Podcasts about future of food

The way we think about food is changing. People want meals that are healthier, more affordable, easier to access, and better for the environment.At the same time, farmers, businesses, and everyday families are trying to keep up with rising costs, changing habits, and new technology.The future of food is not just about what we eat tomorrow, it's about how we survive, adapt, and build better systems today.From innovation to sustainability and everyday choices, we're exploring where food is headed and why it matters now more than ever. Note: This episode contains music used solely for illustrative and work-related purposes as part of a live broadcast recording. All rights to music belong to their respective owners, no copyright infringement is intended.

Canadian ranchers are warning Ottawa not to sacrifice domestic beef producers in ongoing trade talks with Mercosur, the South American bloc including Brazil and Argentina. At the same time, Canadian consumers are facing stubbornly high grocery prices, especially at the meat counter, raising major questions about imports, food security, trade policy, and Canada's economic relationship with the United States ahead of a crucial CUSMA review. Tyler Fulton, president of the Canadian Cattle Association, joins from Manitoba in our feature interview (14:00) presented by Mercedes-Benz Edmonton West to talk about the future of Canada's beef industry, rising costs, trade tensions, and why producers say this moment could shape the industry for years to come. But first...Johnny's just hours removed from serving as music director for the FIFA World Cup '26 Lead-Up Friendly between Canada and Uzbekistan at Commonwealth Stadium. The fellas chat (1:45) about the upcoming World Cup and the growth of Canadian soccer.  THIS EPISODE IS PRESENTED BY HANSEN DISTILLERY. LOOK FOR HANSEN'S BRAND NEW "DISTILLED BY HER" GIN, WITH A PORTION OF PROCEEDS BENEFITING WIN HOUSE. VISIT https://hansendistillery.com/. MBEW: https://www.mercedes-benz-edmontonwest.ca/ CANADIAN CATTLE ASSN: https://www.cattle.ca/ TELL US WHAT YOU THINK: talk@ryanjespersen.com 45:30 | Is your family cutting back on eating meat for budget or other reasons? Will you eat lab-grown meat? Have you tried cricket flour? Do you drink milk on the regular? Real Talkers talk about the future of food in our Live Chat powered by Park Power.  AUG. 30/24 EPISODE on THE FUTURE OF FOOD: https://rtrj.info/083024FutureFood SAVE on INTERNET, ELECTRICITY, and NATURAL GAS: https://parkpower.ca/realtalk/ 1:25:10 | Jespo shares his thoughts on recent comments from Pierre Poilievre and Howard Anglin re: Alberta separation. What do you think?  1:38:30 | Real Talker Christine, a cancer survivor, has a beautiful message about an all-time Real Talk legend - Julie Rohr - in this edition of Positive Reflections presented by Solar by Kuby.  REGISTRATION IS OPEN FOR THE REAL TALK GOLF CLASSIC on JUNE 18 at THE RANCH: https://www.ryanjespersen.com/real-ta... REAL TALK'S LIVE STREAM IS PRESENTED BY CALIFORNIA CLOSETS. BOOK YOUR FREE CONSULTATION: https://californiaclosets.ca/ SIGN UP for YEGplus, CANADA'S FIRST AIRPORT REWARDS PROGRAM: https://yegplus.com/realtalk SAVE 10% on ONLINE MEN'S CLOTHING PURCHASES at THE HELM with promo code REALTALK: https://thehelmclothing.com/ SUPPORT INTEGRATED FIREFIGHTER-PARAMEDIC SERVICE IN ALBERTA: https://www.apffpa.ca/ GET A $50 CASINO BONUS FROM PLAY ALBERTA: https://try.playalberta.ca/lp/realtalk/ MUST BE 18+ TO PLAY. IF YOU GAMBLE, PLEASE USE YOUR GAMESENSE FOLLOW US ON TIKTOK, X, INSTAGRAM, and LINKEDIN: @realtalkrj & @ryanjespersen JOIN US ON FACEBOOK: @ryanjespersen REAL TALK MERCH: https://ryanjespersen.com/merch SHOPPING FOR LUXURY CASUAL WEAR OR A CUSTOM SUIT? SAVE 10% ONLINE WITH PROMO CODE REALTALK: https://thehelmclothing.com/ RECEIVE EXCLUSIVE PERKS - BECOME A REAL TALK PATRON: patreon.com/ryanjespersen THANK YOU FOR SUPPORTING OUR SPONSORS! https://ryanjespersen.com/sponsors The views and opinions expressed in this show are those of the host and guests and do not necessarily reflect the position of Relay Communications Group Inc. or any affiliates.

Yiannas joins "The Packer Podcast" to discuss the potential for machine learning to turn food safety from reactive to predictive and its tangible benefits for the fresh produce industry.See omnystudio.com/listener for privacy information.

Food allergies in children are on the rise, but so are treatment options. In this episode, I interview Christopher Parrish, a leading food allergy expert and researcher, about the latest treatments for kids with food allergies, including oral immunotherapy, biologic medications, and emerging therapies that may change the future of allergy care. If you're a parent navigating food allergies, this conversation will help you understand: New treatment options for children How oral immunotherapy works The role of biologics in food allergy treatment What's on the horizon for safer allergy management For more resources, visit the Latitude website: www.latitudefoodallergy.com If this episode helped you, please like, subscribe, and leave a review. It helps more parents find reliable, research-based information.

This week, guest host Oli Dugmore, speaks to Andy Cato, one half of electronic music duo Groove Armada and a leading advocate for regenerative farming.Andy argues that modern agriculture is reaching a breaking point. He says that a reliance on chemical farming has degraded our ecosystems, taken agency away from farmers, and made us over reliant on fragile international trade systems. Through regenerative farming, he believes it's possible to restore ecosystems, rebuild soil health and create a more resilient food system for the 21st century.They discuss Andy's unlikely journey from global touring musician to farmer, including selling his music catalogue to buy land, and the founding of Wildfarmed, a business aiming to help farmers transition to regenerative agriculture while remaining profitable. Andy also explains why he believes traditional farming is no longer sustainable, how a different model could be financed, and what the benefits could be for farmers, consumers and the environment alike.

Fermentation is the oldest food technology on earth. It happens in our guts, in the soil, in every cup of coffee and most restaurants still throw the juiced lime away. At Baldío, Mexico City's zero-waste restaurant, Chris Locke has built an entire philosophy around that lime: a Korean-style raw syrup, a lacto-fermented powder for seasoning, a tapache, and finally a koji-based shoyu. Four products, zero waste, from something already used. In this conversation, recorded inside Baldío's production warehouse in Mexico City, Chris unpacks the three real drivers of fermentation — flavour, health, and waste reduction — and why most kitchens only chase one. He explains why the menu at Baldío functions like an ecosystem, where removing one dish breaks six others, why consistency is the wrong obsession for any restaurant working with small regenerative farms, and how 200 litres of surplus corn vinegar a week is pushing the project toward a retail product line. A UK chef who built his fermentation practice in Toronto and a circular innovation kitchen in Melbourne before arriving in Mexico City and waited four months for a job that didn't yet exist, Chris brings a rare cross-cultural precision to a practice most people still associate only with natural wine. Fermentation as a tool for closing loops, building shelf-stable products, and making the economics of zero-waste food actually work.More about this episode.Thoughts? Ideas? Questions? Send us a message!Find out more about our Generation-Re investment syndicate:https://gen-re.land/Support 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.

Fungi are “nature's biological recycling machines,” says guest Vayu Hill-Maini, a former chef turned bioengineer. That is, they take waste and turn it into good things. Hill-Maini now melds his scientific and culinary skills to create new foods, but also medicines, faux leather, pigments and other valuable products from mushrooms and molds. He uses CRISPR gene editing technology to “domesticate” these fungi – removing off-flavors and increasing nutritional content to make new-age cheeses, burgers, salami, and more. “We call it the DBTL cycle – design, build, taste, learn,” Hill-Maini tells host Russ Altman about his creative process on this episode of Stanford Engineering's The Future of Everything podcast. Have a question for Russ? Send it our way in writing or via voice memo, and it might be featured on an upcoming episode. Please introduce yourself, let us know where you're listening from, and share your question. You can send questions to thefutureofeverything@stanford.edu. Episode Reference Links: Stanford Profile: Vayu Hill-Maini Connect With Us: Episode Transcripts >>> The Future of Everything Website Connect with Russ >>> Threads / Bluesky / Mastodon Connect with School of Engineering >>> Twitter/X / Instagram / LinkedIn / Facebook Chapters: (00:00:00) Introduction Russ Altman introduces guest Vayu Hill-Maini, a professor of bioengineering at Stanford University. (00:03:33) From Chef to Bioengineer How Hill-Maini's culinary background led him to study food through science. (00:05:23) Building a Lab with a Kitchen Why his Stanford lab combines bioengineering research with culinary experimentation. (00:07:32) What Are Fungi? A primer on yeasts, molds, mushrooms, and their role in food and medicine. (00:10:22) Domesticating Fungi How humans have shaped fungi over thousands of years. (00:14:23) Mushrooms as a Food Source The nutrients, proteins, vitamins, and beneficial molecules found in fungi. (00:16:21) Fungi as Biological Recyclers Using fungi to turn food waste, agricultural waste, and other materials into useful products. (00:18:22) Making Waste-Based Foods Desirable Why taste, emotion, and culinary design matter for sustainable foods. (00:20:22) Engineering Delicious Fungi Using genetics and CRISPR to improve flavor, nutrition, and usability. (00:22:50) Gentle Genetic Tweaks Making small changes to reduce off-flavors or enhance useful traits. (00:23:46) Design, Build, Taste, Learn How the lab moves between kitchen and bench science to improve foods. (00:24:06) Chefs in the Lab How culinary collaborators help guide research and creativity. (00:28:58) Fungi-Based Materials The potential to create textiles, leather alternatives, and building materials. (00:31:03) Future In a Minute Rapid-fire Q&A: sustainability, students, and the promise of fungi. (00:33:25) Conclusion Connect With Us:Episode Transcripts >>> The Future of Everything WebsiteConnect with Russ >>> Threads / Bluesky / MastodonConnect with School of Engineering >>>Twitter/X / Instagram / LinkedIn / Facebook Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In sixty years, China has moved from catastrophic famine to now feeding one in six people on the planet. Following three foods - pork, rice, and fish - this series traces a transformation that has emptied the Chinese countryside, reshaped ecosystems from Brazil to the South China Sea, and produced the high-rise hog farm model that is being exported across the world. We examine the competing priorities driving this transformation, the distributed costs and benefits, and what it means for the rest of the world."Feeding 1 in 6: China and the future of food" arrives in this feed on 21 May 2026.More info here

In this episode of the Shift AI Podcast, Steve Mantle, Founder and CEO of Innov8.ag, Raj Khosla, Dean of the College of Agricultural, Human, and Natural Resources at Washington State University, and John Cox, soil scientist and fresh produce industry operator, join host Boaz Ashkenazy for a wide-ranging panel conversation on how AI and emerging technology are transforming agriculture from the ground up.Steve, Raj, and John each bring a distinct lens to the conversation — startup founder, academic dean, and hands-on operator — and together they paint a vivid picture of where precision agriculture has been and where it is going. The discussion opens with the human side of farming: the generational knowledge, seasonal intuition, and field-level pattern recognition that has defined agriculture for centuries.The panel also covers infrastructure realities, edge computing, rural connectivity gaps, ERP systems that still require on-premise servers, and the economic pressures pushing farmers to demand AI that delivers margin today, not in five years. The conversation closes with each guest sharing their two-word vision for the future of AI in agriculture: physical AI, bright and better, and hopeful foresight.This episode is essential listening for anyone who wants to understand how AI is moving beyond the office and into the fields, orchards, and packing houses that feed the world. A huge thanks to Washington State Academy of Sciences for including this event in their Deep Dive into AI in Agriculture and Washington State University's AgAID Institute for organizing this event held at Wenatchee Valley College. This all wouldn't be possible without the support from the funding sponsors the Association for the Advancement of Artificial Intelligence (AAAI) and the USDA ARS.Chapters[00:00] Event Introduction and Background with Jordan Jobe of the AgAid Institute[03:50] Boaz Introduces Himself and the Shift AI Podcast[08:04] Podcast Recording Begins: Welcoming the Panel[08:48] Steve Mantle: From Irrigation Hand Lines to Innovate Ag[09:40] Raj: From a Radio Science Program in India to Precision Agriculture Dean[11:24] John Cox: From Furniture Assembly to Apple Orchards and Kyrgyzstan[13:22] The Human Side of Farming: Intuition, Resilience, and Generational Knowledge[15:10] How GPS Unlocked Precision Agriculture and Field-Level Heterogeneity[16:48] Multi-Generational Farm Knowledge as a Living Large Language Model[18:09] Notebook LM Meets the Farm: The Harvest Replay Concept[21:16] Batteryless Biodegradable Sensors and the Future of Field Diagnostics[24:30] Precision Irrigation Prescription Maps and Dynamic Field Management[26:18] Computer Vision in the Apple Packing House[27:58] AI as a Global Expert: Diagnosing Crop Disease in Kyrgyzstan[30:15] Constraints in Ag AI: Data Stacks, Fragmented Systems, and Cultural Resistance[33:50] Build vs. Buy and the Change Agent Problem in Agriculture[35:50] Edge Computing, On-Premise Servers, and Hybrid Infrastructure on the Farm[39:09] Rural Connectivity: Broadband Gaps and the Starlink Reality[41:54] Economics of Ag AI: Labor Costs, Tightening Margins, and ROI[44:28] Moving from Spreadsheets to Agents: Why Trust Is the Real Barrier[45:50] Future Skills: What the Next Generation of Farmers Needs to Know[48:05] FFA Ag Tech Innovation Day and Hands-On Learning for Students[50:07] Two Words for the Future: Physical AI, Bright and Better, Hopeful Foresight[54:15] How to Connect with Steve, Raj, and JohnConnect with the GuestsSteve MantleLinkedIn: https://www.linkedin.com/in/stevemantle/Raj (Dean, WSU College of Agricultural, Human, and Natural Resources)LinkedIn: https://www.linkedin.com/in/raj-khosla-2566a819/John CoxLinkedIn: https://www.linkedin.com/in/jonathan-cox-soildr/Connect with Boaz AshkenazyLinkedIn: https://www.linkedin.com/in/boazashkenazy/Email: info@shiftai.fm

On the latest RETHINK Retail Podcast, host Toby Pickard of the Institute of Grocery Distribution (IGD) sits down with Aidan Mittra, Co-founder of OrderGrid. They explore how real-time inventory technology is transforming store efficiency, supply chain management, and the future of grocery retail. KEY TAKEAWAYS: - Location and expiry awareness is now essential: Retailers need to know exactly where items are and whether they are sellable, not just whether they exist in the system. - A real-time data layer connects the dots: Bridging ERP and POS systems gives retailers full visibility across the front of house and back room. - Better data means better orchestration: Precise item location reduces picker search time, improves staff deployment, and enables automated replenishment. - Hybrid fulfillment is redefining store design: OrderGrid's patented approach blends traditional retail with a micro-fulfillment dark store component, dramatically reducing picking times. - Emerging technologies are raising the bar: RFID, 2D barcodes, and computer vision are set to transform expiry traceability and strengthen sustainability across the supply chain. - The hyper-connected store is within reach: AI-empowered physical retail spaces are creating better experiences for staff and shoppers through improved availability and operational transparency. This episode explores how a clean, real-time data foundation positions retailers to compete in an increasingly connected grocery landscape.

Jenny Du, Ph.D. is Co-Founder of Apeel Sciences, a post-harvest intelligence and solutions company helping suppliers and retailers deliver fresh, healthier, and simply better produce at scale—using plant-based materials science to close the gap between what consumers expect from fresh produce and what the supply chain is able to deliver. Jenny earned her bachelor's degree in engineering chemistry and her Ph.D. in chemistry from Queen's University in Ontario, Canada, where she was awarded an Alexander Graham Bell Canada Graduate Scholarship. She then joined the University of California, Santa Barbara as a postdoctoral researcher in chemistry, where she met co-founders James Rogers and Lou Perez. In 2013, the three founded Apeel in a garage in Goleta, California. Today, Apeel has earned regulatory clearances and operates in several markets worldwide, including in the U.S. and in Europe. Jenny was named to Inc.'s 2021 Top Female Founders 100 list and named one of TED's Top 10 most-watched speakers of the year following her 2025 talk, "The Science of Making Fruits and Veggies Last Longer." In this episode of Food Safety Matters, we speak with Jenny [1:51] about: Her journey from being a postdoctoral chemistry researcher to co-founding Apeel Sciences The science behind Apeel's clean, edible produce coating and how it differs from traditional products applied to produce post-harvest Apeel's evaluation and approvals by FDA, EFSA, and regulators in more than 40 countries How Apeel disrupts the existing $11 billion dollar post-harvest industry and what happens to produce between the field and retail The implications of Apeel on food safety standards and protocols for post-harvest treatment and microbial control Apeel's response to industry resistance and disinformation The broader consumer movement demanding transparency about food production and ingredients, and where Apeel fits into this conversation. Resources Follow Apeel Sciences on Substack! Sponsored by: Apeel Sciences We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com.

Dom talks with futurist Melissa Clark-Reynolds about how she became a futurist, what it involves and the future of food, technology and agriculture. They also discuss the future of AI, the NZ general election, the Iran war and being a keynote speaker at the upcoming Ignite 26 Growth Summit (May 6). Tune in daily for the latest and greatest REX rural content on your favourite streaming platform, visit rexonline.co.nz and follow us on Instagram, Facebook and LinkedIn for more.

Let me ask you this: do you think Europe can feed itself in 20–30 years under current conditions?In this episode of the Deep Seed Podcast, I sit down with Ivo Degn (Re:source) to unpack a reality very few people are willing to face:Europe's food system is becoming more fragile, more volatile, and less resilient every year.We talk about rising food insecurity, collapsing soil health, fertiliser dependency on fossil fuels, ageing farmers with no one to replace them, and a system that was never designed for the world we now live in.This conversation reframes regenerative agriculture from a “nice idea” to a serious response to food system risk.Because at the end of the day, agriculture is not just another sector. It is the foundation of civilisation.—In this deep-dive masterclass, we explore:• Why the modern agrifood system depends on assumptions that no longer hold• How climate volatility (droughts, floods, shifting baselines) is destabilising food production• Why fertiliser, energy and geopolitics are tightly linked• The hidden structural barriers blocking regenerative agriculture in Europe• Why farmers are often trapped in a system they know isn't working• How soil biology, biodiversity and regenerative practices are emerging as a viable alternative• What needs to change at a system level to unlock the transition—If you care about food security, climate change, regenerative agriculture, soil health, biodiversity, the future of Europe, or simply where your food comes from, this is one of the most important conversations you can listen to right now.—

A toddler takes their first bite of peanut butter and breaks out in hives. A parent sits across from you, equal parts frightened and overwhelmed, asking the question you hear every day, "What happens now?" Food allergies have long lived at the intersection of fear and uncertainty, for families and clinicians alike. But that story is changing. A landscape once defined by strict avoidance is rapidly evolving into proactive management, personalized risk assessment, and emerging therapies that are reshaping outcomes. In this episode, we step into that evolving world. From early introduction and updated diagnostic strategies to the expanding role of oral immunotherapy and biologics, we'll unpack what's here, what's coming, and what it means for how you care for patients in real time.   Two allergy experts, David Fleischer, MD, and Allison Hicks, MD, join us for this episode. Dr. Fleischer is the Section Head of Allergy and Immunology, as well as the Director of the Allergy and Immunology Center at Children's Hospital Colorado. Dr. Hicks is the Director of Food and Immunotherapies. They both teach at the University of Colorado School of Medicine. Some highlights from this episode include: How food allergy management has evolved  The biggest misconceptions about food allergies  The latest guidelines on early, consistent introduction to different foods  What the current treatment options look like and the role of the pediatrician  For more information on Children's Colorado, visit: childrenscolorado.org. 

In this episode, Ania and Roy dive into a topic inspired by a Sunday cooking session — meat, protein, and the future of food. They discuss vegetarian vs vegan diets, whether you can live well without meat, and tackle the big question: would you eat GMO or 3D-printed meat? A fun, real conversation packed with everyday Polish vocabulary around food, health, and technology.

You may know him from his dazzling dishes showcased on the hit Netflix TV series, “Chef's Table,” but three-Star Michelin Chef Dan Barber (Blue Hill at Stone Barns, Blue Hill NYC) has a relationship with ingredients far deeper and more complex than pretty plates of food. In this episode, Chef Dan joins Ron Steslow to discuss the politics and future of food and the consequences of how America feeds itself. To unlock exclusive content, visit: https://politicology.com/plus (02:32) The current state of American agriculture (06:15) What is the Third Plate? (11:44) The connection between flavor and nutrition (14:24) The importance of crop rotation  (34:14) Lab grown meat  Politicology is supported by listeners like you. Can you pitch in right now at https://politicology.com/donate? Follow Dan on Instagram: https://www.instagram.com/chefdanbarber/ Follow Ron on Twitter: https://twitter.com/RonSteslow Learn more about your ad choices. Visit megaphone.fm/adchoices

South African scientists are growing meat… without the animal. A local biotech company has cracked a key piece of the puzzle for lab-grown meat, but while some are calling it the future of food, others are saying: keep it off the braai. We speak to Immobazyme about the science, the promise, and the backlash. Views and News with Clarence Ford is the mid-morning show on CapeTalk. This 3-hour long programme shares and reflects a broad array of perspectives. It is inspirational, passionate and positive. Host Clarence Ford’s gentle curiosity and dapper demeanour leave listeners feeling motivated and empowered. Known for his love of jazz and golf, Clarrie covers a range of themes including relationships, heritage and philosophy. Popular segments include Barbs’ Wire at 9:30am (Mon-Thurs) and The Naked Scientist at 9:30 on Fridays. Thank you for listening to a podcast from Views & News with Clarence Ford Listen live on Primedia+ weekdays between 09:00 and 12:00 (SA Time) to Views and News with Clarence Ford broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/erjiQj2 or find all the catch-up podcasts here https://buff.ly/BdpaXRn Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: 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/@CapeTalk567See omnystudio.com/listener for privacy information.

https://youtu.be/nR8qn3cD1jQMatt and Sean talk to Nona Yehia (Vertical Harvest) about vertical farming, technological “growth”, and the future of food. Watch the Undecided with Matt Ferrell episode, Why This Vertical Farm is 500x More Efficient Than Farming https://youtu.be/8sOEB2m0m9Y?list=PLnTSM-ORSgi7uzySCXq8VXhodHB5B5OiQ(00:00) - - Intro(00:45) - - Nona Yehia Interview(37:50) - - Vertical Harvest FeedbackYouTube version of the podcast: https://www.youtube.com/stilltbdpodcastGet in touch: https://undecidedmf.com/podcast-feedbackSupport the show: https://pod.fan/still-to-be-determinedFollow us on X: @stilltbdfm @byseanferrell @mattferrell or @undecidedmfUndecided with Matt Ferrell: https://www.youtube.com/undecidedmf ★ Support this podcast ★ Hosted on Acast. See acast.com/privacy for more information.

Many of us are trying to be more careful with our food choices, both for our personal health and for the health of the planet in general. But did you know that the food we buy is closely linked to national security? Neil and Pippa hear from climate reporter and a chief executive of the UK's Climate Change Committee, and teach you some new vocabulary.

293: I'm joined by my husband Hector for an important conversation about what's happening right now with glyphosate, the Supreme Court case involving Monsanto (Bayer), and the recent executive order that's sparked major concern. We break down how these chemicals are used in our food system, why so many farmers rely on them, and what this means for our health and the future of our food supply. We also talk about the upcoming rally in Washington, DC, why public awareness matters, and how you can get involved. This episode is about understanding the bigger picture, asking questions, and recognizing the power we have when we come together. PEOPLE VS THE POISON - Sign up now! https://thepeoplevspoison.org Topics Discussed: → What's happening with glyphosate and why it matters right now → The Supreme Court case involving Monsanto (Bayer) and potential corporate immunity → How chemical farming impacts our food system, soil health, and long-term sustainability → Why this issue goes beyond politics and affects public health at a national level → The upcoming Washington, DC rally and how people can take action Sponsored By: → Branch Basics | Get 15% off Branch Basics with the code REALFOODOLOGY at https://branchbasics.com/REALFOODOLOGY #branchbasicspod → Just Thrive | Get your health in check and save 20% on your first order at https://justthrivehealth.com/REALFOODOLOGY Timestamps:  → 00:00 - Introduction & why this conversation matters → 03:23 - The DC rally and Supreme Court case explained → 10:00 - Why farmers rely on chemicals and the system behind it → 15:40 - Soil health, nutrient loss, and the future of our food system → 21:10 - The executive order and why it's so controversial → 33:50 - Why this isn't political—it's systemic → 43:00 - How to stay informed and empowered without fear Show Links:→ realfoodology.com Check Out: → Instagram - Realfoodology → PEOPLE VS THE POISON - Sign up now! https://thepeoplevspoison.org → Instagram - Hector Llamas 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 Produced By: Drake Peterson

In this episode of The TMA Connection, we sit down with young entrepreneur Nathan Konialian, who is building what could be the future of food delivery with his company, Devour Now. At just 24 years old, Nathan has already spent years in the restaurant industry—working his way up, learning operations, marketing, and management from the ground level. That experience led him to a major realization: the current food delivery model is broken. We dive into how Devour Now is disrupting the industry by offering a drastically more affordable alternative to platforms like DoorDash and Uber Eats—helping restaurants keep more of their profits while giving customers a better, more cost-effective experience. This episode is packed with value for entrepreneurs, local business owners, and anyone looking to think differently about building and scaling a business. Subscribe to The TMA Connection on your favorite podcast platform or watch the full episode on YouTube by searching "The TMA Connection." Don't forget to like, comment, and share — it helps us keep bringing on great people doing big things.

Join Farm+Food+Facts host Joanna Guza and Ian Welsh, co-founder and chair of Innovation Forum. Ian and his team will be hosting The Future of Food and Beverage USA, a national conference being held May 27-28 in Minneapolis, Minnesota, that will feature more than 250 farmers, leading brands, retailers, traders, investors and policy makers. This episode explores key topics that will be discussed at the event, including regenerative agriculture. USFRA (farmer board members and staff) will be speaking at the event.  Learn more about the Food and Beverage Forum here. Register for the forum here.  To stay connected with USFRA, join our newsletter and become involved in our efforts, here.   

In this episode of The Spoon Podcast, Michael Wolf talks with Mario Ubiali, founder and CEO of neuroscience company THIMUS, about how brainwave data and AI could reshape how food companies develop new products. Ubiali explains how his company uses wearable EEG technology to measure consumers' neurological responses to food, capturing signals around liking, familiarity, and emotional engagement that traditional surveys often miss. The conversation explores why consumers frequently say one thing but feel another when tasting food, how neuroscience can reveal those hidden reactions, and why combining brain data with AI could create a new generation of predictive tools for food and beverage innovation. You can find more about THIMUS at their website, https://thimus.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Sir Charles Godfray has told the Riddet Institute's Agrifood Summit our food systems will have to change in order to limit the impacts of global warming. Go to this episode on rnz.co.nz for more details

Claire Sand, Ph.D. is a global packaging leader with 40 years of experience in food science and packaging. As founder of Packaging Technology and Research LLC, her mission is to enable a more sustainable food system by advancing innovations that extend food shelf life and reduce waste. Dr. Sand specializes in leading cross-functional teams, developing technology strategies, and creating implementation roadmaps for complex packaging challenges across the value chain. With over 150 publications to her credit, she is a regular contributor to leading food science and packaging publications and has held adjunct faculty positions at Michigan State University and California Polytechnic State University. Her industry recognition includes Institute of Food Technologists (IFT) Fellow status and the Riester-Davis-Brody Lifetime Achievement Award in Food Packaging. She serves on numerous editorial boards, authored The Packaging Value Chain, and co-chairs PACfoodwaste, a collaborative initiative addressing food waste through packaging innovation. Dr. Sand's career spans leadership roles at General Mills, Kraft Heinz, Nestlé, Safeway, and Total Quality Marketing, with international experience in Germany, Colombia, and Thailand across R&D, market research, and commercialization. She holds a Ph.D. in Food Science and Nutrition from the University of Minnesota and both M.S. and B.S. degrees in Packaging from Michigan State University. In this episode of Food Safety Matters, we speak with Dr. Claire Sand [19:45] about: Her background in packaging science, early research on migration standards in the EU, and career-long focus on food packaging and chemicals of concern How she defines "clean packaging" and the importance of using only essential, safe substances in food-contact materials Why per- and polyfluoroalkyl substances (PFAS) present unique challenges compared with Bisphenol A (BPA) and phthalates Why the origin of PFAS (i.e., intentionally vs. non-intentionally added) is becoming less relevant, and how this shift affects regulatory approaches and industry compliance Reasons why chemicals of concern (CoCs) are still used in direct food-contact packaging How varying regulations internationally and among U.S. states impact global brands and packaging suppliers, and why many companies choose to align with the strictest standards Key challenges in eliminating PFAS and other CoCs How CoCs intersect with state Extended Producer Responsibility (EPR) laws, and why cleaner recyclate is crucial to maximizing end-use value across markets Concerns with compostable or biodegradable packaging related to chemical contamination, sustainability, and regulations The potential for circular economy goals and CoC-free packaging to be synergistic, and the decisions industry may face about recycled content in direct food-contact applications Actions companies can take to ensure packaging is free of CoC, particularly when dealing with supply chain disruptions or supplier substitutions. News and Resources News FDA Allows Foods with 'Natural' Food Dyes to Claim 'No Artificial Colors' [5:16] FDA Begins Post-Market Safety Reassessment for BHA [6:40] Boar's Head Reopens Production Facility Behind Fatal Listeriosis Outbreak [9:41] FDA Petitioned to Stop Protecting Identity of Companies Involved in Foodborne Illness Outbreaks [13:35] EU Sets Provisional Safe Level for CBD as Novel Food [16:44] Resources "Promising Practices are Being Used to Tackle PFAS in Food Packaging," by Dr. Clare Sand for the December '23/January '24 issue of Food Safety Magazine "In Pursuit of Clean Packaging with No Chemicals of Concern," by Dr. Clare Sand for the December '22/January '23 issue of Food Safety Magazine We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

"In this eye-opening talk, Julian Cribb unveils 12 global solutions to save humanity and the Earth, from banning nuclear weapons to transforming food systems and ending fossil fuel reliance. He outlines a visionary Earth System Treaty and highlights how regenerative agriculture, renewable food, and circular economies can restore our planet and secure our future. #GlobalSolutions #JulianCribb #SustainableFuture"

Convenience food is having a moment, and not the microwaved, mystery‑ingredient kind. From robotic kitchens to AI-powered vending machines, three industry trailblazers say we're entering a new era where speed, quality, and authenticity finally sit at the same table. Dan Munford is joined by co-host Harry Milloff and speak with Jesper Østergaard, CEO of Reitan Convenience Denmark (7‑Eleven) and food innovator Jane Carroll, better known online as Jane Foodie. Watch the video version of this special episode: https://www.globalconvenience.com/features/the-future-of-food-in-convenience-robotics-real-food-and-the-race-for-relevance/ With special guests: Jesper Østergaard, CEO of Reitan Convenience Denmark (7‑Eleven) and food innovator Jane Carroll, better known online as Jane Foodie Hosted by: Dan Munford and Harry Milloff

In this episode of The Food Professor Podcast, Michael LeBlanc and Sylvain Charlebois deliver a wide-ranging discussion that connects Canadian food policy, trade risk, pricing power, and the accelerating role of AI in restaurants. The episode is anchored by a forward-looking interview with Deborah Matteliano Simeoni, Global Head of Restaurants at Amazon Web Services (AWS), recorded live at the NRF Big Show in New York.The first half of the episode focuses on the state of Canadian agriculture and food affordability. Sylvain shares firsthand insights from meetings with farmers across the Prairies, highlighting cautious optimism around renewed beef access to China alongside deep concern about U.S. trade policy and the durability of CUSMA. The hosts debate the federal government's grocery rebate program, questioning its long-term fiscal impact and contrasting it with a structural alternative: removing GST on food and foodservice to address affordability more directly.A key political and policy thread centers on Mark Wiseman, Canada's incoming Ambassador to the United States. Michael and Sylvain discuss Wiseman's previously published criticism of supply management, exploring whether his appointment signals potential pressure on the system during future Canada–U.S. trade negotiations—and whether Ottawa may ultimately position reforms as externally forced rather than domestically driven. The conversation situates supply management within broader competitiveness, trade credibility, and agri-food resilience debates.The hosts also examine PepsiCo's high-profile U.S. snack price reductions, questioning whether the move reflects margin recalibration, competitive signaling, or Super Bowl-era marketing—and why those cuts do not apply to Canada. Additional topics include the quiet disappearance of frozen orange juice concentrate, the continued normalization of food delivery, and why physical restaurants still matter as legitimizing anchors for digital-first and delivery-led food brands.The second half features an in-depth conversation with Deborah Matteliano Simeoni, who reframes AI not as an end goal, but as a tool for solving real restaurant challenges. Drawing on her experience launching Uber Eats and now advising global QSR brands at AWS, she explains how AI is improving drive-through accuracy, enhancing employee satisfaction, and enabling sophisticated personalization within loyalty ecosystems. Deborah emphasizes experimentation, data-driven learning, and customer-centric design as essential to scaling technology responsibly.Lastly we celebrate the Lobster Lady, still fishing at 101, leaving the earth at 103: https://www.nytimes.com/2026/02/03/business/virginia-oliver-dead.html?unlocked_article_code=1.J1A.q_7X.15lWPrsTltE7&smid=url-share About UsDr. Sylvain Charlebois is a Visiting Professor in Food Policy and Distribution at McGill University and a Professor in Food Distribution and Policy in the Faculty of Management at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University.Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. He is one of the world's most cited scholars in food supply chain management, food value chains and traceability with over 775 published peer-reviewed journal articles. Dr. Charlebois is also an editor for the prestigious Trends in Food Science Technology journal. He co-hosts The Food Professor podcast, discussing issues in the food, foodservice, grocery and restaurant industries and which is the most listened Canadian management podcast in Canada. Every year since 2012, he has published the now highly anticipated Canadian Food Price Report, which provides an overview of food price trends for the coming year. Furthermore, his research has been featured in several newspapers and media groups, nationally as well as internationally. He has testified on several occasions before parliamentary committees on food policy-related issues as an expert witness. He has been asked to act as an advisor on food and agricultural policies in many Canadian provinces and other countries.With extensive experience collaborating with businesses, governments, and NGOs, Dr. Charlebois combines academic rigor with practical expertise, making him one of the most influential voices in the global agri-food landscape. His work continues to advance the understanding of food systems, fostering innovation and resilience in a rapidly evolving industry. In 2025, he received the prestigious Charles III medal recognizing his tremendous work in informing Canadians about food issues. Michael LeBlanc is a senior retail advisor, keynote speaker and media entrepreneur. Michael has delivered keynotes, hosted fire-side discussions hosted senior retail executive on-stage in 1:1 interviews worldwide. Michael produces and hosts a network of leading retail trade podcasts, including The Remarkable Retail Podcast, The Voice of Retail, The Food Professor, The FEED powered by Loblaw and the Global eCommerce Leaders podcast. He has been recognized by the National Retail Federation (NRF) as a global Top Retail Voice for 2025 and 2025, and continues to be a ReThink Retail Top Retail Expert for the fifth year in a row.

It was really great having Ben Liebmann in the studio. Ben is a television executive (we love his show Omnivore) and writer who spent seven years as chief operating officer at Noma, growing the business from a single restaurant to a diversified hospitality group. We really respect Ben's take on restaurant trends, hospitality tensions, and the media landscape. We talk about it all, as well as going over a few predictions for the year ahead. Also on the show, we catch up with Troy Chatterton. Troy is opening a cookbook store in New York's East Village. Wild Sorrel Cookbooks will focus on books for the home cook, and they have launched a Kickstarter that you should check out. Support Troy and the team! Listen: René Redzepi Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of The Produce Moms Podcast, host Lori Taylor is joined by Jill Overdorf, Founder and CEO of The Produce Ambassadors, and Maeve Webster, President of Menu Matters. They discuss the evolving trends in the food service industry, focusing on the importance of human connection, sustainability, and innovation in produce.

Welcome to season 15! In today's episode (173) of the EAT, CAPTURE, SHARE podcast, I'm reconnecting with food photographers and educators Joanie Simon and Lauren Short to take a peek into the New Year. We explore what's shifting in the food blogging, food photography, and content creation space, share how we're personally navigating change, and get real about which food photography trends are a total MUST this season! Here's what else you can expect from today's episode:I share some exciting announcements to ensure your 2026 is off to a gorgeously creative and successful start!Lauren and Joanie introduce themselves and share what's currently shaping their work.We talk about the move away from “perfect” imagery and what 2026 trend is taking its place to create deeper connections with online audiences.We discuss which content format continues to dominate and influence the food space well into 2026.Lauren, Joanie and I unpack the growing role of AI in food photography and what that might mean moving forward.We share behind-the-scenes ways we've already experimented with AI in our creative businesses.A reminder that authentic storytelling still matters and how to balance it with strong professional standards.We identify the colour (and style) trend Pantone overlooked, yet is bang on trend for 2026, that may feel surprisingly familiar.We explore what's happening with lighting trends right now, and whether long-loved approaches are on their way out.LINKS MENTIONED:Order my new book HOW TO MAKE YOUR FOOD FAMOUS HERE!My first book, Creative Food Photography is available HERE! Find out more about my online Reels Course HEREFind out more about my in-person workshops HERERecap: London food videography & styling workshop 2025Sign up to my Instagram Masterclass wait list HEREJoanie's website, Instagram and YouTubeLauren's food photography book, YouTube and Food Photography AcademyTech Tiff mentioned by Joanie Chef's Table on Netflix (see full show notes)AI & food photography: All you need to know – episode 130 (see full show notes)Re-release: Thoughts on Instagram, Beth Kirby and mental health – episode 84 (see full show notes)The biggest food photography and Instagram trends: 2023 episode 105, 2022 episode 77, 2021 episode 57 (see full show notes)See full show notes HEREFind my Instagram HERE 

2026 is the International Year of the Woman Farmer, and for the first episode of Food Talk with Dani Nierenberg of the year, we're kicking things off with a special conversation about the essential role that women play across food and agriculture systems. Dani sits down with Monicah Yator, Founder of Indigenous Women and Girls Initiative, to discuss the cross-cutting benefits of investing in and uplifting women farmers, exciting progress in East Africa to protect smallholder producers and promote agroecology, and Yator's hopes for the future of food and farming systems.  

A UNITED NATIONS AGENCY FOR MIGRATION AND THE FUTURE OF FOOD Colleague Gaia Vince. Batchelor and Vince discuss a vision for managed migration where a new United Nations agency allocates migrants to specific cities and industries based on labor needs. Vince suggests that migrants could initially work in essential sectors, such as green energy or care work, to foster social inclusion and economic contribution. The conversation shifts to food security, where Vince argues that the current food system cannot support the projected population of 10 billion. She advocates for a transition to plant-based diets and alternative proteins like insects, noting that meat production is inefficient and harmful to biodiversity. NUMBER 3 1874 DEPARTING QUEENSTOWN

An interview with Elspeth Hay.

#255: Filmmaker Deborah Koons Garcia joins us, 20 years after the release of her influential documentary The Future of Food, to reflect on how the food system has changed - and how it hasn't. Deborah shares her thoughts about GMOs, corporate control, regulatory capture, the rise of regenerative farming, and why she followed her GMO exposé with Symphony of the Soil, a film celebrating the beauty and complexity of living earth.https://realorganicproject.org/deborah-koons-garcia-future-of-food-255The Real Organic Podcast is hosted by Dave Chapman and Linley Dixon, engineered by Brandon StCyr, and edited and produced by Jenny Prince.The Real Organic Project is a farmer-led movement working towards certifying 1,000 farms across the United States this year. Our add-on food label distinguishes soil-grown fruits and vegetables from hydroponically-raised produce, and pasture-raised meat, milk, and eggs from products harvested from animals in horrific confinement (CAFOs - confined animal feeding operations).To find a Real Organic farm near you, please visit:https://www.realorganicproject.org/directoryWe believe that the organic standards, with their focus on soil health, biodiversity, and animal welfare were written as they should be, but that the current lack of enforcement of those standards is jeopardizing the ability for small farms who adhere to the law to stay in business. The lack of enforcement is also jeopardizing the overall health of the customers who support the organic movement; customers who are not getting what they pay for at market but still paying a premium price. And the lack of enforcement is jeopardizing the very cycles (water, air, nutrients) that Earth relies upon to provide us all with a place to live, by pushing extractive, chemical agriculture to the forefront.If you like what you hear and are feeling inspired, we would love for you to join our movement by becoming one of our 1,000  Real Friends:https://www.realorganicproject.org/real-organic-friends/To read our weekly newsletter (which might just be the most forwarded newsletter on the internet!) and get firsthand news about what's happening with organic food, farming and policy, please subscribe here:https://www.realorganicproject.org/email/

In this episode, Dr. Will Cole sits down with wellness pioneer Doug Evans to explore the world of sprouting - one of the most nutrient-dense, accessible, and overlooked foods on the planet. Doug shares how living in a literal food desert led him to rely on sprouts as his primary food source, why broccoli sprouts are uniquely rich in detox-supportive sulforaphane, and how sprouting transforms seeds into fresh, living vegetables in just days. They discuss seed sourcing, nutrient density, the science behind glucoraphanin and myrosinase, and practical ways to bring sprouts into your daily meals. For all links mentioned in this episode, visit www.drwillcole.com/podcast.Please note that this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.Sponsors: Sign up for your one-dollar-per-month trial and start selling today at SHOPIFY.COM/WILLCOLE!Go to tonum.com/WILLCOLE or use code WILLCOLE for 10% off your first order.Head to drinkag1.com/willcole to get the welcome kit, a Morning Person hat, a year supply of D3+K2, an AG1 Flavor Sampler and you'll get to try their new sleep supplement AGZ for free - that's $126 in free gifts for new subscribers. Visit Seatopia.fish/tabw and receive FREE Caviar with your first purchase. Go to Quince.com/willcole for free shipping on your order and three hundred and sixty-five-day returns. Now available in Canada!Produced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

#254: Food systems journalist and author Tom Philpott joins Dave for a powerful discussion on the legacy of Joan Gussow, the myths driving industrial agriculture, and the political forces shaping what we eat. From nitrate pollution in the Corn Belt to the illusion of land-sparing yields, Philpott brings clarity to some of the most urgent questions facing our food system today.https://realorganicproject.org/tom-philpott-corporate-control-future-food-254The Real Organic Podcast is hosted by Dave Chapman and Linley Dixon, engineered by Brandon StCyr, and edited and produced by Jenny Prince.The Real Organic Project is a farmer-led movement working towards certifying 1,000 farms across the United States this year. Our add-on food label distinguishes soil-grown fruits and vegetables from hydroponically-raised produce, and pasture-raised meat, milk, and eggs from products harvested from animals in horrific confinement (CAFOs - confined animal feeding operations).To find a Real Organic farm near you, please visit:https://www.realorganicproject.org/directoryWe believe that the organic standards, with their focus on soil health, biodiversity, and animal welfare were written as they should be, but that the current lack of enforcement of those standards is jeopardizing the ability for small farms who adhere to the law to stay in business. The lack of enforcement is also jeopardizing the overall health of the customers who support the organic movement; customers who are not getting what they pay for at market but still paying a premium price. And the lack of enforcement is jeopardizing the very cycles (water, air, nutrients) that Earth relies upon to provide us all with a place to live, by pushing extractive, chemical agriculture to the forefront.If you like what you hear and are feeling inspired, we would love for you to join our movement by becoming one of our 1,000  Real Friends:https://www.realorganicproject.org/real-organic-friends/To read our weekly newsletter (which might just be the most forwarded newsletter on the internet!) and get firsthand news about what's happening with organic food, farming and policy, please subscribe here:https://www.realorganicproject.org/email/

Cargill's vice president of global core research and development, Cordell Hardy, talks with Ian Welsh about the potential of fermentation in providing scalable solution for food ingredient production. They discuss how integrated fermentation is in our everyday lives, from zero-calorie sweeteners to plant-based materials.

What if the solution to feeding the world isn't on land—but in the ocean? Today, we're diving into the future of food with James Beard and Emmy-nominated storyteller Jennifer Bushman. In this episode of The Heartbeat for Hire, we dive into the deep blue with Jennifer Bushman, a James Beard Award–nominated chef, Emmy-nominated producer, and co-founder of Fed by Blue. Jennifer shares her journey from growing up in a cattle-ranching family in Colorado to becoming one of the world's leading advocates for sustainable aquaculture, ocean health, and blue foods. We explore her groundbreaking PBS docuseries Hope in the Water, the innovators restoring our oceans, and why the future of food depends on what comes from water—not land. Jennifer debunks common myths around farmed vs. wild seafood, explains how seaweed farming can regenerate ecosystems, and reveals why storytelling—not fear—is the key to environmental leadership and lasting change. From shrimp farms in Minnesota dairy barns to kelp used in skincare and ice cream, this conversation offers a hopeful, practical vision for feeding a growing world while healing our oceans.

    Timestamps
 00:00 – Intro: Why Seaweed is the Vegetable of the Future
 00:44 – Welcome: Meet Jennifer Bushman
 01:51 – Jennifer's Origin Story: From Cattle Ranching to Ocean Advocacy
 03:50 – Feeding the World: Reliance on Blue Foods
 05:15 – Seaweed: It's More Than Just Sushi (Skincare, Toothpaste, & Ice Cream)
 07:05 – Fed by Blue and the Hope in the Water Docuseries
 09:00 – The Power of Celebrity Advocates: David E. Kelly & Martha Stewart
11:35 – Breaking the Stigma: The Truth About Farm-Raised Seafood
 14:10 – Innovation Spotlight: Farming Shrimp in Minnesota Dairy Barns
 16:45 – Leadership Lesson: Using Storytelling to mobilize funding and action
22:15 – Finding Inspiration and Defining Legacy
 24:58 – What's Next & The Blue Food Cookbook

    About the Guest Jennifer Bushman is an award-winning chef, cookbook author, consultant, and storyteller working at the intersection of food, sustainability, and ocean health. A multiple James Beard Award nominee and Emmy nominee, Jennifer is the co-founder of Fed by Blue, a nonprofit dedicated to advancing sustainable blue foods and aquaculture. She is also the creator and producer of the PBS docuseries Hope in the Water, spotlighting the water farmers, fishers, and scientists driving real solutions to restore our oceans and feed the world. Jennifer serves on the Board of Directors of The Marine Mammal Center and believes innovation, education, and hope are essential to solving the ocean crisis.  Website: www.jenniferbushman.com
  LinkedIn: https://www.linkedin.com/in/jennifer-bushman-86782212/
  Instagram: https://www.instagram.com/jen_bushman

    About the Host – Lyndsay Dowd is a Speaker, Founder, Author, Coach, Podcast Host—and unapologetic Disruptor. With 30 years of leadership experience, including 23 at IBM, she's built and led high-performing teams that consistently delivered results. She also served as a Guest Lecturer at Harvard University, sharing her insights on modern leadership and culture transformation. 

 As the founder of Heartbeat for Hire, Lyndsay helps companies ditch toxic leadership and build irresistible cultures that drive performance, retention, and impact. She's been featured in Fortune Magazine, HR.com, ABC, NBC, FOX, CBS, and over 100 podcasts. 

   Lyndsay is a two-time best selling author of Top Down Culture and Voices of Women, and the host of the globally ranked and 2X awarded Heartbeat for Hire podcast—sitting in the top 2.5% worldwide. She is also the host of a weekly live show called THE LEADERSHIP LOUNGE. Lyndsay is a frequent speaker, moderator, and guest, known for her candor, humor, and ability to spark action.
    Official Brand Partner: https://MyDeals.Page/19c3 
 To my loyal listeners - I love luxury and I love a great deal. 
 If you are looking for an amazing gift or a way to treat yourself, Go to https://cozyearth.com/ and use the code LEADWITHHEART and get 41% off. It's the deepest discount you will find anywhere and I get commission too! This brand has been on Oprah's Favorite Things 9 times!! Happy Shopping! 

    Connect with Lyndsay Dowd:  Website: https://heartbeatforhire.com
  LinkedIn: https://www.linkedin.com/in/lyndsaydowdh4h/ 
  Instagram: https://www.instagram.com/lyndsaydowdh4h/ 
  Facebook: https://www.facebook.com/LyndsayDowdH4H
  Tiktok: https://www.tiktok.com/@lyndsaydowdh4h

   #JenniferBushman #FedByBlue #BlueFoods #FutureOfFood #SustainableSeafood #OceanHealth #Aquaculture #FoodSystems #EnvironmentalLeadership #HopeInTheWater #SustainableEating #ClimateSolutions

Most industries have a clear roadmap for transformation. The power sector goes renewable. Cars go electric. But food and agriculture? The world's most impactful—and most damaging—industry still has no shared path to transformation. Food sustainability consultant and retail expert Mike Barry argues that the future of food hinges on one counterintuitive idea: simplification. And he explains how AI, smarter data, and design can potentially speed up change.For more info, transcript and resources, visit: https://tabledebates.org/podcast/episode93Want to share your reflections on the episode? Send us an email or voice memo to podcast@tabledebates.orgEpisode edited and hosted by Matthew Kessler. Music by Blue dot sessions.

In this special episode, The Dave Chang Show was recorded LIVE from Momofuku at the Cosmopolitan of Las Vegas, all in front of diners! As part of F1 weekend, Dave interviews food content creators Owen Han and H Woo Lee. During the interview, the trio talks about finding success alongside close friends, as well as the future of food content creation, both their own and industry-wide. They also talk about sandwiches and sushi boats. Check out more of Owen Han: https://linktr.ee/owen.han Check out more of H Woo Lee: https://beacons.ai/hwoo.lee Stay at the Cosmopolitan of Las Vegas: https://cosmopolitanlasvegas.mgmresorts.com/en.html Dine at Momofuku Las Vegas: https://www.momofuku.com/restaurants/las-vegas Learn more about the Bellagio Fountain Club: https://bellagio.mgmresorts.com/en/entertainment/formula-1-bellagio-fountain-club.html Dine at Majordomo: https://www.momofuku.com/restaurants/majordomo Watch our most recent episode with Roy Choi: https://www.youtube.com/watch?v=C0QSNhSQfkY Learn more about Domilise's Po-Boys: https://www.domilisespoboys.com/ Learn more about Turkey and the Wolf: https://www.turkeyandthewolf.com/ Host: Dave Chang Guests: Owen Han and H Woo Lee Majordomo Media Producer: David Meyer Majordomo Media Coordinator: Molly O'Keeffe  Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

On this episode, Ragnar speaks with Morgaine Gaye, a food futurologist, trend forecaster, researcher, and author whose work sits at the intersection of culture, behavior, geopolitics, and the human relationship to food. Morgaine has built a career on identifying the subtle cultural signals that shape how and why we eat. She advises major food companies, technology brands, governments, and organizations, helping them understand long-term shifts in society and anticipate what consumers will desire years into the future. Featured across international media from BBC News to Al Jazeera and Netflix, Morgaine is known for her ability to connect dots across disciplines, map disruption before it happens, and translate complex social change into meaningful insights for the culinary world. Tune in to explore how Morgaine sees the next decade of food unfolding, and discover how chefs can use future thinking to stay ahead. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

Send us a textHave you ever stumbled into something that feels way bigger than you expected? That is exactly what happened with today's guest, Paul Kemp, multi-award-winning documentary filmmaker and creator of The Ozempic Effect: Beyond the Waistline. And the wild part? My actual voice opens his film. Yep, somehow I accidentally narrated his sizzle reel and did not even know it. Life is weird.In this episode, we go way past “Is Ozempic good or bad?” and dive into what might happen when up to 40 percent of North Americans are on GLP-1 drugs. We are talking changes to restaurants, grocery stores, alcohol companies, airlines, fashion, sex, gambling, online shopping, and even dementia and inflammation in the brain.Paul opens up about his own assumptions going into the film. He thought it was just a shortcut at first. That shifted after hearing story after story from people who finally felt free from food noise. One guy literally said that chocolate-covered almonds became invisible to him. Imagine that.We also get into some of the more complicated stuff, like black-market peptides, the pressure on the body-positive movement, and the question no one really wants to ask: if these drugs take away our vices, what replaces them? Are we becoming healthier, or just differently disconnected?And then, at the end, Paul turns the tables and asks me if I would take a GLP-1 drug. You will want to hear that answer.This episode is not about telling you what to do. It is about waking up to the fact that a massive cultural shift is already happening and whether we like it or not, it is changing how humans interact with food, pleasure, and even each other.So now I am throwing it back to you. Is ease a bad thing, or have we just been conditioned to believe suffering equals worth?What's Inside:How GLP-1 drugs work beyond weight loss, including brain health and inflammationThe impact on restaurants, alcohol, fashion, and societyWhy shame still exists around Ozempic and so-called shortcutsThe surprising effect on addiction, sex drive, and impulse controlA little pause to think about this…What is “riching” right to you? Buying the most expensive bag OR being so stinking rich you can give away more money than you keep? Changing the world and your life. Look, that could be you. I brought back this special repeat so that you can join in on Stu's free workshop, The Membership Experience. If you could capitalize on recurring revenue, what kind of business would you start? Let me know on Instagram.Mentioned in This Episode:Paul Kemp The Ozempic Effect: Beyond the WaistlineOonagh Duncan on InstagramFit Feels GoodLeave me a voice note on Speak Pipe!

If you want to understand what it takes to build a healthier local food system and bring rural communities back to life, you talk to someone who's actually done it. Bob Quinn has spent decades farming in Montana, rebuilding soil, creating local markets, and pushing back against the idea that small towns and small farms are destined to disappear.Through his farm and the Quinn Institute, Bob is exploring what a healthier rural economy - and a healthier food system - could look like. That includes everything from improving soil health and growing better food to rethinking how we organize our communities, our businesses, and even our underlying values.In this episode, we get into: • Why rebuilding rural America starts with rebuilding soil • How regenerative practices can revive both land and local economies • What we've lost as rural communities hollow out • The mission behind the Quinn Institute and why Bob created it • Why scale isn't the only measure of agricultural success • How local markets, local relationships, and local identity shape rural futures • The deeper cultural values we need to restore if regeneration is going to lastMore about Bob and the Quinn Institute:Bob Quinn's roots run deep into the rich soil of Big Sandy, Montana, where he returned after earning a PhD in plant biochemistry from UC Davis to apply his scientific knowledge to the family farm. From his return in 1978, Bob embarked on a transformative journey that led him to convert his entire farm of over 3000 acres to a regenerative organic system in just three years, from 1986 to 1988. At the same time he pioneered Kamut International, a thriving business that turned an ancient grain into a global superfood synonymous with health and community.Agrarian Futures is produced by Alexandre Miller, who also wrote our theme song. This episode was edited by Drew O'Doherty.

What would you do if you sold your company and had every opportunity to step back, but instead chose to build a vision aimed at changing the future of how communities thrive? In Episode 290, Kelly sits down with returning guest Jim Gale to explore his mission to transform the way families, schools, neighborhoods, and even nations think about food and long-term resilience. Jim shares how he turned barren land into a fully off-grid, self-sustaining ecosystem and why regenerative design is becoming essential as the cost of living climbs and global systems show increasing strain. His perspective blends entrepreneurship, sustainability, and practical action in a way that challenges traditional thinking.Jim also dives into the rapid global expansion of Food Forest Abundance, now active in more than 50 countries, and outlines how simple, scalable systems are helping households reduce dependency and create real security. From community-supported agriculture to working with local leaders, churches, and schools, he breaks down how abundance can be built anywhere with the right mindset and the right structures. This episode offers a grounded, forward-looking conversation on resilience, leadership, and the future of sustainable living.Key Takeaways: 1. Jim chose purpose over comfort, redirecting his life into a mission that supports long-term human resilience.2. Even barren land can become a thriving ecosystem with the right regenerative design principles.3. Rising costs and system strain are pushing more people to explore self-sufficiency and local abundance.4. Simple food systems can dramatically reduce household pressure and create real security.5. Schools, churches, and community groups are powerful entry points for widespread change.6. Food Forest Abundance is now active in more than 50 countries, proving the model works at scale.7. Creating even a small amount of your own food increases stability and reduces dependency.8. Community-supported agriculture models offer education, daily nutrition, and long-term resilience.9. Awareness and visibility are essential, as many people have never considered growing their own food.10. Abundance works best when shared; real resilience comes from communities growing and supporting each other.If you listen to The Business Development Podcast, you belong in The Catalyst Club.

RNZ reporter Kate Green has recently returned from parts of Southeast Asia as part of a Jefferson Fellowship exploring food security issues across the region. You can find photos and read more about the stories in this episode on our webpage, here.With thanks to:Kate GreenGo to this episode on rnz.co.nz for more details

Sheila Dillon is joined by four guests who each have a deep connection with Welsh food and farming for a panel discussion recorded at the 2025 Abergavenny Food Festival. Beca Lyne-Pirkis is a food writer and broadcaster; Patrick Holden is an organic farmer and founder of the Sustainable Food Trust; Carwyn Graves is a Welsh food historian and author; and Sue Pritchard leads the Food, Farming and Countryside Commission. Together, they explore what is currently making Wales's approach to food distinctive — and what lessons it might offer for the future of food across the UK.Presented by Sheila Dillon Produced for BBC Audio in Bristol by Natalie Donovan

Food Tank is live all week at WNYC-NPR's The Greene Space running food and agriculture programming at Climate Week NYC with over 300 speakers, 60 performers, and 15 events. Watch these conversations live on Food Tank's YouTube channel, or by visiting FoodTank.com. While you are on our website please also become a Food Tank member to ensure programming like this continues. Our first conversation features a discussion with Grace Young, James Beard Award-winning cookbook author and Chinatown advocate, and Stacey Vanek Smith of Bloomberg, about food, history, and resilience. Then, Dani sits down with U.S. Congressman Daniel S. Goldman to discuss health, leadership, and the future of food policy. 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, Ben and Corey Spell—the founders of Good Ranchers—join the conversation to share their remarkable journey from ministry to building a company that's reshaping the food industry. They open up about the leap of faith it took to start, the challenges of bringing transparency and integrity to meat sourcing, and the hurdles they've faced along the way—including Corey's personal battle with cancer and the powerful healing testimony that has marked their family's story. From navigating industry standards to standing firm on faith when the path ahead seemed impossible, Ben and Corey show how God has used their obedience to create a business that impacts families, communities, and churches across the country. Their story is both educational and deeply inspirational—encouraging dreamers, entrepreneurs, and parents alike to trust God with the big leaps and the small steps. This episode is brought to you by our sponsors: Angel Studios and Olive App. Their support makes these conversations possible and gives you resources to live with greater health and hope every day. Don't miss this powerful discussion that blends practical wisdom, family values, and faith that perseveres. Subscribe to The Speakeasy YouTube Channel at: