Plant Based Revolution

By: Foodable Network
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  • Summary

  • The Plant-Based Revolution is here! Our society has shifted our eating habits to align with social and economic responsibility to our future. The driving force of animal welfare, sustainability, and health impacts are the leading way of this revolution. As the market demand continues to grow, the innovations and creators of new plant-based ventures are changing the very landscape of our food system. This podcast explores the trends, innovators, and ideas that are pushing our food system to an entirely new model of food production and consumption for decades to come.
    Copyright Foodable Network
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Art Cooking Economics Leadership Personal Success
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Episodes
  • The Next Generation of the Vegan Fast Food Restaurant | Odd Burger

    The Next Generation of the Vegan Fast Food Restaurant | Odd Burger
    Dec 16 2021
    Plant-based meat substitutes used to be confined to the aisles of health food stores and stands in farmers markets. However, with the explosion in discussions around the environmental and health consequences of eating meat, plant-based foods are growing in popularity on an international level.

    In this episode of Plant-Based Revolution I chat with James McInnes, co-founder and chief executive officer at Odd Burger about his background in technology, why he became a restaurateur, and selling plant-based burgers at a meat festival in London.

    I asked McInnes how Odd Burger came about and he says, “I've always had a passion for food and I would say I've always loved the idea of having a restaurant, so that's something that has always been I think within me but really when I went vegan I think that really sparked the idea that the power that we can have on the world with food.”

    McInnes first started the business as an organic produce distribution company and next came a meal kit company where he and Vasilika, his wife and co-founder developed one hundred different recipes in a year. He says, “from that we actually developed a lot of the base for the recipes that we use today in many of our products at the restaurants.”

    McInnes talks about why he chose to open a fast food vegan restaurant, he says, “we just love the idea of making something accessible because at the end of the day you know something costs three or four bucks people are more likely to try it than if it costs twenty.” He adds, I just love the idea of the economics of it, people with limited financial means can try it and that is the magic about fast food.

    “I think a few things, if you compare us to other plant-based restaurants for example, I think right away it's the affordability factor,” says McInnes when talking about what separates Odd Burger from other plant-based restaurants. Odd Burger also has their own manufacturing center, McInnes says, having a vertical integrated supply chain and being able to control that from end-to-end plus food experience helps to keep costs in line.

    McInnes says that when the pandemic hit, Odd Burger was already on its way to a more efficient business model. They had implemented self checkout in early 2019 and had replaced grills and flat tops with automated cooking equipment.

    To hear about the technology including automation, and how having an efficient restaurant model helped Odd Burger navigate the pandemic, supply chain, and labor shortages, listen to this episode of Plant-Based Revolution.
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    43 mins
  • A Brand Bringing Plant-Based Foods to the Mainstream | Rebellyous Foods

    A Brand Bringing Plant-Based Foods to the Mainstream | Rebellyous Foods
    Dec 2 2021
    Plant-based meat substitutes used to be confined to the aisles of health food stores and stands in farmers markets. However, with the explosion in discussions around the environmental and health consequences of eating meat, plant-based foods are growing in popularity on an international level.

    In this episode of Plant-Based Revolution I chat with Christie Lagally, founder and chief executive officer of Rebellyous Foods about her transition from a mechanical engineer to meat replacements and her drive to bring plant-based to the mainstream.

    I asked Lagally about being a senior scientist with the Good Food Institute, she says, “when I did decide to really dive into learning more about the food industry and specifically the meat industry which I cared about due to a wide variety of social justice issues, I decided that a good way to do that would be to volunteer and then later I was hired by the Good Food Institute. Which is a think tank and nonprofit organization that supports the evolution and the advancement of the industries of plant-based meat.” She adds, “Clean meat, fermented or cultured meat and essentially any products that need to be brought forward and advanced for the purpose of replacing animal products.”

    Lagally talks about the discrepancy in how much plant-based meat is available in the United States, she says, “the meat industry produces over one hundred and eight billion pounds of animal based meat and even today in the heyday of meat alternatives, we're only producing one half of one percent of that one hundred and eight billion pound volume of plant-based meat versus animal-based meat.” “Fundamentally what prompted me to start Seattle Food Tech which is our corporate name for Rebellyous Foods which is our brand name and I decided I wanted to start a company that would fundamentally change the course of how big the plant-based meat industry is and that's precisely what we're doing. Rebellyous Foods is making enough available and affordable plant-based meat for everyone,” Lagally adds.

    Lagally shares how Rebellyous Foods utilized the venture capital funding to set up infrastructure and invested into the development of technology to further their efforts faster. Rebellyous Foods can be found in stores, ballparks, hospitals, national school lunch programs and more.

    To hear about the patents, full automated production systems and how Rebellyous Foods is working to make plant-based meat more available and affordable, listen to this episode of Plant-Based Revolution.
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    27 mins
  • Educating and Inspiring a Lifestyle Movement | PAOW!

    Educating and Inspiring a Lifestyle Movement | PAOW!
    Nov 11 2021
    Plant-based meat substitutes used to be confined to the aisles of health food stores and stands in farmers markets. However, with the explosion in discussions around the environmental and health consequences of eating meat, plant-based foods are growing in popularity on an international level.

    On this episode of Plant-Based Revolution we chat with celebrity chef Robyn Almodovar who is the corporate chef leading Future Foods plant-based brand PAOW! which is an acronym for People And Our World. We talk to Almodovar about the brand’s vision to educate and inspire a lifestyle movement by leading the plant-based protein shift globally. 

    Almodovar says, PAOW! is a clean label with only three ingredients, soy, salt, and water. She says she joined forces with the locally made in the United States brand because of where the world is going, there is not enough protein. Almodovar adds, that PAOW! is for everyone including meat eaters, vegetarians, and flexitarians. 

    Almodovar talks about how versatile PAOW! is as an ingredient, if a recipe calls for a protein you could use PAOW! and cook and prepare it the same way. She says, Chef Style is a plant-based protein that provides a texture that can be cooked and flavored any way you want. You can sauté, smoke, sous vide, grill, and more. 

    When it comes to restaurants incorporating more plant-based ingredients into their menu, Almodovar says, PAOW! is definitely economical and delivers a hundred percent yield and greatly improves cost efficiency. She adds, PAOW! can accommodate a restaurant's needs by offering different sizes and cuts.  

    To hear about how PAOW! partners with colleges and universities as it markets to generation Z, their plan to roll out retail, and about the PAOW! food truck tour tune into this episode of Plant-Based Revolution.
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    16 mins

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