Podcasts about sustainable food systems

Ahead of this year's future of food and beverage forum in Minneapolis, Innovation Forum's Anamya Anurag talks with some of the participants. She is joined by Julie Kunen from Oatly and Walmart's Michelle Zackin, and they discuss how food and beverage companies are integrating climate and nature-smart practices into supply chain strategies. They highlight how to align nature-based solutions with regenerative agriculture, and how the industry can drive circularity, risk reduction and collaboration across the value chain.   Julie and Michelle will be at the future of food and beverage forum next week in Minneapolis (28-29 May). To continue the conversation, you can find full details on how to get involved.

In this episode of Meet the Farmers, Ben Eagle is joined by US author and journalist Stephanie Anderson to discuss the transformative role women are playing in regenerative agriculture. Stephanie's latest book, From the Ground Up: The Women Revolutionizing Regenerative Agriculture, shines a spotlight on female farmers and changemakers who are rethinking how we grow food in the face of climate change.From battling conventional norms to pioneering new practices rooted in sustainability and equity, these women are proving that leadership in agriculture can be diverse, resilient, and regenerative. Stephanie shares intimate stories, key insights from her research, and her vision for a more just and climate-conscious food system.Guest:

Joshua Sparkes is a grower whose innovative, soil-centered approach blends regenerative principles with a deep reverence for the natural world. We dig into his unique style of farming, how it's shaped by observation and experimentation, and why it offers a glimpse into what must be the future of sustainable food production. Links The Collective at Woolsery Joshua Sparkes on Instagram Other episodes if you liked this one: If you liked this week's episode with Joshua Sparkes you might also enjoy this one from the archives:  Episode 328: Soil, Health & Nutrition Guest: Sam Hamrebtan Link: Roots and All 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. Episode 306: The Soil Habitat Guest: Eddie Bailey Link: Roots and All Eddie Bailey, a geologist, organic no-dig gardener, and soil food web specialist who runs Rhizophyllia, discusses the soil food web, what inhabits the soil habitat, why soil health impacts plant health and ultimately our health, and what you can do to get the best out of your garden. Please support the podcast on Patreon

The Mosaic Company just relaunched its Foundation focused on farmer led initiatives.

Food Tank, in partnership with the Sprouts Healthy Communities Foundation, recently hosted a special series on “Food is Medicine and Eating for Health.” This webinar features conversations from Part 1 of the event as panelists come together to discuss what it means to implement holistic approaches to improving access to healthy, nourishing foods; the empowerment of youth; and how we ensure that the opportunities presented by Food is Medicine aren't wasted. Speakers include Erika Allen, Urban Growers Collective; Dr. Kofi Essel, Elevance Health; Rachel Fisher, U.S. Department of Health and Human Services; Kathleen Merrigan, Swette Center for Sustainable Food Systems at Arizona State University; A-dae Romero-Briones, First Nations Development Institute; Alice Waters, American chef, restaurateur, and author; and Lyndsey Waugh, Sprouts Healthy Communities Foundation. Plus, hear about the staffing cuts expected at the world's largest humanitarian organization, the push for countries to release their updated climate action plans, and the new legislation that could make it harder to win a legal case against the agrochemical company Bayer.  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.

This week: Innovation Forum's Anamya Anurag and Ian Welsh highlight key emerging themes in the food and beverage industry, specifically in North America. They discuss the growing importance of resilience in food security, highlighting innovations like blockchain for supply chain transparency and AI-driven technologies in agriculture that enhance sustainability and efficiency. Plus: insights from Arohi Sharma at the Natural Resources Defence Council. In conversation with Ian at the Future of Food and Beverage USA forum in 2024, she talks about the critical need for agricultural policy reform to address climate change and promote sustainable farming practices in the US. To learn more about food innovations, join us at the future of food and beverage forum USA (Minneapolis, 28-29 May) . Click here.

Big agriculture is Big!  And it appears to be getting Bigger, as the leading companies in four critical sectors—equipment, seeds, fertilizers and chemicals—consolidate in order to dominate their markets and the farmers who buy their products.  Join Ronnie Lipschutz for a conversation with Dr. Jennifer Clapp, who has just published Titans of Industrial Agriculture—How a Few Giant Corporations Came to Dominate the Farm Sector and Why It Matters.  Clapp is Canada Research Chair in Global Food Security and Sustainability at the University of Waterloo in Ontario and a member of the International Panel of Experts on Sustainable Food Systems.

How can agritourism deepen community connections and support a diversified farm? In this episode of the Thriving Farmer Podcast, we're joined by Maren Beard, co-owner of Luna Valley Farm in Decorah, Iowa. Maren and her husband, Tom, run a certified organic regenerative farm, raising 100% grass-fed cattle and sheep while also serving up delicious wood-fired pizzas to their community. Tune in to hear how Luna Valley is creating connection through food and what it really takes to run a thriving pizza farm! Episode Highlights: Origin Story: How did Maren and Tom get started with Luna Valley Farm? [1:41] Turning a Barn into a Pizzeria: What inspired the idea for pizza nights, and how did it grow? [6:49] Day-to-Day Life: What does a typical week look like on Luna Valley? [8:51] Wood-Fired Pizza: What are the most popular pizza offerings, and what makes them so special? [16:47] Cattle Farming: How does the grass-fed cattle operation fit into their regenerative practices? [24:45] Hindsight: What would Maren do differently if she were to start over again? [32:36] Don't miss this episode to hear how Maren is blending food, farming, and hospitality to build something truly special in rural Iowa!

Monday on AOA, powered by Cenex, we start the show with perspective on the recent market volatility with Darin Newsom, Senior Market Analyst at Barchart. Next up in Segment Two, we recap the devastating flooding and look at cooler temperatures to start this week with DTN Meteorologist John Baranick. In Segment Three, we get an agronomy update from Iowa with Angie Rieck-Hinz, Extension Field Agronomist for Iowa State University. Then in Segment Four, we learn about the relaunch of The Mosaic Company Foundation for Sustainable Food Systems with Adam Herges, Sustainability Agronomist Advisor, Corporate Public Affairs at The Mosaic Company.

University College Dublin (UCD) and Teagasc have today announced that applications are now open for the second Food and Agriculture Sustainable Technology Innovation Programme (FAST-IP) which begins this September. FAST-IP, a specialist agrifood technology innovation programme, provides participants with the skills necessary to evaluate, select and validate ideas for new products and services in the agrifood sector and to accelerate the commercialisation pathway of these ideas. Aligned with Ireland's national agrifood strategy, Food Vision 2030, FAST-IP also aims to support establishing Ireland as a leader in sustainable food systems by balancing climate-smart agriculture, environmental and economic sustainability, and innovation. Participants on the inaugural programme, which ends in August, are currently developing business plans for new market ready innovations in areas ranging from soil health, food allergens, pest control and bioeconomy. Twelve (12) places are available on the full-time, 12-month, in-person programme aimed at mid-career professionals, which is delivered by the UCD School of Biosystems and Food Engineering in partnership with Teagasc at the AgTechUCD Innovation Centre at UCD Lyons Farm in Co. Kildare. FAST-IP provides participants with a €38,000 tax-free scholarship during the programme. Edel Mitchell, Programme Manager, FAST-IP, said, "We are delighted to open applications for our second FAST-IP programme. This is a wonderful opportunity for mid-career professionals to embrace their entrepreneurial ambitions and develop market led solutions to real problems experienced by the global agrifood sector. The practical needs led innovation process enables participants to deep dive and forensically understand pressing challenges for the agrifood sector and build innovative solutions. If you are interested in embarking on this journey and leveraging the unparallelled access to industry experts, mentorship and cross sectoral immersive opportunities I would encourage you to apply for the FAST-IP programme." FAST-IP uses design-thinking methodologies and has a practical focus. Through the programme participants, working in teams, learn how to conduct needs-led innovation to develop market validated solutions to unmet needs in the areas of agricultural technology and food sustainability sectors. Participants also spend 8-10 weeks immersed in agricultural environments including farms, food processing companies, and Teagasc locations throughout the 12-month programme. Dr Siobhán Jordan, Head of Technology Transfer and Commercialisation, Teagasc, said, "FAST-IP aims to position Ireland as a global innovator in AgTech and food systems by fostering the creation of high-potential start-ups, scalable businesses and sustainable solutions that address challenges in areas including, climate change, food security, productivity and economic diversification. We are now seeking applications from mid-career individuals who are interested in embarking on this cutting-edge, immersive programme to create innovative, sustainable agri-food solutions with expert mentorship and entrepreneurial training by UCD and Teagasc." FAST-IP is accredited by UCD at Level 9 on the National Qualifications Framework and participants who complete the programme will be awarded a Graduate Diploma in Agrifood, Innovation and Entrepreneurship. Professor Nick Holden, Professor of Biosystems Engineering in the UCD School of Biosystems and Food Engineering is the Academic Director of the Graduate Diploma Programme. The FAST-IP programme, running until the end of 2029, forms part of Enterprise Ireland's Innovators' Initiative which is co-funded by the European Regional Development Fund (ERDF) and the Department of Enterprise, Trade and Employment. UCD and Teagasc have strong reputations for academic and research excellence in the areas of Sustainable Food Systems, Agriculture, and Food Science, and are utilising their extensive networks, connections, domain ...

Nearly half of the global agriculture market is controlled by four companies. This level of concentration - driven by decades of mergers and poor regulation - has allowed agribusiness “titans” to dominate the farming sector.  Alasdair talks to Dr Jennifer Clapp, author of a new book about corporate domination of the farm sector and why it matters. Alasdair and Jennifer discuss how and why mass-merging has led to market distortions and high prices, and what solutions could improve the state of the sector.  Dr. Jennifer Clapp is a Professor at the School of Environment, Resources and Sustainability at the University of Waterloo, Canada. She is a member of the International Panel of Experts on Sustainable Food Systems and the Scientific Advisory Committee of the UN Food Systems Coordination Hub.  Click here to read our investigation into the UK biomass supply chain, or watch a clip from the BBC Newsnight documentary.

In this episode, we explore how aquaponic farming is transforming urban communities with guest Rolf Morgenstern, a research associate at South Westfalia University of Applied Sciences and a former contributor to the proGlreg Project. With a passion for regenerative farming and green infrastructure, Rolf unpacks the science behind aquaponic systems, their role in boosting food security, and how eco-friendly farming can create resilient, self-sustaining cities. Tune in to discover: How aquaponics turns fish farming into a closed-loop food system. The challenges of scaling sustainable farming in urban areas. Why catfish are a powerhouse species in aquaponic agriculture. The science of PH levels in aquaponic system success. Top plants that thrive in aquaponic environments. If you're invested in the future of sustainability, regenerative design, and urban farming innovation join the discussion now to find out more about Rolf's unique research – and click here to follow along with his ongoing work! Episode also available on Apple Podcasts: https://apple.co/38oMlMr

How big is too big? When it comes to corporate concentration many observers raise concerns about the tech industry. However, in the new book, Titans of Industrial Agriculture: how a few giant corporations came to dominate the farm sector and why it matters, political economist Jennifer Clapp draws attention to the overwhelming shadow a small handful of transnational corporations cast over the global agricultural sector. Professor Clapp argues that these corporations hold concentrated power over the agricultural sector that keep industrial agricultural practices entrenched in patterns of production, despite the concerns of the social, ecological and health impacts to society. She explains how we got to this point and what it might take to make changes. Jennifer's work at the intersection of the global economy, food security, and food systems, and the natural environment, looks specifically at issues of global governance. She is currently a member of the International Panel of Experts on Sustainable Food Systems, and a member of the Scientific Advisory Committee of the UN Food Systems Coordination Hub.  Interview Summary Norbert - Jennifer, let's just jump right in and I'd love for you to help our listeners understand a little bit more about your book. You write about corporate concentration in the agricultural input sector. Can you explain what this involves and what products are we really talking about?    Yes. The book is about what we call the agricultural inputs industry. And that's really four different product types typically, and maybe a fifth that we can talk about. So, one of them is farm machinery, and that's really referring to things like plows and tractors, harvesters, etc. That kind of machinery on the farm. The second industry is the fertilizer industry, which is all about, you know, the nutrients that we bring to the soil through fertilizer products like nitrogen, phosphorus, and potash. And the seed industry. That's another industry that is a key input for farmers. And then also pesticides. And when we talk about pesticides, we're referring to things like insecticides, chemicals that kill insects, but also chemicals that kill weeds and fungus. And so those are the four sort of big inputs that I talk about in the book. But also, the book covers a fifth input, an emerging input, which is data. And this is, especially as we're seeing the datafication and digitalization of farming. Increasingly data has now become a commodity that is bought and sold as an input into farming. Norbert - Great. I have to ask, what drew you to the input industry? I mean, let's be honest, that's not the thing that most people get excited about. Why should we be concerned? Yeah, that's a great question. I've actually had a very long interest in the seed in chemical industry. That goes way back to the start of my career because I did studies in agriculture for my PhD dissertation. But then I got quite interested in toxic waste and then that sort of drew me to this question of the global pesticide trade. And when I learned that, you know, oftentimes, like in the US there might be a banning of a pesticide that's no longer in use. But it was still being traded globally. And this, I found this very fascinating and how that industry worked. And that kind of drew me into understanding the connections between seeds and chemicals. And then when the digitalization of farming came along and in recent decades it became really clear that it wasn't just chemical and seed industry involved in that digitalization. It was also the fertilizer and the farm machinery sector. It made me want to understand the interconnections between these industries. I know it's like, maybe a bit specific, but they have huge consequences in terms of the way our food systems look like. And so that really drew me to understand where did these inputs come from? And why are they controlled by just a few large companies? Erika - Jennifer, I want to ask you a question about why this sector, especially related to the inputs, is so important when we're talking about food systems. And especially their social and ecological dimensions. And specifically in the book, you tease out many of the social and ecological costs of inputs such as pesticides. Also the social and ecological consequences of even farm machinery. So it would be great if you could elaborate on their importance.  Thanks, Erika. That's a great question and that's part of the reason why I was really drawn to study these inputs. Because I'm in a school of environmental studies, I'm very interested in these interconnections between food systems and environmental outcomes. I was really interested in learning more about where these industries came from, and as I was teasing out where they came from. And how they became dominated by such large companies, I also learned in much more depth about the ecological consequences of these inputs. I can just say a little bit about some of them because these consequences are so big that we almost forget to talk about them. They become embedded in the product itself. And so, one example is farm machinery. Farm machinery was originally seen as quite revolutionary and that it allowed farmers to harvest their fields much more quickly than they used to be able to before. But that also meant then that to make the equipment efficient and pay for them they might as well extend the size of their farm. And as farmers extended the size of their farm, in the US anyway, they moved west and displaced its indigenous people from the land, in terms of taking that land for farm production. But also, as farms began to consolidate and get larger, as mechanization continued, it also displaced others from the land. Poor farmers, black farmers, those who were renting land and didn't have access to their own. And so, people who were marginalized and we still considered marginalized in society today, were really being displaced from the land as a direct consequence of farm machinery. It's not that farm machinery is like necessarily something that we want to do away with today, but I think we need to recognize those historical connections. And really understand that when, you know, you see a book for a small child about farming and there might be a picture of a farmer and it's usually a white guy sitting on a tractor. We can forget that image has a lot of baggage associated with it in terms of displacement and inequality. And I think we need to recognize that. But it does not just stop there. There's also plowing disturbs the soil, heavy machinery compacts the soil so it can harm fertility of the soil as well. And the machinery part of the equation has long been a source of inequality in terms of being very expensive for farmers. It's been one of the main reasons farmers have often been driven into debt. Farm machinery might have been liberating in one sense to allow increased production, but it did come with costs that we should acknowledge. We also need to recognize the ecological and social costs associated with the fertilizer industry. And this industry goes way back to the 1840s and we saw the rise of the guano trade. And we can think immediately of the working conditions of the workers who were digging the guano in the Chincha islands of Peru. And often they were coming from Asia and facing really harsh working conditions. But then when we saw the rise of synthetic nitrogen in the early 20th Century, the cost shifted in a way towards the cost of fossil fuels. The huge amount of natural gas used in the synthesis of nitrogen. And also, the climate consequences of the nitrous oxides that come from the application of synthetic nitrogen into the soil. So again, there's like enormous ecological and social impacts from that particular input. Similarly, when we talk about seeds, the hybridization of seeds in the 1920s and 1930s also raise huge concerns about plant genetic diversity. And we know that in the last century or so we've lost around 75% of plant genetic diversity for crop genetic diversity. And this is because of the way in which we started to see the uniformity of the genetic makeup of seeds. The monocultural planting of seeds really reduced that kind of diversity. And then intellectual property protection on seeds that came with the hybridization of seeds also led to a decreased ability of farmers to save their own seed and exchange their own seed with their neighbors. So again, social ecological costs. And finally, when we talk about pesticides, we have seen enormous issues with respect to pollution runoff. This kind of bioaccumulation of these toxic chemicals that have enormous health consequences. So, all of these inputs have very large impacts in terms of their social and ecological costs. And we can even extend that to the issue of data today. There's a lot of concern about data platforms for digital farming where farmers are signing away the rights to the data that are coming from their own farms. And they don't have the kind of interoperability with other data sharing systems. And there's also a lack of clarity about who owns that data. So again, there's big issues with respect to these inputs and how they are affecting both social and ecological dynamics within the food system.  Erika - Thank you for helping us understand the social and ecological impacts of these inputs into the farming industry. Norbert - This is a really rich conversation and I want to understand a little bit more. There's a big part of your text that's about the concentration in the input sector. What does it look like today and was it always this way? That's a great question because it's almost a trick question because we tend to assume that this high level of concentration that we see today is something that's new. But what I found in my research is that the high degree of concentration actually has a long history that goes back about a century or more in some cases. And when we're looking at each of these sectors, the farm machinery, for example, is controlled. Most of the market is controlled by about just four firms. And they control around 50% of the global market. But when you look specifically at national markets in the US, for example, John Deere, you know, the largest company that makes farm machinery, it controls over 50% of the tractor market. So that's just one firm alone. It's similar dynamics when we look at fertilizer, seeds and pesticides and fertilizer, for example. Just two firms control a hundred percent of North American potash production. The four key companies control a large amount of the global fertilizer trade. In seeds, it's also very similar and in pesticides. In the seeds and pesticides that's especially interesting because since the 1980s and 1990s, the seed and pesticide companies actually merged with each other. We can't even say there's a set of seed companies and a set of chemical companies. It's actually seed and chemical companies. That's one set. And they control around 60% of the global seed market and around 70% of the global pesticide market. And that's really what prompted me to want to work on this book is that after 2015, there was a set of mergers in the seed and chemical sector that concentrated those firms even further. They used to be dominated by six firms. We used to call them the Big Six, and then they had major mergers where Bayer bought Monsanto, Dow and DuPont merged and formed Corteva. Syngenta group was bought by Chem China, and then bought by Sino Chem, a big Chinese chemical company. And then BASF bought up all the bits that the other companies were forced to sell to pass regulatory hurdles. And so, we ended up with a Big Four. And these companies produce both seeds and chemicals and have a quite an enormous impact in terms of their market dominance. Norbert - Wow. This is really important and I think it's a topic that many of us who look at the food industry aren't paying attention to. And I'm really appreciative of you laying out this concentration that's taking place. Jennifer, when reading the book, I was really struck by the fact that this is not just a book about the farmers themselves and the farming industry and the companies that provide the inputs. But you also touch upon the role of universities and university science and scientists; and also the role of government in helping to fuel or seed innovation in this sector. And, you know, here I was hoping you could talk about this important role for universities and also the government given that we're in a current moment where we're seeing a retrenchment from investments by government, and also the ability of universities to continue to seed innovation. So I was hoping you could share some of your insights.  Yes, it's certainly an interesting time on the landscape of spending on innovation and with a retrenchment of state pulling back away from supporting technological innovation and other innovations. And that's certainly true in the farm sector, and that's very different from the situation if we go back to the 1800s and see, as you mentioned, the role that the state played in terms of really trying to support innovation in these sectors. And what I argue in the book is that these firms, they got big in the first place, and they were able to consolidate in the first place, through a series of what I call market technology and policy factors. And it's kind of messy. I put them in these three big categories. But in terms of these market factors, that's what most people tend to think about when they think, 'oh, a firm got big. Maybe it's just more efficient. It's able to produce products more cheaply and therefore it just grew to be big.' And that's much more complicated than that of course. And that's because, as you said this role of technological change in which universities have played a really important role. And government support and throughout history in the US, a lot of the book focuses on the US because we have good information and data there. And the US set up the land grant college system really to support development in the agricultural sector. And that gave us, you know, a lot of the innovations that led to, for example, the hybridization of seeds. And the corporations that took up that innovation that the state supported through university research, those firms also work directly with universities in many instances, to have these kinds of collaborative relationships, to develop, herbicides, to develop seeds, to develop further farm machinery, etc. So that role of technological innovation is really important, and that innovation doesn't just come from nowhere. It doesn't just pop up. It doesn't just show up one day. Right? It comes from investment. Investment in universities and research and development. And so that has been a really important strand to develop this kind of industrial agriculture. And now we know from university research, etc., that there are some problems associated with it. Yet it's proving hard to get that kind of funding to spur a new transformation towards a more sustainable agriculture because we're not giving that kind of state support, and support to universities to do that research and innovative work to lead us towards more sustainable agriculture. So, I think there's a lot there that we need to work on. And that's some of the recommendations that I make at the end of the book. Is that we need to shore up that kind of public investment in innovation, in alternative systems to address some of the problems. So just let me tag on another question from that. Just what are the consequences then for having just a small number of firms dominating this sector and no longer having these investments in innovation? Yeah, so what we're seeing increasingly as the state has pulled away from supporting agricultural research, is that most of that agricultural research now is being done by private corporations. And the big concern there is that as you have a smaller and smaller number of very large firms dominating in the sector, their incentive to innovate actually weakens. It weakens because if there's not a lot of players in the marketplace that are doing innovative work, there's just not a lot of competition. And so why would you innovate if you don't have to? If you're already a monopoly and you're able to sell your product, there's not a lot of incentive to innovate in a way that might then decrease the sales of your old products. And so, what we're seeing is a shift in innovation from the private sector, away from these kinds of transformative innovations and much more towards what we call defensive innovations. They're innovating in ways that actually enable them to sell existing products. And many would say that the rise of agricultural biotechnology was actually that kind of a defensive innovation. It was modifying seeds to make them resistant to the application of existing herbicides. And so there was innovation, but it was actually spurring further sales in an existing product. And part of the reason for that was that it became very expensive for these companies. The regulatory hurdles became quite expensive for them to develop new herbicides. And so, they were like, 'oh, it's cheaper and faster to work with seeds. Why don't we do it this way and then we'll continue to sell the herbicides.' Which by the way, got them a lot more profit than selling the seeds. So that's why they bought up a lot of the seed companies and really consolidated in that period. And there's a longstanding concern among competition regulators, the regulators that try to prevent a huge concentration in the economy, about this question of innovation. And it's very relevant in the agricultural sector. There's this sense that if you allow too much concentration to happen, it can dampen that innovation and that takes away that dynamic, innovative spirit within the sector. It's definitely a big concern. Norbert - Jennifer, I really appreciate this. Earlier in my career I was a part of some research related to biotechnology and innovation that happens there. And one of the things that I learned about is this idea of building thickets. These sort of patent thickets where you create a series of patents that actually make it difficult for others to be able to innovate in that same way. There are these real challenges of this kind of defensive innovation. And that's just one of the challenges that you bring up in the book. And I am interested in understanding, as sort a last question, what are some of the recommendations? You mentioned public sector funding of agricultural research and many of my colleagues in my discipline have said we need more research for agriculture. Are there other areas of recommendation to address some of the concerns you raised in the book? Thanks, Norbert. Yes, definitely. And I definitely do call for greater public support for agricultural research. And that's something within the agricultural sector. And I think there we really need to focus efforts on alternative agricultural production methods. For example, agroecology, which tries to reduce the amount of external inputs, not to increase them, by using nature's own processes to achieve the same functions of diversity and pest control, etc. And what's troubling is that when the firms don't have that incentive to innovate, you know, they're definitely not going to innovate in ways that would reduce their profits. They're not going to do that. The public sector has to step in if we want to see that kind of research done. But we also need measures outside of that food and agriculture system that will benefit food and agriculture. One area is stronger antitrust policies. Policies that would prevent further mergers and acquisitions that would allow those firms to continue to get bigger and bigger. Those antitrust policies are used largely, we've got merger guidelines, for example, in North America. And in Europe, when two firms want to merge, they have to get regulatory approval to do so. And those merger guidelines really walk the regulators through what would be a merger that might dampen competition, that might weaken innovation, you know, that kind of thing. It's important that we make those rules stronger. They had become progressively weaker after the 1980s. There was this move in the regulatory space that was this kind of idea that maybe it's okay if firms get really, really big because they can benefit from economies of scale. Maybe they can bring down consumer prices and maybe we shouldn't worry so much about these other areas of control. And there's been a bit of a shift in view around this in recent years where we've seen the rise of concern about these very big companies, especially with what we see with the big tech companies taking control over all these aspects of our lives. And people are saying, wait a minute, maybe we don't want to have this just a few companies controlling so much of our lives. And so, you know, we need to think about other ways to enforce antitrust policies to make them stronger so that we foster more competition and not just focus on whether something's more expensive or not. And that's, I mean, it's a bit of a hard thing to explain to some people. Obviously, people want to see lower prices. But the idea that we have to get across is that when competition dies, when it's not there, that's when the monopoly can really raise prices. And so, we need to have that competitive marketplace in order to spur innovation and also to bring prices down. That's really important and that's a kind of agenda item that's involves food and agriculture, but it's outside of the food and agriculture sector. It encompasses more. And another area where I think we can do more is to reign in the kind of undue corporate influence on the policy process. And that's arising out of a concern that as we're seeing fewer and fewer dominant companies in the food sector, and in other sectors as well, they tend to gain more political power to influence the policy and governance process. And so, what we're seeing is heightened lobby activity. Sponsoring of scientific studies and yes, coming back to the question about universities. But as corporations get bigger, they can shape science in ways that can help them win regulatory approval for their products. We need broader policies on conflict of interest to prevent large companies from taking over the policy process. And I know that's a really salient topic in the US right now, given what's going on in the broader politics. And I think it is a broader politics issue that needs to be seriously addressed if we want to support a more transformative form of food and agriculture. These kinds of policies like stronger antitrust, better conflict of interest policies, and also support for public agricultural research are all really important steps. I don't think any one of them on their own is going to do the trick in terms of spurring this desperately needed transformation in our food systems. But together, I think, they can bring us closer to that goal. Bio Jennifer Clapp is a Tier I Canada Research Chair in Global Food Security and Sustainability and Professor in the School of Environment, Resources and Sustainability at the University of Waterloo, Canada. Dr. Clapp is currently a member of the International Panel of Experts on Sustainable Food Systems (IPES-Food) and a member of the Scientific Advisory Committee of the UN Food Systems Coordination Hub. From 2019-2023, she was a member of the Steering Committee of the High Level Panel of Experts on Food Security and Nutrition (HLPE-FSN) of the UN Committee on World Food Security, and served as Vice-Chair of that body from 2021-2023. Dr. Clapp has published widely on the global governance of problems that arise at the intersection of the global economy, food security and food systems, and the natural environment. Her most recent research projects have examined the political economy of financial actors in the global food system, the politics of trade and food security, and corporate concentration in the global food system. She has also written on policy and governance responses to the global food crisis, the political economy of food assistance, and global environmental policy and governance. Her most recent books include Food, 3rd Edition (Polity, 2020), Speculative Harvests: Financialization, Food, and Agriculture (with S. Ryan Isakson, Fernwood Press, 2018), Hunger in the Balance: The New Politics of International Food Aid (Cornell University Press, 2012), Paths to a Green World: The Political Economy of the Global Environment, 2nd Edition (with Peter Dauvergne, MIT Press, 2011), and Corporate Power in Global Agrifood Governance (co-edited with Doris Fuchs, MIT Press, 2009). Her forthcoming book, published with MIT Press (2025), is titled Titans of Industrial Agriculture: How a Few Giant Corporations Came to Dominate the Farm Sector and Why It Matters.

Jason Evans, Ph.D. is the Dean of the College of Food Innovation and Technology (CFIT) at Johnson & Wales University, which offers baccalaureate and graduate programming in Culinary Arts, Culinary Science, Culinary Nutrition, Food and Beverage Entrepreneurship, and Sustainable Food Systems. Formerly, Dr. Evans was an Associate Professor of Agricultural Business Management at the State University of New York's College of Agriculture and Technology, Cobleskill (SUNY Cobleskill), where he also served as the Director of the Institute for Rural Vitality and Chair of the Department of Agriculture and Food Management. Before joining the SUNY Cobleskill faculty in 2009, Dr. Evans was an Assistant Research Professor at West Virginia University, where he earned a Ph.D. in Natural Resource Economics in 2007. In this episode of Food Safety Matters, we speak with Dr. Evans [47:30] about: His role as the Keynote Presenter at the 2025 Food Safety Summit in May, and what he is looking forward to at the Summit The topic of Dr. Evans' Keynote speech, “Leadership When Nothing is Easy,” and the challenges he sees with worker disengagement in the context of food safety Why it is crucial for food industry leaders to foster a sense of engagement, accountability, and collaboration among their teams Dr. Evans' experience as the Founding Dean of CFIT at JWU, and what a JWU education in food innovation and technology offers to students Topics that Dr. Evans emphasizes as a food and agriculture educator and researcher, and how he has seen the academic field evolve throughout his career Why the need for problem-solvers in the food system is greater now than ever. News and Resources News Changes happening at U.S. federal food safety regulatory agencies [3:48] Letter From 85 Congresspeople Urges End to Federal Public Health ‘Gag Order,' Addressing Bird Flu [3:48] FDA Moves to Rehire Some Human Foods Staffers Who Were Previously Fired [7:09] USDA to Invest in Farm Biosecurity, Chicken Vaccinations to Combat Avian Influenza [7:50] FDA Leader Jim Jones Resigns After 89 'Indiscriminate' Firings in Human Foods Program [8:14] Attorney Kyle Diamantas Expected to Replace Jim Jones as FDA Deputy Commissioner of Human Foods [8:34] Major Advocacy Groups Say Mass Layoffs at FDA Could Jeopardize Food Safety, 'MAHA' Agenda [8:50] RFK Jr. Confirmed as HHS Secretary; Widespread Firings Coming to FDA, CDC [9:39] Brooke Rollins Confirmed as Secretary of Agriculture, Cites 'Aggressive Plan' to Eliminate USDA Jobs [9:39] Hospitalizations, Deaths Caused by Foodborne Illnesses More Than Doubled in 2024 [19:02] Listeria Outbreak Linked to Nutritional Shakes Served at Healthcare Facilities Causes 12 Deaths [25:58] California Bill Would Set State Drinking Water Limits for PFAS in Case EPA Standards are Weakened [31:12] Food Safety Insights “Food Safety Insights” by Bob Ferguson [35:24] Regulatory Changes Impacting Your Food Safety Program, Part 1—What Should FDA's Priorities Be? Food Safety Magazine December ‘24/January '25 Regulatory Changes Impacting Your Food Safety Program, Part 2—What Should USDA's Priorities Be? Food Safety Magazine February/March ‘25 Sponsored by: CINTAS We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Baylee Rose Drown, is a queer woman farmer, educator and community builder. Baylee believes in good food for all people. For Baylee, this starts with caring for soil and extends into seeking justice in our land and food system. Sliding scale CSA, working with meal centers and acknowledging colonial land theft (our land is the home of Nehantic people) are all part working of towards an equitable food system. Baylee was raised on her families' Holstein dairy farm in Michigan.  She earned a Bachelors of Science from Michigan State Universities' College of Agriculture and Natural Resources in 2009. This is where she first discovered land and animal ethics, which inspired her transition from a conventional farmer to a regenerative farmer.Baylee picked up the organic farming bug in Vermont, where she worked at Green Mountain College's diversified farm from 2009-2013.  During Baylee's time at Green Mountain she qualified the farm as Animal Welfare Approval and was active in the greater community by serving as a boardmember for the Stone Valley Food Coop. Baylee earned her Masters of Science in Sustainable Food Systems from Green Mountain College in 2014, as she was incorporating Upper Pond Farm as an LLC and turning the soil in Old Lyme for the first time.  Baylee is a life long learner. Recently she completed courses on Uprooting Racism in the Food System, Holistic Management, Soil Health and Climate Change and Compost Facility Management. Baylee enjoys mentoring and teaching all ages from mutual aid for fellow farmers, to apprentices, WWOOFers and LymeConsolidated Elementary Students. Baylee presents on the subjects of grant writing, composting, chemical free pest management and integrating animal and plant food production systems. Baylee uses her small cattle herd to manage and improve grasslands and soils. Cows can save the planet - ask Baylee how! Baylee loves bringing people together through farmers' markets hosted at the Long Table, and volunteering withConnecticut Farmland Trust and the Connecticut Compost Alliance.Baylee loves feeding people and being really tired and dirty at the end of a workday. She also loves to teach, hike, fish, make cheese and cook.www.5calls.org  Long Table Farm website  Long Table Farm Facebook Long Table Farm Instagram Long Table Farm YouTube  Long Table Farm BlueskyCows Save the Planet by Judith Schwartz Beaver Land by Leila Philip Animal Welfare Approved  Holistic Management International Richard Perkins Youtube Thanks to New England Grazing Network for sponsoring this episode under a USDA-Grazing Lands Conservation Initiation grant! More educational and transformational offerings from Jenn Colby Whole Human web site Choosing to Farm Patreon link Leave us a review at Choosing to Farm!The Choosing to Farm podcast is all about telling origin stories, learning from the journeys, and creating connection among first-and returning-generation livestock farmers and ranchers across the US and the world.  After nearly 30 years working professionally in agriculture as well as being a returning-generation farmer myself, I'm here to share stories, tips and resources to help livestock farmers and ranchers heal our relationship with success.  Want to help? Like, share or review this episode! Want to help even more? Join our Patreon to support the show or even buy me a cup of coffee at the Choosing to Farm web site!

Trees and crops—better together! This week on Roots and All, I'm joined by Andy Dibben, co-author of Silvohorticulture, to explore how agroforestry can revolutionise our growing spaces for a more resilient and productive future. Links Silvohorticulture: A grower's guide to integrating trees into crops by Andy Dibben & Ben Raskin Other episodes if you liked this one: If you liked this week's episode with Andy Dibben you might also enjoy this one from the archives:  235: Woodchip - My guest this week is Ben Raskin, the Soil Association's Head of Horticulture and Agroforestry. Ben is the author of several books on gardening, including Zero-Waste Garden and The Community Gardening Handbook. His latest book is ‘The Woodchip Handbook', which I was very excited to read and even more excited to speak with Ben about, because I've long been a fan of using wood chip in the garden. In the interview, we cover the many uses for woodchip in the garden, how it can help with plant and soil health, what sort of wood makes good chip and the do's and don'ts of using it. 137: Dr Glynn Percival of Bartlett Tree Experts - This episode is brought to you by the team at The Real Soil Company. Launched to the market in 2020 The Real Soil Company proudly offers new organic, peat-free SuperSoil. Packed full of organic nutrients for optimal plant health, SuperSoil's natural ‘boosters' will stimulate quicker plant establishment and better resilience against pests and disease, whilst also enabling edible crops to benefit from nutritional enhancement and a higher crop yield.  The enhanced soil also offers better water retention and release for optimum plant growth, whilst providing a more balanced and workable material for gardeners. Please support the podcast on Patreon

Arthur Potts Dawson is a Chef, Author, and Sustainable Food Innovator. Jamie Oliver calls him The Original Green Chef, and his work with the UN Food Programme and Feed Me Seymour Health is helping to revolutionise food systems. In this episode, Arthur reflects on the beginning of his culinary career and the evolution of his opinions about food. He emphasises the importance and impact of organisations such as the Chef’s Manifesto and the UN Food Programme and the valuable, humbling lessons he’s learnt. Resources and links: UN World Food Programme website Feed Me Seymour Health website Arthur Potts Dawson on Instagram Arthur Potts Dawson on Facebook Arthur Potts Dawson on X Arthur Potts Dawson on LinkedIn Connect: Future Fork podcast website Paul Newnham on Instagram Paul Newnham on X Paul Newnham on LinkedIn Disruptive Consulting Solutions website SDG2 Advocacy Hub website SDG2 Advocacy Hub on X SDG2 Advocacy Hub on Facebook SDG2 Advocacy Hub on LinkedIn This show is produced in collaboration with Wavelength Creative. Visit wavelengthcreative.com for more information.

BSI Whitepapers provide expert insights, guidance, and analysis on various topics related to standards, compliance, and best practices. They are designed to inform and educate organizations, industries, and policymakers about emerging trends, challenges, and opportunities in areas where standards play a critical role.This episode is an audio-abridged version of the BSI White Paper: Understanding sustainable food systems.Published in August 2024, the Whitepaper reveals that the global food sector is responsible for a third of all greenhouse gas emissions, 60% of global biodiversity loss, and two-thirds of deforestation, while a third of all food produced is wasted. This underscores the urgent need for change. By aligning with the UN's Sustainable Development Goals and adopting sustainability standards, organizations can lead the way. Implementing changes across farming, manufacturing, and retail practices will drive positive impact, enhance public health, and promote low-carbon, sustainable diets.Series | AudiobooksFind out more about the issues raised in this episodeWhitepaper | Understanding sustainable food systems BSI | Sustainability in foodGet involved with standardsGet involved with standardsGet in touch with The Standards Showeducation@bsigroup.comsend a voice messageFind and follow on social mediaX @StandardsShowInstagram @thestandardsshowLinkedIn | The Standards Show

Naomi Robert is leading efforts to help farmers adapt to drought conditions through innovative dry farming techniques. Partnering with the Dry Farming Collaborative at Oregon State University, KPU researchers are working to optimize water retention in soil and cultivate drought-tolerant crops. Dry farming, which relies on minimal or no irrigation, is particularly suited to the Pacific Northwest's climate. Guest: Naomi Robert - Senior Research and Extension Associate at the Institute for Sustainable Food Systems at Kwantlen Polytechnic University Learn more about your ad choices. Visit megaphone.fm/adchoices

In this podcast, Nicola Gryczka informs our listeners about equitable and sustainable food systems in the hospitality industry and how she became, in her words, “a change-maker, dreamer and social entrepreneur”. As co-founder and leader of the Social Gastronomy Movement (SGM), Nicola connects communities globally to drive equitable and sustainable food systems. Her background includes pioneering solutions to combat food waste, advancing educational content for underserved communities, and consulting in the social enterprise space.  The Social Gastronomy Movement cultivates connections, collaborations and partnerships that strengthen our individual and collective capacity to co-create an equitable future, inclusive society and healthy planet. SGM advocates for positive changes in local food systems so that together we move towards global progress creating a new ecosystem for change.With experience at the World Economic Forum, TIME Magazine, and Gastromotiva, Nicola brings a unique multi-stakeholder approach to her work. With a Bachelor of Science in Hospitality Management, and an Entrepreneurship specialization from the Ecole hôtelière de Lausanne, a Masters in International Negotiation and Policy Making from the Graduate Institute, and an MBA with a specialization on social enterprises, her passion lies at the cross road of grass root activism and policy making, especially in fields of food, agriculture and education. Since 2016 she has started to work with innovative solutions to stop the vicious circle of food waste, such as a food surplus product line, online educational content for underprivileged communities and tech solutions to scale impact globally, involving the powerful convening power of chefs. Most of her career was in the development world, continuously focusing on solutions through a multi-stakeholder approach. She started her career at the World Economic Forum, working with Strategic Partnerships and later within the Latin American Centre for Regional Strategies, and has since worked for TIME Magazine, as the CEO of Brazilian social enterprise Gastromotiva  during the internationalization and expansion, as well acted as a consultant in a variety of areas. She sits on the board of social organizations such as Catalyst2030 in Holland and Mater Foundation in Switzerland, while actively coaching and supporting young women and social entrepreneurs around the world. Most recently she is also an entrepreneur in residence for the prestigious the Ecole hôtelière de Lausanne / EHL Group.Nicola has become a motivational speaker and consultant at renowned organizations and events such as IADB, FAO Latam, WFP, WEF and SxSW among others.

Over one-third of the world's food is lost or wasted, undermining efforts to end hunger and malnutrition while contributing 8 to 10 percent of global greenhouse gas emissions. In low- and middle-income countries, over 40 percent of food loss occurs before a crop even makes it to market, whether due to inadequate storage, pests or microbes, spoilage, spillage in transport or otherwise. Eliminating food loss and waste (FLW) would provide enough food to feed two billion people, as well as reduce greenhouse gas emissions. Addressing FLW is critical to global food security, nutrition and climate change mitigation, with food rescue playing an important role in these efforts. In order to raise awareness, exchange information and share success stories, USAID's Food Loss and Waste Community of Practice created the USAID Kitchen Sink Food Loss and Waste Podcast. Our goal is to share monthly, bite-sized episodes that highlight the approaches USAID and the U.S. government are taking to address FLW. We hope these episodes provide a valuable resource for those interested in why we should care about FLW and how we can reduce it. Our latest episode is with Sandra Vijn, US Managing Director of Kipster, which is dedicated to offering the first carbon-neutral egg by revolutionizing sustainable food production with circular economy. If you've ever wondered about circular economy and regenerative agriculture, this episode is for you! Sandra will provide an overview of circular economy- what it is and why it is important. We'll dive to answer the age old question- when it comes to circularity, what comes first? The chicken or the egg? We conclude by making the business case for circularity and sharing how Kipster can serve as a model for other companies interested in reducing food loss and waste.You can subscribe to receive the latest episodes of USAID's Kitchen Sink and listen to our episodes on the platform of your choice: Apple, Spotify, and more! Video recordings of the episodes are available on YouTube. Check in every month for new episodes as global experts discuss a range of issues about FLW and methane emissions - from the critical role of youth to the staggering economic costs - and learn about specific ways that USAID is tackling FLW around the world. If you have an idea for an episode topic you'd like to see featured or if you would like to participate in an episode of USAID's Kitchen Sink, please reach out to Nika Larian (nlarian@usaid.gov).There's no time to waste!

Send me a messageIn this episode of Climate Confident, I sit down with Charlie Angelakos, Global VP of External Affairs and Sustainability at McCain Foods, to delve into the company's ambitious goal of achieving 100% regenerative agriculture by 2030. With a direct relationship with 3,500 farmers globally and a commitment to farming in harmony with nature, McCain is tackling the twin challenges of climate resilience and sustainable food production.Charlie provides a detailed breakdown of regenerative agriculture as McCain defines it—focusing on improving soil health, reducing emissions, and minimising reliance on synthetic inputs. He shares insights from their Farms of the Future initiative, where McCain tests and refines regenerative practices to share successes (and failures) with their farmer partners. Early results are encouraging, with emissions down 30% and fertiliser use reduced by 17% at their New Brunswick farm.One key takeaway is the importance of partnerships. McCain collaborates closely with farmers, providing training, financial incentives, and long-term contracts to support the transition to regenerative methods. Charlie also highlights the role of broader collaboration across the food industry to standardise metrics and reduce pressure on farmers.We also touch on educating consumers about the benefits of regenerative agriculture. From launching interactive tools to engaging advertising campaigns, McCain is making strides in closing the awareness gap.Tune in to hear why regenerative agriculture isn't just about climate—it's about building a resilient, sustainable food system that works for both farmers and the planet.Find links to McCain's sustainability initiatives, including their Hot Potato podcast here.Support the showPodcast supportersI'd like to sincerely thank this podcast's amazing supporters: Lorcan Sheehan Jerry Sweeney Andreas Werner Stephen Carroll Roger Arnold And remember you too can Support 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.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

Dorothy Shaver is the Global Food Sustainability Director for Unilever and a founding Board Member of the Food for Climate League. For over two decades, Dorothy has operated at the meeting point between nutrition, health, and sustainability. In this episode, Dorothy explains the unique questions that need to be addressed to create sustainable food systems on a global scale through regenerative agriculture. She reveals how businesses and consumers can support transitions to more sustainable food systems and shares how she has endeavoured to provide food options that are nutritious, sustainable, accessible and that people actually want to eat. Resources and links: Unilever Australia website Food for Climate League website Dorothy Shaver on LinkedIn Dorothy Shaver on Instagram Connect: Future Fork podcast website Paul Newnham on Instagram Paul Newnham on X Paul Newnham on LinkedIn Disruptive Consulting Solutions website SDG2 Advocacy Hub website SDG2 Advocacy Hub on X SDG2 Advocacy Hub on Facebook SDG2 Advocacy Hub on LinkedIn This show is produced in collaboration with Wavelength Creative. Visit wavelengthcreative.com for more information.

In this double-length episode, we speak with folks doing similar work in both the San Francisco Bay Area and Detroit, Michigan. Our two guests – Joshua Hoyt from the Cultural Conservancy's Native Foodways Program and Shakara Tyler from the  Detroit Black Community Food Sovereignty Network – are reclaiming the right to feed themselves and own their communities' ecologically sustainable food systems. They are nourishing their communities by restoring cultural and spiritual ties with the Earth, building their local economies, and healing historical traumas. We all learned a lot about how their work is taking shape in different cultural contexts, with strong overlap. Great Guest Quote: “If we don't actually address the ways that we relate to the environment and our place in it, then we will just continue to make the same mistakes over and over again.” - Joshua Hoyt, Native Foodways Program Guests: Joshua Hoyt, from the Cultural Conservancy's Native Foodways program (San Francisco Bay Area's Sonoma County); Shakara Tyler from the Detroit Black Community Food Sovereignty Network Keywords: #climatecrisis,#climateaction,#climatejustice,#foodsovereignty;#nativeamericanjustice,#blackfarmers;#indigenousfarmers;#nativefood                         Co-Hosts: Dalya Massachi and Kevin McClendon (Proximate media platform: https://www.proximate.press) Transcript: https://docs.google.com/document/d/15BYaXimbGtwxg-Os86fqYBoEgijXMmDJ1656l-vs9rQ/edit?usp=sharing This episode's recap blog post: coming soon Related Action Resources:  Cultural Conservancy's Native Foodways Program: https://www.nativeland.org/native-foodways and their podcast, the Native Seed Pod: https://www.nativeseedpod.org National Library of Medicine article on Native American food insecurity and poor health outcomes: https://pmc.ncbi.nlm.nih.gov/articles/PMC5422031/   Detroit Black Community Food Sovereignty Network: https://www.dbcfsn.org/ Story of the Detroit Black Farmer Land Fund: Decolonization and Abolition in Practice (video): https://www.youtube.com/watch?v=Z5IrZcWklWM Twin Cities Public TV: Article on a new generation of Black farmers and faith leaders cultivating the future of food sovereignty: https://www.tptoriginals.org/whats-happening-on-the-front-lines-of-food-justice/ Related Everyday Climate Champions Episodes : “The Black Church's Inspiring Work in Environmental Justice”: https://open.spotify.com/episode/1L0RBmzhUUCFWYyYtvTcQt "Indigenous-Led Climate Justice": https://open.spotify.com/episode/4EhJRVjxQL5fcFSkivSGT1?si=uBwMSn-VSFe796PBDkE25Q Please share this podcast with a few friends, family, or colleagues.  Remember to follow this podcast to find out when new episodes get released! Did you know? We LOVE listener feedback! Share your thoughts and insights by taking this brief survey: ⁠https://docs.google.com/forms/d/e/1FAIpQLSdWtyEkf8meN01BVOEgOJ_pWYxkha5EiV5Po2alSbvc_IzyEA/viewform⁠ Contact Us: Do you know a Bay Area-based Everyday Climate Champion? We'd love to interview them!  Get in touch: crba.eccpodcast@gmail.com  Website: www.climaterealitybayarea.org/eccpodcast  Podcast Production Team: Executive Producer/Editor: Dalya Massachi; Sound Designers/Engineer: Martin Sanchez; Co-Hosts/Researchers: Ellisa Feinstein, Isabella Genereaux, Sean Mendelson, Hasini Parepalli, Logo Designer: Gabriela Vargas

We're back and excited to share where the Ecopolitics Podcast is going with Season 4. Hosts Peter Andree and Ryan Katz-Rosene reflect on where we've gone over the last three seasons. Together, they explore how many of the themes and topics of the podcast remain relevant and continuously changing, from the Carbon Tax and Sustainable Food Systems to Indigenous Environmental Politics. Tune in to hear Ryan and Peter introduce Season 4: Politics of the Anthropocene! We are excited to share a series of episodes that put today's politics into the longer-term context of how our societies engage with the more-than-human world with expert insights, thought-provoking discussions, and practical solutions.

England's hedges are in need of urgent revival - that's the conclusion of a survey of hedges, the first in 17 years. The UK Centre for Ecology & Hydrology has been looking at hedges for Natural England and says that while they are in better condition than 2007, when the last survey was done, the overall length remains largely unchanged. That's bad news for the government which aims to restore or plant 45,000 miles of hedgerow by 2050Over the past few years there has been a lot of pressure on pig producers and that's meant change. According to the levy board ADHB , just five abattoirs now control 88% of the throughput of pigs, with three big companies now owning around half of the sows in England. The UK has a reputation for higher welfare standards: 50% of piglets are born outside not in farrowing crates, and more than 70% of pigs are fattened indoors on straw. We visit a pig farm in Lincolnshire that produces 800 pigs a week for a large processor as well as local butchers and the farm's own shop.The campaign group Sustain wants food produced to high welfare standards and in a way that protects nature and tackles climate change as well as providing good jobs. They don't believe intensive farming is the best way of achieving that. Presenter = Charlotte Smith Producer = Rebecca Rooney

Food sustainability is a critical issue in our society, so is there a way to sustainably build businesses that combat this issue? Corwin Hibert, best-selling author, co-founder of multiple businesses, and host of the podcast Aisle 42 explores the principle of sustainability in the food sector on a daily basis. As VP of Strategic Partnerships for the Ethical Food Group in Vancouver, Hiebert helps brands establish themselves as changemakers in the food sector. In this conversation, we explore the nuance of how sustainability can be a complex problem with simple solutions, how he built his dream life, and his hopes for the future of the sustainable food industry. Follow us on Instagram: @someonelikeyoupodcast

In this episode of People Behind the Plans, Julia Freedgood, author of Planning Sustainable and Resilient Food Systems, talks about the complex and fragile web behind the food we eat, and the important role planning plays, especially in rural areas. Freedgood, a senior fellow and senior program advisor at the American Farmland Trust, digs into rural and urban agriculture, food insecurity, and even how renewable energy production can be at odds with food production. Always optimistic, she'll share how planners can shift their mindset toward comprehensive food systems planning and offer guidance on addressing food challenges. Episode URL: https://planning.org/podcast/american-farmland-trusts-julia-freedgood-on-planning-sustainable-food-systems-for-all-people/

Episode 80 of Messy Jesus Business podcast, with Sister Julia Walsh. Podcast: Play in new window | Download Subscribe:  Email | RSS | More "I think it goes back to humility, you know, just being willing to genuinely listen to the other side." -Kelly Moltzen IN THIS EPISODE In the latest episode of Messy Jesus Business podcast, Sister Julia Walsh FSPA chats with Kelly Moltzen. They discuss Kelly's early Franciscan influences and how they affected her decision to study health disparity and food justice as a lay Franciscan. "Everything is connected," Kelly says, "and the way that we treat our environment is going to have direct impacts on your health." They also discuss efforts to depolarize our communities, and the work of Braver Angels. The work of reaching out to those who think differently is difficult, but necessary. "I think it's important that we don't get caught up in group think," Kelly says, "that we all are able to seek things out for ourselves." Name Drops: Shane ClaibornePope FrancisThich Nhat HanhFr. Richard RohrImmanuel SwedenborgSimran Kit SinghJohn Duns Scotus Topics Discussed: Franciscan spiritualityintentional communityfood justiceenvironment/ecologycommunion and interconnection with creationdepolarizationinterfaith workappreciating differenceshumilityspiritual entrepreneurship Books Mentioned: The Irresistible RevolutionLaudato SiThe BibleThe Mystic HeartThe Light We Give Kelly Moltzen ABOUT THE GUEST Kelly Moltzen is a co-founder and convener of the Interfaith Public Health Network, which inspires people of faith to be agents of change in transforming communities into ones that promote health and well-being for all. She is a Registered Dietitian, has her Master's of Public Health, and is a member of the Secular Franciscan Order. She is serving as a co-chair of the Justice, Peace & Integrity of Creation commission of the Franciscan Federation, and is part of the core group of the Intergenerational Eco-Justice & Spirituality Network which is supported by the Franciscan Federation. Kelly was a 2021-2022 Abrahamic House fellow, and a 2022 Rockefeller-Acumen Food Systems Fellow. Her Rockefeller Food System Vision Prize proposal, Faith Communities Leading the Way Towards Healthy, Sustainable Food Systems, reached the semi-finalist stage. Kelly has worked to address health disparities in the Bronx with Bronx Health REACH for 14 years, and is also supporting the Chief Impact and Sustainability Office of Church World Service as a consultant, helping to promote faith community engagement in the National Strategy on Hunger, Nutrition and Health. MESSY JESUS BUSINESS is hosted by Sister Julia Walsh.  Produced and edited by Colin Wambsgans. Email us at messyjesusbusiness@gmail.com BE SOCIAL:https://www.facebook.com/MessyJesusBusiness Facebook: https://www.facebook.com/MessyJesusBusiness Twitter: @messyjesusbiz Instagram: https://www.instagram.com/messyjesusbusiness SUPPORT US: https://www.patreon.com/messyjesusbusiness

How do we make our food systems more sustainable? It's a big question and it is a huge challenge. But we know that progress can be made. The food industry has a big impact on the climate and the environment, but we cannot just stop making food, we need to keep everyone fed.  We also know that some of the processes we use to make food could be improved to lessen their impact on the world around us.  In this episode of the Food Matters Live podcast, made in partnership with Tetra Pak, we delve into the world of sustainable food systems to discover some of the incredible work already being done to reduce the industry's impact on the climate and the environment. And we look to the future to see where progress could be made in the years to come. All of this progress is underpinned by the need to produce enough food to feed a growing population, whilst meeting the high safety standards the industry demands. Guest: Gilles Tisserand, Vice President of Climate and Biodiversity, Tetra Pak

Join us as we talk with Jessica Riles, UF/IFAS Agriculture and Sustainable Food Systems agent in Collier County, and chair of the Southwest Florida Small Farmer Network. Jessica shares her transition from local government to supporting small farmers, discussing the importance of community support, relationship-building, and how the Southwest Florida Small Farmer Network connects farmers with vital resources.We also dive into the challenges small farmers face, like labor shortages and high land costs, and explore innovative solutions like the Southwest Florida Fresh initiative. Jessica highlights how strategic planning, marketing, and collaboration are empowering local farmers and strengthening sustainable food systems in the region.Thursday September 26 Fall Southwest Florida Small Farmer Network MeetingSupport the showWe hope you enjoyed the episode! Please help us continue to produce more valuable content by subscribing to our Fresh Take Podcast Series! Subscribe here SPONSORSHIP OPPORTUNITY- Learn more about the many benefits of becoming a Sponsor of Florida Organic Growers! Your contribution will not only help to advance an organic and sustainable future but gain brand awareness through our growing audience. If you are interested, click here

When you hear university dining, you likely have images in your mind of college students with trays and hand waiting in a line for a meal in a dining hall. You may even think of a food court or a trendy food hall in the cool part of town. But there is so much more happening behind the scenes. Today we will learn about Menus of Change University Research Collaborative, MCURC for short, which is a nationwide network of colleges and universities using campus dining halls as living laboratories for behavior change. The Collaborative's goals are to move people towards healthier, more sustainable and delicious foods using evidence-based research, education and innovation. Our guest today is the Collaborative's co-founder and co-director, Stanford University's Sophie Egan.  Interview Summary I'd like you to tell our listeners a little bit more about the Menus of Change University Research Collaborative. What is it and how does it actually work? The Menus of Change University Research Collaborative was co-founded by the Culinary Institute of America and Stanford University, two divisions there, the Stanford Prevention Research Center and the School of Medicine, and Residential and Dining Enterprises. And that should tell you something is different in our vision, which is that first and foremost, we wanted to break down silos that exist on campuses between experts in food who work in academic realms. So, researchers, faculty who may be studying food, either from one certain discipline or ideally some cases transdisciplinarily, and those who actually feed students, the experts in the dining programs on campus. And Stanford was a good place to co-found this because of this great partnership that already existed between the dining program and between Dr. Christopher Gardner at the School of Medicine. But that model has actually now been replicated. We are at 70 plus institutions, not only across the U.S., but actually increasingly internationally. In addition to fostering that collaboration and breaking down those silos on a given campus, we really wanted to foster collaboration between universities to take what we consider kind of a plug-and-play research protocol. You know, a given design of a study that, as you said, uses campus dining halls as living laboratories and actually replicate research. So that's what we've done. It's been incredibly fun to be part of it from the beginning, and it's been incredibly exciting and impactful because of the approach that we take. We really democratize even what it means to be a researcher, to be involved in research. We have involvement in the collaborative and in research projects from students, faculty, of course, who are critical in their expertise, but also executive chefs, nutrition and sustainability experts. And many other research collaborators who are mission aligned organizations like EAT and REFED and Food for Climate League, who bring their own kind of comparable expertise. And we all work together to shape these living lab studies and then to test those at multiple sites to see if this a more generalizable effect? Or is that something just those west coast schools work for? Or is this only something that, you know, more elite schools where students of a certain demographic really respond? But that's also the beauty is the diversity of the institutions that we have. Geographically, public private, small and large. And we're really brought together by the kind of common language of what's also in our name, Menus of Change. And these are these principles of optimizing both human and planetary health through the food on our plates. And for us really, especially through students, changing that trajectory and cultivating the long term wellbeing of all people in the planet, one student, one meal at a time. Wow. This sounds like a really amazing program. And I love the fact that you're working across different types of universities across the U.S. and even outside. And it does make me believe that the findings that you have are applicable in a broader setting than if one institution does it. I can appreciate the power of the Collaborative. I want to know a little bit more about the impact of the collaborative. What has it been up to this point and in what ways have you seen this collaborative generate new ideas or new research findings? Yes. So, we've got about six peer reviewed publications under our belt with more on the way. Our latest is called the University Procurement and Planetary Health Study led by Dr. Jackie Bertoldo, who was at the Johns Hopkins University and also Stanford Food Institute. But we have a number of academic publications also in the works. And then importantly, we actually have produced 13 operational publications and reports. So, what that illustrates is that we've come to realize that those that are collaborating have different currencies. Publishing in a peer reviewed journal, that's what motivates academic researchers, right? That's what's going to enable them to invest time and resources. Fundamentally, this is primarily something that people do,  in their free time, right? It's a volunteer-based network of over 300 members. But if they're going to work on a project, it has to have some value to their own work. But what has value to those in dining operations is implementable, real, tangible strategies, recommendations, and guidelines that translate 'these are the findings of a certain study into what do you want me to do about it? How do you want me to change my menu, sourcing, the design of the dining hall, the choice architecture, right? The food environment itself. How do you want me to change something in the operational setup?' Maybe, if it has to do with food waste. All of these resources are on our website. We also have three really exciting new projects in the pipeline. So that's our research and publication impact to date. But I should say that importantly, it's much more meaningful to us who take those resources and acts upon them. We know that universities are unique places to conduct research, but our research is not aimed only at the campus dining sector. It's actually offered open source to inform and shape the entire food service industry. We have been thrilled, for example, one of our kind of flagship publications called the Edgy Veggies Toolkit has been implemented and adopted by some of the largest food service companies in the world. Think of Sodexo, Aramark, Compass, who are phenomenal members of the collaborative. Think of corporate dining programs, hospitals, hotels, elsewhere. K 12 environments. And that's, to us, the most important kind of reach is to know that those toolkits, those resources. Edgy Veggies was about how you could simply change the way you describe vegetable-based dishes on a menu, to use more taste focused language, to increase the appeal. We actually demonstrated you can measurably increase selection and consumption of vegetables. So, you can imagine that has applications in public health in countless settings. Even those of us trying to feed our kids. Hey, if I call tonight's broccoli, you know, zesty orange broccoli versus just broccoli, maybe my kid will eat more of it, right? So, it has applications in countless different contexts. Another really big area for us is our collective purchasing power. So, we learned at some point that it's not only that these organizations, the institutions that are part of the collaborative are brought together by a desire to co create research, but it's really that alignment on healthy, sustainable, plant forward future for the food service industry. And so we've actually created this collective impact initiative where it's our combined purchasing power. We've now measurably reduced our combined food-related greenhouse gas emissions. By 24 percent just between 2019 and 2022, and that's across 30 institutions, 90 million pounds of food. I mean, this is a huge outcome for us, and we're not stopping there. We had a goal to reduce by 25 percent by 2030, and now reaching that, we're A, enhancing the target to a 40 percent reduction by 2030. But importantly, we're actually measuring now the uptick in diet quality. So, because human health is equally important to that sustainability part, that University Procurement for Planetary Health study that I mentioned, we're actually able to see that if we are aligning our procurement, meaning what do we buy in the total pounds of an institution and then in the aggregate, right? How plant forward, how healthy and sustainable is that kind of portfolio, that total mix of foods that we're purchasing? And we can actually really increase the diet quality and that kind of average health profile at the same time. So, getting that data layer is really key. And it's the kind of area of impact that has so much momentum and will only continue into the future. Also, lastly, just to say our student engagement numbers have really grown, and that's critically important because educating and cultivating the next generation of food systems leaders. is also core to our work. We have our MCRC Fellows program and that has really grown to have about 30 fellows from a number of institutions all around the country. That's another great way that anyone interested can get involved in. Students are a reason for being. So, it's key that they see these ways to make an impact through their work as well. I am really impressed with the improvements in lowering greenhouse gas emissions or improving sustainability of the dining facilities. How actually did you all do that? I mean, it sounds like you're asking people to report and through that reporting, you see reduction? Can you explain? Coming soon is our 2.0 learnings report that will answer that exact question, but we do have a 2020 version. We call it the early learnings report that shares what it sounds, you know, the early learnings of what works, what doesn't. But what I can tell you can have been kind of the big keys to that success. First, collective target setting. We have been able to welcome institutions that really don't necessarily have the political support, the kind of stakeholder buy in, to make a big public commitment. Some schools do, some institutions do, and that's great. And others, they can sort of take cover, so to speak, in contributing to something where, you know. Their pace of change may be different. And so, it's really kind of contributing to something larger than only their institution, but also having the comfort that it's going to be fits and starts. It may not be linear. It may not be all forward. It might be a little bit backward in terms of the progress trajectory. So that's been really key to having a real diversity of schools where it's not only those that are at the very leading edge. And it's in again, places that aren't as comfortable coming out with a big splashy public wedge. The other big thing that's been key is that we have created a very streamlined framework for data collection. Instead of kind of saying you must submit your data for every single item you've ever purchased, we've on a smaller subset of food categories, where it's easier for them to track, we've created a streamlined and standardized template for them to submit the data, and we also provide individualized reports back to that university. It's confidential. They are the only one who gets it. And that's very motivating because a lot of institutions don't have that resource or that expertise to conduct that analysis to track their emissions year over year. It's almost like getting kind of a free consultancy. But it's what creates that reciprocity where we need their data. We need their collective contribution to the collective effort. And they're getting something out of it because they do have to take the time to find the data and to submit it to us. And then the other thing I think has really been key is, and this was kind of the core concept of collective impact, is continuously iterating. Every year we're listening to those involved in tweaking, you know, how we're asking for the data, how frequently we used to ask for it twice a year, and now it's annually, for example. So always kind of iterating, testing and iterating to make the processes mutually beneficial as possible. And then also keeping the door open for those other institutions to join. It's kind of a cohort effect where we have some institutions that have been part of it from the beginning and others that have only been submitting data for a year and everyone is playing a role. Great. Thank you for sharing that. I want to ask you a little bit more about your other work that you're doing because you're the co-director of the collaborative. You're also the co-director of the Stanford Food Institute. Can you tell our listeners more about that institute and what you're working on there? The Stanford Food Institute was founded by our visionary leader, Dr. Shirley Everett, who's Senior Vice Provost for Residential Dining Enterprises at Stanford. And she really had this vision to bring together an entire community of people to shape a better future of food for the benefit of all humanity and, and really embracing how much food is happening on the Stanford campus. To have the Stanford Food Institute be really this hub and this home for what belovedly we say at Stanford, it's a very decentralized place. There's a ton of entrepreneurial spirit and that's fantastic and should be, but often we don't know what everyone else is doing. So, it's a great opportunity for the Stanford Food Institute to be that magnet and say, come one, come all, whatever student led group, research project, course, event, you know, we want to work with you. So, in practice, what we really do is we work across research, education and innovation to bring together that community and work on this better future. We have a really strong focus on racial equity in the food system, as well as bold climate action. Those are kind of some cross-cutting themes. Our R&DE (research, development, education) core values that have to do with excellence and students first, sustainability, health, deliciousness. All of those things are kind of foundational at the same time. So we actually collaborate with faculty in all seven schools, which is for me super fun because I get to learn about the business dimensions of food and the psychology and social sciences. We have the new Stanford Doerr School of Sustainability that is a very active partner. We have phenomenal partners in the School of Medicine. And when possible, of course, we bring them all together. One really phenomenal culmination of all of those different research efforts is we host something called the Stanford Food Institute Food Systems Symposium, where every year, I like to explain it as a food systems science fair. It's a kind of exhibition style showcase. Researchers get really creative with how they show their work. We had over a hundred researchers at our latest symposium. And it demonstrates that real diversity of disciplines and topics that, that touch food because that's what's so exciting about food. It touches all parts of society. That's one big example. And then we have a number of community partnerships in the Bay Area. One is with the nonprofit Farms to Grow and we're really committed long term to helping support black farmers, not only in California, but sharing our model for increasing supplier diversity and equitable supply chains with other institutions. So those are just two examples, but it's really such a pleasure and an honor to lead the Stanford Food Institute. And as you can likely gather, it's really quite complimentary to the menus of change university research collaborative as well. I am really excited to learn about this symposium. And I got to say, I've worked in land grant institutions before, and I studied at land grant institutions. And so it's interesting to hear of a school like Stanford that is not a land grant. That doesn't have a tradition of agriculture in a narrowly defined sense engaging in this work. I mean, how is it that you're able to find that many people? You said a hundred folks were working on different projects related to the food system. Is it just happening, and people don't necessarily know that it's happening and you're able to bring them together? What's going on there? That's a good question. I don't have a scientific answer. I have a hunch. Anecdotal evidence. We're talking about research here. So, I've got to be clear on my methods for answering. I'll tell you, Norbert, so before I was in this role, one of the things I did was I taught a class at Stanford in the School of Design that was all about food systems careers. And it was essentially a stopgap because there was so much interest from undergraduate students in careers in food systems. But they didn't know what on earth they were going to do to make money, to make a living. How were they going to tell their parents I'm going to use all this money you spent on my degree to do what exactly? There also was just not a clear sense of even what the role types were. What's out there? What's possible? How can I make a difference? And so that class that we co-taught for several years. And I say that because that was just an interesting signal of how many students were interested, sort of, you know, poking at the edges. But a lot of them, to be honest, I call it off ramping. They didn't see the path. They just went the path that was more clear cut. They went to law school or they went to med school. And then they said, ‘well, I'll just like cook at home as a side hobby instead. Because maybe my passion for food doesn't need to be my career.' And so I think what we're really doing with the Food Institute, and there's a number of other kind of similar initiatives, is trying to say, let's try to, you know, address this in a more root cause kind of way. We have something now called the Stanford Food Systems Community, which is just a list serve. And in the fall, we host an event right at the beginning of the year where it's, it's kind of a, again, a come one, come all. We come to the farm, the actual farm at Stanford and have a pizza party and get to know all the different events and things on campus. I think to me, it's, it's a groundswell that's happening nationwide. So, I'm also an author and I've spoken for my books at a lot of universities. And I will often get asked to speak to the career services department. They'll ask me, can you talk about careers in food systems? I've seen this groundswell of interest from students. And then I think a lot of faculty also are really seeing how maybe they study law or a certain dimension. But its kind of either like backs into food or stumbles upon food, maybe. You know, we don't have, like you're saying, we don't have a department in nutrition. I mean, we don't have a specifically food kind of academic framework. But it's more those inherent intersectionalities with food where it's almost in, I think, inescapable to faculty. And then it's really kind of bolstered by how many students are expressing interest. It's something I'm really excited to see where we're in conversations with faculty to do even more to just make students aware of how many classes there are. Because I think sometimes that is the challenge that it's there, but they just don't know how to access it. Right. Thank you for sharing that. And I got to say, I've been taking notes, so I may follow up with you some more later. You've been working with campus food leaders for over a decade now. And you talked about that even in, I guess, in referencing the class as well. What is it about colleges and universities that excite you when it comes to making positive changes in the food system? And you've given me a little bit about that. I'm intrigued to see what else are you seeing? You know, it's surprising. It's the longest I've done something, like a certain one specific role is, is co leading this collaborative. Because I actually co-founded it when I was with the Culinary Institute of America on the other side of the partnership. And I think I have just a deep appreciation, and maybe I like to describe myself as an I realist, idealist mixed with a realist. A realistic view of the potential for universities to be change agents in society. Does it mean they always use that potential? No, but it's there. It's everything from the incubators of new knowledge. They're where new ideas emerge, right? I remember when I first went to the University of Bologna, and it's been there for a thousand years. That's just incredible, right? But it's also a place of growth and expanding your mind for students. Many of these higher education institutions are what's been referred to as anchor institutions. They are huge employers in a region. They are huge thought leaders in a region. They're places of opportunity for all kinds of different things. Whether it's collaborations with private sector and industry, whether it's international kind of tourism and exposure, I mean, so many different possibilities there. And I think the other big thing is that, and I should just say on the anchor institution point, it's the, all that purchasing power too, that I mentioned right there. Very streamlined, fairly agile decision making. I'm sure someone on the podcast is going to say, you think Higher Ed is agile, you know. There's bureaucracy, I know, but I just mean compared to some other food service companies or industries where it's really hard to make changes within campus dining, in particular, you do have a fairly sizable, you know, amount of purchasing power that can have fairly quick, they can be early adopters and they're known as early adopters. The food service industry really looks at what's campus dining doing. That's the tip of the spear. That's a signal of the trends to come. That's a signal of what are going to be the new norms. And the last thing is that we really embrace the fact that students in college, this is this unique period of identity formation. They're figuring out their relationships to food. What is the role that food is going to play in their lives? What do they value? How does that get reflected through food? How does that make them feel? How do they perform academically, physically, et cetera? And of course, for community and belonging, coming together, breaking bread, et cetera. We really love this stat where we've seen that in a given year, we have 4 million meals across the collaborative. But it's not just the meals that these students eat when they're on our campuses. It's the billions of meals they will go on to consume in their collective lifetimes, and when they go on to be decision makers and parents and in the other future realms. And again, that shaping formative opportunity. There are many reasons, I guess, that I've been motivated and I think the potential is still just tremendous. I'm excited for all that's ahead. This is great. And I love the idea and the recognition that this is this formative time for students. That their taste, which may have been shaped, of course, from home, but are being transformed in the dining halls. The place where they're learning to step out and make decisions about food in a way that they couldn't even in high school. I really appreciate this idea and this opportunity. And I appreciate the sort of seriousness that you take at approaching this issue. I have to say, as someone who's related to or connected to a policy center, I am intrigued to think about what kind of policy initiatives, federal, state, even university, do you see coming out of the work of the collaborative? Well, you know, it's really exciting when there is, again, I mentioned that our schools are both public and private, right? So, policy has so many opportunities to kind of shape, again, that social or political will that the decision makers administrators, dining directors may have to pursue something. So, you know, the University of California has been part of the collaborative, most of their campuses have been part for a very long time. And it just is a good example, I think to me, where in that state, there is so much support from the governor's office for farm to fork, local procurement, direct procurement, supplier diversity, regenerative agriculture, climate friendly and plant forward meals in public schools, in K 12. It's that sort of enabling environment, I think, that policy can create and also learn from. So, if it sees constellation of institutions, making a bold move or all aligning on the same kind of, you know, targets or metrics, that can give them the wind at their backs to pass something that maybe applies to all publicly run institutions. Or all food vendors in their state. For example, I would love to see more policy efforts on data and reporting. As I shared with you about collective impact, we're really proud of what we've done, but this is all voluntary, right? We're just choosing to measure this and hold ourselves accountable and keep striving. But I think at some point if it becomes required, you could have more resources in these institutions being brought to do that hard work that is required. I mean, it's not only, you know, sharing with us, but then it's analyzing your menu. What were the strategies that led to that biggest reduction? How did the student feedback go? Working with suppliers is a huge area that Stanford's really excited to have begun, but it takes time. It's, and we need more support, more capacity to do that. I could envision that if there were more requirements kind of coming from policy for some of that tracking and disclosing. And an example that gives me reason to think that's possible is again in California. Something called SB 1383 requires Institutions like ours and all others to disclose their food donation amounts. And I think that's a really interesting example again of measuring something. Bring a measurement requirement from policy to something that maybe everyone's already been doing because it was just best practice, or something that they wanted to know for themselves again that more voluntary. I think there's a lot of opportunities to do more of that. And I would love to see more of those state and regional policies, but also some of these kind of best practices emerge from some of these states and counties that become perhaps nationwide. You know the old saying, if you don't measure it, you can't change it because you don't know. And I love the fact that the collaborative sees itself as a place to prototype, to figure out how do we collect these data. How do we make it less burdensome? Because if you can figure those things out, then I can imagine allowing others to replicate that. This is a great test bed for what policies could look like by the work that you all are doing, it sounds like. And I think that's a really important point because I think the fear would be that policies get created in a vacuum, right? Where you just say, we're going to require you to disclose XYZ crazy detailed things that either an entity doesn't know how to get, can't get, or it costs them thousands and thousands of dollars to collect, or something along those lines. And so, really marrying feasibility, sort of what measurement tools exist how is the kind of dynamic between humans in your environments and those technology tools? I mean, food waste measurement right now is an area that we're really focusing on that because AI and there's a huge opportunity to kind of reduce the burden on staff. But so far, it's been difficult for pretty much every food service operation, including campuses, to get really high-quality food waste data. Even though they may have these tools. And it often has to do with how difficult, how much time it requires staff. I think it's really key that policymakers really, yeah, work with institutions like ours. We love to be, as you said, that kind of prototyping place to find the right balance of rigor and frequency and volume of data with, again, kind of labor and financial constraints and operational realities. And for us, it's also critically important to keep in mind the student experience. How do we not do so many research projects in a four walled space so that we forget this is their home. This is where students eat and live every day. It can't only be about us getting as much data as possible, of course. It's just really accounting for all those variables in the equation. I appreciate this. And I swear, Sophie, we could talk forever. Let me ask you one last question. And I think this is a good place for us to come to an end. What are the different ways people can get involved in the Menus of Change University Research Collaborative? Excellent. Well, please do. So first, the easiest thing is just check out our website. Everything that we create is open source. As I mentioned, it for sure can be applied in university settings, but it pretty much across the board can be applied in a number of other settings. Food service, for sure, but also there's a lot of, whether it's prepared foods at retails, other settings in general. Check out moccollaborative. org in particular, our resources and research. The other way is if you're affiliated with an institution, if you're an academic researcher, and you can get in touch with us to find out about. Or you can become what we call a member institution where dining services and at least one academic researcher are involved. Then you're actually part of all that data collection kind of effort. I think the other biggest area is if you have students who are interested, if once you become a member institution, as I mentioned, there's tons of opportunities to get involved in shaping research. But also in the educational side, which is through our MCRC student fellows program. So those would be some of the big ones, and we always love feedback, too. Tell us how you're utilizing the resources and how we can continue to identify gaps in the research agenda that we are uniquely positioned to help fill. BIO Sophie Egan, MPH is the Director of the Stanford Food Institute and Sustainable Food Systems at R&DE Stanford Dining, Hospitality & Auxiliaries, where she is Co-Founder and Co-Director of the Menus of Change University Research Collaborative. She is also the author of How to Be a Conscious Eater (Workman, 2020)—named one of Bon Appétit's “Favorite New Books for Climate-Friendly Cooking and Life”—and the founder of Full Table Solutions, a consulting practice that's a catalyst for food systems transformation. An internationally recognized leader at the intersection of food, health, and climate, Sophie is also a contributor to The New York Times Health section and Director of Strategy for Food for Climate League. Previously, Sophie served as the Director of Health and Sustainability Leadership/Editorial Director for The Culinary Institute of America's Strategic Initiatives Group. Sophie's writing has been featured in The Washington Post, TIME, Parents, The Wall Street Journal, Bon Appétit, WIRED, EatingWell, Edible San Francisco, FoodTank, and Sunset. She is a member of the Food System 6 Advisory Board, James Beard Foundation Sustainability Advisory Council, and the Food Tank Academic Working Group. She holds a BA with honors in history from Stanford University; an MPH with a focus on health and social behavior from UC Berkeley; and a certificate from the Harvard Executive Education in Sustainability Leadership program.

Ever wondered how to build a financial model that not only supports sustainable agriculture but also stands resilient during market upheavals? Dan Miller, the visionary founder and CEO of Steward, shares his remarkable journey from co-founding Fundrise to pioneering a platform that empowers farmers with human-centric and flexible financing solutions. Tune in as he delves into the intricacies of Steward's alternative credit model, which has shown exceptional resilience even amid industry shakeups like the collapse of Silicon Valley Bank.   This episode reveals the transformative power of regenerative agriculture and distributed food systems in a post-pandemic world. Through compelling stories, including the rise of a vertically integrated meat company, Dan illustrates how Steward identifies and nurtures impactful projects. He also candidly discusses the evolution of his decision-making skills and the essential role that trusting one's instincts plays in leadership. As a remote-first company, Steward emphasizes flexibility and personal fulfillment, creating an environment where team members can seamlessly blend their passions with their work. Don't miss this insightful conversation on building a values-driven financial legacy and supporting the future of sustainable food systems. Timestamps 00:00:00 - Introduction and Welcome to Business Legacy Podcast 00:00:37 - Introduction to Dan Miller, Founder and CEO of Steward 00:01:15 - Dan Miller's Background and Journey from Fundrise to Steward 00:02:20 - The Concept and Operation of Steward: Online Capital Raising for Sustainable Food Systems 00:03:45 - Impact of Interest Rate Changes and Resilience During Market Freezes, including the Silicon Valley Bank Collapse 00:05:00 - Identifying and Supporting Worthy Projects: Example of a Vertically Integrated Meat Company 00:08:00 - Building a Unique Credit Model for Alternative Agriculture and Regional Food Systems 00:09:45 - Initial Challenges and Evolution of Decision-Making in Financing Non-Traditional Agricultural Enterprises 00:11:15 - Surge in Recognition of Regenerative Agriculture Post-Pandemic 00:12:00 - Trusting Instincts and Lessons Learned from Various Business Ventures 00:13:00 - Steward's Remote-First Company Model: Flexibility and Personal Fulfillment 00:14:30 - Supporting Undervalued Businesses with Human and Flexible Financing Solutions 00:16:00 - Insights on Sustaining Regional Food Systems 00:17:00 - Significance of a Human-Centric Approach to Finance 00:18:30 - Surprises and Positive Developments in Sustainable Agriculture and Steward's Impact 00:20:00 - The Importance of Values and Culture in Steward's Operations 00:21:30 - Building Legacy Through Sustainable and Regenerative Agriculture 00:22:30 - Future Projects and Expansion Plans for Steward 00:23:30 - How Listeners Can Get Involved with Steward 00:24:00 - Closing Remarks and Final Thoughts from Dan Miller 00:25:00 - Conclusion and Where to Find More Information About Steward Visit the website https://gosteward.com/ to find out what Dan and Steward are up to.   Legacy Podcast: For more information about the Legacy Podcast and its co-hosts, visit businesslegacypodcast.com. For more information: Visit businesslegacypodcast.com to access the shownotes and additional resources on the episode.

In this engaging episode of the Regenerative by Design Podcast, host Joni welcomes Ali Cox, founder of Noble West, to discuss the evolving landscape of agriculture and food systems. Ali, a fifth-generation farmer and marketing expert, shares her unique perspective on how farmers are transforming from traditional roles into modern CEOs who are not only responsible for food production but also for driving sustainability and climate-conscious practices.Key Topics Discussed:The Evolving Narrative of Agriculture: Joni and Ali discuss the need to shift the public perception of farmers from mere laborers to sophisticated CEOs and climate-conscious business leaders. They highlight how this new narrative is essential in promoting a more sustainable and regenerative food system.From Agriculture to Food System: Ali emphasizes the importance of focusing on the food system rather than just agriculture. She explains how this broader perspective can help consumers make more informed and value-based decisions about the food they purchase and consume.Challenges in Marketing Sustainable Food: The conversation dives into the difficulties of marketing sustainable and regenerative agricultural practices. Ali and Joni explore how storytelling, creative campaigns, and influencer partnerships are crucial in bridging the gap between farmers and consumers.The Role of Influencers and Micro-Influencers: They explore how both celebrity and micro-influencers can play a significant role in educating the public about sustainable food choices. Ali shares insights into the power of decentralized marketing and how it can make impactful changes at the consumer level.Consumer Insights and Agricultural Practices: Ali discusses how Noble West leverages consumer insights to help farmers pivot their practices and align with market demands. She highlights the importance of transparency and communication between growers, packers, shippers, and retailers.Future of Regenerative Agriculture: Joni and Ali talk about the future of regenerative agriculture and the critical role of storytelling in educating consumers and influencing their food choices. They also discuss the potential for new business models that prioritize sustainability and high-quality food production.Key Takeaways:Farmers are becoming the heroes of a new narrative that focuses on quality, sustainability, and climate resilience.Effective storytelling and marketing are vital in promoting regenerative agriculture and helping consumers make better food choices.There is a growing need for collaboration between marketing professionals, farmers, and brands to drive the shift towards more sustainable food systems.Connect with Ali Cox:Website: wearenoblewest.comLinkedIn: Ali Cox on LinkedInListener Call to Action:If you enjoyed this episode, please share it with your network and help us spread the word about the importance of regenerative agriculture and sustainable food systems. Don't forget to subscribe to the Regenerative by Design Podcast for more inspiring conversations!Regenerative by design is hosted by Snacktivist.  Snacktivist creates baking mixes and finished products that are allergy-friendly, soil, water, and carbon-focused, all while radically impacting human nutrition by transforming staple foods into something more than just empty calories.   Visit snacktivistfoods.com to learn more.

Access to economically viable solutions to measure soil carbon at scale is a game changer in our ability to improve our food systems and also improve our land's ability to store carbon. Welcome to this special episode of Hardware to Save a Planet. Joining us today is Chris Tolles, Co-Founder and CEO of Yard Stick, a company on a mission to reduce soil carbon measurement costs by 90%. This will pave the way for improving our ecosystem health, restoring soil health, and combating climate change. Join us as we examine soil carbon measurement and its impact on food systems and carbon storage. They discuss the challenges and opportunities of soil carbon measurement, the economic aspects of carbon removal, and the role of data in driving behavior change. Chris shares the potential of using spectroscopy for faster and more efficient soil carbon measurement and discusses its impact on agriculture, climate change, and economic value. Our conversation explores the intersection of agriculture, climate change, and carbon removal, offering valuable insights and inspiration.

In this episode of The Human Upgrade, Dr. Peter Ballerstedt, a leading expert in ruminant animal agriculture, discusses the essential role of ruminant animals in sustainable farming. You'll learn about the critical importance of animals like cows and sheep in maintaining soil health, supporting ecosystems, and providing high-quality nutrition. You'll also learn about the myths surrounding livestock emissions and how regenerative farming practices benefit both the environment and human health. Dr. Ballerstedt explains the complexities of modern agriculture, emphasizing the importance of metabolic health and the significant impact of dietary choices on global food security. You'll gain insights into the health benefits of animal protein, crucial for preventing malnutrition and supporting overall well-being, and how integrating crop and livestock systems can enhance food production and sustainability. Tune in for valuable knowledge and practical advice on improving health and supporting sustainable agriculture through the inclusion of ruminant animals. Timestamps: (00:01:03) What are Ruminant Animals? (00:03:27) The Importance of Ruminant Animals in Agriculture (00:05:09) The Environmental Impact of Ruminant Animals (00:17:24) Addressing Common Misconceptions (00:35:31) Sustainable Food Systems and Global Food Security (00:40:53) The Health Benefits of Animal Protein (00:57:15) The Importance of Metabolic Health Sponsors ARMRA | Go to TryARMRA.com and use code DAVE for 15% off your first order. Resources Follow Peter Ballerstedt on Instagram: @GrassBased Twitter: @GrassBased Peter's Substack: https://ruminati.substack.com/ Peter's blog: https://grassbasedhealth.blogspot.com/ Dave's Linktree: https://linktr.ee/daveasprey Dave Asprey's Book ‘Smarter Not Harder' is out now: https://daveasprey.com/books Follow Dave on Instagram: @Dave.Asprey Want to join The Human Upgrade Podcast Live? Join Our Upgrade Collective: https://www.ourupgradecollective.com/ Danger Coffee by Dave Asprey: https://www.instagram.com/dangercoffeeofficial/ Supplements by Dave Asprey: https://shopsuppgradelabs.com/ Own an Upgrade Labs: https://ownanupgradelabs.com/ See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of Sustainability Leaders, George Sutherland, Senior Advisor with the BMO Climate Institute sat down with John Simpson, Chairman, Owner, and CEO of the CANA Group of Companies and Founder of The Simpson Centre, and Guillaume Lhermie, Director of The Simpson Centre and Associate Professor at the University of Calgary to discuss the trends and opportunities in sustainable food systems.

Today, Paul's guest is Conor Spacey, the Executive Chef and Culinary Director of FoodSpace. FoodSpace is a catering and hospitality company committed to making fresh, delicious food in a sustainable way with in-season ingredients sourced from local suppliers. Conor is also the author of “Wasted”, and unlike other cookbooks, it focuses on reducing food waste by creating tasty treats using the bits you might've otherwise thrown away. In this episode, Conor emphasises the importance of good food that's also planet-friendly and shares his journey from focusing only on flavour to considering the entire food chain. He discusses how FoodSpace approaches sustainability, ethical sourcing of food, and minimising its carbon footprint. He also opens up about how he communicates changes to customers and the lessons he's learnt throughout this venture.   Resources and links: FoodSpace website Purchase “Wasted” here Conor Spacey's website Conor Spacey on Instagram Conor Spacey on X Conor Spacey on LinkedIn   Connect: Future Fork podcast website Paul Newnham on Instagram Paul Newnham on X Paul Newnham on LinkedIn Disruptive Consulting Solutions website SDG2 Advocacy Hub website SDG2 Advocacy Hub on X SDG2 Advocacy Hub on Facebook SDG2 Advocacy Hub on LinkedIn This show is produced in collaboration with Wavelength Creative. Visit wavelengthcreative.com for more information.

At Innovation Forum's future of food and beverage conference in Amsterdam, some of the expert participants spoke with Ian Welsh, reflecting on discussions from the conference. They talked about how to develop regenerative agriculture across supply chains, improving farmer incomes and resilience and biodiversity impacts. Hear from Dorothy Shaver from Unilever, Producer Direct's Jason Archie-Acheampong and Marika McCauley Sine from Mars.

In this Yara Crop Nutrition Podcast episode, Dr. Isaac Mpanga, Yara's Sustainable Food Solutions Director, discusses the importance of sustainable food systems and agronomic agricultural practices. They explore the role of stakeholders in making sustainable agriculture a reality and how Yara is involved in promoting sustainable practices. Isaac emphasizes the need for coordination and communication among all players in the food chain to achieve transformation and sustainability. He also highlights the challenges growers face in implementing sustainable practices and the importance of return on investment for farmers. The conversation concludes with a discussion on the progress and future of sustainable agriculture.

This week: At our recent Future of Food and Beverage conference in Minneapolis, a Kansas farmer, Dwane Roth, shared the farmer's perspective of what's crucial to drive sustainable agricultural practices on the ground. In conversation with Ian Welsh, Dwane highlighted the importance of collaboration across the food and agriculture sectors. Plus: Bayer Crop Science's EMEA digital solutions science manager, Kiera Holland, talks with Innovation Forum's Ellen Atiyah about the next webinar in the 'Beneath the surface' series, which will focus on carbon farming and farm-level resilience. Click here to join us live on June 20th at 3 PM CEST. And, hear what ofi and partners plan to do in delivering prosperous farming communities, climate action, and a regenerated world on June 18th at 2 PM CEST. To join us live, you can click here.

Download "10 Military Habits That Are Sabotaging Your Career... and Your Life"Our guest today is AJ Richards, a combat veteran, entrepreneur, and CEO and  founder of From the Farm. AJ leads a app marketplace that connects consumers directly to local food producers. With over 3 & a half years of experience in this innovative venture, he is redefining the food supply chain model in the US and enhancing food security for families.  AJ's passion for agriculture and food quality stems from his family ranching background in Southern Utah. Witnessing the challenges and inefficiencies of the centralized food system and its impact on farmers and consumers, AJ has leveraged his skills in sales, marketing, and fitness to create a platform that empowers people to source their food locally and reduce their dependence on corporate food systems. His ultimate goal is to bring fresh, nutritious, and sustainable food to tables across the US while transforming the food industry and benefiting the environment. SummaryAJ Richards, combat veteran and CEO of From the Farm, shares his journey of transitioning from the military to entrepreneurship. He discusses the challenges of finding purpose and value after leaving the military and how he found his passion in transforming the American food supply chain. AJ highlights the importance of self-development and recognizing one's capabilities in achieving long-term success. He emphasizes the need for a sustainable and resilient food system and the role of technology in connecting consumers directly with local food producers. In this part of the conversation, AJ Richards discusses his experiences with running a CrossFit gym and starting a sports entertainment company called Rush Club. He reflects on the challenges and struggles he faced, including financial difficulties and personal development. AJ also talks about the importance of faith and being in the parasympathetic state. He shares how he sold his gym to avoid bankruptcy and the impact it had on his family life. AJ emphasizes the significance of surrounding oneself with people who share similar values and beliefs. He also mentions the role of plant medicine and the potential for an agrarian movement in the future. AJ Richards discusses his journey of questioning and overcoming indoctrination, particularly in relation to his physical health and well-being. He shares his exploration of psychedelics and their connection to spirituality, as well as the profound impact of MDMA on his marriage. AJ emphasizes the importance of self-development and the evolution of one's identity, highlighting the need to question beliefs and embrace trial and learning.TakeawaysTransitioning from the military to civilian life can be challenging, but finding purpose and passion is possible.Self-development and recognizing one's capabilities are crucial for long-term success.Building a sustainable and resilient food system is essential for food security.Technology can play a significant role in connecting consumers with local food producers. Running a business, such as a CrossFit gym or a sports entertainment company, can be challenging and may involve financial struggles.Having faith and being in the parasympathetic state can help navigate through difficult times and make decisions based on one's purpose.Surrounding oneself with people who share similar values and beliefs is important for personal and professional growth.Plant medicine, such as ayahuasca and MDMA, can have transformative effects on personal relationships and self-development.There is a need for an agrarian movement to ensure food security and sustainability in the future. Questioning indoctrination and embracing valuable teachingsExploring psychedelics for spiritual connectionThe transformative power of MDMA in relationshipsThe importance of self-development and evolving one's identityEmbracing trial and learning as a path to successChapters00:00 The Role of AJ Richards in the Creation of Mission After06:00 Transforming the American Food Supply Chain with AJ Richards11:10 The Influence of Military Experience and Faith on AJ Richards' Journey26:58 The Impact of Landmark Forum and Plant Medicine on AJ Richards' Transformation34:39 Navigating the Shift: From Mormonism to Psychedelics36:08 Questioning Beliefs: Balancing Morals and Personal Growth36:56 The Physical Health Dilemma: Overcoming Indoctrination37:41 Intentional Use: Harnessing the Power of Psychedelics49:07 MDMA Therapy: A Miracle for Healing and Connection57:02 Personal and Business Growth: The Interplay of Relationships01:05:57 Connecting Producers and Consumers of Local Food01:15:14 Challenges of Direct-to-Consumer Sales01:32:47 Soft Launch and Early Success01:36:10 The Future of From the Farm

This week: At the future of food and beverage conference in Amsterdam, Jason Archie-Acheampong, international commercial programmes manager at Producers Direct, spoke with Innovation Forum's Ian Welsh about value chain actor and next-generation engagement in farming. They discuss the importance of improving farmer incomes and how to implement new technologies on-the-ground with farmers in mind.   Plus: Bayer Crop Sciences' head of biologics Benoit Hartmann and Innovation Forum's Savanna Razzaque talk about what to expect in the next focus on farmers webinar series. This complimentary webinar will focus on how agri-food stakeholders can efficiently scale, accelerate and unlock innovation. Click here to register.

If you've listened to previous episodes of this podcast, you'll know that total systemic change is one of our foundational beliefs: it's coming whether we like it or not and we'd like to manage a just transition rather than waiting to see what arises from the ashes if we keep pushing business as usual until our entire bus dives over the edge of the biophysical cliff. And so we are always on the lookout for people who not only think systemically, but who get it; who aren't just talking the talk, but who are making things happen on the ground that will lead us all closer to the tipping points of change. Sue Pritchard is one of these people. She's the Chief Executive of the Food, Farming and Countryside Commission, leading the organisation in its mission to bring together people across the UK and the world to act on the climate, nature and health crises, through fairer and more sustainable food systems, and a just transition for rural communities and the countryside.She is a Trustee of CoFarm Foundation and is an independent Governor at Royal Agricultural University. Sue lives an organic farm in Wales, where she and her family raise livestock and farm for conservation.This conversation was sparked by the FFCC's inspiring Food Conversation - which brings together ordinary people and begins to unpick the web of deceit surrounding our food  - and replaces it with something that is real and decent and nourishing on a physical and systemic level.  This was such an inspiring, invigorating conversation and I hope you enjoy it as much as I did.  Food Farming and Countryside Commission The Food Conversation Food Conversation YouTube The case for AgroEcologyCUSP Nature of Prosperity DialogueChris van Tulleken - Ultra Processed People (book)  

Women are the unsung heroes of our world's food systems. They produce up to 80 per cent of all food in developing countries despite being saddled with a disproportionate share of unpaid work, such as childcare and cooking.To mark International Women's Day, we explore how gender inequality and gender-based violence can be overcome to build inclusive, sustainable food systems. From El Salvador to Malawi, hear about how rural women are driving climate adaptation and transforming agriculture – and the world – for the better.This is Farms. Food. Future – a podcast that's good for you, good for the planet and good for farmers. Brought to you by the International Fund for Agricultural Development.For more information:https://www.ifad.org/en/web/latest/-/women-shaping-sustainable-food-systems-episode-55Global Donor Platform for Rural Development - The Donor Platform is a significant organization known as the Global Donor Platform for Rural Development. It functions as an active partnership, advocacy network, and knowledge hub comprising key donors dedicated to addressing issues related to food security and rural developmeWe work to create sustainable food agriculture systems | IATP - The Institute for Agriculture and Trade Policy (IATP) is a think tank that specializes in understanding the interconnected relationships between agriculture, trade, and climate. They work towards creating sustainable food and agriculture systems by conducting research, promoting policy changes, and advocating for fair and sustainable food, farm, and trade practices.National Programme of Rural Economic Transformation for Living Well – Rural Adelante - The Rural Adelante project aims to support rural youth in El Salvador to stay in rural areas and engage in sustainable economic activities. It is designed to provide opportunities for rural communities to enhance their livelihoods, develop local economies, and improve living standards in rural regions.World Resources Institute | Making Big Ideas Happen - The World Resources Institute (WRI) is a global research nonprofit organization focused on addressing six critical goals necessary to secure a sustainable future. These goals revolve around climate, energy, sustainable cities, water, forests, and ocean conservation. WRI's work is research-based, aiming to design and implement practical solutions to improve people's lives and the environment.Programme for Rural Irrigation Development PRIDE - PRIDE focuses on rural irrigation development, specifically in Malawi. It aims to enhance agricultural productivity by improving irrigation infrastructure and methods. The project is designed to benefit smallholder farmers by providing better access to irrigation facilities, thereby increasing crop yields and overall agricultural output in the region.

Matt and Nick talk about how in vitro fertilization could save the northern white rhino (World first IVF rhino pregnancy could save northern white rhinos from extinction, scientists say),The benefits of sustainable food systems (Move to sustainable food systems could bring $10tn benefits a year, study finds),Protections for whales near offshore wind farms (U.S. sets plans to protect endangered whales near offshore wind farms; firms swap wind leases),Hawaii's aggressive clean energy push (How one state is quickly becoming America's clean energy paradise),And President Biden pausing liquified natural gas exports (Biden pauses LNG export approvals after pressure from climate activists)!Make sure to check out our sponsor for today's episode at Vala Alta using this link” for 15% off.

Candice Smith is a serial entrepreneur and the founder and CEO of French Press PR, a public relations firm that utilizes a unique data-informed, industry-agnostic approach to amplify mission driven organizations and social impact founders. Harvard-educated, Candice is a self-made PR expert and storyteller passionate about helping startups refine their brand story, build their PR strategy, and increase overall visibility. French Press PR is dedicated to helping entrepreneurs at every stage, by including a variety of offerings, from the HUSTLE program, a hybrid-DIY accelerator created with early-stage founders in mind, to the full-service ASCEND package for companies with 100+ employees. The agency's multi-pronged approach has resulted in thousands of client features with 25.5M+ estimated coverage views.

This show is the second and final episode in our series about unique agricultural and food education programs based in the Midwest. We will return to Kalamazoo Valley Community College to discuss their Sustainable Brewing program with instructor Aaron Ross and will learn more about the KVCC Culinary Arts and Brewing Program with its Director Stephanie Hughes-Winfrey and culinary instructor Joel Boone.Heritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.

“Providing pathways for today's young people who are going to be tomorrow's leaders is critical because we need them to be the problem solvers for us in the future. We have no alternative.” —Katherine Soll Today's food injustice weighs heavily on our global conscience, with millions suffering from hunger while others face the dire consequences of unhealthy diets. The involvement of youth is paramount in addressing this pressing issue, as they carry the power to challenge the status quo, champion sustainability, and demand equitable access to nutritious food for all.  Teens for Food Justice (TFFJ) is an organization that works to end food insecurity through school-based hydroponic farming. Students then learn to how to operate and maintain the farms through STEM classes and internships. This gives students access to fresh, healthy food and teaches them about sustainable food systems. The goal is to address the lack of access to nutritious food and educate youth to advocate for change. This week, Justine sits with TFFJ Founder and CEO, Katherine to Soll to discuss the pressing issue of addressing food justice through youth empowerment and access to education.  Listen in as they share impactful stories of how the program advocates for healthier food policies, plans for expansion, the importance of youth involvement and community engagement in addressing food injustice, the health impact of food insecurity on vulnerable communities, and more.    Meet Katherine:  Katherine Soll brings her lifelong and deep commitment to social justice and her belief in the power of young people to build a better and more equitable world in her role as Founder, CEO, and leader of Teens for Food Justice (TFFJ). By empowering youth as 21st-century urban farmers growing fresh produce for their schools, and as nutrition educator-advocates leading their communities to healthier futures, TFFJ's multi-faceted approach offers more than a technologically-advanced solution to affordable fresh food access in neighborhoods that need it most – TFFJ is laying the foundation for a sustainable youth-led social justice movement that can close huge gaps in food access, health, and opportunity between lower-and upper-income communities in NYC and beyond. Katherine has received various awards for her work in the nonprofit sector, including her selection as a 2021 AARP Purpose Prize Honoree. She has held high-level management and marketing roles in the for-profit and not-for-profit sectors throughout her career and serves on the advisory boards of various professional organizations, including the Food and Nutrition Innovation Council and the Healthy Living Coalition. Website Facebook X Instagram LinkedIn TikTok  YouTube   Connect with NextGen Purpose: Website Facebook Instagram  LinkedIn YouTube Episode Highlights: 04:59 Sustainable Food Systems and Youth Involvement 10:56 Food Justice and STEM Education 15:37 The Impact of School Gardening Program and Students' Advocacy  19:43 Replicating the Farm-to-School Program 25:16 The Importance of Community Involvement  

This episode is brought to you by Rupa Health, Beekeepers, and Cozy Earth. Inflammation is our body's natural defense system and can be a good thing. However, when your immune system shifts out of balance, inflammation can run rampant—leading to every one of the major chronic diseases of aging: heart disease, cancer, diabetes, dementia, and more. In today's episode, I talk with Dr. Shilpa Ravella, Dr. Rupa Marya and Raj Patel, and Dhru Purohit about why chronic inflammation is a precursor to disease and how we can live a more anti-inflammatory lifestyle.Dr. Shilpa Ravella is a gastroenterologist and assistant professor of medicine at Columbia University Medical Center. She is the author of A Silent Fire: The Story of Inflammation, Diet & Disease, which investigates inflammation, the hidden force at the heart of modern disease. Her writing has appeared in The Atlantic, New York Magazine, The Wall Street Journal, TIME, Slate, Discover, and USA Today, among other publications.Dr. Rupa Marya is an associate professor of medicine at the University of California, San Francisco, where she practices and teaches internal medicine. Her research examines the health impacts of social systems from agriculture to policing. She is a cofounder of the Do No Harm Coalition, a collective of health workers committed to addressing disease through structural change. Raj Patel is a research professor at the University of Texas at Austin's Lyndon B Johnson School of Public Affairs, a professor in the university's Department of Nutrition, and a research associate at Rhodes University, South Africa. He serves on the International Panel of Experts on Sustainable Food Systems and has advised governments on the causes of and solutions to crises of sustainability worldwide.Dhru Purohit is a podcast host, serial entrepreneur, and investor in the health and wellness industry. His podcast, The Dhru Purohit Podcast, is a top 50 global health podcast with over 30 million unique downloads. His interviews focus on the inner workings of the brain and the body and feature the brightest minds in wellness, medicine, and mindset.This episode is brought to you by Rupa Health, Beekeepers, and Cozy Earth.Access more than 3,000 specialty lab tests with Rupa Health. You can check out a free, live demo with a Q&A or create an account at RupaHealth.com today.Go to beekeepersnaturals.com/HYMAN and enter code “HYMAN” to get Beekeeper's Naturals' exclusive offer of 20% off sitewide.Right now, get 40% off your Cozy Earth sheets. Just head over to cozyearth.com and use code DRHYMAN.Full-length episodes of these interviews can be found here:Dr. Shilpa RavellaDr. Rupa Marya and Raj PatelDhru Purohit Hosted on Acast. See acast.com/privacy for more information.