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Insights

Our team at S2G is constantly learning, researching and bringing together diverse perspectives across our network to share ideas on the future of food. 

REPORTS

12/2/20

Growing Beyond the Hype: Controlled Environment Agriculture

Controlled farming has the potential to offer consumers and supply chain stakeholders resilient, sustainable, local, high-quality products. Utilizing different methods and formats, indoor and greenhouse producers can alleviate systemic nutrition and food access challenges, while mitigating climate and outdoor production risk. In our latest report, we explore Controlled Environment Agriculture in the context of today’s market and perspectives on the future potential.

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Executive Summary
Executive Summary

CEA ESG Impacts
CEA ESG Impacts

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BLOG
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7/27/21

Six Steps to Build a Good Growth Engine

A strong and repetitive process that enables an organization to work together to achieve growth is a hallmark of any scaled business.

Read time

7

mins

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7/22/21

Resilient Supply Chains Part 2: Minimizing Disruption through Decentralization

A decentralized meat supply chain, that includes alternative meat sources, will be more resilient, diversified, sustainable and equitable.

Read time

6

mins

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7/12/21

When Demand is Not Enough: The Problem with Plastic Recycling and What We Can Do About it

Out of sight out of mind. It’s a philosophy that has for decades guided our relationship to waste, especially plastics. But today our...

Read time

9

mins

PODCAST
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7/14/21

Recycled Misconceptions with Footprint

Troy Swope, CEO of Footprint, and Darin Olien, co-host of Netflix’s Down to Earth with Zac Efron, Author of Superlife, and Host of The Darin Olien Show, join the S2G Ventures podcast. From plastics in our food, misconceptions on recycling, and end-of-life considerations for packaging, the problem of single-use plastic stretches across the globe. There is an enormous opportunity for innovation, plant-based solutions, and action. Beyond the mounting plastic problem and how Footprint brings much-needed innovation to packaging, guests focus on empowerment and how individuals can take small steps and find solutions in everyday life.

EPISODE
22

6/17/21

The Power of Why: A Guide for Growth with Back to the Roots

From their UC-Berkeley college dorms to over 14,000 stores globally, Back to the Roots is on a mission to reconnect every family & kid back to where food comes from by helping them experience the magic of growing it themselves. Alejandro Velez and Nikhil Arora, Co-founders and co-CEO, Back to the Roots join the S2G Ventures podcast to discuss entrepreneurship, starting and growing a business for a new generation of consumers, and how they have used the WHY of their business as the guide for growth.

EPISODE
21

5/13/21

How to Build Your Brand for Exit

Romitha Mally has over 25 years of Wall Street experience and has led high-profile transactions in the food, beverage, and natural products industry. In this episode, we discuss Romitha’s background and notable lessons in working with founder-led companies to help articulate their vision and stories into strategic sales or IPOs. We touch on notable industry trends and discuss predictions for the year ahead, the evolution of public markets and SPACs, and tips for entrepreneurs and companies considering an IPO.

EPISODE
20
LATEST NEWS

7/27/21

Blending proteins to formulate the best alternatives

Partners are plenty for pea protein. S2G's Managing Director Matthew Walker provides perspective on the role of cell-based meat.

6/23/21

GUEST POST: The Alternative Future of Meat

A market with a variety of alternative meat sources provides ultimate flexibility for the consumer, and several emerging technologies have a role to play in the meat supply chain of the future.

6/23/21

Meat Grown in Israeli Bioreactors Is Coming to American Diners

An Israeli startup wants to replace chicken coops, barns and slaughterhouses with bioreactors to churn out cell-based meat for American diners. Future Meat Technologies Ltd. is in talks with U.S. regulators to start offering its products in restaurants by the end of next year.

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