Red to Green – Food Sustainability
by Marina Schmidt
September 12, 2024 4:00 pm
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
2 months ago7. SEASON FINAL - BOOK TALKS - What Food Futurist are you? 🔮 Part II of Meals to Come
12 months ago7.10. Three Archetypes of the Future of Food - The History of the Future of Food
1 year ago7.9. When a Scientist Whistleblows Pesticides - The Monsanto Papers
1 year ago7.7. GMO-Activists ✊ The Biggest Marketing Mistake - Seeds of Science
1 year ago7.6. Understanding the most used Pesticide - More than Glyphosate 🌿
1 year ago7.5. Lobbying Strategies in US vs. Europe - Food Politics part II
1 year ago7.4. Food Politics - How the Food Industry Influences Nutrition and Health
1 year ago7.2. Blind Spots of Food Tech 🔍 Distribution and Responsibility - Part II of Stuffed and Starved
2 years ago7.1. Stuffed and Starved 🍔 Understanding Inequality in our Food System
2 years ago