Kyle Vogt, Founder and CEO of Cruise
“A great collection of the inspiring but often untold stories of the women in food tech and how they're shaking things up. Stojkovic's work is a great read for up-and-coming entrepreneurs and innovators interested in the industry.”
Uma Valeti, MD, CEO of UPSIDE Foods
“The Future of Food Is Female sheds light on the visionary women who are paving the way towards a more sustainable, healthy, equitable, and compassionate future by challenging the status quo of our food systems. A must-read to understand who and what is behind the positive changes taking root across the food industry, this book will inspire readers to see how they can help address some of the most pressing challenges facing our world today.”
Josh Tetrick, CEO of Eat Just
“Stojkovic weaves together a powerful vision for a transformative future of food, as told through the eyes of women around the world. These fellow founders, scientists and innovators provide a hopeful path for a kind, just and safe planet for us all, and I recommend this book to anyone looking to be inspired to make a difference in this world.”
Emma Hurst, Member of Parliament of New South Wales
“[The Future of Food is Female] provides an inspiring roadmap of essential knowledge that will no doubt lay out the future agenda for change. This book creates the stage for women to empower women (and anyone really!) to find strength and resilience, to rise up, take control, and change the world. The future of food truly is female- don’t believe me? Read the book.”
Bruce Friedrich, Co-founder and CEO of The Good Food Institute
“Stojkovic's dive into the world of alternative protein redefines the industry by casting light on the often-untold stories of diverse women visionaries and trailblazers around the world. While The Future of Food is Female may be the industry's first publication focused on the female lens of leadership, Stojkovic's work journeys into the history of women and food, the cultural ties to what we eat, how generational change is redefining diet and sustainability, and ultimately, the importance of our personal motivations for change.”