The Productivity Hack That Makes Impossible Foods Possible

Welcome to the Inc.’s Founders Project podcast with Alexa Von Tobel, where we bring you stories of the entrepreneurs building the future. Listen to the tales of guts, inspiration, and drive that define the people and companies at the forefront of technology. Each week, we dig into a founder’s professional playbook and uncover what makes them tick. On the latest episode:

In 2011, when Pat Brown took a sabbatical from his position as a biochemistry professor at Stanford, he had already spent decades making a positive mark on the world. He had developed a technology that made it possible to monitor the activity of all the genes in a genome, a huge development in cancer research. But during his sabbatical he decided to address the environmental impact of animal farming. Enter Impossible Foods, which is now available in thousands of grocery stores and restaurants across the country. Brown shares why he’s on a mission to completely replace the use of animals in food technology by 2035, why Impossible’s initial go-to-market strategy centered on top chefs, and how trail running and large amounts of coffee fuel his entrepreneurial journey.