Nil Zacharias

What every author wants to hear: "I couldn't put your book down. What a great read. It's something we definitely need now. We probably needed it 10 years ago." Thank you @nilzach! We had a great chat about the future of food and the ideological obstacles to real solutions.

What a fun way to bring the @Eatfortheplanet podcast back. Thanks @Steven_Molino for your candid assessment of the alternative protein space eatfortheplanet.lnk.to/listen

What a joy to welcome @IamTabithaBrown for lunch at a @eatplantega location! #vegan #plantbased #food #nyc

.@chrisecrowley writes about how Plantega's jackfruit-and-potato-protein chopped cheeses grew to be stocked in more than 60 bodegas across the city trib.al/Hi8VyvK

I absolutely love this feature on @eatplantega - it captures our energy, our connection to the city, and our boots-on-the-ground mindset as change agents. Thank you @grubstreet @NYMag grubstreet.com/2024/01/plante…

A must watch! @eatplantega is featured in Episode 4

It’s not over till it’s over. Goodbye hype and disillusionment… eftp.co/news/climbing-…

@michelle1908 Good question. I think there has been willingness to do it, but with mixed results. The difference may come down to the scale/size of the US market, what the unit economics are to make a launch successful, and differences in consumer behavior/interests in the US vs elsewhere

@nilzach Do you have any insight into why other countries (not the US) seem to get more vegan options from fast food chains? What is it about our systems that prevents us from getting them too?

It's happening! The Bacon, Egg, and Cheese will be available at all locations very soon!👀🎉 #plantbased #Veganuary2023 #NYC @UmaroFoods @justegg

@cumulus 2023's #First50 speakers include some of the most interesting and important voices in the #downstream sector. See all 50: hubs.li/Q01qR0wV0 @nilzach @neerajberry @NielsenIQ @LEK_Consulting #agtech #foodtech

We made the list! @eatplantega 🗽

Want to see @nilzach / @eatplantega @pinky907 / @SluttyVeganATL @DaniNierenberg / @foodtank talk about how to make #plantbased equitable accessible & approachable? VOTE for their session w/ @joshtetrick at @sxsw 🗳 #SXSW2023 #sxswpanelpicker #castyourvote panelpicker.sxsw.com/vote/129590

A local deli has an entire vegan menu. so grateful I can get a burger or a chopped cheese in my neighborhood. More places need to do this (spare any health comments I don't give a shit)

Despite the misleading title (the fall of one company’s stock isn’t indicative of an entire category..it’s nuanced & complicated), I highly recommend this episode! Great stuff from @TamarHaspel @MikeGrunwald @ClimavoresPod podcasts.apple.com/us/podcast/cli… #plantbasedmeat #plantbased

First there was “green” then “sustainable” … now “net zero” nytimes.com/2022/07/12/opi… @nytimes

What’s next for the plant-based food industry? Find out on this episode and at @PlantBasedExpo eftp.co/pbw2022 #plantbased

We are on a mission to make #plantbased food easier to access everywhere. Meet the everyday New Yorkers who are part of this journey! This is Chanese, a talented musician who happens to love Plantega's food! Tag someone who loves our food & fits this series! #eatplantega #nyc

Almost a year and a half since we got started on this crazy journey called @eatplantega - helping New Yorkers leap into the future of food, one bodega at a time! Now in 20 locations and counting… #vegan #plantbased #eatplantega #futureoffood

At a time when it feels like nearly every food startup is following the same playbook, Anna Hammond is creating her own rules with @matriarkfoods. Listen to her story on the @Eatfortheplanet Podcast! eftp.co/matriark-foods

@BrianKateman So I was right about #2 😁

@nilzach Yes, but more charitably, I’ve narrowed it down to: 1) There isn’t as much rennet in animal-based cheese as there is in animal-free cheese (trying to get numbers to see if that’s true & by what %) & 2) we’ve been making animal-based cheese this way for a long time. Bad arguments.

I’m asking sincerely—can someone explain to me why folks who dislike fermentation/synthetic biology aren’t concerned with animal-based cheese? Do they not know it (usually) contains fermentation-based rennet or imagine there is some difference in the technology? Any ideas?