New frontiers in biotechnology and fermentation are being deployed to reduce the environmental impact of our animal-based food system. But do developments in cellular agriculture take ethics into account?
Could you design a US food system without European influences? What might we learn from indigenous peoples to ensure food sovereignty and reverse our climate crisis?
Companies big and small are making commitments to launch regenerative products, but what does regenerative product design actually look like? How do we measure the impacts of product design and ingredient choices on people and our planet?
“I don’t know many companies who are really talking about the ethics of their supply chain in the plant-based world, other than the animal ethics part… I’m talking about the human ethics part of things and fair labor.”
This week’s conversations focus on the failures in the current financial system and the business models within it, and how they can be overcome.
Companies across all industries are being forced to rethink the way they do business, and food and agriculture are no exception. Businesses big and small want to do better and become more resilient, but how?
Whether it’s a large multi-national and publicly listed corporation, a startup or small business, or a family farmer, every business needs financing at one point or another. But the range of financing tools on the market today were not designed with the complexities of food and agriculture or social and environmental impact in mind.
The former VP of Grocery at Whole Foods shared many challenges with us about the current food system, but in this special mini-episode, we share parts of the conversation about short-termism, corporate oligopolies, and the concentration of ownership. And explore what’s possible with his idea about food delivery.
What would it look like if we completely re-designed the food system, product-by-product? In this week’s episode, we speak with Julia Collins, Founder + CEO of Planet FWD, a carbon management platform for consumer companies to bring climate-friendly products to market.
Carbon markets are emerging as a leading tool for tackling our climate crisis, but are they getting to the root of the crisis? We ask Tom Goldtooth.
In this week’s episode of New Food Order, we speak with Sam Kass, former White House senior policy advisor, chef, author, and venture partner at Acre Venture Partners, about the transformation occurring across the food and agriculture industries.
Regenerative agriculture might be the buzzword of the moment but it’s nothing new. As Hollywood actress, regenerative activist, and Kiss the Ground board member tells us in this week’s podcast episode, indigenous populations have been using regenerative practices for millennia.
We interview industry leaders like Paul Polman, the former CEO of Unilever, Sam Kass, former nutrition policy expert for the Obamas and a partner at Acre Ventures, and Nathalie Kelley, hollywood actress and indigenous activist.
Soylent meal replacement drinks, reportedly beloved of some entrepreneurs and VCs, have proven somewhat controversial in the podcast’s ‘hot or not’ rounds.
CEO Sriram on why she made the leap from full-time scientist to founder – and how she reconciles vegetarianism with being a cultured meat eater.
AgBiome is using its intricate understanding of the plant-related microbiome to develop biological solutions to infections, insects, and nematodes.
Bowery just closed the biggest-ever vertical farming funding round. Listen to our recent podcast with its CEO Irving Fain here.
Stockeld Chunk is made from peas and fava beans and is the result of more over two years of R&D, co-founder Sorosh Tavakoli told the Future Food podcast.
A couple of weeks ago we hosted our second Future Food News Review on Clubhouse with leading journalists in foodtech, agtech and food systems globally, including Pultizer prize-winner Kim Severson. Listen to the in-depth and nuanced discussion about the week’s top news here.
After getting historic regulatory approval in Singapore, it was about time AFN caught up with Eat Just founder and CEO Josh Tetrick.
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