AGSTC 2020
Session 3
Alternative seafood products; processing, bio-engineering,
GMO, engineered, plant-based, etc.
GMO, engineered, plant-based, etc.
Panelist 1
Jen Lamy
Sustainable Seafood Initiative Manager
The Good Food Institute
Jen leads the Good Food Institute's cross-programmatic Sustainable Seafood Initiative. She works with a wide range of audiences, from policymakers to scientists to companies, to build a cohesive movement devoted to accelerating the development and commercialization of plant-based and cultivated seafood. Jen holds a master’s in environmental management from Duke University’s Nicholas School of the Environment and a bachelor’s in economics and environmental studies from Wellesley College.
Title: Opportunities for the seafood industry in plant-based and cultivated seafood
The seafood industry has a lot to gain from recent developments in plant-based and cultivated seafood. This talk will highlight some of the most successful partnerships and investments to date between conventional meat companies and plant-based and cultivated meat brands. Taking relevant examples and lessons from those success stories, Jen will discuss this business opportunity for the legacy seafood industry and provide some guidance on how companies can expand their offerings.
Panelist 2
Christopher Kerr
Co-Founder & CEO
Good Catch Foods
With over three decades of entrepreneurial-driven start-up experience, Chris became laser-focused on the food sector in 2007 and, through VC fund New Crop Capital, is recognized globally for his leadership in the plant-based and cultivated foods sectors. His work has included some of today’s most recognized disruptive food companies in setting their foundations toward high-impact success. In the seafood sector, Chris is co-founder of Good Catch, the investment co-founder of BlueNalu and an investor in Ocean Hugger and New Wave Foods.
Title: Casting a Wider Net: Using Plants to Help Solve the Seafood Dilemma
With increasing pressures on our oceans and fish stocks, food innovators have an opportunity to take advantage of novel ingredients that can bring some of the delights of seafood - without the fish - to consumers for those seeking alternatives.
Panelist 3
Kyle Fish
Graduate Researcher
Tufts University
Kyle is an interdisciplinary scientist with a background in global health, biochemistry, and tissue engineering. After coordinating public health and nutrition programs in Guatemala, he returned to the United States to work in research and development for cellular agriculture. He is currently investigating novel cell sources and biomaterials for production of cultivated seafood in the Kaplan Lab at Tufts University.
Title: Are you still eating wild caught fish?
Successful development and commercialization of cultivated seafood may help curb the environmental burdens of current industry practices. Our team is working toward this goal by developing new cell lines and tissue engineering strategies to enable efficient, scalable production of cultivated salmon and other products. In this talk I’ll give an overview of the production strategy for cultivated seafood and review the technical hurdles that must be overcome for these products to reach the market.
Jen Lamy
Sustainable Seafood Initiative Manager
The Good Food Institute
Jen leads the Good Food Institute's cross-programmatic Sustainable Seafood Initiative. She works with a wide range of audiences, from policymakers to scientists to companies, to build a cohesive movement devoted to accelerating the development and commercialization of plant-based and cultivated seafood. Jen holds a master’s in environmental management from Duke University’s Nicholas School of the Environment and a bachelor’s in economics and environmental studies from Wellesley College.
Title: Opportunities for the seafood industry in plant-based and cultivated seafood
The seafood industry has a lot to gain from recent developments in plant-based and cultivated seafood. This talk will highlight some of the most successful partnerships and investments to date between conventional meat companies and plant-based and cultivated meat brands. Taking relevant examples and lessons from those success stories, Jen will discuss this business opportunity for the legacy seafood industry and provide some guidance on how companies can expand their offerings.
Panelist 2
Christopher Kerr
Co-Founder & CEO
Good Catch Foods
With over three decades of entrepreneurial-driven start-up experience, Chris became laser-focused on the food sector in 2007 and, through VC fund New Crop Capital, is recognized globally for his leadership in the plant-based and cultivated foods sectors. His work has included some of today’s most recognized disruptive food companies in setting their foundations toward high-impact success. In the seafood sector, Chris is co-founder of Good Catch, the investment co-founder of BlueNalu and an investor in Ocean Hugger and New Wave Foods.
Title: Casting a Wider Net: Using Plants to Help Solve the Seafood Dilemma
With increasing pressures on our oceans and fish stocks, food innovators have an opportunity to take advantage of novel ingredients that can bring some of the delights of seafood - without the fish - to consumers for those seeking alternatives.
Panelist 3
Kyle Fish
Graduate Researcher
Tufts University
Kyle is an interdisciplinary scientist with a background in global health, biochemistry, and tissue engineering. After coordinating public health and nutrition programs in Guatemala, he returned to the United States to work in research and development for cellular agriculture. He is currently investigating novel cell sources and biomaterials for production of cultivated seafood in the Kaplan Lab at Tufts University.
Title: Are you still eating wild caught fish?
Successful development and commercialization of cultivated seafood may help curb the environmental burdens of current industry practices. Our team is working toward this goal by developing new cell lines and tissue engineering strategies to enable efficient, scalable production of cultivated salmon and other products. In this talk I’ll give an overview of the production strategy for cultivated seafood and review the technical hurdles that must be overcome for these products to reach the market.