Jesper Hansen started his career as a Michelin chef before getting into fish. He was the Sous Chef of Søllerød Kro in Denmark helping the famous fine dining restaurant get its first star in 2006. Then his career took a turn. Today, Jesper is the Executive Managing Director of Fiskerikajen, a modern-day fishmonger that has been selling sustainably sourced fish to many of the best and most famous restaurants in the world since 1999/
Coffee is a filled with bioactive compounds that beneficial for our health and well being, but when you or I brew a cup we tap less than 1% of the plant’s full potential. The rest we throw away in the coffee grounds. That’s where Kaffe Bueno comes in. They are a bioscience company upcycling coffee grounds into ingredients for the cosmetic, nutraceutical, and functional food and beverage industry. Today, I speak with Alejandro Franco, Co-Founder and Chief Commercial Officer of Kaffe Bueno. We talk about their startup journey, how we can unlock food waste to create high value products, and what it means to design a circular business model.
As a startup you have to pitch all of the time. As your company grows and takes on new markets and foreign investors, you have to adapt your pitch to speak to them. This means some cultural adjustments in how you do business. I just wrapped up doing the pitch coaching for the Nordic US Food Summit and noticed 3 common mistakes that almost all startups made when approaching the US market. In this minisode, I share what they are and how you can avoid them when pitching any VC, potential partner, or customer located outside of your home operating market. nLike the show? Consider becoming a patron on Substack. You’ll get access to exclusive content like Analisa’s travel notes and episode transcripts. Most importantly, your contribution directly enables the creation of more content like this. Contributions start at $5. Sign up here. nnWebsite: www.nordicfoodtech.io nInstagram: @nordicfoodtech nShow Host: Analisa Winther