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The Feed

The Feed

The line between food and tech is increasingly blurring. The Feed is a series of in-depth conversations from Matt Newberg of HNGRY ( and food industry insiders who are leveraging technology to shape the way we eat.
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015- 10 Minute grocery delivery with Ashwin Wadekar of Gorillas
Ashwin Wadekar is the Chief of Staff at Gorillas, a new pure-play small basket grocer that delivers items in less than 10 minutes from over 115 dark stores. We chat about everything including the shift in consumer behavior from weekly stockups to on-demand purchasing, Gorillas’ full-time labor model, and sustainability when it comes to food waste and e-bikes. If you’re curious about the battle of convenience and on-demand grocery, this conversation is for you.
June 30, 2021
014- Hyperlocal, personalized meal solutions with Ellis McCue of Territory Foods
Ellis McCue is the CEO of Territory Foods, a hyperlocal marketplace of personalized, chef-driven meals. Territory has created a distributed network of commissaries in 24 cities across the country that deliver pre-made dishes cooked by restaurants and chefs to customers who don’t want to sacrifice wholesome, healthy food for convenience. We chat about everything including the rise of the micro-chef, the sustainability of delivery, and how Territory leverages 90,000 data points on consumer preferences to inform its weekly menus.
June 7, 2021
013- Vertically integrated food delivery with Chris Baggott of ClusterTruck
Chris Baggott is the Founder and CEO of Clustertruck a fully-vertical delivery service that serves over 80 dishes across multiple cuisines throughout the Midwest. Prior to ClusterTruck, Chris sold Compendium Software to Oracle and took ExactTarget public before it was eventually acquired by Salesforce. We chat about everything from how ClusterTruck is able to coordinate its kitchen-to-doorstep time of less than 10 minutes to a host of consumer-facing issues plaguing other delivery companies today.
May 22, 2021
012- Dark store grocery with Pradeep Elankumaran of Farmstead
Pradeep Elankumaran is the Co-Founder and CEO of Farmstead, a same-day online only grocer that delivers a selection of 1500 fresh items at a fraction of the cost of its competitors. As online grocery penetration reached 10% of the total trillion dollar spend in the US, Farmstead is helping traditional brick and mortar grocers open up new delivery hubs that can fulfill 2,000 delivery slots per day. That’s over 13 times what an average store can currently handle. We chat about everything from the rise of GoPuff to leveraging AI to reduce food waste as we cover the current state of this highly essential industry.
April 9, 2021
011- The original cloud kitchen with Jaydeep Barman of Rebel Foods
Jaydeep Barman is the Co-Founder and CEO of Mumbia-based Rebel Foods, The World's Largest Internet Restaurant with 320 ghost kitchens in three continents powering over 26 native and third-party brands like Wendy's. Founded in 2011 as Faasos, a QSR biryani chain, the startup quickly saw most of its sales go towards delivery with 73% of customers reporting having never visited a store. After realizing that the e-commerce revolution that occurred in books and travel would soon hit food, Faasos quickly pivoted to what is now known as the ghost kitchen model.
February 18, 2021
010- Leveraging AI in fresh grocery with Matt Schwartz of Afresh
Matt Schwartz is the co-founder and CEO of Afresh, an AI-powered merchandising and ordering operating system helping grocers save 100s of billions of dollars caused by food waste, inventory shocks, and online order fulfillment headaches within this trillion dollar industry. This was a really engaging discussion about the legacy technology that grocers have relied upon for decades and the trickle down effects when it comes to providing consumers with fresh, nutritious food that doesn’t go bad by the time it makes it to the fridge. Be sure to stay tuned to the end where Matt talks about his ideas for the grocery store of the future and his perspective on Amazon Fresh. Check out the intro song, "It's the S" by Great Ghost:
January 26, 2021
009- The future of convenience stores with Frank Beard & Sam Polk of Everytable
Frank Beard is a retail consultant, speaker, and writer who is a thought leader in the convenience store space and Sam Polk is the CEO of Everytable, a retailer of pre-prepared meals whose mission is to make nutritious, delicious food accessible and affordable in every community. 93% of Americans live within a 10 minute drive of a convenience store, making them incredibly attractive real estate. In this episode, we explore ideas around healthy grab-and-go meals, electric vehicle charging, food delivery, and curbside pickup from these last-mile hubs. Intro song: "It's the S" by Great Ghost:
January 19, 2021
008- The next generation of alt protein with Darcey Macken of Planterra
Darcey Macken is the CEO of Planterra Foods, a fungi-based protein subsidiary of JBS, the largest meat processor in the world. In this conversation we discuss why fungi-based proteins are the next wave of the plant-based revolution, how consumers are making decisions about them, and peel back some of the controversies surrounding the factory farming practices of its parent company. Intro song: "It's the S" by Great Ghost:
January 4, 2021
007- The growth in pickup with Stas Matvinyenko of Allset
Stas Matviyenko is the Founder and CEO of Allset, a contactless, pickup-only marketplace and order ahead technology solution for local restaurants. In this episode we dive into why major delivery marketplaces like DoorDash and Grubhub aren't optimized for pickup or QR ordering, the impact of delivery fee caps on the industry, and the explosive growth of pickup amidst the pandemic. Intro song: "It's the S" by Great Ghost:
December 21, 2020
006- QSR 3.0 with Michael Lastoria of &pizza
Michael Lastoria is the Co-Founder & CEO of &pizza, a 40-unit pizza chain that recently announced that it will ensure a $15 minimum wage for all employees by 2022. We sat down to talk about everything including the future of livable restaurant wages, suburban expansion, and what lessons fast casual can learn from old school QSRs. Intro song: "It's the S" by Great Ghost:
December 16, 2020
005- Promoting diversity in food with Rahanna Bisseret Martinez
Rahanna Bisseret Martinez is an Oakland-based 16-year-old Top Chef Junior alum with experience at four Michelin starred restaurants. Matt sat down with Rahanna to discuss how black voices can be amplified within food media and the current state of diversity within the greater food ecosystem. Check out Rahanna's latest recipe:
July 23, 2020
004- Personalized nutrition and the gut microbiome with Richard Sprague
Richard Sprague is a veteran technologist from Apple and Microsoft who has done over 600 microbiome tests using skin, nose, and fecal samples over the last six years. His fascination with his gut microbiome has led him to start Personal Science, a personalized nutrition project to help people discover their ideal diet by helping them track their glucose responses to doctor-prescribed meals. We speak with him about the future of gut microbiome testing and personalized diets that are projected to become a $64bn market in the next two decades.
June 25, 2020
003- Grocery of the future with Bill Stenger of KNAPP group
Bill Stenger is the Director of Food Solution for Knapp North America, the automation partner for Takeoff Technologies which was recently dubbed a Technology Pioneer in the grocery microfulfimment space by the World Economic Forum. Microfulfillment is a disruptive new technology that reduces labor and last-mile delivery costs associated with online grocery by creating small automated warehouses on the back of existing retail stores. We cover everything from consumers’ shopping preferences during the pandemic to Amazon’s suburban strip mall grocery strategy.
June 25, 2020
002- The necessary evil of delivery apps with Alex Canter of Ordermark
Alex Canter isn't just the founder of an online delivery management platform, he's also the fourth generation of the famed Canter's Deli in West Hollywood, Los Angeles. We talk about everything from the potential Uber/Grubhub acquisition to the harsh realities currently facing the oversaturated restaurant industry. If you're curious about where the future of dining is heading, this is a must-listen conversation.
May 19, 2020
001 - Plant and Cell-based Food Innovation with Big Idea Ventures
On our debut episode, we speak with Andrew Ive and Christian Cadeo of Big Idea Ventures, a VC fund and incubator dedicated to plant and cell-based proteins and ingredients, about the consumer and entrepreneurial landscapes across the US and Asia.
May 13, 2020