The news last week that NextEra Energy, a U.S. utility and renewable energy company, briefly overtook ExxonMobil and Saudi Aramco to become the world’s most valuable energy producer shows just how valuable sustainable businesses have become. It’s yet another proof point that there are billions of dollars available for companies focused on renewable energy alone — and a sign that, finally, the floodgates may be about to open for companies that build their businesses to service a sustainability revolution.
Large money managers are already returning to investing in earlier stage sustainability investments after an extended hiatus. These are institutional investors like the Canadian Pension Plan Investment Board and Caisse de dépôt et placement du Québec, which could commit billions between them to technologies focused on mitigating the impacts of climate change or reducing greenhouse gas emissions across industries. The flood of dollars into renewable energy and sustainable technologies actually began in the first quarter of the year.
Some of the largest private equity funds in the U.S. like Blackstone (with $571 billion in assets under management), announced a flood of investments into renewable power generation and storage. Blackstone alone invested nearly $1 billion into Altus Power Generation, a renewable energy developer, and NRStor, an energy storage company; while Generate Capital raised $1 billion for renewable energy infrastructure projects; and Warburg Pincus (with over $50 billion in assets under management) backed Scale Microgrids, which developed clean energy and storage projects, with another $300 million. In March, the Canadian Pension Plan Investment Board closed its investment in Pattern Energy Group, a $6.1 billion transaction that gave the massive money manager ownership of a renewable power project owner and developer with assets across North America and Japan.
Behind all of that massive investment will be a surge in demand for technologies that can orchestrate resources that will be more distributed and provide better energy storage and distribution technologies for a more complicated grid. Indeed, the beginning of the year saw venture firms like Lightspeed Venture Partners, Sequoia and Union Square Ventures begin to plant flags around sustainable investments in startup companies. Microsoft announced a $1 billion climate change-focused investment fund and in the second quarter, Amazon followed suit with the commitment of $2 billion to its Climate Pledge Fund that would invest across a range of renewable and sustainability-focused technology startups and climate-related projects.
“You’ve got all of this activity even without policy changes — and policy changes are even going in the wrong direction,” said Abe Yokell, a longtime investor in technologies addressing climate change and the managing partner of Congruent Ventures, in an interview with TechCrunch earlier this year. “Our general framework is that the venture model applies to some but not all of the solutions that will solve the problem of climate change.”
Environmental and social investing rises again
In 2007, John Doerr, then one of the world’s most successful venture investors and a leader at Kleiner Perkins Caufield and Byers (now just Kleiner Perkins), delivered an emotional speech to an early audience of TED talk attendees. In it, Doerr announced that KPCB would be investing $200 million into a range of “clean technology” companies and encouraged other investors to make similar commitments. Doerr spoke of a coming climate crisis that would reshape the globe and wreak vast economic damage on communities. He wasn’t wrong.
But the solutions that the first generation of clean tech investors backed were economically unfeasible and markets weren’t then ready to embrace massive investments required to avoid what were, at the time, future risk scenarios. Prices for solar and wind energy production technologies were too expensive and energy storage options too unreliable. Biofuels could not compete at costs that would make them competitive with existing petrochemicals, and bioplastics and chemicals suffered from the same problems (along with a consumer culture that had not awoken to the perils of plastic and chemical production).
While there were a few notable successes from that first generation of clean tech companies, including, most notably, Tesla, there were far more failures. Kleiner alone poured hundreds of millions into companies like Think and Fisker Automotive, two early electric vehicle companies. Another electric vehicle bet, Better Place, lost $1 billion for investors like VantagePoint Venture Partners. The losses weren’t confined to electric vehicles. Solar energy companies, biofuel companies, grid management companies and battery companies all racked up millions in losses for a generation of venture funds.
Yokell, who previously worked as an investor at Rockport Capital, saw the failures, but managed to persevere and raise new cash with his fund Congruent. “Things are different, but they are different for 10 different reasons — not one different reason,” Yokell said. “The preponderance of dollars went into the physical layer that would drive down the cost of accessing a product or technology. Solar is a great example; wind is a great example; batteries are a great example. [But] this time around, the venture dollars that are going into the ecosystem are being applied to products and services that are going to the end product.”
This means focusing not on the generation of electricity necessarily, but managing and monitoring how those atoms move. Or in the case of food tech, making the processes of creation and distribution more efficient in addition to making new sources of supply. “Venture is a rule of exceptions,” said Yokell. “If you use what works for the venture model and apply it to Tesla [most investors] were wrong. It only takes two massive successes to prove the rule wrong.”
More often though, the money for venture investors is in following some basic rules of investing — chiefly look for high-margin businesses with low upfront capital costs. If something is going to take $40 million or $50 million just to figure out that it might work and then you need to spend another $200 million to prove that it does work … that’s likely not going to be a good bet for a venture firm, Yokell said.
Public markets and large corporations now lead the way
Even as most venture capital dollars shied away from investments in technology that could move the needle on climate (one large exception being Vinod Khosla and Khosla Ventures … another story), the world’s largest investment firms, money managers, publicly traded energy and agriculture companies began stepping up their commitments.
In part, that’s because the economic viability started to become more apparent for decades-old technologies like wind and solar. The costs of these energy-generating technologies made sense to develop because they were, in many cases, cheaper than the alternative. A June report from the International Renewable Energy Agency showed that renewable power generation projects were cheaper than the cost to operate existing coal-fired plants. Next year, the energy agency said, the 1.2 gigawatts of existing coal capacity could cost more to operate than the cost of new utility-scale solar photovoltaics. According to the agency:
Replacing the costliest 500 GW of coal with solar PV and onshore wind next year would cut power system costs by up to USD 23 billion every year and reduce annual emissions by around 1.8 gigatons (Gt) of carbon dioxide (CO2), equivalent to 5% of total global CO2 emissions in 2019. It would also yield an investment stimulus of USD 940 billion, which is equal to around 1% of global GDP.
Beyond that, the real effects of climate change began to be felt in rising insurance payouts as a result of increasingly frequent natural disasters and money managers beginning to realize that you can’t have a functioning economy if you don’t have a functioning society thanks to social unrest brought about by rising populations consuming increasingly limited resources thanks to climatological collapse.
In early January, BlackRock, one of the world’s largest investment firms, pledged to refocus all of its investment activities through a climate lens. The investment bank Jefferies has declared 2020 to be the shot from the starting gun for what will be a decade of investments focused on environmental, social and corporate governance. Big energy companies were already picking up the slack where venture investment left off, with firms like National Grid Partners, Energy Investment Partners and others committing capital to new energy technologies even as venture investors pulled back. In 2016, Bill Gates launched a $1 billion investment fund that would focus on climate-related investing, backed by several of his billionaire buddies (including Kleiner Perkins’ John Doerr and former Kleiner Perkins managing director, Vinod Khosla) and take the big swings that many venture firms were unwilling to take at the time.
Opportunities beyond energy
Investments in clean tech and sustainability were never just about energy, although that captured a fair bit of the imagination and some of the earliest returns — in biofuels companies and electric vehicles. Now, the breadth of the thesis is being expressed in a deluge of exits and millions invested in areas like novel proteins for food production, new technologies for a more sustainable agriculture, new consumer food products, new technologies for managing power and distributing it, and fantastic new ways to generate that power.
Last week, AppHarvest, a company using greenhouse farming techniques to grow tomatoes more sustainably, agreed to go public through a special purpose acquisition vehicle, and just today, a bioplastics manufacturer is taking the same tack. With the world awash in capital and looking for high-growth companies to generate returns, sustainability looks like a good bet.
Those are the companies that have managed to access public markets in the last week. Beyond Meat captured the attention of institutional investors and the investing public with its better-tasting hamburger substitute, and Perfect Day snagged a massive investment from the Canadian Pension Plan Investment Board to make an alternative to cow’s milk. In fact, Perfect Day was the inaugural investment in the national pension fund’s climate strategy. Other deals should follow.
Meanwhile, as carbon emissions monitoring, management and sequestration gain broader commercial and consumer traction, other investment opportunities will begin to open up for digital solutions.
Eater Talks | What Happens to Outdoor Dining in Winter?
October 29 — 1:30 p.m. ET / 12:30 p.m. CT
When it comes to living with the coronavirus, one piece of advice is unequivocally clear: Outside is best. What’s far less clear is how restaurants and bars, currently relying heavily on the rare bright spot that is outdoor dining, will make that work as temperatures dip.
On Thursday, October 29, at 1:30 p.m. ET, Eater daily editor Madeleine Davies will moderate a panel featuring editors Monica Burton, Brenna Houck, and Ashok Selvam to reflect on what the upcoming season looks like for restaurants — as they combat not only bad weather but also the lack of holiday parties, big catering orders, and other business boons that the winter typically brings — and what it means for diners.
The conversation and Q+A will take place over Zoom. Register below to secure a spot, receive a Zoom link prior to the event, and add the event to your calendar.
Meet Four Craft Chocolate Makers Decolonizing the Industry
Over a perfect omelet brimming with spring ramps and morels, I found myself stunned mid-chew as I listened to the words of my father. Moments earlier, I learned from him that my grandfather’s final bit of travel before he died was to Guyana, where our ancestors had lived, and where he had arranged to meet with a distant family member. Between bites, my dad continued, “there’s a Fraser family land trust outside of Georgetown…”
As a student of geography, I knew the region he’d begun to describe to be a major coastal export hub of Guyanese hinterland treasures, like gold, diamonds, and rice. As a chocolate maker, I knew Georgetown to be just west of cacao-rich rainforest. And right there, as I absently mopped up omelet sweat with a hunk of crusty bread, I felt the dissolution of the intimidation I had often felt while making chocolate in a male, white-dominant landscape. Our family land signified an ancestral connection to the greater sacred cacao story, which I suddenly found myself belonging to, creating a new grounding in my career. No longer was my work a radical dissent from the mainstream. It was now an homage to all who had come before me, passed down from generations ago through my DNA, and into my hands.
Even as my own story continues to unfold — through family lineage research and eventual travel to Guyana to see what has come of our land — I became fascinated with the ethnic diversity of the craft chocolate industry. I began to wonder about the ancestral rites of passage by BIPOCs (Black, Indigenous, and people of color) whose inclusion and celebration as chocolate makers has been marginalized in the media while the contributions of white men are normalized and bolstered. The narrow lens through which craft chocolate is seen is not only to the detriment of Indigenous chocolate makers globally, but also robs consumers of the chacne to experience the multitude of ways chocolate is produced. Healing the short-sightedness of our already fragile industry works toward universal fair-trade practices, equitable treatment of women farmers and producers, and the celebration of the work of BIPOC makers worldwide.
I spoke with Karla McNeil-Rueda (Cru Chocolate), who focuses on drinking chocolate, drawing from her own family experience while bringing attention to the undeniable influence of Mesoamerican heritage on the chocolate industry. Damaris Ronkanen (Cultura Craft Chocolate) also brought family nostalgia to our discussion, grounding herself solidly in community activism by educating the youth in chocolate making. Finally, I talked with Daniel Maloney (Sol Cacao), whose Trinidadian roots inspire him to continue his family lineage in cacao, as well as encourage an industrywide commitment to fair-trade practices. Altogether, we investigate how ancestry informs what they do and how they do it, as well as how we might eradicate cultural erasure in chocolate making, creating visibility and opportunity for more diversity.
The following interviews have been edited for clarity and length.
Co-Founder, Cru Chocolate, Sacramento, California
Eater: Did you find chocolate, or did chocolate find you?
Karla McNeil-Rueda: A bit of both. Chocolate, and cacao to be more specific, has always been here; it’s part of who we are, like corn, like a family member — it’s part of our DNA. Growing up in Honduras, we had many cacao- and chocolate-based drinks in different seasons with as many names as there were flavors, so this is a big part of our diet.
In the U.S., the chocolate-making space is dominated by white men. How do you find your own way?
Yes, it is true that what most people understand as chocolate making in the U.S. is represented mostly by white men, but we have no interest in fitting into that category. What they call chocolate is different to us; chocolate is our heritage and part of what we are. It is health, pleasure, an everyday ritual, a state of mind and a way of being. So we will never find our way in the chocolate industry; we must remain true to our own way. Chocolate in the U.S. and Europe needs the romance and the exotic appeal of a faraway land. For us, those lands are our homes, and that makes a big difference in our approach.
We also choose to only work with people who think differently, and [who] value the contribution of small and local businesses. These are people who also want to work with us, and don’t need to receive a container full of cacao in order to feel fulfilled — just how I don’t need to have a mega factory in order to find value in my work. It takes more time, more phone calls, more resources, more fun, more humanity, more everything — but that is what I love, that is the joy of freedom.
How does your ancestry inform what you do and the way you do it?
For me, ancestry is made up of the seeds and foods that fed those before us, including the agreements they made and work that they did in keeping each other alive through thousands and thousands of years.
So as we cook, our kitchens can become temples and our pantries can transform into altars, which opens our space for the feelings, emotions, memories and questions that arise. That is why I like to cook with music. It helps me have a sensibility,
This is how I feel my ancestry speaks, through food and especially through cacao. I notice how my thoughts change as the roasting or the grinding changes. We can better accompany our foods by listening as they go through these changes, because in the same way, they have accompanied us as we experience change in our daily lives.
How do we reconcile being chocolate makers when the industry is still entrenched in colonialism?
I think that the industry as a whole is dominated by many people, many colors, and many genders across the supply chain. There are many white women replicating colonial systems here in the U.S., and there are also many brown men enforcing this system at the farm level. The lack of fairness and equal opportunity in the chocolate industry has its roots in extraction, and that thrives in separation and in the erasing of others.
Import and export of crops are entrenched in colonialism, but cacao is an ancient native food, so you can also find many people still growing and making chocolate who are originally from the land in which cacao grows.
Colonialism is real, but so are the Indigenous people of these places. They are alive and thriving even with an imposed system, because they belong there. Colonialism is strong, but I believe our ancestral ways are stronger. We must have faith in the survival of these Indigenous groups; we must look for them, we must awaken a sincere desire for them to thrive.
It requires work, time, relationships, knowing each other’s culture, knowing each other’s languages, and courtship. That’s why colonialism is so appealing to many: You don’t have to know anything in order to participate and make money. A big lie of colonialism is the belief that there are no buying options; there’s only one way, the original people are gone, and what’s left is the colony. This is not true.
How do we create more diversity in the chocolate-making world?
First we must acknowledge the chocolate-making world is very diverse. In any city where you find immigrants from Mesoamerica, I guarantee you they are making chocolate.
That said, why is it easy for people to recognize a white man who had never seen a cacao tree before becoming a chocolate maker? And what makes it so hard to see a woman from Mesoamerica who has been making chocolate for generations as a chocolate maker? Why do people celebrate one and condemn the other?
I think when people rethink chocolate … things will change. As long as people only chase the industrial candy bar, the craft chocolate bar, or the sugar- and cream-filled bon-bons, chocolate as a way of living among BIPOC will remain invisible. Misrepresenting chocolate creates social, environmental, and cultural problems, which at their core create disease and poverty for farmers and consumers.
Co-Founder, Sol Cacao, the Bronx, New York
Eater: Did you find chocolate, or did chocolate find you?
Daniel Maloney: At Sol Cacao, we believe chocolate found us. Growing up in Trinidad and Tobago, one of our most memorable moments was our grandmother carrying a basket of vegetables in both hands and a bowl of herbs balancing on her head. She would do this ritual everyday, even after turning 99. She would show my brothers and I all the vegetables she would pick, and their nutritional benefits. These early memories would leave a major impression and seed our interest in food security and sustainable and renewable agriculture. Before my brothers and I enrolled in college, our father began telling stories of our grandparents and how they practiced farming for over 35 years. Their favorite crops were sugarcane and the cacao tree. After learning these stories, we saw it in ourselves that we are capable of being cocoa farmers or chocolate makers.
How do you stay grounded in your craft, and navigate the persistent colonialism in the chocolate industry?
When we launched Sol Cacao, there were few people of color in the industry, so we had no choice but to jump into it and learn the process. We would dream about someday being on a cacao farm and picking the beans to make chocolate, a dream our grandparents were never able to fully realize for themselves. For these reasons we viewed chocolate making as a culture and family legacy, which gave us inspiration to pave our own way in the chocolate industry.
As a chocolate maker in the 21st century, we carry the responsibility to correct some of the historical injustices which have taken place in the cacao industry. One way chocolate makers are doing this is through traceability and transparency in their chocolate-making process. It starts with where and how the cacao beans are grown and harvested by sourcing organic or fair-trade cacao. Through purchasing fair-trade cacao, we ensure the cacao farmers get the correct compensation to have a livable wage to make change back in their local communities, to global effect.
Founder, Cultura Craft Chocolate, Denver, Colorado
Eater: What family memories have informed your perception of chocolate?
Damaris Ronkanen: My abuelita would always have fresh tortillas and atole in the morning. She would get up early and take her nixtamal [cooked corn] to the molino, where they would grind the corn into fresh masa. When she came back she would make tortillas by hand and use a little bit of the masa to make a fresh batch of atole. Whenever I was there she always made sure to make champurrado (a chocolate atole) since she knew it was my favorite. She would toast cacao beans on her comal and grind them by hand using her metate. She would then blend the chocolate into the steaming hot atole and use her molinillo to whisk it until it was super frothy. The process was mesmerizing.
Unfortunately, I could never replicate this to be quite the same when I was back in the U.S. There weren’t molinos to grind your corn, and people didn’t make their own nixtamal, and there definitely weren’t cacao beans freshly toasted and ground by hand.
How has your business model evolved since its inception?
When we started out making chocolate, the big guys of the chocolate-making industry defined what craft chocolate was, so we felt the pressure to make bars in order to succeed. Still, I was pulled by my Mexican roots, and the memories of market visits and fresh champurrado with my grandmother.
There was a huge difference between my grandmother’s texture and European texture. When we officially started Cultura, I wanted to get back to my heritage, so we introduced drinking chocolate. I knew in order to honor my grandmother, and to move my business forward, I would need to define what I was doing on my own terms and decide what impact my business could have on my community. As successful as the bars were at the wholesale level, they weren’t speaking to my soul.
What is your approach in how you communicate about chocolate in your work?
After experiencing such a pivotal moment in 2018, opening Cultura, connecting with my roots helped define not only what I wanted to create, but how I talk about chocolate too. Our local community in Westwood is composed largely of Mexican immigrants, and we made it part of our mission to create a non-intimidating space where families could feel at home with familiar flavors. They might not immediately connect with the single-origin bars we offer, but they definitely get excited about the drinking chocolate, which opens a door to educate about origin, terroir, and processing.
Even in the way we designed our logo, and chose a mural for the outside of our building, people in the community feel welcome. It becomes a true form of empowerment for our community when they take part in hands-on classes, teaching everything from where the cacao originates to making beverages to explaining what the molinillos they may have seen around their grandparents’ houses are actually used for.
How have you been able to find success while avoiding the elitist mentality around chocolate making?
We focus on culturally relevant chocolates. I’ve learned to not try and emulate the style of chocolates other companies were making, but instead to make chocolate that our community appreciates, and that highlights my heritage. Without having real experience, these other companies construct their narratives around their sourcing, creating a false reality of how much impact they really have on the groups of people they feature on their social media feeds. These stories are used for marketing and to drive up pricing. There’s a certain elitism in craft-chocolate making that fetishizes authenticity through communication and packaging in order to make their product accessible for white people.
We don’t have the influence and reach of these other companies, but that isn’t the goal either. It has taken a lot of effort for people to understand why we do things the way we do, but I’ve always known there was so much more my business is capable of in terms of making chocolate accessible and engaging our community.
How can we leave the door open to create more diversity in the chocolate making world?
The question we’ve always asked of ourselves is: What impact can our company have? A conversation I would like to see happen is of the limited entrepreneurial spirit and access in America. In Mexico, the opportunity is available to everyone to continue family traditions in business. Here, there is a lot of intimidation and difficulty in making your own path. So in order to positively influence this issue, we exclusively hire women from within the community. We offer classes to youth who otherwise don’t have access to craft chocolate — this is their space too. We are bilingual, so there aren’t any language barriers to learning or curiosity.
The lingering question is: What actionable steps might we take to inspire a new generation of BIPOC chocolate makers, and how can they feel justified in exploring the craft of chocolate making in their own ways without intimidation or judgment?
“BIPOC makers need to organize and create their own BIPOC chocolate makers association, in which we spend time and resources educating, supporting, and uplifting each other, and where many ways of expressing chocolate can coexist,” McNeil-Rueda says. As for me, my earliest experience in chocolate making was at the International Chocolate Show in Paris in 2012. I learned then, and have known through my career, that an impeccable bar is one whose texture is smooth and melt is indiscernible from one’s own body temperature. Perfection and accolades are both sought through thousands of dollars of stainless-steel equipment and, importantly, an agreement and an eidetic memory of European technique.
My most recent experience of chocolate making in Guatemala was categorically different, and wildly more satiating: Indigenous women slow-roasting beans over an open flame, then hulling them using friction and the wind, before using a molcajete to grind the beans into a paste heavy with grit and fragments of all the cacao ever to pass that stone bowl, ready for drinking. In that moment of awed observation, I felt that this technique and experience should be allowed to live in those Highlands, and with their descendants; respected without appropriation, lauded with curiosity and intrigue. I knew it was upon me to discover what methods and practices are innate to me, and then to educate my community on a broader vision of good chocolate.
As it relates to chocolate, one should be able to choose their pleasure. However, this is not a journey that can be void of education. There must be support for the idea that chocolate takes on many different forms, and freedom for each form to exist means respect for all who make it. “Positions of leadership in craft chocolate companies should be held by Black and brown people in order to heal the whitewashing of our cultural roots,” says Ronkanen. Indeed, that would be a collective effort to decolonize chocolate and acknowledge the ancestral pathways critical to making the industry whole.
Jinji Fraser is a Baltimore-based writer and chocolate-maker at Pure Chocolate by Jinji.
Of Course Eating Together, Not Tackling, Spread COVID-19 Among NFL Players
Players eating together is the common thread among COVID-19 outbreaks in football
We may still be learning about COVID-19, but if there’s one thing that’s been relatively established, it’s that prolonged social activities which require the removal of masks in close contact or indoors, so that all your personal aerosols are hanging in the air, are not good. Unfortunately, eating and drinking fall into that category.
College football and NFL teams have been facing clusters of COVID-19 outbreaks. According to the Wall Street Journal, outbreaks on the Tennessee Titans and New England Patriots, and at Notre Dame, were amazingly not caused by actually playing football. Huffing and puffing and running your bodies into each other on the football field is not a that big of a problem, because they’re usually playing outdoors, and the close contact of a tackle is relatively quick. Instead it was caused by teammates, or entire teams, eating together unmasked and indoors.
For example, New England Patriot Cam Newtown tested positive, and then a few days later Stephon Gilmore tested positive. “It turned out Newton and Gilmore had dinner together on the same day Newton took the test that would later come back positive,” wrote WSJ. At Notre Dame, when 25 players tested positive in September, “coach Brian Kelly said afterward that the outbreak occurred when the team skirted its own rules and held a large pregame meal together before playing the University of South Florida on Sept. 19.”
C’mon people, we’ve been at this for months. We know this! Don’t have huge meals together!
And in other news…
- Einstein Bros. is introducing something called a “party bagel,” which is just a donut, and also a travesty. [FBN]
- All sorts of foods are facing shortages again, including Spam, canned soup, and baking supplies. [The Takeout]
- Kimchi might also be in short supply, after typhoons in South Korea ruined cabbage crops. [Bloomberg]
- Burger King is launching reusable packaging, made to be returned to Burger King. [CNN]
- Cracker Barrel, White Castle, and Golden Corral are filing lawsuits against poultry processors, including Tyson Foods, for engaging in bid-rigging. [FBN]
- Wendy’s released a new fried chicken sandwich. [CNN]
- Former Blue Bell CEO faces charges tied to allegedly covering up listeria contamination. [CNN]
- A strange journey to eat the Dunkin’ Ghost Pepper donut. [The Ringer]
- Jon Taffer of Bar Rescue is opening a bar, Taffer’s Tavern, in Georgia, but other franchise locations will soon be around the country. [Taffer’s Tavern]
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