Organization:When it comes to our current food system, Hampton Creek believes it is time to start over and ask what it is that you really want to eat. They believe eating right shouldn't be so hard; that good food should be good for your body, good for your budget, easy on the earth, and insanely delicious. They believe you shouldn't have to compromise on anything and that it should be available for everyone everywhere.
Topic:Food That’s Just Better
Guest:Udi Lazimy is the Global Plant Sourcing Specialist at Hampton Creek, a quickly-growing food company based in San Francisco, where he works with farmers to drive Hampton Creek’s innovative plant-based food research and product development. Prior to this, Udi served as the National Grassroots Advocacy Director at the Organic Farming Research Foundation.
Hampton Creek Twitterhttps://twitter.com/hamptoncreek
Take Away Quotes:
“We are growing quickly as a food company, and because of that fact, we’re creating opportunities all over the country for people to help us market our product and help us get it out there into stores, etc. But I think in general it’s about continuing to talk about how we can change things, how can we make things better, not believing in the status quo, and in so doing a lot of new people are emerging with wonderful, brilliant ideas that are challenging our model and creating more competition in the food marketplace, and that’s something that we really highly encourage.”
“We focus on plant-based food not because we believe people shouldn’t eat meat and not because we want to directly challenge the meat industry. It’s because we don’t believe that a highly resource intensive, highly polluting, greenhouse gas emitting, land consuming industry such as the animal food industry on a large scale, is one that should continue and should be supported. So plant-based is really the alternative to that and we’ve found that we can make better food with plants.”
“I do believe is the leading, most environmentally destructive practice we have in the world, is the food system in many ways. And so I think down the line 30 years from now you’re going to see a system that really does utilize the power of plants, celebrate soil and soil quality, water, cleanliness, community, food systems, and isn’t just about the absolute cheapest thing we can produce, it’s going to be more about providing good food that’s sustainable and healthy for the environment and for people, and that will be the status quo.”
Presidio Graduate Schoolhttp://www.presidio.edu