FoodTech Junkies Edible Planet Ventures

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. Don’t 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

PURIS™ is a family-owned company founded in 1985 in Oskaloosa, Iowa. Built with intention over 30 years, PURIS’ 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.

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 Institute’s Chief Executive Officer, is on a mission to reconnect humans with the earth.Tkach is responsible for leading the organization’s growth, impact, and strategic planning, and is committed to advancing the Institute’s 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 Institute’s twelve campus operations in the U.S. and Europe, directing research investments, and supervising the organization’s education programs.Before assuming the Institute’s most senior leadership position, Tkach served as Rodale Institute’s Chief Impact Officer. He also served on the Institute’s 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.

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 yields—they create robust economic opportunities, ensure food security, and foster resilience against climate change.

Tune in to learn about some of IFAD’s 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 agencies’ 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 UN’s 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.

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 accoladesMastercooks of Belgium 

Michelin Star 2023Michelin Green Star 2021

Gault & Millau ‘Sustainability Award’ 2022Gault & Millau ‘Best Vegetable Chef’ 2019

We’re Smart Guide 10 Best Vegetarian Restaurants in the WorldWe’re Smart Guide Best Vegan Restaurant in the World 2019

Number 1 in 360° Eat Guide 2023

50 Best Restaurants – 50 Best Discovery

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 Lavender’s 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

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.