Most agtech startups want to help farmers.
But many miss a fundamental truth.
Technology doesn’t move at the same pace as nature, and innovation that works in theory often fails in the field.
In this short episode, Thomas Gent, regenerative farmer and founder of Gentle Farming, shares what most startups overlook when trying to support sustainable agriculture.
→ The mismatch between tech expectations and seasonal farming→ Why soil and systems thinking can’t be rushed→ What it really takes to build trust with farmers
And finally, what regenerative farming needs most from innovation partners.
In 7 min, you’ll hear directly from someone who lives the complexity of farming change.
Listen to the whole conversation here
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What does it take to turn your expertise into influence, and your passion into a movement?
In this episode of Tomorrow’s Bites, we sit down with Wendy, a food scientist turned content creator who’s built a community of over 500,000 followers by blending science, storytelling, and creativity. From developing plant-based baking mixes to going viral with tofu recipes, Wendy shares how she built a personal brand that educates, inspires, and empowers people to cook from scratch.
We explore:
How to grow your online presence as a food founder or expert
Why personal branding is the most underrated business tool in food innovation
How to create content that feels authentic and builds real trust
Lessons from burnout, virality, and staying consistent online
Why founders should build their brand before their product
And much more...
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😊 The Guest: Wendy The Food Scientist
What if you could follow a startup’s evolution, not through press releases, but in real time, as it happens?
Welcome to Build in Public, a new series from Tomorrow’s Bites where we sit down every month with Andres Jara, co-founder of Favamole, to document what it really takes to grow a food startup from the inside out.
In this first episode, Andres joins Sjacco and Andres to reflect on Favamole’s latest wins and setbacks: getting listed with major wholesalers, refining their messaging, and navigating the long road of scaling a regenerative food business.
We unpack:
Listen now to follow Favamole’s journey as it unfolds, month by month, challenge by challenge, and discover what it really means to build a meaningful food startup in public.
What if the next big climate solution didn’t come from a lab or a boardroom, but from a student space farming challenge?
That’s exactly what happened to Morgan and Feodor, two students from Wageningen University who joined forces with others to rethink food for astronauts, and ended up creating a breakthrough that could change farming here on Earth.
Their idea, AstroGel, is a biodegradable, seaweed-based hydrogel designed to replace peat, the world’s most widely used plant substrate, responsible for massive CO₂ emissions and soon to be banned in the EU. What started as a concept for Mars missions could now help greenhouses transition to more sustainable practices.
In this special episode in collaboration with WUR, we explore:
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😊 The Startup: The HAB
Look into WUR Student Challenges & Rethink Food Challenges
What if your first idea... isn't the right one?
That’s exactly what happened to Tälist, the alt-protein recruitment company co-founded by Pia Voltz.
After dozens of interviews with founders and ecosystem players, Pia and her team realized the real bottleneck in food innovation wasn’t product development—it was people.
Tälist first launched as a boutique executive search firm.
But it quickly hit a wall: the service wasn’t scalable or affordable for the very companies they wanted to serve.
So they pivoted.
In this short, Pia shares how they shifted from 1:1 recruitment to building a matchmaking platform—complete with AI tools, a job board, and a curated talent pool—to support startups at scale.
She also opens up about what most hiring platforms get wrong, and how Tälist is rethinking recruitment to make it faster, more inclusive, and better for the planet.
In 9 minutes, you’ll learn the power of listening, letting go, and designing for real needs.
What if the innovations designed to feed astronauts on Mars could solve food security challenges here on Earth?
In this special Tomorrow’s Bites episode, we sit down with Bart van Meurs, director of Division Q, and Charlotte Pouwels, analog astronaut and space mission leader, who both served as jury members for Wageningen University’s Student Challenges. Together, they reveal how the technologies tested for farming in space, like hydroponics, vertical farming, and AI-driven monitoring, are already shaping the future of horticulture and sustainable food systems on Earth.
We explore:
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😊 The Guests:
Look into WUR Student Challenges
What happens when your startup grows faster than your mission?
For Rodrigo García, co-founder of Notpla, the answer is not as simple as “scale faster.”
When you’re trying to replace plastic with seaweed-based packaging, ambition isn’t enough.
You need to reinvent entire systems, change how people think about waste, and balance speed with integrity.
In this short episode, we explore the tension that every mission-led startup eventually faces:
How do you stay true to your values while scaling impact?
Rodrigo shares what they’ve learned along the way.
From navigating investor expectations to redefining product success.
In 8 minutes, we dive into the messy middle of building something that matters.
Listen to the whole conversation with Rodrigo here.
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To revolutionize farming we need a solution that will change the life of farmers.
That’s exactly what Daniel Reisman set out to do. After leaving behind a career in sales and a plan to start his own farm, Daniel co-founded Collie, a startup that’s rethinking livestock management with virtual fencing technology. By replacing physical fences with sound and vibration signals, Collie helps farmers move cows with an app—saving hours of labor, improving soil health, and making regenerative practices more practical.
In this episode of Tomorrow’s Bites, Daniel shares the story of Collie’s beginnings, from scrappy prototypes strapped to cows’ necks to convincing skeptical farmers that the system really works.
We explore:
And much more...
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😊 The Guest: Daniel Reisman
✅ Their Work: Collie
How do you validate a startup idea without spending a cent on tech?
By being scrappy, fast, and obsessed with solving a real problem.
In this 8-minute episode, we hear how Tessa Clarke and her co-founder tested Olio with just a WhatsApp group—and how a simple food share (a bag of shallots!) unlocked their conviction to go all in.
Instead of raising capital for a perfect product, they built an MVP that was only slightly better than WhatsApp. But that was enough.
What followed was a surprising twist: people loved the idea so much, they had no food to share.
So they launched the Food Waste Heroes program. And now, 135,000+ trained volunteers are redistributing food across communities.
From idea to impact, this is the mindset every founder should hear.
In 8 minutes, you’ll see how the best startups begin. With simplicity, speed, and strangers.
Listen to the whole conversation with Tessa here.
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What if the future of farming wasn’t measured in harvests, but in centuries?
In this episode of Tomorrow’s Bites, we sit down with Peter Michel Heilmann, a lifelong change-maker who has helped launch global sustainability movements and is now focused on one bold mission: building a 1000 Year Vision movement to secure the future of family farms.
Peter believes farmers are the stewards of our land, yet they are trapped in broken financial systems that leave them asset-rich but cash-poor. His solution blends regenerative agriculture, innovative financing, and long-term trusts to protect farmland, empower farmers, and keep value in rural communities for generations to come.
We explore:
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😊 The Guest: Peter Michel Heilmann
What if the biggest barrier for food entrepreneurs isn’t funding, branding, or even product-market fit?
It’s access.
Access to kitchens. To community. To systems that work.
In this short episode, Sami Simreen, co-founder of Kico Kitchen, shares how his team turned a failed zero-waste restaurant plan into a thriving co-working kitchen for food entrepreneurs in The Hague.
He unpacks the invisible struggles of early-stage founders and why sustainability becomes a privilege if support systems aren’t in place.
We talk about what most founders get wrong, why no idea is ever truly original, and how to build something people genuinely need, not just something that sounds good on paper.
In 10 minutes, we explore how Kico Kitchen is reshaping the food startup landscape from the ground up.
Listen to the whole conversation with Sami here
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What if guacamole didn’t need avocados at all?
When regenerative farmer-turned-food-innovator Andres Jara found himself in the middle of Tuscany without access to avocados, he stumbled onto a recipe that could shake up the food industry: FavaMole. Made entirely from European-grown fava beans, it uses 100x less water than avocados, has a fraction of the carbon footprint, and still delivers the creamy, flavorful experience people love.
In this episode, we explore:
And much more...
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😊 The Guest: Andrés Jara
Look into the company Favamole
How do you bring clean drinking water to the places the world forgets?
With Ulf Stenerhag, Co-Founder of WayOut, we explore how a bold idea turned into a decentralized water system that can serve the 1 billion people who still lack safe water access.
But the real innovation isn’t just technological.
It’s about flipping the narrative: delivering premium water solutions to low-income communities, solutions that are circular, traceable, and radically better than the plastic-heavy systems they've been handed in the past.
What started as a beer logistics idea evolved into micro-factories that filter, mineralize, and distribute clean water locally.
And behind that transformation lies a bigger question: What do people really deserve when it comes to something as basic as water?
In just 10 min, we unpack the business model, mindset, and mission behind one of the most overlooked revolutions in water access.
Listen to the whole conversation with Ulf here
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Coffee is the second most traded commodity on Earth, and one of the most destructive, but what if it didn’t have to be?
In this episode of Tomorrow’s Bites, we sit down with Sebastian, founder of Slow Forest, to explore how coffee farming can go from extractive to regenerative, from deforestation to reforestation.
Sebastian shares how his team is rebuilding a supply chain that prioritises agroforestry, carbon capture, and indigenous collaboration, all while producing world-class specialty coffee. No greenwashing. No shortcuts. Just a radically different way of doing business, rooted in soil, systems, and shared value.
We explore:
And much more...
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😊 The Guest: Sebastian Nielsen
Look into the company Slow Forest
What does it really take to connect farmers and consumers directly?
It sounds simple remove the middleman and let people buy straight from the source. But building a new food system isn’t easy.
In this episode, Juliette Simonin, co-founder of Crowdfarming, shares what it took to bring a farmer-first model to life.
She opens up about the logistical chaos of the early days, why many farmers didn’t trust the idea at first, and what finally made it work.
The conversation sheds light on the structural barriers that make direct trade difficult but also on the deep value it creates when it succeeds.
If you care about fair prices, transparency, and better food systems, this short talk offers a refreshing look behind the scenes.
In just 10 minutes, you’ll understand what’s broken and what could fix it.
Listen to the whole conversation with Juliette here
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Most people don’t realize this: every single vanilla bean you’ve ever tasted was hand-pollinated.
In a world dominated by commodity crops and extractive trade models, Godfrey is rewriting the vanilla story.
Born and raised in Uganda, Godfrey learned about soil, resilience, and fairness from the best teacher he ever had: his mom. Today, he’s the founder of Vanilla Point, a direct-trade company bringing truly regenerative, farmer-first vanilla to European chefs without middlemen, inflated labels, or flavorless beans.
In this deeply personal episode, Godfrey shares:
And much more...
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😊 The Guest: Godfrey Kiwumulo
Look into the company VanillaPoint
What really makes a great chocolate bar?
Most people think it’s about the recipe, the origin, or even the bean itself.
But according to Saran Jagroo, a cocoa farmer with decades of experience, the real magic lies in one hidden step: fermentation.
In this short conversation, he walks us through:
Why you should never mix harvests when fermenting
How to recognize a perfectly fermented bean by touch, smell, and texture
What makes or breaks the delicate enzymes responsible for flavor
Why sunlight exposure in drying can completely shift acidity
And how soil and season create a fingerprint that no machine can replicate
And much more...
In just 9 minutes, you’ll never look at chocolate the same way again.
Listen to the whole conversation with Saran here
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Want to taste the difference of quality and bad olive oil? Use ‘tomorrowsbites’ at checkout to get 10% off OLvLimits.
The olive oil industry is broken, and most people have no idea.
From fake “extra virgin” labels to rancid oil sold as premium, the gap between what’s promised and what’s poured is staggering.
But one startup is on a mission to change that.
In this episode of Tomorrow’s Bites, we speak with Roos, co-founder of OlvLimits, a bold brand challenging everything we think we know about olive oil.
Built on radical transparency, high-polyphenol oil, and zero-BS storytelling, OlvLimits is redefining trust in a market flooded with misinformation.
You’ll hear:
and much more...
If you care about food quality, transparency, and fixing broken food systems, this one’s for you.
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😊 The Guest: Roos Roelofs
Look into the company OlvLimits
Ice cream started as a luxury for kings, but now it’s facing a revolution that could melt the industry as we know it.
In this episode of Tomorrow’s Bites, Andres and Sjacco unpack the surprising past, present, and future of ice cream. From its origins in ancient China and Persian grape slushies to the invention of gelato in a Paris café, the journey of ice cream is full of unexpected twists.
But here’s what’s coming next:
- Why plant-based ice cream is booming, and why texture is its biggest problem
- How precision fermentation could replace dairy forever
- The psychology behind the word “artisanal” (and why big brands love it)
- The dark side of “low-calorie” claims and how they shape consumer behavior
- Why ice cream might soon be made without cows, but still contain milk proteins
- We also break down the three big trends reshaping the category: clean indulgence, sustainable ingredients, and biotech-powered innovation.
And much more...
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📰 Read our substack (everything you need to know in 2 minutes, for the 5% changing agrifood)
What does it take to build a product that’s nutritionally complete, scalable, and still tastes good?
James Collier, Co-Founder of Huel, pulls back the curtain on the process behind their most iconic launches.
In this episode, he shares how the team navigated nutrition, solubility, and even internal debates to create products like the Black Edition and protein line. From balancing competing priorities to rethinking the idea of "perfect" food, James offers an unfiltered look at what it really takes to build a best-selling food brand.
In just 9 minutes, you’ll learn what most people never see: the science, the compromise, and the speed behind innovation.
You can listen to our conversation with James here.
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