Findlater & Co’s Post

Talking of recycled water, here’s a really interesting podcast of what this technology can do.

A very practical look at retrofitting sustainability principles into a mature business. I have to say, having spoken to Richard Pike, I think COOK Trading Ltd is doing some great things to improve in all areas. Any food/drink businesses out there are likely to learn a lot from this conversation. #Sustainability #BusinessGrowth #COOKTrading #FoodIndustry #GreenBusiness #SustainablePractices #BusinessInnovation

Considering how much money a cup of coffee actually costs to make, you should be paying more for it, argues sustainability CEO Kiarne Treacy. "The sourcing of the beans, the farming of the beans in an ethical and sustainable way, the sourcing, storage, transportation and refrigeration of the milk ... and even down to the person making the coffee for you while you sit at the cafe and $30k machine you like it made on," she writes. Do you think it's better to pay more for quality, especially if cafes and roasters are trying hard to be environmentally friendly? Comment below.

Nothing is more toe-curling than listening to your own voice 📣 But last night, while cooking dinner, I listened to the podcast I recorded before Christmas with Jane Zhang for "From Farm to Future". And after 5 minutes I forgot I was listening to myself! The podcast is a conversation about #circularity, #upcycling, #bravery, #food, #change and lot more. Changing the food system is a massive task, and we need advocates like Jane and platforms like "From Farm to Future" to help us spread the word. The message may be challenging, but it remains incredibly straightforward! Why is it tough? We currently operate within a linear system that prioritizes maximizing scale and minimizing price. This paradigm has driven the entire food system into an unhealthy model, where it makes better economic sense to waste one-third of what is produced rather than to utilize it 🤯 Why is it simple? Upcycling is not difficult! The resources are already here (the 30% of food we waste) and the technologies are available to help us repurpose them. And, consumers are actively seeking solutions that align with sustainable practices and demonstrate a commitment to reducing waste ♻️ Why is it a good idea? Not only does up-cycling help reduce waste, but it also inspires creativity, promotes sustainability, and contributes to both a healthier planet and healthier people. And lets be honest, when we throw away 30% of what we have purchased, we throw away 30% of the money spent - that is bad economy 🫣 I encourage you all to listen in, and let’s keep the conversation going about how we can make a meaningful change in our food systems! Thank you to Paula Elliott and the SVG Ventures | THRIVE team for organizing the summit in November where I met Jane. Thank you to the EIT Food RisingFoodStars for entering Agrain by Circular Food Technology in the Euro Cohort 🙏 Circular Economy is dependent on everyone in the #valuechain working together 🤝

The latest #EatForThePlanet #podcast episode with Nil Zacharias is a must-listen if forwarding a #plantbased #foodsystems #foodpolicy transition is on your mind. He shares deep insight from his perspective as a food sector insider, and sings my tune on the importance of "vibes." It is the core of what I am talking about as INFLUENCE in the climate space. As well - you don't necessarily yell about the climate implications of riding a bike for local transportation, but you are seen biking - and that connects with building trust for climate acting policies. You don't necessarily yell about being vegan / plant-based but you DEMONSTRATE that lifestyle subtly, thereby connecting dots that build trust for climate acting food policy. Here's a quote from this fabulous episode: "In the world we live in, you have to lead with vibes first, condition your audience, establish trust - and then, and only then, will they be more receptive to hearing you out on the deeper issues." Have YOU built a visible leadership platform that has laid the VIBES groundwork (whether in terms of plant-based / altprotein marketing of the bigger picture of influencing your fellow leaders/peers/competitors to act on climate)? Message x Delivery mechanism (vibe) = IMPACT !! I will dig in on this from my #ClimateInfluence angle in my next Substack newsletter audio post. Thanks again, Nil, for the nudge to deeper thinking. You are ON to something and I hope the sector takes a cue. #Food #ClimateAction #Leadership #ClimateWeekNYC #Messaging #Communications

How Restaurant Company Europe (RCE) Masters ESG Regulations The The Food Service Growth Show Podcast : Episode 20 Join Eric Maurits, Director of Purchasing and ESG at RCE and JacobJan van Duijvenvoorde, CFO at RCE and host Carl Jacobs, CEO of Apicbase. Together Eric, JacobJan and Carl take a dive deep into the topic, bringing you expert strategies and invaluable insights that you won’t want to miss.... ⭐ How do RCE integrate sustainability and ethical practices into the company's operations? ⭐ How do the team ensure that RCE not only grows but thrives while adhering to ESG principles? Episode link in the comments, all feedback, comments most welcome.. #esg #hospitality #restaurants

🌿Welcome to another episode of the Plant Based On Fire podcast! 🌱🌲 Today, Bryan interviews Sarah-Marie Cole, the Chief Marketing Officer of My Forest Foods. 🍄🟫🥓 Sarah Marie discusses the origins and evolution of My Forest Foods, a company that specializes in creating innovative mycelium-based products like MyBacon. She shares the challenges and successes of introducing a new food category to the market, the importance of consumer education, and how the company is scaling to meet the growing demand for sustainable, plant-based options. 🚀📈 This episode offers valuable insights into the intersection of food innovation, marketing, and sustainability. 💼✨ Starting a plant-based business? Learn from Sarah-Marie: 1️⃣ Understand Your Core Ingredient: Before scaling, fully understand the unique properties and potential of your core ingredient. For My Forest Foods, this meant mastering mycelium's versatility and applications in food. 2️⃣ Educate Your Consumer Base: Launching a new product category requires robust consumer education. Focus on transparent communication and in-person experiences to build trust and familiarity. 3️⃣ Prioritize Quality and Consistency: Ensure that as you scale, your product maintains high quality and consistency. This is critical for building and maintaining customer loyalty. 4️⃣ Strategic Scaling Partnerships: Look for partnerships that can help scale production sustainably. My Forest Foods collaborated with traditional mushroom farms, turning them into air mycelium farms. 5️⃣ Cautious Market Expansion: Expand your market presence carefully to avoid overpromising and underdelivering. Focus on consistent product availability and reliability as you grow. 💭🌟Did you know? Mycelium, the root structure of mushrooms, is not only edible but can also be used to create sustainable packaging, leather, and even building materials! My Forest Foods is leading the charge in harnessing this versatile material for food production. 🎧👀 Now: https://lnkd.in/dfbBDnBh #PlantBasedOnFire #Veganism #EntrepreneurialJourney #PlantBasedBusiness #Mycelium #PlantBasedFoods #SustainableFoodInnovation #MyForestFoods #MyBacon #FoodTechnology #ConsumerEducation #ScalingProduction #PlantBasedMarketing

Agrain on the Farm to Future Podcast 🎧 We’re proud to share that our co-founder, Aviaja Riemann-Andersen, recently joined Jane Zhang on the Farm to Future Podcast to discuss how Agrain is transforming the food system through upcycled ingredients. What’s covered in the episode? ▪️ What are spent grains? Aviaja dives into what they are, how they’re sourced from breweries, and their enhanced nutritional profiles. ▪️Who are Agrain’s customers? Learn how we collaborate with breweries and food producers to upcycle side streams into sustainable, high-value ingredients. ▪️What’s the brewing industry’s response? Aviaja shares how breweries react to the concept of turning by-products into new opportunities. ▪️How does Agrain compete? Insights into how we position ourselves against conventional producers and break into the industry. ▪️What’s it like transitioning from cosmetics to food tech? Aviaja reflects on the surprising parallels and key differences between these two industries. ▪️What do Agrain’s facilities look like? A behind-the-scenes of how upcycling happens. Jane’s podcast is all about exploring how we can eat better for the planet. This episode provides an in-depth look at how Agrain is using circular economy principles to create sustainable solutions for the food industry. 🌐 Listen to the full episode here:  Spotify: https://lnkd.in/dKjn_fue Website: https://lnkd.in/dvhZaFyE ♻️ Every Grain Counts #FoodInnovation #Upcycling #Sustainability #CircularEconomy #Agrain #Podcast #FoodIndustry #BrewersSpentGrain #EveryGrainCounts #FarmToFuture #JaneZhang Aviaja Riemann-Andersen Selcuk Yildirim Martin Thomsen Marta Benedet Sepher Bashari Bente Hjortskov Ema Kosova Anna Verlinde Moe Brandi Michael Forster Kjell Redecker Philip Guttenbrunner Stig Juhl-Rasmussen Charlotte Petersson Karoline Lund Andersen Thomas Bogh Samsø Sørensen

Don’t just follow trends; be the anomaly. I’m not entirely sure what I’ve done to deserve the incredible support and knowledge I’ve received from so many of you recently, but I’m deeply grateful. Your recommendations for books, podcasts, chats, webinars, and events have been invaluable to my journey. I like to think of you all as my special angels, guiding me and expanding my understanding. My mission, now, is to share this knowledge with even more people. The latest broadcast one of you shared with me provided clarity on the current state of the wine industry. It made me realize that we often conform to societal norms because it feels “normal.” However, society often tries to control us, and to be considered normal, we must accept this control. If we merely follow trends in the wine industry, we’re not offering anything new or different. To truly innovate and bring fresh perspectives, we must dare to be different. We must embrace the freedom to be our true selves. Our uniqueness is not only acceptable but something to be celebrated. Each of us brings a distinct perspective and set of experiences to the table, and it's this diversity that enriches our lives and communities. Being different isn't just fine—it's essential. It fuels creativity, drives innovation, and helps us grow as individuals and as a society. Let's champion our differences and encourage others to do the same, recognizing that authenticity and individuality are the true sources of strength and progress. So, the question is: Do you want to be a trend follower or an anomaly? Who truly makes a difference? Those who do the same things don’t change anything. Be the anomaly that challenges the status quo and makes a real impact. Let's build a society of anomalies together! Share your email to receive updates about our "Rethinking the Wine Industry" project here: https://lnkd.in/gJmeX2K5 Joe Fattorini Courtney O'Brien Robert Joseph Paul Henry #rethinkingthewineindustry #wineindustry #winejourney #winebusiness

Hey all! I come to you with a heartfelt plea. I extend an open invitation to potential sponsors to support the growth and enrichment of our wonderful podcast, Essential Ingredients. Essential Ingredients is more than just a podcast; it's a captivating journey through the essence of the food world. We bring forth inspiring stories, valuable knowledge, and profound insights, savoring the wisdom of food visionaries, champions of sustainability, and culinary adventurers from around the globe. From lively discussions to delightful revelations, Essential Ingredients grants you an exclusive pass to the fusion of food and purpose. Why seek sponsors, you ask? Essential Ingredients is a gastronomic exploration into the core of the food realm. We serve up inspiring stories that educate and inspire change. To enhance this expedition, we welcome forward-thinking sponsors (such as yourself) to join us. Your support not only aids our mission but also amplifies the call for positive transformation in the food industry. What's in store for you? ~Global Visibility: Your brand will be presented to a diverse, attentive audience that shares your enthusiasm for food, sustainability, and innovation. ~Beneficial Influence: By partnering with us, your brand becomes a crucial element in a platform dedicated to raising awareness, fostering learning, and igniting positive change in the food sphere. ~Collaborative Narratives: You will play a significant role in the Essential Ingredients narrative. Together, we will craft a story of shared values, culinary innovation, and a dedication to a more delectable, sustainable future. Interested in collaboration? If your company resonates with our vision for a more enlightened and connected food community, we are eager to engage with you! Feel free to leave a comment or message us—let's initiate a dialogue on how we can work together to elevate Essential Ingredients to new heights, expanding not only our outreach but also our impact. We are excited to join forces in amplifying the voices that are shaping the future of food. Let's work together to evolve Essential Ingredients from a mere podcast into a movement—a delectable journey indeed! — Hi, I’m Justine Reichman,  your friendly neighborhood Founder and CEO of NextGen Purpose Host and Executive Producer of the Essential Ingredients Podcast  Our mission is to boost driven, forward-thinking folks & and initiatives in the regenerative food scene. Follow along for more. #FoodInnovation #RegenerativeFood #SustainableEats