Nick Cooney returns to The Future Food Show to discuss his book What We Don’t Do, which explores the ethical significance of inaction—how choosing not to act can have profound impacts on others' lives. Drawing from his experience as Managing Partner at Lever VC, Nick applies a data-driven lens to personal ethics, arguing that missed opportunities to help—what he calls the “fourth box” of good not done—are often our most consequential. The conversation also touches on effective altruism, speciesism, and embracing discomfort to do more good. Listeners are encouraged to critically evaluate their time, money, and energy to maximize positive impact.

In this episode of The Future Food Show, Alex welcomes Doug Evans, author of The Sprout Book and founder of The Sprouting Company. Doug shares his journey from a gritty NYC upbringing to discovering health through raw veganism, which led him to launch pioneering ventures like Organic Avenue and Juicero, the much-talked-about cold-pressed juice machine. He discusses the incredible potential of sprouts as a sustainable, affordable, and nutrient-dense food source, and how The Sprouting Company is revolutionizing home sprouting. Doug also dives into branding insights, the role of AI in creative work, and his thoughts on the future of food—including cultured meat, plant-based innovation, and personal empowerment through food choices.

In this Future Food Show episode, host Alex Shirazi interviews Aniekan Esenam of Hamilton. Aniekan shares his background in mathematics, AI, and bioprocessing, highlighting Hamilton’s role in cultivated meat and precision fermentation. He explains how Hamilton’s sensors monitor pH, oxygen, CO2, and cell density in bioreactors, optimizing production. They discuss single-use vs. reusable systems, AI’s role in bioprocessing, and the future of novel foods. Aniekan envisions a future where 60% of meat comes from novel sources by 2040.

On this episode Alex Shirazi discusses the state of growth within the Cultivated Meat and Seafood industry, how to get to Factory #1, and the current state of the investment cycle in novel protein.

Learn more about this episode at https://futurefoodshow.com

In this episode of the Cultured Meat and Future Food Show, host Alex Shirazi interviews Parendi Birdie, an entrepreneur and leader in the alternative protein industry. Parendi shares her extensive background, including how she transitioned from running her family's Montessori business to becoming a key figure in the cultivated meat space. She discusses her journey in building startups like Good Meat and Mission Barns, her role in advancing the field of cultivated meat, and the challenges and opportunities within the industry.

Sissel Beate Rønning is a senior scientist at the food research institute Nofima in Norway, where she tries to use modern technology in food production for a growing population. Her primary focus is: Can we culture meat, and can we use the rest of the materials from the food industry in the process? How can we produce healthy food ingredients? Sissel holds a master’s degree in gene technology from the University of Tromsø and has a PhD in GMOs from the National Veterinary Institute in Norway. Her postdoc focused on cancer research and human medicine in the Department of Pathology, Oslo University Hospital, Norway.

Learn more about ISCCM10 at www.culturedmeatconference.com

On the Cultured Meat and Future Food Show, Alex welcomes Jeff "Trip" Tripician, CEO of Meatable, a cultured meat company based in the Netherlands. Trip shares insights into his 40-year career in agriculture, focusing on premium meat and sustainable practices. He highlights the shift towards consumer demand for environmentally and ethically responsible products. Tripp discusses Meatable’s approach to cultivated meat, which uses advanced science to produce meat without harming animals. He also touches on the challenges of global food security and the potential of cultivated meat to address these issues.

We are joined with Dr. Dwayne Holmes of New Harvest. Based in the Netherlands, Dr. Holmes overseas the New Harvest Netherlands entity which covers cellular agriculture in the European regions.

Learn more about New Harvest at https://new-harvest.org/

The Cultured Meat Symposium is taking place on September 12-13, 2024 in Silicon Valley, California. Learn more about the event and register at https://cms2024.com

Alex Shirazi sits down with Deniz Kent, CEO of Prolific Machines, at their Emeryville, CA office.

Learn more about Prolific Machines and learn about partnering with them at https://www.prolific-machines.com/

The Cultured Meat Symposium 2024 is taking place on September 12-13,

Host Alex Shirazi chats with Ed Steele on his background in machine learning, how he started Hoxton Farms with childhood friend Max Jamilly, and the future of delicious, fatty, meat products.

Learn more about Hoxton Farms at https://hoxtonfarms.com/

The Cultured Meat Symposium 2024 (CMS24) is taking place on September 12-13, 2024 in Silicon Valley, California. Learn more and register for the event at https://cms2024.com. Dr. Vítor Espírito Santo of Hoxton Farms, a longtime cellular agriculture veteran and past CMS speaker, will be speaking at the event.