Meat Less, Live More: Misfit Foods' Creative Take on Sustainability
Every time that we are eating food, buying food, there's an opportunity to shift the system even just a little bit toward more resiliency and more equity.
Imagine turning ugly fruits and veggies into a delicious solution for climate change. That's exactly what Phil Wong and Dave Betts of Misfit Foods have done. Starting as a juice company that upcycled imperfect produce, Misfit Foods has now transformed into a sausage company with a twist—encouraging people to eat less meat and more vegetables.
In this episode of Unwasted: The Podcast, Wong and Betts chat with Imperfect Foods about their unique journey and the quirky pivot that led them here. They dive into the importance of reducing meat consumption for the planet and share their strategies for convincing omnivores to embrace a more plant-based diet. Their vision for a sustainable and resilient food system is not just talk; it's backed by research showing that two-thirds of Americans have tried to cut down on meat.
The duo also touches on the broader impacts of COVID-19 on the food industry and why equity is crucial in creating a better food system. You'll hear about their subscription box recommendation that might just change your grocery game and even get some karaoke song tips! This episode is a goldmine for environmentalists, budding entrepreneurs, and anyone curious about sustainable living.
Tune in to find out how you can make small changes that add up to big impacts on our planet.