A chilli con carne for four people carries a carbon footprint of 6kg. The same meal, made with upcycled sunflower protein and plant-based seasoning, comes in at seventy grams. 

In this episode of the Food Matters Live podcast, recorded at our London Olympia event, Frank Lantz describes how he came to food innovation from Michelin-trained fine dining.

His view is that the food industry is sitting at one of its biggest inflection points in a century, that the conversation about how we grow, cook and eat is overdue, and that chefs who understand flavour from the inside out are better placed than most to solve for it.

He talks about the moment he decided to step out of restaurant kitchens and into food innovation, why organic is a proof of concept rather than a marketing badge, and why he believes the brands that make the most sustainable products, without asking the consumer to sacrifice anything, will be the ones that win.

If this has whet your appetite for next year’s Food Matters Live events - you can already register your interest to partner with us in London and Rotterdam. Just head to foodmatterslive.com