Shows
Blaues Brot - Unser Lebensmittelsystem2.3 Im Labor: Biotech, Zellkulturen & das Ernährungssystem von morgenZellkulturen, Fermentation, Biotech: Unsere Ernährung steht vor einem Umbruch. Was heute im Labor entsteht, könnte morgen globale Lieferketten, Ressourcenverbrauch und Tierhaltung revolutionieren.(00:34): Scheibe 1 – Lebensmittel von morgen(12:04): Scheibe 2 – Im Forschungsstartup(27:17): Scheibe 3 – Mehr Innovation in DeutschlandWorum geht es?Diese Episode zeigt, wie Biotechnologie, Zellkulturen und Fermentation dabei sind, unsere Ernährung grundlegend zu verändern – und warum es gerade in Deutschland oft nicht über die Laborphase hinausgeht. Was braucht es, damit aus innovativen Forschungsideen wie kultiviertem Fisch oder fermentierten Käseproteinen auch echte Produkte...2025-06-1139 min
Blaues Brot - Unser Lebensmittelsystem2.2 In der Lieferkette: Transparenz, Rückverfolgbarkeit & True CostVom Regenwald bis zum Supermarktregal: Lieferketten entscheiden, wer verdient, wer Verantwortung trägt und wer nicht. Wie schaffen wir echte Transparenz?(00:34): Scheibe 1 – Die Lieferketten (12:04): Scheibe 2 – Transparenz und ihre Herausforderungen (22:56): Scheibe 3 – Vorteile und neue AnsätzeWorum geht es?Lieferketten sind weit mehr als logistische Abläufe, sie bestimmen, wie Macht, Verantwortung und Wertschöpfung im globalen Lebensmittelsystem verteilt werden. Doch statt transparenter Strukturen dominieren Intransparenz, Verantwortungslücken und ein unübersichtliches Geflecht aus Zwischenhändlern. Diese Episode zeigt, warum selbst engagierte Unternehmen oft kaum wissen, woher ihre Ro...2025-05-2835 min
Blaues Brot - Unser Lebensmittelsystem2.1 Im Globalen Handel: Macht, Märkte & ErnährungssicherheitWas bestimmt, was du isst? Vom Ukrainekrieg bis Pfefferspekulation, diese Episode zeigt, wie geopolitische Machtspiele und globale Handelsströme dein Essen beeinflussen.(01:46): Scheibe 1: Wer gestaltet den Handel?(16:32): Scheibe 2:Globale Handelsdynamiken(32:38): Scheibe 3: Selbstversorgung vs. ImportWorum geht es?Diese Episode deckt auf, wie geopolitische Ereignisse, Marktmonopole und Handelsabkommen die globalen Lebensmittelströme steuern und damit direkt beeinflussen, was in deinem Einkaufskorb landet. Wir analysieren, wie Händler, Staaten und Spekulanten Preise und Verfügbarkeit kontrollieren, warum das Menschenrecht auf Nahrung unter Druck steht und welc...2025-05-1442 min
Blaues Brot - Unser Lebensmittelsystem1.8 Auf dem Feld: nachhaltige Düngung, Umweltfolgen & VerursachergerechtigkeitDünger steckt in fast jedem Bissen, aber zu welchem Preis? Wir fragen uns: Woher kommen unsere Düngemittel, was richten sie in Boden, Wasser und Klima an und wie führen wir Nährstoffe zurück in den Boden ohne der Umwelt zu schaden?(01:46) Scheibe 1: In der Produktion(13:58) Scheibe 2: Umweltauswirkungen(21:00) Scheibe 3: Regulierung und LösungsansätzeWorum geht es in dieser Episode?Düngemittel sichern Erträge und belasten gleichzeitig Umwelt und Klima. Diese Folge beleuchtet, wie moderne und organische Dünger hergestell...2025-04-3034 min
Blaues Brot - Unser Lebensmittelsystem1.7 Beim Fisch – Nahrungsnetz, Schwermetalle & AquakulturWie können wir Fisch essen, ohne unsere Meere zu überlasten? Diese Episode zeigt Wege aus der Überfischung – von einem Verständnis der Nahrungsnetz zu alten Teichtraditionen bis zu Hightech-Garnelenzucht.(02:24) Scheibe 1: Wie wir Fisch essen und welche Auswirkungen das hat(11:45) Scheibe 2: Aquakultur(22:09) Scheibe 3: Innovation und RegulationQuellenBundesministerium für Ernährung und Ernährung. (n.d.). Vermarktung und Verarbeitung. Portal Fischerei. https://www.portal-fischerei.de/bund/vermarktung-und-verarbeitungBei Fragen oder Anregungen schreibt uns unter blauesbrot@r2g.media ode...2025-04-1641 min
Blaues Brot - Unser Lebensmittelsystem1.6 Im Stall - Tierhaltung zwischen Klima, Konsum und KreislaufTierhaltung – Auslaufmodell oder Zukunftslösung? In dieser Episode schauen wir ohne Scheuklappen auf Stall, Futtertrog und Supermarktregal und fragen: Wie kann Tierhaltung nachhaltiger, fairer und sinnvoller werden?(00:00) Intro – Fleischkonsum zwischen Tabu und Transformation(02:19) Scheibe 1: Von Veredelung zur Belastung – Wie Tierhaltung entstand(17:36) Scheibe 2: Tier ganz oder gar nicht – Von Hühnerkeulen und Kuhhufen(27:08) Scheibe 3: Vom Stall zum Kreislauf – Zirkuläre Tierhaltung als ZukunftsmodellQuellen:Poore, J., & Nemecek, T. (2018). Reducing food’s environmental impacts through producers and consumers. Science, 360(6392), 987–992. https://doi.org/10.1126/science.aaq0216W...2025-04-0238 min
Blaues Brot - Unser Lebensmittelsystem1.5 Auf dem Traktor - Zwischen Tradition und HightechTraktoren, die auf virtuellen Schienen fahren, Drohnen zur Schädlingsbekämpfung und smarte Sensorik – kann Digitalisierung die Landwirtschaft nachhaltiger machen?(00:00) Intro(05:00) Scheibe 1: Mechanisierung – Mehr Maschine, weniger Mensch?(13:30) Scheibe 2: Entscheidungshilfsmittel – Sensorik und Datenmanagement(22:40)Scheibe 3: Künstliche Intelligenz – Die Zukunft der Landwirtschaft?Worum geht es in dieser Episode?In dieser Episode von Blaues Brot tauchen wir ein in die spannende Welt der modernen Landwirtschaft. Wie verändern Digitalisierung, KI und smarte Technologien die Arbeit auf dem Feld? Unsere Gäste zeigen, wie moderne Technik Erträ...2025-03-1936 min
Blaues Brot - Unser Lebensmittelsystem1.4 Beim Landwirt - Dünne Margen, große InvestitionenGeld regiert die Welt – aber wie sieht es in der Landwirtschaft aus? Zwischen schwankenden Preisen, Hofnachfolge-Problemen und der Finanzierung nachhaltiger Betriebe stellt sich die Frage: Wer soll das bezahlen?(00:00) Intro(01:40) Scheibe 1: Strukturwandel und Hofnachfolge(13:35) Scheibe 2: Neue Einnahmequellen und wirtschaftliche Modelle(21:00) Scheibe 3: Die Finanzierung umweltfreundlicher LandwirtschaftWorum geht es in dieser Episode?Landwirtschaftliche Betriebe stehen unter enormem wirtschaftlichen Druck: Hohe Kosten, schwankende Preise und fehlende Nachfolge belasten Landwirt:innen. Doch es gibt Lösungen! In dieser Episode erfahrt ihr...2025-03-0537 min
Blaues Brot - Unser Lebensmittelsystem1.3 Im Boden - Regenerative LandwirtschaftJahrzehntelange intensive Landwirtschaft hat unsere Böden ausgelaugt, den Klimawandel befeuert und stellt unsere Ernährungssicherheit auf wacklige Beine. Nun kämpfen visionäre Landwirtinnen, Forschende und Start-ups mit regenerativen Methoden – von No-Till und Zwischenfrüchten bis hin zu Agroforstsystemen – um fruchtbare Erde, klimastabile Erträge und eine Zukunft, in der wir alle satt werden.(00:00) Intro(01:55) Scheibe 1: Die Probleme der modernen Landwirtschaft(09:12) Scheibe 2: Regenerative Landwirtschaft als Lösung(24:54) Scheibe 3: Wege zur Transformation der LandwirtschaftQuellen...2025-02-1938 min
Blaues Brot - Unser Lebensmittelsystem1.2 In der Vergangenheit - Monokulturen, Fleisch & KalorienWie kam es zu unserem heutigen Lebensmittelsystem, und welchen Preis zahlen wir dafür? Drei HistorikerInnen nehmen uns mit auf eine Reise durch die Vergangenheit der Nahrungsmittelproduktion und zeigen, was wir daraus für die Zukunft lernen können.(00:00) Intro(01:40) Scheibe 1: Die Industrialisierung der Landwirtschaft(10:10) Scheibe 2: Die Entwicklung der Fleischwirtschaft (18:30) Scheibe 3: Globalisierung und VielfaltAnm.d.Red.In dieser Folge wird zur Vereinfachung von „3 Historikern“ gesprochen. Genauer gesagt ist Prof. Dr. Christian Kassung Kulturwissenschaftler mit einem Schwerpunkt auf Geschichte.2025-02-0535 min
Blaues Brot - Unser Lebensmittelsystem1.1 . Einführung - Systemisches Denken & HandelnWie können wir ein nachhaltiges, faires und gesundes Lebensmittelsystem schaffen? Diese Episode zeigt, warum systemisches Denken essenziell ist, wie jeder von uns durch kleine Veränderungen langfristigen Impact erzielen kann. Es geht nicht nur um radikale Transformation, sondern auch um das Bewahren kultureller Werte.(00:00) Intro(03:37) Scheibe 1: Systemisches Denken(12:47) Scheibe 2: Transformation und Bewahren(21:32) Scheibe 3: Passiver ImpactAnm. d. Red.Jörg Reuter ist Geschäftsführer bei Narrative Foods und nicht mehr bei Art & Project Nature & Nutrition GmbH....2025-02-0531 min
Red to Green Food Sustainability 🥩🔬♻️8.1. What is Micro Fermentation? New Cheeses Made with Koji Protein - Formo CEO Raffael WohlgensingerFind out all the details about micro fermentation. Discover how Formo is using this process to churn out Koji protein-based cheese alternatives that are hitting over 2000 stores in the DACH region.
The episode breaks down the differences between micro and precision fermentation and why micro fermentation's quicker market route is so exciting.
Learn about the sustainability perks and the cool science behind cheese without cows. Whether you're into biotech, sustainable food, or just love cheese, this deep dive offers a taste of the future.
LINKS / Mentions
The Bright...2024-09-1249 min
Red to Green Food Sustainability 🥩🔬♻️7.8. The Woman Behind Environmentalism 📖 Understanding the GMO debate - Seeds of Science Part IIHave you heard of the writer Rachel Carlson before? She is one of the most important writers who indirectly shaped how you, I, and many people in the West view industrial agriculture. Many would date the beginning of the modern environmental movement to September 1962, when her book “Silent Spring” began to roll off the presses.
The work of Rachel Carson shaped how the public sees modern agriculture. It has created an awareness that we aren’t separate from nature, and that what goes around comes around.
Monsanto and many other agrochemical companies got into PR troubl...2023-11-2530 min
Red to Green Food Sustainability 🥩🔬♻️7. SEASON FINAL - BOOK TALKS - What Food Futurist are you? 🔮 Part II of Meals to ComeLet’s finish discussing our book “Meals to Come- The History of the Future of Food.”
If you haven’t listened to the previous episode, no, But it’s not required; I will summarise the key points.
You will hear about
- how modern solutions of cornucopias, Malthusian, and egalitarians look like
- why it can be useful to add an ecological perspective
- a tapestry of some of my favorite quotes from the book discussing how belief systems and rhetoric have shaped the future of food predictions...2023-11-2519 min
Red to Green Food Sustainability 🥩🔬♻️7. SEASON FINAL - Book Summaries and QuizHey there! I got some awesome feedback about the last episode of our biotech season! I decided to keep the same format for Season 7 because it really helps us learn better. Remember how repeating things helps us remember them? Well, we're going to do just that! I'll ask one question about each episode, give you some time to pause and think about it, and then I'll give you a quick summary of what the author had to say. If you need a refresher, feel free to go back and watch previous episodes. Let's get going!
2023-11-2530 min
Red to Green Food Sustainability 🥩🔬♻️7. Season Final - Book Summaries and QuizWe go though all books and summarize some key themes.
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! 2023-07-2600 min
Red to Green Food Sustainability 🥩🔬♻️7.10. Three Archetypes of the Future of Food - The History of the Future of FoodThe 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
...2023-07-1735 min
Red to Green Food Sustainability 🥩🔬♻️7.9. When a Scientist Whistleblows Pesticides - The Monsanto PapersIn May 2019, the husband and wife Alva and Alberta Pilliod won a federal court case against Monsanto. Both of them had developed non-Hodgkin’s lymphoma. This cancer causes white blood cells called lymphocytes to grow abnormally throughout the body. The farmers worked decades with the herbicide, which Monsanto claimed is safe to use. In 2015, the International Agency for Research on Cancer (IARC) categorized the active ingredient in Roundup, glyphosate, as a “probable carcinogen.” And this was the basis for the judge's decision to decide in favour of the couple.
Bayer AG had to pay a fine of $2 billio...2023-07-1735 min
Red to Green Food Sustainability 🥩🔬♻️7.7. GMO-Activists ✊ The Biggest Marketing Mistake - Seeds of ScienceIn early 2012 scientists at Rothamsted Research in England started an airfield trial of genetically modified wheat ( the first in the UK for many years ). THe research was publicly funded by a plant science centre based in the south of England. The genetically engineered wheat was sown behind a high fence and protected by 24-hour security. You will find out why all this security was needed in a second.
The aim of the research was to test and check whether an added gene would repel aphids. The small sucking insects are commonly called greenflies and blackflies. The wheat wou...2023-06-2125 min
Red to Green Food Sustainability 🥩🔬♻️7.6. Understanding the most used Pesticide - More than Glyphosate 🌿"The World According to Monsanto - Pollution, Corruption and the Control of our food supply" - what a book title. As an agrifood historian, I enjoyed a whole seminar just on the history of pesticides. And let me tell you - it's shady and super interesting.
!! Find the sources, key takeaways and links on our blog: https://redtogreen.ghost.io/what-monsanto-teaches-us-about-biotech/
Find out about the world's most popular pesticide Glyphosate. And about "the World's most evil company" - Monsanto, according to TopTens.
French TV journalist and documentary filmmaker Marie-Monique Robin wrote the book. Sh...2023-06-0743 min
Red to Green Food Sustainability 🥩🔬♻️7.5. Lobbying Strategies in US vs. Europe - Food Politics part IISo how are the politics of the food system rigged? This is the second part of our book talk on "Food Politics- How the Food Industry Influences Nutrition and Health, " Find out how lobbying is different in the US vus Europe; you will learn about a bunch of concepts like soft and hard balling, the revolving door and commerciogenic malnutrition and Frank also shares an insider story of working or maybe more fitting - not working - with food safety authorities.
LINK
Get funding for your food science research: h...2023-05-3129 min
Red to Green Food Sustainability 🥩🔬♻️7.4. Food Politics - How the Food Industry Influences Nutrition and HealthWhy nutrition guidelines have become too much about single nutrients, the struggle of the food pyramid and Frank’s experience with lobbyism.
Avoid saturated fat intake, increase your potassium intake, and Avoid transfats. this Eating more fruits and veggies and less animal products and processed food is better for human health AND the environment.
This episode discusses the food industry's influence on nutrition guidelines. Inspired by a book by Marion Nestle - American molecular biologist, nutritionist, and public health advocate.
“Food Politics: How the Food Industry Influences Nutrition and Health” The book is fr...2023-05-2432 min
Red to Green Food Sustainability 🥩🔬♻️7.4. Nanotechnology and Food Safety 💨 the good, the bad and the dusty 🔬Discussing the book "Future Foods, how modern science is transforming the way we eat." Nanotech is the science of dealing with materials at the size and range of nanometers. And you may wonder, okay, what is that size? Well, it's about a thousand times smaller than a human hair. And with that size also come very special benefits, but also drawbacks. The book was published in 2019 and written by David Julian. McClements is a British food scientist and distinguished professor at the University of Massachusetts.
Sources and further reading
Marina's notes on...2023-05-1737 min
Red to Green Food Sustainability 🥩🔬♻️7.3. Understanding Carbon Emissions of Food - The Carbon Footprint of EverythingIs "climate-friendly eating" a thing? We discuss what makes food carbon-intensive and how to reduce carbon emissions by choosing food that is in season, transported by boat instead of a plane, and grown locally.
LINKS
Get funding for your food science research: https://en.raps-stiftung.de/
Find out more about the book The Carbon Footprint of Everything
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.li...2023-05-1037 min
Red to Green Food Sustainability 🥩🔬♻️7.2. Blind Spots of Food Tech 🔍 Distribution and Responsibility - Part II of Stuffed and StarvedThis 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...2023-05-0333 min
Red to Green Food Sustainability 🥩🔬♻️7.1. Stuffed and Starved 🍔 Understanding Inequality in our Food SystemWelcome to our season called "Book Talks." In the first two episodes, we will cover the book "Stuffed and Starved - the hidden battle for our world's food system."
The author Raj Patel is a British Indian. Academic journalist and activist. He holds a Ph.D. 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...2023-04-2628 min
Red to Green Food Sustainability 🥩🔬♻️7. SEASON TRAILER - Books on the future of food 📕 Reviewing and discussingDo you ever think, "Oh, I wish I would have more time to read books on the food system?" - well, my cohost Frank Kuehne and I are doing it for you!
Stuffed And Starved: Markets, Power And The Hidden Battle For The World Food System
The books we will cover
The Carbon Footprint of Everything - 2022 New Edition
Future Foods: How Modern Science Is Transforming the Way We Eat
Food Politics: How the Food Industry Influences Nutrition and Health
The World According to...2023-04-1301 min
Red to Green Food Sustainability 🥩🔬♻️End of year regen ag season & upcoming conferences to meet upSome updates! 1) Propose experts for our regenerative agriculture season here
https://redtogreen.solutions/experts/
2) Any ideas for partners for our regen ag season? Pls write me :)
https://www.linkedin.com/in/schmidt-marina/
3) Join the Hack Summit 11.-12.05. in Switzerland
https://www.hacksummit.co/
4) Agrivest Future of Farming Conference 06.11.23 in Tel Aviv
https://www.agrivestisrael.com/
5) Food Tech IL 07.-08.11. in Tel Aviv
https://www.foodtechil.com/
2023-04-1105 min
Red to Green Food Sustainability 🥩🔬♻️6. SEASON FINAL - Summary & Quiz on Biotech in Food - Precision Fermentation, Biomass Fermentation, Molecular Farming and MoreI have something very special for you. You can see it as a quiz to test your knowledge and also a way to find out which topics you still want to look into more deeply. For each episode, I will ask you a question, give you time to answer it, so you don’t need to stop the audio, and then share how I would answer it. Even if you don’t come up with the answer, trying to look for it engages your brain differently. And helps to change “I heard something” to “I learned something.
2023-03-0832 min
Red to Green Food Sustainability 🥩🔬♻️6.12. Regulatory approval in Europe vs. the US and Singapore with Seth Roberts, The Good Food Institute EuropeWhy is it so to get approved in Europe? What does the actual process look like? What are the steps? What do companies need to do? And what is the difference between the systems in Europe, Singapore, and the U.S.?
(All the technologies we covered this season have one thing in common: sooner or later, they need regulatory approval. But what does that mean? We often talk about the U.S. system, the FDA - the food and drug administration and the USDA, the United States Department of Agriculture. These two regulators work together for certain...2023-02-2236 min
Red to Green Food Sustainability 🥩🔬♻️6.11. The investor's perspective on biotech 🎢 in food with Foodlabs Principal Christian GubaHow venture capital shapes the biotech space, the challenges of biotech patents, the hype and bust of plant-based, and what the hell a venture studio does. I enjoyed this a lot and I hope you do too - let's jump right in!
LINKS
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program: https://provegincubator.com/
More info and links to resources on https://redtogreen.solutions/
Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/
Check out our supporter of this season, FoodLabs, a...2023-02-1530 min
Red to Green Food Sustainability 🥩🔬♻️6.10. Scaling food biotechnology 📈 bioreactors, inputs and brains with GFI Lead Scientist Elliot SwartzWe need to scale. But how? The biotech space is will go through some growing pains. Find out about scalability issues like bioreactor capacity, the supply of inputs, and the lack of brains. As well as lessons we can learn from vertical farming companies that are already a step or two further down the line.
Join me for a chat with Elliot Schwartz, he is the Lead Scientist for Cultivated Meat at The Good Food.
If you are not familiar with precision fermentation check out t episode 1 of this season where we explain a bunch...2023-02-0835 min
Red to Green Food Sustainability 🥩🔬♻️6.9. Mimiking Honey and Monoculture Honey Productions 🐝 Melibio CEO Darko MandichWe lack bees, we lack insects and it's a severe issue for biodiversity. Because flowers are dependent on insects and vice versa, right?
So if you eat traditional honey, are you promoting bee health? No, large-scale monoculture is an issue in crop agriculture and beekeeping.
Hear from Darko Madrich, the co-founder and CEO of Melibio. I got to try their plant-based honey in Switzerland last year. And it tasted so similar I wondered whether they had just poured some natural honey into the bottle.
By the way, whenever I meet Darko, I feel...2023-02-0137 min
Red to Green Food Sustainability 🥩🔬♻️6.8. Cacao-free chocolate 🍫 and cacao's issues with WNWN Co-Founder Ahrum PakWhy is the cacao trade so broken? Why does chocolate increasingly cause new rainforest areas to be cut down? What if we could make chocolate from other sources? Join us for this episode with WNWN co-founder Ahrum Pak.
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program:
https://provegincubator.com/
Check out our supporter of this season, FoodLabs and their Climate Program: https://www.foodlabs.com/
Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/
For sponsorships, collaborations or feedback write Marina at change...2023-01-2530 min
Red to Green Food Sustainability 🥩🔬♻️6.7. A Critical View on Biotech 🔍 Is This Healthy? Is This Safe? 🤔 With Larissa ZimberoffThe issue is "ingedientisation" - our foods are increasingly puzzled together from protein isolates, colorants, binders, additives, and more. It's January 2023. I recorded most of these interviews in August last year- we plan far in advance. And in the meantime, instead of becoming more excited about biotech, I have become more critical.
And that's not a negative development. And it's not a black-and-white state. Being in the industry is like being in an echo chamber of technocratic hype. It helps to step out once in a while and look at the bubble from the outside.
...2023-01-1828 min
Red to Green Food Sustainability 🥩🔬♻️6.6. Molecular Farming - Growing Whey 🐮 in Plants 🌱 with Miruku CEO Amos PalfreymanWhat if you make a plant grow dairy proteins? A theme in this season is using new machines. New production hosts. But they are not made of steel or flesh and are all way smaller. This could be cells or fungi like yeast or bacteria used as machinery. So it becomes possible to produce certain ingredients more efficiently.
Another machinery that is pretty well-known to humans is planted. We are used to extracting, for example, pigments, proteins, and oils from them.
Plants naturally produce them. But what if plants could produce milk proteins? Or other...2023-01-1135 min
Red to Green Food Sustainability 🥩🔬♻️6.5. Bioactive Proteins and Cell-based Milk with TurtleTree CSO Aletta SchnitzlerGlands would work like little milk machines. You give them the nutrients and boom you get the milk. Freaky, huh? You will find out why it's hard to re-create conventional dairy milk. And what technology may come after precision fermentation. Something we will call "cells as machinery." or cell-based milk.
To look into the future, you will hear from TurtleTree CSO Aletta Schnitzler. Turtletree develops dairy bioactive, so recreating parts of milk that are probiotic or have other health benefits. The bioactive can be added to plant-based products to make them more nutritious. But in parallel, they a...2022-12-2126 min
Red to Green Food Sustainability 🥩🔬♻️6.4. Traditional Fermentation 🍷 Yogurt, Kimchi and Wine with Empirical Spirits Co-Founder Lars WilliamsWe all have eaten fermented foods. Fermented foods are known to be great for the gut microbiome. But why is that the case? You will find out in this episode.
Some of the earliest archaeological evidence of fermentation is 13,000 years old. These residues of beer were found in Haifa, Israel.
For the longest time, humanity used fermentation without a clue what it's was all about.
You may remember Louis Pasteur from our food history episode on canning. He is known as the father of fermentation, as he uncovered the process in 1857.
...2022-12-1429 min
Red to Green Food Sustainability 🥩🔬♻️6.3. Gas Fermentation 🏭 Proteins From CO2, Hydrogen and Salt - with Arkeon Co-Founder Gregor TegelWhat if you could make pure protein by feeding microbes CO2 and hydrogen? This technology is independent of soil and sun and just badass. Sci-Fi is real, I tell you. Sci-Fi is real.
In this season we have looked at precision fermentation and biomass fermentation. If that doesn't mean much to you, don't worry. You will still be able to understand this episode. Both of these technologies need some kind of input.
For example yeast in precision, fermentation needs sugars and other nutrients mixed into the broth in the bioreactor. And in s...2022-12-0739 min
Red to Green Food Sustainability 🥩🔬♻️6.2. Three Types of Biomass Fermentation 🍄 with Nature's Fynd CSO Debbie YaverHow biomass fermentation is different from precision fermentation and why fungi are such wonderful solutions for everything from alternative proteins to plastic replacements to biodiesel. Together with Chief Scientific Officer of Nature's Fynd, Debbie Yaver, we get into the weeds. You will also learn about 3 types of biomass fermentation.
Nature's Fynd has raised a total of 500 Million US dollars. They are working on two kinds of cream cheeses and two different breakfast patties. How? Using a badass fungus that was discovered in a NASA-funded project, more about that in a few minutes.
This is episode...2022-11-3029 min
Red to Green Food Sustainability 🥩🔬♻️6. SEASON - BIOTECH IN FOOD - An Introduction with Irina Gerry from Change FoodsScientists and founders use cutting-edge technologies to make ingredients with less. Less water. Less land. Less greenhouse gas emissions. But also with more. More climate resilience. More functionality. More nutrients.
Here are some technologies you will understand by the end of this season:
precision, biomass, and gas fermentation
molecular farming
and using cells as machinery.
Check out our supporter of this season FoodLabs and their Climate Program:
https://www.foodlabs.com/
Check out our supporter of this season ProVeg Incubator and their 12-month incubator program:
https://provegincubator.com/
More...2022-11-2328 min
Red to Green Food Sustainability 🥩🔬♻️5.11. How China Became the 2nd Largest Dairy Nation 🧀 A Lactose Intolerant Society Meets Political InfluenceSince 2020 China is the second largest dairy market globally and it’s right on track to exceed the US and become Nr 1. How did milk go from the image of being barbarian to being seen as a valuable necessity for strong, healthy babies? How is the communist party of China using milk as a political tool? And insights into how small cultural changes can have massive repercussions if your culture is freaking 1,4 billion people large. Oh man, get ready for this one.
More info and links to resources on https://redtogreen.solutions/
For sponsorships, collaborations, volunteering, or...2022-08-2414 min
Red to Green Food Sustainability 🥩🔬♻️5.10. Lessons from the New Coke - How Coca Cola Flopped in a Race to Better TasteIn April 1985, the Coca-Cola Company decided to discontinue its most popular soft drink and replace it with a sweeter formula it would market as “New Coke.” As soon as the decision was announced, a large percentage of the US population boycotted the drink and made sales plummet for the company. Outrage over pulling the original coke recipe was high, and after only 79 days of introducing New Coke, the product was pulled from shelves and the original Coke returned. So what went wrong?
More info and links to resources on https://redtogreen.solutions/
For sponsorships, collaborations, volunteering, or fe...2022-08-1710 min
Red to Green Food Sustainability 🥩🔬♻️5.9. Bubble Tea Boom, Bust and Rise - How Faulty Science Destroyed an Industry 💣Bubble tea used to be a popular drink with shops popping up throughout the beginning of the century. But in 2012 a study sealed the fate of bubble tea in Germany: scientists from RWTH Aachen found the sweet bubbles to contain carcinogenic substances. While the study was retracted, the damage was done, sealing the fate of many immigrant and family-owned businesses. But now bubble tea is coming back, why? And what can we learn from this?
More info and links to resources on https://redtogreen.solutions/
For sponsorships, collaborations, volunteering, or feedback write Marina a...2022-08-1009 min
Red to Green Food Sustainability 🥩🔬♻️5.8. How microwaves and freezers changed food culture forever 🥡 Food history for the future of food.Microwave is hard to beat for sheer convenience. But the most significant food tech innovation of the 1940s wasn't welcomed with open arms. It took decades of struggles before it rocketed to success in the 1980s.
Red to Green is a food tech podcast focused on the future of food and food sustainability. We cover topics like cellular agriculture, cultured meat, food waste, food packaging, and more.
More info and links to resources on https://redtogreen.solutions/
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a re...2022-08-0315 min
Red to Green Food Sustainability 🥩🔬♻️5.7. The Global Supply of Bananas 🍌 is Threatened - Again. Monocultures and Pesticide ResistanceBefore 1960, the main export banana was called the Gros Michel. Why can’t we eat the Gros Michel anymore today? Because it has become virtually extinct due to Panama disease affecting it over many decades, driving it to its eventual near-extinction. The fungi infection ravaged banana plants across the globe, from Asia to Africa, exterminating plant after plant. The fact that the fungi spread worldwide at a relatively rapid pace highlights a severe problem with our current agricultural practices.
If a pest or disease figures out how to infect one of the banana plants, it has all th...2022-07-2712 min
Red to Green Food Sustainability 🥩🔬♻️(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 Kaptanwe are approaching the end of this season on promoting alt proteins. Today you will hear from two speakers, our first is - Kimberly Nicholas, a Senior Lecturer in Sustainability Science at Lund University in Sweden. Kimberly holds a Ph.D. in Environment and Resources from Stanford University. She has published over 50 articles on climate and sustainability in leading peer-reviewed journals and is the author of the book “Under the Sky we Make - how to be human in a warming world.” I love her take on toxic positivity and how pointing out the issues of the existing system, e.g...2022-07-2229 min
Red to Green Food Sustainability 🥩🔬♻️5.6. Food forever - how tin cans revolutionised the food industry 🥫 - food history for the future of foodEven something as useful as a tin can - a revolution in food preservation - was not safe from the repercussions of safety scandals. The problem of food preservation is at least as old as agriculture. Humans have been very creative at finding ways to salt, dry, smoke, pickle, freeze, and ferment foods to keep them edible after the harvest ends – many of these traditions date back millennia and remain alive today.
come in pretty handy, even if they aren't particularly exciting. I know I have plenty gathering dust in the back of a cupboard [myself]. But if...2022-07-2014 min
Red to Green Food Sustainability 🥩🔬♻️5.4. Pink Margarine and the Butter Lobby 🧈How politicians were buttered up to make margarine selling illegal, how the spread ended up in some dirty smear campaigns and how Margarine changed colors from white to bright pink to our known buttery yellow.
Red to Green is a podcast focused on the future of food and food sustainability. We cover topics like cellular agriculture, cultured meat, food waste, food packaging, and more.
More info and links to resources on https://redtogreen.solutions/
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://p...2022-07-0614 min
Red to Green Food Sustainability 🥩🔬♻️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.Up into the 1800s, lobster was considered trash food in the U.S., fit only to feed prisoners, the poor, and cats. Surprising, huh? How did lobster rise from the dirty bottom of the food preference list to float at the very top amongst the high society? Find out how lobsters were entangled in protests and revolts of servants, snuck into passengers' foods on train rides, and were even caught up in World War II.
Red to Green is a podcast focused on the future of food and food sustainability. We cover topics like cellular agriculture, cultured...2022-06-2912 min
Red to Green Food Sustainability 🥩🔬♻️5.2. From hands to forks🍴 how we changed our eating habits forever - food history for the future of foodWhile the knife and the spoon have been around for a bit longer, the fork had a tough journey. Being accused of the death of a queen, associated with prostitution, and being the star of a 1-year celebrity tour in France.
Red to Green is a podcast focused on the future of food and food sustainability. We cover topics like cellular agriculture, cultured meat, food waste, food packaging, and more.
More info and links to resources on https://redtogreen.solutions/
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please l...2022-06-2215 min
Red to Green Food Sustainability 🥩🔬♻️5. SEASON - FOOD HISTORY - How Potatoes 🥔 Saved (and Killed) Millions 🍟Mashed, boiled, roasted, or fried potatoes are a beloved staple worldwide, but this has not always been the case. The humble potato had a tough time. It has been hailed as an aphrodisiac, banned for causing leprosy, entangled in the rise of empires, and the death of at least a million people.
Read till the end to find out what lessons we can draw from how potatoes went from food not even peasants would want to something that massively shaped our modern civilization.
You will look at our tuber friends with new eyes.
...2022-06-1517 min
Red to Green Food Sustainability 🥩🔬♻️Let's meet at the Foodhack Summit / open position: LinkedIn social media freelancer / upcoming seasons on food history & synthetic biologySome updated in-between seasons! This week the Foodhack conference in Switzerland is coming up and I am joining, speaking on a panel about the future of food. If you are also there reach out to me and let’s see if we can find a time to meet and chat.The food hack conference will be surely one of >the< >So hopefully I will see you in Switzerland this week.Otherwise, I am looking for a freelancer to help with LinkedIn social media content. This is a paid freelance position, about 5-10 hours a we...2022-05-0904 min
Red to Green Food Sustainability 🥩🔬♻️4. SEASON FINAL - FOOD WASTE - The Farmers 🚜 PerspectiveThe place where food waste happens is not necessarily where food waste is caused. We find that everything is much more interconnected than we would think. We have looked at food waste throughout the supply chain. How it can be reduced when food is shipped, sold in supermarkets, and wasted by us all - the consumers.
But there is one piece missing.
And per definition, it's supposedly not even part of the problem.
The farm.
The place where food is actually created. Any food wasted there is usually seen as food...2022-02-0929 min
Red to Green Food Sustainability 🥩🔬♻️4.10. Corporate Accountability for Food Waste - a Lawyers Perspective 🕵️If you could make the world leaders adopt 1 piece of the legislature on food waste - which one should it be? According to Carrie Bradshaw it should be extended producer responsibility. Make the big players accountable for the issues they cause up and down the supply chain.
Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green.
More info and links to resources on https://redtogreen.solutions/
For sponsorships, collaborations, volunteering, or feedback write Marina at ch...2022-01-2625 min
Red to Green Food Sustainability 🥩🔬♻️4.9. The Chef's Perspective 🧑🍳 Regional, Circular and Zero Waste CookingI know we tend to be quite tech-centric at Red to Green and that's why I find it quite important to include the chef's perspective. This interview may not give you a bunch of hard facts but I believe it may inspire you with a different way to look at food and food waste. From a standpoint of cultural traditions, respect, and creativity.
Monica Kisic Aguirre, originally from Peru, holds a Ph.D. in Molecular Biology and Biochemistry, and dedicated 12 years of her life to doing research, before she switched and became a chef and artist, with...2022-01-1822 min
Red to Green Food Sustainability 🥩🔬♻️4.8. Food Rescue - an Activists View on Retailer Waste🚨 with Matt HomewoodSome 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...2022-01-1131 min
Red to Green Food Sustainability 🥩🔬♻️4.7. The Psychology of Food Waste 🧠 with OLIO Co-Founder and CEO Tessa ClarkeOne person's trash is another person's treasure. Some food that you throw in the bin is something that other people in your community may value. OLIO is an app that exists to tackle the enormous problem of waste in our homes and also local communities.Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green.More info and links to resources on https://redtogreen.solutions/ For sponsorships, collaborations, volunteering, or feedback write Marina at chang...2021-12-2935 min
Red to Green Food Sustainability 🥩🔬♻️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 ZornesWinnow helps restaurants track, monitor, and reduce their food waste using AI-driven solutions. Find out how food waste is created in restaurant, how that helps both sustainability and what is the most wasteful restaurant model.
Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green.
More info and links to resources on https://redtogreen.solutions/
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on iT...2021-12-2221 min
Red to Green Food Sustainability 🥩🔬♻️4.6. Dynamic Pricing 💸 with Wasteless Co-Founder and CEO Oded OmarIf one steak inspires in a week and the other already in 3 days, shouldn't there be an incentive to people to buy the one closer to expiry? Most of there time there isn't and this is what Wasteless is addressing. With their AI they integrate into retailers' shop systems to recommend when to discount which products or even provide electronic shelf labels which update the price automatically.
Connect with Marina Schmidt on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Gr...2021-12-1525 min
Red to Green Food Sustainability 🥩🔬♻️4.5. Food Waste in Rich vs. Developing Countries & Wholesalers vs. Retailers 🛒You get a look at food waste from a wholesaler's perspective, you will learn about the challenges in different countries. What it looks like to address food waste as a corporation and how the relationship between retailers and wholesalers affects how much food ends up in the bin.
Connect with Marina Schmidt on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green.
More info and links to resources on https://redtogreen.solutions/
For sponsorships, collaborations, voluntee...2021-12-0827 min
Red to Green Food Sustainability 🥩🔬♻️4.4. Apeel - an Invisible Layer that Keeps Produce Fresh 🥑We need skin to keep ourselves healthy. Apeel has created extra skin for fresh produce to extend its shelf life and avoid food waste. Apeel is a company that creates an invisible layer covering produce. So your avocado would last much longer. But why?
Connect with Marina Schmidt on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green.
More info and links to resources on https://redtogreen.solutions/
For sponsorships, collaborations, volunteering, or feedback write Marin...2021-12-0727 min
Red to Green Food Sustainability 🥩🔬♻️4.3. AI to Predict Consumer Demand 🥦 Retailers Behind the Scenes with Afresh Co-Founder Matt SchwartzFood waste problems are 100x more complex with fresh produce: vegetables, fruits and leafy greens. Find our why and how artificial intelligence can help retailers buy the right amount of produce at the right time. In this episode you will also learn about the psychological biases and structural issues that lead to overbuying and excess food waste.
Connect with Marina Schmidt on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green.
More info and links to resou...2021-11-2429 min
Red to Green Food Sustainability 🥩🔬♻️4.2. From Farm 🌾 Directly to Fork🍴 a Direct to Consumer Model in ChinaLearn how the Chinese e-commerce giant Pinduoduo skips distribution centers, wholesalers, and retailers by connecting farmers directly to consumers. Is "direct-to-consumer" a model that reduces food waste? What about other issues like packaging?
Connect with Marina Schmidt on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green.
More info and links to resources on https://redtogreen.solutions/
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on Spo...2021-11-1735 min
Red to Green Food Sustainability 🥩🔬♻️4. SEASON- FOOD WASTE 🥗 An Introduction on Impact, Causes and SolutionsLearn about the impact of food waste, how it is created, and what we need to do to address it Dr. Ned Spang Associate Professor at UC Davis. This is an introduction to the topic of food waste before we dive deeper into focus-topics with farmers, distributors and retailers.
Connect with Marina Schmidt on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green.
More info and links to resources on https://redtogreen.solutions/
For sponsorships, collab...2021-11-1031 min
Red to Green Food Sustainability 🥩🔬♻️3. SEASON FINAL - CONSUMER ACCEPTANCE - Industry Lobbying and Communicating the Hard Thingss ⚡ about animal agriculture with Irina Gerry CMO of Change FoodsWe discuss the role of talking about the health benefits of cultured products and how critical it is to actually point out the problems of the existing industry to drive change. I love that Irina disagrees with some of the previous interview guests that we have had this season. I appreciate her boldness in standing up for what she believes in.
In this episode, you will hear from Irina Gerry from Change Foods. Change Foods uses precision fermentation to create real dairy without the cow, more about that in a few minutes. Prior to that, she has...2021-10-2550 minRed to Green Food Sustainability 🥩🔬♻️SE3 Final & Summary: Promoting Alt Proteins - Branding - Science Communication - Industry Lobbyism - Legislation - Features & BenefitsListen to some of the best quotes of the season on promoting alternative proteins. Marina Schmidt is reviewing the best points for you to reflect upon. Check out the other episodes as well!
Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green.
More info and links to resources on https://redtogreen.solutions/
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on iTunes https://podcasts.appl...2021-07-2144 min
Red to Green Food Sustainability 🥩🔬♻️3.8. Understanding is Not Enough 🔍 Power dynamics, Patents and Big QuestionsThis episode will make you reflect on some bigger topics and ask some bigger questions. It’s a very valuable and contrarian perspective that we haven’t had in this season on promoting alternative proteins. Charlotte Biltekoff is an associate professor at UC Davis in American studies and in food science and technology.
For many years she has been studying the relationship between food and culture, how values and beliefs shape people’s eating habits but also the connection between food and social order. She investigates how food becomes good or bad and has particularly looked into the ag...2021-06-2333 min
Red to Green Food Sustainability 🥩🔬♻️3.7. Open-Access Research, Including Farmers and Cell-Based Censorship in the US with GFI Scott WeathersThis episode is filled with good news: learn more about plant- and cell-based censorship in the US, the role of open access research to grow cellular agriculture, and how to engage farmers in the transition.
You will hear from Scott Weathers Senior Policy Specialist from the Good Food Institute, also known as GFI. GFI is a leading nonprofit working internationally to accelerate alternative protein innovation.
Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green.
2021-06-1634 min
Red to Green Food Sustainability 🥩🔬♻️3.6. Policies Against Milk Alternatives? ❌ EU Amendment 171 - History, Impact and LessonsYou may have heard of Amendment 171 in Europe. It aims to restrict plant-based dairy companies like Oatly immensely. They would not be able to call their product oat milk, creamy, or anything associated with conventional animal-based dairy. Possibly they wouldn’t even be able to package the products the same way milk is packaged.
Between recording and launch of this episode, the Amendment was dropped. - fortunately! Anyway, the alternative protein industry will have many more battles to face. It’s important for us to understand how legislature develops, is evaluated, and how we can influence it. Thus...2021-06-0928 min
Red to Green Food Sustainability 🥩🔬♻️3.5. Cultured Dairy and Fish vs. Cultured Meat 🧫 Perception, Production and Promotion with FORMO and BluenaluThe difference in the process of consumer perception of dairy and fish vs. Cultured meat products.
Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green.
More info and links to resources on https://redtogreen.solutions/
For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions
Please leave a review on Spotify and iTunes This episode is part of our season on promoting cellular agriculture and alternative proteins. Alt proteins are a...2021-05-2645 min
Red to Green Food Sustainability 🥩🔬♻️3.4. Branding Cultured Products 🍖 the Naturalness Trap with Nicky Quinn from Aleph FarmsNicky Quinn has more than 15 years of experience in marketing and branding across multiple sectors including hospitality, biotech, and consumer goods for brands such as Nestle, Four Seasons, and Voss. Currently, she is Global Marketing Director for Aleph Farms, a cultivated meat company based in Israel. Aleph Farms growing delicious beef steaks, isolated from a cow, using a fraction of the resources required for raising an entire animal for meat, and without antibiotics.
Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click...2021-05-1934 min
Red to Green Food Sustainability 🥩🔬♻️3.3. Addressing Skeptics and Fake News 👽 with Conspiracy Researcher Dr. Daniel JolleyYes, finally - conspiracy theories! What an interesting topic. While we do focus on the term “conspiracies” the basic principles we talk about also apply to the questions “why do people believe in conspiracies? how do we convince skeptics? How do we engage in communication? How should we deal with fake news”
There hasn’t been much research done on conspiracy theories until recently and Prof. Daniel Jolley is one of the people leading this field. He is a Senior Lecturer in the Department of Psychology at Northumbria University in the UK. His research focuses on the consequenc...2021-05-1235 min
Red to Green Food Sustainability 🥩🔬♻️3.2. 🦄 Startup vs. Corporate 🏛️ Stop Bashing Animal Agriculture with Jack A BoboYou find out how plant-based and cell-based companies shouldn't just think about consumer acceptance but also industry acceptance. We often tell a story of us against them in industry lobbying. The cool, mission-driven plant-based and cell-based startups against the evil conventional meat industry. And I must say it’s also been a storytelling approach that I have followed. But it has a downside: creating confrontation and friction, possibly stalling the growth of the alternative protein space. Our today's guest - Jack a bobo has lots of rather unusual, controversial opinions which will get you thinking. There were so many in...2021-05-0548 minRed to Green Food Sustainability 🥩🔬♻️3.3. Research findings on consumer's attitudes towards cultured meat with Chris BryantWe continue looking into the consumer acceptance of cell-cultured products. This episode will give you a solid overview of the state of academic research in the field. If you read through academic research on this topic it’s hard to overlook today’s guest - Chris Bryant. He is the main author of over 10 published papers on consumer attitudes towards cultured meat. Specializing in this topic, he is also the Director of social science of the Cellular Agriculture Society. Chris Bryant has worked with animal-related non-profits including Viva!, The Good Food Institute, and Faunalytics as well as alternative protein comp...2021-04-2837 min
Red to Green Food Sustainability 🥩🔬♻️3. SEASON - CONSUMER ACCEPTANCE OF ALT PROTEINS - An Intro with Isha Datar from New HarvestHow a well-known meal replacement brand leveraged Reddit communities to become the most successful in the world. And how snack foods could be the Trojan horse, convincing people of novel foods they wouldn’t have tried otherwise. You will hear from Isha Datar the executive director of New Harvest. NewHarvest is a non-profit funding, academic research, shaping the safety conversation, and directing the future of cellular agriculture. Isha has co-founded perfect day making milk without cows and Clara Foods, making eggs without chicken.
Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date fo...2021-04-2143 min
Red to Green Food Sustainability 🥩🔬♻️🎁 Bonus Resource: 200 Impact Areas 💥 A Purpose Guide for Your CareerThe key to finding my life's passion was a spreadsheet (that's not even a joke.) ..7 years ago I co-founded a company in career consulting (still running). I talked with >hundreds< >
At some point I had to ask myself: wait, is career consulting in line with >my< >
I was very lucky that a friend shared a life-changing resource with me. It covers 120+ impact areas across food, politics, mobility, energy and many other fields with 400+ example companies.
I rated the impact areas on a scale of 0 = I wouldn't roll around in bed for this and 10 = I am...2021-04-1405 min
Red to Green Food Sustainability 🥩🔬♻️2. SEASON FINAL - PACKAGING - Consumer VS. Corporate Responsibility 🚨 is plastic recycling greenwashing?Is consumer responsibility sometimes a greenwashing trap? Are we harming our environment by overly focusing on individual responsibility vs. corporate responsibility? According to the Merriam-Webster Dictionary, #greenwashing can be defined as “expressions of environmentalist concerns, especially as a cover for products, policies, or activities."
In simpler words, greenwashing is used to deceive customers into believing a product, service or action is better for the environment than it actually is.
Our social media lead Myra Bari recently shared a great post on “six sins of greenwashing”:
Vagnueness. Being purposely non-specific about operations or materials
Lesser Evil: ap...2021-02-1014 minRed to Green Food Sustainability 🥩🔬♻️2.9. Ocean plastic: How the World Economic Forum works with governments, corporates & innovators to tackle plastic waste with Kristin Hughes Executive Director Global Plastic Action PartnershipIf we continue business as usual, by 2025 we will have more plastic in the ocean than fish. Plastic waste is a massive, global issue, that’s why we will leave the start-up bubble today and talk with Kristin Hudges, from The World Economic Forum. Apart from the annual gatherings in Davos, the Forum Kristin is also engaged in a variety of initiatives. One of them is the Global Plastic Action Partnership. And we will talk about it today. Kristin offers us a broader, systemic view, giving us an insight into how the World Economic Forum works with governments on th...2021-01-2038 min
Red to Green Food Sustainability 🥩🔬♻️2.6. Styrofoam Made From Mycelium 🍄 Renewable Home Compostable Packagiong - with Paul Gilligan from Magical Mushroom CoWhat if there is an alternative that uses waste and creates a fully renewable alternative using fungi, which per definition, can safely go back to the earth? When you have something shipped, whether it be bottles of wine, some tech gadgets, or even furniture pieces, they need protection - the white, lightweight material is polystyrene, also known as styrofoam. Widely used for transportation, it is hardly recycled and 40% ends up in landfills. Today you will hear from Paul Gilligan, the CEO of The Magical Mushroom Company. spent 14 years at the supermarket chain Sainsbury’s in a range of senior ro...2021-01-1233 min
Red to Green Food Sustainability 🥩🔬♻️2.7. Plastic Bank: Giving plastic waste a worth - how recycling can address poverty with CEO David KatzPlastic Bank enables people to collect plastic and earn money with it, so they can lift themselves out of poverty. The Plastic Bank is an eco-system that provides an opportunity for the world to collect and trade plastic waste as a currency. For many years western countries shipped plastic waste to China until imports were banned in 2018. This hasn’t stopped, it just shifted. To Indonesia, Vietnam, Thailand, and other countries. Many poor communities near the coastal areas can’t afford proper recycling and the trash ends up in the sea. According to our interview guest today, David, the issu...2021-01-0633 min
Red to Green Food Sustainability 🥩🔬♻️2.5. Large Scale Reuse 🍾 Lessons from the German Reuse System and Circular RetailHow can reusable packaging help to reduce plastic waste? How could a system look like in which we buy for example our lentils, yogurts, and coffee in reusable glass jars and return them to be used - again, and again, and again? What are examples of large-scale reusable systems that are already successful today? You will hear this and much more from Kirils Jegorovs the Co-Founder and Lead Link of Circolution, a System Development company dedicated to building a system of Reusable Packaging scalable to all food segments, starting in Germany. Previously he worked in retail and developed new...2020-12-1636 min
Red to Green Food Sustainability 🥩🔬♻️2.4. Algae-Based Edible Packaging 🌊 A Home Compostable Solution with NotplaThe power of seaweed - are algae the source of the packaging of the future? What role does edible packaging play for sustainable solutions? And How does the innovative packaging startup Notpla inspire lots of consumers and companies through their edible packaging solutions? You will hear from Lise Honsinger, the CFO, and COO of Notpla, a company based in the UK that has raised over $6 Million. Beforehand Lise worked in Private Equity investing in renewable energy, including financing the first grid-connected solar in the Philippines and kick-starting their nation's race for solar energy. Notpla is one of the coolest...2020-12-0839 min
Red to Green Food Sustainability 🥩🔬♻️2.3. 100% Made From Waste: Compostable Service Ware 🍽️ Using Sugarcane Residue with Ved Krishna from Yash PakkaWhat are the up and downsides of compostable packaging? How is the manufacturer Yash Pakka creating compostable packaging from agricultural waste? And how do they manage to generate their own energy and be one of the few companies doing their own chemical recycling, producing in a circular manner? You will hear from Ved Krishna. Ved is the Executive Vice Chairman and Strategy Head of the company Yash Pakka. Yash Pakka is based in India, was founded in 1981, and went public in 2002. With over 500 full-time employees, 1200 including contract workers the manufacturer aims to replace single-use plastic, specifically in the gastronomy...2020-12-0238 min
Red to Green Food Sustainability 🥩🔬♻️2.2. Greenwashing 👮 Lifecycle Assessments & what Tetra Pak Doesn’t Want You to Know 🤫 with Paul Foulkes-ArellanoHow sustainable are Tetra packs, aluminum cans, and glass jars? How are corporates using hidden greenwashing tactics? What does a circular economy of packaging look like? You will hear from Paul Foulkes-Arellano, the founder of the sustainable design alliance, based in London. Paul focuses on sustainable innovation and we met at an impact summit in Spain a few years ago. He has 30 years of experience in innovation and strategic brand consultancy across the world. I had a lot of fun talking with him and I hope you will enjoy the interview as much as I did.
Let's...2020-11-2540 min
Red to Green Food Sustainability 🥩🔬♻️SE2: Plastic Alternatives & Sustainable Food Packaging 📦 | Plastic Toxicity | Recycling Greenwashing | Marina Schmidt & Nick JohnsonFind out what is awaiting you in this upcoming season and why replacing plastics is so crucial not only for the environment but for your personal health. We will share some research results on microplastic toxicity. You will hear learnings that we had so far including from one of the best documentaries that we have found in the space on how recycling is used as greenwashing. Also, we discuss how a 30 day less packaging challenge that turned out to become the best health-hack I ever tried will hopefully inspire you to benefit from it as well.
You...2020-11-1119 min
Red to Green Food Sustainability 🥩🔬♻️1. SEASON FINAL - CELLULAR AGRICULTURE 🔮 Additional Resources 🎁To finish the season on cell AG you will find further resources, helpful websites and initiatives in this episode. It is time for a summer break and we will continue at the end of September with the topic "Replacing single-use plastics in the food industry."
With Cultured Meat Podcast Alex Shirazi and CellAgri Ahmed Khan.
Mentioned links
Good Food Institutehttps://www.gfi.org/
New Harvesthttps://www.new-harvest.org/
Aleph Farmshttps://aleph-farms.com/sustainability/
Cultured Meat Podcasth...2020-08-0415 min
Red to Green Food Sustainability 🥩🔬♻️11. Three Investor's Perspectives & Challenges with European consumersThis episode features 3 interview guests and gives you a great overview of the opportunities, untapped developments and challenges of cell ag. I'm excited to introduce you to the perspectives of two investors from Atlantic food labs and Big Idea Ventures, as well as the perspective of Fabio teams in who is a thought leader in Germany, in Europe.
To start out, you will hear from Maximillian Bade, who is supporting ambitious founders at Atlantic food labs. You will hear about their criteria for investing in plant-based and cell based companies, the opportunities in personalized nutrition. And we a...2020-07-3038 min
Red to Green Food Sustainability 🥩🔬♻️10. Private Patents, Monopolies, and Lobbying - Obstacles for Cellular Agriculture with Isha Datar From New HarvestWhy is there comparatively so little science on creating animal products without animals? Why are pharma companies more interested in cellular agriculture startups than food companies? How has the field developed in the last 5 years? This is an interview with Isha Datar the Executive Director of New Harvest about this fascinating emerging industry and the importance of public research.
Isha published an important research paper called "Possibilities for an in-vitro meat production system" in 2010, when very few people even know about the possibility of creating animal products without animals. She co-founded Perfect Day, making milk without cows...2020-07-2133 min
Red to Green Food Sustainability 🥩🔬♻️9. Cultured Shrimp - Shrimp Human Health and Sustainability Issues with Shiok Meats CEO & Co-Founder Dr. Sandhya SriramDid you know that farmed shrimp is often grown in sewage water or slaughter farm runoffs? The shrimp end up all dark and oily and then get dunked into antibiotics. This is a standard industry practice but it doesn’t have to be this way.
In this episode you will hear from Dr. Sandhya Shriram, she is Co-Founder & CEO of Shiok Meats. They create cell-based clean seafood, starting out with Shrimp. Shiok was founded 2018 in Singapore and has raised 7.6M so far. Shiok one of the top featured, very promising leaders of the industry.
Stay tu...2020-07-1434 min
Red to Green Food Sustainability 🥩🔬♻️8. Steak without Cow - NASA Projects & Becoming Carbon Neutral with Aleph FarmsAleph Farms is working on the hardest challenge, the holy grail, of cultured meat: whole steaks. Compared to for instance burger patties steaks are harder because they are three-dimensional and combine a variety of different textures. Aleph farms is also the first company in the emerging industry to commit to net-zero carbon emission by 2025 and zero-carbon throughout the entire supply chain by 2030. And as if that isn’t enough they are also the first company to create cultured meat in space. Aleph Farms is one of 100 tech pioneers chosen by the World Economic Forum.
This episode on st...2020-07-0733 min
Red to Green Food Sustainability 🥩🔬♻️7. Cultured Fat & Foie Gras - How it is Produced - David Brandes and Eva SommerPlant-based meat alternatives can get a big taste upgrade by using cultured duck fat, making them not vegetarian but hybrid products. These are more attractive to flexitarians or meat-eaters and can, therefore, make it easier to reduce meat consumption. Additionally, we talk about their cultured foie gras, the fatty duck liver. Find out the production steps involved in producing these animal-free cultured products.
Find out more about Red to Green: https://redtogreen.solutions/
Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/2020-06-3031 min
Red to Green Food Sustainability 🥩🔬♻️6. Gas Fermentation - Proteins from CO2 and Hydrogen with SolarFoods CEO Pasi VainikkaCan you make food out of thin air? Yes, you can. And today you will hear from a company making this magic possible called Solarfoods. Their protein Solein is created by feeding microbes CO2 and hydrogen. This creates a mostly taste-neutral powder that can be used to replace animal protein or stronger tasting plant protein pretty much anywhere. Soleins carbon footprint is about 5x smaller than the footprint of plant protein and 100x smaller than the one of animal protein.
Find out more about Red to Green: https://redtogreen.solutions/
Connect with Marina on LinkedIn: https...2020-06-2334 min
Red to Green Food Sustainability 🥩🔬♻️5. Plant- and Cell-based Pet Food will Disrupt a Broken Industry - CEO Wild Earth Ryan BethencourtThere are a few industries that absolutely could use a disruption, pet food is one of them. Learn about the problems and opportunities in the pet food space, which is actually quite fascinating, how cultured meat could rattle the industry, and hear a fun story of how Ryan was forced to eat a 6-dog-meals equivalent of his own dog food.
Find out more about Red to Green: https://redtogreen.solutions/
Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/2020-06-1630 min
Red to Green Food Sustainability 🥩🔬♻️4. Cell-based Fish - Plastic & Pollutant-free Seafood - BlueNalu CEO Lou Cooperhouse on Cellular AquacultureWhen we pollute the oceans we also pollute our food supply: All fish contains small amounts of Methylmercury (MeHg) - the most toxic form of mercury. Also, increasingly microplastics can be found that may release absorbed pollutants and chemical additives causing hormone disruption, cancer risk, and DNA damage. Find our how cell-based fish can be a safer alternative in today's Interview with Blue Nalu CEO Lou Cooperhouse.
Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/ Check out the Red to Green Website for more info https://redtogreen.solutions/2020-06-0936 min
Red to Green Food Sustainability 🥩🔬♻️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 PoultryToday you will hear from Andre’s montefeltro, the CEO of Cubiq foods. A Spain-based startup founded in 2018 that has raised 10 Million so far and solves several problems. Smart fat is an alternative to palm oil, coconut oil and butter. An alternative that has just half of the calories, is healthier and more sustainable… and delicious. The second innovation you will hear about is Smart Omega-3. CUBIQ found a way to extract omega-3 from poultry cells.
Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/ Check out the Red to Green Website for more info https://redtogre...2020-06-0230 min
Red to Green Food Sustainability 🥩🔬♻️2. Cheese without Cows - The First-Ever Precision Fermentation Mozzarella - FORMO Co-Founder Dr. Britta WinterbergFind out how it is possible to make cheese without a cow and when you get to eat it. LegenDairy is working on an innovative way to create delicious cheeses that are healthier for the environment but also for you. Britta's passion for it is infectious and between a lot of giggles she also shares how the first-ever mozzarella tasted like.
Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/ Check out the Red to Green Website for more info https://redtogreen.solutions/2020-05-2631 min
Red to Green Food Sustainability 🥩🔬♻️2. Japans Leading Cultured Meat Startup Building Bioreactors and Growing Meat at Home - Integriculture CEO Yuki HanyuFind out how Integriculture reduced the price of cultivated meat and get insights into the Japanese market and consumer mindset. Today you will hear an interview Yuki Hanyu. He is the Founder & CEO of Integriculture Inc which is the leading startup in cellular agriculture in Japan.
Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/ Check out the Red to Green Website for more info https://redtogreen.solutions/2020-05-1929 min
Red to Green Food Sustainability 🥩🔬♻️1. An Introduction to Clean Meat 🥩 & why it is Game Changing - "Clean Meat" Author and The Better Meat Co. CEO Paul ShapiroYou can have your meat without needing to raise and slaughter an animal: Clean meat, also known as cultivated meat will be a game-changer. Find out how cellular agriculture works, how it can improve our environment and personal health, and when you get to see clean meat on the shelves.
Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/ For sponsorships, collaborations, volunteering, or feedback write Marina at cha...2020-05-1235 min
Red to Green Food Sustainability 🥩🔬♻️ABOUT 👋 Welcome to Red to Green & Season 1 on Cellular Agriculture / Cell-based Meat / Cultivated meat / Cell-cultured MeatFind out what awaits you on this podcast, a little backstory about how I tried 7 different diets in a self-experiment, and how our food system, sustainability, and our personal health are closely linked! This is the start of season 1 on Red to Green covering the topic of cellular agriculture /cultivated /in-vitro meat.
Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green.
More info and links to resources on https://redtogreen.solutions/
For sponsorships, colla...2020-05-1113 min