On each episode of Table Talk we dive deeper into the unanswered questions shaping the food and drink landscape. Expect to hear from industry leaders, influencers and innovators on the ground driving the change each and every day.
Join the conversation on Facebook and Twitter by tagging us @foodmatterslive or keep up to date with Table Talk on https://www.foodmatterslive.com.
Is Net Zero distracting us from the real work needed to tackle climate change?
In the latest in a series of episodes focused on Net Zero, and its impact on food industry manufacturers, producers and retailers, we join Aditi Sen, Policy Lead at Oxfam to find out whether the focus on net zero is distracting us from the priority of cutting emissions to reduce our impact on the environment. Aditi co-authored Oxfam’s ‘Tightening the Net’ report which discovered that many governments are hiding behind unreliable, unrealistic and unproven carbon removal schemes to meet their 2050 goals. Is net zero causing more of a distraction than a help as we address climate change?
Join host Stefan Gates as he chats to Aditi, and discovers the detail and research that has gone into Oxfam’s report, and what can be done next to effect real change.
About Aditi Sen
Aditi Sen, Policy Lead, Oxfam
Working at the intersection of climate change, sustainability, and international development and advancing equity in climate solutions. Broad experience in policy analysis and advocacy, program design and management, and working with a diverse range of stakeholders.
About the Tightening the Net report
Oxfam’s report Tightening the Net says that too many governments and corporations are hiding behind unreliable, unproven and unrealistic ’carbon removal’ schemes in order to claim their 2050 climate change plans will be ‘net zero’. Their sudden rush of ‘net zero’ promises are relying too much on vast swathes of land to plant trees in order to remove greenhouse gases from the atmosphere. At the same time, they are failing to cut emissions quickly or deeply enough to avert catastrophic climate breakdown.
To limit warming below 1.5°C and prevent irreversible damage from climate change, the world collectively should be on track to reduce carbon emissions by 45 per cent by 2030 from 2010 levels, with the sharpest cuts being made by the biggest emitters. Countries’ current plans to cut emissions are nowhere near, totalling around 1 per cent reduction in global emissions by 2030 according to the most recent stocktake.
The climate crisis is already devastating agriculture globally. It is driving worsening humanitarian crises, hunger and migration. People living in poverty, particularly women farmers and Indigenous people, are being affected first and worst. It is undermining efforts to tackle poverty around the world.
Danny Sriskandarajah, Chief Executive of Oxfam GB, said: “Too many companies and governments are hiding behind the smokescreen of ‘net zero’ to continue dirty business-as-usual activities.
“A prime example of the doublethink we are seeing is the oil and gas sector trying to justify its ongoing extraction of fossil fuels by promising unrealistic carbon removal schemes that require ludicrous amounts of land.
“Net zero targets are vital to tackling climate change. Some governments and companies are taking bold action to cut carbon emissions but there are currently too few to give us a realistic chance of averting climate catastrophe and the widespread hunger and devastation that come with it.
“The UK Government needs to be a credible broker for a deal that can stop the planet overheating when it hosts the COP26 climate talks in November – so it is imperative that it stops licensing new oil and gas in the North Sea, including a possible new oilfield near the Shetland Islands.”
From perfecting plant-based flavours to achieving net zero: what's trending on Table Talk?
Over 3,100 listeners from across the world of food, nutrition and health joined the Table Talk community in August, and in a stellar month on the podcast we unpacked some of the most important challenges for food, drink, diet, sustainability and nutrition. The top trending Table Talk episodes in August included a look at how Edlong are perfecting their plant-based cheese flavours by incorporating regional tastes and nuances, how the latest research is exploding some important myths about the health benefits of intermittent fasting, and how the food industry can come together to achieve net zero by 2040, ten years ahead of national targets.
Each week Table Talk connects you to the key thinkers and change-makers from food and drink, sharing future trends and giving you a glimpse of the science-backed research that will shape how we eat. Follow on Apple, Spotify or your preferred platform to hear each new episode each week and join a community of more than 75,000 food industry professionals getting a head start on future trends with Table Talk.
How a beekeeper launched a sports nutrition brand
In the second of our Behind the Brand series, we catch up with Food Matters Live Awards Innovative natural and organic product of the year winner, Melligel, and find out how the brand behind it, Mellifera, has created a sports nutrition supplement from organic honey.
What motivated them to head down this path, and what are the potentials for organic honey within the sports nutrition sector? Join the conversation on Table Talk to find out.
About MelliGEL by Mellifera Ltd.
Carbohydrate is needed to fuel almost every type of activity as the amount of glycogen has a direct effect on physical and mental performance. Organic honey with its predominantly carb content is first class source used from the time of the first Olympian runners of the ancient Greece. Nowadays, there is numerous scientific documents and evidence that honey is the perfect fuel to consume before exercise in order to achieve both fast energy and endurance.
MelliGEL is the first 100% organic certified energy gel, which is also certified by Informed Sport as a product suitable for professional athletes. It’s all natural and raw food based on pure honey, herbal extracts, and superfoods which deliver the flavor – Raspberry, Spirulina, GingerCherry, Matcha, Guarana, CacaoMint, or Strawberry. MelliGEL provides the much needed energy for athletes and active people without the burden of any chemicals, GMO, and artificial additives. In addition, it stimulates immunity as honey and the other ingredients are bursting with enzymes, polyphenols, minerals, antioxidants, and adaptogens. Immediately after its launch in its home country (Bulgaria) it was recognized by the Bulgarian Tennis Federation as main sport nutrition for the national teams of professional tennis players. Acknowledgment of the Official partnership can be seen on https://bgtennis.bg/.
What are the global hotspots for food and agtech?
What are the leading global food and agtech scenes? In this episode of Table Talk we join experts from the food and agtech investment community to shed some light on how countries are helping to support innovation and disruption and find out what is the secret to success.
Joining host Stefan Gates are Christian Guba, Associate, Atlantic Foods Ivan Farneti, Co-Founder, Five Seasons Ventures and Nadav Berger, Founder & Managing Director, Peakbridge VC. Join the conversation to find out what different countries are doing to nurture food and agtech start-ups in this fascinating look at the future of food.
About our panel
Christian Guba, Associate, Atlantic Foods
Christian is an Investor with Atlantic Food Labs, an early-stage VC Fund & Venture Studio based in Berlin. Atlantic Food Labs invests in ambitious and mission-driven startups along the entire food value chain and has backed companies such as Gorillas, Formo, Mushlabs or Infarm. Christian gained a Master in Management from HHL Leipzig and before joining Atlantic Food Labs he worked with btov Partners, BCG Digital Ventures, and Google.
Ivan Farneti, Co-Founder, Five Seasons Ventures
Ivan has been an active venture capital investor for the last 20 years and he is the co-founding Partner of Five Seasons Ventures, the first European venture fund fully focused on Foodtech.
He is passionate about product and technology innovation aimed at solving big challenges in the food industry: from alternative sources of proteins, to functional foods, from new models of food distribution to the reduction of food waste. At Five Seasons he invested in gene editing company Tropic Biosciences, pet nutrition company Butternut Box and three more companies yet to be announced.
His experience from previous venture funds in London, includes structuring venture investments, organisational and strategy development, setting up governance for growth and planning for successful exits. He was an early stage investor in Everbridge, Inc. (Nasdaq: EVBG), Tridion BV (acquired by SDL Plc), Gomez, Inc. (acquired by Compuware), Plazes AG (acquired by Nokia), among others.
In his spare time he enjoys family life, cooking, fly fishing, and practicing karate and jiu jitsu with his son Adam
Nadav Berger, Founder & Managing Director, Peakbridge VC
Coming from a Third generation food industrialist family , Nadav has actively built many companies specialising in food applications, marketing and distribution. In 2008, Nadav co-founded the food applications lab FoodLab. The innovative developments at FoodLab lead to founding FoodLab Capital, a premier seed fund. The successful portfolio includes DouxMatok, InnovoPro, NextFerm and SimpleOrder (exited).
After that Nadav co-founded and is the managing Partner of PeakBridge, a fund manager managing NEWtrition (Nick's, TasteWise, Prenexus, UKKO..)– a series A+ Global fund for FoodTech and FoodSparks® – the 1st. European seed fund with collaboration with the EIT Food. Nadav holds a B.A in economics and political science from Tel Aviv University and an EMBA from Northwestern University, Kellogg School of Management.
From the world of finance to award-winning gelato makers: the unusual success story behind Beau’s Gelato
In this new series we get personal with the people behind the brands, with the debut episode focusing on Beau’s Gelato. We join Co-Founder and CEO Joseph Eyre to find out how two partners with no previous experience in the food industry, one with a background in nursing the other in finance, came to start an award winning plant-based gelato brand.
We discuss what made them take the plunge and start a business in an industry that was so alien to them, what fuels their passion and what comes next as they scale their brand. Join the conversation on Table Talk.
About Beau’s Gelato
Beau’s Gelato was born out of our shared passion for travel, discovery and – most importantly – great food. Prior to setting up Beau’s we travelled extensively, searching high and low for vegan dishes that were good enough to write home about.
Along the way, we were lucky enough to meet many incredible artisans doing amazing things with vegan ingredients. Inspired, we decided we would go back and craft our own contribution to the plant-based world: a fantastic vegan ice cream that everyone could indulge in and feel great about.
At the time that we made our decision, the vegan wave was still very much in its infancy. In stark contrast to all the exciting and interesting plant-based foods that we tasted on our travels, the scant options and bland fare that was available to us back in the UK left us cold. We could see that vegan food was being grossly undersold – and wanted to do something about it. With backgrounds in nursing and finance, there was a huge learning curve for us to go through before we could make a product as good as those we’d sampled abroad. Keen to learn more, we reached out to the former owner of a highly successful vegan ice cream parlour which operated in New York, who helped us to refine our initial development and recipe research, as well as providing valuable commercial advice for starting out.
From all of this emerged Beau’s Gelato: an authentic Italian-style ice cream made without any animal products. In keeping with the Italian heritage we learnt in Bologna, we created many of the classic household flavours that everyone knows and loves.
Beau’s Gelato were the 2021 Food Matters Live Awards Plant Based Product of the Year winner.
Can regenerative agriculture fix our food system?
Healthy soil is full of living organisms that help to generate the nutrients crops need to grow. But many conventional farming practices inadvertently degrade soil health over time, which in turn can reduce crop yields. Regenerative Agriculture aims to capture carbon in soil and aboveground biomass, reversing current global trends of atmospheric accumulation. At the same time, it offers increased yields, resilience to climate instability, and higher health and vitality for farming and ranching communities.
To explore regenerative agriculture and to find out the impact it could have on our environment, we once again, in partnership with Anglo American, join experts in the field to share their insight and experience. We speak to Ross Mitchell, Head of Agronomy and Technical Services, Anglo American Crop Nutrients and Paul Davey, seventh generation farmer and conservation agriculture contractor. Find out how we can regenerate our agriculture to improve sustainability in the future.
About our panel
Ross Mitchell, Head of Agronomy and Technical Services, Anglo American Crop Nutrients
Ross runs a global agronomy team overseeing the development of POLY4 in support of the company’s commercial contracts. With over 30-years experience, Ross has a wide spectrum of knowledge of agricultural practices ranging from the research of nutrient and pesticide dynamics in soil to seed production.
Before joining Anglo American, Ross specialised for eight years in sugar production – initially for large and smallholder farmers in China followed by large new farms in North Africa and the Indian subcontinent.
Paul Davey, Farmer
Paul Davey is a seventh generation farmer and conservation agriculture contractor. His wife manages their wholesale distribution and retail business which specialises in food, drinks and homeware made in Lincolnshire, UK. They run a shop in Lincoln which has an online home delivery service.
The farm specialises in seed production growing cereals, oilseeds, grass seeds and pulses, including vining peas for Birds Eye. A lambing flock of Lleyn ewes is run in conjunction with the arable enterprises and the farm pursues a strategy of healthy soils producing heathy plants and healthy food.
Paul was a finalist in the Soil Farmer of the Year competition 2019.
Making Data Sexy
Great episode on product data with brilliant panel. Loved Dan Sands- “it’s all about trust”! So true! Would like to see him become a regular guest.