Red to Green Food Sustainability 🥩🔬♻️
Business:Entrepreneurship
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/
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More info and links to resources on https://redtogreen.solutions/
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
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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. They cover the entire value chain – 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 1. cellular agriculture / cell-based meat / cultured meat 2. plastic alternatives 3. promoting alternative proteins
7.8. The Woman Behind Environmentalism 📖 Understanding the GMO debate - Seeds of Science Part II
7. SEASON FINAL - BOOK TALKS - What Food Futurist are you? 🔮 Part II of Meals to Come
7.10. Three Archetypes of the Future of Food - The History of the Future of Food
7.9. When a Scientist Whistleblows Pesticides - The Monsanto Papers
7.7. GMO-Activists ✊ The Biggest Marketing Mistake - Seeds of Science
7.6. Understanding the most used Pesticide - More than Glyphosate 🌿
7.5. Lobbying Strategies in US vs. Europe - Food Politics part II
7.4. Food Politics - How the Food Industry Influences Nutrition and Health
7.3. Understanding Carbon Emissions of Food - The Carbon Footprint of Everything
7.2. Blind Spots of Food Tech 🔍 Distribution and Responsibility - Part II of Stuffed and Starved
7.1. Stuffed and Starved 🍔 Understanding Inequality in our Food System
7. SEASON TRAILER - Books on the future of food 📕 Reviewing and discussing
6. SEASON FINAL - Summary & Quiz on Biotech in Food - Precision Fermentation, Biomass Fermentation, Molecular Farming and More
6.12. Regulatory approval in Europe vs. the US and Singapore with Seth Roberts, The Good Food Institute Europe
6.11. The investor's perspective on biotech 🎢 in food with Foodlabs Principal Christian Guba
6.10. Scaling food biotechnology 📈 bioreactors, inputs and brains with GFI Lead Scientist Elliot Swartz
6.9. Mimiking Honey and Monoculture Honey Productions 🐝 Melibio CEO Darko Mandich
6.8. Cacao-free chocolate 🍫 and cacao's issues with WNWN Co-Founder Ahrum Pak
6.7. A Critical View on Biotech 🔍 Is This Healthy? Is This Safe? 🤔 With Larissa Zimberoff
6.6. Molecular Farming - Growing Whey 🐮 in Plants 🌱 with Miruku CEO Amos Palfreyman
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