FoodTech Junkies Edible Planet Ventures

In this episode, we are thrilled to welcome award-winning Chef George Blogg, a pioneer in sustainable dining and an advocate for zero waste. Chef Blogg has carved out a reputation for his innovative approach to gastronomy, blending exquisite flavors with eco-conscious practices. With years of experience at the forefront of the culinary world, he brings a wealth of knowledge on how to craft remarkable dishes while minimizing environmental impact. Tune in as we delve into his journey into becoming a leader in sustainable cuisine. We explore how he sources local, seasonal ingredients to reduce carbon footprint, implements zero-waste strategies in the kitchen, and inspires a new generation of chefs to embrace eco-friendly cooking practices. Whether you're a foodie, a sustainability enthusiast, or simply curious about how to reduce waste in the kitchen, this conversation with Chef George Blogg will leave you informed, inspired, and hungry for more.

About George Blogg

Chef George Blogg, acclaimed for his sustainable dining expertise, was introduced to quality food early in life through his family's dedication to good produce. Initially aiming to become a geologist, George's culinary passion was ignited while working at a local Italian restaurant, leading him to choose cooking over geology. His impressive career has included stints with Michelin-starred chefs Philip Howard and David Everitt-Matthias, and experiences at renowned establishments such as Le Manoir, The Ledbury, and Noma. As the executive chef at Gravetye Manor, an Elizabethan mansion recognized as AA Hotel of the Year England 2013-14, he crafts dishes inspired by the manor's extensive gardens, emphasizing locally sourced and foraged ingredients. George's culinary philosophy combines classical techniques with modern innovation, focusing on seasonal echoes and sustainable practices. His cuisine, known for its modernist style and innovative pairings, has garnered several accolades, solidifying his reputation as a leader in the field of sustainable gastronomy.

Join us for an insightful episode, featuring Christina Senn Jakobsen, CEO of Swiss Food and Nutrition Valley. In this episode, we delve into the crucial roles of ecosystems and collaborative efforts in transforming our global food system. Christina discusses the innovative approaches and partnerships that are pivotal for promoting sustainability and improving food production and consumption. This conversation is a must-listen for industry professionals, policymakers, and anyone interested in the future of food. Learn about the groundbreaking work being done at Swiss Food and Nutrition Valley and how collective action is key to creating a healthier, more sustainable world. Don't miss this engaging and enlightening discussion on the cutting edge of food innovation.

About Christina

A passionate believer in the positive power of collaboration and innovation, Christina’s work centers on solving some of the most pressing global issues related to food. With a background in food science and nutrition, Christina believes food system transformation is a team sport.

In her current role as Managing Director at Swiss Food & Nutrition Valley, she brings the Swiss food ecosystem together to co-create innovations that shape more future-focused food systems and aims to put Switzerland firmly on the map as a food innovation nation.

Christina holds a Master’s in Food Science & Technology from the University of Copenhagen and a Master’s in European Food Studies from Wageningen University. She spent the first twelve years of her career at Mondelez in roles spanning R&D, innovation management, marketing and strategy before she moved on to work with entrepreneurs and startup collaborations.

Danish by birth, Christina studied and worked in fourteen different countries before making Switzerland home in 2007, when her love of the mountains made it impossible for her to leave.

About SFNV

A network of Swiss food innovators – from universities, large enterprises, innovation accelerators and investors to government bodies, SMEs and startups - committed to reshaping food systems to drive better human and planetary health.

Welcome to the FoodTech Junkies Limited Series "The Green Spoon," where we explore the fascinating intersection of culinary innovation and sustainability. In today's episode, we take you inside the heart of Brussels to Humus and Hortense, a place that's not just a restaurant but a beacon of plant-based dining and eco-conscious living.

I had the distinct pleasure of sitting down with Nicolas Decloedt and Caroline Baerten, the masterminds behind this award-winning establishment. Nicolas, renowned for his expertise in plant-based cuisine, and Caroline, a mindfulness practitioner with a deep connection to the food we eat, have together created a dining experience that's not only gastronomically delightful but also a testament to their commitment to the planet.

Humus and Hortense isn't just known for its exquisite menus; it's a pioneer in sustainable dining. Our conversation delved into their innovative approaches - from sourcing ingredients to managing waste and everything in between. What's more, Nicolas and Caroline have taken a significant step in transparency and accountability by preparing a Sustainability Policy. This document outlines their eco-responsible practices and places well-being at the core of their operation.

Join us as we uncover the stories, challenges, and triumphs of running one of the most forward-thinking restaurants in the world. Whether you're a food enthusiast, an environmental advocate, or simply someone looking for inspiration to make a positive change, this episode is for you. Let's dive into a world where every dish tells a story of sustainability, innovation, and compassion.

Awards and accoladesMastercooks of Belgium 

Michelin Star 2023Michelin Green Star 2021

Gault & Millau ‘Sustainability Award’ 2022Gault & Millau ‘Best Vegetable Chef’ 2019

We’re Smart Guide 10 Best Vegetarian Restaurants in the WorldWe’re Smart Guide Best Vegan Restaurant in the World 2019

Number 1 in 360° Eat Guide 2023

50 Best Restaurants – 50 Best Discovery

In the rapidly evolving world of food technology, few names resonate as profoundly with innovation and sustainable development as Professor Mark Tester. As a luminary in plant science at the King Abdullah University of Science and Technology (KAUST), Professor Tester has dedicated his career to addressing some of the most pressing challenges in agriculture. Serving as the Associate Director of the Center for Desert Agriculture, his work is pivotal in transforming arid landscapes into fertile grounds for food production.

Professor Tester's journey in plant science is marked by significant achievements and contributions. Before his tenure at KAUST, which began in February 2013, he was celebrated as an ARC Federation Fellow and professor of plant physiology at the University of Adelaide. It was there he spearheaded The Plant Accelerator initiative, a cornerstone in plant phenomics research. His academic prowess was nurtured at the University of Cambridge, where he not only served as a Senior Lecturer but also earned his PhD in 1988, laying the groundwork for a career that would become synonymous with groundbreaking research in plant science.

In 2019, Professor Tester took on the role of Head of the Food Sector at NEOM, demonstrating his versatility and commitment to advancing food security and sustainability on a global scale. However, it is perhaps his role as co-Founder and Chief Scientist of Iyris formerly known as Red Sea Farms that best encapsulates his vision for a sustainable agricultural future. At Iyris, Professor Tester is at the forefront of developing innovative saltwater-based agricultural systems. This revolutionary approach not only promises to significantly reduce freshwater use in agriculture but also offers a resilient solution to food production in some of the world's most water-scarce regions.

Through his pioneering work, Professor Tester is not just redefining the boundaries of agricultural science; he is actively contributing to the global effort to ensure food security in the face of climate change and limited natural resources. His dedication to developing sustainable food production systems reflects a deep commitment to the planet and its inhabitants, making him a beacon of hope and innovation in the quest for a more sustainable and food-secure world. As we sit down with Professor Tester on the FoodTech Junkies podcast, we delve into the mind of a scientist who is not only shaping the future of agriculture but also inspiring a new generation to think differently about how we grow our food.

About Mark Tester

Iyris - formerly known as Red Sea

Welcome to FoodTech Junkies, the show where we explore the cutting edges of innovation, leadership, and the dynamics of our ever-evolving global food system. In today’s episode, we are thrilled to have Dana McCauley, the Chief Executive Officer of the Canadian Food Innovation Network (CFIN), as our guest. Dana stands at the forefront of food innovation in Canada, bringing with her a wealth of experience from launching numerous food products and programs, to being a celebrated food writer and trends commentator.

Under Dana’s leadership, CFIN is catalyzing the Canadian food sector's growth and sustainability by fostering an ecosystem of innovation. We'll dive deep into CFIN’s mission, the intricate workings of Canada’s food system, and why cultivating a robust ecosystem is crucial for the future of food in Canada and beyond.

Dana's journey is nothing short of inspiring. From her early days as the founding Executive Director for Food Starter, which garnered an Ontario Premier’s Award for Agri-Food Innovation Excellence, to her role in transforming agri-food innovations at the University of Guelph, she has continuously propelled the industry forward. In 2017, Dana’s trailblazing efforts were recognized when she was named one of Canada’s Most Powerful Women in the Trailblazers and Trendsetters category by WXN.

So, whether you’re an entrepreneur, an innovator, or simply passionate about the future of food, join us as we uncover the insights and strategies behind fostering innovation and growth in Canada’s food system with Dana McCauley. Let’s get started.

About CFIN

The Canadian Food Innovation Network (CFIN) is a national, member-based organization established in 2021, designed to stimulate transformative and transferable innovation across the Canadian food sector. Its operations are guided by three key strategic pillars: smart product and process development, food ecosystem sustainability, and agile and safe supply chains. CFIN aims to connect the Canadian food ecosystem with collaborative opportunities, fresh insights, ideas, and technologies to elevate businesses and increase their innovation capacity. The organization provides support to innovators through staff and funding programs, helping build valuable innovations that improve the food sector’s ability to create economic impact​​.

CFIN boasts a growing membership base of over 4000 members globally, encompassing manufacturers, processors, operators, distributors, retailers, foodservice, tech companies, service providers, and funders. These members are part of a robust, active, and collaborative food business community in Canada, aiming to connect, collaborate, and position Canada as a global leader in food innovation. Membership offers access to funding opportunities, Regional Innovation Directors, YODL (a platform for accessing daily original content, connecting with suppliers, making new connections, accessing foodtech resources, and finding curated funding opportunities), and a community of foodtech partners to grow businesses​​.

For more detailed information, you can visit the Canadian Food Innovation Network's official website at https://www.cfin-rcia.ca/home.

In today's episode, we're honored to host Noramay Cadena, Co-founder and General Partner of Supply Change Capital, a pioneering fund dedicated to reshaping our food system by intertwining climate solutions with cultural awareness. Transitioning from an impressive career as a Boeing aerospace engineer to a visionary investor, Noramay has a unique perspective on innovation and impact. With her prior experience launching an early-stage fund that backed over 20 companies in the manufacturing and supply chain sectors, she's no stranger to driving change. Today, she's here to share insights on how Supply Change Capital is leading the charge in creating a sustainable, equitable, and culturally inclusive food ecosystem. Join us for a compelling conversation on the nexus of technology, culture, and sustainability. Let's get started!

About Noramay Cadena

Noramay Cadena is a Managing Partner at Supply Change Capital, an early-stage venture firm investing at the intersection of food, culture, and technology. Previously, Noramay was a Managing Partner at MiLA Capital, an early-stage venture capital firm in Los Angeles investing in tech you can touch. Prior to venture capital, Noramay spent over a decade at Boeing leading large teams working on new complex aviation/aerospace programs. As an engineer and business leader, she specializes in manufacturing, scaling, and supply chain, and couples that technical expertise with coaching on strategy, operations, and culture. In the community, Noramay is a lead investor in Portfolia's Rising America fund investing in Latinx, Black and LGBTQ founders, an advisory board member of the Homeboy Industries Ventures and Jobs Fund, an appointed board member of the Housing Authority Commission of Los Angeles, and a founding board member of LatinxVC, an organization increasing the Latino ecosystem of funders and founders. In 2020, she was named one of 50 renowned women in robotics and one of the top 100 influential Latinas in the United States. Noramay is a Kauffman Fellow and holds an MBA, a Master’s in Engineering Systems, and a Bachelor’s in Mechanical Engineering – all from the Massachusetts Institute of Technology (MIT).