Future Food with Analisa Winther

123 Episoder

1. Chr. Hansen's Julien Biolley on building their microbial platform and working with startups

   Udgivet: 14.1.2021
2. Restaurant bloggers Anders Husa and Kaitlin Orr on creating community through food

   Udgivet: 5.1.2021
3. Vækstfonden's Eric-Alan Rapp on how the Danish state is investing in the future of food

   Udgivet: 21.11.2020
4. Nordic FoodTech VC's Lauri Reuter on the Nordic's first food focused venture capital fund

   Udgivet: 9.11.2020
5. Industrial Hemp in the Nordics - A Startup Story

   Udgivet: 16.10.2020
6. Relæ's Restaurant Manager on COVID, 10 years of service, and the end of an era

   Udgivet: 2.10.2020
7. Daniel S. Ruben on moving from eradicating hunger to sustainably nourishing people

   Udgivet: 2.9.2020
8. Kinga Eysturland on Faroese Food

   Udgivet: 14.8.2020
9. The Fabric Source's Mie Tingsager Nielsen on farming fabrics

   Udgivet: 7.6.2020
10. Juno the Bakery's Noah Erhun on the resurgence of heritage grains

    Udgivet: 10.5.2020
11. Dyrehøj Vingaard's Betina Newberry on why Scandinavia wine production is good business

    Udgivet: 14.4.2020
12. Wholi Foods' Malena Sigurgeirsdóttir on why a vegetarian eats insects

    Udgivet: 23.3.2020
13. Tas2r's Alexandra Genis on designing food for a post-agriculture age

    Udgivet: 11.3.2020
14. Baltic Studies Centre Dr. Mikelis Grivins on foraging across Europe, the Latvian food system, and alternative food networks

    Udgivet: 27.2.2020
15. Parsons New School Asst. Professor Raz Godelnik on designing for the climate crisis

    Udgivet: 17.2.2020
16. University of Greenland's Aviaja Lyberth Hauptmann on how the world's diet revolution is challenging Greenland

    Udgivet: 4.2.2020
17. Total Ctrl's Charlotte Aschim on the digital fight against food waste

    Udgivet: 27.1.2020
18. K Group's Heidi Jungar on sustainability in grocery retail

    Udgivet: 7.1.2020
19. Södertälje Municipality's Sara Jervfors on the school lunch diet for a green planet

    Udgivet: 16.12.2019
20. Stockholm Resilience Centre's Amanda Wood on the science-backed diet that can transform the world

    Udgivet: 9.12.2019