Podcasts about sustainable food

in this episode, we're bringing together four of the most compelling talks from our archive, each focused on a different aspect of the same issue - sustainability in food production.We hear about a breathing cultivation system that captures carbon dioxide from any industrial source and converts it directly into microalgae-based food ingredients.We get into the science of upcycling food, that's ingredients that would otherwise leave the food system entirely, given a second life in something people actually buy and eat.And we get into the detail of the food industry's net zero targets, what they are and how to get there.it's clear there's still work to do across the whole food chain. None of this is solved. But all of it is moving, and faster than the headlines often suggest.

Acknowledgement of Country//Headlines//No police charged for Kumanjayi White killing//Israel intensifies attacks in Lebanon//ICC prosecutor says she was pressured by members of  Israel's Mossad agency//State-gov led native logging returning by stealth through a new State Forest By-Products Framework// First Peoples Disability Network//We were joined by Rhys Howard, Strategy and Policy Director for The First Peoples Disability Network or FPDN. FPDN is a national organisation owned and operated by First Nations people with disability to influence public policy and advocate for the rights and interests of First Nations people and their community. This morning, Rhys helped us unpack how ‘exclusion by design' of First Nations people with disability in the latest Federal Budget, increases barriers to support, and the urgent need for culturally safe systems designed and validated by community.// SUSTAINable Food Networks//Nick Rose, Co-founder and Executive Director of Sustain, a network of citizen farmers, researchers, policy experts and community connectors building sustainable food systems. We discussed the sold-out Victorian Food Policy Forum last week Friday 22nd May, the key findings and recommendations from Sustain's April 2026 Australian Food Security Pulse Check Survey, and how food insecurity impacts those who are multipy marginalised, including disability communities.//Disability Justice Now with Andrew Bretherton// Andrew Bretherton, Disability Advocate with Protect Our NDIS (Naarm), joins us again to discuss the importance of the NDIS, the devasting impact these proposed cuts will have on participants, loved ones, communities, and broader society, as well as the upcoming government submissions deadline this Monday the 1st June before 5pm.In part 1 of this interview we discuss the NDIS, how it enables participation in community, and the fight to Protect Our NDIS. In part 2, we talk about the need to submit as many submissions as possible, and how to submit.//Information on how to submit://How to make a submission to the NDIS Amendment Bill - Inclusion Australia//NDIS Amendment Bill Submission Templates - Babes with Mobility Aids//Lodge your Submission - Parliament of Australia//International Workers Day Memorial Day// Lastly, we played a segment from 3CR's Stick Together show on International Workers Memorial Day, held on Tuesday the 28th April 2026. An emotional event that marks the passing of workers who died from work related injuries. Annie speaks to people who have gathered to honour those who have passed, including people who have experienced a disabling workplace injury, union workers fighting for safer working conditions, and parents who continue the fight in their children's name. You can listen to the full show that aired Wednesday 13th May 2026, and catch Stick Together every Wednesdays 8:30-9:00am on 3CR 855AM.// Event Promo: VALID's Advocacy in Action ConferenceMon 22 Jun - Tue 23 Jun 2026Novotel Hotel Function Centre, 215 Bell St PrestonBuy your tickets https://events.humanitix.com/advocacy-in-action-conference-2026For more info visit https://valid.org.au/event/advocacy-in-action-conference/Audio Credit: Moonlight by chillity // 

On this episode of the STL Bucket List Show, we sit down with Ryan and Eleni, founders of The Quarter Butcher, to talk about building one of the most unique food businesses in Saint Charles County and bringing whole animal butchery to Dardenne Prairie.Ryan shares his journey from culinary school and fine dining kitchens—including time at Bulrush, Pastaria, and The Last Hotel—to discovering a passion for butchery and eventually opening a family-owned butcher shop focused on local sourcing, sustainability, and craftsmanship.The conversation dives into how COVID reshaped their priorities, pushing them to leave the restaurant world behind and build something of their own while balancing marriage, parenthood, and entrepreneurship. They open up about the realities of running a family business together, learning how to separate work from home life, and building systems that protect both the business and their family.They also break down what makes The Quarter Butcher different—from bringing in whole sides of beef and utilizing every part of the animal to creating house-made sausages, deli meats, pet products, tallow goods, and launching an entirely new sandwich menu.From local farms to community building, sustainability to small business growth, this episode is about creating something meaningful while building a life around family and food.They discuss:Leaving fine dining and transitioning into butcheryOpening The Quarter Butcher in Dardenne PrairieWhole animal butchery and sustainable sourcingWorking directly with Missouri farms and producersBalancing marriage, kids, and entrepreneurshipBuilding a family business togetherLaunching the new sandwich program and deli menuHouse-made sausages, tallow products, and pet foodCommunity growth in Saint Charles CountySupporting local makers and businessesThe future vision for classes, dinners, and events

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

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

n this latest episode of The Food Professor Podcast, recorded live inside the podcast fishbowl at SIAL Canada 2026 in Montreal, Michael LeBlanc and Sylvain Charlebois welcome one of the most exciting entrepreneurs in Canadian food innovation: Santiago Stacey. Fresh off winning SIAL's prestigious Gold Innovation Award, Santiago shares the remarkable story behind Ku Na Na, creator of Canada's first plant-based banana milk made from 100% rescued, upcycled bananas. Born in Ecuador—the world's largest exporter of bananas—Santiago witnessed firsthand how millions of bananas are discarded simply for failing to meet cosmetic standards. That insight sparked a mission to create not just a beverage, but a better food system. Joined by innovation jury co-president  Isabelle Marquis, the conversation explores why Ku Na Na stood out among more than 320 entrants. From sustainability and nutrition to taste, convenience, and commercial viability, this product hits every major trend shaping the future of food. Santiago also reveals his expansion plans across Ontario, Quebec, and beyond, while sharing why banana milk could become the next major plant-based category. But first, Michael and Sylvain break down the week's biggest food and agriculture headlines. The hosts unpack Canada's push toward regulatory modernization and why reducing bureaucratic layering could be critical for food innovation, entrepreneurship, and national food security. They examine troubling new data on Canada's restaurant industry, with margin compression and closures accelerating in key markets like Ontario and Quebec. The conversation also dives into controversial moves by pharmacies in Quebec to pull energy drinks from shelves, AI-powered drive-thrus rolling out at Dairy Queen, and a deeply emotional discussion about dairy farmer mental health and the economic realities facing agricultural producers across North America. https://www.nytimes.com/2026/05/03/us/dairy-farm-butter-ridge-pennsylvania.html?unlocked_article_code=1.gVA.Xwqj.Qig6BXd4EEKQ&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.

This week, Elizabeth sits down with Camilla Marcus, chef, entrepreneur, activist, author, and mom for a conversation about food, leadership, and what it really means to build a life rooted in joy and intention. Drawing from her California roots and deep connection to hospitality, Camilla shares how food became one of her earliest ways of understanding people, culture, and care, and how that perspective eventually shaped everything from her restaurant career to founding west~bourne. They chat about what regenerative agriculture actually means, why it matters for both personal wellness and the future of our food system, and why the most powerful changes often start with small, everyday choices. Camilla explains why flavor is non-negotiable, how soil health impacts nutrient density, and why supporting regenerative farmers is one of the most meaningful things we can do for the planet and our bodies. She also opens up about building a business through the lens of hospitality, checking your ego at the door, and learning to gear your life toward what brings real energy and joy. Camilla also teases a few favorite new recipes from her new cookbook, My Regenerative Kitchen!  Episodes Here  Camilla: IG | west~bourne | My Regenerative Kitchen  Mentioned:  Blueland  Koala Eco  Aspire with Emma Grede  Losing My Virginity  Alison Roman Books Say Hi To Elizabeth and Purely Elizabeth:  Website | Instagram

A new report, the RegenCompass Version 1.0, developed by EARA (Euro Alliance for Regen Agriculture), offers the first comprehensive, farmer-led evaluation of the systems designed to identify and distinguish genuine regeneration while remaining accessible and valuable to the farmers doing the work. The report evaluated 29 monitoring, reporting and verification (MRV) systems.ffinlo Costain joined by report author, Simon Kraemer, co-founder and policy steward at the European Alliance for Regenerative Agriculture - by regen farmer, Clare Hill, from Planton Farm - and by Adele Jones from Rooted Strategies who worked for many years with the Sustainable Food trust on the Global Farm Metric.Read the report here: https://8point9.com/eara-releases-first-farmer-led-assessment-of-regen-verification-systems/https://8point9.com/eara-releases-first-farmer-led-assessment-of-regen-verification-systems/

Sustainable Foods 2026 - a conference in London which brings together big food companies, supermarkets, producers and scientists in a drive to transform our food systems - but what does it mean for agriculture? Presenter = Charlotte Smith Producer = Rebecca Rooney

These Food & Climate Numbers Will Shock You | Karel Cast 25-167 What would it actually take for your state to be food-self-sufficient? How much food — and especially meat — would the United States have to produce just to feed itself? The answers are staggering, and they reveal why climate change, agriculture, and what we eat are deeply connected — whether we want to admit it or not. These numbers don't just challenge our assumptions, they expose how fragile the food system really is. So yes, eat, drink, and be merry this holiday season — but understand this: you are not alone, and the choices we make collectively matter more than ever. Plus, let's talk about the emotional side of the holidays. They can be joyful… but also stressful. What holiday pet peeves drive you crazy? Crowds? Family drama? Travel chaos? Odds are, we share more than a few. And to balance it out: what are the things worth loving this season? The moments, the people, the small joys that make it all worthwhile. The Karel Cast is supported by your donations at patreon.com/reallykarel. Please like, subscribe, and share at youtube.com/reallykarel. Catch The Karel Cast Monday–Thursday at 10:30am PST on Apple Music, iHeart Media, Spotify, Spreaker, TikTok, and Instagram. #KarelCast, #FoodSecurity, #ClimateChange, #SustainableFood, #MeatConsumption, #ClimateCrisis, #FoodSystem, #HolidaySeason, #HolidayStress, #HolidayPetPeeves, #FoodProduction, #EnvironmentalImpact, #DietAndClimate, #USFoodSupply, #PopCultureTalk, #ProgressiveVoices, #SocialIssues, #NewsCommentary, #LGBTQCreators, #LasVegasCreator https://youtube.com/live/gB4ZdO9dlkE

This is a short-form episode featuring Natalie Sturm, pulled from our recent interview and focused on one of the most important—and often overlooked—drivers of soil health: crop rotations.We're launching these short-form episodes to better serve our audience. Instead of listening to a full 60–90 minute conversation, you can now jump straight into the most valuable insights—practical, research-backed takeaways you can apply immediately.In this segment, Natalie explains why the tillage vs. no-till debate misses the bigger picture. Drawing from her research at the Dakota Lakes Research Farm, she shares how two side-by-side no-till fields—managed with the same equipment and soil type—can perform completely differently based on rotation history alone. The difference shows up not just in yields, but in soil structure, organic matter, and resilience.For the full interview with Natalie, please stream the long-form episode here.Natalie Sturm didn't grow up in agriculture—she's originally from suburban Chicago. Her early concern for climate, biodiversity, and human health led her to Montana State University, where she earned a B.S. in Agroecology through the Sustainable Food and Bioenergy Systems program.She went on to complete her M.S. at South Dakota State University, studying long-term no-till crop rotations at Dakota Lakes Research Farm. Her thesis demonstrated that rotation diversity, small grains, cover crops, and livestock are key to improving soil quality and yields—not just no-till.Natalie is currently pursuing a Ph.D. at Washington State University, where she studies the effects of cropping systems on soil compaction in the Palouse region. In 2025, she will return to Dakota Lakes as its new Research Farm Manager.

Jo Linehan Climate Journalist brings us some great suggestions of some sustainable food and drinks to support this Christmas.

In this episode, Amiya Vashi '29 speaks to Jeremy Oldfield, Farm Manager of Field Academics at the Yale Farm. The Yale Farm and greater Yale Sustainable Food Program, YSFP, are integral parts of the Yale community, providing spaces for not only agricultural work but also food systems learning. This episode will cover what the YSFP brings to Yale, as well as ways to get involved. Guests: Jeremy Oldfield, Mara Klien '27, Lawrence Tang '26Producers: Amiya Vashi '29, Andre Fa'aoso '27 Music: Blue Dot Sessions 

Note: This episode originally ran on October 1, 2024. If you'd like to support WWF for Giving Tuesday, visit wwf.help/tuesday.  Global food production is a key driver behind both climate change and the loss of species and ecosystems. In fact, it's responsible for roughly one-third of global greenhouse gas emissions and over two-thirds of global habitat and biodiversity losses. That's because unsustainable food production too often lead to the destruction of forests, grasslands, and other ecosystems in order to produce more food. So how do we create a more sustainable food system? Joining the show today is Dr. Jason Clay, Executive Director of WWF's Markets Institute. Jason has decades of experience working with companies to find innovative ways to make their supply chains more sustainable, and today he'll be explaining his latest initiative: Codex Planetarius. In short, Codex Planetarius aims to establish global environmental standards to limit the harm caused by the production of globally traded food. The idea draws inspiration from Codex Alimentarius, the international code of health and safety standards for food established in the mid-20th century. It makes sense: If the world can adopt standards to protect human health and safety, why can't we do the same for the health and safety of the planet? In this interview, Jason explains how his career journey evolved from human rights to conservation (with help from the Grateful Dead and Ben & Jerry's along the way), and how Codex Planetarius could establish new global norms for food production that help us feed the world without destroying it.  Links for More Info: Jason Clay bio Codex Planetarius homepage WEB STORY: Codex Planetarius: Increasing Global Food Sustainability and Resilience Chapters: 0:00 Programming note 1:22 Intro 3:10 Jason's background 5:14 Working with the Grateful Dead and Ben & Jerry's to save the rainforest 10:14 How the global food trade works 16:17 Codex Planetarius: global standards for sustainable food production 25:09 Paying for Codex Planetarius 30:57 How to implement the plan 41:52 Outro    

In this episode of On The Way, Céline Caudron, Financial Director of Innovafeed, a biotechnology company specializing in insect farming for animal and plant nutrition, shares with us how this company has become a pioneer in this field. The goal of this startup, founded in 2016, is to feed a growing population while reducing CO2 emission sources for a more sustainable world. In just nine years, Innovafeed has become a reference in the agro-tech sector, having raised €490 million, employed 350 people, received numerous awards, and established the largest insect production capacity in the world. The company has also launched the "from farm to table" sector in partnership with Auchan, among others. Through her testimony, Céline shares her vision of a circular economy that is both profitable and environmentally friendly, based on local collaboration. This episode questions our management of the future and proves once again that innovation, circular economy, and ecology can go hand in hand. The previous episode of On The Way, featuring Xavier Gaucher, Founder of La Fresque de la Rénovation, as well as all other episodes, can be found on all your favorite listening platforms. Enjoy!Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Jamie Fisher, Managing Director of Farmer for Sustainable Food, and Paul Cornette, dairy farmer and owner of Cornette Dairy, talk about the importance of connecting farm data to the supply chain, and how farmers use tools like glyphosate for conservation efforts.   To stay connected with USFRA, join our newsletter and become involved in our efforts, here. 

Around the world, small-scale farmers are pushing our food systems to evolve. They're the key to producing enough safe, nutritious food to feed the world sustainably.In this episode, we explore how IFAD works hand in hand with rural communities to build a more nourishing future. Learn how innovative agroecology projects are driving economic growth and hear directly from IFAD's President, Alvaro Lario, about how school meals are inextricably linked to resilient local food systems.This episode continues our collaboration with the Global Donor Platform for Rural Development. Find out more: Ensuring safe, nutritious and sustainable food for all - Episode 94

This week we welcome Plant-Based Health Professionals U.K. campaign manager Sarah Bentley to the Nutshell.On the eve of World Food Day, Sarah gives us an update on the exciting progress made with the Plants First Healthcare initiative, working to prioritise plant-based meals in healthcare settings. Follow the links below to read more about the initiative, download the toolkit, and buy Sarah's new book 'We Cook Plants'. https://plantsfirsthealthcare.com/https://www.greenerbydefault.com/The toolkit:https://plantsfirsthealthcare.com/wp-content/uploads/2025/09/HowTo-PPBF16.09.25.pdfTo buy Sarah's book:https://www.waterstones.com/book/we-cook-plants/sarah-bentley/9781848994454https://madeinhackney.org/https://globalplantkitchens.org/https://proveg.org/And please don't forget to rate, review and subscribe to the podcast, and share this episode with one other person today.If you'd like to support our work and be part of a growing community of like-minded people working towards creating a healthier and more sustainable future please join the Plant-Based Health Professionals UK following the link below:https://plantbasedhealthprofessionals.com/membershipYou don't have to be a health care professional to join, but by doing so you're not only supporting our work, you'll be improving your own health;  with membership starting from as little as £15 a year, join us now and be part of the change you want to see.

Guest host David Common speaks to the CBC's Margaret Evans and The Economist's Gregg Carlstrom for updates and analysis on ceasefire negotiations in Gaza, author Nancy Matsumoto explains how alternative supply chains work, and celebrity chef Samin Nosrat sits down with Piya Chattopadhyay in front of a live audience at Toronto's Massey Hall to talk about her immigrant upbringing, her relentless drive to succeed and the ways she is re-inventing herself, outlined in her new book, Good Things.Discover more at https://www.cbc.ca/sunday

Send me a messageIn this week's episode of Climate Confident, I'm joined by Sherie Nelson, Senior Director of Responsibility & Wellness at Elior North America, a food service company serving millions of meals daily across schools, hospitals, universities, and businesses. Sherie sits at the fascinating intersection of nutrition, sustainability, and systems change - proving that what's good for people is, quite literally, good for the planet.We discuss how Elior has cut food waste by 64% since 2022, rolled out data-driven carbon tracking across thousands of kitchens, and committed to making 50% of all new menus meatless by 2025. Sherie explains how her team is re-engineering menus to be both craveable and climate-friendly, and why naming and presentation matter just as much as emissions data when driving behaviour change.From plant-forward menu design and sustainable packaging to the hard truths of scalability and regulation, Sherie offers a masterclass in how large-scale food operations can reduce emissions without compromising on flavour or health.If you've ever wondered how the global food service industry can help deliver on climate goals, or how data and diet can work together to cut emissions at scale, this episode is a must-listen.Listen now to learn why the future of sustainable dining starts with the choices we make, and the stories we tell, on every plate.#Sustainability #ClimateAction #FoodSystems #NetZero #PlantBased #CircularEconomy #ClimateConfidentPodcast supportersI'd like to sincerely thank this podcast's amazing subscribers: Ben Gross Jerry Sweeney Andreas Werner Stephen Carroll Roger Arnold And remember you too can Subscribe to the Podcast - it is really easy and hugely important as it will enable me to continue to create more excellent Climate Confident episodes like this one, as well as give you access to the entire back catalog of Climate Confident episodes.ContactIf you have any comments/suggestions or questions for the podcast - get in touch via direct message on Twitter/LinkedIn. If you liked this show, please don't forget to rate and/or review it. It makes a big difference to help new people discover the show. CreditsMusic credits - Intro by Joseph McDade, and Outro music for this podcast was composed, played, and produced by my daughter Luna Juniper

This podcast episode delves into the profound concept of purpose-driven food, as exemplified by our esteemed guests, Chef David Reyes and Jennifer Weinberg. We explore the intricate relationship between culinary artistry and sustainability, highlighting Jennifer's initiative, the Sustainable Supper Club, which aims to combat food waste through innovative dining experiences. Chef Reyes contributes his expertise by crafting two exceptional dishes that not only showcase his culinary creativity but also reflect his commitment to sustainable practices. Additionally, we engage in a discussion regarding the intersection of hospitality and intention, underscoring how food can serve as a catalyst for meaningful change within our communities. Join us as we illuminate the vital narratives that emerge when gastronomy is approached with a conscientious mindset.Takeaways: In this episode, we explored the profound impact of food sustainability and its critical role in combating food waste and supporting local communities. Chef David Reyes elaborated on the significance of seasonality in culinary practices, emphasizing the need for responsible ingredient sourcing and usage. Jennifer Weinberg shared her journey in founding Sustainable Supper Club, highlighting the importance of raising awareness about food waste through unique dining experiences. The discussion underscored the necessity of collaboration between chefs and nonprofits to foster community engagement and promote sustainable practices in the culinary industry. Listeners were encouraged to reflect on their own food consumption habits and the importance of minimizing waste in their kitchens and dining experiences. The episode concluded with a focus on upcoming events that blend culinary artistry with environmental consciousness, inviting listeners to participate in meaningful change. Companies mentioned in this episode: Sustainable Supper Club Neighborhood Farms USA Valdo Tank Brewing Company Sipsafe Solutions Hungry Harvest Rosemary's Miami

You've cut out sugar, avoided alcohol, skipped processed foods, and followed every diet rule in the book—yet migraines keep finding their way back. Meanwhile, your partner eats pizza and drinks wine with no problem. How is that fair?This episode of The Migraine Heroes Podcast explores why “perfect” eating often fails to protect migraine warriors—and may even make things worse. Hosted by Diane Ducarme, who has helped hundreds of people rebuild trust in their bodies, we blend Western science with Eastern healing wisdom to uncover why rigid food rules can raise stress, not resilience.You'll discover:

In today's special episode of the All Things Sustainable podcast, we sit down on the sidelines of Climate Week NYC for an interview with Climate Group CEO Helen Clarkson.  Climate Group is the nonprofit that organizes Climate Week NYC in coordination with the UN General Assembly and the City of New York. Helen points to momentum at Climate Week in 2025, with more than 1,000 events taking place across the city compared to 900 the previous year. “We're seeing companies continuing to move forward,” Helen says. “A lot of these are global businesses ... so what's happening in the US is a part of that, but it's not the whole story.”  Helen says that Climate Week discussions this year are focusing more on practical solutions and the “nitty-gritty” of implementation. And she highlights the need for collective action and collaboration to effectively address climate change.   “For the systemic shift we need in order to solve this, we need to start to see sectors coming together,” Helen tells us. Listen to our coverage from Climate Week NYC 2025:   Kicking off Climate Week NYC in a fragmented global landscape | S&P Global  Climate Week, meet Fashion Week  Water, water everywhere in Climate Week NYC conversations   We'll be back with podcast interviews from Climate Week NYC throughout the week — including our coverage from The Nest Climate Campus, where the All Things Sustainable podcast is an official media partner.   This piece was published by S&P Global Sustainable1 and not by S&P Global Ratings, which is a separately managed division of S&P Global.    Copyright ©2025 by S&P Global       DISCLAIMER     By accessing this Podcast, I acknowledge that S&P GLOBAL makes no warranty, guarantee, or representation as to the accuracy or sufficiency of the information featured in this Podcast. The information, opinions, and recommendations presented in this Podcast are for general information only and any reliance on the information provided in this Podcast is done at your own risk. Any unauthorized use, facilitation or encouragement of a third party's unauthorized use (including without limitation copy, distribution, transmission or modification, use as part of generative artificial intelligence or for training any artificial intelligence models) of this Podcast or any related information is not permitted without S&P Global's prior consent subject to appropriate licensing and shall be deemed an infringement, violation, breach or contravention of the rights of S&P Global or any applicable third-party (including any copyright, trademark, patent, rights of privacy or publicity or any other proprietary rights).  This Podcast should not be considered professional advice. Unless specifically stated otherwise, S&P GLOBAL does not endorse, approve, recommend, or certify any information, product, process, service, or organization presented or mentioned in this Podcast, and information from this Podcast should not be referenced in any way to imply such approval or endorsement. The third party materials or content of any third party site referenced in this Podcast do not necessarily reflect the opinions, standards or policies of S&P GLOBAL. S&P GLOBAL assumes no responsibility or liability for the accuracy or completeness of the content contained in third party materials or on third party sites referenced in this Podcast or the compliance with applicable laws of such materials and/or links referenced herein. Moreover, S&P GLOBAL makes no warranty that this Podcast, or the server that makes it available, is free of viruses, worms, or other elements or codes that manifest contaminating or destructive properties.  S&P GLOBAL EXPRESSLY DISCLAIMS ANY AND ALL LIABILITY OR RESPONSIBILITY FOR ANY DIRECT, INDIRECT, INCIDENTAL, SPECIAL, CONSEQUENTIAL OR OTHER DAMAGES ARISING OUT OF ANY INDIVIDUAL'S USE OF, REFERENCE TO, RELIANCE ON, OR INABILITY TO USE, THIS PODCAST OR THE INFORMATION PRESENTED IN THIS PODCAST.   

In our first session, Dani sits down with Dan Barber (Blue Hill, Row 7 Seed Company) to explore how chefs and farmers can work hand in hand to drive regeneration, rethink flavor, and imagine a more sustainable food future. Hope on a Plate is an official Climate Week NYC Summit hosted by Food Tank and Lundberg Family Farms at WNYC–NPR's The Greene Space. The program highlights the power of regenerative agriculture through dialogue, performance, and collaboration across the food system. Next, Dani talkes to Jason Buechel (Whole Foods Market, Amazon Worldwide Grocery Stores) about how grocery retail can support sustainability, regeneration, and a stronger connection between producers and consumers. 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.

Paulette Whitney of Provenance Growers in Tasmania is a grower, cook, and the author of Broccoli and Other Love Stories. We explore the world of seeds, soil, and flavour—from the challenges of gardening in Tasmania's unique climate, to Paulette's favourite herbs, root veg, and go-to meals after a long day in the garden. Along the way, Paulette shares how chefs inspire her to try new varieties and how her twin loves of growing and cooking continue to nourish her life. Links Provenance Growers - A thriving market garden and edible plant nursery in Lutruwita, Tasmania, run by Paulette Whitney. They grow produce, plants, and preserves with organic and regenerative methods.  Also featured on Salamanca Market's site: Provenance Growers at Salamanca Market Broccoli & Other Love Stories – Murdoch Books https://www.murdochbooks.com/browse/book/Paulette-Whitney,-Provenance-Growers-Broccoli-&-Other-Love-Stories-9781922616876 Other episodes if you liked this one: Episode 334: Food Farming Revolutionary Joshua Sparkes, a regenerative grower, discusses his experimental, soil-centred practices and deeply respectful approach to the land. It's a meaningful exploration of how observation, experimentation, and a love of soil can shape future-focused, sustainable food systems.  Link Episode 328: Soil, Health and Nutrition This episode features Sam Hamrebtan, a nutritional therapist and sustainable cooking expert. She delves into how growing practices directly influence food quality and nutrition—demonstrating the intimate connection between soil care and what ends up on our plate. Link Please support the podcast on Patreon And follow Roots and All: On Instagram @rootsandallpod On Facebook @rootsandalluk On LinkedIn @rootsandall

Welcome to the Plant-Based Canada Podcast! In today's episode, we're joined by Eleanor Carrara, the Founder and President of the Canadian University Initiative and Co-Founder, President, and Board Director of the Plant-Based Cities Movement (PBCM).At PBCM, together with her dedicated team of volunteers they lead national efforts to advance plant-forward food policies. PBCM has successfully advocated for plant-based food motions/policies in 6 Canadian municipalities to date, with others in the pipeline. Through the Canadian University Initiative, Eleanor and her campaign manager work with chefs, students, and sustainability staff to identify barriers and implement strategies that increase plant-based food on campuses. The initiative has conducted national surveys and convened steering committees to monitor and support institutional change. Eleanor brings over 25 years of global telecommunications experience, having held senior leadership roles at a major international provider of digital infrastructure and network services.Resources:PBCM Website: https://plantbasedcities.org/PBCM Instagram: @plantbasedcitiesmovementPBCM LinkedIn https://www.linkedin.com/company/plant-based-cities-movement/posts/?feedView=all&viewAsMember=true University Initiative Website: https://onlineacademiccommunity.uvic.ca/defaultveg/canadian-universities/Eleanor Carrara's Socials:Emails:eleanor@plantbasedcities.orgeleanor.carrara@gmail.comLinkedIn www.linkedin.com/in/eleanorcarraraPlant-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

Growing your own vegetables is one way to stay sustainable in the kitchen, but it's not the only way to keep your food habits sustainable. It's not just about the garden, there are simple kitchen swaps that reduce waste and packaging, and Kate Hall joined Jack Tame to run through a few of them, including: DIY basics: making your own yoghurt, bread, or soda water (less packaging, fewer additives). Preserving and fermenting (e.g. sauerkraut, kombucha) is cheap, healthy, and reduces food waste. Planning meals to avoid throwing out food. Focus on the “use what you have” mindset. Buying in bulk and refilling pantry staples. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Megan chats with Jessie from Life as a Strawberry about strategic hiring, thoughtful systems, and what it really takes to grow a food blog into a thriving, values-driven business. Jessie Johnson is the founder of Life As A Strawberry, a food and recipe site that shares well-tested recipes for weeknight comfort food. Her team is known for breaking complicated recipes and techniques into accessible, easy-to-follow action steps. Jessie grew up working in catering and community kitchens, and spent her academic career studying sustainable food systems and food security. After grad school, Jessie went full-time with Life As A Strawberry and never looked back. Today, Life As A Strawberry is a full-fledged media company with multiple verticals - including Everyday Artisan Bread, an online bread-baking course - and team members across the country. This episode is packed with gold for food bloggers ready to level up—from creating sustainable systems to building a team that supports long-term success. Jessie gets real about burnout, hiring with intention, onboarding like a pro, and why “should” isn't always a good enough reason. Whether you're still flying solo or scaling a business, you'll walk away with fresh motivation and practical tools. Key points discussed include: - Time tracking tells the truth: Find out what you're really spending time on. - Your first hire matters most: How to choose—and afford—the right support. - Teams cost more than you think: Jessie breaks down the hidden expenses. - Content planning can spark joy: Use her “Model T” system to balance strategy and fun. - A “no list” saves your sanity: Protect your time by deciding what you won't do. - Onboarding isn't an afterthought: Create systems once—then hire with ease. - Letting go unlocks growth: Even when it's work you love, it might be holding you back. - Ignore the rules: Jessie built success without Instagram, and you can too. Connect with Jessie Johnson Website | Instagram

In today's episode, you will learn a series of vocabulary words that are connected to a specific topic. This lesson will help you improve your ability to speak English fluently about a specific topic. It will also help you feel more confident in your English abilities.5 Vocabulary WordsFair Trade (Noun/Adjective): A movement that advocates for equitable trade practices, ensuring fair wages and working conditions for producers in developing countries.Example Sentences:Fair trade products often cost more, but they support ethical sourcing.Many consumers choose fair trade coffee to support farmers and their communities.The fair-trade certification guarantees that farmers receive a fair price for their goods.Soil Fertility (Noun): The ability of soil to provide essential nutrients to plants, affecting their growth and productivity.Example Sentences:Practices like composting help improve soil fertility and health.Crop rotation contributes to maintaining soil fertility over time.Testing soil fertility can guide farmers in selecting appropriate fertilizers.Traceability (Noun): The ability to track the origin and journey of food products from production to consumption.Example Sentences:Traceability is essential for ensuring food safety and quality.Consumers increasingly demand traceability in their food supply chains.Technology can enhance traceability, allowing buyers to verify the source of their food.Agribusiness (Noun): The business sector encompassing the production, processing, and distribution of agricultural products.Example Sentences:Agribusiness plays a vital role in the global economy and food supply chain.Sustainable practices in agribusiness can lead to better environmental outcomes.Many startups are innovating within the agribusiness sector to promote sustainability.Food Security (Noun): The state of having reliable access to a sufficient quantity of affordable and nutritious food.Example Sentences:Ensuring food security is a critical challenge in many developing countries.Local food systems can enhance food security by reducing dependence on imports.Programs aimed at improving food security often focus on education and access.A Paragraph using the 5 vocabulary wordsSustainable food practices aim to ensure food security, promote environmental sustainability, and support social equity. They encompass a wide range of initiatives, from agribusiness practices that prioritize soil fertility and biodiversity to consumer choices that emphasize traceability and ethical sourcing. Sustainable food systems also prioritize fair trade practices, which ensure that farmers and producers receive a just compensation for their labor. By understanding the principles of sustainable food, individuals can make informed choices about their diet and contribute to a more resilient and equitable food system.If you want to sign up for the free daily English vocabulary newsletter, go towww.dailyenglishvocabulary.com

A young girl from Co. Clare has been chosen as a member of Airfield Estate's 2025-2026 Youth Board. 16-year-old Sarah Treacy, from Whitegate is one of 10 teens that have been selected by the sustainable food hub and educational charitable trust to help inform and shape the future of sustainable food in Ireland. To discuss this further, Alan Morrissey was joined by Sarah Treacy. PHOTO CREDIT: airfield estate

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

More Ohioans are growing their own food in an effort towards self sufficiency.

What if you could eat the healthiest meat on the planet while helping the environment? Jake Muise is the CEO and founder of Maui Nui Venison, and joins me to talk about sustainable food and the future of nutrient density. We talked about the overpopulation of Axis deer in Hawaii, the cyclical die-off they experience without predation, solving complex problems, the secret to sustaining high-level output, harvesting at night, nutrition of place, sharing with community, and much more.Maui Nui Venison (The Healthiest Red Meat on the Planet)mauinuivenison.com/stevenChilipad (Don't Lose Sleep this Summer)Get 20% off any Chilipad sleep systemNADS (Organic Cotton Underwear)Use code STEVEN for 15% offSupport the Podcast Directlypatreon.com/somethingdiffpodShow Notes:  thenuggetclimbing.com/episodes/jake-muiseNuggets:(00:00:00) – Intro(00:01:07) – Axis deer(00:04:21) – A food resource(00:06:56) – Volleyball & performance(00:11:07) – Jake's intro to hunting(00:12:37) – Drought & die-off(00:16:03) – Tracking animals & finding balance(00:30:05) – Paying cattle ranchers(00:36:48) – Harvesting at night(00:46:58) – Nutrition of place(00:54:05) – The future of nutrient density(00:56:20) – Sustaining high-level output(01:01:13) – Sharing with community(01:06:58) – Hope for the future(01:11:29) – Wrap up

Ocean conservation isn't always about what's happening in the water—it's also about the choices we make on land. In this episode, we speak with Maddie Hamann, a former oceanographer turned sustainable food entrepreneur. Maddie shares how her background in ocean science led her to co-found PACHA, a company that creates sourdough buckwheat bread using organic, regenerative practices. From nutrient cycles to sustainable packaging, Maddie explains how oceanography continues to inform her mission—even in the kitchen. Sustainable food systems play a major role in protecting marine environments. Maddie breaks down why she and her partner chose buckwheat, how they built an ocean-friendly food brand, and how consumers can support businesses that align with ocean values. This conversation goes beyond the surface, connecting science, health, and sustainability in a delicious way. Website: https://livepacha.com/  Instagram: https://www.instagram.com/livepacha/ Follow a career in conservation: https://www.conservation-careers.com/online-training/ Use the code SUFB to get 33% off courses and the careers program.   Do you want to join my Ocean Community? Sign Up for Updates on the process: www.speakupforblue.com/oceanapp   Sign up for our Newsletter: http://www.speakupforblue.com/newsletter   Facebook Group: https://bit.ly/3NmYvsI Connect with Speak Up For Blue: Website: https://bit.ly/3fOF3Wf Instagram: https://bit.ly/3rIaJSG TikTok: https://www.tiktok.com/@speakupforblue Twitter: https://bit.ly/3rHZxpc YouTube: www.speakupforblue.com/youtube    

Kourtney grew up in Southeast Michigan and received a Bachelor of Science in Anthropology & Environmental Studies from Western Michigan University. As an undergraduate she interned on the trail crew at Baxter State Park and fell in love with the state of Maine, so returned in 2010 to earn a Master of Science in Forest Resources from the University of Maine. Kourtney remained at UMaine and in 2016 became the first person to graduate with a PhD from the college's then newly inaugurated Anthropology and Environmental Policy doctoral program. As an applied environmental anthropologist, Kourtney has worked throughout Maine and Maritime Canada on a number of projects that she will describe today. Her work has been funded by the National Science Foundation, Wenner Gren Foundation, USDA Specialty Crop Research Initiative, Henry David Thoreau Foundation, and more. This conversation was recorded in April 2025. ~~~~~The Maine Science Podcast is a production of the Maine Discovery Museum. It is recorded at Discovery Studios, at the Maine Discovery Museum, in Bangor, ME. The Maine Science Podcast is hosted and executive produced by Kate Dickerson; edited and produced by Scott Loiselle. The Discover Maine theme was composed and performed by Nick Parker. To support our work: https://www.mainediscoverymuseum.org/donate. Find us online:Maine Discovery MuseumMaine Discovery Museum on social media: Facebook Instagram LinkedIn Bluesky Maine Science Festival on social media: Facebook Instagram LinkedInMaine Science Podcast on social media: Facebook Instagram © 2025 Maine Discovery Museum

Jamie Fischer, senior project manager for Farmers for Sustainable Food, and Rachel Malcore Goblish, PR specialist with the Voice of Milk, were included in this year's Peninsula Pulse Sustainability issue, out April 18. Here, they talk with Debra Fitzgerald about what ‘sustainability' means to local farmers and the sustainable practices being incorporated into local operations to create resilient farms that will produce for future generations.

In this conversation, Dr. Aaron T. Dossey discusses the surprising amount of land clearing around the globe for agriculture and its detrimental effects on the environment, including biodiversity loss and climate change. The solution, according to our guest, is insect protein as a sustainable alternative to traditional livestock because of the efficiency and nutritional benefits of growing insects for food. Dr. Dossey shares his journey into the field of entomophagy, detailing how he transitioned from a passion for insects to founding All Things Bugs LLC where he focuses on the commercialization of insect-based food products. In this conversation, Dr. Aaron T. Dossey discusses the challenges of the insect protein market, the processing techniques he developed, the hurdles faced in scaling production, and the importance of consumer acceptance. Dr. Dossey emphasizes the need for collaboration within the industry and shares his vision for a sustainable future where insect protein becomes a mainstream food source.Key points from this episode:Land clearing contributes significantly to climate change.Deforestation leads to loss of biodiversity and ecosystem degradation.Insect protein is more sustainable than traditional livestock.Insects require less water and resources for production.Insects provide complete proteins and essential nutrients.Funding opportunities can drive innovation in sustainable food sources.Product development in insect protein is complex but necessary.Scaling insect farming can address food security issues.Serendipity plays a role in entrepreneurial success.Innovative processing techniques can enhance the quality of insect protein.Market challenges include competition from lower-quality products.Consumer acceptance is crucial for scaling insect protein products.Collaboration within the industry can lead to more efficient practices.Raising awareness about the benefits of insect protein is essential.Funding and investment are critical for growth in this sector.Sustainable practices can make insect protein a viable alternative.The ingredient price must be competitive for widespread adoption.Consumer products can help normalize insect protein in diets.A better world includes more wild spaces and equitable economic systems. Sound Bites“It appears that land clearing potentially is a bigger problem than climate change.""We're losing species faster than we can track.""Insects are really a no-brainer when you really look at their benefits, their efficiency, all the positive attributes and lack of negative – other than perception, there really aren't a lot of negative attributes.""Insects use very little water compared to livestock. For example I see usually around 1% water use compared to beef, or something in that range.”"Insects are complete proteins, unlike many plants.""We need to scale up sustainable technologies quickly.""We need to reduce beef and dairy consumption.""We are the R&D labs for major food manufacturers." LinksDr Aaron T Dossey on LinkedIn - https://www.linkedin.com/in/aarontdossey/All Things Bugs - https://allthingsbugs.com/All Things Bugs on LinkedIn - https://www.linkedin.com/company/allthingsbugs/All Things Bugs on Facebook - https://www.facebook.com/AllthingsbugsAll Things Bugs on X - https://x.com/AllThingsBugsAll Things Bugs on YouTube - https://www.youtube.com/user/AllThingsBugsAll Things Bugs on TikTok - https://www.tiktok.com/@allthingsbugsAll Things Bugs: Leader in Insects as a Sustainable Bioresource - https://www.youtube.com/watch?v=CgGWStYQC_YBugs In Space: Biomimicry Solution for Sustainable Food on the Moon, Mars and Earth - https://www.youtube.com/watch?v=vp0S-Gfk_tAInsects as Sustainable Food Ingredients (Book) - https://shop.elsevier.com/books/insects-as-sustainable-food-ingredients/dossey/978-0-12-802856-8Invertebrate Studies Institute - https://isibugs.org/Invertebrate Studies Institute on LinkedIn - https://www.linkedin.com/company/isibugs/Invertebrate Studies Institute on Facebook - https://www.facebook.com/InvertebrateStudiesInstitute/Invertebrate Studies Institute on X - https://x.com/ISIBugsInvertebrate Studies Institute Research Video - https://vimeo.com/user48219928Griopro (Ingredient) - https://griopro.com/Some videos:https://www.youtube.com/watch?v=CgGWStYQC_Yhttps://www.youtube.com/watch?v=vp0S-Gfk_tAhttps://vimeo.com/user48219928…Brands for a Better World Episode Archive - http://brandsforabetterworld.com/Brands for a Better World on LinkedIn - https://www.linkedin.com/company/brand-for-a-better-world/Modern Species - https://modernspecies.com/Modern Species on LinkedIn - https://www.linkedin.com/company/modern-species/Gage Mitchell on LinkedIn - https://www.linkedin.com/in/gagemitchell/…Print Magazine Design Podcasts - https://www.printmag.com/categories/printcast/…Heritage Radio Network - https://heritageradionetwork.org/Heritage Radio Network on LinkedIn - https://www.linkedin.com/company/heritage-radio-network/posts/Heritage Radio Network on Facebook - https://www.facebook.com/HeritageRadioNetworkHeritage Radio Network on X - https://x.com/Heritage_RadioHeritage Radio Network on Instagram - https://www.instagram.com/heritage_radio/Heritage Radio Network on Youtube - https://www.youtube.com/@heritage_radio

Nutritional therapist and sustainable cooking expert Sam Hamrebtan explores the vital connection between soil and the nutrients in our food. As the founder of the Life Larder newsletter and Course Director at CNM's Natural Chef School, Sam brings a wealth of knowledge on how growing practices impact the quality of what we eat. Sam talks about  nourishing both the land and ourselves. Links The Life Larder On Instagram Other episodes if you liked this one: If you liked this week's episode with Sam Hamrebtan you might also enjoy this one from the archives:  257: Taste Your Garden This episode, my guest is qualified herbalist Meghan Rhodes. Meghan discusses how we can tap into our gardens for better health, why herbs are good for dealing with conditions that are manifestations of multiple problems, such as stomach issues, the 7 keys tastes you find in herbs and how you can get started on your own journey using herbs for wellbeing. 246: Urban Smallholding My guest this episode is urban smallholder Sara Ward. Sara runs Hen Corner, a backyard smallholding in London. Her website Hen Corner has a wealth of information on growing and making food, she runs courses, sells products from her bakery and has just published a book ‘Living the Good Life in the City'. I began by asking Sara what prompted her to follow in the wellie-prints of Barbara Good. Please support the podcast on Patreon

Farmers in the Upper Midwest are utilizing actionable data to make informed decisions about the conservation practices implemented on their farms. Results from the first year of a five-year effort through the Farmers for Sustainable Food Climate-Smart Program showed that these sustainable farming practices are achieving positive environmental outcomes. Dairy Stream host, Joanna Guza, and guests, Drew Kessler and Michael Crinion, discuss the following topics:  Using actionable data to make informed conservation decisions How the conservation efforts are analyzed What conservations practices are the most popular Conservation efforts making economic sense Most impressive part of the program Challenges Resources Data becoming a currency What next in the space of data-driven sustainability efforts Special thanks to Farmers for Sustainable Food for sponsoring this episode. About the guests Drew Kessler — a seasoned Scientist and Principal at Houston Engineering, Inc. (HEI)—is a leading expert in water resources management and agricultural sustainability. With nearly two decades of experience, including a decade at HEI, Drew has dedicated his career to bridging the gap between environmental science and agricultural practices. His expertise in water quality, wildlife ecology, and TMDL processes has made him a valuable asset to farmers, food supply chains, and policymakers alike. Drew's ability to translate complex scientific information into actionable insights has fostered collaboration and positive outcomes for agricultural working lands.  Michael Crinion — a rural entrepreneur with extensive knowledge of dairy, beef, sheep, and poultry enterprises, as well as experience in implementing ISOs and HACCP protocols. Having grown up on a farm in Ireland, Crinion moved to Brookings, SD, in 2004 to extend his farming operations. He serves as the Managing Partner of Ash Grove Dairy, a 2,100-cow cross-ventilated dairy operation in Lake Benton, MN, and is the CEO of BioHydrogen LLC, which transforms waste streams into a sustainable and renewable hydrogen energy. In addition to his role as a Board Member with Edge Dairy Farmer Cooperative, Crinion is the 2024 Chair of U.S. Farmers & Ranchers in Action.  Resources Farmers for Sustainable Food Climate-Smart Program Farmers for Sustainable Food Resources Press release on year-one results Contact Farmers for Sustainable Food staff Compeer Financial is proud partner of Dairy Stream.  Learn more about Dairy Stream sponsorship. This podcast is produced by the Voice of Milk, a collaboration of individual dairy organizations working to improve the future of dairy farm families. Become a sponsor, share an idea or feedback by emailing podcast@dairyforward.com. 

The Dairy Streamlet is a condensed version of a long Dairy Stream episode and covers the high-level points of the conversation. If this topic interest you, then listen to the full episode on Feb. 26. A dairy farmer and scientist share the about the actionable data and results from the first year of a five-year effort through the Farmers for Sustainable Food Climate-Smart Program. The results showed that these sustainable farming practices are achieving positive environmental outcomes. Special thanks to Farmers for Sustainable Food for sponsoring this episode. About the guests Drew Kessler is a seasoned Scientist and Principal at Houston Engineering, Inc. (HEI)—is a leading expert in water resources management and agricultural sustainability. With nearly two decades of experience, Drew has dedicated his career to bridging the gap between environmental science and agricultural practices.  Michael Crinion is a Board Member for Edge Dairy Farmer Cooperative and rural entrepreneur with extensive knowledge of dairy, beef, sheep, and poultry enterprises.  He serves as the Managing Partner of Ash Grove Dairy, where they milk 2,100-cow in Minnesota, and he is the CEO of BioHydrogen LLC, which transforms waste streams into a sustainable and renewable hydrogen energy.    Compeer Financial is proud partner of Dairy Stream.  Learn more about Dairy Stream sponsorship. This podcast is produced by the Voice of Milk, a collaboration of individual dairy organizations working to improve the future of dairy farm families. Become a sponsor, share an idea or feedback by emailing podcast@dairyforward.com. 

Send me a messageFactory farming isn't just an animal welfare issue—it's a major driver of climate change, biodiversity loss, and public health risks. In this episode of Climate Confident, I speak with Thom Norman, co-founder of FarmKind, to break down the true environmental costs of industrial animal agriculture and explore solutions.We discuss:✅ How factory farming contributes up to 19% of global greenhouse gas emissions, primarily through methane, deforestation, and fertiliser use.✅ The inefficiencies of animal agriculture—80% of cropland is used to feed livestock, yet it provides only 17% of global calorie intake.✅ The role of antibiotic overuse in factory farming and its link to rising antimicrobial resistance.✅ Why shifting to alternative proteins—such as plant-based and cultivated meat—could significantly reduce emissions and land use.✅ The effectiveness of corporate campaigns in driving industry-wide change, such as the transition away from caged eggs.We also discuss consumer choices and why the focus shouldn't just be on individuals but on systemic change—better policies, clear food labelling, and investment in sustainable food innovation.If you're interested in supporting impactful organisations tackling factory farming, Thom shares how FarmKind helps direct funding to the most effective charities.

Gabby discusses the importance of sustainable food practices, the issues surrounding American nutrition, and the role of nutrition in health and recovery. She emphasizes the impact of social media on healthy eating, the significance of building a balanced plate, and the need for mindful eating habits. Gabby also addresses the importance of quality protein sources, understanding cravings, and the personal responsibility in making healthier choices. Throughout the conversation, she encourages listeners to integrate healthy practices into their daily lives and to make small, sustainable changes for better health. SPONSORS STEMREGEN: Your daily natural stem cell support. Support your body's innate repair system for better health, recovery, and vitality. Get 20% off STEMREGEN with the code GABBY20 at https://www.stemregen.co/pages/gabby-reece Bon Charge: My listeners get 15% off when you order from boncharge.com and use my exclusive promo code GABBY at checkout Cornbread: My listeners will receive 30% off your first order by going to cornbreadhemp.com/GABBY and using the code GABBY at checkout.  OneSkin: Get 15% off OneSkin with the code REECE at  https://www.oneskin.co/ #oneskinpod CHAPTERS 00:00 The Importance of Sustainable Food Practices 03:13 Understanding American Nutrition Issues 06:13 The Role of Nutrition in Health and Recovery 08:52 Social Media's Impact on Healthy Eating 12:10 Building a Balanced Plate 14:57 Navigating Portion Control and Meal Timing 18:00 The Significance of Quality Protein Sources 20:50 Understanding Cravings and Emotional Eating 23:47 The Need for a Mindful Approach to Eating 27:03 The Role of Personal Responsibility in Nutrition 29:56 Creating Sustainable Eating Habits 33:06 The Journey Towards Healthier Choices 36:01 Integrating Healthy Practices into Daily Life For more Gabby: Instagram: https://www.instagram.com/gabbyreece/ TikTok: https://www.tiktok.com/@gabbyreeceofficial The Gabby Reece Show Podcast on Youtube: https://www.youtube.com/channel/UCeEINLNlGvIceFOP7aAZk5A Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode, Justin and Adam speak with chef Kevin Gillespie about the intersection of Southern cuisine, hunting, and foraging. They explore Kevin's culinary journey, the historical significance of wild game in Southern kitchens, and the evolution of American food traditions. The conversation also touches on the local food movement, sustainable practices in hunting, and the importance of educating the public about food sourcing and preparation. Kevin goes on to discus the challenges and opportunities presented by invasive species, the culinary value of wild game, and how these elements intersect with Southern cuisine. He emphasizes the importance of diversifying food sources and the need for a deeper connection to the food we consume. The discussion also touches on ethical eating, local food movements, and the role of community in embracing wild ingredients. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Kevin Gillespie Instagram Red Beard Website Gunshow Restaurant Instagram NÀDAIR Restaurant Instagram Kevin Gillespie X Facebook Takeaways: Kevin Gillespie grew up in a family that sourced their food through hunting and gardening. The reliance on wild game was significant in Southern kitchens historically. Wild food has become an elite form of cuisine in modern times. Education about food sourcing is crucial for sustainability. The local food movement has gained traction post-pandemic. Hunting and foraging traditions have evolved over time. The importance of wild game in Southern cooking is often overlooked. Sustainable practices in hunting can help manage wildlife populations. The perception of food has shifted from necessity to choice. Feral hogs present an opportunity for sustainable meat sourcing. We could fix a lot of problems with invasive species. Diversifying our food sources can lead to better sustainability. Culinary value in wild game can enhance public awareness. Southern cuisine has deep roots in wild game cooking. Cooking with wild game connects us to our food sources. Efforts to embrace wild ingredients should be community-driven. Education about food systems is crucial for change. The joy of cooking comes from the effort involved. Wild game can improve traditional recipes significantly. Cultural significance of food should be accessible to all. Chapters: 00:00 Introduction to Southern Cuisine and Hunting 02:31 Meet Kevin Gillespie: A Culinary Journey 10:11 The Importance of Wild Game in Southern Cooking 15:33 Historical Significance of Hunting and Foraging 21:26 Evolution of American Diet and Food Traditions 28:20 Local Food Movement and Its Implications 30:39 Sustainable Practices in Hunting and Foraging 35:10 The Challenge of Invasive Species 39:53 Culinary Value of Wild Game 41:07 Southern Cuisine and Wild Game Recipes 51:21 Connecting with Food: The Human Experience 53:16 Embracing Wild Ingredients in Cooking Keywords: Southern cuisine, wild game, hunting, foraging, Kevin Gillespie, food traditions, local food movement, sustainable practices, culinary journey, American diet, wild game, southern cuisine, invasive species, culinary value, food systems, hunting, ethical eating, local food movements, food education, community engagement Learn more about your ad choices. Visit megaphone.fm/adchoices

Vanessa Gordon is the trailblazing CEO and Publisher of East End Taste, a platform that celebrates culinary travel, sustainable food practices, and the vibrant food culture of the East End of Long Island. As the mastermind behind the Hampton Interactive Brunch, an innovative event blending gourmet food with engaging experiences, Vanessa shares her passion for connecting food, culture, and community—one delicious bite at a time!Become a supporter of this podcast: https://www.spreaker.com/podcast/globetrotters-podcast--5023679/support.

"We may think that we're just eating our dinner tonight, but when you multiply it by all of that food every day, every day of the year, everyone in the country, everybody in the world, it's a tremendous production. Just to give you a sense, in the US, we slaughter about 18,000 animals every minute for food just in the United States." - Peter Lehner  Agriculture and our food system are responsible for about a third of greenhouse gas emissions. Yet the food system gets left out of too many climate conversations and the industry is rarely held accountable. I asked Peter Lehner to come on the show and explain what agriculture's role is in climate, and how and why they are so often left off the hook. Peter is one of the leading experts on the impact of agriculture and climate change. He directs Earth Justice's Sustainable Food and Farming program, developing litigation, administrative and legislative strategies to promote a more just and environmentally sound agriculture system and to reduce health, environmental and climate harms from the production of our food. He is also the author of farming for Our Future The Science, Law and Policy of Climate Neutral Agriculture. He also teaches at Columbia and Yale Law schools. Please listen and share.    

***JOIN THE MASTER YOUR FASTING CHALLENGE THAT STARTS October 30, 2024!*** New to fasting or want to get back on track? Struggling to break through a plateau? Ready to finally stop obsessing about your diet? Let's kick off spring time and prep for summer with intention, habit-building, and fast-tracking your fasting results! We'll GUIDE you how to FAST to LOSE FAT for good, and use 'fast cycling' to achieve uncommon results! Join us on October 30th for the Master Your Fasting Challenge!   REGISTER HERE! Click the Link for DATES, DETAILS, and FAQs! OCTOBER 30th CHALLENGE REGISTRATION LINK In today's episode of the "Fasting for Life" podcast, we focus on the benefits of fasting for health, wellness, and lifestyle improvements. We address common misconceptions, fasting mistakes, and provide practical advice for incorporating fasting into everyday life. Emphasizing a long-term, sustainable approach, we highlight the importance of consistency, proper nutrition, and adaptability in fasting practices. Additionally, we offer community support through challenges and coaching to help participants reach their health and weight loss goals effectively. FREE RESOURCE - DOWNLOAD THE NEW  BLUEPRINT TO FASTING FOR FAT LOSS! Learn how to RAMP UP into longer fasting windows! Gain insights into the non-weight loss benefits of fasting! Personalize your own fasting schedule and consistent FAT LOSS results! Get answers to what breaks a fast, how to break a fast, and tips and tricks to accelerate your fasting wins! THE BLUEPRINT TO FASTING FOR FAT LOSS DOWNLOAD Link to Berberine mentioned in this episode: https://us.fullscript.com/plans/ffl-berberine DOWNLOAD THE FASTING TRANSFORMATION JOURNAL HERE! Get your FREE BOX OF LMNT hydration support for the perfect electrolyte balance for your fasting lifestyle with your first purchase here! Get 30% off a Keto-Mojo blood glucose and ketone monitor (discount shown at checkout)! Click here! Let's continue the conversation. Click the link below to JOIN the Fasting For Life Community, a group of like-minded, new, and experienced fasters! The first two rules of fasting need not apply! Fasting For Life Community - Join HERE New to the podcast and wondering where to start? Head to the website and download our  Fast Start Guide, 6 simple steps to put One Meal a Day Fasting (OMAD) into practice! Get our NEW sleep guide here! SLEEP GUIDE DIRECT DOWNLOAD If you enjoy the podcast, would you please tap on the stars below and consider leaving a short review on Apple Podcasts/iTunes? It takes less than 60 seconds, and it helps bring you the best original content each week. We also enjoy reading them! Research Links:

In this edition of The Naked Scientists: Signs that fruity vapes paralyse the immune system in your lungs; the world's oldest cheese: but why was the nearly 4000 year old dairy product smeared all over an ancient Chinese mummy? And, why it might be a giant leap to suggest that we're getting an extra moon, at least for a while! Like this podcast? Please help us by supporting the Naked Scientists