“We're not doing a marketing campaign to try to convince you that we're doing good stuff. It doesn't work. What works is creating beautiful products as a team who's devoted because we believe in the mission.” —Jeni Britton   “When you can put your ego aside and focus on the larger vision, you can achieve so much more than you can alone.” —Jeremy Nelson   Upcycling in the kitchen isn't just about saving money— it's about redefining what "waste" truly means and unlocking a hidden world of culinary creativity. It empowers us to break the cycle of consumption and injects valuable nutrients back into our diets, promoting a more mindful and resourceful approach to cooking and eating. This week, Justine sits down with James Beard Award-winning ice cream maker and founder of Jeni's IceCreams, Jeni Britton and Michelin-starred chef, Jeremy Nelson, to discuss their new venture, Floura, a company creating high-fiber, prebiotic snacks and ingredients from upcycled produce trimmings. Listen in as Jeni and Jeremy delve into their personal wellness journeys and how it inspired Floura’s mission and innovative processes. They also explain the importance of fiber and prebiotics for microbiome health, the importance of upcycling, the power of building a company alongside customers, farmers, and investors, and the role of research in moving toward sustainability and planetary wellness. Meet Jeni:  Jeni Britton is a James Beard Award-winning ice cream maker and the founder of Jeni's IceCreams. She has over 25 years of experience in the food industry, constantly developing direct relationships with farmers and using fresh, local ingredients in her products. More recently, she has focused her efforts on gut health and microbiome research. As the co-founder of Floura, Jeni is leading the company's mission to upcycle fresh produce trimmings into high-fiber, prebiotic ingredients, and snacks to support overall wellness. She enjoys spending time in nature, where she finds inspiration for her creative work. Meet Jeremy:  Jeremy Nelson is a Michelin-starred chef from San Francisco and the Chief Product Officer at Floura. He has over 15 years of experience in the culinary industry with a background in plant-based and health-supportive cooking. At Floura, he applies his culinary expertise to develop delicious, nutritious products using upcycled fruits and vegetables. Jeremy is passionate about connecting with others through food and creating options that are good for both humans and the planet. In his role, he oversees product development and ensures Floura's recipes deliver on taste, nutrition, and sustainability.   LinkedIn   Connect with Jeni’s Icecreams:  Website Facebook X Instagram   Connect with Floura:  Website LinkedIn Connect with NextGen Purpose: Website Facebook Instagram  LinkedIn YouTube Episode Highlights: 02:04 The Floura Mission  05:30 Nutrition on a Personal Level 09:03 The Bridge Between Health and Entrepreneurship 12:52 Prebiotics and Fiber for Gut Health 16:56 Upcycling For Health and the Environment 20:46 Working Remotely 28:05 What’s Next?