Josh Tetrick has graduated from Cornell University with a BA in Sociology & Government as well as Globalization Concentration, and the University of Michigan Law School with a Doctor of Law (J.D.).
Ethan Brown is the Founder & CEO of Beyond Meat, a company dedicated to building meat directly from plants. Ethan gained an appreciation for agriculture and the natural world from his father, a professor, conservationist & hobby farmer. This interest shaped the direction of his career, where he sought to make a contribution to climate change through the clean energy sector. Though passionate about this work, Ethan became convinced that a change in the origin of the protein-from animals to plants-could simultaneously address human health, climate change, constraints on natural resources, and animal welfare in a unique and powerful way. In 2009 he started Beyond Meat which now sells products in more than 30,000 grocery stores, restaurants, universities and beyond. The company’s flagship product, The Beyond Burger, was the first plant-based meat to be sold in the meat aisle at major grocery chains. Ethan holds an MBA from Columbia University and an MPP from the University of Maryland. He is a member of the 2017 Class of Henry Crown Fellows within the Aspen Global Leadership Network at the Aspen Institute.
Debbie began together with her husband, Wally, in 1991 in their family kitchen to produce plant-based burgers and sausages. She is born vegetarian and convinced Wally to change. Together they have built the leading plant-based food brand in South Africa, expanding into many other countries with the joint mission of the LIVEKINDLY co.
Wally once ate meat and traded livestock for a living before turning vegan. He followed his wife, Debbie, and his daughter, Tammy, in a first step to a vegetarian diet after observing the inhumane conditions in a working pig farming facility. Since inception, the company is advocating for awareness campaigns like Meat-Free Monday and Veganuary.
Jodi Monelle is the founder and CEO of global media company LIVEKINDLY. Focused on empowering people to make positive changes - big or small - in their own lives and how their daily actions make a difference in the world. LIVEKINDLY has the highest growth and engagement rate of any plant-based media publisher, making it the go-to news source for millions of people regardless of their dietary choices.
Timo comes from a family who owned a meat production company for three generations. In 2013, he decided to start LikeMeat on the groundwork of his family's business. Today, Like Meat is producing a wide range of products from plant-based Schnitzel till sausages, meatballs and much more to come.
Michael Selden is CEO and Co-Founder of Finless Foods. His background in Biochemistry and Molecular Biology has played a big role in him dedicating his life to climate justice and science advocacy. He has always been very politically active and considers his work now to be an extension of that. Before co-founding Finless Foods, he was working at the Mount Sinai Icahn School of Medicine in high-throughput cancer screening. His university research projects were twofold, one focusing on fungal epigenetics to solve food crises and the other on the evolutionary biomechanics of the mantis shrimp. He was a high school chemistry teacher at Wagor International school in Taichung Taiwan, where he ended up learning enough Chinese to become co-editor in chief of ChinaSMACK, a website that translates Chinese news for the English speaking world. He also has done work at New Harvest, a non-profit forwarding research in the field of cell-based meat.
Arturo is CEO of Clara Foods, a sustainable food-tech company leveraging advanced fermentation to develop performance protein products including the world's first animal-free egg white. Prior to founding Clara Foods, Arturo served under Supreme Court Justice Sonia Sotomayor, the U.S. Department of Agriculture, and the investment bank Credit Suisse. Arturo is originally from Laredo, Texas and holds a degree in Government and Comparative Politics from Harvard University.
Anna-Kajsa has a Bachelor in Communication and Media Studies from the University of Gothenburg and in Political Sciences, Economics, Political Economics of Developing Countries and Environmental Diplomacy from the Linköping University. She is co-founder of Food for Progress and Social Entrepreneur of Beat Food for Progress AB.
Anders started together with Anna-Kajsa the production units of Oumph that are certified according to BRC and for organic/KRAV production. He was a winner of the Product of the Year Sweden 2016 and The Swedish Food Award 2015. He is co-founder of Food for Progress and Beat Food for Progress AB.
Prior to founding Euphebe, Nadja was a Managing Director at Goldman Sachs and subsequently founded WhiteCap Principal Ventures, a company focused on reviving underperforming brands. Euphebe was born from yet another incident of cancer in the family, from the subsequent medical understanding that today’s modern diet is the major lifestyle contributor to the epidemic of chronic disease. Euphebe was born to make the transition to a health-supportive, whole food, plant-based diet, easy, enjoyable and long-lasting. Nadja has a Ph.D in Quantum Chemistry from Cambridge University.
Alvyn has a Master's Degrees in Management of Technology and Innovation, Finance and Management of Innovation from the Université Paris Dauphine, from MINES ParisTech, in Management, Corporate Finance, Economics and Marketing from INSEEC and a Bachelor of International Business, Business, Finance, Marketing and Negotiating from the Université Paris Sud. He was Co-Founder of The Good Spoon prior to co-found Algama.
Gaetan has a Master of Science (MSc) in Technology & Management from the Ecole Centrale Paris and a Master's Degree in Corporate Finance, Auditing and Accounting from ENC Bessière. Prior to co-found Algama, he was Co-Founder of The Good Spoon Company, Associate Financial Advisor at Grant Thornton France and Co-Founder/COO of kdoduweb.com.
Rimi started 2013 as a food processor and developed the business in London. Since then, the company sold millions of LoveRaw products. She is on a mission to making great vegan chocolate whilst maintaining honesty and transparency.
Andrés has a PDD in Business Administration from IESE Business School and visited the Universidad Nacional de Rosario for Biotecnologia, Molecular Biology and Biotechnology. Prior to co-found CUBIQ, he co-founded Amtec.net, was Business Director at Neoris Spain, SVP and Founder at nLife Therapeutics and President of NEDKEN (Experience Biosciences).
Aldo has a Bachelor of Business Administration from Tecnologico de Monterrey. Prior to co-found Heartbest, he was Business Analysts at Tangible Nous S.A. He is certified in Big Data & GIS from Esri Australia as well as Business Metrics for data-driven companies from the Duke University.
Michelle has a MBA in Social Impact & Entrepreneurship and Strategy from the Duke University. Prior to co-found BIOMILQ, she was scientist at General Mills, made an internship at the Bill & Melinda Gates Foundation in the field of strategic private partnerships and founded Resilient Foods.
Leila has a PhD in Cell Biology from the Boston College and a BA in Molecular, Cell and Development Biology from the University of Colorado Boulder. Prior to co-found BIOMILQ, she was postdoctoral fellow at the Stanford University School of Medicine, Curation Scientist at NextBio, Medical Writer for e.g. MedThink SciCom or Whitsell Innovations and founder of 108Labs.
After learnings from a first culinary adventure as a healthy soup restaurant in London's Soho and research in the aisles of supermarkets and health food shops, Karina decided together with Daniel to bring convenient, fresh and genuinely baby food to parents.
Daniel studied Business Administration at the University of Passau dn got a M.SC. Diplome de Grande Ecole, Mater Europe en Administration y Direction de Empresas, specialised in Finance and Capital markets, London, Madrid, Paris Stream from the ESCP Europe. Prior to co-found Mia & Ben, he joined Healthy Soups for London, was Analyst at Alex Partners and Associate at RBS Global Banking & Markets.
Daphna has BAs in Economics and Computer Science from the Ba-Ilan University and an MBA in Marketing and Enterpreneurship from the Intersiciplinary Center (IDC) Herzliya. Prior to co-found TIPA, she was Account Manager at SPKL World Group and CEO at Caesarea Center, IDC Herzliya.
Patrick "Pat" O'Reilly Brown is professor emeritus in the department of biochemistry at Stanford University and co-founder of the Public Library of Science, inventor of the DNA microarray, and a former investigator at Howard Hughes Medical Institute.
Mr. Yeung is a graduate of Columbia University and also the Managing Director of Fortune Park Holdings, Chairman of retail groups Visual Culture and Shine, and Director of Hong Kong AIDS Foundation and Hong Kong Buddhist Association.
Chef James Corwell is the creative force behind Ocean Hugger Foods. An Atlanta native, Corwell carries the rare professional designation of ACF Certified Master Chef. He was previously chef at the Wine Spectator Greystone Restaurant - Napa Valley, The Culinary Institute of America (St. Helena), Cherokee Town & Country Club (Atlanta) and Le Foret (New Orleans). He was voted best new chef by New Orleans Magazine in 2010.
Brian Wyrwas is the CSO and Co-Founder of Finless Foods. He looks through the lens of Biochemistry and Molecular Biology to change the way we eat seafood forever.
Dominique Barnes, co-founder and CEO of New Wave Foods is focused on distrupting the seafood industy (not the oceans!) with the introduction of a plant-based shrimp — made entirely from algae and natural ingredients. She leads her team through her passion for marine conservation and the mission to change the way we eat seafood. With a Masters in Marine Biodiversity and Conservation from Scripps Institution of Oceanography, she has experienced firsthand the devastating impacts of commercial seafood production on the oceans.
Michelle Wolf moved to the San Francisco Bay Area from Pittsburgh, PA to pursue impact-driven business ventures. As a graduate of Carnegie Mellon University with a BS in Materials Science & Engineering and an MS in Biomedical Engineering, she was intrigued by the idea to create an alternative and better seafood product that is as delicious as the real thing. Michelle has previously worked on consumer care products and is passionate about using science and technology to solve the biggest problems facing society today. She is an avid runner and enjoys connecting with other women-led initiatives.
Christie Lagally is the founder and CEO of Seattle Food Tech, a plant-based meat production company designing and building automated, 'smart' production facilities to make delicious plant-based chicken products at low-cost and high volumes. She is a mechanical engineer and holder of five patents in manufacturing technology. She spent much of her career in the aerospace industry working on commercial airplanes and spacecraft in testing, design, and manufacturing, and she served as the project manager for a $10M R&D effort for the 777X wing manufacturing unit at Boeing Commercial Airplanes. Christie holds Bachelor's degrees in Organizational Psychology and Mechanical Engineering and a Master’s of Science in Mechanical Engineering. She is also an active member of the National Women’s Political Caucus of Washington, a co-founder of the Humane Voters of Washington (a political action committee) and serves as a Washington State Council Member for the Humane Society of the United States.
Peter Verstrate has a Master of Science (MSc) in Food Chemistry from the Wageningen University and Research Centre and worked as Managing Director for Hulshof Protein Technologies in the Netherlands.
Mark Post has a PhD and MD in Medicine from the Universität of Utrecht and Professor of Physiology at the Maastricht University as well as Faculty Member of the SingularityU The Netherlands.
Alexander Lorestani has a PhD in Molecular Biology from the Princeton University, studied medicine at Rutgers University, and holds a BS in Biology from the Boston College.
Nick Ouzounov has a PhD in Molecular Biology from the Princeton University and BS in Molecular Biology & Biochemistry from The Rutgers Stat Univeveristy of New Jersey-New Brunswick.
Justin Frank Polgar has a Bachelor of Arts in Marketing Psychology: Introspective Humanistic Behavior from the University of California, Santa Cruz. He is an all-around YES person. His entrepreneurial path is guided by a desire to make life more sustainably pleasurable for everyone on the planet, while creating a cleaner food system.
Zoë Segal has a Master of Divinity (MDiv) from the Starr King School for Ministry and a ind. Major in Sexology and women's health from the University of California, Santa Cruz.
Derek Sarno, co-founder of Wicked Healthy and co-author of the Wicked Healthy Cookbook. Chef – Director of Plant Based innovation at Tesco and developer of the Wicked Kitchen brand. Former Senior Global Exec Chef of Recipe and Product Development for Whole Foods Market.
Chef, educator and cookbook author, Chad is the co-founder and VP of Culinary at Good Catch Foods, creating a 100% plant-based seafood line. Chad is also co-founder of Wicked Healthy, whose mission is to drive culinary innovation globally with suppliers, manufacturers, and retailers. Prior to this Chad was the former Global RnD Chef and Media Spokesperson for Whole Foods Markets Healthy Eating Program, VP of Plant-based Education for Rouxbe Culinary School, and Executive chef for a boutique restaurant brand throughout Europe.
Shama Sukul Lee made Foundation Studies in Science at the University of South Pacific, has a BSc in Computer Science and Mathematics from the University of Auckland as well as a MBA from the University of Auckland Business School.
Aidan Altman is a University of Michigan graduate with a Bachelor of Arts in International Relations and National Security. He is now running his third entrepreneurial business venture. He believes that food is one of the most powerful tools for social reform.
Andrew cut his teeth post-college in investment banking as an analyst at Houlihan Lokey. He studied economics and film at the University of Michigan. His favorite economist and filmmaker, respectively, is Tyler Cowen (of "Marginal Revolution" fame) and Paul Thomas Anderson (think "Boogie Nights").
Peter Kennedy has a Bachelor of Arts, Economics and History from the Denison University and an MBA in Marketing and Finance from the Indiana University - Kelley School of Business.
Dave Dickman has a Bachelor of Science in Business and Marketing/Advertising from the Indiana University/Kelley School of Business and he was member of the Board of Directors of IAB (Internet Advertising Bureau).
Bill Glaser is an entrepreneur, financier, and investor who’s raised over $200 Million including $40 Million for companies he’s founded. He has taken several companies public and has been involved with 2 companies that had $100 Million+ exits. Currently, Bill is founder and CEO of Outstanding Foods which makes tasty as hell plant-based food products that make it easier for anyone to eat healthier. Outstanding Foods created its PigOut pigless bacon chips that are 100% plant-based and taste just like bacon.
David Anderson is a pioneer in disruption of animal based food and was working for leading brands like Beyond Meat in developing the next generation of cruelty free food.
Vikas Garg is the Founder & CEO of abillionVeg, an internet platform launched in 2017, accelerating a global movement towards socially responsible consumption. Prior to launching abv, Vikas spent 15 years in finance as an analyst, portfolio manager and fund manager at CalPERS, Credit Suisse First Boston, Dymon Asia Capital and 1/0 Capital. Vikas is passionate about education, veganism and animal protection and he’s involved with grassroots minority education initiatives and animal welfare programs around the world. He graduated from Emory University in Atlanta and lives in Singapore.
With a lifetime of plant-based experiences under her belt, Sadrah Schadel has some serious veg cred. In the lively hub of her family's kitchen, she got into the culinary game at an early age. Later, her DIY spirit and punk rock ethos combined with her high-standards for quality ingredients and product performance, driving her to create No Evil Foods. Sadrah stands in command No Evil Foods innovation kitchen and develops recipes drawing from world flavors inspired by her extensive travels. She passionately spearheads their social justice initiatives and is also a creative magician who shares the vision and communicates the voice of No Evil Foods.
Cole Orobetz was named Top EY Alumni Under 40 in 2018. He has a CA/CPA Designation in Accounting and Corporate Finance Qualification in Banking, Corporate, Finance, and Securities Law from CPA Canada. Cole was also a previous VC investor in sustainable food and agriculture technology businesses as Investment Director with Avrio Capital.
Ryan Bethencourt has a BSc in Biological Sciences (Molecular Genetics), a Doctor of Philosophy (PhD) Candidate in Center for Regenerative Medicine at the University of Edinburgh, and a Masters in Bioscience Enterprise (MBE) in Business/Biotech from the Cambridge University.
A co-founder of IndieBio, the worlds premiere accelerator for biotechnology. Ron helped establish a portfolio of 68 innovative consumer and startup biotech companies embraced by tech and industrial investors alike. Food investments include Memphis Meats, Clara Foods, Geltor, New Wave Foods, The Not Company, MiraculeX, and Willow Cup. Currently, Ron is the CSO of Wild Earth, a Cellular Agriculture startup in Berkeley, California. He also acts as Science advisor to Babel Ventures, a VC fund.
Ido Savir has a Bachelor of Science in Computer Science, Life Science & Psychology from the Bar-Ilan University and is Co-Founder of Mindefy and The Modern Agriculture Foundation.
Koby Barak has a High School Diploma in Sociology and Economics from the Blich, Ramat-Gan High School, and a Bachelor of Science in Biology/Biological Sciences, General, 91 from the Tel Aviv University.
Monica Klausner is the co-founder, along with her brother, of a meal delivery service called Veestro. She has a Degree in Bachelor of Business Administration (BBA) Field Of StudySpecialized Sales, Merchandising and Marketing Operations from The University of Texas at Austin.