Episode 40: Alison Rabschnuk & Price, Taste, Convenience

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Jan 10

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"The amount of suffering that goes on behind these slaughterhouse walls is one of the saddest and most disturbing things that humanity has ever been a part of."

-Alison Rabschnuk

On this week's episode of the Eat Green Make Green Podcast, I sit down with fellow Hingham, MA resident Alison Rabschnuk. Alison is the Director of Corporate Engagement for The Good Food Institute. The Good Food Institute is an amazing non-profit that works with scientists, investors, and entrepreneurs to make groundbreaking good food a reality. They focus on clean meat and plant-based alternatives to animal products - foods that are more delicious, safer to eat, and better for the planet than their outdated counterparts. We talk about Alison's dislike for meat at a young age, her many years as a vegetarian and why she ultimately became vegan, how she approaches feeding her omnivorous kids and husband, why lack of convenience is ultimately why more people aren't eating plant-based, why healthier foods aren't in more US public schools, the future of clean meat and plant-based foods, the huge entrepreneurial opportunity in the plant-based and clean meat space, and so much more. Alison, is amazing and what she's doing at GFI is extremely important. This is a very informative episode and I'm very excited to share!

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"The amount of suffering that goes on behind these factory farm walls is one of the saddest and most disturbing things that humanity has ever been a part of."On this week's episode of the Eat Green Make Green Podcast, I sit down with fellow Hingham, MA resident Alison Rabschnuk. Alison is the Director of Corporate Engagement for The Good Food Institute. The Good Food Institute is an amazing non-profit that works with scientists, investors, and entrepreneurs to make groundbreaking good food a reality. They focus on clean meat and plant-based alternatives to animal products - foods that are more delicious, safer to eat, and better for the planet than their outdated counterparts. We talk about Alison's dislike for meat at a young age, her many years as a vegetarian and why she ultimately became vegan, how she approaches feeding her omnivorous kids and husband, why lack of convenience is ultimately why more people aren't eating plant-based, why healthier foods aren't in more US public schools, the future of clean meat and plant-based foods, the huge entrepreneurial opportunity in the plant-based and clean meat space, and so much more. Alison, is amazing and what she's doing at GFI is extremely important. This is a very informative episode and I'm very excited to share!