Meet Zac Austin: Revolutionizing the Seafood Industry with FISHLESS Fish #15

🌿 Hey Earth First Fam!

Welcome to newsletter #15!

In this edition of Earth First we will zoom in on Pacifico Biolabs, a pioneering force in the seafood industry. At the helm of this revolution is the visionary Zac Austin, CEO and Co-founder.

Here’s what you can expect in this edition:

1. What’s the Problem with Seafood? & Why Does it Matter?

2. Who is Zac Austin? & What’s his Founding Story?

3. What’s Pacifico Biolab’s Objective? & What are they building?

🐟 What's the Problem with Seafood and Why Does it Matter? 

Let's dive into why the seafood industry is such a big deal for our planet. The seafood industry has a massive environmental impact that often gets overlooked. Did you know that bottom trawling — a widespread fishing practice — emits as much CO2 as planes do annually? Crazy, right?

The whole food system, including seafood, makes up more than a quarter of human-made emissions. Unsustainable fishing practices, overfishing, and using up tons of resources all add to the problem. Tackling the environmental impact of seafood is super important for hitting our climate goals and making the future greener.

The Environmental Impact of the Seafood Industry 🍱

• Overfishing and Depletion of Fish Stocks: We’re catching fish faster than they can reproduce messing up marine ecosystems and threatening the livelihoods of millions of people who rely on fishing.

• Bycatch and Marine Life Destruction: Bycatch is when fishing nets accidentally catch non-target species like dolphins and turtles. This leads to their deaths and throws off the balance of the ocean’s ecosystem.

• Destructive Fishing Practices: Techniques like bottom trawling drag heavy nets across the seafloor, wrecking marine habitats and destroying coral reefs, which are crucial for marine biodiversity.

• High Carbon Footprint: The seafood industry's entire supply chain—from fuel for fishing boats to energy for processing—pumps out a lot of greenhouse gases.

• Plastic Pollution: Discarded fishing gear contributes to the growing problem of plastic waste in the oceans, posing threats to marine life through entanglement and ingestion.

Why It Matters 🤨

• Biodiversity Preservation: Sustainable fishing helps keep marine biodiversity intact, which is crucial for the balance and resilience of marine ecosystems.

• Food Security and Livelihoods: Sustainable fish stocks ensure that billions of people worldwide have a reliable source of food and income.

• Economic Stability: Cutting down on overfishing and adopting sustainable practices lead to more stable fish stocks and healthier marine environments, supporting long-term economic stability.

• Public Health: Cleaner oceans mean less exposure to harmful substances for both marine life and people who eat seafood.

Moving Forward ➡️

Fixing the environmental impact of the seafood industry means taking several steps. We need stricter regulations on fishing practices, promoting sustainable seafood choices, supporting innovations in alternative protein sources, and raising awareness about how our food choices affect the environment. Working together, we can create a more sustainable and fair future for our oceans and the communities that rely on them.

🌟 Zac: The Eco-Visionary Extraordinaire

The Aha Moment 💡

Zac's official climate journey kicked off around 2020, (but has been present throughout his whole life) thanks to reading Peter Singer, an ethicist who digs deep into the ethics of consuming animals. Singer’s main point—that what matters is whether animals can suffer—hit him hard. The idea that the core issue isn't what animals can do, but whether they can suffer, made Zac rethink his dietary choices and their impact on the planet.

This "aha moment" led him to go vegan almost immediately. He quickly realized how crucial the food system is to climate change, especially the impact of animal agriculture and

seafood on global emissions.

Professional Path 🛤️

Zac’s career journey is as varied as it is impactful. He started as a strategy consultant in London at McKinsey, where he learned to tackle complex problems and develop strategic solutions. This role involved advising various organizations on critical issues, giving him a solid foundation in business strategy and operations. This experience was key in shaping his approach to bigger systemic issues, like those in the food industry.

During the COVID-19 pandemic, he worked on the UK government's COVID Task Force, focusing on lockdown strategies and public health measures. This challenging yet rewarding role gave him a unique perspective on crisis management and the importance of resilience and adaptability. It also highlighted the need for data-driven decisions and the impact of systemic change on public well-being.

Transition to Climate Tech 🌎

Wanting to combine his passion for climate action with his career, he moved to Germany and joined a startup focused on innovative sustainability solutions. This move was strategic—immersing himself in the startup scene, gaining hands-on experience, and learning the ins and outs of building a business from scratch. The climate transition is moving rapidly in the European landscape, and Germany, especially Berlin, is a hub for startups and green tech, making it the perfect place for him to pursue his ambitions.

Becoming a Founder 👨‍💼

Zac’s vision became clear as he explored the challenges and opportunities in the food system. He saw a big gap in the market for tasty, nutritious seafood alternatives—something often overlooked in the alternative protein space. After extensive research into various technologies, he decided that fermentation held the most promise.

Starting the company wasn’t easy. He spent a long time looking for the right scientific co-founder—someone with deep expertise in a niche field and a willingness to switch from academia to entrepreneurship. Thanks to his network of venture capital connections in Berlin, he found his ideal partner. Together, they set out to create sustainable seafood alternatives.

The most important thing that I’ve learned is the importance of getting the right team on board both talent and culture-wise. Talent-wise, having people who are very knowledgeable, driven, and capable, is a day and night difference in terms of output. Culture-wise, to be able to have genuine conversations at a dinner table - that sort of bonding, interaction, is so important.

Zac’s journey—from an ethical awakening to a strategic career shift and founding Pacifico BioLabs—shows the power of aligning personal passion with professional expertise. His dedication to building a sustainable food system highlights a broader vision of addressing climate change through innovative, science-based solutions.

Get to Know Zac!

Favorite Book: Animal Liberation by Peter Albert David Singer & Ethics in the Real World by Peter Albert David Singer

Favorite podcast: The Economist

Biggest Climate role model: Bill Gates

Wishes people knew about climate: “I believe reallocation of funding is so important. Anybody with influence or cash needs to know that. For individual people, what matters is that feeling good is not the same as changing something; stopping eating meat is by far the most impactful thing you can do.”

Most excited about for the future: “Food tech in general is an area I'm very excited about. It's been tough for us non-meat eaters over a long period to not have to make huge compromises in life. It's not fun for us to say to people, ‘Hey, can we find a restaurant that's not a steak house because I don’t want a side of broccoli?’ I'm very excited for what's coming to the world over the next 10-20 years that will make this so much easier to make the right choices. It's this momentum that will convert and drive change. That's something that fills me with optimism and excitement.”

🚀 Pacifico Biolab’s Better, Safer Future

How Pacifico BioLabs is Different 🧠

Pacifico BioLabs stands out in the alternative protein market by focusing on seafood, especially white fish. This targeted approach tackles a big, often overlooked part of the market. By zeroing in on seafood, they aim to offer a product that’s eco-friendly and competes well in taste, texture, and nutrition. Their innovative tech and strategic focus on underutilized segments make them leaders in sustainable food.

Innovative Technology👨‍🔬

They use a unique fermentation process that combines mycelium (the root structure of fungi) and microalgae. This method produces a biomass that closely mimics the texture and nutritional profile of traditional seafood, particularly white fish. Here’s a quick rundown of their process:

• Mycelium: This root structure of fungi grows in thin strands, naturally replicating the fibrous texture of fish muscle. It’s versatile, fast-growing, and super nutritious, with over 60% protein content.

• Microalgae: This single-celled seaweed is nutrient-dense, packed with Omega-3 fatty acids and other micronutrients. Since fish get their Omega-3s from algae, integrating it into the process ensures their products are rich in these essential nutrients.

• Bioreactor Cultivation: Growing these organisms in bioreactors allows them to produce large quantities of biomass quickly and efficiently. They can complete a batch in under a day, making the process scalable and cost-effective.

Big Eco-Goals 🌱

Pacifico BioLabs is on a mission to create a more sustainable food system with healthier, eco-friendly seafood alternatives that tackle the environmental challenges of traditional seafood production.

• Sustainable Production: Using upcycled agricultural waste as feedstock, they reduce waste and make production resource-efficient, promoting a circular economy.

• Healthier Alternatives: Their products are highly nutritious, with over twice the protein content of salmon, and rich in Omega-3s, thanks to microalgae, without compromising taste or texture.

• Climate Impact: By offering a sustainable alternative, they reduce the need for traditional fishing and aquaculture, significantly cutting greenhouse gas emissions with a lower carbon footprint.

Future Directions 👉

Pacifico BioLabs plans to expand beyond white fish fillets to include other types of seafood and potentially other meat alternatives on a global scale. Their ultimate goal is to offer a wide range of sustainable, nutritious, and delicious alternatives to traditional animal-based products on a global scale.

We want to close it off with a little educational section and a fun trivia!

Earth First Trivia (Answers in the next newsletter!)

1. What percentage of the world's fish stocks are currently overfished, threatening the sustainability of seafood supplies?

2. How does ocean acidification, a result of increased atmospheric CO2, affect shellfish populations such as oysters, clams, and mussels?

That's a wrap! Stay eco-savvy and catch you in the next one!

Woovin & Haley

Earth First 🌍✌️

Have any climate-related feedback or content topics you’d like to see in Earth First? Feel free to reach out team@theearthfirst.co 

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