Red to Green Food Sustainability 🥩🔬♻️
Business:Entrepreneurship
The worry and the question “will we run out of food?” is as old as humanity itself. And every couple decades this question seems to reappear in intense debates.
For example it did in the 1920s, late 1940s, 1960 and 1970s, and 1990s.
These worries are usually fired up by 4 main reasons(T) sudden inflation in food prices; (z) environmental stresses, such as urban congestion, bad harvests, or a degradation of agricultural resources(3) scary demographics, such as an unexpectedly high spike in population growth; (4) cultural anxieties about sexuality, working-class unrest or a spike of immigrants
And just as our worries about the future of food have been around for a while so have been the ideas for solutions.
Did you know that already over 100 years ago scientists and entrepreneurs believed burgers made from algae would be a thing? Looking into history can be humbling. And today we are looking into my favorite topic - the history of the future of food.
Today’s book is called “Meals to come - the history of the future of food.” It’s 400 pages thick and was published in 2006 but aye, it’s history. The author Warren James Belasco was For more than thirty years, Dr. Belasco taught, researched, at the University of Maryland, Baltimore County, USA writing about food history and food culture.
He is my favorite food historian, so I am clearly biased here. But dare I say - you are in for a treat.
I am chatting about this book with my wonderful co-host Frank Alexander Kuene. Frank is the Managing director of the Adalbert Raps foundation, offering grants for food science research focused on sustainability. He is also the Chief of Advisory Board at the German herb and spice company RAPS Gmbh.
Support Red to Green https://www.patreon.com/RedtoGreen
Get funding for your food science research: https://en.raps-stiftung.de/foerderbereiche/lebensmittelforschung
More info and links to resources on https://redtogreen.solutions/
Seeds of Science https://www.amazon.com/Seeds-Science-Why-Wrong-GMOs/dp/1472946987
Connect with the host, Marina https://www.linkedin.com/in/schmidt-marina/
Connect with the host, Frank https://www.linkedin.com/in/frankkuehne/
Please rate the podcast on Spotify and iTunes!
2.10. Plant-Based Plastics Part II 🔮 Why we Need to Switch with Prof. Ramani Nayaran from Michigan State University
2.10. Plant-based Plastic 🍬 PLA and Industrial Composting with Dr. Ramani Nayaran - Part 1
2.6. Styrofoam Made From Mycelium 🍄 Renewable Home Compostable Packagiong - with Paul Gilligan from Magical Mushroom Co
2.5. Large Scale Reuse 🍾 Lessons from the German Reuse System and Circular Retail
2.4. Algae-Based Edible Packaging 🌊 A Home Compostable Solution with Notpla
2.3. 100% Made From Waste: Compostable Service Ware 🍽️ Using Sugarcane Residue with Ved Krishna from Yash Pakka
2.2. Greenwashing 👮 Lifecycle Assessments & what Tetra Pak Doesn’t Want You to Know 🤫 with Paul Foulkes-Arellano
2. SEASON - PACKAGING - Biodegradable, Compostable or Recyclable? 😶🌫️ ♻️ with Material Value Author Julia Goldstein
1. SEASON FINAL - CELLULAR AGRICULTURE 🔮 Additional Resources 🎁
11. Three Investor's Perspectives & Challenges with European consumers
10. Private Patents, Monopolies, and Lobbying - Obstacles for Cellular Agriculture with Isha Datar From New Harvest
9. Cultured Shrimp - Shrimp Human Health and Sustainability Issues with Shiok Meats CEO & Co-Founder Dr. Sandhya Sriram
8. Steak without Cow - NASA Projects & Becoming Carbon Neutral with Aleph Farms
7. Cultured Fat & Foie Gras - How it is Produced - David Brandes and Eva Sommer
6. Gas Fermentation - Proteins from CO2 and Hydrogen with SolarFoods CEO Pasi Vainikka
5. Plant- and Cell-based Pet Food will Disrupt a Broken Industry - CEO Wild Earth Ryan Bethencourt
4. Cell-based Fish - Plastic & Pollutant-free Seafood - BlueNalu CEO Lou Cooperhouse on Cellular Aquaculture
3. Cultured Fat - Making Omega-3, Replacing Palm Oil and Reducing Fats by 50% with CUBIQ Foods CEO Andres Montefeltro on Cultivated Fat and Omega-3 from Poultry
2. Cheese without Cows - The First-Ever Precision Fermentation Mozzarella - FORMO Co-Founder Dr. Britta Winterberg
1. An Introduction to Clean Meat 🥩 & why it is Game Changing - "Clean Meat" Author and The Better Meat Co. CEO Paul Shapiro
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