Alison Rabschnuk’s professional journey is a compelling narrative of passion meeting purpose. Currently the Director of Business Development at Freight Farms, Rabschnuk has traversed multiple sectors, combining her expertise in business development and marketing with a deep commitment to sustainable food systems.

Rabschnuk’s career has been diverse, spanning roles in various industries before pivoting towards a focus on plant-based protein and sustainable agriculture. “My whole journey started back in 1991 when I stopped eating meat, but it took me 25 years to integrate that passion into my career,” Rabschnuk recounts. The turning point came with her involvement in the Humane Society’s “Yes on 3” campaign in Massachusetts. This experience ignited a deeper exploration into animal welfare and the food system, leading Rabschnuk to make a bold decision: “The campaign led me to go down many rabbit holes and ultimately to shut down my successful business I had run for 18 years and join a non-profit, The Good Food Institute.”

At The Good Food Institute, Rabschnuk played a pivotal role in advising companies about the consumer demand and business potential in the alternative protein sector. This experience was foundational in shaping her understanding of the industry and its potential for transformation.

From there she took her next leap deeper into the traditional food ecosystem accepting the role of Director of Global Plant Protein Innovation for ingredient-giant Kerry. This offered another perspective on making an impact, ultimately leading to the discovery that she preferred the company culture of a smaller, more mission-driven organization, ushering her into the next adventure at Freight Farms.

Rabschnuk’s current role epitomizes her commitment to revolutionizing the way food is produced. Freight Farms specializes in converting shipping containers into hydroponic farms. “We make growing food healthy, sustainable, and accessible for a more secure food system,” Rabschnuk explains.

“At the end of the day, what drives me is wanting my kids to be proud of what I do, and I feel I am doing that now,” she shares.

Alison Rabschnuk’s journey from a successful entrepreneur to a leader in sustainable food systems with Freight Farms is more than a career trajectory; it’s a testament to the power of aligning one’s work with personal convictions and the potential to drive significant change.

Chef Palak Patel’s journey is a vibrant tapestry woven with passion, skill, and a heartfelt mission to empower others through food. A classically trained chef and a two-time Food Network champion, Patel has made a significant mark in the culinary world, both through her on-screen presence and her innovative approach to plant-based cooking.

Growing up in a vegetarian household in India, Patel’s culinary roots were nurtured by the most influential women in her life – her mother, grandmother, and aunts. Moving to the United States at the age of 12, she honed her skills at the French Culinary Institute and embarked on a culinary journey that took her from the South of France to San Francisco and New York City.

“My journey into this space has been a very personal one,” she shares. When her mother was diagnosed with diabetes, Patel delved into her medical records and realized the need for a lifestyle change. This led to a profound exploration of plant-based alternatives, particularly in dairy, to assist her mother’s health. “My mom was able to shift to plant-based dairy alternatives over the past 5 years, and today she turns 79!” Patel exclaims with pride.

Her recent venture, Dash & Chutney, in Atlanta’s Chattahoochee Food Works, showcases her expertise in plant-based Indian street food. This concept aligned perfectly with the food hall’s vision of celebrating diverse cuisines from around the world. Prior to this, Patel’s culinary projects have spanned from private chef roles to consulting for restaurant launches in Italy, creating unique menus for the Dinner Lab supper club franchise, and catering elegant affairs in New York.

“I believe that the biggest thing you can give people is empowerment to make decisions for themselves,” she asserts. This philosophy is the driving force behind her upcoming cookbook “Food is Love,” which aims to illustrate and encourage plant-based eating through stories and positive emotions.

As Patel transitions from restaurant ownership in Atlanta back to New York to focus on her cookbook, her journey continues to inspire. Her approach to cooking is not just about tantalizing the taste buds; it’s about instilling a feeling, activating people to make healthy lifestyle choices, and showing how plant-based cooking can be a source of joy and connection. Chef Palak Patel stands as a beacon in the culinary world, using her expertise to transform lives one love-filled dish at a time.

Next up in our series of Plant Based World Council introductions is a central figure in the world of plant-based proteins. Welcome Danny O’Malley, the founder and president of Before the Butcher. His journey in the plant-based industry is a story of passion, innovation, and unwavering commitment to sustainability and health.

Danny O’Malley’s venture into the plant-based realm was driven by a personal transformation. Reflecting on his path, he shares, “It really is my lifestyle that drove me into the plant-based industry.” His pivotal moment came a decade ago with an opportunity at Beyond Meat, a leader in plant-based meat alternatives. “Taking that opportunity allowed me to feel like my work had a real impact on the sustainability of the planet, among other things like health and animal cruelty,” he recalls.

After his time at Beyond Meat, Danny’s entrepreneurial spirit led him to establish Before the Butcher. He explains, “Shortly into my work at Beyond Meat, I was challenged to go Vegan, I did it, and have not looked back since. I later started Before the Butcher in an effort to improve and diversify the selection of plant-based meats on the market.” His motivation extends beyond business success; it’s about being part of a larger movement. “I love working in this space from many angles, particularly getting to drive change alongside so many others who are passionate as well.”

Before the Butcher, under Danny’s leadership, has been at the forefront of plant-based protein evolution. The company is renowned for its wide range of plant-based meats that extend beyond the typical beef-style burger, catering to a growing consumer base concerned about the environmental, ethical, and health implications of meat consumption. With over 25 years of experience in the food industry, Danny has been instrumental in propelling the plant-based movement. He embodies his core values of sustainable, grassroots growth by maintaining a company mindset that prioritizes people, partnerships and outside-of-the-box thinking.

As a speaker at Plant Based World Expo this past fall, O’Malley shared his expertise on business practices that allow his company to be successful. In a market that is feeling the repercussions of unrealistic and lofty valuations, his message of viability and profitability as a primary focus is more important now than ever (Stay tuned, as we intend to tap further into his wisdom in this area for future Pulse content).

Danny O’Malley’s story is not just about building a successful plant-based protein company; it’s a narrative of personal and professional evolution, driven by a commitment to health, sustainability, and delicious food. His journey is a beacon for those looking to make a tangible impact in the world, proving that business success and ethical values can go hand in hand in the quest for a sustainable future.

Le’Spencer Walker’s role as the Director of Merchandising Vendor Development at Target is more than just a job; it’s a mission to drive change in the retail landscape. With a background in Industrial and Systems Engineering, Walker combines technical expertise with a deep commitment to diversity, equity, and sustainability. His journey in retail is marked by a constant pursuit of innovation and inclusivity.

Walker’s approach to retail is holistic. He believes in the power of connectivity, collaboration, and purpose. His work involves providing the Target team with tools, processes, mindset insights, data, and storytelling to inspire growth. This approach is not only about enhancing business performance but also about fostering a culture of learning and development.

Leading the Merchandising Vendor Development team, Walker focuses on engaging, onboarding, and developing vendor partners for Target, with a special emphasis on equity for  diverse-owned businesses. This aligns with Target’s REACH enterprise goals, showcasing his dedication to creating opportunities for diverse entrepreneurs.

His passion for providing pathways for emerging companies and advocating for diversity and inclusion is evident in his work. He has been instrumental in conceptualizing and executing Target’s Black History Month Assortment, highlighting his commitment to cultural representation and inclusivity in retail. He emphasizes that his work spans far beyond the realm of “charity”, communicating that supplier diversity is a sound and profitable business practice that allows retailers to connect more authentically with their customers.

Walker’s interest in sustainable products led him to the plant-based world. “I am passionate about providing diverse-owned businesses the chance to be successful in mass retail. I think of equity as more than just financial equity but opportunity equity as well,” he explains. His experience attending Plant Based World Expo in 2022 was a turning point, as he saw parallels between sustainable product sourcing and his efforts in retail diversity.

As an advocate for blending efficiency, creativity, and an authentic shopping experience, Walker is excited about the potential of plant-based foods and products. “I am excited to collaborate with this group, stay curious, and bring the diversity and innovation from the plant-based world back to my work at Target.” His vision and expertise make him a valuable member of the Plant Based World Advisory Council, poised to bridge the gap between sustainable products and mass retail, shaping a more inclusive and environmentally conscious experience for shoppers of all backgrounds.

David Meyer’s journey in the realm of animal protection and plant-based innovation is as diverse as it is impactful. As the CEO of Food System Innovations and a long-time advocate for animal welfare, Meyer’s career is a testament to his commitment to creating sustainable, ethical solutions that benefit a wide array of stakeholders.

Meyer’s entry into the world of animal protection and plant-based advocacy dates back to the 1980s. “I’ve been working in animal welfare/animal rights advocacy since the 1980’s and have been vegan since then as well,” he shares. His vegan journey began during his time as a student at UCLA, influenced by information from PETA. Initially concerned about maintaining his health without meat, Meyer decided to experiment with a plant-based diet. The outcome was more than satisfactory – “I found out I’ve been pretty healthy!” he exclaims. “I am a multiple-time Brazilian jiu-jitsu world champion, and the current world champion in my age class,” he states proudly. His prowess in martial arts is a living testament to the health benefits of a plant-based diet, challenging common misconceptions about strength and nutrition.

His accomplishments in the realm of animal welfare are vast. Meyer co-founded and ran Adopt-a-Pet.com for 22 years, transforming it into the world’s largest nonprofit homeless pet adoption website. His leadership and strategic partnerships helped significantly reduce the number of animals killed in shelters. Moreover, his efforts extended to various initiatives, including leading animal rescue operations post-Katrina and participating in legislative advocacy to protect companion animals.

In his current role, Meyer is dedicated to evolving the food system through plant-based solutions. “I am passionate about creating solutions to evolve our food system and believe we need all the hands we can get,” he asserts. His work involves advising numerous non-profits and for-profits in the plant-based space, leveraging his extensive experience to foster innovation and growth.

David Meyer’s story is a powerful blend of advocacy, athleticism, and leadership. His multifaceted career, from animal welfare champion to martial arts master, highlights the potential of plant-based living not just for personal health but as a solution for broader environmental and ethical challenges. As a role model for plant-based eating and an advocate for change, Meyer continues to inspire and lead in the quest for a more humane and sustainable food system.

Julie Emmett’s professional journey in the food industry is a story of transformation, driven by personal conviction and a passion for health and sustainability. As the Vice President of Marketplace Development for the Plant Based Foods Association (PBFA), Emmett is at the forefront of fostering growth and innovation in the plant-based food sector.

Emmett’s career spans significant roles across the retail food industry, including positions at Kraft, Albertsons, and MARS Advertising. Her deep expertise in marketing strategies, product launches, and sales leadership has been pivotal in her success. However, it was a personal revelation that steered her towards the plant-based movement. “I’ve been in the food industry my whole career, but my awakening did not come until my daughter was four years old,” Emmett recounts. Working for brands whose products she did not feel comfortable serving her child, she faced a moral dilemma. “I could not stomach it anymore,” she admits. This led her to a bold decision to turn down lucrative offers, return to school, and become a dietitian.

This shift in her career path opened new avenues. Emmett’s role at Albertson’s in product development was a stepping stone to her current position at PBFA. Here, she oversees strategic merchandising initiatives, education, data analysis, research, and marketing to support plant-based food sales. Her efforts have been instrumental in collaborating with major retailers like Kroger, Walmart, and Ahold to launch groundbreaking plant-based initiatives, significantly contributing to the industry’s growth.

A thought leader and influencer, Emmett frequently speaks on panels, webinars, and podcasts, educating audiences about the business opportunities and positive impacts of plant-based foods on health, sustainability, and animal welfare. Her work in launching PBFA’s Retail Advisory Council and her involvement in the Advisory Council for Plant Based World and Indoor Ag-Con exemplify her commitment to advancing the plant-based movement.

“It’s been an incredible journey of discovering the deeper values associated with the plant-based foods movement and finding a role where I feel blessed to work in alignment with something that really matters,” Emmett reflects. Her transition from a traditional food industry role to a champion of plant-based foods underscores a profound alignment of personal values with professional endeavors. Julie Emmett’s story is not just about career advancement; it’s about a quest for purpose, driving meaningful change in the food industry, and paving the way for a healthier, more sustainable future.

Nil Zacharias, the dynamic entrepreneur, author, and podcaster, is a driving force in transforming New York City’s food landscape through his innovative venture, Plantega. His journey in the food systems change movement is a compelling tale of awakening, learning, and impactful action.

Zacharias’s path took a decisive turn in 2010. He recounts, “In 2010, I had an awakening of the effect of food on the environment, went down a rabbit hole, and here we are 14 years later.” This realization propelled him on a mission to create meaningful change in the food industry. His journey has been one of continuous learning and adapting. “I’ve learned that you truly have to accept the systems that exist and find ways to create change within those systems,” he reflects.

As the Founder and CEO of Plantega, Zacharias has pioneered a unique model focused on foodservice. Plantega is now in over 50 locations across New York City, offering a turnkey menu for Bodega owners to provide classic bodega-style foods made entirely of plant-based ingredients. This concept has resonated with the local clientele by staying authentic to New York City’s culture. Through partnerships, Plantega supplies ingredients and marketing materials, making the addition seamless for bodega owners. The success of Plantega is a testament to Zacharias’s vision of making plant-based food more accessible and appealing.

Plantega’s influence has extended beyond the streets of New York, gaining recognition on a global platform. The startup and Zacharias were recently featured in the Netflix documentary series “You Are What You Eat”, showcasing their innovative approach to foodservice.

Zacharias is also known for his contributions to the educational media space. He hosts the Eat For The Planet Podcast and co-authored the Eat For The Planet books, spreading awareness and knowledge about the impact of food choices on the environment.

“The journey of learning continues,” says Zacharias, emphasizing his commitment to evolving and expanding his impact in the food system. His work with Plantega is not just about offering plant-based options; it’s about creating a foodservice experience that introduces New Yorkers to delicious, sustainable foods in a recognizable format. Nil Zacharias’s story is a beacon of inspiration, demonstrating how one can embrace existing systems and innovate within them to foster significant change. His efforts in the plant-based food space are a powerful reminder of how entrepreneurial spirit, coupled with a deep understanding of cultural dynamics, can create a lasting impact on both local communities and the environment.

In a significant development for the plant-based industry, Plant Based World Expo North America, scheduled for September at the Javits Center in New York City, has secured commitments from two major exhibitors: Conagra and Oatly. These industry giants’ participation underscores the robustness, resilience, and continual expansion of the plant-based marketplace.

Conagra, a renowned food industry leader, is set to showcase its plant-based meat innovations through its subsidiary Gardein. Known for its commitment to crafting flavorful and sustainable plant-based alternatives, Gardein’s presence at the expo signifies a dedication from the largescale food industry to advancing innovation in the plant-based sector.

Oatly, a globally recognized name in the plant-based space, is gearing up to exhibit its innovative oat-milk offerings. As a publicly-traded company, Oatly’s participation highlights its strategic approach to engaging with the plant-based market and connecting with industry stakeholders.

“We decided to pursue the 2024 Plant Based World Expo because this honestly seems a like a ‘no brainer’ to us. It’s our target audience filled with like-minded brands and attendees alike. Plus, we have had several internal folks who have attended and recommended we participate”, says Erin Taylor, Brand Experiential Manager at Oatly. “Our overall objectives are to showcase our 2024 innovations, connect with individuals within our industry, new business leads/sales and to reinforce Oatly’s commitment to plant based.”

Plant Based World Expo North America remains the premier destination for businesses dedicated to plant-based excellence, offering a platform to showcase products and network with industry decision-makers across retail, foodservice and distribution channels. Join us, and accomplish all this while being a part of a dynamic community contributing to the positive evolution of our food system!

Stay tuned for further updates as Plant Based World Expo 2024 continues to attract key players and shape the future of the plant-based marketplace.