Red to Green Food Sustainability š„©š¬ā»ļø
Business:Entrepreneurship
Letās finish discussing our book āMeals to Come- The History of the Future of Food.āĀ
If you havenāt listened to the previous episode, no, But itās not required; I will summarise the key points.
Ā You will hear aboutĀ
Ā - how modern solutions of cornucopias, Malthusian, and egalitarians look like
Ā - why it can be useful to add an ecological perspective
Ā - a tapestry of some of my favorite quotes from the book discussing how belief systems and rhetoric have shaped the future of food predictions. Super, super interesting.
Ā And after about 10 minutes of that, we will get into the summary of the entire season.
I am joined by my cohost if Frank Alexander Kuehne, the Chief of the Advisory Board of the herb and spice producer RAPS and the Managing director of the Adalbert Raps Foundation, funding research on sustainable food science. More on that later
Here is a quick reminder from last episode describing the three types of food futurists - cornucopias, Malthusians and Egalitarians.
1. Cornocopians believe "innovation will fix anything" and throw tech at any problem. We need to go better, faster, and stronger with new approaches.
Main theme -> Innovate (biotech in food, cell ag, novel fertilizers, etc.)
2. Modern Malthusians believe we need to reduce our consumption, respect the earth's limits and find ways to reduce, reuse and recycle.
Main theme -> Save (AI to reduce food waste, CSR)
3. Egalitarians believe we would have enough if we would share it better. Environmental issues are a reflection of social inequality. Local is beautiful.
Main theme -> Share (Local markets, local food production, foreign development)
4. Ecologists (a category I added) believe we must live in line with nature again. Get off the chemical, agricultural treadmill and think in ecosystems.
Main theme -> Restore (agroforests, regenerative agriculture)
Ultimately, the solution is not an either-or but an "and." It helps to be aware of one "default" view and recognize which other perspectives may be good to develop.
Support Red to GreenĀ ā ā https://www.patreon.com/RedtoGreenā ā
Get funding for your food science research:Ā ā ā https://en.raps-stiftung.de/foerderbereiche/lebensmittelforschungā ā
More info and links to resources onā ā Ā https://redtogreen.solutions/ Ā ā ā
Seeds of ScienceĀ ā https://www.amazon.com/Seeds-Science-Why-Wrong-GMOs/dp/1472946987ā
Connect with the host, MarinaĀ ā ā https://www.linkedin.com/in/schmidt-marina/ā ā
Connect with the host, FrankĀ ā ā https://www.linkedin.com/in/frankkuehne/ā ā
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 š· Yogurt, Kimchi and Wine with Empirical Spirits Co-Founder Lars Williams
6.3. Gas Fermentation š Proteins From CO2, Hydrogen and Salt - with Arkeon Co-Founder Gregor Tegel
6.2. Three Types of Biomass Fermentation š 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 ā¢ļø The Pink Slime Scandal - Ammonia in Ground Beef š„©
5.11. How China Became the 2nd Largest Dairy Nation š§ 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 š£
5.8. How microwaves and freezers changed food culture forever š„” Food history for the future of food.
5.7. The Global Supply of Bananas š is Threatened - Again. Monocultures and Pesticide Resistance
(reupload) 3.12. Season 3 final: Toxic Positivity ā£ļø why benefits are not enough - lessons from the fossil fuel industry š¢ļø on personal climate action with Prof. Kimberly Nicholas, Dr Gulbanu
5.6. Food forever - how tin cans revolutionised the food industry š„« - food history for the future of food
5.5. Why Italians feared š tomatoes and how Heinz and š Margherita changed that - history for the future of food
5.4. Pink Margarine and the Butter Lobby š§
5.3. A poor man's meal: š¦ 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 forksš“ how we changed our eating habits forever - food history for the future of food
5. SEASON - FOOD HISTORY - How Potatoes š„ Saved (and Killed) Millions š
4. SEASON FINAL - FOOD WASTE - The Farmers š Perspective
4.10. Corporate Accountability for Food Waste - a Lawyers Perspective šµļø
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