Tomorrow's Bites with Andrés and Sjacco

Soil isn’t just the ground we walk on. It’s a living, breathing universe beneath our feet.In this short episode, Michau Słota, researcher and science communicator, reveals why soil microbiomes are central to everything from food production to human health. These microscopic ecosystems don’t just grow our plants. They connect to our gut, immune system, and even global climate resilience.Michau challenges the outdated idea of “good” versus “bad” microbes and shows why balance, not sterility, is key to both soil and human health. And if you still think microbes are gross, you might be living on the wrong planet.In just 10 minutes, we dig into the hidden world beneath our feet and explore why it matters more than ever.Listen to the full episode with Michau ⁠⁠here⁠⁠.👋 GET IN TOUCH WITH US👥 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Linkedin⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠📸 Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠🌎⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠⁠⁠📰 Read our ⁠⁠⁠⁠⁠⁠⁠⁠substack⁠⁠⁠⁠⁠⁠⁠⁠ (Every Sunday, a mini newsletter, readable in just 2 minutes with 1 unmissable agrifood insight and 1 deep question for your own development)

What if finding the perfect candidate for your food tech startup was as easy as online dating? The future of hiring is here, and AI powers it.In this episode of Tomorrow’s Bites, we sit down with Pia Voltz, founder of Talest, the first AI-driven matchmaking platform for alternative protein and food tech jobs. From her background in psychology and executive search, Pia reveals why traditional hiring methods are failing and how AI can solve talent bottlenecks in the food and agriculture industry.We explore:How AI-powered matchmaking is transforming how startups find top talentWhy most companies are still stuck in outdated hiring practicesThe ethical dilemma of AI in recruitment: helpful tool or dehumanizing filter?How AI can reduce bias (or reinforce it) depending on how it’s usedThe most in-demand roles (and hardest to fill) in the food tech sector todayAnd 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: Pia VoltzLook into the company ⁠⁠⁠⁠Tälist📰 Read our ⁠⁠⁠⁠⁠substack⁠⁠⁠⁠⁠ (Every Sunday, a mini newsletter, readable in just 2 minutes with 1 unmissable agrifood insight and 1 deep question for your own development)

If we want to drive real change, we need to stop talking about climate—and start talking about what people actually care about.In this short episode, Sarah Lake, CEO of Tilt Collective, explains why climate and food communication often falls flat. It’s not because the data isn’t compelling—it’s because we’re leading with the wrong story.Sarah argues that most people don’t connect rising food prices or extreme weather to climate change. And when researchers focus on reports instead of real-life outcomes, the message gets lost.In just 10 minutes, we unpack how to build campaigns that resonate—by shifting from outputs to outcomes, from fear to relevance, and from science to everyday stories.Listen to the full episode with Sarah ⁠⁠here⁠⁠.👋 GET IN TOUCH WITH US👥 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Linkedin⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠📸 Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠🌎⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠⁠⁠📰 Read our ⁠⁠⁠⁠⁠⁠⁠⁠substack⁠⁠⁠⁠⁠⁠⁠⁠ (Every Sunday, a mini newsletter, readable in just 2 minutes with 1 unmissable agrifood insight and 1 deep question for your own development)

What if the solution to plastic pollution was already growing in our oceans?Seaweed doesn’t need freshwater. It doesn’t compete for land. It doesn’t need fertilizer.Yet it holds the power to replace plastic in ways few imagined possible.In this episode, we dive into the story of Rodrigo García González, co-founder of Notpla, the company turning seaweed into edible, compostable, and scalable packaging solutions—used by stadiums, supermarkets, and even the Champions League.From raising €900k through crowdfunding to becoming the only packaging material exempt from the EU plastic tax, Rodrigo reveals:Why only 10% of plastic actually gets recycledHow Notpla built its own machines to reshape an entire industryThe surprising trick that proves their packaging isn’t plasticAnd why Notpla is just getting startedAnd 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: ⁠⁠Rodrigo García González⁠⁠Look into the company ⁠⁠⁠Notpla📰 Read our ⁠⁠⁠⁠substack⁠⁠⁠⁠ (Every Sunday, a mini newsletter, readable in just 2 minutes with 1 unmissable agrifood insight and 1 deep question for your own development)

What happens when your first startup fails—and you decide to try again anyway?That’s what Giuseppe Baidoo did with Gusto Snacks.Armed with nothing but grit, curiosity, and a kitchen, he started testing recipes and asking 300 strangers for honest feedback (even when they spat out his product). Giuseppe shares how he used grant funding, street hustle, and constant iteration to build something better—and how that led to 40,000 snacks sold.We also touch on how Brexit changed his entire production plan, why listening to critics is key, and the power of showing up with no ego.In 12 minutes, you’ll hear a masterclass in resourceful entrepreneurship.Listen to the full episode with Giuseppe ⁠here⁠.👋 GET IN TOUCH WITH US👥 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Linkedin⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠📸 Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠🌎⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠⁠⁠⁠⁠⁠⁠⁠📰 Read our ⁠⁠⁠⁠⁠⁠⁠substack⁠⁠⁠⁠⁠⁠⁠ (Every Sunday, a mini newsletter, readable in just 2 minutes with 1 unmissable agrifood insight and 1 deep question for your own development)

Discover the fascinating evolution of soda from medicinal tonic to trendy wellness drink. Explore how brands like Poppi are reshaping consumer habits, especially among Gen Z, with a focus on gut health. Delve into the psychology behind health branding and marketing, highlighting the importance of storytelling and consumer perception. Learn about the regulatory differences impacting health claims in the US and EU. Finally, see how psychological drivers like FOMO influence health-related purchases in today's market.

Why do so many alternative protein brands fail to win over consumers?In this short episode, Jack Bobo explains how early marketing missteps—like moralizing food choices or focusing on being "cheaper"—undermined the plant-based movement.He shares why changing consumer behavior matters more than changing beliefs, and how the wrong language (like “clean meat”) can unintentionally insult your target audience instead of attracting them.Jack highlights the smarter strategy: position alternative proteins as premium, indulgent, and aspirational—not as guilt-driven or cheap alternatives.In just 8 minutes, we explore the key communication lessons every food innovator needs to hear.Listen to the full episode with Jack 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)

What do you do when you're told to throw away perfectly good food, and can’t bring yourself to do it? For Tessa Clarke, it sparked a revolution. What started as a WhatsApp group between 12 neighbors became Olio, a platform that has now saved over 100 million meals from going to waste. The twist is that is getting retailers to pay to do it!In this episode of Tomorrow’s Bites, Tessa shares how growing up as a farmer’s daughter instilled in her a pathological hatred of food waste, and how a single moving-day crisis led her to build one of the world’s most successful community food-sharing platforms.We explore:The surprising truth about where most food waste actually happens (hint: it’s not restaurants)Why people are eager to share food, but need the right toolsHow Olio trains 135,000+ volunteers to collect and redistribute surplus foodWhy sustainability alone won’t sell and how Olio changed their pitch to win over retailersHow a minimalist MVP mindset helped them scale to millionsAnd 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: ⁠Tessa Clarke⁠Look into the company ⁠⁠Olio📰 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)Remember the mini newsletter is 2 weeks available on our substack, so sign up to don't miss it.

Tony Hunter, a food scientist and futurist, dives into the pressing issue of global hunger and the role of food technology in addressing it. He emphasizes that reducing food waste isn't enough—we need innovative technologies to sustainably increase food production. Hunter argues that innovation must be prioritized in the Global South to ensure food sovereignty. He showcases exciting advancements, including generative AI and precision fermentation, that can transform food systems and highlights the ethical considerations tied to these technologies.

What do you learn when you feed more than 60,000 people a day in the middle of the desert? For Sami, it revealed everything that’s broken in our global food system, from absurd supply chains to ingredients cheaper than bottled water. Now, he’s using that experience to help the next generation of food founders do things differently.In this episode of Tomorrow’s Bites, Sami shares the wild story of building the UAE’s largest private catering company with his family, running restaurants across Formula 1 circuits, and eventually pivoting to co-found Kico with his brother, a community-driven food startup hub with a shared kitchen facility in The Netherlands.We explore:Why sustainability isn't a buzzword: it's about real efficiency and human-centered food systemsThe shocking truth behind global food pricing and supply chainsWhat most founders misunderstand about innovation, branding, and scaling in foodWhy “taste” will always beat “tech”How Kico is helping food startups succeed, without losing their valuesAnd 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: Sami SimreenLook into the company ⁠Kico📰 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)Remember the mini newsletter is 2 weeks available on our substack, so sign up to don't miss it.