On this episode of WellBuilt, Phil Graves, CEO of Meati™, joins the podcast to discuss how mycelium-based protein is reshaping the future of food.

With a background spanning corporate finance, sustainable venture investing at Patagonia’s Tin Shed Ventures, and regenerative agriculture at Wild Idea Buffalo, Phil’s path to Meati was anything but conventional. Moving from grass-fed bison ranching to an alternative protein startup, his work has always centered around rethinking food systems for sustainability, scalability, and health.

The conversation covers:

✅ The rise of mycelium-based protein and how it differs from traditional plant-based alternatives

✅ Meati’s fermentation process, which can produce the equivalent protein of hundreds of cows in just days

✅ Challenges in the food system, from greenwashing to ingredient transparency, and how consumers can shop more consciously

✅ The role of regenerative agriculture and how Meati complements a balanced diet, including responsibly sourced animal protein

✅ The future of food tech, Meati’s plans for scaling production, and how they aim to drive down costs for accessibility

Phil also shares leadership lessons from his time at Patagonia, insights into building mission-driven companies, and how he balances life as a CEO, triathlete, and father of three.