DEEP DIVE 1: THE TASTE OF A VEGAN REVOLUTION
In this Deep Dive we will discuss with innovative entrepreneurs on how they work with taste in developing their sustainable products. What role does taste play in the vegan revolution? How do innovative entrepreneurs play with ‘taste’ in producing vegan alternatives? And how can we make the vegan revolution more inclusive? Get insights on how entrepreneurs work to get consumers used to new tastes (like vegan tuna), and on how entrepreneurs produce their sustainable products in a way that they suit existing taste preferences.
Founder Dutch Weed Burger
Mark has been vegan since the late 1990s. Initially, he tried to change the world as an animal activist. He was even imprisoned for some time because he had rescued minks from a Danish farm. After making a cool food documentary in New York and getting acquainted with seaweed as a new protein source, he decided to build the best burger on the planet, for the planet; The Dutch Weed Burger. He sees the plant-based kitchen as the key to a major cultural change. Whether it’s about ending the misery in factory farming, making agriculture more sustainable, as well as raising our collective consciousness to a higher level. The Dutch Weed Burger is enriched with seaweed and, in addition to seasoning, is also an enormously nutrient-rich source and just freaking tasty.
‘I didn’t find the vegan market attractive. I believe that people are quite willing, but then they must have a good introduction to plant based food.’ Kulsdom ran The Dutch Weed Burger for years as a typical festival brand. He went to event after event with a cargo bike full of Dutch Weed Burgers, until Corona brutally put an end to the festival season last year. It forced Kulsdom to focus on other outlets. For example, he opened a webshop and his seaweed burgers ended up on the shelves of Netherland’s biggest supermarket Albert Heijn. Recently, The Dutch Weed Burger has been taken over by Livekindly and there are plans to scale up worldwide.
Entrepreneur, chef, founder Karma Kebab
Pascal is the unintended founder of an award winning plant based kebab. His Karma Kebab exploded ever since it was presented at the Lowlands festival. In 2019 he got invited to more than 40 festivals. So suddenly the former chef turned into a kebab business owner spreading some CO2 reducing kebab made out of local veggies and grains in order to make the world a better place. His mantra is ‘Tasting is believing!’ Pascal is getting ready to become the biggest kebab brand in the world.
Advisor Food & Community at North Sea Farmers
Lotte Bronswijk works at North Sea Farmers: a community of businesses with a passion for seaweed, working towards positive climate impact. Within her work, Lotte focuses on the North Sea Farmers community and its activities as well as seaweed food applications. In her daily work she is welcoming new North Sea Farmers, and organizes workshops and events to connect and inspire the community. Furthermore, she is specialized in the field of food, helping startups, established companies as well as multinationals with challenges concerning o.a. food safety, certification, novel food procedures and standardization. For a European Interreg project Valgorize, Lotte has conducted a large-scale market study to identify the potential of seaweed in the food industry.
Lotte studied Integrated Food Studies (MScf) In Denmark, covering topics from public health to food policy, innovation and food design.
Entrepreneur, food designer, owner Studio Fava and co-founder SEASOGOOD
Dennis Favier is a driven food designer and creative product developer in the food business. He strives to contribute to a healthier planet. Dennis founded Studio Fava, an independent research and development agency specialized in plant based products such as alternatives for meat, fish and dairy. With a team of chefs, technologists and designers Dennis helps food producers, ingredient suppliers, supermarkets and restaurants with plant based innovations. He recently co-founded a brand called Seasogood; plant-based fish in cans. Their first product Happy Tune, a fish free tuna is a real hit and got widely available in only a few months in Dutch supermarkets.
Dennis studied Food Design and Innovation at the University of Applied Sciences (HAS Hogeschool). Before starting his own company, Dennis worked at innovation company Top BV (Wageningen) for nine years as Creative Director and product developer.
Maaike de Reuver
This Deep Dive will be moderated by Maaike de Reuver (Food Inspiration).