Circularity’s Post

🚀 The start of our journey at Numy 🍄 Numy was born out of a simple yet powerful idea: to create high-quality, mycelium-based proteins that could make a real impact on the food industry. As we delved deeper, we realized there was an even bigger opportunity—not only to produce great food but to do it sustainably by upcycling by-products. 🌱 The vision? A circular, profitable, and sustainable system where food waste becomes a valuable resource. So, we went into stealth mode and got to work. Bootstrapping, securing public funding, finding second-hand lab equipment, and pushing through countless late nights and failed experiments. Slowly, things started to fall into place: ✨ Industrial-scale manufacturers began taking us seriously. 💰 We secured a significant pre-seed funding round. 🧪 Our new 150㎡ food tech lab and growing team. Today, we're ready to start sharing our mission with the world. At Numy, we empower food manufacturers to upcycle their by-products into edible protein through solid-state fermentation. This is just the beginning, and we’re excited to bring you along on this journey toward a more sustainable, profitable food system. Stay tuned for more updates, insights, and innovations from our team. Together, let's turn by-products into wealth! 🌍🌾

We are thrilled to invite you to our FoodTech Salon on November 21st, hosted in the serene redwood forest of Bonny Doon. Our intimate and interactive gatherings ensure that every participant is both a speaker and a listener. 🔗 Visit our website to learn more about the program and speaker lineup. We can’t wait to see you there: https://lnkd.in/gbA8PTQv 🌾 Key Discussion Panels for the FoodTech Salon include: The Impact of the Election on Food, Ag, and Climate Policy: Led by Rob Trice (The Mixing Bowl), Ken Barbic (Invariant), and Mary Thatcher (Syngenta) Future Mapping of the Food Consumer: Led by Rob Dongoski (Kearney), Kyle Carlyle (Walmart), Nigel Hughes (Formerly of Kellogg) In addition, we’ve added more “Something On My Mind” (SOMM) mini-sessions, where industry experts dive deep into critical topics, including: Adam Bergman, EcoTech Capital: What is Driving the Growth of Automation and Robotics in Ag and Food? Kim Fisher, Innovation Institute for Food & Health, UC Davis: Ozempic's Impact on the Food Industry Renee Flesch, Ingredion Incorporated: Food texture as a driver of Consumer preference Stephen Haggerty, Interior Lines Advisory, LLC: An Alternative to VC Funding for Ag and Food Tech: The Bio Tech Model George Powlick, Astanor: How the Cold Chain can move the Needle on Food Waste, Energy Efficiency and Climate Change Steve Sutton, TransparentSea Farm : Why is Indoor Aquaculture so Hard but also Inevitable? Rob Trice, The Mixing Bowl: Effective Models for Innovation Adoption in Food & Farming Carter Williams, iSelect Fund: Update on Food as Medicine: What's Real and What's Not? ✨ Seats are limited to just 40 participants, so register now to secure your spot! 🌟 Don’t forget to check out our AgTech Salon the previous day, November 20th, for even more groundbreaking discussions in the redwoods! This event is sponsored by: The Mixing Bowl and Sidley Austin LLP. #FoodTech #AgTech #Sustainability #Innovation #FoodIndustry #ClimatePolicy #Aquaculture #FoodAsMedicine #FoodTechSalon #AgTechSalon

📢 Ag and Food tech/ prospective investors: consider joining this round table retreat in Northern California next month. I’ll be there discussing some of the promise and pitfalls of indoor aquaculture. My talk topic: for something seen as inevitable, why has investment in indoor aqua been slow to come in and see returns? If nothing else, I’ll give my honest opinion of where the technology stands relative to the market opportunity.

I am on two panels tomorrow at #SupplySideWest24 - and what better time to share that after a couple of years at Upcycled Foods Inc., it’s time for a new adventure. I’m proud of the achievements, challenges, and growth I've experienced —and for the opportunity to bring #circulareconomy principles into practice, championing #sustainability #foodscience and #innovation. A few milestones I’m particularly proud of: - The Ellen McArthur Foundation #BigFoodReDesignChallenge has been a true #labouroflove : the product concept "Nature Positive Naan" is a finalist and writing the concept was rewarding, but also a real life demonstration of my commitment to circular food solutions and most importantly, #accessiblenutrition. I was so pleased to be able to share this product with people at the showcase event during #NYCClimateWeek and none of this would have been possible without the unwavering support from Tahnee Knowles , Beth Mander and Reniera O'Donnell - #SXSW Experience: my first ever #SXSW (!) and what an event and forum to be able to talk about all things #upcycling and #foodwastereduction with inspiring leaders like Angie Crone, Alexandria C. , Eric Adams , Vanessa Mukhebi and Ben Mand - Building strong #R&D Partnerships: Establishing a robust R&D network with partners like the USDA UCLA, UC Davis, Michigan State University , Bowling Green State University elevated the science programme and created impactful #collaborations and friendships. - Being part of the ASABE - American Society of Agricultural and Biological Engineers and the #CircularProcessingPackagingandFoodLossWaste group has solidified my passion for #circulareconomy principles (and my admiration for engineers). With thanks to Ziynet Boz for introducing me to this group 😊 🍀Honourable mention has to go to Amanda Oenbring and Jonathan Deutsch, Ph.D., CHE, CRC as we continue to build out the #UFF #SciComm programme and relaunch the #UFFResearchFellows programme next year. And the list goes on—too many highlights to capture in one post! 📈 Now, I’m diving into new possibilities. While I continue building the science program for FoodxClimate I'm also open to project work and consulting opportunities in #innovation, #foodscience, #beauty, #sustainability, and #circulareconomy strategies. 🚀 I’m thrilled for what’s next—no definitive roadmap yet, but if you're interested in collaborating or just want to connect over coffee (virtual or otherwise), send me a DM! Let's explore what we can create together. 🌱 If you are at #SSW24 this week - LETS CONNECT !! #cio #innovation #sustainability #circulareconomy #foodxclimate #climatechange #accessiblenutrition #foodasmedicine

🍊What does redesigning food look like in practice? 🍊 The Big Food Redesign Challenge brings together ambitious producers, retailers, start-ups, and suppliers to design new food products – or redesign existing ones – to regenerate nature. In this vlog series, launching soon, we go behind the scenes with the Challenge participants that are racing to create products that put nature first. Experience the challenges, setbacks, and breakthrough moments as we navigate the complexities of designing food for nature to thrive - pushing the boundaries of food design and turning obstacles into opportunities for growth and innovation. Find out more here: https://lnkd.in/de8a9GcX

I am really excited for the upcoming Doon Insights 11th Annual AgTech & FoodTech Salons taking place in Bonny Doon, California on November 20th and 21st. Having attended my first Bonny Doon AgTech and FoodTech conferences earlier this year, I am looking forward to these Salons, as organizer Howard Chao puts together a fantastic, curated event. I also get to speak on one of my favorite topics in a “Something is On My Mind” (SOMM) talk about “What is driving the growth of automation and robotics in the Ag and Food Sector”. Other sessions include panel discussions on: “The Impact of the Election on Food, Ag, & Climate Policy” with Ken Barbic, Invariant; Mary Thatcher, Syngenta; and Rob Trice, The Mixing Bowl (moderator); and “Future Mapping of the Food Consumer” with Kyle Carlyle, Walmart; Nigel Hughes, Independent Advisor, formerly Kellogg Company; and Rob Dongoski, Kearney (moderator). However, what I am most excited by are the various SOMM sessions: ·      Ozempic's Impact on the Food Industry by Kim Fisher University of California, Davis ·      Food Texture as a Driver of Consumer Preference by Renee Flesch, Ingredion Incorporated ·      The Looming Risk for the Food Industry from Forever Chemical and Microplastics Litigation by Lisa Gilford, Sidley Austin LLP ·      An Alternative to VC Funding for Ag and Food Tech: The Bio Tech Model by Stephen Haggerty, Interior Lines Advisory ·      How the Cold Chain can move the Needle on Food Waste, Energy Efficiency and Climate Change by George Powlick, Astanor ·      Why is Indoor Aquaculture so Hard but also Inevitable? by Steve Sutton, TransparentSea Farm ·      Effective Models for Innovation Adoption in Food & Farming by Rob Trice, The Mixing Bowl ·      Update on Food as Medicine: What's Real and What's Not? by Carter Williams, iSelect Fund Not only is the content outstanding, but the networking is exceptional. With just 40 participants, these AgTech and FoodTech Salons provide a unique experience to meet and interact with everyone in attendance, which is different than most conferences. There are still a few spots available, so I recommend people sign up now before it sells out. https://lnkd.in/gWuknJWt EcoTech Capital Cy Obert #agtech; #foodtech; #agriculutre; #food; #technology; innovation;

When I think of some of the world's most pressing problems, getting affordable high-quality, nutrient-dense food to as many people as possible feels like it's in the top 3. After all, people are just plants with complicated emotions – we need nutrients, water, sunlight, and someone to listen to us. There's a group of people you've probably never heard of called The Open Food Network. I joined their board a couple of years-ish ago and, over that time, have watched a group of (mostly) women (yes, that's another conversation), work tirelessly to move the food system that sustains us to something more just, humane, and healthy. Part of effective systems change is to work across the whole system. In food, that means growing it and distributing it, as well ensuring all the humans involved in that are supported along the way. So, when the system says, "We'd love to sell more healthy, nutrient-dense produce that's grown in a way that improves the system it comes from, but we can't find the growers", groups like the Open Food Network say, "we can help with that." Discover Regenerative is a platform designed to introduce sellers who say, 'but we can't find the growers' to those growers. If you're one of them, no excuses now. If you're not one of them, but you're also interested in getting access to affordable, nutrient-dense food for you and/or the ones you care about, then look at it anyway (knowing what's in your local area is part of the first step in understanding where your food comes from). https://lnkd.in/gj9ameHz And, for bonus points, you can also browse the entire network of Open Food Network for your next shop here: https://lnkd.in/gUXu-h3w #openfoodnetwork Open Food Network Australia #regenerativeproduce

I know there are a lot of you out there that have great ideas to reduce food waste. Let's see 'em! Apply for the Food Chain Innovation Challenge by October 21 with your idea related to: Reducing Food Waste, Innovative Food Preservation Techniques, Access to Nutritious Food, and Data-driven Insights and Analytics. Connect, learn, get funded, and create impact. Easy peasy. Go ahead and apply!

Future Food Leaders joining us at XLabs NZ Future of Food 🌿 We are thrilled to announce that participants in our XLabs: Future of Food cohort this year will have the opportunity to learn more from these incredible future food leaders here in Aotearoa and around the world -  shaping a new future for us all that is more abundant, nature positive, and truly regenerative by design. Louise Nash, Dr. Francesca Zampollo, David Hall, Benji Lines, Beth Mander, Elise Motalli ✏️, Nicky Solomon CMInstD, Mia Henderson, Kaitlin Dawson and many more… Will you join us? XLabs: Future of Food enables your business to tackle the biggest challenges of today and capture the best opportunities of tomorrow. We are inviting businesses working right across the food industry to come together, work on a challenge facing your business and unlock solutions for the future of food, in our online course and in-person design sprint in Nelson. “It is important that the changes we need to make don’t sit on a few shoulders within an organisation - we need everyone. People within the business wanted to contribute to our sustainability programs but didn’t know where to start - the XLabs program brought them up to speed quickly and empowered them with actionable tools to create change”  XLabs participant 2022 ➡️ It’s time to make the shift from linear to circular —  Join us by applying today: https://lnkd.in/gSXpv7aX Made possible in partnership with Nelson Regional Development Agency (NRDA) and Circularity

🌱 Get Ready to Sink Your Teeth into the Future of Food! 🍽️ Are you ready to be part of something BIG? Join us at EIT Food Next Bite: Building the Future of Food Together—the ultimate gathering for food innovators, thought leaders, and game-changers! 🚀 On October 15-16, 2024, we're bringing together the brightest minds in the agrifood industry to tackle one of the most pressing challenges of our time: How can we revolutionize our food systems to be more sustainable, healthy, resilient, and delicious? 😋 This isn’t just another conference. Next Bite is where ideas meet action, and innovation meets impact. From trailblazing startups to global leaders, everyone will be there to share insights, spark collaborations, and drive the future of food forward. 🌍✨ Some highlights: 💡 Venture Track: A Hotspot for Innovators, Corporates, and Investors! Looking to connect with the brightest minds in food innovation? The Next Bite Venture Track is the place where startups, corporates, and investors converge to exchange ideas, forge partnerships, and explore the cutting-edge of food tech. This is your opportunity to network, collaborate, and be part of the next wave of transformative food solutions. 🌟🤝 🎤 Panel Alerts: "Greening the Bottom Line: Mobilising Finance for Regenerative Agriculture" Let’s dive deep into how strategic investments can supercharge the shift to regenerative agriculture. Think soil health, biodiversity, Net Zero food systems— and yes, profitability! 💰🌾 Alice Legrix de la Salle Michal Siwek Adam Baucza Jorge Pinto Antunes "From waste to resource: Pioneering circular economy in agrifood" Discover how the agrifood sector is turning waste into valuable resources. This session will showcase innovative circular economy solutions that transform by-products and waste streams into profitable assets, driving sustainability and efficiency across the industry. ♻️🍃 Kacper Kossowski Magdalena Kozłowska Dario Toso Jakub Emanuel Malec Whether you're a finance guru, an agritech enthusiast, a corporate leader, or just someone passionate about the future of food, this is your chance to get involved, get inspired, and get ahead. Don’t miss out! 🔗 Check out the full event details and register here! https://lnkd.in/d39Bq6Yj Let’s take a bite out of the future—together! 🍴💥 Oh well, did I mention that it will happen in Rome? ☕ #NextBite2024 #FutureOfFood #FoodInnovation #RegenerativeAgriculture #CircularEconomy #VentureTrack #Startups #Corporates #Investors #Sustainability #NetZero #AgrifoodTransformation