Tomorrow's Bites with Andrés and Sjacco

How can we encourage sustainable food choices among young people? Dr. Willemijn Vermeer and student researcher Bregje Luyten dive into their findings on the motivations behind MBO students' food decisions. They discuss why health, taste, and animal welfare are more significant drivers for this group than climate concerns, and how life transitions, like starting studies or living independently, create opportunities to foster sustainable habits. In just 8 min, we explore practical insights into changing food behaviors and designing interventions that make a lasting impact. Listen to the full episode ⁠⁠⁠⁠⁠⁠⁠here⁠⁠⁠.⁠⁠⁠⁠ 👋 GET IN TOUCH WITH US 👥 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Linkedin⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠📸 Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ 🌎 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠

Imagine a time when lobsters were considered “poor man’s food,” unfit for the wealthy. Today, they’re a delicacy. Could insects follow the same trajectory, becoming the sustainable protein source that saves our planet while satisfying future generations? In this episode, Andrea Liceaga takes us on her journey through food science, exploring the untapped potential of alternative proteins and innovative solutions to global food security challenges. From the health benefits of chia seeds to the use of invasive fish and bycatch, Andrea highlights how rethinking our approach to food can reduce waste and create sustainable systems. We discussed: Specialization in Alternative Proteins Research on Invasive Fish and Protein Hydrolysis Exploring Chia and Canary Seeds Bioactive Peptides and Health Benefits Animal Studies and Weight Management Insects as Sustainable Protein Sources Cultural Perspectives on Insect Consumption Market Potential and Future of Insect Protein The Multifaceted Challenge of Insect Consumption Consumer Perception and Acceptance of Insects Research Insights on Insect Protein Food Safety and Allergenicity Concerns The Growing Insect Market in North America Lessons from Research and Overcoming Challenges Advice for Aspiring Researchers Reflections on Food Systems and Future Generations 🙏 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: ⁠Andrea Liceaga

We have been for years saying we will end up world hunger... and still here we are. And there is one thing that make it even worse: How can we solve global hunger when a third of all food is wasted? Hans Hoogeveen dives into the contradictions of food security—where over 800 million people face hunger while others overconsume—and highlights how technology and innovation can bridge this gap. He explains why bold action, not more commitments, is needed to tackle food losses and scale sustainable solutions. Hans also discusses the role of public-private partnerships in driving investments, particularly in Africa and Southeast Asia, where the future of food production lies. In just 8 min, we explore how collaboration and implementation can transform global food security. Listen to the full episode with Hans ⁠⁠⁠⁠⁠⁠here⁠⁠⁠.⁠⁠⁠ 👋 GET IN TOUCH WITH US 👥 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Linkedin⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠📸 Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ 🌎 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠

Sara Roversi, founder of the Future Food Institute, discusses transforming food systems with a focus on education and community. She emphasizes the need to shift mindsets, advocating for 'prosperity thinking' which prioritizes ecological and social impacts. Sara shares her journey from running a sushi restaurant to fostering systemic change and highlights the importance of engaging youth and breaking down industry silos. Curiosity, personal commitments, and lifelong learning are presented as essential tools for driving impactful change in the food landscape.

What’s the truth about failure in entrepreneurship? Mario Ubiali reflects on his journey and shares two critical lessons: never romanticize the market and avoid starting underfunded. He explains how overconfidence can lead to costly missteps and the painful reality of facing failure. Mario challenges the popular “fail fast” mindset, emphasizing the importance of resilience and learning from mistakes without glorifying them. In just 7 min, we explore the tough but rewarding path of entrepreneurship and the fine line between being visionary and hallucinating. Listen to the full episode with Mario ⁠⁠⁠⁠⁠here⁠⁠⁠.⁠⁠ 👋 GET IN TOUCH WITH US 👥 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Linkedin⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠📸 Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ 🌎 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠

What if solving world hunger wasn’t about more food but smarter food? Taylor Quinn believes the answer lies not in abundance but in rethinking how we approach nutrition and accessibility. One pivotal moment in Liberia changed everything for him—meeting Dr. Jude Sengkungu and seeing firsthand how cultural dynamics shape food choices. In this episode, Taylor shares his journey from a typical Canadian upbringing to becoming a global advocate for nutritious, low-cost food systems. He reveals the challenges of launching his initiative and the importance of understanding consumer behavior, local partnerships, and the nuances of food culture. Through his work with Tailored Food, Taylor focuses on creating solutions that prioritize taste, convenience, and affordability, proving that zero hunger by 2030 isn’t just a dream—it’s achievable. The conversation dives deep into how partnerships with local entrepreneurs can reshape food infrastructure, the role of marketing in shifting perceptions, and the importance of influencing larger players in the food system. Taylor’s story is an inspiring blueprint for anyone committed to tackling hunger with innovation and compassion. Food must not be a problem but a solution. 🙏 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: ⁠Taylor Quinn Look into the company ⁠⁠Tailored Food

Scaling up is a groundbreaking point for every company, food or not. It is probably the fiercest of challenges. How do you face that one? Robin Simsa shares the lessons learned from navigating the challenges of scaling 3D extrusion technology and creating innovative plant-based products. He reflects on the hurdles of building a production facility, initially estimated to take one year but ultimately taking four, emphasizing the importance of persistence and adaptability. Robin explains why starting small, testing the market, and refining processes are crucial for long-term success. He also discusses the difficulties of reaching mainstream audiences and the opportunities in niche markets. In just 7 min, we explore the journey of turning plant-based innovation into reality. Listen to the full episode with Robin ⁠⁠⁠⁠here⁠⁠.⁠⁠ 👋 GET IN TOUCH WITH US 👥 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Linkedin⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠📸 Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ 🌎 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website⁠

What if the solution to our broken food system was hiding in plain sight—on your dinner plate? For Marc Coloma, it was a moment of clarity: plant-based foods weren’t just a trend; they were a necessity. But how do you convince the world to embrace change when culinary traditions and consumer skepticism stand in the way? In this episode, Marc shares his journey from social activist to founder of EUR, a leader in the plant-based food revolution. He dives into the challenges of creating sustainable, innovative products that honor culinary traditions while appealing to modern tastes. Marc explores the power of community and non-conformism in driving change, as well as the critical role of technology in reshaping food choices. We dived into topics like: Building a Community Around Plant-Based Eating Product Development and Market Fit Innovative Technology in Plant-Based Products Challenges and Opportunities in the Plant-Based Sector The Role of Brand Identity and Community The Future of Plant-Based Foods Innovative Marketing Strategies in Plant-Based Foods Data-Driven Approaches to Consumer Engagement Unexpected Lessons from the Food Industry Media Influence and Misinformation in Food Choices Advice to Younger Entrepreneurs 🙏 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: Marc Coloma Look into the company ⁠Heura

Picture this: you’re a food business owner, ready to launch a new product, but the regulatory maze feels like a foreign language. That’s why today we’re doing something different, welcome to our To-the-Point series! These 15-minute episodes bring in top experts to tackle specific challenges you’ve shared, offering quick, actionable insights to help you make an impact. Here’s the deal: you’ll get a preview here, but for the full episode and to submit your own challenge, subscribe through the link. Don’t miss this exclusive series, let’s dive in!  Today, we’re covering everything from novel foods to labelling practices in the EU and UK, packed with insights to guide your next steps. Link to sign up and share your challenge 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 🌎 ⁠⁠Website⁠

Carolyn Steel, an architect and author, dives deep into how food shapes our cities and societies. She explores her journey from architecture to food advocacy, introducing the concept of 'Sitopia'—where food influences our lifestyles. Carolyn highlights the disconnect between urban life and food sources, advocating for true cost accounting and land reforms. She emphasizes the societal impacts of food choices and shares insights on mapping foodways to better understand urban dynamics. Ultimately, she envisions a future where food reconnects communities and fosters resilience.