We are currently living in one of the most prosperous times in human history. Listen in as Dr. Shreela Sharma walks us through the processes of their organization and how they were able to build efficient processes to turn their ideas into executable steps.

Industrial agriculture has been the backbone of food production for decades, but it is now being challenged by a new approach— regenerative agriculture. This week, Justine sits with Nina Manheimer, a founding member of Klim Foods. Nina is a true champion for regenerative agriculture and her work at Klim Foods is a testament to her commitment to making a positive impact on our planet.

This week, Justine and Freight Farms CEO, Rick Vanzura discuss how this modernized farming method impacts the farmers, entrepreneurs, consumers, and ultimately the planet. They also talk about how much space, resources, and technological know-how is needed to start your own farm; how to customize your own crops; common mistakes in ag-tech farming, and much more!

Chatham Harvesters is a cooperative that harvests and sells Cape Cod seafood. By utilizing their resources and implementing innovative strategies to empower the local fishing community, they have been able to create a sustainable business model that benefits everyone involved.

This is the mission behind Brand Pollinators, founded by speaker, author, and connection-maker, Kate Fosson. Brand Pollinators is dedicated to helping brands spark positive change through their sustainable and socially responsible initiatives.

Simplifying farming to provide more access to good food is becoming the new norm. It all began when co-founders Alexander Olesen and Graham Smith started working on automating most of the processes associated with indoor farming.

In this episode, Justine sits with Angie Crone, the Interim CEO of Upcycled Food Association (UFA). The organization's work is driven by a powerful mission to turn the most authentic economic movement into quantifiable success for upcycled food businesses.

Robert Lee experienced first-hand what it was like to live with food insecurity as an underserved child. This prompted him to create Rescuing Leftover Cuisine (RLC) in 2013, a nonprofit organization that seeks to prevent the waste of food and end hunger.