Podcasts about future of food

"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

Recent UN data tells us that currently 670 million people around the world are going hungry. There's little doubt that food security is one of the most serious problems that the human race is facing. How have we reached this point of crisis and what solutions can we put in place to make sure everyone on the planet has enough nutritious food to eat without causing further harm to the environment? As part of our four-part miniseries, Future of Food, we're joined by Dr Dave Chandler, a crop researcher and agricultural scientist based at the University of Warwick. He tells us how current global food production practices are one of the most significant drivers of environmental damage and biodiversity loss, how climate change is threatening our ability to grow fresh produce to put on our plates and details some of the current thinking on how we can ensure the future of food production worldwide. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The power of seeds to future proof our food system. That's what we're looking at in this show. If you've ever tasted an heirloom vegetable or fruit, you'll know it. Somehow more delicious, more intense in flavour, the power of the heirloom seed grown in healthy soil is something everyone deserves to connect with. Ambre Whatley joins us - naturopath, herbalist and CEO of Eden Seeds Australia, to inspires us with:How easy it is to take part in seed saving and swappingHow important it is to preserve heirloom seeds and their storiesHow our corporate food system benefits few in the longrun and what we can all do to fall in love with and defend the right to save seeds into the future.What some of the stories are behind some of Ambre's favourite seeds - “The Mortgage lifter” the “Mostola Wild Goose Bean” and more. Join us. It's a good-for-the-soul, people and planet show for us all as we unite in our love of food and the right to nutrition, affordable healthy food for all.Alexx Stuart, your host ❤️Want to learn more about this week's guest? Instagram: https://www.instagram.com/edenseedsau Tiktok: https://www.tiktok.com/@edenseeds Thank you to this month's show partners for joining us to help you make your low tox swaps! @WatersCoFilters take everything you don't want OUT, put precious trace minerals back IN and give you a clean water solution for any situation and budget - drinking & shower. 15% of site wide Nov 1-Dec 15. Code LOWTOX15% or use the auto-applied discount link: https://bit.ly/watersco_autocode@ausclimate is our major partner giving you 10% off their range for the whole of 2025, with brilliant Winix Air Purifiers, the best Dehumidifiers I've ever used and their new energy-efficient heating, air-circulating and cooling range. code LOWTOXLIFE (also works over and above their sales - pro tip!) https://bit.ly/ShopAusclimateBe sure to join me on Instagram @lowtoxlife and tag me with your shares and AHAs if something resonated! I love to see your thoughts, genuinely! Want to support the Low Tox Life podcast? Free option: Leave a 5 star review wherever you listen to Low Tox Life - thanks SO much! Paid + Member PERKS: Join the Low Tox Club - monthly practitioner live masterclasses, a suite of low tox store discounts from around the world and the most supportive and lovely chat group on all low tox topics on the internet: Check it out and join here for just the price of a coffee per month! Hosted on Acast. See acast.com/privacy for more information.

Fresh from dinner with Wendell Berry in Kentucky, the crew discusses Paul Kingsnorth's new book and the deep tensions in American agriculture. From Trump's controversial beef deal with Argentina to the packing monopolies squeezing ranchers, we explore why our food system prioritizes industrial products over actually feeding people.Topics include: the soybean-ethanol scam, why 80% of corn never becomes human food, land prices and the return-to-the-land movement, the death of email jobs and rise of excess labor, and why California could have fed tens of millions on acorns and salmon alone. Plus: the case for a new agrarian think tank, the difference between living as creatures versus machines, and why we need a million cowboys to restore America's ecosystems.Featuring reflections on nationalism vs. patriotism, the regulatory capture of agriculture, fiat currency, and farmland prices, and why the real abundance agenda has nothing to do with cheap beef from Argentina.

Over the past several decades nutritional advice from doctors and expert researchers has largely relied on one-size-fits-all approach – eat five portions of fruit and veg a day, limit your intake of sugar and salt, stay away from overly fatty or processed foods as much as possible – but in recent times it has become clear that, while this is all good advice, the real-life picture is much more subtle. The latest research has revealed that the way we respond to the food we eat varies widely from person to person. As part of our four-part miniseries, Future of Food, we're joined by Prof Sarah Berry, a nutritional scientist based at King's College London and chef scientist at the ZOE. She tells us how the gathering of large-scale datasets on dietary habits is changing the way we think about nutritional science, how some of us are more sensitive to the negative effects of certain foods than others, and the key role that advances in technology are playing in the future of dietary research. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this powerful episode of The Dr. Terri Show, Dr. Terri reconnects with Tate Bennett, the Director of Rural Policy at the America First Policy Institute for a deep dive into the Make America Healthy Again (MAHA) strategy — a nationwide effort to improve food security, children's health, and rural revitalization. Together, they explore how agriculture, nutrition, and deregulation intersect to shape America's future. From the success of the Great American Farmers Market to new initiatives tackling food waste, soil health, and small family farm sustainability, this conversation reveals how policy and grassroots innovation are transforming the way America grows, eats, and thrives. You'll also learn about cutting-edge efforts to promote organic certification access, reduce ultra-processed foods in schools, and empower farmers and families through collaboration across federal agencies, private industry, and local communities. If you care about nutrition reform, rural health, or America's food freedom, this episode is essential listening. ---------------------------------------------------------------- The Dr. Terri Show is presented by Evexias Health Solutions. For more, visit: https://www.evexias.com ---------------------------------------------------------------- Connect with Dr. Terri DeNeui, DNP:

What will we all be eating in 2050? How will it be produced? And how can our diets keep us healthier for longer? If these are questions you'd like answered, why not check out the upcoming Future of Food mini-series. You'll discover how cutting-edge farming technology is helping us to produce food that's kinder to the environment, how overlooked foods such as algae and seaweed may soon become a common sight on our plates, and how new discoveries are uncovering the fascinating science of how our bodies all respond differently to the food we eat. Tune in to the weekly four-part miniseries, starting Monday 3rd November. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Welcome to the Plant-Based Canada Podcast! In today's episode, we're joined by Matt Noble to discuss basic income, food security, and the systemic changes needed to ensure that no one goes hungry.Matt Noble is the founder and Executive Director of Toronto Vegetarian Food Bank, a nonprofit organization dedicated to providing nutritious plant-based food to individuals and families struggling with poverty and food insecurity across Toronto. Matt is a lead of the Put Food Banks Out Of Business (PFOB) initiative which is a national campaign advocating for a guaranteed, livable basic income—an income floor below which no Canadian can fall, as well as producer of the Plant-Based Subway Ad Toronto campaign , where in June & July of 2025, some of Toronto's most inspiring vegan leaders were highlighted among 1100 TTC subway posters, illustrating how joyful and diverse plant-powered living can be.Matt studied Journalism at Centennial College, and is a researcher in the areas of poverty alleviation, food insecurity, housing, economics, public policy, agriculture and is an avid gardener.He works to advocate for a guaranteed liveable basic income as the most effective policy solution for addressing poverty and food insecurity.Resources:Plant-Based Canada Conference Talk:  https://vimeo.com/ontariobarassociation/download/1088460575/f17705f09dPut Food Banks Out Of Business: https://www.putfoodbanksoutofbusiness.com/ The Plant-Based Toronto Subway Ad Campaign: https://www.plantbasedtoronto.ca/PROOF Report: https://proof.utoronto.ca/ Matt Noble's Socials:Toronto Vegetarian Food BankPlant-Based TorontoPut Food Banks Out Of BusinessPlant-Based Canada's Socials:Instagram  (@plantbasedcanadaorg)Facebook (Plant-Based Canada, https://m.facebook.com/plantbasedcanadaorg/)Website  (https://www.plantbasedcanada.org/)X / Twitter @PBC_orgBonus PromotionCheck out University of Guelph's online Plant-Based Nutrition Certificate. Each 4-week course will guide you through essential plant-based topics including nutritional benefits, disease prevention, and environmental impacts. You can also customize your learning with unique courses such as Plant-Based Diets for Athletes and Implementing a Plant-Based Diet at Home. As the first university-level plant-based certificate in Canada, you'll explore current research, learn from leading industry experts, and join a community of like-minded people. Use our exclusive discount code PBC2025 to save 10% on all Plant-Based Nutrition Certificate courses. uoguel.ph/pbn.Thank you for tuning in! Make sure to subscribe to the Plant-Based Canada Podcast so you get notified when new episodes are published. This episode was hosted by Stephanie Nishi RD, PhD.Support the show

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 is also what connects farming to human health and our natural environment. In this episode of The Science Behind Your Salad, we ask you to close your eyes and listen: the steady hum of bees, the deep boom of a rare bittern, and the people creating the future of the food on your plate. Host, Jane Craigie, visits the rice fields of Australia, where a grower and an ecologist are working side by side to create habitat for endangered birds while producing food and managing limited access to irrigation water. We hear from a nutritionist about how diets shift through our lives and circumstances, and why nutrient density matters for lifelong health. And we meet innovators transforming agriculture: one listening to bees’ wingbeats to track pollination, another developing biological controls to fight pests, and a carrot variety developer working for better flavour, resilience, and shelf life. This is farming, science, and nature - connected in so many unseen and fascinating ways. See omnystudio.com/listener for privacy information.

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 of Healthy Mind, Healthy Life, host Avik Chakraborty sits down with Dr. Bryan Quoc Le—food scientist, consultant, entrepreneur, and documentary creator—to explore the intersection of adult ADHD, resilience, and the evolving future of food consulting. Bryan shares his journey from being diagnosed with ADHD in his 30s to reframing it as a strength that fuels creativity, adaptability, and entrepreneurial success. From building Mendocino Food Consulting to honoring his mother's legacy through rituals, Bryan's story reveals how systems of growth are deeply tied to both science and humanity. This conversation dives into mental health, resilience, the highs and lows of entrepreneurship, and the evolving science of food innovation. Listeners will walk away with practical insights on reframing challenges, trusting intuition, and designing life systems that support both success and well-being. About the Guest  : Dr. Bryan Quoc Le is a food scientist, consultant, and founder of Mendocino Food Consulting, a firm that supports startups and global food and beverage brands. He holds multiple patents, has walked across America, and is producing a documentary on flavor. Diagnosed with adult ADHD, Bryan has built unique systems of productivity and resilience, transforming challenges into pathways of growth. His work lives at the intersection of science, entrepreneurship, and creativity. Key Takeaways  : ADHD can become a source of strength when reframed as a system for creativity and adaptability. Productivity improves when energy flows are honored instead of forcing strict schedules. Entrepreneurship with ADHD requires strong boundaries, intuition, and the willingness to cut loose from unaligned projects or clients. Rock-bottom moments can spark resilience by removing the fear of failure and creating space for outrageous but achievable goals. Grief and loss can become guiding forces, shaping purpose and fueling momentum to honor loved ones' legacies. Rituals, such as creating shrines or daily reflections, provide grounding and carry forward wisdom into both life and business. The future of food consulting blends science, creativity, and intuition—revealing new possibilities in innovation and flavor. Connect with the Guest   Website: www.mendocinofoodconsulting.comSocials: Search “Bryan Quoc Le” Want to be a guest on Healthy Mind, Healthy Life? DM on PM - Send me a message on PodMatch DM Me Here: https://www.podmatch.com/hostdetailpreview/avik Disclaimer: This video is for educational and informational purposes only. The views expressed are the personal opinions of the guest and do not reflect the views of the host or Healthy Mind By Avik™️. We do not intend to harm, defame, or discredit any person, organization, brand, product, country, or profession mentioned. All third-party media used remain the property of their respective owners and are used under fair use for informational purposes. By watching, you acknowledge and accept this disclaimer. Healthy Mind By Avik™️ is a global platform redefining mental health as a necessity, not a luxury. Born during the pandemic, it has become a sanctuary for healing, growth, and mindful living. Hosted by Avik Chakraborty—storyteller, survivor, and wellness advocate—this channel brings powerful conversations on: • Mental Health & Emotional Well-being• Mindfulness & Spiritual Growth• Holistic Healing & Conscious Living• Trauma Recovery & Self-Empowerment With over 4,400+ episodes and 168.4K+ global listeners, join us to unite voices, break stigma, and build a world where every story matters.

The focus is on food systems. The world is missing targets for addressing hunger and malnutrition while food systems contribute to nature loss and climate change. So how can sustainable food systems tackle those issues and also provide jobs, support economies and reduce poverty?

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:

It wouldn't be a Sexy Italian Summer without Giada De Laurentiis! For the final episode of our special miniseries, host Kerry Diamond is joined by the beloved chef, food TV personality, restaurateur, and bestselling author to talk about what's new in her world. Giada recently marked a milestone birthday, opened a brand-new restaurant outside of Chicago (Sorellina by Giada), and released her latest cookbook, “Super Italian.” She's also busy growing Giadzy, her online platform featuring her specialty Italian food products (like her popular Sheet Pan Lasagna Box!), recipes, and travel advice. Giada also shares what a Sexy Italian Summer means to her and her upcoming knighthood. (Yes, Giada is being knighted by Italy this fall!) Thank you to Nonino, Square, Davines, and S.Pellegrino for their support.Join the waitlist for Jubilee L.A.Get the Italy Issue of Cherry Bombe Magazine here!More on Giada: Instagram, Giadzy, “Super Italian”More on Kerry: InstagramPast episodes and transcripts

In this episode of the Logistics & Leadership Podcast, Brian Hastings, co-founder and CEO of Veritas Logistics, shares his conversation with Joe Lynch of The Logistics of Logistics podcast on one of the most critical topics in supply chain today: food safety and cold chain logistics.Brian unpacks the practical realities of moving perishable goods “from farm to fork”—why strict compliance with the Food Safety Modernization Act matters, how cold chain integrity is maintained across thousands of miles, and what happens when partners cut corners. Drawing from Veritas's own journey of launching in the middle of COVID and scaling to a $40M+ brokerage, he explains how processes, protocols, and culture drive consistency in an industry where one mistake can jeopardize public trust for decades.From picking the right carrier partners to investing in inspections, seals, temperature monitoring, and constant training, Brian lays out the five pillars that keep Veritas competitive in one of the most demanding logistics sectors. For brokers, shippers, and anyone in food and beverage supply chains, this is a tactical guide to protecting your product, your customers, and your reputation.The Logistics & Leadership Podcast, powered by Veritas Logistics, redefines logistics and personal growth. Hosted by industry veterans and supply chain leaders Brian Hastings and Justin Maines, it shares their journey from humble beginnings to a $50 million company. Discover invaluable lessons in logistics, mental toughness, and embracing the entrepreneurial spirit. The show delves into personal and professional development, routine, and the power of betting on oneself. From inspiring stories to practical insights, this podcast is a must for aspiring entrepreneurs, logistics professionals, and anyone seeking to push limits and achieve success.Timestamps:(00:12) – Veritas's Focus on Food & Beverage Logistics(03:26) – Why Cold Chain Integrity is Non-Negotiable(06:25) – Brian's Background and Founding Veritas During COVID(12:22) – Processes & Protocols: Staying Compliant with FSMA(22:02) – Picking the Right Partners & Carrier Network Standards(24:41) – The Role of Seals in Protecting Product Integrity(29:00) – Managing Temperature Control and Reefer Compliance(34:40) – Culture, Training, and Continuous Improvement at Veritas(42:07) – Five Pillars for Food Safety & Cold Chain SuccessConnect with us! ▶️ Website | LinkedIn | Brian's LinkedIn | Justin's LinkedIn▶️ Get our newsletter for more logistics insights▶️ Send us your questions!! ask@go-veritas.comWatch the pod on: YouTube

 In this episode of the Lead With Heart Podcast, I sit down with Nick Cooney, the founder and Managing Partner at Lever VC, a trailblazing early-stage venture capital fund focused on food tech, ag tech, and sustainable food innovation that is changing the game.Together, we explore the interplay between venture capital and philanthropy that, if done well, can reshape the future of food. We dive into the world of impact investing, sustainable food systems, and the power of action-driven philanthropy. You'll also learn how to overcome your internal barriers and start helping others today.In this episode:[01:55] How Nick started blending venture capitalism and philanthropy[06:01] How to overcome the barriers to a more sustainable food system[08:28] What nonprofits can do to advocate for a  better food system[12:14] What the ideal sustainable food system looks like[13:58] Two innovations that will reshape how the world eats[16:16] How investments and philanthropy can make food accessible for all[19:11] Nick's latest book and the high cost of inaction[21:25] Some internal barriers we face to helping others[26:44] Three strategies to start building your charitable muscles today[32:43] Choose how you use money for greater impactRESOURCESDiscover Nick's books, including his latest, What We Don't Do.Send Haley a suggestion or request via text HERE!My book, Sow, Grow, Lead is live on Amazon! It shares my journey of starting a nonprofit in Malawi and offers practical strategies to help nonprofit leaders turn visions into reality, and create meaningful impact As the fundraising engine of choice for over 80,000 organizations in 90+ countries, Donorbox's easy-to-use fundraising tools help you raise more money in more ways. Seamlessly embed a customizable donation form into your website that reduces donor drop-off with a 4x faster checkout, launch a crowdfunding or peer-to-peer campaign, sell event tickets, raise funds on the go with Donorbox Live™ Kiosk, and much more. Learn more at donorbox.org The EmC Masterclass by Dr. Lola Gershfeld will help you enhance your communication skills to raise more revenue for your mission. This groundbreaking Emotional Connection process has been integrated into top universities' curriculum and recognized by international organizations. Use code LEADWITHHEART to enjoy a -10%.CONNECT WITH HALEYHaley is a Certified Fund Raising Executive (CFRE), Stress Management Coach, and EmC trainer. She founded The Savvy Fundraiser, a nonprofit consulting and coaching business, and has experience with nonprofits in human services, homelessness, and youth sectors. Specializing in EmC, leadership, board development, and fundraising, Haley is dedicated to empowering nonprofit leaders to create thriving organizations.Instagram: @thesavvyfundraiser LinkedIn: Haley Cooper, CFREWebsite: thesavvyfundraiser.comProduced by Ideablossoms

This week on Fresh from the Field Fridays, Dan the Produce Man and Ross the Produce Boss are joined by Farmer Lee Jones from The Chef's Garden in Huron, Ohio.Farmer Lee digs deep into regenerative agriculture—feeding the soil, respecting its biology, and restoring nutrients to our food. He explains how vegetables grown a century ago carried up to 80% more nutrients than they do today, but now we're bringing that back—dusting it off, reinventing it, and restoring the living biology in the soil. As he says: “There's more life in a tablespoon of healthy soil than in the whole world—when the biology is respected.”We also explore Farmer Lee's journey: from standard farming practices to transforming The Chef's Garden under the influence of world-renowned chefs. Together, they built a path forward when times were tough, advancing their offerings through a focus on texture, body, color, and flavor.It's a powerful conversation about soil, chefs, and survival in the produce world—all right here on Fresh from the Field Fridays from The Produce Industry Network and AgLife Media.

This week on Fresh from the Field Fridays, Dan the Produce Man and Ross the Produce Boss are joined by Farmer Lee Jones from The Chef's Garden in Huron, Ohio.Farmer Lee digs deep into regenerative agriculture—feeding the soil, respecting its biology, and restoring nutrients to our food. He explains how vegetables grown a century ago carried up to 80% more nutrients than they do today, but now we're bringing that back—dusting it off, reinventing it, and restoring the living biology in the soil. As he says: “There's more life in a tablespoon of healthy soil than in the whole world—when the biology is respected.”We also explore Farmer Lee's journey: from standard farming practices to transforming The Chef's Garden under the influence of world-renowned chefs. Together, they built a path forward when times were tough, advancing their offerings through a focus on texture, body, color, and flavor.It's a powerful conversation about soil, chefs, and survival in the produce world—all right here on Fresh from the Field Fridays from The Produce Industry Network and AgLife Media.

Today's guest is Alon Chen, Co-Founder and CEO of Tastewise, and former Google CMO — who just raised a $50M Series B to transform how the food and beverage industry leverages AI. We dive into why big companies shouldn't build everything in-house, especially when AI is costly to develop and maintain, and why they should instead focus on their true edge. Alon shares how Tastewise predicted the rise of air-fried vegetables, leading to 3x profits for one client. We talk about the future of food and beverage, how AI enables companies to stay close to their customers. From trend forecasting to strategic innovation, this is a must-listen for anyone navigating the intersection of AI, technology, and taste.

George G. Misko, Esq. is a Partner at Keller and Heckman LLP in Washington D.C. He counsels domestic and foreign clients on food and drug matters and advises clients on regulatory requirements relating to chemical substances specific to food contact, plastics, and food products in the U.S. and other jurisdictions, including Canada, the EU, Latin America, and the Asia-Pacific region. George also has experience in counseling on environmental concerns, including pesticide regulation, right-to-know laws, and toxic substance control regulations. He represents trade associations and is legal counsel to the Global Silicones Council. Prior to joining Keller and Heckman, George was Senior Regulatory Counsel for the Chemical Specialty Manufacturers Association (now known as the Household and Commercial Products Association), where he counseled on a broad range of environmental and health and safety issues. George is a frequent contributor to trade publications, including Food Safety Magazine, and he is frequently invited to speak at conferences on food contact and chemical control laws. In this episode of Food Safety Matters, we speak with George [41:42] about: The potential regulatory implications for the food industry of the Trump Administration's focus on food packaging chemicals and food contact materials, as outlined in the May 2025 “Make America Healthy Again” (MAHA) Report How new policies or laws on food packaging and food contact materials could impact food safety assurance and packaging innovation The existence and quality of evidence supporting the MAHA Report's claims about the negative health effects of certain food additives and preservatives How food companies can address the Trump Administration's concerns about preservatives, sweeteners, and other additives without compromising food safety and quality The MAHA Report's call for federal reform of the “Generally Recognized as Safe” (GRAS) provision and what it means for food chemicals and ingredients regulation Ways in which GRAS reform could be implemented and how it would affect food companies Cases where GRAS could still be a useful tool for food companies and regulators. News and Resources News Reagan-Udall Foundation's ‘Roadmap to Produce Safety' Encourages Private Sector-Led Collaboration [10:21] Survey: Confidence in U.S. Food Safety Hits Record Low, Foodborne Pathogens Are Top Concern [17:12] Half of Romaine Lettuce E. Coli Outbreaks Caused by Overhead Irrigation Water, Study Finds [29:51] Senate Confirms Dr. Susan Monarez as CDC Director [37:46] USDA-FSIS Names Trey Forsyth as Acting Deputy Under Secretary for Food Safety [38:22] FDA, USDA Issue Joint RFI to Address the Risks of Ultra-Processed Foods [38:54] Resources Food Safety Leadership in the Business of Food Safety, Second Edition in Paperback “The Views of Robert F. Kennedy Jr. on Food and Food Packaging Safety” by George G. Misko, Esq. for Food Safety Magazine August/September 2025 “Diamantas and Choiniere: FDA Focuses on Produce Safety, MAHA, Culture, and More,” Food Safety Matters Podcast MAHA Report Sets Stage for Overhaul of Food Chemicals, Environmental Contaminants, and Childhood Nutrition We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Phil Colicchio is an attorney and real estate consultant known for his work representing celebrity chefs and helping to pioneer the Las Vegas restaurant boom. Phil talks about the food and beverage industry in Las Vegas, the evolution of food halls, and the integration of entertainment into dining experiences. Phil also speaks about working with his cousin Tom Colicchio and his experiences negotiating licensing agreements for other celebrity chefs. James Cook is the Director of Retail Research in the Americas for JLL.  Keisha Virtue is Retail Research Manager for JLL. Subscribe: Apple Podcasts | Spotify  Listen: WhereWeBuy.show  Email: jamesd.cook@jll.com  YouTube: http://everythingweknow.show/ Read more retail research here:  http://www.us.jll.com/retail Theme music is Run in the Night by The Good Lawdz, under Creative Commons license.  

An interview with Elspeth Hay.

Meet the future of Las Vegas food journalism, as we interview 11-year-old food writer Kingstyn Majors, and get his take on the profession and the local restaurant scene. Trust us, this kid is amazing!  Other interviews this week include Chef Adam Rios of Al Solito Posto, Sparrow + Wolf's Brain Howard (discussing the upcoming Fauna collaboration), Bryan Bass of Bottled Blonde, Durango Social Club's Chef Dan Krohmer and Sorellina's Stephen Jerome, as well as a surf-n-turf Happy Hour Report.  

Interstellar visitor July 2025, runaway inflation leading to hyperinflation, exploding U.S. debt, A.I surveillance and the FDA's approval of lab grown salmon. What does this mean for global food systems and how we move through the changing landscape? ☕ Buy a Double Espresso to Support Civilization Cycle Podcast

In this episode of The Edible Activist, Melissa sits down with JR, founder and CEO of EightFold Farms DC, a network of hyperlocal urban farms transforming rooftops, lawns, and underused spaces in Washington, DC's Wards 7 and 8. Frustrated by limited access to healthy food and inspired by global urban agriculture models, JR set out to reengineer the local food chain—starting with mushrooms. Tune in as JR shares how EightFold Farms is tackling food apartheid, building climate-smart farming solutions, and proving that urban agriculture can be both socially impactful and economically viable. From custom-designed farm units for chefs to the art and science of growing mushrooms, this conversation dives deep into what a smarter, faster, and more just food system can look like.

#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

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.