02:54:56
Jun 7, 2021
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'Join the FoodBev club to discuss entrepreneurship opportunities in the vast food industry, from food service to sustainability: 12 - 12:15pm: Introduction & Quintessence Marine video Quintessence Marine focuses on commercializing an invasive species of fish that are destroying Florida’s coral reefs. By creating markets for filets and leathers, the company incentivizes hunters to reduce the population of these fish. 12:15 - 1pm: The future of food delivery with Kristen Barnett, COO, Zuul Zuul is a ghost kitchen operations and technology company that provides products and services designed to help people thrive in the business of food. As the world shifts to an on-demand, tech-driven economy, Zuul ghost kitchens make this new operating model accessible to operators and brands. We leverage our real estate and technology to partner with landlords, companies and restaurants to create a more sustainable, hospitality-driven delivery experience for consumers and operators. 1pm-1:50pm: Sustainable CPG with Sam Chereskin, Co-founder and CEO of Misadventure & Co and Matt Olsofsky, Co-founder and COO of Take Two Foods Misadventure & Co is the first distillery in the world to turn surplus baked goods into sustainable high quality vodka. Each year nearly 40% of the food that we grow ends up in a landfill, making it a major driver of climate change. When food is thrown away it not only wastes precious resources but when food decomposes it turns into methane, which is 25x more damaging as a greenhouse gas than Co2. By upcycling this excess food our products divert more Co2 from going to the atmosphere than it creates in the production process. This solution is so impactful that if every US vodka drinker switched to Misadventure we would divert the same amount of Co2 as a forest the size of Yosemite National Park! Take Two is more than our name. It’s our purpose: to create second chances for our health and the health of the planet. By doubling-down on taste, nutrition, and sustainability, we’ve raised the bar for what plant-based food can and should bring to the table. We have an insatiable hunger to create a plant-rich future - one that empowers humans, animals, and the planet to thrive. At Take Two, every ingredient matters, which is why our products are made from rejuvenated barley. We give a second life to spent grain, the byproduct of beer production, transforming it into the best plant-based food found anywhere. 1:50 - 2pm: Break 2-3pm: Breadless in Detroit with LC Staten (Ross ‘20) and Marc Howland, co-founders, Breadless Breadless® is a new Detroit and Ann Arbor local company represented by University of Michigan’s Ross School of Business, Harvard Business School, and a top executive chef on a mission to help millions of people access healthy food options that are tasty, portable, low-carb, and gluten-free, quickly and conveniently. We are building the first black-owned healthy food enterprise.'See also:
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