NECTAR’s Post

Have you ever sat in a restaurant, gazing at your favorite meal, and suddenly wondered, "I wonder where these ingredients originated? Who cared for them? Who nurtured them? Who dedicated their time and effort to them? And how did they make their way here?" If your response is 'never,' don't worry! You're not alone. Rarely do we take the time to think about where our food comes from. We often get so caught up in satisfying our cravings or enjoying our preferred dishes that we overlook the consequences of consuming avocados, salmon, mushroom risotto, or eggplant parmesan throughout the year. But why does it matter? Well, unless you were taught about this early on, chances are you've never really thought about it. Our educational systems rarely touch upon this topic, and fast-food outlets seldom provide such information. Moreover, there are no laws requiring producers or supply chains to reveal such information. However, at NextGen Purpose, we strongly believe that knowing the origins of your food should be a common practice. It's something we shouldn't avoid, whether due to a lack of knowledge or fear of what we might discover. To us, eating is a basic human right, and everyone should have insight into the journey their food has taken. We should understand how it was cultivated, harvested, raised, and processed. This trail should be shorter and more open. By doing so, we could address the massive issue of 1.3 billion metric tons of annual food wastage and combat climate change. We're producing food on a vast scale, which is frankly unnecessary. If we placed more emphasis on local production and supporting farmers, we could significantly reduce this chain. This would mean more profits in the pockets of farmers rather than being shared with intermediaries. We would promote local biodiversity and tackle various health concerns by reverting to real, unprocessed, farm-to-table food. Just like the old days. We need to reestablish our connection with our origins and begin asking more questions like, "Where does this beef come from?" What are your thoughts? Let's kickstart this dialogue together! — Hi, I’m Justine Reichman,  your friendly neighborhood Founder and CEO of NextGen Purpose Host and Executive Producer of the Essential Ingredients Podcast  Our mission is to boost driven, forward-thinking folks & and initiatives in the regenerative food scene. Follow along for more. #FoodInnovation #RegenerativeFood #SustainableEats

🫸🏼 Hungry Planet's mission is to help reduce nudging friction through our wide range of great tasting and #sustainable meat from plants. 🌱 When #plantforward dishes are readily available and beautifully presented in cafeteria lines or at a conference, for instance, people tend to load up on the healthier dishes, thereby crowding out those that sabotage personal and planetary health. 💚 "Plant-based nudges appeal because they can change food habits without getting bogged down in culture-war debates or political polarization." - Jennifer Channin ✅ Many Nordic countries are nudging citizens to embrace #meatless meals to help slash emissions. ✅ Columbia University and New York Botanical Garden are working to adopt nudges to significantly reduce carbon emissions. ✅ New York's 11 public hospitals have had great success making #plantbased food the main option. ✅ Sodexo North America's pilot program saw an average 24% reduction in #emissions when plant-based dishes were the default, and conventional meat available only upon request. 📣 Our team is eager to assist with #foodservice nudges across the board, so please reach out to Janine Vandiver for more information, including #recipes and case studies. Our meats are a simple and #delicious 1:1 swap for animal meat in any recipe, all cuisines - and nobody even tastes the difference!

The cultured food market is expanding rapidly! 🌟 In 2024, the global market size for cultured foods was estimated at around $30 billion, and it's projected to reach over $71.02 billion by 2033. This growth is driven by increasing consumer demand for sustainable and ethical food options. https://lnkd.in/dMFqysxZ Cultured foods, including lab-grown meat and dairy alternatives, are gaining traction for their ability to reduce environmental impact and improve animal welfare. Innovations in cellular agriculture and fermentation are making these products more accessible and affordable. Aleph Farms, BlueNalu, Finless Foods, Mission Barns, Mosa Meat, Perfect Day, Shiok Meats, SuperMeat, UPSIDE Foods, Wildtype With advancements in technology and rising awareness about the benefits, the cultured food sector is poised for transformative growth. The future of food is here, and it's exciting to see where this market will go! What are your thoughts on the potential of cultured foods? Share your insights! #CulturedFood #MarketSize #FoodInnovation #Sustainability #FoodTech #EthicalEating #FutureOfFood #GrowthTrends #IndustryInsights

🍽️ Ready to dive into the future of food? Don't miss Freethink's latest Hard Reset video for an in-depth look at what we're cooking up at UPSIDE and the mission that drives us. Despite recent efforts to slow down our progress, let’s not forget all the reasons there are to be excited about cultivated meat. Join us on this journey to build a more sustainable, humane, and delicious future. Full episode linked in comment below! #UPSIDEFoods #CultivatedMeat #FoodInnovation

🫸🏼 I'm a big believer in nudging to effect positive change. Hungry Planet's mission is to help reduce nudging friction through our wide range of great tasting and #sustainable meat from plants. 🌱 When #plantforward dishes are readily available and beautifully presented in cafeteria lines or at conferences, for instance, people tend to load up on the healthier dishes, thereby crowding out those that sabotage personal and planetary health. 💚 "Plant-based nudges appeal because they can change food habits without getting bogged down in culture-war debates or political polarization." - Jennifer Channin ✅ Many Nordic countries are nudging citizens to embrace #meatless meals to help slash emissions. ✅ Columbia University and New York Botanical Garden are working to adopt nudges to significantly reduce carbon emissions. ✅ New York's 11 public hospitals have had great success making #plantbased food the main option. ✅ Sodexo North America's pilot program saw an average 24% reduction in #emissions when plant-based dishes were the default, and conventional meat available only upon request. 📣 Our team is eager to assist with foodservice nudges across the board, so please reach out to Janine Vandiver for more information, including recipes and case studies. Our meats are a simple and delicious 1:1 swap for animal meat in any recipe, all cuisines - and nobody even tastes the difference!

Great conversation here about the plant-based industry. I like the mindset of not viewing others in the plant-based space as the competition. The true competition is external. Additionally, the conversation about the messaging is spot on. No one wants to be preached to. Let’s push plants over animals by leading with taste, texture, price, and inclusion. “The industry should be for something. We’re making better food for more people. We’re putting good options for people to try. I don’t have a problem with cattle farmers. They’re hard-working people. So let’s be inclusive. Let’s invite meat eaters to try our products because we believe in our products and we think they’re delicious. Let’s not insult them. Let’s not judge them for eating meat.” -Peter McGuinness of Impossible Foods #impossiblefoods #plantbased #marketing #messaging #inclusion #altprotein #climate #animalrights #animalagriculture #foodsystems #cpg

Planet-based eating! Thank you so much to (@dabyford) Dawn Byford for sharing her passion and expertise of plant-based eating at our Biosphere Bites workshop at e=mc2, the Centre for Business Excellence this past month! It was an absolutely fabulous, inspiring and TASTY workshop! While we honour and acknowledge all food choices, here are a few key takeaways: 🌍 Animals are very inefficient at processing plant matter into animal meat products for us to consume. Eating animals contributes to GHG emissions, inefficient land use and intense water usage. For example, it takes 15,000L of water to produce 1kg of beef, while it only takes 287L of water to produce 1kg of potatoes!! 🌍 According to EAT-Lancet Commission Planetary Health Plate, the optimal diet for human health AND for environmental sustainability is mostly (90%) plants, focusing on veggies, fruits, legumes ( beans, peas, lentils, etc.), whole grains and nuts and seeds. 🌍 We don't need to wait for government policies, technology, infrastructure, or anyone else. At every meal, we can choose a plant-rich meal, and it matters to our health and the health of the planet! If you would like to learn more about plant-based and/or planet-based eating, stay tuned for the full video recording or visit ESRAG Plant-Rich Diet for more info: https://lnkd.in/gffX4vYV. Facebook: esrag.org/plant-rich-diet P.S. Join the plant-based food challenge starting on April 22, 2024!

Those Vegan Cowboys’ founder/farmer Jaap Korteweg: “When we first started in 2020, we gave this idea a 1% chance of success. It was a gamble. But we could take those odds because of The Vegetarian Butcher's success. ‘We're such cowboys’, Niko said when we went all in - and that's pretty much how Those Vegan Cowboys came about.” This year, we are looking at a very real cheese - the first of its kind, made with microbes instead of cows. We taught microbes how to make real casein (milk protein) and to our excitement, it turns out to have every property cow's milk cheese has. This opens the door for a next step that would have been fiction three years ago. Those Vegan Cowboys are about to build the milk stable of the future. Details of the building plans are disclosed in a cowboy-style newspaper, The Ghent Gazette, which can be downloaded on thosevegancowboys.com. We're pleased to share that we're in the middle of a bunch of good conversations already, but adventurers who still want to join can reach us through investors@thosevegancowboys.com. #thosevegancowboys #jaapkorteweg #feedtheworld #precisionfermentation #alternativeprotein #sustainabledairy #futureoffood #foodinnovation #foodscienceandtechnology #climatesolutions #foodscience #foodtechnology #vegancheese #cheeselover #cheese #plantbased #vegan #futureoffood

🍽 #Belgium: known for its waffles, chocolate, beer and French fries. 🥦 Fortunately, it is also known for healthier alternatives: #frozen #vegetables! With several leading companies located in Belgium, our country is the largest producer and exporter of frozen vegetables in Europe. 💪 🧡 Besides providing convenience, the frozen vegetable processing chain can also preserve the endogenous #health potential of vegetables over a long storage period. But how do process conditions, such as #pretreatments impact the health-related compounds in frozen vegetables? And does the #temperature of our freezer actually matter? 🧐 💡 I'm delighted to share the answers of my latest research via the link in the comments. 👇 🙏 A sincere thank you to all collaborators Sarah Verkempinck, Luna Kemp, Sarah De Mazière, Sophie Delbaere, Christof Van Poucke, Marc Hendrickx, Ann Van Loey and Tara Grauwet, funding source VLAIO - Flanders Innovation & Entrepreneurship and the support of Flanders' FOOD. #veggiechain #leeks #Brusselssprouts #foodscience

🌱 Harnessing Nudge Theory for Sustainable Dietary Choices At the Center for Behavioral Decisions, we're passionate about leveraging behavioral science to foster sustainable practices. A recent application of nudge theory is showing promising results in reducing meat consumption in both educational and corporate settings. 🔍 Key Insights: - Reflective Nudges: A study at a German university revealed that while labeling alone didn't significantly change behavior, adding a reflective component—where participants considered the nudge or their preferences—reduced meat consumption by 5-7% (Vegconomist) (MDPI). - Default Options: Implementing plant-based meals as the default option led to substantial increases in their selection, evidenced by studies in US colleges and NYC hospitals (Vegconomist) (Oxford University Press). - Menu Placement & Naming: Strategies like placing sustainable options higher on menus and using appealing names for plant-based dishes have been effective in shifting consumer choices (Vegconomist). These findings highlight the potential of subtle environmental changes to drive meaningful behavior shifts, contributing to climate change mitigation. Let's continue to explore and implement such innovative strategies in our efforts to promote sustainability. #BehavioralScience #NudgeTheory #Sustainability #CBDResearch