“Felix is an absolute pleasure to work with. Highly motivated and creative individual!”
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Graduated with High Honors
UC Santa Barbara
Only 9 out of 5,000+ students received this award in my graduating class.
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French
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Proscovia Alando
January always reveals the same pattern in blue economy and food systems work. Significant capital is allocated with good intent, but weak sequencing. The most costly failures I’ve seen aren’t driven by technology gaps or lack of funding - they come from misreading local context, incentives, and timelines. This year, I’m particularly interested in how institutions are rethinking program design to reduce downstream risk rather than accelerate deployment. Curious what others are seeing. #blueeconomy #foodsystems
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Lucas Nobeschi
Argentina is quietly building the future of radical agriculture For the third edition of Bridges to 2031, I took a deep dive into Puna Bio—a company utilizing extremophiles to solve one of our most urgent global challenges: food safety. Latin America’s deeptech ecosystem is one of the most underrated stories in venture right now. Beyond the massive success of fintech and e-commerce in the region, other verticals are also surging to add to even more success stories. Hubs in biotech, health, and agritech are producing "hidden secrets" that check every box for impactful innovation: a real urgent problem (global food safety), technology application beyond software, use of AI to scale and accelerate cycles, huge impact through sustainable practices enabling access and decentralization. Check the post and subscribe https://lnkd.in/ds8xsqfx
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AYUSH ROY
We raised $650K for our startup. Six months later, I was back to square one—building a new food tech startup. That fast switch said more about our failure than any podcast or case study ever could. 👇 Friends kept asking, “Didn’t you raise $650K last year?” Yeah, I sighed. We spent our first tranche building the product. The next tranche of funds never arrived. Because we signed the wrong term sheet. No clarity. No follow-up. No next round. We didn’t run out of money. 💸 We signed a bad deal. 🧍♂️🧍♀️ The biggest myth founders believe: 💭 “Once I raise funds, investors will be my companions.” But investors don’t come for your product. They come for profits and control. 💡 The truth? Most early-stage founders raise too early. We start chasing funding when we should be chasing customers. Before you raise, test the 3 things that truly matter: ✅ Behavior: How does this investor treat other portfolio founders? 💰 Term Sheet: Are these terms empowering you—or choking your growth? 🔁 Involvement: Is this investor going to be part of your journey, or just your cap table? You don’t need lawyers or fancy suits to impress investors. You need a solid product, fair terms, and a few real conversations. 👥 Because the real game isn’t “How much is he investing?” It’s “Who will be a partner in our growth?” You can’t buy partnership with funding. You earn it—by listening, adapting, and staying transparent. So next time you’re tempted to “raise funds,” like we were— 👉 Read every term in that sheet. 👉 Don’t assume every investor is a partner. 👉 And always build healthy, honest investor relationships. That’s what separates stories that end in headlines from the ones that end in shutdown. #MyFojo #startup #funding #vc #angelinvestor #fundraising
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Anay Mridul
Tender Food is expanding its 'cotton candy' tech beyond plant-based meat. It has evolved into a larger tech company, Lasso, which has raised $6.5M to create a suite of clean-label ingredients under its own brands, and license its fibre-spinning platform to other manufacturers. “It isn’t a big revelation that the plant-based meat category is struggling,” Lasso CEO Mike Messersmith tells Green Queen Media. “We are trying to build an incredible company and create impact in the food industry that really needs it. Expanding the category focus better allows us to create a path for that impact.” The company is poised to make a dent in a food climate defined by MAHA, GLP-1 drugs, the UPF discourse, and the protein obsession. Messersmith says people don't like UPFs because they have too many unfamiliar ingredients: "People want protein-dense foods across the stores, but they hate the impact that has on the ingredient decks required to make those foods." Lasso's tech enables it to weave proteins and fibres together without additives, binders, and the like. It has developed prototypes for 15 product categories, including snacks, bars, confectionery, and pet food. “We are launching some own brands because we want to show what is possible with the tech, and no one can move as fast or with as much intention as we can," says Messersmith. "We are also in deep, advanced discussions with several global food partners about using the technology for their own businesses." Much, much more on Green Queen Media: https://lnkd.in/gyvC_rAf Sonalie Figueiras - The World's Green Queen
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