He explains that the roots of his connection to food, agriculture and technology run deep into the biodiversity soil of Italy combined with his family’s deep links to the medical profession.
“The inception of PROTe-IN was a result of a powerful combination of scientific curiosity and a deep concern for our planet’s environment. Our team is primarily composed of individuals who share a profound interest in scientific exploration and who, like me, were deeply troubled by the ongoing environmental and food crises,” expands Guido.
“With our focus on innovative fermentation technology and ingredient development, we found ourselves at the confluence of this burgeoning demand. On one side in fact we were carrying forward a Net-Zero food production innovation, with our utilisation of 1.8 kilo of CO2 per kilo of Single-Cell-Protein of harvest, on the other side we were trying to fix the broken food supply chain, with negligible land and water used to produce nutrition-dense food.”
Social entrepreneurs are known for finding solutions for society’s problems. What is the problem that you are addressing and what is your solution?
Scaling the production of affordable, nutrient-dense food.
What do you see as the benefit of your Catalyst 2030 membership?
Amplify our ripple effects on net-positive industrial solutions and collaborate with like-minded eco-system players.
Are you collaborating with any other Catalyst 2030 members?
Not at this stage, but looking forward to collaborate with green hydrogen, carbon capturing, downstream fermentation companies and food manufacturers interested in reducing the length of their labels and the quality of their ingredients for their consumers.