The Food Fight

It's that time again! Matt is back with another Big Takeaway Episode, picking out some of the standout moments in Series 3 from food loss and regenerative agriculture, to protein diversification and tackling inequality in the food system.

Richard Bennett, Activity Leader for the EIT Food Consumer Trust Grand Challenge, highlights how they are developing new initiates to increase consumer trust throughout the food system.

Dov Dori, Co-ordinator of the TRACOD Project, highlights how they are improving trust and transparency in the food system with their technology that identifies species of fish.

Monika Tomecka, Founder and Director of uFraction8, highlights how they are optimising biotech processes with their scalable and high yield filtration systems for bio manufactures.

Curious about cultured meat? In this episode, Matt is joined by Didier Toubia, Co-Founder and CEO of Aleph Farms, and Seren Kell, Science and Technology Manager at the Good Food Institute, to discuss farming cells rather than animals, and the important role of cultured meat as a climate solution.

Ana Rascón, CEO at Glucanova, highlights how their technology is creating liquid oat products which are high in fibre, sustainable and nutritious.

In this special episode, Matt is joined by Ed Bergen, a Senior Analyst at FutureBridge, to discuss predictions for the food system in 2022 and the emerging trends which we can expect to see in the sector.

Tal Zeltzer, Co-founder and CTO of Phytolon, describes their technology which is producing sustainable, high-quality natural food colours

The modern western diet is making us and our planet sick. Matt and Lukxmi are joined by Dr. Gunhild Stordalen, founder and executive chair of the EAT Forum, and Anjli Vyas, food and impact lead at Planet Nourish, to discuss where it all went wrong and what an ideal diet looks like for all of us.

Join Matt backstage at the Future of Food conference where he gets the lowdown from EIT Food FutureFoodMakers Sasha Cohen Ioannides, Chloé Dorin and Emilija Oreščanin. Find out their thoughts on future-proofing the food system and how they developed the highly anticipated Menu for Change.

How do we convince people to switch from steak to healthier, more sustainable meat alternatives? Could the answer be a meatier taste and texture? Matt Eastland is joined by author and podcaster Paul Shapiro (CEO of The Better Meat Co.) and biologist and food entrepreneur Alison Stille (Co-founder and CEO of Walding Foods) to get their thoughts on the alternative meat market and how the industry can influence further change.

Marco Snikkers, CEO and Founder of OneThird, describes how they are preventing food waste with their AI scanner which can determine the true shelf life of fresh produce.

Matt is joined by EIT Food's Strategic Relationship Manager, Barbaros Corekoglu, to celebrate the small business entrepreneurs who are transforming their food systems for a better tomorrow. These innovators are all winners of the recent UN Food Systems Summit ‘Good Food For All' competition. In part 2, you will hear about farming and agricultural innovations including solar powered cold rooms, pay as you use solar energy for farmers, saltwater-based agriculture and super chickpeas.

Esben Christiansen, CEO and Founder of Pure Algae, highlights how they using their technology to add value to land-based aquaculture systems

What do we need to do to stop food inequality, and ensure everyone everywhere has access to nutritious food? Matt is joined by Co-ordinator of the Scaling up Nutrition Movement (SUN Movement), Gerda Verburg and Senior Regional Project Manager from Feedback Global, Lucy Antal. They discuss food poverty, how it is interconnected with sustainable development, and how we all have a role to play in preventing people from going to bed hungry.

Mark Chryssolouris, CEO at SuSea, highlights their technology to reduce food waste which is increasing the shelf life of seafood

Around 40% of the food we grow goes uneaten. This is one of the findings from the “Driven to Waste” report published by the World Wildlife Fund and Tesco. So what can we do to reduce the huge amounts of food loss occurring before it reaches our supermarket shelves, and limit the environmental impact of agriculture? Pete Pearson, a senior Food Waste director at WWF joins Matt to discuss the findings of the new report, that uses data to quantify and highlight loss occurring in the supply chain. He is also joined by Emilie Vanpoperinghe, the Co-Founder of Oddbox a food waste startup delivering wonky fruit and vegetables from farmers to consumers across the UK.

Soil Capital's Andrew Voysey describes Europe's first certified carbon payment programme for farmers, which places value on the way food is produced by rewarding regenerative practices.

Do farmers have a taste for tech? In this episode, Matt is joined by Will Wells (Founder of Hummingbird Technologies) and Marina Martin Curran (Sustainability Manager at Vivent) to discuss the role of new technologies in agriculture, and how these innovations are being adopted by farmers.

Anne Jorun Aas, CEO of Farmforce, describes how they are turning data into tools for the agriculture value chain - securing sustainable sourcing, protecting the environment and improving farmer quality of life.

What are the steps for creating a regenerative farm? Matt is joined by Farmer and Founding Director of the Sustainable Food Trust, Patrick Holden, and Agriculture Project Manager at EIT Food, Philip Fernández, to discuss regenerative agriculture. If you are interested in improving soil health and increasing biodiversity through sustainable food production, then this podcast is for you.

Marine Biologist and founder of Marine Feed, Fredrik Norén, highlights how they are developing sustainable products from the sea squirt using a low-carbon, zero waste production system.

Matt is joined by EIT Food's Strategic Relationship Manager, Barbaros Corekoglu, to celebrate the small business entrepreneurs who are transforming their food systems for a better tomorrow. These innovators are all winners of the recent UN Food Systems Summit ‘Good Food For All' competition. In part 1, you will hear about farming and agricultural innovations including weed killing toothpicks, aerial precision-spraying drones and agricultural technologies which connect smallholder communities with consumers.

Sean Peters introduces DryGro – a company innovating in the alternative protein space, using water lentils to develop a food innovation solution for animal and human consumption. He describes how water lentils can be grown in enclosed manufacturing environments which require less water compared to traditional crops, offering a sustainable future farming technology.

Lisa Larkin, CEO and Founder of Durrow Mills, explains how they are fighting back against processed bread with their nutrient dense, gut-friendly sprouted flour.

Stefan Jozefowicz, Project lead at SatAgro, highlights how they are using satellite data to improve processes across agriculture.

Ari Melamud CEO of RisingFoodStar DouxMatok, explains how their unique technology uses sugar to reduce sugar

RootWave CEO, Andy Diprose, highlights new technology which uses electricity instead of chemical herbicides to kill weeds in a sustainable way.

Gender equity is better for business - so why do gender barriers still exist? How do we ensure we are designing a fair and equitable future for us all? To better understand the challenges and experiences of women in the agrifood industry, EIT Food commissioned a report on the state of gender bias. In this episode, Matt and Lukxmi are joined by entrepreneur Karen Karp (President of KK&P) and investor George Coelho (Co-Founder and Partner of Astanor) to break down the research and kickstart discussions around how we can make positive changes.

CEO of Faromatics, Heiner Lehr, highlights how they are using their ‘ChickenBoy' robot to help livestock farmers increase both animal welfare and farm productivity.

CEO of Thor Ice, Thorsteinn Víglundsson, highlights how they are increasing food safety by reducing bacteria growth with their advanced fresh food chilling systems.

Co-founder and CEO of Menutech, Laure Joumier, highlights how they are using technology to simplify allergy-friendly menu preparation for the hospitality sector

Erik Dam, CEO at NutriLeads, highlights how they are developing crop-derived food ingredients with clinically proven health benefits

Founder and CEO of Essento, Christian Bärtsch, highlights how they are developing tasty and sustainable food products made from farmed insects.

Registered nutritionist Hannah Baugh and Doctor Margherita Ronco join Matt and Lukxmi to discuss whether GP's are getting enough training and education on nutrition and whether there is more that can be done. This episode is brought to you in partnership with the new EIT Food online course on Nutrition for Health and Sustainability, which aims to bridge this skills gap for medical students.

Christopher Kong, Co-Founder and Head of Business Development at Better Nature, highlights how they are leveraging an ancient fermentation process to create a minimally processed, protein and fibre rich meat-free alternative, without compromising the taste.

As more people look beyond meat and dairy, we have seen a boom in the alternative protein market - but what are the new options available to us and are they actually healthy? Dr. Simone Frey (Founder and Managing Director of NUTRITION HUB) and Josephine Quist (Founder and CEO of Nutrilution) join Matt and Lukxmi to talk about alternative proteins, plant-based foods and what these new opportunities mean for our health.

Founder and CEO of Probitat, Carme Plumed-Ferrer, highlights how they are developing gut friendly fermented plant-based products to help people live a healthier life.

The microbiome - a word growing in popularity - but how does it affect our gut health and what is its impact on our overall wellbeing? To discuss the topic, Matt and Lukxmi are joined by ‘The Gut Stuff' founder Lisa Macfarlane, one of the two Mac Twin DJ's, who traded in her decks to build the UK's first e-commerce online shop for gut health; and Anthony Finbow, CEO of Eagle Genomics, a startup that develops enterprise platform solutions addressing complex microbiome and genomics data for clients in healthcare, personal care and agritech sectors.

Co-founder and CEO of Vegshelf, Baiba Soika, highlights how they helping plant-based CPG's get in front of food retailers with their online B2B platform.

Next big thing in health? Matt and Lukxmi are joined by Emma Ek (Product Manager at the startup BeYou) and Thomas Hayes (Research Analyst at Lux Research) to talk about the future of personalised nutrition and whether technology is simplifying – or overcomplicating - the proven methods of staying healthy.

Lukxmi sits down with Stella Spanou, who is in charge of fundraising at The University of Aarhus, to discuss the relationship between EIT Food and Aarhus and the benefits of the EIT Food community for agrifood startups and scaleups.

Matt and Lukxmi are back with another big takeaway episode, where they reflect on some of the stand out moments from series 2. From extreme places to grow food, to what makes an entrepreneur, they look back on the unusual year and celebrate the purpose-driven agrifood heroes they met.

Isaac Berzin, CTO of Vaxa, highlights how they are converting clean energy to sustainable food by farming omega-3 rich microalgae.

Ricardo Garcia, Head of Partnerships and Blockchain Advisory at ScanTrust, highlights how they are helping brands regain trust with consumers through QR code technology.

Maxine Roper, Co-Founder of Connecting Food, highlights why transparency in our food chain is so important for both consumers and brands.

This week Matt and Lukxmi peer into their crystal ball to predict the big trends and innovations to hit the agrifood sector in the upcoming year. They're joined by Edward Bergen from Mintel – an expert Food and Drink Analyst – who presents findings from Mintel's latest research, alongside Annick Verween who lifts the lid on some exciting projects and trends that are emerging from within EIT Food's RisingFoodStars community of startups and scale-ups.

Kristof Mertens, Managing Director and Co-founder of Porphyrio, highlights how they are improving poultry farming with their cloud-based data management system.

Matt and Lukxmi are joined by consumer scientist Klaus Grunert from Aarhus University, who shares results from a recent study looking at the intriguing ways the pandemic has changed our eating habits. And Brij Sahi from SwissDeCode explains how his startup has pivoted in response to the pandemic to produce rapid DNA testing solutions to detect Covid-19 in food manufacturing units.

Abir Mehawej, Director and Co-Founder of BeYou, highlights how they are shaping the future of digital health with their personalised wellness platform.

Are we doing enough to attract new talent and skills into the agrifood industry? Matt and Lukxmi are joined by Carl Edwards, Director Education & Public Engagement at LEAF (Linking Environment & Farming), serial entrepreneur Ykä Marjanen (Grainsense/Manna Insect), and EIT Food's Professional Development Lead Barbara Mason, to discuss strategies for attracting more people into the exciting world of food and technology. Recorded as part of New Scientist Live's Future of Food and Agriculture day.