Dissaya T.

About Dissaya T.

Having grown up in an architect family and having travelled around the World, scuba diving for 10 years, as well seeing the changes in our nature, Dissaya became curious during my early twenties how she could use her design skill to be part of the environmental solution to preserve natural and food resources, conserve the species that could easily go extinct, and innovate something that could be one of more sustainable solution for human consumption. Shroomeats started because she and her partners saw that food plays a huge role in carbon emission. After she finished school at University of California majored in Global Sustainability, it opened more doors of ideas and actions, she started developing Shroomeats, mushroom-based meat alternative to help be part of an extended market in meat alternative and the reduction of livestock. She has recently featured in Thrive Global magazine, podcasts, and interviews with Plant Based Network becoming an environmental solution-based entrepreneur and company. Dissaya had launched an eco-tourism company in Southern Thailand, EVERYDAY KRABI and GO NATIVE THAILAND, offering unique travel experiences to support and conserve local communities, wildlife, and natural resources along with customizing trip experiences to travelers from around the globe.

Experience

1. Founder

   Shroomeats

   Jul 2018 — Present · Los Angeles, CA, US

   Emerging Meat Alternative - Shroomeats®

Education

• UCLA

  Global Sustainability Certificate, Global Sustainability

  2013 — 2015

• Chulalongkorn University

  Bachelor of Science (B.S.), International Program in Design and Architecture

  2006 — 2010