Tomorrow's Bites with Andrés and Sjacco

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

We explore the insightful journey of Bas van den Bergh, a seasoned entrepreneur, mentor, and Maastricht University teacher. Bas reveals the critical importance of asking the right questions to align your career, business, and personal life with your core values.  Discover how his experiences as a professional athlete have influenced his entrepreneurial ventures and the valuable lessons he's learned along the way. From tackling tough situations in business and personal life to understanding the unique challenges in the food and health sectors, Bas shares his wisdom on navigating these paths. This conversation isn't just about finding solutions; it's about uncovering the right questions that lead you to your own. So the foundation for your success has been laid. Discussed: How to think for yourself and show a lot of blindspots you have. How to ask the right questions to grow in your career, business, and personal life.  Why it is not good to have an icon that is still living to look upward to. What it takes to become a real expert. How being a professional athlete can influence the world of entrepreneurship and by building businesses. Key lessons people should keep in mind when pursuing their career or when building a business. Why asking yourself the hardest questions will lead you to purpose and success. How to get out of hard situation when in business or personal life. Bas his ventures, careers and powerful projects he set up.  Why his power of questioning people in the right way creates paths for success. His book that helps businesses to create a path of strategies to optimise success of novel projects within small companies to bigger corporations. How he became a teacher. His strategies on longevity.  The common problems people have when starting with the creation of food innovations. What questions do people have when starting a food company. The questions you can use to understand your precise target market. What professionals in the food and health sector can learn from students. The first step to create a better educational system, namely in the essence of the educational system. One of the most important skills in your personal and business life that the educational system should teach you to develop. The innovation in food that in his eyes becomes the most important innovation for the future. And much more… Quote: "Give a man a fish and you feed him for a day teach a man to fish and you feed him for a lifetime" 🙏 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 van den Bergh Contact: mail@basvandenbergh.com

In food, as in life, everything can appear different depending on who is looking. We do not perceive an insect bar in the same way our grandparents would, or as a person from a country where insects are normal in their diet, or as someone who believes that we should leave insects in peace. And that is one of the main lessons anyone can get from this conversation. In this episode, we talk with Marina Schmidt, founder and co-host of the podcast series Red To Green. In her series, Marina delves into different topics within the food industry in every season and tries to present all relevant viewpoints to provide a comprehensive understanding. This actually resonates quite well, with a theory that she has been working on, “The Integral Framework”, where she analyses the different dominating perspectives within our current food innovation landscape and tries to give value to all of them, so we can  So, get your headphones and get ready to enjoy an episode where you will end up questioning yourself about what matters to you in the food industry and how you can collaborate to create a better system. We discussed: How a personal experience ignited her passion for food and health. The moment she questioned what she was doing for a living and how that led to the creation of Red To Green. Where does Red to Green's success lie? How lobsters evolved from being food for the poor to a delicacy for the rich. The biggest lessons we can learn from the history of food. Her recent work analysing the main food currents of thought and the elaboration of “The Integral Framework”. What are the different personalities within food? How the Integral Framework can help you to enhance your impact in the food system. The huge problem surrounding one of the biggest current food trends. Suggestions for food industry books that everybody should read. And much more exciting insights! Quote: "There are a lot of innovations in the food that really don't move the needle" 🙏 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: ⁠Marina Schmidt Listen to one of her episodes or find more about her work on the website.

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 Garrobites, a project that seeks enhancing the circularity of the supply chain by employing an overlooked by-product called carob (“algarroba” in Spanish) to prepare mug cakes. Awarded with the bronze medal in the Ecotrophelia contest in 2023, these group of young students show to be aware of the problems that we are facing, but what is most important, that they are determined to solve them as professionals. 🙏 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

Peter Res has made remarkable achievements in sports nutrition, working with teams from Ajax football to Dutch Olympic Judo. His approach was first only on top performance, but now he will be the pioneer in the field to combine this with sustainable eating, aiming to improve both athletic success and environmental care. Our discussion will explore how proper nutrition can boost your health and performance while having a positive impact on the environment. We discussed: 

His career so far and what different fields shaped his view on nutrition. How to tackle the diverse macronutrient ratios for athletes with different training goals from strength focus to endurance. How the approach is between team sports and individual sports on nutrition. The main reasons why a transition to a more plant-based diet is not really taken place in top sport. Are plant-based proteins equally stimulating muscle protein synthesis? Biggest misconception by athletes on plant protein. Why good nutrition is important and not only focused on the performance. What the general public can learn from high performance athletes.  Is sustainability a big deal for athletes? How high performance can align with sustainable practices. The fear of missing out on protein and how much you should consume. His advice to other high performance nutritionists in other fields of sport to change to more sustainable diets. Step by step approach offered by Peter to change to a more sustainable diet and not affect the performance. What innovations he is excited about implementing from the food industry.  Intermittent fasting in the performance space, does it play a role? The role supplements can play in special Creatine and Beta-alanine. And much more.. The GOLDEN rule that will bring you to the TOP: “fuel for the work required”  🙏 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: ⁠Peter Res

How has nutrition evolved over the years in elite sports, and what does the future hold? In this short, Martijn Redegeld, from TeamVisma, answers how, in his view, the approach to nutrition has drastically changed over time.  He also delves into emerging trends, (future) technological solutions that might help, shares tips for both amateurs and athletes, and discusses a concerning trend related to the general public's health. Make 2024 your highest-performing year ever. Learn from the best.  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

In the food industry, you can always find diverse perspectives and voices that will help you learn something new about food. However, some perspectives are more unique than others, and it is this uniqueness that defines this episode. In this conversation, we talk with Jasper Udink ten Cate, a prestigious food artist with an exceptional and inspiring story. He has exhibited his art globally in places like Amsterdam, Milan, and New York, breaking mental barriers about what can be achieved through the food experience. After a near-death experience, he adopted a proactive mindset that led him to develop multiple projects with various aspirations, all sharing his desire to challenge himself. Listen carefully to this conversation, as its insights could inspire you to take a crucial step in your career or even change your view of the world of food. We discussed: His first steps as a chef and how he became an artist. How a near-death experience changed his life. What food art is. The biggest problem in the current food industry from the perspective of a food artist. What food design is and how it can help the world. His experience creating his own fair-trade chocolate factory. How he designed an innovative experience in his museum by providing food nearly a century old. The success of his most acclaimed art exhibition, which expanded the limits of the art experience. His personal challenges in making people understand his mission. Advice to startups and entrepreneurs on how to initiate their own projects. The importance of knowing your story and goals and repeating them until they become true. And much more that will surprise you! Quote: “Find out what you like and start doing that thing” 🙏 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: ⁠Jasper Udink Ten Cate Look into his artistic projects

2024 is a new year full of growth opportunities as a business and leader, so where do you start? We couldn’t start 2024 with a more meaningful conversation.  In this conversation we talk with Michel Acda, a well-known and appreciated leader with tons of experience in the field to grow businesses. Michel left a long career in the corporate world with the aim to make a broader impact in the food industry for the better. That is why now he wants to help leaders and entrepreneurs in the food landscape to succeed in accomplishing their goals. In this conversation, you can learn about his strategies and most valuable insights to scale your business or to grow as a leader. Is it within the corporate world, or within the startup world this conversation is one with valuable lessons for both. We discussed: Opportunities and challenges in the current food system What startups can learn from big corporates  What big corporates can learn from startups Strategies that startups need to use to scale their company Strategies to create your brand as startups and corporates Creating a deeper connection with your consumers as a corporate When to expand your company to other countries and new markets or does the right time not exist?  Can an economically sustainable business be environmentally sustainable?  Key lessons to be the best leader in this very complex and changing environment Having the right mindset as a leader How you as a leader can bring the purpose and DNA towards others in the company and eventually inspire them to align all towards the same mission And much more.. Quote from the conversation: "Enjoy the ride, because especially when it is uncomfortable magic will happen"  🙏 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: ⁠Michel Acda Look into the consulting and services business 68North