Scaling the Plant-Based Meat Industry With Jacob Quint, Senior Facilities Manager at Mission Barns

Jacob Quint is the Senior Facilities Manager at Mission Barns, an innovative company that takes animal fat cells and creates plant-based meat. Growing up on a horse ranch, he is no stranger to animals and uses that knowledge to enhance his management and project skills to build his team. 

He has been in operational management roles, working as the Facilities Manager for NewTropic, a cannabis manufacturer, and as a general manager for Gravity Wine House.

When the global demand for meat is rapidly growing, is there a way to cultivate a healthier, more environmentally friendly, and humane option for the meat market?

Jacob Quint is at the frontlines of creating a sustainable solution for meat production — without the animal. Through innovative technology, scientists can isolate fat cells and grow the fat naturally, just as an animal does. The end result is a more scalable and delicious plant-based product. 

In this episode of Watching Paint Dry, Greg Owens joins Jacob Quint, Senior Facilities Manager at Mission Barns, to discuss connecting teams and specialized components for breaking into the plant-based food industry. Jacob talks about how supply chain disruptions affect growth, the challenges of setting up a workforce during the pandemic, and the harvest and cultivation process of growing plant-based meat.