As pet owners, we want to ensure that our furry friends are getting the best nutrition possible. With the leadership of Anne Carlson, Jiminy's is dedicated to making a conscious effort to create cricket protein-based treats which can provide all the nutrition our pet needs while also solving animal cruelty issues.

Led by Andy Naja-Riese, The Agricultural Institute of Marin/AIM is helping the food system move forward by creating a Center for Food and Agriculture. This initiative aims to foster meaningful connections between the community and their local Farmers Market.

Co-founded by Ari Tulla, Elo Health is introducing the concept of smart nutrition to the world. Elo has created a personalized nutrition solution to provide its customers with a unique supplement regimen for their specific needs.

Big Bluff is a family-owned ranch that implements regenerative agriculture techniques. Led by Tyler Dawley, a 4th generation rancher, Big Bluff Ranch is one of the largest producers of pasture-raised chicken on the West Coast.

Kiss The Ground, is a documentary that provides a clear picture of how big our impact is on our environment and reveals a sound and practical solution to climate change. Co-founded by Ryland Engelhart, its nonprofit partner, Kiss The Ground is actively leading the citizens of the earth to the possibilities of regeneration.

In this episode, Justine sits with Mollie Engelhart, the Executive Chef at Sage Plant-Based Bistro and Brewery. Working in the kitchen for so long has helped Mollie to see how much food waste is affecting the environment.

In this episode, Justine interviews Elissa Goodman, the creator of S.O.U.P. Cleanse. Her program is a guide to help others detoxify and heal themselves in a natural way

This week, Justine sits with Anaïs Dervaes, the Executive Director of Urban Homestead, a family-owned 501 (c) (3) non-profit organization that creates programs to educate the community about protecting the environment and being aligned with nature.

Inspired by his own personal health transformation, Mike Fata co-founded Manitoba Harvest, one of today's global leading manufacturers and brands of high-quality hemp food products.

In order to help mitigate the harmful effects of the dairy industry, GoodPLANeT Foods set out to create a premium plant-based cheese that is better for the planet and also better for humans. The company's founder, David Israel, challenged the idea that good food has to be complicated, especially when it comes to its environmental footprint.

The challenge is enormous, but not impossible. In this episode, we hear how the Good Food Institute is revolutionizing the field of biotechnology and food innovation from their CEO and Founder, Bruce Friedrich himself.

In this episode, Justine sits with MJ Kinney, the founder, and Principal Food Scientist at FareScience. MJ works in the advancement of plant-based food products in terms of nutrition, taste, price, and scalability.

Biotic Ferments is a company that was built for this reason. Being a social-purpose company, Biotic Ferments have taken its game to the next. In this episode, Justine sits with Biotic Ferments co-founder and CEO, Ryan Johnston.

Founded by José Guerrero, Anima Project is a research and development project that aims to create an impact in Gastronomy. They focus on improving human lives by "changing the industry from the inside with ethical and sustainable products."

The centralized food system is broken and it needs to be fixed. Learn more about the mission of Burlap & Barrel and how they're solving a major need in our food system as Justine interviews the company's co-founder, Ori Zohar.

Co-founded by Monica Bhatia, Cella Farms aims to deliver nutritionally balanced staple food products that also taste great. They use fermentation technology in order to enrich agricultural products with complete protein.

Malk Organics’ CEO, Jason Bronstad joins Justine for a deep conversation on how high-quality ingredients are the key for people to embrace plant-based products, why companies that claim “plant-based” are using so many ingredients, and why customer engagement is critical to a company’s success

Co-founded by Kishan Vasani, Spoonshot aims to determine the future of food through their AI called #foodbrain. They utilize over 28k data resources that include research, articles, social conversations, menus, and more to understand consumer insights, marketing, and product development.

When we think of a plant-based product, we think about healthy, organic, cruelty-free foods that are full of goodness. This is the inspiration behind Brooke’s Good Mylk Co. Brooke Harris turned to a plant-based diet to improve her health.

This week, Justine and Stellar Eats founder, Stella Vanstone sit together to discuss how wellness became associated with food products that are riddled with the “diet” culture, why eating should be more about how we feel and not how we look, how to navigate the financial side of food, and why we should be intentional about the language we use when we market our brand.