Podcasts about food sustainability

In this episode, we sit down with David Fuertes, a farmer, educator and advocate for food sustainability, to explore his path of bringing aloha to agriculture. As a community leader and Executive Director of Kahua Paa Mua in North Kohala on Hawaii Island, David has spent the past 15 years cultivating a “backyard revolution” through aina-based education that blends traditional practices with Korean Natural Farming. He shares how the organization supports youth and families in learning to grow their own food, raise animals, and build agricultural businesses. David reflects on rebuilding Hawaii's Future Farmers of America chapters, his roots in Kaumakani, Kauai, and the importance of pilina (relationships), a value deepened through his friendship with Pono Shim. Through stories of teaching, military service, and reflecting on E Ohana Hou (the eternal unleashing of grace), David reminds us that food and love can be the foundation of a thriving lahui (people).Episode Highlights0:24 Introduction to David Fuertes1:02 Kahua Paa Mua and the "backyard revolution" of learning to grow food3:15 Rebuilding Future Farmers of America (FFA) Hawaii chapters5:25 Pandemic pivots on the farm and Aloha Connects Innovation (ACI)9:32 Roots in Kaumakani, Kauai, a sugar plantation town; learning about hard work12:41 College, getting drafted into Vietnam War, giving back and lifelong friendships15:51 Becoming an agriculture teacher18:21 The best Filipino ringtone ever20:18 Former students, then and now22:44 Dream food sustainability scenario - ahupuaa model26:05 How to make agriculture thrive in Hawaii: a farmer's perspective27:28 Reading plants and organisms to help them grow and thrive30:18 Taro: teaching young ones about life32:15 E OHANA HOU35:28 Pilina: Friendship with Pono Shim39:47 Aloha and the lahui43:05 The universal language of love: food44:33 The 3 QP (Quality, People, Partnership)47:21 Aloha + the concentric circle of influence and control48:33 JFK Hawaii visit49:23 Driving with aloha Learn more about Kahua Paa Mua at: https://www.kahuapaamua.org/about  Welcome to the Above the Sides podcast! Join us on our journey to uncover what it means to think, act, and live aloha. The inspiration for this podcast is the late Pono Shim, former President and CEO of the Oʻahu Economic Development Board. His stories capture the essence of what it means to live aloha. He made it known that aloha is a lifestyle. It is not a solution to problems, a marketing brand or to be used as an advantage over anyone else. Aloha is to be honored and practiced.The name of this podcast is in reverence of Hawaiʻi's Queen Liliʻuokalani, who wrote: "To gain the kingdom of heaven is to hear what is not said, to see what cannot be seen, and to know the unknowable – that is Aloha. All things in this world are two; in heaven there is but One.” Through these episodes, we seek to find that singular perspective, the one that is "above the sides" as we strive for universal peace.We welcome you to pause with us as we share the stories and voices of Hawai'i business leaders, educators and community members who have chosen to be lifelong students of aloha. Mahalo nui loa for listening.

Did you know that as of 2024, only 33.6% of PWDs aged 15 to 64 are employed, reflecting a modest increase from 28.2% in 2019? Given the lack of employment inclusivity in the workplace, that inspired Geraldine Tan, Founder, My NoNNa’s and the Green and Purple Movement to make a change by providing meaningful employment to individuals with special needs and the elderly, and introducing sustainable food solutions to meet Singapore’s 2030 food goals. Join The Breakfast Show in this conversation with Geraldine Tan as they discuss how she is balancing food sustainability and social inclusivity in her daily operations. They also look into the government’s plan to provide greater support for people with disabilities as announced in Budget 2025, and figure what more can be done to lay the foundations of a fairer and more inclusive society.See omnystudio.com/listener for privacy information.

There are probably many of you out there who have reduced our meat consumption in recent years to try to achieve a more carbon neutral lifestyle.But, why settle for carbon neutral when there are actually foods out there that are carbon negative.Joseph Poore is Director of the Oxford Martin Programme on Food Sustainability, and joins Tom Dunne to discuss.

There are probably many of you out there who have reduced our meat consumption in recent years to try to achieve a more carbon neutral lifestyle.But, why settle for carbon neutral when there are actually foods out there that are carbon negative.Joseph Poore is Director of the Oxford Martin Programme on Food Sustainability, and joins Tom Dunne to discuss.

In this episode of Wake Up and Read the Labels, Jen Smiley sits down with Chef Jamie Simpson from The Chef's Garden and Culinary Vegetable Institute in Ohio. Chef Jamie shares his journey from the kitchen to the farm, his passion for growing nutrient-dense vegetables, and the importance of eating with the seasons. Learn how the way your produce is grown affects its flavor, nutrition, and sustainability, plus how you can maximize your own kitchen's potential by reducing food waste and embracing the entire plant. Disclaimer:The content provided by Wake Up and Read the Labels and Jen Smiley is for informational purposes only and is not intended as medical advice. Jen Smiley is not a licensed nutritionist, dietitian, or health professional. All recommendations and insights are based on her personal research and experiences. Always consult a qualified healthcare provider before making any changes to your diet or wellness routines. Additionally, some of the links shared may be affiliate links, meaning Wake Up and Read the Labels may earn a small commission at no additional cost to you. This supports our ability to bring you quality content. Key Takeaways: Eating with the seasons leads to more nutrient-dense, flavorful food The industrial food system prioritizes shelf life over nutrition—here's how to avoid it You can minimize food waste by using all parts of the plant Cooking methods impact the nutritional benefits of your food Regenerative farming replenishes the soil, creating healthier crops for the future Where to Find Jamie:Instagram: https://www.instagram.com/chef_jamie_simpson/https://www.chefs-garden.com/roots-conference/roots-2017/speakers/speakers-2017/jamie-simpsonJen's Links:Instagram: https://www.instagram.com/wakeupandreadthelabels Facebook: https://www.facebook.com/WakeUpAndReadTheLabelsThe Wake Up Label Letter: https://jensmiley.substack.com/subscribeApple Podcasts: https://podcasts.apple.com/us/podcast/wake-up-and-read-the-labels/id1618784569 Spotify: https://open.spotify.com/show/7v3WcgicHQrjU9iCEcLZLX

Today we'll do a bit of good news interviews in hour one as we talk to Todd Brigham, the executive director of Compass AK, which is like a local Boys & Girls club, but funded entirely on private donations. We'll talk about the genesis of it and how it works. Then in hour two we'll visit with local agricultural expert Al Pointdexter about the future of food sustainability in Alaska, and listen to his plan to bring us back on track.

What does it take to fix a food system that's making us, and the planet, sick? Henry Dimbleby, co-founder of LEON, architect of the National Food Strategy, and author of the Sunday Times bestseller Ravenous, is doing just that. From launching a fast-food revolution to shaping the UK's policies on food, health, and sustainability, Henry's career is a masterclass in bold ideas and transformative action. Now, through his latest venture, Bramble Partners, he's supporting the next generation of food innovators determined to fix the system. In this episode, we explore: The truth about ultra-processed foods: why they dominate our diets and how they're designed to keep us hooked. The systemic challenges of fixing a broken food system—and why it requires more than just individual action.How purpose-driven companies are fixing our food system while delivering profits and impact.How the National Food Strategy is tackling inequality, climate change, and what's next.Where investments can transform the food system for good.Practical steps you can take today to shape the future of food.How AI and technology are rewriting the rules of food production and fighting waste. This episode isn't just about understanding the problem; it's about finding solutions and being inspired to act. Tune in to discover how Henry is shaping the future of food—and why his work could change the way we eat, live, and thrive. Hosted on Acast. See acast.com/privacy for more information.

River Klass is a first-generation rancher, restaurateur, and the host of Ranch America on the Outdoor Channel. Balancing life as a rancher and restaurant owner, River brings a unique perspective on the challenges and rewards of modern ranching. His passion for sustainable agriculture, storytelling, and honoring the legacy of America's ranching traditions shines through his work. With a deep respect for the land and the people who care for it, River is dedicated to bridging the gap between ranchers and consumers while championing the values of resilience, gratitude, and innovation. In this episode we're joined by River Klass. River shares his journey from opening a small-town restaurant to managing cattle, leasing land, and ultimately telling the stories of America's ranchers on his hit TV show. This episode dives deep into the heart of ranching and its crucial role in the American food system. River pulls back the curtain on the day-to-day challenges ranchers face, from financial pressures and juggling multiple jobs to the evolving demands of sustainability and regenerative practices. With anecdotes from the road, insights from the land, and a reverence for the cowboy way of life, River paints a vivid picture of the resilience and innovation that keeps the ranching tradition alive.What we cover: - River's journey from restaurateur to first-generation rancher- Challenges faced by small-scale ranchers in today's economy- The mission and inspiration behind Ranch America- The disconnect between consumers and their food sources - Hope for the future of ranching through young innovatorsTimestamps:(00:00) – Introduction to River Klass and his journey to ranching(06:00) – The inspiration and mission behind Ranch America(12:00) – Insights into the daily life and struggles of ranchers(20:00) – Challenges and realities of modern ranching(30:00) – The role of sustainability and regenerative practices(40:00) – Stories of community, camaraderie, and cowboy ethics(48:00) – The future of ranching and hope for the next generation(54:00) – Closing thoughts and where to find Ranch America.*** LINKS***Check out our Newsletter - Food for Thought - to dramatically improve your health this year!Join The Meat Mafia community Telegram group for daily conversations to keep up with what's happening between episodes of the show.Connect with River:InstagramRanch AmericaConnect with Brett:InstagramXConnect with Harry:InstagramXConnect with Meat Mafia:Instagram - Meat MafiaX - Meat MafiaYouTube - Meat MafiaConnect with Noble Protein:Website - Noble ProteinX - Noble ProteinInstagram - Noble ProteinAFFILIATESLMNT - Electrolyte salts to supplement minerals on low-carb dietThe Carnivore Bar - Use Code 'MEATMAFIA' for 10% OFF - Delicious & convenient Pemmican BarPerennial Pastures - Use CODE 'MEATMAFIA' 10% OFF - Regeneratively raised, grass-fed & grass-finished beef from California & MontanaFarrow Skincare - Use CODE 'MEATMAFIA' at checkout for 20% OFFHeart & Soil - CODE ‘MEATMAFIA' for 10% OFF - enhanced nutrition to replace daily vitamins!Carnivore Snax - Use CODE 'MEATMAFIA' Crispy, airy meat chips that melt in your mouth. Regeneratively raised in the USA.Pluck Seasoning - 15% OFF - Nutrient-dense seasoning with INSANE flavor! Use CODE: MEATMAFIAWe Feed Raw 25% OFF your first order - ancestrally consistent food for your dog! Use CODE 'MEATMAFIA'Fond Bone Broth - 15% OFF - REAL bone broth with HIGH-QUALITY ingredients! It's a daily product for us! Use CODE: MAFIAMaui Nui- 15% OFF. Use CODE: MEATMAFIA

Send me a messageIn this episode of Climate Confident, I sit down with Charlie Angelakos, Global VP of External Affairs and Sustainability at McCain Foods, to delve into the company's ambitious goal of achieving 100% regenerative agriculture by 2030. With a direct relationship with 3,500 farmers globally and a commitment to farming in harmony with nature, McCain is tackling the twin challenges of climate resilience and sustainable food production.Charlie provides a detailed breakdown of regenerative agriculture as McCain defines it—focusing on improving soil health, reducing emissions, and minimising reliance on synthetic inputs. He shares insights from their Farms of the Future initiative, where McCain tests and refines regenerative practices to share successes (and failures) with their farmer partners. Early results are encouraging, with emissions down 30% and fertiliser use reduced by 17% at their New Brunswick farm.One key takeaway is the importance of partnerships. McCain collaborates closely with farmers, providing training, financial incentives, and long-term contracts to support the transition to regenerative methods. Charlie also highlights the role of broader collaboration across the food industry to standardise metrics and reduce pressure on farmers.We also touch on educating consumers about the benefits of regenerative agriculture. From launching interactive tools to engaging advertising campaigns, McCain is making strides in closing the awareness gap.Tune in to hear why regenerative agriculture isn't just about climate—it's about building a resilient, sustainable food system that works for both farmers and the planet.Find links to McCain's sustainability initiatives, including their Hot Potato podcast here.Support the showPodcast supportersI'd like to sincerely thank this podcast's amazing supporters: Lorcan Sheehan Jerry Sweeney Andreas Werner Stephen Carroll Roger Arnold And remember you too can Support the Podcast - it is really easy and hugely important as it will enable me to continue to create more excellent Climate Confident episodes like this one.ContactIf you have any comments/suggestions or questions for the podcast - get in touch via direct message on Twitter/LinkedIn. If you liked this show, please don't forget to rate and/or review it. It makes a big difference to help new people discover the show. CreditsMusic credits - Intro by Joseph McDade, and Outro music for this podcast was composed, played, and produced by my daughter Luna Juniper

In this episode, we delve into the efforts of Senator Ron Johnson of Wisconsin as he embarks on a mission to uncover corruption within health agencies and the agricultural sector. As the incoming chairman of the Senate Permanent Subcommittee on Investigations, Senator Johnson outlines his bold plans to combat corporate capture in the health sector. He shares insights into potential collaborations with RFK Jr. under a Trump administration, emphasizing the need for transparency and reform in both health and agriculture. The episode explores the unsettling influence of corporate interests during the COVID-19 pandemic, highlighting personal stories of vaccine injuries and the urgent call for accountability and integrity in scientific research. Sponsored By:  MANUKORA  Go to Manukora.com/REALFOODOLOGY to get $25 off the Starter Kit, which comes with an MGO 850+ Manuka Honey jar, 5 honey travel sticks, a wooden spoon, and a guidebook!  Timeline Go to timelinenutrition.com/REALFOODOLOGY and use code REALFOODOLOGY for 10% off LMNT Get your free Sample Pack with any LMNT drink mix purchase at drinklmnt.com/realfoodology Our Place Use code REALFOODOLOGY for 10% off at fromourplace.com Timestamps: 00:00:00 - Introduction 00:11:51 - Corporate Capture in Health Agencies 00:24:49 - Exposing Corruption in Health Science 00:28:41 - Corruption in Medical Science 00:40:02 - Vaccine Corruption and Control 00:47:47 - Agricultural Policy Reform and Political Dynamics 00:01:01:50 - Local Food Sustainability and Regulation 00:01:09:19 - Agricultural Policy and Health Implications 01:22:07 - Food Sustainability and Corporate Influence Check Out Senator Ron Johnson:  Twitter (X) Website Check Out Courtney Swan: LEAVE US A VOICE MESSAGE Check Out My new FREE Grocery Guide! @realfoodology www.realfoodology.com My Immune Supplement by 2x4 Air Dr Air Purifier AquaTru Water Filter EWG Tap Water Database

In this episode of Wake Up and Read the Labels, host Jen Smiley dives deep into clean eating, the art of gathering around the table, and the truth about the ingredients in our food. Joining her is Leah Delyte, chef, educator, and owner of EAT Marketplace, who shares her inspiring journey of using food to foster joy, health, and connection.Disclaimer:The content provided by Wake Up and Read the Labels and Jen Smiley is for informational purposes only and is not intended as medical advice. Jen Smiley is not a licensed nutritionist, dietitian, or health professional. All recommendations and insights are based on her personal research and experiences. Always consult a qualified healthcare provider before making any changes to your diet or wellness routines. Additionally, some of the links shared may be affiliate links, meaning Wake Up and Read the Labels may earn a small commission at no additional cost to you. This supports our ability to bring you quality content. Key Takeaways:The Connection Between Food and Health: What you eat directly impacts your gut health, immunity, and overall wellbeing. Modern wheat and processed foods differ drastically from those of the past due to genetic modification, chemical use, and ultra-processing. Tips for Eating Clean: Read labels and avoid products with more than 4-5 ingredients. Watch out for misleading "organic" claims on processed foods, and stick to whole, unprocessed ingredients. Regenerative Farming Is the Future: Regenerative farming rebuilds soil health through practices like animal rotation, producing more nutrient-dense foods while reducing environmental harm. Reducing Food Waste: Upcycle kitchen scraps into stocks, soups, or casseroles, and compost when possible. Simple cleaning methods like vinegar rinses make even non-organic produce safer to eat. Family Meals Matter: Regular family meals improve self-esteem, lower risks of substance abuse among children, and foster joy, connection, and better emotional health for everyone. Navigating Dining Out: Ask restaurants what oils they use (opt for butter, olive oil, or ghee over seed oils), stick to smaller local spots, and use tools like the Seed Oil Scout app to find seed oil-free options. Finding Joy in Food: Cooking and sharing meals can be joyful and meaningful. Simple steps like prepping meals with music or loved ones turn a chore into an enjoyable ritual. Leah's Philosophy: "Vote with your dollars" by supporting ethical, sustainable brands and farms. Food is more than nourishment—it's a way to connect, heal, and bring people together.Leah Delyte's Links:Website: https://eatmarketplace.com/Instagram: https://www.instagram.com/chefleahdelyte/?hl=enLinkedIn: https://www.linkedin.com/in/leahdelyte/Jen's Links:Instagram: https://www.instagram.com/wakeupandreadthelabels Facebook: https://www.facebook.com/WakeUpAndReadTheLabelsThe Wake Up Label Letter: https://jensmiley.substack.com/subscribeApple Podcasts: https://podcasts.apple.com/us/podcast/wake-up-and-read-the-labels/id1618784569 Spotify: https://open.spotify.com/show/7v3WcgicHQrjU9iCEcLZLX

Our global food systems are at a breaking point. Climate change, geopolitical tensions, and industrial farming are pushing us closer to food insecurity every day. Can we find a way to feed 10 billion people while safeguarding the planet?Marina Schmidt, founder of Red to Green Solutions, reveals groundbreaking ideas that reimagine how we grow, consume, and sustain food for a resilient future.

Today on The Conversation, our panel of guests digs into the future of food sustainability of Hawaiʻi. Have a comment or question? Call in at 808-941-3689 from O'ahu or 1-877-941-3689 from the neighbor islands during the live show.

Mokgadi Itsweng, a plant based and indigenous chef discusses the importance of eating locally sourced produce. The interview focuses on the economic and environmental benefits of the practice. Listen to #Pulse95Radio in the UAE by tuning in on your radio (95.00 FM) or online on our website: www.pulse95radio.com ************************ Follow us on Social. www.facebook.com/pulse95radio www.twitter.com/pulse95radio www.instagram.com/pulse95radio

In this engaging episode, we explore how the food industry grapples with the dual challenges of sustainability and food production. The conversation begins with Lucy discussing her work with the Future Food Movement and how it has heightened her awareness of sustainable practices in NPD. We highlight that while packaging often steals the spotlight, the real impact is found in ingredient sourcing and production methods.We then lay out the startling realities of global population growth and the increasing food production demands, pointing out that our current agricultural practices are insufficient for meeting future needs without exacerbating environmental damage. We underscore the significant contributions of food production to global emissions and the essential, yet often overlooked, issue of food waste, especially in the UK.The episode takes a practical turn with Lucy sharing detailed examples of how the industry can adopt more sustainable practices, from upcycled ingredients to regenerative farming methods and we also delve into the importance of seasonal diets and provide numerous resources for listeners who want to learn more, including the Future Food Movement and the Ellen MacArthur Foundation's Big Food Redesign Challenge.We emphasise the importance of ongoing education and the need for industry-wide collaboration to foster real change and call on our listeners to share their insights and experiences to help expand the conversation on sustainability.Timestamps:[00:00] Introduction[00:02:19] – Why sustainability matters in the food industry [00:03:12] – Global food production and environmental impact[00:06:10] – The rising issue of food waste [00:08:19]– Overcoming barriers to sustainability [00:09:36] – Exploring upcycled ingredients and their benefits [00:10:47] – Diet shifts towards sustainability: The Live Well Die[00:14:41] – Real-world examples of sustainable practices [00:15:39] – Conversations with Debbie Wynn Stanley on innovative farming[00:16:29] – The role of procurement in sustainable NPD[00:19:23] – The impact of seasonality on ingredient choice [00:22:16] – Sustainable sourcing and freezing methods [00:24:38] – Inviting listener input and experiencesLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!

In a special episode filmed live at Position Meet, our podcast host Joachim Nahem, Executive Chairman at Position Green engages in a thought-provoking discussion with Claus Meyer, the celebrated co-founder of Noma, and a passionate advocate for sustainable food systems. Claus Meyer shares his unique perspective on transforming the food industry to support planetary health, his experience in co-founding Noma, and his ongoing commitment to sustainable food production.   Learn about: The Shift to Plant-Based Eating: The importance of reducing meat consumption and adopting more plant-based diets to combat climate change. Sustainability in Fine Dining: How high-end cuisine can both influence and lead a more sustainable approach to food systems. Claus's Global Initiatives: Learn about Claus's Melting Pot Foundation, which establishes food programs that empower local communities around the world. The Role of Technology in Food Production: Hear about the future of food tech, including Claus's vision for fungi-based foods and local agricultural systems to reduce waste and foster healthier communities.  

Hello there!In this episode of The Pet Food Science Podcast Show, Caitlyn Dudas, co-founder of the Pet Sustainability Coalition, talks about the crucial impact of sustainability in the pet food industry. Caitlyn highlights the importance of sourcing sustainable ingredients, the latest innovations in packaging, and the role of social responsibility throughout the supply chain. Tune in to discover how the industry is moving towards a more sustainable future, ensuring that pets, people, and the planet can thrive together. Listen now on all major platforms."The complexity of the pet food supply chain requires collaboration across brands to drive sustainable change."Meet the guest: Caitlyn Dudas, co-founder of the Pet Sustainability Coalition, holds a master's degree in Environmental Management from Harvard University. With over a decade of experience, Caitlyn has been at the forefront of advancing sustainability in the pet food industry, leading initiatives in sustainable ingredient sourcing, packaging, and social responsibility. Her leadership has driven significant industry change, making her a pivotal figure in pet food sustainability.What will you learn:(00:00) Highlight(02:05) Introduction(07:38) Climate impact reduction(12:30) Social responsibility in sourcing(19:10) Packaging innovations(24:31) Collaboration strategies(36:05) Sustainability accreditation program(41:08) Final QuestionsThe Pet Food Science Podcast Show is trusted and supported by innovative companies like:* Trouw Nutrition* Kemin- Scoular- Corbion- ICC- ProAmpac- ADM- Alura- Biorigin- Innovafeed- EW NutritionAre you ready to unleash the podcasting potential of your company?

Ex-vegan Mollie Engelhart is the chef and founder of Sage Regenerative Kitchen in L.A. Initially committed to proving that a vegan farm could thrive without animal death, Mollie's journey led her to embrace regenerative agriculture, recognizing that nature's cycles of life and death are integral to supporting biodiversity and soil health.She transitioned her vegan restaurants to Sage Regenerative Kitchen, where she prioritizes serving whole, single-ingredient foods sourced from regenerative and wild-harvested farms. Despite facing challenges, including backlash from the vegan community and financial hurdles, Mollie remains dedicated to promoting regenerative practices, highlighting the critical role of animals in sustainable farming, and fostering a deeper connection between people and their food sources.Key topics discussed:- Mollie's transition from veganism to regenerative agriculture and why she now believes humans should eat meat- The role of regenerative practices in enhancing soil health and biodiversity.- The importance of seasonal and local food consumption.- Ethical and sustainable meat production.- Consumer responsibility in supporting sustainable food systems.Timestamps:(00:02) Regenerative Agriculture and Food Sustainability(12:30) Awakening to Regenerative Agriculture(22:28) Nature, Keystone Species, and Sustainability(36:12) Plant-Based Dilemma in Restaurant Business(39:43) Food Philosophy and Ethical Choices(52:50) Ethical Choices in Sustainable Dining(01:03:37) Supporting Regenerative Agriculture Through Consumer Choices(01:06:28) Investing in Resilient Food Systems(01:22:10) Diverse Food and Regenerative Farming(01:31:20) Corruption in the Food System(01:46:12) Empowering Health and Wellness*** SPONSOR ***CarnivoreCrowdThe CarnivoreCrowd over at CrowdHealth is bringing together metabolically healthy people to share in medical expenses. It's incredible. They're providing an alternative to health care coverage in the form of a community-based approach. It's pretty simple - you pay a monthly fee and then when your medical expenses come up you simply cover them with cash (which is often times 50% less) and then the crowd bands together and splits those costs through a crowdfunding model. We've both used this service for the last two years and love it.Check out their new CarnivoreCrowd and if you sign up be sure to use code MEATMAFIA for a discount on your first 3 months!We Feed RawI've been a dog owner for the last two years and I can confidently say that nothing has made a bigger difference than feeding my dog, Sunny, raw food. I've been feeding her We Feed Raw for the last 18 months and she absolutely loves it. If you're a dog owner who's tired of feeding their dog kibble, check out We Feed Raw and use code MEAT to get 30% off. *** LINKS***Check out our Newsletter - Food for Thought - to dramatically improve your health this year!Join The Meat Mafia community Telegram group for daily conversations to keep up with what's happening between episodes of the show.Connect with Mollie:InstagramConnect with Sage:WebsiteInstagramConnect with Meat Mafia:Instagram - Meat MafiaTwitter - Meat MafiaYouTube - Meat MafiaConnect with Noble Protein:Website - Noble ProteinTwitter - Noble ProteinInstagram - Noble ProteinLink to vegan protest video at Sage restaurantAFFILIATESLMNT - Electrolyte salts to supplement minerals on low-carb dietThe Carnivore Bar - Use Code 'MEATMAFIA' for 10% OFF - Delicious & convenient Pemmican BarPerennial Pastures - Use CODE 'MEATMAFIA' 10% OFF - Regeneratively raised, grass-fed & grass-finished beef from California & MontanaFarrow Skincare - Use CODE 'MEATMAFIA' at checkout for 20% OFFHeart & Soil - CODE ‘MEATMAFIA' for 10% OFF - enhanced nutrition to replace daily vitamins!Carnivore Snax - Use CODE 'MEATMAFIA' Crispy, airy meat chips that melt in your mouth. Regeneratively raised in the USA.Pluck Seasoning - 15% OFF - Nutrient-dense seasoning with INSANE flavor! Use CODE: MEATMAFIAWe Feed Raw 25% OFF your first order - ancestrally consistent food for your dog! Use CODE 'MEATMAFIA'Fond Bone Broth - 15% OFF - REAL bone broth with HIGH-QUALITY ingredients! It's a daily product for us! Use CODE: MAFIA

Have you ever pondered how entrepreneurship can be leveraged to tackle issues like food insecurity and support local agriculture? In this episode of The Angel Next Door Podcast, Marcia Dawood explores this intriguing question with Clancy Harrison, an expert in the food systems space. Together, they discuss how innovative business models can create a significant social impact.Clancy Harrison is the founder of the Food Dignity® Movement and a registered dietitian with extensive experience as a food service director and food pantry manager. Her work centers around bridging local farmers with communities in need, ensuring fair compensation for agricultural products while resolving food accessibility issues.This episode is a deep dive into Clancy's transformative approach to hunger relief that emphasizes dignity and sustainability. From pioneering equitable market systems to integrating advanced technologies in agriculture, Clancy's initiatives offer a fresh perspective on food security. Whether you're passionate about social entrepreneurship, sustainability, or community impact, this conversation is packed with insights that make it a must-listen. To get the latest from Clancy Harrison, you can follow her below!LinkedIn - https://www.linkedin.com/in/clancycashharrison/https://clancyharrison.com/ Sign up for Marcia's newsletter to receive tips and the latest on Angel Investing!Website: www.marciadawood.comLearn more about the documentary Show Her the Money: www.showherthemoneymovie.comAnd don't forget to follow us wherever you are!Apple Podcasts: https://pod.link/1586445642.appleSpotify: https://pod.link/1586445642.spotifyLinkedIn: https://www.linkedin.com/company/angel-next-door-podcast/Instagram: https://www.instagram.com/theangelnextdoorpodcast/TikTok: https://www.tiktok.com/@marciadawood

What does it take to transform lives through social impact and food sustainability? Join us as we engage in a heartfelt conversation with Joseph Mullings, Director of Programs for Social Impact and Food Sustainability for North America at ISS. From his humble beginnings in a preacher's household in the UK to his impactful endeavors in Canada, Joseph's journey is a testament to the power of community service and resilience. Hear how his father's relentless dedication to helping others shaped Joseph and his siblings, and the stark educational challenges they faced due to institutional racism.Discover the profound benefits of investing in employee development, particularly through language programs for frontline workers. Joseph shares compelling examples of initiatives like the English language program for janitorial and reception staff, revealing how these investments lead to higher employee retention, service consistency, and reduced recruitment costs. Learn how these strategic investments not only drive business performance but also foster cross-generational loyalty and community ties, while promoting supply chain diversity and inclusive hiring practices.Lastly, we explore the critical role of Employee Resource Groups (ERGs) in advancing diversity and inclusion within a global organization. Joseph discusses the unique challenges of navigating privilege and responsibility as a British professional in an American company. We examine how ERGs serve as 'critical friends' to leadership, driving accountability and representation, especially in leadership roles. Reflect on the cyclical nature of corporate interest in D&I, and be inspired by iconic role models like John Lewis, whose perseverance continues to light the path for future generations. This episode promises to be an enriching experience filled with insights on justice, leadership, and the true essence of social impact.Website:www.dialglobal.orgJoin our membership:https://www.dialglobal.org/membershipOur DEI solutions:https://www.dialglobal.org/solutionsContinue the conversation on LinkedIn

Ireland has joined a European-wide effort to underscore the importance of plant health. The #PlantHealth4Life campaign is led by the European Food Safety Authority (EFSA), the European Commission (EC), and is active in 22 European member states. PlantHealth4Life, European Initiative Speaking about the campaign, Senator Pippa Hackett, Minister of State for Land Use and Biodiversity with special responsibility for Horticulture at the Department of Agriculture, Food and the Marine said: "We are proud to stand alongside our European partners to raise awareness of the profound interdependence between plant health and our collective well-being. This collaborative effort is a unique opportunity to engage citizens from all walks of life - be it the intrepid traveller, the conscientious gardener, or the vigilant parent - in safeguarding plant health." Ms Louise Byrne, Chief Plant Health Officer for Ireland, added that the Department of Agriculture, Food & the Marine conducts comprehensive inspections on imports of regulated plants and plant products. Importantly however, a critical element is educating the public across all spectrums, from commercial importers to amateur gardeners on the need for heightened awareness of the issues at stake and to not attempt to import unchecked plants and plant products that pose a risk to Ireland. The campaign urges travellers not to bring back any plants, flowers, seeds, fruits, or vegetables from outside the EU, as these items may harbour plant pests or diseases detrimental to native flora. Additionally, consumers are advised to buy plants and seeds online only if accompanied by a valid phytosanitary or plant health certificate. Embracing good plant hygiene practices and promptly addressing signs of plant pests or diseases in home gardens and communal outdoor spaces will also prevent their spread to neighbouring plants and natural habitats. Speaking on Ireland's involvement in the campaign, leading Irish garden designer Diarmuid Gavin, who was appointed as the Food and Agriculture Organization of the United Nations' Goodwill Ambassador for Ireland in May 2022, said: "Safeguarding Irish plant health is paramount. As gardeners, we hold the power to effect change - by allowing our gardens to flourish naturally, propagating your own plants from seeds, sourcing plants responsibly, and vigilantly monitoring for abnormalities, we can collectively protect our botanical heritage." Tobin Robinson, Head of EFSA's PLANTS Unit added: "Plant health impacts not only the environment, the economy, and the European food chain but also our present and our future - by keeping plants healthy, we are protecting life. It is therefore a source of pride to see how Europeans are engaged in the topic, as demonstrated by the unprecedented participation of Member States in the #PlantHealth4Life campaign." Claire Bury, Deputy Director-General for Food Sustainability of DG SANTE stated: "Informed European citizens armed with accurate information on plant health can help protect and preserve our biodiversity. Plant health is a priority for the European Commission within the One Health approach. By informing people about the importance of not importing pests into the European Union and empowering them with the knowledge to take appropriate actions, we can make a difference." Visit the #PlantHealth4Life campaign at www.efsa.europa.eu/en/plh4l and discover how to safeguard plant health. About the campaign #PlantHealth4Life is a multi-year and multinational campaign developed at the request of the EC and based on an in-depth analysis of perceptions and behaviour on plant health across the EU. This year, the campaign involves 21 Member States and a candidate country, doubling the reach from the previous year: Belgium, Croatia, Cyprus, Czechia, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Ireland, Latvia, Lithuania, Malta, Poland, Portugal, Slovakia, Slovenia, Spain, Sweden, and Montenegro. About EFSA The European Foo...

This episode of the Xtalks Food Podcast features an interview with with Sheelagh Daly, the Foreign Direct Investment (FDI) manager at Enterprise Ireland, the government organization responsible for the development and growth of Irish enterprises in world markets. Sheelagh begins by talking about her role as FDI manager and discusses some of the latest innovation trends within Ireland's food industry. These include both Ireland-specific and global food industry trends like tech, AI and sustainability. She offers insights into the types of incentives Ireland offers to foreign investors in the food industry and some of the partnerships that exist between Irish food companies and international investors. Sheelagh also talks about how Irish food companies use FDI to expand their presence in international markets. Read the full article here:Guinness Launches a Non-Alcoholic Version of its Popular Stout: https://xtalks.com/guinness-launches-a-non-alcoholic-version-of-its-popular-stout-2475/For more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: https://twitter.com/XtalksFoodInstagram: https://www.instagram.com/xtalks/ Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

Eating a healthy, balanced diet is no longer just about getting the right mix of vitamins, minerals, carbohydrates, protein and fat. Now, it's also about balancing one's needs with the needs of the planet. In this episode of the Xtalks Food Podcast, Sydney talks about the top 10 best foods for the environment, which boast low carbon footprints, support biodiversity and offer substantial nutritional benefits. Integrating these foods into one's diet is a practical way to contribute to a healthier planet while nourishing one's body. The list includes categories like pulses, leafy greens, locally grown fruits and cereals and grains as well as mushrooms, seaweed, mussels, grass-fed beef, oats and figs. These foods provide essential nutrients while having minimal environmental impact. The team is surprised by a number of foods on the list, including mushrooms, mussels and grass-fed beef. Also in this episode, Sydney talks about The US Food and Drug Administration's (FDA) new requirement for prepackaged foods in the US. This rule would mandate front-of-package nutrition labeling, which would display key nutrient information on the front of the packaging, in addition to the existing nutrition label on the back. In the US, advocates have long lobbied the FDA for front-of-package labels, claiming they help consumers make healthier choices and encourage food manufacturers to reformulate their products. Opposers argue that mandatory interpretive front-of-package nutrition labeling designs could cause unnecessary fear among consumers without providing meaningful context on how a food item fits into a healthy diet. The team discusses which design would be most effective and wonders whether this rule would promote healthier choices.  Read the full article here: Top 10 Best Foods For the Environment:https://xtalks.com/top-10-best-foods-for-the-environment-3883/ Front-of-Package Nutrition Labeling: What the Food Industry Needs to Know:https://xtalks.com/front-of-package-nutrition-labeling-what-the-food-industry-needs-to-know-3894/ For more food and beverage industry content, visit the Xtalks Vitals homepage. https://xtalks.com/vitals/  Follow Us on Social Media Twitter: https://twitter.com/XtalksFood Instagram: https://www.instagram.com/xtalks/ Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

Join us in this episode with Oliver English, co-founder of Common Table Creative and co-director of the documentary "Feeding Tomorrow." They discuss the vital connections between local farming, food sustainability, and school nutrition. Oliver shares insights into the challenges and triumphs of integrating healthy, nutrient-dense foods into school systems and the broader implications for community health and resilience. Tune in to explore how we can build a more sustainable and nutritious future for the next generation.

This episode of the Xtalks Food Podcast features an interview with with Dirk Herdes, General Manager and Senior Vice President of Sales at Crisp, a platform that connects CPGs to real-time POS and inventory data from 40+ retailers and distributors. Dirk gives an overview of Crisp's platform and discusses how it integrates with retailers and distributors to provide actionable insights. He talks about how AI and analytics are transforming commercial food supply chains and explains how important real-time data is in the modern supply chain. Dirk also discusses some common challenges CPGs face when trying to streamline their supply chains as well as the differences between small and large CPGs when it comes to Crisp's platform. He ends by giving advice to CPGs that are looking to leverage data strategies in their supply chains to improve efficiency and profitability. Read the full article here:2024 Food Industry Trends: Navigating the Future of Tech, Sustainability and Nutrition:https://xtalks.com/2024-food-industry-trends-navigating-the-future-of-tech-sustainability-and-nutrition-3637/For more food and beverage industry content, visit the Xtalks Vitals homepage. https://xtalks.com/vitals/Follow Us on Social Media Twitter: https://twitter.com/XtalksFood Instagram: https://www.instagram.com/xtalks/ Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

Send me a messageWelcome to another episode of the Climate Confident podcast. I'm Tom Raftery, and today, I'm delighted to be joined by Robin Saluoks, CEO and founder of eAgronom. Robin shares his insights on the crucial role of regenerative agriculture and how it can revolutionise farming.We delve into Robin's unique background, growing up in Estonia on a family farm, and how this experience, combined with his expertise in computer science, led to the creation of eAgronom. We discuss the significance of sustainable farming practices, including cover cropping, zero cultivation, and agroforestry. These methods not only enhance soil health and biodiversity but also help in reducing carbon emissions.Robin explains the challenges farmers face in transitioning to regenerative practices and highlights the need for incentives and support from the food industry, banks, and governments. We explore how carbon income, better loan terms for sustainable practices, and public-private collaborations can accelerate this shift.Key takeaways include the importance of data collection and verification for effective carbon reporting and how sustainable farming can be profitable in the long run. Robin emphasises the potential of innovative practices to rebuild soil health, especially in regions vulnerable to climate change.For more insights on sustainable agriculture and how you can support this transformation, tune in to this enlightening episode. Connect with Robin on LinkedIn for further discussions.Don't forget to check out the video version of this episode on YouTube.Support the Show.Podcast supportersI'd like to sincerely thank this podcast's amazing supporters: Lorcan Sheehan Hal Good Jerry Sweeney Andreas Werner Devaang Bhatt Stephen Carroll Marcel Roquette Roger Arnold And remember you too can Support the Podcast - it is really easy and hugely important as it will enable me to continue to create more excellent Climate Confident episodes like this one.ContactIf you have any comments/suggestions or questions for the podcast - get in touch via direct message on Twitter/LinkedIn. If you liked this show, please don't forget to rate and/or review it. It makes a big difference to help new people discover the show. CreditsMusic credits - Intro by Joseph McDade, and Outro music for this podcast was composed, played, and produced by my daughter Luna Juniper

With roughly one-third of all food produced globally lost or wasted, the food industry is pivoting towards sustainable practices aimed at curbing these losses. In this episode of the Xtalks Food Podcast, Sydney talks about how different sectors within the food industry are combating food waste on Stop Food Waste Day 2024 and beyond. For example, tech companies are creating software and systems that help restaurants and food producers optimize their inventory and Grocery chains are also revising their supply chain practices. Upcycling, turning by-products or waste materials into new, high-quality products, is another innovative approach gaining traction. The hospitality sector, including hotels and resorts, is also making substantial strides by implementing programs that analyze and improve food preparation and consumption patterns. The team wonders whether tech innovations like AI and blockchain can make a significant impact in cutting food waste across the supply chain.  Also in this episode, Sydney talks about the Business Benchmark on Farm Animal Welfare's (BBFAW) recent report, which evaluated 150 prominent food companies and assigned the majority a low-performance impact rating due to their poor animal welfare practices. According to the report, approximately 95 percent of food companies worldwide recognize farm animal welfare as a central business issue. Despite this, none have reached Tier 1 ‘Leadership' status in the BBFAW rankings. Many of the largest food companies, including Mars, Mondelez International and Starbucks, show no evidence of farm animal welfare on their business agendas, with Tier 6 rankings. Companies like Domino's Pizza and Yum China Holdings are yet to even publish a formal farm animal welfare policy. The team posits that consumers shouldn't have to pay a premium for ethical animal products, but rather that it should be the standard.   Read the full article here:  Stop Food Waste Day 2024: The Food Industry's Role in Reducing Waste:https://xtalks.com/stop-food-waste-day-2024-the-food-industrys-role-in-reducing-waste-3798/ Farm Animal Welfare: Global Food Companies' Challenges and Slow Progress: https://xtalks.com/farm-animal-welfare-global-food-companies-challenges-and-slow-progress-3807/ For more food and beverage industry content, visit the Xtalks Vitals homepage. https://xtalks.com/vitals/  Follow Us on Social Media Twitter: https://twitter.com/XtalksFood Instagram: https://www.instagram.com/xtalks/ Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

Keurig has taken a bold step forward with the unveiling of its first-ever 100 percent compostable coffee pods, dubbed “K-Rounds.” This innovation not only marks a significant milestone in the company's journey toward sustainability but also addresses the longstanding issue of plastic waste from traditional coffee pods. In this episode of the Xtalks Food Podcast, Sydney talks about the new sustainable offering, which was designed exclusively for Keurig's new Alta machine. K-Rounds feature a revolutionary composition without plastic or aluminum, using instead a thin cellulose wrapper around compacted coffee grounds. Beyond sustainability, K-Rounds offer versatility with a variety of specialty grinds and sizes, catering to different coffee preferences. Among a slew of competitors offering similar products, the team wonders whether K-Rounds will fall short or whether name recognition will help boost awareness and sales.Also in this episode, Sydney talks about Too Good To Go, a pioneering company that leverages technology to bridge the gap between surplus food and hungry consumers. Sydney shares insights from her interview with Andrea Li, head of Canadian operations at Too Good To Go. In its less than three years in Canada, the company has already saved four million of meals from waste, with more partnerships in the works to help save millions more. Too Good To Go has also made significant strides in making sustainable choices accessible to everyone. With over two million users in Canada, the platform has facilitated partnerships with major brands like Tim Horton's. Li hinted at upcoming collaborations with a range of businesses, from grocery chains to independent, small-scale establishments. The team commends the app for helping both consumers and foodservice establishments participate in the fight against food waste.   Read the full article here:  Compostable Coffee Pods: Keurig's Innovative K-Rounds:https://xtalks.com/compostable-coffee-pods-keurigs-innovative-k-rounds-3772/ Too Good To Go: Providing Hope in the Fight Against Food Waste: https://xtalks.com/too-good-to-go-providing-hope-in-the-fight-against-food-waste-3776/ For more food and beverage industry content, visit the Xtalks Vitals homepage. https://xtalks.com/vitals/  Follow Us on Social Media Twitter: https://twitter.com/XtalksFood Instagram: https://www.instagram.com/xtalks/ Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

In recent years, the food industry has faced growing scrutiny over its environmental impact, particularly concerning the use of plastic packaging. This scrutiny has sparked significant interest and investment in alternative packaging solutions, with edible food packaging emerging as a particularly innovative and sustainable option. In this episode of the Xtalks Food Podcast, Sydney talks about the rise of edible food packaging and the technologies and types of edible packaging available. The shift towards edible and biodegradable food packaging represents a proactive step in addressing environmental challenge, with companies like Foodberry, Notpla and Incredible Eats at the forefront of developing and commercializing edible food packaging solutions. The team discusses their favorite type of edible packaging and the implications of implementing it in the food supply chain.  Also in this episode, Sydney talks about a concerning chocolate shortage that threatens to cast a shadow over this year's Easter celebrations. For the past three years, the cocoa industry has grappled with underwhelming harvests, significantly driving up prices. These price hikes have put immense pressure on cocoa processors, critical in converting cocoa beans into cocoa butter and liquor for global chocolate production. In Ghana and Ivory Coast, which together account for 60 percent of the world's cocoa output, some processing plants are struggling to afford beans. This has led to reduced processing or complete halts in production. As the 2024 Easter season draws near, the chocolate shortage presents a complex challenge for both the industry and chocolate enthusiasts. The team wonders whether this shortage will subside or persist beyond the Easter season.  Read the full article here:  Edible Food Packaging: A Sustainable Solution to Plastic Waste: https://xtalks.com/edible-food-packaging-a-sustainable-solution-to-plastic-waste-3597/ Chocolate Shortage Looms Ahead of Easter 2024: https://xtalks.com/chocolate-shortage-looms-ahead-of-easter-2024-3766/ For more food and beverage industry content, visit the Xtalks Vitals homepage. https://xtalks.com/vitals/  Follow Us on Social Media Twitter: https://twitter.com/XtalksFood Instagram: https://www.instagram.com/xtalks/ Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

Join Kosta and his guest: Craig Pyle, Owner and Farmer of Hidden Holly Farm, a 125-acre farm located in Monterey Tennessee focused on raising animals naturally, humanely and sustainably.In this episode: Food costs are up almost 30% in the past 10 years. How can we bridge the gap to provide access to quality, all-natural food while acknowledging the never ending struggle to keep up with inflated grocery prices? Where does our meat come from that's in the grocery store? What does sustainable food production look like?Find out more about Craig Pyle and Hidden Holly Farms:https://hiddenhollyfarm.com/Better Together with Kosta Yepifantsev is a product of Morgan Franklin Media and recorded in Cookeville, TN.This episode of Better Together with Kosta Yepifantsev is made possible by our partners at Loxx Salon and Spa.Find out more about Loxx Salon and Spa:https://loxxsalon.net/

A special episode on food sustainability in San Antonio from farm to table that revisits two of the first episodes of bigcitysmalltown. Look back with us as food systems activist Mitch Hagney and Chef Elizabeth Johnson discuss the sustainability of food systems and how we can increase access to local, healthy food for the citizens of San Antonio. Their unique perspectives take on a different flavor when consumed together. Enjoy this episode on food policy, culture and history in our city.    Mitch Hagney's episode was originally released on May 6th, 2023.  Listen in full to Episode 6: Food Deserts and Policy Solutions with Mitch Hagney. Since recording, Mitch accepted the position as Director of Food Sustainability at the San Antonio Food Bank.  Elizabeth Johnson's episode was originally released on April 10, 2023.  Listen in full to Episode 2: The Sustainable Dining Revolution with Elizabeth Johnson.            

In this thought-provoking episode of the Sustainable Supply Chain podcast, I had the pleasure of speaking with Ethan Soloviev, Chief Innovation Officer at HowGood and an advocate for regenerative agriculture. Our conversation delved into the incredible work Ethan and his team are doing with the world's largest sustainability database for food and agriculture products. We explored how this data is empowering companies across the supply chain—from farmers to food manufacturers like Danone, and retailers such as Ahold Delhaize—to make informed decisions towards sustainability and regeneration.Ethan shed light on the importance of having accurate, up-to-date sustainability data, drawing parallels with the necessity of financial data for business decision-making. We discussed the innovative use of HowGood's database in evaluating product impacts, from carbon and water footprints to biodiversity and labour risks, and how this translates into actionable insights for improvement and storytelling in the marketplace.The conversation also touched upon the future of sustainability with the advent of artificial intelligence, how it's set to revolutionise efficiency, innovation, and transformation within the industry, and the critical role of transparency in supply chains.For anyone interested in the intersection of technology, sustainability, and food, this episode provides a deep dive into how data can drive the global movement towards a more sustainable future. Join us as we navigate these fascinating insights with Ethan Soloviev.Don't forget to subscribe to the Sustainable Supply Chain Podcast for more discussions on how we're shaping a greener future through supply chain innovation.Abd don't forget to check out the video version of this episode at https://youtu.be/NlmSuk71V8MSupport the showPodcast supportersI'd like to sincerely thank this podcast's generous supporters: Lorcan Sheehan Krishna Kumar Olivier Brusle Alicia Farag Joël VANDI Luis Olavarria Alvaro Aguilar And remember you too can Support the Podcast - it is really easy and hugely important as it will enable me to continue to create more excellent Digital Supply Chain episodes like this one.Podcast Sponsorship Opportunities:If you/your organisation is interested in sponsoring this podcast - I have several options available. Let's talk!FinallyIf you have any comments/suggestions or questions for the podcast - feel free to just send me a direct message on Twitter/LinkedIn. If you liked this show, please don't forget to rate and/or review it. It makes a big difference to help new people discover it. Thanks for listening.

Each year, Product of the Year USA shines a spotlight on the most innovative products across various industries. The food and beverage sectors are particularly dynamic, with consumers always on the lookout for novel and healthier options. In this episode of the Xtalks Food Podcast, Sydney talks about the food and beverage products that stood out for their exceptional offerings in the food and beverage categories. Product of the Year USA's awards in these categories serve as a testament to creativity and quality, guiding consumers to outstanding products. Notably, ALDI continued its streak of excellence, securing five out of 19 awards for its exclusive products. Other products that earned Product of the Year USA's iconic red seal include Quaker Fruit Fusion Instant Oatmeal, Kinder Chocolate, Blender Bites, SKITTLES Littles and Organic Valley Reduced Fat Eggnog, to name a few. Each team member talks about the product that stood out to them the most and wonders why ALDI secured so many coveted spots. Also in this episode, Sydney talks about emerging companies that are at the forefront of developing technologies that revolutionize the way we preserve produce, making it possible to keep fruits and vegetables fresh for longer periods and reduce food waste. The significance of enhancing produce shelf life cannot be overstated, especially considering the FAO report that approximately one-third of all food produced globally is wasted. In response to these challenges, several companies — including Fresh Inset, Apeel Sciences, Hazel Technologies and StixFresh — are pioneering new technologies to extend the shelf life of produce without compromising on quality or sustainability. These companies represent just a few examples of the many innovative efforts underway to address the critical issue of food waste through the extension of produce shelf life. The team praises these companies for their efforts and wonders whether the implementation of this tech will impact food prices.Read the full article here:Top Products of 2024: Innovation in Food and BeverageExtending Produce Shelf Life: Innovations Transforming the Food IndustryFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

This episode of the Xtalks Food Podcast features an interview with with Chad Pawlak, CEO of Genvor, a developer of sustainable plant health solutions. Recently appointed CEO, Pawlak discussed his vision for Genvor under his leadership, specifically in the context of sustainability. He highlighted Genvor's recent partnership with the US Department of Agriculture (USDA) that led to a significant publication on antimicrobial peptides (AMPs). Pawlak talked about Genvor's plans for commercializing the peptides and how the company aims to implement AMP-enabled resistant technology in corn varieties. He also discussed how Genvor plans to engage with the broader agricultural community, including farmers, researchers and industry stakeholders. For more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

Ocean Robbins passionately discusses the mission and vision of the Food Revolution Network that he co-founded with his father. Highlighting the dire need for healthy, sustainable food for all, Robbins emphasizes the importance of changing the global perspective on food consumption. By offering a wealth of resources, from detailed articles to a Food Revolution Summit, he presents a clear roadmap for those wishing to embark on a transformative food journey. His emphasis is not just on individual health but on building communities, nourishing relationships, and being agents of global change. #FoodRevolution #SustainableEating #AgentOfChange.

Joining us right now is Paul Shapiro, CEO of the Better Meat Company—a company on a mission to reinvent "meat". They've got plug-and-play mycoprotein formulations that quickly and cost-effectively enhance (or even replace) meat products while improving nutrition, flavor, and yield. He's also the author of the best-selling book, Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World, and the host of the Business for Good Podcast, a podcast that I might add closely mimics what we're doing here, except of course, his is better no doubt, because as a host, let's face it, I am questionable at best. He's been a five-time TEDx speaker And has published more than 100 articles on food sustainability. Now, he's using mycoprotein to satiate, humanity's collective "meat tooth". ➡️ https://www.bettermeat.co/ ➡️ https://rosspalmer.com/paul-shapiro ➡️ Follow me on Instagram: @therosspalmer ➡️ Subscribe on YouTube: @therosspalmer

As we step into 2024, the food industry is poised to be at the cusp of transformative changes, shaped by evolving consumer preferences, technological advancements and a growing emphasis on sustainability. In this episode of the Xtalks Food Podcast, Sydney talks about the top food industry trends to look out for in 2024. She interviewed Are Traasdahl, founder and CEO of Crisp; Brian Wenngatz, CEO of Sentera; Pat McCullough, CEO of ProducePay; and Michael Lines, CEO and President of Wellness Natural Inc., which owns SimplyProtein. After discussing each trend, the team weighs in to provide further insights.Traasdahl predicts that 2024 will mark a new era for the food industry, characterized by advanced demand sensing, smarter data use for sustainability and availability and more nimble supply chains amid consumer preference shifts. Wenngatz foresees an accelerated adoption of generative AI in agriculture. McCullough's predictions focus on key areas of innovation and sustainability. Lastly, Lines says 2024 will see the continued rise in demand for plant-based products, the importance of nutritious yet flavorful snacks and the focus on sustainability.Read the full article here:2024 Food Industry Trends: Navigating the Future of Tech, Sustainability and NutritionFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

Dive into the inspiring story behind Mamu, a groundbreaking sustainable food product. In this episode, we explore the innovative journey of its creation, from conception to collaboration with a Michelin Star Chef. Join us as we uncover how Mamu is poised to be a game-changer, redefining the landscape of food protein and contributing to a more sustainable future in the culinary world.

There's a lot of talk about growing local agriculture, but we want to hear from those out in the field doing the work. Today, we're revisiting our favorite conversations from the past year with those who are getting down and dirty to find innovative solutions for food sustainability.

This episode of the Xtalks Food Podcast features an interview with Pat McCullough, CEO of ProducePay, a startup transforming the global produce industry into a more connected and sustainable movement. McCullough talks about his role at ProducePay as well as its startup story. He also shares his 2024 predictions for the food industry, focusing on blockchain and data challenges; food waste; sustainable agri-tech solutions; challenges of implementation; consumer preferences and behaviors; climate change and supply impact; emerging technologies beyond blockchain; and more. McCullough's predictions for 2024 emphasize the importance of technology in improving transparency and efficiency in the produce supply chain.Read the related story here:2024 Food Industry Trends: Navigating the Future of Tech, Sustainability and NutritionFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

In this Win-Win episode, I explore the strange but promising innovation of cultivated meat; meat that is 100% real animal tissue, but instead of growing on an animal's skeleton, it is grown in a bioreactor. I chat with Uma Valeti, CEO and founder of Upside Foods, to why he decided to give up his career as a cardiologist to bring this technology to market. Chapters 00:00:00 - Intro  00:02:07 - Uma's story & Upside Foods 00:04:56 - How cultivated meat is made 00:09:27 - Tasting chicken dumplings 00:11:17 - Health Implications 00:15:09 - Antibiotic Use in Farming 00:18:05 - Economics of production 00:21:54 - Tasting chicken cutlet 00:23:44 - Outro   Links ♾️  Upside Foods  https://upsidefoods.com/ ♾️  Our World In Data - Biomass statistics https://ourworldindata.org/wild-mammals-birds-biomass ♾️  Our World In Data - Food production https://ourworldindata.org/environmental-impacts-of-food ♾️  Our World In Data - Land use https://ourworldindata.org/land-use ♾️  Our World In Data - Antibiotic use in farming https://ourworldindata.org/grapher/antibiotic-usage-in-livestock ♾️  Our World In Data - Water use https://ourworldindata.org/water-use-stress   ♾️ The Win-Win Podcast: Poker champion Liv Boeree takes to the interview chair to tease apart the complexities of one of the most fundamental parts of human nature: competition. Liv is joined by top philosophers, gamers, artists, technologists, CEOs, scientists, athletes and more to understand how competition manifests in their world, and how to change seemingly win-lose games into Win-Wins.   Credits Hosted by Liv Boeree Produced & Edited by Raymond Wei Audio Mix by Keir Schmidt

Air Up, a revolutionary water bottle company, emerged from a unique academic project and rapidly transformed the way we perceive and consume water. In this episode of the Xtalks Food Podcast, Sydney talks about the Munich-based startup, which began as a university project in 2016, combining neuroscience and design. It's the first hydration system that flavors water solely through scent. This innovative approach leverages the fact that about 80 percent of what we perceive as flavor actually comes from our sense of smell. The Air Up bottle uses retronasal smelling to bring flavor to plain water. When users drink from the bottle, the ‘flavored' air from the scent pods mixes with the water, creating a taste experience without actually flavoring the water itself. What sets the Air Up bottle apart from other water bottles is its blend of technology, sustainability and health consciousness. Although they read mixed reviews, the team praises Air Up for its innovative approach to hydration and are eager to try it out for themselves. Also in this episode, Sydney talks about why food industry influencers were recently at the center of a controversy highlighted by the Federal Trade Commission (FTC). Last week, the FTC issued warning letters to two major groups in the food and beverage sector and several online food industry influencers for inadequate disclosure of paid social media posts that endorsed a sweetener and various sugary products. These influencers, affiliated with the American Beverage Association and the Canadian Sugar Institute, had made posts on Instagram and TikTok. The American Beverage Association, a powerful lobbying group with members like Coca-Cola Company and PepsiCo, and the Canadian Sugar Institute, representing Canadian sugar manufacturers, appeared to have hired these influencers. This crackdown aims to establish a new standard for transparency, particularly when the funding sources behind these campaigns are not explicitly stated. The team posits that there should only be one way to disclose ads on social media for complete transparency. Read the full article here:Air Up: Revolutionizing Hydration with Scent and SustainabilityFood Industry Influencers Warned by FTC for Inadequate Disclosure of Paid PromotionsFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

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Christiana Musk is Chairwoman of Unreasonable Group and founder of Flourish Trust. In conversation with Matthew Monahan. Watch this episode on video: https://youtu.be/h3lEbXjLI6M Watch a preview: https://youtu.be/xI8neFom2uQ Flourish Trust: https://www.flourishtrust.org Unreasonable Group: https://unreasonablegroup.com THE REGENERATION WILL BE FUNDED Ma Earth Website: https://maearth.com YouTube: https://www.youtube.com/@maearthmedia Community Discord: https://maearth.com/community Podcast Feed: https://feed.podbean.com/theregeneration/feed.xml EPISODE RESOURCES Big Green: https://biggreen.org Farmlink: https://www.farmlinkproject.org Goodr: https://goodr.co RELATED SEASON 1 INTERVIEWS Kimbal Musk (Big Green): https://youtu.be/hyHxwUElZP8 SOCIAL Farcaster: https://warpcast.com/maearth X / Twitter: https://twitter.com/maearthmedia Lenstube: https://lenstube.xyz/channel/maearth.lens Instagram: https://www.instagram.com/maearthmedia/ Mirror: https://mirror.xyz/maearth.eth LinkedIn: https://www.linkedin.com/company/maearth/ Lenster: https://lenster.xyz/u/maearth Facebook: https://www.facebook.com/maearthcommunity TikTok: https://www.tiktok.com/@maearthmedia

Rachel Bair is the Director for Sustainable Food Systems at Kalamazoo Valley Community College, where she has led the development of programming that focuses on sustainability and community economic development in the food system, including the launch and growth of the ValleyHUB food hub at the Food Innovation Center. Prior to her role at Kalamazoo Valley Community College, Rachel worked in the nonprofit sector as the director of the statewide Double Up Food Bucks program, which matches SNAP benefits spent on healthy Michigan-grown foods. Rachel earned her bachelor's in Biology from Northwestern University, followed by a master's of Public Health and Master of Science in Natural Resources from the University of Michigan. Rachel works with food because it is a great tool for building connections—within communities, and between people and the Earth that sustains us—and I'm looking forward to learning more throughout the conversation today!

Helen and food writer Dan talk about some of the most annoying dining habitsWe also put focus on food sustainability, oysters and tech behind ready-to-heat-and-eat food Helen meets the interesting people and chefs from two Japanese restaurantsAnd we ask- where do you get the best chocolate chip cookies in Dubai?See omnystudio.com/listener for privacy information.

Wow, this was an eye opening conversation for me! I realized that my expectation of food sustainability is very childish (child-like?), thinking that just growing good food and making sure that everyone can eat is all we need to know. Ben Adolph and Beth Robertson-Martin are the Co-Founders of Merge Impact, and they are crunching data to assist farmers in this food system "situation" that we're in, and thank goodness for that! There is really so much more to growing food on a large scale, and what growers have been doing for many years is not nurturing the earth, so Merge Impact is encouraging change to heal the earth, to provide more nutrient dense food for everyone, and to create biodiversity. Listen here to hear them say it better than I can!I was also happily corrected with Beth's answer and Ben's agreement about what sustainability means to them, and I agree wholeheartedly!SO much great info shared - listen in to this great conversation here!** NOTE TO FARMERS: Please check this out - this is a FREE service to farmers of all sizes!**Check out Merge Impact's website to learn more: https://mergeimpact.com/ Here is the company's Linkedin: https://www.linkedin.com/company/merge-impact/ Here is Ben's Linkedin: https://www.linkedin.com/in/ben-adolph-b7737586/ Here is Beth's Linkedin: https://www.linkedin.com/in/beth-robertson-martin-a692b94/ Support the showPlease follow Grounded In Maine podcast on Instagram here , or on Facebook hereYouTube channel link is here You can DM me there, post, or email me at amysgardenjam@gmail.com. Website for Amy's Garden Jam is www.amysgardenjam.comHow Do I Get There From Here by Jane Bolduc - listen to more at www.janebolduc.comPodcast cover by Becca Kofron- check out her awesome art on Instagram here or https://www.artbybeccakofron.com/ Grounded in Maine Podcast is hosted by Buzzsprout, the easiest podcast hosting platform. Learn more at www.buzzsprout.com Grounded in Maine Podcast is partnering with True Leaf Market and offering a great discount of $10 off your $50 or more purchase if you visit https://www.trueleafmarket.com/ and enter code GROUNDED10! I highly recommend checking out all they're offering, but consider cover crop seeds, to nourish your soil in between plantings!Grounded in Maine Podcast is sponsored by ESG Review. Learn ...

Join host Mia Quinn as she sits down with guest co-host Stew Harris and Martin Koehring, Global Director of Impact at Forum for the Future, who will apply an economic lens to improving sustainability in our oceans.

Chloé Sorvino leads coverage of food, drink and agriculture at Forbes. Her debut book, Raw Deal: Hidden Corruption, Corporate Greed, and the Fight for the Future of Meat, is avaialable from Simon & Schuster's Atria Books. Her near decade of reporting at Forbes has brought her to In-N-Out Burger's secret test kitchen, drought-ridden farms in California's Central Valley, a billionaire-owned slaughterhouse in Omaha, and even a chocolate croissant factory designed like a medieval castle in Northern France. She works on the 30 Under 30 Food and Drink list and spearheaded Forbes' Ag Tech Summits, with signature events in Salinas and Indianapolis. She serves as a steward of the Forbes Union. Her work has been featured by NPR, the Los Angeles Times and Fast Company. For the Financial Times, she shared a 2014 Best in Business award in government reporting by the Society of American Business Editors and Writers for an investigation detailing the U.S. government's then-running price tag for its conflict in Afghanistan. Titled “The Cost of War,” it led A1 when it ran on Monday, December 15, 2014. She grew up gardening in New Jersey. She studied journalism and international economics at George Washington University, but spent most of her time learning as a news editor at the independent student newspaper, The Hatchet. She resides in Lower Manhattan with her husband Nick and their composting worms. In this episode of Visionary Souls, we explored... How Chloe started her journey in arriving to her book project: Raw Deal: Hidden Corruption, Corporate Greed, and the Fight for the Future of Meat How rare and expensive good meat really is and how there is accessibility gap How we've been conditioned to believe that voting with your dollars is the only way forward How supporting local communities and local network providers for our sustenance is the future of more sustainability and conscious consumption Climate change is eminent and we must take responsibility to support positive change How the time to change is really now And SOUL much more...come play! Connect with Chloe: Website: https://www.chloesorvino.com/ Instagram: https://www.instagram.com/csorvino/ Twitter: https://twitter.com/chloesorvino LinkedIn: https://www.linkedin.com/in/chloesorvino/ Raw Deal: https://amzn.to/3HlIS42 *************** Support + give a love donation: http://www.paypal.me/sydneycampos More healing transmissions + energy activations: https://sellfy.com/training-activations/ **All the Ways To Play** Work with me: http://sydneycampos.com  Pre-order “I'm Ascending, Now What?”:  Amazon.com https://www.amazon.com/dp/B0B9KVQNSJ? Heaven on Earth Adornment: www.designedtoremind.com 1:1 Quantum Immersion: https://sydneycampos.com/vip-retreat/ The Empath Experience Book: http://www.the-empath-experience.com  Visionary Souls Podcast: http://www.visionarysouls.com   5D Visionary Business Training: https://sydneycampos.com/5d-visionary-business-training/  Get my favorite products + Visionary Souls Support: https://kit.co/SydneyCampos Subscribe to newsletter: https://designedtoremind.substack.com