Podcasts about food systems

Paul Newnham is a food activist and the CEO of the SDG2 Advocacy Hub, a global network of NGOs, civil society groups, private sector partners, and UN agencies working toward Zero Hunger by 2030. He leads the Chefs' Manifesto, a community of more than 2,000 chefs across 95 countries using their kitchens as platforms for a better food future, and Beans is How, a campaign to double global bean consumption by 2028. With 25+ years in advocacy and campaign strategy, Paul believes chefs are some of the most powerful voices we have for changing how the world eats. He also hosts the Future Fork podcast, exploring the food decisions we make today that shape tomorrow.In This Episode, They Explore:Why chefs are uniquely positioned to shift how we eat, and how the Chefs' Manifesto turns 2,000+ kitchens worldwide into platforms for whole foods and sustainabilityThe Beans is How campaign: why beans show up in nearly every cuisine on earth, and how getting more of them on menus benefits both your health and the planetBean myths, busted, protein, fiber, prep, and the misconceptions that keep people from eating themHow to read food labels and make quality choices without getting overwhelmed, plus why diversity in your diet matters more than any single "superfood"The global challenges heading for our plates, water scarcity, supply chains, and the practical changes you can make this weekFollow Paul Newnham on Instagram: https://www.instagram.com/paulnewnham/ Learn more about about Paul Newnham: disruptiveconsultingsolutions.comConnect with Paul Newnham on Linkedin: linkedin.com/in/paulnewnhamFollow Paul Newnham on X: https://twitter.com/paulnewnham Listen to Future Fork Podcast: https://podcasts.apple.com/us/podcast/future-fork-with-paul-newnham/id1741482357 Stay Connected:Instagram https://www.instagram.com/whitneyaronoff/Instagram https://www.instagram.com/starseedkitchen/TikTok https://www.tiktok.com/@whitneyaronoffTikTok https://www.tiktok.com/@starseedkitchenLearn more about Starseed Kitchenhttps://starseedkitchen.com/Shop organic spiceshttps://starseedkitchen.com/shop/code STARSEED for 10% offShop Chef Whitney's favorite source for organic regenerative meats at StarWalker Organic FarmsUse code CHEF for 10% off your online order of $150 or more. Get an additional 10% off for a total discount of 20% when you choose a subscription. https://www.starwalkerorganicfarms.com/discount/CHEFSave 20% off on the healthiest beef sticks by Artemis. 100% organic grass-fed & grass-finished beef sticks. Regeneratively raised with the added bonus of organ meat, heart & liver. Use code STARSEED20 for 20% off. https://bit.ly/4aHDKFlThe 36-pack Subscribe & Save plus my code saves you about 36% off retail.Work with a personal chefhttps://form.typeform.com/to/CGDu08tEBook a 1-on-1 callhttps://bit.ly/4smXWUfFind more of Chef Whitney's offerings herehttps://linktr.ee/whitney.aronoff

Send us Fan MailMelissa is an activist and environmentalist who is a fierce environmental activist.  I had the pleasure of speaking with her here about data centers and nuclear power, etc.It was a pleasure and an honor to be in conversation with an intelligent, innovative, caring, and concerned human beingSong: FreestyleFood & Water WatchSupport the showInstagram

This is episode 3 of a six-part series on food imperialism. Welcome to Edible Empire, a podcast by Planet Pulse Pacific about the hidden cost of our food.Food isn't just about taste—it's power. This podcast explores how empires and corporations built control through agriculture, reshaping cultures and feeding some at the expense of others.This episode traces the global impact of the palm oil industry from its indigenous roots to modern supply chains through three expert interviews.Dr Jonathan Robins opens by detailing the pre-colonial history of oil palm in West Africa and explaining how European empires weaponised the crop to fuel the Industrial Revolution, establishing structural patterns that mirror today's agribusiness models.Dr Helena Varkkey then unpacks the political economy of Malaysian production, exposing how entrenched relationships between political elites and conglomerates shield the industry from regulation.Farwiza Farhan brings a frontline conservation perspective from Indonesia, documenting how government-incentivised monoculture plantations drive deforestation, threaten endangered species, and violate Indigenous land rights. Together, the experts critique the effectiveness of voluntary sustainability certification schemes like the RSPO, debate whether palm oil can ever be truly sustainable at scale, and highlight the efforts of local communities fighting back against corporate food imperialism.Make sure you subscribe so you don't miss out on the next episode!Resources from this episode:https://www.mtu.edu/social-sciences/department/faculty/robins/https://commoditiesofempire.org.uk/about/jonathan-robins/https://theconversation.com/profiles/jonathan-e-robins-1227071https://seapeat.wixsite.com/homehttps://cgsea.org/https://umexpert.um.edu.my/helenav To view all the links to the websites and documents, visit the show notes on our website.Please support our work and enable us to deliver more content by buying us a coffee or becoming a member of Athletes for Nature.Follow us on Instagram and Facebook, subscribe to this podcast, and share this episode with your friends and family.

Aubrey Masango speaks to Litha Sipunzi and Thapelo Phiri from South African regional branch of the Young Professionals. They unpack how YPARD is connecting young professionals to agro-processing, innovation, and policy work, and why the focus is on planning ahead rather than waiting for a crisis. Tags: 702, Aubrey Masango show, Aubrey Masango, Bra Aubrey, Entrepreneurship Feature, Litha Sipunzi, Thapelo Phiri, YPARD SA, South African regional branch of the Young Professionals in Agricultural Development, Agriculture, Agricultural skills The Aubrey Masango Show is presented by late night radio broadcaster Aubrey Masango. Aubrey hosts in-depth interviews on controversial political issues and chats to experts offering life advice and guidance in areas of psychology, personal finance and more. All Aubrey’s interviews are podcasted for you to catch-up and listen. Thank you for listening to this podcast from The Aubrey Masango Show. Listen live on weekdays between 20:00 and 24:00 (SA Time) to The Aubrey Masango Show broadcast on 702 https://buff.ly/gk3y0Kj and on CapeTalk between 20:00 and 21:00 (SA Time) https://buff.ly/NnFM3Nk Find out more about the show here https://buff.ly/lzyKCv0 and get all the catch-up podcasts https://buff.ly/rT6znsn Subscribe to the 702 and CapeTalk Daily and Weekly Newsletters https://buff.ly/v5mfet Follow us on social media: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702 CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Why did a smear campaign almost take out this anti-food waste company? Today, we're talking to Luiz Beling, CEO at Apeel, about how a company that captured 60% of the U.S. avocado market can lose it almost overnight to a coordinated smear campaign. We discuss why narrative security now matters as much as cybersecurity, how a childhood kidnapping in Brazil quietly shaped his approach to crisis leadership, and why the real fix for food waste isn't more supply. All of this right here, right now, on the Modern CTO Podcast! To learn more about Apeel, check out their website here.

This is episode 2 of a six-part series on food imperialism. Welcome to Edible Empire, a podcast by Planet Pulse Pacific about the hidden cost of our food.Beyond recipes lies a story of power. From colonial plantations to modern agribusiness, this podcast reveals how the pursuit of food has redrawn maps, exploited people, and continues to shape who holds control today.This episode explores how an increasingly monopolised system of multinational corporations operates as de facto states within the global food system, exercising power over land, labour, trade, and policy in ways that rival or exceed nation-states.If empires once flew flags, today they file annual reports. This episode examines how large agrifood corporations increasingly function as sovereign actors within global food systems. From controlling vast transnational supply chains and shaping trade rules, to influencing national policy and disciplining labour across borders, corporations now wield powers historically associated with states. Focusing on agribusiness, food traders, and retailers, the episode asks how corporate concentration has reconfigured food imperialism, turning companies into the new “nations” of food empires, and what this means for accountability, democracy, and food sovereignty.In this episode of Edible Empire, Professors Phil Howard and Jennifer Clapp unpack how intense corporate concentration has transformed global agriculture into a system dominated by a few powerful transnational firms that operate much like sovereign states. Using the analogy of an hourglass, Professor Phil Howard illustrates how millions of farmers and billions of consumers are squeezed through a dangerously narrow bottleneck controlled by these massive agribusinesses, which deploy specific power plays to manipulate trade rules, capture government subsidies, and avoid accountability for environmental and labour exploitation. Meanwhile, Professor Jennifer Clapp highlights how mega-mergers in the agricultural inputs sector allow a small cartel to exercise immense structural power, locking in an industrial model that dictates what society views as "normal" food practices, while trapping countries in the Global South in dependency loops that prioritise luxury exports over local food security. Despite the immense political and economic inertia behind this consolidation, both experts close with a message of hope, emphasising that because this extractive system was constructed by humans, it can be dismantled through active political engagement and collective action.Make sure you subscribe so you don't miss out on the next episode!Resources from this episode:https://philhoward.net/ https://ipes-food.org/people/phil-howard/ https://uwaterloo.ca/scholar/jclapp/homehttps://ipes-food.org/people/jennifer-clapp/https://uwaterloo.ca/environment-resources-and-sustainability/profiles/jennifer-clappTo view all the links to the websites and documents, visit the show notes on our website.Please support our work and enable us to deliver more content by buying us a coffee or becoming a member of Athletes for Nature.Follow us on Instagram and Facebook, subscribe to this podcast, and share this episode with your friends and family.

Multinational food companies focus almost exclusively on production and profit. Under this system, plenty of food is produced, but because of this system, billions of people around the world remain food insecure, our resources are being depleted, and our climate is suffering. This week on Green Street, Patti and Doug talk about the public health costs associated with ultra-processed foods, and how high levels of wireless radiation in urban areas are raising alarm bells with public health experts. Then Dr. Andrew Flachs talks about our worldwide food system, how small farms actually provide a model for how to fix our broken system, and why he wrote his new book, "Feeding the World as if People Mattered - How Small Farms Produce Value Beyond Yields.”

When we think about the workers that keep California's agriculture afloat, we rarely think about the bees that fertilize our crops. In places like California's Central Valley, millions of domesticated bee colonies are transported in and out of the state to pollinate crops and to keep our food system running. But between intense workcycles, pesticide exposure and a changing climate, industrial agriculture has proven hard for bees. Can the bees continue to survive in these conditions? In this hour we speak to science writer Jennie Durant about her new book, “Bitter Honey: Big Ag's Threat to Bees and the Fight to Save Them.” Guests: Jennie Durant, science writer and author, “Bitter Honey: Big Ag's Threat to Bees and the Fight to Save Them” Learn more about your ad choices. Visit megaphone.fm/adchoices

306: In this episode, I'm joined by Jason Karp, entrepreneur, investor, and founder of HumanCo and Hu Kitchen, to talk about what's really happening in our food system and why so many people are getting sick. We discuss ultra-processed foods, seed oils, artificial food dyes, and the differences between food regulations in the U.S. and other countries. Jason also shares why nutrition research can be so confusing, how to think critically about the health information we consume, and why common sense still matters when it comes to food. We also dive into the growing movement to improve food quality in America, what's changing, and the simple ways you can make better choices for yourself and your family. Topics Discussed: → Ultra-Processed Foods & Chronic Disease → The Rise of Hu Kitchen & HumanCo → Seed Oils & Food Quality → Nutrition Research & Common Sense → Artificial Food Dyes & Food Regulations → The FDA vs. European Food Standards → The MAHA Movement & Food Policy → Grassroots Advocacy for Healthier Food → Orthorexia & Finding Balance → Simple Steps to Reduce Your Toxic Load Sponsored By: → Cowboy Colostrum | Get 25% Off Cowboy Colostrum with code REALFOODOLOGY at https://cowboycolostrum.com/realfoodology → Our Place | Stop cooking with toxic cookware, and upgrade to Our Place today. Visit https://fromourplace.com/REALFOODOLOGY and use code REALFOODOLOGY for 10% off sitewide. With a hundred-day risk-free trial, free shipping and returns, you can experience this game-changing cookware with zero risk. → Timeline | Timeline's clinically proven formula is now more accessible. Mitopure starts at $99, and listeners can get 20% off at: https://timeline.com/REALFOODOLOGY → Beekeeper's Naturals | Today, Beekeeper's Naturals is giving my listeners an exclusive offer: Go to https://beekeepersnaturals.com/REALFOODOLOGY or enter code REALFOODOLOGY to get 20% off your order.→ Ogee | Thanks to today's sponsor, Ogee: A higher standard for beauty. Go to https://ogee.com/REALFOODOLOGY and use code REALFOODOLOGY to get 20% off certified organic makeup that performs like luxury. Timestamps:  → 00:00:00 - Introduction → 00:00:24 - Meet Jason Karp & the story behind Hu Kitchen → 00:04:12 - Why Hu Kitchen closed & the rise of Hu Chocolate → 00:08:10 - True Food Kitchen & improving restaurant ingredients → 00:11:18 - Why food quality keeps declining → 00:16:05 - Is healthy food really more expensive? → 00:20:42 - Why nutrition research is so confusing → 00:25:08 - The truth about meat, saturated fat & chronic disease → 00:29:18 - Gluten, glyphosate & modern agriculture → 00:34:18 - Food dyes, GRAS & why the FDA falls behind → 00:39:10 - Europe vs. the U.S. food system → 00:44:18 - RFK Jr., MAHA & changing food policy → 00:49:05 - Why food became political → 00:53:28 - How consumers can drive change → 00:57:42 - Balancing health without becoming obsessive → 01:02:10 - Finding common ground in the food movement → 01:06:20 - Where to find Jason & final thoughts Show Links: → https://www.humanco.com/ → https://www.truefoodkitchen.com/ → https://hukitchen.com/ Check Out Jason Karp → Jason Karp Instagram → HumanCo Instagram → HuKitchen Instagram Check Out Courtney:  →  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 Learn more about your ad choices. Visit megaphone.fm/adchoices

This is episode 1 of a six-part series on food imperialism. Welcome to Edible Empire, a podcast by Planet Pulse Pacific about the hidden cost of our food.We celebrate flavours, but rarely the people behind them. This podcast uncovers how food—once shaped by empire and now by corporate power—has long been used to control land, labour, and cultures.This episode explores how global food systems are shaped by historical power structures and capitalist mechanisms that prioritise corporate profit and "cheap food" over the health of ecosystems and human communities.Where does our food come from? Who works in the fields that produce our fruit and vegetables? Who is making a profit from the food we eat? This episode sets the scene for the series, introducing the concept of food supply chains—the intricate trade routes that keep supermarket shelves stocked with produce all year round. But how did these global networks come to be? Tracing the history of our globalised food systems, we uncover why our food systems look the way they do today. Featuring Professors Harriet Friedmann and Raj Patel.Professor Harriet Friedmann begins by tracing how global power shifted from a British-led system to one dominated by the US dollar. She explains that this change transformed how the world eats, replacing diverse, sustainable local farming with industrial monocultures like wheat and palm oil. This shift prioritised international profit over local cultures and environmental health.Building on this history, Professor Raj Patel exposes the deception of "cheap" food. He argues that low prices are only possible by pushing the true costs onto the planet and underpaid workers. According to Patel, the global food system isn't broken; it is designed to make hunger profitable. He concludes with a call for food sovereignty, demanding we return power to the people who actually grow and harvest our food.Make sure you subscribe so you don't miss out on the next episode!Resources from this episode:https://harrietfriedmann.ca https://www.researchgate.net/profile/Harriet-Friedmann https://www.sociology.utoronto.ca/people/directories/all-faculty/harriet-friedmannhttps://rajpatel.org/https://www.antsandgrasshopper.org/https://rajpatel.org/2009/10/27/stuffed-and-starved/To view all the links to the websites and documents, visit the show notes on our website.Please support our work and enable us to deliver more content by buying us a coffee or becoming a member of Athletes for Nature.Follow us on Instagram and Facebook, subscribe to this podcast, and share this episode with your friends and family.

This episode takes listeners into the latest issues of Gastronomica, with a special feature on microbes. Sarah Elton and Maya Hey talk with Dan Bender of the Gastronomica Editorial Collective about their special section on microbes and food. In a conversation that spans food systems, environment, health, dietetics, and culture, they explore human microbial relationships from the soil to the processing plant, at the grocery store, in home kitchens, and beyond. Sarah and Maya share how they each came to the study of microbes, discuss what microbes are and what it means to center microbes in food studies research, and reflect on some of the policy implications. Their two-part special section in the Spring and Summer 2026 issues of Gastronomica brings together 11 articles on microbes in food and food systems from researchers around the world. Listeners can find "Making Microbes Explicit: Introduction to Microbes, Food, and Food Systems" by Maya Hey and Sarah Elton, and their co-written follow-up piece, "Finding the Microbes in Food Studies” in Gastronomica (issues 26.1 and 26.2). Sarah Elton is an assistant professor and Eakin Chair in Critical Qualitative Health Research Methodology at the Dalla Lana School of Public Health, University of Toronto. She has published widely, with her research appearing most recently in journals such as Nature Cities, Social & Cultural Geography, Qualitative Inquiry and Gastronomica. She is also the author of Locavore (HarperCollins Canada 2010) and Consumed: Food for a Finite Planet (University of Chicago Press, 2013). Maya Hey is based in Stockholm at KTH Royal Institute of Technology, where she is a postdoctoral researcher with the Environmental Humanities Laboratory. Her interdisciplinary work on microbes draws on her background in food studies, dietetics, and communication. Her new book, Singing with Invisible Worlds: Fermenting Sake on Microbial Time will be published later this year by the University of Minnesota Press. Daniel E. Bender is a professor of food studies, environmental studies, and history at the University of Toronto, the President of the Association for the Study of Food and Society (ASFS), and Co-Chair of the Editorial Collective at Gastronomica. Listeners can now find the Gastronomica podcast on the New Books Network here. Subscribe to Gastronomica's podcast feed to stay updated on the newest episodes. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

This episode takes listeners into the latest issues of Gastronomica, with a special feature on microbes. Sarah Elton and Maya Hey talk with Dan Bender of the Gastronomica Editorial Collective about their special section on microbes and food. In a conversation that spans food systems, environment, health, dietetics, and culture, they explore human microbial relationships from the soil to the processing plant, at the grocery store, in home kitchens, and beyond. Sarah and Maya share how they each came to the study of microbes, discuss what microbes are and what it means to center microbes in food studies research, and reflect on some of the policy implications. Their two-part special section in the Spring and Summer 2026 issues of Gastronomica brings together 11 articles on microbes in food and food systems from researchers around the world. Listeners can find "Making Microbes Explicit: Introduction to Microbes, Food, and Food Systems" by Maya Hey and Sarah Elton, and their co-written follow-up piece, "Finding the Microbes in Food Studies” in Gastronomica (issues 26.1 and 26.2). Sarah Elton is an assistant professor and Eakin Chair in Critical Qualitative Health Research Methodology at the Dalla Lana School of Public Health, University of Toronto. She has published widely, with her research appearing most recently in journals such as Nature Cities, Social & Cultural Geography, Qualitative Inquiry and Gastronomica. She is also the author of Locavore (HarperCollins Canada 2010) and Consumed: Food for a Finite Planet (University of Chicago Press, 2013). Maya Hey is based in Stockholm at KTH Royal Institute of Technology, where she is a postdoctoral researcher with the Environmental Humanities Laboratory. Her interdisciplinary work on microbes draws on her background in food studies, dietetics, and communication. Her new book, Singing with Invisible Worlds: Fermenting Sake on Microbial Time will be published later this year by the University of Minnesota Press. Daniel E. Bender is a professor of food studies, environmental studies, and history at the University of Toronto, the President of the Association for the Study of Food and Society (ASFS), and Co-Chair of the Editorial Collective at Gastronomica. Listeners can now find the Gastronomica podcast on the New Books Network here. Subscribe to Gastronomica's podcast feed to stay updated on the newest episodes. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/environmental-studies

This episode takes listeners into the latest issues of Gastronomica, with a special feature on microbes. Sarah Elton and Maya Hey talk with Dan Bender of the Gastronomica Editorial Collective about their special section on microbes and food. In a conversation that spans food systems, environment, health, dietetics, and culture, they explore human microbial relationships from the soil to the processing plant, at the grocery store, in home kitchens, and beyond. Sarah and Maya share how they each came to the study of microbes, discuss what microbes are and what it means to center microbes in food studies research, and reflect on some of the policy implications. Their two-part special section in the Spring and Summer 2026 issues of Gastronomica brings together 11 articles on microbes in food and food systems from researchers around the world. Listeners can find "Making Microbes Explicit: Introduction to Microbes, Food, and Food Systems" by Maya Hey and Sarah Elton, and their co-written follow-up piece, "Finding the Microbes in Food Studies” in Gastronomica (issues 26.1 and 26.2). Sarah Elton is an assistant professor and Eakin Chair in Critical Qualitative Health Research Methodology at the Dalla Lana School of Public Health, University of Toronto. She has published widely, with her research appearing most recently in journals such as Nature Cities, Social & Cultural Geography, Qualitative Inquiry and Gastronomica. She is also the author of Locavore (HarperCollins Canada 2010) and Consumed: Food for a Finite Planet (University of Chicago Press, 2013). Maya Hey is based in Stockholm at KTH Royal Institute of Technology, where she is a postdoctoral researcher with the Environmental Humanities Laboratory. Her interdisciplinary work on microbes draws on her background in food studies, dietetics, and communication. Her new book, Singing with Invisible Worlds: Fermenting Sake on Microbial Time will be published later this year by the University of Minnesota Press. Daniel E. Bender is a professor of food studies, environmental studies, and history at the University of Toronto, the President of the Association for the Study of Food and Society (ASFS), and Co-Chair of the Editorial Collective at Gastronomica. Listeners can now find the Gastronomica podcast on the New Books Network here. Subscribe to Gastronomica's podcast feed to stay updated on the newest episodes. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

On Food Talk with Dani Nierenberg, Dani speaks with Jessica Fanzo, a Professor of Food Policy & Climate at the Johns Hopkins School of Advanced International Studies Europe. They discuss whether decisionmakers' awareness of the links between food, agriculture and climate is growing, the amazing potential of food systems transformation in urban centers, and what Fanzo believes would be a "game changer for humanity." Plus, organizations step up to help the victims of Venezuela's earthquakes, heatwaves hit Europe, 4.7 million people lose access to SNAP, and new research shows that an investment in food and agriculture systems can create millions of jobs in the Middle East, North Africa, Afghanistan and Pakistan by 2050. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to "Food Talk with Dani Nierenberg" wherever you consume your podcasts.

Welcome to Edible Empire - hosted by Planet Pulse Pacific, this is a podcast series about the hidden cost of our food. We're your co-hosts, Neal Haddaway, Benjamin Eitelberg, and Emma Strutt, with Kelly Allum on editing.When we talk about food, we tend to focus on recipes, flavours and dinner times. But what we rarely discuss is where our food comes from. And we don't mean which supermarket - we mean the ingredients that make up our food: where did they come from, who grew the vegetables, picked the fruit and processed the oils? What's life like for them, and what does their environment look like as a result of what they're exporting for us to eat?From the plantations of the British Empire to the smart agriculture within ultra-modern greenhouses, food has always been a tool of power and of profit. This is a story of how some cultures were dismantled to feed others, and how those empires live on through corporate control - this is a podcast about Food Imperialism. This series explores the complex, often uncomfortable intersection of appetite and authority. We are looking at food imperialism: how the quest for calories and commodities reshaped the map, redefined our identities, and continues to influence who gets to eat, and what, in the twenty-first century.In this introductory episode, we introduce the concept of food imperialism and the inspiration for this species series. We discuss some of the upcoming content we'll be publishing in the coming weeks, along with our exciting, world-leading expert guests. Join us for an appetiser!Make sure you subscribe so you don't miss out on the next episode!Resources from this episode:https://www.thesalmonandthetomato.org To view all the links to the websites and documents, visit the show notes on our website.Please support our work and enable us to deliver more content by buying us a coffee or becoming a member of Athletes for Nature.Follow us on Instagram and Facebook, subscribe to this podcast, and share this episode with your friends and family.

Karl Madelin joins the conversation to explore a challenge most people rarely think about until food prices rise or health problems emerge: the relationship between agriculture, nutrition, and the systems that shape what ends up on our plates.We started with a simple observation.Food isn't just agriculture.It's economics.It's health.It's culture.And ultimately, it's community.Karl brings experience across healthcare, financial services, and now agricultural transformation in Africa. What began as a discussion about food supply quickly became a much larger conversation about resilience, smallholder farmers, hyper-consolidation, nutrition, and why the future of communities may depend on reconnecting consumers with local producers.This isn't just a conversation about farming.It's about how societies create healthier systems—and what happens when efficiency becomes more important than resilience.Most importantly, it's about understanding that every purchasing decision is also an investment in the kind of community we want to build.TL;DRAgriculture is the foundation of economic transformation.Nutrition sits at the intersection of food and health.Hyper-consolidation creates efficiency but reduces resilience and choice.Smallholder farmers should be viewed as family businesses, not development projects.Healthy food systems require reliable supply chains, not just good intentions.Consumer habits shape markets and determine which producers survive.Supporting local agriculture strengthens communities and economic independence.Food choices are investments—not just purchases.Memorable Lines“Agriculture is actually the foundation of economic transformation.”“Nutrition is where health and agriculture meet.”“The original family business was the farm.”“Efficiency without resilience creates fragility.”“Healthy food isn't always accessible, and that's a problem.”“Consumers don't just buy food—they shape markets.”“Every purchase is an investment in someone's community.”“Support smallholder farmers, and you support families.”GuestKarl MadelinBased in Nairobi, Karl has spent his career across healthcare, financial services, and agricultural transformation. His work focuses on economic development, nutrition, and building sustainable agricultural systems that empower smallholder farmers and strengthen communities.Why This MattersMost people think about agriculture only when food prices increase.But food systems shape far more than what's on our dinner tables.They influence health.They determine economic opportunities.They affect communities and culture.And they define how resilient societies become when disruptions happen.Industrial efficiency has delivered abundance.But efficiency without diversity creates fragility.The challenge isn't choosing between global and local systems.It's finding the balance between scale and resilience.Because healthy societies aren't built only by producing more food.They're built by creating systems that allow communities, families, and farmers to thrive together.And sometimes, transformation starts with something as simple as asking where your food came from—and who you're supporting when you buy it.Listen to the full episode of Second Life Leader for a deeper conversation on agriculture, health, resilience, and why rebuilding stronger systems starts closer to home than we think. Get full access to Second Life Leader at www.dougutberg.com/subscribe

On Food Talk with Dani Nierenberg, Dani speaks with Paul Lightfoot, General Manager of Patagonia Provisions. They discuss how the brand is proving it's possible to grow profits while investing in sustainable practices, awakening eaters to the harms of fossil fuel based agriculture, and the business risks that are paying off. Plus El Niño — predicted to be one of the strongest on record — has begun, researchers discover a new gene that helps rice crops withstand heat, a project operating across Latin America and African countries is helping 10,000 farmers transition to sustainable farming, and more. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to "Food Talk with Dani Nierenberg" wherever you consume your podcasts.

Get in touch - leave me a messageWhat if one of the biggest climate risks in your portfolio is hiding in plain sight — in food, land, methane, and animal-dependent industries?In this episode of Climate Confident, I'm joined by Claire Smith, founder and CEO of Beyond Investing, to unpack why climate finance cannot stop at fossil fuels. Claire has spent years building investment products that screen for animal use, climate impact, weapons, defence, human rights issues, and risks mainstream ESG too often waves through with a clean conscience and a spreadsheet.You'll hear why Claire believes animal agriculture is a broken business model, propped up by subsidies and exposed to stranded asset risk in ways that echo the fossil fuel sector. We dig into how food systems connect to methane, water use, land use, biodiversity loss, emissions reduction, and supply chain fragility — and why treating food as a side issue in the energy transition is a mistake.You might be shocked to learn that animal agriculture uses around 75% of agricultural land while producing only 18% of calories. We also explore where climate tech, policy, and capital could help scale animal-free alternatives and resilient food systems that support decarbonisation, net zero, and real-world climate action.

Ashley Armstrong is a first-generation regenerative farmer and co-founder of Strong Sistas, a health platform born out of her own autoimmune diagnosis. She built Angel Acres Farm in Southwest Michigan from the ground up, producing corn- and soy-free eggs, and went on to found Nourish Food Club - a cooperative network of small regenerative farms supplying clean, transparently raised food directly to families.What We CoverHow Ashley went from graduate school to building a regenerative farm from scratchWhy conventional chicken and pork now have a fatty acid profile closer to seed oils than real meatThe 100-year shift in dietary fats and what it's doing to human metabolismHow Nourish Food Club is reviving the farm cooperative model to support small farmersThe bureaucratic bullying small farms face daily - and why the system is designed against themTimestamps00:00 – Ashley's health crisis and path to farming06:30 – Building Angel Acres from scratch13:00 – Lessons from 12 years of competitive golf18:45 – How Nourish Food Club works26:00 – Why cheap and quality food can't coexist33:30 – The 100-year shift away from saturated fat42:00 – How corn and soy changed pork and chicken49:30 – Phytonutrients in pasture-raised meat56:00 – Why grocery labels are meaningless01:03:00 – The problem with indoor farming01:09:30 – Bureaucratic bullying and the jerky incident01:17:00 – Why small farm costs are structurally higher01:28:00 – Where consumers can startLinksWebsiteInstagramYouTubeRegenaissance YouTube ChannelAbout The Podcast: The Regenaissance Podcast explores the people, farms, and ideas rebuilding our food system from the ground up.

Today, Clancy speaks with Dr. C.J. Sentell, CEO of The Nashville Food Project. Together, they explore what it means to move beyond food charity and toward true systems change. C.J. shares how The Nashville Food Project has evolved from a food recovery program into a full food systems organization focused on growing, cooking, and sharing nourishing food while building stronger communities.

Catie Gett is a naturopath, author and founder of The Staple Store who has made a radical change to her mission. One day, a delivery drive of orders when the courier didn't come, made her reckon with her younger self who wanted to have a big impact and change the world: This wasn't changing the world, it was catering to a small group of people who could afford “the best”. In this conversation, Catie and I both share, what it's meant to have to significantly pair back in our own lives for different reasons, and the gift that has come from finding ways to optimise creatively to do health in the most affordable, simple way possible. You'll learn: The No.1 Skill that means you can eat nourishing foods, even living below the poverty line. The way Catie has transitioned to writing a cook book that includes white flour and sugar, when her ‘5 years ago self' would have condemned those ingredients. The unexpected magic in remembering how simple food and life can be and how accessible the most important health-promoters are to everyone.The importance of voting with your dollar and buying the best quality produce and ingredients if you can - but the equal importance of relaxing into whatever the ‘best you can' looks like, too. This show is for anyone who's ever felt pressured to live beyond their means to “do things right” or who feels that they're failing if they're not doing ‘all the things'. Pull up a pair of head phones and a healing walk in nature and let's actually change the world, in the different ways each of us can. Alexx StuartYour HostFancy a few more podcasts we've done over the years, related to this one?Show #476. A better food system for ALL isn't about ‘hope' with farmer Nick HollidayShow #440 What would your dream grocery store be like? Let's build it with Jon SteinmanShow #416 Tammi Jonas PhD: Designing a Food System for All — Culturally Relevant, Nutritious, and ecologically soundShow #376 Can “Frugal” mean “Abundance”? Jen and Jill from Frugal Friends say YESWant to learn more about this week's guest? Instagram: https://www.instagram.com/thestaplestore https://www.instagram.com/catie_gett Website: https://thestaplestore.com.au/ Thank you to this month's show partners for joining us to help you make your low tox swaps! @waterscofilters helps you take all the contaminants out + keep all the deeply hydrating minerals IN with 7-15 stages of filtration, depending on which water filter you choose. Head to waterscoaustralia.com.au > 15% off when you tick subscription on any new filter until 30th of June. That's 15% off the new filter + refills thereafter for the life of the subscription to the replacements.@ausclimate is our major partner, giving you 10% off their range for the whole of 2026, with brilliant Winix Air Purifiers, the best Dehumidifiers I've ever used and their energy-efficient heating range. code LOWTOXLIFE (also works over and above their sales - pro tip!) https://bit.ly/ShopAusclimateBe sure to join me on Instagram @lowtoxlife and tag me with your shares and AHAs if something resonated! I love to see your thoughts, genuinely! Want to support the Low Tox Life podcast? Free option: Leave a 5 star review wherever you listen to Low Tox Life - thanks SO much! Paid + Member PERKS: Join the Low Tox Club - monthly practitioner live masterclasses, a suite of low tox store discounts from around the world and the most supportive and lovely chat group on all low tox topics on the internet: Check it out and join here for just the price of a coffee per month! Hosted on Acast. See acast.com/privacy for more information.

Send us Fan MailFor years, I've loved Michael Pollan's famous advice: Eat real food, not too much, mostly plants.It felt grounded. Sensible. Refreshingly free from diet culture nonsense.But what if one of the most trusted pieces of nutrition advice of the last two decades isn't quite as simple as it sounds?In this episode, I sit down with food systems researchers Jan Dutkiewicz and Gabriel N. Rosenberg, co-authors of Feed the People. Their book challenges a lot of the assumptions many of us have about food, health, and what it means to be a "good eater."We dig into the controversy around ultra-processed foods and why that label may not tell us nearly as much as we've been led to believe. We talk about protein powders, plant-based meats, frozen vegetables, sliced bread, and why some foods that get demonized online might actually be perfectly healthy additions to a balanced diet.We also explore a much bigger question: what happens when we put all the responsibility for fixing our food system on individual consumers?Jan and Gabriel make a compelling case that nutrition isn't just about personal choices. It's also about policy, affordability, accessibility, labor, agriculture, and the systems that determine what ends up on our plates in the first place.Some of their arguments challenged my own beliefs. A few made my jaw hit the floor. Like the idea that a Walmart can improve community nutrition more effectively than a farmers' market. Or that obsessing over every ingredient label may be doing more harm than good.Whether you agree with everything in this conversation or not, I think you'll walk away questioning some of the nutrition "truths" we've all absorbed over the years. And honestly, that's what makes this episode so interesting.What's Inside:Why "ultra-processed food" may be far too broad a category to be usefulThe difference between food processing and actual nutritional qualityWhy affordability and access matter more than food purity narrativesHow policy, not individual perfection, shapes healthier communitiesThis conversation reminded me that nutrition is rarely as black and white as social media makes it seem. Sometimes the most useful thing we can do is trade certainty for curiosity. Tell me: what's one food belief you've changed your mind about recently? DM me on Instagram and let me know!Mentioned in This Episode:Feed the People: Why Industrial Food Is Good And How To Make It Even BetterGet Healthy AF Book FreeOonagh Duncan on InstagramFit Feels GoodLeave me a voice note on Speak Pipe!

50 Years of Madness — What Broke Our Food System Join biochemist Phil George as he unpacks the hidden forces that have corrupted our food system over the past five decades. From industrial farming to nutritional misinformation, this episode pulls back the curtain on how we got here—and what we can do about it.  Care about animals? You'll want to hear this.  Plus: A powerful call-in from a listener who narrowly avoided a heart attack. He shares the warning signs he missed—and the life-saving steps he took just in time. Available now on all podcast platforms. Please feel free to email Phil at philgeorge@charter.net with any health/nutrition/exercise questions. https://www.wellnesswave.net/

Water is a main topic of conversation amongst farmers at the moment - because it's in short supply. Memories of the wet winter have been dried out by the recent hot weather and those growing crops or indeed relying on grass to feed their animals are all talking about rain which hasn't materialised. Environment Agency figures show that rainfall across England last month was 38% of the long term average. However, some areas got far less. We speak to an expert about what this means for water abstraction and growers who irrigate their crops over the summer using water from rivers or aquifers.Food prices keep rising - industry bodies suggest an increase of 9 or 10% by the end of the year. The cost of energy, diesel, fertiliser and other farming inputs have been on the rise – with more inflation expected to come. All week we've been looking at local food systems. It isn't always easy to connect households on a limited budget with fresh, healthy produce, but a farming family from Staffordshire have made that their mission. They've set up Farm Fresh Revolution, a project which delivers discounted fruit, vegetables and meat to local schools to inspire families to eat more healthily.Presenter = Charlotte Smith Producer = Rebecca Rooney

America's food system is changing, and the homesteading movement is playing a bigger role than you may realize.  In this conversation, Pete of Azure Standard shares the inspiring story behind the nationwide organic food company, their mission to strengthen regenerative agriculture and local food systems, and why more families are seeking clean, trustworthy food sources.  We also discuss supply chains, small farms, community resilience, and the growing movement toward rebuilding American agriculture from the ground up.  If you care about food freedom, regenerative farming, and creating a healthier future for the next generation, don't miss this conversation!In this episode, we cover:- How a family health crisis led Azure's founding family to embrace organic farming decades before it was mainstream- The surprising story of one small Oregon farm growing into a nationwide food distribution network- A behind-the-scenes look at Azure's relationships with hundreds of small farms and family businesses- How Azure keeps food distribution more resilient through privately owned trucks, warehouses, and logistics- The challenges rising fuel costs and supply chain instability create for companies delivering food nationwide- Why Azure is expanding with a major East Coast warehouse and what that means for the future of food access- Why the homesteading movement is creating new opportunities for small farms, local food systems, and community- How Azure is working directly with conventional farmers who want healthier soil and more sustainable farming methods- Encouragement for families who want to be part of rebuilding a healthier, more trustworthy food cultureView full show notes and transcript on the blog + watch this episode on YouTube.Thank you to our sponsors!Earthley.com | Clean, natural, and affordable herbal remedies and body care that support health and wellness naturally MittySupply.com | Portable milking machines designed for small and medium-sized farms to save you time and simplify your daily routineRESOURCES MENTIONEDFind an Azure Standard drop near you!CONNECTAzure Standard | Website | Instagram | Facebook | YouTube | Pinterest | X Homesteaders of America | Website | Instagram | Facebook | YouTube | Pinterest

This is the third of our programmes investigating Pathways - a 5-year EU Horizon 2020-funded research project that's been running since 2021.We discuss the scenarios work that provided the foundations for Pathways. These were designed as plausible future storylines for how European livestock systems might evolve under different economic, environmental, technological, and social conditions. In particular, they helped researchers to test trade-offs between different sustainability goals and outcomes. ffinlo Costain is joined by Pierre-Marie Aubert, director of agriculture and food policies at the French think tank, IDDRI - by Dr Tom Staton, a senior research fellow at the University of Reading - and by Dr Jessica Bosseaux, a postdoctoral research associate, also at the University of Reading.

On Food Talk with Dani Nierenberg, Dani speaks with Dana Gunders, President of ReFED, and Emily Broad Leib, Clinical Professor of Law and Director of Harvard Law School Center for Health Law and Policy Innovation. They discuss how the adoption of GLP-1 drugs is impacting food waste at the household and retail levels, how grocers and restaurants can respond to shifting eating habits, and what's happening at the state and federal level to keep food out of landfills. Plus, the dismantlement of USAID continues to impact global communities, Ebola cases rise in the Democratic Republic of Congo and Uganda, the fuel crisis in Cuba becomes a food systems crisis, the U.S. House advances legislation to allow the year-round sale of E15 ethanol blend, China restores trade for U.S. agriculture products, and the undamming of the Klamath river restores salmon populations, reconnects ecosystems, and returns river access to Indigenous communities.  While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to "Food Talk with Dani Nierenberg" wherever you consume your podcasts.

In this episode of Hands in the Soil, we sit down with Chuck Samuelson, recovering chef, tribal member of the Assiniboine Nation, founder of Kitchens for Good, and founder of his current nonprofit, Heal the Earth. Chuck's path into food systems work started with a question he couldn't stop asking: why does perfectly good food get thrown away while people go hungry? That question followed him out of professional kitchens and restaurants, through decades in food service, into a life where Chuck is now stewarding 43 acres of avocado groves in San Diego while building a regional food hub, an AgTech accelerator, and a co-packing manufacturing facility designed to fill the missing middle of the local food system. His work sits at the intersection of food access, farmer support, and community sovereignty, and his vision is as practical as it is bold. In this conversation, we go deep on what it actually means to work on a system rather than just within it. We talk about the difference between charity and sovereignty, the four A's of hunger relief, and why doubling down on the same hunger solutions isn't working. We talk about co-ops, farm stops, and we talk about dreams - the big, hairy, audacious kind - for what the food system here in San Diego could become.Tune in to learn more about:Chuck's journey from dishwasher at 13 to chef, restaurateur, and nonprofit founderHow watching a grocery store employee discard bruised apples became the seed for Kitchens for GoodWhat food insecurity actually means, and why over 800,000 people in San Diego, including more than 200,000 children, are affected by itWhy Chuck believes charity creates an "unfortunate power dynamic,” and what sovereignty in the food system looks like insteadThe four A's of hunger relief: accessible, affordable, appropriate, and awesomeHow cooperatives changed Chuck's understanding of what a local food economy can look likeThe Adopt an Avocado Tree program - how it started, how it works, and why it's expanding to other farmers and cropsThe role of storytelling and community in small farm successChuck's Big Hairy Audacious Dream for San Diego's food future, and what he's asking each of us to do right nowConnect + Learn More:Chuck Samuelson / Heal the Earth: healtheearth.info Instagram: @healtheearthfarm Kitchens for Good: kitchensforgood.orgConnect with Hannah: ⁠⁠⁠⁠⁠@hannahkeitel ⁠⁠⁠

Samantha and Anney dig into the history of women and gardening, and discuss what it would take to grow a more sustainable food system. See omnystudio.com/listener for privacy information.

In this Episode: Abey Rae Scaglione has cultivated a deep understanding of the need for animals in our food system, layered upon her decades-long fascination with nutrition and self-sufficiency. After earning her degree in psychology, Abey worked as Pilates instructor in Los Angeles, eventually owning her own studio. Long interested in where our food comes from, it was in Northern California that she fell in love with growing vegetables and raising chickens. In 2021, Abey moved with her husband and two sons to Ruckle Heritage Farm on Salt Spring Island in British Columbia, Canada, where they raise sheep, cattle, turkeys and chickens. As a former vegetarian turned rancher, she has an incredibly intimate relationship with the complex realities of raising animals for food and the deep conviction that more can be done for animal welfare by supporting good farming practices, than by rejecting all animal agriculture.Our Guest: Abey Rae Scaglione has cultivated a deep understanding of the need for animals in our food system, layered upon her decades-long fascination with nutrition and self-sufficiency. After earning her degree in psychology, Abey worked as Pilates instructor in Los Angeles, eventually owning her own studio. Long interested in where our food comes from, it was in Northern California that she fell in love with growing vegetables and raising chickens. In 2021, Abey moved with her husband and two sons to Ruckle Heritage Farm on Salt Spring Island in British Columbia, Canada, where they raise sheep, cattle, turkeys and chickens. As a former vegetarian turned rancher, she has an incredibly intimate relationship with the complex realities of raising animals for food and the deep conviction that more can be done for animal welfare by supporting good farming practices, than by rejecting all animal agriculture.Key TopicsAbey Rae ScaglioneRuckle Heritage FarmRegenerative agricultureLocal food systemsAnimal welfare in agricultureFrom vegetarianism to ranchingSelf-sufficiency and homesteadingRaising sheep, cattle, turkeys, and chickensNutrition and food sourcingSmall-scale farming realitiesSalt Spring Island farming cultureFood resilience and sustainabilityEthical meat productionFamily farmingKey Questions AnsweredWhy did Abey Rae Scaglione transition from vegetarianism to ranching?Abey's evolving understanding of nutrition, ecology, and food systems led her to recognize the important role animals play in regenerative agriculture. Her firsthand experiences growing food and raising animals deepened her perspective on ethical animal stewardship and sustainable farming.How did her background in psychology and wellness shape her approach to farming?Her education in psychology and years as a Pilates instructor gave her insight into health, behavior, and holistic wellness. That foundation naturally expanded into curiosity about food quality, nutrition, and self-reliance.What changed after moving to Salt Spring Island?Relocating to British Columbia in 2021 allowed Abey and her family to fully immerse themselves in farming life at Ruckle Heritage Farm, where they now raise multiple livestock species and participate directly in building resilient local food systems.What does Abey believe about animal welfare?She believes meaningful improvements in animal welfare come from supporting responsible and regenerative farming practices rather than rejecting all forms of animal agriculture.Why are resilient food systems important?Localized and regenerative food systems can strengthen communities, improve soil health, reduce dependence on industrial agriculture, and create more transparency between consumers and producers.Episode HighlightsAbey shares the surprising path from vegetarianism to regenerative ranching.A discussion about why animals are essential to healthy agricultural ecosystems.The realities of raising livestock ethically on a family farm.Insights into reconnecting consumers with where food actually comes from.Reflections on moving from Los Angeles wellness culture to rural farm life.Why supporting small farms can directly improve animal welfare outcomes.The connection between nutrition, ecology, and resilient communities.ResourcesAbey's Website —  radicalfarmbook.comAbey's Book Recommendation - Milk Into Cheese, David AsherVisit www.urbanfarm.org/RadicleFarm for the show notes on this episode, and access to our full podcast library! Need a little bit of advice or just a feedback on your design for your yard or garden?The Urban Farm Team is offering consults over the phone or zoom. Get the benefits of a personalized garden and yard space analysis without the cost of trip charges. You can chat with Greg or choose one of the senior members of our Urban Farm team to get permaculture based feedback.Click HERE to learn more!*Disclosure: Some of the links in our podcast show notes and blog posts are affiliate links and if you go through them to make a purchase, we will earn a nominal commission at no cost to you. We offer links to items recommended by our podcast guests and guest writers as a service to our audience and these items are not selected because of the commission we receive from your purchases. We know the decision is yours, and whether you decide to buy something is completely up to you.

Today, we're zooming out to look at the bigger picture. On this podcast, we often talk about things that you can do to improve your diet. However, you're not the only one who has an impact on your health. The truth is, our food system - from government policy to supermarket placement - has a profound influence on what we eat, how we eat, and ultimately how healthy we all are. So, what steps can we take to improve not just our own health, but the health of society as a whole?  Today, I'm joined by Professor Brian Elbel and Professor Tim Spector to explore the forces shaping our food system — and the changes that could benefit our collective well-being.

An ancient farm system, built by hand on top of water, hidden inside one of the largest cities on earth and almost nobody knows it exists.The chinampas of Xochimilco are human-made islands, constructed over centuries in the lakes that Mexico City was built on. At their peak they fed an entire civilisation. Today, more than 60% are abandoned, the city is slowly swallowing the edges, and once a chinampero stops farming, another one rarely takes their place. Pablo Usobiaga from Arca Tierra is trying to reverse that not by fighting the city, but by bringing it in through a dining experience.This is part one of three episodes series recorded around Arca Tierra: Pablo Usobiaga built a restaurant — Baldío — around one idea: source everything from peasant farmers, waste nothing, and use fermentation to turn what would have been bin bags into the best things on the menu. It just became the first restaurant in Mexico City to earn a Green Michelin star. This conversation is where it starts: on the chinampas, where the food comes from. Parts two and three go deeper; into the fermentation lab with Chris (episode 423), and into the kitchen with Daniel (episode 425).More about this episode.Thoughts? Ideas? Questions? Send us a message!Find out more about our Generation-Re investment syndicate:https://gen-re.land/ Thank you to our Field Builders Circle for supporting us. Learn more hereSupport the show=======In Investing in Regenerative Agriculture and Food podcast show we talk to the pioneers in the regenerative food and agriculture space to learn more on how to put our money to work to regenerate soil, people, local communities and ecosystems while making an appropriate and fair return. Hosted by Koen van Seijen.

Six college students are bicycling from Washington State to Washington, DC, stopping at farms, restaurants, truck stops, and classrooms along the way, and asking, "What is the future of food?" In this podcast we talk two of them,  Augusta Halle and Molly Moore. Their plans are to make a portrait series and short documentary based on what they find.

This is the second of our programmes investigating the Pathways project - a 5-year EU Horizon 2020-funded research project that's been running since 2021. Today we're looking at Pathways modelling, which addressed a range of important areas including the greenhouse gas emissions and nutritional value associated with livestock and individual food products, as well as farm animal welfare and biodiversity impacts in livestock systems.ffinlo Costain (8point9.com) is joined by Dr David Yáñez (Spanish National Research Council), Pierrick Girad (French Institute of Pork), Dr Jenny Ygnvesson (Swedish University of Agricultural Sciences) and Dr Tom Staton (University of Reading).More land use news at 8point9.com.

Anupama Joshi, vice president of programs at the Center for Science and the Public Interest, talks with Anamya Anurag about the realities on the ground, in comparison to the Make America Healthy Again programme and its policy actions. They uncover contradictions in guidelines, federal inaction and what business can do amid budget cuts.

Despite sky-high drug use and spending, U.S. life expectancy lags. Dr. Campbell explains how a meat-heavy diet and poor public policy are to blame. #HealthcareCrisis #NutritionNeglect #PlantBasedCure

Welcome back to The Agriculture Season, our new series that explores the food on your plate, how it got there, and its global impact on the environment, social justice, and the economy.How do your cooking habits influence the agriculture industry, and vice versa? In this episode, we explore the powerful feedback loop between cooking culture and the agriculture industry. We're diving into how our collective shift toward convenience changed the very blueprint of American farming—and how rediscovering the ingredients rather than recipes might be the key to restoring our planet's health.In this episode, we discuss:-The Chef-Farmer Connection: How what we crave in the kitchen dictates what is planted in the field.The Loss of Seasonality: Why our year-round demand for ingredients has led to industrial monocrops.Reclaiming the Table: How the simple act of cooking at home can be a revolutionary act for the environment.Cultural Staples: Looking at the history of how traditional recipes once protected biodiversity. Featured Guests: Edoardo Celadon, and Grace Johnson.To stay on top of Hotel Earth 360° updates, check out our links belowSubstack: https://hotelearth360.substack.com/ Instagram: @hotelearth360TikTok: @hotelearth360Website: hotelearth360.com To receive the Hotel Earth newsletter, for environmental news, episode announcements, book club updates, and more, subscribe to our Substack: https://hotelearth360.substack.com/subscribe

On this month's episode of Conservation Starters, guest host Sarah Moorehead, sits down with Thurston County Commissioner Carolina Mejia, Thurston County Commissioner Wayne Fournier, Aslan Meade from Thurston Economic Development Council, and Jennifer Colvin from Colvin Ranch to discuss new pathways to strengthening our local food infrastructure. In Thurston County, our farms and ranches are more than just part of the landscape, they are part of who we are. They feed our families, steward our natural resources, and sustain a way of life rooted in connection to the land. But for years, local producers have faced a growing challenge: limited access to meat processing. Animals were transported long distances, costs increased, and small and mid-sized operations struggled to stay viable. Now, that's changing. A new USDA-certified meat processing facility in Thurston County is creating a critical link in our local food system: bringing processing capacity closer to home, expanding opportunities for farmers and ranchers, and increasing access to locally raised food for our community. This project is the result of strong local partnerships. Producers, public leaders, and organizations, including the Thurston Conservation District, are working together to advance practical, community-driven solutions. It reflects our shared commitment to voluntary stewardship, thriving working lands, and a resilient, locally rooted economy. At its heart, this is about more than infrastructure. It's about ensuring that Thurston County remains a place where agriculture can thrive, communities stay connected to their food, and future generations can continue to steward the land. Tune in to learn more!Resources:Thurston Economic Development CouncilThurston County Commissioner Wayne FournierThurston County Commissioner Carolina MejiaColvin RanchAgriculture Innovation ParkRegional Agricultural Development

If you spend much time on social media, and we don't necessarily recommend it, then you've probably come across a strange fascination with water consumption. Mainly, this is people telling you that using AI is terrible for the planet because of how much water it uses. We've already made a couple of programmes about the numbers in those arguments and, long story short, they probably aren't saying what you think they're saying. But on platforms like X, BlueSky, and TikTok, an opportunity to keep an argument going is rarely missed. And one of the numbers that's been enlisted in that glorious cause concerns the water that's used for a seemingly unrelated past-time - eating beef. Here's an example from a user on X:“A kilogram of beef requires over 15,000 litres of water to produce,” they wrote. “A vegan who uses ChatGPT every day is living a more sustainable lifestyle than someone who regularly eats beef while boycotting AI.”Ignoring the AI part, is that true? Does it actually take 15,000 litres of water to produce a kilogram of beef? It turns out that the number isn't wrong, but it probably isn't saying what you think it's saying.If you've seen a number you think we should take a look at, email the More or Less team: moreorless@bbc.co.ukCONTRIBUTORS: Mesfin Mekonnen, Assistant Professor at the University of Alabama Mark Mulligan, Professor of Physical and Environmental Geography at King's College London Tim Hess, Professor of Water and Food Systems at Cranfield University CREDITS: Presenter: Charlotte McDonald Producer: Mhairi MacKenzie Series producer: Tom Colls Production co-ordinator: Brenda Brown Sound mix: Emma Harth Editor: Richard Vadon

If you spend much time on social media, and we don't necessarily recommend it, then you've probably come across a strange fascination with water consumption.Mainly, this is people telling you that using AI is terrible for the planet because of how much water it uses. We've already made a couple of programmes about the numbers in those arguments and, long story short, they probably aren't saying what you think they're saying. But on platforms like X, BlueSky, and TikTok, an opportunity to keep an argument going is rarely missed And one of the numbers that's been enlisted in that glorious cause concerns the water that's used for a seemingly unrelated past-time - eating beef. Here's an example from a user on X:“A kilogram of beef requires over 15,000 litres of water to produce,” they wrote. “A vegan who uses ChatGPT every day is living a more sustainable lifestyle than someone who regularly eats beef while boycotting AI.”Ignoring the AI part, is that true? Does it actually take 15,000 litres of water to produce a kilogram of beef? It turns out that the number isn't wrong, but it probably isn't saying what you think it's saying.If you've seen a number you think we should take a look at, email the More or Less team: moreorless@bbc.co.ukCONTRIBUTORS: Mesfin Mekonnen, Assistant Professor at the University of Alabama Mark Mulligan, Professor of Physical and Environmental Geography at King's College London Tim Hess, Professor of Water and Food Systems at Cranfield University CREDITS: Presenter: Charlotte McDonald Producer: Mhairi MacKenzie Series producer: Tom Colls Production co-ordinator: Brenda Brown Sound mix: Emma Harth Editor: Richard Vadon

Anthropologist Andrew Flachs's new book explores the food system through the lens of values like soil health, human health, biodiversity, and rural communities—not just profits and yields.   In his new book, Feeding the World as if People Mattered: How Small Farms Produce Value Beyond Yields, he shows how we could, by expanding our accounting to include people and the biosphere, have a thriving food system that actually benefits life itself.

Keeping soil on the land is a sound way to grow and move agriculture forward. Kim Melton is the soil health coordinator for the Red River Basin Commission. Kim coordinates soil health education and outreach across three states, one province, and two countries in the Red River Valley.Kim shares with Mary, Eric, and Jeff how soil health goes beyond just sustaining agriculture to include understanding the marriages of different perspectives among farmers, scientists, and others who can impact agriculture in a positive way. To learn more about Kim's work and the Red River Basin Commission, please visit https://www.redriverbasincommission.org/. For more information about the Supply Chain Soil Health Partnership and its goals to improve the food value chain from the soil up, please visit https://www.redriverbasincommission.org/soil-health-partnership Tune in, like, and subscribe anywhere you get your podcasts or 4thesoil.org/podcastAs always, we encourage you to cooperate with other farmers, graziers, and gardeners for peer-to-peer learning. We can all be 4 The Soil, for the future! Here is how with four principles: 1) Keep the soil covered -- Cover crops are our friends;2) Minimize soil disturbance -- Be gentle, take it easy;3) Maximize living roots year-round -- Keep roots growing; and4) Energize with diversity -- Thrive with diversity.If you are interested in art and framing the 4 The Soil posters for your office or home, the 16” by 20” posters are available for purchase and printing as single posters or a set of five posters. Additional, 4 The Soil gear and swag is available for purchase at https://4-the-soil.printify.me/If you have questions about soil and water conservation practices, soil health principles, and starting your journey to restore the life in your soil, call or visit a USDA Service Center, a Virginia Soil and Water Conservation District office, or your local Virginia Cooperative Extension office.  4 the Soil: A Conversation is made possible with funding support from the National Fish and Wildlife Foundation and The Agua Fund. Other partners include the USDA Natural Resources Conservation Service; Virginia Cooperative Extension; Virginia State University; Virginia Department of Conservation and Recreation; and partners of the Virginia Soil Health Coalition.Disclaimer: Views expressed on this podcast are those of each individual guest.To download a copy of this, or any other show, visit the website 4thesoil.org. Music used during today's program is courtesy of the Flip Charts. All rights reserved. 4 the Soil: A Conversation is produced by On the Farm Radio in collaboration with Virginia Tech. The host and co-hosts are Jeff Ishee, Mary Sketch Bryant, and Eric Bendfeldt.

Timestamps : 0:00 -  Introduction – Welcome to The Holistic Kids Show 0:51 -  Meet the Guests – Patrick Sullivan Jr. & Ashley Leroux Sullivan 3:12 - Their Journey – How They Got Into Food Advocacy 4:00 - Big Tobacco Bought Big Food – The 1980s Takeover 7:36 - The Making of Breaking Big Food Documentary 8:44 - Ashley's Mold Test & The Birth of Firefly Organic Coffee 12:00 - Shocking Stats – Chronic Disease & America's Health Crisis 15:02 - Patrick's Thyroid Cancer Story & the 4 Pillars of Health 19:07 - How Kids Can Get Closer to Their Food 23:37 - The Truth About Mold & Toxins in Coffee 26:17 - One Change Kids Can Make Today – Ditch the Lunchables 27:25 - Where to Find the Documentary & Key Takeaways What if the same companies that got America hooked on cigarettes are now controlling what's on your dinner plate? In this eye-opening episode of The Holistic Kids Show, hosts Zane, Emad, and Ca sit down with Patrick Sullivan Jr. and Ashley Leroux Sullivan — husband-and-wife team and executive producers of the groundbreaking documentary Breaking Big Food: How the American Food System Went Rotten, and How It's Being Revived (now streaming on Apple TV and Amazon Prime Video). Together, they unpack:

Welcome back to The Agriculture Season, our new series that explores the food on your plate, how it got there, and its global impact on the environment, social justice, and the economy. What does a can of tuna have to do with agricultural policy? More than you'd expect! Case studies like the Tuna Boycott of 1988 show how consumer demand can drive policy change. Real, meaningful, GLOBAL change. The girls argue that consumer demand for agricultural reform could beget similar results.Right now, the US and EU are experiencing parallel legislative and grassroots shifts. Both are pivotal moments for food policy. This episode explores these parallels, which begs the question: if demand requires us to move away from traditional "subsidize and produce" models and toward "climate-smart" and "fair-access" frameworks, what policies will we need to support our farmers as well as our environmental goals? Moreover, are our policymakers ready to rise to this occasion?_____________________________________________________________To stay on top of Hotel Earth 360° updates, check out our links belowSubstack: https://hotelearth360.substack.com/ Instagram: @hotelearth360TikTok: @hotelearth360Website: hotelearth360.com To receive the Hotel Earth newsletter, for environmental news, episode announcements, book club updates, and more, subscribe to our Substack: https://hotelearth360.substack.com/subscribe

What does it take to build a stronger, more resilient food system? In this episode we speak with Nessa Richman, executive director of the Rhode Island Food Policy Council about how the Council is bringing diverse stakeholders together to tackle complex food challenges, from farmers and fishers to public health leaders and policymakers.  Nessa will explain how the council creates space for collaboration across the food system, helping break down silos and align efforts around shared goals like food access, economic vitality, and environmental sustainability. Through convenings, education programs, and coordinated advocacy, the council is driving more equitable and community-informed food policy.Food System Resilience: A Planning Guide for State Governments | ASTHOSustaining Accreditation: How Montana and Southern Nevada Are Building Resilient Public Health Infrastructure for the Long Term | ASTHOA Guide for Sustainable Public Health Accreditation | ASTHOHow States Can Prevent Adverse Childhood Experiences Through Stability, Safety, and Support | ASTHOUtilizing Partnerships, Data, and Messaging to Prevent ACEs | ASTHOAdverse Childhood Experiences | ASTHO

In part two of this conversation, we continue our discussion with Professor Hannah Shultz, shifting from rising food prices to the deeper policy and ethical questions shaping food access in the United States. This episode explores the debate around SNAP restrictions, including whether limiting certain food purchases actually improves health outcomes or instead reinforces stigma and inequity. We also examine how narratives around “healthy choices” often overlook broader structural factors, and what it means to approach food policy with dignity, autonomy, and real-world context in mind. The conversation also highlights where progress is happening, particularly at local levels through community-based food systems, school meal programs, and food-as-medicine initiatives. Throughout, a central theme emerges: food is not just fuel. It is cultural, social, and deeply tied to identity and well-being. A transcript of this episode will be available here soon. Have a question for our podcast crew or an idea for an episode? You can email them at CPH-GradAmbassador@uiowa.edu You can also support Plugged in to Public Health by sharing this episode and others with your friends, colleagues, and social networks. #publichealth #healthcare #inequity #foodinsecurity #foodaccess #policy #inflation #farmbill #SNAP #iowacity

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The Guardian columnist speaks about why we need to tackle global food insecurity. Help support our independent journalism at theguardian.com/infocus

In this episode, Krisztian Varsa from the Conservation Fund talks about the efforts being made by various organizations aiming to build a robust local food system.  Subscribe for more content on sustainable farming, market farming tips, and business insights!   Get market farming tools, seeds, and supplies at Modern Grower. Follow Modern Grower:  Instagram  Instagram Listen to other podcasts on the Modern Grower Podcast Network:  Carrot Cashflow  Farm Small Farm Smart  Farm Small Farm Smart Daily  The Growing Microgreens Podcast  The Urban Farmer Podcast  The Rookie Farmer Podcast  In Search of Soil Podcast Check out Diego's books:  Sell Everything You Grow on Amazon   Ready Farmer One on Amazon **** Modern Grower and Diego Footer participate in the Amazon Services LLC. Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.