Candid Conversations: Test Kitchen Confessions
About the event
This World Food Day, join us for an evening of honest stories, meaningful connections, and community, all connected with the growing field of alternative proteins.
Instead of spotlighting only polished success stories, this session is for participants to explore the lessons that come from what didn’t go as planned - the experiments that failed, the assumptions that shifted, and the surprises along the way.
✨ Expect:
🗣 Open and unfiltered story-telling from 2 special guests
🤝 Space for reflection and discussion
🥤 Drinks and snacks included with your ticket
About the speakers
Joost builds bold brands that drive positive change. After leading global brand strategies at Diageo, Coca-Cola, and Barry Callebaut, and specializing in design thinking and bespoke brand creation, he co-founded Be Better My Friend. For the past four years, he has been innovating the world of plant-based pastry with this impact startup, learning firsthand the mistakes and lessons that come with starting and scaling a business.
Camilla is a chef, molecular biologist, and plant-based nutritionist who left a career in medical research to pursue her passion for food and ethics. After completing a PhD in Complex Systems for Life Sciences, she shifted her focus to vegan cuisine and sustainable food innovation, working in kitchens and ecovillages across Europe and Asia. Now based in Barcelona and working at Vrutal, she brings a scientist’s curiosity and a chef’s creativity to reimagining how we cook, eat, and connect through plant-based food.
About The Alt Protein Club
The Alt Protein Club, created by Naked Innovations, unites around a simple but powerful belief: the future of food can be better - for both people and the planet. We’re realists driven by optimism, connecting innovators, founders, and enthusiasts to share, learn, and connect.
This event is part of a series of sessions designed to inspire new ideas and everyday action. We aim to encourage participants to explore and adopt alternative proteins, making it easier for everyone to choose sustainable and healthy options.