Dr. Lara Ramdin 🇬🇧’s Post

Here's a post for the Day 8 Challenge: "Vision for the Next Decade As a food technology enthusiast, I'm excited to share where I see myself in the next 10 years! In the next decade, I envision myself as a leading innovator in the food tech industry, driving positive change and improvement in the way we produce, process, and consume food. Here's what I hope to achieve: - Develop cutting-edge solutions for sustainable food systems, reducing waste and environmental impact - Collaborate with farmers, producers, and policymakers to implement technology-driven initiatives that enhance food security and accessibility - Establish a community platform for food tech enthusiasts to share knowledge, resources, and ideas - Mentor and inspire the next generation of food tech innovators, empowering them to shape the future of food - Continuously learn and stay updated on the latest advancements in food science, technology, and trends Dear Allah, I pray that you guide me on this journey, granting me wisdom, creativity, and perseverance. Help me to stay focused on my goals and to use my skills and knowledge to make a positive impact in the world. May my work in food technology be a blessing to others and bring glory to Your name. Amin. In the next 10 years, I aim to make a meaningful impact in the food tech space, fostering a more efficient, equitable, and sustainable food system for all. Let's connect and collaborate to shape the future of food together! #JCINIGERIA #JCINCOLLEGIATE #LINKEDINGROWTHCHALLENGE #LINKEDIN #BRANDDEVELOPMENT #SEE #PARADIGMSHIFT

📢 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.

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

Burlington Bio’s amazing Chris Foley will be attending this year’s Institute of Food Technologists (IFT) FIRST event and expo in Chicago. The theme of the event is Collaboration and Innovation: How Can Food Science and Technology Transform the Food System? This question is exactly why Burlington Bio exists. Our team of innovative engineers and food scientists have succeeded in up-cycling dairy processing waste into various nutrient dense food products. One of Burlington Bio’s goal is to provide farmers with another option for their dairy processing waste while also creating highly nutritious food options. What are your thoughts on how food science and technology can transform the food system? #IFT #upcycling #foodrecovery #foodtech

This is another fantastic endorsement of the impact the It's Fresh! technology can have globally - thanks Forward Fooding for the acknowledgment. Before starting in the fresh produce industry, I had no idea of the scale of the ethylene problem, and the deleterious effects of the solutions used by industry today. Given the responsibilities of the industry to feed the world in a more sustainable way, reducing its footprint comes principally from reducing waste. Managing ethylene is a critical part of achieving this. It's wonderful being a part of the team bringing the It's Fresh RYPEN technology to market - it's a solution that is truly miles ahead of everything else. And that's great news for the fresh produce industry, and the planet more generally. #climatechange #agriculture #packaging

🚀 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! 🌍🌾

🌱 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

If you are considering joining us at XLabs NZ: Future of Food circular economy program, this is your LAST CHANCE to receive the early bird offer which ends on the 31st March. Thereafter the rates go up! Will you join us? If you grow, harvest, make, distribute, market, sell, compost, upcycle, manufacture, cook or serve this program is for you! We are inviting organisations who work right across the food and beverage ecosystem to come together to work on a challenge facing their business and explore and validate solutions to redesign the future of food to be more abundant, nature-positive and regenerative by design. XLabs is your creating space for more -  + Collaborative collisions with cross-industry connections + Imaginative innovation, with design-led problem-solving + Tangible progress, with ideas that create real impact. XLabs: Future of Food program includes XLabs LEARN is a self-directed online course, XLabs LIVE a 3-day, in-person design sprint, followed by XLabs PITCH where you will present your solutions to stakeholders and potential funders. ➡️ Out of 365 businesses that have already completed the program, 88% agreed they came away with at least one thing they/their business could change or start doing in the next 6-12 months. This is how we will restore the future of our food systems. It starts here. Apply now to confirm your place for our early bird offer by 31st March by applying here: https://lnkd.in/gSXpv7aX

Our Purpose Story: Throughout history, those who prepare food have played a crucial role in driving human civilization. Our ancestors made the food ecosystem more reliable by increasing yield and efficiency, gaining more freedom to develop society in the process. This appetite for innovation was handed down through generations until it reached our visionary founder, John Bean. John Bean nurtured these seeds of human ingenuity, cultivating them into an invention that strengthened California's almond orchards. His legacy grows within us today, where we operate at the heart of the global food system and make its inner workings work smarter. At JBT, our pursuit of improvement guides every process we pioneer. We are generators of fresh ideas and true partners with customers and communities worldwide. Our expertise runs deep, yet we remain grounded. We collaborate on cutting-edge technologies, always seeking to maximize our planet's most precious resources. With agility and humility, we craft products that lead the industry in meeting the challenges of tomorrow.  The need for sustainability is escalating, and so must the urgency to revolutionize food production and distribution. We are energized by this opportunity and committed to working alongside our partners to find lasting solutions; ones that produce more while using less and expand access to the table. Nourishment is necessary for sustaining life and advancing society, and we seize every opportunity to protect it. By engineering processes that enable our customers to thrive and our food system to be ever more resilient, we will continue to fortify the future of food. #1JBT #FortifytheFutureofFood

Welcome to 🌞 FOODPathS Summer Readings. In the very first series of FOODPathS' Summer Readings, let's discover a 🌟 #reviewarticle by Mechthild Donner from FOODPathS partner INRAE and Hugo de Vries, project coordinator of #FOODPathS, on how diverse business models can contribute to 🌱 #sustainability in #agrifood systems. This article highlights various types of business models such as: 🔄 Circular business models, 🌍 Place-based social food networks, and 📦 Regional food hubs, These models emphasize collaboration, clear sustainability visions, strong values, and continuous innovation. 💡 Dive deeper into their transformative potential by reading the full article on the #FOODPathS website below. Stay tuned for more readings and follow us at #FOODPathS on LinkedIn and X! 🌱 https://lnkd.in/eZX3UaSQ #Research #Innovation