21 episodes

New Food Order is a podcast exploring the business of tackling our climate and social crises through food & agriculture


Through nuanced conversation and debate, we’re embarking on a learning and unlearning journey to unearth how we might design business and finance to have maximum positive impact for people and our planet.


We speak with leading farmers, entrepreneurs, execs, investors, and other stewards on key topics like:


Will plant-based, lab-grown meat, and regenerative agriculture save the world?Is carbon neutral enough?What are the most people and planet friendly business and finance models?How might we best honor and learn from indigenous communities?How might we avoid the unintended consequences of new innovation?

New Food Order is hosted is brought to you by AgFunder and Food+Tech Connect. The hosts are Danielle Gould and Louisa Burwood-Taylor.

New Food Order AgFunder & Food+Tech Connect

    • Business
    • 5.0 • 62 Ratings

New Food Order is a podcast exploring the business of tackling our climate and social crises through food & agriculture


Through nuanced conversation and debate, we’re embarking on a learning and unlearning journey to unearth how we might design business and finance to have maximum positive impact for people and our planet.


We speak with leading farmers, entrepreneurs, execs, investors, and other stewards on key topics like:


Will plant-based, lab-grown meat, and regenerative agriculture save the world?Is carbon neutral enough?What are the most people and planet friendly business and finance models?How might we best honor and learn from indigenous communities?How might we avoid the unintended consequences of new innovation?

New Food Order is hosted is brought to you by AgFunder and Food+Tech Connect. The hosts are Danielle Gould and Louisa Burwood-Taylor.

    What is the Future of Plant-Based Alternatives in a New Food Order?

    What is the Future of Plant-Based Alternatives in a New Food Order?

    Plant-based meat and dairy alternatives may have exploded onto the food scene in recent years but the hype is catching up, consumer sales have been lackluster and investors are turning away. Questions have emerged about whether plant-based alternatives are the climate solution they claim to be, or an ethical choice throughout their supply chains. Are they even taking the right approach by aiming for replicas, or do we need new protein formats altogether?


    To tackle these questions and more we hosted a very special live show at New Hope Network’s Natural Products Expo West, with a panel including Miyoko’s Creamery founder Miyoko Schinner, Rainfed Foods founder Sujala Balaji, and Danone’s VP of Marketing Plant-Based Beverages Olivia Sanchez. Our first-ever live show features some serious debate about the future of plant-based food.


    Today we cover:


    Why the success of plant-based products has slowed down in the USIs it important for those working in the plant-based food industry have a plant-based diet?Is there room for flexibility in our diets? Should plant-based foods be complemented with animal products?The potential unintended consequences of plant-based foodWhat should the role of big conglomerates be in the plant-based sector?The rising demand for meat around the world and how emerging markets are respondingThe role of regenerative agriculture in the plant-based trend.

    This episode marks the end of Season 1! We’ve really enjoyed ourselves and hope you have too. Let us know what you’d like to see us cover in future by leaving a comment or contacting us via newfoodorder.org.


    Show Notes


    The Vegan Good Life with MiyokoRainfed FoodsDanoneExpo WestWWF Future 50 Foods report





    Subscribe to our newsletters that track all of the business, tech, and investment trends in food: https://tinyurl.com/nfonewsletters


    Follow us on Instagram: @newfoodorderpod


    Follow us on Linkedin: @agfunder & @foodtechconnect






    Thank you to Foodshot Global & New Hope Network for sponsoring the series.






    And a huge thank you to everyone who helped us bring this podcast to life: 


    Production: Patrick Carter, Cofruition


    Audio Editing: Tevin Sudi


    Original Music: Rodrigo Barbera 


    Art: Lola Nankin


    Project Management: Patrick Carter

    • 1 hr 22 min
    Moving Beyond Carbon Neutrality in Food & Ag

    Moving Beyond Carbon Neutrality in Food & Ag

    Hardly a month has gone by in the past two years without a large food or agriculture corporate announcing a pledge to go carbon neutral by some future date. Given the food and agriculture industries contribute over a third of the world’s greenhouse gas emissions, these commitments are certainly welcome. But as we increasingly learn about the industry’s potential to be a solution to reversing climate change through carbon sequestering farming practices, the question quickly became: is carbon neutrality enough? Shouldn’t these corporates have higher goals and be targeting carbon removal from the atmosphere?


    Furthermore, is carbon even the right focus when you consider other important measures of sustainable and ecological farming?


    To discuss this complex topic, we brought a diverse guest roster onto the podcast in another roundtable format episode, including: Ivo Degn, Climate Farmers CEO; Dani Nierenberg, president of Food Tank; Kathleen Merrigan, Executive Director for the Swette Center for Sustainable Food Systems; Julie Kunen, Director of Sustainability for Oatly North America; and Debbie Reed, Executive Director for Ecosystem Service Market Consortium.


    We discuss:


    Is carbon neutrality enough, or do we need to look beyond it?Is it detrimental to have such a strong focus on carbon neutrality? Does the focus detract from other important areas of regeneration and supporting all ecosystem services?Are carbon credits and overall certification of processes misleading and potentially damaging to the regenerative process?How corporations and startups might work better in the sectorHow are farmers and production workers affected by the carbon neutrality push?How might we design these systems to ensure farmers benefitHow to ensure we don’t just end up “greenwishing” while searching for a solution

    Show Notes


    Climate FarmersFood TankSwette CenterOatlyESMC





    Subscribe to our newsletters that track all of the business, tech, and investment trends in food: https://tinyurl.com/nfonewsletters


    Follow us on Instagram: @newfoodorderpod


    Follow us on Linkedin: @agfunder & @foodtechconnect






    Thank you to Foodshot Global & New Hope Network for sponsoring the series.






    And a huge thank you to everyone who helped us bring this podcast to life: 


    Production: Cam Gray, Cofruition


    Audio Editing: Tevin Sudi


    Original Music: Rodrigo Barbera 


    Art: Lola Nankin


    Project Management: Patrick Carter

    • 1 hr 33 min
    How Might We Better Support Farmers in their Transition to Regenerative Agriculture?

    How Might We Better Support Farmers in their Transition to Regenerative Agriculture?

    There’s enormous potential for agriculture to help reverse climate change through its potential to sequester carbon from the atmosphere. But are we asking farmers too much? Already laden with debt and the pressure to produce more with less, how might we support already cash-strapped and stressed farmers in their transition to regenerative agriculture? Should it be their responsibility alone?


    In this episode, we continue our exploration of regenerative agriculture, its potential, and its challenges with Benedikt Bösel, Germany’s first regen ag Farmer of the Year and owner of Gut&Bösel; Jennifer O’Connor, Executive Director of Funders for Regenerative Agriculture; Felipe Villela, founder of reNature; and Kelsey Scott, Director of Programs at the Intertribal Agriculture Council and owner of DX Beef.


    We discuss:


    What needs to change to support farmers throughout the transition to farming regenerativelyWho should bear responsibility for driving this transition? Farmers, corporates, governments?What regenerative producers actually need from corporates, governments, and investorsThe language of regeneration and how to have productive conversations with producersWhat collaboration models and other resources exist or should exist to help themFunding sources for farmers, where they can access it, and the challenges involvedThe mindset shift needed among corporations and policymakers to help producers manage their lands regeneratively and profitablyIndigenous producers and the generational damage that is being done on existing farms

    Show Notes:


    Gut&BöselFunders for Regenerative AgriculturereNatureIntertribal Agriculture CouncilDX Beef





    Subscribe to our newsletters that track all of the business, tech, and investment trends in food: https://tinyurl.com/nfonewsletters


    Follow us on Instagram: @newfoodorderpod


    Follow us on Linkedin: @agfunder & @foodtechconnect






    Thank you to Foodshot Global & New Hope Network for sponsoring the series.






    And a huge thank you to everyone who helped us bring this podcast to life: 


    Production: Cam Gray, Cofruition


    Audio Editing: Tevin Sudi


    Original Music: Rodrigo Barbera 


    Art: Lola Nankin


    Project Management: Patrick Carter

    • 1 hr 28 min
    Defining and Scaling Regenerative Agriculture

    Defining and Scaling Regenerative Agriculture

    Regenerative agriculture has become a buzzword in the food world, but there is actually no formal definition of it.


    Broadly it means a set of practices that aim to improve land while cultivating crops and livestock, instead of depleting it like industrial practices often do. But it means so much more than that to many and is wider-ranging than its potential to sequester carbon from the atmosphere.


    In this episode, we explore philosophies of regeneration and ask our guests how they define regenerative agriculture, how we can make sure regenerative farms are actually doing what we need them to, and how do we support farmers while they make the transition?


    In today’s roundtable, we sit down with Reginaldo Haslett-Marroquin, founder of the Regenerative Agriculture Alliance; Dan Kittredge, founder of the Bionutrient Food Association, Elizabeth Whitlow, executive director at the Regenerative Organic Alliance; Koen van Seijen, Toniic manager and host of the Investing in Regenerative Agriculture podcast; and Daniela Ibarra-Howell, CEO of Savory Institute.


    We discuss:


    Philosophies of regeneration and what is regenerative agriculture How regenerative ag might help address global challenges like climate change and supply chain issues related to war and covidWhat might a new regenerative agriculture system look likeWhat might we learn from indigenous agricultural practicesHow corporations can work with farmers to create a more regenerative system How might we fund the transition to regenerative agricultureDo we need regenerative agriculture certification?





    Show Notes


    Regenerative Agriculture AllianceBionutrient Food AssociationRegenerative Organic AllianceToniicInvesting in Regenerative Agriculture podcastSavory InstituteROC Program





    Subscribe to our newsletters that track all of the business, tech, and investment trends in food: https://tinyurl.com/nfonewsletters


    Follow us on Instagram: @newfoodorderpod


    Follow us on Linkedin: @agfunder & @foodtechconnect






    Thank you to Foodshot Global & New Hope Network for sponsoring the series.


    And a huge thank you to everyone who helped us bring this podcast to life: 


    Production: Cam Gray, Cofruition


    Audio Editing: Tevin Sudi


    Original Music: Rodrigo Barbera 


    Art: Lola Nankin


    Project Management: Patrick Carter

    • 1 hr 27 min
    What is the Role of Biotech in an Ethical Food System?

    What is the Role of Biotech in an Ethical Food System?

    New frontiers in biotechnology and fermentation are being deployed to reduce the environmental impact of our animal-based food system. But do developments in cellular agriculture, fermentation, and biotech foods – for the creation of meat and dairy analogues – take ethics into account?


    In this week’s episode, we speak with four leading thinkers in the industry about how we might use biotechnology to engineer foods in a way where everyone wins.


    This week’s episode is the first of our Roundtable formats, featuring a diverse panel of voices, including: Isha Datar, executive director of New Harvest, Varun Deshpande, managing director of Good Food Institute India, Didier Toubia, CEO of Aleph Farms, Errol Schweizer, former VP of Grocery for Wholefoods and host of The Check Out podcast.


    We discuss:


    How to define biotech and precision fermented foodsWhat questions we should be asking about cultivated meatsHow you communicate with transparency the complexities of bio-foods to eatersThe need for open access scientific research in bio-foods developmentOperating models for these technologies and foods in the global southThe ethics of IP and corporate control of research and these technologiesWho is investing in biotech foods - from governments to investors to multinationals





    Show Notes:


    New Harvest Cellular Agriculture DefinitionGood Food Institute cultivated & precision fermentation definitionsUS bio-engineered food labeling lawNew Harvest OpenCellAg RepositoryCRISPRTALENS APAC Society for Cellular AgricultureThe Carbon Farming Solution, book by Eric ToensmeierLa Via Campesina What Questions Should We Be Asking About Cell-Based Meats? - Errol Forbes articleWhat Consumers Should Ask About Precision Fermentation - Errol Forbes article





    Subscribe to our newsletters that track all of the business, tech, and investment trends in food: https://tinyurl.com/nfonewsletters


    Follow us on Instagram: @newfoodorderpod


    Follow us on Linkedin: @agfunder & @foodtechconnect


    Thank you to Foodshot Global & New Hope Network for sponsoring the series.






    And a huge thank you to everyone who helped us bring this podcast to life: 


    Production: Cam Gray, Cofruition


    Audio Editing: Tevin Sudi


    Original Music: Rodrigo Barbera 


    Art: Lola Nankin


    Project Management: Patrick Carter

    • 1 hr 37 min
    Revitalizing Pre-Colonial Indigenous Food Systems with Chef Sean Sherman

    Revitalizing Pre-Colonial Indigenous Food Systems with Chef Sean Sherman

    Do we need to design a US food system without European influences? What can we learn from indigenous peoples to ensure food sovereignty and reverse our climate crisis? 


    This week, we discuss this and more with Oglala Lakota Sioux chef, entrepreneur, author, and speaker Sean Sherman. Sean is the founder of "The Sioux Chef," a catering company and food education business committed to revitalizing and reclaiming Native American cuisine. His main culinary focus has been on bringing indigenous food systems like land stewardship and wild food usage to a modern culinary context. His restaurant Owamni in Minneapolis specializes in dishes containing only ingredients present in North America prior to European colonization. In 2022, Owamni won the James Beard Foundation Award for best new restaurant." In 2017, he co-authored the cookbook The Sioux Chef's Indigenous Kitchen. Through his nonprofit NATIFS, he also co-founded the Indigenous Food Lab, a professional Indigenous kitchen and training center dedicated to preserving Indigenous food education. He personally received the James Beard Foundation Leadership Award in 2019 and the James Beard Foundation Award for Best American Cookbook in 2017. 


    We discuss:


    Colonialism's impact on indigenous cultures and foodwaysCreating a replicable Indigenous Food Lab model, which includes entrepreneurial support, production and co-packing capacity, media, education, and marketplacesUsing food as a platform to empower and uplift indigenous peoples and preserve indigenous culture and wisdom How to indigenize and decolonize for profit businessesUsing restaurants, CPG products, marketplaces, and media as a way to educate people about indigenous culture and wisdomWhat we can learn from indigenous peoples around the globe who have a blueprint for living sustainablyWhy we need to rebuild community-based food systems to ensure food sovereignty and to address the challenges created by our climate crisisThe unique advantage tribal communities in the US have to be able to rewrite some of their laws irrespective of state law, and how to utilize this to improve the local food system

    Show Notes


    The Sioux Chef: https://sioux-chef.com/NĀTIFS: https://www.natifs.org/Owamni: https://owamni.com/The James Beard Foundation: https://www.jamesbeard.org/





    Subscribe to our newsletters that track all of the business, tech, and investment trends in food: https://tinyurl.com/nfonewsletters


    Follow us on Instagram: @newfoodorderpod


    Follow us on Linkedin: @agfunder & @foodtechconnect


    Thank you to Foodshot Global & New Hope Network for sponsoring the series.






    And a huge thank you to everyone who helped us bring this podcast to life: 


    Production: Cam Gray, Cofruition


    Audio Editing: Tevin Sudi


    Original Music: Rodrigo Barbera 


    Art: Lola Nankin


    Project Management: Patrick Carter

    • 45 min

Customer Reviews

5.0 out of 5
62 Ratings

62 Ratings

E Edens ,

The Best!

Such an interesting and informative podcast— a must listen for people in the food biz (although it really should be required listening for everyone)! I’ve learned so much eye opening info about the relationship between the food industry and climate/social crises!

CMbc2023 ,

Future of Food

I’ve loved hearing from diverse and insightful guests and learning more about the exciting future of food!

RLB_3 ,

To the new food order!

Thank you for bringing such thoughtful and rigorous discussion to a platform for the future of food. As someone who works in and deeply cares about food, I look to this podcast to open new perspectives to what is and isn’t going on in the industry. It has been inspiration for many thought-provoking conversations both personally and professionally. Keep doing what y’all are doing!

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