What We Want To Eat helps food industry professionals, brands and manufacturers better understand the latest trends, innovations and consumer attitudes toward the food they eat. We created a neutral ground to talk about food on all sides of industry. Whether it’s meat or plant-based, gluten free or paleo, we want to bring fresh takes and perspectives on how companies are creating products or raising food (meat/fresh) that people demand, and tackling the challenges of creating more sustainable food practices.
What’s Happening at SIAL 2022 Dillon and I can’t believe it’s the end of Season 1 of What We Want to Eat. In the past three months, we had the pleasure of speaking with amazing people in the food and farming industry. We’ll be back in May with Season 2. If you’d like...
In this episode, we speak to Dan Miller of Steward, an agriculture lending company that provides alternative financing to regenerative farmers and food producers. In this episode, we discuss: Providing loans to small to medium-sized regenerative agriculture businesses...
In this episode, we speak with Rosella Mosby, the head of Mosby Farms that grows organic and conventional produce, and supplies vegetables to grocery stores, food distributors, and food banks throughout Washington. In this episode, you learn about: Rosella Mosby...
Consumer Attitudes, Beliefs, and Values That Will Shape How Food Brands and Manufacturers Develop and Market Products in 2022 The pandemic turned food on its head. From the fields to the shelves, companies big and small faced shutdowns, shortages, and countless...
In this episode, we speak with Dr. Frank Mitloehner, director of environmental research at the CLEAR center and professor in Animal Science at UC Davis. The CLEAR Center brings clarity to the intersection of animal agriculture and the environment, helping our global...
In this episode of What We Want to Eat, Dillon Honcoop talks about the founders of the Alexandre Family Farms in Crescent City, California. Today, dairy farmers and dairy operations face many challenges. Many of those are related to consumer perceptions surrounding...
In this episode, we talk to Anne-Marie Roerink, the founder of 210 Analytics about consumer spending on grocery and food in 2021 and how their spending habits are shifting in 2022. Here’s what’s happening when it comes to grocery store sales. Meat Sales Meat...
In this episode, we speak with Bridget Elliot Coon, a fifth generation cattle rancher and beef marketer. Bridget and I discuss everything from land use to labels to direct to consumer sales. Understanding Land Use The conversation on how land is used is a topic many...
When it comes to creating climate-friendly solutions and developing better food systems, how we manage unused and unsellable food is a large part of the conversation. While there are lots of ideas, there aren’t as many viable solutions for recycling or upcycling...
In this episode, we speak with Kate Ruffing, the head of Innovation at Flashpoint Consulting located in Bainbridge Island, Washington. Kate started her career in food over 20 years ago, working at Kraft Foods (now Kraft-Heinz), and then Starbucks. Kate has spearheaded...
