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Ep. 56 | From Nonprofit Activist to Entrepreneur for Animals: Kristie Middleton and Rebellyous Foods

Business for Good Podcast

Release Date: 01/01/2021

Trash into Treasure: ChainCraft Is Converting Food Waste into Sustainable Chemicals show art Trash into Treasure: ChainCraft Is Converting Food Waste into Sustainable Chemicals

Business for Good Podcast

What if we could turn the mountains of food waste we generate every day into high-value chemicals that replace fossil fuels and palm oil—two of the most environmentally destructive inputs in our economy? That’s exactly what this episode’s guest is doing. is the CEO of , a Dutch biotechnology company using fermentation to convert agricultural waste into medium-chain fatty acids—essential building blocks for everything from fats for foods to lubricants to bioplastics and fragrances. Founded as a spin-off from , ChainCraft is pioneering open-culture fermentation process that offers a...

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Unstoppable Entrepreneurs: Lori Rosenkopf on the Many Paths to Startup Success show art Unstoppable Entrepreneurs: Lori Rosenkopf on the Many Paths to Startup Success

Business for Good Podcast

This episode’s guest is someone who’s spent her career studying—and championing—entrepreneurs who don’t always fit the Silicon Valley mold. Dr. Lori Rosenkopf is the Vice Dean of Entrepreneurship at the Wharton School and the author of the new book . In this short guide, Lori explores how success doesn’t have to mean dropping out of college to start a venture-backed unicorn in your garage. Instead, she highlights seven distinct paths that entrepreneurs can take to build impactful ventures, whether they’re bootstrapped, mission-driven, or even working within larger companies....

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The Crazy Rock Lady: How Eion is Turning Crushed Rocks into Climate Gold show art The Crazy Rock Lady: How Eion is Turning Crushed Rocks into Climate Gold

Business for Good Podcast

You’ve heard of carbon capture machines, but what if one of the most powerful tools for removing CO₂ from the atmosphere isn’t high-tech at all—just crushed rock and rain? Meet Ana Pavlovic, CEO of and the self-described “Crazy Rock Lady.” Her company is pioneering a process called enhanced rock weathering, which uses the natural properties of a green volcanic mineral called olivine to pull carbon dioxide out of the air and lock it away—permanently. The best part? They do it on farmland, replacing conventional agricultural lime with olivine. The result is a two-for-one win:...

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Vedge of Glory: How Two Plant-Based Restaurateurs Have Survived for Decades show art Vedge of Glory: How Two Plant-Based Restaurateurs Have Survived for Decades

Business for Good Podcast

In the restaurant world, infant mortality is the norm. Nearly two-thirds of new eateries shut down in their first year. Only one in five lives to see its fifth birthday. So when a restaurant—not just any restaurant, but a plant-based fine-dining spot—thrives for decades, it’s not just impressive. It’s almost mythic. Enter Rich Landau and Kate Jacoby, the married duo behind , the acclaimed Philadelphia restaurant that’s helped redefine what plant-based food can be. With nods from Bon Appétit, GQ, Food & Wine, and the James Beard Foundation, Rich and Kate have built more than a...

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The Venture Capitalist Who Wants You to Donate More to Charity show art The Venture Capitalist Who Wants You to Donate More to Charity

Business for Good Podcast

Nick Cooney is one of the most prolific investors in food and ag tech. As the founder of , he’s helped deploy nearly $80 million from his first fund and has now toward his second $100 million fund. He’s backed companies across the spectrum of sustainable protein—plant-based meat, cultivated meat, fermentation-derived proteins (including, in full disclosure, my own company, ), and more. But despite his deep roots in venture capital, Nick’s latest project is about something very different: giving money away with no expectation of any financial return. In his new book, , from Simon &...

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No Palm, No Problem: Fermenting the Future of Fat show art No Palm, No Problem: Fermenting the Future of Fat

Business for Good Podcast

Palm oil is everywhere—from food to cosmetics to biofuels—but its production is a leading cause of deforestation, habitat destruction, and greenhouse gas emissions. What if we could have all the benefits of palm oil without the downsides? Enter , a Dutch biotech startup using fermentation to produce a sustainable alternative to palm oil—without the need for palm trees. Instead of chopping down rainforests, they’re upcycling agricultural waste, feeding it to their specialty yeast, and brewing a fat with the same characteristics as high-end palm oil in the process.  The company’s...

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Turning Air Into Butter: Savor’s Revolutionary Approach to Alternative Fats show art Turning Air Into Butter: Savor’s Revolutionary Approach to Alternative Fats

Business for Good Podcast

What if the fat in your butter, cheese, or even burger could be made without animals, without plants, without fermentation, and without agriculture at all? That’s exactly what  is doing. Using a groundbreaking process that transforms compounds like CO₂ and elements like hydrogen into rich, animal-free fats that can mimic what animal fat does, this California-based startup is rethinking how we produce and consume one of the most essential ingredients in food. In this episode, I sit down with Kathleen Alexander, cofounder and CEO of Savor, to dive into the science behind their...

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Cleaner Air from Better Plants: The Neoplants Story show art Cleaner Air from Better Plants: The Neoplants Story

Business for Good Podcast

We spend about 90 percent of our lives indoors, yet the air inside our homes and offices is often far more polluted than the air outside. Volatile organic compounds—better known as VOCs—are constantly emitted by furniture, cleaning products, and even the very walls around us. Formaldehyde, benzene, toluene—these chemicals sound like something you’d find in an industrial park, but they’re actually in the places where we eat, sleep, and work.  Well, what if nature could give us a hand here? What if plants, and even microbes, could be supercharged to clean our air at a level that...

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Helping Alt-Protein Startups Survive the Winter: Ahimsa’s Consolidation Approach show art Helping Alt-Protein Startups Survive the Winter: Ahimsa’s Consolidation Approach

Business for Good Podcast

It’s no secret that the alternative protein startups are struggling these days. A combination of lower revenue, intense competition, and less available venture capital is leading to a contraction in the sector, with countless alt-meat and dairy companies conducting layoffs, declaring bankruptcy, and even folding altogether.  Enter , a newly formed investment group acquiring promising but distressed plant-based brands. This isn’t charity, though. Ahimsa's belief is that, with their consolidation strategy and pooled resources, these brands that are built on a strong underlying product...

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Subtracting the Bean from Coffee: The Minus Story show art Subtracting the Bean from Coffee: The Minus Story

Business for Good Podcast

Did you know that it takes 140 liters of water to make a single cup of coffee? Turns out that coffee, as far as plant crops are concerned, has a fairly heavy footprint on the planet. And it’s getting harder to farm, with climate change altering where and how many coffee beans can even be grown. You’ve heard of making meat without chickens, and milk without cows. Well, you can also now get coffee without beans. This episode’s guest is the CEO of , a startup reimagining how you enjoy your daily brew. Minus has developed an innovative way to replicate the rich flavor, aroma, and experience...

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If you’re a regular listener of the show, you likely already know that reducing humanity’s reliance on animals for food is one of the most pressing challenges the world faces at this moment. But meat demand just keeps rising and we’re raising more animals for food today than ever before.

One thing keeping meat alternatives merely as alternatives is that plant-based meat is still sold at multiples over the cost of animal-based meat. In other words, lowering the cost of meat alternatives seems like a true business and moral imperative.

Kristie Middleton has spent her life trying to move our food industry away from animal usage and toward plant proteins. She knows as well as anyone just how critical price is when it comes to influencing institutional purchasing decisions. After spending two decades working for animal welfare charities, including authoring a book on meat reduction, she’s now left the life of a nonprofit animal activist behind and embraced an executive role at an early-stage plant-based chicken startup called Rebellyous Foods. 

Their goal is very simple to understand but incredibly difficult to achieve: compete on cost with commodity chicken.

In this episode we talk about Kristie’s transition from the world of charities to the work of building a company aimed at helping animals. We also discuss how Rebellyous Foods intends to bend the cost curve of plant-based meat and what they’re doing with the $12 million they’ve raised from venture capitalists so far.

It’s an inspirational tale for anyone interested in making the world a better place for all animals, human and nonhuman alike.

Discussed in this episode

More about Kristie Middleton

Kristie Middleton is vice president of business development for Rebellyous Foods and the author of MeatLess: Transform the Way You Eat and Live—One Meal at a Time. Prior to joining Rebellyous, Kristie was Managing Director of Farm Animal Protection at the Humane Society of the United States, where she built and led a team of foodservice professionals working with foodservice management corporations and institutions across the U.S. to help them reduce meat purchases and incorporate more plant-based options into their menus.

Kristie has partnered with the nation’s biggest school districts including Los Angeles, Detroit, and Boston and some of the world’s largest food companies to implement plant-based initiatives such as Meatless Monday.