Month: March 2021

Researchers call for carbon-rich seabed to be left undisturbed

Longevity, biotech, investment, sustainability and ethics: Jim Mellon’s new book, MOO’S LAW, addresses the opportunities and challenges of our need for protein.

David Stevenson caught up with Jim Mellon back in January for a wide-ranging discussion of the whole future food space, with a particular focus on cellular, lab grown meat alternatives.

Jim appeared on the podcast of Michael Wolf, executive editor of The Spoon, to discuss the economics of cultured meat.

When Neil Nugent boarded a plane to San Francisco to test a range of plant-based burgers that “bleed” like the real thing, he was more than a little sceptical.

The FT’s Emiko Terazono reports on agri-tech companies racing to tap public markets.

Candid, concise and personal interviews with successful entrepreneurs and leaders – in the time it takes you to drink a cup of tea.

On 23rd March, Jim Mellon will discuss Moo’s Law with the IEA’s Mark Littlewood. Click here to register!

After his recent interview with Jim Mellon, The Spoon’s Michael Wolf considers the future of cultivated meat.

The agriculture industry’s economic landscape is changing—and fast. Jim Mellon’s new book, Moo’s Law, helps readers understand the quickly evolving investment landscape in cultivated and plant-based proteins. Recently, he sat down with Sentient Media Founder Mikko Jarvenpaa to unpack the alternative protein market, what investors should be doing, what they shouldn’t be doing, and what they …

Jim Mellon interviewed by Sentient Media’s Mikko Jarvenpaa Read More »

Two pals put their time to good use during lockdown. Josh Parker and Ali Brierley came up with a business plan for their vegan food delivery service. They believe their business, called Veg and Vitality, is the island’s first 100% plant based delivery service. I

This is a recording of Master Investor’s live webinar on 4th March about opportunities in alternative proteins.

I liked my patties thin and then I liked them thick. There was the Cheddar period, followed by the Roquefort interregnum. Sesame-seedbuns gave way to English muffins as ketchup traded places with special sauce or even, God help me, guacamole, which really was overkill.But no matter its cradle or condiment, the hamburger was with me …

New York Times: Is the Burger Nearing Extinction? Read More »

While some future food leaders like Pat Brown don’t believe the economics of cultured meat make sense, longtime investor and entrepreneur Jim Mellon thinks exactly the opposite. In fact, Mellon thinks that in the future, cultured meat will be more affordable than both factory farmed and the plant-based alternatives. “The price of plant-based foods has been coming …

The Spoon interviews Jim Mellon Read More »

For Aubrey de Grey, the best known longevity thought leader and chief science officer of the Silicon Valley-based SENS Research Foundation, Covid-19 has made the case clear: we must make elderly people in our populations more resilient. “It is completely unarguable that ageing is bad for you,” says Mr de Grey, a self-proclaimed provocateur and …

Jim Mellon & Juvenescence featured in fDi Intelligence article on longevity Read More »

People in developed countries often took food security for granted over the years but that changed dramatically last spring when Covid-19 led to a wave of panic buying that left supermarket shelves empty. More often associated with poorer countries, strained supply chains and shortages of key food items became a harsh reality all over the …

Forbes: The Global State Of Food Security Read More »

After the wholesale price of food first saw a slump during the coronavirus pandemic, the global FAO Food Price Index showed a steep increase since the fall. Most recently, food around the world was 13.3 percent pricier than the 2014-2016 average, on which the index baseline of 100 points is calculated. The January figure is the highest …

Statista: Global Food Prices on the Uptick Read More »

Two facts about biodiversity are not up for debate. The first is widely known, the second less so. Fact number one: biodiversity—the level of diversity in the natural world, at the ecosystem, species, and genetic levels—is being destroyed at an alarming rate. Fact number two: biodiversity loss has massive implications for business.

Feed prices “go up and down, and you tend to take the rough with the smooth,” said Mark Gorton, managing director at the British chicken and turkey producer Traditional Norfolk Poultry. “But when it rallies as much as it has, it starts to impact massively on the business.” The last time grains were this expensive was …

Bloomberg: The World Will Pay More for Meat as Food Inflation Deepens Read More »