Podcast

Transforming Food Waste: Sustainable Ingredients for a Better Future

In this insightful episode, Lydia Oxley Johnson, President of Renewal Mill, shares her visionary approach to reducing food waste through innovative ingredient development. Discover how industrial byproducts are transformed into nutritious, gluten-free, and high-protein ingredients, promoting sustainable food production.

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Unlock Optimal Health: Plant-Based Nutrition for Energy and Wellness

In this episode, renowned sports nutritionist Klaudia Buczek, co-founder of Made By Diet, reveals the power of personalized nutrition. Discover how to fuel your body for success, leveraging plant-based protein sources, and tackle obesity. Learn the difference between professional and amateur athletes’ nutritional needs and lifestyle challenges.

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Why We Must Embrace Alternative Proteins Now!

Discover the future of food with alternative proteins! Join Gus Guadagnini, CEO of Good Food Institute Brazil, as he explores sustainable food production, plant-based innovation, fermentation technologies, and cultivated meat to combat climate change and food insecurity. Learn about Brazil’s leadership in the meat industry, consumer adoption, technology development, and global cooperation at events like…

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Healthy Drink for Kids… Without the Caffeine? Yes, Really!

Unlock the Story of Kid Coffee: A Father-Son Duo’s Mission to Revolutionize Kids’ BeveragesDiscover how David Sanborn and his 8-year-old son Ethan founded Kid Coffee, tackling the controversy surrounding coffee for kids. On the Future Food Cast, David shares his entrepreneurial journey, highlighting the importance of health and wellness for children. Learn about Kid Coffee’s…

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Regenerating the Food Industry: Sustainable Practices for a Better Future

In this episode, Geraldine Gilbert, Food Transition Lead at Forum for the Future, delves into her organization’s comprehensive approach to sustainability. Discover how Forum for the Future is addressing the interconnectedness of food systems, energy, and business purposes. Learn about the importance of regenerative agriculture, social justice, and collaborative partnerships in driving systemic change. Gain valuable insights from Gilbert’s experience in fostering pre-competitive collaborations and building a sustainable future.

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Revolutionizing the Harvest: Robotics in the $60B Mushroom Industry

In this episode of we explores the intersection of robotics and mushroom farming with Sean O’Connor, CEO of 4AG Robotics. Sean shares insights on the challenges facing the mushroom industry, including labor shortages and consistency issues. Forage Robotics is revolutionizing mushroom farming with automation solutions, optimizing harvesting, reducing labor costs, and improving efficiency through expertise…

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Sustainability in Action: Kerry’s Ambitious Goals & Innovative Solutions

Kerry, a leader in sustainable nutrition, revolutionizes the food, beverage, and pharmaceutical industries with innovative solutions and ambitious targets. Christina O’Keefe, Head of Sustainability for North America, shares Kerry’s vision to reach 2 billion consumers with eco-friendly nutrition solutions by 2030. Kerry’s holistic approach includes employee education, carbon footprint analysis, and NeutriGuide. By integrating sustainability…

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Driving Positive Change in Food Safety with Cutting-Edge Technology

In this episode, Geert van Kempen, Head of Food and Beverage Strategy at Veeva Systems, shares expert insights on digital transformation in the food and beverage industry. Discover how Veeva’s cloud-based software solutions enable food safety management, HACCP compliance, and supply chain transparency, addressing the unique needs of the industry. Geert discusses the importance of…

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The Fresh Produce Paradox: Balancing Quality, Quantity, and Sustainability

Discover how Zano Fresh Co. leads the way in sustainable and efficient citrus production. Ana Escandon, CEO, shares insights on the benefits of vertical integration, from farm to table. Learn about the impact on international trade, sustainable agriculture practices, and the role of technology in streamlining the supply chain.

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People, Planet, Profit: Balancing Sustainability in the Restaurant Industry

In this episode, join Juliane Caillouette-Noble, Managing Director of the Sustainable Restaurant Association, for a deep dive into sustainable dining. Discover how restaurants can reduce their environmental footprint, improve social impact, and create a more sustainable food system. Learn about the SRA’s 3-pillar framework for sustainability and practical tips for implementing changes. Tune in to discover…

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