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Over the last few years I’ve seen a greater amount of focus on how much meat we consume as a society—and what the environmental impacts of all that consumption are.
Because of that, we wanted to turn to George Peppou. George is co-founder and CEO of food-tech startup, Vow, which aims to produce meat that is better than the meat we eat today, creating tantalizing and unique culinary experiences.
Vow does this by culturing the cells of animals, from both species we eat today and those we could never farm, creating a range of cell ingredients which can be turned into a wide variety of products – all produced using the same manufacturing process.
George began his career as a chef while studying biochemistry at the University of Sydney. George is a serial entrepreneur and inventor, with over 30 patents granted.
We discuss cultured meat, the benefits of cell-grown meat, what's going to happen to this market longterm, and the regulatory problems that govern this emerging market.
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