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Skydeck is the HBS alumni podcast series that features interviews with HBS alumni from across the world of business, sharing lessons learned and their own life experiences.

Mar 2, 2020

Ayr Muir always had an interest in the environment. After HBS, he thought he’d find a job in wind power—until a friend gave him an alarming UN report detailing livestock’s impact on CO2 emissions. With the average American consuming 3.1 servings of meat daily, Muir realized that food was a place he could make a difference. In 2008 he started Clover Food Lab with the goal of making vegetables irresistible for people who love to eat meat. Now a chain of more than a dozen fast-casual restaurants in the Boston area, Clover serves an always-changing, all-vegetarian menu to a 90 percent non-vegetarian customer base. In this episode of Skydeck, associate editor Julia Hanna takes listeners behind the scenes at a Clover food development meeting and talks to Muir about Brussel sprouts, the lack of transparency in the food industry, and the iterative process that created Clover’s different look and feel.