Shrimp human health and sustainability issues & creating clean, cell-based shrimp with Shiok Meats CEO & Co-Founder Dr. Sandhya Sriram

Did you know that farmed shrimp is often grown in sewage water or slaughter farm runoffs? The shrimp end up all dark and oily and then get dunked into antibiotics. This is a standard industry practice but it doesn’t have to be this way.

In this episode you will hear from Dr. Sandhya Shriram, she is Co-Founder & CEO of Shiok Meats. They create cell-based clean seafood, starting out with Shrimp. Shiok was founded 2018 in Singapore and has raised 7.6M so far. Shiok one of the top featured, very promising leaders of the industry.

Stay tuned if you want to learn about the effect of the seafood industry on sustainability and your health, why growing shrimp is so different from growing, for example, a burger patty and Sandhyas learnings from being a founder including tips on how to work with the press.

Sandhya TEDx speaker and has been featured in Forbes Women in Tech. She has a background in Biological Sciences and Biotechnology with a PhD in stem cell biology.

 

Get involved with Red to Green as a volunteer or ambassador
https://redtogreen.solutions/getinvolved

Connect with Shiok

Dr. Sandhya Sriram’s LinkedIn
https://www.linkedin.com/in/sandhyasriram/

The Shiok Website
https://shiokmeats.com/

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