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Hi, and welcome to the A16Z podcast. This conversation is all about the future of food,

from countering the limits of seasonality and global transport, to rethinking about our species

dependence on meat, to optimizing nutrition, including redefining what we think food really is.

Recorded at our 2017 summit event, the conversation includes

Brian Crowley, president of Soylent, Ushmagarg, founder and CEO of Gobble, David Lee, C.O.O. and CFO of

Impossible Foods and James Rogers, co-founder and CEO of Appeal Sciences, and was moderated by A16Z

partner Kim Milosevic.

We all have strong opinions about food, and food has taken a long journey over time.

It's gone from coming straight from the farm, industrial error, more packaged and processed foods,

to a trend back towards organic, and now we're seeing a new food revolution.

Why are we all of a sudden starting to see like this new kind of revolution in food starting?

I think it's information. That's what is driving it. Just the availability and the massive

quantities of information out there. I say that's one, and I think, too,

the sustainability movement has drove quite a bit

of what we've seen in terms of the impact

of the food ecosystem on the planet

had been the other.

And I think just our quest for longer, healthier lives,

...