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.
Listen on
Where to listen
Apple Podcasts Logo

Apple Podcasts

Breaker Logo

Breaker

Castbox Logo

Castbox

Google Podcasts Logo

Google Podcasts

Overcast Logo

Overcast

Pocket Casts Logo

Pocket Casts

RadioPublic Logo

RadioPublic

Spotify Logo

Spotify

Currently playing episode

2.9. Ocean plastic: How the World Economic Forum works with governments, corporates & innovators to tackle plastic waste with Kristin Hughes Executive Director Global Plastic Action Partnership

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

1x
S2 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
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 3, 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
30:14
January 27, 2021
2.9. Ocean plastic: How the World Economic Forum works with governments, corporates & innovators to tackle plastic waste with Kristin Hughes Executive Director Global Plastic Action Partnership
If we continue business as usual, by 2025 we will have more plastic in the ocean than fish. Plastic waste is a massive, global issue, that’s why we will leave the start-up bubble today and talk with Kristin Hudges, from The World Economic Forum. Apart from the annual gatherings in Davos, the Forum Kristin is also engaged in a variety of initiatives. One of them is the Global Plastic Action Partnership. And we will talk about it today. Kristin offers us a broader, systemic view, giving us an insight into how the World Economic Forum works with governments on this issue, for example in Indonesia. We discuss how plastics end up in the ocean, who is to blame and what we should do about it. Kristin is Executive Director of the Global Plastic Action Partnership. She has had many influential leadership positions, too many many too list to be exact. Previously she was the Global Director of Sustainability, Health, and Wellbeing at Mars Food.  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 Kristin's LinkedIn: https://www.linkedin.com/in/kristin-hughes-23662a18/
38:01
January 20, 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
2.7. Plastic Bank: Giving plastic waste a worth - how recycling can address poverty with CEO David Katz
Plastic Bank enables people to collect plastic and earn money with it, so they can lift themselves out of poverty. The Plastic Bank is an eco-system that provides an opportunity for the world to collect and trade plastic waste as a currency. For many years western countries shipped plastic waste to China until imports were banned in 2018. This hasn’t stopped, it just shifted. To Indonesia, Vietnam, Thailand, and other countries. Many poor communities near the coastal areas can’t afford proper recycling and the trash ends up in the sea. According to our interview guest today, David, the issue is that we don’t value plastic. And that is something he is changing with Plastik Bank. Global partners include IBM, Shell Energy, SC Johnson, Aldi, Henkel, and more. You will hear from David Katz, Founder and CEO, Plastic Bank. He is the recipient of the United Nations Lighthouse award for Planetary Health and clearly a powerhouse. 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 David Katz’s LinkedIn- https://www.linkedin.com/in/david-katz-4b66178/ Plastic Bank’s LinkedIn- https://www.linkedin.com/company/plasticbank/ Plastic Bank’s Website- https://plasticbank.com/ David’s email: David@plasticbank.com
33:37
January 6, 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 8, 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 2, 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
2. Season: 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/
31:42
November 11, 2020
Cell AG season final: additional resources and tips - the future of cell AG - 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
21:17
August 4, 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 & Necoming 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 7, 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.
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.
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.
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.
36:01
June 9, 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.
30:12
June 2, 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.
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.
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.
35:18
May 12, 2020
1. How can we make our food system sustainable? Introducing Red to Green & Season 1 on Cellular Agriculture / Cell-based Meat / Cultivated 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.
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