Tomorrow's Bites with Andrés and Sjacco

Join us on an inspiring journey with Jonan Asingwire, an environmental engineer from Uganda and the visionary force behind Island of Hope Uganda. In this captivating episode, Jonan reveals his relentless quest to combat climate change and its devastating impact on Uganda's agriculture. Hear the compelling story of how he overcame immense challenges to establish Island of Hope, a sanctuary for...

What is the biggest challenge of any food startup? Well, no surprise, getting funding. In this short 5 minute fragment, Rudi explores the arduous path to securing vital funding, a journey fraught with obstacles and learning opportunities. From the initial stages where every penny counts, to the critical scaling phase where substantial investment is imperative, discover how food startups navigate t...

Andres Jara, a vegetable farmer practising regenerative agriculture, shares his journey and insights on sustainable food production. He emphasises the importance of understanding where our food comes from and the nutritional density of the vegetables we consume. Andres discusses his transition from being a chef to a butcher to a vegetable farmer, driven by a desire to know the origins of his food...

This short comes from one of our most listened-to episodes so far and we understand why. It is an episode that can resonate with all of you, regardless of your position. It doesn’t matter if you’re a VP, founder, student or just a junior starting out. This episode speaks to all of you. And we took one short part out of that, in 5 minutes, to give you an indication of why it should be relevant for...

Dr. Carrie Ruxton is a seasoned dietitian and nutritionist whose interest for health transformed a missed opportunity in medicine into a rewarding career in nutrition advocacy. With candor and resolve, Dr. Ruxton recounts her path, revealing how consultancy work and board memberships in diverse food organizations fortified her adherence to scientific evidence while navigating the complexities of c...

The way you look to the food industry tells more about you than you believe. At least that is what Marina defines with the elaboration of the "Integral Framework", a tool that can be used to detect in what ways food problems can be tackled and how can we have a more holistic perspective of them. A tool that can help us to deal with food industry problems to find solutions that satisfy al...

We discussed with Beatriz Jacoste Lozano, director of KMZero Hub in Spain, her transformation from studying international relations to leading in the food industry. She shares how food can create a better world, emphasising the need for education, behavioural changes, and innovation for a sustainable food system. Beatriz highlights the critical role of supporting food startups, improving farmers&#...

Can you achieve the highest performance with minimal impact on the climate ? Making a big impact can be easier than most people think. Even in the high-performance scene, swapping beef for more sustainable products like herring or even beans is not the case. In addition to their high meat intake, athletes also often exceed their protein requirements because they think the more we consume, the bett...

Joey van Koningsbruggen's journey from artist to food entrepreneur is nothing short of remarkable. As the founder of Jimmy Joy, Joey delves into the story behind his company, born from a passion to optimize food in terms of both cost and time. His early adventures into the world of meal replacements stemmed from this unique focus, confronting numerous challenges along the way. In the initial s...

Mary van Hoek-Hendriks, a lecturer and expert in food innovation, reflects on her industry journey and the crucial role of fostering impactful innovations. She defines food innovation as creating new, feasible, and desirable food concepts that are commercially viable and technologically feasible. Emphasising sustainability, she discusses the delicate balance necessary between innovation, profitabi...

Art is about exploring the limits of human understanding. But what Jasper did was far beyond only human understanding. In his case, he pushed the limits of human capabilities. In this short, Jasper Udink ten Cate explains the story behind his more popular work of art, a food art masterpiece, “Taste the Dutch Masters” that later became “The Blindspot. This work was so fascinating that travelled the...

Join Sonia Massari in an eye-opening episode where food design is more than just making food look good; it's about revolutionizing how we eat, grow, and think about our food. Sonia shares her journey, blending design with the food world to tackle big issues like eating right and saving the planet. Through her stories, we learn that food design is about solving real-world problems, making susta...

Riccardo is an Italian leading food innovation, aiming not to disrupt tradition but to create new ones as industry challenges demand fresh solutions.  These could become traditions over time. He is concerned about the future, focuses on alternatives, including cacao, a crop facing significant supply chain issues despite rising demand. That’s why he works within the alternative scene to put his aca...

Scalability is the most important goal for many startups, right? Because otherwise, you remain niche. And you want to make that impact. This short is full of powerful information. Michel Acda explains why startups need to have a proper strategy for scalability, offering a blueprint for startups to achieve scalability based on his own experience with effective strategies, including creating a stron...

Regulations in the food industry are meant to establish the rules of the game in the food system. And it is not an easy one. That is why is good to have a guide, and we cannot ask for a better than Mathilde. As an expert in the food law in several countries, she is more than capable to help professionals to navigate through the complexities of the regulations and the differences of the diverse foo...

“If Mcdonald's can be offered around the world Tommy Tomato can be as well” Bas Turk is one with a true and clear mission for the betterment of children in the Netherlands. Obesity and overweight are on the rise among children, with diet being one of the contributing factors. Nowadays, children are eating fewer vegetables and more unhealthy foods. This needs to change, and Bas is taking the st...

Cultivated meat is called the next great revolution of our food industry. And part of that revolution means replacing farming as we know it. But then… what will happen to the farmers? In this short, Leo Groenewegen gives an answer to the reality that the changes in the food industry will also affect the first line of our supply chain. However, he shows us that what it might be a crisis can be turn...

Entrepreneurial mindset is taking action for a solution when nobody is. Giuseppe stepped out of the academic world, where he specialized in tissue engineering, to tackle a pressing global issue: the need for sustainable meat alternatives. With this goal in mind, he invented the first 3-D printer for plant-based meats, an innovation with the potential to transform our food system. Today, he's g...

Yes, if you become a more Zero-Waste Chef, you won't LOSE money. We lose about €300 per person every year to food waste in our own kitchens. And becoming a more Zero-Waste Chef is easier than you think! Thore's story is about a journey from banking to the culinary world, seeking a deeper meaning in life through the art of cooking and sharing this passion. He embarked on this path out of cu...

In Tomorrow’s Bites we look for all kinds of visions when it comes to looking for a better food system. And this also involves hearing what the younger generations of professionals got to say. In this conversation, we talk with the young minds behind Spirulos, the result of the work of a young team that seeks a beautiful goal: make an impact in the food industry using an innovative approach. In Sp...

For certain consumers, technology and food sometimes seem a scary combination. But actually, when it happens, it revolutionizes the food system. In this episode, we talk with Olivier Francescangeli, the founder of VaVersa, a venture that aims to provide chefs with their own small vertical gardens to grow fresh fruits and vegetables. Therefore, he is more than prepared to discuss how technology can...

What is the biggest challenge in the plant-based cheese scene? Maybe product development? For instance, mimicking casein, the animal protein that gives cheese its desired structure, poses a significant challenge. In this short our plant-based cheese expert, Brad, explains the hurdles of the product development phase in creating plant-based cheese alternatives that need to be overcome. We also disc...

In Spain's Basque Country, renowned for its exquisite cuisine and culinary innovation, sits the Basque Culinary Center (BCC) in San Sebastián. This institution excels in education, research, and the promotion of gastronomy and culinary arts, featuring top-notch facilities and experts in the field. It champions Gastronomy 360º, covering sectors like Foodtech and Agritech, fostering entrepreneur...

This is the Side of the Coffee Production you never heard about! In this episode, we talk with Rudi Dieleman, co-founder of Pectcof, a Dutch company that creates ingredients from the discarded pulp of the coffee. Rudi shares with us his personal and professional journey, from his origins being raised in a farmer environment to his current dream of building an operative factory to start exploiting...

What are the biggest challenges that the cultivated meat faces from the regulatory aspect? In this short, our cell culture and regulatory expert guest Hannah Lester, shares with us what are the biggest mountains that cultivated meat companies in Europe will have to overcome in a regulatory sense, including challenging the traditional meat industry and its apparent huge political power.  Luckily, a...