S4 Ep37: Hemp Meat Alternative — A Regenerative Way to Eat Healthy and Save the Earth with Braelyn Davis
“The more we utilize hemp, the better off we’ll be tomorrow— because it replenishes itself and the soil in the air. So the more it’s utilized, the more we alleviate the stresses on the planet in different places.” — Braelyn Davis
Hemp is one of the most versatile plants on Earth. It can be used to make everything from paper and clothing to fuel and plastic. It grows quickly, uses less water, prevents soil erosion, is pest resistant (no chemicals needed), is drought-tolerant, and reduces the carbon dioxide in the air. These characteristics make hemp a sustainable option for farmers who want to produce healthy crops without harming their land or water supply.
The benefits don't stop there! Food-grade hemp is also a nutritional powerhouse. It contains all nine essential amino acids and protein, iron, potassium, and magnesium—all of which are essential for proper bodily function.
In this episode, Justine and Planet Based Foods Co-Founder and CEO, Braelyn Davis, discuss how creating plant-forward products can build new pathways to sustainably feed people with nutritious foods while helping the earth regenerate. Braelyn also shares how to build a system for more efficient production, three factors to consider before diving into the plant-based space, the characteristics that an entrepreneur needs to possess, and what our role is in the regenerative movement.
Connect with Braelyn:
With a background in nutrition and wellness, Davis realized the potential to establish food-grade hemp as a nutrient-dense, sustainable protein source while working on the leading edge of the cannabis wellness industry. As Planet Based Foods’ CEO, Davis is responsible for stewarding the vision and driving growth for the company’s clean, nutritious and sustainable hemp-based foods.
Episode Highlights:
00:39 The Goal of Planet Based Foods
06:47 Where It All Started
11:46 How to Make Production More Efficient
14:21 3 Factors to Consider Before Diving Into the Plant-Based Space
21:46 What Entrepreneurs Need to Possess
28:45 Go Regenerative
Tweets:
If you're looking for a sustainable, nutritious source of protein that’s good for the environment, look to food-grade hemp. Tune in as @_NextGenChef and @planetbasedfoods Co-founder and CEO Braelyn Davis talk about how hemp levels up to other plant-based alternatives. #podcast #entrepreneurship #socialgood #NextGenChef #EssentialIngredients #plantbased foods #plantbasedalternatives #altmeat #hemp #sustainable #regenerative #altproteins#healthysnacks
Inspirational Quotes:
09:33 “My main job was shifting the narrative of the plant from being something that was highly stigmatized to something that would be a little bit more relaxed, approachable, and feasible for people.” -Braelyn Davis
10:53 “The more we utilize [hemp], the better off we are tomorrow— because it replenishes itself and the soil in the air. So the more it's utilized, the more we alleviate the stresses on the planet in different places.” -Braelyn Davis
12:08 “It comes down to minimizing the process in which the amount of ingredients and unhealthy oils and fats are added. And then also come up with a process that's as close to zero waste or zero waste as we can.” -Braelyn Davis
14:32 “If you're just looking to throw your hat in the ring with everyone else plant-based, you're going to have to come with a little bit more than that. Come fortified with what problem you're helping to fix, but look at how you can improve the lives of everyone that would be touching your product, and how you can improve the lives of the people working on and producing the product.” -Braelyn Davis
21:27 “There's something for everyone because not everyone can do everything.” -Justine Reichman
21:47 “If you're an entrepreneur, have passion behind it. That's kind of maybe the first step.” -Braelyn Davis
22:00 “You're going to get a lot of people that tell you how to do it differently. You have to be super prepared to say ‘no’ to those people, and you have to trust in yourself and your vision.” -Braelyn Davis
22:39 “You can have a great idea and it can change quickly. Holding on to what's important to you is what's most important.” -Braelyn Davis
23:35 “If you can get more people who are focused on the why, then you're going to have success.” -Braelyn Davis
25:31 “You can't do everything. You have to make it accessible.” -Justine Reichman
25:46 “There are times when it's the right choice at the right moment for whoever it is.” -Justine Reichman
29:17 “We have the ability to produce lots of healthy food that can clean up today's diet and sustain our farmers. Lean towards new systems that will encourage farmers to create more plant crops that will outpace climate change.” -Braelyn Davis
Transcriptions:
Justine Reichman: Welcome to Essential Ingredients. I'm Justine Reichman, your host. Today with me is Braelyn Davis, co-founder of Planet Foods. Welcome Braelyn.
Braelyn Davis: Hi, thank you so much.
Justine Reichman: Yes, thank you. I'm so glad that we got to connect. I know we tried in LA when I was there, but you were off about. So it's good to connect. Now, for those people that don't know what Planet Foods is, I want to do justice. You want to give everyone a little heads up to tell them what Planet Foods is?
Braelyn Davis: Yeah. So Planet Based Foods is a company that was founded on the core messaging of sustainability. The goal of the company was really to hone in on not just something that was hyper nutrient dense, but incredibly drought resistant and climate change resistant. So when it came down to looking at what kind of proteins were available in the plant based world, we had to hone in on hemp being the chief ingredient there just because it really harnessed the full power of that superfood capability from healthy omega fatty acids, protein and fiber to complex carbohydrates. So when you have something that is nutrient dense and then you look at it and you go, wow, it also cleans the soil in the air, and it can actually feed the population in hot climates. Well, it's kind of an all star ingredient. So that's what we honed in on, and that's why we utilize hemp in Planet Based Foods products.
Justine Reichman: So do you look at Planet Based Foods as a health food? Is it like, if you look at it in that category, did you build it on the premise that it was a healthy food? Or did you build it on the premise that it was going to improve, it was better for the environment?
Braelyn Davis: Well, it's really both of those pillars coming together. It's the yin and the yang to make the perfect scenario. It's that situation where we needed something at its core to be something that could outpace climate change. That was the first and most important thing. And then the second thing is it needs to sustain the human body and do it in (inaudible), it needs to make sure that it's fully supported in a way that the competition really isn't bringing. You look at soil and the issues that you're having with soil, the depletion and the problems that farmers are having, and that was kind of a catalyst for us to figure out, okay, farmers are concerned about the soil depletion with soy crops. And generation after generation, year after year, those soils continuously became depleted. Same with lots of other big crops like rice. You start looking at the size of rice kernels way back in the day and then you kind of see how they've shrunk, and they're not getting the same nutrients from the soil that they used to. So we're in a position now where we need to make a pivot, and we need to do that not just for our own survival, but we need to do it for the planet's survival. And it's funny how they complement each other. Can't have us without the planet, so that was the first thing. We do look at it as a superfood. We look at hemp as a true certified superfood. You can put it against any other certified superfood, and it stands its own easily. It's very well fortified when it comes to a nutritional panel. So for us, yes, nutrition was a huge component because my background is in nutrition. I studied nutrition back in the day. Maybe 15 years ago, I was studying nutrition, and that was kind of a path that I was very encouraged by. And as I was going through that process, I ended up discussing the future of food and future pathways for sustainable food processes with my father, Robert Davis. Robert has an amazing background, 35 plus years experience developing alternative meats and healthy foods.
Justine Reichman: Wait, okay, so hold on. So this seems a little bit like a family kind of mission in some ways.
Braelyn Davis: It became a family mission.
Justine Reichman: Before you started this?
Braelyn Davis: Yes, yes, it did.
Justine Reichman: So what did he start with? What was his initial? Just the very beginning. I want to start at the beginning here because we're going all the way back. It sounds like you were on this path before you co founded Planet Based Foods.
Braelyn Davis: Yeah I was very much on it. If you go way back to the early 90's, we'll pull it and put a pin in it there. The conversations were always very prevalent in my household with my father when it came to sustainability and feeding people, and feeding people cost effectively and nutritiously. So these are the elements that were discussed at our dinner table over our coal blocks of tofu and steamed. So I grew up very much in a healthy food environment. We only consumed what was very good for the body and stayed away from anything that was not good for the body. And that was something my father was passionate about. Overtly passionately. You know, it was one of the things that obviously rubbed off on me. So as we kind of continued and I grew up, the conversation was always there. We're always talking about new pathways to sustainably feed people. Not just do it, because we don't want to hurt animals. Not just do it simply for the environment, but combine all of that and create something that will actually really support the body.
Justine Reichman: Very advanced. Because even back in the 90's and the 80's, we were talking about healthy food. But did you grow up here on the West Coast?
Braelyn Davis: I did.
Justine Reichman: So I grew up on the East Coast. We were talking about healthy food and eating well, and eating organic, but I don't know that we were that advanced on sustainability, carbon footprint and regenerative. I think that you guys were much more advanced on that. We might have been advanced on the healthy and the well-being, but you guys were very, your family was very forward thinking.
Braelyn Davis: Incredibly forward thinking. It wasn't me at the time. I was a child, but I was blessed to have guidance from the adults in my life that were forward thinking. Robert is a visionary. He's someone who's always 100 years ahead. The concept of hemp was discussed decades ago with Robert. Robert actually started an organic hemp clothing line in the early 90's because he understood the importance of it.
Justine Reichman: Second person, by the way. Not to cut you off, but you're the second person that I've spoken to in the last month to talk, they did a flaxseed clothing line. That also started back then, but they started on the East Coast, and it was Ryland from, do you know Ryland from Kiss the Ground?
Braelyn Davis: Kiss the Ground, Ryland, but I've heard Kiss the Ground.
Justine Reichman: So his parents started a flaxseed clothing line back in the 90's. I'm sure his parents must have connected.
Braelyn Davis: There's some synergies there.
Justine Reichman: Synergies. Anyway, go on. Sorry.
Braelyn Davis: Yeah, no. But yeah, Robert was always there. He's a philosopher in many senses and was always able to kind of look past the veil on a lot of things and see what needed to be done. I always appreciate that because that brought a sense of entrepreneurship into the family, in the household, and encouraged me to always do my own thing and think for myself, which is one of the many blessings that my parents bestowed upon me. But that was a huge one. I guess in the early 90's, Robert invented the very first tofu hotdog. He went on and helped launch Good Karma Foods, and Alpha Foods, some other very large players in the space. So he's an accomplished food scientist in a lot of ways.
Justine Reichman: Have you guys worked together on any of those projects? Did you work with them?
“My main job was shifting the narrative of the plant from being something that was highly stigmatized to something that would be a little bit more relaxed, approachable, and feasible for people.” -Braelyn Davis
Braelyn Davis: I'm not on those projects. At that time as I came out of nutrition, so we'll take it back a little bit further here. We engaged in conversation my whole life. As I started coming out of school in my early 20's and figuring out what I wanted to do and how I wanted to do it, nutrition was a big component of that. But I was also very much sold on hemp and the feasibility of the plant itself. Everything from health benefits, from CBD, to its fiber benefits and building materials to its nutritional benefits from food. So I began engaging in hemp and cannabis for the past 8 to 10 years. I was involved in some of the larger companies spawning out of California, their branding and overall marketing development for the plant. And my main job was shifting the narrative of the plant from being something that was highly stigmatized to something that would be a little bit more relaxed, approachable and feasible for people. They just get in a grocery store, not a drug dealer.
Justine Reichman: That everyone has access to these good products.
“The more we utilize [hemp], the better off we are tomorrow— because it replenishes itself and the soil in the air. So the more it's utilized, the more we alleviate the stresses on the planet in different places.” -Braelyn Davis
Braelyn Davis: Right, right. So as I was going through that, the conversation reignited with Robert and myself about, wow, I was engaging with tons of hemp farmers and processors. We're looking at it and we're like, wow, if we were to utilize hemp, even six, seven years ago, we would have had to get the food grade hemp seed from Canada, and a lot of elements were just unfeasible to bring it to the US market. Fast forward, five, six years, we're really primed for it. We have amazing hemp being grown in the United States, food grade hemp that produces amazing seeds out of Montana and we ended up partnering with a lot of these agriculturalists and farmers out of Montana to kind of create a coalition of hemp minded futuristic businesses that can support our future today. And the goal is we want to work with more people, more companies that share the vision and understand that the more we utilize this plant, the better off we are tomorrow. And utilizing it in a way not just for food, but obviously for fuels and building blocks as much as we can use it for the better because it replenishes itself and the soil in the air. So the more it's utilized, the stronger the crutch, the more we get to kind of alleviate the stresses on the planet in different places.
Justine Reichman: What's so interesting about Planet Based Foods is when you look at your competitors that builds that have a lot of these other products similar to yours, there's a lot of controversy around them about what's in them, about the impact they're having on the environment. I'd love to hear some of your thoughts on that because I think that you've solved some of those problems by what you're putting in them and the impact they have both for the wellness of the human as well as the impact on the environment.
“It comes down to minimizing the process in which the amount of ingredients and unhealthy oils and fats are added. And then also come up with a process that's as close to zero waste or zero waste as we can.” -Braelyn Davis
Braelyn Davis: Yeah. It's one of those things. A simplified ingredient list goes a long way when people can read what's actually in it and understand what's in it. They only have to go for four ingredient blocks down to be like, well, this is great instead of looking at an ingredient list that's 16 items that they don't even know is real. So it comes down to minimizing the processing of the planet or at the plant. We want to minimize the process in which the amount of ingredients and unhealthy oils and fats are added. And then also come up with a process that's as close to zero waste or zero waste as we can. And that's what we also did. We have a zero waste process, we utilize 100% of our ingredients. And anything that's even scrapped actually gets re-designated and moved into our crumble wine. So we have a very efficient way of producing this. And ultimately, it starts with low impact from the fact that we're utilizing an ingredient that helps heal the planet, and then comes down to utilizing less fillers and processed materials, and then streamlining the production process. So it's zero waste. And I think those are the kind of three things that you could hone in on that we're doing to try to put our best foot forward.
Justine Reichman: Yeah. I think that some of the challenges, I would say similar products out there have some filler which has created a problem and may not be as good for the environment. And I think that as we look at some of these products that aim to be more plant forward, there is a challenge around what's going in them. What would you say to an entrepreneur that is looking to build a plant -- product today?
“If you're just looking to throw your hat in the ring with everyone else plant-based, you're going to have to come with a little bit more than that. Come fortified with what problem you're helping to fix, but look at how you can improve the lives of everyone that would be touching your product, and how you can improve the lives of the people working on and producing the product.” -Braelyn Davis
Braelyn Davis: Yeah. If they're looking to build a plant kind of product, first, the biggest catalyst is what's your mission, and what problem are you solving? If you're just looking to throw your hat in the ring with everyone else plant base and just to say I'm doing it too, you're gonna have to come with a little bit more than that these days. Definitely come fortified with what problem you're helping to fix, but also kind of look at how can you improve the lives of everyone that would be touching your product, and how can you improve the lives of the people working on and producing the product. That's kind of what I think garnished a lot of support behind our brand is because we reach down all the way to the farmer and ask them, how do we create something that will help you? And they go, oh, we need to figure out how to make money off this. So we need to create actual pathways of new food systems where consumers are using this. So okay, that's where we come in. Okay, how do we take this seed and turn it into something that the consumer can use, which then will benefit the farmer?
Because farmers, they got all the stress in the world on them right now. They have to produce something, and then if they can't sell it, that's on them. Their soil is depleted, their cash crops gone, and then it's growing out. So they actually had issues with hemp early on because a lot of farmers would grow lots of hemp and then they couldn't get rid of it, because there was no pipeline. So we looked at this not just for how do we solve a problem for a consumer with nutrient dense food, but how do we solve a bigger systemic problem with our farmers and make sure that they have a pathway in a pipeline to produce something that's good for the planet and for its people, and they can actually survive off of it. You have to alleviate that pressure for the farmer first in order for all this to work. So we looked at this as a multifaceted approach, how do we create a new food system? And it had lots of amazing little touch points that kind of generated and reinforced our story, and I think that's a huge component to have entered into the entrepreneurial space. How many touch points of places in people's lives can you improve, but also not just the end result as far as a consumer. How does the process improve everyone's life or the planet's life? And so the process of just creating our product improves lives, and that's something that we honed in on as quickly and as thoroughly as possible to reinforce our brand.
Justine Reichman: I think that's super smart. Was this your first entree to entrepreneurship? I know you grew up in it. I know you've had a lot of experience being around family, and I know that that gives you an insight that like no other. I grew up with two parents who are entrepreneurs. Was this your first entree?
“You can have a great idea and it can change quickly. Holding on to what's important to you is what's most important.” -Braelyn Davis
Braelyn Davis: No, I thought about a few other businesses in the past. I have a very diverse background. I worked in the music industry, I've worked in marketing, I've worked in cannabis branding hemp, I've worked for record labels. So I've been all over entertainment. I had a few small businesses in the past. I had an entertainment business and a clothing company in the past. I actually got a lot of cool popularity in Southern California. So that was kind of my first foray into, I guess, understanding the entrepreneurial world and kind of tapping in and building something for yourself. I did that in my early 20's. And from there, I started a consultancy in my late 20's, and that was focused on hemp, specifically, anything from capital raise to marketing, branding, market penetration, any of those things, licensing. So I was involved in that and running out for a while.
And then as this started bubbling, this was my first real push into my own consumer goods product line. But I have launched probably over 1600 different products into the market through hemp and cannabis, working with numerous other brands and kind of directing the whole brand launch for each product release. So I have a lot of experience in the space, but not so much in the health food space, specifically. But luckily for me, I have many years of study in nutrition that can kind of help reinforce that background. It's interesting. Growing up, I always knew I was going to be doing something entrepreneurial, even at school, which I'm sure pissed my teachers off because I just always kind of like, well, yeah, and I'm gonna just do my thing. At some point, I've been really lucky. Very, very, very lucky my whole life to be able to connect with groups, organizations and people that allow me to do me. They'll give me the flexibility and the opportunities to do what I think it's best, and I've been lucky enough to have success there. And it's one of those things where I always knew not just because my father was entrepreneurial, but because I hated the idea of just doing what other people thought was right when you can, everyone can think for themselves. I always felt like it was a--
“There's something for everyone because not everyone can do everything.” -Justine Reichman
Justine Reichman: I feel the same way. It's like, there has to be a greater purpose for me. I get up in the morning because I love what I do, because I feel like I have an impact in the world, and I'm excited about it. I used to go to work. I worked as a PR, as a consultant and all sorts of things. I did my job and I was happy doing it. But sometimes, I'd find an excuse or I wasn't really that excited about it. I can see that other people, I can recognize that now. I see the difference on how my drive pushes me, not in a bad way. I don't feel pushed like I have to but I want to. I'm not tired, I'm excited, and I think that's what you're saying. Like, oh, no, it's that drive to like to do it because like, I can do this. I can make a difference. I'll get that done. I can fix it. I can make it happen. And as my partner always says to me, he's like, you're a fixer. I got it done. And I don't mean a fixer, like in the movie where, George Clooney. He's like it, I'll fix it. I'm not like that, but it's something that's in you that you have that special drive that you want more. And sometimes, I think it's part of your DNA. I think it's part of who you are. And not everybody's meant to be that's why we have teachers, that's why we have toll collectors. Our customer service, there's something for everyone because not everyone can do everything. But I'm with you, and I get it. I do. What do you say to those entrepreneurs that are just going out there that come up against all the challenges and the obstacles of being an entrepreneur?
“If you're an entrepreneur, have passion behind it. That's kind of maybe the first step.” -Braelyn Davis
Braelyn Davis: Yeah. Well, first of all, if you're an entrepreneur, let's hope you have passion behind it. So let's say that that's kind of maybe the first step and we'll assume that you already have that. And secondly, if you're really passionate about it, and you believe in it, you're gonna get a lot of people that tell you how to do it differently. You have to be super prepared to say no to those people, and you have to trust in yourself and your vision. It's so easy to have a concept and then see it get morphed and shape into something that you didn't initially anticipate it to be because you get too many inputs, and it starts getting confirmed, and starts molding into what already is instead of being that breaker of the mold. So if you have a concept, stick with it and find people and groups that will help bolster it. That's something that's super important. You can have a great idea and push it down the pipeline, and it can change quickly. So it's holding on to what's important to you out of the gate, I think is what's most important.
“You're going to get a lot of people that tell you how to do it differently. You have to be super prepared to say ‘no’ to those people, and you have to trust in yourself and your vision.” -Braelyn Davis
Justine Reichman: I would agree with that. Was there any advice that you were given along the way that stuck with you that really was pivotal on your journey?
Braelyn Davis: Yeah. I think it was, again, trust in what you're doing, maintain the passion, that was a big one. And always surround yourself with people who believe in what you're doing. It's one of those things like if you've got a group of people and you guys are driven and you're pushing it, it takes one person to shoot down everyone's ideas. Sometimes, that's good. Sometimes, it's good to have that contrast. But it's also really important that you align yourself with people who believe in the core mission of what you're doing why, the WHY. Not the what or the how, but the why. And if you can get more people that start around you that are focused on the why, then you have this core understanding and you're gonna have success.
“If you can get more people who are focused on the why, then you're going to have success.” -Braelyn Davis
Justine Reichman: Tell me about Planet Based Foods and the products that you have out now in the stores and where people can find them. And also, what's in your pipeline. And we're gonna see that you out there?
Braelyn Davis: Yeah. Some exciting stuff. Currently, we just launched our D to C on our website, we're getting that up and moving. We're also available on some amazing third party platforms like Amazon and Veggie. So you can order us there. Outside of that, we're moving into retail this year, which we're really excited about. We're going to be moving into some new retail partners here on the West Coast. You have to stay tuned for those updates. And in regards to new product launches, we are releasing our new handheld items. So currently, we have our alternative meats, which are our sausages, burgers and our crumbles. And now, we're moving into the kind of plant based convenience items. This is something for people who want to eat a plant base and not necessarily spend all day preparing it. So we have to keep those coming out. We have two variations of chiquitos, original with cheese and a Southwest, a little spice to it. These are great for kids, for families that need something quickly that you can throw in the microwave, even though I highly suggest throwing them in the toaster oven.
Justine Reichman: Say yeah, microwave and good better for you foods, it's just not working for me.
Braelyn Davis: That's a part of what I want to make sure we're attentive to because there's so many consumers that are like, I want plant based, and I want my kids eat plant based, but I have two minutes to get them out the door. I need to make sure that we have a product for that mom or dad that needs to get out the door. So yeah. So we made it.
“You can't do everything. You have to make it accessible.” -Justine Reichman
Justine Reichman: I just want to make one other comment. It's like, we can't do everything. You can't do everything. You gotta make it accessible. And if somebody is going to want to use a microwave, I don't want to shame them, it's my choice whether or not I use it. So I take back what I say just because I don't want to use it. I'm not shaming anybody else for using it, I get it. There's times when it's the right choice at the right moment for whoever it is.
Braelyn Davis: Absolutely. And in a lot of ways, it's kind of, microwave if you must.
“There's times when it's the right choice at the right moment for whoever it is.” -Justine Reichman
Justine Reichman: And not eat. And if the only thing you can do is microwave, microwave instead of not eating.
Braelyn Davis: Yes, exactly, exactly. Now, if you want an optimal experience, that's where you go for the other one. So we're gonna make sure to kind of delineate those two options on the back of the packaging for you, but we do want to make sure people know that it's an option. And then coming out of that, we have more handheld convenience items. We like to look at plant based comfort foods between the chiquitos as well as the new burrito line that we're coming out. We have four new burritos that we're going to be releasing, and a breakfast sandwich that we're going to be coming out with too. So those are all the convenience items on the near horizon. And in the future, we do have some amazing intellectual property built up around non dairy items, things that have probiotic enhancement for your stomach and your gut. So we're really looking at different ways to incorporate hemp into the beverage world as well so we can kind of tap into that. As well as non dairy, bacon bites and bacon bits. So we have quite a few different things coming out from shelf stable to non dairy to convenience items.
Justine Reichman: Wow, that sounds great. There's a lot of news, I guess they have a lot to say too. They've got a lot to say. They want to have their say. But you know, it reminds me of the veganaise or the avocado mayonnaise and all those kinds of things, which are very popular right now. I mean, I don't eat mayonnaise mostly because I can't look at it. It's a visual thing for me. It has nothing to do with taste. That's super exciting, I can't wait to try your products. I mean, the crumble, I just like the idea of the crumble, the taco's sound really great because I love a good taco. We lived in Mexico City for two years to bring back those memories.
Braelyn Davis: Yeah, yeah. Well, we hope we can pull some nostalgic feelings for everyone who eats those rolls, because the taco rolls are amazing. We think those are going to be one of the more popular items just because of the convenience of it all. And again, it's all non GMO, 100% vegan, and you're dealing with all the superfood attributes as well. So it's really a homerun when it comes to, if you can get your kids to eat something healthy that tastes delicious. I know a lot of parents out there, friends of mine that would snag a bunch of these as quickly as they can.
Justine Reichman: So in terms of, I know you were ahead of the curve with hemp, and your family has always been ahead of the curve in food, wellness, sustainability and regenerative farming. So what's new and what's next in building a better food system for us in your opinion?
“We have the ability to produce lots of healthy food that can clean up today's diet and sustain our farmers. Lean towards new systems that will encourage farmers to create more plant crops that will outpace climate change.” -Braelyn Davis
Braelyn Davis: Well, I think more companies are latching on to truly sustainable ingredients, not just talking about and adding additional processes that are incredibly detrimental to our environment on the backside. So it's about harnessing the powers that we have. And it's not just hemp. There's lots of amazing plants out there that can produce heavy cows and proteins that are a necessity for people to get in their bodies, but it's about understanding a process, specifically here in the United States, that we have the ability to produce lots of healthy food that can clean up today's diet and sustain our farmers. So for me, if I could push one message to anyone either starting a business or currently has a pipeline in place is to lean towards new systems that will actually encourage farmers to create more plant crops that will outpace climate change. I mean, that is the most important thing. Soy and corn are not going to be around forever at this rate unless we start regenerative soil processes.
Justine Reichman: Thank you Braelyn so much for joining me here and sharing everything about Planet Based Foods, all the information about farming and how you can work with farmers to make more informed choices and help them through creating a better system. Thank you. And then for our guests that are listening or watching, what's your website's in case they want to go on learn more or be able to buy a product?
Braelyn Davis: Well, check us out at planetbasedfoods.com. You can see all of our information there, order products. You can just give us a Google as well. We'll pop up on some third party platforms, Planet Based Foods, and you'll find us.
Justine Reichman: Wonderful. Thanks so much for Braelyn.
Braelyn Davis: Thank you, I appreciate that.
