The Oatly IPO is hot in Plant Based - and Co-Founder Bjorn Oste is sharing how purpose got us here.  Join us to learn about: 

Thank you for being part of this community!  Love and light Xx

Leveraging meat industry collaboration in go to market models for cell based meat - Robert Yaman shares his take on possibilities. Since Robert and I talked, we’ve already seen so much development in meat producers’ readiness to get involved in the alternative protein space, especially with Cargill’s recent moves in China.

Those profiting off of the status quo often don't want to see it go.  Tony Hunter feels sorry for them, but he's not worried they'll slow the future of food.  He shares his strategy for working with people stuck in the past and for accelerating food innovation in the process.

Secondary Source: https://www.youtube.com/watch?v=QsSsMHV0Kt8

Tony's last episode: https://anchor.fm/shannontheobald/episodes/Fast-Food-Meets-Future-Food-with-Tony-Hunter-ecq747

Those profiting off of the status quo often don't want to see it go.  Tony Hunter feels sorry for them, but he's not worried they'll slow the future of food.  He shares his strategy for working with people stuck in the past and for accelerating food innovation in the process. 

KFC, McDonalds, Pizza Hut, and...Future Food Innovation?? Yep! Tony Hunter is a Global Consultant, Speaker, and FoodTech Expert who helps key players predict and prepare for the future.  He's basically Big Food Big Future's dream come true.  Here he lets us in on his top tips for orchestrating large-scale change.  Hint: you've already got everything you need.

Greta Thunberg showed her generation they should be angry at how the climate is treated.  Giuseppe Scionte wants to empower youth to take action changing that in the food space.  Here's how we can all rally the troops to create change in the EU and around the world.

Secondary Source: Greta Thunberg at the EU, Feb 2019 https://www.youtube.com/watch?v=CWQPDsHJ0gc

The intersection of Dunkin' Donuts and Alternative Protein is International Expansion.  NovaMeat's Giuseppe Scionte has some wild stories and experience working with classically trained chefs in Europe.  Dunkin' is gaining share globally through local specialization.  Here's what they can learn from each other.

How do we make people CARE about food research?  We get their emotions involved.  The Good Food Institute's former Director of International Engagement Nicole Rawling and Shannon teach you how to make future food go VIRAL.  (Note: While she was with GFI at the time of recording, Nicole has since moved forward to found the awesome Material Innovation Initiative.  Check it out!)

Secondary Source: https://www.youtube.com/watch?v=sANg0NyvVnk

We don't need to change minds, we just need to open them.  How?  ENGAGEMENT.  Classic show not tell.  For both the public and the corporate, this means building upon what we already know to empower action.  This is what brought the Kellogg brothers so much success.  They ACKNOWLEDGED a common experience and USED it to shift consumer behavior.  We can do that now, too.  The future of food is now!

Secondary Source: PBS News Hour https://www.pbs.org/video/the-kellogg-brothers-breakfast-and-wellness-pioneers-1542848870/

Paul Shapiro of Better Meat Co. and Lynda Deakin of IDEO have the optimism and childlike wonder we need to change a harmful global food system.  The key to that change lies in re-invigorating that wonder in big food leaders.  Yep, it’s possible!  This episode gives me hope that the future of food is coming sooner than we think.