Emily Byrd on Communicating the Trends of the Plant-Based Food Revolution
Summary: <br> <br> This week we talk with Emily Byrd, the Senior Communications Specialist at the <a style="color: #0000ff;" href="http://gfi.org" target="_blank">Good Food Institute</a>, a non-profit organization that is dedicated to changing the world through food. If you listened to <a style="color: #0000ff;" href="https://www.tfflifestyle.com/tff-031-liz-specht-on-creating-good-food-with-science-and-innovation/" target="_blank">episode 31 of the podcast</a> with Liz Specht, Emily's colleague, then you probably know a thing or two about GFI. But basically, they help to support companies in the blossoming plant-based food tech scene with science, legal, and business expertise with a team of the best of the best - what I call the Avengers of the plant-based world. And Emily's job is communicating the trends, science, and news of this industry while dismantling the misconceptions of plant-based living. Emily's background is in journalism from the University of North Carolina in Chapel Hill, and she grew up witnessing firsthand the environmental destruction and animal suffering that comes from hog farming in that part of the world. This led her down a path of fascination with healthy living and reporting on the issues of food and health. She then landed her dream job at GFI and has truly found her calling, which is marrying her love of writing with her love of science and plant-based nutrition. <br> <br> We have a fantastic conversation, diving into topics such as:<br> <br> * her evolution into her current job at GFI, and how growing up in hog country impacted her path towards this<br> * what the current plant-based food tech scene is looking like and her favorite new products<br> * her thoughts on the future of plant-based food tech and what it's like from the inside of the industry<br> * how to communicate these topics and ideas to the mainstream<br> * and more!<br> <br> Here at Thought For Food, we're huge GFI fanboys, so it was an enormous honor to sit down with Emily in Berkeley, California for this conversation. I also got to attend the UC Berkeley plant-based food tech class we talked about in the conversation the next day. This movement is gaining so much traction, and we're nearing a tipping point. Don't get left behind! We hope you enjoy the episode and be sure to let us know what you think. We'd love to continue the conversation! So go eat some plants, and do epic shit.<br> <br> -Jackson and Aaron<br> <br> <br> <br> Want to support the show and what TFF is doing? You can share our content with friends and family if you feel like they could get something out of our message. It would also help us out a ton if you left a quick review on the iTunes store, it really helps the podcast grow and reach more listeners (and it only takes 5 min)! If you want to go above and beyond, you can kick us some change by pledging your support on Patreon each month, which is a recurring crowd funding site dedicated to creators like us! It allows us to keep putting out the free content that you're used to, but helps us to invest more money into improving the quality of the show through better equipment (every penny we make on Patreon goes to bettering our setup to make the content better for you!). You can also visit <a style="color: #0000ff;" href="https://www.tfflifestyle.com/support" target="_blank">tfflifestyle.com/support</a> to learn more and make a one-time donation. We also have a few shirts over on the shop page, so get 'em while you can! More are coming soon.<br> <br> <a href="https://www.patreon.com/bePatron?u=3791094&redirect_uri=http%3A%2F%2Fpatreon.com%2Fthoughtforfood" target="_blank"></a><br> <br> If you haven't already, be sure to subscribe to the podcast on iTunes or wherever you listen to podcasts to get the new episode right as it comes out. Also, subscribe our YouTube channel, <a style="color: #0000ff;" href="https://www.youtube."></a>
