Suggestions
Andrew Arentowicz
CEO at 50/50 Foods, Inc
Andrew Arentowicz is the Co-Founder and CEO of 50/50 Foods, Inc., a company that specializes in innovative food products.1 He is a self-described "sales nerd" who helps business owners increase their revenue through non-spammy cold outreach and systemized lead flow strategies.2
Professional Achievements
Arentowicz has been actively involved in the development and promotion of 50/50 Foods' signature product: the 50/50 burger. This unique offering is a USDA-certified burger that combines equal parts of two different ingredients, though the exact composition is not specified in the available information.6
Some notable accomplishments include:
- Launching the 50/50 burger at Disneyland in early 2024, where it was featured as the "Meteorite Medley Burger".4
- Participating in pitch slams and conferences, such as the GREENTECH FESTIVAL's inaugural conference in Los Angeles.3
- Being a panelist at the Future Food-Tech conference in Chicago, discussing trends in the future of food.7
Industry Focus
Arentowicz is deeply involved in the future of food and protein production. He has:
- Attended and spoken at various conferences focused on the future of food and protein production.57
- Emphasized the changing landscape of food consumption, predicting significant changes in the next 10-20 years.5
- Positioned 50/50 Foods as a company addressing climate change through innovative food products.8
Andrew Arentowicz appears to be a forward-thinking entrepreneur in the food industry, focusing on sustainable and innovative protein solutions while actively participating in industry discussions and events.
Highlights
Incredibly honored and excited to have been invited by the inimitable, Brian Kateman, to speak at the Reducetarian Foundation's annual summit in Dallas on October 25th!
I will be on an exceptional panel with other esteemed visionaries in the "plant-rich" meat space discussing the power of blended products. Why mix meat and veggies together? For one, veggies make meat taste better (why else put roasted mushrooms or caramelized onions on top of your burger?) But more importantly, it's a lot easier for consumers to choose to eat less meat than it is for them to give it up entirely. The math is simple: would you rather own 10% of a watermelon or 100% of a raisin? We're running out of time and instead of betting on the impossible, we're investing in the probable (www.bothburger.com).
Come join us to learn more! (Shout out to Saba Fazeli, Shalom Daniel, Laura Brehaut, Annie Ryu)
Honored and excited to be invited to speak on a panel at the Future Food-Tech conference in Chicago next week about the future of meat/protein, specifically as it pertains to blended/hybrid meat. Our budding category is getting a lot of attention as the demand for processed plant slows, and cultivated meat continues to face a long list of challenges before it reaches market/consumer viability. Ironically, cultivated meat is now joining the blended party because of cost constraints. So we're now all in this together! The Big Idea I will be hammering home is that we don't have a climate problem, we have an accounting problem. And the solution is to incentivize what we prioritize. My hope is that we can harness the collective power of all the visionaries in this space, who understand just how much impact our food has on the environment where we all live (fresh water especially), and work together to create the right incentives for food innovation (just like we did for solar, wind, and electric vehicles), and start putting money where our mouth is, literally.
