Driscoll's’ Post

Have you ever found yourself in a cozy restaurant, eyeing your favorite dish, and suddenly pondered, "I wonder where these ingredients came from? Who nurtured them? Who raised them? Who devoted their time and energy to them? And how did they journey all the way here?" If your answer is 'never,' don't fret! You're in great company. Rarely do we invest the mental energy to contemplate the origins of our food. We're often so engrossed in satisfying our cravings or indulging in our favorite dish that we overlook the impact of consuming avocados, salmon, mushroom risotto, or eggplant parmesan all year round. But why should we care? Well, unless you were fortunate enough to be taught about this from an early age, it's likely you've never given it a second thought.  Our school systems seldom educate us about it, and the fast-food chains on every corner are hardly forthcoming with this information.  Plus, there are no federal regulations compelling producers or supply chains to disclose such details. Yet, here at NextGen Purpose, we firmly believe that understanding where your food comes from should be a common practice.  It's not something we should shy away from, whether due to a lack of information or fear of the answers we might find. To us, eating is a fundamental human right, and everyone should be privy to the journey their food has taken. We should know how it was grown, harvested, raised, and processed. This chain of custody needs to be shorter and more transparent. Doing so could help us combat the staggering 1.3 billion metric tons of annual food waste and fight back against climate change. We're producing food on a massive scale, and quite frankly, it's unnecessary. If we could focus more on local production and farmers, we'd shorten this chain significantly.  Profits would return to the farmers' pockets instead of being sliced by middlemen. We'd contribute to local biodiversity and confront numerous health issues by returning to real, minimally processed, farm-to-fork food. Just like the good old days. We should reconnect with our roots and start asking more questions like, "Where does this steak come from?" What do you think? Let's start this conversation together! -------------- Hi, I’m Justine Reichman, your friendly neighborhood, Founder & CEO of NextGen Purpose and Host of the Essential Ingredients Podcast  Our mission is to boost driven, forward-thinking folks & and initiatives in the regenerative food scene. Follow along for more. #FoodInnovation #RegenerativeFood #SustainableEats

Good Co. is selling its (“clean/cultured”) chicken to its first restaurant client, Jose Andres's China Chilcano in Washington, D.C., for "about the same price as premium conventional chicken." As we go to 9 billion on the planet and a rising middle class globally the current paradigm is wholly unsustainable. period. #sustainablefood #impactinvesting #plantbasedfortheplanet🌎 #plantbasedforclimate #plantbasedforsocialjustice #plantbasedfortheanimals #allanimals

#IYKYK Manufacturing, branding, and distributing a responsibly (licensed, sanitary, insured) produced seafood product in the US is no small feat. It is incredibly challenging, requires immense collaboration and pathbreaking, beyond what most would imagine. Thus, it's immensely rewarding when retailers (look for Pescavore in New Leaf Community Markets soon! Among our other beloved local stockists), media, and local decision-makers show their support in tangible ways like distribution partnerships and media coverage. All of these actions represent legitimate, non-performative support for a burgeoning food movement. This movement prioritizes local, abundant, credibly sustainable and regenerative food systems that not only employ Americans but also enhance their health daily. A heartfelt thank you to Mark C. Anderson & Good Times and for the 'Basket Case' feature. Much of our literature about eating seafood twice a week came from the very helpful folks over at Seafood Nutrition Partnership. Looking for credible guidance from a non-profit? Paddle on over to what constitutes a great and user/market friendly resource. https://lnkd.in/gUAkvjme CLEAN JERK One of the cooler homegrown foodie companies in Santa Cruz—which is saying something, but that is no hyperbole—is offering an intriguing way to earn a discount. Pescavore’s smoked tuna jerky, in all its wild-caught and sustainable glory, comes at 10 percent off for those willing to make a pledge to eat seafood twice a week. Pescavore’s website makes the pitch for why such a pledge a good idea, shouting out the health benefits (Vitamin D! Omega-3 fatty acids!) and environmental upside of responsibly fished seafood (Fewer fossil fuels! Reduced land impacts!). The kicker: The island teriyaki, smoked poke and Caribbean jerk strip packs are flat-out tasty, and convenient to pack along in your lucky lunchbox. pescavoreseafood.com #seafood #sustainableseafood #localfood #newfoodmovement #sdg12 #sdg9 #sustainabledevelopment #manufacturing #foodmanufacturing #tuna #lovelocal #seafood2xwk #betterforyou #betterfortheplanet

Cultured meat is appearing on US restaurant menus for the first time ever. Here's what you need to know about the fast-growing sector

You can now cook cultivated meat at home. Eat Just, Inc. has rolled out its new, cheaper Good Meat chicken at Huber's Butchery in Singapore, marking the first time cultivated meat is available in retail anywhere in the world. This version of Good Meat contains 3% cultivated chicken, instead of the 60-70% in previous iterations – but Eat Just says there's no compromise on taste or texture, based on results from sensory testing. "Giving consumers the opportunity to buy cultivated chicken in-store and bring it home to prepare and serve to their families is a huge step towards normalising this new type of food,” CEO Josh Tetrick tells me. It's a massive step forward for an industry where costs and scalability have been two major hurdles. While Florida and Alabama push regressive policies that threaten the future of the food system, Singapore continues to consolidate its position as a world leader in food tech innovation. Read more on Green Queen Media:

Despite concerns over taste and health, 60% of US consumers are open to trying cultivated meat (Quotes from Vegconomist, 22 May, 2024) A survey conducted by Purdue University, known as the Consumer Food Insights survey, monitors consumer attitudes toward cultivated meat. The survey reveals that approximately 60% of consumers are open to trying cultivated beef, chicken, and pork in restaurant settings, whereas about 30% remain hesitant or unwilling to do so. ** https://lnkd.in/dRW24bKJ **

🧫🥩 UPSIDE Foods to offer Floridians free cultivated chicken before the state bans cultivated meat. With a forthcoming ban on cultivated meat set to begin on July 1, UPSIDE Foods is organizing a one-night pop-up event in Miami to celebrate food innovation and the freedom to choose what we eat. This event, featuring Miami chef Mika Leon and mixologist Gio Gutierrez, offers Floridians their first and last opportunity to try cultivated meat before the ban. UPSIDE Foods pioneered the introduction of cultivated meat in the US market after receiving regulatory approvals from the FDA and USDA. The company advocates that cultivated meat is a crucial part of the future food landscape due to its potential to meet growing meat demands in a safer, more humane, and sustainable manner. Despite these benefits, Florida Governor DeSantis signed Senate Bill 1084, which criminalizes the production and sale of cultivated meat in the state. The "Freedom of Food" event, co-hosted with The Brick & Timber Collective, is scheduled for June 27 and will be free and open to the public on a first-come, first-served basis. Chef Mika Leon praised the cultivated chicken for its taste and quality, while Jesse Feldman of Brick & Timber Collective highlighted the negative impact of the ban on Florida's tech ecosystem and innovation potential. Learn more in the full PR Newswire article: https://lnkd.in/ebMtrz5u #ForwardFooding #cultivatedmeat #foodtech #altrotein #futurefood #policy #foodsystems

Despite concerns over taste and health, 60% of US consumers are open to trying cultivated meat (Quotes from Vegconomist, 22 May, 2024) A survey conducted by Purdue University, known as the Consumer Food Insights survey, monitors consumer attitudes toward cultivated meat. The survey reveals that approximately 60% of consumers are open to trying cultivated beef, chicken, and pork in restaurant settings, whereas about 30% remain hesitant or unwilling to do so. ** https://lnkd.in/dcPVbiU6 **

🆕 #Agrifood | Navarre-based Foodys revolutionises the food industry with its first plant-based bacon on sale at Carrefour España After industrialising the 3D bio-printing of plant-based foods in a revolutionary agreement for the agri-food industry last May, #Foodys and COCUUS announced that consumers can now find the first reference produced with this technology. It is a 100% vegetable bacon which, according to its creators, will soon be followed by new references in the form of vegetable foie gras, tuna, shrimp or salmon.  #InvestInNavarra 📲 https://lnkd.in/d9zeZtUz

🧫🥩 UPSIDE FOODS HOSTS PRE-BAN CULTIVATED MEAT PARTY IN FLORIDA On Thursday evening, at a rooftop in Miami, UPSIDE Foods served customers some forbidden chicken. Forbidden, that is, from Monday, July 1, when Florida’s ban on cultivated meat comes into effect. Announced in May by the liberal-elite-hating mayor Ron DeSantis, the law will make a second-degree misdemeanour to manufacture, transport, commercialise or sell cultivated meat. But just to show Floridians what their state is forcing them to miss out on, Upside Foods took its meat straight to its capital. The pre-ban event featured recipes from Miami chef, restauranteur and TV personality Mika Leon, with drinks from mixologist Gio Gutierrez. The tasting was free of charge, which Upside Foods said was the first time cultivated meat has been offered to the public at no cost. This was deliberate. “We wanted to give as many people as possible the opportunity to taste cultivated meat in Florida before it’s banned,” the company’s COO, Amy Chen, told Green Queen. The event was co-hosted by the Brick & Timber Collective, a leading real estate company with properties in Miami, San Francisco and Los Angeles. “This policy not only affects cultivated meat but also stifles progress in biotech, life sciences, and other innovative industries that can thrive here. Opposing such policies is crucial to protect Florida and Miami as vibrant tech hubs,” said Jesse Feldman, a partner at the firm. A host of other states are deliberating restrictions on cultivated meat, from Arizona, Texas and Tennessee in the south, to Nebraska in the midwest and Wisconsin in the Great Lakes. Chen noted that any legislation that “discriminates against cultivated meat” is “disappointing”, whether it’s a ban, defamatory labelling (calling it ‘lab-grown meat’, for example), or research limitations. Read the full article here: https://lnkd.in/evnqg6P8 #GreenQueen #cultivatedmeat #foodsystems #policy #foodtech #innovation #futurefood