FoodTech Junkies

• Decarbonizing Food Starts with What’s Inside It with Chiara Cecchini

  In this episode of FoodTech Junkies, we dive into visionary innovations shaping the future of food with Chiara Cecchini, VP of Commercialization at Savor — a company transforming the fats and oils category by eliminating agriculture from the equation. From animal- and plant-free butter to scalable climate solutions, Savor is pushing the boundaries of what’s possible.Chiara shares her journey from Italy’s connected food systems to the frontlines of food tech in the U.S., unpacking the tension between artisanal roots and industrial scale. We explore the complexity of integrating radical innovation into traditional infrastructures, the urgency of decarbonization, and the critical need for thoughtful, sustainable scaling.From the role of chefs as cultural catalysts to the importance of strategic partnerships, Chiara offers sharp insights into where the industry is headed — and what it will take to build a regenerative, resilient, and truly innovative food future.About Chiara Cecchini: Chiara leads Commercialization at Savor, overseeing go-to-market strategy, sales, marketing, and communications. She previously founded and led Future Food Americas, working with Fortune 500 companies to drive food innovation aligned with the UN SDGs. Chiara sits on the boards of the Future Food Institute and Food for Climate League and has taught sustainable business at San Francisco State University. A former researcher at UC Davis, she was named a Forbes “30 Under 30 Europe” in Social Entrepreneurship. Outside work, she enjoys family, beekeeping, and writing poetry.About Savor: Savor is reinventing fats and oils by producing them without plants or animals—using carbon, hydrogen, and thermochemistry. Backed by Breakthrough Energy Ventures, their ingredients provide sustainable, customizable alternatives to butter, palm oil, and other products, aiming to decarbonize and modernize the global fat supply chain.⏱️ Episode Timestamps00:00 – Intro00:37 – Meet Chiara Cecchini01:48 – From Italy to Innovation: Chiara’s Journey in Food Tech04:40 – What’s Broken in the Food System? Challenges at Scale09:04 – Savor’s Vision: Rethinking Fat Without Agriculture21:52 – Chefs as Cultural Catalysts in Food Innovation26:53 – Scaling Deep Tech: Commercialization and Partnerships34:02 – Systems Thinking, Regeneration, and the Future of Food47:26 – Lightning Round54:29 – Final Thoughts and Farewell

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• What It Takes to Build the World’s Most Connected Restaurant Platform

  In this episode of FoodTech Junkies, host Sharon Cittone talks with Zhong Xu, CEO and co-founder of Deliverect, about the role of AI in transforming restaurant operations. From reducing errors and downtime to boosting personalization and tackling fraud with tools like Resolve and Kiosk, Deliverect powers over 65,000 restaurants globally—including major names such as Burger King and KFC.Zhong shares his journey in restaurant tech, the company’s latest innovations, and what’s next for the industry—from voice recognition to robotics. The episode wraps with insights for entrepreneurs and a rapid-fire lightning round.About Zhong Xu: As the CEO and co-founder of Deliverect, Zhong is building a global ecosystem of on and off-premise solutions that empowers restaurants and retailers to sell anywhere and deliver everywhere. Deliverect's comprehensive platform integrates technologies spanning kiosks, delivery management, uptime monitoring, real-time analytics, and more. Zhong, who obtained a M.Sc. degree in software engineering in 2009, created the first IPad POS in EMEA in 2012, together with co-founder Jan Hollez. This SaaS company evolved into the company that today is called Lightspeed, which is available in more than 100 countries around the world. Zhong was Global Director of Lightspeed Hospitality until 2018, when he founded Deliverect, thereby continuing to revolutionize the hospitality industry. About Deliverect:Deliverect is a global ecosystem of on and off-premise solutions for digital sales. Its API-first software helps enterprises of all sizes to sell anywhere and deliver everywhere across 52+ global markets. Currently, Deliverect powers 50,000+ establishments, including renowned chains like Burger King, Little Caesars, and Pret A Manger. To find out more information, visit deliverect.com.Timestamps:00:32 – Meet Zhong Xu03:47 – The Rise of Deliverect06:05 – AI’s impact on restaurant ops14:18 – Personalization & dynamic menus19:47 – Product deep dive: Kiosk & Resolve23:13 – Fighting fraud with vision AI26:40 – Misconceptions about AI30:03 – What’s next: voice tech & robotics33:04 – Lightning round39:17 – Advice for young entrepreneurs

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• Sowing Systems Change: Community, Farming & the Future of Food

  This week on the FoodTech Junkies podcast, we’re joined by Nona Yehia — architect, changemaker, and CEO of Vertical Harvest. From Jackson Hole to Westbrook, Maine, Nona shares how her team is reimagining vertical farming not just as a way to grow food, but as a regenerative business model—one where inclusion, local impact, and profitability go hand in hand.We dive into what makes their newest farm the company’s most ambitious yet, how public-private partnerships and tech collaborations are key to scaling, and why designing for community isn’t a side mission—it’s part of the bottom line. From workforce development to grassroots engagement, this episode explores how Vertical Harvest is turning food systems into engines for equity, resilience, and long-term value.Timestamps:00:00 Introduction to the Podcast00:41 Meet Nona Yehia: Architect Turned Vertical Farming Pioneer02:10 Nona’s Personal Journey and Inspiration05:56 Challenges and Innovations in Vertical Farming09:33 Scaling and Replicating Vertical Harvest11:49 The Maine Project: A New Chapter19:39 Technology and People: A Balanced Approach25:01 Financial Challenges and Innovations33:41 Community Impact and Future Vision43:09 Lightning Round and Closing ThoughtsAbout Nona YehiaCo-Founder & CEO, Vertical Harvest FarmsNona Yehia is an architect-turned-entrepreneur who co-founded Vertical Harvest Farms, the first vertical hydroponic greenhouse in North America. Driven by a passion for design, food, and social equity—and inspired by her brother who has developmental disabilities—Nona helped pioneer a business model that pairs sustainable urban farming with inclusive employment.Under her leadership, Vertical Harvest has become a national example of climate-resilient infrastructure and regenerative enterprise, now expanding with a new flagship farm in Westbrook, Maine. Recognized by CNN’s Champions for Change, Fast Company, and the Tony Hsieh Award, Nona continues to shape the conversation around community-led food systems and equitable innovation.About Vertical HarvestVertical Harvest is an urban farming company turning cities into fertile grounds for growth, using tech-enabled agriculture to reinvent the future of food.  They are hell-bent on bringing communities the freshest, healthiest and most flavorful produce – grown hydroponically, all year round.  It's why they root their farms within cities, create customized employment for people with disabilities and are farm to fork around the clock. City by city and block by block, they are growing up – working with and within communities to sow the seeds of abundant possibility.  They're not just harvesting the freshest food possible – as a social enterprise they're here to make good taste great. 

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• Decarbonizing the Future of Food: Julia Collins Gets Real on Regeneration, Transparency & Tech

  In this episode of the Food Tech Junkies Podcast, host Sharon Cittone speaks with Julia Collins—founder of PlanetFWD and the visionary behind Moonshot Snacks and Zume Pizza—about how we can decarbonize the food industry through data, innovation, and transparency.Julia shares her journey from food entrepreneur to climate-tech trailblazer, revealing how small brands can drive big change. The conversation explores regenerative agriculture, greenwashing vs. green hushing, data and data-driven storytelling, and the power of community-led food systems. Learn how PlanetFWD is helping companies measure and reduce their environmental impact—and why the future of food must be rooted in truth, not trends.🌍 She’s not just rethinking what’s on our plates—she’s redefining our path to a cooler planet.Are you ready? Here we go.Timestamps:00:00 – Introduction to Green Gushing00:38 – Meet Julia Collins: Decarbonizing Industries01:22 – Julia’s Journey to PlanetFWD04:53 – The Impact of Food Systems on the Planet07:07 – The Role of Small Brands in Innovation10:24 – Challenges in Food Accessibility14:33 – Regenerative Agriculture and Its Benefits18:38 – PlanetFWD: Data-Driven Environmental Solutions32:04 – Alternative Proteins and Consumer Engagement40:39 – Emerging Trends and Technologies in Food Innovation42:37 – Lightning Round and ConclusionAbout Julia CollinsJulia Collins is a serial entrepreneur, sustainability leader, and champion for equitable innovation.She is the Founder & CEO of Planet FWD, the leading sustainability and supply chain intelligence platform helping global consumer brands reduce their climate impact. Inspired by her own climate-friendly snack company, Moonshot—which she successfully scaled and sold to Patagonia Provisions—Julia launched Planet FWD to empower brands with the data and tools they need to decarbonize their value chains.Previously, Julia made history as the first Black woman to co-found a unicorn company with Zume Pizza, which reached a valuation of $2.25 billion. Her career began in hospitality, where she co-founded celebrated restaurants including Mexicue and Murray’s Cheese Bar, and was a founding partner at Harlem Jazz Enterprises, the group behind The Cecil—named one of the Best New Restaurants in America by Esquire magazine.Julia holds degrees from Harvard University and Stanford Graduate School of Business. She serves on the boards of the Climate Collaborative and the Town School for Boys, and is deeply committed to building a more regenerative and inclusive future across food, technology, and climate.She lives in San Francisco, CA with her partner and two boys.

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• From Hive to Lab: Why MeliBio Is Changing How We Make Honey

  What if honey could be made without bees—and still taste just like the real thing? In this episode of FoodTech Junkies Sharon Cittone speaks with Darko Mandich, CEO and co-founder of MeliBio, about disrupting a $10B industry with science, sustainability, and storytelling.This isn’t just a conversation about alternative ingredients—it’s about rethinking how we produce food in a way that works better for the planet, for pollinators, and for people. From navigating skeptics to building partnerships that scale impact, Darko shares what it takes to launch a biotech startup that’s breaking conventions and opening minds. Whether you’re into food tech, sustainability, or just love a good founder story—this one’s for you.Timestamps:00:00 Introduction to Food Systems Complexity00:13 Meet the Host and Guest00:31 Reinventing Honey Without Bees01:08 Darko’s Journey and Company Vision02:12 The Science Behind Bee-Free Honey06:56 Challenges and Market Perception07:58 Engaging with Skeptics and Traditionalists17:32 The Reality of Fake Honey23:38 Personal Journeys and Food System Dependencies30:59 Building a Food Tech Company on a Budget37:21 Partnerships and Market Expansion41:52 Future Vision and Final ThoughtsAbout Darko MandichDarko started his career in the European food industry in 2012 and worked on managing and growing honey companies in more than 5 countries. By pursuing his dream to reinvent the honey industry and make it sustainable, Darko immigrated from Serbia to the United States in 2019 to launch MeliBio.Darko is now an impact entrepreneur on a mission to sustainably feed 10B+ people with delicious and nutritious foods while saving Planet's keystone species - wild and native bees.Darko is passionate about the future of food and ways to advance science to make the food system sustainable, scalable and animal-free.

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