How the new food revolution will come out of thin air (literally). With Pasi Vainikka.

TOA ON AIR

Our demand for food is unsustainable and is a key contributor to the climate crisis. Agriculture has a huge impact on climate, from cutting forests to greenhouse gas emissions, and emptying the oceans.
How do we solve this? Air.
Pasi Vainikka joins us on the podcast this week. Pasi is the co-founder and CEO of Solar Foods, the company making food out of thin air (literally). In short, it’s a fermentation process to produce sustainable and pure single-cell protein from CO2 using electricity.
It produces Solein, the star nutritious ingredient of the future, using 1/10th of the land and a fraction of the water used in both plant-based and animal diets.
Pasi joins Niko, founder of TOA, to talk about the necessity of Solein in the future of food for survival and the breakdown of how the mindblowing fermentation process actually works. They also talk about the importance of collaborating with larger companies, why it’s good to test new products on a diverse team, and how VCs invest in people rather than science products.
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