Food waste
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DATABASE (217)
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ARTICLES (320)
Co-founder and CMO of Paprika
Indra Halim graduated in 2003 with a degree in Business and IT from RMIT University in Australia. He has been an investor in Medan’s Gelato Bar since 2010. As a co-founder of health food startup Lesssalt and food information website kulinermedan, Indra has extensive experience in the culinary world. He was also CFO for three years at Benah.in, a now-defunct social media website for SMEs. In 2015, he joined Paprika as a co-founder and CMO but left the company in 2016.
Indra Halim graduated in 2003 with a degree in Business and IT from RMIT University in Australia. He has been an investor in Medan’s Gelato Bar since 2010. As a co-founder of health food startup Lesssalt and food information website kulinermedan, Indra has extensive experience in the culinary world. He was also CFO for three years at Benah.in, a now-defunct social media website for SMEs. In 2015, he joined Paprika as a co-founder and CMO but left the company in 2016.
COO of NutraSign
Rosa López-Monis is a well-known nutrition, food safety and health specialist in southern Spain. She also holds a master's in Nutrition and Dietetics and a master's in Clinical Analysis. She has published health and nutrition books like Green Detox. Since 2007, the molecular biologist and microscopist has been running her own e-commerce site for Health, Wellness and Fitness Más que Dietas. She joined NutraSign as COO in 2018, applying her food safety knowledge to the company's traceability processes and digital applications.
Rosa López-Monis is a well-known nutrition, food safety and health specialist in southern Spain. She also holds a master's in Nutrition and Dietetics and a master's in Clinical Analysis. She has published health and nutrition books like Green Detox. Since 2007, the molecular biologist and microscopist has been running her own e-commerce site for Health, Wellness and Fitness Más que Dietas. She joined NutraSign as COO in 2018, applying her food safety knowledge to the company's traceability processes and digital applications.
Co-Founder of Lemonilo
Michigan University graduate Ronald Wijaya has a bachelor’s and a master’s in Industrial Engineering. Upon graduation, Wijaya worked at Indonesian confectionery and beverage company PT. United Family Food, first as an Operations Manager and then as a Project Manager. He was also a volunteer on a missionary trip to Kolkata, India, to help underprivileged children and youths. Wijaya continues to work in Lemonilo, the health food company that was born from Konsula’s pivot, and is currently co-CEO of the company.
Michigan University graduate Ronald Wijaya has a bachelor’s and a master’s in Industrial Engineering. Upon graduation, Wijaya worked at Indonesian confectionery and beverage company PT. United Family Food, first as an Operations Manager and then as a Project Manager. He was also a volunteer on a missionary trip to Kolkata, India, to help underprivileged children and youths. Wijaya continues to work in Lemonilo, the health food company that was born from Konsula’s pivot, and is currently co-CEO of the company.
CEO and founder of Les Noveaux Affineurs
Nour Akbaraly completed a master’s in engineering at Centrale Lille and also a master’s in applied mathematics at Lille University in 2010. In 2011, Akbaraly joined industrial manufacturing consultancy firm Avencore as a consultant in Paris.The avid photographer and F&B enthusiast also went to various tea-tasting classes at a tea specialist college until 2015. Passionate about gastronomy, he began exploring alt-protein alternatives to address the environmental and ethical challenges of food supply chains.In 2016, he went on an engineering training course for agronomy and agri-food at AgroSup Dijon, the National Institute of Agronomic, Food and Environmental Sciences.A year later, he founded Les Noveaux Affineurs, a startup specializing in plant-based alternatives to cheese. His ambition is to create a new range of French gastronomic vegan cheese products for consumers in France and overseas.Since 2010, Akbaraly is also a volunteer at the Action Contre la Faim, a Paris-based international NGO founded in 1979. The “Action Against Hunger” projects include running awareness campaigns on food security issues in colleges and schools in France and other countries like India and Sudan.
Nour Akbaraly completed a master’s in engineering at Centrale Lille and also a master’s in applied mathematics at Lille University in 2010. In 2011, Akbaraly joined industrial manufacturing consultancy firm Avencore as a consultant in Paris.The avid photographer and F&B enthusiast also went to various tea-tasting classes at a tea specialist college until 2015. Passionate about gastronomy, he began exploring alt-protein alternatives to address the environmental and ethical challenges of food supply chains.In 2016, he went on an engineering training course for agronomy and agri-food at AgroSup Dijon, the National Institute of Agronomic, Food and Environmental Sciences.A year later, he founded Les Noveaux Affineurs, a startup specializing in plant-based alternatives to cheese. His ambition is to create a new range of French gastronomic vegan cheese products for consumers in France and overseas.Since 2010, Akbaraly is also a volunteer at the Action Contre la Faim, a Paris-based international NGO founded in 1979. The “Action Against Hunger” projects include running awareness campaigns on food security issues in colleges and schools in France and other countries like India and Sudan.
Founded in 2012, Purple Orange’s objective is to support the transition away from animals in the food chain, supporting early-stage food and biotech companies across the globe with a focus on alternative proteins and cellular agriculture. It currently has 12 startups from different nations in its portfolio. Its most recently disclosed investments have been in the December 2020 pre-seed round of Chinese cultured meat startup CellX and in the November 2020 $500,000 pre-seed round of Swedish plant-based food vending startup VEAT.
Founded in 2012, Purple Orange’s objective is to support the transition away from animals in the food chain, supporting early-stage food and biotech companies across the globe with a focus on alternative proteins and cellular agriculture. It currently has 12 startups from different nations in its portfolio. Its most recently disclosed investments have been in the December 2020 pre-seed round of Chinese cultured meat startup CellX and in the November 2020 $500,000 pre-seed round of Swedish plant-based food vending startup VEAT.
CMO and co-founder of Natural Machines / Foodini
Lynette Kucsma has an MBA and BSc Marketing. She has worked in the technology and consumer goods sectors, including a marketing and communication role in Fortune 500 companies like Microsoft.Based in Barcelona, she is passionate about healthy eating and technology. In 2012, Kucsma co-founded Natural Machines to design food-grade home appliances for both B2B and B2C customers. The company recently launched a 3D food printer equipped with laser-cooking technology.Kucsma was named by CNN as one of “7 tech superheroes” to watch. She also mentors startups in the hardware and IoT space.
Lynette Kucsma has an MBA and BSc Marketing. She has worked in the technology and consumer goods sectors, including a marketing and communication role in Fortune 500 companies like Microsoft.Based in Barcelona, she is passionate about healthy eating and technology. In 2012, Kucsma co-founded Natural Machines to design food-grade home appliances for both B2B and B2C customers. The company recently launched a 3D food printer equipped with laser-cooking technology.Kucsma was named by CNN as one of “7 tech superheroes” to watch. She also mentors startups in the hardware and IoT space.
CEO and co-founder of Natural Machines / Foodini
Emilio Sepulveda is a Spanish engineer and MBA graduate with over 20 years of experience in the technology space at a global level. He worked as Strategy and Innovation Manager at Telefónica, leading multiple startups and projects. He was also involved in team structuring, seed funding round support, business model and strategy development.Passionate about IoT and robotics, Sepulveda co-founded Natural Machines in 2012 to develop 3D food-grade home appliances for both B2B and B2C customers. The company has just launched the world’s first 3D food printer equipped with laser-cooking technology.
Emilio Sepulveda is a Spanish engineer and MBA graduate with over 20 years of experience in the technology space at a global level. He worked as Strategy and Innovation Manager at Telefónica, leading multiple startups and projects. He was also involved in team structuring, seed funding round support, business model and strategy development.Passionate about IoT and robotics, Sepulveda co-founded Natural Machines in 2012 to develop 3D food-grade home appliances for both B2B and B2C customers. The company has just launched the world’s first 3D food printer equipped with laser-cooking technology.
Co-founder, CEO of Kibus Petcare
Albert Icart Martori is co-founder and CEO at Kibus Petcare, the first hardware that automatically cooks and dispenses healthy pet food. He has worked there since 2018. Prior to this, he worked at his family's pet food business Picart Petcare as its Head of Sales and Marketing for almost four years. Picart has been in operation since the 1950s and exports to over 25 European countries and other markets. Icart studied a first degree in Business at Barcelona's ESADE business school and is also a member of Europe's largest organization of business leaders Réseau Entreprendre, known as Netmentora in Catalonia.
Albert Icart Martori is co-founder and CEO at Kibus Petcare, the first hardware that automatically cooks and dispenses healthy pet food. He has worked there since 2018. Prior to this, he worked at his family's pet food business Picart Petcare as its Head of Sales and Marketing for almost four years. Picart has been in operation since the 1950s and exports to over 25 European countries and other markets. Icart studied a first degree in Business at Barcelona's ESADE business school and is also a member of Europe's largest organization of business leaders Réseau Entreprendre, known as Netmentora in Catalonia.
CEO and founder of Mycorena
Ramkumar Nair graduated in biotechnology at the Cochin University of Science and Technology in Kerala before going to Sweden for postgrad studies in 2013.During his PhD in industrial biotechnology at the University of Borås, he embarked on a research project to create fungi-based proteins from discarded sidestreams generated by food producers. After extensive research in 2017, he founded Mycorena in Gothenburg to produce mycoproteins using fermentation technology.The startup’s first commercial product, Promyc, is now being sold to global food companies as a more sustainable and nutritional alt-protein compared to traditional plant-based proteins.
Ramkumar Nair graduated in biotechnology at the Cochin University of Science and Technology in Kerala before going to Sweden for postgrad studies in 2013.During his PhD in industrial biotechnology at the University of Borås, he embarked on a research project to create fungi-based proteins from discarded sidestreams generated by food producers. After extensive research in 2017, he founded Mycorena in Gothenburg to produce mycoproteins using fermentation technology.The startup’s first commercial product, Promyc, is now being sold to global food companies as a more sustainable and nutritional alt-protein compared to traditional plant-based proteins.
Founder and CEO of Daojia Meishi (“Daojia”)
Undergrad Tsinghua University (Electronics); EMBA, University of Michigan Ann Arbor. Was senior vice-president of online media company Hurray, and founder of failed yellow pages startup. Later joined Lihua Fast Food, where he became CEO.
Undergrad Tsinghua University (Electronics); EMBA, University of Michigan Ann Arbor. Was senior vice-president of online media company Hurray, and founder of failed yellow pages startup. Later joined Lihua Fast Food, where he became CEO.
Co-founder of Qingnian Caijun (Mr Food)
A graduate of Renmin University, School of Sociology and Population Studies, Huang Chiwei, with his friends, quit his well-paying “real job” to start Mr Food. A first-generation “migrant” in Beijing from the province.
A graduate of Renmin University, School of Sociology and Population Studies, Huang Chiwei, with his friends, quit his well-paying “real job” to start Mr Food. A first-generation “migrant” in Beijing from the province.
Co-founder of Qingnian Caijun (Mr Food)
A graduate of Renmin University, School of Sociology and Population Studies, Ren Mu, with his friends, quit his well-paying “real job” to start Mr Food. A first-generation “migrant” in Beijing from the province.
A graduate of Renmin University, School of Sociology and Population Studies, Ren Mu, with his friends, quit his well-paying “real job” to start Mr Food. A first-generation “migrant” in Beijing from the province.
Co-founder of Qingnian Caijun (Mr Food)
A graduate of Renmin University, School of Sociology and Population Studies, Chen Wen, with his friends, quit his well-paying “real job” to start Mr Food. A first-generation “migrant” in Beijing from the province.
A graduate of Renmin University, School of Sociology and Population Studies, Chen Wen, with his friends, quit his well-paying “real job” to start Mr Food. A first-generation “migrant” in Beijing from the province.
Zero-waste app OLIO is rapidly scaling, letting retailers and households donate or swap surplus food and other goods in local communities in 50+ countries.
Zero-waste app OLIO is rapidly scaling, letting retailers and households donate or swap surplus food and other goods in local communities in 50+ countries.
COO and co-founder of OLIO
Saasha Celestial-One is the American-born COO and co-founder of zero food waste app OLIO. Celestial-One, a name chosen by her hippy parents in rural Iowa, went on to work as an analyst at Morgan Stanley after graduating in economics at the University of Chicago in 1998. She started an MBA program at Stanford University Graduate School of Business in 2002 where she met OLIO’s British co-founder Tessa Clarke.The American banker joined McKinsey & Co in 2003 as an associate in New York and managed to get a transfer to work at McKinsey in London in 2005 when her boyfriend went to study at Cambridge University in England. In 2007, she became VP of business development for American Express. She left Amex in June 2013 and co-founded My Crèche in London as CEO of the pay-as-you-go childcare service. Both OLIO co-founders were mums with young children in North London when they decided to pool together their savings to develop the OLIO app in 2015.
Saasha Celestial-One is the American-born COO and co-founder of zero food waste app OLIO. Celestial-One, a name chosen by her hippy parents in rural Iowa, went on to work as an analyst at Morgan Stanley after graduating in economics at the University of Chicago in 1998. She started an MBA program at Stanford University Graduate School of Business in 2002 where she met OLIO’s British co-founder Tessa Clarke.The American banker joined McKinsey & Co in 2003 as an associate in New York and managed to get a transfer to work at McKinsey in London in 2005 when her boyfriend went to study at Cambridge University in England. In 2007, she became VP of business development for American Express. She left Amex in June 2013 and co-founded My Crèche in London as CEO of the pay-as-you-go childcare service. Both OLIO co-founders were mums with young children in North London when they decided to pool together their savings to develop the OLIO app in 2015.
Proppos FastPay: Reducing food waste through food recognition tech for restaurants
In a market with few competitors, SaaS startup Proppos FastPay brings operational efficiency to the food services industry with self-checkout machines
Oscillum: The intelligent label to reduce food waste
The Spanish biotech startup has developed sensors embedded in biodegradable plastic labels to monitor “product freshness” beyond expiration dates, helping consumers to avoid food waste and save money
Clear Plate: Anti-food waste AI that rewards the diners who finish their food
Taking little steps to make a big difference in fighting food waste, Clear Plate engages with digital natives to spread the message
MIWA Technologies: Reducing food waste and packaging with smart refill vending system
MIWA’s solution lets consumers buy exact refill quantities in personalized containers, eradicating need for single-use plastics throughout the supply chain
OLIO: Zero food waste app expands with new product categories, going global
Recent $43m Series B funding will let sustainability app more than triple hiring, add homemade products and household goods to product listings
agroSingularity: Turning discarded fruits and vegetables into usable powder to fix food waste
Closing €1.2m new funding will help the Murcia-based foodtech to build its own technology and facilities, expand into new markets
Mi Terro turns milk waste into eco-friendly clothing and packaging
With food giants like Danone, Arla and Dole as partners, US-Sino startup Mi Terro plans to extend its technology to plant-based food waste like soy to get plastic and fiber alternatives
Waste management startup Magalarva aims for profitability with new factory, B2B services
Partnerships with supermarkets and waste transporters provide Magalarva with new revenue streams and sources of production input as the company ramps up its manufacturing activities
From real estate to rearing insects for food: Magalarva's way to a sustainable future
The Indonesian agritech startup is already using insects to replace fishmeal and has new funding to grow further
Want to cut plastic packaging? Notpla's edible seaweed sachets are an option
From its edible whiskey “bubbles” to biodegradable Teflon-free container liners, Notpla seeks to replace single-use plastic and help food companies boost their green credentials
Future Food Asia 2021 announces finalists for $100,000 prize
Ten startups from agrifood tech and cleantech sectors will pitch during the five-day conference, are also eligible for two more prizes from sponsors Cargill and Thai Wah
Future Food Asia 2021: Two winners take home $100,000 each
Agrifood startups, corporations and investors urged to collaborate and take action, tackling challenges in nutrition and climate change
String Bio: Asia's first startup to harness methane gas for protein production
Using bacteria to turn the harmful greenhouse gas into a purer form of protein, String Bio is raising Series B funding to scale production
Beyond Leather Materials: Turning apples into alt-leather for sustainable fashion
Through its Leap brand, the Danish startup cuts food waste by turning apples junked in cider factories into affordable vegan leather for the $100bn leather market
Sophie's Bionutrients: Alternative protein from microalgae
Inspired by fish in the ocean, the startup developed microalgae-based flour that can take on unlimited forms, textures or colors to make almost any alt protein product
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