Today, agriculture is among the greatest contributors to global warming, emitting more greenhouse gases than the transportation industry, with methane released from cattle rearing largely responsible. Yet, by 2050, food production needs to increase by 70% to respond to population growth. This discrepancy means that we are in dire need of a new food system that will not overwhelm the planet despite our growing demand for food.
In this episode, we tackle the future of food with Antoine Hubert (co-founder & CEO of Ÿnsect), Ying Shao (co-founder & CEO of Plantik Biosciences), and Daan Luining (co-founder & CTO of Meatable). We discover the new breeding technologies for plants and meats that Ying and Daan are respectively developing. We learn about insects as an alternative source of protein with Antoine and dive into the most interesting innovations in food today.
Antoine Hubert, co-founder & CEO of Ÿnsect
An agronomy engineer by training, Antoine is the CEO of Ÿnsect and also leads the cooperative insect industry association, the International Platform of Insects for Food and Feed (IPIFF), and is a Board Member of Agrocampus Ouest, Agriloops, and LFD. Prior to co-founding Ÿnsect, Antoine worked on scientific projects in environmental risk assessment, biomass and plastics recycling. Together with Alexis Angot, he co-founded NPO WORGAMIC and the company ORGANEO.
Ying Shao, co-founder & CEO of Plantik Biosciences
Ying, an experienced startup operator formerly at Devialet, met co-founder Aditya Nayak, a structural and molecular biologist specialized in plant sciences and gene editing, in the Entrepreneur First program at STATION F. Together, they co-founded Plantik Biosciences to develop a new plant breeding technology that accelerates the traditional plant breeding process manifolds. Their first target? Cannabis.
Daan Luining, co-founder & CTO of Meatable
As the CTO, Daan is responsible for everything scientific at Meatable. Before founding Meatable together with Krijn de Nood, he worked with Maastricht University Professor Mark Post on the world’s first laboratory-grown hamburger in 2013.He later joined New Harvest, an NGO funding academic research in cultured meat, as the research director and started thinking about the huge gap in Europe when it comes to cellular agriculture and cultured meat. After speaking with many interesting people on the subject, he co-founded Meatable with Krijn. Through Meatable he is realizing his ambition to scale-up cultured meat.