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

Our American listeners can also listen to Red to Green - Food Tech | Sustainability | Food Innovation | Future of Food | Cultured Meat at our American site

Episodes

4.12. Food waste Final: the farmers 🚜 perspective on food waste and how it is connected to regenerative agriculture

Publicerades 2/9/2022

4.11. Make corporates accountable: how big business avoids responsibility for food waste with Carrie Bradshaw

Publicerades 1/26/2022

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

Publicerades 1/18/2022

4.9. Dumpster diving - food rescue - urban harvesting: an activists view on food waste with Matt Homewood

Publicerades 1/11/2022

4.8. The psychology 🧠 of food waste: sharing is caring with OLIO Co-Founder and CEO Tessa Clarke

Publicerades 12/29/2021

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

Publicerades 12/22/2021

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

Publicerades 12/15/2021

4.5. The wholesalers perspective on food waste - influencing governments to adopt food banks, measuring food waste in a corporation and partnering with startups.

Publicerades 12/8/2021

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

Publicerades 12/7/2021

4.4. An invisible coating keeping produce fresh - Apeel & learnings on the supply chain

Publicerades 12/1/2021

4.3. The struggle of keeping fresh produce fresh 🥦- behind the scenes at retailers with Afresh Co-Founder and CEO Matt Schwartz

Publicerades 11/24/2021

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

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.