Tag: coffee

Thekla Teunis and Gijs Boers – Regenerative practices deliver higher quality and higher prices in year one

Regenerative practices lead to higher quality and much higher prices in year one and, over time, to lower costs, which makes the regenerative business case in certain cash crops that are exported (spices, tea, coffee, etc.) so strong that it almost spreads on its own. Nothing is easy, but this is really hopeful. In this conversation with Thekla Teunis and Gijs Boers, founders of Grounded, Grounded Ingredients and Grounded Investment Company, we discuss why quality is intimately linked to regenerative practices.

We talk about why we don’t need transition finance in many cases, but we do need philanthropic capital to figure out what regenerative looks like in specific circumstances. When that research and development (in other sectors we would call that R&D ) is done, it can be rolled out profitably and relatively easily with more commercially focused, return- driven capital.

We talk about why it’s easier to act regeneratively in many places in the Global South (easier, not easy). And we talk about the why of super hands-on investing. Knock knock- there are regenerative barbarians at the gate. What if we do private equity right and use it as a tool for good?

No, don’t worry, this is not a hallelujah story about how capitalism is going to save us all, but we are talking to two very, very experienced entrepreneurs and company builders, now turned super hands-on investors in East and South-Central Africa. In their context (you see, it’s always context-specific), super hands-on investor involvement makes sense. They invest in processing companies that buy and process spices like coffee, tea (you know, all those things that make your kitchen and cooking more interesting and your mornings bearable).

This is Thekla and Gijs third time on the show, and we talked about all the lessons they’ve learned building companies across the African continent over the last 12 years, and why, despite all the scars and R&D paid for, they are super optimistic.
We discuss how they designed their investment fund from the ground up instead of top down, and how their story is landing with sceptical investors. Really, no need for regenerative certification and transition finance? Again, in this context, regeneration makes sense from day one, and now it’s time to scale and replicate it.

Fernando Russo – From selling Playboy’s to growing coffee, cacao, credit and lots of cows

A deep dive conversation with Fernando Russo about the reasons why he is going deep into coffee and cacao without being a coffee drinker and how he turned from being a Playboy’s salesman and a travel entrepreneur to an impact investor in the regenerative agriculture and food. We also talk about fashion and heights, the Amazon, deforestation, reforestation, the role of cattle—the good, the bad, and the ugly—and, of course, the potential and why he is in the water camp, not the carbon camp.

What is driving one of the most active impacts investors in the regenerative space? What Fernando tells fellow impact investors when they ask him about this regen thing?
Getting credit and other finance into the hands of farmers and land stewards who want and can change is way more important. Let’s get to work.

Heather Terry – If you sit in a boardroom, you have the responsibility and obligation to visit the farm where the food is produced

A conversation with Heather Terry, CEO and founder of GoodSam Foods, about how an exit from a chocolate company led to a female-led consumer goods company, how education of consumers is key, networks vs. chains, multi-crop buying, and much more.

Every CEO and high-ranking manager working in food companies should be obligated to visit the farms and farmers they source from. So many decisions in the board rooms would be taken differently.

With Heather we dig into a story of a company about how an exit in a chocolate company led to a female led consumer good company focussing on chocolate, coffee, nuts and dried fruits. Preferably sourced from the same farmers paying them 2 to 3 times as much, marketed and sold throughout the US in Whole Foods and online and only being 2 years old. How is that possible? And why, according to Heather, is this the only way forward?