Podcasts about solar foods

Gemeinsam mit Philipp Wolf reite ich quer durch die Lebensmittel- und Getränkewelt. Wir besprechen welche Themen uns diesen Monat geprägt haben und geben unsere Meinung dazu Preis. Es erwarten euch lange Episoden mit viel Content für lange Auto- oder Bahnfahrten, die Begleitung beim Sport oder spazieren. In unserer monatlichen Folge erfährst was die Branche bewegt: Wir sprechen über die Lebensmittelindustrie, E-Commerce, Quick Delivery, Gemeinschaftsverpflegung, Food-Start-ups, Innovationen, Digitalisierung/KI/Web3, Agrar, Investitionen/Insolvenzen/Exits aus der Branche.

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Kaupallinen yhteistyö: Solar Foods

Gemeinsam mit Philipp Wolf reite ich quer durch die Lebensmittel- und Getränkewelt. Wir besprechen welche Themen uns diesen Monat geprägt haben und geben unsere Meinung dazu Preis. Es erwarten euch lange Episoden mit viel Content für lange Auto- oder Bahnfahrten, die Begleitung beim Sport oder spazieren. In unserer monatlichen Folge erfährst was die Branche bewegt: Wir sprechen über die Lebensmittelindustrie, E-Commerce, Quick Delivery, Gemeinschaftsverpflegung, Food-Start-ups, Innovationen, Digitalisierung/KI/Web3, Agrar, Investitionen/Insolvenzen/Exits aus der Branche.

Solar Foods on kuin science fiction -kirjailijan päiväunesta. Yksisoluista mikrobia sopivassa liuoksessa vedyn ja hiilidioksidin avulla fermentoimalla Solar Foods tuottaa Solein-proteiinia, joka sopii erilaisten elintarvikkeiden ainesosaksi. Solar Foods ratkaisee osaltaan maapallon kohtalonkysymyksiin kuuluvaa ruokaongelmaa. Jos maapallon väestönkasvu ja luultavasti sitäkin enemmän proteiinien tarve kasvavat, muun kuin eläinperäisen proteiinin osuuden on kasvettavat. Kasvipohjaiset proteiinit ovat yksi vastaus ongelmaan. Solar Foodsin ratkaisussa irtaudutaan myös maataloudesta ja peltojen tarpeesta. Sähköä yhtiön prosessi kuitenkin kuluttaa rutkasti, ja sähkö onkin Soleinin tuotannossa suurin kustannus. Solar Foodsin positiiviset kassavirrat ovat vielä kaukana. Yhtiölle valmistui keväällä 2024 Vantaalle koe-erätehdas, jossa hiotaan tuotantoprosessia ja tuotetaan Soleinia potentiaalisille asiakasyhtiöille, jotka voivat rakentaa Soleiniin nojaavia tuotteita eteenpäin myytäväksi. Jos asiakkailta saadaan hyviä kokemuksia ja sitovia ostosopimuksia, Solar Foods ryhtyy rakentamaan kaupalliseen tuotantoon sopivaa Factory 02:ta. Päätös tehdään yhtiön arvion mukaan viimeistään vuonna 2026, ja kunnon tuotannossa tehdas voisi olla ehkä vuonna 2030. Karon Grillissä Solar Foodsin perustaja ja toimitusjohtaja Pasi Vainikka kertoo Solar Foodsin Solein-proteiinin asemoitumisesta osaksi proteiinimarkkinaa. Miksi yhtiön suurimpien omistajien joukossa ei näy kansainvälisiä sijoittajia? Miksi Soleinia sisältäviä tuotteita ei saa myydä Euroopassa? Entä kuinka ihmeproteiini aiotaan hinnoitella? Marinadi-osiossa S-Pankki Fennon salkunhoitaja Juha Varis kertoo pahimman sijoitusmokansa ja sen, mitä on siitä oppinut. Yhteistyössä: Solar Foods Marinadi yhteistyössä: S-Pankki #solarfoods #uuselintarvike #solumaatalous #firstnorth #listautuminen #kasvuyhtiö #foodoutofthinair

Saunas, pickled food.. even Nokia phones. But do you associate Finland with the future of food? Sheila Dillon visits the new factory making microbial protein out of hydrogen, oxygen and various minerals. Solar Foods, in Finland, is the latest frontier in the commercial lab-grown food sector; their invention, Solein, is a novel food ingredient that can replace animal products like milk, eggs and meat. Rather than using animal cells as a starting point, their process uses electrolysis to separate water into oxygen and hydrogen, followed by machinery usually found in the dairy industry to dry and then pasteurise the resulting protein powder. After a tour of this futuristic factory, Sheila sits down for lunch cooked by Solar Foods' head chef to find out how this so-called ‘food of the future' actually tastes.Lab-grown meat has been touted as the future for many years, but it has yet to take off – in fact, companies in this space are struggling. Changes to global politics as well as the high cost of scaling up have all limited the sector's growth so far. Meanwhile, it's still not clear if people want lab-grown meat as part of their lives or diets. Sheila hears from Dutch biology and ethics professor, Cor van der Weele, who found that people were more interested in small-scale production of lab-grown meat, in containers alongside animals on farms, rather than scaled up mega factories. So how does lab-grown meat fit into our future food system? Is it really the best way to reduce the environmental impact of our diets? And how might it help us when climate change or wars make global trade too difficult? Sheila asks professor Tim Benton, of think tank Chatham House, for his views on all the big questions.Produced by Nina Pullman for BBC Audio in Bristol.

Creating food from 'thin air' sounds like a futuristic dream. But it's a future that's already arrived in the form of Solar Foods - Europe's first factory dedicated to making human food from electricity and air. What started with hydrogen oxidising microbes has resulted in Solein - a non-farmed yellowish protein product. After several years of lab experiments, production is underway in Vantaa, near the Finnish capital of Helsinki. The goal? To produce 160 tonnes of food a year. Solar Foods co-founder and chief executive Pasi Vainikka says Solein is a crucial next step in the food revolution.

The concept of foodtech includes a wide range of science and innovation, and the confectionery sector is no exception. Heli Anttila is Head of Innovation at Fazer Confectionery in Finland. Her team is constantly working on developing their vast assortment of products by testing new ingredients and processes. Under the brand Taste the Future, they have come up with a new way of producing chocolate using rye instead of cocoa - an ingredient with bot climate change and social sustainability challenges. A collaboration with Solar Foods adds the protein Solein in another pilot product, and cultivated cocoa is a third way of innovating. We met Heli at Fazer's Swedish HQ in Stockholm to hear more about their work. // Podcast host: Christian von Essen // Learn more at hejaframtiden.se and subscribe to the newsletter (in Swedish).

Gemeinsam mit Philipp Wolf reite ich quer durch die Lebensmittel- und Getränkewelt. Wir besprechen welche Themen uns diesen Monat geprägt haben und geben unsere Meinung dazu Preis. Es erwarten euch lange Episoden mit viel Content für lange Auto- oder Bahnfahrten, die Begleitung beim Sport oder spazieren. In unserer monatlichen Folge erfährst was die Branche bewegt: Wir sprechen über die Lebensmittelindustrie, E-Commerce, Quick Delivery, Gemeinschaftsverpflegung, Food-Start-ups, Innovationen, Digitalisierung/KI/Web3, Agrar, Investitionen/Insolvenzen/Exits aus der Branche.

Episode Description: Karl and Erum join forces with Shilei Zhang from Solar Foods to explore a groundbreaking venture in the realm of sustainable food technology. Zhang introduces an inventive method of producing protein powder directly from carbon dioxide, showcasing a potential game-changer in the fight against climate change. They dive deep into the symbiotic relationship between advanced biotechnology and environmental conservation, underscoring Solar Foods' dedication to reshaping the food industry into a model of eco-efficiency. Shilei Zhang invites listeners to envision a future where innovative food production methods not only coexist with but actively support environmental health, offering an enlightening glimpse into the fusion of science, sustainability, and our everyday food choices. Grow Everything brings the bioeconomy to life. Hosts Karl Schmieder and Erum Azeez Khan share stories and interview the leaders and influencers changing the world by growing everything. Biology is the oldest technology. And it can be engineered. What are we growing? Learn more at www.messaginglab.com/groweverything Topics Covered: 00:00:00 - Opening Thoughts: Diving into the world of sustainable food innovation 00:00:37 - Innovation Gathering: Insights from the Biofabricate Conference 00:02:33 - Innovative Workshop: Delving into 'Grow Almost Anything' 00:04:29 - Growth Challenges: Exploring the complexities of biofabrication 00:06:48 - Eco-Friendly Food: The need for sustainable food production 00:08:02 - Meet Solar Foods: A new player in sustainable food 00:09:28 - Solar Foods' Mission: Combating climate change with food technology 00:13:17 - The Revolutionary Product: Solar Foods' protein powder 00:19:47 - Microbial Marvel: The unique microbe behind Solar Foods' innovation 00:25:06 - Overcoming Hurdles: Challenges and opportunities in sustainable food production 00:27:24 - Scaling Up: Expanding production and reducing carbon footprints 00:28:27 - Consumer Perception: Navigating labeling and market acceptance 00:31:44 - Versatile Uses: Different applications for Solene protein 00:41:16 - Biotech's Role: Addressing global challenges through biotechnology 00:42:54 - Looking Ahead: The promising future of Solar Foods and biotech Episode Links: Solar Foods (website) Lifeline Ventures (website) How to Grow (Almost) Anything (Course Overview) Lanzatech (website) Puna Bio (website) Shilei Zhang on LinkedIn Natural Resources Institute Finland Previous Episodes: 22. Sweet Dreams Are Made of Proteins: Oobli's Ali Wing 46. Meat the Future: How Paul Shapiro is Brewing Superfoods at Better Meat Co. 25. From Lab to Table: Meat Orbillion's Better-For-You Beef Have a question or comment? Message us here: Text or Call (804) 505-5553 ⁠⁠Instagram⁠⁠ / ⁠⁠TikTok⁠⁠ / ⁠⁠Twitter⁠⁠ / ⁠⁠LinkedIn⁠⁠ / ⁠⁠Youtube⁠⁠ / ⁠⁠GrowEverything website⁠⁠ Email: groweverything@messaginglab.com Support here: ⁠⁠⁠⁠Patreon⁠⁠⁠⁠ Music by: Nihilore Production by: Amplafy Media --- Send in a voice message: https://podcasters.spotify.com/pod/show/messaginglab/message

Gemeinsam mit Philipp Wolf reite ich quer durch die Lebensmittel- und Getränkewelt. Wir besprechen welche Themen uns diesen Monat geprägt haben und geben unsere Meinung dazu Preis. Es erwarten euch lange Episoden mit viel Content für lange Auto- oder Bahnfahrten. Diesen Monat erwarten euch folgende Themen: 00:01:02 Investitionen der Zuckerhersteller 00:07:37 Rund ums Thema Schokolade: Faire Schoki, unfaire Schoki, fermentierte Ersatz Schoki 00:19:13

Kuinka ideointia ja innovaatioita pystytään tukemaan parhaalla mahdollisella tavalla? Mitkä asiat ovat niitä, joista yrityksiä syynätään rahoituksen hakuvaiheessa ja kuinka kansainvälistymistavoitteita kannattaa lähestyä? Minkälaiset asiat ruokkivat yrityksien uskallusta uudistua? Jakson vieraina Business Finlandin verkostopalveluiden johtaja Teija Lahti-Nuuttila ja Solar Foodsin toimitusjohtaja Pasi Vainikka. Jaksossa käymme läpi Solar Foodsin kasvutarinaa. Mistä idea syntyi yritykselle, joka tuottaa ruokaa ilmasta? Millaista apua Solar Foods kaipasi skannatessaan markkinoita ja oliko apua saatavilla? Entä millä tavalla Business Finland tukee Solar Foodsin kaltaisia innovaatioita?

In the AgriTech and Food sectors, “the most significant unlocks haven't been achieved with the tech innovation... they've been with the business model innovation”. In this Ecosystemic Futures episode brought to you by Shoshin Works in collaboration with NASA Convergent Aeronautics Solutions Project, our hosts sit down with Melissa Clark-Reynolds - futurist with a focus on food, agriculture, and technology - to discuss the wicked opportunities ahead for our most precious resources. A truly fascinating take on designing for ecosystemic resilience, this episode showcases the brilliant complexities in the expanding ecosystem for food, agriculture, energy, and technology.  Guest: Melissa Clark-Reynolds, Futurist, Strategist, Professional Director    Co-hosts:  Jon Rask, Life Sciences Generalist for Convergent Aeronautics Solutions Project, NASA Dyan Finkhousen, Founder & CEO, Shoshin Works and Ecosystemic Futures series host   Links and Resources Mentioned in this Episode    Atkins Ranch https://www.atkinsranch.com/ this is the company I am on the Board of Directors, on.  You can buy our lamb at Wholefoods. Our skins are in these Regenerative Ugg boots - https://www.ugg.com/classic-regenerate/ Force of Nature Regenerative Meat https://forceofnature.com/ Monarch Electric Tractor https://www.monarchtractor.com/ Plenty Vertical  Farms https://www.plenty.ag/ Helaina Precision Fermented Breast Milk Lactoferrin https://www.myhelaina.com/ Solar Foods https://solarfoods.com/ and https://www.instagram.com/soleinprotein/?hl=en Air Protein https://www.airprotein.com/ Singaporean Food Policy - https://www.ourfoodfuture.gov.sg/30by30/   Melissa writes a free newsletter sponsored by NZ Government Callaghan Innovation onSignals from the Future of AgriFoodTech - sign up and read archived issues here https://content.callaghaninnovation.govt.nz/global-signals-about

Zusammen mit Philipp Wolf reite ich quer durch die Lebensmittel- und Getränkewelt. Wir besprechen welche Themen uns diesen Monat geprägt haben und geben unsere Meinung dazu Preis. Es erwarten euch lange Episoden mit viel Content für lange Auto- oder Bahnfahrten. Diesen Monat erwarten euch folgende Themen: ·         00:01:50 (fehlende) Innovationen im Supermarktregal ·         00:05:23 Solar Foods ·         00:11:36 Food Politik ·         00:22:00 Investitionen ·         00:32:00 Insolvenzen ·         00:42:49 Noma launched neue Produkte ·         00:46:29 Hafermangel? ·         00:52:46 e-Food ·         01:06:30 Gewürze ·         01:11:15 Nestlé testet Kakao im Mehrwegbecher ·         01:14:45 Insekten ·         01:17:15 Löwenanteil wächst massiv, Super Mario Restaurant  

Notes: Death of the narrator? Apple unveils suite of AI-voiced audiobooks | The Guardian (01:14) Apple has quietly launched a catalog of books narrated by artificial intelligence in a move that may mark the beginning of the end for human narrators. The audiobook market has exploded in recent yearSales last year jumped 25%, bringing in more than $1.5bn Insiders believe the global market could be worth more than $35bn by 2030. In recent months, Apple approached independent publishers as potential partners, but not all agreed to participate.Publishers involved in the project were required to sign non-disclosure agreements This comes directly from Apple's site on digital narration:“Apple Books digital narration brings together advanced speech synthesis technology with important work by teams of linguists, quality control specialists, and audio engineers to produce high-quality audiobooks from an ebook file.” More information that is of interest on their site:Distribution solely via Apple Books and to public/academic libraries  Publisher/author retains audiobook rights, and there are no restrictions on producing and distributing other versions of the audiobook  Some don't see the point of AI narration, and that audiobooks are not all about rapidly producing the content, take Carly Watters statement for instance:“Companies see the audiobooks market and that there's money to be made. They want to make content. But that's all it is. It's not what customers want to listen to. There's so much value in the narration and the storytelling.” Producing an audiobook with a human voice can take weeks and can cost publishers thousands of dollars. The draw of AI promises to significantly cut the costs. Apple's launch into AI audiobooks is rather interesting especially with the battle going on with Spotify in the recent months.Spotify announced plans to bring 300,000 audiobook titles to customers, and has clashed with Apple over app store policies after its own app was rejected three times. First "virovore" discovered: An organism that eats viruses | New Atlas (11:21) Researcher John DeLong at the University of Nebraska-Lincoln wanted to find out if there were any microbes which actively ate viruses.Could a microbe exist on a diet of viruses? They do contain stuff like nucleic acids, a lot of nitrogen and phosphorous Virus exclusive diet termed “virovory.” DeLong and his team collected samples of pond water, isolated different microbes, and then added large amounts of chlorovirus, a freshwater inhabitant that infects green algae.The team tracked the population size of the viruses and the other microbes And sure enough, one particular microbe seemed to be snacking on the viruses – a ciliate known as Halteria.Ciliates are single-celled organisms that, at some stage in their life cycle, possess cilia, short hairlike organelles used for locomotion and food gathering. Halteria populations grew by about 15 times within two days, while chlorovirus levels dropped 100-fold. These viruses play an important part in shaping freshwater environments in the way that they recycle carbon and other nutrients and this recycling can prevent the energy from reaching other, larger forms of life. If something is consuming these viruses then that means those nutrients get passed up the food chain instead of being recycled The researchers plan to go back to the pond to see if virovory is occurring in the wild, not just a lab setting. This startup makes high-tech protein from thin air by using solar energy | Interesting Engineering (15:21) A Finnish food tech company, Solar Foods, has created an alternative protein - made of microbes cultured with electricity and air.Now in 2023, they plan to build its first commercial-scale factory near Helsinki, Finland, that can make food directly from carbon dioxide Alternative protein = Solein, tested in a pilot factory for two years.It resembles yellow powder that can be added to food.  Pasi Vainikka, CEO of Solar Foods, told New Scientist that the factory will be able to produce 100 tons per year, which will suffice for four or five million meals. Recently, Business Finland approved a €34 million grant funding to Solar Foods, making it the largest public grant funding for cellular agriculture in the world. Vainikka told Food Matters Live:“We are here to replace animal-based nutrition, that's the big mission I would say, for all plant-based and similar companies … The problem in the food system is, broadly speaking, [using] animals and industrialized animal keeping. Like it or not, it's a fact. Growing and harvesting that kind of nourishment with significantly fewer resources [and without animals] is what we're doing."  Created by first selecting a soil sample that is examined for “best-quality organisms”. The suitable microbes are then placed in a bioreactor where gas fermentation occurs. It feeds on dissolved hydrogen, and carbon dioxide is split from water by electricity during the process.  Provided with mineral nutrients that permit it to make amino acids, carbohydrates, lipids, and vitamins.  Effects of formerly incurable liver disease may be reversed with drug | Jpost (22:56) A drug may have been found to combat the effects of Alagille syndrome, which has been considered to be an incurable liver disease.  Alagille syndrome is a genetic syndrome that can affect the liver and other parts of the body. The liver problems result from having fewer small bile ducts than normal in the liver. Leading to bile building-up inside the liver, which in turn causes liver scarring and damage. Affects more than 4,000 babies that are born every year. A drug known as NoRA1 activates the Notch pathway that helps orchestrate fundamental biological processes. In the liver, the Notch pathway plays a role in the development and maintenance of the liver during embryonic development and in the adult liver. Dysregulation of the Notch pathway has been implicated in the development of liver cancer and other liver diseases.  Animals with mutations in the same gene affected in Alagille see the NoRA1 drug increasing the Notch signaling and triggering duct cells to regenerate in the liver. Important because it could reverse liver damage. This New Shock-Absorbing Gel Can Withstand Supersonic Impacts | Smithsonian Magazine (26:33) Current problems with Body Armor:Doesn't absorb a projectile's kinetic energy Bulky One time use once struck with a projectile Researchers at the University of Kent in England may have developed a promising new solution to these problems.Using a protein called talin, scientists have created a material that can absorb the impact of projectiles—even those flying faster than the speed of sound. Acts a natural shock absorber Talin molecules contain structures that, when put under tension, unfold and stretch out. Once the tension is released, they fold back up again. Can do this shock-absorbing maneuver over and over without harming the cell. Testing the effectiveness:Scientists placed the gel on an aluminum plate and fired tiny basalt (type of rock) particles and larger bits of aluminum at it. Small projectiles traveled at speeds of more than 3,350 miles per hour (3x the speed of a handgun bullet) It absorbed the projectile's shockwave, successfully protected the plate, and captured the particles without destroying them. Paper co-author Jennifer Hiscock stating:“Our material perfectly caught and ‘cuddled' with the projectile … keeping it beautifully preserved.” Plenty of expected uses and unexpected:Stop a bullet without destroying it Capturing space debris—without destroying it.  Maybe one day reap the shock-absorbing benefits of talin in their running shoes, vehicle bumpers and cell phone cases.

Para muchos, la carne es una de las fuentes más importantes de proteínas. Pero su producción genera el tóxico CO2. ¿No podría utilizarse esté también como fuente de proteínas? Una empresa finlandesa cree que es posible.

Fleisch ist für viele einer der wichtigsten Proteinlieferanten. Aber seine Produktion verursacht klimaschädliches CO2. Könnte das nicht als Proteinquelle genutzt werden? Ein finnisches Startup meint, das geht.

Regenesis: Feeding the World without Devouring the Planet is the title of George Monbiot's new book and an essential challenge that we explore in this Future of Food episode, with the help of George and three other guests committed to transforming our food system. As the current global food crisis continues to push more and more people to the brink of starvation, join us as we take a deep dive into the root causes of the crisis. Surface with a diverse and exciting range of solutions that could ensure we have a ‘glocal' diverse food system, and a paradigm shift in the way we produce protein that regenerates our planet and feeds our population.    Our four contributors to this episode are: George Monbiot, celebrated author, activist and environmentalist; Dr Laura Pereira, Associate Professor at the Global Change Institute at the University of Witwatersrand in Johannesburg, South Africa and a researcher at the Stockholm Resilience Centre at Stockholm University in Sweden; Dr Ruchika Singh, Director of Sustainable Landscapes and Restoration at the WRI or World Resources Institute in India; and Josh Tetrick, Co-Founder and CEO of Just Eat Inc.  You can find their short biographies and links to their work and media platforms below.    All of our guests were incredible, but a special acknowledgement goes to Ruchika who recorded her interview during the middle of a heat wave in India. It should bring home to us all how climate change is already severely affecting particular regions right now.    A huge thanks as ever to The Ikea Foundation for supporting us with the making of this episode. Please check out their wonderful work using the links below:  Website | Facebook | LinkedIn | YouTube | Instagram | —   Christiana + Tom's book ‘The Future We Choose' is available now!   Subscribe to our Climate Action Newsletter!   —   Mentioned links from the episode: George's mentions: Solar Foods the precision fermentation company mentioned by George Monbiot who are making food from thin air.  Definitely one to watch!  The Land Institute - Perennial Crops  - the initiative mentioned by George Monbiot Tolhurst Organic - The Oxfordshire Farmer doing incredible things with soil mentioned by George Monbiot Laura's Mentions Scaling Out, Scaling Up, Scaling Deep  by Michelle Moore.  You can read up to 100 articles per month for free on this site if you register.   Ruchika's Mentions The Land Accelerator | World Resources Institute TerraFund for AFR100 —   Thank you to our guests this week:   George Monbiot, Author, Environmentalist and Activist (photo credit Guy Reece) George Monbiot is an author, Guardian columnist and environmental activist. His best-selling books include Feral: Rewilding the land, sea and human life, Heat: how to stop the planet burning, and Out of the Wreckage: a new politics for an age of crisis. George cowrote the concept album Breaking the Spell of Loneliness with musician Ewan McLennan, and has made a number of viral videos. One of them, adapted from his 2013 TED Talk, How Wolves Change Rivers, has been viewed on YouTube over 40m times. Another, on Natural Climate Solutions, that he co-presented with Greta Thunberg, has been watched over 60m times.  George's latest book, Regenesis: Feeding the World without Devouring the Planet, was published in May 2022.   Website | Twitter | YouTube | TikTok   Dr Laura Pereira, Associate Professor at the Global Change Institute at the University of Witwatersrand in Johannesburg, South Africa and a researcher at the Stockholm Resilience Centre at Stockholm University in Sweden Dr Laura Pereira is a member of the Seeds of Good Anthropocenes project and leads two current projects, the first is a Formas funded project entitled “Seeding transformative futures for people and nature in Africa ” and the other is an H2020 project in collaboration with EAT called “Foodtrails”. She also works with Guillermo Ortuño Crespo on a small project to realise transformative scenarios for the high seas using the Nature Futures Framework. Pereira co-ordinates the SRC's module of the Bosch Stiftung Transformational Leadership Post-doc Academy. She is also actively involved in MSc student supervision and gives a lecture on sustainability transformations as part of the MSc course. Pereira holds a DPhil in Geography and Environmental Science from the University of Oxford. She completed her BSc (Hons) majoring in Zoology, Ecology and Law at the University of the Witwatersrand and read for an MSc in Nature, Society and Environmental Policy at St Hilda's College, Oxford. Twitter   Dr Ruchika Singh, Director - Sustainable Landscapes and Restoration, WRI India Dr. Ruchika Singh leads the Sustainable Landscapes and Restoration programme in India. Till January 2019, Ruchika anchored the restoration opportunity assessments for the Landscape Restoration programme at WRI India. Ruchika brings over eighteen years of extensive experience of conducting evidence-based research, programme management, assessments and evaluations related to various aspects of forest, water, tenure, resource rights, landscape management and governance issues, taking into consideration social inclusion and gender, from an interdisciplinary lens. Ruchika also contributes to Cities4Forests, an initiative focused on helping cities better conserve, manage, and restore inner forests (such as city trees and urban parks), nearby forests (such as green corridors and watersheds) and faraway forests (such as tropical and boreal forests). Ruchika works closely with Kochi (India) to help them maximize benefits from trees and forests for water, air quality, biodiversity, climate, livelihoods and more. WRI India LinkedIn  | Twitter | Facebook |  Instagram   Josh Tetrick, co-founder and CEO, Eat Just, Inc. Josh Tetrick is CEO & co-founder of Eat Just, Inc., a food technology company with a mission to build a healthier, safer and more sustainable food system in our lifetimes. The company's expertise, from functionalizing plant proteins to culturing animal cells, is powered by a world-class team of scientists and chefs spanning more than a dozen research disciplines. Eat Just created America's fastest-growing egg brand, which is made entirely of plants, and the world's first-to-market meat made from animal cells instead of slaughtered livestock. Prior to founding Eat Just, Tetrick led a United Nations business initiative in Kenya and worked for both former President Clinton and Liberian President Ellen Johnson Sirleaf. As Fulbright Scholar, Tetrick taught schoolchildren in Nigeria and South Africa and is a graduate of Cornell University and the University of Michigan Law School. Tetrick has been named one of Fast Company's “Most Creative People in Business,” Inc.'s “35 Under 35” and Fortune's “40 Under 40.” Eat Just has been recognized as one of Fast Company's “Most Innovative Companies,” Entrepreneur's “100 Brilliant Companies,” CNBC's “Disruptor 50” and a World Economic Forum Technology Pioneer. GOOD Meat                            Facebook | Twitter | LinkedIn | Instagram                    JUST Egg Facebook | Twitter | LinkedIn | Instagram — Big thanks to the talented team at Airaphon who helped edit and mixed this show for us this week. Check them out: Twitter | Instagram | LinkedIn | Website —   Keep up with Christiana Figueres online Instagram | Twitter   Tom Rivett-Carnac Instagram | Twitter | LinkedIn   Paul Dickinson LinkedIn | Twitter   —   Follow @OutrageOptimism on social media and send us a message! Facebook | Twitter | Instagram | LinkedIn   Don't forget to hit SUBSCRIBE so you don't miss another episode of Outrage + Optimism!

Dr. Pasi Vainikka, CEO of Solar Foods

This week we are discussing the future of protein production. Is there a hard limit to how many people we can feed on this planet and if yes, are we going to reach it soon? Can we create food from scratch without a dependence on soil? Stay tuned for answers to these and many more questions! --- Send in a voice message: https://anchor.fm/further-research-needed/message

Den Hunger beenden, Ernäh­rungs­sicherheit und eine bessere Ernährung erreichen und eine nachhaltige Landwirt­schaft fördern - das sind die Ziele des 2. Sustainable Development Goals (SDG). Purpose Projects wie Seedforward, Lucky Iron Fish oder Solar Foods setzen sich dafür ein, eine weltweit bessere Ernährungssicherheit zu gewährleisten und voranzubringen.

Our demand for food is unsustainable and is a key contributor to the climate crisis. Agriculture has a huge impact on climate, from cutting forests to greenhouse gas emissions, and emptying the oceans.How do we solve this? Air.Pasi Vainikka joins us on the podcast this week. Pasi is the co-founder and CEO of Solar Foods, the company making food out of thin air (literally). In short, it's a fermentation process to produce sustainable and pure single-cell protein from CO2 using electricity.It produces Solein, the star nutritious ingredient of the future, using 1/10th of the land and a fraction of the water used in both plant-based and animal diets.Pasi joins Niko, founder of TOA, to talk about the necessity of Solein in the future of food for survival and the breakdown of how the mindblowing fermentation process actually works. They also talk about the importance of collaborating with larger companies, why it's good to test new products on a diverse team, and how VCs invest in people rather than science products.Looking to level up or enter a new field? Join TOA Klub for cohort-based learning. Four Klubs to chose from, each including Masterclasses, AMA's, and peer-to-peer learning. Apply now: go.toaklub.com/624e32Subscribe to our NL (https://bit.ly/3xpBX2s), follow us on Instagram (@toaberlin), Twitter (@toaberlin), Linkedin (toa-berlin) and Facebook (TechOpenAir).Support the show (https://paypal.me/TechOpenGmbH?locale.x=en_US)

In this episode of Agri Matters, we speak to Dr Pasi Vainikka, co-founder and CEO of Solar Foods, a Finnish start-up that is literally making food out of thin air. We discuss:1) How air and electricity can come together through fermentation to replicate and replace the conventional process of growing plants2) Taking concepts from space technology to engineer a food system solution for spaceship Earth3) What does air protein taste like and how might it make its way to consumers?Join us for the next episode which features Part 2 of our interview with Pasi, where we discuss their product roadmap and Pasi's favourite Finnish food! Follow us on Twitter @PinduoduoInc for more updates!

In the 2nd part of our interview featuring Pasi Vainikka of Solar Foods, we dive deeper into how Solein will scale up and contribute to the de-carbonization of the wider food system. We discuss:1）The potential for air protein to be the nutrient feed for cultivated meat2) The feasibility of producing proteins in space with Martian carbon dioxide3) Upcoming production milestones for successful scaling4) How their technology can enable carbon negative food productionSubscribe to our show to be alerted when we put out new episodes! You can also follow us on Twitter @PinduoduoInc for further updates!

Making nutritious food from thin air and electricity sounds like science fiction but is made real by the Finnish startup Solar Foods. See acast.com/privacy for privacy and opt-out information.

A startup de foodtech finlandesa Solar Foods desenvolveu um método inovador para a produção de proteína em laboratório a partir de água, ar e eletricidade. O processo é semelhante ao de fermentação de cerveja: são colocados micróbios num líquido e alimentados com dióxido de carbono e bolhas de hidrogénio, através de um processo elétrico. Os micróbios criam a proteína e, depois de seca, a solução é utilizada para criar o pó. O primeiro produto da startup é a Solein, uma proteína em pó de sabor neutro que pode ser aromatizada e adicionada às refeições. Com um perfil nutricional que pode ser comparado à soja, é composta em 50% por proteína, em 25% por hidratos de carbono e entre 5 a 10% de gordura.Saiba mais sobre inovação e nova economia em supertoast.pt.

Experts warn that growing demand for food, and particularly for meat, cannot be met sustainably. Advances in synthetic biology and precision fermentation could allow us to replace fundamental sources of protein with lab-grown substitutes—feeding many more with much less. But is technological innovation enough to determine change in what we eat? How will consumers, industry incumbents and policymakers, shape how such technology is used? We explore with the technologists at Finnish food-tech startup Solar Foods, and guests George Monbiot and Catherine Tubb.Disclaimer: The findings and views expressed in the podcast are for information only and are not intended as an offer or solicitation or any legal, tax or financial advice. Whilst efforts have been taken to verify the accuracy of this information, neither The Economist Intelligence Unit Ltd., nor its affiliates, nor the Pictet Group can accept any responsibility or liability for the use of, or reliance by any person on, the information contained in this podcast. The findings and views expressed in the report do not necessarily reflect the views of the Pictet Group. The content of this podcast is not intended for persons who are cit­izens of, domiciled or resident in, or entities registered in a country or a jurisdiction in which its distribution, publication, provision or use would violate current laws and regulations. See acast.com/privacy for privacy and opt-out information.

A conversation on #SpanningtheNeed w/Dr. Juha-Pekka Pitkänen, co-founder & Chief Technology Officer of Solar Foods in Finland. We will discuss life, as well as the evolutionists food production with a method that is not dependent on agriculture, weather, or climate. We will dig into the impact that it's having on the world. #spanningtheneed | Watch at: https://www.youtube.com/anthonyvspano.Dr. Juha-Pekka Pitkänen: https://twitter.com/jppitkanenSubscribe for more and follow me here:PODCAST: https://podcasts.apple.com/us/podcast... (or search "Spanning the Need w/Anthony Spano" on your podcast app)TWITTER: https://www.twitter.com/anthonyvspanoINSTAGRAM: https://www.instagram.com/anthonyvspanoFACEBOOK: https://www.facebook.com/anthonyvspanoPATREON: https://www.patreon.com/anthonyvspanoPlease sign up for updates on announcements, interviews, and giveaways below: https://www.anthonyvspano.com.

What do you get when you mix energetic electrolysis, micro-biotic fermentation, and a couple of mad scientists? I'll take "Creates Dinner Out of Sunlight and Air" for 800, Alex. Welcome to Solar Foods, the Finnish brainchild of Pasi Vainikka and his co-founder Dr Juha-Pekka Pitkänen. They've been developing a process of synthesizing a protein the've developed and feeding it using hydrogen harvested from water through electrolysis and carbon dioxide captured from air. If you're saying... what?? Have we got a journey of exploration and discovery for you! Pasi built this company because our current system of cultivating agriculture and livestock is unsustainable, and rather than improve a broken system we should consider truly out of the box alternatives. He and Dr. Pitkänen have created a technology that has the potential to revolutionize our food supply chain here on earth, and, beyond...

This week on the Space Nerds podcast: SPACE NEWS: (Starts at 2:25) The Finnish company Solar Foods has figured out how to convert C02, water and electricity into a carbon neutral form of flour called Read more…

Teknologia-Suomi 2020 //Miten teknologia muovaa ruokavaliotamme 2020-luvulla? Yksi suomalainen tulevaisuuden ravinnonlähde on ilmasta tehty proteiini. Tässä jaksossa vierailemme espoolaisen Solar Foodsin laboratoriossa. Toimitusjohtaja Pasi Vainikan kanssa tulevaisuuden ruokapöytään istahtaa Sallamaari Muhonen. Tervetuloa makumatkalle! Tutustu myös vuoden 2020 kiinnostavimpiin teknologiatrendeihin: www.dna.fi/trendit2020

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Une entreprise finlandaise s’apprête à commercialiser un aliment protéiné fabriqué à partir .. de rien. Ou presque. CO2, électricité, hydrogène et quelques levures. Une nourriture minimaliste, qui ne goûte rien! Avec Charles Trahan

Kan du lave mad af luft? Kan du kommunikere med fisk med lys? Skal din næste kjole designes af en bakterie? Mød vinderne af årets INDEX:Award.Kan design forbedre vores liv? Det mener folkene bag INDEX:Award. #designtoimprovelife er missionen for den internationale designpris, som har hjemme i København. Siden 2005 er prisen blevet uddelt til design af teknologi, som gør livet bedre for mange. Og her tænkes ikke på gode stole eller smukke lamper, men på designløsninger som kan give højere livskvalitet og nye muligheder for verdens fattigste.Mød finske Solarfoods, der laver proteinpulveret Solein af el, luft og vand. Britiske Pisces, der "taler" med fisk via LED og forhindrer overfiskning. Og britisk Project Coelicolor, som arbejder med bakterier og syntetisk biologi for at gøre modebranchen mere bæredygtig. Medvirkende:Pasi Vainikka, CEO og Co-Founder, Solar FoodsDan Watson, Founder og CEO, SafetyNet Technologies. Natsai Audrey Chieza, founder, bio-designer og leder af Faber FuturesLink:INDEX:Award vindere https://theindexproject.org/

This podcast is a good one for all the entrepreneurs out there who think about really innovative solutions to fight climate change. Today we feature Pasi Vainikka, a scientist who turned into an Entrepreneur because he had to! In the face of the challenge to find alternatives to our current way of creating food and to directly tackle climate change Dr. Pasi Vainikka turned his two research projects Neocarbonenergy (http://www.neocarbonenergy.fi/) and Neocarbonfood (http://neocarbonfood.fi/) into a new startup called Solarfoods (https://solarfoods.fi/). His goal is to find a way to create food without using the traditional methods. Why, you ask? Because if you think about it, normally we use farmland which we for example burn areas of rainforests for just to place crops on, which are really resource-intensive requiring a lot of water. Additionally, for a lot of farming land there are synthetic fertilizers being used which kill beneficial microorganisms in the soil that convert dead human and plant remains into nutrient-rich organic matter. Nitrogen- and phosphate-based synthetic fertilizers leach into groundwater and increase its toxicity, causing water pollution. Fertilizers that leach into streams, rivers, lakes and other bodies of water disrupt aquatic ecosystems. (source: https://www.researchgate.net/publication/283500340_Synthetic_Fertilizers_Role_and_Hazards) Therefore he is literally reimagining the whole system of creating foods. Independent from farmland. Requiring less water. And well based on microbes.. Which sounds awkward, but Pasi has a great way of explaining that. It is similar to brewing beer... I told you this podcast is different... ^^ Have fun listening to this show. As always we are looking forward to your feedback on Instagram: https://www.instagram.com/mother_earths_heroes/

NASA's idea for making food from thin air just became a reality — it could feed billions https://bit.ly/2Zdu1zL It's not like you can make food out of thin air. Well…it turns out you can. A company from Finland, Solar Foods, is planning to bring to market a new protein powder, Solein, made out of CO2, water and electricity. It's a high-protein, flour-like ingredient that contains 50 percent protein content, 5–10 percent fat, and 20–25 percent carbs. It reportedly looks and tastes like wheat flour, and could become an ingredient in a wide variety of food products after its initial launch in 2021. Related: Edible Insects - Can it be Sushi-fied?   https://bit.ly/2ykQuzn A New Law to Describe Quantum Computing’s Rise? https://bit.ly/2KmxEQ4 Neven’s law states that quantum computers are improving at a “doubly exponential” rate. If it holds, quantum supremacy is around the corner. Cell Reprogramming Leads to Reversal in Cell Aging! https://bit.ly/3108TxE You might have heard of scientists turning adult cells (like skin cells) into undifferentiated pluripotent stem cells. However, the team at Stanford lead by Vittorio Sebastiano, Jay Sarkar, and Marco Quarta has found a way to turn adult cells into younger cells. That way, the cells don’t forget their assigned tasks since they maintain their cell type, but have the added advantage of having restored youthful performance. WT 492-818 Eternity Kevin MacLeod (incompetech.com) | Licensed under Creative Commons: By Attribution 3.0 Category People & Blogs

Feliks Banel on designating a King County Landmark, on the moon // Hanna Scott with the latest statewide crime data // Matthew Gardner, Windermere Chief Economist, on impending tax changes for home sales // Dose of Kindness -- Steve Hartman's feature on an ambitious and charitable 11-year-old // Sports Insider Danny O'Neil on the baseball-juicing conspiracy theory // Aaron Granillo on the Shorty's pinball clown parade // Dr. Pasi Vainikka of Solar Foods, on making food from CO2

Cavi sottomarini e satelliti: Google, Amazon, Facebook e Microsoft investono nell'infrastruttura.I robot per gli anziani: servirebbero anche da noi, ma non sfondano. Il caso del Giappone.La settimana nera della privacy: i guai di Google, Amazon e 7-Eleven.Gli economics dell'aumento delle temperature: quanto ci costa un grado e mezzo in più.Solar Foods e le proteine sintetizzate letteralmente dall'aria.

This edition sees Alex Felman meet a host of fantastic speakers and attendees from Arctic15 2019 in Helsinki, Finland. Guests include: Marija Rucevska from Quro.Io, Hannah Brocke from Planet Blue, Dr Pasi Vainikka from Solar Foods and Gemma Milne from Disrupt. As with the theme of the moment, our guests discuss what they are doing for the problem they love to solve - all with varying takes on what it takes to be a successful impact startup in 2019.

If you're a reader of the Spoon or a hardcore foodtech nerd (or, more than likely, both), you have read about a nascent but fast-growing group of startups working on technology to make food "out of thin air". These new companies are exciting because they are able to entirely disconnect from using agriculture-based resources - yes, both animal AND plant-based inputs) to create protein with a negligible impact on our the environment. The technique they are using is called "gas fermentation". I am so fascinated by this technology and these companies that I decided to invite the CEO of Solar Foods, Pasi Vainikka, on the show to tell us a little more about when we can expect protein created with this new process to hit our plates. I hope you enjoy it. You can find out more about Solar Foods at https://solarfoods.fi As always, find more podcasts about foodtech at The Spoon at www.thespoon.tech via Knit

In this Futurebuilders podcast together with Pasi Vainikka and our daring host Teemu Uotila we will find out: How to make more environmentally friendly food in the future? Are lab-based foods a threat to traditional farming? What kind of foods will we eat in the future? Pasi Vainikka is a co-founder and CEO of Solar Foods, a company that creates food out of thin air. Dr. Vainikka is an enthusiastic researcher in the energy field. He’s also an adjunct professor at Lappeenranta university of technology. The future is here tomorrow. Listen to Futurebuilders podcast with Pasi Vainikka today.

In this Futurebuilders podcast together with Pasi Vainikka and our daring host Teemu Uotila we will find out: How is it possible to produce food out of thin air? What are the benefits of producing food without agriculture? Are people ready for these new non-traditional foods? Pasi Vainikka is a co-founder and CEO of Solar Foods, a company that creates food out of thin air. Dr. Vainikka is an enthusiastic researcher in the energy field. He’s also an adjunct professor at Lappeenranta university of technology. The future is here tomorrow. Listen to Futurebuilders podcast with Pasi Vainikka today.