Red to Green Food Sustainability 🥩🔬♻️
En podcast af Marina Schmidt
95 Episoder
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6.9. Mimiking Honey and Monoculture Honey Productions 🐝 Melibio CEO Darko Mandich
Udgivet: 1.2.2023 -
6.8. Cacao-free chocolate 🍫 and cacao's issues with WNWN Co-Founder Ahrum Pak
Udgivet: 25.1.2023 -
6.7. A Critical View on Biotech 🔍 Is This Healthy? Is This Safe? 🤔 With Larissa Zimberoff
Udgivet: 18.1.2023 -
6.6. Molecular Farming - Growing Whey 🐮 in Plants 🌱 with Miruku CEO Amos Palfreyman
Udgivet: 11.1.2023 -
6.5. Bioactive Proteins and Cell-based Milk with TurtleTree CSO Aletta Schnitzler
Udgivet: 21.12.2022 -
6.4. Traditional Fermentation 🍷 Yogurt, Kimchi and Wine with Empirical Spirits Co-Founder Lars Williams
Udgivet: 14.12.2022 -
6.3. Gas Fermentation 🏭 Proteins From CO2, Hydrogen and Salt - with Arkeon Co-Founder Gregor Tegel
Udgivet: 7.12.2022 -
6.2. Three Types of Biomass Fermentation 🍄 with Nature's Fynd CSO Debbie Yaver
Udgivet: 30.11.2022 -
6. SEASON - BIOTECH IN FOOD - An Introduction with Irina Gerry from Change Foods
Udgivet: 23.11.2022 -
5. SEASON FINAL FOOD HISTORY ☢️ The Pink Slime Scandal - Ammonia in Ground Beef 🥩
Udgivet: 7.9.2022 -
5.11. How China Became the 2nd Largest Dairy Nation 🧀 A Lactose Intolerant Society Meets Political Influence
Udgivet: 24.8.2022 -
5.10. Lessons from the New Coke - How Coca Cola Flopped in a Race to Better Taste
Udgivet: 17.8.2022 -
5.9. Bubble Tea Boom, Bust and Rise - How Faulty Science Destroyed an Industry 💣
Udgivet: 10.8.2022 -
5.8. How microwaves and freezers changed food culture forever 🥡 Food history for the future of food.
Udgivet: 3.8.2022 -
5.7. The Global Supply of Bananas 🍌 is Threatened - Again. Monocultures and Pesticide Resistance
Udgivet: 27.7.2022 -
(reupload) 3.12. Season 3 final: Toxic Positivity ☣️ why benefits are not enough - lessons from the fossil fuel industry 🛢️ on personal climate action with Prof. Kimberly Nicholas, Dr Gulbanu Kaptan
Udgivet: 22.7.2022 -
5.6. Food forever - how tin cans revolutionised the food industry 🥫 - food history for the future of food
Udgivet: 20.7.2022 -
5.5. Why Italians feared 🍅 tomatoes and how Heinz and 🍕 Margherita changed that - history for the future of food
Udgivet: 13.7.2022 -
5.4. Pink Margarine and the Butter Lobby 🧈
Udgivet: 6.7.2022 -
5.3. A poor man's meal: 🦞 lobster. How a sea insect made it from cat food to president's dinner plate. Food history for the future of food.
Udgivet: 29.6.2022
The most in-depth podcast on how we can make the future of food sustainability. Each topic is covered in a season of 12 episodes covering different perspectives, geographies, and solutions. Go ahead and binge-listen to seasons - 1. cell-based meat, 2. sustainable packaging, 3. consumer acceptance, 4. food waste, 5. food history for the future of food, 6. biotechnology, and 7. book talks on the food system. Hosted by science and technology historian Marina Schmidt. Let's move the food industry from harmful to healthy, from polluting to sustainable, from Red to Green.
