Meaty business: Interview with Patricia Bubner, CEO Orbillion
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Food systems are one of the critical pieces in fighting climate change. In particular, the production and consumption of meat contributes to over 9% of carbon emissions and is one of the largest drivers of biodiversity loss. With the urgent need to design a system for sustainable food production, scientists and innovators are revolutionizing the way we produce and consume meat. The team at Orbillion Bio is building the platform to bring delicious premium-quality meat to the market and at scale. We are fortunate to have joined Orbillion Bio’s journey early on and to witness their progress ever since. It’s fascinating to talk to them about their vision for their product and their views of the sector over the next 10 years. It’s clear they embody conscious leadership that transpires across the company they are building, from product design to stakeholder management to team building. Now let’s talk about the future of meat.
Meaty business: Interview with Patricia Bubner, CEO Orbillion
Meaty business: Interview with Patricia…
Meaty business: Interview with Patricia Bubner, CEO Orbillion
Food systems are one of the critical pieces in fighting climate change. In particular, the production and consumption of meat contributes to over 9% of carbon emissions and is one of the largest drivers of biodiversity loss. With the urgent need to design a system for sustainable food production, scientists and innovators are revolutionizing the way we produce and consume meat. The team at Orbillion Bio is building the platform to bring delicious premium-quality meat to the market and at scale. We are fortunate to have joined Orbillion Bio’s journey early on and to witness their progress ever since. It’s fascinating to talk to them about their vision for their product and their views of the sector over the next 10 years. It’s clear they embody conscious leadership that transpires across the company they are building, from product design to stakeholder management to team building. Now let’s talk about the future of meat.