Page de couverture de Business for Good Podcast

Business for Good Podcast

Auteur(s): Paul Shapiro
Écouter gratuitement

  • Résumé

  • Join host Paul Shapiro as he talks with some of the leading start-up entrepreneurs and titans of industry alike using their businesses to help solve the world’s most pressing problems. Whether it’s climate change, unsustainable agricultural practices, cyber threats, coral reef die-offs, nuclear waste storage, plastic pollution, or more, many of the world’s greatest challenges are also exciting business opportunities. On this show, we feature business leaders who are marrying profit and purpose by inventing solutions to both build a better world and offer investors a bang for their bucks.
    Voir plus Voir moins
Épisodes
  • The Past, Present, and Future of Cultivated Meat with UPSIDE Foods’ Uma Valeti

    The Past, Present, and Future of Cultivated Meat with UPSIDE Foods’ Uma Valeti
    May 3 2024
    No cultivated meat company has raised more capital than UPSIDE Foods. In 2022, after having already raised about $200 million in previous rounds, the company raised another $400 million in a Series C round with a company valuation north of the coveted $1 billion unicorn status. No company in the space has garnered more media attention, both positive and critical, than UPSIDE Foods. No company has as much volume of cultivation capacity as UPSIDE Foods. No company is as old as UPSIDE Foods, as it was the first startup formed to take this technology out of academia and work to commercialize real meat grown slaughter-free. It’s also one of the few companies in the world to have been granted regulatory approval to actually sell cultivated meat, which it did in the US. So it was only fitting that this conversation with UPSIDE CEO Uma Valeti take place in person inside the beating heart of UPSIDE’s EPIC (Cultivated Meat Engineering, Production, and Innovation Center) cultivated meat pilot facility in Emeryville, California. I often say that I’m Uma Valeti’s first biographer, since I profile him in Clean Meat, but I certainly won’t be his last biographer, regardless of whether he succeeds or fails. And the last time I visited UPSIDE Foods, in 2017, when the company was still called Memphis Meats, and I got to enjoy their cultivated duck. At that time, they had only a handful of employees. Now, as 230 UPSIDE employees worked away in the dramatically nicer building that houses EPIC, I first got to enjoy four different cultivated chicken dishes. I tried both chicken that was FDA-approved and grown in smaller cultivators, and chicken that was yet to be FDA-approved, which was grown in 2,000-liter cultivators. Spoiler: they all tasted great, and were easily discerned from most plant-based chicken in scent, flavor, and texture. After the tasting, Uma and I sat down for this frank conversation in which we discussed UPSIDE’s past, present, and future. That includes details about the scale and capability at which they currently sit, why they paused their plans for their vaunted Rubicon commercial facility in Illinois, what expansions they’re planning on making at EPIC in California, what Uma thinks about the obituaries some journalists are writing for the cultivated meat industry, when he thinks cultivated meat will reach 1 percent market share in the total meat market, and much more. In this conversation, you’ll hear Uma elaborate on how the technology has gone from being decried as impossible to now possible, and what remains to be seen is whether it will now go from possible to inevitable. It’s a fascinating and revelatory conversation with a man who has served in many ways as a face for the cultivated meat movement for many years, even prior to founding this company. Discussed in this episode This episode is the eighth in our multi-part podcast series on cultivated meat. The previous seven episodes include Avant Meats, BlueNalu, Eat Just, Fork & Good, Mosa Meat, New Harvest, and Aleph Farms. Our past episode with New Harvest founder Jason Matheny. A 2013 Washington Post obituary for electric vehicles. Nine states are now phasing out gas cars by 2035, and so are automakers like GM. Uma and Paul both endorse the work of the Good Food Institute. You can see a clip of Paul tasting UPSIDE Foods’ duck in 2017 here. Uma is profiled in Clean Meat, which has an updated 2024 paperback edition now out. Tyson Foods pulled out of its investment in Beyond Meat. Paul couldn’t recall the exact name in the live interview, but he was referring to Potemkin villages in Russia. More about Uma Valeti Dr. Uma Valeti is the CEO and Founder of UPSIDE Foods. Uma earned a degree in Cardiology from the Jawaharlal Institute of Postgraduate Medical Education and Research (JIPMER) in Pondicherry, India. After residencies at Wayne State and SUNY Buffalo, Uma completed three fellowships at the Mayo Clinic. He teaches Cardiovascular Medicine at Stanford University. In 2019, Uma was named a “Global Thinker of the Decade” by Foreign Policy magazine. He has been featured in the Wall Street Journal, the Aspen Ideas Festival, and SXSW.
    Voir plus Voir moins
    55 min
  • Fishing for Progress in Asia: Avant Meats

    Fishing for Progress in Asia: Avant Meats
    Apr 26 2024

    Asia is leading the world when it comes to semiconductors, solar panels, wind turbines, and other technologies critical for the future. In a time when several US states are seeking to ban the sale of cultivated meat, Asia seems to be leaning into the technology, and one of the most mature companies in the space there is Avant Meats.

    Founded in Hong Kong in 2018 and having raised about $15 million USD to date, Avant Meats is focused on making a dent in Asian seafood demand. In this episode, Avant founder and CEO Carrie Chan discusses why her focus is seafood, what scale she’s at and where she hopes to soon go, and how long she thinks it will be before cultivated fish might reach one percent market share in Asia.

    As you’ll hear in this conversation, Avant Meats is already animal component-free in its feedstock for its fish cells, and it’s cultivating inside a 250L bioreactor to generate the material for its public tastings. Now headquartered in Singapore, the company intends to grow there and eventually branch throughout Asia, a project for which it’s currently fundraising.

    Discussed in this episode

    • This episode is the seventh in our multi-part podcast series on cultivated meat. The previous six episodes include BlueNalu, Eat Just, Fork & Good, Mosa Meat, New Harvest, and Aleph Farms.

    • China alone consumers 65 million tons of seafood annually.

    • Carrie points to how China rapidly transformed the small fishing village of Shenzhen into a metropolis, and what relevance this has for cultivated meat scaling.

    More about Carrie Chan

    Carrie Chan is the co-founder and CEO of Avant Meats. She’s a seasoned business executive with a passion for the environment, particularly the impact of our food supply on the planet. With experiences in strategy and general management, she also managed major greenfield Capex projects from conception to revenue-generating operations. She is a Bloomberg New Economy Catalyst 2022 and holds an MBA from INSEAD.

    Carrie co-founded Avant with Dr Mario Chin in 2018 in Hong Kong, the first cultivated fish company in Asia, and expanded to Singapore in 2021. Avant’s technology offers a system to produce nutritious, tasty fish and functional proteins directly from fish cells at economically viable costs. The group’s end-to-end technology platform also allows continuous new product development from scratch to production.

    Avant aims to be a global leader in producing traceable and sustainably cultivated proteins in a fully contained environment for food, skincare, and functional applications. Avant now has a presence in Singapore and Greater China. Avant has also been awarded Technology Pioneer and Global Innovator by the World Economic Forum and featured in Reuters, Financial Times, TIME, Forbes, The Telegraph, South China Morning Post, and CCTV. For more information, please visit www.avantmeats.com.

    At Avant, Carrie provides the vision, guides the strategy and supervises the implementation.

    Voir plus Voir moins
    37 min
  • Fishing for High-Margins in Cultivated Seafood: BlueNalu’s Path to Scale

    Fishing for High-Margins in Cultivated Seafood: BlueNalu’s Path to Scale
    Apr 19 2024

    BlueNalu is one of the better-funded companies when it comes to cultivated meat. Having raised more than $100 million, including about $35 million toward the end of 2023—a notoriously difficult time to fundraise—their founder and CEO Lou Cooperhouse is optimistic about their path to success.

    But as you’ll hear in this episode, Lou isn’t working to compete against the commodity meats like chicken, pork, and beef. Rather, he’s pursuing a strategy to compete against products that are exponentially higher-cost, like bluefin tuna, which can often sell for more than $100 a pound.

    In this conversation, Lou lays out his vision for a future BlueNalu factory with multiple 100,000 liter cultivators churning out some of the priciest oceanic delicacies. And because of this high price point, Lou thinks that his economic model is among the most attractive out there.

    We also talk about BlueNalu’s collaborations in Asia, Europe, the Middle East, and US, and what he thinks the biggest barriers to success are, and more.

    Discussed in this episode

    • This episode is the sixth in our multi-part podcast series on cultivated meat. The previous five episodes include Eat Just, Fork & Good, Mosa Meat, New Harvest, and Aleph Farms.

    • BlueNalu’s recent $33.5 million fundraise.

    • Lou recommends reading Great by Choice and First, Break All the Rules

    • Lou was a guest on the show more than four years ago in Episode 32!

    • Lou is affiliated with the Rutgers Food Innovation Center.

    More about Lou Cooperhouse

    Lou Cooperhouse is recognized as a leading global authority in food business innovation and technology commercialization, with extensive leadership experiences throughout his 40-year career in the food industry. He is a results-driven professional, and has led cross-functional teams in a wide array of industry settings that include: multinational corporations, foodservice and retail operations, new business startups, mid-sized and family-run companies, university entrepreneurship and innovation centers, and industry trade associations. With his deep and diverse understanding of the food industry, Lou has spoken at hundreds of conferences throughout his career, specializing in food trends, disruptive technologies, and global best practices in business innovation and incubation.
    Voir plus Voir moins
    43 min
Économie
Voir plus Voir moins

Ce que les auditeurs disent de Business for Good Podcast

Moyenne des évaluations de clients

Évaluations – Cliquez sur les onglets pour changer la source des évaluations.

Évaluations sur Audible.ca

Évaluations sur Amazon.ca
Il n'y a pas encore de critiques pour ce titre.