Tomorrow's Bites with Andrés and Sjacco

What does it really take to connect farmers and consumers directly? It sounds simple remove the middleman and let people buy straight from the source. But building a new food system isn’t easy. In this episode, Juliette Simonin , co-founder of Crowdfarming, shares what it took to bring a farmer-first model to life. She opens up about the logistical chaos of the early days, why many farmers didn’t...

Most people don’t realize this: every single vanilla bean you’ve ever tasted was hand-pollinated. In a world dominated by commodity crops and extractive trade models, Godfrey is rewriting the vanilla story. Born and raised in Uganda, Godfrey learned about soil, resilience, and fairness from the best teacher he ever had: his mom. Today, he’s the founder of Vanilla Point, a direct-trade company brin...

What really makes a great chocolate bar? Most people think it’s about the recipe, the origin, or even the bean itself. But according to Saran Jagroo , a cocoa farmer with decades of experience, the real magic lies in one hidden step: fermentation . In this short conversation, he walks us through: Why you should never mix harvests when fermenting How to recognize a perfectly fermented bean by touch...

Want to taste the difference of quality and bad olive oil? Use ‘tomorrowsbites’ at checkout to get 10% off OLvLimits. The olive oil industry is broken, and most people have no idea. From fake “extra virgin” labels to rancid oil sold as premium, the gap between what’s promised and what’s poured is staggering. But one startup is on a mission to change that. In this episode of Tomorrow’s Bites , we s...

Ice cream started as a luxury for kings, but now it’s facing a revolution that could melt the industry as we know it. In this episode of Tomorrow’s Bites, Andres and Sjacco unpack the surprising past, present, and future of ice cream. From its origins in ancient China and Persian grape slushies to the invention of gelato in a Paris café, the journey of ice cream is full of unexpected twists. But h...

What does it take to build a product that’s nutritionally complete, scalable, and still tastes good? James Collier, Co-Founder of Huel, pulls back the curtain on the process behind their most iconic launches. In this episode, he shares how the team navigated nutrition, solubility, and even internal debates to create products like the Black Edition and protein line. From balancing competing priorit...

It started as a way to convince his little brother that you could go plant-based and still perform at the highest level. Now, elite athletes are swapping their supplements for his, and a lifestyle brand is growing out of a simple mission: show what’s possible when you lead by example. In this episode of Tomorrow’s Bites , we speak with Tim Dekens, founder of The Change Starts , a plant-based start...

What if the key to solving food waste was right in front of us? For Olaf van der Veen and the team at Orbisk , it was. Literally. In this short episode, Olaf shares how they started by standing next to restaurant waste bins every day, manually tracking what was thrown away. They quickly learned that even a five-second manual input was too much for busy kitchen teams. That insight led them to build...

What if we’ve been asking the wrong question all along. Not can food be healthy, affordable, and sustainable, but why hasn’t it been already? In this episode of Tomorrow’s Bites, we sit down with Beatriz Romanos Hernando, one of Spain’s most respected voices in food tech, to unpack that very question. With a background in journalism and high-tech innovation, Beatriz brings a sharp, systems-level p...

What happens when a farmer only gets 50 chances in a lifetime to get it right? That’s the reality of agriculture, and why most tech startups designing tools for farmers don’t fully understand the stakes. In this episode of Tomorrow’s Bites, we sit down with Thomas Gent, third-generation UK farmer and founder of Gentle Farming, to explore how technology can support, accelerate, or even hinder the t...

What if the supermarket wasn’t built to serve you, but to shape your behavior? In this Around the Table, Andres and Sjacco dive into the past, present, and future of the supermarket. From the invention of self-service shopping to today’s AI-driven, loyalty-hacking digital stores, supermarkets have completely redefined how we buy, what we value, and who benefits. We explore: The hidden history of s...

How do you build a food company in Kenya with no investors, no marketing team, and no experience in the region? In this short episode, Fabio Rappenecker, founder of TenX Nutrition, shares how he turned a popular street snack into a powerful tool for public health. Starting from his kitchen, Fabio tested dozens of recipes, walked Nairobi’s streets for customer feedback, and bought production equipm...

Would you leave a $30 million government career to sell lemonade at a farmers market, and still believe you’d succeed? That’s exactly what Asha Rajak, founder of Artisan by Asha , did. Fueled by her passion for soil, food, and local farming, Asha left behind a high-level analyst job in Canada to build a food startup from scratch. Her first attempt in the Netherlands? Zero sales. No traction. But i...

Soil isn’t just the ground we walk on. It’s a living, breathing universe beneath our feet. In this short episode, Michau Słota, researcher and science communicator, reveals why soil microbiomes are central to everything from food production to human health. These microscopic ecosystems don’t just grow our plants. They connect to our gut, immune system, and even global climate resilience. Michau ch...

What if finding the perfect candidate for your food tech startup was as easy as online dating? The future of hiring is here, and AI powers it. In this episode of Tomorrow’s Bites , we sit down with Pia Voltz, founder of Talest, the first AI-driven matchmaking platform for alternative protein and food tech jobs. From her background in psychology and executive search, Pia reveals why traditional hir...

If we want to drive real change, we need to stop talking about climate—and start talking about what people actually care about. In this short episode, Sarah Lake, CEO of Tilt Collective, explains why climate and food communication often falls flat. It’s not because the data isn’t compelling—it’s because we’re leading with the wrong story. Sarah argues that most people don’t connect rising food pri...

What if the solution to plastic pollution was already growing in our oceans? Seaweed doesn’t need freshwater. It doesn’t compete for land. It doesn’t need fertilizer. Yet it holds the power to replace plastic in ways few imagined possible. In this episode, we dive into the story of Rodrigo García González, co-founder of Notpla, the company turning seaweed into edible, compostable, and scalable pac...

What happens when your first startup fails—and you decide to try again anyway? That’s what Giuseppe Baidoo did with Gusto Snacks. Armed with nothing but grit, curiosity, and a kitchen, he started testing recipes and asking 300 strangers for honest feedback (even when they spat out his product). Giuseppe shares how he used grant funding, street hustle, and constant iteration to build something bett...

How did soda go from medicinal 'impregnated water' to billion-dollar gut health elixir called Poppi? We dive into the wild transformation of soda from its quirky 18th-century roots as a health tonic to its latest reincarnation as a “functional wellness” drink dominating Whole Foods shelves. We explore: The bizarre origins of soda and how it was  never  meant to be fun. The wellness rebranding of s...

Why do so many alternative protein brands fail to win over consumers? In this short episode, Jack Bobo explains how early marketing missteps—like moralizing food choices or focusing on being "cheaper"—undermined the plant-based movement. He shares why changing consumer behavior matters more than changing beliefs, and how the wrong language (like “clean meat”) can unintentionally insult your target...

What do you do when you're told to throw away perfectly good food, and can’t bring yourself to do it? For Tessa Clarke, it sparked a revolution. What started as a WhatsApp group between 12 neighbors became Olio, a platform that has now saved over 100 million meals from going to waste. The twist is that is getting retailers to pay to do it! In this episode of Tomorrow’s Bites, Tessa shares how grow...

We already produce enough food to feed billions—so why is hunger still a global issue? In this short episode, Tony Hunter, also known as The Food Futurist, unpacks the uncomfortable truth: reducing food waste and telling people to eat less isn’t enough. If we want to feed 50% more people by 2050, we need scalable, resource-light technologies—and fast. Tony explains why food tech is essential, but...

What do you learn when you make more than 100,000 meals a day in the middle of the desert?  For Sami, it revealed everything that’s broken in our global food system, from absurd supply chains to ingredients cheaper than bottled water. Now, he’s using that experience to help the next generation of food founders do things differently. In this episode of  Tomorrow’s Bites , Sami shares the wild story...

What if the biggest obstacle to fixing our food system… is the money meant to support it? In this 8-minute episode, Dr. Dhanush Dinesh, founder of Clim-Eat, unpacks why traditional agricultural subsidies—currently totaling around $800 billion globally—are reinforcing outdated, unsustainable practices. But he doesn’t suggest scrapping them. Instead, he explains how these funds could be repurposed t...

What if we could eliminate plastic bottled water and provide safe, affordable drinking water to every corner of the world? In this episode of Tomorrow’s Bites, we sit down with Ulf Stenerhag, founder of Wayout, a game-changing startup that’s reinventing how we produce, distribute, and consume water. From shipping container-sized micro-factories to smart, tamper-proof dispensers, Wayout’s decentral...