Simon Hill
speaker
785 appearances
8 recordings
3 series
first heard May 2026
last heard 29 Jun
Simon Hill’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 8 in all, peaking in Jun 2026 with 7.
Appearances
My name is Simon Hill.
I have a master's in nutrition science.
I'm also a podcaster, and I'm the author of the book, The Proof is in the Plant.
I think like most things, there's a multitude of factors.
The cultural waters that we're swimming in today feel very different to 2020.
Sure.
And I guess the first thing that I would say from a nutrition science perspective is that
don't think the evidence or the science has has shifted but culture certainly has and i agree with you the vibe especially in the media and and online has changed a lot with regards to how we think about a vegan diet what being vegan means or a plant-based diet and certainly a lot of energy has shifted towards more animal-based
carnivore style diets i think one of the things that's really hurt the message to eat more plants are stories like beyond meat where there was enormous hype and deep investment into a category of foods which i think if we're doing an honest audit we can say to date have have failed to live up to the hype and that category of foods
I think in 2020, we knew that
in order for it to compete with meat, it needed to compete on taste and price.
And if you look in terms of what's transpired in the last five or six years, I don't think it's gotten to parity, certainly not on price.
If you look at the price of plant-based meat alternatives relative to, say, chicken, which is the most popular meat in this country, we're talking two or three times more expensive per pound.
And
We're in an environment now where there's a lot of inflationary pressure.
People have less money to spend at the grocery store, particularly low income households.
And at the same time, I don't think these foods created parity in terms of their taste experience.
So when you have pressure on household budgets and the food is much more expensive, the
the taste is not at parity, it kind of makes sense that those products are not going to make their way into the grocery, the shopping cart.
And then you throw on top of that the narrative and discussion we've had around ultra processed foods over the last five or six years, which I think is an important discussion, but there is some nuance and context which is often left out.
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