“The word waste itself implies blame and you have behaved in a certain way to create this waste, which is problematic.”  - Lisa Johnson

"As long as we're thinking about food as waste, we're not going to value it. The most important thing we can do around this issue is to think about the words that we use." -Adam Kaye

Episode Description:

This week, we are reframing the discussion around food waste. Tune in as Justine interviews Lisa Johnson and Adam Kaye about how they help solve the issue and how we can engage more deeply in this endeavor. Food waste is a major problem not only in agriculture but also to the environment and economic sector. Lisa and Adam discuss how the terms we use impact the way we manage food. Our guests also talk about how the stream of food loss is becoming more alarming and how to turn surplus foods into appetizing, sustainable, and marketable products. We are looking at a global food crisis, and we can do something about it. Tune in and you will never say the word "waste" again!

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Episode Highlights:

02:02 Meet Together

09:37 Spare Food

13:04 More Ways To Use More

18:30 Food Waste In US versus Other Countries

23:51 Food Waste vs. Food Loss

33:44 Food: What To Use

37:52 Cook What You Love 

“The biggest impact you can make is by your plates.” -Sonalie Figueiras 

Episode Description:

Are you looking for a new protein alternative? Why not make one yourself? Join us in another episode of the New Meat Focus Series, where you can enjoy meat that is good for you and good for the environment! Today, Justine and Yvette interview the Green Queen, Sonalie Figueiras. Sonalie teaches us how to solve a fast-approaching global food insecurity crisis through impact media, along with some techniques you need to know in product development, marketing, and packaging. She also shares the secrets of creating a product that your local consumers will love and patronize. Listen in and create a new spin in alternative protein!   

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Episode Highlights:

02:59 Impact Media

04:13 Alternative Protein Products

11:01 Foods Impacts All

13:38 Protein Movement In Asia

19:58 Price Sensitivity In Asia Versus US

25:49 Impact Of Alternative Proteins

30:45 Plant Based Food All Over The World

“When you teach kids about food, you teach them about life. You teach them that you can't rush growth. You can't go from seed to harvest without cultivation in the middle.”  - Stephen Ritz 

Today, we’re delighted to have a powerful conversation with Steve Ritz, an internationally acclaimed award-winning educator, best-selling author, and founder of Green Bronx Machine. Education has always been an excellent avenue for creating the transformation we want. But like any path, it has some obstacles of its own. What if we can solve some of these barriers through the power of food? Steve talks about the benefits of bringing vegetable cultivation as a part of the curriculum in terms of student performance, teacher satisfaction, and parent engagement. Amazingly, we're also speaking about reaping these advantages for a long time. He also narrates the inspiring experiences of kids who benefited from this project. Food is not only created to fill and satisfy an empty stomach. Listen as Steve talks about how the process itself of growing, cultivating, and nurturing it can also unlock the greatness in all of us and awaken the spirit of equality and unity. Truly, food is a language we all should start learning and using more often. Check out today's episode and be amazed at how food is changing schools one vegetable garden at a time.      

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Episode Highlights:

02:18 It All Started With A Dream

06:01 Food Justice Is Racial Justice

12:09 Unity In The Community

16:32 Scaling All Over The World

24:55 Farming Is The New Sexy

27:54 Growing A Greener World

32:46 Start In Order To Be Great

35:00 Sustainable Gangster

“We can be part of the answer. We don’t have the luxury of letting things run as they are. We need to start making changes in farming today.” - Xinyi Lim

Episode Description:

Is there a way to help local farmers earn more without placing a heavy burden on consumers? Yes, there is! And it's in the palm of your hands! Join Justine, Yvette, and Executive Director of Pinduoduo, XinYi Lim and discover how to harness the power of online platforms. As consumer awareness increases, the demand for healthy alternatives and organic produce is increasing rapidly. We're discussing the barriers to the agriculture industry, ways to solve oversupply, and how to bridge the gap between technical and traditional farming. Find out how to get started in the agriculture business and get your message out into the market in today's episode!   

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Episode Highlights:

02:49 Farm Food Through Your Phone

07:26 New Farmers & Entrepreneurs

12:18 Connecting With Farmers

18:06 US Farming vs China

22:53 COVID Impacts Farmers

29:06 Pinduoduo Platform

34:41 Bridging the Gap Between Technologist Traditionalist Farming

“Food needs a soul. This is where you live and live food.”  -Fabio Ziemssen

Episode Description:

The food industry is now shifting fast. Consumers are looking for healthy and better food alternatives. Can businesses cope up with the increasing demand? Today, Justine and Yvette introduce us to Fabio Ziemssen, a passionate advocate of sustainable food development. Fabio opens the door to the new food universe. Find out how you can create a sustainable story behind every food development and be equipped to face challenges in technology, resource allocation, and the food ecosystem. Fabio also shares their survey on the top 3 most important consumer concerns and business tips for product development, validation, marketing, partnership, and increasing demands. If you are looking for ways to bridge the gap between the operational field of food and your consumers or wanting to expand your market globally, jump right in because this episode is for you! 

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Episode Highlights:

02:14 The Digitalization of Food

06:47 The Consumer’s Dilemma

12:10 The New Food Universe 

16:14 Going Local to Global

20:19 The Use Case  

23:01 The Consumer’s Top 3 

26:19 Business Tips

32:00 Vertical Farming Solutions 

39:33 Get Access to the European Food Ecosystem

 “As a manufacturer, our very first responsibility is to keep our people safe.” - Nona Lim 

Episode Description:

Product development is tricky. Some entrepreneurs tend to choose between creating a product that captures the taste and something that promotes health. But that era of compromise is now behind us! Today, Justine interviews fencer turned foodie, Nona Lim about blending all of these factors and more! Let's look deep into the different aspects of creating CPG that tastes fantastic, is healthy, and unbelievably convenient, with a touch of Asian flavor added to it. Nona also shares with us the challenges and barriers around product development: from choosing the right ingredients to pricing architecture and marketability. Tune in, and together, we can elevate the future of food!  

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Episode Highlights:

02:02 Fencing To Food

10:18 Making Better-For-You Asian Food

15:27 COVID-19 And Businesses
19:26 Challenges In Building New Business

22:17 Right & Clean Ingredients

25:30 Medicinal Bone Broth

34:39 Quick Meal Recipe

37:59 Stir Fry Kit

“Take a leap of faith and jump. The ground is not going to hit you on the way down.” - José Hernandez

Are you into keto diet and the likes? If you are cutting down on your carbs and sugar intake, you'll probably love today's specialty cookies. In this episode, Justine sits with José Hernandez, the co-founder of ChipMonk, a specialty baking business that creates low carb, better-for-you desserts. If you're planning to launch a start up or turn your side hustle into a full-time gig, you'll surely face some challenges along the way. In line with that, José shares 3 tips to help you successfully navigate the food industry. He also gives some advice on how to survive the fierce online market and the economic downturns resulting from this pandemic. Of course, this episode won't be complete without yummy and healthy recipes you can enjoy this quarantine period. Tune in and fall in love with these new dessert variations you can add to your diet list. 

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Episode Highlights:

01:52 The Birth Of ChipMonk

08:34 Keto Cookies

11:03 Trial & Error in Marketing & Social Media

13:11 Health Conscious: Sugar Issue In Food

18:43 Keto Cookie Ingredients

21:58 Tips To Start A Business

23:38 New Recipe In Keto Bites

28:36 Sugar Is Everywhere

“An important part of the CPG equation is not just trying to convert people but to convert them multiple times per year. Selling once is great, but selling 20 times is way better. So it has to be special.; it has to be different in some way. ” -Nader Ashway

 "Acknowledge that you will make mistakes and that it will not be a nice, smooth, easy road. Every day brings its own set of fun adventures into the kitchen.” -Mike Van Dorn

Episode Description:

Do you have a product idea that you want to share with the world? Then, you might be thinking about getting it out as a Consumer Packaged Goods (CPG). If you are a business owner, founder, chef, or operator, this episode is a special treat for you! Justine and her co-host attorney turned food writer, Andrea Strong uncover the secret path to launching a successful consumer packaged goods. Today, we’re navigating the CPG world from the perspectives of an investor-founder, Nader Ashway, and a director of logistics at Brodo, Mike Van Dorn. Don’t miss important points to ponder before pivoting from product services to CPG, when managing limited resources, before you seek an investor, and when setting out for product development. Nader and Mike also warn about the most common mistakes to avoid in business along with awesome management tips. Tune in for helpful strategies, and advice to sell your product, not just once but multiple times, and move towards scaling your business and possibly stepping up as an international brand!  

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Episode Highlights:

05:46 Should You Take Your Product to the Market? 

09:07 Are You Overlooking These Things? 

14:53 Managing with Limited Resources

20:38 Things to Consider Before You Proceed

26:26 When to Seek Investors 

32:35 Avoid These Pitfalls! 

41:24 Don’t Stop Too Quickly  

44:50 What’s Next?

“Plant-based food is not going anywhere, it's only going to grow from here on out.” - Jessica Kwong

Episode Description:

Have you ever tasted a beef jerky that isn't made out of beef at all? This week, Justine and Yvette sit with Jessica Kwong, the founder of Jack and Friends, a brand that creates the only plant-based jerky of its kind. As a food scientist, Jessica states the importance of research and development in food innovation and how it can help companies meet the growing demand for plant-based products. She relates the challenges of creating plant-based products that are inclusive and replicates the same food experience as its meat counterpart. They also talk about how entrepreneurs and consumers alike can benefit from healthy competition and collaboration and more recipes you might want to try! If you are into fun+delicious+healthy foods, this episode is for you!

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Episode Highlights:

02:28 Jack & Friends

06:12 Leap Of Faith

09:59 Food Science In Building A Company

13:26 Plant Based Jerky

16:41 Jack & Friends Ingredients

21:49 Consumer Demand In A Plant Based Foods

26:58 Educate Yourself With Your Own Product

29:47 Healthy Level Of Competition

33:28 New Recipes

“We have to start thinking about not just what we're taking, but what we're giving back.”  - Sarah Parlow

What do food and fashion have in common? They're both into convenience. We know about fast food and how it plagued the health system. However, we also have fast fashion disrupting the rag trade. And indeed, every product and industry for that matter.  Thankfully, the trend is now shifting towards sustainable development. But what does it mean to be sustainable? This week, Justine and Sarah Parlow, Owner of SPUNJ, dig deep into that. Sarah talks about what sustainability means and how the way we spend our money and make choices impacts the world. We also learn practical ways to reduce carbon emission, from farming practices to creating products and shipping. You do not have to compromise style for quality or vice versa. There is a way to unite both while being sustainable. Listen to the conversation to find out!

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Episode Highlights:

• 03:12 Start Of SPUNJ Sustainability
• 07:41 Sustainability Defined
• 12:10 Sustainability In Fashion
• 15:44 Food Products To Wearable Materials
• 21:05 SPUNJ Brand Use Natural Materials
• 25:13 Buy Products That Last
• 29:27 Impact Of Food In Fashion