Nick Cooney returns to The Future Food Show to discuss his book What We Don’t Do, which explores the ethical significance of inaction—how choosing not to act can have profound impacts on others' lives. Drawing from his experience as Managing Partner at Lever VC, Nick applies a data-driven lens to personal ethics, arguing that missed opportunities to help—what he calls the “fourth box” of good not done—are often our most consequential. The conversation also touches on effective altruism, speciesism, and embracing discomfort to do more good. Listeners are encouraged to critically evaluate their time, money, and energy to maximize positive impact.

In this episode of The Future Food Show, Alex welcomes Doug Evans, author of The Sprout Book and founder of The Sprouting Company. Doug shares his journey from a gritty NYC upbringing to discovering health through raw veganism, which led him to launch pioneering ventures like Organic Avenue and Juicero, the much-talked-about cold-pressed juice machine. He discusses the incredible potential of sprouts as a sustainable, affordable, and nutrient-dense food source, and how The Sprouting Company is revolutionizing home sprouting. Doug also dives into branding insights, the role of AI in creative work, and his thoughts on the future of food—including cultured meat, plant-based innovation, and personal empowerment through food choices.

In this Future Food Show episode, host Alex Shirazi interviews Aniekan Esenam of Hamilton. Aniekan shares his background in mathematics, AI, and bioprocessing, highlighting Hamilton’s role in cultivated meat and precision fermentation. He explains how Hamilton’s sensors monitor pH, oxygen, CO2, and cell density in bioreactors, optimizing production. They discuss single-use vs. reusable systems, AI’s role in bioprocessing, and the future of novel foods. Aniekan envisions a future where 60% of meat comes from novel sources by 2040.