The climate emergency is showing that we simply cannot keep doing things as usual. Our food system contributes significantly to the emission of greenhouse gases, at the same time that it drives deforestation and land conflicts in developing countries. Helping to build a more sustainable, climate resilient and socially responsible food system is what drove me to found Nosh.

At Nosh I work to help end animal suffering by providing a nutritious, tasty and affordable alternative.

I joined Nosh because I wanted to work on something real and useful, turning fungi into food ingredients that can make a difference. I enjoy the hands-on microbiology work, from preparing spore solutions to shake flask inoculations and keeping the lab running smoothly. It’s motivating to be part of a small R&D team where my work directly supports product development.

With a background in food chemistry, biotechnology and nutrition focused on fungal fermentation as a sustainable alternative to animal derived solutions, I’ve always wanted to see products in the market that address climate change while remaining nutritious, tasty, and affordable. Nosh represents exactly that vision, and I’m excited to contribute to building solutions that deliver on all of these needs without compromise.

I'm a biotechnologist with a strong interest for fermentation technologies and mycoproteins. At Nosh I'm able to fullfill my dream of using my knowledge to provide sustainable solutions to the food industry, fighting the ongoing climate emergency.

Early on, I became interested in the impact nutrition has on health, society and the environment and I wanted to contribute to a more sustainable approach to our food system. Studying natural sciences led me to Nosh, where I found a team and vision that allows me to apply this motivation in a meaningful way.

My name is Paul and I am Operations Manager at Nosh. What brought me here is the belief that the food industry needs fundamental change – and that Nosh is exactly the kind of company driving that transformation. Being able to actively shape that shift, rather than just watching it happen, is what motivates me every day

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Creating sustainable, healthy food shouldn't mean compromising on taste. As a product developer with a PhD in food technology, I love combining science with innovation to create functional, delicious, and eco-friendly products. What drives me at Nosh is our shared curiosity and constant drive to reshape the future of food.

Growing up surrounded by fresh, high-quality produce from my grandmother’s garden, I developed a deep connection to nutrition from an early age. Shaped by my experience in fine dining and the Food Service Innovation Lab, my focus today is on sustainable nutrition and alternative proteins. As a Business Development Representative at Nosh, I drive market entry and growth in the foodservice sector.

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I am especially inspired by the idea to use a brewery environment to grow filamentuous funghi.