For Kosher to be relevant, we have to stop asking what the future of Kosher is, rather focus on the future of food. This is what brought me to Indiebio, the world’s largest bio tech accelerator almost a year ago. Looking to expand beyond serving sushi but frustrated with the astronomical price of Kosher meat, I was seriously exploring starting a Kosher, organic slaughter house in Marin County , California. After doing extensive research, i realized the process of harvesting Kosher meat could never become price competitive to Non Kosher meat. I would never be able to hit the $10-$14 range of a standard business lunch in San Francisco.  As a Kosher catering company looking to service the corporate world, i was stuck.

Sushi was an incredible place to enter the market because fish does not require special slaughtering, and as an ingredient is comparable to non kosher vendors. While maintaining a focus on quality and affordability, we were also able to differentiate ourselves from our competition like We Sushi, or Arashi Sushi by being the culturally and allergen sensitive company that was Kosher, Glutten free, and Shellfish free. This created a more inclusive and welcoming work environment for our clients.

In a short two years, we grew from serving a few dozen clients to over 3000 meals a month to the world’s top companies. A fact that we are most proud of is that the vast majority of our clients are corporate clients who cater Lchaim for their entire community.

I knew that in order for Lchaim to make a larger impact, we had to take “meat” out of the equation– this is how i started learning about the field of cellular agriculture and Indiebio. This exploration has lead me to forming incredible friendships,learning tremendous wisdom, and ultimately becoming an official advisor to Indiebio’s companies.

As an advisor for Indiebio, i get to work with companies that will shape the definition of food over the next ten years.  This blog is an insiders view into the future of food. Every week, i plan to expose you to incredible companies like New Wave Foods ( Plant Based Shrimp), Willow Cup (Non Dairy Indulgences from Plants) , and Memphis Meats ( Harvesting Meat from MeatCells). Additionally, we will explore what role Kosher can play in shaping the future of our food systems, and why the partnership between the world’s oldest continuously practiced diet, and the future of food are linked. Lets go on the journey.

Takeways: 

  • For Kosher to be relevant, we have to stop asking what the future of Kosher is, rather focus on the future of food.
  • I knew that in order for Lchaim to make a larger impact, we had to take “meat” out of the equation
  • This blog is an insiders view into the future of food.
  • the partnership between the world’s oldest continuously practiced diet, and the future of food are linked

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