Over the past few years, alternative proteins have expanded from a niche market to an in-demand food item, available not just in grocery stores but also at many fast-food restaurants around the US. Meat-eating consumers are increasingly motivated to swap animal products for plant-based proteins for health, taste and to help the environment. Join our webinar to go behind the scenes of this new product offering and find out why it’s gaining in popularity with Zak Weston, Foodservice & Supply Chain Manager, Good Food Institute.
- Plant-based protein 101 – what is it, how it’s made and how its developed
- How consumer interest in the environment and sustainability is changing tastes
- How regenerative agriculture can help accelerate plant-based proteins
Tuesday, November 16, 2021 at 11 am CT / 12 pm ET
Meet Our Speaker!
Zak Weston works with manufacturers, suppliers, and upstream companies to scale innovation and infrastructure investment throughout the alternative protein supply chain.
Areas of expertise: supply chains, infrastructure, ingredients, foodservice, and contract manufacturing.
An active member of the Effective Altruism community, Zak holds a B.A. in Business Management and joined GFI after several years of experience in sales and working with startups. He works with growth-stage startups and supply chain companies to help rapidly commercialize enabling technologies and increase production capacity of alternative protein end products and inputs.