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500 scientists from 60 countries gathered at the 5th Global Food Security Conference in Leuven, Belgium. Instead of saying, "you had to be there," we bring you voices and reflections from the conference. Host Matthew Kessler recorded dozens of interviews, asking experts what key messages they want to deliver to those with the power to change food systems, what are the economics of food systems transformation, and which solutions to make food systems more resilient deserve more attention. This...

500 scientists from 60 countries gathered at the 5th Global Food Security Conference in Leuven, Belgium. Instead of saying, "you had to be there," we bring you voices and reflections from the conference. Host Matthew Kessler recorded dozens of interviews, asking experts what key messages they want to deliver to those with the power to change food systems, what are the economics of food systems transformation, and which solutions to make food systems more resilient deserve more attention. This...

While many wonder about the technological hurdles preventing cultivated meat from entering commercial markets, fewer ask a more basic question: will people actually eat it, or will they find it too unnatural? In this episode, we're joined by Cor van der Weele, emeritus professor in philosophy from Wageningen University, who has had a front-row seat to the past 15 years of shifting perceptions of this technology. We'll dive into how a philosopher thinks about “naturalness”, what are the public...

If more and more gene-edited foods become common on our plates, is that a sign of a promising or worrying food future? With Dr. Lauren Crossland-Marr, food anthropologist and host of the podcast A CRISPR Bite, we unpack whether it’s fair to call CRISPR a natural way of "speeding up the breeding" process, whether technological innovations such as gene editing are addressing root causes of food systems challenges, and if there’s space for middle ground on such a polarizing issue.For more ...

What influences the meals we enjoy today? Meal historian and cultural researcher Richard Tellström from Stockholm University suggests that the surrounding natural environments and ecosystems only play a minimal role. Instead, he argues that our choices are primarily shaped by cultural, political and economic forces. This episode dives into the dramatic shifts in Swedish diets over the past century, highlighting how changes such as new food preservation methods in the 1970s, Sweden's entry int...

Around 6000 years ago in Northwest Europe, our ancestors transitioned from hunter-gatherer societies to sedentary farming. How did their diets change during this time? The field of archaeological sciences and chemistry teamed up to shed new light on this question. In this episode, we ask Amy Styring, archaeological chemist at the University of Oxford, what's her take on a natural diet, whether we overestimate the role of meat in our past diets, and what lessons can we learn today if we have a...