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Red to Green – Food Sustainability

Red to Green – Food Sustainability

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The most in-depth podcast on how we can make the future of food sustainability. Each topic is covered in a season of 12 episodes covering different perspectives, geographies, and solutions. Go ahead and binge-listen to seasons – 1. cell-based meat, 2. sustainable packaging, 3. consumer acceptance, 4. food waste, 5. food history for the future of food, 6. biotechnology, and 7. book talks on the food system. Hosted by science and technology historian Marina Schmidt. Let’s move the food industry from harmful to healthy, from polluting to sustainable, from Red to Green.

Recent Episodes

  • 8.1. What is Micro Fermentation? New Cheeses Made with Koji Protein - Formo CEO Raffael Wohlgensinger

    10 months ago

  • 7. SEASON FINAL - BOOK TALKS - What Food Futurist are you? 🔮 Part II of Meals to Come

    2 years ago

  • 7.10. Three Archetypes of the Future of Food - The History of the Future of Food

    2 years ago

  • 7.9. When a Scientist Whistleblows Pesticides - The Monsanto Papers

    2 years ago

  • 7.7. GMO-Activists ✊ The Biggest Marketing Mistake - Seeds of Science

    2 years ago

  • 7.6. Understanding the most used Pesticide - More than Glyphosate 🌿

    2 years ago

  • 7.5. Lobbying Strategies in US vs. Europe - Food Politics part II

    2 years ago

  • 7.4. Food Politics - How the Food Industry Influences Nutrition and Health

    2 years ago

  • 7.2. Blind Spots of Food Tech 🔍 Distribution and Responsibility - Part II of Stuffed and Starved

    2 years ago

  • 7.1. Stuffed and Starved 🍔 Understanding Inequality in our Food System

    2 years ago