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Interviews
Q&A with Redress & The R Collective Founder Christina Dean: ‘Our Work is Just a Few Little Sprinkles of Goodness Right Now’
Christina Dean, founder and CEO of Redress and The R Collective, speaks to Green Queen about the evolution of sustainable fashion, what she's learnt in her 17 years as an activist, and the impact of online shopping and e-commerce.
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Supergut’s Marc Washington is Meeting The Moment: ‘We’re Very Much Here for the Ozempic Era’
Marc Washington, CEO of superfood brand Supergut, speaks to Green Queen about riding the Ozempic wave, the importance of prebiotic fibre, boosting GLP-1, and formulating plant-based products.
For Marc Washington, it was a!-->!-->!-->…
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One Planet Pizza’s Joe Hill: ‘Selling A Million Vegan Pizzas Took Me By Surprise’
One Planet Pizza co-founder Joe Hill tells Green Queen about the company's uphill battle in the face of Brexit, war and a pandemic; going on The Apprentice; his trouble with misinformation about veganism, and selling a million pizzas.
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Safeguarding the Future: How RESPECTfarms is Helping Farmers Transition to Cultivated Meat
In the 1980s, Willem van Eelen began working on the technology that produces what we know today as cultivated meat – now, his daughter, via RESPECTfarms, is extending his vision to help farmers take the plunge, beginning with the world's!-->…
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Wild Earth’s Ryan Bethencourt: ‘Our Mission is to Make Killer Food, Without the Killing’
In an exclusive interview with Green Queen, Wild Earth co-founder and alt-protein investor Ryan Bethencourt talks the death threats he's received, his experience with Shark Tank and Mark Cuban, his investment criteria, learning from Tesla,!-->…
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Andre Menezes on Leaving TiNDLE, His Proudest Achievement & What Plant-Based Brands Can Do Better
An interview with former TiNDLE Foods CEO Andre Menezes, who stepped down from the company in late December, about his biggest learnings from his rocketship journey.
Just before the winter holidays, plant-based chicken startup TiNDLE!-->!-->!-->…
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‘Farmed Animals Don’t Have Cheat Days’: Q&A with Cat White, Author of The Imperfect Vegan
Should veganism be so binary? In her new book, The Imperfect Vegan, author and TedX speaker Cat White argues against that outlook. Speaking to Green Queen, she explains why we tend to associate absolutes with our diets, the need to do!-->…
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How EVERY Cracked Tweezer Cuisine with Daniel Humm & Eleven Madison Park
The EVERY Company, the Californian startup making hen-free eggs from precision fermentation, recently debuted its flagship product as the centrepiece of a special dinner at Daniel Humm's Eleven Madison Park. EVERY co-founder and CEO Arturo!-->…
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Green Queen in Conversation: Cultivated Meat Pioneers – Uma Valeti of Upside Foods
The below conversation is the transcript of the sixth and final episode of the podcast miniseries Green Queen in Conversation: Cultivated Meat Pioneers featuring Uma Valeti, CEO and co-founder of Upside Foods interviewed by show host!-->…
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Green Queen in Conversation: Cultivated Meat Pioneers – Dr. Mark Post of Mosa Meat
The below conversation is the transcript of the fifth episode of the podcast miniseries Green Queen in Conversation: Cultivated Meat Pioneers featuring Dr Mark Post, Chief Scientific Officer and co-founder of Mosa Meat interviewed by show!-->…
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In Her Own Words: OG Vegan Dairy Queen Talks YouTube, New Cookbook & Life Post Miyoko’s Creamery
Following a rollercoaster of a couple of years, Miyoko Schinner speaks to Green Queen about life after Miyoko's Creamery and her future plans.
It's been a few months since Miyoko Schinner closed the chapter on the vegan dairy company!-->!-->!-->…
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Eat Just’s Josh Tetrick On the Company’s Future: ‘Really Hard is Different Than Impossible’
We speak to Eat Just co-founder and CEO Josh Tetrick about recent concerns around the Californian food tech's financial health and what the future looks like for cultivated meat.
Eat Just, the Californian food tech that makes the JUST!-->!-->!-->…
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Green Queen in Conversation: Cultivated Meat Pioneers – George Peppou of Vow
The below conversation is the transcript of the fourth episode of the podcast miniseries Green Queen in Conversation: Cultivated Meat Pioneers featuring George Peppou, founder and CEO of Vow, interviewed by show host Sonalie Figueiras.!-->…
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Green Queen in Conversation: Cultivated Meat Pioneers – Didier Toubia of Aleph Farms
The below conversation is the transcript of the second episode of the podcast miniseries Green Queen in Conversation: Cultivated Meat Pioneers featuring Didier Toubia, founder and CEO of Aleph Farms, interviewed by show host Sonalie!-->…
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Chinese Startup CellX Enters the Mycelium World to Create Hybrid Proteins with Cultivated Meat
Shanghai-based cellular agriculture startup CellX, known for cultivated meat, has ventured into mycelium fermentation to expand its portfolio of sustainable proteins. The company plans to use fermented proteins in meat and dairy!-->…
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Mush Foods CEO on Blended Meat: ‘We Don’t Need the Entire World to Go Vegan’
Shalom Daniel, CEO of mycelium meat company Mush Foods, tells Green Queen about why the brand's ingredient is ideal for blended meat applications, why anti-meat investors believe flex meat is the solution, and its mission to halve global!-->…
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Precision Fermentation Egg Leader The EVERY Co: ‘Our Purpose is to Remake the Food System from Within’
Silicon Valley startup The EVERY Co, which makes precision-fermented egg proteins, recently collaborated with Colombia's largest CPG food company. It signposts the company's increased retail focus, which its CEO Arturo Elizondo and!-->…
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Green Queen in Conversation: Cultivated Meat Pioneers – Josh Tetrick of GOOD Meat
The below conversation is the transcript of the first episode of the podcast miniseries Green Queen in Conversation: Cultivated Meat Pioneers featuring Josh Tetrick, founder and CEO of Eat Just and GOOD Meat, interviewed by show host!-->…
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Vegan Sushi Revolution: Konscious Foods CEO Yves Potvin on Disrupting Plant-Based Seafood
Konscious Foods founder and president Yves Potvin talks to Green Queen about microwaving frozen sushi, plant-based meat's challenges, consumer reception of its rolls, poke bowls and onigiri, and creating new vegan seafood analogues.
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India’s Future Food Changemakers: How Heritage Vegan Brand Carra Got Indians to Love Dark Chocolate
In our Indian Changemakers series, we interview brands and founders shaping the future of food in the world's most populous country. Here, we speak to Komal Khosla, founder of Delhi-based vegan craft chocolate brand Carra, about the!-->…
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Plantasia Author Pamelia Chia: ‘Vegetables are Dynamic and Exciting – Them Being Vegan is Beside the Point’
As she gears up to release her second cookbook, Plantasia, Singapore-born chef and food writer Pamelia Chia tells Green Queen about why she hates the term 'meat substitute', why vegetables rule, and the three things you should always have!-->…
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