Business for Good Podcast

When you think about cultivated meat, Thailand isn't exactly the first country that comes to mind. Sure, you may think about the US, Netherlands, Israel, and Singapore. But the Southeast Asian kingdom is where Israeli cultivated meat juggernaut Aleph Farms recently announced its first commercial factory will be. Having just received Israel's first regulatory approval to sell cultivated meat—and the world's first regulatory approval for cultivated beef in particular—Aleph Farms CEO Didier Toubia discusses his company's rollout strategy with me in this conversation. As you'll hear, Aleph wants to start by selling limited quantities in Israel within 2024, but the company intends to operate its first plant in Thailand with what Didier calls an "asset light" pilot facility capable of producing 1,000 tons a year. For those of you who aren't mathletes, that's about two million pounds of finished cultivated meat product—"finished" meaning finished goods that are a hybrid of animal cells and plant-based ingredients as well. Of course, two million pounds is a vast quantity compared to the volume of cultivated meat that's been produced thus far, but it's not even a rounding error in Asia's meat demand, let alone global meat demand. So how long will it be before Didier thinks the cultivated meat sector will make a real dent in animal meat demand? You can hear his answer in this episode! Despite negative headlines surrounding the space lately, Didier claims he's more optimistic than ever before about his prospects for success, and that he's still fighting to have $1 billion in revenue within the next 10 years. You can hear him explain why he thinks that's realistic in this conversation. Discussed in this episode This episode is the fifth in a multi-part podcast series on cultivated meat. The previous four episodes include Eat Just, Fork & Good, Mosa Meat, and New Harvest. We discussed Aleph Farms and the impact of the 10/7 Hamas massacre in Israel in our recent episode with Kitchen CEO Jonathan Berger. Aleph Farms' recent announcement to move to set up shop in Thailand, partnering with Fermbox Bio. Didier attended The Better Meat Co.'s Night Under the Fermenters. The global meat market is worth about $1.5 trillion. Didier's recent Fast Company op-ed explaining his regret about cultivated meat timeline predictions. More about Didier Toubia Didier Toubia is the Co-Founder and CEO of Aleph Farms. He's a Food Engineer and Biologist who led two medical device companies and co-invented over 40 patent families; Co-Founder and CEO of IceCure – went public in 2010, and CEO of NLT Spine – acquired by SeaSpine in 2016. He was trained at AgroSup in Dijon, France, and was awarded with a specialized masters degree from ESCP Business School. Didier holds a joint Executive MBA degree from the Kellogg and Recanati business schools, USA and Israel.

When the New York Times recently ran an opinion column declaring the infant fatality of the cultivated meat industry, Isha Datar, CEO of New Harvest, was quoted as saying of the sector, "this is a bubble that is going to pop." Given that New Harvest is intended to promote and advance the field, what did Isha mean by this? She expounded on that thought in a 2,000-word commentary asserting that while she disagrees with the columnist's conclusion that cultivated meat can never become a viable reality, she believes that the sector has been plagued by "exaggerations, lies, and broken promises." In this episode, Isha and I talk about what she's referring to, the difference she sees between cellular agriculture via precision fermentation (e.g., Perfect Day and EVERY) and cellular agriculture aimed at producing actual animal meat (e.g., Eat Just and Mosa Meat), whether cultivated meat is more like flying cars (a far future technology) or electric cars from 15 years ago (not yet ready, but realistically possible), what pathway forward she sees toward actually fulfilling the promise to end the factory farming of animals. Discussed in this episode Isha's first appearance in 2020 on this show, Episode 42 Our recent episodes in this podcast series on cultivated meat with Eat Just, Fork & Good, and Mosa Meat. New Harvest's thoughts on the recent NY Times opinion column on cultivated meat The EU's FEASTS program: Fostering European Cellular Agriculture for Sustainable Transition Solution The Tufts University Institute for Cellular Agriculture Isha recommends reading The Generosity Network by Jennifer McCrea More about Isha Datar Isha has been pioneering cellular agriculture since 2009, driven by a passion to see transformative technology create a better world. In 2010, Isha published "Possibilities for an in-vitro meat production system" in Innovative Food Science and Emerging Technologies; thus began her quest to establish the field of cell ag. Isha became Executive Director of New Harvest in 2013. She co-founded Muufri (now Perfect Day) and Clara Foods in 2014, and soon after passed her founding equity to New Harvest in full to establish the first endowment for cell ag research. In 2015 she named the field "cellular agriculture" - officially creating a category for agriculture products produced from cell cultures rather than whole plants or animals. She is a Shuttleworth Foundation Fellow and also served as a Director's Fellow at the MIT Media Lab. Isha has a BSc. in Cell and Molecular Biology from the University of Alberta and a Masters in Biotechnology from the University of Toronto.

In 2013, Dr. Mark Post shocked the world when he debuted the world's first-ever burger grown from animal cells. Weighing in as a quarter-pounder, the burger carried a price tag of a mere $330,000—all of which was funded by Google co-founder Sergey Brin. A decade later, what does Mark think about the movement and the industry he helped birth? When his burger was debuted, a grand total of zero companies existed to commercialize what would come to be called cultivated meat, no serious investment dollars had flowed into cultivated meat research, yet hopes were high that such meat would be on the market within a decade. In this episode, Mark offers why he thinks his timeline predictions in 2013 were proven too optimistic, what he thinks the biggest hurdles to success were and are, and what inventions still must be made to give cultivated meat a shot at making a dent in the number of animals used for food. Discussed in this episode Mark recommends reading the journal Nature Food. Paul's book Clean Meat tells Mark's tale, and is coming out as an updated paperback edition on April 9, 2024! More about Mark Post Dr. Mark Post, MD/PhD, has had several appointments as assistant professor at Utrecht University, Harvard University, as associate professor at Dartmouth college, and as full professor at Eindhoven University of Technology and Maastricht University. He currently holds the chair of the Physiology Department at Maastricht University. He is visiting professor at Harvard, University of Modena and faculty at Singularity University. His main research interest is the engineering of tissues for medical applications and for food. The medical applications focus on the construction of blood vessels that can be used as grafts for coronary artery bypass grafting. Tissue engineering for Food has lead to the development of cultured beef from bovine skeletal muscle stem cells in an effort to transform the traditional meat production through livestock. Dr Post co-authored 165 papers in leading peer-reviewed scientific journals and received during his career over 50 million dollars in funding and awards from different sources including government, charity and industry. He presented the world's first hamburger from cultured beef in the August 2013 and is working on improvements and scaling up the production of cultured meat. He received the World Technology Award from AAAS/Times/Forbes for invention with the biggest potential for environmental impact. Dr Post is CSO and co-founder of MosaMeat and of Qorium, two companies that aim to commercialize meat and leather applications of tissue engineering. He is CEO of Cell2Tissue, which is a developer of technologies in tissue engineering for consumer and health applications.

Some of the companies in the cultivated meat space are betting that massive stainless steel cultivators—think 100,000L to 250,000L—are the path to commercialization. Niya Gupta, CEO of Fork and Good, is thinking smaller. She argues that there may be a more realistic path using a larger number of smaller tanks, void of the impellers that agitate the more conventionally used reactors in the sector. Founded in 2018, the company was spun out of Modern Meadow, the first-ever cultivated animal product company which is now focused on materials like leather rather than meat. Having raised more than $20M in its first six years, Fork and Good just held its first-ever tasting of the animal cells they're growing, and as you'll hear in this conversation, it was a real success. Does Niya think that the cultivated meat industry can make up one percent of the conventional meat industry's volume within the next decade? Listen to her insights in this episode for the answer to that question! Discussed in this episode Niya recommends reading Man's Search for Meaning, which she re-reads annually. Paul mentions that a quote from Man's Search for Meaning was read by the officiant at his wedding. That quote follows: "The truth – that Love is the ultimate and highest goal to which man can aspire. Then I grasped the meaning of the greatest secret that human poetry and human thought and belief have to impart: The salvation of man is through love and in love." Niya also recommends reading Radical Candor and Mindset. Modern Meadow is profiled in Clean Meat, including the new (2024) paperback edition. More about Niyati Gupta Niya Gupta is the co-founder and CEO of Fork & Good, a cultivated meat company addressing the high costs of the industry with a novel and patented approach in cell culture that produces meat more efficiently than cows and pigs. Niya was also the CEO of Comcrop, a vertical farming startup in Singapore selling greens into major supermarkets. Prior to this she had spent more than 10 years in food and conventional agriculture businesses, including at McKinsey and Syngenta. She holds an MBA and MPAID from Harvard, and an Economics BA from Yale.

If you listened to the last episode, you already know that there's an updated paperback edition of my book Clean Meat that's coming out April 9, 2024. I announced in that episode that, aligning with that release, this show will be devoted for a couple months exclusively to interviews with leaders in the cultivated meat space, many of whom are profiled in the book. And there's perhaps no person in the cultivated meat sector who's generated more headlines than Josh Tetrick, CEO of both Eat Just and Good Meat. Along with people like Mark Post and Uma Valeti, both of whom will also be guests in this podcast series, Josh was one of the first entrepreneurs to devote resources to trying to commercialize cultivated meat. And his company, Good Meat, indeed was the first company ever to win regulatory approval anywhere—in Singapore—and start selling real meat grown without animal cells. In the new paperback edition of Clean Meat I detail the process of that Singaporean regulatory approval and the world's first historic cultivated meat sale. And while Good Meat has gone on to raise hundreds of millions of dollars in venture capital and garner US regulatory approval as well, the company admittedly hasn't yet achieved the goals it set out for itself in the early days. In the recent New York Times obituary for cultivated meat, the author Joe Fassler writes, "The book 'Clean Meat' describes Mr. Tetrick looking at factory drawings and saying, 'By 2025, we'll build the first of these facilities,' and by 2030, 'we're the world's largest meat company.'" Today, in 2024, Good Meat no longer has an aspiration of a 2025 major cultivated meat plant, and the idea of being the world's largest meat company by 2030 seems relatively unlikely. But as you'll hear in this interview, Josh Tetrick remains cautiously optimistic about a future for the cultivated meat industry, despite negative headlines that are, at least for the time being, dampening some investors' enthusiasm for the space. In this episode, Josh and I have a frank discussion about the cultivated meat sector, how it may be able to scale, what the economics could look like, whether Josh thinks it's realistic to make a dent in total animal meat demand, and more. Long-time listeners of the show will remember that Josh also was a guest on this podcast way back in 2019 on Episode 23. In that conversation, we discussed how he remains resilient in the face of adversity. I recommend going back and listening to that inspirational episode for sure, and I'm glad to have Josh back on the show to offer his point of view of where things stand in the movement to divorce meat production from animal slaughter today. Discussed in this episode Josh recommends reading Thinking, Fast and Slow. Our 2019 episode with Josh, Episode 23. A 2013 Washington Post obituary for electric cars. More about Josh Tetrick Josh Tetrick is CEO & co-founder of Eat Just, Inc., a food technology company with a mission to build a healthier, safer and more sustainable food system in our lifetimes. The company's expertise, from functionalizing plant proteins to culturing animal cells, is powered by a world-class team of scientists and chefs spanning more than a dozen research disciplines. Eat Just created one of America's fastest-growing egg brands, which is made entirely of plants, and the world's first-to-market meat made from animal cells instead of slaughtered livestock. Prior to founding Eat Just, Tetrick led a United Nations business initiative in Kenya and worked for both former President Clinton and Liberian President Ellen Johnson Sirleaf. As a Fulbright Scholar, Tetrick taught schoolchildren in Nigeria and South Africa and is a graduate of Cornell University and the University of Michigan Law School. Tetrick has been named one of Fast Company's "Most Creative People in Business," Inc.'s "35 Under 35" and Fortune's "40 Under 40." Eat Just has been recognized as one of Fast Company's "Most Innovative Companies," Entrepreneur's "100 Brilliant Companies," CNBC's "Disruptor 50" and a World Economic Forum Technology Pioneer.

I'm excited to announce in this short new podcast episode that there's a new, updated, paperback edition of my book Clean Meat that's coming out on April 9, 2024. Published by Simon and Schuster's Gallery Books, the new Clean Meat is now available for preorder everywhere books are sold. Aligning with this new edition release, for the next couple months, this podcast is going to focus squarely on the issue that's animated my life for the past 30 years: how to wean humanity off our animal-centered diets. The extraordinary suffering of the literally trillions of animals who we farm and kill for food has plagued me for more than three decades, and alleviating some of their suffering is the cause to which I've devoted my entire career.

If you've spent any time in the startup ecosystem, you start realizing pretty quickly that the US isn't alone in producing a lot of startups, but that there are some very small countries, like Israel and Singapore, that consistently punch above their weight when it comes to new company creation. In fact, Israel is often known as the startup nation, and there's even a popular book on the topic with that very title. And if you're in the startup food technology space, whether in Israel or elsewhere, there's one name you're sure to know: The Kitchen. Founded a decade ago, The Kitchen has incubated some of the best known alt-protein startups out there, from cultivated meat-maker Aleph Farms to precision fermentation alt-dairy company ImaginDairy, to plant-based egg creator Zero Egg, and more. As you'll hear in this conversation, The Kitchen invests seven-figures in each startup that joins its incubator in addition to providing lab space, culinary equipment, governance and corporate setup advice, and more. For the past decade since its founding, The Kitchen has been run by the same CEO, Jonathan Berger, and we've got him on the show this episode. Under his tenure, the incubator has made 27 investments in startups that have ultimately gone on to raise about $350 million USD. In this conversation, Jonathan and I talk about everything from why Israel is so startup-friendly, to why it has so many vegetarians, to why the alt-meat industry has hit such a rough patch around the world, and how the Hamas massacre on October 7th has affected the Israeli startup community. It's a riveting discussion with someone who's been at the helm of the Israeli food tech space for many years. Discussed in this episode Our past episodes with VC Steve Jurvetson, Sabra Hummus CEO Joey Bergstein, and Israeli AI expert Noa Weiss. The Kitchen organizes the Food Tech IL conference. Jonathan recommends reading The Hard Thing about Hard Things. We also discuss The Startup Nation: The Story of Israel's Economic Miracle More about Jonathan Berger Jonathan is one of the pioneers of the Israeli food tech community and has led The Kitchen, the first Israeli food tech incubator, since its inception in 2014. The Kitchen, owned by the Strauss Group and supported by the state of Israel, has been investing in early-stage Israeli food tech startups aiming to support "Better Industry, Better Food, Better World." Since Jonathan has been leading The Kitchen activity, the portfolio grew to 26 startups who have raised capital of over $340M. Jonathan brings a unique combination of experience in tech and food businesses serving in leadership positions. He founded and is still a director in Copia-Agro, an early stage ag tech fund. Jonathan is a board member in Aleph Farms, ImaginDairy, Amai Proteins, Zero Egg, and other food tech startups built by The Kitchen. Jonathan holds a BSc in Industrial Engineering & an EMBA from Kellogg and Tel-Aviv University.

Most startups are founded by entrepreneurs hopeful that their idea will be the next big thing and pad their bank accounts in the process. Yet sometimes companies are started not by enterprising capitalists, but rather by a far less likely progenitor: nonprofit charities. That's exactly what happened when the nonprofit National Wildlife Federation decided to spin out a for-profit corporation devoted to advancing the charity's mission to protect wildlife. The company, Garden for Wildlife, is already selling native plants to homeowners seeking to make their yards a bit more nonhuman-friendly. The basic premise is this: Too much wilderness has been destroyed by humanity for us to only rely on parks and preserves to give wildlife a chance to survive. While much of the animal biomass alive today is comprised of the animals who we farm for food, if we want to give free-living animals like songbirds a chance, we need to turn over a portion of our lawns and corporate landscapes into wildlife-friendlier corridors, or what author Douglas Tallamy calls "Homegrown National Park" in his book on this topic, Nature's Best Hope. Take the state where I lived most of my life, Maryland, as one example. Maryland alone has more lawn than two times the land allocated to its state parks, state forests, and wildlife management areas—all combined. Sadly though, lawns are essentially biological wastelands capable of supporting less than 10 percent of life that a more natural landscape can support. So why do we do it? Why do we Homo sapiens like to create these nearly lifeless lawns wherever we go? In short, we do it because it makes us feel safe. Evolutionary psychologists suggest that humans prefer unobstructed views of our surroundings because that's what kept us safe on the African savannah where we evolved. As a result, as we've spread off the savannah and across the globe, we've transformed forested ecosystems into something akin to our ancestral home. And this isn't something that only started only once civilization was founded. Even tribal hunter-gatherers living in forests are often proficient at deforesting their surroundings. So that's the bad news.The good news is that homeowners can actually do quite a lot to make their yards more welcoming to pollinators and other friendly creatures. The key is to ditch part or all of your invasive, water-thirsty lawn and replace it with a beautiful array of native plants and trees that will attract butterflies, hummingbirds, songbirds, and other amazing and harmless animals to your property. But where to start? That's where Garden for Wildlife comes in. Its entire business model is to make it easy for you to do just that without becoming an ecologist yourself. Just type in your zip code on their web site and check off which species you hope to attract, and they'll show you a menu of attractive plants native specifically to your region that you can order straight from their site, delivered to your front door. Profiled by Martha Stewart Living and Better Homes and Gardens, Garden for Wildlife has raised $5 million from investors (primarily its founder, the National Wildlife Federation) and is already bringing in an annual revenue of $1 million. The company is also crowdfunding now, meaning for an investment as low as $250, you can own shares in this startup. And we've got their CEO, Shubber Ali, on the show to talk all about it. While I've not personally used their services, my wife Toni and I four years ago removed our front lawn in Sacramento and replaced it with a tiny little meadow of native, drought-tolerant plants. Combined with a water fountain for avian visitors, since then our front yard has become a Mecca for hummingbirds, songbirds, and other little neighbors we love watching. And it's even become a frequent stop for our human neighbors, who we regularly catch photographing the flowering beauty and bringing their kids by to enjoy the sight. In other words, our own little Homegrown National Park has made life not only better for wildlife, but for a lot of humans, too. This is an interesting story about one charity's decision to use the power of commerce to advance their cause. I'll let their CEO Shubber Ali tell you all about it. Discussed in this episode Check out Nature's Best Hope by Douglas Tallamy, which is entirely about this topic. Shubber recommends reading Last Child in the Woods. Shubber also recommends TED talks by Patti Maes and Simon Sinek Want to quickly identify birds by sound? Merlin's got you. My wife and I were influenced by Nancy Lawson's resource, The Humane Gardener. More about Shubber Ali Shubber Ali is CEO of Garden for Wildlife. He is a father, husband, avid gardener, and loves nature - and it's those last two things that led to his current role. He has spent over thirty years helping companies solve their most complicated and difficult problems through innovation, identifying growth opportunities, enabling technologies and platforms. He was the VP and Global Lead for the Elevate team at Elastic from April 2021 to June 2022, and prior to that he was one of Accenture's global leads for digital innovation from September 2017 to April 2021, where he worked with the National Wildlife Federation to create the Garden for Wildlife business. He has also served as VP of Strategic Innovation at Salesforce. He has co-founded multiple consumer technology companies, some successes including Centriq (acquired) and Flaik (privately held), and some great learning experiences (aka "failures"). He serves as an advisor to numerous startups. In addition, Shubber has served for 9 years on the Advisory Board to the McDonough School of Business at Georgetown (where he has also been an adjunct professor of Innovation Management in the Executive MBA program) and a guest lecturer for the Emory University Executive MBA program. Since 2014, he also has served as a member of the global advisory STAR program for Airbus.

Many times when we talk about technology that can improve animal welfare, we're talking about innovations that either have displaced or could displace the use of animals. Think for example about cars replacing horse-power, kerosene replacing whale oil, and animal-free meats displacing factory farming of animals. But can technology also be used to make better the lives of animals who are still being used? Long-time tech enthusiast and animal advocate Robert Yaman is betting on that idea, and has launched a new charity, Innovate Animal Ag, designed to help the animal-use industries implement such new technologies. In its first few months, the organization has already raised hundreds of thousands of dollars and is now working to implement two technologies in particular which could reduce the suffering of vast numbers of chickens: in-ovo sexing of eggs in hatcheries and on-farm hatching of chickens used for meat. You may know already that the egg industry has little use for male chicks, and this type of bird grows too slowly for the male chicks to be of interest to meat producers. As a result, billions of male chicks are killed on the first day of their lives at hatcheries around the world, often by grinding, gassing, crushing, or other gruesome methods. Innovate Animal Ag, however, is proposing that hatcheries determine the sex of the egg long before hatching so these unfortunate males are never birthed into such an unwelcoming world in the first place. Led by Germany's new legislation on the topic, already many egg hatcheries in Europe have implemented the technology, and Innovate Animal Ag believes that producers in the US will soon benefit from this European innovation as well. This is a riveting conversation with an insightful thinker and do-er who's devoted his life to using technology to advance animals' interests. From starting his own cultivated meat company, to working at another cultivated meat company for years, to now launching his own nonprofit seeking to work with animal producers rather than just against them, Robert's someone whose opinions I'm always interested in hearing and I think you will be too. And as you'll hear in this episode, he's also a great musician! Discussed in this episode Robert founded Kiran Meats, a cultivated meat startup, and later joined Mission Barns where he worked to advance the cultivation of animal fat cells. Robert recommends reading The Innovator's Dilemma and the Stratechery blog. Robert's latest column for Poultry World. See the 2023 In-Ovo Sexing Review. You can listen to some of the latest music Robert's created on Spotify! He also used to be a professional singer, but sadly he claims in this episode that he's not that into karaoke today. Our past episode with Isha Datar, CEO of New Harvest. More about Robert Yaman Robert Yaman, the Founder and Executive Director of Innovate Animal Ag, spent his entire career in Silicon Valley. He started as an engineer at Google, and later moved into food tech, most recently running operations at a startup developing cell-cultivated animal fat as a food ingredient. Through this work, he's thought and written extensively on the lifecycle of new technologies as they come to market. In addition to being a self-proclaimed nerd about science, engineering, and manufacturing, he's passionate about finding ways to turn conflict into collaboration through aligning incentives.

Predictions abound for industries that allegedly will be upended by artificial intelligence, or AI. Will Uber drivers and truck drivers be replaced by AI-powered self-driving vehicles? Will writers and journalists be displaced by ChatGPT and its competitors? While many of our physical tasks have now been replaced by machines, it's possible that in the future many of our cognitive tasks will also be replaced by machines that can do a better and faster job than we can, and for a lot less money. This has relevance for many industries, but what about plant-based meat? Nearly all plant-based meat is produced through a technology called extrusion—basically a fancy way of saying a lot of pressure and a lot of heat. Extrusion technology is what transforms plant proteins like soy and pea into foods that are textured more like animal meat, and therefore can be turned into something like a Beyond or Impossible burger. But harnessing the power of extrusion can be expensive, slow, and finicky. Some refer to it as equal parts science and art, and it requires innumerable trial-and-error tests to get the texture you want. Parameters include temperature, pressure, moisture level, screw speed, feedstock ingredients, and more, meaning there are virtually infinite permutations of formulas you could test—requiring more resources than most small start-ups have. But what if AI could be used to better predict the results of extrusion tests, and could therefore help guide the experimental process, slashing the number of experiments actually needed? That's what Noa Weiss is betting, and it's why the long-time vegan founded GreenProtein AI, a new nonprofit organization spun out of Food Systems Innovations which is designed to assist for-profit companies in the alt-meat space with its AI and machine learning expertise. In addition to her career as a data science and machine learning engineer, Noa's driving goal for the past decade has revolved around working to wean humanity off its addiction to animal meat. Affiliated with both the Good Food Institute and Israel's Modern Agriculture Foundation, the AI expert is now taking her love of all things data and AI and marrying that love with her passion to help animals. In this episode, I talk with Noa about how she thinks AI can be harnessed to make better-textured alternative meat, why she started GreenProtein AI, and where she plans to go next in her promising career. We even talk about sentience, from insects to machines! Discussed in this episode GreenProtein AI was spun out of Food Systems Innovations Noa's work has been profiled in Vegconomist, AgFunder News, Green Queen and more. Noa recommends the Getting Things Done methodology. She works with the Deep Voice Foundation to use AI to protect marine mammals like whales She also adheres to the principles expressed in Deep Work. For her personal health, Noa views Dr. Michael Greger's How Not to Die as essential Paul also recommends Dr. Greger's latest book, How Not to Age, and Jonathan Balcombe's Super Fly. More about Noa Weiss Noa Weiss has been working with data for over a decade, both in academia and in the tech industry. Prior to consulting, she worked for companies such as Armis and PayPal, utilizing big data and machine learning for fraud prevention, risk mitigation, and everything cybersecurity. Today she works with both startups and more established companies, helping them use their data - and today's AI & machine learning technology - to drive success.Though she works with companies from all domains, she has a special focus on the field of Alternative Proteins and FoodTech. Noa also founded and leads the Israeli community of Women in Data Science, utilizes machine learning for whale preservation with the Deep Voice foundation, and offers her expertise with AI and data under the Good Food Institute mentoring program, as well as with the Modern Agriculture Foundation.