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.

Have 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 trouble due to Carson. When genetically modified crops were introduced thirty years later, the news landed on the fertilized ground—blooming into a lot of ugly media attention. 

In this episode, we talk about the nature of the debate about Genetic Engineering. We touch on GM labeling, how to think of agriculture as a system instead of looking at the solutions individually

And whether positioning anti-GMO activists as anti-science is fair or not.

My co-host Frank Kuehen is the Managing Director of the Adalbert Raps Foundation, funding food science research for a sustainable future of food. And he also is the Chief of the Advisory Board at the herb and spice producer RAPS. 

I’m Marina, a science and technology historian focused on agrifood. To get an introduction to GM and pesticides, consider checking out episodes 7.7 - 7.9.

Connect with the host, Marina ⁠⁠⁠https://www.linkedin.com/in/schmidt-marina/⁠⁠⁠

Connect with the host, Frank ⁠⁠⁠https://www.linkedin.com/in/frankkuehne/⁠⁠⁠

Get funding for your food science research: stiftung.de/">⁠⁠https://en.raps-stiftung.de/foerderbereiche/lebensmittelforschung⁠⁠

Support Red to Green ⁠⁠⁠ https://www.patreon.com/RedtoGreen⁠⁠⁠

More info and links to resources on⁠⁠ https://redtogreen.solutions/  ⁠⁠

Seeds of Science ⁠https://www.amazon.com/Seeds-Science-Why-Wrong-GMOs/dp/1472946987⁠

Please rate the podcast on Spotify and iTunes! <3

DISCLAIMER - The podcast and article represent the personal opinions and interpretations of the participants). The statements may be exaggerated for entertainment and/or comedic purposes. Every effort has been made to ensure the accuracy and reliability of the information presented per the cited sources. However, the participants do not guarantee the completeness or timeliness of the information. Readers are encouraged to verify the information presented and conduct their own research independently. The participants acknowledge that Bayer Crop Science and/or other parties mentioned have the right to an alternative interpretation of matters discussed.

In 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 would exude a pheromone that repels them. A pheromone is a chemical produced by an organism that influences other individuals of the same species. We also have pheromones, which are pretty useful for dating. 

The theory was that if wheat could exude these unattractive pheromones, the insects would stop attacking it. And this way, we could save lots of pesticides. Actually, this is a great approach. 

The stakes were high because a group of anti - GMO protesters had vowed to destroy the test site before the experiment could offer any results. In response, the scientists released a passionate YouTube video appeal. They talked to the media and pleaded that their effort was >actually< to reduce pesticide use. 

One of the scientists, Toby Bruce, addressed the camera directly; he said: We have developed this new variety of wheat which doesn’t require treatment with an insecticide, and it uses a natural aphid repellent which already widely occurs in nature and is produced by more than 400 different plant species. We have engineered this into the wheat genome so that the wheat can do the same thing and defend itself. Are you really against this? Because it could have a lot of environmental benefits. Or is it simply you distrust it because it’s a GMO? Another Rothamsted scientist in the video was Janet Martin, who asked quite reasonably: ‘ You seem to think, even before we’ve had a chance to test the trial, that our GM wheat variety is bad. But how can you know this? ’ She paused and uttered a weary, unscripted sigh before continuing. ‘ It’s clearly not through scientific investigation because we’ve not even had a chance to do any tests yet. 

Support Red to Green ⁠⁠ https://www.patreon.com/RedtoGreen⁠⁠

Get funding for your food science research: stiftung.de/">⁠⁠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! <3

DISCLAIMER - The podcast and article represent the personal opinions and interpretations of the participants). The statements may be exaggerated for entertainment and/or comedic purposes. Every effort has been made to ensure the accuracy and reliability of the information presented per the cited sources. However, the participants do not guarantee the completeness or timeliness of the information. Readers are encouraged to verify the information presented and conduct their own research independently. The participants acknowledge that Bayer Crop Science and/or other parties mentioned have the right to an alternative interpretation of matters discussed.

In 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 billion because it had acquired Monsanto, the manufacturer of Roundup. One year after the merger, BAYER's share price was still cut in half. 

The pharmaceutical giant had signed up for an ever-increasing burden of legal battles. In 2019, 18.000 lawsuits were pending in the US. Most of them due to cancer cases potentially linked to Roundup. 

For numerous decades, Monsanto marketed their herbicide as safe to use for farmers and individuals. Most regulatory bodies categorize glyphosate as safe, including - Health Canada

Why does the International Agency for Research on Cancer come to a different conclusion than all the other agencies? Possibly because they only consider “publicly available and pertinent studies, by independent experts, free from vested interests.”

But apparently, the amount of independent studies on glyphosate-based pesticides is rather limited. How can the world's most-used pesticide have so few independent studies? Is this really a coincidence?

The full script with all sources for this episode: https://docs.google.com/document/d/1VO05Vrh37BUA9UoLnAOSJz1pdCF3tzkl/edit?usp=sharing&ouid=115780270029914491641&rtpof=true&sd=true

!! Find other sources, key takeaways and links on our blog: ⁠⁠https://redtogreen.ghost.io/what-monsanto-teaches-us-about-biotech/⁠⁠

Support Red to Green ⁠ https://www.patreon.com/RedtoGreen⁠

Get funding for your food science research: stiftung.de/">⁠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! <3

DISCLAIMER - The podcast and article represent the personal opinions and interpretations of the participants). The statements may be exaggerated for entertainment and/or comedic purposes. Every effort has been made to ensure the accuracy and reliability of the information presented per the cited sources. However, the participants do not guarantee the completeness or timeliness of the information. Readers are encouraged to verify the information presented and conduct their own research independently. The participants acknowledge that Bayer Crop Science and/or other parties mentioned have the right to an alternative interpretation of matters discussed.

"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. She generally issues books and documentary films together on the topics she investigates. And yes, there is a freely available documentary on this topic! It's quite old-school because the content is from 2008, but well.

Hot tip: you can also find the book as a radicales.org/wp-content/uploads/2010/11/Marie-Monique-ROBIN.-The-World-According-to-MONSANTO.-Pollution-Corruption-and-the-control-of-the-Worlds-Food-Supply.pdf">free PDF online on various websites.

LINK

Support Red to Greenhttps://www.patreon.com/RedtoGreenhttps://www.patreon.com/RedtoGreen

Get funding for your food science research: stiftung.de/">https://en.raps-stiftung.de/foerderbereiche/lebensmittelforschung

More info and links to resources on https://redtogreen.solutions/  

The book Food Politics by Marion Nestle https://www.foodpolitics.com/

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! <3

DISCLAIMER - The podcast and article represent the personal opinions and interpretations of the participants). The statements may be exaggerated for entertainment and/or comedic purposes. Every effort has been made to ensure the accuracy and reliability of the information presented per the cited sources. However, the participants do not guarantee the completeness or timeliness of the information. Readers are encouraged to verify the information presented and conduct their own research independently. The participants acknowledge that Bayer Crop Science and/or other parties mentioned have the right to an alternative interpretation of matters discussed.

So 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: stiftung.de/">https://en.raps-stiftung.de/

More info and links to resources on https://redtogreen.solutions/  

The book Food Politics by Marion Nestle https://www.foodpolitics.com/

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! <3

Hashtags

Nanotechnology in Food, Food Safety regulation, food safety Europe, EFSA, European food safety, food regulation, food legislation, food security, food additives, food industry, future of food, food innovation, food technology

Why 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 from 2007 and focuses on the American nutrition system but it is still super relevant. 

LINK

Get funding for your food science research: stiftung.de/">https://en.raps-stiftung.de/

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/

Please rate the podcast on Spotify and iTunes! <3

Hashtags

Nanotechnology in Food, Food Safety regulation, food safety Europe, EFSA, European food safety, food regulation, food legislation, food security, food additives, food industry, future of food, food innovation, food technology

Episode analytics

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 the book - https://docs.google.com/document/d/1DNqolXdycObnUnnXQq3YIs-nWCvHaBdVDYceoE2hkpc/edit?usp=sharing

Future Food Book - ⁠https://link.springer.com/book/10.1007/978-3-030-12995-8⁠

"The French authorities are particularly vigilant about the dangerousness of titanium dioxide and have played a leading role in terms of scientific expertise and regulatory management proposals" - https://www.toxpartner.com/articles/france-defends-the-classification-of-titanium-dioxide-as-a-suspected-carcinogen/

A searchable database for foods that contain nanotechnology

https://www.centerforfoodsafety.org/press-releases/4075/new-database-shows-nanotechnology-in-common-food-products

LINK

Get funding for your food science research: stiftung.de/">https://en.raps-stiftung.de/

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/

Please rate the podcast on Spotify and iTunes! <3

Hashtags

Nanotechnology in Food, Food Safety regulation, food safety Europe, EFSA, European food safety, food regulation, food legislation, food security, food additives, food industry, future of food, food innovation, food technology

Editors Note:

M shortened the beginning 30.05.23

Is "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: stiftung.de/">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.linkedin.com/in/frankkuehne/

More info and links to resources on  https://redtogreen.solutions/  

Please rate the podcast on Spotify and iTunes! <3

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: stiftung.de/">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! <3

Hashtags:

Book Talks, Stuffed and Starved, Rajiv Patel, British Indian, food system, inequality, starving, poverty, distribution, food technology, multinationals, liberalization, market, food supply chain, farmers, producers, manufacturers, retailers, consumer base, buying desks, agricultural products, packed food, processed food, frozen food, retailer chains, sustainability, CO2 emission, NAFTA, North American Free Trade Agreement, US farmers, subsidies, Gimsa, Minsa, industrial corn flour market, structural power, multinational, local market, soy, wheat, Ukraine, local farmer, supply chain, African farmers, European market, African market, scaling up farms, efficiency, industrial large scale agriculture, regenerative agriculture, community supported agriculture, diversified crops, maize producers, subsidized corn, agricultural business, spice company, seasoning company, Olam, Fairtrade.

Welcome 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 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: stiftung.de/">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! <3

Hashtags:

Book Talks, Stuffed and Starved, Rajiv Patel, British Indian, food system, inequality, starving, poverty, distribution, food technology, multinationals, liberalization, market, food supply chain, farmers, producers, manufacturers, retailers, consumer base, buying desks, agricultural products, packed food, processed food, frozen food, retailer chains, sustainability, CO2 emission, NAFTA, North American Free Trade Agreement, US farmers, subsidies, Gimsa, Minsa, industrial corn flour market, structural power, multinational, local market, soy, wheat, Ukraine, local farmer, supply chain, African farmers, European market, African market, scaling up farms, efficiency, industrial large scale agriculture, regenerative agriculture, community supported agriculture, diversified crops, maize producers, subsidized corn, agricultural business, spice company, seasoning company, Olam, Fairtrade.

Do 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 Monsanto: Pollution, Corruption, and the Control of the World's Food Supply

Seeds of Science: Why We Got It So Wrong On GMOs

Meals to Come: A History of the Future of Food

Regenesis: Feeding the World Without Devouring the Planet

Connect with Marina

https://www.linkedin.com/in/schmidt-marina/

Connect with Frank

https://www.linkedin.com/in/frankkuehne/

Check out the Adalbert Raps Foundation to apply for a grant for your master, Ph.D. thesis, or food science research (for your startup).

stiftung.de/">https://en.raps-stiftung.de/

Some 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/

6) The Adalbert Raps Foundation offers grants for academic research on food tech and food sustainability. Check 'em out

stiftung.de/">https://en.raps-stiftung.de/

I 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.

Mentioned Resources Jack Whitehall Comedy Gig

Paul Pimsleur - the active retention language learning approach

The US lags behind other agricultural nations in banning harmful pesticides

Other podcast episodes mentioned

From season 2 - PLA - plastic without fossil fuels

Season 5 final - questionable regulation and pink slime beef

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 the host, Marina https://www.linkedin.com/in/schmidt-marina/

Check out our supporter of this season, FoodLabs, and their Climate Program: https://www.foodlabs.com/

More info and links to resources on  https://redtogreen.solutions/  

Please rate the podcast on spotify and iTunes! <3

Hashtags: biotechnology, biotech, food biotechnology, food development, future of food, food innovation, food tech, food technology, alt proteins, alternative proteins, precision fermentation, biomass fermentation, molecular farming, cell-based milk, cultured meat

Why 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 novel products like cultured meat. 

But you may know that Europe has very high safety and quality standard. As one startup founder told me" "If you can get past Europe, you can get em all"

I love this topic, and we dive deep! If cultured meat, precision fermentation or biomass fermentation, or new terms for you, maybe check out the first episodes of this season to get an introduction.

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, and their Climate Program: https://www.foodlabs.com/

More info and links to resources on https://redtogreen.solutions/  

How 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, and their Climate Program: https://www.foodlabs.com/

More info and links to resources on https://redtogreen.solutions/  

We 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 of the terms.

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, and their Climate Program: https://www.foodlabs.com/

More info and links to resources on https://redtogreen.solutions/  

Hashtags for this episode

Bioreactor capacity Fermentor Scaling Biotechnology Scaling food technology Cultured Meat Cultivated Meat Cell-based meat Lab-grown meat Future of cultured meat

Hashtags for this season

Biotechnology in food Food Tech Food Technology Future of Food Food Innovation What is biotechnology food Food biotechnology examples Food biotechnology startups Biotechnology food companies Biotech food in usa Food biotechnology examples

Editor's note: this episode was lengthened with a ProVeg shout out at minute 8:30

We 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 his spirit animal would be a giant bumblebee. He has that vibe.

Anyway, Instead of using something like rice syrup, Melibio uses the compounds found in honey. Re-building it from the ground up.

In the future, they want to use precision fermentation to add a few compounds that are hard to replace. But is that necessary?

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, and their Climate Program: https://www.foodlabs.com/

For sponsorships, collaborations or feedback write Marina at change@redtogreen.solutions

Hashtags for this episode

problems with honey

honey production

honey farming

pesticide impact on bees

honey alternatives

vegan honey

animal-free products

animal-free honey

Hashtags for this season

Biotechnology in food

What is biotechnology food

Food biotechnology examples

Food biotechnology startups

Biotechnology food companies

Biotech food in usa

Food biotechnology examples

Editor's note: on 17.02. a 1,5-minute partnership message was added at minute 7. 

Why 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@redtogreen.solutions

More info and links to resources on https://redtogreen.solutions/  

Hashtags for this episode

cacao-free chocolate

chocolate farming

cacao farming

impact of cacao

cacao alternatives

WNWN company

biomass fermentation

traditional fermentation

cacao fermentation

Hashtags for this season

Biotechnology in food

What is biotechnology food

Food biotechnology examples

Food biotechnology startups

Biotechnology food companies

Biotech food in usa

Food biotechnology examples

The 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.

Most of the technologies we have discussed are about ingredients. So what about health? And that's what you will hear from Larissa Zimberoff, a Bay Area writer focused on the interplay between food, technology, and business. Her publications include: The New York Times, Bloomberg, and The Wall Street, and she wrote the book "Technically Food: Inside Silicon Valley's Mission to Change What We Eat" which is available as an Audible, ebook, and print.

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 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.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/

Hashtags for this episode

biotech critique 

biotech in food critique

food tech critique

food industry globalization

food safety issues

Hashtags for this season

Biotechnology in food

What is biotechnology food

Food biotechnology examples

Food biotechnology startups

Biotechnology food companies

Biotech food in usa

Food biotechnology examples

What 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 fats?

This is called molecular farming.

Most likely, no way of conventional breeding will make a plant produce milk. You need genetic engineering.

Genetic engineering means taking DNA from a different organism, in this case, a mammal. And inserting this DNA into a plant.

This differs from Gene editing like CRISPR, where you only edit the existing DNA.

You will hear from Amos Palfreyman, the co-founder and CEO of Miruku, a New Zealand startup.

At first, you will hear how a biotech company realized it's a food company, then we cover the molecular farming technology and process and end with some thoughts on whether GMOs should be labeled.

This is our biotech in food season. Let's jump right in.

LINKS

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 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.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/

Hashtags for this season

Biotechnology in food

What is biotechnology food

Food biotechnology examples

Food biotechnology startups

Biotechnology food companies

Biotech food in usa

Food biotechnology examples

Hashtags for this episode

Molecular Farming

Dairy alternatives

Dairy replacements

non-dairy milk

animal-free dairy

Glands 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 are also looking at the moonshot solution of using glands to produce milk.

So you would grow the glands and give them the necessary nutrients and environment to work as little milk machines. We will clarify this more in a few minutes. Cell-based milk is some of the crazier stuff I have come across in my research on biotech. So I hope you will enjoy this as much as I did. Let's jump right in

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/

LINKS

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 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.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/

Topics and hashtags for this episode

Cells as machinery

Turtletree company

Cell biotechnology

Cell-based milk

what is cell-based milk

Cell-based cheese

Cell-based dairy

Bioreactor

Hashtags for the season

Biotechnology in food

What is biotechnology food

Food biotechnology examples

Food biotechnology startups

Biotechnology food companies

Biotech food in USA

Food biotechnology examples

Editor's Note:

Seles - The episode has been re-edited and content between 15:46- 20:12 has been removed. (Feb 2023)

Marina - the episode has been shortened to 25 minutes ( Mar 2023)

We 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.

Pasteur proved that living cells, yeast, were making sugar to alcohol. And that a microscopic plant caused the souring of milk - the lactic acid fermentation. You will hear more about it in a bit.

Pasteur figured microorganisms are responsible for good and bad fermentations, which spoil the taste of milk, wine and vinegar. He tested whether heat could sterilize products, and he was right. We now know this process as pasteurization. 

That led him to suspect that microorganisms may also be causing disease and enabled the development of vaccines.

During this season, we covered biomass, precision fermentation and gas fermentation. Before we move on to other topics, we round it up by looking into the past - traditional fermentation, also known as microbial fermentation. 

You will hear from Lars Williams, co-founder of Empirical Spirits, "The Man Behind The World’s Most Innovative Distillery" according to Forbes. They incorporate fermentation deeply into their process of making novel alcoholic drinks.

LINKS

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 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.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/

Hashtags and topics of the episode

Microbial Fermentation

microbial fermentation process

microorganisms in fermentation

sauerkraut history

Traditional fermentation

Kimchi fermentation

Kombucha fermentation

Lactic acid fermentation

Alcohol fermentation

acetic fermentation

Topics and hashtags of the season

Biotechnology in food

What is biotechnology food

Food biotechnology examples

Food biotechnology startups

Biotechnology food companies

Biotech food in usa

Food biotechnology examples

What 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 solid biomass fermentation, you for example would need some kind of grain for the mycelium, the root structure of a mushroom, to grow in.

But what if you wouldn't need any agricultural input? What if you could use a microbe that is so badass that it makes proteins from CO2 and hydrogen?

Gregor came across gas fermentation on a quest to find the most sustainable food humanity can produce. You will hear from Gregor Tegl, co-Founder and CEO of Arkeon today, a company based in Austria.

LINKS

Check out our supporter of this season FoodLabs and their Climate Program: https://www.foodlabs.com/

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.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/

Show notes

DNA sequence comparisons consistently categorize all living organisms into 3 primary domains:

1. Bacteria that are classified as prokaryotes
2. Archaea (Arkea)

Bacteria and Archaea are called prokaryotes, which means they are unicellular organisms. And they were likely the first ones on planet earth. Almost all prokaryotes have a cell wall, a protective structure that allows them to survive in extreme conditions. That isn't always the case for the third type.

1. Eukarya (also called Eukaryotes) includes us and all other animals, plants, and fungi. All organisms whose cells have a nucleus to enclose their DNA apart from the rest of the cell.

The bottom line is that different technologies and processes tap into different types of organisms.

Most fermented foods, including kimchi and sauerkraut, are made using bacteria.

Precision fermentation also uses bacteria, but they are most likely genetically engineered, as well as yeast, which is part of the fungi kingdom.

But this second category, the Archaea, survives incredibly extreme environments and deserves special attention.

Don't worry if that was too much info all at once. You will find this part in the show notes if you want to read it.

Hashtags and topics for the episode

gas fermentation

arkeon biotechnologies

Pressure fermentation importance

Why is fermentation important

what does fermentation yield

Carbon utilization in food

Hashtags for the season

is biomass fermentation safe

what is biomass fermentation

what is microbial biomass in fermentation

nature's fynd

Plant based cheese

Plant based cream cheese

How 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 two of our reason on biotech in food, for an introduction check out our previous episode. This episode is a bit technical but also packed with lots of valuable information! Let's jump right in

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 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.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/

Hashtags and topic for the episode

is biomass fermentation safe

what is biomass fermentation

what is microbial biomass in fermentation

nature's fynd

Plant based cheese

Plant based cream cheese

Hashtags for this season

Biotechnology in food

What is biotechnology food

Food biotechnology examples

Food biotechnology startups

Biotechnology food companies

Biotech food in usa

Food biotechnology examples

Scientists 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 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.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/

Hashtags / topics for this episode: Biomass / precision fermentation / molecular farming

is precision fermentation gmo

will biomass be used in the future

what is precision fermentation

what does fermentation yield

precision fermentation process

precision fermentation definition

precision fermentation definition

precision fermentation process

is biomass fermentation

what is biomass fermentation

what is microbial biomass in fermentation

are biotech foods safe for humans

what is biotechnology in food industry

can biotech foods help feed the world

what is biotechnology in food industry

Why food biotechnology is important

How can food biotechnology help food safety

How does food biotechnology increase food production

Here's one of the wildest stories of (lacking) food regulation in the US: In 2008 over 70% of all ground beef sold in the US contained "pink slime," - ammonia-treated scraps.

These trimmings would usually be processed into pet food and cooking oil due to higher levels of fecal contamination.

Well, the company Beef Products Inc found a way to kill the E.Coli and Salmonella bacteria by spraying the scraps with ammonia and increasing the PH to 9.5.

After all, the human food market is more profitable than pet food.

Grrreat....

But then it all blew up, starting with an investigative news story by the New York Times in 2009 (and winning the author Michael Moss a Pulitzer Prize)...

Since 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 feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/

(Part of the script)

If you go way back in history the root of this development can be found in the optimum wars in the 19th century. I am quoting Jian Yi, from the China Good Food Fund: “You have to understand the psychology here – there is a sense in China that we have been humiliated ever since the opium wars, but that now we are no longer going to be humiliated by foreign powers.”

China has had an extensive history of severe famines like The Great Chinese Famine 1959, which was highly influenced by agricultural reforms.

Through most of the imperial dynasties until the 20th Century, milk was generally seen as the disgusting food of barbarians.

For most of the 20th Century, milk had a relatively low profile in China. China's economy was closed to the global market, and its production was minimal. Throughout the Mao era, milk was in short supply, rationed to those deemed to have a particular need: infants and the elderly, athletes, and political party staff above a particular grade. Therefore, milk was considered a special treat: When Richard Nixon visited China in the early 70s, he was given White Rabbit candy as a gift, a chewy white caramel made of milk solids.

As China opened up to the market in the 1980s, after Mao’s death, dried milk powder began appearing in small shops where you could buy it with state-issued coupons. Jian Yi’s parents bought milk powder because they thought it would make him stronger. “It was expensive, I didn’t like it, I was intolerant, but we persuaded ourselves it was the food of the future.”

In a little over 30 years, milk has become the symbol of a modern, affluent society and a sign of a country that can feed its people. The average person in China has gone from barely drinking milk to consuming about 30kg of dairy products a year. Though that is still just a bit more than 1/10th of American dairy consumption, it matters if 1,4 billion people do it.

The transition has been driven by the Chinese Communist Party (CCP), for which milk is not just food but a critical strategic tool. For a country that was not long ago stricken by famine, the ability to afford animal products, particularly milk has been marketed as a visible symbol of the Party's success. Also, during the one-child policy, the CCP made a social pact with the people: while family size might be limited, the state would make sure that each couple's offspring would be as strong as it could make them. Feeding children milk took on great importance in maintaining that image. The CCP created a market for milk where there had been none before and invested heavily in developing a domestic dairy industry. 

In 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 feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/

As the Pepsi Challenge had highlighted millions of times [over], Coke could always be defeated when it came down to taste. So in what must have been seen as a logical step, Coca-Cola developed a new formula and conducted 200,000 taste tests to see how it fared. The results were overwhelming. Not only did it taste better than the original, but people also preferred it to Pepsi-Cola.

Coca-Cola decided it was time to make a drastic decision that, to this day, is considered extraordinary in the history of brand marketing. They changed the recipe for the first time in 100 years and created “New Coke,” the sweeter alternative favored in the blind taste tests. They pulled all traditional Coca-Cola from store shelves and replaced them with the new formula, leaving consumers with no option but to drink New Coke instead of the Coke they had known before.

The company expected sales to rise, and they initially did. But the outrage and drop in sales that followed were unprecedented and unexpected.

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 at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/

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 review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/

The first microwave 'electric range' for the home kitchen was launched in 1955, retailing at $1295. It took more than a decade for a more affordable model to arrive, still costing nearly 500 bucks. 30 years after the first commercial model, microwave ovens had made it into less than 10% of American kitchens.

Ad campaigns selling "the greatest cooking discovery since fire" with futuristic and science language may have backfired. As the cold war heated up, fears around any radiation grew. Positioning microwaves as something novel, cutting-edge and techy possibly didn't appeal to the actual users at that time - homemakers.

Despite the introduction of safety standards in the 70s and multiple studies showing microwaves don't mess with the nutritional qualities of food, conspiracy theories about them continue to pop up today.

Early ads for microwaves also promoted how homemakers could cook what they already made, but faster – a roast chicken, done in 30 minutes! However, despite claims of speed and convenience, it could take a home cook hard work to get good results. Microwaves can only penetrate about 2.5 cm into foods, so they tend to cook food unevenly unless they are cut small enough.

They also typically don't produce the caramelization and Maillard reactions, which are delicious browning of foods that make baking cookies and roasting meats smell mouth-watering. If you try onions in a pan with oil, they become nicely brown. If you put them in the microwaves, they will soften up in a puddle of fat.

Also, they tend to dry food out, making a chicken chewy - in the wrong way. As a result, speedy, homemade microwave meals could be inconsistent and uninspiring compared to their oven-baked or stovetop cousins. However, a revolution in convenience and consistency was already underway in another part of the kitchen – the freezer.

Frozen ready meals had been around for a while - Swanson's famous TV Dinners were introduced in 1953 and frozen on the tray used for cooking and serving. Meals like this saved time on planning, shopping, and washing up – They were hugely popular by the 1970s, and late in the decade, food companies and microwave oven manufacturers spotted a chance to team up.

Frozen meals could be incredibly uniform. You might not beat a home cook in quality by formulating recipes and designing packaging specifically for microwave cooking, but you could get a consistently alright meal fast.

Before 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 the information it needs to infest all of them, as the same genetic material means the other plants have no defense left to fight against the disease.

A solution needed to be found, and it presented itself in The Cavendish, a variety that was discovered to be almost entirely resistant to Panama disease. It quickly replaced the Gros Michel on plantations as the export banana and has become the banana we know and eat regularly today. Today, 99% of exported bananas and 47% of global banana production is the Cavendish variety.

But now, our current flaky banana is threatened - as history repeats itself. The Panama disease is back, and it's upgraded. The new strain is called Tropical Race 4 and is found on Cavendish plantations across Asia, Australia, the Middle East, and Africa.

Daniel Bebber, leading researcher of the BananEx research group at the University of Exeter, researches solutions for the spread of the Panama disease and puts it like this:

"The story of the banana is really the story of modern agriculture exemplified in a single fruit. It has all the ingredients of equitability and sustainability issues, disease pressure, and climate change impact all in one. It's a very good lesson for us."

These are great examples of the importance of understandingeducation.psu.edu/geog30/node/325"> coupled human-environment systems. That's an environmental science concept that, in essence, says that humans impact the environment, and the climate impacts humans. It's essential to understand them both as systems, including many complex, interacting parts that form a whole working system.

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://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/

we 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. animal agriculture, is important to drive change. 

Our second guest is Dr Gulbanu Kaptan, Associate Professor in Behavioural Decision Making at the University of Leeds. Her research focuses on judgement and decision making with a special interest in food-related decision making and risk (benefit) communications.

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.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Atlantic Food Labs: Atlantic 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/ NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation – because the future of food needs to be shaped.food.com/"> https://nx-food.com/

Even 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 you stop to think about it, the humble tin can is [actually] a bit of a modern miracle.

On the other hand, canning is remarkably new in comparison – its 200th birthday was only in 2010. But it works almost unbelievably well. In 1974 some canned goods were retrieved from the wreck of a steamboat that sank in the Missouri River. When they were opened, the oysters, peaches, and tomatoes were analyzed and found to be safe to eat, even after 100 years underwater in tin cans. (Though none of the scientists seems to have been brave enough or hungry enough [actually] to try any.)

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://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

Connect with Marina Schmidt https://www.linkedin.com/in/schmidt-marina/

Tomatoes used to be something scary; many Italians feared tomatoes believing they were poisonous. People were killed because they ate tomatoes, especially women. Yes. It sounds absurd nowadays. But the success of the tomato was a turbulent journey that took over 300 years.

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://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

In Germany, there is the saying, "What the farmer doesn't know, he won't eat." During the 15th century, many foods came to Europe as immigrants.

Christopher Columbus and his crew set sail west in August 1492. He hoped to get his hands on gold and spices in America. When he returned to Europe, his clients, the Spanish kings, were disappointed. Instead of gold and spices, Columbus returned with seeds, grains, tubers, and dried leaves from these four journeys.

His crew ate cooked potatoes on the way back to Europe, which saved them from scurvy. What looked so unimpressive would turn out to be crucial. These ingredients would shape Europe's eating habits for decades to come.

This is what historians call the Great Columbian Exchange.

For the first time in history, potato and tomato plants ventured beyond the Americas.

While both of these vegetables are now a basic ingredient of our diets, they didn't have such a warm welcome in Europe. People were (and still are) easily suspicious of unknown foods. The reasoning is just different. Back in the day novel foods were often associated with witchcraft and poison. But fortunately, not everything was lost. Eventually, people came around, so let's find out why.

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://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

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/

In 1866, French emperor Napoleon III. was considering the fact that no war can be won without strong and healthy soldiers. As an energy source, the French army was relying on nutritious butter, among other things. But butter had the disadvantage of being expensive and turning rancid quite quickly in a time without cooling facilities.

So that year, the Emperor offered a reward of 100.000 Goldfranc to anyone who could come up with a suitable, cheap replacement. Three years later, a chemist Mège-Mouriès presented the solution: A mixture of beef fat, salt, sulfate of soda, gastric juices of a pig, and a little cream, all heated and mixed into a butter-like substance.

At first, he dubbed his invention “beurre économique”, the cheap butter, but changed his mind. He renamed the mixture “oleomargarine”, from the Latin “oleum”, meaning beef fat, and the Greek “margaron”, meaning pearl, because of its pearly shine. That name was later shortened to “margarine”.

Mège-Mouriès invention had the texture of a jelly, but at least it tasted like butter and won him Napoleon´s prize. The product didn´t really take off, though. In 1871, Mège-Mouriès sold the patent to a Dutch company called Jurgens which eventually became part of Unilever, still one of the leading manufacturers of margarine to this day.

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 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://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

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/

The American lobster is native to the Atlantic coast of North America, mainly from Labrador to New Jersey. In the early days of the first settlers and way up into the middle of the 19th century, lobsters were so plentiful in this area that people could wade into the water and catch what they needed for dinner with their hands.

While early colonists depended on the crustaceans for much of their food, the sheer abundance of the animal didn't help its popularity. When lobsters washed up on the shore after storms, they were considered smelly trash and used for fertilizer in the fields. They were the cheapest source of protein available in the area and therefore regarded as undesirable peasant food, too bland to be edible for discerning tastes.

As 19th-century American navy captain and politician John J. Rowan stated: "Lobster shells about a house are looked upon as signs of poverty and degradation." Lobsters were also a common food in prisons, much to the displeasure of inmates, and were the food of servants.

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 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://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

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/

The American lobster is native to the Atlantic coast of North America, mainly from Labrador to New Jersey. In the early days of the first settlers and way up into the middle of the 19th century, lobsters were so plentiful in this area that people could wade into the water and catch what they needed for dinner with their hands.

While early colonists depended on the crustaceans for much of their food, the sheer abundance of the animal didn't help its popularity. When lobsters washed up on the shore after storms, they were considered smelly trash and used for fertilizer in the fields. They were the cheapest source of protein available in the area and therefore regarded as undesirable peasant food, too bland to be edible for discerning tastes.

As 19th-century American navy captain and politician John J. Rowan stated: "Lobster shells about a house are looked upon as signs of poverty and degradation." Lobsters were also a common food in prisons, much to the displeasure of inmates, and were the food of servants.

While 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 leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

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/

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.

This is an episode of our food history for the future season where we cover the history of potatoes. 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://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

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/

Some 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< events of the year. In general, I love the content that Foodhack is putting out and the team including Arman and Emelie are consistently delivering really good work.

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 week. It includes researching and preparing content on food tech & sustainability topics based on podcast episodes or own research. That also means looking at what is going on in the food tech space and creating little write-ups.

Some experience in LinkedIn is helpful but I mostly care about intrinsic motivation - being curious to learn about good copywriting, the food tech industry and social media.

As I already have quite some experience and a how-to guide on this topic you can also be a newbie in the field.

If you are interested again just chat with me on LinkedIn and I will send you more info.

That was it - thank you for hanging on. Red to Green is alive and well, the food history season is going to be amazing and will launch soon.

My LinkedIn: https://www.linkedin.com/in/schmidt-marina/ Our website: https://redtogreen.solutions/ Email: change@redtogreen.solutions

The 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 loss. Mostly due to bad weather, pests or just bad fortune. But as we have seen time and time again throughout red to green: words matter. While waste seems to be caused by humans, loss sounds like it's just something that happens. Something we can't really address...

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.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season 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

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 change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Atlantic Food Labs: Atlantic 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/

I 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 now 10 years of experience in the culinary scene.

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.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 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

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/ 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.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

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

One 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 change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

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

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/

Winnow 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 iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Atlantic Food Labs: Atlantic 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 has been changed and updated 01.03.2022)

If 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 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 on iTunes

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

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, volunteering, or feedback write Marina at change@redtogreen.solutions  

Please leave a review on Spotify and on iTunes

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

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 Marina at change@redtogreen.solutions

Please leave a review on Spotify and on iTunes

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

We need a skin to keep ourselves healthy. Apeel has createf an extra skin for fresh produce to extend its shelf life and avoid food waste. 

Food 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 resources on https://redtogreen.solutions/  

For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions

Please leave a review on Spotify and on iTunes

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

Learn 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 Spotify and on iTunes

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

Learn 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, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions

Please leave a review on Spotify and on iTunes

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

We 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 been a Senior Brand Manager in Plant-based innovation at Danone.

This was such a great interview it was really hard to cut because it hits many of the most interesting topics: activism science manipulation and industry lobbying

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 Schmidt 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 rather recent development in the food industry and face some challenges on the consumer acceptance front. In the first season of Red to Green you will find an explanation of cell ag - whether you want to call it cultured meat, cell-based meat, cultivated meat, clean meat, or anything similar. This season is a follow-up and focused on the big challenges of cellular agriculture including socioeconomic questions, industry branding, nomenclature, and more.

Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green. 

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/ 

NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation – because the future of food needs to be shaped.food.com/"> https://nx-food.com/

Listen 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.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Atlantic Food Labs: Atlantic 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/ NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation – because the future of food needs to be shaped.food.com/"> https://nx-food.com/

This 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 agrifood tech sector in the Bay Area. 

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 rather recent development in the food industry and face some challenges on the consumer acceptance front. In the first season of Red to Green you will find an explanation of cell ag - whether you want to call it cultured meat, cell-based meat, cultivated meat, clean meat, or anything similar. This season is a follow-up and focused on the big challenges of cellular agriculture including socioeconomic questions, industry branding, nomenclature, and more. 

Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green. 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/ NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation – because the future of food needs to be shaped.food.com/"> https://nx-food.com/

This 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.

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 rather recent development in the food industry and face some challenges on the consumer acceptance front. In the first season of Red to Green you will find an explanation of cell ag - whether you want to call it cultured meat, cell-based meat, cultivated meat, clean meat, or anything similar. This season is a follow-up and focused on the big challenges of cellular agriculture including socioeconomic questions, industry branding, nomenclature, and more.

Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green. 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/ NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation – because the future of food needs to be shaped.food.com/"> https://nx-food.com/

food.com/">

You 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, this episode can help us learn from the past to brace ourselves for the future.

You will hear from Ronja Bertholdt, the Head of Public Affairs of the European Vegetarian Union and former Political Outreach Officer for ProVeg International.

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 rather recent development in the food industry and face some challenges on the consumer acceptance front. In the first season of Red to Green you will find an explanation of cell ag - whether you want to call it cultured meat, cell-based meat, cultivated meat, clean meat, or anything similar. This season is a follow-up and focused on the big challenges of cellular agriculture including socioeconomic questions, industry branding, nomenclature, and more.

Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.  

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/  

NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation – because the future of food needs to be shaped.food.com/"> https://nx-food.com/

food.com/"> 

The 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 rather recent development in the food industry and face some challenges on the consumer acceptance front. In the first season of Red to Green you will find an explanation of cell ag - whether you want to call it cultured meat, cell-based meat, cultivated meat, clean meat, or anything similar. This season is a follow-up and focused on the big challenges of cellular agriculture including socioeconomic questions, industry branding, nomenclature, and more.

Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green. 

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/  

NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation – because the future of food needs to be shaped.food.com/"> https://nx-food.com/

food.com/"> 

Nicky 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 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 rather recent development in the food industry and face some challenges on the consumer acceptance front. In the first season of Red to Green you will find an explanation of cell ag - whether you want to call it cultured meat, cell-based meat, cultivated meat, clean meat, or anything similar. This season is a follow-up and focused on the big challenges of cellular agriculture including socioeconomic questions, industry branding, nomenclature, and more.

Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green. 

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/  

NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation – because the future of food needs to be shaped.food.com/"> https://nx-food.com/

Yes, 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 consequences of conspiracy theories and has been featured on BBC, in the New York Times, The Guardian, Financial Times, Huffington Post etc.. In 2020 to date, his media engagement has had an estimated reach of 1 billion people. I haven’t seen the topics of cultured meat conspiracies discussed anywhere else in such detail so I am excited for you to listen in!

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 rather recent development in the food industry and face some challenges on the consumer acceptance front. In the first season of Red to Green you will find an explanation of cell ag - whether you want to call it cultured meat, cell-based meat, cultivated meat, clean meat, or anything similar. This season is a follow-up and focused on the big challenges of cellular agriculture including socioeconomic questions, industry branding, nomenclature, and more.

Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green. 

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/  

NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation – because the future of food needs to be shaped.food.com/"> https://nx-food.com/

food.com/"> 

You 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 intriguing, twitter-short quotes that we could have filled a 5-minute intro just with that. Def. listen till the end and share it with colleagues and friends in the industry.

You are listening to the 4th episode of our season 3 on promoting alternative proteins. You can listen to this episode on it’s own but when you have time check out our other episodes as well cause they build upon each other!

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 rather recent development in the food industry and face some challenges on the consumer acceptance front. In the first season of Red to Green you will find an explanation of cell ag - whether you want to call it cultured meat, cell-based meat, cultivated meat, clean meat, or anything similar. This season is a follow-up and focused on the big challenges of cellular agriculture including socioeconomic questions, industry branding, nomenclature, and more.

Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green. 

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/  

NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation – because the future of food needs to be shaped.food.com/"> https://nx-food.com/

Gain a solid overview of insights from academic research on consumer acceptance of cultured meat. If you read through academic papers 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 companies like the Better Meat Co., Aleph Farms, and Formo (formerly Legendairy). To support them in identifying the best markets and messages for accelerating dietary change. If you are new cell-cultured and want to understand what they are check out our season 1 where we cover it in-depth.

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.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

Thanks to our partners of this season Atlantic Food Labs: Atlantic 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/

NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation – because the future of food needs to be shaped.food.com/"> https://nx-food.com/

How 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 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 rather recent development in the food industry and face some challenges on the consumer acceptance front. In the first season of Red to Green you will find an explanation of cell ag - whether you want to call it cultured meat, cell-based meat, cultivated meat, clean meat, or anything similar. This season is a follow-up and focused on the big challenges of cellular agriculture including socioeconomic questions, industry branding, nomenclature, and more.

Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green. 

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/  

The 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< of professionals who hit the glass ceiling of Maslow's hierarchy of needs in their "golden job cages." Safe, well-paid, but no self-transcendence - no impact that is in line with their values.

At some point I had to ask myself: wait, is career consulting in line with >my< passions and values? Ehh.. well it wasn't. #oops

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 willing to pack my luggage and travel across the world. My 9's were and are food waste, alt proteins, vertical farming, regenerative agriculture, and plastic replacements. My only 10 was cellular agriculture.

I stared at it with an open mouth. I was AMAZED. Seriously. How was it possible that I didn't realize everything is connected to food? This is why I started the Red to Green Podcast because these are ALL the topics I care about.

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.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

Thanks to our partners of this season Atlantic Food Labs: Atlantic 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/

NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation – because the future of food needs to be shaped.food.com/"> https://nx-food.com/

As well as our media partners The Spoon & Foodentrepreneurs

Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green. 

This episode has been shortened and edited on 03.03.2022

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”:

1. Vagnueness. Being purposely non-specific about operations or materials
2. Lesser Evil: applying a do-good label to an environmentally unfriendly product
3. Irrelevance: Claiming to avoid using a material or practice that is already illegal or non-standard
4. Hidden Trade-off: suggesting a product is green based on a single environmental attribute
5. No proof: making an environmental claim that cannot be substantiated
6. Fibbing: Making environmental claims that are simply false

And in this episode I would like to talk to you about a 7th sin we have come across:  “Pushing the responsibility on consumers to deflect from corporate responsibility”.

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To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green.

Check out the Red to Green Website for the show notes and more info https://redtogreen.solutions/  

For sponsorships, collaborations, volunteering or feedback write Marina at change@redtogreen.solutions

Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

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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 is a season on plastic alternatives - discussing food packaging and sustainable materials. Alternative packaging options are slowly developing. More and more packaging startups are developing plastic replacements based on fungi or algae. Bioplastics or bio-based plastics like PLA are becoming more resilient. In this season we discuss topics like industrial composting, home composting, compostability, biodegradable and compostable material, single-use plastic, plastic recycling, food waste recycling, and more. 

Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.

Researching plastic packaging and possible alternatives is a tricky topic. With lots of greenwashing, and also well-intentioned misinformation. During this deep-dive season, we were left wondering: Is there a scalable solution to our plastic problem at all? Now obviously a global problem requires a range of approaches. BUT This interview with Ramani Nayaran was a refreshing breeze of hope. Ramani is Distinguished professor of the Michigan State University, To hear the first part of this interview check out episode 2.10. Alternatively, you can listen to this as a stand-alone episode. We discuss why industrial composting is crucial and inevitable and look further into the potential of compostable plastics.

To get an introduction to the topic check out some of our earlier episodes.

If you work in the field or know someone working on compostable products, check out at gcaimpacts.org. They are sincerely committed to pushing the field forward and you can get involved for example as a member at gcaimpacts.org

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 is a season on plastic alternatives - discussing food packaging and sustainable materials. Alternative packaging options are slowly developing. More and more packaging startups are developing plastic replacements based on fungi or algae. Bioplastics or bio-based plastics like PLA are becoming more resilient. In this season we discuss topics like industrial composting, home composting, compostability, biodegradable and compostable material, single-use plastic, plastic recycling, food waste recycling, and more.

Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.

Part 1: Imagine a world in which our global plastic production would not be based on fossil fuels but renewable resources. A world in which we would still enjoy the convenience of plastic but it would marine degrade within 5-10 years, a short blip of time compared to conventional plastic. Imagine a world in which our products would leave no traces of microplastics, would be kinder to our planet, our animals, and our own health.

What if that future would be possible? Yes, doable? And what would it take?

This is a deep-dive interview and extremely insightful. Seriously, if you don’t listen to any other interview in this season, please listen to this one. We do get quite technical, so it helps if you know the terms compostable, biodegradable, bio-based, and PLA. You can get an introduction to the topic in episode 2.3. or alternatively your search engine of choice will work as well.

Ramani Narayan is a Distinguished Professor at the Michigan State University, renowned for their education on packaging

He has eighty refereed publications in leading journals, fourteen patents, and has edited three books

Ramani serves as the scientific chair of the Biodegradable Products Institute, North America.

We are both advisors to the Global Compostable Alliance. GCA seeks to unite compostable packaging producers.

If you work in the field or know someone working on compostable products, check out at gcaimpacts.org. They are sincerely committed to pushing the field forward and you can get involved for example as a member at gcaimpacts.org

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 is a season on plastic alternatives - discussing food packaging and sustainable materials. Alternative packaging options are slowly developing. More and more packaging startups are developing plastic replacements based on fungi or algae. Bioplastics or bio-based plastics like PLA are becoming more resilient. In this season we discuss topics like industrial composting, home composting, compostability, biodegradable and compostable material, single-use plastic, plastic recycling, food waste recycling, and more.

Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.

If 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 this issue, for example in Indonesia. We discuss how plastics end up in the ocean, who is to blame and what we should do about it.

Kristin is Executive Director of the Global Plastic Action Partnership. She has had many influential leadership positions, too many many too list to be exact. Previously she was the Global Director of Sustainability, Health, and Wellbeing at Mars Food. 

To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green.

Check out the Red to Green Website for the show notes and more info https://redtogreen.solutions/  

For sponsorships, collaborations, volunteering or feedback write Marina at change@redtogreen.solutions

Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

Kristin's LinkedIn: https://www.linkedin.com/in/kristin-hughes-23662a18/

What 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 roles, where he won several industry awards.

Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/

Check out the Red to Green Website for the show notes and more info https://redtogreen.solutions/  

For sponsorships, collaborations, volunteering or feedback write Marina at change@redtogreen.solutions

Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

This is a season on plastic alternatives - discussing food packaging and sustainable materials. Alternative packaging options are slowly developing. More and more packaging startups are developing plastic replacements based on fungi or algae. Bioplastics or bio-based plastics like PLA are becoming more resilient. In this season we discuss topics like industrial composting, home composting, compostability, biodegradable and compostable material, single-use plastic, plastic recycling, food waste recycling, and more.

Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.

Plastic 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 issue is that we don’t value plastic. And that is something he is changing with Plastik Bank. Global partners include IBM, Shell Energy, SC Johnson, Aldi, Henkel, and more. You will hear from David Katz, Founder and CEO, Plastic Bank. He is the recipient of the United Nations Lighthouse award for Planetary Health and clearly a powerhouse.

Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/

Check out the Red to Green Website for the show notes and more info https://redtogreen.solutions/  

For sponsorships, collaborations, volunteering or feedback write Marina at change@redtogreen.solutions

Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

David Katz’s LinkedIn- https://www.linkedin.com/in/david-katz-4b66178/

Plastic Bank’s LinkedIn- https://www.linkedin.com/company/plasticbank/

Plastic Bank’s Website- https://plasticbank.com/

David’s email: David@plasticbank.com

How 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 products for consumer goods companies such as Johnson & Johnson, Hochland, and Nestle. He also helped Mitte - a startup developing a water purification and remineralization device - to make their product circular.

Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/

Check out the Red to Green Website for the show notes and more info https://redtogreen.solutions/  

For sponsorships, collaborations, volunteering or feedback write Marina at change@redtogreen.solutions

Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

This is a season on plastic alternatives - discussing food packaging and sustainable materials. Alternative packaging options are slowly developing. More and more packaging startups are developing plastic replacements based on fungi or algae. Bioplastics or bio-based plastics like PLA are becoming more resilient. In this season we discuss topics like industrial composting, home composting, compostability, biodegradable and compostable material, single-use plastic, plastic recycling, food waste recycling, and more.

Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.

The 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 startups in the sustainable packaging space with a great brand and lots of momentum.

Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/

Check out the Red to Green Website for the show notes and more info https://redtogreen.solutions/  

For sponsorships, collaborations, volunteering or feedback write Marina at change@redtogreen.solutions

Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

This is a season on plastic alternatives - discussing food packaging and sustainable materials. Alternative packaging options are slowly developing. More and more packaging startups are developing plastic replacements based on fungi or algae. Bioplastics or bio-based plastics like PLA are becoming more resilient. In this season we discuss topics like industrial composting, home composting, compostability, biodegradable and compostable material, single-use plastic, plastic recycling, food waste recycling, and more.

Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.

What 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 sector.

Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/

Check out the Red to Green Website for the show notes and more info https://redtogreen.solutions/  

For sponsorships, collaborations, volunteering or feedback write Marina at change@redtogreen.solutions

Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

This is a season on plastic alternatives - discussing food packaging and sustainable materials. Alternative packaging options are slowly developing. More and more packaging startups are developing plastic replacements based on fungi or algae. Bioplastics or bio-based plastics like PLA are becoming more resilient. In this season we discuss topics like industrial composting, home composting, compostability, biodegradable and compostable material, single-use plastic, plastic recycling, food waste recycling, and more.

Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.

How 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 connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/ 

Check out the Red to Green Website for the show notes and more info https://redtogreen.solutions/  

For sponsorships, collaborations, volunteering or feedback write Marina at change@redtogreen.solutions

Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

This is a season on plastic alternatives - discussing food packaging and sustainable materials. Alternative packaging options are slowly developing. More and more packaging startups are developing plastic replacements based on fungi or algae. Bioplastics or bio-based plastics like PLA are becoming more resilient. In this season we discuss topics like industrial composting, home composting, compostability, biodegradable and compostable material, single-use plastic, plastic recycling, food waste recycling, and more.

Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.

What is better: biodegradable, compostable, bioplastics, bio-based plastics, recycled? And what do all of these terms actually mean? It’s important to understand the differences to be able to judge materials. You will hear from Julia Goldstein the author of the book Material Value, which was a Finalist in the 2019 San Francisco Writers Contest and has been recommended to me. Julia is a writer with a material science background and trade press experience. Her second book Rethink the Bins is released on 30 November 2020.

Mentioned Resources:

B Corporation https://bcorporation.net/about-b-corps

Benefit Corporation https://benefitcorp.net/

Julia Goldstein Author Website https://www.juliagoldsteinauthor.com/

Julia Goldstein Business Content Website https://www.jlfgoldstein.com/

Recommended Resources:

Update: On San Francisco refusing compostable containers in their facilities https://www.sfexaminer.com/news-columnists/compostable-containers-dont-end-up-where-you-think-they-do/

Food to the rescue: San Francisco Composting https://www.nrdc.org/resources/san-francisco-composting

This is a season on plastic alternatives - discussing food packaging and sustainable materials. Alternative packaging options are slowly developing. More and more packaging startups are developing plastic replacements based on fungi or algae. Bioplastics or bio-based plastics like PLA are becoming more resilient. In this season we discuss topics like industrial composting, home composting, compostability, biodegradable and compostable material, single-use plastic, plastic recycling, food waste recycling, and more.

Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.

Find 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 will find the show notes on our website https://redtogreen.solutions/s2e1-plastic-alternatives-marina-schmidt/

Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/

This is a season on plastic alternatives - discussing food packaging and sustainable materials. Alternative packaging options are slowly developing. More and more packaging startups are developing plastic replacements based on fungi or algae. Bioplastics or bio-based plastics like PLA are becoming more resilient. In this season we discuss topics like industrial composting, home composting, compostability, biodegradable and compostable material, single-use plastic, plastic recycling, food waste recycling, and more.

Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.

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." 

Mentioned links Good Food Institute https://www.gfi.org/

New Harvest harvest.org/">https://www.new-harvest.org/

Aleph Farms farms.com/sustainability/">https://aleph-farms.com/sustainability/

Cultured Meat Podcast https://cleanmeatpodcast.com/

Cultured Meat Symposium https://2019.cmsymp.com/

CellAgri https://www.cell.ag/

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Get in touch with Red to Green

Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

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/  

For sponsorships, collaborations or feedback write Marina at redtogreensolutions@gmail.com

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Partners Thanks to our partner Atlantic Food Labs The leading European VC in Food, Sustainability, and Health: https://foodlabs.de/

Ecosystem Partners Eatable Adventures a leading global Innovation Hub developing tomorrow’s food businesses: www.eatableadventures.com Join their community  www.foodentrepreneurs.com

This season about cellular agriculture covers all the verticals: meat, cheese, fish, shrimp, and more. The nomenclature is a bit confusing but when we talk about cellular agriculture or cell-ag most people associate cell-based meat with it. Other terms commonly used are cultivated meat, cultured meat, cell-cultured meat, clean meat, or even in-vitro or synthetic meat.

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. Red to Green covers cover topics like cellular agriculture, cultured meat, food waste, food packaging, and more.

This 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 also briefly discussed the topics, plant fungi, and insect-based protein.

Next you will hear from Andrew D. Ive, he is the founder and managing general managing partner of big idea ventures.  We discuss, how the mindset within corporates shifted with sustainability commitments towards both consumers and investors and how that is affecting the food industry. We also touch upon the effect of COVID-19 on the development of cultivated meat, as well as the fourth tier of select companies emerging, which you could call delicacy meats.

Next up is Fabio wood seems the founder and director of NX-foods, the food innovation hub of the wholesaler and Founder and Chairman of Balpro the German association for alt proteins. We talk about European consumers, the importance of very clear communication, and what a good sell ag marketing and wholesaler strategy could look like.

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Episode Links Interview 1: Maximilian Bade https://www.linkedin.com/in/maximilian-bade/

Atlantic Food Labs https://foodlabs.de/

Interview 2: Andrew D. Ive https://www.linkedin.com/in/andrewive/

Big Idea Ventures https://bigideaventures.com/

Interview 3: Fabio Ziemmsen https://www.linkedin.com/in/fabio-ziemssen-food-innovation/

NX-Food food.com/">https://nx-food.com/ METRO AG https://www.metroag.de/en/ Balpro - German association for alt proteins https://balpro.de/

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Get in touch with Red to Green

Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

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/  

For sponsorships, collaborations or feedback write Marina at redtogreensolutions@gmail.com

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Partners Thanks to our partner Atlantic Food Labs The leading European VC in Food, Sustainability, and Health: https://foodlabs.de/

Ecosystem Partners Eatable Adventures a leading global Innovation Hub developing tomorrow’s food businesses: www.eatableadventures.com Join their community  www.foodentrepreneurs.com

Why 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 and Clara Foods, making eggs without chickens. New Harvest is an important non-profit research institute fund and conducts open, public, collaborative research that reinvents the way we make animal products - without animals.

Get involved with Red to Green as a volunteer or ambassador https://redtogreen.solutions/getinvolved

Check out New Harvest:

harvest.org/">https://www.new-harvest.org/

Get in touch with Isha:

https://www.linkedin.com/in/ishadatar

Get in touch with Red to Green

Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

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/

For sponsorships, collaborations or feedback write Marina at redtogreensolutions@gmail.com

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Thanks to our partner Atlantic Food Labs The leading European VC in Food, Sustainability, and Health: https://foodlabs.de/

Ecosystem Partners Eatable Adventures a leading global Innovation Hub developing tomorrow’s food businesses: www.eatableadventures.com Join their community  www.foodentrepreneurs.com

Did 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 tuned if you want to learn about the effect of the seafood industry on sustainability and your health, why growing shrimp is so different from growing, for example, a burger patty and Sandhyas learnings from being a founder including tips on how to work with the press.

Sandhya TEDx speaker and has been featured in Forbes Women in Tech. She has a background in Biological Sciences and Biotechnology with a PhD in stem cell biology.

Get involved with Red to Green as a volunteer or ambassador https://redtogreen.solutions/getinvolved

Connect with Shiok

Dr. Sandhya Sriram's LinkedIn https://www.linkedin.com/in/sandhyasriram/

The Shiok Website https://shiokmeats.com/

-----

Get in touch with Red to Green

Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

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/

For sponsorships, collaborations or feedback write Marina at redtogreensolutions@gmail.com

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Thanks to our partner Atlantic Food Labs The leading European VC in Food, Sustainability, and Health: https://foodlabs.de/

Ecosystem Partners Eatable Adventures a leading global Innovation Hub developing tomorrow’s food businesses: www.eatableadventures.com Join their community  www.foodentrepreneurs.com

Aleph 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 steak without cows features Didier Toubia, the Co-Founder & CEO of Aleph Farms.

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Connect with Aleph Farms

Didier Toubia's LinkedIn https://www.linkedin.com/in/didiertoubia/

The Aleph Farms Website farms.com/">https://aleph-farms.com/

The Gen Z Program farms.com/sustainability/">https://aleph-farms.com/sustainability/

-----

Get in touch with Red to Green

Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

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/

For sponsorships, collaborations or feedback write Marina at redtogreensolutions@gmail.com

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Thanks to our partner Atlantic Food Labs The leading European VC in Food, Sustainability, and Health: https://foodlabs.de/

Ecosystem Partners Eatable Adventures a leading global Innovation Hub developing tomorrow’s food businesses: www.eatableadventures.com Join their community  www.foodentrepreneurs.com

Plant-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/

Can 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://www.linkedin.com/in/schmidt-marina/

There 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/

When 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/

Today 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://redtogreen.solutions/

Find 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/

Find 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/

You 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 change@redtogreen.solutions  Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510  

This season about cellular agriculture covers all the verticals: meat, cheese, fish, shrimp, and more. The nomenclature is a bit confusing but when we talk about cellular agriculture or cell-ag most people associate cell-based meat with it. Other terms commonly used are cultivated meat, cultured meat, cell-cultured meat, clean meat, or even in-vitro or synthetic meat.

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. Red to Green covers cover topics like cellular agriculture, cultured meat, food waste, food packaging, and more.

Find 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, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510

This season about cellular agriculture covers all the verticals: meat, cheese, fish, shrimp, and more. The nomenclature is a bit confusing but when we talk about cellular agriculture or cell-ag most people associate cell-based meat with it. Other terms commonly used are cultivated meat, cultured meat, cell-cultured meat, clean meat, or even in-vitro or synthetic meat. 

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. Red to Green covers cover topics like cellular agriculture, cultured meat, food waste, food packaging, and more.

This 1-2 minute sneak peek shows you what awaits you on Red to Green podcast.