Podcasts by Red to Green Food Sustainability 🥩🔬♻️

7.4. Food Politics - How the Food Industry Influences Nutrition and Health from 2023-05-24T05:00:57

Why nutrition guidelines have become too much about single nutrients, the struggle of the food pyramid and Frank’s experience with lobbyism.

Avoid saturated fat intake, increa...

7.3. Understanding Carbon Emissions of Food - The Carbon Footprint of Everything from 2023-05-10T06:00:23

Is "climate-friendly eating" a thing? We discuss what makes food carbon-intensive and how to reduce carbon emissions by choosing food that is in season, transported by boat instead of ...

7.2. Blind Spots of Food Tech 🔍 Distribution and Responsibility - Part II of Stuffed and Starved from 2023-05-03T06:00:04

This is the second part of our discussion on the book "Stuffed and Starved - the hidden battle for our world's food system." We look at the price development at the supply chain, a...

7.1. Stuffed and Starved 🍔 Understanding Inequality in our Food System from 2023-04-26T06:00:50

Welcome to our season called "Book Talks." In the first two episodes, we will cover the book "Stuffed and Starved - the hidden battle for our world's food system."

7. SEASON TRAILER - Books on the future of food 📕 Reviewing and discussing from 2023-04-13T09:36

Do you ever think, "Oh, I wish I would have more time to read books on the food system?" - well, my cohost Frank Kuehne and I are doing it for you!

Stuffed And Starved: Markets,...

6. SEASON FINAL - Summary & Quiz on Biotech in Food - Precision Fermentation, Biomass Fermentation, Molecular Farming and More from 2023-03-08T07:00:04

I have something very special for you. You can see it as a quiz to test your knowledge and also a way to find out which topics you still want to look into more deeply. For each episode, I will a...

6.12. Regulatory approval in Europe vs. the US and Singapore with Seth Roberts, The Good Food Institute Europe from 2023-02-22T07:00:52

Why is it so to get approved in Europe? What does the actual process look like? What are the steps? What do companies need to do? And what is the difference between the systems in Europe, Singap...

6.11. The investor's perspective on biotech 🎢 in food with Foodlabs Principal Christian Guba from 2023-02-15T07:00:31

How venture capital shapes the biotech space, the challenges of biotech patents, the hype and bust of plant-based, and what the hell a venture studio does. I enjoyed this a lot and I hope you do...

6.10. Scaling food biotechnology 📈 bioreactors, inputs and brains with GFI Lead Scientist Elliot Swartz from 2023-02-08T07:00:51

We need to scale. But how? The biotech space is will go through some growing pains. Find out about scalability issues like bioreactor capacity, the supply of inputs, and the lack of brains. As w...

6.9. Mimiking Honey and Monoculture Honey Productions 🐝 Melibio CEO Darko Mandich from 2023-02-01T10:51:49

We lack bees, we lack insects and it's a severe issue for biodiversity. Because flowers are dependent on insects and vice versa, right?

So if you eat traditional honey, are you promoting ...

6.8. Cacao-free chocolate 🍫 and cacao's issues with WNWN Co-Founder Ahrum Pak from 2023-01-25T07:00:41

Why is the cacao trade so broken? Why does chocolate increasingly cause new rainforest areas to be cut down? What if we could make chocolate from other sources? Join us for this episode with WNW...

6.7. A Critical View on Biotech 🔍 Is This Healthy? Is This Safe? 🤔 With Larissa Zimberoff from 2023-01-18T07:58:53

The issue is "ingedientisation" - our foods are increasingly puzzled together from protein isolates, colorants, binders, additives, and more. It's January 2023. I recorded most of these intervie...

6.6. Molecular Farming - Growing Whey 🐮 in Plants 🌱 with Miruku CEO Amos Palfreyman from 2023-01-11T07:00:27

What if you make a plant grow dairy proteins? A theme in this season is using new machines. New production hosts. But they are not made of steel or flesh and are all way smaller. This could be c...

6.5. Bioactive Proteins and Cell-based Milk with TurtleTree CSO Aletta Schnitzler from 2022-12-21T07:00

Glands would work like little milk machines. You give them the nutrients and boom you get the milk. Freaky, huh? You will find out why it's hard to re-create conventional dairy milk. And wha...

6.4. Traditional Fermentation 🍷 Yogurt, Kimchi and Wine with Empirical Spirits Co-Founder Lars Williams from 2022-12-14T06:00:01

We all have eaten fermented foods. Fermented foods are known to be great for the gut microbiome. But why is that the case? You will find out in this episode.

Some of the earliest archaeol...

6.3. Gas Fermentation 🏭 Proteins From CO2, Hydrogen and Salt - with Arkeon Co-Founder Gregor Tegel from 2022-12-07T06:00:27

What if you could make pure protein by feeding microbes CO2 and hydrogen? This technology is independent of soil and sun and just badass. Sci-Fi is real, I tell you. Sci-Fi is real. 

6.2. Three Types of Biomass Fermentation 🍄 with Nature's Fynd CSO Debbie Yaver from 2022-11-30T06:00

How biomass fermentation is different from precision fermentation and why fungi are such wonderful solutions for everything from alternative proteins to plastic replacements to biodiesel. Togeth...

6. SEASON - BIOTECH IN FOOD - An Introduction with Irina Gerry from Change Foods from 2022-11-23T06:00:58

Scientists and founders use cutting-edge technologies to make ingredients with less. Less water. Less land. Less greenhouse gas emissions. But also with more. More climate resilience. More funct...

5. SEASON FINAL FOOD HISTORY ☢️ The Pink Slime Scandal - Ammonia in Ground Beef 🥩 from 2022-09-07T11:11:55

Here's one of the wildest stories of (lacking) food regulation in the US: In 2008 over 70% of all ground beef sold in the US contained "pink slime," - ammonia-treated scraps.

These trimmi...

5.11. How China Became the 2nd Largest Dairy Nation 🧀 A Lactose Intolerant Society Meets Political Influence from 2022-08-24T09:23:24

Since 2020 China is the second largest dairy market globally and it’s right on track to exceed the US and become Nr 1. How did milk go from the image of being barbarian to being seen as a valuab...

5.10. Lessons from the New Coke - How Coca Cola Flopped in a Race to Better Taste from 2022-08-17T05:00:43

In April 1985, the Coca-Cola Company decided to discontinue its most popular soft drink and replace it with a sweeter formula it would market as “New Coke.” As soon as the decision was announced...

5.9. Bubble Tea Boom, Bust and Rise - How Faulty Science Destroyed an Industry 💣 from 2022-08-10T05:00

Bubble tea used to be a popular drink with shops popping up throughout the beginning of the century. But in 2012 a study sealed the fate of bubble tea in Germany: scientists from RWTH Aachen fou...

5.8. How microwaves and freezers changed food culture forever 🥡 Food history for the future of food. from 2022-08-03T05:00:21

Microwave is hard to beat for sheer convenience. But the most significant food tech innovation of the 1940s wasn't welcomed with open arms. It took decades of struggles before it rocketed to suc...

5.7. The Global Supply of Bananas 🍌 is Threatened - Again. Monocultures and Pesticide Resistance from 2022-07-27T06:02:19

Before 1960, the main export banana was called the Gros Michel. Why can’t we eat the Gros Michel anymore today? Because it has become virtually extinct due to Panama disease affecting it over ma...

(reupload) 3.12. Season 3 final: Toxic Positivity ☣️ why benefits are not enough - lessons from the fossil fuel industry 🛢️ on personal climate action with Prof. Kimberly Nicholas, Dr Gulbanu Kaptan from 2022-07-22T16:10:23

we are approaching the end of this season on promoting alt proteins. Today you will hear from two speakers, our first is - Kimberly Nicholas, a Senior Lecturer in Sustainability Science at Lund ...

5.6. Food forever - how tin cans revolutionised the food industry 🥫 - food history for the future of food from 2022-07-20T08:27:10

Even something as useful as a tin can - a revolution in food preservation - was not safe from the repercussions of safety scandals. The problem of food preservation is at least as old as agricul...

5.5. Why Italians feared 🍅 tomatoes and how Heinz and 🍕 Margherita changed that - history for the future of food from 2022-07-13T05:00:41

Tomatoes used to be something scary; many Italians feared tomatoes believing they were poisonous. People were killed because they ate tomatoes, especially women. Yes. It sounds absurd nowadays. ...

5.4. Pink Margarine and the Butter Lobby 🧈 from 2022-07-06T05:00:28

How politicians were buttered up to make margarine selling illegal, how the spread ended up in some dirty smear campaigns and how Margarine changed colors from white to bright pink to our known ...

5.3. A poor man's meal: 🦞 lobster. How a sea insect made it from cat food to president's dinner plate. Food history for the future of food. from 2022-06-29T11:49:32

Up into the 1800s, lobster was considered trash food in the U.S., fit only to feed prisoners, the poor, and cats. Surprising, huh? How did lobster rise from the dirty bottom of the food preferen...

5.2. From hands to forks🍴 how we changed our eating habits forever - food history for the future of food from 2022-06-22T05:01

While the knife and the spoon have been around for a bit longer, the fork had a tough journey. Being accused of the death of a queen, associated with prostitution, and being the star of a 1-year...

5. SEASON - FOOD HISTORY - How Potatoes 🥔 Saved (and Killed) Millions 🍟 from 2022-06-15T05:00:26

Mashed, boiled, roasted, or fried potatoes are a beloved staple worldwide, but this has not always been the case. The humble potato had a tough time. It has been hailed as an aphrodisiac, banned...

4. SEASON FINAL - FOOD WASTE - The Farmers 🚜 Perspective from 2022-02-09T05:00

The place where food waste happens is not necessarily where food waste is caused. We find that everything is much more interconnected than we would think. We have looked at food waste throughout...

4.12. Food waste Final: the farmers 🚜 perspective on food waste and how it is connected to regenerative agriculture from 2022-02-09T05:00

The place where food waste happens is not necessarily where food waste is caused. We find that everything is much more interconnected than we would think. We have looked at food waste throughout...

4.11. Make corporates accountable: how big business avoids responsibility for food waste with Carrie Bradshaw from 2022-01-26T13:59:39

If you could make the world leaders adopt 1 piece of the legislature on food waste - which one should it be? According to Carrie Bradshaw it should be extended producer responsibility. Make the ...

4.10. Corporate Accountability for Food Waste - a Lawyers Perspective 🕵️ from 2022-01-26T13:59:39

If you could make the world leaders adopt 1 piece of the legislature on food waste - which one should it be? According to Carrie Bradshaw it should be extended producer responsibility. Make the ...

4.10. Regional, circular, zero waste cooking: The chef's perspective on food waste and how it's connected to cultural traditions, respecting food and creativity with Root Radicals from 2022-01-18T18:00

I know we tend to be quite tech-centric at Red to Green and that's why I find it quite important to include the chef's perspective. This interview may not give you a bunch of hard facts but I be...

4.9. The Chef's Perspective 🧑‍🍳 Regional, Circular and Zero Waste Cooking from 2022-01-18T18:00

I know we tend to be quite tech-centric at Red to Green and that's why I find it quite important to include the chef's perspective. This interview may not give you a bunch of hard facts but I be...

4.10. The chef's perspective: regional, circular, zero waste cooking to reduce food waste and how it's connected to cultural traditions, respecting food and creativity with Root Radicals from 2022-01-18T18:00

I know we tend to be quite tech-centric at Red to Green and that's why I find it quite important to include the chef's perspective. This interview may not give you a bunch of hard facts but I be...

4.9. Dumpster diving - food rescue - urban harvesting: an activists view on food waste with Matt Homewood from 2022-01-11T06:00

Some call it dumpster diving, I call it food rescuing, our interview guest Matt calls it urban harvesting. Every day retailers throw away still perfectly edible food. And activists like Matt Hom...

4.8. Food Rescue - an Activists View on Retailer Waste🚨 with Matt Homewood from 2022-01-11T06:00

Some call it dumpster diving, I call it food rescuing, our interview guest Matt calls it urban harvesting. Every day retailers throw away still perfectly edible food. And activists like Matt Hom...

4.8. The psychology 🧠 of food waste: sharing is caring with OLIO Co-Founder and CEO Tessa Clarke from 2021-12-29T07:00

One person's trash is another person's treasure. Some food that you throw in the bin is something that other people in your community may value. OLIO is an app that exists to tackle the enormous...

4.7. The Psychology of Food Waste 🧠 with OLIO Co-Founder and CEO Tessa Clarke from 2021-12-29T07:00

One person's trash is another person's treasure. Some food that you throw in the bin is something that other people in your community may value. OLIO is an app that exists to tackle the ...

4.7. Restaurant waste: you can't manage what you can't measure. Why some restaurants waste more, psychological nudges and how AI can help solve the problem with Winnow CEO Marc Zornes from 2021-12-22T13:00

Winnow helps restaurants track, monitor, and reduce their food waste using AI-driven solutions. Find out how food waste is created in restaurant, how that helps both sustainability and what is t...

4.6. Less fresh -> lower prices: how dynamic pricing can help reduce food waste with Wasteless Co-Founder and CEO Oded Omar from 2021-12-15T13:52:12

If one steak inspires in a week and the other already in 3 days, shouldn't there be an incentive to people to buy the one closer to expiry? Most of there time there isn't and this is what Wastel...

4.6. Dynamic Pricing 💸 with Wasteless Co-Founder and CEO Oded Omar from 2021-12-15T13:52:12

If one steak inspires in a week and the other already in 3 days, shouldn't there be an incentive to people to buy the one closer to expiry? Most of there time there isn't and this is what Wastel...

4.5. The wholesalers perspective on food waste - influencing governments to adopt food banks, measuring food waste in a corporation and partnering with startups. from 2021-12-08T13:00

You get a look at food waste from a wholesaler's perspective, you will learn about the challenges in different countries. What it looks like to address food waste as a corporation and how the re...

4.5. Food Waste in Rich vs. Developing Countries & Wholesalers vs. Retailers 🛒 from 2021-12-08T13:00

You get a look at food waste from a wholesaler's perspective, you will learn about the challenges in different countries. What it looks like to address food waste as a corporation and how the re...

4.4. Apeel: an invisible layer that keeps produce fresh 🥑- why cosmetics of food lead to food waste and the importance of a good supply chain with Jenny Du from Apeel from 2021-12-07T22:30:08

We need skin to keep ourselves healthy. Apeel has created extra skin for fresh produce to extend its shelf life and avoid food waste. Apeel is a company that creates an invisible layer covering ...

4.4. Apeel - an Invisible Layer that Keeps Produce Fresh 🥑 from 2021-12-07T22:30:08

We need skin to keep ourselves healthy. Apeel has created extra skin for fresh produce to extend its shelf life and avoid food waste. Apeel is a company that creates an invisible layer covering ...

4.4. An invisible coating keeping produce fresh - Apeel & learnings on the supply chain from 2021-12-01T07:00

We need a skin to keep ourselves healthy. Apeel has createf an extra skin for fresh produce to extend its shelf life and avoid food waste. 

4.3. The struggle of keeping fresh produce fresh 🥦- behind the scenes at retailers with Afresh Co-Founder and CEO Matt Schwartz from 2021-11-24T07:00

Food waste problems are 100x more complex with fresh produce: vegetables, fruits and leafy greens. Find our why and how artificial intelligence can help retailers buy the right amount of produce...

4.3. AI to Predict Consumer Demand 🥦 Retailers Behind the Scenes with Afresh Co-Founder Matt Schwartz from 2021-11-24T07:00

Food waste problems are 100x more complex with fresh produce: vegetables, fruits and leafy greens. Find our why and how artificial intelligence can help retailers buy the right amount of produce...

4.2. From farm directly to fork: skipping retail and food waste with a direct to consumer model - a case study of the Chinese e commerce giant Pinduoduo with Xin-Yi Lim from 2021-11-17T07:00

Learn how the Chinese ecommerce giant Pinduoduo skips distribution centerss, wholesalers and retailers by conecting farmers directly to consumers. 

Connect with Marina on Lin...