Join host Mike Lee for the ultimate food future brain jam! In this special season finale, we’ve assembled the dream team of guest co-hosts from Season 1 - the builders, innovators, and visionaries literally shaping tomorrow’s food system.
From climate-driven ingredient swaps to the ethics of automation, from GLP-1's impact to the mythology of superfoods, this episode tackles the biggest questions about food’s future through rapid-fire discussions and hot takes.
Featured Guests:
Melanie Bartleme (Mintel)
Mike Wolf (The Spoon)
Katie Stebbins (Friedman School of Nutrition Science and Policy, Tufts University)
Ben Walmer (Highlands Dinner Club)
Charles Temkey (Clam Man, Coffee Wizard, Opera Singer)
Ethan Soloviev (How Good)
Ali Bouzari (Pilot R&D)
Nicki Briggs (Here There Consulting)
Key Themes Explored:
Climate adaptation in food production
Technology vs human connection in food systems
Economic inequality and food access
The mythology of nutrition marketing
Automation’s impact on food jobs
Cultural identity in globalized food
Mental health and food’s emotional role
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2:47:41
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2:47:41
The Future of Grocery
In this episode of The Tomorrow Today Show, host Mike Lee is joined by guest co-host Melanie Bartleme (Associate Director of Food & Drink, Mintel) to investigate the future of the most common way we all interact with the food system: the grocery store.
The supermarket has never been just a place to buy food. It’s the frontline where digital innovation, political regulation, supply chain logistics, and shifting consumer desires collide. From the rapid acceleration of e-commerce during the pandemic to the debate over self-checkout, the grocery store is a continuing state of flux.
But as retailers innovate with in-store experiences and personalized apps, deeper questions emerge. What is the true cost of our food, and who bears it? How does policy end up dictating the ingredients in your pantry? And can new models that connect consumers directly with farmers challenge the dominance of the consolidated food giants?
This episode explores the grocery store as a microcosm of our entire food system. We uncover the unseen forces shaping your shopping trip, from the psychology of store layouts to the economic pressures on small farms and the human cost of automation. You’ll discover why your local supermarket is a battleground for everything from labor rights to data privacy, and why the simple act of buying groceries is more complex and consequential than ever.
Are we heading toward a future of hyper-efficient, automated convenience, or one of deeper connection and community centered around our food? Or, both?
Featured Guests:
Melanie Bartleme (Associate Director, Food & Drink at Mintel) - Exploring consumer trends and the evolution of the retail experience.
Doug Scholz (COO, California Grocers Association) - Unpacking the policy and regulatory pressures shaping the industry.
Michael Robinov (CEO, Farm to People) - Building an alternative, direct-to-consumer grocery model.
Cameron Gould Saltman (Former Head of Food & Beverage, TikTok Shop & Amazon Fresh) - On the intersection of social commerce, content, and grocery.
Errol Schweitzer (Former VP of Grocery, Whole Foods) - A critical analysis of labor, pricing, and consolidation in the food industry.
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4:10:53
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4:10:53
The Future of Flavor
In this episode of The Tomorrow Today Show, host Mike Lee teams up with guest co-host Ali Bouzari (food scientist and co-founder of Pilot R&D) to explore why flavor—not nutrition labels or environmental impact—is the most powerful force in our food system, and how we can harness it to transform what we eat.
Junk food companies have built billion-dollar empires by cracking the code on “bliss points”—the perfect mix of salt, fat, sugar, and crunch that makes your brain say “more.” But what if we could use that same power for foods that actually serve us? This episode reveals why sustainable foods won’t win through guilt trips alone—they need to be irresistible.
From breeding vegetables for flavor first to transforming industrial waste into restaurant-quality protein, we explore how the most promising food innovations aren’t asking people to sacrifice pleasure for virtue—they’re making virtuous choices more pleasurable. You’ll discover why we’ve accidentally bred the taste out of common produce, how fermentation unlocks entirely new flavors from food waste, and why deliciousness is the true vehicle for solving climate change and public health crises.
Featured Guests:
Mario Ubiali (Founder of Thimus) - Using EEG to decode the brain’s flavor processing in real-time
Ori Zohar (Co-founder of Burlap & Barrel) - Revolutionizing spice transparency and challenging our sawdust-accustomed palates
Mette Johnsen (CEO of Spora) - Turning food waste into culinary gold at Copenhagen’s boundary-pushing Alchemist restaurant
Are we living in the twilight of universal taste, where mass appeal is becoming impossible? Or can we still create foods that unite us around deliciousness? Whether you’re a chef, food scientist, or simply someone who believes virtue should be irresistible, this episode reveals how flavor is the secret weapon for building a more sustainable and delicious food future.
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2:56:16
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2:56:16
The Future of Agriculture
How do we transform a broken system while feeding the world?In this episode of The Tomorrow Today Show, host Mike Lee is joined by guest co-host Tina Owens, founder of Snowehaven Regeneration and multi-generational farmer, to explore the complex challenges and promising solutions reshaping American agriculture—from soil health to food access to the future of farming itself.
From urban classrooms growing food in the Bronx to regenerative farms healing damaged land, this episode examines how innovation, education, and systems thinking are creating new pathways forward.
The conversation tackles urgent questions: How can regenerative practices scale beyond 1% of farmland? What role should consumers play in transforming agriculture? Can we build resilient regional food systems before the next crisis hits? And how do we ensure farmers can actually make a living while healing the land?
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2:13:02
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2:13:02
The Future of Nutrition
Why has nutrition become such a pivotal focus in today’s health landscape? In this episode of The Tomorrow Today Show, host Mike Lee is joined by guest co-host Katie Stebbins, Executive Director of Food and Nutrition Innovation Institute at Tufts University’s Friedman School of Nutrition Science and Policy, to explore the complex intersection of nutrition science, technology, policy, and human behavior—and where it all might be headed.
From the challenges of personalized nutrition to the revolutionary impact of GLP-1 medications, this episode dives deep into how technological breakthroughs, environmental concerns, and growing health disparities are reshaping our relationship with food. The conversation tackles information overload in nutrition advice, balancing personal health with planetary sustainability, and ensuring equitable access to nutritious food.
Along the way, they confront big questions: How can we achieve truly personalized nutrition? What role should ultra-processed foods play in our diet? Can we build food systems that work even when people don’t fully understand nutrition science? And what unexpected impacts might GLP-1 agonists have on industries beyond healthcare?Featuring an in-depth conversation with Carolyn O’Neil -- Registered Dietitian, Food Writer & Host of “Watch What You Eat” podcast.
Whether you’re nutrition-curious or a health professional, this episode breaks down the hype, the challenges, and the promising innovations driving the future of how we nourish ourselves.
The Tomorrow Today Show explores the future of food and eating – from how we'll grow our meals to how we'll enjoy them. Join host Mike Lee, food futurist and author of Mise: On the Future of Food, to examine and envision what our food system might look like.
Each episode dives into big questions about sustainability, technology, pleasure, and connection through the lens of food. We explore everything from the future of restaurants to the next revolution in farming, all while asking what these changes mean for our relationship with food. Because the food system of tomorrow, is being built today.
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