The Future of Biotech Discovery With Reshape's Carl-Emil Grøn
In this episode of The Spoon Podcast, host Michael Wolf sits down with Carl-Emil Grøn, CEO and co-founder of Reshape Biotech, a Copenhagen-based company transforming the world of biotech research. While much of the tech industry has embraced automation and AI, Carl-Emil realized that biotech labs were still operating like it was the 1990s. Reshape is changing that by bringing robotics, machine learning, and a vast proprietary dataset to the lab bench—helping major companies like Unilever and Nestlé run millions of experiments and drastically accelerate the development of safe, natural ingredients. This conversation explores how AI is being used to reengineer food, personal care, and health products—and what it means for the future of the global food system.
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38:20
Blended Capital, Big Impact: Funding the Food System Change With Eva Goulbourne
This episode's guest is Eva Goulbourne, founder of Littlefoot Ventures and one of the most insightful voices at the intersection of food, climate, and finance. Eva’s career has taken her from the halls of the World Economic Forum to the launch of ReFED, where she helped build one of the most influential organizations in food waste reduction. Through her work at Littlefoot, she advises brands, foundations, and startups on how to drive meaningful change across our global food system. She’s also the host of the new podcast Everything but the Carbon Sink, where she dives deep into the tough, often-overlooked challenges facing the future of food.
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48:12
Andrew Simmons Shares Lessons Learned from Pioneering Pizza Subscriptions
We catch up with Andrew Simmons to chat about his new pizza subscription platform and to hear what his thoughts are after a year of change.
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20:36
Predicting the Future of Food with Mike Lee
On this episode of The Spoon Podcast, host Michael Wolf sits down with food futurist and innovator Mike Lee to talk about the launch of The Tomorrow Today Show, his new long-form podcast exploring the future of food. The two Mikes trace Lee’s journey from corporate innovation at American Express to building immersive concept experiences like The Future Market and launching the storytelling-driven magazine Mise. Mike shares how improv, design, and dinner parties shaped his unique lens on the food system, and why he believes corporate boardrooms need more narrative thinking.
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34:18
From Mammoth Meatballs to Scaling Cultivated Meat With Vow's George Peppou
In this week's episode, Mike chats with George Peppou, founder and CEO of Vow, the Australian startup pushing the boundaries of cultured meat. George shares how his background in science, food, and invention led to building a company that creates entirely new types of meat, like quail foie gras and even a woolly mammoth meatball. George dives into Vow’s bold approach to scaling production, including the in-house design of the world’s largest food-grade bioreactor, and how they’re defying industry trends by continuously selling cultivated meat in Singapore. George also discusses regulatory progress in Australia and New Zealand, what it takes to bring cultured meat to grocery shelves, and why others are now approaching Vow in the space for manufacturing support.
Check out our big virtual event in July, the Smart Kitchen Summit! www.smartkitchensummit.com
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Ireland