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Sustainable food tech: cultured meat, alt proteins, food waste, sustainable packaging, vertical farming, regenerative agriculture. Learn in deep-dive seasons about innovations in the food industry for a more sustainable and healthy future. Red to Green features food startups and food industry leaders to cover game-changing breakthroughs in the future of food.

Red to Green - Food Tech | Sustainability | Food Innovation | Future of Food | Cultured Meat Marina Schmidt

    • Wirtschaft
    • 5,0 • 14 Bewertungen

Sustainable food tech: cultured meat, alt proteins, food waste, sustainable packaging, vertical farming, regenerative agriculture. Learn in deep-dive seasons about innovations in the food industry for a more sustainable and healthy future. Red to Green features food startups and food industry leaders to cover game-changing breakthroughs in the future of food.

    5.2. The struggle of the (devils) fork to become your cutlery of choice - food history for the future of food

    5.2. The struggle of the (devils) fork to become your cutlery of choice - food history for the future of food

    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/

    • 15 Min.
    SE5: Food history for the future of food - how potatoes saved (and killed) millions of lives and went from pig's food to a world wide staple

    SE5: Food history for the future of food - how potatoes saved (and killed) millions of lives and went from pig's food to a world wide staple

    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/

    • 17 Min.
    4.12. Food waste Final: the farmers 🚜 perspective on food waste and how it is connected to regenerative agriculture

    4.12. Food waste Final: the farmers 🚜 perspective on food waste and how it is connected to regenerative agriculture

    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

    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/

    • 29 Min.
    4.11. Make corporates accountable: how big business avoids responsibility for food waste with Carrie Bradshaw

    4.11. Make corporates accountable: how big business avoids responsibility for food waste with Carrie Bradshaw

    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/

    • 35 Min.
    4.10. The chef's perspective: regional, circular, zero waste cooking to reduce food waste and how it's connected to cultural traditions, respecting food and creativity with Root Radicals

    4.10. The chef's perspective: regional, circular, zero waste cooking to reduce food waste and how it's connected to cultural traditions, respecting food and creativity with Root Radicals

    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

    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/

    • 28 Min.
    4.9. Dumpster diving - food rescue - urban harvesting: an activists view on food waste with Matt Homewood

    4.9. Dumpster diving - food rescue - urban harvesting: an activists view on food waste with Matt Homewood

    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

    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/

    • 31 Min.

Kundenrezensionen

5,0 von 5
14 Bewertungen

14 Bewertungen

Christoph _ ,

Great quality of interview guests

The podcast gives a good introduction to topics in food tech for people in and outside the industry. A friend recommended it to me and I am trying to listen to it ever since.

Lea Gruenewald ,

Incredibly insightful

Really great podcast on the topic of food and sustainability. Season 1 is off to a great start with well picked guests and thought provoking conversations.

plentyplanteater ,

What what that’s great

Iheard about Red to Green through a friend and liked all the episodes so far. As someone interested in sustainability learning about the impact of the food industry on our environment has been eye-opening. Food tech is usually not my turf but the podcast is getting me interested in that field. Looking forward to the upcoming interviews and seasons.

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