Do you know where your food comes from, or how it's made? Join us on the FoodUnfolded podcast, where we talk to farmers in the fields, scientists on the ground and experts around the world on our journey to rediscover the origins of our food and explore what lies in store for the future of food.
This week Matt is joined by Annick Verween to host a panel discussing what the food sector is doing to reduce sugar consumption, in response to growing health concerns. Recorded live at EIT Food’s Venture Summit in Lisbon, guests include Tom Simmons (Founder of Stem) and Ilan Samish (Founder of Amai Proteins) who have pioneered novel ingredients that can replace sugar, both its sweetness and structure. Karine Delafaye also explains how the world-renowned food company Danone are also championing the movement, with their own Sugar & Sweetness acceleration project.
What is greenwashing? How can we spot greenwashing? But more importantly, what can be done about it? Join Editor-in-Chief Jane Alice Liu and Editors Silvia Lazzaris, Aran Shaunak and Oliver Fredriksson for our first Editor's Table conversation.
What are the biggest problems within the cocoa industry today? Are there any initiatives to challenge the status quo? We spoke with Charles Snoeck from IDH, a sustainable trade initiative. As Beyond Chocolate Program Manager, Charles is working together with different actors in the cocoa industry to bring about systematic change within the chocolate trade.
A climate tax on food could help make our food system more sustainable, but how do farmers feel about it? Lottie Bingham spoke with Stuart Roberts, Farmer and Deputy President of the UK National Farmers Union, to see what the farming community think about implementing a climate tax on food.
Find the National Farmers Union at https://www.nfuonline.com
In 2020, the UK Health Alliance on Climate Change released a report containing recommendations for a tax on foods based on their environmental impact. Lottie Bingham speaks with Dr Marco Springmann, a senior researcher in population health at Oxford University, to learn more about what a climate tax on food would mean for our food habits, and the environment.
Are you eating real wasabi? Or just green-dyed horseradish? How do you tell the difference? And how is real wasabi grown? Dr Janet Colston, founder of the Functional Plant Company in Scotland, explains it all.
Podcast by Annabel Slater. Find the Functional Plant Company at: http://thefunctionalplantcompany.com
How has the coronavirus crisis impacted the red meat industry in the UK? Lottie Bingham spoke with John Royal, a chief livestock advisor of the UK's National Farmers Union of the beef and lamb sectors to understand more.
Find the Royal Association of British Dairy Farmers: https://www.nfuonline.com
How has the coronavirus crisis impacted farmers and their crop production? But more importantly, what's being done to mitigate the impact? We spoke with Thomas Engel from John Deere's European Innovation Centre in Germany to explore what technologies have helped farmers stabilise their food production against the coronavirus crisis.
The coronavirus quarantines have impacted people all around the world, as well as farmers and our food system.
In this episode of our four part Coronavirus Series, we spoke with Peter Alvis, Chairman of the UK’s Royal Association of British Dairy Farmers to discuss how the coronavirus crisis has impacted the dairy industry.
Are your eggs from free-range or caged hens? Why do egg farms use cages? Should all egg farms be free-range? What would be the most ethical purchasing decision?
We explore all this in this podcast episode with Dr Victoria Sandilands a poultry behaviour expert from Scotland's Rural College.
Ever wonder how lab grown meat is grown? Neil Stevens joins this episode of the FoodUnfolded Podcast to share the ins and outs of cultured meat.
To learn more about lab grown meat read our article at https://foodunfolded.co/labgrownmeat
Join us on a journey into space and discover the technologies that help us grow food beyond Earth. We talk with NASA researcher and plant physiologist Ray Wheeler about bioregenerative system in space and how close we are to farming on Mars.
Background Sound Credits: NASA and Tessa Elieff
Can you grow your own vegetables if you live in the Arctic? Join us on our journey to the Svalbard islands, where Polar Permaculture grow vegetables in one of the world's coldest towns: Longyearbyen.
To learn more about permaculture in the Arctic, read our article at foodunfolded.co/arcticfarming. You can find the Polar Permaculture online (www.polarpermaculture.com/) and on Facebook (@polarpermaculture).
Ever wonder how your rice is made? Join us on our journey to Singapore, where we join the Ground Up Initiative (an eco-conscious community campus) to see how they grow rice in their small rice paddy field.
To learn more about how rice is grown in asia, you can read our article at foodunfolded.co/rice. You can find the Ground Up Initiative online (groundupinitiative.org) and on Instagram (@groundupinitiative).
Aquaponics grows plants without soil in a closed system, where fish, bacteria and plants can mutually support one another. Join us on our journey to Singapore, where Lee Kim Seng from National University of Singapore explains.
To learn more about aquaponics, you can read our article at foodunfolded.co/aquaponics.