Caroline van der Lande

Many of those who follow, practice and invest in regeneration find Koen van Seijen's podcast Investing in Regenerative Agriculture and Food to be indispensable. Here, for Soil Centric I turn the tables and interview Koen. https://lnkd.in/enx_TNm9

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IFOAM Organics Europe WE DID IT! Great news the Nature Restore Act of the EU is passed. Let´s start by rebuilding/restoring our beautiful Europeaan country side as fast as we can. The fastest way is switching to more organic farming without chemicals and pesticides. Who is with me! #organicfarming #wholeplantbasedfood #artisanfood #foodandhealth Plant Based Foodie Forever

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Current agricultural methods challenge our environmental and food security limits. Regenerative agriculture offers a promising solution, enhancing soil health and biodiversity, yet adoption rates are slow. Join us for a webinar where we delve into the potential of regenerative agriculture, based on our insights from ‘Scaling Regenerative Agriculture in the Netherlands’. We'll discuss benefits, challenges, and ways to accelerate adoption with industry experts. Register here: https://lnkd.in/e4MPQzXD #sustainability #futureoffood #regenerativeagriculture

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Who says you can't reshape the future on a random Friday? 🌍🍴 This time last year, we took our first steps at Unconference 1.0—transforming ideas into actions for sustainable food systems. The journey was just beginning. Check out our pictures from the event. From dynamic discussions to interactive workshops, we tapped into every opportunity to challenge and change our food choices—because they shape our planet's future. Fast forward to now: Unconference 2.0 is on the horizon. Just ONE WEEK TO GO! With COP28's signing of the declaration of food and agriculture to combat climate change, with an emphasis on diet, this year's discussions are not just timely—they're crucial. More locally, Hong Kong published its Blueprint ‘Sustainable Development for Agriculture and Fisheries’, what does this mean for local production, consumption and environmental impacts? Come find out. So what's on the menu? 🔹 Keynotes PetchaKucha style from food industry trailblazers like IKEA and Compass Group Hong Kong Limited 🔹 A panel on sustainable protein  🔹 A super hands-on workshop to craft your Food Vision (Using the Design Sprint) We're not just meeting; we're making. Join us to craft sustainable strategies and network over sustainably-sourced bites and eco-friendly cocktails. Spaces are filling fast. 💬Comment 'Green' below for a special discount code. Let’s turn choices into changes and ideas into impacts. Because the future of food is being decided by APAC's change makers—and you should have a say in it. 🗓️ Friday, 31 May 2024 📍 EY, 27th Floor, One Taikoo Place, 979 King’s Road, Quarry Bay https://lnkd.in/ekP3sXZj

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One clear trend among retailers is to move first and faster with their own labels on climate and sustainability initiatives. For example, Albert Heijn (Dutch grocer and Ahold subsidiary) has just begun displaying the climate impact of private label food & beverage products on physical packaging and online via a partnership with inoqo Technologies like these are making it far more economically and operationally viable to estimate and label thousands of products (if not entire assortments). There's a lack of standards around calculation and labeling, but it's not unrealistic to imagine these schemes proliferating and expanding in coverage. A few observations: 1. The product lifecycle analyses (LCAs) look like they're cradle-to-gate (point of raw production through to the retail stage) 2. The labels are quantitative -- that is, they disclose CO2e per kg of product (versus, say, a traffic light-style scheme like the Nutri-Score). These are the most precise approach to labels, but consumers aren't always sure how to interpret them. 3. That said, the product detail pages link to additional detail on calculation methodology and Albert Heijn's climate goals so interested shoppers can learn more. Here are a few links to product detail pages that display the new info (under "Klimaat"): https://lnkd.in/e_RWaj-a https://lnkd.in/ewhwAecr If you're interested in more insight on product climate footprinting and labeling, check out episodes 7 (with CarbonCloud) and 23 (with My Emissions) of the Decarbonizing Commerce podcast #carbonlabels #Sustainability #ClimateAction #GroceryRetail #Scope3Emissions

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Ever wondered about the circular economy? Want to learn more? Join our CEO Daniel Kurzrock and a lineup of innovators at Food Matters Live | Sustainable Food as they discuss creating a circular economy for food. Tune in to unlock the value of upcycled ingredients and reshape the future of food! What's your burning question about learning more about the circular economy? #EatUp #UpcycledFoods #Circularity #SustainableSourcing #FoodWaste #ZeroWaste #ESG #FoodInnovation #CircularEconomy #Sustainability

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Looking very much forward to our discussion Carl Jacobs and Kaj Török . It’s not only the goals to be achieved but also about the journey we all need to embark on! #Sustainability #SustainableFoodRoute #JointheJourney #MeasuringImpact

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🌱 Jumbo leads the way with plant-based alternatives in pastries! 🌱 @Jumbo Supermarktenhas made a groundbreaking move by replacing gelatin in its fresh pastry assortment with plant-based alternatives. This initiative, which took one and a half years to implement, makes Jumbo the first supermarket in the Netherlands to completely eliminate gelatin from its fresh pastries. Key Highlights: Sustainability Efforts: Jumbo's transition to plant-based alternatives is expected to reduce gelatin usage by 13,000 kilograms annually. Innovative Substitutes: Popular items like tompouce now use alginate and gellan gum instead of gelatin. Protein Transition Commitment: Jumbo aims for 60% of all sold proteins to be plant-based by 2030, aligning with its broader sustainability goals. Other supermarkets like Plus and Albert Heijn are also promoting plant-based diets, but Jumbo stands out by completely removing gelatin from its pastries. This is a significant step towards a more sustainable and ethical food industry, showcasing Jumbo's leadership in the protein transition. Read more about this innovative change here: https://lnkd.in/esnUwCjh Feel free to reach out to discuss how such innovative practices can be integrated into your food business strategies! #Sustainability #FoodInnovation #PlantBased #Jumbo #ProteinTransition #CibusNexum

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💡🌿 What an inspirational 2 days at the Sustainable Foods Summit by Ecovia Intelligence last week in Amsterdam! Very passionate speakers sharing their knowledge and experiences on how the food industry can create a better future for all. Each shining a light from a different angle. Just to name a few: Marta Messa from Slow Food on how we can help the consumer to have a relevant positive impact on our future. Incredibly knowledgeable and driven. David Bryngelsson from CarbonCloud who has an amazing ability to simplify the complex academic topic: measuring and reporting carbon emission. Dorothy Shaver from Unilever with a passionate drive to introduce us to new tastes and promote diversification. An incredible motivational speaker! Karin Müller, who - with Ashoka - inspires and enables thousands of social entrepreneurs all over the world. She shared a.o. inspirational success stories such as Herenboeren Nederland en Sea Ranger Service. Julian Baggini, a writer and philosopher who is effortless capable to create and present a holistic model for the food industry to become sustainable. Enabling all in the industry to take a step back and evaluate their current strategy and way of working. Bibianne Roetert from Tony's Chocolonely and Andrew Hunt from Aduna Superfoods who shared incredible personal stories to demonstrate the importance and power of purpose driven entrepreneurship. A sincere thanks to these and all other speakers and I'll be sharing some of my key takeaways in the coming weeks. #sustainable #sustainablefood #diversification ##biological #regenerative

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Lots of energy and ideas yesterday at Plant FWD in Amsterdam! Witnessed a great interview with Jaap Korteweg saying that if you have an idea and try it – you already succeed and that with this start-up mindset – you stay relaxed – which is an important factor for success. Also, never knew that consumers make healthier food choices if you interview them on Monday than on a Friday. Encouraging to see also that about half of the Dutch population say they would try cultured meat if available. #strategie #innovatie #foodtrends #startupculture #cellularagriculture #consumerinsights

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Do we need another 1953? 1 out of 5 people age 40-75 yrs old, in the Netherlands, is Pre-diabetic! Versus a study in 2018 the 1,4 Million Pre-Diabetics aged between 40 and 75 years, represents a growth of 300.000 people! On top of this number comes the number of 1,1 million people that have already been diagnosed with Type 2 Diabetes. So in total 2,5 million people in the Netherlands already suffer from Insulin Resistance. What does this mean? It basically means that your energy household is disrupted. Insulin is the hormone that allows energy (mostly glucose) to enter into your cells (muscles, fat and liver), like a key to open the door. If you are insulin resistant the key becomes fragile and breaks, leaving the cells without energy and the storage of energy in places that you do not want, being a prelude to a variety of chronic diseases (Diabetes, Obesity, Cancer and Alzheimer). Can you do something about it? Absolutely! Be Active. Drink and eat foods that are kind to your liver and feed your gut! In 1953 it required a Flood Disaster, killing 1836 people, for the Dutch Government to take action and build the Delta Works, we are so famous for. To date yearly 39.000! people die in the Netherlands that are Diabetic. How much more does this number need to grow for us to take action? Us meaning you and me, being more active, eat healthy and get enough sleep. Us also meaning the Dutch Government protecting their people and investing in collective preventive measures. As individual lifestyle change is hard we should invest in collective measures. Like building a roundabout in the road slows down speeding, we need to get creative in collective approaches to prevent Insulin Resistance.

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Some time ago, I made a step-by-step guide for my colleagues to use when talking to farmers about mono manure fermentation. 🚜💡 Challenge: On of Rabobank's innovation teams wanted to help farmers reduce carbon emissions and generate a bit of revenue by producing biogas. But the process takes over a year and can be confusing. Solution: Working with the team, I created illustrations that show each step and timeline for setting up a mono manure fermentation system. The illustration was used in meetings with farmers and other colleagues to explore opportunities and accelerate the project! Check out more cases at https://lnkd.in/dywNBb_E

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Changing Markets CEO, Nusa Urbancic, exposes the disinformation swirling on social media about meat and dairy consumption. Our report, Truth, Lies and Culture Wars, analyses over 1 million digital posts, and reveals startling trends: 📉 Disparaging social media posts label meat alternatives as unhealthy and undermines scientific research on the impacts of animal agriculture. 🕵️‍♂️ Conspiracy theories like ‘The Great Reset’ link influential figures like Bill Gates to misinformation about lab-grown meat. ⚠️ How this misinformation around animal farming and meat and dairy consumption has dangerous implications for policy development. Listen now on Spotify: https://lnkd.in/etwjEXAN (Note: the first 1.30 is in Dutch but the rest of the interview is in English.) #Misinformation #MeatAlternatives #Agriculture #greenwashing

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Sometime in March was my last day at Agro.Club, it was an amazing journey and we did some incredible work over last few years taking Agro.Club to the next orbit in terms of business model, growth, scale and a variety of other metrics. I want to thank Egor Kirin and Michiel de Jongh for the opportunity and the brilliant experience as we worked through the trenches. Personally too, it was an incredible experience as I was truly able to build "operational muscle" in scaling across dimensions - Streamlined our business to bring a razor sharp focus on our core - Full stack Global B2B Grain Marketplace - Grew Gross Revenue more than 6X - Grew Gross Profit more than 7X while expanding GP% in core markets - Launched, built teams and scaled operations in Brazil, USA and UAE - Raised Series B in one of the most difficult macro economic conditions (happy to chat 1:1 with founders on this one, way too many learnings to capture in one post) To the Founders out there: Some of my biggest learnings from this experience - If you can see PMF in one part of the business, double down on that with complete focus - Be quick and decisive in shutting down businesses that are a drain on capital and bandwidth - Capital allocation is key and continue to invest in growth but also have immense clarity on what not to invest in - Focus on metrics that truly matter to your business, be aware on what investors are looking for but disregard it if it does not make sense to you and/or your business - As a CFO I can tell you that while EBITDA is important, it is not the whole truth, Cash is king and knowing precisely the cash in the company, especially as you scale into hundreds of millions is gold - Hire folks who truly believe in your vision, that is table stakes. Indexing on experience vs hunger simply depends on the role - Despite the extreme odds, capital WILL find its way to top quality management teams who are building high growth fundamentally sound businesses (I cannot stress this enough but yes the bar is very high) Thanks to Speedinvest Deepali Nangia Enrique Martinez Hausmann VentureFriends Apostolos Apostolakis Pavlos Pavlakis Elevator Ventures Thomas Muchar Arushi Sharma Rabo Frontier Ventures Floris Onvlee Raiffeisen-Holding Niederösterreich-Wien Curt Chadha for the trust and the support Finally, none of this would have been possible without you guys so special thanks to all my colleagues at Agro.Club Pedro Salles Fabio Nascimento Ricardo Faias Artem Akchurin Felipe Ballejo Fernandes Ivan Baryshev Jason Dippel, you guys are true rockstars and I cannot wait to see everything that you will achieve with Agro.Club and beyond. I have taken a short break and will soon announce whats next 🙏

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Interesting and inspiring as always

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Today I want to share with you the story of food and tech business leaders that are driving sustainable innovation in the B2B food industry. Around five years ago, Jasper Schouten, Jan Klawer, and Arjan K. joined forces to establish 1-2-Taste with a mission to revolutionise the F&B ingredient sourcing business by making it easier, more transparent, and sustainable for all. Prior to launching 1-2-Taste, Jasper and Arjan gained over 20 years of experience in the food ingredients industry leading the operations of market leaders like IFF. Meanwhile, Jan was driving the growth of tech businesses like Artefact. Combining their wealth of experience in both the food ingredients and tech sectors, they embarked on a journey to innovate ingredient sourcing. The result? 💡 An innovative B2B food ingredients e-commerce called 1-2-Taste, which enables R&D and procurement teams to order a wide variety of ingredients, including organic and natural, in just a few clicks, providing flexible MOQs and transparent pricing. Over the last months, I've had the pleasure of collaborating with the inspiring team at 1-2-Taste as part of the work I am doing with Marta Ottogalli as VULCANO IMPACT. This experience has taught me valuable insights into B2B food ingredient sourcing and how innovation often comes from a blend of complementary skills and life experiences. To all my peers working in F&B, if you are inspired by this business you should definitely have a look at their site and share your thoughts with me. Or if you are interested in learning more about how we collaborated with 1-2-Taste, then you can have a look at the case study on our VULCANO IMPACT website. 👇 Check out both links in the comments below!

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🏆 “Clean Lable“ – the new holy grail: Good content is key, also in food. Many companies making alternative protein foods are trying to use as few extra ingredients as possible. But why does this matter? Which extra ingredients are actually needed to make a good product? And how does putting 'clean' labels on food affect what people think about new products? 🔍 Let's take a closer look at the ingredients in the new food universe together at the NEWMEAT Digital talk, on 15th May 2pm – 3pm. 🗓️ 🗨️ During this talk experts from the altProtein business disucss about how adding things affects how processed the food is, whether we need to think differently about what kinds of food are there, and what this means for the trend of making food more convenient. You want to know more and take part in the NEWMEAT DigitalTalk? Register here >> https://lnkd.in/eQ5z8QJy #newFOODeconomy

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