Tomorrow's Bites with Andrés and Sjacco

The science is here. The tools are evolving. But there’s one thing missing: behavior change. In this short episode, we talk with Nard Clabbers , one of Europe’s leading voices in personalized nutrition. He explains why—even with groundbreaking insights into individual metabolism—most people still don’t follow the advice they’re given. → Why are consumers not as ready as we think? → Why are compani...

What do GMO bananas, plastic packaging, and free bread at restaurants have in common? They’re all shaping how we eat, think, and sell food today—and this episode is your no-bullshit crash course into all of it. In this first-ever roundtable format of Tomorrow’s Bites , Sjacco and Andres dive into three hot-button topics: the ethics and implications of genetically modified bananas , the paradox of...

Are dietary guidelines truly guiding us toward health, or are they leading us astray? Frederic Leroy challenges mainstream dietary advice, revealing how the popular Mediterranean diet model—predominantly shaped by US interpretations—is built upon uncertain evidence and oversimplified nutritional concepts. He argues this has unintentionally promoted ultra-processed foods and neglected crucial regio...

In a world where the food supply chain is dominated by middlemen and pricing pressure, one platform is flipping the system and putting farmers back in charge. In this episode of Tomorrow’s Bites , we sit down with Juliette Simonin, co-founder of CrowdFarming, a fast-growing platform that connects European farmers directly with consumers. Juliette shares how CrowdFarming is helping farmers escape t...

Why don’t Western cultures embrace insects as food? Andrea Liceaga, professor at Purdue University, explains the historical and psychological reasons behind our aversion to insect consumption. She shares how ancient climates and colonization shaped our dietary norms, associating insects with disgust and pests. Yet, insects represent a powerful solution to global protein shortages—rich in nutrients...

Most people have no idea what it really takes to grow cocoa.  From unpredictable weather to aging plantations, cocoa farming is a relentless challenge—but without it, there’s no chocolate. In this episode of  Tomorrow’s Bites , Saran, a third-generation cocoa farmer from Trinidad & Tobago, shares his journey from inheriting a 120-year-old plantation to revitalising it with sustainable farming...

Why do so many food innovations fail to create real impact? According to Sara Roversi, the biggest issue isn’t a lack of solutions, but a failure to think systemically. Millions are invested into single-point solutions—like lab-grown meat or plastic alternatives—without considering their economic, environmental, and social ripple effects. Future Food Institute was built to change that by shifting...

Is the way we think about food all wrong? Nutrition is more than calories and macros—yet modern diets, food marketing, and ultra-processed food debates often reduce eating to numbers instead of a systemic approach. But what if we redefined what “healthy” really means? In this episode of Tomorrow’s Bites, James Collier, co-founder of Huel, shares his decades of experience in nutrition, food innovat...

Most people think hunger is a social problem—but what if it’s actually a market problem? Taylor Quinn explains why education isn’t the solution to malnutrition and why affordability, taste, and branding matter more than awareness. Instead of focusing on subsidies and aid, he argues that big food companies must take responsibility for creating nutritious, desirable, and low-cost food products. We a...

What if restaurants are wasting more food than they realize? Most businesses think they have food waste under control—until they see the numbers. And the truth? 70% of food waste in restaurants never even reaches a customer’s plate. In this episode of Tomorrow’s Bites, we sit down with Olaf van der Veen, co-founder of Orbisk, a startup using AI-powered food waste tracking to help restaurants cut w...

Most plant-based products struggle to keep consumers coming back. So, what’s the secret to creating food that people actually want to eat again and again? Marc Coloma, Co-Founder of Heura, shares how they’ve redefined product design, moving beyond high saturated fats and additives to develop better taste, texture, and nutrition—using only plant-based ingredients. Instead of relying on new ingredie...

What if the key to tackling malnutrition wasn’t a new diet—but improving the food people already love? In this episode of Tomorrow’s Bites , we sit down with Fabio Rappenecker, founder of TenX Nutrition, to explore how fortifying everyday foods can fight malnutrition in East Africa. Fabio shares his journey from a business background in Europe to launching a food startup in Kenya, aiming to create...

Is cheap food really cheap? Carolyn Steel, author of Hungry City and Sitopia , explains why our food system is built on hidden costs—from environmental destruction to declining nutrition and social inequality. She dives into how industrialized farming has depleted our soils, reduced the diversity of our diets, and severed our connection to food. While mass production has made food more affordable,...

Is soil health the missing link in our food system? While most sustainability discussions focus on carbon footprints and emissions, the foundation of our food—our soil—is often overlooked. But what if the key to nutrition, sustainability, and even climate resilience lies underground? In this episode of  Tomorrow’s Bites , we sit down with Michał Słota, an expert in soil health, regenerative agricu...

What does it take to secure investment in AgriFoodTech? Roger Wyse, Co-Founder and Managing Partner of Spruce Capital Partners, shares his insights on what makes startups stand out to investors. He explains why a strong commercialization strategy is just as critical as breakthrough science and why many founders struggle to transition from researchers to business leaders. We also discuss the role o...

Why is reducing meat consumption still so controversial? Despite being one of the biggest levers for sustainability, the food system is deeply influenced by government subsidies, cultural habits, and policy barriers. But change is possible. In this episode of Tomorrow’s Bites , Sarah Lake, social impact leader and CEO of Tilt Collective, shares her journey in transforming food systems. She dives i...

Many food startups focus on product development and marketing first—only to realize too late that they need regulatory approval. Prof. Dr. Hans Verhagen explains why food safety assessments should start from day one and how companies can avoid costly delays in getting their novel food approved. He breaks down EFSA’s risk assessment process, the importance of original data, and why limiting initial...

Most great businesses start with a bold idea—but what happens when the market isn’t ready? Giuseppe Baidoo learned this the hard way when his first venture, Ooze Drinks, shut down due to shelf life and market challenges. Instead of giving up, he used failure as fuel for something even bigger. In this episode of  Tomorrow’s Bites , Giuseppe shares how he turned setbacks into success with Gusto Snac...

Is regenerative agriculture really less productive than conventional farming? Philippe Birker debunks this common myth, explaining why restoring soil health leads to higher yields, better water retention, and more nutrient-dense crops over time. He dives into how healthy soil acts like a sponge, reducing floods and droughts, and how conventional farming’s reliance on chemical inputs has weakened p...

What if the biggest barrier to feeding 10 billion people isn’t technology or resources—but the words we use? From labeling foods as "natural" to debates over GMOs, the way we talk about food often shapes its future more than we realize. In this episode of Tomorrow's Bites, Jack Bobo, executive director of the Rothman Family Institute for Food Studies, shares his journey from the Peace Corps to bec...

How do you set up a bean-to-bar chocolate company? Nick Davis, founder of One One Cacao, takes us through the highs and lows of building a craft chocolate brand. From sourcing the best cocoa beans to navigating the steep learning curve of chocolate-making, Nick shares his personal journey of trial, error, and resilience. He also highlights the importance of authentic connections with farmers, scal...

From creating milk without cows to turning CO2 into food, groundbreaking innovations suggest it might be the only way forward. In this episode of Tomorrow's Bites, Andres speaks with food technology expert Tony Hunter about how tech is reshaping the food industry. From generative AI to alternative proteins, Tony highlights solutions to meet growing global food demands while tackling food waste...

Can zero-waste cooking become the new standard in restaurants? Chef Vojtech Végh believes it can. In this short, he explains how a shift in mindset and creative thinking can turn byproducts into valuable ingredients. From understanding the unique advantages of restaurant kitchens to rethinking what we call "waste," Vojtech shares practical tips and insights from his book Surplus: The Food Waste Gu...

Imagine a world where billions are allocated to fight climate change from agriculture, but the farmers never see a cent. Bureaucracy, outdated agendas, and misplaced priorities block the very solutions that could save our planet. In this episode, Dr. Dhanush Dinesh shares his journey from a business background to founding Clim-Eat, a bold 'think and do tank' tackling food systems and climate issue...

How do you know when it’s time to pivot? Victor Penev, founder of Edamam, shares the lessons he learned on the journey to product-market fit. Initially targeting consumers, Edamam pivoted to a B2B model after realizing a need to align with market demand while staying true to its mission of promoting healthier lives through better food choices. Victor emphasizes the importance of balancing flexibil...