All Episodes

#199 - Michael Grunwald on What Regenerative Beef Gets Wrong (and Alt Proteins Might Get Right)

#198 - The Third Wave of Plant-Based: Kerry Song on Wellness, Cravings, and the Middle Path

#197 - Nature’s Fynd: Reimagining Protein in a Post-Agriculture World

#196 - Ethan Brown's Fight to Reclaim the Beyond Meat Story

#195 - Default Settings, Radical Outcomes: Katie Cantrell and the Quiet Power of Institutional Change

#194 - Food Systems Don't Disrupt, They Evolve: Dan Altschuler on Playing the Long Game

#193 - Finding What’s Real in Food Tech’s Next Chapter, with Larissa Zimberoff

#192 - Is a Plant-Rich Food System a Lost Cause? Tilt Collective’s Sarah Lake Thinks Not

#191 - Next Level Burger: Expansion, Plant-Based Backlash, and the Future of Sustainable Fast Food

#190 - Challenging Meat’s Dominance: From Counterculture to Systems Change with Alicia Kennedy

#189 - Winning the Consumer Mindset: Indy Kaur on Driving Plant-Based Adoption and Building Trust

#188 - Cultivated Meat and the American Dream: Sami Nabulsi on Innovation, Politics, and Progress

#187 - The Plant-Based Reset: Lessons, Challenges, and a Path Forward with Maisie Ganzler

#186 - Meat, Culture, and the Identity of Food with Chef Palak Patel

#185 - Crossover Meats: Not Plant-Based. Not Lab-Grown. Just Real Meat, Made Smarter.

#184 - Has Overthrow Hospitality Cracked the Code on Plant-Based Dining?

#183 – Cheese, Reimagined: Sorosh Tavakoli on Challenges and Change

#182 – Alternative Protein...a Big Nothing Burger? With Steve Molino

#181 – Plant-Based Brands: High on Purpose, Low on Vibes

#180 - Zero Egg: Meet The New, Great-Tasting, Cleaner-Label, Plant-Based Egg

#179 - Plantega: Nudge Theory and Plant-Based Food

#178 - Climbing the Plant-Based Slope of Enlightenment

#177 - Elena Devis of Deliveroo on the Unstoppable Rise of Plant-Based in Takeout and Food Delivery

#176 - Strong Roots: Tasty, Plant-Based Food Designed for Busy Lives

#175 - Wildtype: Seafood Without Fishing or Fish Farming

#174 - Alexis Gauthier: A Michelin-Starred French Chef Embraces Vegan Food

#173 - Victory Hemp Foods: Developing Super-Nutritious Plant-Based Ingredients

#172 - Chef Palak Patel: Inspiring Change with Good Food

#171 - Sonalie Figueiras on Food Culture, Food Tech, and Systems Change

#170 - Pleese Foods: Authentic NYC-Style Pizza Cheese That’s Plant-Based and Allergen-Free

#169 - Target’s Inclusive and Interconnected Approach to Plant-Based

#168: Why the Future is Bright for Plant-Based in Foodservice

#167: Plant-Based Trends and Insights with Rodd Willis of Dot Foods

#166 - WayFare Foods: A Family's Health Journey Inspires the Creation of a Plant-Based Food Company

#165 - Plant Based World Expo 2022: A Critical Moment for the Plant-Based Foods Industry

#164 - Matriark Foods: Creating Access From Excess

#163 - Karana: Meat From Whole Plants

#162 - Garrett Broad: A New Vision of Food Tech Justice

#161 - Nowadays: Clean Label, Delicious, Nutritious Plant-Based Meat is The Future

#160 - VegTech: Impact Investing in Alternative Proteins

#159 - Rachel Dreskin: A Better (and Plant-Based) Food System Is Possible

#158 - OmniFoods: David Yeung on How to Catalyze a Global Transformation in the Food System

#157 - Dan Altschuler Malek on Unovis Asset Management’s New Alternative Protein Fund

#156 - Journey Foods: Supply Chain and Food Science Meets Data

#155 - SriMu: Do Life. NOT Cheese.

#154 - Tech to Table: Food Tech Innovators Disrupting a $15 Trillion Industry

#153 - Next Gen Foods: Making Ridiculously Good Chicken From Plants

#152 - New York City’s Mayor Eric Adams on the Power of Plant-Based Food (2018)

#151 - Predicting the Future of Food: Trend Mapping with Louisa Burwood-Taylor

#150 - Because, Animals: The Problem With Pet Food and the Promise of Cultivated Meat

#149 - Plantega: The Story So Far

#148 - Imperfect Foods: Reimagining Grocery Delivery and Tackling Food Waste

#147 - Breakthroughs, Adaptations, and the Future of Food

#146 - Josh Balk: Can an Animal Protection Lens Create an Equitable and Sustainable Food System?

#145 - Tyler Mayoras: Crop Diversity and the Future of Plant-Based Food

#144 - Isha Datar: A New Narrative for Cellular Agriculture

#143 - Lasse Bruun: The Complex Global Effort to Tackle Big Meat’s Devastating Impact

#142 - Bruce Friedrich: From Alternative Proteins to Alternative Food Systems

#141 - Michele Simon: Addressing Structural Problems, not Symptoms of an Unjust and Unsustainable Food System

#140 - Gene Baur: Industrial Food, Alternative Proteins, and the Dream of Something Better

#139 - Jennifer Jacquet: Big Meat and Dairy’s Climate Reckoning

#138 - Errol Schweizer: We Won’t End Factory Farming Until We Dismantle The System (Part 2)

#137 - Errol Schweizer: We Won’t End Factory Farming Until We Dismantle The System (Part 1)

#136 - Pat Mooney on Two Different Futures for Food Systems

#135 - A Better Paperclip Maximizer?

#134 - Transforming Food Systems: Ruth Richardson and the Global Alliance for the Future of Food

#133 - Confirmation Bias and Negative Externalities

#132 - Greg Steltenpohl: Lessons From a Sustainable Food Pioneer

#131 - Helena Norberg-Hodge: A New (and Ancient) Vision for the Future of Food

#130 - Eat The Change: Seth Goldman on Beyond Meat, Innovation, and Scaling

#129 - From Food Chains to Food Sovereignty: A Reframing of the Food System with Sanjay Rawal

#128 - EFFECT Partners: Systemic Solutions to Environmental and Social Challenges

#127 - MamaSezz: Making Meal-Time Easy With Whole Food Plant-Based Staples

#126 - Plantega: Improving Access to Delicious, Affordable Plant-Based Food

#125 - Renewal Mill: Fighting Climate Change With Upcycled Ingredients

#124 - Lupii: Offering a New Perspective on Protein

#123 - Purpose-Powered Food in the Age of Pandemics and Social Unrest

#122 - Madeline Haydon on Leading in a Time of Uncertainty and Speaking up About Diversity

#121 - PowerPlant Ventures: Dan Gluck on Accelerating the Plant-Based Food Revolution

#120 - Miyoko Schinner on COVID-19 and the Unraveling of our Food System

#119 - Hälsa Foods: Yogurts Made of Whole Grain Oats and Zero BS

#118 - Before The Butcher: Going Beyond the Plant-Based Burger

#117 - Lettuce Grow: The Simple Way to Grow Healthy Food at Home

#116 - Rebellyous Foods: Making Plant-Based Meat Affordable for All

#115 - GEM: Simplifying Daily Health Habits with Real Food Products

#114 - Mastering Diabetes: Robby Barbaro on How Food Can Save Us

#113 - Tyler Mayoras: Impact Investing and The Future of Sustainable Food

#112 - Akua: Carbon-Negative Foods Made From Ocean-Farmed Seagreens

#111 - Dream Pops: Re-Imagining Ice Cream for the Next Generation

#110 - MUSE Global: Educating Tomorrow’s Changemakers

#109 - TurtleTree Labs: Creating Cell-Based Milk and a Future Without Dairy Cows

#108 - Switch4Good: Olympic Medalist Dotsie Bausch’s Unstoppable New Mission

#107 - Hodo Foods: Taste, Convenience, Transparency and the Re-emergence of Tofu

#106 - Abbot’s Butcher: Plant-Based Meats Crafted with Clean Ingredients

#105 - Plant Based World Conference and Expo: Bigger, Better, and Bolder in 2020

#104 - Sweet Farm: Driving Systemic Impact via Education, Inspiration, and Innovation

#103 - The Future of Alternative Protein with Alison Rabschnuk of the Good Food Institute

#102 - GlassWall Syndicate: Funding Companies That are Taking Animals out of the Supply Chain

#101 - Unreal Deli: Mrs. Goldfarb’s Journey From her Kitchen to Whole Foods and Shark Tank!

#100 - The Eat For The Planet Cookbook

#99 - Accelerating Plant-Based Retail Growth with Julie Emmett of Plant Based Foods Association

#98 - Cena Vegan Plant Ranch: Changing the World One Taco at a Time

#97 - PlantBased Solutions: How to Get a Product out of the Kitchen and Into the Market

#96 - Embracing Humility and Fearlessness While Shaping the Future Food System

#95 - Infinite Foods: How Plant-Based Protein Can be a Positive Catalyst for Change in Africa

#94 - Health-Ade: How a Farmers’ Market Kombucha Startup Grew Into a Beverage Powerhouse

#93 - Eclipse Foods: Making Plant-Based Dairy Products that are Indistinguishable From Conventional Dairy

#92 - 50by40: On a Mission to Reduce Global Animal Protein Production and Consumption

#91 - Mylk Guys: Making it Absurdly Easy to Eat Plant Based

#90 - Barùkas: The Perfect Nut For You and The Planet

#89 - Your Super: Beating Cancer, Launching a Superfood Company and Spreading the Power of Plants

#88 - How Chris Kerr and Chuck Laue Kick-Started Humane Investing and Helped Transform the Food Industry

#87 - Beyond Meat: Seth Goldman on Turning a Mission Driven Business Into a Mainstream Revolution

#86 - Perennial: Sara Bonham is Using Food Tech 2.0 to Change the Conversation Around Healthy Aging

#85 - Spero Foods: Reinventing Dairy and Eggs Without Compromising on Flavor or Nutrition

#84 - Hungry Planet: Bending the Curve on Human and Planetary Health with Plant-Based Meats

#83 - Fry’s: An Iconic Global Plant-Based Brand Finally Arrives in America

#82 - Tashi Nyima: A Buddhist Monk's Perspective on How to Transform the Food Industry and Change the World

#81 - No Evil Foods: An Indie Food Brand's Journey into the Mainstream

#80 - Chad Sarno: Evolution of a Plant-based chef and the road to Good Catch Foods

#79 - Plant Power Fast Food: Jeffrey Harris on Building a Vegan McDonald's

#78 - Meatless Monday: Peggy Neu on Turning a Simple Idea into a Global Movement

#77 - Pollution Studios: Asher Brown is Helping to Shape the Story of the Future of Food

#76 - Balanced: Audrey Lawson-Sanchez is Changing Menus Where it Matters Most

#75 - John Mackey on the Conscious Evolution of the Food System

#74 - Ari Nessel on Why Perspective Matters if You Want to Change the Food System

#73 - BlueNalu: Lou Cooperhouse on Growing Better Seafood to Save the Oceans

#72 - Suzy Amis Cameron: On a Mission to Save the Planet – and Future Generations – One Meal at a Time

#71 - Ryan Bethencourt: Reinventing Pet Food and Building the Post-Animal Bio Economy

#70 - How Can We Get Food Service Providers and Institutions to Add Plant-Based Foods to the Menu?

#69 - Victor Friedberg on Why We Need Moonshots For Better Food to Feed 10 Billion People by 2050

#68 - Josh Balk: Why the Fight for Farm Animal Welfare Is Far From Over

#67 - Jody Rasch: Investing in Vegan Food and Beyond

#66 - Derek Sarno: Living in a Monastery, Loving Mushrooms, and Making Wicked Healthy Food

#65 - Plant Based World: Bringing the Plant-Based Movement to a Mainstream Audience

#64 - Victoria Moran Is Training the Next Generation of Vegan Changemakers

#63 - Liz Dee on Leadership, Empowering Vegan Women, and Funding the Future of Food

#62 - Alpine Organics: The Missing Nutrients in a Plant-Based Diet and How Matt Tullman Found a Solution

#61 - The Good Food Institute: Building the Good Food Future With Bruce Friedrich

#60 - Chef Charity Morgan Is Changing the Game in the NFL with Plant-Based Food

#59 - What's the Best Diet for Everyone? Cardiologist Dr. Joel Kahn Shares the Keys to a Healthy Life

#58 - Outstanding Foods: Bill Glaser on Plant-Based Bacon Chips and Beyond

#57 - Veestro: Plant-Based Food Delivered to Every Doorstep with Monica Klausner

#56 - What is a Reducetarian? Brian Kateman Has the Answer and Explains Why it Matters

#55 - Kristie Middleton: The Fight to Get Schools, Hospitals, and Other Institutions to Go Meatless

#54 - The Most Sustainable Nut Milk? Exploring the Power of Macadamia Nuts with Jim Richards of Milkadamia

#53 - How to Grow Plant-Based with Michele Simon: The Policy Challenge

#52 - The Essential Nutrient You’re Probably Deficient in: John Shegerian on Why You Need to Get SOM Sleep

#51 - REBBL: Sheryl O’Loughlin on the Perils of Entrepreneurship and the Power of Adaptogens

#50 - Julie Piatt: Using Food as a Healer, and Turning Joy and Love Into Products

#49 - Purple Carrot: Andy Levitt on Making Plant-Based Cooking Easy

#48 - Dr. Michael Greger on Plant-Based Meats, Processed Foods, and How to Eat What You Love and Not Die

#47 - Fora: Reinventing Butter and Getting Your Startup Off the Ground

#46 - Rich Roll on Food Tribalism, Building an Authentic Brand, and Keeping it Real

#45 - Can Anyone Build a Food Company? Madeline Haydon and the Incredible nutpods Story

#44 - Women Chefs Shifting Power Dynamics and Changing the Conversation in the Food World

#43 - The Eat For The Planet Book: The Inspiration, the Process, and the Change We Hope to See in the Food System

#42 - The End of Animal Farming, Effective Altruism, and the Quest to Expand our Moral Circle with Jacy Reese

#41 - Packaged Food Nutrition Basics for Food Manufacturers and Consumers with Dietician Brenda Davis

#40 - Borough President Eric Adams Plans to Transform Brooklyn and the Nation With Plant-Based Food

#39 - Saving the World One Bite at a Time: The Eat For The Planet Book

#38 - How Social Media Influencers Are Shaping Our Food Culture With Jenné Claiborne

#37 - Can Technology Save Us? Ela Madej on Capitalism, Artificial Intelligence, and the Race to Feed 10 Billion

#36 - Next Level Burger: Redefining the American Burger Experience

#35 - So You Want to Disrupt the Food System? Lisa Feria Explains How

#34 - Protein: The Good, the Bad, and the Scary with Kathy Freston

#33 – Chris Kerr, the Original Vegan Investor, on Shaping a New Food Industry

#32 - Dr. Will Tuttle on Why You Should Question Your Cultural Food Programming

#31 - The Politics of Meat and Dairy with Marion Nestle

#30 - Paul Shapiro on Clean Meat and the Quest to End Factory Farming

#29 - Matthew Kenney on How Chefs Can Craft the Future of Food

#28 - Vegan Mayo Pioneer Bob Goldberg on How to Follow Your Heart and Not Sell Out

#27 - How Google Does Food: Scott Giambastiani On Upgrading to Plant Forward

#26 - Mark Bittman on Eating Less Meat, the Problem with Dietary Labels and Why Chefs Need to Go Away

#25 - How to Eat Healthy on a Budget: Gunnar Lovelace of Thrive Market Has the Solution

#24 - Let Them Eat Meat! Ethan Brown of Beyond Meat on Redefining Meat Using Plants

#23 - Sweet Earth Foods: Kelly Swette on Building a Modern Plant-Based Brand and Selling to Nestlé

#22 - Ocean Hugger Foods: Launching a Plant-Based Alternative to Raw Tuna with David Benzaquen

#21 - Art Meets Purpose: Designing Conscious Food Experiences With Ravi DeRossi

#20 - How Tofurky Stays Authentic as it Evolves: Jaime Athos on the Dawn of a New Era

#19 - Bite-Sized News: 3 Hot New Food Trends

#18 - A Food Entrepreneur's Journey With Miyoko Schinner, the Queen of Vegan Cheese

#17 - How Media is Shaping the Future of Food

#16 - Hope Springs Eternal in a Food Swamp, Thanks to Stephen Ritz of Green Bronx Machine

#15 - Califia Farms: Building the Food and Beverage Company of the Future with Greg Steltenpohl

#14 - Good Food Can Change the World: Craig Cochran on Growing a Restaurant Business in NYC

#13 - The Plant Based Foods Association: Michele Simon on the Fight to Create a Better Food System

#12 - The Rigged Economics of American Meat and Dairy With David Simon

#11 - Rules of Healthy Eating Decoded by Dr. Michelle McMacken

#10 - Can Seafood be Sustainable? Captain Paul Watson of Sea Shepherd on How to Save the Oceans

#9 - No Soil, No Sunshine, No Problem! Meet the Farmer of the Future, Growing Real Food Indoors – Rob Laing, CEO of Farm.One

#8 - A Broken Food System: How Does Conventional Animal Agriculture Impact Our World (Reducetarian Summit Panel)

#7 - Ripple Foods: Adam Lowry on Creating a Ripple in the Food System

#6 - David Bronner on Going Beyond Organic and Fighting the Industrial Food Machine

#5 - Secrets to Building a Plant-Based Food Empire with T.K. Pillan, Co-Founder of Veggie Grill

#4 - John Mackey of Whole Foods Market on the Healthiest Way to Eat for the Planet

#3 - The Future of Meat Without Animals: Bruce Friedrich on How Technologies Like Plant-Protein and Cellular Agriculture Are Making it Possible

#2 - Gene Baur Ends the Debate Between Vegans and Meat Eaters

#1- Khaled, the Vegan Saudi Prince on the End of Factory Farming and the Solution to Climate Change

Why #EatForThePlanet?