Nature's Fynd: Thomas Jonas
🌱Alternative Proteins, 🌱Fungi,⚡️Infrastructure, and 💥More
Fellow Climate Warriors, welcome to another episode of Climate Tech Cocktails!
Celebrating the poetic irony of sustainable protein rising from the ashes of Chicago's meatpacking past, Thomas Jonas, CEO and Co-founder of Nature's Fynd, joins Matt for today’s stop on the "Here We Are" tour. Together, they unveil the magic of fungi-powered nutrition cultivated from a resilient Yellowstone microbe, and how it can revolutionize our plates and heal the planet. So buckle up for a thoroughly enlightening journey into the future of food, where microbes are the unsung heroes of a sustainable tomorrow!
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📝 Show Notes Below👇
🎧 New podcast episode:
"We define ourselves as a food company for optimists…in the sense that we genuinely believe that we can have an impact and we can make things better."
- Thomas Jonas, CEO and Co-founder of Nature's Fynd
Enjoy the show!
📻 Listen to the episode on Spotify, Apple Podcasts, Amazon Music, Audacy and Substack👉
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Companies/Startups mentioned during the show:
People/places/things mentioned during the show:
🎵 Brat
📍Halstead and Pershing, Chicago
📖Inflation Reduction Act (IRA) of 2022
📖Infrastructure Investment and Jobs Act
📱 IPhone
🫙 Kombucha
🧪 Lipids
🦠 Microbes
🚀 NASA
🍫 Nutella
⛽ Petrol
🌿 Plants
💪 Protein
🧑💻 Thomas Jonas
-TIMESTAMPS-
[00:00:00] The "Here We Are" Tour
[00:03:27] Nature’s Fynd’s Meatpacking Past and Climate Tech Future
[00:06:36] Microbial Protein
[00:09:14] Rethinking Protein Production for a Sustainable Future
[00:11:09] Farming Microbes
[00:12:51] Breaking Food Traditions
[00:14:25] Why Cream Cheese, Yogurt, and Breakfast Patties?
[00:16:31] New Foods Going Mainstream
[00:21:55] Climate-Friendly Eating
[00:24:10] Infrastructure and Scaling Issues
[00:28:40] The Future of Nature’s Fynd
[00:30:52] Climate Optimism