I am a science and technology historian focused on agrifood (yeah, I know, nerdy, hi!) Previously I led the market analysis and startup business model validation at the company builder Founderslane in healthcare and mobility. The structured market analysis has proven to be a super helpful skill for my research for Red to Green.
I was also the head of the Fightback Movement, increasing innovation for Health & Climate in Europe, working closely with representatives of the World Economic Forum. At the beginning of my career, I co-founded the German career consultancy Karrierehelden GmbH in charge of marketing and brand, which is still running, nearly 8 years after its founding date. 

I have early developed a geeky interest in nutrition science. My father and sister were both diagnosed with cancer when I was at the age of 13. It made me recognize the priceless value of health, much of which is influenced by what we eat and how it is produced. Over many years I read into nutrition science and tried seven different diets (paleo, raw, keto, vegetarian, etc.) to do my 1-person study on what feels right.

In autumn 2019, I started a two-year sabbatical with a yoga retreat to find out what I want to dedicate my time and energy to. Every morning at 7 am, I had to do 1 hour, then 1 1/2 hours of yoga, more meditation, more yoga… 7 days. Missing one session meant not being allowed to attend any of the others. It kicked my butt, and it also gave me the clarity that I need to work in sustainability.

But sustainability is a big field. So fortunately, my friend Robert made a spreadsheet with 120 impact areas. He used it to figure out which startup he should have found, and I used it to figure out my life.

When I rated all areas on a scale from 0-10, from boring to exciting, I found that all my interests were food related:
– regenerative agriculture, food waste, plastic alternatives, vertical farming, and nutrition change were my 9/10

– my 10/10 was cellular agriculture

Robert also advised me to spend one week researching each of these topics. The ones where I would intrinsically want to research the most would be the ones I should work in.

So I started researching cellular agriculture and couldn’t stop. When I looked at the field, it was somewhat overwhelming. I was craving an up-to-date format to explain the food system with a sustainability focus.

I couldn’t find it.
So I figured – I have to make it.

I started Red to Green, not expecting it would be something I could live off. To me, it was clear: I HAVE to do it.

After the first season on cellular agriculture (which nearly burned me out by the end of it, haha!) I realized this is A LOT of work…
And I can’t do it alone.

So I started working with volunteers, and Seles was one of the first volunteers I ever worked with.

It took nearly 2 1/2 years and six podcast seasons until this became profitable enough that I could start living off the podcast (and give my savings a break.)

And I am grateful for this opportunity.
I deeply love my work and am incredibly passionate about sustainability in the food industry.

It’s an extraordinary time to work in this field.

Seles is a food technologist with experience in product development, ingredient troubleshooting, and sensory analysis. She holds a Masters’s in food science from the University of Leeds and works in research and application.

She is also a writer and co-authored an article on Plagiarism with Dr. B. Sesikaran (Former Director, National Institute of Nutrition) and Dr. Shatadru Sengupta (Sr Director – Legal, Hardcastle Restaurants Pvt Ltd) for PFNDAI’s September 2020 bulletin. As well as an
interview with Shashank Gupta, CEO of Nomcompany for FoodHack, published in June 2020.

2020, i.e. the year of COVID-19, has not only displayed how fragile our existing food system is, but it has also shown us that we need to develop more climate-independent, sustainable food
systems. My motivation to work with the Red to Green Solutions stems from my desire to contribute towards developing utilitarian food systems as well as my vision to transform the existing food systems, apart from my passion for food science.