Designing Products from Ecosystems May 8, 2020 by Leah Wolfe

A few themes we explore in this session:

  • How can we put farmers in the driver’s seat by incentivizing the type of production that’s best for their land?
  • How can we re-evaluate scalability so that we don’t sacrifice regenerative goals in the process?
  • As individual citizens and consumers, what can we do to push things forward?
Mike Lee Alpha Food Labs

An analogy I use a lot because it just fits so perfectly – the analogy of sushi, eating the Omakase way where you’re following the lead of the sushi chef who knows what’s happening in the sea, knows what’s delicious, knows what’s in season and every time you go it’s a different meal because they’re trying to spread the love amongst all the different seafood species.

Then there’s the guy I sit next to in New York City that orders twelve pieces of fatty tuna and that’s his dinner. I think the big food system has been engineered around that ‘let’s order 12 pieces of fatty tuna” mentality–let’s find one ingredient it’s gonna be the ‘it’ ingredient, we’re gonna pump PR to write about it, it’s gonna be celebrated, it’s a superfood, it’s this, it’s that and we’re gonna scale the hell out of it.

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Regulatory trends in sustainability: How food brands should prepare in the next 6-12 months

SEPTEMBER 12, 2023 | 12 – 1 PM EST
Join HowGood’s General Counsel for an overview of some of the upcoming key global sustainability regulations that should be top-of-mind for food industry professionals, with a focus on what and how to best prepare.