Transform the Food System Natoora, Franco Fubini

A commercial fisherman turned kelp and oyster farmer, Bren Smith tells us how our oceans offer up a scalable solution to our global climate crisis. This is a profoundly personal episode that brings us real hope for the future.

We're talking with Andy Cato — the grains grower proving that a more sustainable approach to arable farming is entirely scalable.

Like us, Dan Barber is on a mission to raise the bar on flavour as he shakes up the way food is grown for good. You might know him from the award winning Netflix series Chef’s Table, where he showcased the efforts of farmers, ecologists and nutritionists through one powerful medium: the plate. His conviction that chefs hold tremendous power to enact change through flavour holds a central line at his two restaurants, and in his book, The Third Plate.

His most recent endeavour is Row 7 Seeds: a seed company on a mission to democratise flavour. A vital component for building a better food future, which we delve into further in this episode.

In part two of Franco's conversation with chef, educator and slow food activist Alice Waters, we step into the classroom and talk fast food.

This week we talk to the chef-founder of Chez Panisse, author, slow-food activist, educator and winner of multiple lifetime achievement awards: Alice Waters.

This week, Franco speaks to the author of For the Love of Soil and Director of Integrity Soils, Nicole Masters.