Andes is a climate-tech and agricultural biotechnology company using beneficial soil microbes - applied as a seed coating on corn, soybean, canola and wheat - to convert atmospheric CO2 into stable soil inorganic carbon. Founded in 2016 by Gonzalo Fuenzalida and Tania Timmermann and headquartered in Alameda, California, Andes pairs microbial biology with field-scale measurement to deliver permanent, low-cost carbon removal across millions of acres of working farmland.
Gonzalo Fuenzalida-Meriz is a Chilean-born entrepreneur and CEO & Co-Founder of Andes, a California-based climate tech company that deploys beneficial soil microbes via seed coatings to permanently lock atmospheric CO2 into soil minerals. A former investment banker turned biotech founder, he led development of the world's first Microbial Carbon Mineralization (MCM) Methodology — validated under ISO 14064 — and has raised $41M+ to scale a platform that simultaneously improves farm yields and generates durable carbon credits.
Paul Gatti is co-founder and CEO of CompareNetworks, a South San Francisco-based B2B media and technology company he built from a postdoc's side project into a 12-brand portfolio serving 8 million science and engineering professionals. Trained as a microbiologist at Tulane and UCSF, Gatti pivoted from the bench to the boardroom around 2000, assembling a media empire that connects buyers and sellers across life sciences, pharma, engineering, and industrial sectors. Under his leadership, CompareNetworks has grown via strategic acquisitions — GlobalSpec in 2020, Gulf Energy Information in 2025 — backed by Main Street Capital since 2019.
Nathaniel Chu is the co-CEO and co-founder of Tezza Foods (now Plonts), an Oakland-based food company using ancient fermentation techniques and microbial science to make genuinely complex, stinky plant-based cheese from soy milk. Holding a PhD in microbiology from MIT and a BS from Brown University, Chu spent years studying gut microbiomes before pivoting to harness those same microbial principles in food. With $12M in seed funding led by Lowercarbon Capital, Plonts launched in August 2024 in New York City and San Francisco restaurants, offering a plant-based cheddar that actually ages, melts, and smells like the real thing.
Ed Yong is a Pulitzer Prize-winning British-American science journalist best known for his eight years at The Atlantic, where he wrote over 750 stories including landmark COVID-19 coverage that earned him journalism's highest honor in 2021. Author of two acclaimed bestsellers - 'I Contain Multitudes' (2016) and 'An Immense World' (2022) - he translates complex biology and animal sensory science into vivid, empathetic prose that has won him the George Polk Award, Carnegie Medal, Royal Society Science Book Prize, and a 2024 Guggenheim Fellowship. Now an independent journalist, he publishes the newsletter 'The Ed's Up' and remains one of the most distinctive voices in science communication.
Katherine J. Wu, Ph.D. is a staff science writer at The Atlantic and one of the most respected science journalists working today. A former Harvard bacteriologist turned acclaimed writer, she translates complex biology - from pandemic viruses to the sex lives of deep-sea creatures - into stories that are simultaneously rigorous and riveting. Winner of the 2024 Kovler Prize and the 2022 Schmidt Award for Science Communication, she has reported for The New York Times, National Geographic, and Smithsonian, and holds a PhD in Microbiology and Immunobiology from Harvard. She writes the newsletter The Pivot, covering science and health.