I started Spero because I experienced first-hand the profound impact of eating plant-based, both for my health and for the planet, but could not find alternative dairy or egg products that were affordable and healthy. The frustration stirred in me for a long time until I finally decided I had to do something about it. I felt I had to solve this problem not just for myself, but for others, too.

I believe it is imperative to our health, to our planet, and to our collective future to democratize plant-based foods. Price and access barriers must be removed urgently. Each and every one of us deserves food that is good for us and the planet, but today, plant-based remains relegated to the upper class and is still limited to a few predominant ingredients like soy, cashews, and almonds. It’s time for that to shift. Biodiversity in the diet is critical for human healthspan, for our soil, for disease prevention, and for the ecosystem.

In determining ingredients and processes for our products, I scoured the plant kingdom for edible plants rich in nutrients, healthy fats, protein, and fiber, that are easy on our planet, and additive to our health. That’s why I eschewed nuts, grains, and legumes in inventing Spero’s products. I selected affordable ingredients and invented processes that facilitate a simple ingredient label with nutrition and flavor. This is why you won’t see us compromise on ingredient selection or nutrition for a slightly different texture or slightly longer shelf-life. I don’t believe it’s worth it for any of us. It’s time for biodiversity in our food system, in our ecosystem. It’s time for healthy food that’s good for us all, and accessible to us all.

It’s time for change.