Episode 40: Alison Rabschnuk & Price, Taste, Convenience

"The amount of suffering that goes on behind these slaughterhouse walls is one of the saddest and most disturbing things that humanity has ever been a part of."

-Alison Rabschnuk

On this week's episode of the Eat Green Make Green Podcast, I sit down with fellow Hingham, MA resident Alison Rabschnuk. Alison is the Director of Corporate Engagement for The Good Food Institute. The Good Food Institute is an amazing non-profit that works with scientists, investors, and entrepreneurs to make groundbreaking good food a reality. They focus on clean meat and plant-based alternatives to animal products - foods that are more delicious, safer to eat, and better for the planet than their outdated counterparts. We talk about Alison's dislike for meat at a young age, her many years as a vegetarian and why she ultimately became vegan, how she approaches feeding her omnivorous kids and husband, why lack of convenience is ultimately why more people aren't eating plant-based, why healthier foods aren't in more US public schools, the future of clean meat and plant-based foods, the huge entrepreneurial opportunity in the plant-based and clean meat space, and so much more. Alison, is amazing and what she's doing at GFI is extremely important. This is a very informative episode and I'm very excited to share!

"The amount of suffering that goes on behind these factory farm walls is one of the saddest and most disturbing things that humanity has ever been a part of." On this week's episode of the Eat Green Make Green Podcast, I sit down with fellow Hingham, MA resident Alison Rabschnuk. Alison is the Director of Corporate Engagement for The Good Food Institute. The Good Food Institute is an amazing non-profit that works with scientists, investors, and entrepreneurs to make groundbreaking good food a reality. They focus on clean meat and plant-based alternatives to animal products - foods that are more delicious, safer to eat, and better for the planet than their outdated counterparts. We talk about Alison's dislike for meat at a young age, her many years as a vegetarian and why she ultimately became vegan, how she approaches feeding her omnivorous kids and husband, why lack of convenience is ultimately why more people aren't eating plant-based, why healthier foods aren't in more US public schools, the future of clean meat and plant-based foods, the huge entrepreneurial opportunity in the plant-based and clean meat space, and so much more. Alison, is amazing and what she's doing at GFI is extremely important. This is a very informative episode and I'm very excited to share!