Nov 1, 2023
The global population is expected to grow to 10 billion people
by 2050, and one of the biggest challenges the next generation will
face is feeding everyone.
Deeply concerned with those challenges, Marc St-Onge decided
to look for solutions by creating a series of global platforms for
the development of sustainable fermentation-based protein and food
ingredients, decentralized healthcare, and clean technology.
As CEO of Smallfood, Marc solved the feeding crises by using
an uncommon ingredient: microbes. By leveraging its potential to
evolve, he and his team were able to facilitate nutritious,
animal-free, vegan, and environmentally friendly food for various
companies.
This week, Marc speaks about what made him choose this
specific path for his company, the impact of biotechnology on the
food industry, and how we should be paying closer attention to the
environmental consequences of the food-production systems we have
in place now.
With a decade's research and over 20,000 unique microorganisms
discovered, Smallfood has produced food ingredients abundant in
high-quality protein and omega-3 with lower environmental impacts,
showcasing a way of doing things differently in the
market.
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