanor's Eric Archambeau reflects
From the heady days of the dot com boom -- and subsequent bust -- Eric Archambeau cofounded Astanor Ventures with George Coelho in 2017 as an impact venture capital fund for food and agriculture.
"We …
From What’s Your Problem?: The Quest for the Perfect Avocado
In this preview, Jacob talks with Katherine Sizov, founder of Strella Biotechnology. Her problem: Tons of food is wasted before it ever gets to the consumer. Katherine started working on this problem…
Soylent's CEO on shift towards middle America and the future of plant-based
A somewhat controversial category, during my hot or not rounds on this podcast, most guests have responded negatively to the concept of replacing meals with a drink - and perhaps Soylent took this on…
How 'cool' fertilizers can sequester carbon and more, with Amy Yoder
Amy Yoder is CEO of Anuvia Plant Nutrients, a company that's converting waste to help crops uptake fertilizers more efficiently, and even help them to sequester carbon in the soil. She is a trailblaz…
Diving deep with Sandhya Sriram on the future of cell-cultured seafood
Since Sriram co-founded Shiok Meats three years ago, the startup has gone from strength to strength. According to AgFunder's most recent ASEAN Agrifoodtech Investment Report, it was Southeast Asia’s …
Future Food News Review #5: Food system cyber-attacks, Avoiding alt protein’s unintended consequences, Cashierless checkout's growth
The Future Food News Review is part of a collaboration between AgFunder and Food+Tech Connect to host meaningful conversations about the future of our food system on Clubhouse and other platforms.
The…
Future Food News Review #4: Regenerative agriculture's reckoning, Questions for cell-cultured meat, Right-wing coffee, more
The Future Food News Review is part of a collaboration between AgFunder and Food+Tech Connect to host meaningful conversations about the future of our food system on Clubhouse and other platforms.
The…
Up, up and away! Irving Fain on building Bowery's biggest vertical farm yet
Bowery has just launched FarmX, its new vertical farm for R&D that's 300 times larger than the first. It's also building a new, bigger than ever commercial farm in Bethlehem, Pennsylvania which will …
From chemicals to soil microbes: Bayer's former CEO joins AgBiome
Crop protection is a serious business; each year a farmer battles a range of different pests, weeds and diseases trying to kill their harvest. It's complicated too, with timing and weather other for…
How do you make the world's most ambitious cheese?
The Stockeld Chunk will be the first in a series of cheese products from Stockeld Dreamery this year and I really enjoyed it! Listen in to hear my thoughts about the cheese, why Sorosh Tavakoli, an a…
Future Food News Review #3: Amazon's new private label food brand, Unabated meat consumption, SPACs for foodtech
The Future Food News Review is part of a collaboration between AgFunder and Food+Tech Connect to host meaningful conversations about the future of our food system on Clubhouse and other platforms.
The…
Future Food News Review #2: Impossible's $10bn IPO, Vegan Cheese, CRISPR Tomatoes
The journalists joining us this week were:
Joe Fassler - The Counter (https://thecounter.org/agrivoltaics-farmland-solar-panels-clean-energy-crops/)
Sarah Mock - freelance (https://sarah-k-mock.medium.…
Reaching net-zero emissions by 2040 with PepsiCo
PepsiCo started the year with a bang by pledging to more than double its climate goal, targeting a reduction of absolute greenhouse gas (GHG) emissions across its value chain by more than 40% by 2030…
The Future Food News Review with Food Tech's Leading Journalists
We're mixing things up here at Future Food and have partnered with Danielle Gould from Food+Tech Connect to host deep discussions about the future of our food system and we're going to be bringing th…
JUST how this startup became the first to serve cell-cultured meat in a restaurant
Topics covered include:
- how EAT JUST managed to get regulatory approval ahead of other cultivated meat startups
- from plant-based to cell culturing
- how investors reached a $1bn valuation for the company
- …
Is this the fastest-growing vertical farming business in the world?
When I returned from maternity leave in January, I reached out to my good friend Henry Gordon-Smith from Agritecture to find out what I'd missed and what sort of traction the highly funded startups w…
How can robotics startups respond to the urgent need for automation in the food industry?
Labor shortages are nothing new to the agriculture industry and COVID-19 has excerbated this already existing problem. Is it sustainable and efficient to import labor from other countries like the U…
Foodtech & sustainability in Asia amid food security challenges
Covid-19 started in Asia, and the region was the first to feel the social and economic impacts of the disease as it spread worldwide. It’s also where businesses, entrepreneurs, investors, and governm…
From software to regenerative agriculture, SoilWorks believes the key to better health is in the ground
In this episode of Future Food, which I co-hosted with my wonderful colleague Lauren Stine, our reporter and resident rancher, we talk to Lew Moorman and Nick Honegger of Soilworks, a newly-created i…
Digging into the future and sustainability of protein in our diets
The importance of protein in our diets is hardly breaking news; demand for high-protein diets is increasing globally.
When you combine the developing world’s desire to replace staple grains — that hav…