Podcasts about food heroes

The Bees' Knees Comms Cast - Alexia Robinson, Founder of Love British FoodIn this episode of The Bee's Knees Comms Cast, we sit down with Alexia Robinson, founder of Love British Food, an initiative that has been driving grassroots change in the food and farming sectors for over two decades.  Alexia shares the story behind British Food Fortnight and how her innovative, community-driven approach to communications is making a lasting impact on attitudes towards, and adoption of British food and recognition of the value of sustainability.Key highlights:The origins of Love British Food: Alexia reflects on the challenging period after the foot and mouth outbreak and how British Food Fortnight was created to inspire consumer confidence in British produce, while providing farmers with a platform to showcase their work.Bottom-up communication: Love British Food's campaign approach focuses on grassroots, community-driven action rather than top-down directives. Alexia explains how empowering individuals at a local level, such as farmers, chefs, and catering teams, helps create lasting behavioural change.Partnerships that matter: From engaging with food service giants like Green King and Aramark to partnering with public sector organisations like the NHS and in schools, Alexia discusses how Love British Food has expanded its reach to drive sustainable food choices on a larger scale.Changing attitudes in schools and beyond: Alexia shares the success of a food education guide created for schools, endorsed by government bodies, and how it's helping to instil a love of British food in future generations.The role of communications in sustainability: We explore the importance of communicating sustainability goals and how Love British Food's approach is creating meaningful, long-term connections between British food producers and consumers.The power of community networks: Alexia talks about leveraging established networks and organisations like the Women's Institute, National Trust, and young farmer's groups to spread the message of buying British and supporting local food.Join us as we explore how Love British Food is reshaping the food sector through the power of community-driven communication, making British food synonymous with sustainability, nutrition, and support for local farmers.Listen to the episode and get involved in British Food Fortnight every September.For more information on how to participate, visit Love British Food.Episode Timestamps:1:09 - Introduction to Love British Food and British Food Fortnight5:35 - The founding story of Love British Food and the vision behind it10:32 - The bottom-up approach: how grassroots efforts are driving real change17:01 - Engaging the public sector and NHS catering teams24:41 - Changing procurement practices and empowering change makers28:51 - The role of schools and community networks in spreading the message36:23 - The importance of multi-channel communication in sustainability39:23 - Closing thoughts and how you can get involved in British Food FortnightFollow the podcast on your favourite platform so you don't miss an episode!  The Bees' Knees Comms-Cast is brought to you by Pinstone, a B Corp award-winning PR and marketing agency specialising in food, farming and the environment. Speak to us if you want to engage your audience authentically on your sustainability story. www.pinstone.co.uk

This week, AJ and Georgie are joined by two rebels on a mission to fight food waste and make our food system more sustainable.   James Eid, founder of Earth & Wheat, is the mastermind behind the world's first "wonky" bread box. Earth & Wheat rescues perfectly good bread that doesn't meet unrealistic beauty standards, stopping tons of food from going to waste.   While Fergus, founder of Nice Rice, talks about the surprising environmental impact of rice farming. He explains how Nice Rice is working to create a more sustainable rice industry, giving listeners a simple way to make a big difference with their food choices.   This episode focuses on how our food choices can affect the planet, and the innovative solutions that are changing the game. Tune in to learn how "wonky" bread and sustainable rice can make a real difference! Use code FOODREBELS10 at checkout to get 10% OFF your first box from the Earth & Wheat website. Use code REBELRICE at checkout to get 20% OFF your order on the Nice Rice website.

Gathered from different corners of the world, students from diverse cultures have united to spread a powerful message through the universal language of music and dance. Their message is simple yet profound: 'Everyone can take action to make a positive impact and become a food hero.'   Credits: FAO together with GMCBeats, The Kabin Studio. Lyrics performed by children in Armenia, Cameroon, Chile, China, Ireland & Lebanon.   Copyright: FAO  

Soil to Soul: Farming, Food, Wine, and our Collective Future is dedicated to exploring diverse voices and perspectives as they relate to farming, food, wine, and the future we're working to build. Soil to Soul is brought to you by Bonterra Organic Estates and is hosted by Jess Baum, Bonterra's Senior Director of Regenerative Impact.This episode features chef, writer, homesteader, and educator Georgia Pellegrini. Her critically-acclaimed books include Food Heroes, Girl Hunter, and Modern Pioneering. Georgia has written for The Wall Street Journal and hosts the television show “Modern Pioneering” on PBS. She has appeared on “The Today Show” and “Jimmy Kimmel Live!”, and has been featured in Food & Wine magazine and The New York Times. Georgia works to empower people to learn manual literacy, find their personal strengths, and pursue their life passions. Listen in to our season finale as Georgia talks about her deep connection to her family's land in upstate New York, why fried onions and fresh herbs are the smells of her childhood, the experience of sharing a bathroom with frogs in the south of France, and how manual literacy connects us to our origins as humans. 

Food Heroes: Luca Balbiano, produttore di Freisa di Chieri, content creator e "folle" presidente dell'Associazione internazionale delle Vigne Urbane. La Cantina Balbiano produce ottimi vini, coraggiosi portabandiera della freisa di Chieri, con Luca già Presidente del piccolo ma intraprendente Consorzio di Tutela del Freisa di Chieri. Ma questo non bastava, e si inventa come creator di contenuti digitali straordinari e poi ancora, gestore della vigna urbana di Villa della Regina a Torino, presidente dell'Associazione internazionale delle Vigne urbane di tutto il mondo. Ascoltiamo la sua storia... Learn more about your ad choices. Visit megaphone.fm/adchoices

Chaque année, le VDAB et le Forem reçoivent en moyenne 20 000 offres d'emploi directement des entreprises alimentaires, soit une centaine de nouvelles offres par jour.

Una storia lunga più di due secoli, una saga familiare quella degli Amarelli, raccontata da Pina, la Signora della liquirizia, alla guida dell'azienda di famiglia da tanto tempo. A Rossano calabro, l'antico opificio, non solo resiste, unico superstite di tante fabbriche storiche, ma cresce grazie a tante innovazioni a partire dal packaging; vecchie etichette e le mitiche scatolette di metallo, hanno fatto in modo che la Liquirizia Amarelli diventasse un marchio culto con milioni di confezioni vendute ogni anno. Le radici di liquirizia raccolte a mano nei solchi della terra, diventano un catalogo infinito di prodotti, dalle radici grezze ai sassolini, dalla spezzatina di liquirizia pura ai gelèe e alle gommose: insomma, una meraviglia di gusto dalla Calabria al mondo! Learn more about your ad choices. Visit megaphone.fm/adchoices

A Norcia, nel cuore dell'Umbria, c'è una famiglia che da moltissimi anni è sinonimo di ospitalità, con i suoi 4 hotel e 3 ristoranti, di cui uno oggi stellato. Ma i Bianconi sono diventati anche il simbolo di una rinascita, dopo il terremoto dell'Umbria e la pandemia che hanno distrutto tutto: una rinascita non solo delle loro attività, ma anche di tutta la città ed il territorio circostante grazie al coraggio ed alla determinazione di questa famiglia che con Vincenzo e Federico ha trascinato tutta la filiera turistica ed agroalimentare in un progetto di ricostruzione davvero straordinario. Un lungo racconto appassionante raccontato proprio da Vincenzo e Federico Bianconi per la stesura del mio Food Heroes. Learn more about your ad choices. Visit megaphone.fm/adchoices

Franco Pepe, oggi il miglior pizzaiolo del mondo, ha respirato farina e mozzarella fin da piccolo a Caiazzo, piccolo paese del casertano, dove tutto è iniziato nella pizzeria di famiglia. Ad un certo punto scatta l'idea nella testa di Franco che la pizza può diventare alta cucina: nasce il progetto Pepe in Grani, in un palazzo del 700 sempre a Caiazzo. Ridare dignità alla figura del pizzaiolo, attraverso una nuova identità del prodotto pizza è l'idea; artigianalità, eccellenza delle materie prime, l'arte degli impasti, il teatro della pizza, la pizza popolare... questa la filosofia Pepe in Grani. E poi i premi, tanti premi, il miglior pizzaiolo italiano e quindi nel mondo! Learn more about your ad choices. Visit megaphone.fm/adchoices

Patrick Pistolesi, romano de Roma, ma nato e cresciuto in Irlanda, è uno dei protagonisti del mondo mixology internazionale, un maestro, un visionario che ci racconta con aneddoti divertenti una storia piena di curiosità sul suo percorso professionale ma, di fatto, sulla realtà del mondo cocktail bar italiano degli ultimi 30 anni. Il suo Drink Kong a Roma ha scalato fino al 16mo posto la classifica dei The World's 50 Best Bar con pieno merito, per una esperienza tutta "instinct". Learn more about your ad choices. Visit megaphone.fm/adchoices

Gli eroi del cibo sono coloro che con grande determinazione, con coraggio, con intuizioni geniali hanno intrapreso percorsi straordinari nel mondo agroalimentare italiano. Teo Musso, da Piozzo, un piccolo paesino in provincia di Cuneo, è stato il fondatore di Birra Baladin, e di fatto l'ispiratore del movimento dei birrifici artigianali che dalla metà degli anni 90 ad oggi ha cambiato la cultura della birra in Italia, dando dignità ad un prodotto che era solo industriale e paragonabile ad una bibita. Ho raccolto la sua testimonianza attraverso una narrazione passo passo della sua avventura straordinaria, con aneddoti divertenti e con la scoperta di quasi trent'anni di costruzione di un nuovo contesto di qualità e di intraprendenza del prodotto birra in Italia. Learn more about your ad choices. Visit megaphone.fm/adchoices

In a world where traditional production methods dominate the value chain for cocoa, coffee, and tea, alternative start-ups like WNWN are working hard to change the game. Through traditional fermentation techniques and a focus on regenerative farming, they are leading the charge toward a more sustainable future. It was an absolute pleasure to chat with them on the Foodtech Junkies podcast and hear about their inspiring vision for disrupting the industry. As FoodTech Junkies, we love nothing more than hearing about innovative companies pushing the boundaries and challenging the status quo. WNWN is one to keep an eye on! About The Founders Ahrum Pak is the CEO of WNWN (win-win) and a former investment banker and management consultant who worked in the U.S., Europe and Asia to bring IPOs to life. She's also a fermentation enthusiast raised in a home where the refrigerator was stocked with traditionally home-fermented Korean foods. After earning her MBA, her growing ambition to address food waste and sustainability, and a fortuitous Instagram message, led her to her cofounder Dr. Johnny Drain. Ahrum has been named one of 12 women building sustainable food systems by Green Business magazine and one of 20 Food Heroes by international food standards organization V-Label. Dr. Johnny Drain, the CTO of WNWN (win-win), is a leading global expert on fermentation who grew up a stone's throw from the world-famous Cadbury chocolate factory in Birmingham. Johnny has brought scientific insights to some of the world's finest restaurants and bars. His R&D work on behalf of top brands includes setting up in-house fermentation labs, creating novel ingredients, and working with the world's first zero-waste restaurant. He earned a PhD in Materials Science from the University of Oxford. About WNWN WNWN (win-win) Food Labs was the first in the growing alt-chocolate space to bring cocoa-free chocolate to market. The London startup developed a proprietary fermentation process that transforms sustainable, widely available ingredients like cereals and legumes into premium dark chocolate that looks, smells, tastes, melts, snaps, and bakes like the real thing. In 2022, WNWN was awarded "Best Finished Product" at the World Confectionery Conference in Brussels and this year was named one of the 50 Most Impactful Companies to work for by Impact Fifty.  LinkedIn: linkedin.com/company/wnwn-food-labs 

In questo episodio ho voluto buttare in pista una prima parte di narrazione da parte del mio Food Heroe PATRICK PISTOLESI, uno dei più grandi bartender italiani con il suo Drink Kong a Roma. A seguire TEO MUSSO, fondatore di Birra Baladin e pioniere del movimento dei birrifici artigianali in Italia: anche il suo racconto verrà ripreso nei prossimi episodi. Sono racconti senza filtri, per capire le origini, la genialità, le nuove tendenze introdotte da tanti personaggi iconici del food and beverage italiano. Infine un tuffo nel Food Porn, attraverso la storia di nove donne che vivono l'erotismo nel rapporto con una ricetta, con un cibo, tratta dal libro "Dalle tovaglie alle lenzuola" di Maria Sole Borneto. La prima storia è quella di Agata e del suo zabaglione. Learn more about your ad choices. Visit megaphone.fm/adchoices

Using Regenerative & Sustainable Solutions from Organix Limited to grow safe, healthy & affordable food.

Embrace Kimberly Wong, Founder of cukimber, infectious inspiration with passion driven focused episode. Kimberly Wong is a Chinese American entrepreneur, designer, and community organizer who has lived in Shanghai for 10 years. She is an extrovert and passionate person, living by “take action, NOW”. She is a do-er, making steps every day to create positive systemic change. Kimberly is the Chairperson of Democrats Abroad China, and founded Asian Americans Together which supports Asian Americans living in China. Ali and Weilyn dive into Kimberly's diverse work and interests that all stem from being in touch with your passions, pursuing your life long dreams, and showing yourself self-care. Kimberly graduated from New York University Leonard N. Stern School of Business in 2008. After graduating, she moved to Japan to be an English teacher in Mihara, Hiroshima Prefecture. She started her own food/cooking blog in English teaching foreigners how to find ingredients to create western food, dedicated time to volunteering at an orphanage, and also created her own jewelry line called cukimber. She joined the WUJIE restaurant group, a Michelin starred vegetarian restaurant. She spoke at the World Economic Forum Young Global Leaders about the importance of living a healthy life through food. At that time, she also was a host on the television show called “Restaurant Investigator” on ICS. She became a partner at Sproutworks, another restaurant group that she helped expand from 2 to 7 locations across Shanghai and Beijing including another brand called ban ban. She became a leader in the field of healthy living, working on partnerships with brands like Nike, Lululemon, and has worked extensively as an advisor to Food Heroes, China's first food education program founded at the World Economic Forum to integrate nutrition and sustainability. Finally, after a year of painting she felt it was time to try making fabric in August 2018. She was self taught along the way, and her clothing line, cukimber, debuted with the first collection Bohemian Dreams in 2019 in the first floor of Xintiandi Plaza next to Jason Wu and Yohji Yamamoto. Learn more about Kimberly and cukimber here: https://www.linkedin.com/in/kimberlyjwong/?originalSubdomain=cn https://www.cukimber.com/

Every single part of agriculture is essential.  As we kick off National Farmworker Awareness Week (March 25-31, 2021), we revisit an important conversation with Daniel Hoffman-Zinnel with Proteus, Inc. To continue our look at the ways that food makes it to our plates, we’re taking a look at the people who are often behind the scenes on farms, but front and center to making sure the food gets to our table are the farmworkers. There are 2.5 million agriculture laborers working day in and day out to plant, care for, harvest, process, pack and ship the food from the fields to the store.

Amber Stott, the Director and Founder of the Food Literacy Center in Sacramento does everything with joy! It is baked into the entire culture of the Food Literacy Center which has been named non-profit of the year for Sacramento. Amber has been named one of Sacramento's most powerful business leaders, one of Food Tank's 17 Food Heroes to Inspire Us in 2017, along with giving a TED talk on how she gets kids to eat their broccoli. We talk about everything from eating cactus, to her Broccoli Boundaries and Radish routines, to how toilet bowl scrubbers help us clarify our values...Enjoy!Facebook: AmberStottChiefFoodGeniusInstagram: @ChiefFoodGeniusWebsite: www.foodliteracycenter.org

Throughout the Covid-19 Lockdown earlier this year many St Albans individuals and businesses made huge efforts to step up to help the vulnerable and those in need in the local community. Working with St Albans Council we at Radio Verulam asked local residents to nominate some of these people as Food Heroes and in this programme we talk to some of the people nominated about what they did and in many cases are still doing. We heard many uplifting and heart warming stories and present some of them here.

The winners of the New Zealand Food Heroes Awards were announced in Auckland last night.

Ein Drittel der Lebensmittel, die wir produzieren, landet in der Tonne. Nicht, weil wir sie nicht kaufen, sondern weil sie gar nicht erst verwertet werden. Barbara Freytag-Leyer, Professorin im Ruhestand für Sozioökologie, arbeitet im Rahmen des europäischen Food-Heros-Projektes in einem Team der Hochschule Fulda an Ideen, wie wir diese Verschwendung eindämmen können. Wie das aussehen kann, erklärt sie im Podcast.

Georgia Pellegrini joins us on this episode of the Miss Pursuit Podcast. She is a modern-day pioneer with "Superwoman Skills" who empowers audiences to step outside of their comfort zones and discover inner bravery and resourcefulness. Her critically acclaimed books include Food Heroes, Girl Hunter, and most recently, Modern Pioneering, a cookbook for homestead cuisine and living off the land. Called “an empowerment guru” by The New York Times, Pellegrini is a phenomenally gifted speaker, and her women’s Adventure Getaways attract audiences from as far as South Korea. She hosted “Wild Food” on Discovery Networks, and is currently fundraising to distribute a new public television show called “Modern Pioneering."

Everybody needs to eat and all food starts at the farm. To continue our look at the ways that food makes it to our plates, we’re taking a look at the people who are often behind the scenes on farms...but front and center to making sure the food gets to our table - the farm workers. There are 2.5 million agriculture laborers working day in and day out to plant, care for, harvest, process, pack and ship the food from the fields to the store. Donate facemasks for essential farm workers here: http://www.proteusinc.net/2020/04/news-proteus-collecting-face-masks-for-farmworkers/ A look back at insurance 101 - what FarmHers need to know about insurance: https://youtu.be/vdB5KCpEJro?list=PLaWEcH1XBdpGdYKUHMrh_jU5P6eZXJ5Ua www.shiningbright1.com www.farmher.com  

Tom Herbert, 5th generation baker and ‘Crust Crusader' shares why making bread is more than just flour and water. And why sourdough is going viral.Fresh out of baking college, Tom won Young Baker of the Year with an ambition to ‘do for bread what Rick Stein has done for fish'. With a wealth of artisanal nous and lively baking and business heritage, Tom and his family's bakery, Hobbs House have gone on to collect numerous awards, been featured in the aforementioned Rick Stein's Food Heroes and also featured in the Independent's top 50 food shops.Tom is passionate about eating, sharing and making bread. With a wood-fired oven at the family's bakery/cafe by the stream in Nailsworth, Tom regularly gives talks, demonstrations and does bread making courses.—Recorded live at the global event in Cardigan, west Wales in 2012.Watch Tom's full talk here: www.thedolectures.com/talks/tom-herbert-why-good-bread-needs-to-be-for-everyone

In this episode Eric interviews Jacqueline DeCarlo, Manna Food Center's Chief Executive Officer. Jackie is responsible for the strategic development of the leading community-based organization working towards “Food for All.” She currently co-Chairs Healthy Montgomery, is Secretary of the Board of Directors of Nonprofit Montgomery, serves on the Board of Montgomery Women, and is a member of Leadership Montgomery's 2020 CORE class.In March 2018 Jackie received the international Women Stop Hunger award from Sodexo in Paris, France, in recognition of her record of successful social entrepreneurship and the innovations she has launched with her team at Manna. Previously was named one of “50 Under 50” Food Heroes in the Washington, DC region. Montgomery Magazine featured her as one of “Six People Who Make a Difference in Montgomery County.” Jackie was awarded a scholarship to attend the Harvard Business School's July 2016 Strategic Perspectives in Nonprofit Management program, one of the highlights of her commitment to lifelong learning.

Barstool Sports Daily News Podcast Support Hard Factor & ‘Pop The Clutch'™ on a Shirt » MERCH: bit.ly/HF-Merch . --------------------Happy New Year From Hard Factor!! We have 12 incredible news stories in this episode, but most importantly have a great fucking year!Brought to you by PredictIt - Go to http://bit.ly/2Mcuq0c to get your first $20 deposit matched in the stock market of politics!-------------------- • Follow us on TWITTER • @HardFactorNews: bit.ly/HFTWIT . @HardFactorMark: bit.ly/MarkCats . @HardFactorPat: bit.ly/PatHF . @HardFactorWes: bit.ly/WesTwit . @HardFactorWill: bit.ly/HFwill .Follow us on INSTAGRAM @HardFactorNews: bit.ly/InstagHF . YOUTUBE: bit.ly/HardFactorYT .

In this episode, I'm joined by Sterling Schuyler as we dish on what we loved and learned from guests on Food Heroes in 2019.  Was there a guest who challenged your ideas about your food? I had several moments that have led me to a deeper connection to my food and the men and women pushing for change in our food system.    What's ahead for 2020? Tune in to find out.

Lafayette native Jim Gossen has been immersed in the seafood industry since the early 1970s when he began picking up and selling Gulf seafood out of the back of his pickup truck to source fresh seafood for Landry's Restaurants. His hands-on experience and relationship building over the past few decades have given Jim an up-close understanding of the challenges facing the fisherman who captain the seafood industry and what it will take to pass on the tools for business survival to the next generation of fisherman. His message is clear: the Gulf Seafood industry must have a unified voice and be innovative as it adapts to changing circumstances if it is to remain viable for future generations. In this episode of Discover Lafayette with Jan Swift, Jim Gossen shares his love of the seafood industry, provides an historical overview of how consumers' tastes and demand for seafood has evolved, and explains why he believes Louisiana's fisherman can successfully compete globally by focusing on the quality of their superior product as compared with other country's cheaper and inferior seafood offerings. Jim Gossen's dedication to the seafood industry led him to great success as a restauranteur, seafood processor, manufacturer and distributor of fresh Louisiana seafood. In the early days of his initial business, Creole Foods, Jim drove his own 18-wheeler to source and deliver shrimp and red snapper. Creole Foods quickly evolved into a successful business renamed Louisiana Foods, a global seafood endeavor that Jim sold to Sysco in 2012. He served as Chair of the board of Sysco until his recent retirement. Jim currently serves as Chair of the Gulf Seafood Foundation, which promotes Gulf seafood, tourism, and culture. He also owns Jimmy G's by the Houston airport and Louisiana Catering, an oil-related catering business. A recipient of the Environmental Protection Agency’s Gulf Guardian Award for his work in promoting the use and sale of by-catch (seafood such as Cobia or Triggerfish caught unintentionally while hauling in fishing nets that can be sold to restaurants), he has also been recognized by "My Table’s Legends of the Industry, Southern Living’s Heroes of the New South Awards, and is one of Cooking Light’s 20 Food Heroes in America. While today's restaurant menu typically offers salmon, crabcakes, and a variety of fish dishes, it wasn't always so. When Jim entered the distribution business in the early 1970's and moved to Houston, seafood was not a staple on menus. No one knew what Creole meant, no one knew what crawfish was. In fact, when Jim drove his fresh seafood offerings to Houston, he also carted along Community Coffee, Barq's Rootbeer, Camellia Red Beans, tasso, Veron's Andouille Sausage, and New Orleans' Leidenheimer French Bread, all of which were unknown commodities outside of Louisiana. They quickly became hits in the cowboy market of Houston and beyond.....as did Jim Gossen. At the age of 30, Jim Gossen on one of his trips to pick up food products along with fish, shrimp and oysters in Louisiana. Photo Gossen Archives Over the years, tastes have changed and the manner in which seafood is sourced has also changed dramatically. In the 1980s, restaurant patrons feasted on Speckled Trout and Redfish. Both of these fishes were made popular by Chef Paul Prudhomme and his "blackened" seafood dishes. No one could have imagined how fast the popularity of these dishes would take off worldwide and the fish became scarce due to high consumer demand. Limits were placed upon the catch of speckled trout and redfish and now they are only accessible by the recreational fishermen in the region. China and other countries, however, have been willing to step in and meet the demand for affordable and accessible seafood. "Our Gulf seafood industry has been forced to compete on price, It is time to stop competing on price and instead compete on quality." Jim Gossen Photo by Ed Lallo

Bonus Listener Call In Show. This special episode the microphone goes out to the listeners! It wouldn't be a celebration with out inviting YOU! Actually, I don't think Food Heroes would be celebrating 1 year if it hadn't been for each and everyone of you that take the time to listen to the show, read the newsletter, and chat with me on social media. I've learned how important it is to start small and celebrate the milestones. Today is a milestone worth sharing!   How would you answer this question- If you could change one thing in the world today, what would that be and why? Listen in - the answers will surprise you!

The food industry has a massive impact on people, the planet and animals. Through the Food Heroes Podcast, Katie Jones shine a light on the good guys going down the more difficult road of ethical sourcing and production to show that ethical food production can be done! We don't always talk about where our food comes from or how it's made, but there are so many issues from labour rights, to climate change, packaging, animal welfare and more. Katie has talked to everybody from Fairtrade producers through to animal welfare certified farmers. She aims to highlight the wide range of food problems and potential solutions - including the potential future of food production, such as eating insects! Food is such a part of everyday life and community. Analysing it might mean a difficult change in our habits or giving up the food we love, so Katie promotes small changes towards sustainability. In today's episode we discuss the importance of food in our everyday lives, the range of ethical concerns in food systems, convenience culture and more. Find out more and tune into the Food Heroes Podcast: https://foodheroespodcast.com/ Today's episode is brought to you by Too Good To Go - an app that lets everyone do their bit to reduce waste, while also getting delicious food and supporting local businesses. The businesses get to reduce their waste and also have potential new customers try out their food. Both contribute to a better environment. Win-Win-Win! Find out more and join the food waste revolution! https://toogoodtogo.co.uk Download Too Good To Go on the App Store: https://itunes.apple.com/gb/app/too-good-to-go/id1060683933?mt=8 Get the App on Google Play: https://play.google.com/store/apps/details?id=com.app.tgtg&hl=en Follow Too Good To Go on social media: Facebook: https://www.facebook.com/toogoodtogoUKInstagram: https://www.instagram.com/toogoodtogo.uk/Twitter: https://twitter.com/toogoodtogo_uk If you're interested in starting or growing a business with purpose, you can access tailored training, advice and support inside the #EthicalHour community: https://ethicalhour.co.uk/our-community/

"Mastery doesn’t create passion, passion creates mastery." Georgia Pellegrini is a modern-day pioneer with "Superwoman Skills" who empowers audiences to step outside of their comfort zones and discover inner bravery and resourcefulness. Her critically acclaimed books include Food Heroes, Girl Hunter, and most recently, Modern Pioneering, a cookbook for homestead cuisine and living off the land. Called “an empowerment guru” by The New York Times, Pellegrini is a phenomenally gifted speaker, and her Adventure Getaways attract audiences from as far as South Korea. www.javiermercedes.com Follow me social: Host: @JavierMercedesX Show: @PassionInProgress Support the Podcast on Patreon: https://www.patreon.com/javiermercedes

Some foods are so BAD, they should be locked up FOREVER! In this episode, Lisa shares the biggest FOOD CRIMES — from fried veggies to criminal food labels! Plus, a CHEW & TELL with one of the WORST food crimes of all time! And we can’t have a FOOD CRIMES episode without healthy FOOD HEROES! So put on your detective hats and get ready to hear some of the most shocking FOOD CRIMES ever!! www.Hungry-Girl.com/crimes.

Food Lies & Food Heroes: A New Film by Brian Sanders Check out the indigogo campaign at https://www.indiegogo.com/projects/food-lies-film#/ www.ketogenicgirl.com

On this week’s podcast drinks writer Hannah recommends great new garnishes to perk up your gin (think bay, grapefruit and black pepper), food director Janine introduces some brilliant British and Irish hero ingredients we’ve featured in our May issue including Cornish gouda and smoked black pudding and web assistant Amanda tells us how to eat your way around Bologna. See acast.com/privacy for privacy and opt-out information.

Have you ever thought that you’re at a place in your life where it’s too late to start over? Sometimes I feel like we get to a certain age (an age that doesn’t actually really exist) and we think that we are stuck doing what we are doing forever. We think that if we aren’t successful doing something by age…. let’s day 28! Then we are STUCK. It’s never too late. I mean, Morgan Freeman was 52 when he got his first leading role in a movie… and now we see Morgan Freeman do everything! Vera Wang decided she wanted to be a designer… at age 40! Ray Kroc didn’t open his first McDonald’s until after he turned 50. This just goes to show it is NEVER too late to pursue something you believe in…  My guest this week is Steven Wallace, author of OBRONI AND THE CHOCOLATE FACTORY and founder of Omanhene Cocoa Bean Company, the first beyond fair trade, “single-origin” chocolate in Ghana. I LOVED chatting with Steven because, let’s be honest, I love chocolate, and also because this is an area that I honestly do not know a lot about and I was so eager and ready to learn from Steven’s experiences… You’re going to LOVE this one… About Steven: Steven Wallace, Founder/President of The Omanhene Cocoa Bean Company. Omanhene is the first company to sustain exports of premium chocolate manufactured entirely in Africa. Omanhene is credited with producing the world’s first single-origin chocolate bar in 1994 and with creating an entirely new chocolate category (dark milk chocolate). Omanhene’s entrepreneurial accomplishments and path-breaking business model have been recognized by President Jimmy Carter, former ambassador Shirley Temple Black and the United Nations Global Compact. He was selected as one of the inaugural TED Fellows in 2007. He is a featured subject in the book, “Food Heroes” by Georgia Pellegrini and features prominently in the book “Chocolate Nations” by Orla Ryan. He is the author of “Obroni and the Chocolate Factory: An Unlikely Story of Globalization and Ghana’s First Gourmet Chocolate Bar” (2017, Skyhorse Publishing). Wallace first came to the Brong-Ahafo region of Ghana as a high school foreign exchange student during the summer of 1978. (He lived with a traditional Ghanaian family, which consisted of a host father and his three wives and 21 children.) He founded Omanhene at the age of 29. Wallace often speaks on economic development, cross-cultural issues and the challenges of starting a gourmet food business in Africa. He delivered a TEDx talk in Accra and has served as a guest panelist at the US State Department sponsored African Growth and Opportunity Act Forum in Accra, Ghana. Wallace frequently speaks at public events and universities including Brown, Princeton, The University of Chicago Graduate School of Business, The University of Michigan Graduate School of Business and Northwestern University. Wallace is a founding partner in NuMedika, a patient-centric telemedicine platform specifically designed for the African continent. Previously, Wallace worked in broadcasting in the newsroom of WMAL-AM 63, a networkowned radio station in Washington, DC and then as an attorney with the boutique tax law firm of Silverstein & Mullens in Washington, DC. He later served as the vice-president of Midstates Sportswear. He served as vice-chair of the board of directors of AFS-USA, Inc. and on the board of trustees of AFS Intercultural Programs, Inc. the largest volunteer student exchange organization in the world. AFS has been instrumental in the US State Department’s YES program bringing young people from countries with Muslim populations to the US to spend a year with a US family and attend a US high school. Wallace holds a bachelor’s degree in History magna cum laude (Phi Beta Kappa) from Brown University and a juris doctor degree from the University of Chicago Law School. Mr. Wallace is a member of the Council on Foreign Relations. He lives in Whitefish Bay, WI. For more information, see www.omanhene.com. Connect with Steven: https://www.omanhene.com/ https://twitter.com/OmanheneChoc https://www.facebook.com/OmanheneIsMadeFromTheBestCocoaInTheWorldPeriod/ Buy Steven's Book Special thanks to CAUSEBOX for sponsoring this week's Business with Purpose podcast. Use coupon code MOLLY for $15 off! Join my Purchase with Purpose Facebook group and let's continue the conversation! https://www.facebook.com/groups/purchasewithpurpose/ Subscribe to the Business with Purpose podcast (and I'd love it if you left a review** on iTunes!) Subscribe on iTunes** Subscribe on Google Play Subscribe on Radio Public Subscribe via Podcast RSS Feed **Want to know how to leave a review of the Business with Purpose Podcast on iTunes from your iPhone or iPad? Launch Apple's Podcast app. Tap the Search tab. Enter "Business with Purpose" Tap the blue Search key at the bottom right. Tap the Blue album art for the podcast. Tap the Reviews tab. Tap Write a Review at the bottom. Enter your iTunes password to login. Tap the Stars to leave a rating. Enter title text and content to leave a review. Tap Send.  

Solar panels and wind turbines are probably the first things that come to mind when you think of solutions to climate change. A less prominent but equally critical solution is adopting a plant-based diet. Studies show that the meat industry contributes 15% of global carbon dioxide emissions. Our guest today, Peggy Liu, is the founder of the Joint U.S.-China Collaboration on Clean Energy (JUCCCE), a Shanghai-based environmental non-profit. She also serves on the board of Project Drawdown, a global research project that ranks the top solutions to climate change. Through her work on the project, she realized that what we put on our plate is key to solving climate change – adopting plant-based diets ranks as Drawdown’s #4 solution and eight of the top 20 solutions are food-related. As we previously discussed on our Green [Soy] Bean episode, beef consumption in China is rising. Peggy set out to address this source of emissions by launching Food Heroes, a JUCCCE program that teaches kids and their families how to eat a diet that is healthy for the body and planet. Food Heroes employs games and characters to make eating this diet fun. A broader lesson from Peggy’s work: sometimes the best solutions to climate change are not packaged as such climate solutions per se. Peggy has found that health benefits are strong motivators for families to adopt a meat-free diet in China. If emissions drop because families want to eat healthier, that’s a win-win according to Food Heroes. For more about Food Heroes, JUCCCE, and Peggy Liu, you can explore their website here: https://www.juccce.org/about

It has been marked in our diaries for quite some time now and, like a kid on Christmas morning, we were buzzing at the prospect of spending three days at the Food & Drink Expo.   As with all good foodie events that we attend – we now have a special show with all of our favourite interviews. This is the first of two and features the best of the many companies that we met on day one.   Over the course of the next hour, catch up with Eco For Life, Glacierfire, James White Drinks, Peakz, Chilled Packaging, Popcorn Shed and My Coffee Station.   As always, you can find out more about this week's guests on our Food Heroes page.

Host Jenna Liut kicks off the Fall 2017 season interviewing Jessie Price, Editor in Chief of EatingWell magazine, which recently published its first annual American Food Heroes awards in their September / October issue. The article profiles ten individuals tackling the biggest food, sustainability and nutrition issues of today. Created to shine a light on the positive changes happening in our food system today, the inaugural awards honor heroes who are working to address a diverse set of challenges, from cleaning up fast food to making school lunches healthier.

Culinary Backstreets Yigal co-founded the blog Istanbul Eats with Ansel Mullins to bring us the best undiscovered local eateries you might not always find on your own. The blog has grown and evolved into Culinary Backstreets, which tells the stories of a city's foodways, giving equal measure to the culinary side as the human element […] The post 137: Yigal Schleifer: Guided by Stories of Unsung Food Heroes first appeared on The Dinner Special podcast.

From Moroccan food to traditional British puddings. Valentine Warner and Charles Campion taste their way through the BBC Food & Farming Awards "Best street food or takeaway" category.The judges had the challenge of travelling and eating their way around the three finalists very different stories in what turned out to be something of a "food road trip" .Charles and Valentine, find out about north African cooking cuisine with The Moroccan Soup stand team in west London, they talk authentic Indian dishes at Inder's Kitchen in Cambridge, and if it's acceptable to have strawberry jam in a Bakewell Tart at The Pudding Stop, a small team who bake desserts and then sell them from in a van parked outside a train station.After the journey both Charles and Valentine have to decide a winner.Producer: Dan Saladino.