The global population is expected to grow to 10 billion people by 2050, and one of the biggest challenges the next generation will face is feeding everyone.
Deeply concerned with those challenges, Marc St-Onge decided to look for solutions by creating a series of global platforms for the development of sustainable fermentation-based protein and food ingredients, decentralized healthcare, and clean technology. As CEO of Smallfood, Marc solved the feeding crises by using an uncommon ingredient: microbes. By leveraging its potential to evolve, he and his team were able to facilitate nutritious, animal-free, vegan, and environmentally friendly food for various companies.
This week, Marc speaks about what made him choose this specific path for his company, the impact of biotechnology on the food industry, and how we should be paying closer attention to the environmental consequences of the food-production systems we have in place now.
With a decade’s research and over 20,000 unique microorganisms discovered, Smallfood has produced food ingredients abundant in high-quality protein and omega-3 with lower environmental impacts, showcasing a way of doing things differently in the market.
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Play Episode 42: Marc St-Onge, Smallfood: