Skip to main content
Red to Green - Food Tech | Sustainability | Food Innovation | Future of Food | Cultured Meat

Red to Green - Food Tech | Sustainability | Food Innovation | Future of Food | Cultured Meat

By Marina Schmidt
Sustainable food tech: cultured meat, alt proteins, food waste, sustainable packaging, vertical farming, regenerative agriculture. Learn in deep-dive seasons about innovations in the food industry for a more sustainable and healthy future. Red to Green features food startups and food industry leaders to cover game-changing breakthroughs in the future of food.
Where to listen
Apple Podcasts Logo

Apple Podcasts

Castbox Logo

Castbox

Google Podcasts Logo

Google Podcasts

Overcast Logo

Overcast

Pocket Casts Logo

Pocket Casts

RadioPublic Logo

RadioPublic

Spotify Logo

Spotify

5.2. The struggle of the (devils) fork to become your cutlery of choice - food history for the future of food
While the knife and the spoon have been around for a bit longer, the fork had a tough journey. Being accused of the death of a queen, associated with prostitution, and being the star of a 1-year celebrity tour in France. Red to Green is a podcast focused on the future of food and food sustainability. We cover topics like cellular agriculture, cultured meat, food waste, food packaging, and more. More info and links to resources on https://redtogreen.solutions/   For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Food Labs: Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
15:10
June 22, 2022
SE5: Food history for the future of food - how potatoes saved (and killed) millions of lives and went from pig's food to a world wide staple
Mashed, boiled, roasted, or fried potatoes are a beloved staple worldwide, but this has not always been the case. The humble potato had a tough time. It has been hailed as an aphrodisiac, banned for causing leprosy, entangled in the rise of empires, and the death of at least a million people. Read till the end to find out what lessons we can draw from how potatoes went from food not even peasants would want to something that massively shaped our modern civilization. You will look at our tuber friends with new eyes. This is an episode of our food history for the future season where we cover the history of potatoes. Red to Green is a podcast focused on the future of food and food sustainability. We cover topics like cellular agriculture, cultured meat, food waste, food packaging, and more.  More info and links to resources on https://redtogreen.solutions/   For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Food Labs: Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
17:58
June 15, 2022
4.12. Food waste Final: the farmers 🚜 perspective on food waste and how it is connected to regenerative agriculture
The place where food waste happens is not necessarily where food waste is caused. We find that everything is much more interconnected than we would think. We have looked at food waste throughout the supply chain. How it can be reduced when food is shipped, sold in supermarkets, and wasted by us all - the consumers. But there is one piece missing. And per definition, it's supposedly not even part of the problem. The farm. The place where food is actually created. Any food wasted there is usually seen as food loss. Mostly due to bad weather, pests or just bad fortune. But as we have seen time and time again throughout red to green: words matter. While waste seems to be caused by humans, loss sounds like it's just something that happens. Something we can't really address... More info and links to resources on https://redtogreen.solutions/   For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
29:23
February 09, 2022
4.11. Make corporates accountable: how big business avoids responsibility for food waste with Carrie Bradshaw
If you could make the world leaders adopt 1 piece of the legislature on food waste - which one should it be? According to Carrie Bradshaw it should be extended producer responsibility. Make the big players accountable for the issues they cause up and down the supply chain. Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/   For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
35:26
January 26, 2022
4.10. The chef's perspective: regional, circular, zero waste cooking to reduce food waste and how it's connected to cultural traditions, respecting food and creativity with Root Radicals
I know we tend to be quite tech-centric at Red to Green and that's why I find it quite important to include the chef's perspective. This interview may not give you a bunch of hard facts but I believe it may inspire you with a different way to look at food and food waste. From a standpoint of cultural traditions, respect, and creativity. Monica Kisic Aguirre, originally from Peru, holds a Ph.D. in Molecular Biology and Biochemistry, and dedicated 12 years of her life to doing research, before she switched and became a chef and artist, with now 10 years of experience in the culinary scene. Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/   For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
28:49
January 18, 2022
4.9. Dumpster diving - food rescue - urban harvesting: an activists view on food waste with Matt Homewood
Some call it dumpster diving, I call it food rescuing, our interview guest Matt calls it urban harvesting. Every day retailers throw away still perfectly edible food. And activists like Matt Homewood document their finds and share them on social media platforms - like Instagram and LinkedIn. And there is much to find. For the past 3 years Matt has been an active food waste campaigner and recently shared his work at cop 26. Today we talk about what it takes to get big corporations to change, how retailers are the oligopoly of the food system and the moral dilemma of doing something illegal for a good cause. Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/   For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
31:41
January 11, 2022
4.8. The psychology 🧠 of food waste: sharing is caring with OLIO Co-Founder and CEO Tessa Clarke
One person's trash is another person's treasure. Some food that you throw in the bin is something that other people in your community may value. OLIO is an app that exists to tackle the enormous problem of waste in our homes and also local communities. Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/   For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
35:36
December 29, 2021
4.7. Restaurant waste: you can't manage what you can't measure. Why some restaurants waste more, psychological nudges and how AI can help solve the problem with Winnow CEO Marc Zornes
Winnow helps restaurants track, monitor, and reduce their food waste using AI-driven solutions. Find out how food waste is created in restaurant, how that helps both sustainability and what is the most wasteful restaurant model. Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/   For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/ (This episode has been changed and updated 01.03.2022)
21:12
December 22, 2021
4.6. Less fresh -> lower prices: how dynamic pricing can help reduce food waste with Wasteless Co-Founder and CEO Oded Omar
If one steak inspires in a week and the other already in 3 days, shouldn't there be an incentive to people to buy the one closer to expiry? Most of there time there isn't and this is what Wasteless is addressing. With their AI they integrate into retailers' shop systems to recommend when to discount which products or even provide electronic shelf labels which update the price automatically.  Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/ For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
25:51
December 15, 2021
4.5. The wholesalers perspective on food waste - influencing governments to adopt food banks, measuring food waste in a corporation and partnering with startups.
You get a look at food waste from a wholesaler's perspective, you will learn about the challenges in different countries. What it looks like to address food waste as a corporation and how the relationship between retailers and wholesalers affects how much food ends up in the bin. Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/   For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
27:58
December 08, 2021
4.4. Apeel: an invisible layer that keeps produce fresh 🥑- why cosmetics of food lead to food waste and the importance of a good supply chain with Jenny Du from Apeel
We need skin to keep ourselves healthy. Apeel has created extra skin for fresh produce to extend its shelf life and avoid food waste. Apeel is a company that creates an invisible layer covering produce. So your avocado would last much longer. But why? Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/   For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
27:10
December 07, 2021
4.3. The struggle of keeping fresh produce fresh 🥦- behind the scenes at retailers with Afresh Co-Founder and CEO Matt Schwartz
Food waste problems are 100x more complex with fresh produce: vegetables, fruits and leafy greens. Find our why and how artificial intelligence can help retailers buy the right amount of produce at the right time. In this episode you will also learn about the psychological biases and structural issues that lead to overbuying and excess food waste.  Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/   For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
29:15
November 24, 2021
4.2. From farm directly to fork: skipping retail and food waste with a direct to consumer model - a case study of the Chinese e commerce giant Pinduoduo with Xin-Yi Lim
Learn how the Chinese ecommerce giant Pinduoduo skips distribution centerss, wholesalers and retailers by conecting farmers directly to consumers.  Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/   For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/
35:54
November 17, 2021
4.1. An introduction to food waste 🥗: it's impact, causes and solutions with Dr. Ned Spang from UC Davis
Learn about the impact of food waste, how it is created, what we need to do to address it Dr. Ned Spang Associate Professor at UC Davis.  Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/   For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/ NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation – because the future of food needs to be shaped. https://nx-food.com/
31:08
November 10, 2021
3.8. Industry lobbying and communicating the hard things about animal agriculture with Irina Gerry CMO of Change Foods
In this episode you will hear from Irina Gerry from Change Foods. Change Foods uses precision fermentation to create real dairy without the cow, more about that in a few minutes. Prior to that she has been a Senior Brand Manager in Plant-based innovation at Danone. We discuss the role of talking about the health benefits of cultured products and how critical it is to actually point out the problems of the existing industry to drive change. I love that Irina disagrees with some of the previous interview guests that we have had on this season. I appreciate her boldness in standing up for what she believes in. This was such a great interview it was really hard to cut because it hit’s many of the most interesting topics: activism science manipulation and industry lobbying Let’s jump right in Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/   For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/ NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation – because the future of food needs to be shaped. https://nx-food.com/
50:58
October 25, 2021
3.12. Season 3 final: Toxic Positivity - how benefits are not enough - lessons from the fossil fuel industry - personal climate action with Prof. Kimberly Nicholas and Dr Gulbanu Kaptan
we are approaching the end of this season on promoting alt proteins. Today you will hear from two speakers, our first is - Kimberly Nicholas, a Senior Lecturer in Sustainability Science at Lund University in Sweden. Kimberly holds a Ph.D. in Environment and Resources from Stanford University. She has published over 50 articles on climate and sustainability in leading peer-reviewed journals and is the author of the book “Under the Sky we Make - how to be human in a warming world.” I love her take on toxic positivity and how pointing out the issues of the existing system, e.g. animal agriculture, is important to drive change.  Our second guest is Dr Gulbanu Kaptan, Associate Professor in Behavioural Decision Making at the University of Leeds. Her research focuses on judgement and decision making with a special interest in food-related decision making and risk (benefit) communications. Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/   For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/ NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation – because the future of food needs to be shaped. https://nx-food.com/
29:52
June 30, 2021
3.11. Understanding is not enough - sociopolitical questions of cultured meat - farmers future, power dynamics, patents with food & social scientist Dr. Charlotte Biltekoff
This episode will make you reflect on some bigger topics and ask some bigger questions. It’s a very valuable and contrarian perspective that we haven’t had in this season on promoting alternative proteins. Charlotte Biltekoff is an associate professor at UC Davis in American studies and in food science and technology. For many years she has been studying the relationship between food and culture, how values and beliefs shape people’s eating habits but also the connection between food and social order. She investigates how food becomes good or bad and has particularly looked into the agrifood tech sector in the Bay Area.  Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/   For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/ NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation – because the future of food needs to be shaped. https://nx-food.com/
33:43
June 23, 2021
3.10. Open access research, including farmers and cell-based censorship in the US with Good Food Institute Scott Weathers
This episode is filled with good news: learn more about plant- and cell-based censorship in the US, the role of open access research to grow cellular agriculture, and how to engage farmers in the transition. You will hear from Scott Weathers Senior Policy Specialist from the Good Food Institute, also known as GFI. GFI is a leading nonprofit working internationally to accelerate alternative protein innovation. Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/   For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/ NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation – because the future of food needs to be shaped. https://nx-food.com/
34:20
June 16, 2021
3.9. Censoring dairy alternatives: Amendment 171 in the EU - it's history, impact and lessons with Ronja Bertholdt from the European Vegetarian Union
You may have heard of Amendment 171 in Europe. It aims to restrict plant-based dairy companies like Oatly immensely. They would not be able to call their product oat milk, or creamy or anything associated with conventional animal-based dairy. Possibly they wouldn’t even be able to package the products the same way milk is packaged. Between recording and launch of this episode the Amendment was dropped. - fortunately! Anyway, the alternative protein industry will have many more battles to face. It’s important for us to understand how legislature develops, is evaluated and how we can influence it. Thus, this episode can help us learn from the past to brace ourselves for the future. You will hear from Ronja Bertholdt, the Head of Public Affairs of the European Vegetarian Union and former Political Outreach Officer for ProVeg International. Due to a tech defect I sound like I recorded my audio with a toaster. Pardon me. But this is a short and information packed episode with lot’s of lessons. In next week’s episode we will contrast this with the legislation in the U.S. Let’s jump right in. Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/   For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/ NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation – because the future of food needs to be shaped. https://nx-food.com/ Episode analytics
28:03
June 09, 2021
3.7. Dairy and fish vs. cultured meat: the difference in perception, production and promotion with Raffael Wolgensinger CEO of FORMO and Lou Cooperhouse CEO of BlueNalu
Let's look at consumer acceptance of dairy and seafood products. We focus on the difference in the process of consumer perception of dairy and fish vs. Cultured meat products and I found that it’s quite interesting and insightful. I know we are getting real nerdy and niche in this season, our next one will cover food waste and we are already working on it. I always love to hear from listeners so please reach out to me on LinkedIn - Marina Schmidt. I would love to hear your feedback. Let’s jump right in! Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/   For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/ NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation – because the future of food needs to be shaped. https://nx-food.com/ Episode analytics
45:04
May 26, 2021
3.6. Branding cultured products: the naturalness trap with Nicky Quinn, Global Marketing Director of Aleph Farms
Nicky Quinn has more than 15 years of experience in marketing and branding across multiple sectors including hospitality, biotech, and consumer goods for brands such as Nestle, Four Seasons, and Voss. Currently, she is Global Marketing Director for Aleph Farms, a cultivated meat company based in Israel. Aleph Farms growing delicious beef steaks, isolated from a cow, using a fraction of the resources required for raising an entire animal for meat, and without antibiotics. Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/   For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/ NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation – because the future of food needs to be shaped. https://nx-food.com/
34:47
May 19, 2021
3.5. Addressing skeptics of cultured meat - conspiracies & fake news about "frankenstein" meat with Dr. Daniel Jolley
Yes, finally - conspiracy theories! What an interesting topic. While we do focus on the term “conspiracies” the basic principles we talk about also apply to the questions “why do people believe in conspiracies? how do we convince skeptics? How do we engage in communication? How should we deal with fake news” There hasn’t been much research done on conspiracy theories until recently and Prof. Daniel Jolley is one of the people leading this field. He is a Senior Lecturer in the Department of Psychology at Northumbria University in the UK. His research focuses on the consequences of conspiracy theories and has been featured on BBC, in the New York Times, The Guardian, Financial Times, Huffington Post etc.. In 2020 to date, his media engagement has had an estimated reach of 1 billion people. I haven’t seen the topics of cultured meat conspiracies discussed anywhere else in such detail so I am excited for you to listen in! Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/   For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/ NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation – because the future of food needs to be shaped. https://nx-food.com/
35:48
May 12, 2021
3.4. Startup vs. Corporate: stop bashing animal agriculture & the importance of industry acceptance with Jack A Bobo
You find out how plant-based and cell-based companies shouldn't just think about consumer acceptance but also industry acceptance. We often tell a story of us against them in industry lobbying. The cool, mission-driven plant-based and cell-based startups against the evil conventional meat industry. And I must say it’s also been a storytelling approach that I have followed. But it has a downside: creating confrontation and friction, possibly stalling the growth of the alternative protein space. Our today's guest - Jack a bobo has lots of rather unusual, controversial opinions which will get you thinking. There were so many intriguing, twitter-short quotes that we could have filled a 5-minute intro just with that. Def. listen till the end and share it with colleagues and friends in the industry. You are listening to the 4th episode of our season 3 on promoting alternative proteins. You can listen to this episode on it’s own but when you have time check out our other episodes as well cause they build upon each other! Jack A Bobo is the CEO of Futurity, a food foresight company at the intersection of food, technology and design. He is a psychology expert who has delivered more than 500 speeches in 50 countries and spent 20 years advising four US Secretaries of State on food and agriculture. In 2015, he was named one of the 100 most influential people in biotechnology by Scientific American. Jack is releasing a new book “Why Smart People Make Bad Food Choices: The Invisible Influences that Guide Our Thinking”. It comes out on May 11th and is available now for pre-order! I will def. read through that. As always you will find the links to resources on our website redtogreen.solutions Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/   For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/ NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation – because the future of food needs to be shaped. https://nx-food.com/
48:21
May 05, 2021
Season 3: Promoting alt proteins - building transparency, community and brand with Isha Datar from New Harvest | Alternative proteins | Cultured Meat | Cellular Agriculture
How a well-known meal replacement brand leveraged Reddit communities to become the most successful in the world. And how snack foods could be the Trojan horse, convincing people of novel foods they wouldn’t have tried otherwise. You will hear from Isha Datar the executive director of New Harvest. NewHarvest is a non-profit funding, academic research, shaping the safety conversation, and directing the future of cellular agriculture. Isha has co-founded perfect day making milk without cows and Clara Foods, making eggs without chicken. Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/   For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/ NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation – because the future of food needs to be shaped. https://nx-food.com/ As well as our media partners The Spoon & Foodentrepreneurs
43:06
April 21, 2021
Bonus resource: 200 impact areas - a purpose guide to help realize in what field you want to create change.
SE3 on the consumer acceptance of alternative proteins. Find out how to convince the masses of people to eat novel foods. Whether we are talking about plant-based or cultivated alternatives, in essence, we will look into human behavior change: What makes us eat what we eat and what makes us change our mind about that. This will be right at the intersection of psychology marketing and economics. If you are a food tech professional interested in alternative proteins, curious about changing consumer behavior, or into the forces that influence our eating this season is for you. Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/   For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Thanks to our partners of this season Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/ NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation – because the future of food needs to be shaped. https://nx-food.com/ As well as our media partners The Spoon & Foodentrepreneurs Transcript: Welcome back to all my beloved food tech nerds out there. And welcome if you're new to red to green, let's take a few steps back for a bit more context. By now it's probably clear to all of us that the food system really needs to change. To become more sustainable we need to reduce our reliance on animal agriculture. Greenhouse gas emissions, over-fertilization, pandemic risk, yadi yadi, ya. There are so many reasons, but there's also a challenge. Meat is often a central part of our culture. It's a tasty delight. It's a habit. While one could argue about that for many people, it's an important part of their nutrition. So we have a challenge right there. The population is growing fast and increase in wealth of nations is directly connected to higher meat consumption. All the vegan vegetarian flexitarian trends out there are not enough to counteract the global increase in meat consumption and we don't have the time to wait. So how can we have our meat and eat it too? On the one hand, we need to produce alternatives. Those can be plant-based like impossible or beyond meat. They may also be insect, algae, or fungi-based. There are so many novel ways of creating alternatives to animal products. Or they can be cultivated or cell-cultured, meaning the meat can be made from animal cells. This episode has been shortened and edited on 03.03.2022
05:24
April 14, 2021
SE2 Final: Consumer VS. Corporate Responsibility - is plastic recycling greenwashing? Are we harming our environment by focusing on consumer instead of corporate responsibility? - Marina Schmidt
Is consumer responsibility sometimes a greenwashing trap? Are we harming our environment by overly focusing on individual responsibility vs. corporate responsibility? According to the Merriam Webster Dictionary, #greenwashing can be defined as “expressions of environmentalist concerns especially as a cover for products, policies, or activities." In simpler words, greenwashing is used to deceive customers into believing a product, service or action is better for the environment than it actually is. Our social media lead Myra Bari recently shared a great post on “six sins of greenwashing”: Vagnueness. Being purposely non-specific about operations or materials Lesser Evil: applying a do-good label to an environmentally unfriendly product Irrelevance: Claiming to avoid using a material or practice that is already illegal or non-standard Hidden Trade-off: suggesting a product is green based on a single environmental attribute No proof: making an environmental claim that cannot be substantiated Fibbing: Making environmental claims that are simply false And in this episode I would like to talk to you about a 7th sin we have come across:  “Pushing the responsibility on consumers to deflect from corporate responsibility”. --------------------------------------------------- To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. Check out the Red to Green Website for the show notes and more info https://redtogreen.solutions/   For sponsorships, collaborations, volunteering or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 --------------------------------------------------- Thanks to our partners of this season Atlantic Food Labs: Atlantic Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/ By the way -If you are a founder or know someone who is tackling the world’s most pressing issues - check this out. The Rising Tide is a collective of VCs from across Europe who focus on restoring the planet. They offer free advice to entrepreneurs with tech-led solutions for global impact.  Risingtidecollective.org --------- EPISODE TRANSCRIPT Please note that this transcript is made by software and will not be 100% accurate.  Hey, this is the last episode of our deep dive season on plastic alternatives and sustainable packaging, corporations and industry associations are excellent at telling us how to be good consumers, separate your plastic, reduce your carbon footprint by carbon offsets. And I have a few rather controversial questions for you. Is consumer responsibility. Sometimes a greenwashing trap are we harming our environment by overly focusing on individual responsibility versus corporate responsibility. So what is greenwashing? According to the Merriam Webster dictionary, greenwashing can be defined as. Full transcript: redtogreen.solutions
14:38
February 10, 2021
2.11. A sustainable future: We need compostable plastics & industrial composting - here is why / Part 2 with Ramani Nayaran from the Michigan State University
Researching plastic packaging and possible alternatives is a tricky topic. With lots of greenwashing, and also well-intentioned misinformation. During this deep-dive season, we were left wondering: Is there a scalable solution to our plastic problem at all? Now obviously a global problem requires a range of approaches. BUT This interview with Ramani Nayaran was a refreshing breeze of hope. Ramani is Distinguished professor of the Michigan State University, To hear the first part of this interview check out episode 2.10. Alternatively, you can listen to this as a stand-alone episode. We discuss why industrial composting is crucial and inevitable and look further into the potential of compostable plastics. To get an introduction to the topic check out some of our earlier episodes. If you work in the field or know someone working on compostable products, check out at gcaimpacts.org. They are sincerely committed to pushing the field forward and you can get involved for example as a member at gcaimpacts.org
35:48
February 03, 2021
2.10. Renewable plastic: a solution to our problem - PLA, industrial composting, with Dr. Ramani Nayaran - Part 1
Part 1: Imagine a world in which our global plastic production would not be based on fossil fuels but renewable resources. A world in which we would still enjoy the convenience of plastic but it would marine degrade within 5-10 years, a short blip of time compared to conventional plastic. Imagine a world in which our products would leave no traces of microplastics, would be kinder to our planet, our animals, and our own health. What if that future would be possible? Yes, doable? And what would it take? This is a deep-dive interview and extremely insightful. Seriously, if you don’t listen to any other interview in this season, please listen to this one. We do get quite technical, so it helps if you know the terms compostable, biodegradable, bio-based, and PLA. You can get an introduction to the topic in episode 2.3. or alternatively your search engine of choice will work as well. Ramani Narayan is a Distinguished Professor at the Michigan State University, renowned for their education on packaging He has eighty refereed publications in leading journals, fourteen patents, and has edited three books Ramani serves as the scientific chair of the Biodegradable Products Institute, North America. We are both advisors to the Global Compostable Alliance. GCA seeks to unite compostable packaging producers. If you work in the field or know someone working on compostable products, check out at gcaimpacts.org. They are sincerely committed to pushing the field forward and you can get involved for example as a member at gcaimpacts.org EPISODE TRANSCRIPT (not 100% accurate due to being made by software) 50% of the waste stream is food paper, green biodegradable waste. So what do you do with this? So just simply saying recycling is not going to be an acceptable option  So my answer is in order to manage this biodegradable organic waste, which represents 50% of our municipal solid waste, and which contributes significantly to methane generation and global warming, that you need an end-of-life system to manage it. Either you do composting, which is well established. People have been doing it for ages. Or you put it in a digester, collect the biogas and use it for energy. You have to do one of the two, you have to manage it, right? Just like you're saying managed plastics. You have to manage that. And if that makes sense, then, of course, plastics associated with that should be compostable. environment.   researching plastic packaging and possible alternatives is a tricky topic. With lots of greenwashing and also well-intentioned misinformation. All of the good stuff. During this deep dive season, we were left. Wondering, is there a scalable, alternative to plastic at all? Now obviously a global problem requires a range of approaches. But this interview we're from Iran was a refreshing breeze of hope.  Ramani is a distinguished professor of the Michigan state university to hear the first part of this amazing interview. Check out episode two point 10. Alternatively, you can listen to this as a stand-alone episode as well. Discover why industrial composting is absolutely crucial and somewhat inevitable. And look further into the potential of compostable plastics. Let's look at the end of life, uh, topic. And in previous episodes, we have had the discussion of, uh, industrial composting and that how bio-plastics behave as long as there isn't industrial composting. Full transcript on redtogreen.solutions
30:14
January 27, 2021
2.8. Styrofoam made from mushrooms: Mycelium makes waste into home compostable packaging. Circular, renewable, sustainable - with Paul Gilligan from Magical Mushroom Co
What if there would be an alternative that uses waste and creates a fully renewable alternative using fungi, which per definition can safely go back to the earth? When you have something shipped, whether it be bottles of wine, some tech gadgets, or even furniture pieces they need protection - the white, light-weight material is polystyrene, also known as styrofoam. Widely used for transportation it is hardly recycled at and 40% ends up in landfills. Today you will hear from Paul Gilligan, the CEO of The Magical Mushroom Company. spent 14 years at the supermarkt chain Sainsbury’s in a range of senior roles, where he won a number of industry awards. Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/ Check out the Red to Green Website for the show notes and more info https://redtogreen.solutions/   For sponsorships, collaborations, volunteering or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
33:32
January 12, 2021
2.6. Large-scale reuse: A successful case study of the German reuse system and buying groceries circular with Circolution Co-Founder Kirils Jegorovs
How can reusable packaging help to reduce plastic waste? How could a system look like in which we buy for example our lentils, yogurts, and coffee in reusable glass jars and return them to be used - again, and again, and again? What are examples of large-scale reusable systems that are already successful today? You will hear this and much more from Kirils Jegorovs the Co-Founder and Lead Link of Circolution, a System Development company dedicated to building a system of Reusable Packaging scalable to all food segments, starting in Germany. Previously he worked in retail and developed new products for consumer goods companies such as Johnson & Johnson, Hochland, and Nestle. He also helped Mitte - a startup developing a water purification and remineralization device - to make their product circular. Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/ Check out the Red to Green Website for the show notes and more info https://redtogreen.solutions/   For sponsorships, collaborations, volunteering or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
36:44
December 16, 2020
2.5. Algae-based, edible packaging: Notpla revolutionizes coatings, films, and sachets with a home-compostable solution
The power of seaweed - are algae the source of the packaging of the future? What role does edible packaging play for sustainable solutions? And How does the innovative packaging startup Notpla inspire lots of consumers and companies through their edible packaging solutions? You will hear from Lise Honsinger, the CFO, and COO of Notpla, a company based in the UK that has raised over $6 Million. Beforehand Lise worked in Private Equity investing in renewable energy, including financing the first grid-connected solar in the Philippines and kick-starting their nation's race for solar energy. Notpla is one of the coolest startups in the sustainable packaging space with a great brand and lots of momentum. Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/ Check out the Red to Green Website for the show notes and more info https://redtogreen.solutions/   For sponsorships, collaborations, volunteering or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
39:48
December 08, 2020
2.4. 100% Made From Waste: Compostable Service Ware Using Sugarcane Residue and self-generated energy with Ved Krishna from Yash Pakka
What are the up and downsides of compostable packaging? How is the manufacturer Yash Pakka creating compostable packaging from agricultural waste? And how do they manage to generate their own energy and be one of the few companies doing their own chemical recycling, producing in a circular manner? You will hear from Ved Krishna. Ved is the Executive Vice Chairman and Strategy Head of the company Yash Pakka. Yash Pakka is based in India, was founded in 1981, and went public in 2002. With over 500 full-time employees, 1200 including contract workers the manufacturer aims to replace single-use plastic, specifically in the gastronomy sector. Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/ Check out the Red to Green Website for the show notes and more info https://redtogreen.solutions/   For sponsorships, collaborations, volunteering or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
38:47
December 02, 2020
2.3. Greenwashing - Lifecycle assessments, BPA linings, & what Tetra Pak doesn’t want you to know with Paul Foulkes-Arellano
How sustainable are Tetra packs, aluminum cans, and glass jars? How are corporates using hidden greenwashing tactics? What does a circular economy of packaging look like? You will hear from Paul Foulkes-Arellano, the founder of the sustainable design alliance, based in London. Paul focuses on sustainable innovation and we met at an impact summit in Spain a few years ago. He has 30 years of experience in innovation and strategic brand consultancy across the world. I had a lot of fun talking with him and I hope you will enjoy the interview as much as I did. Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/  Check out the Red to Green Website for the show notes and more info https://redtogreen.solutions/   For sponsorships, collaborations, volunteering or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
40:01
November 25, 2020
2.2. Biodegradable, Compostable or Recyclable? The Difference and Misconceptions with Material Value Author Julia Goldstein
What is better: biodegradable, compostable, bioplastics, bio-based plastics, recycled? And what do all of these terms actually mean? It’s important to understand the differences to be able to judge materials. You will hear from Julia Goldstein the author of the book Material Value, which was a Finalist in the 2019 San Francisco Writers Contest and has been recommended to me. Julia is a writer with a material science background and trade press experience. Her second book Rethink the Bins is released on 30 November 2020. Mentioned Resources: B Corporation https://bcorporation.net/about-b-corps Benefit Corporation https://benefitcorp.net/ Julia Goldstein Author Website https://www.juliagoldsteinauthor.com/ Julia Goldstein Business Content Website https://www.jlfgoldstein.com/ Recommended Resources: Update: On San Francisco refusing compostable containers in their facilities https://www.sfexaminer.com/news-columnists/compostable-containers-dont-end-up-where-you-think-they-do/ Food to the rescue: San Francisco Composting https://www.nrdc.org/resources/san-francisco-composting
35:34
November 18, 2020
SE2: Plastic Alternatives & Sustainable Food Packaging | Plastic Toxicity | Recycling Greenwashing | Marina Schmidt & Nick Johnson
Find out what is awaiting you in this upcoming season and why replacing plastics is so crucial not only for the environment but for your personal health. We will share some research results on microplastic toxicity. You will hear learnings that we had so far including from one of the best documentaries that we have found in the space on how recycling is used as greenwashing. Also, we discuss how a 30 day less packaging challenge that turned out to become the best health-hack I ever tried will hopefully inspire you to benefit from it as well. You will find the show notes on our website https://redtogreen.solutions/s2e1-plastic-alternatives-marina-schmidt/ Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/
19:06
November 11, 2020
SE1 final: The future of cellular agriculture - additional resources and tips - Cultured Meat Podcast Alex Shirazi and CellAgri Ahmed Khan
To finish the season on cell AG you will find further resources, helpful websites and initiatives in this episode. It is time for a summer break and we will continue at the end of September with the topic "Replacing single-use plastics in the food industry."  Mentioned links Good Food Institute https://www.gfi.org/ New Harvest https://www.new-harvest.org/ Aleph Farms https://aleph-farms.com/sustainability/ Cultured Meat Podcast https://cleanmeatpodcast.com/ Cultured Meat Symposium https://2019.cmsymp.com/ CellAgri https://www.cell.ag/ ---- Get in touch with Red to Green Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/  Check out the Red to Green Website for more info https://redtogreen.solutions/   For sponsorships, collaborations or feedback write Marina at redtogreensolutions@gmail.com ---- Partners Thanks to our partner Atlantic Food Labs The leading European VC in Food, Sustainability, and Health: https://foodlabs.de/ Ecosystem Partners Eatable Adventures a leading global Innovation Hub developing tomorrow’s food businesses: www.eatableadventures.com Join their community  www.foodentrepreneurs.com
15:21
August 04, 2020
13. The investor's perspective on cell AG & the challenge with European consumers - Atlantic Food Labs, Big Idea Ventures & NX-Food
This episode features 3 interview guests and gives you a great overview of the opportunities, untapped developments and challenges of cell ag. I'm excited to introduce you to the perspectives of two investors from Atlantic food labs and Big Idea Ventures, as well as the perspective of Fabio teams in who is a thought leader in Germany, in Europe. To start out, you will hear from Maximillian Bade, who is supporting ambitious founders at Atlantic food labs. You will hear about their criteria for investing in plant-based and cell based companies, the opportunities in personalized nutrition. And we also briefly discussed the topics, plant fungi, and insect-based protein. Next you will hear from Andrew D. Ive, he is the founder and managing general managing partner of big idea ventures.  We discuss, how the mindset within corporates shifted with sustainability commitments towards both consumers and investors and how that is affecting the food industry. We also touch upon the effect of COVID-19 on the development of cultivated meat, as well as the fourth tier of select companies emerging, which you could call delicacy meats. Next up is Fabio wood seems the founder and director of NX-foods, the food innovation hub of the wholesaler and Founder and Chairman of Balpro the German association for alt proteins. We talk about European consumers, the importance of very clear communication, and what a good sell ag marketing and wholesaler strategy could look like. ----------- Episode Links Interview 1: Maximilian Bade https://www.linkedin.com/in/maximilian-bade/ Atlantic Food Labs https://foodlabs.de/ Interview 2: Andrew D. Ive https://www.linkedin.com/in/andrewive/ Big Idea Ventures https://bigideaventures.com/ Interview 3: Fabio Ziemmsen https://www.linkedin.com/in/fabio-ziemssen-food-innovation/ NX-Food https://nx-food.com/ METRO AG https://www.metroag.de/en/ Balpro - German association for alt proteins https://balpro.de/ ---- Get in touch with Red to Green Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/  Check out the Red to Green Website for more info https://redtogreen.solutions/   For sponsorships, collaborations or feedback write Marina at redtogreensolutions@gmail.com ---- Partners Thanks to our partner Atlantic Food Labs The leading European VC in Food, Sustainability, and Health: https://foodlabs.de/ Ecosystem Partners Eatable Adventures a leading global Innovation Hub developing tomorrow’s food businesses: www.eatableadventures.com Join their community  www.foodentrepreneurs.com
38:26
July 30, 2020
12. Private Patents, Monopolies, and Lobbying: Obstacles for Cellular Agriculture with New Harvest Executive Director Isha Datar
Why is there comparatively so little science on creating animal products without animals? Why are pharma companies more interested in cellular agriculture startups than food companies? How has the field developed in the last 5 years? This is an interview with Isha Datar the Executive Director of New Harvest about this fascinating emerging industry and the importance of public research. Isha published an important research paper called "Possibilities for an in-vitro meat production system" in 2010, when very few people even know about the possibility of creating animal products without animals. She co-founded Perfect Day, making milk without cows and Clara Foods, making eggs without chickens. New Harvest is an important non-profit research institute fund and conducts open, public, collaborative research that reinvents the way we make animal products - without animals. Get involved with Red to Green as a volunteer or ambassador https://redtogreen.solutions/getinvolved Check out New Harvest: https://www.new-harvest.org/ Get in touch with Isha: https://www.linkedin.com/in/ishadatar Get in touch with Red to Green Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/ Check out the Red to Green Website for more info https://redtogreen.solutions/ For sponsorships, collaborations or feedback write Marina at redtogreensolutions@gmail.com ----- Thanks to our partner Atlantic Food Labs The leading European VC in Food, Sustainability, and Health: https://foodlabs.de/ Ecosystem Partners Eatable Adventures a leading global Innovation Hub developing tomorrow’s food businesses: www.eatableadventures.com Join their community  www.foodentrepreneurs.com
33:05
July 21, 2020
11. Shrimp Human Health and Sustainability Issues & Creating Clean, Cell-based Shrimp with Shiok Meats CEO & Co-Founder Dr. Sandhya Sriram
Did you know that farmed shrimp is often grown in sewage water or slaughter farm runoffs? The shrimp end up all dark and oily and then get dunked into antibiotics. This is a standard industry practice but it doesn’t have to be this way. In this episode you will hear from Dr. Sandhya Shriram, she is Co-Founder & CEO of Shiok Meats. They create cell-based clean seafood, starting out with Shrimp. Shiok was founded 2018 in Singapore and has raised 7.6M so far. Shiok one of the top featured, very promising leaders of the industry. Stay tuned if you want to learn about the effect of the seafood industry on sustainability and your health, why growing shrimp is so different from growing, for example, a burger patty and Sandhyas learnings from being a founder including tips on how to work with the press. Sandhya TEDx speaker and has been featured in Forbes Women in Tech. She has a background in Biological Sciences and Biotechnology with a PhD in stem cell biology. Get involved with Red to Green as a volunteer or ambassador https://redtogreen.solutions/getinvolved Connect with Shiok Dr. Sandhya Sriram's LinkedIn https://www.linkedin.com/in/sandhyasriram/ The Shiok Website https://shiokmeats.com/ ----- Get in touch with Red to Green Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/ Check out the Red to Green Website for more info https://redtogreen.solutions/ For sponsorships, collaborations or feedback write Marina at redtogreensolutions@gmail.com ----- Thanks to our partner Atlantic Food Labs The leading European VC in Food, Sustainability, and Health: https://foodlabs.de/ Ecosystem Partners Eatable Adventures a leading global Innovation Hub developing tomorrow’s food businesses: www.eatableadventures.com Join their community  www.foodentrepreneurs.com
34:43
July 14, 2020
10. Steak without Cow: The First Cultured Meat in Space & Becoming Carbon Neutral with Aleph Farms Co-founder & CEO Didier Toubia
Aleph Farms is working on the hardest challenge, the holy grail, of cultured meat: whole steaks. Compared to for instance burger patties steaks are harder because they are three-dimensional and combine a variety of different textures. Aleph farms is also the first company in the emerging industry to commit to net-zero carbon emission by 2025 and zero-carbon throughout the entire supply chain by 2030. And as if that isn’t enough they are also the first company to create cultured meat in space. Aleph Farms is one of 100 tech pioneers chosen by the World Economic Forum. This episode on steak without cows features Didier Toubia, the Co-Founder & CEO of Aleph Farms. ----- Connect with Aleph Farms Didier Toubia's LinkedIn https://www.linkedin.com/in/didiertoubia/ The Aleph Farms Website https://aleph-farms.com/ The Gen Z Program https://aleph-farms.com/sustainability/ ----- Get in touch with Red to Green Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510 Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/ Check out the Red to Green Website for more info https://redtogreen.solutions/ For sponsorships, collaborations or feedback write Marina at redtogreensolutions@gmail.com ----- Thanks to our partner Atlantic Food Labs The leading European VC in Food, Sustainability, and Health: https://foodlabs.de/ Ecosystem Partners Eatable Adventures a leading global Innovation Hub developing tomorrow’s food businesses: www.eatableadventures.com Join their community  www.foodentrepreneurs.com
33:24
July 07, 2020
9. How Cultured Fat & Foie Gras is Produced - Peace of Meat MD David Brandes and CPO Eva Sommer
Plant-based meat alternatives can get a big taste upgrade by using cultured duck fat, making them not vegetarian but hybrid products. These are more attractive to flexitarians or meat-eaters and can, therefore, make it easier to reduce meat consumption. Additionally, we talk about their cultured foie gras, the fatty duck liver. Find out the production steps involved in producing these animal-free cultured products. Find out more about Red to Green: https://redtogreen.solutions/ Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
31:49
June 30, 2020
8. Proteins made from CO2 and Hydrogen: Making Food from Air with SolarFoods CEO Pasi Vainikka
Can you make food out of thin air? Yes, you can. And today you will hear from a company making this magic possible called Solarfoods. Their protein Solein is created by feeding microbes CO2 and hydrogen. This creates a mostly taste-neutral powder that can be used to replace animal protein or stronger tasting plant protein pretty much anywhere. Soleins carbon footprint is about 5x smaller than the footprint of plant protein and 100x smaller than the one of animal protein. Find out more about Red to Green: https://redtogreen.solutions/ Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
34:15
June 23, 2020
7. Plant-based and Cell-based Pet Food will Disrupt a Broken Industry - CEO Wild Earth Ryan Bethencourt
There are a few industries that absolutely could use a disruption, pet food is one of them. Learn about the problems and opportunities in the pet food space, which is actually quite fascinating, how cultured meat could rattle the industry, and hear a fun story of how Ryan was forced to eat a 6-dog-meals  equivalent of his own dog food. Find out more about Red to Green: https://redtogreen.solutions/ Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/
30:18
June 16, 2020
6. Cell-based Fish: Plastic & Pollutant-free Seafood - BlueNalu CEO Lou Cooperhouse on Cellular Aquaculture
When we pollute the oceans we also pollute our food supply: All fish contains small amounts of Methylmercury (MeHg) - the most toxic form of mercury. Also, increasingly microplastics can be found that may release absorbed pollutants and chemical additives causing hormone disruption, cancer risk, and DNA damage. Find our how cell-based fish can be a safer alternative in today's Interview with Blue Nalu CEO Lou Cooperhouse. Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/   Check out the Red to Green Website for more info https://redtogreen.solutions/
36:01
June 09, 2020
5. Reducing Fats by 50% and Replacing Palm Oil and Butter - CUBIQ Foods CEO Andres Montefeltro on Cultivated Fat and Omega-3 from Poultry
Today you will hear from Andre’s montefeltro, the CEO of Cubiq foods. A Spain-based startup founded in 2018 that has raised 10 Million so far and solves several problems. Smart fat is an alternative to palm oil, coconut oil and butter. An alternative that has just half of the calories, is healthier and more sustainable… and delicious.  The second innovation you will hear about is Smart Omega-3. CUBIQ found a way to extract omega-3 from poultry cells. Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/   Check out the Red to Green Website for more info https://redtogreen.solutions/
30:12
June 02, 2020
4. Cheese without Cows: The First-ever Taste Test of Cell-based Mozzarella - LegenDairy Co-Founder & CSO Dr. Britta Winterberg
Find out how it is possible to make cheese without a cow and when you get to eat it. LegenDairy is working on an innovative way to create delicious cheeses that are healthier for the environment but also for you. Britta's passion for it is infectious and between a lot of giggles she also shares how the first-ever mozzarella tasted like. Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/   Check out the Red to Green Website for more info https://redtogreen.solutions/
31:04
May 26, 2020
3. Japans Leading Cultured Meat Startup building Bioreactors and Growing Meat at Home - Integriculture CEO Yuki Hanyu
Find out how Integriculture reduced the price of cultivated meat and get insights into the Japanese market and consumer mindset. Today you will hear an interview Yuki Hanyu. He is the Founder & CEO of Integriculture Inc which is the leading startup in cellular agriculture in Japan. Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/   Check out the Red to Green Website for more info https://redtogreen.solutions/
29:40
May 19, 2020
2. An Introduction to Clean Meat & why it is Game Changing - "Clean Meat" Author and The Better Meat Co. CEO Paul Shapiro
You can have your meat without needing to raise and slaughter an animal: Clean meat, also known as cultivated meat will be a game-changer. Find out how cellular agriculture works, how it can improve our environment and personal health, and when you get to see clean meat on the shelves. Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/   Check out the Red to Green Website for more info https://redtogreen.solutions/
35:18
May 12, 2020
SE1 Introduction: How can we make our food system sustainable? Red to Green & Season 1 on Cellular Agriculture / Cell-based Meat / Cultivated meat / Cell-cultured Meat
Find out what awaits you on this podcast, a little backstory about how I tried 7 different diets in a self-experiment, and how our food system, sustainability, and our personal health are closely linked! This is the start of season 1 on Red to Green covering the topic of cellular agriculture /cultivated /in-vitro meat. Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/   Check out the Red to Green Website for more info https://redtogreen.solutions/
13:40
May 11, 2020
0. The Red to Green Trailer - what awaits you
This 1-2 minute sneak peek shows you what awaits you on Red to Green podcast.  This is the Red to Green Podcast on food Innovations that are better for the planet and better for you. Learn from top industry leaders in alternative proteins, food waste, plastics, and agriculture. To discover game-changing breakthroughs in the future of food Subscribe now.    
01:29
May 10, 2020