Sourcing Matters.show

Today on Sourcing Matters we explore the oceans with an expert and innovator redefining how we'll manage this essential regenerative natural resource. Architected out of an online business competition, Monica Jain founded and is Executive Director of Fish2.0, an ecosystem "where seafood businesses & investors meet". Perpetually coaching and facilitating founders amongst her wide net, Jain evaluates a diverse spectrum of concepts ranging from supply chain transparency & traceability – to- next gen gear tech – to- smart and biomimetic fish meal for aquaculture – to – big data efficiencies reducing waste and deadloss. Now, traveling the globe to instigate innovation throughout future fisheries, Jain uses regional think-tanks and gatherings of industry experts with entrepreneurs to foster growth in a stagnant and often detrimental industry. Culminating with an annual onsite business competition at Stanford – Fish2.0 has quickly become the hub of innovation economies for the best-of-the-best in global fisheries, ocean farming and aquaculture.

With three billion people around the world reliant on sea protein for their main caloric intake, and over 90% global fisheries currently stressed or overstressed – Monica Jain works diligently to draft a new model for transformative change in arena teeming with catastrophic problems set to plague humanity and the planet. It's estimated that by 2025 China will be consuming nearly 40% of all seafood. In that same time horizon the South China Sea is expected to be fished out, and exhausted of much of its biodiversity. During our discussion Jain shares a multi-pronged approach which will use free-markets, policy, NGOs, and ingenuity to reevaluate this problem through deeper understanding of natural systems and health to manage this essential food supply. Through a nimble team Jain has established a framework to positively impact the stability of a shrinking planet.

You must have a listen to what this change agent has to say.

www.SourcingMatters.show

Today on Sourcing Matters we explore the oceans with an expert and innovator redefining how we’ll manage this essential regenerative natural resource.  Architected out of an online business competition, Monica Jain founded and is Executive Director of Fish2.0, an ecosystem “where seafood businesses & investors meet”.  Perpetually coaching and facilitating founders amongst her wide net, Jain evaluates a diverse spectrum of concepts ranging from supply chain transparency & traceability – to- next gen gear tech – to- smart and biomimetic fish meal for aquaculture – to – big data efficiencies reducing waste and deadloss.  Now, traveling the globe to instigate innovation throughout future fisheries, Jain uses regional think-tanks and gatherings of industry experts with entrepreneurs to foster growth in a stagnant and often detrimental industry. Culminating with an annual onsite business competition at Stanford – Fish2.0 has quickly become the hub of innovation economies for the best-of-the-best in global fisheries, ocean farming and aquaculture.

With three billion people around the world reliant on sea protein for their main caloric intake, and over 90% global fisheries currently stressed or overstressed – Monica Jain works diligently to draft a new model for transformative change in arena teeming with catastrophic problems set to plague humanity and the planet.  It’s estimated that by 2025 China will be consuming nearly 40% of all seafood. In that same time horizon the South China Sea is expected to be fished out, and exhausted of much of its biodiversity. During our discussion Jain shares a multi-pronged approach which will use free-markets, policy, NGOs, and ingenuity to reevaluate this problem through deeper understanding of natural systems and health to manage this essential food supply.  Through a nimble team Jain has established a framework to positively impact the stability of a shrinking  planet.

You must have a listen to what this change agent has to say.

www.SourcingMatters.show

On Sourcing Matters episode 16 we welcome Jack Algiere, farm manager at Stone Barns Agricultural Research Center. An insightful guide who has taken the reins in shepherding the future food system more regenerative, Algiere takes great pride and responsibility in his work. Through a well endowed 80 acre central farm, and an additional 350 acres of pastural lands – Jack and his team manage a multidimensional farm of diverse outputs that fields 150,000 guests a year at their working hub. The goal of this agricultural research and educational epicenter in West Chester NY is to cast a large shadow on consumers and producers alike through better connecting more to natural order through the food we eat. There are many challenges of this type of agritourism on a working farm, but Jack takes them all in stride – stating: "We can only look ahead. If people engage in food; if they ask for, and demand more – we can change the food system together." Algiere continues, "Where do we learn this stuff? On the small, beautiful farms we can all access."

. Algiere defines regenerative agriculture as land and natural resource conservation beginning from the soil up. This new, but fundamentally old-school of thought in feeding ourselves on a shrinking planet is vastly different than nearly every conventional agricultural model currently using an extractive and/or input-based approach. This too is changing. Algiere states that he welcomes scientific advancements. Seeing the broad-reaching potential to have a seat at the table, to embrace these current conventional models based on yesterday's science as essential but tricky – Algiere is equal parts pragmatic farmer, and systems thinking philosopher set on harmonizing man's role in these systems. He explains – "there are very few things we inherit in this world, and (planet & animal) genetics is one. We must guard that responsibility." His Young farmers program which teaches and spawns tomorrow's guardians of biodiversity with the skills and access to properly manage these interconnected natural systems essential for future planetary, economic and political stability is something we must more broadly evaluate, and thus replicate. What's most incredible for any of us – from getting your hands dirty – to witnessing transformative change – to consuming world class food – the entire immersive experience at Stone Barns Agricultural Center is accessible to all. . So, have a listen to what Jack has to say. Better yet, go visit, and you'll forever understand the many values good food can have on us all. www.SourcingMatters.show

On Sourcing Matters episode 16 we welcome Jack Algiere, farm manager at Stone Barns Agricultural Research Center.  An insightful guide who has taken the reins in shepherding the future food system more regenerative, Algiere takes great pride and responsibility in his work.  Through a well endowed 80 acre central farm, and an additional 350 acres of pastural lands – Jack and his team manage a multidimensional farm of diverse outputs that fields 150,000 guests a year at their working hub. The goal of this agricultural research and educational epicenter in West Chester NY is to cast a large shadow on consumers and producers alike through better connecting more to natural order through the food we eat.  There are many challenges of this type of agritourism on a working farm, but Jack takes them all in stride – stating: “We can only look ahead.  If people engage in food; if they ask for, and demand more – we can change the food system together.”  Algiere continues, “Where do we learn this stuff?  On the small, beautiful farms we can all access.”

 . Algiere defines regenerative agriculture as land and natural resource conservation beginning from the soil up.  This new, but fundamentally old-school of thought in feeding ourselves on a shrinking planet is vastly different than nearly every conventional agricultural model currently using an extractive and/or input-based approach. This too is changing. Algiere states that he welcomes scientific advancements.  Seeing the broad-reaching potential to have a seat at the table, to embrace these current conventional models based on yesterday’s science as essential but tricky – Algiere is equal parts pragmatic farmer, and systems thinking philosopher set on harmonizing man’s role in these systems.  He explains – “there are very few things we inherit in this world, and (planet & animal) genetics is one.  We must guard that responsibility.”  His Young farmers program which teaches and spawns tomorrow’s guardians of biodiversity with the skills and access to properly manage these interconnected natural systems essential for future planetary, economic and political stability is something we must more broadly evaluate, and thus replicate.   What’s most incredible for any of us – from getting your hands dirty – to witnessing transformative change – to consuming world class food – the entire immersive experience at Stone Barns Agricultural Center is accessible to all. .  So, have a listen to what Jack has to say.  Better yet, go visit, and you’ll forever understand the many values good food can have on us all.   www.SourcingMatters.show

Today on episode 15 we welcome Brett Brohl, Managing Director of TechStars farm-to-fork accelerator. Brett is an experienced entrepreneur, investor, and mentor who is driven by making a difference in the world through helping entrepreneurs succeed. Spawned by the influence of his wife, Brett's interest in food and agriculture has percolated into the creation of this TechStars vertical dedicated to the future of food and proper resource management in feeding ourselves on a shrinking planet. New England's facilitator of a new Food Economy, Lauren Abda joins the conversation as a first time co-host on Sourcing Matters.

Over the past five years an innovation economy has been amassing in food & ag-tech. Despite maturity and complexity, food systems and agriculture are one of the last giants to remain analog and antiquated. From last mile delivery, mobile animal processing, big data accurately tracking global fisheries, or provenance of food, on new metrics & KPIs monitoring food values and production externalities, and even Blockchain on tomatoes - change seems to be enveloping at Moore's law. Leveraging their impressive linage in tech start-up success, TechStars received 2500 applications for only10 slots available in their inaugural Minneapolis program beginning in July. As Abda has been doing throughout the Northeast over the past few years, Brett and his team at TechStars farm-to-fork accelerator are trying to make sense of all the bluesky opportunity around the country, and deliver a valuable and sustainable initiative which will become increasingly crucial to us all.

www.SourcingMatters.show

Today on episode 15 we welcome Brett Brohl, Managing Director of TechStars farm-to-fork accelerator.  Brett is an experienced entrepreneur, investor, and mentor who is driven by making a difference in the world through helping entrepreneurs succeed. Spawned by the influence of his wife, Brett's interest in food and agriculture has percolated into the creation of this TechStars vertical dedicated to the future of food and proper resource management in feeding ourselves on a shrinking planet.  New England's facilitator of a new Food Economy, Lauren Abda joins the conversation as a first time co-host on Sourcing Matters.

Over the past five years an innovation economy has been amassing in food & ag-tech.  Despite maturity and complexity, food systems and agriculture are one of the last giants to remain analog and antiquated.  From last mile delivery, mobile animal processing, big data accurately tracking global fisheries, or provenance of food, on new metrics & KPIs monitoring food values and production externalities, and even Blockchain on tomatoes - change seems to be enveloping at Moore’s law.   Leveraging their impressive linage in tech start-up success, TechStars received 2500 applications for only10 slots available in their inaugural Minneapolis program beginning in July.  As Abda has been doing throughout the Northeast over the past few years, Brett and his team at TechStars farm-to-fork accelerator are trying to make sense of all the bluesky opportunity around the country, and deliver a valuable and sustainable initiative which will become increasingly crucial to us all.

www.SourcingMatters.show

 

Spawned from a food truck in Kendall Sq, Ayr Muir has been advancing food systems for the last decade. Now, with 12 restaurants and zero food trucks around Boston & Cambridge – Muir has his sights set on refining a process that can continue to scale without sacrificing commitment to quality. In our chat we cover supply chain integrity and transparency, Clover's open kitchen concept where food deliveries come through the front door, the diverse values of the whole wheat berry, the experience of finding good coffee, and more innovations Clover has unearthed throughout the years. 18 months ago Ayr Muir made a commitment to his employees. National minimum wage is $7.25, and MA today is $11 pr/hr. Ayr commitment to a fair living wage of at least $15 per, and now has upped the challenge again – explaining "if it's right for the employees, it's worth fighting for." Muir has monitored similar key metrics of success from day one. Now, with many lessons under his belt – these sound business decisions seem to be second nature as Ayr's commitment to quality & flavorful ingredients, to good people and to the planet push forward each informed strategy. Throughout the conversation Ayr offers insights to the many values of well source food from responsible and progressive agriculture. With regards to plant-based meats – and how progressive we become "is still something we're all trying to figure out" according to Muir. You can't fake quality with their approach. Have a listen:

www.SourcingMatters.show

Spawned from a food truck in Kendall Sq, Ayr Muir has been advancing food systems for the last decade. Now, with 12 restaurants and zero food trucks around Boston & Cambridge – Muir has his sights set on refining a process that can continue to scale without sacrificing commitment to quality. In our chat we cover supply chain integrity and transparency, Clover’s open kitchen concept where food deliveries come through the front door, the diverse values of the whole wheat berry, the experience of finding good coffee, and more innovations Clover has unearthed throughout the years.

18 months ago Ayr Muir made a commitment to his employees. National minimum wage is $7.25, and MA today is $11 pr/hr. Ayr commitment to a fair living wage of at least $15 per, and now has upped the challenge again – explaining “if it’s right for the employees, it’s worth fighting for.”  Muir has monitored similar key metrics of success from day one.  Now, with many lessons under his belt – these sound business decisions seem to be second nature as Ayr’s commitment to quality & flavorful ingredients, to good people and to the planet push forward each informed strategy.

Throughout the conversation Ayr offers insights to the many values of well source food from responsible and progressive agriculture.  With regards to plant-based meats – and how progressive we become “is still something we’re all trying to figure out” according to Muir.  You can’t fake quality with their approach.  Have a listen:

www.SourcingMatters.show

For the past four years Arion Thiboumery has been progressing the regional food movement of the Northeast. Offering services that range from an advanced kill floor -to- full carcass utilization preserving elevated production standards up & down the value chain -to- value-add sausage, bacon, hams and more – Vermont Packinghouse is a full service provider establishing a new niche in domestic production. Through commitment to unparalleled transparency in their process and products coming through their facility, Arion and his team of 60 are defining new expectations in food provenance through their approach to food animal processing. During a 35 minute chat, host Aaron Niederhelman discusses with Thiboumery a wide variety of subjects including the current state of the industry, bioregions for economic growth, new competition from plant-based cellular meat products and growth plans to scale Vermont Packinghouse's honed process. Thiboumery explains that he's "a recovering academic who decided to get my hands dirty in meat processing". A deep thinking student of the game, Arion has a vision for the future of the American food system with a more engaged consumer who eat less meat, but better of it. Have a listen, and learn why modern processing committed to transparency and provenance is cornerstone to feeding a shrinking and resource challenged world.

www.SourcingMatters.show

For the past four years Arion Thiboumery has been progressing the regional food movement of the Northeast. Offering services that range from an advanced kill floor -to- full carcass utilization preserving elevated production standards up & down the value chain -to- value-add sausage, bacon, hams and more – Vermont Packinghouse is a full service provider establishing a new niche in domestic production. Through commitment to unparalleled transparency in their process and products coming through their facility, Arion and his team of 60 are defining new expectations in food provenance through their approach to food animal processing.

During a 35 minute chat, host Aaron Niederhelman discusses with Thiboumery a wide variety of subjects including the current state of the industry, bioregions for economic growth, new competition from plant-based cellular meat products and growth plans to scale Vermont Packinghouse’s honed process. Thiboumery  explains that he’s “a recovering academic who decided to get my hands dirty in meat processing”.  A deep thinking student of the game, Arion has a vision for the future of the American food system with a more engaged consumer who eat less meat, but better of it.  Have a listen, and learn why modern processing committed to transparency and provenance is cornerstone to feeding a shrinking and resource challenged world.

 

www.SourcingMatters.show