JUST how this startup became the first to serve cell-cultured meat in a restaurant

03/23/21 • 35 min

Future Food

Topics covered include:

how EAT JUST managed to get regulatory approval ahead of other cultivated meat startups
from plant-based to cell culturing
how investors reached a $1bn valuation for the company
new formats in the pipeline
advice for entrepreneurs
Josh's moonshot idea

Topics covered include:

how EAT JUST managed to get regulatory approval ahead of other cultivated meat startups
from plant-based to cell culturing
how investors reached a $1bn valuation for the company
new formats in the pipeline
advice for entrepreneurs
Josh's moonshot idea

Previous Episode

Is this the fastest-growing vertical farming business in the world?

When I returned from maternity leave in January, I reached out to my good friend Henry Gordon-Smith from Agritecture to find out what I'd missed and what sort of traction the highly funded startups were really getting. When thinking about which company was making the greatest strides, Henry highlighted Infarm, the Berlin-based vertical farming group with more than $300m in funding under its belt. Infarm's global footprint has expanded rapidly in recent months with its in-store units cropping up across the globe and even in Japan, one of the most developed indoor agriculture nations globally.

So we decided to co-host an episode with Infarm's two cofounders, and brothers, Guy and Erez Galonska, to dig in to this growth.

Expect to hear about their surprising commitment to sustainability, focus on their core customer -- the retailer -- expansion of their plant science team and evolution of their differentiated business model.

Next Episode

The Future Food News Review with Food Tech's Leading Journalists

We're mixing things up here at Future Food and have partnered with Danielle Gould from Food+Tech Connect to host deep discussions about the future of our food system and we're going to be bringing those conversations to the Future Food podcast. Expect fireside chats, book clubs, and the format for this episode, the Future Food News Review.

The weekly Future Food News Review features leading journalists in foodtech and agtech sharing and discussing their top headlines of the week, hosted on Clubhouse. This was our second edition and featured:

~ Kim Severson, The New York Times
~ Chloe Sorvino, Forbes
~ Greenaway, Twilight, Civil Eats
~ Megan Poinski, Food Dive
~ Kate Cox, The Counter
~ Cathy Erway, New York Magazine
~ Kristen Hawley, Expedite
~ Monica Watrous, Food Business News
~ Brett Anderson, NYT
~ Sonalie Figueiras, Green Queen Media
~ Leah Douglas, The Food & Environment Reporting Network
~ Jennifer Marston, The Spoon
~ Errol Schweizer, Forbes
~ Elaine Watson, FoodNavigator

Expect a nuanced conversation about alternative proteins, picking up on news about Eat JUST's $200m funding round and consumer survey, the approval of the organic label for hydroponically-grown produce, how farmers are responding to the pandemic-induced restaurant industry shutdown in choosing what to plant, how states are rolling out Covid-19 vaccines for food system workers, how junk food companies are using TikTok to advertise to young people, and many more!

We're still testing out this format and would love to hear your suggestions for great journalists for us to include to ensure we're bringing diversity of thought to the headlines discussed.

👋 Join us every Friday at 7a PDT on Clubhouse