Afleveringen
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Welcome to another compelling episode of the Food Tech Junkies Podcast! Today, we have the privilege of hosting Dr. Sourav Roy, the co-founder and CEO of the Centre for Big Synergy (CBS). Dr. Roy is a renowned sustainability advocate and thought leader, whose visionary work is at the forefront of creating a more responsible and sustainable future. In this episode, we'll explore the critical nexus between food systems, climate, and health, delving into how interconnected these elements are and their profound impact on our planet and well-being. We'll discuss the essential roles that policy and education play in shaping sustainable food systems and mitigating climate change. Dr. Sourav Roy will share his insights on the innovative solutions and collaborative efforts needed to address these challenges, highlighting the importance of global synergy and proactive measures. Join us for an enlightening conversation on what is required to create a more resilient and healthy future for all. Tune in and prepare to be inspired!
About Dr. Sourav Roy & CBS
Sourav is the co-founder and CEO of Centre for Big Synergy (CBS), a CSO of the United Nations Department of Social and Economic Affairs. He is a sustainability advocate and thought leader well-revered for his a very wide range of expertise and experiences. His expert opinions and insights are gleaned from a range of stakeholders he directly engages with; the UK Department for Education to unemployed women in remote villages of Asia to multi-billion pound corporations in Europe and the USA; disadvantaged slum children in India to marginalised filmmakers whose change-making films he features on London's iconic Piccadilly Lights!
Since 2018, CBS has impacted the lives of over 250M people in over 120 counties across the world. Sourav has led several SDGs projects in collaboration with leaders in sustainability, media, business, policy and education from across the world.
He has worn many hats over the last 2 decades; from being an award-winning neuroscientist discovering potential therapeutics for Alzheimer's disease at King's College London, to starting the world's biggest sustainability film festival together with OSCAR, BAFTA and EMMY award-winners; from recommending changes to UK's sustainability and climate education Policy impacting 16 M Children, to organising microplastic pollution awareness camps for children worldwide; from providing strategic advice to multinational corporations; from being a broadcaster, keynote speaker and author to being the father of the world's youngest sustainability advocate, Moksha Roy BCyA!
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In this FoodTech Junkies episode, we are thrilled to welcome Nicole Atchison, the visionary CEO of Puris. Puris is at the forefront of the plant-based movement, transforming the U.S. food system through innovative and sustainable agricultural practices.
Join us as Nicole shares her insights on the future of agriculture, the rise of plant-based foods, and the essential connections between our food choices, the environment, and human health. Learn how Puris is driving change to create a more resilient and sustainable food system, benefiting farmers, consumers, and the climate alike.
Tune in for an inspiring conversation that will change how you think about food and sustainability. Donāt miss this opportunity to hear from one of the leading voices in the plant-based revolution.
About Nicole Atchison
Nicole Atchison is responsible for leading innovation across the PURIS portfolio of companies including ingredient technologies, processing technologies, seed genetic strategy, and channel strategy. PURIS cultivates a spectrum of pure, plant-based foods and ingredients from U.S.-based organic and non-GMO sources. Nicole joined PURIS in 2017 to support growth and innovation across business units.
Previously, Nicole held roles as Project Manager and Engineer and was responsible for leading the cross-functional team through FDA approval and US commercialization of Stellarex 035, a Class III medical device, for Spectranetics/Covidien. Stellarex launched in 2017, followed by an acquisition of Spectranetics by Phillips.
Nicole holds a Ph.D. in Biomedical Engineering from the University of Minnesota and a B.S. in Chemical Engineering from Iowa State University.
About Puris
PURISā¢ is a family-owned company founded in 1985 in Oskaloosa, Iowa. Built with intention over 30 years, PURISā plant-based food system benefits every link in the chain of production: flavorful and nutritious choices for people, profitable opportunities for growers, flexible ingredients for food makers, and practices that nourish soil, the environment, and life on earth.
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Zijn er afleveringen die ontbreken?
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In this episode, we are thrilled to welcome Jeff Tkach, the dynamic CEO of the Rodale Institute. Known for its pioneering work in organic and regenerative agriculture, the Rodale Institute has been a leader in the field for over 70 years. Jeff Tkach brings a wealth of knowledge and a deep passion for sustainable farming practices that not only protect our environment but also enhance human health.
Join us as we delve into a compelling conversation with Jeff about the future of agriculture. We explore the transformative power of regenerative farming, the science behind organic practices, and how these methods can combat climate change. Jeff shares the Rodale Institute's latest research findings and initiatives, shedding light on the critical role of soil health in building a resilient food system.
We also discuss the challenges and opportunities facing the organic movement today, including advocacy, trends, and consumer education. Jeff's vision for a sustainable future is both inspiring and actionable, offering practical insights for farmers, policymakers, and anyone interested in the future of our food.
Tune in to learn how the Rodale Institute is leading the charge towards a more sustainable and healthy world, and how you can be part of this exciting journey. Whether you're a seasoned farmer, an aspiring gardener, or simply a conscious consumer, this episode is packed with valuable information and inspiration.
About Jeff Tkach
Jeff Tkach, Rodale Instituteās Chief Executive Officer, is on a mission to reconnect humans with the earth.
Tkach is responsible for leading the organizationās growth, impact, and strategic planning, and is committed to advancing the Instituteās world-renowned research and education on regenerative organic agriculture. In this role as CEO, Tkach leads a global workforce dedicated to advancing innovations in regenerative organic agriculture. His management portfolio includes strategic planning, overseeing the Instituteās twelve campus operations in the U.S. and Europe, directing research investments, and supervising the organizationās education programs.
Before assuming the Instituteās most senior leadership position, Tkach served as Rodale Instituteās Chief Impact Officer. He also served on the Instituteās Board of Directors in 2016, where he was instrumental in fostering relationships between the organization and business leaders in the organic food industry.About The Rodale Institute
The Rodale Institute, founded in 1947, is a pioneering leader in the field of organic and regenerative agriculture. Located in Kutztown, Pennsylvania, the Institute is dedicated to researching and promoting sustainable farming practices that improve soil health, increase biodiversity, and combat climate change. Through rigorous scientific research, education, and advocacy, the Rodale Institute aims to transform the way the world farms, ensuring healthier food systems and a more resilient environment. Their work not only supports farmers but also educates consumers about the profound impact of organic practices on our health and planet.
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In this episode, we're thrilled to host Gladys Morales, Global Innovation Director at the International Fund for Agricultural Development (IFAD), and spotlight the crucial role of innovation in transforming agriculture and empowering communities globally. We'll explore pioneering agricultural programs that enhance productivity and improve livelihoods across developing regions. Gladys will share insights into IFAD's multifaceted approach to sustainable development, focusing on how innovative practices and technologies are being integrated into agricultural projects to maximize their impact. We'll delve into how these initiatives do more than just increase yieldsāthey create robust economic opportunities, ensure food security, and foster resilience against climate change.
Tune in to learn about some of IFADās flagship programs, which have been instrumental in transforming the agricultural landscape by providing access, equity, and fostering resilience. Discover the ongoing challenges in scaling these solutions and the future vision for a world where sustainable agriculture is a cornerstone of economic stability and environmental health. Whether you're an industry professional, a development enthusiast, or simply curious about how global cooperation and innovation can lead to impactful change, this episode promises rich discussions and enlightening perspectives. Join us to gain a deeper understanding of how strategic investments in agriculture can lead to transformative outcomes for communities around the world.
About Gladys Morales
Gladys H. Morales is Global Head of Innovation at IFAD. She leads the design and implementation of innovation initiatives and partnerships that positively impact poor rural people. She is also the Regional Ambassador in Italy of the Global Blockchain Business Council.Prior to joining IFAD, Morales led digital transformation in Multilateral Development Banks and United Nations agenciesā projects in Latin America, Asia and Europe. She worked for the International Poverty Reduction Centre in China where she led the design of digital platforms and established the Global Poverty Reduction and Inclusive Growth Portal. She was also part of the management team for a digital advertising startup in Indonesia and founded her own startup in Italy. Morales holds an Executive Program degree in Digital Business Leadership from Columbia Business School, an M.Sc. in Development Economics and International Cooperation from the University of Rome, Tor Vergata, and a B.Sc. in Foreign Service and International Economics from Georgetown University.
About IFAD
IFAD is an international financial institution and specialized United Nations agency based in Rome, the UNās food and agriculture hub. Since 1978, the Fund has provided US$23.2 billion in grants and low-interest loans to projects that have reached an estimated 518 million people. At the International Fund for Agricultural Development (IFAD) we invest in rural people, empowering them to increase their food security, improve the nutrition of their families and increase their incomes. We help them build resilience, expand their businesses and take charge of their own development.
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Welcome to the FoodTech Junkies Limited Series "The Green Spoon," where we explore the fascinating intersection of culinary innovation and sustainability. In today's episode, we take you inside the heart of Brussels to Humus and Hortense, a place that's not just a restaurant but a beacon of plant-based dining and eco-conscious living.
I had the distinct pleasure of sitting down with Nicolas Decloedt and Caroline Baerten, the masterminds behind this award-winning establishment. Nicolas, renowned for his expertise in plant-based cuisine, and Caroline, a mindfulness practitioner with a deep connection to the food we eat, have together created a dining experience that's not only gastronomically delightful but also a testament to their commitment to the planet.
Humus and Hortense isn't just known for its exquisite menus; it's a pioneer in sustainable dining. Our conversation delved into their innovative approaches - from sourcing ingredients to managing waste and everything in between. What's more, Nicolas and Caroline have taken a significant step in transparency and accountability by preparing a Sustainability Policy. This document outlines their eco-responsible practices and places well-being at the core of their operation.
Join us as we uncover the stories, challenges, and triumphs of running one of the most forward-thinking restaurants in the world. Whether you're a food enthusiast, an environmental advocate, or simply someone looking for inspiration to make a positive change, this episode is for you. Let's dive into a world where every dish tells a story of sustainability, innovation, and compassion.
Awards and accolades
Mastercooks of BelgiumMichelin Star 2023
Michelin Green Star 2021Gault & Millau āSustainability Awardā 2022
Gault & Millau āBest Vegetable Chefā 2019Weāre Smart Guide 10 Best Vegetarian Restaurants in the World
Weāre Smart Guide Best Vegan Restaurant in the World 2019Number 1 in 360Ā° Eat Guide 2023
50 Best Restaurants ā 50 Best Discovery
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Welcome to the inaugural 2024 episode of the Green Spoon Podcast! In this exciting journey, we transport you to Copenhagen to uncover the story of award-winning Chef Brett Lavender of the Ark Collection - a trailblazer in sustainable gastronomy.
This episode is dedicated to exploring Chef Lavender's remarkable philosophy, where he skillfully blends culinary art with a deep commitment to environmental stewardship. His method transcends the traditional farm-to-table approach, creating a path from soil to fork that infuses each ingredient with a narrative of sustainability.
We venture deep into the Ark Collection's ethos, emphasizing the significance of organic sourcing and a profound respect for nature's rhythms. Chef Lavender's intimate bond with the earth imparts extraordinary depth to his cuisine, transforming each meal into a unique experience.
A standout aspect of Chef Lavender's practice is his holistic vision around meals. His forward-thinking strategies in waste management and recycling revolutionize our perspective on leftovers, turning waste into wealth and completing a cycle of sustainability.
Join us as we go behind the scenes at the Ark Collection, where every choice, from ingredient selection to eco-efficient kitchen practices, is a deliberate step towards environmental mindfulness.
Tune into the Green Spoon Podcast to celebrate Chef Lavenderās inspiring journey, a culinary innovator passionately forging a more sustainable future, one exquisite dish at a time. Enjoy the episode!
About Brett Lavender and the Ark Collection
Chef Brett Lavender, the Executive Chef of the Ark Collection Restaurants in Copenhagen, has made a significant impact in the world of plant-based cuisine. Originally from England, Lavender has a career spanning nearly two decades in the culinary industry. His journey took him around the globe, where he gained invaluable experience working in luxurious establishments across Australia, New Zealand, and Japan, including a year in one of Tokyo's revered two Michelin-star restaurants. This global exposure enriched his culinary style, which blends diverse cultural influences with a deep respect for discipline, perfection, and culinary art.
At the Ark Collection Restaurants, Chef Lavender leads a team dedicated to redefining plant-based cuisine. Their innovative approach challenges the stereotypes associated with vegan food, focusing on creating dishes that are exciting and high quality, while also being environmentally sustainable. Each dish at the Ark, a Michelin Green Star recipient, is a testament to this dedication, showcasing culinary innovation and a profound respect for the environment.
Chef Lavender's philosophy centers on showcasing the potential of vegan food without being preachy about veganism. He believes in making a difference through sustainable practices and educating guests about the impact of their food choices on the environment. He emphasizes the versatility and excitement in plant-based cooking, aiming to create dishes that appeal to vegans and non-vegans alike.
The Ark Collection Restaurants, including the flagship Ark, Bistro Lupa, and Beyla, form a vital part of Copenhagen's gastronomic landscape. These establishments not only provide exceptional dining experiences but also represent a movement towards sustainable and innovative plant-based gastronomy. Each restaurant in the collection has its unique character and approach but shares the common goal of showcasing high-quality, plant-based cuisine that is good for both people and the planet.
For more detailed information about Chef Brett Lavender and the Ark Collection Restaurants Visit This Website
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In this episode, we are thrilled to welcome award-winning Chef George Blogg, a pioneer in sustainable dining and an advocate for zero waste. Chef Blogg has carved out a reputation for his innovative approach to gastronomy, blending exquisite flavors with eco-conscious practices. With years of experience at the forefront of the culinary world, he brings a wealth of knowledge on how to craft remarkable dishes while minimizing environmental impact. Tune in as we delve into his journey into becoming a leader in sustainable cuisine. We explore how he sources local, seasonal ingredients to reduce carbon footprint, implements zero-waste strategies in the kitchen, and inspires a new generation of chefs to embrace eco-friendly cooking practices. Whether you're a foodie, a sustainability enthusiast, or simply curious about how to reduce waste in the kitchen, this conversation with Chef George Blogg will leave you informed, inspired, and hungry for more.
About George Blogg
Chef George Blogg, acclaimed for his sustainable dining expertise, was introduced to quality food early in life through his family's dedication to good produce. Initially aiming to become a geologist, George's culinary passion was ignited while working at a local Italian restaurant, leading him to choose cooking over geology. His impressive career has included stints with Michelin-starred chefs Philip Howard and David Everitt-Matthias, and experiences at renowned establishments such as Le Manoir, The Ledbury, and Noma. As the executive chef at Gravetye Manor, an Elizabethan mansion recognized as AA Hotel of the Year England 2013-14, he crafts dishes inspired by the manor's extensive gardens, emphasizing locally sourced and foraged ingredients. George's culinary philosophy combines classical techniques with modern innovation, focusing on seasonal echoes and sustainable practices. His cuisine, known for its modernist style and innovative pairings, has garnered several accolades, solidifying his reputation as a leader in the field of sustainable gastronomy.
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Join us for an insightful episode, featuring Christina Senn Jakobsen, CEO of Swiss Food and Nutrition Valley. In this episode, we delve into the crucial roles of ecosystems and collaborative efforts in transforming our global food system. Christina discusses the innovative approaches and partnerships that are pivotal for promoting sustainability and improving food production and consumption. This conversation is a must-listen for industry professionals, policymakers, and anyone interested in the future of food. Learn about the groundbreaking work being done at Swiss Food and Nutrition Valley and how collective action is key to creating a healthier, more sustainable world. Don't miss this engaging and enlightening discussion on the cutting edge of food innovation.
About Christina
A passionate believer in the positive power of collaboration and innovation, Christinaās work centers on solving some of the most pressing global issues related to food. With a background in food science and nutrition, Christina believes food system transformation is a team sport.
In her current role as Managing Director at Swiss Food & Nutrition Valley, she brings the Swiss food ecosystem together to co-create innovations that shape more future-focused food systems and aims to put Switzerland firmly on the map as a food innovation nation.
Christina holds a Masterās in Food Science & Technology from the University of Copenhagen and a Masterās in European Food Studies from Wageningen University. She spent the first twelve years of her career at Mondelez in roles spanning R&D, innovation management, marketing and strategy before she moved on to work with entrepreneurs and startup collaborations.
Danish by birth, Christina studied and worked in fourteen different countries before making Switzerland home in 2007, when her love of the mountains made it impossible for her to leave.
About SFNV
A network of Swiss food innovators ā from universities, large enterprises, innovation accelerators and investors to government bodies, SMEs and startups - committed to reshaping food systems to drive better human and planetary health.
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In the rapidly evolving world of food technology, few names resonate as profoundly with innovation and sustainable development as Professor Mark Tester. As a luminary in plant science at the King Abdullah University of Science and Technology (KAUST), Professor Tester has dedicated his career to addressing some of the most pressing challenges in agriculture. Serving as the Associate Director of the Center for Desert Agriculture, his work is pivotal in transforming arid landscapes into fertile grounds for food production.
Professor Tester's journey in plant science is marked by significant achievements and contributions. Before his tenure at KAUST, which began in February 2013, he was celebrated as an ARC Federation Fellow and professor of plant physiology at the University of Adelaide. It was there he spearheaded The Plant Accelerator initiative, a cornerstone in plant phenomics research. His academic prowess was nurtured at the University of Cambridge, where he not only served as a Senior Lecturer but also earned his PhD in 1988, laying the groundwork for a career that would become synonymous with groundbreaking research in plant science.
In 2019, Professor Tester took on the role of Head of the Food Sector at NEOM, demonstrating his versatility and commitment to advancing food security and sustainability on a global scale. However, it is perhaps his role as co-Founder and Chief Scientist of Iyris formerly known as Red Sea Farms that best encapsulates his vision for a sustainable agricultural future. At Iyris, Professor Tester is at the forefront of developing innovative saltwater-based agricultural systems. This revolutionary approach not only promises to significantly reduce freshwater use in agriculture but also offers a resilient solution to food production in some of the world's most water-scarce regions.
Through his pioneering work, Professor Tester is not just redefining the boundaries of agricultural science; he is actively contributing to the global effort to ensure food security in the face of climate change and limited natural resources. His dedication to developing sustainable food production systems reflects a deep commitment to the planet and its inhabitants, making him a beacon of hope and innovation in the quest for a more sustainable and food-secure world. As we sit down with Professor Tester on the FoodTech Junkies podcast, we delve into the mind of a scientist who is not only shaping the future of agriculture but also inspiring a new generation to think differently about how we grow our food.
About Mark Tester
Iyris - formerly known as Red Sea
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Welcome to FoodTech Junkies, the show where we explore the cutting edges of innovation, leadership, and the dynamics of our ever-evolving global food system. In todayās episode, we are thrilled to have Dana McCauley, the Chief Executive Officer of the Canadian Food Innovation Network (CFIN), as our guest. Dana stands at the forefront of food innovation in Canada, bringing with her a wealth of experience from launching numerous food products and programs, to being a celebrated food writer and trends commentator.
Under Danaās leadership, CFIN is catalyzing the Canadian food sector's growth and sustainability by fostering an ecosystem of innovation. We'll dive deep into CFINās mission, the intricate workings of Canadaās food system, and why cultivating a robust ecosystem is crucial for the future of food in Canada and beyond.
Dana's journey is nothing short of inspiring. From her early days as the founding Executive Director for Food Starter, which garnered an Ontario Premierās Award for Agri-Food Innovation Excellence, to her role in transforming agri-food innovations at the University of Guelph, she has continuously propelled the industry forward. In 2017, Danaās trailblazing efforts were recognized when she was named one of Canadaās Most Powerful Women in the Trailblazers and Trendsetters category by WXN.
So, whether youāre an entrepreneur, an innovator, or simply passionate about the future of food, join us as we uncover the insights and strategies behind fostering innovation and growth in Canadaās food system with Dana McCauley. Letās get started.
About CFIN
The Canadian Food Innovation Network (CFIN) is a national, member-based organization established in 2021, designed to stimulate transformative and transferable innovation across the Canadian food sector. Its operations are guided by three key strategic pillars: smart product and process development, food ecosystem sustainability, and agile and safe supply chains. CFIN aims to connect the Canadian food ecosystem with collaborative opportunities, fresh insights, ideas, and technologies to elevate businesses and increase their innovation capacity. The organization provides support to innovators through staff and funding programs, helping build valuable innovations that improve the food sectorās ability to create economic impactāā.
CFIN boasts a growing membership base of over 4000 members globally, encompassing manufacturers, processors, operators, distributors, retailers, foodservice, tech companies, service providers, and funders. These members are part of a robust, active, and collaborative food business community in Canada, aiming to connect, collaborate, and position Canada as a global leader in food innovation. Membership offers access to funding opportunities, Regional Innovation Directors, YODL (a platform for accessing daily original content, connecting with suppliers, making new connections, accessing foodtech resources, and finding curated funding opportunities), and a community of foodtech partners to grow businessesāā.
For more detailed information, you can visit the Canadian Food Innovation Network's official website at https://www.cfin-rcia.ca/home.
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In today's episode, we're honored to host Noramay Cadena, Co-founder and General Partner of Supply Change Capital, a pioneering fund dedicated to reshaping our food system by intertwining climate solutions with cultural awareness. Transitioning from an impressive career as a Boeing aerospace engineer to a visionary investor, Noramay has a unique perspective on innovation and impact. With her prior experience launching an early-stage fund that backed over 20 companies in the manufacturing and supply chain sectors, she's no stranger to driving change. Today, she's here to share insights on how Supply Change Capital is leading the charge in creating a sustainable, equitable, and culturally inclusive food ecosystem. Join us for a compelling conversation on the nexus of technology, culture, and sustainability. Let's get started!
About Noramay Cadena
Noramay Cadena is a Managing Partner at Supply Change Capital, an early-stage venture firm investing at the intersection of food, culture, and technology. Previously, Noramay was a Managing Partner at MiLA Capital, an early-stage venture capital firm in Los Angeles investing in tech you can touch. Prior to venture capital, Noramay spent over a decade at Boeing leading large teams working on new complex aviation/aerospace programs. As an engineer and business leader, she specializes in manufacturing, scaling, and supply chain, and couples that technical expertise with coaching on strategy, operations, and culture. In the community, Noramay is a lead investor in Portfolia's Rising America fund investing in Latinx, Black and LGBTQ founders, an advisory board member of the Homeboy Industries Ventures and Jobs Fund, an appointed board member of the Housing Authority Commission of Los Angeles, and a founding board member of LatinxVC, an organization increasing the Latino ecosystem of funders and founders. In 2020, she was named one of 50 renowned women in robotics and one of the top 100 influential Latinas in the United States. Noramay is a Kauffman Fellow and holds an MBA, a Masterās in Engineering Systems, and a Bachelorās in Mechanical Engineering ā all from the Massachusetts Institute of Technology (MIT).
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In today's episode, we're excited to have a very special guest, Ali Wing, the CEO of Oobli. Ali is not just a trailblazer in the food and health tech industries but also a consumer-centric, digitally-savvy leader with a knack for brand building and data-driven growth. At Oobli, she's on a mission that could revolutionize how we think about sweetness. Imagine reducing your sugar intake by 70-90% without sacrificing taste or indulging in guilt. That's exactly what Oobli aims to achieve with its groundbreaking approach to sugar alternatives, using tiny amounts of protein derived from fruit. This isn't just a new sweetener; it's a completely new take on using protein for sweetness. Stay tuned as we explore how Ali and her team at Oobli are paving the way for a healthier, guilt-free future. Get ready for an insightful conversation about the intersection of consumer brands, technology, and healthy living. Let's dive in!
About Ali Wing & Oobli
Ali Wing, CEO of Oobli is on a mission to get sweet right with a reimagined approach: using proteins as a sugar replacement. Oobli has been perfecting a new sugar alternative using tiny amounts of protein found in fruit. Itās a completely new take on using protein. Sweet proteins will help people around the world reduce their sugar consumption without the guilt or negative health implications, and they taste like sugar! With sweet proteins, we can reduce the sugar content of most foods and drinks by 70-90%.
Almost a decade ago, Dr. Jason Ryder, Oobliās co-founder and professor at the University of California, Berkeley, discovered the world-changing potential of sweet proteins from fruits and berries grown near the equator. These plants produce special proteins that are up to 5,000x sweeter than sugar. Dr. Ryder uses a fermentation process to replicate and produce these sweet proteins as a means to reduce the impact on our planet and give people a healthy form of sweetness. Sweet proteins donāt trigger any rise in blood sugar or insulin, and never affect the gut. This is a completely new way to think about protein.
Humans are biologically programmed to seek sweet foods, but our overabundance of sugar in the food system leads to overindulgence and metabolic diseases like type-2 diabetes. The world needs better scalable products to replace sugar, maintain the same sugar-like taste, and be healthy without compromise or doubts. Sweet proteins are also a sustainable sugar solution. The world boasts more than 65 million acres of sugarcane. Because Oobli uses precision fermentation to create nature-identical sweet proteins, their production process has an incredibly low environmental footprint and is a long-term climate-friendly sugar alternative to cane sugar production. Every 1% reduction of sugar production made possible by their sweet protein tech equals 650,000 acres of land saved. Fermentation enables us to replicate natureās candy but without the environmental impact. Oobli is also the first company to commercialize products made with sweet proteins. This year, we launched Oobli Sweet Iced Teas, the worldās first and only drink on the market to make low-sugar drinks without alternative/ artificial sweeteners like aspartame, sucralose and stevia, or sugar alcohols like erythritol.
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In this episode, we're excited to welcome Robert Jones, a leading figure in the future of food and agriculture. As the VP of Global Public Affairs for Mosa Meat, Robert is at the forefront of the complementary protein revolution, advocating for sustainable and innovative food solutions. Robert's journey in the realm of policy and advocacy spans over two decades, with notable positions such as Director at the Environmental Defense Fund and an appointee by the U.S. Secretary of Commerce. His expertise is further enriched by his academic background, holding degrees from the University of Texas and The George Washington University, and culinary insights from The Culinary Institute of America.
In our conversation, we delve into the nuances of policy, farming, and climate, exploring how collaboration and open dialogue can lead to meaningful change in the food and agriculture sector. Robert also sheds light on his role in launching Cellular Agriculture Europe, a trade association advocating for cell-cultured animal products, marking a significant step in regulatory advancements.
This episode is not just about discussing challenges; it's about exploring holistic solutions for a sustainable future. So, tune in for an enlightening discussion with Robert Jones on sustainability, the future of food, and the need for a balanced approach in tackling global food issues.
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š LIMITED SERIES - THE GREEN SPOON š±
In this new enlightening episode, we delve into the captivating world of Chef Emile Van Der Staak and his award-winning restaurant, Die Nieuwe Winkel, a name synonymous with innovation in the culinary landscape. Nestled in the heart of the Netherlands, Die Nieuwe Winkel stands as a beacon of sustainability and an advocate for a unique culinary philosophyābotanical gastronomy.
Chef Emile, a visionary in his field, has pioneered a movement that transcends traditional cooking methods, focusing on perennials and the untapped potential of plants. His ethos revolves around a deep respect for nature, sustainability, and the exploration of the botanical world. By harnessing the power of perennials, he not only champions biodiversity but also introduces a new dimension of flavors and textures to the gastronomic experience.
At Die Nieuwe Winkel, every dish tells a story of sustainability and innovation. Chef Emile's approach is not just about creating exquisite meals; it's a call to action, a way to inspire change in how we view our relationship with food. From the roots of a food forest to the final garnish on the plate, his culinary creations are a testament to the harmony that can exist between gastronomy and the natural world.
Join us as we explore Chef Emile's journey, his philosophy of botanical gastronomy, and how he's shaping the future of food with his commitment to sustainability and the environment. This episode is more than just a conversation; it's an invitation to reimagine our culinary boundaries and acknowledge the profound impact our food choices have on the world around us.
About Emile van der Staak:
Emile van der Staak is the passionate chef and owner of De Nieuwe Winkel in Nijmegen. Emile cooks botanically and he gets his products from the food forest in Groesbeek where he prefers to sit on a log and think about new dishes. Not because he necessarily wants to do something different from other chefs. Emile believes that today's choices determine what tomorrow's world will look like. And many choices simply have to do with our food. That's why he turns ordinary plants into finger-licking dishes.
2 red stars + 1 green star, Michelin
5 Radishes, We're Smart
Best Vegetable Restaurant Globally, We're Smart 2023
TOP 10, Lekker 500 Culinary Restaurant Guide
Best Dish Award, Gault&Millau
www.denieuwewinkel.com
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Today, we are hosting a leader in the realm of sustainability and ecological innovation, Douglas Gayeton. Co-creator of The Lexicon, Douglas has pioneered a unique approach to engaging communities in the conversation about our food system's future and our collective environmental impact. His work is not only thought-provoking but also action-inspiring, leveraging the power of storytelling to illuminate the complexities of sustainable practices. We're here to talk about the latest feather in his cap, the much-anticipated "Can You Change the Future?" platform. This platform is Douglas's bold answer to the pressing question of our time: How can we, as individuals and communities, play a pivotal role in steering our planet toward a greener, more sustainable future? It's about turning ideas into actions, and actions into widespread ecological benefits. As we introduce this innovative platform, we invite you to join us in a conversation that promises to be as enlightening as it is transformative. Get ready to be part of the change with Douglas Gayeton.
About Douglas Gayeton
Douglas Gayeton, is co-founder of The Lexicon, a U.S.-based NGO that uses evidence-based storytelling, strategy, and mobilization to build movements tackling our food systems' greatest challenges.
To support this vision, the Lexicon leads a number of highly-targeted initiatives, including Green Brown Blue, an invitation-only activator with funding support from Food at Google. The initiative mobilizes entire sectors of the food spaceāincluding food companies, scientists, farmers, entrepreneurs, ranchers, activists, and academics, aligns them on shared values and principles, then helps them build tools to support more transparent, regenerative food systems. Focus areas include agrobiodiversity, regenerative agriculture, seafood, food loss and waste, ecological benefit markets, and alternate proteins.
Of the last seven initiatives produced by Green Brown Blue, two have become non-profits, three have become programs of existing NGOs, and the final two have become programs at the UN's FAO.
Gayeton is also an award-winning filmmaker, photographer, and writer. He has created work at the boundaries of traditional and converging media since the early 90ās. He directed MOLOTOV ALVA for HBO, the KNOW YOUR FOOD series for PBS, and GROWING ORGANIC for USDA. He has also authored two books, SLOW: Life in a Tuscan Town, and LOCAL: The New Face of Food & Farming in America.The Lexicon & Can You Change the Future Platform
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š THE GREEN SPOON: A NEW LIMITED SERIESš±š
Step into the world of culinary magnificence as we sit down with the globally acclaimed Chef Ricky Saward, a pioneer who etched his name as one of the world's foremost vegan chefs. In this compelling episode, we journey with Chef Saward, traversing his personal and professional voyage, unveiling the ethos that underpins his kitchen, and diving deep into the confluence of innovation and age-old traditions. Beyond the flavors and techniques, Ricky sheds light on curating an unparalleled consumer experience that goes beyond the palate. More than just a culinary discourse, this episode underscores the paramount importance of sustainability in gastronomy, highlighting how every bite we take can be a step towards a greener, more harmonious future. Join us for this delectable conversation, and let Chef Saward's passion and philosophy inspire your next meal.
About Ricky Saward
Ricky Saward is a German chef, entrepreneur, and cookbook author. He is the head chef and partner at the Seven Swans restaurant in Frankfurt am Main, which was named the world's first-starred vegan restaurant by the Michelin Guide 2020.
Life and career:
Once completing his cooking apprenticeship in 2008, Saward worked for two years at the Hilton Vienna in Vienna. He then moved to Sydney, Australia. There he spent a year cooking at Luke Mangan's Glass Brasserie under chef Joe Pavlovic. In 2013, Saward cooked in New Zealand as part of the Young Chef Exchange Program. Among others in Merediths and Clooney (Auckland), RATA (Queenstown), Logan Brown (Wellington). Back in Germany, he moved to Frankfurt am Main where he worked in various renowned restaurants before taking up the position of Executive Chef at Seven Swans restaurant in 2018.
Saward's unique, sustainable philosophy made him famous in 2019. Radical, regional, seasonal cuisine based on the motto "farm to table" and "root to leaf" with vegetables and herbs from our own permaculture, the Braumannswiesen in Bad Homburg. He dispenses with products from overseas, meat substitutes and any spices. Conservation of resources such as water, paper and plastics play a major role here. Organic waste is returned to the field and composted.
In 2019, Saward was awarded a Michelin star for its vegetarian cuisine. Thus he was one of five vegetarian star chefs in the world. In addition, his sustainable way of cooking was awarded the world's first Michelin Guide sustainability award in 2019. In 2020, the green star of the Michelin Guide followed, which stands for sustainability.
In mid-2019, Saward decided to give up animal products completely and to focus more on products from their own cultivation and from the region. In 2020 he was again awarded the Michelin star for his purely plant-based cuisine. He was the first vegan-starred chef in the world and is the only one in Germany still.
Awards:
2017: Cooking Talent 2017
Since 2018: One Michelin star in the Michelin Guide
Since 2019: Sustainability award from the Michelin Guide
2020: Gastronomy Concept of the Year (Rolling Pin Magazine)
2021: 35th place in Germany's 100 Best Chefs (Rolling Pin Magazine)
2021: 16 points in Gault Millau
2022: Discovery of the Year (Der GroĆe Guide)
2022: 50Best Discovery (The World's 50 Best Restaurants)
2022: Discovery of the Year 2022 (We're Smart Green Guide)
2023: 4 Toques (Der GroĆe Guide)
2023: Chef of the Month June (Feinschmecker Magazine)
Filmography:
2019: Plan B: Farming for the Future (ZDF)
2019: Vegetarian with Star "Seven Swans" (DW)
2021: Guest Judge "The Taste" (Sat.1)
2022: Kitchen Impossible (VOX)
2022: Germany's Only Vegan Star Chef (RheinmainTV)
2023: Winter Vegetables (HR)
2023: At the Pass (ARD)
2023: Free Fromā¦ (ARTE)
2023: Galileo Documentary (ProSieben) *broadcast to follow
2023: Chefs Table Vegan (Netflix) *In production (TOP SECRET)
2023: Seven Swans Documentary (Warner Bros.) *In production
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In this episode, we talk to someone who has turned his childhood passions into a groundbreaking career. Hailing from rural Ecuador, Martin Zorilla has always been captivated by the world of insects and the importance of environmental conservation. Today, he serves as the Chief Technology Officer of Nutrition Technologies, a rapidly scaling company that is revolutionizing the way we think about agriculture, climate, and environmental sustainabilityāall through the lens of insects. In this episode, we're going to delve deep into a range of compelling topics. We'll explore the intricate balance of land use between human food production and animal feed, scrutinize the inefficiencies in our current resource utilization, and discuss how Martin and his team are leveraging insects to create sustainable solutions for some of the world's most pressing challenges. So, sit back, relax, and prepare to be enlightened as we journey into the world of insects, innovation, and impact for a better food system.
About Martin ZorillaMartin is the CTO at Nutrition Technologies where he oversees R&D, technology, and intellectual property. Martin is a lifelong insect enthusiast, starting from his childhood in Ecuador where his family were caretakers of a biodiverse cloud forest reserve. Martin went on to study agricultural science and entomology at Cornell University in the United States. After graduation, he founded a social enterprise program at Cornell which linked teams of students with community-run enterprises in rural Ecuador. Martin joined Nutrition Technologies in 2016 when he moved to Vietnam. Martin was the 4th team member to join the fledgling enterprise when it was based out of an agricultural university in Ho Chi Minh City. Martin has since helped the company move operations to Malaysia and scale to become a regional leader in the emerging insects-as-feed industry. In addition to his role at Nutrition Technologies, Martin is one of the organizers of a major insect conference Insects to Feed the World which will be held in Singapore in June of 2024. Martin is now based in Singapore where, in his free time, he enjoys gardening, hiking with his family in the city's spectacular natural parks.
About Nutrition Technologies:
Nutrition Technologies is a Malaysia-based biotechnology company that specializes in the production of sustainable animal feed ingredients and biofertilizers. The company uses a unique combination of biotechnology and Black Soldier Fly Larvae (BSFL) to recycle nutrients from agricultural and factory-grade food waste. Their production system includes a fermentation step that allows for the use of sustainable waste material while improving rearing and nutrition outcomes. This innovative approach not only produces high-value protein ingredients that enhance animal health and performance, but also generates beneficial environmental impacts, such as reducing the demand for overfishing, upcycling organic waste, and returning organic carbon to the soil. Nutrition Technologies is committed to supporting global population growth by disrupting the global food supply chain through the production of insect products as agricultural raw materials. -
In this riveting episode of FoodTech Junkies, we sit down with Anja Leissner, a pioneer in the foodtech industry with a diverse background in biotechnology, microbiology, and nutrition. Anja is the founder of Stockeld Dreamery, a company that's redefining plant-based cheese, and Anjas Adventures, a consultancy that empowers foodtech founders and impact investors.
Our conversation takes a deep dive into the urgent need for restoring our food systems. We explore how alternative proteins, when combined with regenerative agriculture, can add unprecedented value to both the industry and the planet. Anja sheds light on the concept of food justice and the imperative of making healthy nutrition accessible to all.
We also discuss the far-reaching impact of our current food systems on both human and planetary health. Anja shares invaluable insights from her own journey, detailing how she took her company from a mere idea to securing multi-million-dollar investments.
Join us for an episode that promises to be as enlightening as it is impactful, covering everything from sustainable food systems to entrepreneurial journeys.
About Anja Leissner
Anja Leissner calls herself a big nerd who turned entrepreneur. A background of 10+ years in the food industry working with innovative projects at big corporations, as well as universities and startups, has summed up to a diverse experience that she loves to use in the most impactful way possible! Her strong technical background (in biotechnology, microbiology, nutrition, immunotechnology etc) and a patent on functionalising plant proteins, combined with leadership and strategic skills, paved the way to founding Stockeld Dreamery in 2019, followed by her newest company Anjas Adventures in 2022. Stockeld Dreamery is developing and producing plant based cheese based on her invention and Anjas Adventures offers her unique services to foodtech founders and impact investors around the world. She also has a serious sweet spot for sharing her learnings to new entrepreneurs and is an active mentor in several incubators and accelerators within the impact space.
Anja over-consumes tea and kombucha, loves fermented foods and is passionate about how our lifestyle choices not only impact our health and wellbeing, but also have the power to change the planetary health and future. She is addicted to sailing and her mission in life is to contribute to all of us thriving on this beautiful planet of ours.
Linkedin and Instagram
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For over a decade, Andrew Shakman has been a leading figure in the battle to reduce food waste in the food service sector. As the founder and CEO of Leanpath, he has dedicated himself to creating innovative solutions that bring about a positive impact on our planet and businesses alike.
Throughout this episode, we'll delve into the fascinating world of food waste prevention, exploring the incredible measures Andrew and his team have taken to tackle this pressing global issue. We'll gain insights into the current state of food waste on a global scale and the far-reaching consequences it has on our climate and environment.
From restaurants to large-scale food suppliers, the food service industry is no stranger to the challenges posed by food waste. Andrew will share with us how his company has been working tirelessly to implement sustainable practices that not only save resources but also improve businesses' bottom lines.
But Andrew's journey doesn't stop there! We'll get an exclusive look into the invaluable lessons he's learned during his mission to curb food waste and how these experiences have shaped his innovative strategies for a greener future.
Moreover, we'll uncover the inspiring ways Andrew is driving change beyond the everyday work of his company. Through education and outreach initiatives, he's empowering individuals and businesses to take a stand against food waste and make a positive impact in their communities.
So, join us as we embark on an enlightening conversation with Andrew Shakman, learning from his wealth of expertise and discovering the transformative power of his dedication to a more sustainable world.
About Andrew Shakman
LeanPath President and CEO Andrew Shakman co-founded the company to help the foodservice industry address food waste. In 2012, Shakman was named one of FoodService Director Magazineās āMost Influentialā in the foodservice industry.
Previously, Shakman was president and CEO of Nine Dots, a technology firm that serves food clients including Nestle, Quaker Oats, Dole Food Company and Molson Canada. He speaks frequently on food waste management.
Shakman is co-inventor of US Patent #7,415,375, āSystems & Methods for Food Waste Monitoring.ā He served on the technical advisory committee for the development of Green Sealās GS-46 Standard for Green Foodservice & Restaurant Operations. He is a member of the Industry Advisory Board of the Association of Healthcare Foodservice. Shakman has a bachelor of arts from Stanford University and a master's in fine arts from the University of Southern California.
About Leanpath
Leanpath is the global leader and pioneer in food waste measurement and prevention, transforming kitchen culture to one where food waste, its cost, and its environmental impact are understood and prevented. Since 2014 alone, in 38 countries with over 2,500 deployments, Leanpath, together with foodservice teams around the world, have prevented over 50 million pounds /// 23 million kilos of food wasteāan average 50% reduction per site. Our clients typically see 5-15X ROI and cut food purchases by 2-8 percent.
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Today, we have a very special guest joining us, Nicola Tagliaferro an extraordinary individual, deeply committed to driving positive change in the world. As the head of Sustainability for EnelX and responsible for Worldwide Strategies, Circular Economy Portfolio acceleration, and Environmental Solution Development, Nicola's expertise lies at the intersection of energy, circularity and sustainability. Throughout his remarkable career, Nicola has dedicated himself to identifying and implementing groundbreaking solutions that foster environmental conservation and create a more sustainable future for all of us. With his extensive knowledge and passion for sustainability, Nicola has become a leading voice in the field, inspiring individuals, and organizations alike to take meaningful action. In today's episode, we dive deep into the profound impact that energy and agriculture have on our planet. Nicola sheds light on the interconnectedness of these two critical sectors and explores how their practices influence our environment, ecosystems, and climate. But it doesn't stop there. Nicola shares with us his wealth of knowledge and experience in developing innovative solutions that can steer us towards a more sustainable path. From cutting-edge technologies to circular economy strategies, his insights will leave you inspired and hopeful for a greener future.
About Nicola Tagliaferro
Nicola Tagliafierro Head of Sustainability for Enel X. In this role, he is responsible for Sustainability Worldwide Strategies, Circular Economy Portfolio Acceleration and Environmental Solution Development. He is the first Italian to be accepted, thanks to his strong commitment to Sustainability and Circular Economy innovative research, at the prestigious Aspen Institute USA within the First Movers Program. In 2000 he graduated in Economics and Business Management in Naples (Italy) with a masterās degree in Energy in 2003. He started his experience in London where he lived for 4 years working in corporate finance for American company Utility Corp United and energy forecasting for Mott McDonald Group. In 2004 he joined Eni Group where he oversaw different roles devoted to launching the power business (EniPower) to the Strategy and Panning for the entire Gas & Power global division. He joined Enel Group at the end of 2010 working in the Global Trading unit where he was in charge of Energy Trading with a focus on long-term renewable contracts. He is also the founder of an innovative start-up (Ecosost.it), winner of several acknowledgments (Wind Green Award, Timwithyouwedo and Lazio Innova best start-up) which aims to create a green product and services marketplace with a focus on sustainable communities and gamification mechanisms. Nicola is also the Author of the book Circular Economy Manager.
About EnelX
Enel X is the largest provider of demand responseā ā worldwide and products and services aimed at energy transformation at home, city, and industrial levels. By applying solutions resulting from the digital transformation to the energy sector, Enel X is dedicated to the fields of electric public transport, smart homes, and smart cities, intelligent public lighting, integration of renewables, and energy efficiency for businesses and public administrations. Its offer includes services and products for the Business-to-Business, Business-to-Consumer, and Business-to-Government segments.
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