Podcasts about food heroes podcast

When did you realize that you are white? Most white adults can’t recall an incident when they became aware of their race. But all Black parents have that conversation with their children at some point, and it often doesn’t start with a good experience. In the latest episode of #foodheroespod, Abena Foli recalls the time when her friend’s daughter asked “Mommy – am I brown?” Her 5-year-old daughter had experienced her first brush with racism, which prompted the first of many conversations her mother would have. It’s a reality and a privilege of existing as a white person: we are rarely compelled to face racism unless we choose to. And making that choice to have the hard conversations is…well, hard. Abena was gracious enough to share her experience with us in the latest episode of Food Heroes Podcast. I encourage you to listen and take action on her advice! 

Introducing the new season of Food Heroes Podcast. Our 1-month break turned into three but we are back with a new series of interviews that will inspire you to get to know the food heroes in your town. With all the chaos of 2020, we are asking each guest to practice the art of radical reimagining as a way to use our creativity to build a better tomorrow. Now more than ever, we believe that small changes can have big impacts.

If you haven’t listened to episode 200 part 1, you can find it at myfoodjobrocks.com/200Wow So the past three weeks looked like this: I drove from Sacramento to Texas, met some friends in Los Angeles and Phoenix, and then flew to New York. Met up with my friend David Despain in long Island and then the next week, had an orientation in New York with my Friday getting familiar with the brand new Food Labs in Austin Texas, in the SXSW Center, my new home. There’s a ton of things planned, and I am thrilled to see what happens. For the second part, you’ll get a lot of the same as part 1. You’ll get aspiring new companies, inspiring past guests and everything in between. You can find timestamps on who’s on this section at our shownotes: myfoodjobrocks.com/200Wow2 So enjoy this live recording of the 200th episode at My Food Job Rocks. Thank you Alyssa Pizzaro from the San Francisco We Work Food Labs for the space. If there are any audio quality hiccups, let me know but keep in mind, that some things are out of my control because it is a live recording. But first, here’s a note from a guest who couldn’t make it because she was in another state, Katie Jones from the Food Heroes Podcast. [Timestamp: 1:40] Eleana Hsu – Koji Related Food Products [Timestamp: 3:25] I met Elana the week before this event at a house party hosted by Phil Saneski and friends. Elena will be leaving her job soon to start her own Koji company. Learn a  bit about the Koji world, where it comes from and what common foods it grows on. Learn also how to make your own and the types of experiments to explore further than soy sauce. My Food Job Rocks – You have to do what you love Sohail Nadepour – A La Carte Connections [Timestamp: 14:20] I met Sohail through a mutual friend, a college friend who’s not even in food science. Ken just happened to be in the same company as Sohail and one day they talked about passions. Sohail told him about food science and the first thing that popped up in Kendall’s head is me! After helping Sohail network, he ended up working for Rachel Zemser which is allowing him to start his food science career. Sohail is a really awesome example that it just takes one person to change someone’s life for the better and it makes me feel amazing. This short segment is the sole reason why I love doing the podcast and talking to people so that they too can have a career in food. My Food Job Rocks – Despite having the temptation to eat my products, I get to be creative. Amanda Drexler – Product Developer at CCD Innovation [Timestamp: 3:25] Next up is Amanda Drexler, an alumni from Cal Poly who just graduated this year. Amanda works at a consulting firm in Emeryville and for her first job, she’s gotten a lot of interesting projects. Because she's fresh out of college, I thought it would be a great opportunity to ask how she got her job. We give a shoutout to one of our favorite Cal poly professors too My Food Job Rocks – I can see a product from the first stages to the end Lauren Joyner, Founder of Loca Foods [Timestamp: 30:15] We catch up with Lauren Joyner and a lot of things have happened since about thirty episodes ago. Lauren found a manufacturer, will be launching a new formula, and Loca is growing. It’s so exciting seeing your friends grow so fast in this industry. Lauren also brought a friend, Lindsey, founder of Food-La-La who made these really interesting savory macarons. They are artistically made very well and the flavors are extremely well balanced. We do a live audio tasting with these macarons and they are really good. My Food Job Rocks – Connecting with people in the space that care deeply in what they’re doing Rachel Zemser – Consultant at A La Carte Connection [Timestamp: 38:55] We also catch up with Rachel Zemser, who had a kid! And now she’s learning a ton on taking care of a little human. The great thing about Rachel is that she can control her schedule. Well, sorta. Rachel also announces that she’ll be on TV in the very near future, which is super exciting. My Food Job Rocks – Every job I’ve ever had as a food scientist was fun and exciting Ellice Ogle – Food Safety Consulting Tamdem Food [Timestamp: 45:50] I think I met Elice at an IFT event, but not sure. I see her often in a variety of events in the San Francisco area. She’s a hustler, for sure. Elice recently started her own company and I asked about how she likes it so far. Lots of talk about startup life here My Food Job Rocks – I love food and meeting people who love food Darryl Neal – Podcast Host of Beer Talk Now [Timestamp: 49:00] I met Darryl at an IFT event. Definitively. I had such a good talk with him the first time I met him, he took me out for beer and we talked for hours. At the end of the night, he wanted to do a podcast and started…6 months later! But every time I met him, it reminded him to start step by step. Eventually, he started Beer Talk Now and it’s so amazing seeing his creativity flourish because of this little project. Darryl also had a kid! So congrats to Darryl! My Food Job Rocks – It’s fun to see people get engaged in food safety. Phil Saneski – VP of ReGrained [Timestamp: 55:30] Last but not least, is Phil Saneski, who’s been in two episodes, one where he was an intern at Rachel Zemser’s company and then last year with ReGrained! Phil and I have helped each other out throughout the years, with business, charity events, and other super fun stuff. Phil has been one of my greatest supporters and one of my best friends throughout my time doing My Food Job Rocks and I can’t thank him enough for his support. With some final introspection thanks to Phil’s question, I think this is the perfect ending interview for the night. My Food Job Rocks: Self-explanatory I’ll be taking a creative break from the podcast and will start again with episode 201 at the end of the month. Regarding the future of My Food Job Rocks, all I can say is that I’m seeing the end. I love podcasting, but I think theirs is much more to do than just My Food Job Rocks. There are many many other projects I want to explore using this platform. Because I don’t want to be known as the guy who does My Food Job Rocks, but perhaps the food scientist who does podcasts. But who knows? Like I told Phil, I don’t like to think that far. If I thought far, I would have never have ended up with a  podcast, or starting a company, or working in a beautiful building in Austin, Texas but I’ve learned that doing these things have made my life exciting! I’m just an average person with an average podcast but the people I’ve helped are special to me and perhaps that’s all you need to do something great. Again, I can’t thank you enough for listening to My Food Job Rocks. Whether you’ve consumed all 200 or just this episode, it really means a lot to me that you chose this podcast to listen to. Thanks for joining us, I’ll see you next time on My Food Job Rocks  

Today, I'm interviewing K80 Jones, the creator of the Food Heroes Podcast. Before entering the food industry, K80 worked in wetland restorations. Seeing the change that she could make in the world and working in align with her values served as the catalyst for her own food journey, and is what has led her to work in the food industry. K80's love of science and her thirst for all things creative has allowed her to blossom, while working in the industry, and has allowed her to see that there are better ways to create food and give back to the causes we all care about. K80 is highly interested and deeply concerned about the social and environmental issues caused by food. On the Food Heroes Podcast, she asks guests from all corners of the culinary community to talk about the ways they are using food to solve problems to make the world a better, clearer, safer and tastier place. Find K80: Food Heroes Podcast Food Heroes Podcast episode on eggs Come Visit BFF with the Chef: The BFF with the Chef Website Twitter Facebook Instagram

Sarah Duignan started AnthroDish around the same time I started Food Heroes Podcast. But while I focus on how individuals and businesses fight inequity and climate change with food, Sarah looks at the human history of what we eat to promote awareness and understanding of accessibility and equality.     What you’ll learn in this episode How Sarah joined the Global Future Waters project Why access to clean water is a problem for Indigenous populations How Sarah started her podcast AnthroDish What we learned in our first years podcasting The direction she wants to take AnthroDish Sarah’s experience as a podcaster at conferences How Sarah wants to tell stories and why she enjoys it Why she wants you to stop buying bottled water (hint: it’s about more than just the environment!) Check out more at https://foodheroespodcast.com/

Becca Sufrin didn’t intend to become a Food Rescue Hero when she started her Repair the World fellowship in education justice. But after her first food run with 412 Food Rescue, she realized a new passion for food justice and mobilizing volunteers to achieve food security. “I feel a huge responsibility for my community,” Becca says. “I feel that, as a person with immense privilege and opportunity, it’s my job to pursue issues and pursue work that benefits our community. And that has a lot to do with empowering people who want to be involved.” When grocery stores, restaurants, wholesalers, and even farmer’s markets in the Pittsburgh area have surplus food, they contact 412 Food Rescue to repurpose it. And as of this writing, 412 Food Rescue has saved over 6 million pounds of surplus food, which is equivalent to over 5 million meals, and almost 3.5 million pounds of carbon dioxide emissions. Head to Food Heroes Podcast to get a free downloadable cheat sheet to food expiration labels and prevent food waste!

I am incredibly excited to kick start our THIRD season today, complete with a brand new theme song by Lukas Wojcicki!   SO with that all being said, let me introduce this week’s guest: K80 Jones of one of MY favourite shows, Food Heroes Podcast! K80 and I established a friendship over social media pretty early on when I started AnthroDish, and we’ve been each other’s cheerleaders ever since. It’s always incredibly cool to establish a connection with someone so far away and then have it turn into a real, tangible conversation around food, something we’re both very passionate about! For those of you who do not know K80, she is an innovator and self-proclaimed food geek with over a decade of experience in the food industry. She created new product categories while working as a Food Technologist in the Organic and Natural food industry. Her concern for the future of food led to the creation of the Food Heroes Podcast. Today on AnthroDish, we’re exploring K80’s passion for positive conversation around food systems and sustainability. We explore her past in the food industry and how that’s helped to fuel her show and the themes she tackles on it. We also have a really cool chat about what it’s like hosting and creating food podcasts, so if you’ve ever had questions for K80 or I about what it’s like creating these shows or some of our thought processes while we interview, stay tuned for that too! Many thanks to K80, it’s such a pleasure to connect with fellow podcasters around the topic of food, and I really enjoyed getting to know the woman behind the show more! Listen to the episode in the player above, or find us on Spotify, iTunes, Stitcher, Google Play, and iHeartRadio! Get Social with K80! Website: https://foodheroespodcast.com/ Instagram: @foodheroespodcast Twitter: @foodheroespod

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/

To continue with our Podcast Showcase Series, we have an episode from Katie Jones from the Food Heroes Podcast. In this episode, she interviews a cool startup in the UK, a company that makes beer out of old bread. Katie Jones popped out of the scene last year when LinkedIn had this weird power of getting individuals to talk more. I was fortunate to ride the wave of this, and so did Katie. Katie has a very interesting story. You can actually listen to it on her podcast. I believe it’s episode 20. It’s a really good episode and you learn a ton about Katie’s background. Also, I get a shoutout on this episode, if you’re interested in seeing the inception of this, I’ve posted it on the show notes. So Kate is also an expert in plant-based foods such as vegan ice cream and vegan cheese. This is because of her experience at So Delicious, a very popular vegan ice cream company. Katie, who is inherently entrepreneurial, stayed in the company for 6 years building the company and creating vegan products and creating systems to execute these vegan products. After being laid off at So Delicious through an acquisition, she took time to find herself. How did she do this? Well, she took her dog and her RV and traveled around the United States. Through her RV journey, she really explored herself.  Around that time, she researched Copywriting and jumped into it. After a few months of writing, she decided to well, start a podcast! Her fascination with B-Corp spurred the development in podcasting and with 20 episodes, Katie has had some amazing guests who are doing good work in the food system we live in. Many of her episodes focus on things such as food waste, or ethical sourcing of unique ingredients like saffron or eggs. If you’re into hearing the stories of the people who are making the world just a little bit better, this is the podcast for you. Sponsor This episode is sponsored by the West Coast Nuriv Music and Tech festival a free music festival on March 6th, or the day before Expo West opens its doors. We have bands like The Bombpops, Direct Hit, Dog Party (opened for Green Day tour, 2017), Get Dead and a "Mystery" Headliner! FAT Wreck Chords presents, NURIV 2019 at the E Sports Arena in Santa Ana. email: innovate.today@virun.com to get on the list and a chance for a VIP spot as well. invite your friends! If you want to sponsor, email customer.service@virun.com ..we have a few open spots for sponsorship.    

On this episode of  Food Heroes Podcast, we go global to uncover the phenomenon of superfoods. Director Ann Shin tells us about the worldwide search for “superfoods” in her documentary Superfood Chain, starting with dinner for her daughters and ending with her own discovery about what it means to be a super food hero.

Coromandel Coast sources their coffee from shade-grown farms, which means the coffee is…well, grown in the shade. It may be the most sustainable coffee farming practice available, yet it only seems to be widely practiced in India. To learn more about shade-grown coffee, listen to the latest episode of Food Heroes Podcast!

This is the story of a dog named Scout, an RV named Peaches, and a woman named Katie Jones, on a mission to find meaningful employment. Along the way, Food Heroes Podcast was created. Listen in to learn more about the host of food heroes and her mission to spark change in the food industry.

Food product developer Joshua Smith is a connection through Katie Jones, the founder of the Food Heroes Podcast, a former colleague at So Delicious. In this preview, Joshua talks about why he has stayed for several years in the same business while many middle managers and developers (myself included) have moved to different companies for promotions and opportunities. This show is sponsored by Icon Foods. Find out from them how they could help you reduce sugar without losing your sweet identity. Join them in supporting the show - find out how you can help us grow.

Certified organic, cage-free, pasture raised, free-range, heritage animal-what does the label on your egg carton mean? In this episode of the Food Heroes Podcast, we meet Andrew DeCoriolis to discuss all things eggs- from confusing labeling, to conditions for egg-laying hens, to heritage breeds, and what we can do today to ensure more humane treatment of these beautiful birds. Andrew is with an organization called Farm Forward. The mission of the organization is to promote conscientious food choices, reduce farmed animal suffering, and advance sustainable agriculture.

Food product developer and writer Katie Jones didn't start out with the plan to be the next big podcast host, but after years of writing about food and experience as a food product developer, she was looking for another way to contribute to the industry. Since she already interviewed experts in the field for articles in various food publications, she thought podcasting would be a breeze. It's not. But she discovered something else: a platform to tell the stories about food businesses with unique, community-focused and industry-changing missions. She joins us on the podcast to talk shop and about some of the lessons she learned in her first 20 episodes. This show is sponsored by Icon Foods. Find out from them how they could help you reduce sugar without losing your sweet identity. Join them in supporting the show - find out how you can help us grow.

Dan Ratner is on a mission to redirect surplus food from trash to table. He joins me on this episode of the Food Heroes Podcast to talk trash, food waste, and how we can all join in this food fight against food waste. Dan works with YourLocal - an app that offers a profitable solution to reducing food waste. The app started in Denmark, it allows vendors and restaurants to upcycle their food instead of throwing it away. App users can try new restaurants and enjoy these leftovers at a heavily discounted price.

On this episode of the Food Heroes Podcast, we learn how an On this episode of the Food Heroes Podcast, we learn how an innovative Tea startup is thinking outside the bean.   Coffee is the third most consumed beverage in the world, yet the coffee bean’s harvest season is only three months long. “During the off-season, almost 80% of the industry is out of work,” says Max Rivest of Wize Monkey, an ethically sourced coffee leaf beverage company that employs farm workers all-year round. Max believed that the discarded coffee leaves could be used for more than just mulch, in a way that would provide greater stability for the farmers and migrant workers. After a couple years of trial and error, Max and his partners figured out a way to craft exceptional tea flavors from the discarded biomass. But that trial and error period didn’t come without its obstacles.

Shane Sanders, who is the head chef at the Warren Village and founder of Bake the World a Better Place, had personal problems that led him to a different path in life. He had been in the restaurant and baking industry since he was 15 years old where he even went to college to improve on his skills. Just like every graduate, he’d expected to land an amazing job right after college. This dream didn’t quite happen. ‘’When I was in bakery school, I didn’t want to just get out and start a bakery but I wanted that bakery to be able to make more of a change than just making my town happy. I wanted to be able to make a difference in the world with food.’’ His salary couldn’t sustain his lifestyle to the point he was unable to pay rent and he ended up in the streets for 3 solid years. Those years were really tough on him and when he finally landed a job, he thought of creating a program where he could train people on getting jobs in his industry. We discuss his journey since after college and how he’s now helping people get off the streets, and how you can help too. IN THIS EPISODE YOU’LL FIND OUT ABOUT: Shane’s background and what inspired him to start a non-for profit. How he was able to get out of the homeless situation. Ways the restaurant and food industry can help employ homeless, qualified people. Shane’s baking background. The journey to becoming a head chef at Warren Village. How people can get involved with the program. Amount of time it takes for people to go through the classes and get a job. The amazingly positive reception from restaurants.   LINKS MENTIONED LinkedIn: Shane Sanders Website: Bake the World a Better Place Did you like this? Thank you for listening to this episode! If you enjoyed it, please feel free to share it using the social media buttons on this page. I’d also be VERY grateful if you could rate, review, and subscribe to  Food Heroes Podcast on iTunes. Or, if you use Stitcher, you can leave a review right here. That all helps a lot in ranking this show and would be greatly appreciated. And if you have any comments or questions, leave a comment below! If you need a little help navigating iTunes check out the tutorial I made Here.

Paul Hellier, founder of Fair Food Forager, and Jamie Lepre, founder of Environment To Be are on a mission to travel responsibly. They’re fighting against the use of plastic and this has been quite a challenging task to beat especially when traveling. They started their bicycle ride on June 16th, 2018, and are heading to Bangkok from Hanoi. During this trip, they were able to change the minds of some local vendors as well as tourists in using plastic. Pollution is excessively becoming a threat to almost if not all species and it is our duty to protect the earth. Paul and Jamie are finding other means to function without plastic and you can join them too. Any little action, celebrating any little win, any conversation, speaking up before you get a chance to be given a straw, is all creating some sort of change whether it's with the vendor or it’s someone standing behind you in the line. We should all realize we’ve got a deeper impact. IN THIS EPISODE YOU’LL FIND OUT ABOUT: Challenges Paul and Jamie have faced being plastic free while traveling. The restaurants' dilemma. The immense support they're getting from friends. Sad affair where monkeys are feeding off from plastic. Sacrifices the two have had to make. The importance of being a conscious traveler. How you can make plastic unsexy. The man making AUD 2000 from recycling plastic bags. Favorite stories they have from different groups. The company that changes plastic to floor tiles and many other different products. Paul’s and Jamie’s future plan. How you can join and get involved in this beautiful cause.   MENTIONED LINKS  Pelotonagainstplastic.com Rehash Trash FOOD HEROES PODCAST EP. 001 Paul Hellier from Fair Food Forager: Making ethical eating easy   Did you like this? Thank you for listening to this episode! If you enjoyed it, please feel free to share it using the social media buttons on this page. I’d also be VERY grateful if you could rate, review, and subscribe to  Food Heroes Podcast on iTunes. Or, if you use Stitcher, you can leave a review right here. That all helps a lot in ranking this show and would be greatly appreciated. And if you have any comments or questions, leave a comment below! If you need a little help navigating iTunes check out the tutorial I made Here.

Liz Miller, who is a senior marketing manager at Divine Chocolate, is a human rights and gender equality advocate for cocoa farmers in Africa. Growing up, she was always focused on social justice issues. After traveling to Ghana for a ‘study abroad’ program in college, she knew she wanted a career in international development. This, in turn, led her to study and get a degree in international human rights. Sustainability means the ability to meet the needs of the present, without compromising the needs of the future. Liz later joined Divine Chocolate which is a farmer-centric company. Divine helps cocoa farmers better their lives through literacy and fair trade programs. Divine Chocolate is co-owned by the 85,000 farmer members of Kuapa Kokoo, the cooperative in Ghana that supplies the cocoa for each bar of Divine. As owners, they get a share in the profits, a say in the company, and a voice in the global marketplace. Liz shares the story of Mercy Zaah (as well as her own story) and we get to learn how many lives have changed through the various initiatives and programs Divine chocolate has implemented.   https://f.convertkit.com/5b47673901/bb86a38639.js IN THIS EPISODE YOU’LL FIND OUT ABOUT: Liz miller’s background and career. Sustainability of cocoa farming. Divine chocolate’s partnership with farmers. How farmers are using their profits to change their lives. The literacy program for women. How traveling to Ghana changed Liz’s life. The inspiring story of Mercy Zaah. Things Liz could change to make the world a better place. LINKS MENTIONED LinkedIn- Liz Miller Twitter- izabemiller Cocoa Farmers Collective- https://www.kuapakokoo.com/ Did you like this? Thank you for listening to this episode! If you enjoyed it, please feel free to share it using the social media buttons on this page. I’d also be VERY grateful if you could rate, review, and subscribe to  Food Heroes Podcast on iTunes. Or, if you use Stitcher, you can leave a review right here. That all helps a lot in ranking this show and would be greatly appreciated. And if you have any comments or questions, leave a comment below! If you need a little help navigating iTunes check out the tutorial I made Here.      

In this episode, we are glad to welcome Kimberly Jong, the CEO, and Co-founder of Rumi Spice. Rumi Spice is a for-profit social enterprise that imports saffron from Afghanistan. The company started about four years ago when a team of US military veterans partnered with Afghan farmers to cultivate saffron in the country. It aims at telling the story behind the Afghanistan saffron by bringing high-quality saffron to customers across the world. Its mission is to empower Afghan women and help in the growing of the country’s economy.  Last year, they were lucky enough to go on Shark Tank and have Mark Cuban agree to invest in the business. This was a really big milestone as it meant more than 8 million people worldwide knew about them. In the beginning, these farmers wouldn’t shake my hand because I was a woman but after a year, and after we’ve exported over 100 kilos of saffron, these farmers not only shake my hand but also take selfies. They understand the business part of this and it's why capitalism is a great way to lay a foundation for peace. IN THIS EPISODE YOU’LL LEARN; How the business began. The harvesting and processing procedure. How gender difference is a factor when it comes to working on the farms. The mission of the business. How they fitted into the Afghan’s people culture. Who are their customers? What are some of the uses of saffron? Obstacles faced when the business was starting. How the business has contributed to the growth of the surrounding community. How long it took for the business to be established. What is the role of Mark Cuban in the business? Advice to people looking up to start a similar business. If Rumi didn’t exist, what other business would she venture into? Links mentioned Website: www.rumispice.com   Did you like this? Thank you for listening to this episode! If you enjoyed it, please feel free to share it using the social media buttons on this page. I’d also be VERY grateful if you could rate, review, and subscribe to  Food Heroes Podcast on iTunes. Or, if you use Stitcher, you can leave a review right here. That all helps a lot in ranking this show and would be greatly appreciated. And if you have any comments or questions, leave a comment below! If you need a little help navigating iTunes check out the tutorial I made Here.  

In this episode, our guest is no other than Cassidy Lundy from Regrained. Regrained is a socially responsible company taking the food industry by storm. Their mission is focused on fighting food waste and just waste in general. They’ve taken edible upcycling to the next level and ensure there’s zero waste in their food production. Cassidy majorly manages the company’s marketing, as well as the e-commerce of the Amazon store, but does a little bit of everything. She shares with us the thought process behind the company’s formation, how she joined in, and most importantly, how they ensure there's zero waste in their company. IN THIS EPISODE YOU’LL FIND OUT ABOUT: Cassidy’s position at Regrained. The company’s mission. How the Regrained startup was formed. Cassidy’s entry to the company and how it all began. Why they chose the phrase edible upcycling instead of food waste on their products. Part of Cassidy mission to spread the word about edible upcycling. Feedback Regrained has received from consumers. The amazing upcycled edible flour business. Your opportunity to become an investor. Advice for anyone interested in food waste business. PULLED QUOTES Fighting food waste is as easy as picking up a vegan bar. 1/3 of edible food goes to waste and that doesn’t even include edible by-products like spent grain We use the phrase edible upcycling, It's our way of talking about the process of taking a nutritious by-product such as spent grain and reimagining it. We’re not gonna fight food waste somewhere and then fill up the landfill with something else like our own packaging. LINKS MENTIONED Website: Regrained.com Contact: info@regrained.com Instagram:@ReGrained Twitter:@ReGrained ReGrained's founder Dan at TedTalk:  Have Your Beer and Eat It Too | Dan Kurzrock | TEDxIndiana University   Did you like this? Thank you for listening to this episode! If you enjoyed it, please feel free to share it using the social media buttons on this page. I’d also be VERY grateful if you could rate, review, and subscribe to  Food Heroes Podcast on iTunes. Or, if you use Stitcher, you can leave a review right here. That all helps a lot in ranking this show and would be greatly appreciated. And if you have any comments or questions, leave a comment below! If you need a little help navigating iTunes check out the tutorial I made Here.

Today we have Kipp Baratoff who is the Co-founder and VP of supply chain for Fishpeople Seafood. Fishpeople Seafood is not your usual seafood company and is doing everything they can to disrupt the fish industry. All fish is sustainably sourced and responsibly fished. They're always looking to provide quality as they believe the consumer comes first. As a consumer, it's important to know where your seafood comes from and how it's handled all through till the end. In this episode, we discuss critical matters concerning sustainable fishing, challenges faced in the fish industry, and how to get the best products as a seafood consumer. We discuss sustainable fishing, transparency in the food industry, and ethical eating choices in the seafood category. Kipp weaves a story of industry-driven fear, lies, and greed that Fishpeople has relentlessly fought against.  Through their efforts for responsibly sourced fish, they have revitalized the local fishing industry and given us an introduction to the people who catch our food. IN THIS EPISODE YOU’LL FIND OUT ABOUT: Obstacles to handling a sustainable seafood company. Fraud and mislabeling in the fish industry. Challenges faced in sourcing fish. How to promote the health of fishes while revitalizing communities. Number of fishermen impacted by Fish People Seafood Company. Building the partnership between Yukon and Fishpeople. How consumers can distinguish between good and bad seafood. Factors that make seafood scary to consumers. Ways they're making it easier to prepare seafood. The positive disruption happening in the food industry. Advice for people looking to begin a food startup. PULLED QUOTES Consumers need to make smarter seafood decisions. Let’s all come to the table to help an industry evolve to where it could protect not only the marine landscapes and biology but also the people that rely on those resources for their livelihood. Have the courage to speak your truth.   LINKS MENTIONED Website: fishpeopleseafood.com Instagram: @Fishpeople_seafoods. Sustainable fishing methods 101 Take a look at other B Corp certified companies who are using their business to better our world Attend International beach clean-up day is September 15th: https://oceanconservancy.org/trash-free-seas/international-coastal-cleanup/   Did you like this? Thank you for listening to this episode! If you enjoyed it, please feel free to share it using the social media buttons on this page. I’d also be VERY grateful if you could rate, review, and subscribe to  Food Heroes Podcast on iTunes. Or, if you use Stitcher, you can leave a review right here. That all helps a lot in ranking this show and would be greatly appreciated. And if you have any comments or questions, leave a comment below! If you need a little help navigating iTunes check out the tutorial I made Here.

What if you could reduce the amount of waste generated by the food industry? What if there was an easy way to make a small change with a big impact?   We need to empower people and show people that you don't have to have the weight of the world on your shoulders. You don't have to solve the issue tomorrow on your own. But you can make the little decisions each day to create little habits in your own life and that includes where you shop and where you spend your money.  By doing that you're starting to make an impact.     In this episode, we discuss being a profitable business with a purpose, waste generated by food packaging, and creating a food system that emphasizes community. Paul offers some simple solutions that I plan to implement that will help reduce the number of plastics and food packaging waste entering our oceans and landfills.   Ways you can get involved: Get in touch! Paul can be reached by email at hello@fairfoodforager.com Visit Fair Food Forager or download the app at http://fairfoodforager.com.au/ Become an Ambassador for ethical eating by adding merchants from your community. Facebook: https://www.facebook.com/FairFoodForager Blog: www.fairfoodforager.com.au/blog Instagram: https://www.instagram.com/fairfoodforager/ Twitter: www.twitter.com/@fairfoodforager Youtube: https://www.youtube.com/channel/UCiLRE7z_MIgXGxp2dUJjLdA Linkedin: https://www.linkedin.com/company/fair-food-forager/ Did you like this? Thank you for listening to this episode! If you enjoyed it, please feel free to share it using the social media buttons on this page. I’d also be VERY grateful if you could rate, review, and subscribe to  Food Heroes Podcast on iTunes. Or, if you use Stitcher, you can leave a review right here. That all helps a lot in ranking this show and would be greatly appreciated. And if you have any comments or questions, leave a comment below! If you need a little help navigating iTunes check out the tutorial I made Here.

  Did you know that bees are responsible for pollinating more than 1/3 of our food? They are key indicators of the health of our food system and communities.   We can help bee populations by providing habitat, decreasing the use of pesticides, and purchasing products from ethical food companies who practice social responsibility. GloryBee Foods, located in Eugene, Oregon is one of those companies. They hold themselves accountable for creating a positive impact in all aspects of the business. GloryBee is a certified B Corp for-profit business. I met Shandy Carroll on Linkedin when I read her article about the process of B Corp certification. As the sustainability manager of GloryBee Foods, she had a lot of insight into the process. The article was so clearly written that I knew I needed to learn more from her!   The great thing about a family-owned company is how organic the purpose is. It’s such a genuine culture.  One of the strengths of becoming a B Corp has been how we’re able to take that really genuine culture and solidify it with written policies and programs. That’s the fun part of my role because I work directly with the owners of the company. I get to take their passion, heart, and drive for sustainability and make it happen.   In this episode, Shandy offers a behind the scenes look at the less glamorous side of the work it takes to be a sustainable company. Her team has implemented some great initiatives for employees, the community, and the bees. EDIT: Bee weekend is actually the 20th and 21st: https://glorybee.com/content/bee-weekend-2018     Ways you can get involved: Get in touch! Shandy can be reached by email at shandy.carroll@glorybee.com Learn more about GloryBee’s sustainability program: https://glorybee.com/sustainability/ Attend Bee Weekend April 20th, 2018 https://glorybee.com/content/bee-weekend-2018 See how Glory Bee is saving pollinators by Save the Bee: https://glorybee.com/savethebee Linkedin: https://www.linkedin.com/in/shandy-buckley-carroll-77335845/ Take a look at other B Corp certified companies who are using their business to better our world Attend International beach clean-up day is September 15th: https://oceanconservancy.org/trash-free-seas/international-coastal-cleanup/ If you have any questions for me or know someone I should interview for the podcast get in touch hello@foodheroespodcast.com Did you like this? Thank you for listening to this episode! If you enjoyed it, please feel free to share it using the social media buttons on this page. I’d also be VERY grateful if you could rate, review, and subscribe to  Food Heroes Podcast on iTunes. Or, if you use Stitcher, you can leave a review right here. That all helps a lot in ranking this show and would be greatly appreciated. And if you have any comments or questions, leave a comment below! If you need a little help navigating iTunes check out the tutorial I made Here.

Did you know beer was once consumed as a healthier alternative to water?   The fermented beverage has been around for 4000 years. Brewing sustainably will ensure we can drink to our health for centuries to come.     Breweries have a big footprint so there are opportunities everywhere to effect change. In this episode, we discuss brewing, regenerative agriculture, the flavor profile kernza, and forming partnerships with other sustainably minded food companies (Bcorps). Christian offers insights into the challenges breweries have when making the decision to go green. Water usage, waste reduction from spent grains, and energy consumption are pretty major when producing beer.       Ways you can get involved: Get in touch!  Christian and the team can be reached by email at hopworks@hopworksbeer.com Learn more about Hopworks sustainability program:  http://hopworksbeer.com/do-good/environment/ Find out about events https://facebook.com/hopworksbeer Learn about regenerative agriculture https://regenorganic.org/ Take a look at other B Corp certified companies who are using their business to better our world Attend International beach clean-up day is September 15th: https://oceanconservancy.org/trash-free-seas/international-coastal-cleanup/   Did you like this? Thank you for listening to this episode! If you enjoyed it, please feel free to share it using the social media buttons on this page. I’d also be VERY grateful if you could rate, review, and subscribe to  Food Heroes Podcast on iTunes. Or, if you use Stitcher, you can leave a review right here. That all helps a lot in ranking this show and would be greatly appreciated. And if you have any comments or questions, leave a comment below! If you need a little help navigating iTunes check out the tutorial I made Here.