<p>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. </p>

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Support this podcast: <a href="https://anchor.fm/shannontheobald/support" rel="payment">https://anchor.fm/shannontheobald/support</a>

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. --- Support this podcast: https://anchor.fm/shannontheobald/support

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

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Support this podcast: <a href="https://anchor.fm/shannontheobald/support" rel="noopener noreferrer">https://anchor.fm/shannontheobald/support</a>

On People Who Don't Want Change: BONUS with Tony Hunter

The alt protein space is changing. Plant based, cultured meat, precision fermentation, and more are seeing a shakeup that will determine which brands have longevity and which fall to the test of time. Join Alternative Protein Consultant Shannon Theobald for conversations with investors and decision-makers in the space to learn what it takes to win long-term in an increasingly competitive sphere.

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On People Who Don't Want Change: BONUS with Tony Hunter

On People Who Don't Want Change: BONUS with Tony Hunter