Why is it so to get approved in Europe? What does the actual process look like? What are the steps? What do companies need to do? And what is the difference between the systems in Europe, Singapore, and the U.S.? (All the technologies we covered this season have one thing in common: sooner or later, they need regulatory approval. But what does that mean? We often talk about the U.S. system, the FDA - the food and drug administration and the USDA, the United States Department of Agriculture. These two regulators work together for certain novel products like cultured meat.  But you may know that Europe has very high safety and quality standard. As one startup founder told me" "If you can get past Europe, you can get em all" I love this topic, and we dive deep! If cultured meat, precision fermentation or biomass fermentation, or new terms for you, maybe check out the first episodes of this season to get an introduction. LINKS Check out our supporter of this season ProVeg Incubator and their 12-month incubator program: https://provegincubator.com/ More info and links to resources on https://redtogreen.solutions/   Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/ Check out our supporter of this season, FoodLabs, and their Climate Program: https://www.foodlabs.com/ More info and links to resources on https://redtogreen.solutions/