future of food

Hearing the stats about startup failure rates (70 - 90%), and how one - only one- investment drives returns for most VC funds, is one thing. Actually experiencing it, is another. In line with our learning out loud ethos, today we're talking about Nowadays, a Tenacious portfolio company that recently wound down operations. Nowadays was a manufacturing platform for whole cuts of clean label plant based meat, whose flagship product is a plant-based chicken nugget made with just a handful of simple, clean ingredients. 

We’re speaking with Founder and CEO Max Elder about what happened, where he is now, and what he's learned. Then, at the end of the episode, Tenacious General Partners Matthew Pryor and Sarah Nolet dig in on their takeaways and where to from here.

For more information and resources, visit our website. 

The information in this post is not investment advice or a recommendation to invest. It is general information only and does not take into account your investment objectives, financial situation or needs. Before making an investment decision you should read the information memorandum and seek financial advice from a professional financial adviser. Whilst we believe Information is correct, no warranty of accuracy, reliability or completeness.

We've spent a lot of time this year talking about the future of specific sub-spaces of the food system– fertilizer, vertical farming, alternative protein, and ag retail, just to name a few. We’ve focused a lot on the existing internal trends and pressures that help us predict what might be coming next, but we’ve talked less about the factors outside of the expected, not least the way that people - from lawmakers, to organizations, to consumer groups- might be able to play a more active, and less reactive, role in shaping that future.

Today we’ve asked Ian Proudfoot, Global Head of Agribusiness at KPMG, to help us explore that question, specifically as it relates to the conclusions included in KPMG’s most recent 2023 Agribusiness Agenda. 

For more information and resources, visit our website. 

The information in this post is not investment advice or a recommendation to invest. It is general information only and does not take into account your investment objectives, financial situation or needs. Before making an investment decision you should read the information memorandum and seek financial advice from a professional financial adviser. Whilst we believe Information is correct, no warranty of accuracy, reliability or completeness is given, except for liability under statue which cannot be excluded.

As 2030 looms and the climate commitments made in the last decade come into clear (and often disappointing) focus, one important lesson we’ve learned is that not all greenhouse gasses are created equal. Despite the many metrics created in the hopes of simplifying our way to climate action, CO2 is neither the most potent greenhouse gas nor, arguably, the most important priority in the short term. That position is held by methane, and a need for short term methane reductions puts the livestock and dairy sectors in the center of the action. 

Today we’ve asked Katie Anderson, Senior Director of Business, Food and Agriculture at the Environmental Defense Fund, to shine a light on the kinds of current efforts that are fueling these reductions. Her organization’s recently announced partnership with Danone centers on a first-of-its-kind example of a commitment that puts methane– and not generic “climate” or “carbon” work– squarely on the goal line. 

For more information and resources, visit our website. 

The information in this post is not investment advice or a recommendation to invest. It is general information only and does not take into account your investment objectives, financial situation or needs. Before making an investment decision you should read the information memorandum and seek financial advice from a professional financial adviser. Whilst we believe Information is correct, no warranty of accuracy, reliability or completeness.

Without a doubt, the global fertilizer sector sits at the center of a complex web of international industries. From energy to mining and food to agriculture, turning deep earth minerals from the far reaches of the globe into the food we eat every day is no small task, and even tiny changes can have outsized, and often unpredictable, impacts. That’s why, as we continue our thinking around what the future of fertilizer, and therefore the future of the global food system will look like, we are coming to the challenge with a systems approach. 

And today, we’ve invited a guest with a unique global perspective to offer some insight at the system level. We’re joined by Alzbeta Klein, CEO and Director General of The International Fertilizer Association (IFA), who offers her vision of a path towards a more resilient and responsible fertilizer sector, and what that journey could mean for everyone else. 

For more information and resources, visit our website. 

The information in this post is not investment advice or a recommendation to invest. It is general information only and does not take into account your investment objectives, financial situation or needs. Before making an investment decision you should read the information memorandum and seek financial advice from a professional financial adviser. Whilst we believe Information is correct, no warranty of accuracy, reliability or completeness is given, except for liability under statue which cannot be excluded.

Innovation in the protein space has most recently seen a lot of hype around “alternative” proteins, from high tech microbe engineering to proprietary science that makes plants into something magically similar to juicy burgers or satisfying nuggets. But innovation in protein is a much deeper field. And when it comes to actually getting products to customers, protein innovations are just as likely to happen on the production floor as the lab bench. 

Today, we’re talking about how protein companies are thinking about innovation. We talk to Ashli Blumenfeld and Ben Rosenthal, Co-Presidents at Standard Meat Company, a family owned meat company founded in the 1930’s. Ashli and Ben chat about how they’re future-proofing their business, from how they make decisions about products and partnerships, to how they invest in innovations that might come to define the protein space. 

For more information and resources, visit our website. 

The information in this post is not investment advice or a recommendation to invest. It is general information only and does not take into account your investment objectives, financial situation or needs. Before making an investment decision you should read the information memorandum and seek financial advice from a professional financial adviser. Whilst we believe Information is correct, no warranty of accuracy, reliability or completeness is given, except for liability under statue which cannot be excluded.

In this episode, Maya interviews Talita Trygsland, the founder and CEO of SPIRE Connection, a company specializing in planning and producing vegan events. Talita discusses her journey in the event industry, merging her vegan lifestyle with her expertise to create impactful events that showcase the future of food, fashion, and entertainment. She provides insights into the behind-the-scenes work in creating large-scale events, including venue scouting, partnership building with sponsors and brands, and the importance of in-person connections. Talita also touches upon the Vegan Women's Summit held in New York, highlighting the reasons behind choosing the city and teasing an exciting announcement for the following year's summit.

Key Takeaways:

• Merge your passion and expertise: Talita demonstrates the power of combining her event planning skills with her vegan lifestyle to create meaningful and impactful events.
• Building meaningful partnerships: Establishing long-term relationships with sponsors and brands is crucial for successful event planning. Synergetic partnerships enhance the event experience and promote collaboration.
• In-person connections matter: While virtual events have their place, Talita emphasizes the unique energy and connection that in-person events offer. Creating spaces for attendees, speakers, and sponsors to interact fosters a more impactful experience.

Meet Talita Trygsland:
Talita was born and raised in Kristiansand, Norway, and resides in Los Angeles. In addition to being in front of the camera, Talita thrives on creative collaborations and brings her unique flare and ideas to the set. She also has extensive experience in the event industry. Today, she oversees, manages, and produces events in the entertainment industry. She is the Co-Founder of SPIRE, a bi-coastal company producing events & experiences that connect people within and beyond the conscious food, lifestyle, and entertainment space.

Connect with Talita:
LinkedIn: https://www.linkedin.com/in/talitatrygsland/
Instagram: https://www.instagram.com/talitatrygsland/
Facebook: https://www.facebook.com/TalitaTrygsland
LinkedIn: https://www.linkedin.com/company/spireconnection/
Instagram: https://www.instagram.com/spireconnection/
Facebook: https://www.facebook.com/spireconnection

Connect with Us
Website: Healthy Lifestyle Solutions
Instagram: @healthylifestylesolutions
YouTube channel: Healthy Lifestyle Solutions
Subscribe to our newsletter: Our Newsletter
Leave us a message: Speak Pipe Voicemail
Rate Me: https://ratethispodcast.com/hls

(2:00) - Honey, the 3D print-I mean, dessert-is ready!

This episode was brought to you by Mouser, our favorite place to get electronics parts for any project, whether it be a hobby at home or a prototype for work. Click HERE to learn about how additive manufacturing is being leveraged for industry 4.0!

The Future of Food @ SXSW educated attendees about cutting-edge insights on creating a more just and sustainable future of food. Multi-day panels and programming dove deep, encompassing a range of diverse voices that make up the global food ecosytstem, while collectively exploring ideas on how to address systemic problems through advancement and innovation.

HRN on Tour is powered by Simplecast.

In this episode you will learn:

• Why does Future Ventures invest in only technology risk startups?
• Can a venture fund afford to build a portfolio of just deep tech startups while giving good returns? If so, how?
• Maryanna shares why she invests with an abundance mindset and why it’s important.
• 3 questions that Maryanna asks herself while looking to invest in a deep tech startup
• How does Future Ventures support the startups they invest in?
• 2 reasons why deep tech startups originate in and around universities
• Why does Future Ventures have a fund life of 15 years instead of the traditional 10 years?
• Why does Future Ventures operate with a tiny team and not follow the service model that many large funds employ, and is it sustainable?
• What does Maryanna think about the future of the food industry and energy?

About

Maryanna Saenko is an early-stage venture capitalist with an interest in robotics, quantum computing, blockchain, aerospace, and the future of food. Previously she was at Khosla Ventures, and prior to that at DFJ, where she worked with Steve to focus on frontier technology investments. She was also an investment partner at Airbus Ventures where she led a series of venture investments strategically aligned with Airbus’ future-of-aerospace initiatives. Before Airbus, Maryanna was a consultant at Lux Research and a research engineer at Cabot Corporation.

Maryanna graduated from Carnegie Mellon University with a BS in BioMedical Engineering and a BS and MS in Materials Science and Engineering. 

Justin Gordon (@justingordon212) talks with Shayna Harris (@mamashayna) and Noramay Cadena (@noramayc), co-founders and managing partners at Supply Change Capital, a VC firm that believes in a future of food that is sustainability-mindful, supply chain efficient, better for you, and culture rich. They invest at the intersection of food, culture, and technology to catalyze early stage sustainable businesses that modernize the food system.

Noramay Cadena is an aerospace engineer turned investor whose professional career has spanned a diverse range of operating and investing environments, from early-stage startups to Fortune 50 companies. She previously launched MiLA Capital, an early stage fund that invested in over 20 manufacturing and supply chain companies. She also leads investments for Portfolia's Rising America Fund, a micro fund investing in Latinx, Black and LGBTQIA founders. She serves on the advisory board of the Homeboy Industries Ventures and Jobs Fund, and as a founding board member of Latinx VC, an organization increasing the Latino ecosystem of funders and founders. She was appointed to the board of the Housing Authority Commission of Los Angeles (second largest housing authority in the nation) by the Los Angeles Mayor. In 2020, she was named one of 50 renowned women in robotics, one of 10 Latinas making waves in venture capital, and one of the top 100 influential Latinas in the United States. She’s a Kauffman Fellow and holds a MBA, a Master’s in Engineering Systems and a Bachelor’s in Mechanical Engineering – all from the Massachusetts Institute of Technology (MIT). She’s also a Director Member of the Latino Corporate Directors Association (LCDA).

Shayna Harris brings an insider's eye to the industry, from architecting the 21st-century chocolate supply chain at Mars to building the groundbreaking food tech company Farmer’s Fridge. She advises Fortune 100 companies and startups on navigating the fast-changing food terrain, and writes for Forbes. She has spent her career at the intersection of food, sustainability, and innovation. She’s driven by a deep personal belief that food is a human right, and it should have a positive impact on all it touches. She cares to connect with people in authentic and personal ways; spanning from the farmers that she lived with and learned from in southern Mexico, Brazil, and Cote d’Ivoire, to the board rooms of Mars, Oxfam, and Farmer’s Fridge. She’s also a builder – she has never taken a role with a job description. 

Website: Supply Change Capital

LinkedIn: linkedin.com/in/noramay/ and linkedin.com/in/shaynaharris/

Twitter: @noramayc and @mamashayna

Show Notes:

• How both Shayna and Noramay ended up in the VC industry
• Supply Change Capital’s origin story
• How Noramay and Shayna came to develop Supply Change Capital’s investment thesis at the intersection of culture and climate in the future of food
• Their fundraising journey and storytelling around their thesis
• What differentiates Supply Change Capital
• The FOODS framework for evaluating founders
• Their Supercharge III post-investment support program in partnership with Verde Associates
• Their favorite up and coming food trends
• Some of Supply Change Capital’s most interesting investments: Aqua Cultured Foods and Hyfé Foods
• How Shayna and Noramay stay educated in the rapidly changing future of food market
• How Shayna and Noramay protect their time as VCs
• How they’ve approached building out the Supply Change Capital team

More about the show:

The Vitalize Podcast, a show by Vitalize Venture Capital (a seed-stage venture capital firm and pre-seed 300+ member angel community open to everyone), dives deep into the world of startup investing and the future of work.

Hosted by Justin Gordon, the Director of Marketing at Vitalize Venture Capital, The Vitalize Podcast includes two main series. 

The Angel Investing series features interviews with a variety of angel investors and VCs around the world. The goal? To help develop the next generation of amazing investors. 

The Future of Work series takes a look at the founders and investors shaping the new world of work, including insights from our team here at Vitalize Venture Capital. 

More about us:

Vitalize Venture Capital was formed in 2017 as a $16M seed-stage venture fund and now includes both a fund as well as an angel investing community investing in the future of work. Vitalize has offices in Chicago, San Francisco, and Los Angeles.

The Vitalize Team:

Gale - https://twitter.com/galeforceVC
Caroline - https://twitter.com/carolinecasson_
Justin - https://twitter.com/justingordon212

Vitalize Angels, our angel investing community open to everyone:
https://vitalize.vc/vitalizeangels/

Arturo Elizondo, Founder and CEO of The EVERY Company, on his life’s purpose:

“I fundamentally believe my purpose on this Earth is to help enable a shutdown of the last factory farm in the world.”

EVERY exists to produce proteins that are better for people, the planet, and animals. Under Arturo’s leadership, the company has raised over $230 million dollars in capital from leading venture investors and some of the largest food companies on Earth to bring to market the world’s first animal-free egg and other animal proteins made without using animals. EVERY has been named one of the 50 Hottest Tech Companies in the World by Crunchbase, and has merited the award of the Top 40 Hottest Companies in the Advanced Bioeconomy and considered one of the 50 NEXT companies to Disrupt the World. His work at EVERY™  has also been featured in two books, The Fate of Food and Clean Meat and in publications including Forbes, Fortune Magazine, Bloomberg News, TechCrunch, Entrepreneur, Inc.com, and many others.

Arturo was recently named to the Forbes 30 Under 30 list and was recognized as the National Hispanic Institute Person of the Year, and makes it a point to share his experience with others about how we can also make a difference in solving the world’s most pressing problems.

🥃 What we drank during the episode: animal free gin fizz

Enjoy the show!

As always, HUGE shout out to Climate Tech Cocktails official sponsors ☀️Yotta Energy and 💎Aether Diamonds

Enjoy the show!

🤝 

This episode is brought to you by ☀️Yotta Energy !  We all know energy storage is key to deploying renewables at scale. I’ve seen many energy storage solutions for commercial buildings over my years in climate tech, but none as impressive as Yotta’s.  

Yotta Energy’s unique "PV-Coupled" ecosystem of solar+storage solutions simply integrates within the standard solar installation process. Even better, their integrated storage technology can enable up to 60% more solar to be deployed on commercial buildings.  With commercial buildings consuming 35% of US electricity that means Yotta is making a serious dent in CO2 emissions. With the electrification of everything revolution underway, Yotta Energy is poised to meet the growing demands of electrification by sizing solar+storage resources to recharge electric vehicles as they future proof buildings into distributed energy sites powering the grid of the future. Find out more at YottaEnergy.com and follow Yotta on Twitter @YottaEnergy.

🤝 

This episode is also brought to you by 💎 Aether Diamonds.  If you’re planning to propose, or purchase a timeless gift for your partner, I couldn’t think of a better purchase than Aether Diamonds.  

Aether Diamonds are the world’s most sustainable diamonds, and the only diamonds that are actually GOOD for the planet!  Aether creates the world's first positive-impact diamonds made from captured CO2.  In fact, every carat of Aether Diamonds offsets your personal carbon footprint for over a year.  These are 100% real diamonds with a real impact. They’re some of the highest quality diamonds you can buy, and are certified by IGI, the world's largest independent laboratory for testing and grading gemstones and fine jewelry.

Now you’re no longer stuck having to choose between mined and regular lab-grown diamonds, both of which harm the environment.  Aether offers the only truly sustainable diamonds on the market, requiring no ethical or environmental trade-offs… in other words, they're the only guilt-free diamonds available in the world. 

To learn more about these revolutionary diamonds from air, visit their website at aetherdiamonds.com and follow on Twitter @aetherdiamonds

Interested in sponsoring Climate Tech Cocktails (CTC)?  Please reach out to m@climatetechcocktails.com

For show notes and past guests, please visit the CTC Substack.

Follow CTC:

• Twitter
• Instagram
• Facebook

Insects are a great source of sustainable protein that have the potential to feed the world en masse, at a cheap price, and with a small environmental footprint. While two billion people regularly consume insects today, many people in Western countries are still uncomfortable with the idea of beetle burritos or cricket curries. But considering the health and wellbeing of our planet relies on us to change how we eat, we may have to start bugging out soon. Tune in to find out more about insects as our future diet staple, and just how nutritious they really are.

Want to recommend an episode topic? Send me a message on Instagram or TikTok @nutritionbitespodcast

Credit to MonoSheep for the theme music.

So how can we value nature in our food system hands-on? And what are the social contexts in play? We catch up with Dr Lee-Ann Sutherland - Dir. of the James Hutton Institute's International Land Use Study Center, Cristóbal Reina- olive farmer + hunting society president and Bertrand Frézel - Peasant Farmers' Union Rep, to continue our quest... Episode show notes: https://linktr.ee/prophets_wizards_pod

The future of food is not a faraway horizon, it’s unfolding before our eyes. In our third and final installment of our mini-series about the future of food we take you to four locations on the front line of our rapidly changing world. Depending on how things shake out, these communities could impact us all. Travel with us to occupied farms in Palestine, fishing boats in Louisiana’s wetlands, the first Starbucks shop to unionize, and to outdoor dining tables at New York City restaurants. 

Further Reading:

Get more familiar with NYC’s Open Restaurants program and the ins-and-outs of zoning laws here. You can read more about vegan bodega sandwiches and Mayor Adams’ vision of NYC’s food future here.

Read more about Machsom Watch here. Read about seam zones and the history of the Israeli occupation of Palestine here. Learn more about burgeoning Palestinian food sovereignty efforts here and Palestinian olive harvests here.

Learn more about Louisiana’s wetland loss here. You can read more about the details about these massive sediment diversions here. 

To keep up with the growing Starbucks Unionization effort, check out this twitter page. To learn more about Shelly Steward and her work at the Aspen institute, check out her profile here. Read the full article put out by the Economic Policy Institute here. Dig further into the study conducted on unionization’s economic impact here.

Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

Meat and Three is powered by Simplecast.

For the second part of The Future of Food miniseries, we go global. We’ll explore the many ways our increasingly interconnected planet changes our foodways. We take a look at the future of disease through bats, the beloved chicken breast, the exploitation behind the açaí  berry, and the future of our taste and disgust. Join us on our quest across this big, blue floating rock to find out where we’ve been and where we’re headed.

Further Reading:

Check out Eaten, a food magazine run by historian Emelyn Rude.

You can learn more about the Better Chicken Commitment here

Click here to visit Alessandro Falco’s website, and this is Leandro Barbosa’s labor story for The Intercept Brazil.

For some great articles that helped to inspire our story on globalization and disgust check out this article at the New York Times and this piece at The New Yorker. 

For more on the studies on disgust conducted at the University of Pennsylvania, click here. And for the journal article referenced by Dr. Carla Cevasco, go here.

Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

Meat and Three is powered by Simplecast.

How do we culturally value nature? We talk things over and catch up with Patrick Holden - founder of The Sustainable Food Trust, Prof Ian Bradley - Cultural Historian and Isabelle Doussan - Legal Expert... Episode show notes: https://linktr.ee/prophets_wizards_pod

Meat and Three takes a look at cutting edge technology, the power and pace of globalization, and breakthrough accomplishments and discoveries in a new mini series about the future of food. In the next three episodes, we’ll pose our most pressing questions to NASA scientists predicting how people will eat in space as well as activists fighting for a more equitable tomorrow. 

Today, we explore technology and the budding metaverse. While the “metaverse” today is not the full-fledged virtual reality that sci-fi portrays, we already see how data, a digital economy, and virtual experiences are gradually taking their places in the food industry. Grab your cryptocurrency, hop in a spaceship, and stick with us as we explore the evolving landscape of the digital world. 

Further Reading and Listening:

Read more about Aarhus University’s research on virtual reality and food experiences here. Read about changing coffee color here, cookie size here, and cake color here. Learn more about Dr. Janis Wang here.

For opportunities to get involved in astrobotany, click here. For more information on NASA’s work growing plants on the ISS, click here. And, for more on bioregenerative life support systems, go here. 

To learn more about the company Regrow, check out their website here. 

Listen to the rest of episode 253 of Tech Bites: Dumpling Mafia NFT x Coin Cloud. You can also subscribe to Tech Bites on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS).

Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

Meat and Three is powered by Simplecast.

Today, we’ll spend the show with food personality David Chang to talk about his new Hulu series, "The Next Thing You Eat," which — full disclosure — our host Gustavo Arellano appears in. We’ll discuss what David found, why he thinks Southern California is such a great place for food, and also the future of the food industry in the era of COVID-19.

He also has a raw conversation about how the harsh working conditions in restaurants can be improved, and about his own anger.

More reading:

Watch "The Next Thing You Eat" on Hulu

David Chang on restaurants and his own life: ‘The old ways just don’t work anymore’

David Chang doesn’t want your compliments

More About Professor Goldberg: Bob Goldberg is a plant molecular biologist who specializes in the area of plant genomics. The goal of his research has been to understand how plant cells differentiate and how genes are activated selectively in specialized cell types during plant development. Professor Goldberg's research has provided a conceptual foundation for the processes that regulate gene expression in higher plants. In collaboration with others, he utilized genes identified in his laboratory to develop a novel system to genetically engineer for male fertility control in crop plants. This system was used to develop new hybrid varieties of canola plants that have significantly increased yields of oil. His current research is using state-of-the-art genomics technologies to identify all of the genes required to “make a seed.” Professor Goldberg received a B.S. in Botany at Ohio University, and M.S. and Ph.D. degrees in Plant Genetics from The University of Arizona. Professor Goldberg was a Postdoctoral Fellow at the California Institute of Technology and joined the UCLA faculty in 1976. Professor Goldberg served twice as Director of the Plant Genetics Program at the USDA, has been on the Editorial Boards of many internationally recognized journals such as Science, and was the Founding Editor and Editor-In-Chief of The Plant Cell, the leading journal in the area of plant molecular biology. He has been the organizer of many major international plant molecular biology meetings, is the Director of The Seed Institute –- an intercampus “institute without walls” within the University of California dedicated to unraveling the processes that control seed development. Professor Goldberg has given hundreds of lectures on his research world-wide, and has received several awards recognizing his contributions to the field of plant molecular biology. These include election to the National Academy of Sciences, the National Order for Scientific Merit from the President of Brazil, being named as a UCLA Faculty Research Lecturer, and being listed as making one of the "top 15" Discoveries in UCLA's 75-year history. Professor Goldberg is highly committed to undergraduate and graduate education and is an "expert" in making science "come alive." Professor Goldberg has received Distinguished Teaching Awards from the Department of Biology and the Department of Molecular, Cell, and Developmental Biology, and was awarded the Luckmann Distinguished Teaching Award from the Academic Senate. He has also been awarded the Gold Shield Prize for Excellence in Research and Undergraduate Education by the Academic Senate and was named as one of the "top 20" Professors in UCLA's 75-year history. Recently, Professor Goldberg was awarded a Howard Hughes Medical Institute University Professorship with the goal of expanding undergraduate opportunities in discovery-oriented research. 

To learn more, you can visit: https://research.mcdb.ucla.edu/Goldberg/index.htm 

To learn more about BCLA’s events and consulting visit https://www.bc-la.org/

In response to mounting concern about single-use plastics, a range of sustainable straw alternatives are appearing on the market.

Today we speak with Divya Mohan, Founder of Ooble Innovations, about a tasty new straw solution and what challenges and lessons she’s learnt as an entrepreneur.

Divya Mohan is a biotechnologist with a graduate degree in Food Innovation & Product Design, and is building a bridge between innovation and sustainability within the food industry.

She is the Founder of Ooble (http://www.weareooble.com/), where she is developing edible straws that are 100% plant-based, biodegradable, and cost-effective, while being functional. Divya also works as a Senior Creations Design and Development Manager at ADM.

In April of 2021 she was recognized as a Forbes' World’s 50 Best Names The Future Of Gastronomy.

Find out more: http://www.weareooble.com

Follow the journey on Instagram @weareooble

____________

If you loved this podcast then you might want to check out:

Recycled Paper Wine Bottles? Innovation in Sustainable Wine Packaging

A leap into the future of food: Crickets

Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world.

Follow us on Instagram @bottled.in.china

Podcast available oniTunes,Spotify,online or wherever you listen to your episodes!