Megan Mokri, founder and CEO of Byte, shares how she is creating a new kind of food company that combines smart technology, healthy food, and a grab ‘n go retail experience in the workplace with host FBS Dean Will Rosenzweig.
Sheryl O'Loughlin, serial entrepreneur and the CEO of REBBL, and former CEO of Clif Bar and co-founder and CEO of Plum Organics, discusses how she has launched and grown food businesses, while making the sacrifices and riding the ups and downs of startup successes with host FBS Dean Will Rosenzweig.
Steve Case, a co-founder of American Online, and more recently, author of the bestselling book The Third Wave, discusses his vision for startups and what’s next for the Internet with host FBS Dean Will Rosenzweig.
Neil Grimmer, Founder and CEO of Habit and Co-Founder and former CEO of Plum Organics, shares how he is creating a new kind of company that combines personal nutrition, technology, and food delivery, as well as discusses his entrepreneurial journey in the food industry with host FBS Dean Will Rosenzweig.
Kristin Richmond, Co-Founder and CEO of Revolution Foods, shares how she and her co-founder, Kirsten Tobey have created the leading food business platform for making nutritious meals accessible to families and schools. Listen-in as Richmond and FBS Dean Will Rosenzweig discuss how two moms built a company around delivering convenient, healthy foods to students and stores across the country.
A Founder and the Editor-in-Chief of Civil Eats, Naomi Starkman shares her insight on how the food and media landscape is impacting consumer consciousness. Listen-in as Starkman and FBS Dean Will Rosenzweig discuss what role food and media are playing in the current call for systemic change throughout the food system.
Senior Food Analyst at NBC News, Chief Consumer Experience Officer at Innit, a food entrepreneur, and the former White House chef, Sam Kass shares his insights on how entrepreneurs, innovators, and stakeholders create transformative and meaningful changes and solutions throughout the food industry and among policymakers.
Founding Partner at the Gobee Group and Lecturer at UC Berkeley, Dr. Jaspal Sandhu shares his insights on how design thinking is applied to finding creative and innovative solutions to problems across the sectors of food, health, and agriculture. Tune in as Dr. Sandhu and FBS Dean Will Rosenzweig discuss how innovators and growth leaders use human-centered design to create business strategies, and product and service solutions in today's transforming food systems.
CMO of Pique Tea and former CMO of Plum Organics, Sangita Forth, and Sophie Egan, best-selling author of Devoured, discuss how business leaders craft "authentic" brand strategies and raise consumer consciousness through "food identity" with FBS Dean Will Rosenzweig.
Acting Director of the Innovation Institute for Food and Health at UC Davis, Dr. Justin Siegel shares his latest scientific research and how he's applying technology and innovation to solving challenges throughout the food system. Listen-in as Dr. Siegel and FBS Dean Will Rosenzweig discuss why "digital" biology is playing an important role in the future of nutrition, health, and food.
Founder and Director of the Nutrition & Brain Fitness Lab at NYU School of Medicine, Dr. Lisa Mosconi shares her latest scientific research on Alzheimer's and the role of nutrition and diet on brain health. Listen-in as Dr. Mosconi and FBS Dean Will Rosenzweig discuss why it's important for food innovators to apply discernment and perspective on scientific research and its accuracy.
Principal Investigator and Director of the Open Agriculture Initiative at the MIT Media Lab, Caleb Harper shares his vision of what farming and food business will look like in the future. Listen-in as Harper and FBS Dean Will Rosenzweig discuss how technology is changing the global food system and explore what impacts it may have on the food industry.
Eve Turow Paul is the author of A Taste of Generation Yum and the go-to expert on the high-value realm of millennials and food. Listen-in to the conversation between Paul and FBS Dean Will Rosenzweig as they discuss this powerful, food-obsessed generation and how they are influencing the food industry.
Professor Director, Foods for Health Institute at UC Davis, German shares insights into one of the leading trends in food science, the microbiome. Listen-in as German and FBS Dean Will Rosenzweig discuss the top developments in this important realm of food science and explore what impacts it may have on the food industry.