Cheese is the third-largest food contributor to climate change: a pound of cheese requires ten pounds of milk to produce and creates 30 pounds of CO2, so one pizzeria’s yearly cheese supply generates about a ton of CO2 a year. Offering a plant-based cheese option is one simple solution that consumers can suggest to their favorite chains.
Kobi Regev, CEO of Pleese Foods, Shares Entrepreneurial Advice from a Star-Studded List of Industry Legends
Kobi Regev is the co-founder and CEO of Pleese Foods Inc, a New York City food company that created Pleese® Plant Based Cheese. Founded in 2017, Pleese’s meltable cheese designed for pizzas is crafted from a proprietary blend of bean and potato proteins and is free from allergens such as soy, seeds, wheat, and nuts, as well as being OU Kosher certified, and recently gained nationwide distribution through Performance Food Group. In this very special, and lengthy (well worth ten minutes of your time) contribution, Kobi speaks to a host of outstanding figures from the global vegan business scene, including Jennifer Stojkovic of VWS; Jason Rosenbaum, co-founder of Actual Veggies; Seth Goldman, co-founder of Honest Tea, Just Ice Tea and PLNT Burger; Joe Hill, co-founder …