Greenhero
#18 – Plant-based food at your local bodega w/ Founder of Plantega Nil Zacharias
Thanks for joining us on another episode of the Greenhero Podcast! Today’s guest is Nil Zacharias, a leading expert on food systems change, with a focus on the growing plant-based foods industry. He is the Founder and CEO of Plantega, a startup on a mission to make plant-based food more accessible and equitable. He also hosts the Eat For The Planet Podcast and co-authored the Eat For The Planet books.
Nil’s journey to plant-based eating started when he traveled from his home in India to New York City for law school. While he was there, he discovered a love for food but wasn’t clear on the source of all the meat he was consuming. After doing his research and understanding that industrial animal agriculture and food production was a major global issue, he opted out of a meat-based diet entirely. He shifted career paths and began sharing information through his social media, books he authored, and founding Plantega, a plant-based bodega line.
His transition to veganism was a process of working out beef and red meat, then to pescetarianism, then to being vegan. While his choice was sparked by environmental reasons, understanding the interconnectivity of issues stemming from the industry began a primary engine for change. It was an easy decision for him, so finding new foods to enjoy and new ways to enjoy the same foods was an exciting process. It starts from a personal need.
Plantega came about as Nil began to realize that while informing consumers about food production industries, keeping the media up to speed, and other education was important, it’s vital that we understand that choice is a privilege not available to everyone. Launching Plantega was a way to bring these goods to the consumer in an accessible, affordable way. It’s about meeting demand even on the small business level. Bodegas are in-and-out style shopping, and it was about creating a menu that was familiar given the setting of the Bodega, starting with basic sandwiches and growing to a 14-item menu. With integration on GrubHub, their items are much more accessible to a broader audience.
The three stakeholders in Plantega’s growth were the brands providing vegan products, the bodegas they’d work with, and the consumers. Brands were surprisingly open to the pitch. Bodegas were on board once they saw the options they’d be able to provide to meet customer demands and broaden their menu. Customers were primarily non-vegan, but were happy to finally have access to the products they’ve heard about and at a reasonable price.
A benefit of bodegas is the inbuilt customer base that long-standing stores have. That, when coupled with the marketing and branding of what Plantega offers, brings in new and returning customers. These stop and shop locations are perfect for a quick bite, providing more people with fast, vegan options without going to a sit-down restaurant.
Having governmental leadership in support of plant-based eating has certainly helped growth. But it isn’t about changing bodegas, it’s about empowering them. They serve their communities, and Nil values that and wants to help them make money.
Things You’ll Learn
Transition to a plant-based lifestyle starts with a personal drive and personal need.
Launching Plantega was a way to bring these goods to the consumer in an accessible, affordable way. It’s about meeting demand even on the small business level.
It isn’t about changing bodegas, it’s about empowering them.
LINKS, SOCIALS, PEOPLE TO CHECK OUT
Rachel Dreskin, CEO of the Plant Based Foods Association.
Thanks for joining us on another episode of the Greenhero Podcast! Today’s guest is Nil Zacharias, a leading expert on food systems change, with a focus on the growing plant-based foods industry. He is the Founder and CEO of Plantega, a startup on a mission to make plant-based food more accessible and equitable. He also hosts the Eat For The Planet Podcast and co-authored the Eat For The Planet books.
Nil’s journey to plant-based eating started when he traveled from his home in India to New York City for law school. While he was there, he discovered a love for food but wasn’t clear on the source of all the meat he was consuming. After doing his research and understanding that industrial animal agriculture and food production was a major global issue, he opted out of a meat-based diet entirely. He shifted career paths and began sharing information through his social media, books he authored, and founding Plantega, a plant-based bodega line.
His transition to veganism was a process of working out beef and red meat, then to pescetarianism, then to being vegan. While his choice was sparked by environmental reasons, understanding the interconnectivity of issues stemming from the industry began a primary engine for change. It was an easy decision for him, so finding new foods to enjoy and new ways to enjoy the same foods was an exciting process. It starts from a personal need.
Plantega came about as Nil began to realize that while informing consumers about food production industries, keeping the media up to speed, and other education was important, it’s vital that we understand that choice is a privilege not available to everyone. Launching Plantega was a way to bring these goods to the consumer in an accessible, affordable way. It’s about meeting demand even on the small business level. Bodegas are in-and-out style shopping, and it was about creating a menu that was familiar given the setting of the Bodega, starting with basic sandwiches and growing to a 14-item menu. With integration on GrubHub, their items are much more accessible to a broader audience.
The three stakeholders in Plantega’s growth were the brands providing vegan products, the bodegas they’d work with, and the consumers. Brands were surprisingly open to the pitch. Bodegas were on board once they saw the options they’d be able to provide to meet customer demands and broaden their menu. Customers were primarily non-vegan, but were happy to finally have access to the products they’ve heard about and at a reasonable price.
A benefit of bodegas is the inbuilt customer base that long-standing stores have. That, when coupled with the marketing and branding of what Plantega offers, brings in new and returning customers. These stop and shop locations are perfect for a quick bite, providing more people with fast, vegan options without going to a sit-down restaurant.
Having governmental leadership in support of plant-based eating has certainly helped growth. But it isn’t about changing bodegas, it’s about empowering them. They serve their communities, and Nil values that and wants to help them make money.
Things You’ll Learn
Transition to a plant-based lifestyle starts with a personal drive and personal need.
Launching Plantega was a way to bring these goods to the consumer in an accessible, affordable way. It’s about meeting demand even on the small business level.
It isn’t about changing bodegas, it’s about empowering them.
LINKS, SOCIALS, PEOPLE TO CHECK OUT
Rachel Dreskin, CEO of the Plant Based Foods Association.