In this episode, we’re taking a look outside the very familiar food industry and a closer look at the emerging sector of plant-based food, with food activist, entrepreneur, and CEO and Co-Founder of Heura, Marc Coloma.

Marc’s mission to transform the food industry starts with his own company, which acts as a symbol for what is possible; investing in food innovation to solve not just taste and nutrition challenges, but also ones related to social issues.

In this episode of Looking Outside, we explore personal and professional growth from the angle of imperfection; not having it all figured out and embracing what you don’t know as a lever for learning. Even if you work for the world’s biggest and best brands. Just like our guest has done, Marco Andre, author of Imperfect Stories and Head of Marketing and Generative AI at Novartis.

Marco shares how his journey from tech to pharma had no master plan, he was simply a geeky guy that liked designing things. A sustainability engineer by training, a jazz drummer by night and an author in his spare time, Marco has embraced adaptability and flexibility throughout his career. All while working for the world’s leading brands, P&G, Google and now Novartis.

We start season 3 digging deep into human values, while speculating on their evolved expression into the future, with futurist and Associate Professor at University of Houston's Foresight Program, Dr Andy Hines.

Having authored a book on the topic of values, ConsumerShift, Andy shares how defining what a value is and how it is expressed by people with differing typologies, helps us perceive them as something less static and therefore shows us their potential evolution into the future.

We end Season 2 of Looking Outside with a frank look at the very topical topic of activism in business. We do this not theoretically or observationally but first hand with activist entrepreneur and CEO of Eat the Change, Seth Goldman.

Seth speaks to why 'acting' is critical in activism, as he's done first hand by venturing into organic packaged food, healthier fast-casual restaurants and planet-friendly meat alternatives. Seth shares how he has done this by crafting ideas designed to change large scale food system issues while appealing to evolving consumer values.