Podcasts about future of food

To truly transform the food system, we need retailers to sell food that enables nature to thrive.In this episode, learn how leading retailers from around the world are embracing circular design for food, and facing the challenges that occur on the journey.Our guests are Helly McAlister, Senior Buyer at Fortnum & Mason, and Susy Yoshimura, Senior Sustainability Director at Grupo Carrefour Brazil, two pioneering businesses from the Ellen MacArthur Foundation's Big Food Redesign Challenge.Find out:Why investing in circular design for food is a strategic move that defines the future of retailHow top retailers are cultivating customer demand for products that keep nature in mindThe fundamental importance of cross-team collaboration within organisationsIdeas for engaging suppliers and scaling circular economy initiatives far beyond pilot projectsUseful links:A guide to using circular design for food to build business resilienceExplore the products from the Big Food Redesign ChallengeEp 177: Beyond business as usual: Biodiversity, collaboration and visionary leadership in the food systemEp 179: How are small start-ups, SMEs, and large corporations working together to change the food system?

#ControlTheFoodControlThePeople #4thIndustrialRevolution #Jeremiah6:16 Bards Nation Health Store: https://www.bardsnationhealth.com BIRCH GOLD Infokit:  >>>Text BARDS to 989898 MYPillow promo code: BARDS Go to https://www.mypillow.com/bards and use the promo code BARDS or... Call 1-800-975-2939.  Support Pete Chambers Team: https://theremnantministrytx.org WNC Mountain Ops: https://baldguybrew.com Founders Bible 20% discount code: BARDS >>> https://thefoundersbible.com/#ordernow Mission Darkness Faraday Bags and RF Shielding. Promo code BARDS: Click here EMPShield protect your vehicles and home. Promo code BARDS: Click here EMF Solutions to keep your home safe: https://www.emfsol.com/?aff=bards Treadlite Broadforks...best garden tool EVER. Promo code BARDS: Click here DONATE: https://store.bardsnation.com/donate/ Mailing Address: Xpedition Cafe Attn. Scott Kesterson 591 E Central Ave, #740 Sutherlin, OR  97479

Drew Moran, Chief Development Officer at Nourishing Hope, joins our cohosts,Julia Patrick and Sherry Quam Taylor, for a conversation that blends visionary thinking with practical strategies. From the moment the discussion begins, you'll see that this is more than a typical food pantry story. Drew's journey—from volunteer manager to a leader at a $20 million organization—illustrates how a commitment to innovation and compassion can drive exponential growth. You will be energized by the candid dialogue on marrying development and technology to better serve communities in need.At the heart of the conversation is the imperative for nonprofits to invest in smart technology. Drew provides data, making a clear point: digital tools are not a luxury but a necessity for modern service delivery. By integrating a CRM, electronic medical records, and online ordering, Nourishing Hope streamlines operations, attracts forward‑thinking funders, and reduces barriers, all while honoring the dignity of the clients it serves.Nourishing Hope, formerly Lakeview Pantry, has transformed over its 55‑year history, leveraging technology to expand its reach beyond Chicago's north side. Under Drew's leadership, the pantry launched the city's first online market in 2019 and recently celebrated its 100,000th service. Combined with free mental healthcare and social services for over 55,000 individuals, the organization delivers more than 200,000 distinct services each year. This wrap‑around approach ensures every person who walks through its doors receives not just a meal, but respect and the tools needed to thrive.Sherry and Julia spotlight the importance of a values‑aligned team and trust‑based philanthropy in driving impact. Drew emphasizes that fostering a culture of flexibility and abundance enables volunteers, staff, and donors to become co‑creators of change. From recruiting 7,000 annual volunteers to partnering with visionary foundations, the organization's success hinges on building authentic relationships. This fast paced episode offers an actionable blueprint for nonprofit leaders seeking to adopt an entrepreneurial mindset—one that invites risk, prioritizes client experience, and leverages strategic partnerships to achieve sustainable growth.Whether your mission is feeding families, providing mental health support, or reimagining service delivery in your community, this episode delivers the inspiration and insights needed to turn bold ideas into reality.00:00:00 Welcome and introduction  00:02:17 What is Nourishing Hope? Growth & mission  00:04:09 Bringing dignity through wrap‑around services  00:07:04 Why tech investments are essential  00:10:59 Meeting clients digitally & preserving privacy  00:14:15 Imagination as a fundraising advantage  00:17:09 Cultivating a flexible, values‑driven team  00:21:38 Tracking impact: metrics & storytelling  00:26:28 Shifting narratives in trust‑based philanthropy   #TechForGood #DignityInService #NonprofitInnovationFind us Live daily on YouTube!Find us Live daily on LinkedIn!Find us Live daily on X: @Nonprofit_ShowOur national co-hosts and amazing guests discuss management, money and missions of nonprofits! 12:30pm ET 11:30am CT 10:30am MT 9:30am PTSend us your ideas for Show Guests or Topics: HelpDesk@AmericanNonprofitAcademy.comVisit us on the web:The Nonprofit Show

Podcast: Bites & Bytes PodcastEpisode: AI, Consumer Behavior, and the Future of Food with Andreas DuessPub date: 2025-05-14Get Podcast Transcript →powered by Listen411 - fast audio-to-text and summarizationWhy do most new food products fail, and what does AI have to do with it? In this episode of the Bites and Bytes Podcast, you host, Kristin Demoranville,  is joined by Andreas Duess, co-founder of GoCPG and CEO of 6 Seeds, to unpack what's really driving the food and beverage industry right now.   Spoiler: it's not just taste trends or fancy branding.  Its behavior, data, and decisions are made without proper insight. We talk about: How AI is helping food brands try to understand real consumer behavior The say-do gap: why people don't buy what they say they want How Uber Eats data, smart fridges, and strained supply chains shape product development Why big brands are suddenly out-innovating startups What GLP-1 drugs mean for food categories And why rebuilding communities around food matters more than ever Whether you're in food, tech, or cybersecurity, or just curious about the systems behind what we eat, this episode pulls back the curtain on where the industry is headed. _____________________________________ Andrea Duess's contact information & companies: Andrea's LinkedIn Personal Site 6 Seeds is the Communication and Innovation Consultancy for today's agri-food Brands goCPG is an AI-powered platform that helps food entrepreneurs and consumer packaged goods (CPG) brands grow by providing personalized insights, mentorship, and tools to turn their ideas into successful businesses. _____________________________________

This episode recorded live at the Becker's Hospital Review 15th Annual Meeting features Nivi Jayasekar & Charlton Field of Banquet Health. They discuss how food service is transforming from a cost center to a strategic driver of patient satisfaction and safety, and share insights on their oversubscribed seed round and Banquet's innovative approach to hospital nutrition tech.This episode is sponsored by Banquet Health.

This week on the FoodTech Junkies podcast, we're joined by Nona Yehia — architect, changemaker, and CEO of Vertical Harvest. From Jackson Hole to Westbrook, Maine, Nona shares how her team is reimagining vertical farming not just as a way to grow food, but as a regenerative business model—one where inclusion, local impact, and profitability go hand in hand.We dive into what makes their newest farm the company's most ambitious yet, how public-private partnerships and tech collaborations are key to scaling, and why designing for community isn't a side mission—it's part of the bottom line. From workforce development to grassroots engagement, this episode explores how Vertical Harvest is turning food systems into engines for equity, resilience, and long-term value.Timestamps:00:00 Introduction to the Podcast00:41 Meet Nona Yehia: Architect Turned Vertical Farming Pioneer02:10 Nona's Personal Journey and Inspiration05:56 Challenges and Innovations in Vertical Farming09:33 Scaling and Replicating Vertical Harvest11:49 The Maine Project: A New Chapter19:39 Technology and People: A Balanced Approach25:01 Financial Challenges and Innovations33:41 Community Impact and Future Vision43:09 Lightning Round and Closing ThoughtsAbout Nona YehiaCo-Founder & CEO, Vertical Harvest FarmsNona Yehia is an architect-turned-entrepreneur who co-founded Vertical Harvest Farms, the first vertical hydroponic greenhouse in North America. Driven by a passion for design, food, and social equity—and inspired by her brother who has developmental disabilities—Nona helped pioneer a business model that pairs sustainable urban farming with inclusive employment.Under her leadership, Vertical Harvest has become a national example of climate-resilient infrastructure and regenerative enterprise, now expanding with a new flagship farm in Westbrook, Maine. Recognized by CNN's Champions for Change, Fast Company, and the Tony Hsieh Award, Nona continues to shape the conversation around community-led food systems and equitable innovation.About Vertical HarvestVertical Harvest is an urban farming company turning cities into fertile grounds for growth, using tech-enabled agriculture to reinvent the future of food.  They are hell-bent on bringing communities the freshest, healthiest and most flavorful produce – grown hydroponically, all year round.  It's why they root their farms within cities, create customized employment for people with disabilities and are farm to fork around the clock. City by city and block by block, they are growing up – working with and within communities to sow the seeds of abundant possibility.  They're not just harvesting the freshest food possible – as a social enterprise they're here to make good taste great. 

Dom talks with Food HQ CEO Dr Victoria Hatton about the upcoming NZ Future Food and Fibre Summit in Palmerston North (May 26-28), the major topics up for discussion and the theme of this year's event, 'Growing the Sector Together'. 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.

The food and beverage industry is evolving rapidly, driven by technological advancements, workforce challenges, changing consumer preferences and new regulatory requirements. What challenges and opportunities do these shifts pose for Ohio farmers? We find out on this Ohio Farm Bureau Podcast from Rebecca Singer, president and CEO of CIFT. Plus, Ohio State's College of Veterinary Medicine is requesting funding in the state's biennial budget to help launch the Protect One Health in Ohio initiative. Find out more from the College's Dean, Dr. Rustin Moore.

In this episode of the Food Tech Junkies Podcast, host Sharon Cittone speaks with Julia Collins—founder of PlanetFWD and the visionary behind Moonshot Snacks and Zume Pizza—about how we can decarbonize the food industry through data, innovation, and transparency.Julia shares her journey from food entrepreneur to climate-tech trailblazer, revealing how small brands can drive big change. The conversation explores regenerative agriculture, greenwashing vs. green hushing, data and data-driven storytelling, and the power of community-led food systems. Learn how PlanetFWD is helping companies measure and reduce their environmental impact—and why the future of food must be rooted in truth, not trends.

In this episode, we dive into the breakthrough trends and innovations unveiled at Expo West 2025. Our very own Innovation team members, Katrina Zheleznyak and Beau Bergman break down the highlights from this massive event, which brought together over 65,000 industry professionals and more than 3,000 exhibitors. From game-changing products to sustainable solutions and cutting-edge technologies, they share key takeaways that showcase what's shaping the future of food. Tune in now to discover what's next in food innovation! Note: parts of this episode were produced using the Audio Overview feature from NotebookLM, a personalized AI research assistant.

In this episode of The Produce Moms Podcast, host Lori Taylor welcomes Matt Mulica, a Senior Project Director at the Keystone Policy Center, to discuss the critical role of honey bees in agriculture and the alarming decline in bee populations.

Chris and Anne sit down with Angela Fernandez, SVP at GS1 US, to dive deep into the Food Safety Modernization Act (FSMA) and the massive shifts underway in food traceability. Angela explains: (6:27) The history of FSMA and how new regulations are reshaping the food industry (8:40) The crucial role of digital traceability (13:12) Why compliance is essential but not a competitive advantage (17:52) How companies can find ROI through end-to-end supply chain visibility (22:20) And what the recent 30-month extension means for brands and food service providers (22:20). Tune in for practical advice on how businesses of all sizes can prepare for the coming new era of food safety! #FSMA #foodsafety #traceability #supplychainvisibility #GS1US #retailinnovation #fda #FoodTraceability #RetailCompliance Sponsored Content

In this episode of Food Junkies Podcast, Molly and Clarissa sit down with clinical psychologist, researcher, and international food addiction advocate Dr. Jen Unwin to unpack a trifecta of groundbreaking developments in the field of Ultra-Processed Food Use Disorder (UPFUD). If you've been craving science-backed insight, real recovery stories, and practical hope for the future, this conversation delivers. Together, we explore:

Food futurist Jack Bobo joins scientist Hilary Ireland to explore the future of food production. From the impact of agriculture on the planet to the promise of new technologies like gene editing, Jack shares insights on how we can build sustainable food systems while earning consumer trust. With a background in law, policy and behavioural science, he unpacks the role of communication in shifting perceptions and tackling misinformation about what we eat and how it's made. To view our full catalogue of podcasts please see our Scigest pages at: www.plantandfood.com/scigest

Send us a textIn this eye-opening episode of Security Halt!, host Deny Caballero sits down with Patrick Samuels — veteran entrepreneur, farmer, and advocate for sustainable agriculture — to unpack the hard truths behind the modern food industry.From misleading “pasture-raised” labels to the decentralization of food production, Patrick shares his journey from Special Forces to regenerative farming — and why local food systems may be the key to community health and resilience.This conversation dives deep into:Entrepreneurship in agriculture and lessons learned from failureThe shocking realities behind food labeling and marketingWhy transparency matters in the food industryHow local farming builds stronger communitiesFair wages for farmers and the broken food economyThe healing power of nature and reconnection to our foodThe rise of Honest Booths and new ways to connect consumers directly with farmersIf you care about entrepreneurship, community support, food transparency, or rebuilding sustainable food systems — this episode is for you.

Hello, fellow listeners and readers! In this intriguing episode of The Brand Called You (TBCY) podcast, our host Stephen Ibaraki sits down with Rini Greenfield, the founding managing partner of Rethink Food, to delve into her fascinating journey and her efforts in revolutionizing the food sector.Let's break down the key moments and insights shared during this engaging conversation. Here are the significant timestamps alongside the key topics discussed:

On this episode of The Spoon Podcast, host Michael Wolf sits down with food futurist and innovator Mike Lee to talk about the launch of The Tomorrow Today Show, his new long-form podcast exploring the future of food. The two Mikes trace Lee's journey from corporate innovation at American Express to building immersive concept experiences like The Future Market and launching the storytelling-driven magazine Mise. Mike shares how improv, design, and dinner parties shaped his unique lens on the food system, and why he believes corporate boardrooms need more narrative thinking. Learn more about your ad choices. Visit megaphone.fm/adchoices

At a recent event addressing a New York State farming community, Lucy Stitzer speaks about the evolving landscape of agriculture, emphasizing the crucial relationships between farmers, governments, and consumers.  Lucy highlights the remarkable growth in agricultural output alongside a surging global population and the imperative for increased production. She also discusses the impact of governmental policies, particularly concerning trade, tariffs and biofuels, on the profitability of American farms. Lucy also digs into the transformative role of technology, such as precision agriculture and autonomous robotics, in enhancing efficiency and sustainability, and ends with the need for consumer education to understand food production and supporting informed choices. To visit the related post on our site, visit "Digging In: The Future of Food" and you can click here for the transcript. Also you can visit our D2D podcast page to listen in on our other episodes. Happy listening!

Can humanity feed nearly 10 billion people without frying the planet? That question is at the heart of journalist Michael Grunwald's provocative argument in Sorry, This Is the Future of Food, his recent New York Times essay and the basis of his forthcoming book, We Are Eating the Earth. He warns that we're clearing an acre of rainforest every six seconds to grow more food — and even if we quit fossil fuels, we won't avert climate chaos unless we fix how we use land. In this episode, Grunwald makes the case that high-yield industrial agriculture, for all its flaws, might be our best chance to grow more food on less land. For more info, transcript and resources, visit: https://tabledebates.org/podcast/episode84Pre-order We Are Eating the Earth by Michael Grunwald.Want to share your reflections on the episode? Send us an email or voice memo to podcast@tabledebates.orgGuestMichael Grunwald, Journalist and authorHostJack Thompson, TABLEEpisode edited and produced by Matthew Kessler and Jack Thompson. Music by Blue dot sessions.

Humans have been fermenting foods for millennia, due to the process's ability to enhance the flavours of what we eat and preserve it for when times are lean. Now, new science is uncovering how eating fermented food is beneficial for both our physical and mental health and how it may possibly play a key role in the food of the future by creating a source of alternative protein. In this episode we speak to Rodrigo Ledesma-Amaro, Director of the Bezos Centre for Sustainable Protein and the Microbial Food Hub at Imperial College London. He tells us how we all eat more fermented food than we may think, why it's so good for our guts and how cutting-edge science can help us to create tasty fermented food that is also kind to the environment. This episode is brought to you in association with EIT Food https://www.eitfood.eu/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join Farm+Food+Facts host Joanna Guza and Ian Welsh, publishing director and podcast host for Innovation Forum and conference chair for The Future of Food and Beverage USA, as they discuss pressing topics behind the sessions at the two-day business conference on May 28-29 in Minneapolis, Minnesota. They cover local, state and national level benefits for farmers, renovation to innovation, insetting, real solutions with real returns, the next generation of farmers and bankrolling nature's future. USFRA is a Community Partner for the event. The Future of Food and Beverage USA is May 28-29 in Minneapolis, Minnesota. This two-day business conference will bring together leading brands, farmers, investors and key stakeholders to identify the main areas of opportunity and innovation within the food and beverage industry. We'll assess how we can collectively drive resilience in next generation farming. Learn more about the conference. Register here.   To stay connected with USFRA, join our newsletter and become involved in our efforts, here. Check out USFRA's report on the “Potential for U.S. Agriculture to be Greenhouse Gas Negative.” 

Welcome back to The Keto Vegan Podcast! In this episode, we're diving into the sci-fi world of 3D-printed plant-based meat and lab-grown meat. Is this the future of sustainable food, or are we just creating ultra-processed Frankenfoods? In This Episode, You'll Discover: What 3D-printed food actually is (spoiler: it's not made with a regular inkjet printer, but that would be hilarious). The companies already selling 3D-printed vegan meats—yes, you can eat 3D-printed salmon! How lab-grown meat is made (hint: no animals are slaughtered, but animal cells are involved). The ethical debate—should vegans eat lab-grown meat? Why customisable macros in printed food could be a keto dream. The potential downsides—hello, ultra-processed food concerns! Best Moments "These food printers are becoming more readily available, and lots of restaurants are using them for their menus." "This is the amazing thing about 3D-printed food. You can add the nutrients that you want to make them more nutrient-dense." "Lab-grown meat is not publicly available yet, but they reckon in two years' time, we will be able to purchase it as they develop the methods." "Would you eat 3D-printed plant meats? And would you eat, when it's available, lab-grown meat?" #3DPrintedMeat #LabGrownMeat #KetoVegan #SustainableFood #PlantBasedMeat #VeganKeto #FutureOfFood #MeatAlternatives #EthicalEating #UltraProcessedFood Resources & Links: Read the original article: Vegan Food & Living: 3D-Printed Meat - Frankenfood or the Future? https://www.veganfoodandliving.com/features/3d-printed-plant-based-meats-frankenfoods-or-answer-to-ending-animal-suffering/?utm_medium=Social&utm_source=Facebook&fbclid=IwY2xjawJOjy1leHRuA2FlbQIxMAABHRFnhpzhZLB-Q1OmN63jZKLewBCg-XpjOmAFsl07KTQ-1eHm6S7_Qpkrzg_aem_OstLL6SAb7yayJRI0eKeqg#Echobox=1742471085 https://youtu.be/fQuooLTU2qs https://www.bbc.co.uk/food/articles/3d_printed_food https://vegfaqs.com/lab-grown-meat-companies/ 3D Printed Plant Meats: https://altfarm.co/ https://www.steakholderfoods.com/ https://www.novameat.com/products   Final Thought: Would you eat 3D-printed plant-based meat? And what about lab-grown meat—ethical revolution or vegan dilemma? Let me know your thoughts!

Our European Sustainability Strategists Rachel Fletcher and Arushi Agarwal discuss how fermentation presents a new opportunity to tap into the alternative proteins market, offering a solution to mounting food supply challenges.Read more insights from Morgan Stanley. ----- Transcript -----Rachel Fletcher: Welcome to Thoughts on the Market. I'm Rachel Fletcher Morgan Stanley's, Head of EMEA Sustainability Research.Arushi Agarwal: And I'm Arushi Agarwal European Sustainability Strategist, based in London.Rachel Fletcher: From kombucha to kimchi, probiotic rich fermented foods have long been staples at health-focused grocers. On the show today, a deeper dive into the future of fermentation technology. Does it hold the key to meeting the world's growing nutrition needs as people live longer, healthier lives?It's Wednesday, 26th of March, at 3 pm in London.Many of you listening may remember hearing about longevity. It's one of our four long-term secular themes that we're following closely at Morgan Stanley; and this year we are looking even more closely at a sub-theme – affordable, healthy nutrition. Arushi, in your recent report, you highlight that traditional agriculture is facing many significant challenges. What are they and how urgent is this situation?Arushi Agarwal: There are four key environmental and social issues that we highlight in the note. Now, the first two, which are related to emissions intensity and resource consumption are quite well known. So traditional agriculture is responsible for almost a third of global greenhouse gas emissions, and it also uses more than 50 percent of the world's land and freshwater resources. What we believe are issues that are less focused on – are related to current agricultural practices and climate change that could affect our ability to serve the rising demand for nutrition.We highlight some studies in the note. One of them states that the produce that we have today has on average 40 percent less nutrition than it did over 80 years ago; and this is due to elevated use of chemicals and decline in soil fertility. Another study that we refer to estimates that average yields could decline by 30 to 50 percent before the end of the century, and this is even in the slowest of the warming scenarios.Rachel Fletcher: I think everyone would agree that there are four very serious issues. Are there potential solutions to these challenges?Arushi Agarwal: Yes, so when we've written about the future of food previously, we've identified alternative proteins, precision agriculture, and seeds technology as possible solutions for improving food security and reducing emissions.If I focus on alternative proteins, this category has so far been dominated by plant-based food, which has seen a moderation in growth due to challenges related to taste and price. However, we still see significant need for alternative proteins, and synthetic biology-led fermentation is a new way to tap into this market.In simple terms, this technology involves growing large amounts of microorganisms in tanks, which can then be harvested and used as a source of protein or other nutrients. We believe this technology can support healthy longevity, provide access to reliable and affordable food, and also fill many of the nutritional gaps that are related to plant-based food.Rachel Fletcher: So how big is the fermentation market and why are we focusing on it right now?Arushi Agarwal: So, we estimate a base case of $30 billion by 2030. This represents a 5,000-kiloton market for fermented proteins. We think the market will develop in two phases. Phase one from 2025 to 2027 will be focused on whey protein and animal nutrition. We are already seeing a few players sell products at competitive prices in these markets. Moving on to phase two from 2028 to 2030, we expect the market will expand to the egg, meat and daily replacement industry.There are a few reasons we think investors should start paying attention now. 2024 was a pivotal year in validating the technology's proof of concept. A lot of companies moved from labs to pilot state. They achieved regulatory approvals to sell their products in markets like U.S. and Singapore, and they also conducted extensive market testing. As this technology scales, we believe the next three years will be critical for commercialization.Rachel Fletcher: So, there's potentially significant growth there, but what's the capital investment needed for this scaling effort?Arushi Agarwal: A lot of CapEx will be required. Scaling of this technology will require large initial CapEx, predominantly in setting up bioreactors or fermentation tanks. Achieving our 2030 base case stamp will require 200 million liters in bioreactor capacity. This equals to an initial investment opportunity of a hundred billion dollars. But once these facilities are all set up, ongoing expenses will focus on input costs for carbon, oxygen, water, nitrogen, and electricity. PWC estimates that 40 to 60 percent of the ongoing costs with this process are associated with electricity, which makes it a key consideration for future commercial investments.Rachel Fletcher: Now we've talked a lot about the potential opportunity and the potential total addressable market, but what about consumer preferences? Do you think they'll be easy to shift?Arushi Agarwal: So, we are already seeing evidence of shifting consumer trends, which we think can be supportive of demand for fermented proteins. An analysis of Google Trends, data shows that since 2019, interest in terms like high protein diet and gut health has increased the most. Some of the products we looked at within the fermentation space not only contain fiber as expected, but they also offer a high degree of protein concentration, a lot of times ranging from 60 to 90 percent.Additionally, food manufacturers are focusing on new format foods that provide more than one use case. For example, free from all types of allergens. Fermentation technology utilizes a very diverse range of microbial species and can provide solutions related to non-allergenic foods.Rachel Fletcher: We've covered a lot today, but I do want to ask a final question around policy support. What's the government's role in developing the alternative proteins market, and what's your outlook around policy in Europe, the U.S., and other key regions, for example?Arushi Agarwal: This is an important question. Growth of fermentation technology hinges on adequate policy support; not just to enable the technology, but also to drive demand for its products. So, in the note, we highlight various instances of ongoing policy support from across the globe. For example, regulatory approvals in the U.S., a cellular agriculture package in Netherlands, plant-based food fund in Denmark, Singapore's 30 by 30 strategy.We believe these will all be critical in boosting the supply side of fermented products. We also mentioned Denmark's upcoming legislation on carbon tax related to agriculture emissions. We believe this could provide an indirect catalyst for demand for fermented goods. Now, whilst these initiatives support the direction of travel for this technology, it's important to acknowledge that more policy support will be needed to create a level playing field versus traditional agriculture, which as we know currently benefits from various subsidies.Rachel Fletcher: Arushi, this has been really interesting. Thanks so much for taking the time to talk.Arushi Agarwal: Thank you, Rachel. It was great speaking with you,Rachel Fletcher: And thanks for listening. If you enjoy Thoughts on the Market, please leave us a review wherever you listen and share the podcast with a friend or colleague today.

Karthik Sekar explores the benefits of moving beyond meat for a better world. Learn about the environmental, ethical, and health advantages of adopting a plant-based lifestyle. #BeyondMeat #SustainableLiving #PlantBased

Join Glen Merzer, Dr. Gidon Eshel, and Gerard Bisshop as they discuss how plant-based diets can help combat climate change and conserve resources. Learn how your dietary choices can make a difference. #PlantBased #ClimateChange #Sustainability

Join Paul Shapiro as he explores the potential of fungi as a sustainable and ethical alternative to traditional meat. Learn how fungal-based innovations could revolutionize the food industry and offer a viable solution for the future of meat. #FutureOfMeat #SustainableEating #FungiInnovation

For years the food tech space has been rife with companies eager to replace familiar standbys– from protein to sweeteners to colorings– with cheaper, more healthful, or more climate friendly alternatives. There have certainly been a few successes, but there have also been some big and spectacular failures. Whether we're emerging from the dust of the most recent bust or have a ways to go still, we're actively watching the space to see what founders and investors alike are learning from the frothy boom cycle with its incredible stats and promises, and from what came after. To understand a bit more about how this food tech ingredient space is changing, from products and go-to market to business models and financing, we're joined this week by Jake Berber, Co-Founder and CEO of Prefer. For more information and resources, visit our website. The information in this post is not investment advice or a recommendation to invest. It is general information only and does not take into account your investment objectives, financial situation or needs. Before making an investment decision you should seek financial advice from a professional financial adviser. Whilst we believe the information is correct, we provide no warranty of accuracy, reliability or completeness.

Join Paul Shapiro and Glen Merzer as they explore the future of food with ethical innovations in meat alternatives and beyond. Discover how these advancements are revolutionizing the food industry and promoting sustainability and animal welfare. #FutureFoods #EthicalEating #Sustainability

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https://youtu.be/ixZ1oiihRR8 AI is revolutionizing the food industry. Faster product development, personalized nutrition, and even predicting taste and texture. Could your next meal be designed by a machine? About Proxy FoodsProxy Foods  |  AI Recipe Formulation  At Proxy Foods, we introduce Food & Beverage (F&B) manufacturers to the era of AI recipe formulation.   Our platform turbocharges the innovation process for your R&D team by combining advanced data analytics and food science insights with a comprehensive and reliable ingredient database for making data-driven decisions.   Recipe formulation is complex. It requires tackling the sensory (taste, texture, aroma, and appearance), nutritional, and cost variables, with agility and precision.   We equip R&D teams with essential tools and proprietary software to amplify their unparalleled creativity, empowering them to innovate and develop the F&B products they envision, leading to impactful outcomes and the discovery of new flavors. Embrace the taste of change. As demand for nutritious and sustainable food increases, our food systems face unprecedented pressure, driving the search for more efficient and ethical solutions that nurture our planet and respect animal welfare. For these solutions to be widely adopted, they must also be delicious and affordable.  This is a complex challenge, but we're here to help make the process easier and more exciting.  Learning with Lowell links Spotify: https://open.spotify.com/show/66eFLHQclKe5p3bMXsCTRH RSS: https://www.learningwithlowell.com/feed/podcast/ Youtube: https://www.youtube.com/channel/UCzri06unR-lMXbl6sqWP_-Q Website: https://www.learningwithlowell.com Panos Kostopoulos links https://www.linkedin.com/in/panos-kostopulos https://proxyfoods.ai/ Timestamps: 00:00 – Introduction: Guest met at the Future of Protein Conference in Chicago. (future of protein, alternative protein, startup pitching) 00:11 – Guest shares insights from the conference, including startup pitches and enterprise solutions. 00:52 – Guest's startup, Proxy Foods, participated in the startup pitch at the conference. (startup pitch, alternative protein) 01:41 – What happens after pitching? Discussing outcomes: investors, clients, team members. 02:36 – Conferences as a place for validation and networking outside of formal pitches. 03:32 – Importance of post-conference networking for building relationships and business opportunities. 04:47 – Conferences as "successful collisions" – unexpected but valuable connections. 06:04 – Introduction to Proxy Foods: an AI platform for accelerating product development and reformulation. (AI food development, R&D, food innovation) 09:17 – How Proxy Foods helps R&D teams optimize food formulations for nutrition, flavor, and regulatory compliance. 12:07 – The complexity of food formulation: flavor perception, nutritional balance, and consumer expectations. 14:08 – Breakthrough innovation in plant-based food and why many products lack differentiation. (plant-based food, food innovation) 15:48 – Speeding up food product development from months to weeks with AI. (AI in food, product development speed) 17:18 – Regulatory compliance: digitizing food regulations in the U.S. and Europe for faster formulation checks. 19:00 – The future of food innovation: What's the next major breakthrough in food technology? 21:02 – Can AI make food taste perfect despite cooking inconsistencies? (AI and cooking, food consistency) 23:41 – Preventing food spoilage and recalls: AI's role in predicting shelf life and safety. (food safety, AI prediction) 26:33 – Can Proxy Foods help startups create new food innovations affordably? Plans for a lighter version of the platform. (food startups, AI for small businesses) 29:43 – Potential future applications of AI for personalized nutrition and dietary optimization. (personalized nutrition,

With so much focus on protein these days, it's easy to overlook where our food really comes from – and what's happening behind the scenes to get it onto our plates. Investigative journalist Chloe Sorvino offers an eye-opening perspective on the future of food and what needs to change. As a staff writer at Forbes leading coverage on food, agriculture, and sustainability, Chloe has spent years investigating the powerful forces shaping our food system. She is the author of The Raw Deal: Hidden Corruption, Corporate Greed, and the Fight for the Future of Meat, where she uncovers the environmental, ethical, and economic consequences of factory farming – and how we can create a more sustainable future. We dive into what “good meat” actually means (it's not what you think), why local food systems matter more than ever, and how small, intentional shifts in the way we source our food can have a major impact. Chloe also shares practical tips for making informed choices and a more hopeful, empowered way to navigate the food system.   In this episode, you'll learn: The environmental and health consequences of factory farming What “good meat” really means – and how to find it The truth about alternative proteins and their impact on the environment How misleading food labels can confuse consumers (and what to look for instead) Five ways we can reshape the food system for a more sustainable future You'll walk away with a new perspective on the future of food and gain clarity on what it really means to eat better in today's world.   Resources Mentioned: Subscribe to the 'Fresh Take' Newsletter by Chloe Sorvino Community Supported Agriculture (CSA) Directory Mary's Chickens Food Inc. 2 Regenerative Organic Alliance   Learn More about Chloe Sorvino: The Raw Deal: Hidden Corruption, Corporate Greed, and the Fight for the Future of Meat Website: chloesorvino.com LinkedIn: @chloesorvino Instagram: @csorvino X: @chloesorvino    Learn More about Elise Museles: Food Story: Rewrite the Way You, Eat, Think, and Live Website: elisemuseles.com Instagram: @elisemuseles Facebook: @elisemuseles

Crickets are part of a larger insect-based diet enjoyed in most parts of the world. Loaded with vitamins, minerals and protein, and green to boot, crickets could help solve some of the world's food problems if Europe and America get on board. Learn all about cricket farming in this classic episode.See omnystudio.com/listener for privacy information.

Food. People are demanding more from it these days than taste. They want food to meet their personal health needs. They want it produced using methods that improve the health of the planet, respect the people who grow it, and more. Here, the visionary CEO of Whole Foods Market, Jason Buechel, shares his thoughts on the food of the future and how to satisfy peoples' appetite for it.

Karthik Sekar explores the benefits of moving beyond meat for a better world. Learn about the environmental, ethical, and health advantages of adopting a plant-based lifestyle. #BeyondMeat #SustainableLiving #PlantBased

Bird Flu, Beef Imports, and the Future of Food: A Conversation with Texas Slim & Vaccine Safety Research FoundationSource & Broadcast Details:Host: Steve Kirsch – Vaccine Safety Research Foundation (VSRF)Guests: Texas Slim (The Beef Initiative), Dr. Kat Lindley, Dr. Lynn Fynn, Livio SanchezOriginal Broadcast: VSRF Live on vacsafety.orgDate: February 6, 2025Summary & Key Points: This episode brings together voices from health freedom, ranching, and food sovereignty to dissect the ongoing bird flu crisis, USDA mandates, and their impact on American agriculture. Texas Slim joins medical experts to reveal how centralized control over the food supply is escalating under the guise of biosecurity.Key themes include:Bird Flu Mandates: USDA protocols leading to the mass culling of poultry and cattle herds, even when animals show no symptoms, raising concerns about food supply manipulation.Food Supply Disruption: The destruction of over 156 million poultry and questionable avian flu testing procedures are inflating food prices and threatening independent farmers.mRNA Vaccines in Livestock: Growing fears around forced vaccination of beef and poultry with mRNA-based products, particularly in imported meat from countries like China.One Health Framework: CDC and WHO-led global policies integrating human, animal, and environmental health, which critics argue prioritize control over public safety.Consumer Solutions: Texas Slim emphasizes direct relationships with local ranchers as the antidote—reclaiming food sovereignty through community-based agriculture and buying beef direct from trusted producers.Notable Quotes:Texas Slim: “There's a lot of deception in our food systems. We need a voice for the rancher and the consumer—to cut through this noise.”Dr. Lynn Fynn: “Asymptomatic animals don't spread bird flu. This is a fabricated crisis designed to justify more control.”Dr. Kat Lindley: “The One Health Framework is already here. It's driving the war on poultry and beef—most people have no idea.”Why This Matters: The conversation cuts to the heart of America's food crisis—centralized control vs. community self-reliance. As regulatory overreach and questionable science threaten our ranchers, consumers face rising prices and uncertain meat quality.The solution? Know Your Rancher. Know Your Food. Buy beef from those you trust—direct from the source.Read more and watch the full episode at BeefNews.org. Sign up to connect with your local rancher at WelcomeToBeef.com. Support the I Am Texas Slim Foundation (501c3) at SaveBeef.org. ★ Support this podcast ★

In today's episode (152) of the EAT, CAPTURE, SHARE podcast, I'm talking with the amazing Jillian Leslie, host of the Blogger Genius podcast and founder of MiloTreeCart. We're changing it up today and Jillian is interviewing me in an episode recorded for her show! We chat about why content creators' authenticity matters so much right NOW and how to keep up with the ever-evolving social media scene. Get out your pen and notebook because you'll want to come back to these Instagram tips again and again.Here's what else you can expect from today's episode...I explain why every creative needs a blog.I reveal the most important thing every content creator should do to connect with audiences on social media.We talk about why food photographers and food content creators shouldn't feel threatened by AI.I give my top tip for growing your Instagram audience in 2025.I outline the super easy strategy I use to figure out what content resonates with my audience the most.I give my best advice for increasing engagement.I share the risk I took last year to avoid burnout and why it was the BEST decision ever!I give my best tip for staying relevant in the constantly evolving social media landscape.LINKS MENTIONED:Order my brand new book HOW TO MAKE YOUR FOOD FAMOUS HERE! It's all about developing a social media strategy that works!My first book, Creative Food Photography is available HERE! It's for food photographers who want to find their own unique style and up level their photographyThe Arkon Remarkable Creator™ Pro+Plus Mount w/Ring Light camera stand. Use code TLPcreate at checkout for 20% off!Jillian's Instagram, podcast The Blogger Genius, websites MiloTreeCart and Catch My PartyHow to earn an income with digital products! – Eat Capture Share podcast episode number 148My episode on The Blogger Genius - The Future of Blogging: Why Authenticity Beats AI Every TimeMy episode on The Blogger Genius in 2020 - How to Grow a Successful Business Teaching What You KnowLondon videography & food styling workshop 2025. Read more about it HEREFind out more about my food photography workshops HERE The art of food styling with Silvia Bifaro – Eat Capture Share podcast episode number 23Choosing a creative life, with Viola Virtamo – Eat Capture Share podcast episode number 81Find the full show notes HEREFind my Instagram HERE

Dalton Henry with U.S. Wheat and Kansas Farm Bureau's Ryan Flickner talk about the history of Food for Peace and how the program can be improved to uphold the original mission of reducing hunger around the world while supporting agriculture here at home.

Doug Evans is a serial health food entrepreneur and author, renowned for his pioneering contributions to the natural food industry. In 2002, he co-founded Organic Avenue, one of the first exclusively organic plant-based retail chains in the United States, aiming to make healthy living more accessible. He later founded Juicero, one of the first at-home cold-pressed juicing system, with the mission of bringing more fresh produce to the home and subsequently raising $120 million to fund the company. An avid sprouter for over 25 years, Doug authored 'The Sprout Book' to educate others on the benefits of sprouts and sprouting. Currently residing in the Mojave Desert at Wonder Valley Hot Springs, Doug continues to inspire others to embrace nutritious, plant-based lifestyles.Timestamps00:00 – Introduction07:45 – Growing Up in New York18:10 – Life-Changing Moment32:30 – Co-Founding Organic Avenue46:15 – Raising $120M with Juicero1:02:55 – Rebuilding After Failure1:19:40 – The Magic of Sprouts1:31:20 – Practical Sprouting1:42:10 – The Simplicity of Nature2:00:25 – Why the Modern Food System is Failing Us2:18:40 – Doug's Daily Routine2:37:55 – The Role of Mindset2:55:30 – Importance of Resilience3:12:15 – Closing ThoughtsResources- Doug's Instagram- The Sprout Book- The Sprouting Company Want to Connect? Reach out to us online!Instagram | 1-on-1 Coaching | YouTube | TikTok | LinkedIn

Join Glen Merzer, Dr. Gidon Eshel, and Gerard Bisshop as they discuss how plant-based diets can help combat climate change and conserve resources. Learn how your dietary choices can make a difference. #PlantBased #ClimateChange #Sustainability

Join Paul Shapiro as he explores the potential of fungi as a sustainable and ethical alternative to traditional meat. Learn how fungal-based innovations could revolutionize the food industry and offer a viable solution for the future of meat. #FutureOfMeat #SustainableEating #FungiInnovation

Join Paul Shapiro and Glen Merzer as they explore the future of food with ethical innovations in meat alternatives and beyond. Discover how these advancements are revolutionizing the food industry and promoting sustainability and animal welfare. #FutureFoods #EthicalEating #Sustainability

On this episode of Translating Proteomics, hosts Parag Mallick and Andreas Huhmer discuss the many ways proteomics can impact our interactions with food. Some of the topics they touch upon in this wide-ranging conversation include:· Proteomics and food quality· Proteomics and food safety· Developing new kinds of food with proteomicsChapters00:00 – 01:23 – Introduction01:23 – 03:27 – Proteomics and alcohol fermentation03:27 – 05:24 – Food properties and their relationship with molecular composition05:24 – 07: 42 – How can we use proteoforms to improve food quality?07:42 – 11:49 – Proteomics to aid plant and animal breeding11:49 – 14:35 – Proteomics, Food Safety, and Food Security14:35 – 17:05 – Proteomics and food authenticity17:05 – 20:36 – Proteomics and terroir20:36 – 22:48 – Proteomics, the microbiome, and health22:48 – 24:29 – A fun party trick24:29 – 30:24 – Creating new foods and flavors30:24 – 34:33 – Designing food for space34:33 – End – OutroResourcesThe post-translational modification landscape of commercial beers (Kerr et al. 2021)· Paper looking at the ways post-translational modification differ between different beers and how protein content relates to the properties of foamHeat shock and structural proteins associated with meat tenderness in Nellore beef cattle, a Bos indicus breed (Carvalho et al. 2024)· Paper looking at the relationship between proteins and meat tendernessComprehensive proteome analysis of bread dicphering the allergenic potential of bread wheat, spelt and rye (Zimmermann et al. 2021)· Research measuring the levels of allergens in different kinds of breadDifferential proteomic analysis by SWATH-MS unravels the most dominant mechanisms underlying yeast adaptation to non-optimal temperatures under anaerobic conditions· Study using proteomics to reveal how yeast adapt to growth at different temperatures

Today we welcome Barbara Bray onto the R2Kast. Barbara's career in food and nutrition is nothing short of extraordinary, spanning global consultancy, policy work, and leadership in the agri-food sector.

Evan Davis talks to the Estonian Ahti Heinla, co-founder of robot delivery firm Starship Technologies, which is hoping to expand across the UK. Evan hears about Ahti's early life in Estonia, how he competed in a Nasa competition, the start of the delivery system in Milton Keynes and how he thinks robot deliveries will grow in the future in Britain and worldwide.

This is just a teaser from a bonus episode for our subscribers. If you'd like to become a Restaurant Guys' Regular and listen to the entire episode and other commercial-free episodes, subscribe herehttps://www.buzzsprout.com/2401692/subscribeThis is Vintage episode from 2005The BanterThe Guys talk about restaurant reality shows and how they are not grounded in reality.The ConversationThe Restaurant Guys welcome Deborah Koons Garcia, widow of Jerry Garcia and creator of the documentary The Future of Food. This is part two where they discuss more of the concerns of genetically engineered products, herbicide overuse and they wonder if some of the critters its killing is us. The Inside TrackThe Guys had so much to talk with Deborah in the previous show that they spontaneously invited her back to be on again. Their conversation went to food access and what we can do to help provide to those in areas of need. “ They need healthy soils, they need roads, they need infrastructure so they can get their crop out, they need stable markets. There's all kinds of things they need, but the patented seed from a corporation that is to be used with a chemical…how are they going to afford to buy Roundup?” Deborah Koons Garcia on The Restaurant Guys Podcast 2005BioDeborah Koons Garcia has a Master of Fine Arts from The San Francisco Art Institute.  She owns her own production company in the Bay Area of California. Later in her career, she focused primarily on films about agriculture and the food system.Her film The Future of Food won awards from the Women Film Critics Circle and the Ashland Film Festival. In 2011, Symphony of the Soil, was released and was designated a Critics' Pick by the New York Times and was shown at the United Nations on World Soil Day.InfoDeborah's filmhttps://thefutureoffood.com/Center for Food Safetyhttps://www.centerforfoodsafety.org/The Meatrixhttps://www.themeatrix.com/Current info about GMOhttps://www.nongmoproject.org/GMO Labeling Timeline (up to 2020)https://agrisk.umd.edu/post/gmo-labeling-timeline-what-happened-and-why-part-iOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

In this episode of the Produce Moms podcast, Lori Taylor welcomes Anthony Corsaro, a thought leader in regenerative agriculture. They discuss Anthony's personal journey into the world of regenerative practices, the importance of soil health, and the challenges faced by both emerging and established brands in adopting these practices.

Get ready for an eye-opening conversation with the legendary Joel Salatin, founder of , as we dissect the future of the food supply and economy in the United States. Joel brings his trademark wit and wisdom to a discussion about economic scenarios like recession and hyperinflation, using a wasp nest analogy to predict how these challenges could impact food production. From deficit spending to potential government interventions, we explore the instability that might arise and the resilience needed to navigate such uncertain times. We also dive into the world of direct food sourcing, emphasizing the importance of cutting down on ultra-processed foods and fostering connections with local farmers. Learn how to fortify your food supply by exploring farmer's markets, community-supported agriculture, and even backyard gardening. This episode offers practical tips on cultivating your own food oasis at home, turning ornamental gardens into edible landscapes that boost both sustainability and self-sufficiency. Finally, we explore the ethical dimensions of food production, from the rise of non-GMO farming to the humane treatment of animals. Joel shares his unconventional yet sustainable farming practices, emphasizing stewardship over ownership and the role of faith in his life. In a conversation that moves from local to global, we touch on the role of consumer choice in supporting farmers and fostering a healthier ecosystem. Join us for insights that span from the farm to the table, with an emphasis on collaboration and growth in the food industry. ------------------------------------------------------------- Chapter Timestamps (00:16) - The Future of Food Supply (10:24) - The Benefits of Direct Food Sourcing (18:36) - Direct Food Sourcing and Self-Sufficiency (25:23) - Respecting Animals in Food Production (40:13) - Culinary Philosophy and Sustainable Farming (51:52) - Networking in the Food Industry ----------------------------------------------   Chapter 1 The Future of Food Supply 00:16 This chapter features a compelling discussion with Joel Salatin, the founder of Polyface Farms, about the current state and future of the food supply and economy. We explore potential economic outcomes for the U.S. in the next five years, considering possibilities such as recession, depression, or hyperinflation, while acknowledging the unpredictability of such events. Salatin provides insights into the consequences of deficit spending and potential governmental actions like price controls, which could disrupt industries like food production. Using an analogy of a wasp nest, he illustrates the potential instability and reactionary measures that may arise from economic dysfunction, offering a thought-provoking perspective on the challenges and resilience needed in uncertain times.   Chapter 2 The Benefits of Direct Food Sourcing 10:24 This chapter focuses on the importance of reducing the consumption of ultra-processed foods and establishing a direct connection to your food sources. We emphasize the significance of opting for local farmer's markets, community-supported agriculture, and even direct shipments from farms like Polyface Farms, which offers nationwide delivery. The conversation highlights the benefits of decentralizing food systems to enhance resilience against disruptions, like those seen in 2020. We also explore how individuals with backyard spaces can start growing their own food by planting what they enjoy eating, considering both perennials like berries and orchard trees, and annuals like vegetables. The chapter suggests utilizing raised beds for child-friendly gardening and promoting edible landscaping to replace ornamental plants with those that provide food, thereby maximizing the utility of garden spaces.   Chapter 3 Direct Food Sourcing and Self-Sufficiency 18:36 This chapter takes us on a journey through the historical and contemporary implications of food security, using the backdrop of Anne Frank's story to illustrate the resilience of rural communities during crises. We explore how the ability to source food directly from the countryside provided a lifeline during the Nazi occupation of Amsterdam and consider parallels to modern urban vulnerabilities. The conversation shifts to discussing the significance of maintaining a well-stocked pantry and staying healthy to mitigate the impact of societal disruptions. Attention is given to the prevalence of GMOs and additives in modern diets, encouraging listeners to seek out non-GMO foods and support local farmers. By becoming patrons of clean, sustainable agriculture, individuals can play a crucial role in enabling farmers to thrive and reduce reliance on supermarket chains.   Chapter 4 Respecting Animals in Food Production 25:23 This chapter examines the growing trend of non-GMO farming and the impact of consumer choices on the food system, emphasizing the importance of supporting non-GMO products to promote healthier ecosystems and sustainable practices. We discuss the potential health implications of additives in industrial food products, such as antifreeze agents in ice cream, and how discerning consumers can identify more natural alternatives. Additionally, we explore the ethical considerations surrounding animal farming, highlighting the differences between industrial and small-scale operations. The conversation touches on the respect and care smaller farms tend to have for their animals, which may contribute to higher quality meat that cooks faster and retains better texture due to reduced stress and adrenaline levels in the animals. This discussion underscores the interconnectedness of food production, consumer choice, and environmental and ethical considerations.   Chapter 5 Culinary Philosophy and Sustainable Farming 40:13 This chapter explores the journey and philosophy of Joel, a self-proclaimed "lunatic farmer," who has embraced unconventional farming practices that prioritize ecological sustainability over traditional methods. Joel shares how he has been marginalized by the conventional agricultural community, drawing parallels to political figures like RFK Jr., and how he has chosen to embrace his outsider status with humor and resilience. We delve into Joel's holistic view of farming, where he emphasizes stewardship over ownership, viewing land and livestock as God's creations that require responsible management. His approach has allowed him to remain unaffected by global events like the fertilizer crisis following Russia's invasion of Ukraine. Joel also touches on the importance of faith and family, describing himself as a Christian libertarian environmentalist capitalist, and underscores the need for cultural appreciation and collaboration. This narrative concludes with a reflection on the positive atmosphere of a Ron Paul conference, contrasting it with more divisive gatherings.   Chapter 6 Networking in the Food Industry 51:52 This chapter focuses on a conversation where I express my gratitude for a guest's participation and apologize for exceeding time limits. I offer my public relations expertise and access to a broad range of press contacts, particularly in the farm and libertarian freedom sectors. The guest, who frequently participates in various podcasts covering topics from business to food, expresses interest in the contacts I can provide. I conclude by reaffirming the positive experience of the exchange and extending my support through sharing valuable media connections, thus aiming to enhance future opportunities for both of us.   Joel Salatin, Polyface Farms, Food Supply, Economy, United States, Recession, Hyperinflation, Wasp Nest Analogy, Economic Scenarios, Deficit Spending, Government Interventions, Direct Food Sourcing, Ultra-Processed Foods, Local Farmers, Farmer's Markets, Community-Supported Agriculture, Backyard Gardening, Edible Landscapes, Sustainability, Self-Sufficiency, Ethical Dimensions, Non-GMO Farming, Humane Treatment, Sustainable Farming Practices, Stewardship, Faith, Consumer Choice, Food Production, Resilience, Collaboration, Networking, Public Relations, Press Contacts, Positive Experience

LinYee Yuan is the founder and editor of MOLD, a critically acclaimed online and print publication about design and the future of food, and the founder of Field Meridians, an artist collective committed to strengthening local food ecologies in Brooklyn. It's so special to have her in the studio for an expansive conversation about using a design framework to reimagine our food systems and the power of examining nature in urban settings. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM LINYEE YUAN:Planting a Food Forest [MOLD]A ‘Nature School' Meets in Brooklyn [NYTimes]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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