Poslechněte si podcast Red to Green Food Sustainability 🥩🔬♻️

8.1. What is Micro Fermentation? New Cheeses Made with Koji Protein - Formo CEO Raffael Wohlgensinger	Red to Green Food Sustainability 🥩🔬♻️	49:59
7. SEASON FINAL - BOOK TALKS - What Food Futurist are you? 🔮 Part II of Meals to Come	Red to Green Food Sustainability 🥩🔬♻️	19:36
7.10. Three Archetypes of the Future of Food - The History of the Future of Food	Red to Green Food Sustainability 🥩🔬♻️	35:29
7.9. When a Scientist Whistleblows Pesticides - The Monsanto Papers	Red to Green Food Sustainability 🥩🔬♻️	35:35
7.7. GMO-Activists ✊ The Biggest Marketing Mistake - Seeds of Science	Red to Green Food Sustainability 🥩🔬♻️	25:23
7.6. Understanding the most used Pesticide - More than Glyphosate 🌿	Red to Green Food Sustainability 🥩🔬♻️	43:37
7.5. Lobbying Strategies in US vs. Europe - Food Politics part II	Red to Green Food Sustainability 🥩🔬♻️	29:36
7.4. Food Politics - How the Food Industry Influences Nutrition and Health	Red to Green Food Sustainability 🥩🔬♻️	32:28
7.2. Blind Spots of Food Tech 🔍 Distribution and Responsibility - Part II of Stuffed and Starved	Red to Green Food Sustainability 🥩🔬♻️	33:13
7.1. Stuffed and Starved 🍔 Understanding Inequality in our Food System	Red to Green Food Sustainability 🥩🔬♻️	28:56
7. SEASON TRAILER - Books on the future of food 📕 Reviewing and discussing	Red to Green Food Sustainability 🥩🔬♻️	01:20
6. SEASON FINAL - Summary & Quiz on Biotech in Food - Precision Fermentation, Biomass Fermentation, Molecular Farming and More	Red to Green Food Sustainability 🥩🔬♻️	32:16
6.12. Regulatory approval in Europe vs. the US and Singapore with Seth Roberts, The Good Food Institute Europe	Red to Green Food Sustainability 🥩🔬♻️	36:52
6.11. The investor's perspective on biotech 🎢 in food with Foodlabs Principal Christian Guba	Red to Green Food Sustainability 🥩🔬♻️	30:54
6.10. Scaling food biotechnology 📈 bioreactors, inputs and brains with GFI Lead Scientist Elliot Swartz	Red to Green Food Sustainability 🥩🔬♻️	35:11
6.9. Mimiking Honey and Monoculture Honey Productions 🐝 Melibio CEO Darko Mandich	Red to Green Food Sustainability 🥩🔬♻️	37:27
6.8. Cacao-free chocolate 🍫 and cacao's issues with WNWN Co-Founder Ahrum Pak	Red to Green Food Sustainability 🥩🔬♻️	30:59
6.7. A Critical View on Biotech 🔍 Is This Healthy? Is This Safe? 🤔 With Larissa Zimberoff	Red to Green Food Sustainability 🥩🔬♻️	28:51
6.6. Molecular Farming - Growing Whey 🐮 in Plants 🌱 with Miruku CEO Amos Palfreyman	Red to Green Food Sustainability 🥩🔬♻️	35:30
6.5. Bioactive Proteins and Cell-based Milk with TurtleTree CSO Aletta Schnitzler	Red to Green Food Sustainability 🥩🔬♻️	26:51
6.4. Traditional Fermentation 🍷 Yogurt, Kimchi and Wine with Empirical Spirits Co-Founder Lars Williams	Red to Green Food Sustainability 🥩🔬♻️	29:52
6.3. Gas Fermentation 🏭 Proteins From CO2, Hydrogen and Salt - with Arkeon Co-Founder Gregor Tegel	Red to Green Food Sustainability 🥩🔬♻️	39:42
6.2. Three Types of Biomass Fermentation 🍄 with Nature's Fynd CSO Debbie Yaver	Red to Green Food Sustainability 🥩🔬♻️	29:23
6. SEASON - BIOTECH IN FOOD - An Introduction with Irina Gerry from Change Foods	Red to Green Food Sustainability 🥩🔬♻️	28:33
5. SEASON FINAL FOOD HISTORY ☢️ The Pink Slime Scandal - Ammonia in Ground Beef 🥩	Red to Green Food Sustainability 🥩🔬♻️	28:52
5.11. How China Became the 2nd Largest Dairy Nation 🧀 A Lactose Intolerant Society Meets Political Influence	Red to Green Food Sustainability 🥩🔬♻️	14:26
5.10. Lessons from the New Coke - How Coca Cola Flopped in a Race to Better Taste	Red to Green Food Sustainability 🥩🔬♻️	10:38
5.9. Bubble Tea Boom, Bust and Rise - How Faulty Science Destroyed an Industry 💣	Red to Green Food Sustainability 🥩🔬♻️	09:44
5.8. How microwaves and freezers changed food culture forever 🥡 Food history for the future of food.	Red to Green Food Sustainability 🥩🔬♻️	15:46
5.7. The Global Supply of Bananas 🍌 is Threatened - Again. Monocultures and Pesticide Resistance	Red to Green Food Sustainability 🥩🔬♻️	12:38
(reupload) 3.12. Season 3 final: Toxic Positivity ☣️ why benefits are not enough - lessons from the fossil fuel industry 🛢️ on personal climate action with Prof. Kimberly Nicholas, Dr Gulbanu Kaptan	Red to Green Food Sustainability 🥩🔬♻️	29:52
5.6. Food forever - how tin cans revolutionised the food industry 🥫 - food history for the future of food	Red to Green Food Sustainability 🥩🔬♻️	14:11
5.5. Why Italians feared 🍅 tomatoes and how Heinz and 🍕 Margherita changed that - history for the future of food	Red to Green Food Sustainability 🥩🔬♻️	14:17
5.4. Pink Margarine and the Butter Lobby 🧈	Red to Green Food Sustainability 🥩🔬♻️	14:37
5.3. A poor man's meal: 🦞 lobster. How a sea insect made it from cat food to president's dinner plate. Food history for the future of food.	Red to Green Food Sustainability 🥩🔬♻️	12:57
5.2. From hands to forks🍴 how we changed our eating habits forever - food history for the future of food	Red to Green Food Sustainability 🥩🔬♻️	15:10
5. SEASON - FOOD HISTORY - How Potatoes 🥔 Saved (and Killed) Millions 🍟	Red to Green Food Sustainability 🥩🔬♻️	17:57
4. SEASON FINAL - FOOD WASTE - The Farmers 🚜 Perspective	Red to Green Food Sustainability 🥩🔬♻️	29:22
4.10. Corporate Accountability for Food Waste - a Lawyers Perspective 🕵️	Red to Green Food Sustainability 🥩🔬♻️	25:50
4.9. The Chef's Perspective 🧑‍🍳 Regional, Circular and Zero Waste Cooking	Red to Green Food Sustainability 🥩🔬♻️	22:46

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

Red to Green Food Sustainability 🥩🔬♻️

49:59

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

Red to Green Food Sustainability 🥩🔬♻️

19:36

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

Red to Green Food Sustainability 🥩🔬♻️

35:29

7.9. When a Scientist Whistleblows Pesticides - The Monsanto Papers

Red to Green Food Sustainability 🥩🔬♻️

35:35