My guest today is Matt Schwartz , the CEO and co-founder of Afresh, an AI technology company, that builds solutions specifically for the complexity of fresh food to radically reduce food waste. One of our nation&apos;s biggest problems and multiply groceries profitability, and make fresh nutrient dense food accessible for everyone. He started Afresh, because his deep experience working in food led them to believe that improving the food system is our single best path to improving human and environmental health.

Lost in the Supermarket

AI Comes To Fresh

Google Wants To Go Food Shopping

Brad Charron is CEO of Aloha, an employee-owned and operated company committed to making the healthiest, best-tasting plant-based protein products on the planet. A classically trained CPG operator, Brad has worked on powerful entrepreneurial brands including Chobani, Under Armour and KIND Snacks.

A Plant-Based CEO Reveals the Secrets to Success

Today with me is Kimberly Griffith, a Clinical Research Partner for Thryve.  She is also a microbiome researcher and Functional Medicine nutritionist that uses science-based, individualized approaches to promote optimal wellness for each individual. Her persistent focus within lifestyle medicine application and research is firmly founded within the microbial community, understanding health effects from gut, skin, oral and vaginal dysbiosis and how best to optimize each biome for ideal health and wellness. Kimberly is a board Certified Nutrition Specialist and holds a Masters of Science in Human Nutrition and Functional Medicine, alongside continual education within microbiome research.

Everything You Need To Know About Your Gut Health

One of my favorite topics to discuss on Lost in the Supermarket is innovation in our food world and to interview those insightful game changers. On today&apos;s episode, we have Keith Belling, CEO and Co-Founder of Right Rice. Keith is one of those innovators who look just a little bit differently at our foods which opens up a whole new way of looking at our grocery stores.

A Look Through the Lens of a Serial Food Entrepreneur

Phil Lempert Interviews Amy&apos;s Kitchen  co-founders Rachel and Andy Berliner.  Started in 1987, Amy’s, for the first time, was named one of the Top 50 Brands in the U.S. in the Prophet Brand Relevance Index based on a survey of 13,000 consumers.  Join us as we discuss the past, present and future for Amy&apos;s.

From Pot Pies to a Top 50 US Brand

SupermarketGuru and RDBA CEO interviews co-founders and best friends Hannah Hong and Mollie Cha from Must Love, a modern-day non-dairy ice cream brand.

Nice Cream Ice Cream

Today, we&apos;re going to talk about regenerative farming, which is a rehabilitative approach to agriculture that focuses on top soil regeneration, improving the water cycle enhancing ecosystem services, increasing resilience to climate change and strengthening the health and vitality of farm soil with me is the CEO co-founder of Nutrition for Longevity, Jennifer Maynard. Jennifer worked in the biotech and pharmaceutical specialty medicine areas for over 20 years. After putting two decades of her passion into changing people&apos;s lives through modern medicine, she felt her knowledge and experience would be better served focusing on food as medicine. The term that we hear a lot of these days, even though progress has been made with medicine, the battle with chronic illness is being lost. In order to address this, she founded greeter greens or regenerative organic farm as the first step to bring this movement front and center and to help focus on the root of our health challenges. Once the farm was fully operational, she co-founded nutrition for longevity of farm to fork meal kit company that focuses on bringing nutritionally tailored meals to the masses direct from her farms.

Regenerative Farming and Your Food Future

Adam Melonas is the Founder & CEO of Chew, a food innovation lab that boldly redefines what is possible in the world of packaged food and drink by creating products that are delicious, nutritious, sustainable, profitable, and scalable. Through his work and “anything is possible” mindset, Adam and the team partner with the world’s largest food and beverage manufacturers to overcome barriers to innovation by creating game-changing snack food and beverage items. 

Thoughts From A Food Product Developer

Looking Ahead to the Future of Dairy: Collaboration & Innovation

During this unprecedented time in our lives, you are probably seeing more customers shopping your stores who are concerned about how much they are spending on groceries. Retail dietitians can provide guidance to these shoppers while offering solutions for purchasing foods that will deliver the most nutrition for their money. It is important, however, to make sure communications are respectful, positive and meaningful. Join us as we talk with Nestlé, the largest food and beverage company in the world, to discuss how they develop products that deliver taste, nutrition and value to today’s shoppers and their recommendations and resources for connecting with budget-minded customers.

Talking to Consumers About Shopping on a Budget

Mike Wystrach is co-founder and CEO of Freshly, a weekly subscription service delivering healthy and fully prepared meals directly to customers’ doorsteps.•Freshly is a weekly subscription service delivering fresh, chef-cooked meals that can be heated and served in 3 minutes directly to customers&apos; doors. All that is needed is a microwave, fork and plate to get a satisfying lunch or dinner on the table. •Between August 2019 and summer 2020 the company grew from delivering 600,000 weekly meals in the U.S. to well over 1 million•In April 2020, the company launched Freshly for Business•In October 2020 the company was acquired by Nestle for up to $1.5 billion – Nestle had already been an investor •Customers can get meals as cheap as $8.49 per meal

A Company That Offers Fresh Healthier Foods Can Be A Success

Today its all about Thanksgiving – and what we can expect to find in our grocery stores and what we will be serving during this year’s very unconventional celebration of our foods.With me to figure out the 2020 version of Thanksgiving is, Stephanie Schultz, MSM, RDN, CD, who is leading the charge among those changing what it means to be a dietitian in a grocery company. ... In her first five years with Festival Foods, Schultz built a traditional retail dietitian program and took on food safety and regulatory management. She was the first winner of the Retail Dietitians Business Alliance RD of the Year Award, and frankly just one of the smartest and nicest people I know.

What To Expect In Grocery Stores This Thanksgiving

On Today's Lost in the Supermarket episode, Phil talks with Jason Hosking, CEO & Co-Founder of Hivery, The worlds first category management optimization solution.

Why Food Retailers Need To Embrace AI

In today's episode Phil interviews Nick Nikitas, CEO and co-founder of Rosie.  Rosie is a locally focused e-commerce company where shoppers can find and discover anything they might want to buy from local stores. 

What The Grocery World Looks Like Post-Covid

Expert food industry analyst and journalist, Phil Lempert, has candid conversations about what’s in your food, what you should and shouldn’t be buying and eating, how food companies can better serve shoppers and stay ahead of the trends, what effect the food and agriculture world is having on our planet, and more.

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Lost in the Supermarket

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