Meet TheTeam

This is: The Good Energy™ Crew — aka the people who are changing the way you eat, one bite at a time.

Chief Innovation Officer and Co-founder

Tyler Huggins, Ph.D.

The roots

Tyler Huggins, Ph.D., is an environmentalist, scientist, entrepreneur, and Meati's CEO and co-founder. Growing up in the pristine landscapes of Montana and on his family's bison ranch in Nebraska, he developed a passion for creating nature-driven sustainable enterprises that protect the planet while helping human beings thrive. He believes that businesses can serve as a tool to positively reshape our world and are key to creating an economy that is good for people and the environment.

Hyphae

Huggins obtained a bachelor's degree in biology from the University of Montana in 2008 and a master's degree in environmental and sustainability engineering from the University of Colorado, Denver, in 2012. In 2016, he earned his doctorate in environmental engineering at the University of Colorado, Boulder. While pursuing his Ph.D., Huggins won a highly competitive Office of Naval Research grant, using the award to study the production of biomass-derived carbon materials and their application to wastewater treatment and energy storage. He has published nine journal articles that have received more than 130 citations and has multiple patents to his name.

Did you know?

Growing up on his family's Nebraska bison ranch, Huggins developed a passion for building healthy ecosystems, increasing biodiversity, and repairing degraded soil. He was a field biologist and wilderness ranger in Montana for the United States Forest Service for six years, and he built and ran a successful forest remediation company for three years. As a student at the University of Colorado, he was president of the Sustainability Club, a board member on the Auraria Campus Sustainable Campus Program, and board member on the Chancellor's Sustainability Task Force (UCD).

Favorite meati™ meal

Meati and chips! This recipe, known only by Huggins, involves taking a bit of meati MushroomRoot™ early in the grow-and-harvest cycle, forming it, covering it in beer batter, and frying it. He attests it ends up looking and tasting just like cod. Pair it with French fries, and you're good to go. This was the first recipe Huggins developed and showcased to impress and recruit early hires.