One week in a post #1: kelp, lab-grown meat, intentionality and procrastination

Now that climate beneficial eating is becoming more popular, and a number of individuals and organizations are getting into the space, I feel called to share with a broader audience what I encounter every single day through my work at Future Food and Food for Climate League. Weekly, I share startups I read about, products I tasted, founders I met (and a bit of personal life!). Every single concept I mention will be tracked on a public database we’re populating. The overarching goal is to increase the general interest in this topic, acknowledging that the challenge is too big not to work cooperatively.

This initiative is possible thanks to our amazing Future Food Ecosystem, where our team is working head-down every single day to research, design, create, and commercialize new food solutions to help our planet.

My word of the week

Intentionality
NOUN
- The fact of being deliberate or purposive.

Food, Climate and Innovation: three highlights of the week

1. Familiarity and comfort are essential to appeal to the mass market Google released the consolidated search trends for 2020 and the 10 most searched recipes of 2020 in the United States turned out to be the following: sourdough bread, whipped coffee, Disney churro, Dole whip, Ikea meatballs, chaffle, hamburger buns, egg salad sandwiches, and healthy banana bread. Surprised? I was…