Red to Green Food Sustainability 🥩🔬♻️
Business:Entrepreneurship
This is the second part of our discussion on the book "Stuffed and Starved - the hidden battle for our world's food system." We look at the price development at the supply chain, addressing the lack of transparency and how corporates are incentivized to process foods for higher profit. We discuss corporate and consumer responsibility. And talk about whether malnourishment is an issue of "insufficient food"?
The author Raj Patel is a British Indian. Academic journalist and activist. He holds a PhD in development and sociology from Cornell University. In this book, he focuses a lot on the inequality of our food system. The book's main thesis is that more people are overweight than people who are starving. And that's solving the issue is now our food system is not just about increasing yield. It's much more a poverty and distribution issue.
I'm joined by my amazing co-host Frank Kuehne. He's the managing partner of the Adalbert-Raps Foundation, which offers grants for scientific research in food technology, but more on that later. Let's jump right in.
LINKS
Get funding for your food science research: https://en.raps-stiftung.de/
Find out more about the book Stuffed and Starved
More info and links to resources on https://redtogreen.solutions/
Connect with the host, Marina https://www.linkedin.com/in/schmidt-marina/
Connect with the host, Frank https://www.linkedin.com/in/frankkuehne/
More info and links to resources on https://redtogreen.solutions/
Please rate the podcast on Spotify and iTunes!
6.5. Bioactive Proteins and Cell-based Milk with TurtleTree CSO Aletta Schnitzler
6.4. Traditional Fermentation 🍷 Yogurt, Kimchi and Wine with Empirical Spirits Co-Founder Lars Williams
6.3. Gas Fermentation 🏭 Proteins From CO2, Hydrogen and Salt - with Arkeon Co-Founder Gregor Tegel
6.2. Three Types of Biomass Fermentation 🍄 with Nature's Fynd CSO Debbie Yaver
6. SEASON - BIOTECH IN FOOD - An Introduction with Irina Gerry from Change Foods
5. SEASON FINAL FOOD HISTORY ☢️ The Pink Slime Scandal - Ammonia in Ground Beef 🥩
5.11. How China Became the 2nd Largest Dairy Nation 🧀 A Lactose Intolerant Society Meets Political Influence
5.10. Lessons from the New Coke - How Coca Cola Flopped in a Race to Better Taste
5.9. Bubble Tea Boom, Bust and Rise - How Faulty Science Destroyed an Industry 💣
5.8. How microwaves and freezers changed food culture forever 🥡 Food history for the future of food.
5.7. The Global Supply of Bananas 🍌 is Threatened - Again. Monocultures and Pesticide Resistance
(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
5.6. Food forever - how tin cans revolutionised the food industry 🥫 - food history for the future of food
5.5. Why Italians feared 🍅 tomatoes and how Heinz and 🍕 Margherita changed that - history for the future of food
5.4. Pink Margarine and the Butter Lobby 🧈
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.
5.2. From hands to forks🍴 how we changed our eating habits forever - food history for the future of food
5. SEASON - FOOD HISTORY - How Potatoes 🥔 Saved (and Killed) Millions 🍟
4. SEASON FINAL - FOOD WASTE - The Farmers 🚜 Perspective
4.10. Corporate Accountability for Food Waste - a Lawyers Perspective 🕵️
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