Red to Green Food Tech š„©š¬ā»ļø
By Marina Schmidt
Red to Green Food Tech š„©š¬ā»ļø May 31, 2023
7.6. Part two - Lobbying in US vs. EU, Food Politics and Corporate Influence
So how are the politics of the food system rigged? This is the second part of our book talk on "Food Politics- How the Food Industry Influences Nutrition and Health, " Find out how lobbying is different in the US vus Europe; you will learn about a bunch of concepts like soft and hard balling, the revolving door and commerciogenic malnutrition and Frank also shares an insider story of working or maybe more fitting - not working - with food safety authorities.
LINK
Get funding for your food science research:Ā https://en.raps-stiftung.de/
More info and links to resources onĀ https://redtogreen.solutions/ Ā
The book Food Politics by Marion Nestle https://www.foodpolitics.com/
Connect with the host, MarinaĀ https://www.linkedin.com/in/schmidt-marina/
Connect with the host, FrankĀ https://www.linkedin.com/in/frankkuehne/
Please rate the podcast on Spotify and iTunes!
Hashtags
Nanotechnology in Food, Food Safety regulation, food safety Europe, EFSA, European food safety, food regulation, food legislation, food security, food additives, food industry, future of food, food innovation, food technology
7.5. Food Politics - How the Food Industry Influences Nutrition and Health
Why nutrition guidelines have become too much about single nutrients, the struggle of the food pyramid and Frankās experience with lobbyism.
Avoid saturated fat intake, increase your potassium intake, and Avoid transfats.Ā this Eating more fruits and veggies and less animal products and processed food is better for human health AND the environment.Ā
This episode discusses the food industry's influence on nutrition guidelines.Ā Inspired by a book by Marion Nestle - American molecular biologist, nutritionist, and public health advocate.
āFood Politics:Ā How the Food Industry Influences Nutrition and Healthā The book is from 2007 and focuses on the American nutrition system but it is still super relevant.Ā
LINK
Get funding for your food science research:Ā https://en.raps-stiftung.de/
More info and links to resources onĀ https://redtogreen.solutions/ Ā
Connect with the host, MarinaĀ https://www.linkedin.com/in/schmidt-marina/
Connect with the host, FrankĀ https://www.linkedin.com/in/frankkuehne/
Please rate the podcast on Spotify and iTunes!
Hashtags
Nanotechnology in Food, Food Safety regulation, food safety Europe, EFSA, European food safety, food regulation, food legislation, food security, food additives, food industry, future of food, food innovation, food technology
Episode analytics
7.4. Nanotechnology and Food Safety šØ the good, the bad and the dusty š¬
Discussing the book "Future Foods, how modern science is transforming the way we eat." Nanotech is the science of dealing with materials at the size and range of nanometers. And you may wonder, okay, what is that size? Well, it's about a thousand times smaller than a human hair. And with that size also come very special benefits, but also drawbacks. The book was published in 2019 and written by David Julian. McClements is a British food scientist and distinguished professor at the University of Massachusetts.
Sources and further reading
Marina's notes on the book - https://docs.google.com/document/d/1DNqolXdycObnUnnXQq3YIs-nWCvHaBdVDYceoE2hkpc/edit?usp=sharing
Future Food Book - ā https://link.springer.com/book/10.1007/978-3-030-12995-8ā
"The French authorities are particularly vigilant about the dangerousness of titanium dioxide and have played a leading role in terms of scientific expertise and regulatory management proposals" - https://www.toxpartner.com/articles/france-defends-the-classification-of-titanium-dioxide-as-a-suspected-carcinogen/
A searchable database for foods that contain nanotechnology
LINK
Get funding for your food science research:Ā https://en.raps-stiftung.de/
More info and links to resources onĀ https://redtogreen.solutions/ Ā
Connect with the host, MarinaĀ https://www.linkedin.com/in/schmidt-marina/
Connect with the host, FrankĀ https://www.linkedin.com/in/frankkuehne/
Please rate the podcast on Spotify and iTunes!
Hashtags
Nanotechnology in Food, Food Safety regulation, food safety Europe, EFSA, European food safety, food regulation, food legislation, food security, food additives, food industry, future of food, food innovation, food technology
Editors Note:
M shortened the beginning 30.05.23
7.3. The Carbon Footprint of Everything - carbon consciousness, airfreight and the impact of food production
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 a plane, and grown locally.
LINKS
Get funding for your food science research:Ā https://en.raps-stiftung.de/
Find out more about the bookĀ The Carbon Footprint of Everything
More info and links to resources onĀ https://redtogreen.solutions/ Ā
Connect with the host, MarinaĀ https://www.linkedin.com/in/schmidt-marina/
Connect with the host, FrankĀ https://www.linkedin.com/in/frankkuehne/
More info and links to resources onĀ Ā https://redtogreen.solutions/ Ā
Please rate the podcast on Spotify and iTunes!
7.2. Part two - supply chains, corporate responsibility and blind spots of food tech
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, addressing the lack of transparency and how corporates are incentivized to process foods for higher profit. We discuss corporate and consumer responsibility. And talk about whether malnourishment is an issue of "insufficient food"?
The author Raj Patel is a British Indian. Academic journalist and activist. He holds a PhD in development and sociology from Cornell University. In this book, he focuses a lot on the inequality of our food system. The book's main thesis is that more people are overweight than people who are starving. And that's solving the issue is now our food system is not just about increasing yield. It's much more a poverty and distribution issue.
I'm joined by my amazing co-host Frank Kuehne. He's the managing partner of the Adalbert-Raps Foundation, which offers grants for scientific research in food technology, but more on that later. Let's jump right in.
LINKS
Get funding for your food science research:Ā https://en.raps-stiftung.de/
Find out more about the bookĀ Stuffed and Starved
More info and links to resources onĀ https://redtogreen.solutions/ Ā
Connect with the host, MarinaĀ https://www.linkedin.com/in/schmidt-marina/
Connect with the host, FrankĀ https://www.linkedin.com/in/frankkuehne/
More info and links to resources onĀ Ā https://redtogreen.solutions/ Ā
Please rate the podcast on Spotify and iTunes!
Hashtags:
Book Talks, Stuffed and Starved, Rajiv Patel, British Indian, food system, inequality, starving, poverty, distribution, food technology, multinationals, liberalization, market, food supply chain, farmers, producers, manufacturers, retailers, consumer base, buying desks, agricultural products, packed food, processed food, frozen food, retailer chains, sustainability, CO2 emission, NAFTA, North American Free Trade Agreement, US farmers, subsidies, Gimsa, Minsa, industrial corn flour market, structural power, multinational, local market, soy, wheat, Ukraine, local farmer, supply chain, African farmers, European market, African market, scaling up farms, efficiency, industrial large scale agriculture, regenerative agriculture, community supported agriculture, diversified crops, maize producers, subsidized corn, agricultural business, spice company, seasoning company, Olam, Fairtrade.
7.1. Stuffed and Starved - inequality in our food system, the free market and consequences for farmers
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."
The author Raj Patel is a British Indian. Academic journalist and activist. He holds a Ph.D. in development and sociology from Cornell University. In this book, he focuses a lot on the inequality of our food system. The book's main thesis is that more people are overweight than people who are starving. And that's solving the issue is now our food system is not just about increasing yield. It's much more a poverty and distribution issue.
I'm joined by my amazing co-host Frank Kuehne. He's the managing partner of the Adalbert-Raps Foundation, which offers grants for scientific research in food technology, but more on that later. Let's jump right in.
LINKS
Get funding for your food science research: https://en.raps-stiftung.de/
Find out more about the book Stuffed and Starved
More info and links to resources onĀ https://redtogreen.solutions/ Ā
Connect with the host, MarinaĀ https://www.linkedin.com/in/schmidt-marina/
Connect with the host, Frank https://www.linkedin.com/in/frankkuehne/
More info and links to resources onĀ Ā https://redtogreen.solutions/ Ā
Please rate the podcast on Spotify and iTunes!
Hashtags:
Book Talks, Stuffed and Starved, Rajiv Patel, British Indian, food system, inequality, starving, poverty, distribution, food technology, multinationals, liberalization, market, food supply chain, farmers, producers, manufacturers, retailers, consumer base, buying desks, agricultural products, packed food, processed food, frozen food, retailer chains, sustainability, CO2 emission, NAFTA, North American Free Trade Agreement, US farmers, subsidies, Gimsa, Minsa, industrial corn flour market, structural power, multinational, local market, soy, wheat, Ukraine, local farmer, supply chain, African farmers, European market, African market, scaling up farms, efficiency, industrial large scale agriculture, regenerative agriculture, community supported agriculture, diversified crops, maize producers, subsidized corn, agricultural business, spice company, seasoning company, Olam, Fairtrade.
S7 Trailer - Book Talks - Reviewing and discussing books on the future of food
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, Power And The Hidden Battle For The World Food System
The books we will cover
The Carbon Footprint of Everything - 2022 New Edition
Future Foods: How Modern Science Is Transforming the Way We Eat
Food Politics: How the Food Industry Influences Nutrition and Health
The World According to Monsanto: Pollution, Corruption, and the Control of the World's Food Supply
Seeds of Science: Why We Got It So Wrong On GMOs
Meals to Come: A History of the Future of Food
Regenesis: Feeding the World Without Devouring the Planet
Connect with Marina
https://www.linkedin.com/in/schmidt-marina/
Connect with Frank
https://www.linkedin.com/in/frankkuehne/
Check out the Adalbert Raps Foundation to apply for a grant for your master, Ph.D. thesis, or food science research (for your startup).
End of year regen ag season & upcoming conferences to meet up
Some updates! 1) Propose experts for our regenerative agriculture season here
https://redtogreen.solutions/experts/
2) Any ideas for partners for our regen ag season? Pls write me :)
https://www.linkedin.com/in/schmidt-marina/
3) Join the Hack Summit 11.-12.05. in Switzerland
4) Agrivest Future of Farming Conference 06.11.23 in Tel Aviv
https://www.agrivestisrael.com/
5) Food Tech IL 07.-08.11. in Tel Aviv
6) The Adalbert Raps Foundation offers grants for academic research on food tech and food sustainability. Check 'em out
6. Season final - a summary and quiz on biotech in food - on precision fermentation, biomass fermentation, molecular farming and more
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 ask you a question, give you time to answer it, so you donāt need to stop the audio, and then share how I would answer it. Even if you donāt come up with the answer, trying to look for it engages your brain differently. And helps to change āI heard somethingā to āI learned something.
Mentioned Resources
Jack Whitehall Comedy Gig
Paul Pimsleur - the active retention language learning approach
The US lags behind other agricultural nations in banning harmful pesticides
Other podcast episodes mentioned
From season 2 - PLA - plastic without fossil fuels
Season 5 final - questionable regulation and pink slime beef
LINKS
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program: https://provegincubator.com/
More info and links to resources on https://redtogreen.solutions/ Ā
Connect with the host, Marina https://www.linkedin.com/in/schmidt-marina/
Check out our supporter of this season, FoodLabs, and their Climate Program: https://www.foodlabs.com/
More info and links to resources on Ā https://redtogreen.solutions/ Ā
Please rate the podcast on spotify and iTunes!
Hashtags:
biotechnology, biotech, food biotechnology, food development, future of food, food innovation, food tech, food technology, alt proteins, alternative proteins, precision fermentation, biomass fermentation, molecular farming, cell-based milk, cultured meat
6.12. Regulatory approval in Europe vs. the US and Singapore with Seth Roberts from The Good Food Institute Europe
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, Singapore, and the U.S.?
(All the technologies we covered this season have one thing in common: sooner or later, they need regulatory approval. But what does that mean? We often talk about the U.S. system, the FDA - the food and drug administration and the USDA, the United States Department of Agriculture. These two regulators work together for certain novel products like cultured meat.Ā
But you may know that Europe has very high safety and quality standard. As one startup founder told me" "If you can get past Europe, you can get em all"
I love this topic, and we dive deep! If cultured meat, precision fermentation or biomass fermentation, or new terms for you, maybe check out the first episodes of this season to get an introduction.
LINKS
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program: https://provegincubator.com/
More info and links to resources on https://redtogreen.solutions/ Ā
Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/
Check out our supporter of this season, FoodLabs, and their Climate Program: https://www.foodlabs.com/
More info and links to resources on https://redtogreen.solutions/ Ā
6.11. The investor's perspective on biotech š¢ in food with Foodlabs Principal Christian Guba
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 too - let's jump right in!
LINKS
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program: https://provegincubator.com/
More info and links to resources on https://redtogreen.solutions/ Ā
Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/
Check out our supporter of this season, FoodLabs, and their Climate Program: https://www.foodlabs.com/
More info and links to resources on https://redtogreen.solutions/ Ā
6.10. Scaling food biotechnology š bioreactors, inputs and brains. Challenges and opportunities with Good Food Institute Lead Scientist Elliot Swartz
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 well as lessons we can learn from vertical farming companies that are already a step or two further down the line.
Join me for a chat with Elliot Schwartz, he is the Lead Scientist for Cultivated Meat at The Good Food.
If you are not familiar with precision fermentation check out t episode 1 of this season where we explain a bunch of the terms.
LINKS
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program:
https://provegincubator.com/
More info and links to resources on https://redtogreen.solutions/ Ā
Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/
Check out our supporter of this season, FoodLabs, and their Climate Program:
https://www.foodlabs.com/
More info and links to resources on https://redtogreen.solutions/ Ā
Hashtags for this episode
Bioreactor capacity
Fermentor
Scaling Biotechnology
Scaling food technology
Cultured Meat
Cultivated Meat
Cell-based meat
Lab-grown meat
Future of cultured meat
Hashtags for this season
Biotechnology in food
Food Tech
Food Technology
Future of Food
Food Innovation
What is biotechnology food
Food biotechnology examples
Food biotechnology startups
Biotechnology food companies
Biotech food in usa
Food biotechnology examples
Editor's note: this episode was lengthened with a ProVeg shout out at minute 8:30
6.9. Molecular honey and building a biotech startup š - monoculture honey production & replacing it at the molecular level - plant-based honey alternatives with Melibio CEO Darko Madrich
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 bee health? No, large-scale monoculture is an issue in crop agriculture and beekeeping.
Hear from Darko Madrich, the co-founder and CEO of Melibio. I got to try their plant-based honey in Switzerland last year. And it tasted so similar I wondered whether they had just poured some natural honey into the bottle.
By the way, whenever I meet Darko, I feel his spirit animal would be a giant bumblebee. He has that vibe.
Anyway, Instead of using something like rice syrup, Melibio uses the compounds found in honey. Re-building it from the ground up.
In the future, they want to use precision fermentation to add a few compounds that are hard to replace. But is that necessary?
LINKS
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program:
https://provegincubator.com/
More info and links to resources on https://redtogreen.solutions/ Ā
Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/
Check out our supporter of this season, FoodLabs, and their Climate Program:
https://www.foodlabs.com/
For sponsorships, collaborations or feedback write Marina at change@redtogreen.solutions
Hashtags for this episode
problems with honey
honey production
honey farming
pesticide impact on bees
honey alternatives
vegan honey
animal-free products
animal-free honey
Hashtags for this season
Biotechnology in food
What is biotechnology food
Food biotechnology examples
Food biotechnology startups
Biotechnology food companies
Biotech food in usa
Food biotechnology examples
Editor's note: on 17.02. a 1,5-minute partnership message was added at minute 7.Ā
6.8. The dark side of š« cacao and why we need alternatives to chocolate with WNWN Co-founder Ahrum Pak
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 WNWN co-founder Ahrum Pak.
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program:
https://provegincubator.com/
Check out our supporter of this season, FoodLabs and their Climate Program: https://www.foodlabs.com/
Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/
For sponsorships, collaborations or feedback write Marina at change@redtogreen.solutions
More info and links to resources on https://redtogreen.solutions/ Ā
Hashtags for this episode
cacao-free chocolate
chocolate farming
cacao farming
impact of cacao
cacao alternatives
WNWN company
biomass fermentation
traditional fermentation
cacao fermentation
Hashtags for this season
Biotechnology in food
What is biotechnology food
Food biotechnology examples
Food biotechnology startups
Biotechnology food companies
Biotech food in usa
Food biotechnology examples
6.7. A critical view on biotech š Is this healthy? Is this safe? š¤ With journalist and author Larissa Zimberoff
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 interviews in August last year- we plan far in advance. And in the meantime, instead of becoming more excited about biotech, I have become more critical.
And that's not a negative development. And it's not a black-and-white state. Being in the industry is like being in an echo chamber of technocratic hype. It helps to step out once in a while and look at the bubble from the outside.
Most of the technologies we have discussed are about ingredients. So what about health? And that's what you will hear from Larissa Zimberoff, a Bay Area writer focused on the interplay between food, technology, and business. Her publications include: The New York Times, Bloomberg, and The Wall Street, and she wrote the book "Technically Food: Inside Silicon Valley's Mission to Change What We Eat" which is available as an Audible, ebook, and print.
Check out our supporter of this season, FoodLabs and their Climate Program:
https://www.foodlabs.com/
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program:
https://provegincubator.com/
More info and links to resources on https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/
Hashtags for this episode
biotech critiqueĀ
biotech in food critique
food tech critique
food industry globalization
food safety issues
Hashtags for this season
Biotechnology in food
What is biotechnology food
Food biotechnology examples
Food biotechnology startups
Biotechnology food companies
Biotech food in usa
Food biotechnology examples
6.6. Molecular farming: growing cow dairy š® in plant cells š± using genetic engineering - with Miruku CEO Amos Palfreyman
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 cells or fungi like yeast or bacteria used as machinery. So it becomes possible to produce certain ingredients more efficiently.
Another machinery that is pretty well-known to humans is planted. We are used to extracting, for example, pigments, proteins, and oils from them.
Plants naturally produce them. But what if plants could produce milk proteins? Or other fats?
This is called molecular farming.
Most likely, no way of conventional breeding will make a plant produce milk. You need genetic engineering.
Genetic engineering means taking DNA from a different organism, in this case, a mammal. And inserting this DNA into a plant.
This differs from Gene editing like CRISPR, where you only edit the existing DNA.
You will hear from Amos Palfreyman, the co-founder and CEO of Miruku, a New Zealand startup.
At first, you will hear how a biotech company realized it's a food company, then we cover the molecular farming technology and process and end with some thoughts on whether GMOs should be labeled.
This is our biotech in food season. Let's jump right in.
LINKS
Check out our supporter of this season FoodLabs and their Climate Program:
https://www.foodlabs.com/
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program:
https://provegincubator.com/
More info and links to resources on https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/
Hashtags for this season
Biotechnology in food
What is biotechnology food
Food biotechnology examples
Food biotechnology startups
Biotechnology food companies
Biotech food in usa
Food biotechnology examples
Hashtags for this episode
Molecular Farming
Dairy alternatives
Dairy replacements
non-dairy milk
animal-free dairy
6.5. Cells as machinery š¼ futuristic cell-based milk or cow-free milk made by growing glands with TurtleTree CSO Aletta Schnitzler
Glands would work like little milk machines. You give them the nutrients and boom you get the milk. Freaky, huh?Ā You will find out why it's hard to re-create conventional dairy milk. And what technology may come after precision fermentation. Something we will call "cells as machinery." or cell-based milk.
To look into the future, you will hear from TurtleTree CSO Aletta Schnitzler. Turtletree develops dairy bioactive, so recreating parts of milk that are probiotic or have other health benefits. The bioactive can be added to plant-based products to make them more nutritious. But in parallel, they are also looking at the moonshot solution of using glands to produce milk.
So you would grow the glands and give them the necessary nutrients and environment to work as little milk machines. We will clarify this more in a few minutes. Cell-based milk is some of the crazier stuff I have come across in my research on biotech. So I hope you will enjoy this as much as I did. Let's jump right in
Check out our supporter of this season FoodLabs and their Climate Program:
https://www.foodlabs.com/
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program:
https://provegincubator.com/
LINKS
Check out our supporter of this season FoodLabs and their Climate Program:
https://www.foodlabs.com/
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program:
https://provegincubator.com/
More info and links to resources on https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/
Topics and hashtags for this episode
Cells as machinery
Turtletree company
Cell biotechnology
Cell-based milk
what is cell-based milk
Cell-based cheese
Cell-based dairy
Bioreactor
Hashtags for the season
Biotechnology in food
What is biotechnology food
Food biotechnology examples
Food biotechnology startups
Biotechnology food companies
Biotech food in USA
Food biotechnology examples
Editor's Note:
Seles - The episode has been re-edited andĀ content between 15:46- 20:12 has beenĀ removed. (Feb 2023)
Marina - the episode has been shortened to 25 minutes ( Mar 2023)
6.4. Traditional Fermentation š· Yogurt, kimchi and wine with Empirical Spirits Co-Founder Lars Williams
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 archaeological evidence of fermentation is 13,000 years old. These residues of beer were found in Haifa, Israel.
For the longest time, humanity used fermentation without a clue what it's was all about.
You may remember Louis Pasteur from our food history episode on canning. He is known as the father of fermentation, as he uncovered the process in 1857.
Pasteur proved that living cells, yeast, were making sugar to alcohol. And that a microscopic plant caused the souring of milk - the lactic acid fermentation. You will hear more about it in a bit.
Pasteur figured microorganisms are responsible for good and bad fermentations, which spoil the taste of milk, wine and vinegar. He tested whether heat could sterilize products, and he was right. We now know this process as pasteurization.Ā
That led him to suspect that microorganisms may also be causing disease and enabled the development of vaccines.
During this season, we covered biomass, precision fermentation and gas fermentation. Before we move on to other topics, we round it up by looking into the past - traditional fermentation, also known as microbial fermentation.Ā
You will hear from Lars Williams, co-founder of Empirical Spirits, "The Man Behind The Worldās Most Innovative Distillery" according to Forbes. They incorporate fermentation deeply into their process of making novel alcoholic drinks.
LINKS
Check out our supporter of this season FoodLabs and their Climate Program:
https://www.foodlabs.com/
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program:
https://provegincubator.com/
More info and links to resources on https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/
Hashtags and topics of the episode
Microbial Fermentation
microbial fermentation process
microorganisms in fermentation
sauerkraut history
Traditional fermentation
Kimchi fermentation
Kombucha fermentation
Lactic acid fermentation
Alcohol fermentation
acetic fermentation
Topics and hashtags of the season
Biotechnology in food
What is biotechnology food
Food biotechnology examples
Food biotechnology startups
Biotechnology food companies
Biotech food in usa
Food biotechnology examples
6.3. Gas fermentation š proteins made from nothing except CO2, hydrogen and salt - with Arkeon Co-Founder and CEO Gregor Tegel
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.Ā
In this season we have looked at precision fermentation and biomass fermentation. If that doesn't mean much to you, don't worry. You will still be able to understand this episode. Both of these technologies need some kind of input.
For example yeast in precision, fermentation needs sugars and other nutrients mixed into the broth in the bioreactor. And in solid biomass fermentation, you for example would need some kind of grain for the mycelium, the root structure of a mushroom, to grow in.
But what if you wouldn't need any agricultural input? What if you could use a microbe that is so badass that it makes proteins from CO2 and hydrogen?
Gregor came across gas fermentation on a quest to find the most sustainable food humanity can produce. You will hear from Gregor Tegl, co-Founder and CEO of Arkeon today, a company based in Austria.
LINKS
Check out our supporter of this season FoodLabs and their Climate Program:
https://www.foodlabs.com/
More info and links to resources on https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
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Show notes
DNA sequence comparisons consistently categorize all living organisms into 3 primary domains:
Bacteria that are classified as prokaryotes Archaea (Arkea)Bacteria and Archaea are called prokaryotes, which means they are unicellular organisms. And they were likely the first ones on planet earth. Almost all prokaryotes have a cell wall, a protective structure that allows them to survive in extreme conditions. That isn't always the case for the third type.
Eukarya (also called Eukaryotes) includes us and all other animals, plants, and fungi. All organisms whose cells have a nucleus to enclose their DNA apart from the rest of the cell.The bottom line is that different technologies and processes tap into different types of organisms.
Most fermented foods, including kimchi and sauerkraut, are made using bacteria.
Precision fermentation also uses bacteria, but they are most likely genetically engineered, as well as yeast, which is part of the fungi kingdom.
But this second category, the Archaea, survives incredibly extreme environments and deserves special attention.
Don't worry if that was too much info all at once. You will find this part in the show notes if you want to read it.
Hashtags and topics for the episode
gas fermentation
arkeon biotechnologies
Pressure fermentation importance
Why is fermentation important
what does fermentation yield
Carbon utilization in food
Hashtags for the season
is biomass fermentation safe
what is biomass fermentation
what is microbial biomass in fermentation
nature's fynd
Plant based cheese
Plant based cream cheese
6.2. Three types of biomass fermentation š & how they compare to precision fermentation - biotech in food with Nature's Fynd CSO Debbie Yaver
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. Together with Chief Scientific Officer of Nature's Fynd, Debbie Yaver, we get into the weeds. You will also learn about 3 types of biomass fermentation.
Nature's Fynd has raised a total of 500 Million US dollars. They are working on two kinds of cream cheeses and two different breakfast patties. How? Using a badass fungus that was discovered in a NASA-funded project, more about that in a few minutes.
This is episode two of our reason on biotech in food, for an introduction check out our previous episode. This episode is a bit technical but also packed with lots of valuable information! Let's jump right in
Check out our supporter of this season FoodLabs and their Climate Program:
https://www.foodlabs.com/
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program:
https://provegincubator.com/
More info and links to resources on https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/
Hashtags and topic for the episode
is biomass fermentation safe
what is biomass fermentation
what is microbial biomass in fermentation
nature's fynd
Plant based cheese
Plant based cream cheese
Hashtags for this season
Biotechnology in food
What is biotechnology food
Food biotechnology examples
Food biotechnology startups
Biotechnology food companies
Biotech food in usa
Food biotechnology examples
Season 6: An introduction to biotech in food precision and biomass fermentation, molecular farming & more with Irina Gerry from Change Foods
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 functionality. More nutrients.
Here are some technologies you will understand by the end of this season:
precision, biomass, and gas fermentation molecular farming and using cells as machinery.Check out our supporter of this season FoodLabs and their Climate Program:
https://www.foodlabs.com/
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program:
https://provegincubator.com/
More info and links to resources on https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/
Hashtags / topics for this episode: Biomass / precision fermentation / molecular farming
is precision fermentation gmo
will biomass be used in the future
what is precision fermentation
what does fermentation yield
precision fermentation process
precision fermentation definition
precision fermentation definition
precision fermentation process
is biomass fermentation
what is biomass fermentation
what is microbial biomass in fermentation
are biotech foods safe for humans
what is biotechnology in food industry
can biotech foods help feed the world
what is biotechnology in food industry
Why food biotechnology is important
How can food biotechnology help food safety
How does food biotechnology increase food production
5.12. Season Final ā¢ļø The Pink Slime Scandal - ammonia in ground beef š„© food history for the future of food
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 trimmings would usually be processed into pet food and cooking oil due to higher levels of fecal contamination.
Well, the company Beef Products Inc found a way to kill the E.Coli and Salmonella bacteria by spraying the scraps with ammonia and increasing the PH to 9.5.
After all, the human food market is more profitable than pet food.
Grrreat....
But then it all blew up, starting with an investigative news story by the New York Times in 2009 (and winning the author Michael Moss a Pulitzer Prize)...
5.11. How China became the second largest dairy nation š§ a tale of a lactose intolerant society and political influence. Food history for the future of food
Since 2020 China is the second largest dairy market globally and itās 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 valuable necessity for strong, healthy babies? How is the communist party of China using milk as a political tool? And insights into how small cultural changes can have massive repercussions if your culture is freaking 1,4 billion people large. Oh man, get ready for this one.
More info and links to resources on https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
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(Part of the script)
If you go way back in history the root of this development can be found in the optimum wars in the 19th century. I am quoting Jian Yi, from the China Good Food Fund: āYou have to understand the psychology here ā there is a sense in China that we have been humiliated ever since the opium wars, but that now we are no longer going to be humiliated by foreign powers.ā
China has had an extensive history of severe famines like The Great Chinese Famine 1959, which was highly influenced by agricultural reforms.
Through most of the imperial dynasties until the 20th Century, milk was generally seen as the disgusting food of barbarians.
For most of the 20th Century, milk had a relatively low profile in China. China's economy was closed to the global market, and its production was minimal. Throughout the Mao era, milk was in short supply, rationed to those deemed to have a particular need: infants and the elderly, athletes, and political party staff above a particular grade. Therefore, milk was considered a special treat: When Richard Nixon visited China in the early 70s, he was given White Rabbit candy as a gift, a chewy white caramel made of milk solids.
As China opened up to the market in the 1980s, after Maoās death, dried milk powder began appearing in small shops where you could buy it with state-issued coupons. Jian Yiās parents bought milk powder because they thought it would make him stronger. āIt was expensive, I didnāt like it, I was intolerant, but we persuaded ourselves it was the food of the future.ā
In a little over 30 years, milk has become the symbol of a modern, affluent society and a sign of a country that can feed its people. The average person in China has gone from barely drinking milk to consuming about 30kg of dairy products a year. Though that is still just a bit more than 1/10th of American dairy consumption, it matters if 1,4 billion people do it.
The transition has been driven by the Chinese Communist Party (CCP), for which milk is not just food but a critical strategic tool. For a country that was not long ago stricken by famine, the ability to afford animal products, particularly milk has been marketed as a visible symbol of the Party's success. Also, during the one-child policy, the CCP made a social pact with the people: while family size might be limited, the state would make sure that each couple's offspring would be as strong as it could make them. Feeding children milk took on great importance in maintaining that image. The CCP created a market for milk where there had been none before and invested heavily in developing a domestic dairy industry.Ā
5.10. The failure of the New Coke - How Coca Cola flopped in a race to better taste - food history for the future of food
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 āNew Coke.ā As soon as the decision was announced, a large percentage of the US population boycotted the drink and made sales plummet for the company. Outrage over pulling the original coke recipe was high, and after only 79 days of introducing New Coke, the product was pulled from shelves and the original Coke returned. So what went wrong?
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As the Pepsi Challenge had highlighted millions of times [over], Coke could always be defeated when it came down to taste. So in what must have been seen as a logical step, Coca-Cola developed a new formula and conducted 200,000 taste tests to see how it fared. The results were overwhelming. Not only did it taste better than the original, but people also preferred it to Pepsi-Cola.
Coca-Cola decided it was time to make a drastic decision that, to this day, is considered extraordinary in the history of brand marketing. They changed the recipe for the first time in 100 years and created āNew Coke,ā the sweeter alternative favored in the blind taste tests. They pulled all traditional Coca-Cola from store shelves and replaced them with the new formula, leaving consumers with no option but to drink New Coke instead of the Coke they had known before.
The company expected sales to rise, and they initially did. But the outrage and drop in sales that followed were unprecedented and unexpected.
5.9. How faulty science destroyed an industry š£ the boom, bust and rise of bubble tea š§ food history for the future of food
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 found the sweet bubbles to contain carcinogenic substances. While the study was retracted, the damage was done, sealing the fate of many immigrant and family-owned businesses. But now bubble tea is coming back, why? And what can we learn from this?
More info and links to resources on https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
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5.8. How microwaves and freezers changed food culture forever š„” Food history for the future of food.
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 success in the 1980s.
Red to Green is a food tech podcast focused on the future of food and food sustainability. We cover topics like cellular agriculture, cultured meat, food waste, food packaging, and more.Ā
More info and links to resources on https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
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The first microwave 'electric range' for the home kitchen was launched in 1955, retailing at $1295. It took more than a decade for a more affordable model to arrive, still costing nearly 500 bucks. 30 years after the first commercial model, microwave ovens had made it into less than 10% of American kitchens.
Ad campaigns selling "the greatest cooking discovery since fire" with futuristic and science language may have backfired. As the cold war heated up, fears around any radiation grew. Positioning microwaves as something novel, cutting-edge and techy possibly didn't appeal to the actual users at that time - homemakers.
Despite the introduction of safety standards in the 70s and multiple studies showing microwaves don't mess with the nutritional qualities of food, conspiracy theories about them continue to pop up today.
Early ads for microwaves also promoted how homemakers could cook what they already made, but faster ā a roast chicken, done in 30 minutes! However, despite claims of speed and convenience, it could take a home cook hard work to get good results. Microwaves can only penetrate about 2.5 cm into foods, so they tend to cook food unevenly unless they are cut small enough.
They also typically don't produce the caramelization and Maillard reactions, which are delicious browning of foods that make baking cookies and roasting meats smell mouth-watering. If you try onions in a pan with oil, they become nicely brown. If you put them in the microwaves, they will soften up in a puddle of fat.
Also, they tend to dry food out, making a chicken chewy - in the wrong way. As a result, speedy, homemade microwave meals could be inconsistent and uninspiring compared to their oven-baked or stovetop cousins. However, a revolution in convenience and consistency was already underway in another part of the kitchen ā the freezer.
Frozen ready meals had been around for a while - Swanson's famous TV Dinners were introduced in 1953 and frozen on the tray used for cooking and serving. Meals like this saved time on planning, shopping, and washing up ā They were hugely popular by the 1970s, and late in the decade, food companies and microwave oven manufacturers spotted a chance to team up.
Frozen meals could be incredibly uniform. You might not beat a home cook in quality by formulating recipes and designing packaging specifically for microwave cooking, but you could get a consistently alright meal fast.
5.7. The global supply of bananas š is threatened - again. Lessons on the issues of monocultures and pesticide resistance. Food history for the future of food.
Before 1960, the main export banana was called the Gros Michel. Why canāt we eat the Gros Michel anymore today? Because it has become virtually extinct due to Panama disease affecting it over many decades, driving it to its eventual near-extinction. The fungi infection ravaged banana plants across the globe, from Asia to Africa, exterminating plant after plant. The fact that the fungi spread worldwide at a relatively rapid pace highlights a severe problem with our current agricultural practices.
If a pest or disease figures out how to infect one of the banana plants, it has all the information it needs to infest all of them, as the same genetic material means the other plants have no defense left to fight against the disease.
A solution needed to be found, and it presented itself in The Cavendish, a variety that was discovered to be almost entirely resistant to Panama disease. It quickly replaced the Gros Michel on plantations as the export banana and has become the banana we know and eat regularly today. Today, 99% of exported bananas and 47% of global banana production is the Cavendish variety.
But now, our current flaky banana is threatened - as history repeats itself. The Panama disease is back, and it's upgraded. The new strain is called Tropical Race 4 and is found on Cavendish plantations across Asia, Australia, the Middle East, and Africa.
Daniel Bebber, leading researcher of the BananEx research group at the University of Exeter, researches solutions for the spread of the Panama disease and puts it like this:
"The story of the banana is really the story of modern agriculture exemplified in a single fruit. It has all the ingredients of equitability and sustainability issues, disease pressure, and climate change impact all in one. It's a very good lesson for us."
These are great examples of the importance of understanding coupled human-environment systems. That's an environmental science concept that, in essence, says that humans impact the environment, and the climate impacts humans. It's essential to understand them both as systems, including many complex, interacting parts that form a whole working system.
Red to Green is a podcast focused on the future of food and food sustainability. We cover topics like cellular agriculture, cultured meat, food waste, food packaging, and more.
More info and links to resources on https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/
(reupload) 3.12. Season 3 final: Toxic Positivity ā£ļø why benefits are not enough - lessons from the fossil fuel industry š¢ļø on personal climate action with Prof. Kimberly Nicholas, Dr Gulbanu Kaptan
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 University in Sweden. Kimberly holds a Ph.D. in Environment and Resources from Stanford University. She has published over 50 articles on climate and sustainability in leading peer-reviewed journals and is the author of the book āUnder the Sky we Make - how to be human in a warming world.ā I love her take on toxic positivity and how pointing out the issues of the existing system, e.g. animal agriculture, is important to drive change.Ā
Our second guest is Dr Gulbanu Kaptan, Associate Professor in Behavioural Decision Making at the University of Leeds. Her research focuses on judgement and decision making with a special interest in food-related decision making and risk (benefit) communications.
Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
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Thanks to our partners of this season
Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. TheyĀ cover the entire value chain ā from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation ā because the future of food needs to be shaped. https://nx-food.com/
5.6. Too fast, too cheap, too explosive - how tin cans š„« caused scandals and a revolution in preservation - food history for the future of food
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 agriculture. Humans have been very creative at finding ways to salt, dry, smoke, pickle, freeze, and ferment foods to keep them edible after the harvest ends ā many of these traditions date back millennia and remain alive today.
come in pretty handy, even if they aren't particularly exciting. I know I have plenty gathering dust in the back of a cupboard [myself]. But if you stop to think about it, the humble tin can is [actually] a bit of a modern miracle.
On the other hand, canning is remarkably new in comparison ā its 200th birthday was only in 2010. But it works almost unbelievably well. In 1974 some canned goods were retrieved from the wreck of a steamboat that sank in the Missouri River. When they were opened, the oysters, peaches, and tomatoes were analyzed and found to be safe to eat, even after 100 years underwater in tin cans. (Though none of the scientists seems to have been brave enough or hungry enough [actually] to try any.)
Red to Green is a podcast focused on the future of food and food sustainability. We cover topics like cellular agriculture, cultured meat, food waste, food packaging, and more.
More info and links to resources on https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
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5.5. Why Italians feared š
tomatoes and how Heinz and š Margherita changed that - history for the future of food
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. But the success of the tomato was a turbulent journey that took over 300 years.
Red to Green is a podcast focused on the future of food and food sustainability. We cover topics like cellular agriculture, cultured meat, food waste, food packaging, and more.
More info and links to resources on https://redtogreen.solutions/ Ā
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In Germany, there is the saying, "What the farmer doesn't know, he won't eat." During the 15th century, many foods came to Europe as immigrants.
Christopher Columbus and his crew set sail west in August 1492. He hoped to get his hands on gold and spices in America. When he returned to Europe, his clients, the Spanish kings, were disappointed. Instead of gold and spices, Columbus returned with seeds, grains, tubers, and dried leaves from these four journeys.
His crew ate cooked potatoes on the way back to Europe, which saved them from scurvy. What looked so unimpressive would turn out to be crucial. These ingredients would shape Europe's eating habits for decades to come.
This is what historians call the Great Columbian Exchange.
For the first time in history, potato and tomato plants ventured beyond the Americas.
While both of these vegetables are now a basic ingredient of our diets, they didn't have such a warm welcome in Europe. People were (and still are) easily suspicious of unknown foods. The reasoning is just different. Back in the day novel foods were often associated with witchcraft and poison. But fortunately, not everything was lost. Eventually, people came around, so let's find out why.
5.4. How the butter lobby š§ made margarine pink and illegal and spread smear campaigns šµļøāāļø claiming it includes stray cats and arsenic - food history for the future
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 buttery yellow.
Red to Green is a podcast focused on the future of food and food sustainability. We cover topics like cellular agriculture, cultured meat, food waste, food packaging, and more.
More info and links to resources on https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
Thanks to our partners of this season
Food Labs: Food Labs is a leading European VC and company builder in food, health & sustainability. TheyĀ cover the entire value chain ā from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
In 1866, French emperor Napoleon III. was considering the fact that no war can be won without strong and healthy soldiers. As an energy source, the French army was relying on nutritious butter, among other things. But butter had the disadvantage of being expensive and turning rancid quite quickly in a time without cooling facilities.
So that year, the Emperor offered a reward of 100.000 Goldfranc to anyone who could come up with a suitable, cheap replacement. Three years later, a chemist MĆØge-MouriĆØs presented the solution: A mixture of beef fat, salt, sulfate of soda, gastric juices of a pig, and a little cream, all heated and mixed into a butter-like substance.
At first, he dubbed his invention ābeurre Ć©conomiqueā, the cheap butter, but changed his mind. He renamed the mixture āoleomargarineā, from the Latin āoleumā, meaning beef fat, and the Greek āmargaronā, meaning pearl, because of its pearly shine. That name was later shortened to āmargarineā.
MĆØge-MouriĆØs invention had the texture of a jelly, but at least it tasted like butter and won him NapoleonĀ“s prize. The product didnĀ“t really take off, though. In 1871, MĆØge-MouriĆØs sold the patent to a Dutch company called Jurgens which eventually became part of Unilever, still one of the leading manufacturers of margarine to this day.
5.3. A poor man's meal: š¦ lobster. How a sea insect made it from cat food to president's dinner plate. Food history for the future of food.
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 preference list to float at the very top amongst the high society? Find out how lobsters were entangled in protests and revolts of servants, snuck into passengers' foods on train rides, and were even caught up in World War II.
Red to Green is a podcast focused on the future of food and food sustainability. We cover topics like cellular agriculture, cultured meat, food waste, food packaging, and more.
More info and links to resources on https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
Thanks to our partners of this season
Food Labs: Food Labs is a leading European VC and company builder in food, health & sustainability. TheyĀ cover the entire value chain ā from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
The American lobster is native to the Atlantic coast of North America, mainly from Labrador to New Jersey. In the early days of the first settlers and way up into the middle of the 19th century, lobsters were so plentiful in this area that people could wade into the water and catch what they needed for dinner with their hands.
While early colonists depended on the crustaceans for much of their food, the sheer abundance of the animal didn't help its popularity. When lobsters washed up on the shore after storms, they were considered smelly trash and used for fertilizer in the fields. They were the cheapest source of protein available in the area and therefore regarded as undesirable peasant food, too bland to be edible for discerning tastes.
As 19th-century American navy captain and politician John J. Rowan stated: "Lobster shells about a house are looked upon as signs of poverty and degradation." Lobsters were also a common food in prisons, much to the displeasure of inmates, and were the food of servants.
5.2. The struggle of the (devils) forkš“ to become your cutlery of choice - food history for the future of food
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 celebrity tour in France.
Red to Green is a podcast focused on the future of food and food sustainability. We cover topics like cellular agriculture, cultured meat, food waste, food packaging, and more.
More info and links to resources on https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
Thanks to our partners of this season
Food Labs: Food Labs is a leading European VC and company builder in food, health & sustainability. TheyĀ cover the entire value chain ā from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
SE5: Food history for the future of food - how potatoes š„ saved (and killed) millions of lives and went from pig's food to a world wide staple š
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 for causing leprosy, entangled in the rise of empires, and the death of at least a million people.
Read till the end to find out what lessons we can draw from how potatoes went from food not even peasants would want to something that massively shaped our modern civilization.
You will look at our tuber friends with new eyes.
This is an episode of our food history for the future season where we cover the history of potatoes.
Red to Green is a podcast focused on the future of food and food sustainability. We cover topics like cellular agriculture, cultured meat, food waste, food packaging, and more.Ā
More info and links to resources on https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
Thanks to our partners of this season
Food Labs: Food Labs is a leading European VC and company builder in food, health & sustainability. TheyĀ cover the entire value chain ā from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
4.12. Food waste Final: the farmers š perspective on food waste and how it is connected to regenerative agriculture
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 the supply chain. How it can be reduced when food is shipped, sold in supermarkets, and wasted by us all - the consumers.
But there is one piece missing.
And per definition, it's supposedly not even part of the problem.
The farm.
The place where food is actually created. Any food wasted there is usually seen as food loss. Mostly due to bad weather, pests or just bad fortune. But as we have seen time and time again throughout red to green: words matter. While waste seems to be caused by humans, loss sounds like it's just something that happens. Something we can't really address...
More info and links to resources on https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
Thanks to our partners of this season
Thanks to our partners of this season
Food Labs: Food Labs is a leading European VC and company builder in food, health & sustainability. TheyĀ cover the entire value chain ā from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
This episode is part of the food waste season. Food waste is a leading cause of climate change and an important topic if we want to move the food industry from harmful to healthy, from polluting to sustainable, and from Red to Green. This podcast season looks at food waste and food loss throughout the supply chain including farmers, distributors, retailers, and consumers.
Red to Green is a media company and education initiative. With our deep-dive audio seasons on food tech & sustainability topics, we seek to promote awareness of problems and potential solutions in the food industry. Our reporting makes complex industry topics accessible to the general public, while also going deep to educate industry professionals and external investors about the most important development in food technology.
Past Red to Green Podcast seasons included Ā 1. cellular agriculture / cell-based meat / cultured meat 2. plastic alternatives 3. promoting alternative proteins
4.11. Make corporates accountable for food waste šµļø: how big business avoids responsibility with Carrie Bradshaw
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 big players accountable for the issues they cause up and down the supply chain.
Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
To stay up-to-date for future episodes take 3 seconds to click on āfollowā and subscribe to Red to Green.
More info and links to resources on https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
Thanks to our partners of this season
Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. TheyĀ cover the entire value chain ā from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
4.10. The chef's š§āš³ 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
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 believe it may inspire you with a different way to look at food and food waste. From a standpoint of cultural traditions, respect, and creativity.
Monica Kisic Aguirre, originally from Peru, holds a Ph.D. in Molecular Biology and Biochemistry, and dedicated 12 years of her life to doing research, before she switched and became a chef and artist, with now 10 years of experience in the culinary scene.
Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
To stay up-to-date for future episodes take 3 seconds to click on āfollowā and subscribe to Red to Green.
More info and links to resources on https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
Thanks to our partners of this season
Food Labs: Food Labs is a leading European VC and company builder in food, health & sustainability. TheyĀ cover the entire value chain ā from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
This episode is part of the food waste season. Food waste is a leading cause of climate change and an important topic if we want to move the food industry from harmful to healthy, from polluting to sustainable, and from Red to Green. This podcast season looks at food waste and food loss throughout the supply chain including farmers, distributors, retailers, and consumers.Ā
Red to Green is a media company and education initiative. With our deep-dive audio seasons on food tech & sustainability topics, we seek to promote awareness of problems and potential solutions in the food industry. Our reporting makes complex industry topics accessible to the general public, while also going deep to educate industry professionals and external investors about the most important development in food technology.Ā
Past Red to Green Podcast seasons included Ā 1. cellular agriculture / cell-based meat / cultured meat 2. plastic alternatives 3. promoting alternative proteins
4.9. Why dumpster diving is illegal šØ - an activists view on food waste and food loss with Matt Homewood
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 Homewood document their finds and share them on social media platforms - like Instagram and LinkedIn. And there is much to find.
For the past 3 years Matt has been an active food waste campaigner and recently shared his work at cop 26. Today we talk about what it takes to get big corporations to change, how retailers are the oligopoly of the food system and the moral dilemma of doing something illegal for a good cause.
Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
To stay up-to-date for future episodes take 3 seconds to click on āfollowā and subscribe to Red to Green.
More info and links to resources on https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
Thanks to our partners of this season
Food Labs: Food Labs is a leading European VC and company builder in food, health & sustainability. TheyĀ cover the entire value chain ā from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
This episode is part of the food waste season. Food waste is a leading cause of climate change and an important topic if we want to move the food industry from harmful to healthy, from polluting to sustainable, and from Red to Green. This podcast season looks at food waste and food loss throughout the supply chain including farmers, distributors, retailers, and consumers. Ā Ā
Red to Green is a media company and education initiative. With our deep-dive audio seasons on food tech & sustainability topics, we seek to promote awareness of problems and potential solutions in the food industry. Our reporting makes complex industry topics accessible to the general public, while also going deep to educate industry professionals and external investors about the most important development in food technology. Ā
Past Red to Green Podcast seasons included Ā 1. cellular agriculture / cell-based meat / cultured meat 2. plastic alternatives 3. promoting alternative proteins
4.8. The psychology š§ of food waste: sharing is caring with OLIO Co-Founder and CEO Tessa Clarke
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 problem of waste in our homes and also local communities.
Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
To stay up-to-date for future episodes take 3 seconds to click on āfollowā and subscribe to Red to Green.
More info and links to resources on https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
This episode is part of the food waste season. Food waste is a leading cause of climate change and an important topic if we want to move the food industry from harmful to healthy, from polluting to sustainable, and from Red to Green. This podcast season looks at food waste and food loss throughout the supply chain including farmers, distributors, retailers, and consumers.
Red to Green is a media company and education initiative. With our deep-dive audio seasons on food tech & sustainability topics, we seek to promote awareness of problems and potential solutions in the food industry. Our reporting makes complex industry topics accessible to the general public, while also going deep to educate industry professionals and external investors about the most important development in food technology.
Past Red to Green Podcast seasons included
1. cellular agriculture / cell-based meat / cultured meat
2. plastic alternatives
3. promoting alternative proteins
Thanks to our partners of this season
Food Labs: Food Labs is a leading European VC and company builder in food, health & sustainability. TheyĀ cover the entire value chain ā from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
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
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 the most wasteful restaurant model.
Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
To stay up-to-date for future episodes take 3 seconds to click on āfollowā and subscribe to Red to Green.
More info and links to resources on https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
Thanks to our partners of this season
Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. TheyĀ cover the entire value chain ā from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
(This episode has been changed and updated 01.03.2022)
4.6. Less fresh -> lower prices šø how dynamic pricing can help reduce food waste with Wasteless Co-Founder and CEO Oded Omar
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 Wasteless is addressing. With their AI they integrate into retailers' shop systems to recommend when to discount which products or even provide electronic shelf labels which update the price automatically.Ā
Connect with Marina Schmidt on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
To stay up-to-date for future episodes take 3 seconds to click on āfollowā and subscribe to Red to Green.
More info and links to resources on https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on Spotify and on iTunes
Thanks to our partners of this season
Food Labs: Food Labs is a leading European VC and company builder in food, health & sustainability. TheyĀ cover the entire value chain ā from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
This episode is part of the food waste season. Food waste is a leading cause of climate change and an important topic if we want to move the food industry from harmful to healthy, from polluting to sustainable, and from Red to Green. This podcast season looks at food waste and food loss throughout the supply chain including farmers, distributors, retailers, and consumers.
Red to Green is a media company and education initiative. With our deep-dive audio seasons on food tech & sustainability topics, we seek to promote awareness of problems and potential solutions in the food industry. Our reporting makes complex industry topics accessible to the general public, while also going deep to educate industry professionals and external investors about the most important development in food technology.
Past Red to Green Podcast seasons included Ā 1. cellular agriculture / cell-based meat / cultured meat 2. plastic alternatives 3. promoting alternative proteins
4.5. The wholesalers perspective on food waste š - influencing governments to adopt food banks, measuring food waste in a corporation and partnering with startups.
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 relationship between retailers and wholesalers affects how much food ends up in the bin.
Connect with Marina Schmidt on LinkedIn: https://www.linkedin.com/in/schmidt-marina/Ā
To stay up-to-date for future episodes take 3 seconds to click on āfollowā and subscribe to Red to Green.Ā
More info and links to resources on https://redtogreen.solutions/ Ā Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Ā
Please leave a review on Spotify and on iTunes
Thanks to our partners of this season Food Labs: Food Labs is a leading European VC and company builder in food, health & sustainability. TheyĀ cover the entire value chain ā from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
This episode is part of the food waste season. Food waste is a leading cause of climate change and an important topic if we want to move the food industry from harmful to healthy, from polluting to sustainable, and from Red to Green. This podcast season looks at food waste and food loss throughout the supply chain including farmers, distributors, retailers, and consumers.
Red to Green is a media company and education initiative. With our deep-dive audio seasons on food tech & sustainability topics, we seek to promote awareness of problems and potential solutions in the food industry. Our reporting makes complex industry topics accessible to the general public, while also going deep to educate industry professionals and external investors about the most important development in food technology.
Past Red to Green Podcast seasons included Ā 1. cellular agriculture / cell-based meat / cultured meat 2. plastic alternatives 3. promoting alternative proteins
4.4. Apeel: an invisible layer that keeps produce fresh š„- why cosmetics of food lead to food waste and the importance of a good supply chain with Jenny Du from Apeel
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 produce. So your avocado would last much longer. But why?
Connect with Marina Schmidt on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
To stay up-to-date for future episodes take 3 seconds to click on āfollowā and subscribe to Red to Green.
More info and links to resources on https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on Spotify and on iTunes
Thanks to our partners of this season Food Labs: Food Labs is a leading European VC and company builder in food, health & sustainability. TheyĀ cover the entire value chain ā from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
This episode is part of the food waste season. Food waste is a leading cause of climate change and an important topic if we want to move the food industry from harmful to healthy, from polluting to sustainable, and from Red to Green. This podcast season looks at food waste and food loss throughout the supply chain including farmers, distributors, retailers, and consumers.
Red to Green is a media company and education initiative. With our deep-dive audio seasons on food tech & sustainability topics, we seek to promote awareness of problems and potential solutions in the food industry. Our reporting makes complex industry topics accessible to the general public, while also going deep to educate industry professionals and external investors about the most important development in food technology.
Past Red to Green Podcast seasons included Ā 1. cellular agriculture / cell-based meat / cultured meat 2. plastic alternatives 3. promoting alternative proteins
4.3. The struggle of keeping fresh produce fresh š„¦- behind the scenes at retailers with Afresh Co-Founder and CEO Matt Schwartz
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 at the right time. In this episode you will also learn about the psychological biases and structural issues that lead to overbuying and excess food waste.Ā
Connect with Marina Schmidt on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
To stay up-to-date for future episodes take 3 seconds to click on āfollowā and subscribe to Red to Green.
More info and links to resources on https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on Spotify and on iTunes
Thanks to our partners of this season Food Labs: Food Labs is a leading European VC and company builder in food, health & sustainability. TheyĀ cover the entire value chain ā from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
This episode is part of the food waste season. Food waste is a leading cause of climate change and an important topic if we want to move the food industry from harmful to healthy, from polluting to sustainable, and from Red to Green. This podcast season looks at food waste and food loss throughout the supply chain including farmers, distributors, retailers, and consumers.
Red to Green is a media company and education initiative. With our deep-dive audio seasons on food tech & sustainability topics, we seek to promote awareness of problems and potential solutions in the food industry. Our reporting makes complex industry topics accessible to the general public, while also going deep to educate industry professionals and external investors about the most important development in food technology.
Past Red to Green Podcast seasons included Ā 1. cellular agriculture / cell-based meat / cultured meat 2. plastic alternatives 3. promoting alternative proteins
4.2. From farm š¾ directly to forkš“ 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
Learn how the Chinese e-commerce giant Pinduoduo skips distribution centers, wholesalers, and retailers by connecting farmers directly to consumers.Ā Is "direct-to-consumer" a model that reduces food waste? What about other issues like packaging?
Connect with Marina Schmidt on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
To stay up-to-date for future episodes take 3 seconds to click on āfollowā and subscribe to Red to Green.
More info and links to resources on https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on Spotify and on iTunes
Thanks to our partners of this season Food Labs: Food Labs is a leading European VC and company builder in food, health & sustainability. TheyĀ cover the entire value chain ā from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
This episode is part of the food waste season. Food waste is a leading cause of climate change and an important topic if we want to move the food industry from harmful to healthy, from polluting to sustainable, and from Red to Green. This podcast season looks at food waste and food loss throughout the supply chain including farmers, distributors, retailers, and consumers.
Red to Green is a media company and education initiative. With our deep-dive audio seasons on food tech & sustainability topics, we seek to promote awareness of problems and potential solutions in the food industry. Our reporting makes complex industry topics accessible to the general public, while also going deep to educate industry professionals and external investors about the most important development in food technology.
Past Red to Green Podcast seasons included Ā 1. cellular agriculture / cell-based meat / cultured meat 2. plastic alternatives 3. promoting alternative proteins
4.1. An introduction to food waste š„: it's impact, causes and solutions with Dr. Ned Spang from UC Davis
Learn about the impact of food waste, how it is created, and what we need to do to address it Dr. Ned Spang Associate Professor at UC Davis. This is an introduction to the topic of food waste before we dive deeper into focus-topics with farmers, distributors and retailers. Ā
Connect with Marina Schmidt on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
To stay up-to-date for future episodes take 3 seconds to click on āfollowā and subscribe to Red to Green.
More info and links to resources on https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on Spotify and on iTunes
Thanks to our partners of this season Food Labs: Food Labs is a leading European VC and company builder in food, health & sustainability. TheyĀ cover the entire value chain ā from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
This episode is part of the food waste season. Food waste is a leading cause of climate change and an important topic if we want to move the food industry from harmful to healthy, from polluting to sustainable, and from Red to Green. This podcast season looks at food waste and food loss throughout the supply chain including farmers, distributors, retailers, and consumers.
Red to Green is a media company and education initiative. With our deep-dive audio seasons on food tech & sustainability topics, we seek to promote awareness of problems and potential solutions in the food industry. Our reporting makes complex industry topics accessible to the general public, while also going deep to educate industry professionals and external investors about the most important development in food technology.
Past Red to Green Podcast seasons included Ā 1. cellular agriculture / cell-based meat / cultured meat 2. plastic alternatives 3. promoting alternative proteins
3.8. Industry lobbying and communicating the hard things ā” about animal agriculture with Irina Gerry CMO of Change Foods
We discuss the role of talking about the health benefits of cultured products and how critical it is to actually point out the problems of the existing industry to drive change. I love that Irina disagrees with some of the previous interview guests that we have had this season. I appreciate her boldness in standing up for what she believes in.
In this episode, you will hear from Irina Gerry from Change Foods. Change Foods uses precision fermentation to create real dairy without the cow, more about that in a few minutes. Prior to that, she has been a Senior Brand Manager in Plant-based innovation at Danone.
This was such a great interview it was really hard to cut because it hits many of the most interesting topics: activism science manipulation and industry lobbying
Connect with Marina Schmidt on LinkedIn: https://www.linkedin.com/in/schmidt-marina/Ā
To stay up-to-date for future episodes take 3 seconds to click on āfollowā and subscribe to Red to Green.
More info and links to resources on https://redtogreen.solutions/ Ā
Ā For sponsorships, collaborations, volunteering, or feedback write Marina Schmidt at change@redtogreen.solutions
Please leave a review on Spotify and iTunes This episode is part of our season on promoting cellular agriculture and alternative proteins. Alt proteins are a rather recent development in the food industry and face some challenges on the consumer acceptance front. In the first season of Red to Green you will find an explanation of cell ag - whether you want to call it cultured meat, cell-based meat, cultivated meat, clean meat, or anything similar. This season is a follow-up and focused on the big challenges of cellular agriculture including socioeconomic questions, industry branding, nomenclature, and more.
Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.Ā
Thanks to our partners of this season Food Labs: Food Labs is a leading European VC and company builder in food, health & sustainability. TheyĀ cover the entire value chain ā from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/Ā
NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation ā because the future of food needs to be shaped. https://nx-food.com/
3.11. Understanding is not enough š sociopolitical questions of cultured meat - farmers future, power dynamics, patents with food & social scientist Dr. Charlotte Biltekoff
This episode will make you reflect on some bigger topics and ask some bigger questions. Itās a very valuable and contrarian perspective that we havenāt had in this season on promoting alternative proteins. Charlotte Biltekoff is an associate professor at UC Davis in American studies and in food science and technology.
For many years she has been studying the relationship between food and culture, how values and beliefs shape peopleās eating habits but also the connection between food and social order. She investigates how food becomes good or bad and has particularly looked into the agrifood tech sector in the Bay Area.Ā
Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
To stay up-to-date for future episodes take 3 seconds to click on āfollowā and subscribe to Red to Green.
More info and links to resources on https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on Spotify and iTunes
This episode is part of our season on promoting cellular agriculture and alternative proteins. Alt proteins are a rather recent development in the food industry and face some challenges on the consumer acceptance front. In the first season of Red to Green you will find an explanation of cell ag - whether you want to call it cultured meat, cell-based meat, cultivated meat, clean meat, or anything similar. This season is a follow-up and focused on the big challenges of cellular agriculture including socioeconomic questions, industry branding, nomenclature, and more.Ā
Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.
Thanks to our partners of this season
Food Labs: Food Labs is a leading European VC and company builder in food, health & sustainability. TheyĀ cover the entire value chain ā from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation ā because the future of food needs to be shaped. https://nx-food.com/
3.10. Open access research š§Ŗ including farmers and cell-based censorship in the US with Good Food Institute Scott Weathers
This episode is filled with good news: learn more about plant- and cell-based censorship in the US, the role of open access research to grow cellular agriculture, and how to engage farmers in the transition.
You will hear from Scott Weathers Senior Policy Specialist from the Good Food Institute, also known as GFI. GFI is a leading nonprofit working internationally to accelerate alternative protein innovation.
Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
To stay up-to-date for future episodes take 3 seconds to click on āfollowā and subscribe to Red to Green.
More info and links to resources on https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on Spotify and iTunes
This episode is part of our season on promoting cellular agriculture and alternative proteins. Alt proteins are a rather recent development in the food industry and face some challenges on the consumer acceptance front. In the first season of Red to Green you will find an explanation of cell ag - whether you want to call it cultured meat, cell-based meat, cultivated meat, clean meat, or anything similar. This season is a follow-up and focused on the big challenges of cellular agriculture including socioeconomic questions, industry branding, nomenclature, and more.
Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.
Thanks to our partners of this season
Food Labs: Food Labs is a leading European VC and company builder in food, health & sustainability. TheyĀ cover the entire value chain ā from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation ā because the future of food needs to be shaped. https://nx-food.com/
3.9. ā Censoring dairy alternatives: Amendment 171 in the EU - it's history, impact and lessons with Ronja Bertholdt from the European Vegetarian Union
You may have heard of Amendment 171 in Europe. It aims to restrict plant-based dairy companies like Oatly immensely. They would not be able to call their product oat milk, creamy, or anything associated with conventional animal-based dairy. Possibly they wouldnāt even be able to package the products the same way milk is packaged.
Between recording and launch of this episode, the Amendment was dropped. - fortunately! Anyway, the alternative protein industry will have many more battles to face. Itās important for us to understand how legislature develops, is evaluated, and how we can influence it. Thus, this episode can help us learn from the past to brace ourselves for the future.
You will hear from Ronja Bertholdt, the Head of Public Affairs of the European Vegetarian Union and former Political Outreach Officer for ProVeg International.
Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on āfollowā and subscribe to Red to Green.
More info and links to resources on https://redtogreen.solutions/ Ā
Ā For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on Spotify and iTunes This episode is part of our season on promoting cellular agriculture and alternative proteins. Alt proteins are a rather recent development in the food industry and face some challenges on the consumer acceptance front. In the first season of Red to Green you will find an explanation of cell ag - whether you want to call it cultured meat, cell-based meat, cultivated meat, clean meat, or anything similar. This season is a follow-up and focused on the big challenges of cellular agriculture including socioeconomic questions, industry branding, nomenclature, and more.
Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green. Ā
Thanks to our partners of this season Food Labs: Food Labs is a leading European VC and company builder in food, health & sustainability. TheyĀ cover the entire value chain ā from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/ Ā
NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation ā because the future of food needs to be shaped. https://nx-food.com/
3.7. š§ Dairy and š fish vs. cultured meat š§« the difference in perception, production and promotion with Raffael Wolgensinger CEO of FORMO and Lou Cooperhouse CEO of BlueNalu
The difference in the process of consumer perception of dairy and fish vs. Cultured meat products.
Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on āfollowā and subscribe to Red to Green.
More info and links to resources on https://redtogreen.solutions/ Ā
Ā For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on Spotify and iTunes This episode is part of our season on promoting cellular agriculture and alternative proteins. Alt proteins are a rather recent development in the food industry and face some challenges on the consumer acceptance front. In the first season of Red to Green you will find an explanation of cell ag - whether you want to call it cultured meat, cell-based meat, cultivated meat, clean meat, or anything similar. This season is a follow-up and focused on the big challenges of cellular agriculture including socioeconomic questions, industry branding, nomenclature, and more.
Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.Ā
Thanks to our partners of this season Food Labs: Food Labs is a leading European VC and company builder in food, health & sustainability. TheyĀ cover the entire value chain ā from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/ Ā
NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation ā because the future of food needs to be shaped. https://nx-food.com/
3.6. Branding š cultured products: the naturalness trap with Nicky Quinn, Global Marketing Director of š Aleph Farms
Nicky Quinn has more than 15 years of experience in marketing and branding across multiple sectors including hospitality, biotech, and consumer goods for brands such as Nestle, Four Seasons, and Voss. Currently, she is Global Marketing Director for Aleph Farms, a cultivated meat company based in Israel. Aleph Farms growing delicious beef steaks, isolated from a cow, using a fraction of the resources required for raising an entire animal for meat, and without antibiotics.
Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on āfollowā and subscribe to Red to Green.
More info and links to resources on https://redtogreen.solutions/ Ā
Ā For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on Spotify and iTunes This episode is part of our season on promoting cellular agriculture and alternative proteins. Alt proteins are a rather recent development in the food industry and face some challenges on the consumer acceptance front. In the first season of Red to Green you will find an explanation of cell ag - whether you want to call it cultured meat, cell-based meat, cultivated meat, clean meat, or anything similar. This season is a follow-up and focused on the big challenges of cellular agriculture including socioeconomic questions, industry branding, nomenclature, and more.
Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.Ā
Thanks to our partners of this season Food Labs: Food Labs is a leading European VC and company builder in food, health & sustainability. TheyĀ cover the entire value chain ā from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/ Ā
NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation ā because the future of food needs to be shaped. https://nx-food.com/
3.5. Addressing skeptics of cultured meat - conspiracies š½ & fake news about "frankenstein" meat with Dr. Daniel Jolley
Yes, finally - conspiracy theories! What an interesting topic. While we do focus on the term āconspiraciesā the basic principles we talk about also apply to the questions āwhy do people believe in conspiracies? how do we convince skeptics? How do we engage in communication? How should we deal with fake newsā
There hasnāt been much research done on conspiracy theories until recently and Prof. Daniel Jolley is one of the people leading this field. He is a Senior Lecturer in the Department of Psychology at Northumbria University in the UK. His research focuses on the consequences of conspiracy theories and has been featured on BBC, in the New York Times, The Guardian, Financial Times, Huffington Post etc.. In 2020 to date, his media engagement has had an estimated reach of 1 billion people.
I havenāt seen the topics of cultured meat conspiracies discussed anywhere else in such detail so I am excited for you to listen in!
Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on āfollowā and subscribe to Red to Green.
More info and links to resources on https://redtogreen.solutions/ Ā
Ā For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on Spotify and iTunes This episode is part of our season on promoting cellular agriculture and alternative proteins. Alt proteins are a rather recent development in the food industry and face some challenges on the consumer acceptance front. In the first season of Red to Green you will find an explanation of cell ag - whether you want to call it cultured meat, cell-based meat, cultivated meat, clean meat, or anything similar. This season is a follow-up and focused on the big challenges of cellular agriculture including socioeconomic questions, industry branding, nomenclature, and more.
Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.Ā
Thanks to our partners of this season Food Labs: Food Labs is a leading European VC and company builder in food, health & sustainability. TheyĀ cover the entire value chain ā from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/ Ā
NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation ā because the future of food needs to be shaped. https://nx-food.com/
3.4. š¦ Startup vs. šļø Corporate: stop bashing animal agriculture & the importance of industry acceptance with Jack A Bobo
You find out how plant-based and cell-based companies shouldn't just think about consumer acceptance but also industry acceptance. We often tell a story of us against them in industry lobbying. The cool, mission-driven plant-based and cell-based startups against the evil conventional meat industry. And I must say itās also been a storytelling approach that I have followed. But it has a downside: creating confrontation and friction, possibly stalling the growth of the alternative protein space. Our today's guest - Jack a bobo has lots of rather unusual, controversial opinions which will get you thinking. There were so many intriguing, twitter-short quotes that we could have filled a 5-minute intro just with that. Def. listen till the end and share it with colleagues and friends in the industry.
You are listening to the 4th episode of our season 3 on promoting alternative proteins. You can listen to this episode on itās own but when you have time check out our other episodes as well cause they build upon each other!
Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on āfollowā and subscribe to Red to Green.
More info and links to resources on https://redtogreen.solutions/ Ā
Ā For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on Spotify and iTunes This episode is part of our season on promoting cellular agriculture and alternative proteins. Alt proteins are a rather recent development in the food industry and face some challenges on the consumer acceptance front. In the first season of Red to Green you will find an explanation of cell ag - whether you want to call it cultured meat, cell-based meat, cultivated meat, clean meat, or anything similar. This season is a follow-up and focused on the big challenges of cellular agriculture including socioeconomic questions, industry branding, nomenclature, and more.
Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.Ā
Thanks to our partners of this season Food Labs: Food Labs is a leading European VC and company builder in food, health & sustainability. TheyĀ cover the entire value chain ā from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/ Ā
NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation ā because the future of food needs to be shaped. https://nx-food.com/
Season 3: Promoting alt proteins š building transparency, community and brand with Isha Datar from New Harvest | Alternative proteins | Cultured Meat | Cellular Agriculture
How a well-known meal replacement brand leveraged Reddit communities to become the most successful in the world. And how snack foods could be the Trojan horse, convincing people of novel foods they wouldnāt have tried otherwise. You will hear from Isha Datar the executive director of New Harvest. NewHarvest is a non-profit funding, academic research, shaping the safety conversation, and directing the future of cellular agriculture. Isha has co-founded perfect day making milk without cows and Clara Foods, making eggs without chicken.
Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on āfollowā and subscribe to Red to Green.
More info and links to resources on https://redtogreen.solutions/ Ā
Ā For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on Spotify and iTunes This episode is part of our season on promoting cellular agriculture and alternative proteins. Alt proteins are a rather recent development in the food industry and face some challenges on the consumer acceptance front. In the first season of Red to Green you will find an explanation of cell ag - whether you want to call it cultured meat, cell-based meat, cultivated meat, clean meat, or anything similar. This season is a follow-up and focused on the big challenges of cellular agriculture including socioeconomic questions, industry branding, nomenclature, and more.
Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.Ā
Thanks to our partners of this season Food Labs: Food Labs is a leading European VC and company builder in food, health & sustainability. TheyĀ cover the entire value chain ā from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/ Ā
š Bonus resource: 200 impact areas š„ a purpose guide to help realize in what field you want to create change.
The key to finding my life's passion was a spreadsheet (that's not even a joke.) ..7 years ago I co-founded a company in career consulting (still running). I talked with >hundreds< of professionals who hit the glass ceiling of Maslow's hierarchy of needs in their "golden job cages." Safe, well-paid, but no self-transcendence - no impact that is in line with their values.
At some point I had to ask myself: wait, is career consulting in line with >my< passions and values? Ehh.. well it wasn't. #oops
I was very lucky that a friend shared a life-changing resource with me. It covers 120+ impact areas across food, politics, mobility, energy and many other fields with 400+ example companies.
I rated the impact areas on a scale of 0 = I wouldn't roll around in bed for this and 10 = I am willing to pack my luggage and travel across the world. My 9's were and are food waste, alt proteins, vertical farming, regenerative agriculture, and plastic replacements. My only 10 was cellular agriculture.
I stared at it with an open mouth. I was AMAZED. Seriously. How was it possible that I didn't realize everything is connected to food? This is why I started the Red to Green Podcast because these are ALL the topics I care about.
Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
To stay up-to-date for future episodes take 3 seconds to click on āfollowā and subscribe to Red to Green.
More info and links to resources on https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
Thanks to our partners of this season
Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. TheyĀ cover the entire value chain ā from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation ā because the future of food needs to be shaped. https://nx-food.com/
As well as our media partners The Spoon & Foodentrepreneurs
Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.Ā
This episode has been shortened and edited on 03.03.2022
SE2 Final: Consumer VS. Corporate Responsibility šØ is plastic recycling greenwashing? Are we harming our environment by focusing on consumer instead of corporate responsibility? - Marina Schmidt
Is consumer responsibility sometimes a greenwashing trap? Are we harming our environment by overly focusing on individual responsibility vs. corporate responsibility? According to the Merriam-Webster Dictionary,Ā #greenwashingĀ can be defined as āexpressions of environmentalist concerns, especially as a cover for products, policies, or activities."
In simpler words, greenwashing is used to deceive customers into believing a product, service or action is better for the environment than it actually is.
Our social media lead Myra Bari recently shared a great post on āsix sins of greenwashingā:
Vagnueness. Being purposely non-specific about operations or materials Lesser Evil: applying a do-good label to an environmentally unfriendly product Irrelevance: Claiming to avoid using a material or practice that is already illegal or non-standard Hidden Trade-off: suggesting a product is green based on a single environmental attribute No proof: making an environmental claim that cannot be substantiated Fibbing: Making environmental claims that are simply falseAnd in this episode I would like to talk to you about a 7th sin we have come across:
Ā āPushing the responsibility on consumers to deflect from corporate responsibilityā.
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To stay up-to-date for future episodes take 3 seconds to click on āfollowā and subscribe to Red to Green.
Check out the Red to Green Website for the show notes and more info https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
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Thanks to our partners of this season Food Labs: Food Labs is a leading European VC and company builder in food, health & sustainability. TheyĀ cover the entire value chain ā from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction.
https://foodlabs.de/
This is a season on plastic alternatives - discussing food packaging and sustainable materials. Alternative packaging options are slowly developing. More and more packaging startups are developing plastic replacements based on fungi or algae. Bioplastics or bio-based plastics like PLA are becoming more resilient. In this season we discuss topics like industrial composting, home composting, compostability, biodegradable and compostable material, single-use plastic, plastic recycling, food waste recycling, and more.Ā
Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.
2.11. Is this the solution? š® Compostable plastics & industrial composting - here is why we need it / Part 2 with Ramani Nayaran from the Michigan State University
Researching plastic packaging and possible alternatives is a tricky topic. With lots of greenwashing, and also well-intentioned misinformation. During this deep-dive season, we were left wondering: Is there a scalable solution to our plastic problem at all? Now obviously a global problem requires a range of approaches. BUT This interview with Ramani Nayaran was a refreshing breeze of hope. Ramani is Distinguished professor of the Michigan State University,
To hear the first part of this interview check out episode 2.10. Alternatively, you can listen to this as a stand-alone episode.
We discuss why industrial composting is crucial and inevitable and look further into the potential of compostable plastics.
To get an introduction to the topic check out some of our earlier episodes.
If you work in the field or know someone working on compostable products, check out at gcaimpacts.org. They are sincerely committed to pushing the field forward and you can get involved for example as a member at gcaimpacts.org
Thanks to our partners of this season Food Labs: Food Labs is a leading European VC and company builder in food, health & sustainability. TheyĀ cover the entire value chain ā from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
This is a season on plastic alternatives - discussing food packaging and sustainable materials. Alternative packaging options are slowly developing. More and more packaging startups are developing plastic replacements based on fungi or algae. Bioplastics or bio-based plastics like PLA are becoming more resilient. In this season we discuss topics like industrial composting, home composting, compostability, biodegradable and compostable material, single-use plastic, plastic recycling, food waste recycling, and more.
Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.
2.10. Plastic š¬ without oil š¢ļø: a solution to our problem - the wonders of PLA and industrial composting, with Dr. Ramani Nayaran - Part 1
Part 1: Imagine a world in which our global plastic production would not be based on fossil fuels but renewable resources. A world in which we would still enjoy the convenience of plastic but it would marine degrade within 5-10 years, a short blip of time compared to conventional plastic. Imagine a world in which our products would leave no traces of microplastics, would be kinder to our planet, our animals, and our own health.
What if that future would be possible? Yes, doable? And what would it take?
This is a deep-dive interview and extremely insightful. Seriously, if you donāt listen to any other interview in this season, please listen to this one. We do get quite technical, so it helps if you know the terms compostable, biodegradable, bio-based, and PLA. You can get an introduction to the topic in episode 2.3. or alternatively your search engine of choice will work as well.
Ramani Narayan is a Distinguished Professor at the Michigan State University, renowned for their education on packaging
He has eighty refereed publications in leading journals, fourteen patents, and has edited three books
Ramani serves as the scientific chair of the Biodegradable Products Institute, North America.
We are both advisors to the Global Compostable Alliance. GCA seeks to unite compostable packaging producers.
If you work in the field or know someone working on compostable products, check out at gcaimpacts.org. They are sincerely committed to pushing the field forward and you can get involved for example as a member at gcaimpacts.org
Thanks to our partners of this season Food Labs: Food Labs is a leading European VC and company builder in food, health & sustainability. TheyĀ cover the entire value chain ā from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
This is a season on plastic alternatives - discussing food packaging and sustainable materials. Alternative packaging options are slowly developing. More and more packaging startups are developing plastic replacements based on fungi or algae. Bioplastics or bio-based plastics like PLA are becoming more resilient. In this season we discuss topics like industrial composting, home composting, compostability, biodegradable and compostable material, single-use plastic, plastic recycling, food waste recycling, and more.
Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.
2.7. Styrofoam made from mushrooms š Mycelium makes waste into home compostable packaging. Circular, renewable, sustainable - with Paul Gilligan from Magical Mushroom Co
What if there is an alternative that uses waste and creates a fully renewable alternative using fungi, which per definition, can safely go back to the earth? When you have something shipped, whether it be bottles of wine, some tech gadgets, or even furniture pieces, they need protection - the white, lightweight material is polystyrene, also known as styrofoam. Widely used for transportation, it is hardly recycled and 40% ends up in landfills. Today you will hear from Paul Gilligan, the CEO of The Magical Mushroom Company. spent 14 years at the supermarket chain Sainsburyās in a range of senior roles, where he won several industry awards.
Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/
Check out the Red to Green Website for the show notes and more info https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
This is a season on plastic alternatives - discussing food packaging and sustainable materials. Alternative packaging options are slowly developing. More and more packaging startups are developing plastic replacements based on fungi or algae. Bioplastics or bio-based plastics like PLA are becoming more resilient. In this season we discuss topics like industrial composting, home composting, compostability, biodegradable and compostable material, single-use plastic, plastic recycling, food waste recycling, and more.
Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.
2.6. Large-scale reuse š¾ A successful case study of the German reuse system and buying groceries circular with Circolution Co-Founder Kirils Jegorovs
How can reusable packaging help to reduce plastic waste? How could a system look like in which we buy for example our lentils, yogurts, and coffee in reusable glass jars and return them to be used - again, and again, and again? What are examples of large-scale reusable systems that are already successful today? You will hear this and much more from Kirils Jegorovs the Co-Founder and Lead Link of Circolution, a System Development company dedicated to building a system of Reusable Packaging scalable to all food segments, starting in Germany. Previously he worked in retail and developed new products for consumer goods companies such as Johnson & Johnson, Hochland, and Nestle. He also helped Mitte - a startup developing a water purification and remineralization device - to make their product circular.
Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/
Check out the Red to Green Website for the show notes and more info https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
This is a season on plastic alternatives - discussing food packaging and sustainable materials. Alternative packaging options are slowly developing. More and more packaging startups are developing plastic replacements based on fungi or algae. Bioplastics or bio-based plastics like PLA are becoming more resilient. In this season we discuss topics like industrial composting, home composting, compostability, biodegradable and compostable material, single-use plastic, plastic recycling, food waste recycling, and more.
Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.
2.5. Algae-based edible packaging š Notpla revolutionizes coatings, films, and sachets with a home-compostable solution
The power of seaweed - are algae the source of the packaging of the future? What role does edible packaging play for sustainable solutions? And How does the innovative packaging startup Notpla inspire lots of consumers and companies through their edible packaging solutions? You will hear from Lise Honsinger, the CFO, and COO of Notpla, a company based in the UK that has raised over $6 Million. Beforehand Lise worked in Private Equity investing in renewable energy, including financing the first grid-connected solar in the Philippines and kick-starting their nation's race for solar energy. Notpla is one of the coolest startups in the sustainable packaging space with a great brand and lots of momentum.
Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/
Check out the Red to Green Website for the show notes and more info https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
This is a season on plastic alternatives - discussing food packaging and sustainable materials. Alternative packaging options are slowly developing. More and more packaging startups are developing plastic replacements based on fungi or algae. Bioplastics or bio-based plastics like PLA are becoming more resilient. In this season we discuss topics like industrial composting, home composting, compostability, biodegradable and compostable material, single-use plastic, plastic recycling, food waste recycling, and more.
Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.
2.4. 100% Made From Waste: Compostable Service Ware š½ļø Using Sugarcane Residue and self-generated energy with Ved Krishna from Yash Pakka
What are the up and downsides of compostable packaging? How is the manufacturer Yash Pakka creating compostable packaging from agricultural waste? And how do they manage to generate their own energy and be one of the few companies doing their own chemical recycling, producing in a circular manner? You will hear from Ved Krishna. Ved is the Executive Vice Chairman and Strategy Head of the company Yash Pakka. Yash Pakka is based in India, was founded in 1981, and went public in 2002. With over 500 full-time employees, 1200 including contract workers the manufacturer aims to replace single-use plastic, specifically in the gastronomy sector.
Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/
Check out the Red to Green Website for the show notes and more info https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
This is a season on plastic alternatives - discussing food packaging and sustainable materials. Alternative packaging options are slowly developing. More and more packaging startups are developing plastic replacements based on fungi or algae. Bioplastics or bio-based plastics like PLA are becoming more resilient. In this season we discuss topics like industrial composting, home composting, compostability, biodegradable and compostable material, single-use plastic, plastic recycling, food waste recycling, and more.
Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.
2.3. Greenwashing š® Lifecycle assessments, BPA linings, & what Tetra Pak doesnāt want you to know š¤« with Paul Foulkes-Arellano
How sustainable are Tetra packs, aluminum cans, and glass jars? How are corporates using hidden greenwashing tactics? What does a circular economy of packaging look like? You will hear from Paul Foulkes-Arellano, the founder of the sustainable design alliance, based in London. Paul focuses on sustainable innovation and we met at an impact summit in Spain a few years ago. He has 30 years of experience in innovation and strategic brand consultancy across the world. I had a lot of fun talking with him and I hope you will enjoy the interview as much as I did.
Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/Ā
Check out the Red to Green Website for the show notes and more info https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
This is a season on plastic alternatives - discussing food packaging and sustainable materials. Alternative packaging options are slowly developing. More and more packaging startups are developing plastic replacements based on fungi or algae. Bioplastics or bio-based plastics like PLA are becoming more resilient. In this season we discuss topics like industrial composting, home composting, compostability, biodegradable and compostable material, single-use plastic, plastic recycling, food waste recycling, and more.
Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.
2.2. Biodegradable, Compostable or Recyclable? š¶āš«ļø ā»ļøThe Difference and Misconceptions with Material Value Author Julia Goldstein
What is better: biodegradable, compostable, bioplastics, bio-based plastics, recycled? And what do all of these terms actually mean? Itās important to understand the differences to be able to judge materials. You will hear from Julia Goldstein the author of the book Material Value, which was a Finalist in the 2019 San Francisco Writers Contest and has been recommended to me. Julia is a writer with a material science background and trade press experience. Her second book Rethink the Bins is released on 30 November 2020.
Mentioned Resources:
B Corporation https://bcorporation.net/about-b-corps
Benefit Corporation https://benefitcorp.net/
Julia Goldstein Author Website https://www.juliagoldsteinauthor.com/
Julia Goldstein Business Content Website https://www.jlfgoldstein.com/
Recommended Resources:
Update: On San Francisco refusing compostable containers in their facilities https://www.sfexaminer.com/news-columnists/compostable-containers-dont-end-up-where-you-think-they-do/
Food to the rescue: San Francisco Composting https://www.nrdc.org/resources/san-francisco-composting
This is a season on plastic alternatives - discussing food packaging and sustainable materials. Alternative packaging options are slowly developing. More and more packaging startups are developing plastic replacements based on fungi or algae. Bioplastics or bio-based plastics like PLA are becoming more resilient. In this season we discuss topics like industrial composting, home composting, compostability, biodegradable and compostable material, single-use plastic, plastic recycling, food waste recycling, and more.
Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.
SE2: Plastic Alternatives & Sustainable Food Packaging š¦ | Plastic Toxicity | Recycling Greenwashing | Marina Schmidt & Nick Johnson
Find out what is awaiting you in this upcoming season and why replacing plastics is so crucial not only for the environment but for your personal health. We will share some research results on microplastic toxicity. You will hear learnings that we had so far including from one of the best documentaries that we have found in the space on how recycling is used as greenwashing. Also, we discuss how a 30 day less packaging challenge that turned out to become the best health-hack I ever tried will hopefully inspire you to benefit from it as well.
You will find the show notes on our website https://redtogreen.solutions/s2e1-plastic-alternatives-marina-schmidt/
Let's connect on LinkedIn!Ā https://www.linkedin.com/in/schmidt-marina/
This is a season on plastic alternatives - discussing food packaging and sustainable materials. Alternative packaging options are slowly developing. More and more packaging startups are developing plastic replacements based on fungi or algae. Bioplastics or bio-based plastics like PLA are becoming more resilient. In this season we discuss topics like industrial composting, home composting, compostability, biodegradable and compostable material, single-use plastic, plastic recycling, food waste recycling, and more.
Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.
SE1 final: The future of cellular agriculture š® additional resources and tips š Cultured Meat Podcast Alex Shirazi and CellAgri Ahmed Khan
To finish the season on cell AG you will find further resources, helpful websites and initiatives in this episode. It is time for a summer break and we will continue at the end of September with the topic "Replacing single-use plastics in the food industry."Ā
Mentioned links
Good Food Institute
https://www.gfi.org/
New Harvest
https://www.new-harvest.org/
Aleph Farms
https://aleph-farms.com/sustainability/
Cultured Meat Podcast
https://cleanmeatpodcast.com/
Cultured Meat Symposium
https://2019.cmsymp.com/
CellAgri
https://www.cell.ag/
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Get in touch with Red to Green
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/ Ā Check out the Red to Green Website for more info https://redtogreen.solutions/ Ā
For sponsorships, collaborations or feedback write Marina at redtogreensolutions@gmail.com
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Partners
Thanks to our partner Atlantic Food Labs
The leading European VC in Food, Sustainability, and Health: https://foodlabs.de/
Ecosystem Partners
Eatable Adventures a leading global Innovation Hub developing tomorrowās food businesses: www.eatableadventures.com
Join their community Ā www.foodentrepreneurs.com
This season about cellular agriculture covers all the verticals: meat, cheese, fish, shrimp, and more. The nomenclature is a bit confusing but when we talk about cellular agriculture or cell-ag most people associate cell-based meat with it. Other terms commonly used are cultivated meat, cultured meat, cell-cultured meat, clean meat, or even in-vitro or synthetic meat.
Red to Green is a media company and education initiative. With our deep-dive audio seasons on food tech & sustainability topics, we seek to promote awareness of problems and potential solutions in the food industry. Our reporting makes complex industry topics accessible to the general public, while also going deep to educate industry professionals and external investors about the most important development in food technology. Red to Green covers cover topics like cellular agriculture, cultured meat, food waste, food packaging, and more.
13. The investor's perspective on cell AG & the challenge with European consumers - Atlantic Food Labs, Big Idea Ventures & NX-Food
This episode features 3 interview guests and gives you a great overview of the opportunities, untapped developments and challenges of cell ag.Ā I'm excited to introduce you to the perspectives of two investors from Atlantic food labs and Big Idea Ventures, as well as the perspective of Fabio teams in who is a thought leader in Germany, in Europe.
To start out, you will hear from Maximillian Bade, who is supporting ambitious founders at Atlantic food labs. You will hear about their criteria for investing in plant-based and cell based companies, the opportunities in personalized nutrition. And we also briefly discussed the topics, plant fungi, and insect-based protein.
Next you will hear from Andrew D. Ive, he is the founder and managing general managing partner of big idea ventures. Ā We discuss, how the mindset within corporates shifted with sustainability commitments towards both consumers and investors and how that is affecting the food industry. We also touch upon the effect of COVID-19 on the development of cultivated meat, as well as the fourth tier of select companies emerging, which you could call delicacy meats.
Next up is Fabio wood seems the founder and director of NX-foods, the food innovation hub of the wholesaler and Founder and Chairman of Balpro the German association for alt proteins. We talk about European consumers, the importance of very clear communication, and what a good sell ag marketing and wholesaler strategy could look like.
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Episode Links
Interview 1: Maximilian Bade
https://www.linkedin.com/in/maximilian-bade/
Atlantic Food Labs
https://foodlabs.de/
Interview 2: Andrew D. Ive
https://www.linkedin.com/in/andrewive/
Big Idea Ventures
https://bigideaventures.com/
Interview 3: Fabio Ziemmsen
https://www.linkedin.com/in/fabio-ziemssen-food-innovation/
NX-Food
https://nx-food.com/
METRO AG
https://www.metroag.de/en/
Balpro - German association for alt proteins
https://balpro.de/
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Get in touch with Red to Green
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/ Ā Check out the Red to Green Website for more info https://redtogreen.solutions/ Ā
For sponsorships, collaborations or feedback write Marina at redtogreensolutions@gmail.com
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Partners
Thanks to our partner Atlantic Food Labs
The leading European VC in Food, Sustainability, and Health: https://foodlabs.de/
Ecosystem Partners
Eatable Adventures a leading global Innovation Hub developing tomorrowās food businesses: www.eatableadventures.com
Join their community Ā www.foodentrepreneurs.com
12. Private Patents, Monopolies, and Lobbying: Obstacles for Cellular Agriculture with New Harvest Executive Director Isha Datar
Why is there comparatively so little science on creating animal products without animals? Why are pharma companies more interested in cellular agriculture startups than food companies? How has the field developed in the last 5 years? This is an interview with Isha Datar the Executive Director of New Harvest about this fascinating emerging industry and the importance of public research.
Isha published an important research paper called "Possibilities for an in-vitro meat production system" in 2010, when very few people even know about the possibility of creating animal products without animals. She co-founded Perfect Day, making milk without cows and Clara Foods, making eggs without chickens. New Harvest is an important non-profit research institute fund and conducts open, public, collaborative research that reinvents the way we make animal products - without animals.
Get involved with Red to Green as a volunteer or ambassador
https://redtogreen.solutions/getinvolved
Check out New Harvest:
Get in touch with Isha:
https://www.linkedin.com/in/ishadatar
Get in touch with Red to Green
Please leave a review on iTunes
https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
Let's connect on LinkedIn!
https://www.linkedin.com/in/schmidt-marina/
Check out the Red to Green Website for more info
https://redtogreen.solutions/
For sponsorships, collaborations or feedback write Marina at redtogreensolutions@gmail.com
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Thanks to our partner Atlantic Food Labs
The leading European VC in Food, Sustainability, and Health: https://foodlabs.de/
Ecosystem Partners
Eatable Adventures a leading global Innovation Hub developing tomorrowās food businesses: www.eatableadventures.com
Join their community Ā www.foodentrepreneurs.com
11. Shrimp Human Health and Sustainability Issues & Creating Clean, Cell-based Shrimp with Shiok Meats CEO & Co-Founder Dr. Sandhya Sriram
Did you know that farmed shrimp is often grown in sewage water or slaughter farm runoffs? The shrimp end up all dark and oily and then get dunked into antibiotics. This is a standard industry practice but it doesnāt have to be this way.
In this episode you will hear from Dr. Sandhya Shriram, she is Co-Founder & CEO of Shiok Meats. They create cell-based clean seafood, starting out with Shrimp. Shiok was founded 2018 in Singapore and has raised 7.6M so far. Shiok one of the top featured, very promising leaders of the industry.
Stay tuned if you want to learn about the effect of the seafood industry on sustainability and your health, why growing shrimp is so different from growing, for example, a burger patty and Sandhyas learnings from being a founder including tips on how to work with the press.
Sandhya TEDx speaker and has been featured in Forbes Women in Tech. She has a background in Biological Sciences and Biotechnology with a PhD in stem cell biology.
Get involved with Red to Green as a volunteer or ambassador
https://redtogreen.solutions/getinvolved
Connect with Shiok
Dr. Sandhya Sriram's LinkedIn
https://www.linkedin.com/in/sandhyasriram/
The Shiok Website
https://shiokmeats.com/
-----
Get in touch with Red to Green
Please leave a review on iTunes
https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
Let's connect on LinkedIn!
https://www.linkedin.com/in/schmidt-marina/
Check out the Red to Green Website for more info
https://redtogreen.solutions/
For sponsorships, collaborations or feedback write Marina at redtogreensolutions@gmail.com
-----
Thanks to our partner Atlantic Food Labs
The leading European VC in Food, Sustainability, and Health: https://foodlabs.de/
Ecosystem Partners
Eatable Adventures a leading global Innovation Hub developing tomorrowās food businesses: www.eatableadventures.com
Join their community Ā www.foodentrepreneurs.com
10. Steak without Cow: The First Cultured Meat in Space & Becoming Carbon Neutral with Aleph Farms Co-founder & CEO Didier Toubia
This episode on steak without cows features Didier Toubia, the Co-Founder & CEO of Aleph Farms.
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Connect with Aleph Farms
Didier Toubia's LinkedIn
https://www.linkedin.com/in/didiertoubia/
The Aleph Farms Website
https://aleph-farms.com/
The Gen Z Program
https://aleph-farms.com/sustainability/
-----
Get in touch with Red to Green
Please leave a review on iTunes
https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
Let's connect on LinkedIn!
https://www.linkedin.com/in/schmidt-marina/
Check out the Red to Green Website for more info
https://redtogreen.solutions/
For sponsorships, collaborations or feedback write Marina at redtogreensolutions@gmail.com
-----
Thanks to our partner Atlantic Food Labs
The leading European VC in Food, Sustainability, and Health: https://foodlabs.de/
Ecosystem Partners
Eatable Adventures a leading global Innovation Hub developing tomorrowās food businesses: www.eatableadventures.com
Join their community Ā www.foodentrepreneurs.com
9. How Cultured Fat & Foie Gras is Produced - Peace of Meat MD David Brandes and CPO Eva Sommer
Plant-based meat alternatives can get a big taste upgrade by using cultured duck fat, making them not vegetarian but hybrid products. These are more attractive to flexitarians or meat-eaters and can, therefore, make it easier to reduce meat consumption. Additionally, we talk about their cultured foie gras, the fatty duck liver. Find out the production steps involved in producing these animal-free cultured products.
Find out more about Red to Green: https://redtogreen.solutions/
Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
8. Proteins made from CO2 and Hydrogen: Making Food from Air with SolarFoods CEO Pasi Vainikka
Can you make food out of thin air? Yes, you can. And today you will hear from a company making this magic possible called Solarfoods. Their protein Solein is created by feeding microbes CO2 and hydrogen. This creates a mostly taste-neutral powder that can be used to replace animal protein or stronger tasting plant protein pretty much anywhere. Soleins carbon footprint is about 5x smaller than the footprint of plant protein and 100x smaller than the one of animal protein.
Find out more about Red to Green: https://redtogreen.solutions/
Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
7. Plant-based and Cell-based Pet Food will Disrupt a Broken Industry - CEO Wild Earth Ryan Bethencourt
There are a few industries that absolutely could use a disruption, pet food is one of them. Learn about the problems and opportunities in the pet food space, which is actually quite fascinating, how cultured meat could rattle the industry, and hear a fun story of how Ryan was forced to eat a 6-dog-mealsĀ equivalent of his own dog food.
Find out more about Red to Green: https://redtogreen.solutions/
Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
6. Cell-based Fish: Plastic & Pollutant-free Seafood - BlueNalu CEO Lou Cooperhouse on Cellular Aquaculture
When we pollute the oceans we also pollute our food supply: All fish contains small amounts of Methylmercury (MeHg) - the most toxic form of mercury. Also, increasingly microplastics can be found that may release absorbed pollutants and chemical additives causing hormone disruption, cancer risk, and DNA damage. Find our how cell-based fish can be a safer alternative in today's Interview with Blue Nalu CEO Lou Cooperhouse.
Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/ Ā Ā Check out the Red to Green Website for more info https://redtogreen.solutions/
5. Reducing Fats by 50% and Replacing Palm Oil and Butter - CUBIQ Foods CEO Andres Montefeltro on Cultivated Fat and Omega-3 from Poultry
Today you will hear from Andreās montefeltro, the CEO of Cubiq foods. A Spain-based startup founded in 2018 that has raised 10 Million so far and solves several problems.Ā Smart fat is an alternative to palm oil, coconut oil and butter. An alternative that has just half of the calories, is healthier and more sustainableā¦ and delicious.Ā The second innovation you will hear about is Smart Omega-3. CUBIQ found a way to extract omega-3 from poultry cells.
Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/ Ā Ā Check out the Red to Green Website for more info https://redtogreen.solutions/
4. Cheese without Cows: The First-ever Taste Test of Cell-based Mozzarella - LegenDairy Co-Founder & CSO Dr. Britta Winterberg
Find out how it is possible to make cheese without a cow and when you get to eat it. LegenDairy is working on an innovative way to create delicious cheeses that are healthier for the environment but also for you. Britta's passion for it is infectious and between a lot of giggles she also shares how the first-ever mozzarella tasted like.
Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/ Ā Ā Check out the Red to Green Website for more info https://redtogreen.solutions/
3. Japans Leading Cultured Meat Startup building Bioreactors and Growing Meat at Home - Integriculture CEO Yuki Hanyu
Find out how Integriculture reduced the price of cultivated meat and get insights into the Japanese market and consumer mindset.Ā Today you will hear an interview Yuki Hanyu. He is the Founder & CEO of Integriculture Inc which is the leading startup in cellular agriculture in Japan.
Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/ Ā Ā Check out the Red to Green Website for more info https://redtogreen.solutions/
2. An Introduction to Clean Meat š„© & why it is Game Changing - "Clean Meat" Author and The Better Meat Co. CEO Paul Shapiro
You can have your meat without needing to raise and slaughter an animal: Clean meat, also known as cultivated meat will be a game-changer. Find out how cellular agriculture works, how it can improve our environment and personal health, and when you get to see clean meat on the shelves.
Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on āfollowā and subscribe to Red to Green. Ā More info and links to resources on https://redtogreen.solutions/ Ā For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Ā Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Ā
This season about cellular agriculture covers all the verticals: meat, cheese, fish, shrimp, and more. The nomenclature is a bit confusing but when we talk about cellular agriculture or cell-ag most people associate cell-based meat with it. Other terms commonly used are cultivated meat, cultured meat, cell-cultured meat, clean meat, or even in-vitro or synthetic meat.
Red to Green is a media company and education initiative. With our deep-dive audio seasons on food tech & sustainability topics, we seek to promote awareness of problems and potential solutions in the food industry. Our reporting makes complex industry topics accessible to the general public, while also going deep to educate industry professionals and external investors about the most important development in food technology. Red to Green covers cover topics like cellular agriculture, cultured meat, food waste, food packaging, and more.
SE1 Introduction š How can we make our food system sustainable? Red to Green & Season 1 on Cellular Agriculture / Cell-based Meat / Cultivated meat / Cell-cultured Meat
Find out what awaits you on this podcast, a little backstory about how I tried 7 different diets in a self-experiment, and how our food system, sustainability, and our personal health are closely linked! This is the start of season 1 on Red to Green covering the topic of cellular agriculture /cultivated /in-vitro meat.
Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
To stay up-to-date for future episodes take 3 seconds to click on āfollowā and subscribe to Red to Green.
More info and links to resources on https://redtogreen.solutions/ Ā
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
This season about cellular agriculture covers all the verticals: meat, cheese, fish, shrimp, and more. The nomenclature is a bit confusing but when we talk about cellular agriculture or cell-ag most people associate cell-based meat with it. Other terms commonly used are cultivated meat, cultured meat, cell-cultured meat, clean meat, or even in-vitro or synthetic meat.Ā
Red to Green is a media company and education initiative. With our deep-dive audio seasons on food tech & sustainability topics, we seek to promote awareness of problems and potential solutions in the food industry. Our reporting makes complex industry topics accessible to the general public, while also going deep to educate industry professionals and external investors about the most important development in food technology. Red to Green covers cover topics like cellular agriculture, cultured meat, food waste, food packaging, and more.
0. The Red to Green Trailer - what awaits you
This 1-2 minute sneak peek shows you what awaits you on Red to Green podcast.Ā
This is the Red to Green Podcast on food Innovations that are better for the planet and better for you. Learn from top industry leaders in alternative proteins, food waste, plastics, and agriculture. To discover game-changing breakthroughs in the future of food Subscribe now. Ā Ā