ABSTRACT:  Ever wondered what it's like to be at the cutting edge of food, technology, and climate change? Think: meat made from plants, fermented foods, and more. In this first ever panel, two recent alums, Sophie Moscovici-Troyka '19 and Alice Wistar '20, discuss their experience working in the alternative meat space—at Impossible Foods (a plant-based beef, pork, and now chicken company) and Black Sheep Foods (a plant-based lamb and wild game meat company). From their day-to-day work on the overarching mission, business strategy, product launches, and long-term vision of each company, learn what it's like to work in a rapidly growing startup at the forefront of food technology and climate change mitigation. Most importantly, come hungry with questions and bring a friend! All attendees will get free swag (stickers, shirts, hats, and more).

Speakers:

Alice Wistar '20,  concentrated in Spanish, Global Health & Health Policy, and Latin American Studies. Passionate about the connections between food systems and climate change, Alice’s undergraduate research focused on food culture and the gastronomic revolution in Peru, socio-cultural aspects of the vegan movement in Madrid, and on the most effective ways to promote more sustainable food choices amongst Latino and non-Latino populations in the U.S. At Princeton, Alice enjoyed volunteering with El Centro and Petey Green, managing the RoMa dining hall student workforce, and leading Greening Dining, a club promoting sustainable eating. She also published Princeton’s first ever plant-based eating guide and founded the Princeton Vegan Society. After graduating, Alice worked as a PiLA fellow for EARTH University and joined Black Sheep Foods in June 2020, where she currently works as Chief of Staff. In the future, Alice hopes to help develop environmental policies that support sustainable food production and promote plant-based eating. Apart from her passion for supporting human and planetary health, Alice loves baking bread, long-distance running, hiking, and traveling. She is currently based in San Francisco.

Sophie Moscovici-Troyka '19, works at the intersection of food and technology with a mission to make the global food system ethical and sustainable. On the marketing team at Impossible Foods, she helped launch the company's hero product Impossible Burger in grocery stores (then scaled that footprint from 150 doors to over 20,000 doors), break into e-commerce, and is now working on bringing new products to the U.S. & international markets. Previously, she worked at the Good Food Institute, a non-profit advancing alternative proteins, and BlueNalu, a startup making seafood directly from cultured animal cells versus a whole animal. She holds a bachelor's degree in Public Policy and a certificate in Environmental Studies from Princeton University.

Co-chairs:
Andrew Chignell (Princeton University)
Peter Singer (Princeton University)
Tania Lombrozo (Princeton University)

For in-person attendance, register here.

For online attendance, register here.