Red to Green - Food Tech | Sustainability | Food Innovation | Future of Food | Cultured Meat

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Episodes

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

Publicerades 11/17/2021

4.1. An introduction to food waste: it's impact, causes and solutions with Dr. Ned Spang from UC Davis

Publicerades 11/10/2021

3.8. Industry lobbying and communicating the hard things about animal agriculture with Irina Gerry CMO of Change Foods

Publicerades 10/25/2021

SE3 Final & Summary: Promoting Alt Proteins - Branding - Science Communication - Industry Lobbyism - Legislation - Features & Benefits

Publicerades 7/21/2021

3.12. Season 3 final: Toxic Positivity - how benefits are not enough - lessons from the fossil fuel industry - personal climate action with Prof. Kimberly Nicholas and Dr Gulbanu Kaptan

Publicerades 6/30/2021

3.11. Understanding is not enough - sociopolitical questions of cultured meat - farmers future, power dynamics, patents with food & social scientist Dr. Charlotte Biltekoff

Publicerades 6/23/2021

3.10. Open access research, including farmers and cell-based censorship in the US with Good Food Institute Scott Weathers

Publicerades 6/16/2021

3.9. Censoring dairy alternatives: Amendment 171 in the EU - it's history, impact and lessons with Ronja Bertholdt from the European Vegetarian Union

Publicerades 6/9/2021

3.7. Dairy and fish vs. cultured meat: the difference in perception, production and promotion with Raffael Wolgensinger CEO of FORMO and Lou Cooperhouse CEO of BlueNalu

Publicerades 5/26/2021

3.6. Branding cultured products: the naturalness trap with Nicky Quinn, Global Marketing Director of Aleph Farms

Publicerades 5/19/2021

3.5. Addressing skeptics of cultured meat - conspiracies & fake news about "frankenstein" meat with Dr. Daniel Jolley

Publicerades 5/12/2021

3.4. Startup vs. Corporate: stop bashing animal agriculture & the importance of industry acceptance with Jack A Bobo

Publicerades 5/5/2021

3.3. Research findings on consumer's attitudes towards cultured meat with Chris Bryant

Publicerades 4/28/2021

3.2. Cell-cultured meat: building transparency, community and brand with Isha Datar from New Harvest | Alternative proteins | Cultivated Meat | Cellular Agriculture

Publicerades 4/21/2021

SE3: Promoting alternative proteins: consumer acceptance and regulatory hurdles of cultured meat & plant-based products + a behind the scenes of Red to Green

Publicerades 4/14/2021

SE2 Final: Consumer VS. Corporate Responsibility - is plastic recycling greenwashing? Are we harming our environment by focusing on consumer instead of corporate responsibility? - Marina Schmidt

Publicerades 2/10/2021

2.11. A sustainable future: We need compostable plastics & industrial composting - here is why / Part 2 with Ramani Nayaran from the Michigan State University

Publicerades 2/3/2021

2.10. Renewable plastic: a solution to our problem - PLA, industrial composting, with Dr. Ramani Nayaran - Part 1

Publicerades 1/27/2021

2.9. Ocean plastic: How the World Economic Forum works with governments, corporates & innovators to tackle plastic waste with Kristin Hughes Executive Director Global Plastic Action Partnership

Publicerades 1/20/2021

Sustainable food tech: cultured meat, alt proteins, food waste, sustainable packaging, vertical farming, regenerative agriculture. Learn in deep-dive seasons about innovations in the food industry for a more sustainable and healthy future. Red to Green features food startups and food industry leaders to cover game-changing breakthroughs in the future of food.