Food & Wine has led the conversation around food, drinks, and hospitality in America and around the world since 1978. Tinfoil Swans continues that legacy with a new series of intimate, informative, surprising, and uplifting conversations with the biggest names in the culinary industry, sharing never-before-heard stories about the successes, struggles, and fork-in-the-road moments that made them who they are today. Each week, you'll hear from icons and innovators like Daniel Boulud, Guy Fieri ...
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<div class="span index">1</div> <span><a class="" data-remote="true" data-type="html" href="/series/the-head-start-embracing-the-journey">The Head Start: Embracing the Journey</a></span>
We’ve all had a moment where we arrived at the grocery store and can’t remember passing any of the stoplights along the way. We’re halfway down an aisle and scrambling to remember what we even needed. Our mind is in overdrive trying to sort through our ever-growing to-do list. We’ve been there when just making it through the next task is hard. But the normal stresses of life aren’t the only thing YOU have to deal with. Nora McInerny hosts The Head Start: Embracing the Journey, a new podcast from iHeartRadio and AbbVie, a space to share open and honest conversations acknowledging the struggles we all face, while leaning into the hope and optimism we all share. We’ll hear from doctors, experts, and everyday people who will be sharing their experiences, migraine coping strategies, and major wins, all while building a community of support around an invisible disease that makes every day uncertain: Chronic Migraine. Click here for Product Information, including Boxed Warning and Medication Guide, or visit https://bit.ly/3BlbaHG
Is this the future of food? (with Michael Grunwald)
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Can humanity feed nearly 10 billion people without frying the planet? That question is at the heart of journalist Michael Grunwald’s provocative argument in Sorry, This Is the Future of Food, his recent New York Times essay and the basis of his forthcoming book, We Are Eating the Earth. He warns that we’re clearing an acre of rainforest every six seconds to grow more food — and even if we quit fossil fuels, we won’t avert climate chaos unless we fix how we use land. In this episode, Grunwald makes the case that high-yield industrial agriculture, for all its flaws, might be our best chance to grow more food on less land.
For more info, transcript and resources, visit: https://tabledebates.org/podcast/
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Episode edited and produced by Matthew Kessler and Jack Thompson. Music by Blue dot sessions.
91 episodes
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Manage episode 476152002 series 2877817
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Can humanity feed nearly 10 billion people without frying the planet? That question is at the heart of journalist Michael Grunwald’s provocative argument in Sorry, This Is the Future of Food, his recent New York Times essay and the basis of his forthcoming book, We Are Eating the Earth. He warns that we’re clearing an acre of rainforest every six seconds to grow more food — and even if we quit fossil fuels, we won’t avert climate chaos unless we fix how we use land. In this episode, Grunwald makes the case that high-yield industrial agriculture, for all its flaws, might be our best chance to grow more food on less land.
For more info, transcript and resources, visit: https://tabledebates.org/podcast/
episode84
Pre-order We Are Eating the Earth by Michael Grunwald.
Want to share your reflections on the episode? Send us an email or voice memo to podcast@tabledebates.org
Guest
- Michael Grunwald, Journalist and author
Host
- Jack Thompson, TABLE
Episode edited and produced by Matthew Kessler and Jack Thompson. Music by Blue dot sessions.
91 episodes
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1 Thin Lei Win on Food Systems, Rice and Power in Southeast Asia 30:40
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Play Later Play Later Lists Like LikedWhy does Myanmar, often called the "rice bowl of Southeast Asia," continue to struggle with high rates of malnutrition? In this episode, journalist Thin Lei Win helps us unpack how political decisions, land ownership, and regional power dynamics shape food systems in Myanmar and beyond. We explore how issues like palm oil expansion and rice production connect to wider challenges around climate and biodiversity—and why lasting change remains difficult without addressing structural inequalities. Still, there are reasons for cautious optimism. Thin shares why she’s inspired by a new generation of journalists and activists working toward more just and sustainable food futures across Southeast Asia. For more info, transcript and resources, visit: https://tabledebates.org/podcast/ episode85 Check out and subcribe to Thin Ink Want to share your reflections on the episode? Send us an email or voice memo to podcast@tabledebates.org Guest Thin Lei Win, Food and Climate Journalist Host Jack Thompson, TABLE Episode edited and produced by Matthew Kessler and Jack Thompson. Music by Blue dot sessions.…
1 Is this the future of food? (with Michael Grunwald) 47:17
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Play Later Play Later Lists Like LikedCan humanity feed nearly 10 billion people without frying the planet? That question is at the heart of journalist Michael Grunwald’s provocative argument in Sorry, This Is the Future of Food , his recent New York Times essay and the basis of his forthcoming book, We Are Eating the Earth . He warns that we’re clearing an acre of rainforest every six seconds to grow more food — and even if we quit fossil fuels, we won’t avert climate chaos unless we fix how we use land. In this episode, Grunwald makes the case that high-yield industrial agriculture, for all its flaws, might be our best chance to grow more food on less land. For more info, transcript and resources, visit: https://tabledebates.org/podcast/ episode84 Pre-order We Are Eating the Earth by Michael Grunwald. Want to share your reflections on the episode? Send us an email or voice memo to podcast@tabledebates.org Guest Michael Grunwald, Journalist and author Host Jack Thompson, TABLE Episode edited and produced by Matthew Kessler and Jack Thompson. Music by Blue dot sessions.…
1 Ken Giller on the Perils of Populism and Precarious Promise of Regenerative Agriculture 25:12
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Play Later Play Later Lists Like LikedCan we have more honest conversations about the future of food and agriculture? That’s the plea from Ken Giller, recently retired professor at Wageningen University, after four decades of witnessing both progress and setbacks in supporting farmers worldwide. We discuss the dangers of populist narratives that oversimplify agricultural challenges, how to reshape research incentives to embrace complexity and nuance, why he opposes carbon credit schemes for farmers, and more. For more info, transcript and resources, visit: https://tabledebates.org/podcast/ episode83 Guests Ken Giller, Wageningen University Host Matthew Kessler, TABLE Episode edited and produced by Matthew Kessler. Music by Blue dot sessions.…
1 TikTok masculinity and the Tradwife (with Feminist Food Journal) 39:20
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Play Later Play Later Lists Like LikedWhat else should we consider when shifting to natural, whole foods—beyond just their health benefits? Feminist Food Journal co-founders Isabela Bonnevera and Zoë Johnson explore the deeper questions: whose labor makes these diets possible, who can afford them, and how culture and experience shape our food choices. We dive into these issues and uncover how a simple "natural foods" search on TikTok exposes striking gender dynamics. For more info, transcript and resources, visit: https://tabledebates.org/podcast/ episode82 Guests Isabela Bonnevera, FFJ + ICTA-UAB Zoë Johnson, FFJ + GPPi Host Jackie Turner, TABLE Episode edited and produced by Matthew Kessler. Music by Blue dot sessions.…
1 From horses to AI: Jennifer Clapp on how fossil fuels shaped agriculture 33:32
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Play Later Play Later Lists Like LikedIs the battle over who controls and owns agricultural data one of the most important—and least discussed—fights in 21st-century farming? In this conversation, Jennifer Clapp (prof at the University of Waterloo and member of IPES-Food) explores the deep ties between fossil fuels and our food system, tracing their influence from fertilizers and pesticides to farm mechanization and digital agriculture. She unpacks how fossil-fueled inputs have shaped—and continue to shape—modern farming. For more info and resources, please visit our episode webpage . Guests Jennifer Clapp, IPES-Food Edited by Matthew Kessler. Audio engineering by Adam Titmuss. Cover art by The Ethical Agency . Music by Blue dot sessions. Fuel to Fork is powered by TABLE , IPES-Food and the Global Alliance for the Future of Food .…
1 Is a Fossil Fuel Free Food System Possible? (Live recording at ORFC) 50:49
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Play Later Play Later Lists Like LikedWe gathered in Oxford to ask: Is a fossil free food system possible? 3 panelists: a farmer, an economist and biodiversity researcher, shared their expert perspectives. What technologies are on the horizon? What uncertainties do they bring? Is it better to farm differently, eat differently, plug in better tech, restrain environmentally damaging practices of food and agribusinesses, or all of the above? Visit the episode webpage for more resources . This series is powered by TABLE , IPES-Food and Global Alliance for the Future of Food . Guests Helen Browning, Soil Association Rupert Simons, SystemIQ Emile Frison, IPES-Food Produced by Matthew Kessler, Robbie Blake and Chantal Clément. Edited by Matthew Kessler. Audio engineering by Adam Titmuss. Cover art by The Ethical Agency . Music by Blue dot sessions. View a 90 minute video of the full panel discussion Learn more about the Oxford Real Farming Conference…
What would a food system free of fossil fuels look like by 2050? What insights surprised the experts featured in this series? And what trade-offs must we navigate to shape this future? In our final episode, we shift from acknowledging the 'fossil fuel problem in food' to exploring actionable solutions. Visit the episode webpage for more resources . This series is powered by TABLE , IPES-Food and Global Alliance for the Future of Food . Guests Raj Patel, IPES-Food Anna Lappé, Global Alliance for the Future of Food Darrin Qualman, National Farmers Union (Canada) Galina Angarova, SIRGE Molly Anderson, IPES-Food Produced by Matthew Kessler, Anna Paskal and Nicole Pita. Edited by Matthew Kessler. Audio engineering by Adam Titmuss. Cover art by The Ethical Agency . Music by Blue dot sessions.…
Fossil fuels are hiding in plain sight in our kitchens—powering stoves and cooling refrigerators, plus they're fueling supply chains. They shape how we cook, eat and connect with food. In this episode, we explore how to reduce reliance on fossil fuels in home and commercial kitchens. What counts as a 'clean' cooking fuel in Malawi versus the United States? And what would it take to transform the energy grid powering our food systems? Researchers, chefs, and activists weigh in. Visit the episode webpage for more resources . This series is powered by TABLE , IPES-Food and Global Alliance for the Future of Food . Guests Christa Roth, Cleaner Cooking Coalition Christopher Galarza, Forward Dining Solutions Gabriel Eckhouse, Uppsala University Galina Angarova, SIRGE Nnimmo Bassey, Home of Mother Earth Foundation Errol Schweizer, IPES-Food Georgina Catacora-Vargas, IPES Food Produced by Matthew Kessler, Anna Paskal and Nicole Pita. Edited by Matthew Kessler. Audio engineering by Adam Titmuss. Cover art by The Ethical Agency . Music by Blue dot sessions.…
1 5. Ultra-processed foods, plastics, transport 54:46
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Play Later Play Later Lists Like LikedWhen we talk about the future of food, we usually picture what's growing in the fields or what's on our dinner plates. But maybe we should pay a little more attention to everything happening in between. Processing and packaging consumes the largest share of fossil fuels in our food system— more than 40%. Our growing reliance on ultra-processed foods, and plastics across the supply chain is making food production more energy-intensive than ever before. Visit the episode webpage for more resources . This series is powered by TABLE , IPES-Food and Global Alliance for the Future of Food . Guests Emma Priestland, Break Free From Plastic Errol Schweizer, IPES-Food Rachel Muncrief, International Council on Clean Transportation Georgina Catacora-Vargas, IPES Food Produced by Matthew Kessler, Anna Paskal and Nicole Pita. Edited by Matthew Kessler. Audio engineering by Adam Titmuss. Cover art by The Ethical Agency . Music by Blue dot sessions.…
1 Raj Patel on fossil fuels, food, and Columbus’s wicked legacy 32:57
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Play Later Play Later Lists Like LikedWhat are the hidden costs of our current food system and its deep reliance on fossil fuels, a system that burdens citizens with financial, health and environmental consequences? With Raj Patel, research professor at the University Texas at Austin and IPES-Food panel member, we cover this and Christopher Columbus's wicked legacy, middle-class environmentalism, and what a food system free of fossil fuels could look like. We thought this extended interview with Raj Patel was so compelling we wanted to share it in its entirety. For more info and resources, please visit our episode webpage . Guests Raj Patel, IPES-Food Produced by Matthew Kessler, Anna Paskal and Nicole Pita. Edited by Matthew Kessler. Audio engineering by Adam Titmuss. Cover art by The Ethical Agency . Music by Blue dot sessions. Fuel to Fork is powered by TABLE , IPES-Food and the Global Alliance for the Future of Food .…
1 4. Farm machinery, precision agriculture, big data 40:01
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Play Later Play Later Lists Like LikedFossil fuels are woven into nearly every aspect of modern agriculture - from powering farm machinery to creating plastics and supporting data-driven tech like precision agriculture. But what would it take to reduce or even eliminate their use on farms? We dive into both replacement technologies and transformative food production methods like agroecology, exploring the obstacles and limitations of scaling different solutions. Visit the episode webpage for more resources . This series is powered by TABLE , IPES-Food and Global Alliance for the Future of Food . Guests Darrin Qualman, National Farmers Union Canada Pat Mooney, IPES Food Jennifer Clapp, IPES Food Swati Renduchintala, CIFOR-ICRAF Produced by Matthew Kessler, Anna Paskal and Nicole Pita. Edited by Matthew Kessler. Audio engineering by Adam Titmuss. Cover art by The Ethical Agency . Music by Blue dot sessions.…
1 3. Do we need fossil agrochemicals to feed the world? 48:28
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Play Later Play Later Lists Like LikedSince 2020, over 120 million tonnes of nitrogen fertilizer have been produced annually—a number set to rise by 50% by 2050. It’s easy to assume this is non-negotiable, that without it, we’d face a food crisis. But do we really need all this fossil-based input? As it turns out, there are many ways we can reverse this trend - from curbing overuse and adopting alternative technologies to rethinking our diets and transforming farming practices. We explore a range of options to ease our dependency on fossil fueled agrochemicals. Register for our webinar: Fossil Fuels and Food Systems: A Policy Discussion for COP29 Visit the episode webpage for more resources . This series is powered by TABLE , IPES-Food and Global Alliance for the Future of Food . Guests Lisa Tostado, CIEL Joanna Larson, Prairie Gates Farm Christine Delivanis, SytemIQ Georgina Catacora-Vargas, IPES Food Mamadou Goïta, IPES Swati Renduchintala, CIFOR-ICRAF Jennifer Clapp, IPES Food Produced by Matthew Kessler, Anna Paskal and Nicole Pita. Edited by Matthew Kessler. Audio engineering by Adam Titmuss. Cover art by The Ethical Agency . Music by Blue dot sessions.…
How did fossil fuels become so embedded in our food systems? We trace this journey from the industrial extraction of guano, through the game-changing Haber-Bosch process, to today’s globalized food system. Along the way, we uncover the hidden impacts on biodiversity, farmworkers, and our oceans—revealing the true cost of this reliance on fossil fuels. In Fuel to Fork, a new podcast series powered by TABLE , IPES-Food and the Global Alliance for the Future of Food , we expose and explore the fossil fuels in our food, speaking to farmers, chefs, food industry experts, scientists and campaigners. Each episode delves deep into a different step of the food supply chain. Guests Jennifer Clapp, IPES-Food Darrin Qualman, National Farmers Union Canada Pat Mooney, IPES-Food and Etc Group Navina Khanna, HEAL Alliance Rashid Sumaila, University of British Columbia Produced by Matthew Kessler, Anna Paskal and Nicole Pita. Edited by Matthew Kessler. Audio engineering by Adam Titmuss. Cover art by The Ethical Agency . Music by Blue dot sessions.…
“For many of us, how fossil fuels are integrated across the food chain is highly invisible.” When we bite into a juicy apple, barrels of crude oil and natural gas cylinders might not spring to mind. But fossil fuels are the hidden ingredient behind all of our food. For every calorie that ends up on our plates, around 10 calories of fossil fuels are used. From the diesel powering the tractors to the fertilizer in the field and plastic packaging, fossil fuels are the lifeblood of the food industry. In Fuel to Fork, a new podcast series powered by TABLE , IPES-Food and the Global Alliance for the Future of Food , we expose and explore the fossil fuels in our food, speaking to farmers, chefs, food industry experts, scientists and campaigners. Each episode delves deep into a different step of the food supply chain. Guests Anna Lappé, Global Alliance for the Future of Food Raj Patel, IPES-Food Errol Schweizer, IPES-Food Nnimmo Bassey, Health of Mother Earth Foundation Christine Delivanis, SystemIQ Produced by Matthew Kessler, Anna Paskal and Nicole Pita. Edited by Matthew Kessler. Audio engineering by Adam Titmuss. Cover art by The Ethical Agency . Music by Blue dot sessions.…
When we bite into a juicy apple, barrels of crude oil and natural gas cylinders might not spring to mind. But fossil fuels are the hidden ingredient behind all of our food. For every calorie that ends up on our plates, around 10 calories of fossil fuels are used. From the diesel powering the tractors to the fertilizer in the field and plastic packaging, fossil fuels are the lifeblood of the food industry. What are the options to phase out fossil fuels in food and what are the powerful forces standing in the way? To find out, subscribe to Fuel to Fork. This series is powered by TABLE, IPES-Food and Global Alliance for the Future of Food. Learn more at https://fueltofork.com/…
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Feed: a food systems podcast
Are food systems allies or enemies in the fight to save biodiversity? With our planet facing a biodiversity crisis, the answer depends on who you ask and what forms of life we prioritize. We speak with farmers, biophysical modelers, and biologists to explore whether producing food and conserving biodiversity can be achieved at the same time. We also discuss how our diets impact biodiversity, whether farming without soil can be better for biodiversity at large, and what it would take to effectively "shrink" the food system. For more info, transcript and resources, visit: https://tabledebates.org/podcast/ episode71 Guests Anna Lappé, Global Alliance for the Future of Food Els Hegger, Aardigh Silvia Quarta, La Junquera Farm Bernd Blossey, Assoc Prof at Cornell University Adrian Müller, Research Institute of Organic Agriculture (FiBL) Episode edited by Ylva Carlqvist Warnborg and Matthew Kessler. Produced by Matthew Kessler. Music by Blue dot sessions.…
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Feed: a food systems podcast
1 Animal welfare and ethics (w/ Tamsin Blaxter) 49:24
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Play Later Play Later Lists Like LikedHow do philosophers, animal welfare scientists, and farmers differ in their understanding of what a good future for farmed animals looks like? TABLE researcher Tamsin Blaxter discusses the complex relationships between humans and non-human animals and how these connections shape our food choices. We talk about who gets to speak with authority on these topics, the connections between scientific research and animal welfare regulations, and our own experiences with eating and not eating meat. Read TABLE explainer: Animal welfare and ethics in food and agriculture (2024) Register/watch TABLE event Rethinking animals in agriculture: welfare, rights and the future of food (10 September 2024) For more info, transcript and resources, visit: https://tabledebates.org/podcast/episode70 Guests Tamsin Blaxter, Writer and researcher at TABLE, University of Oxford Episode edited and produced by Matthew Kessler. Music by Blue dot sessions.…
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Feed: a food systems podcast
1 Valuing nature in our economies (w/ Adan Martinez Cruz) 28:46
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Play Later Play Later Lists Like LikedEnvironmental economist Adan L. Martinez-Cruz (Senior Lecturer at the Swedish University of Agricultural Sciences), argues that markets are a fundamental aspect of human society. He suggests that assigning a monetary value to natural resources can provide environmental benefits and create economic incentives to achieve them. In this episode, we discuss concept of non-market valuation, consider whether nature has inherent value, and examine whether markets are the best way to ensure fairness in the cost of food for both consumers and producers. For more info, transcript and resources, visit: https://tabledebates.org/podcast/episode69 Guests Adan L. Martinez-Cruz, Environmental Economist at Swedish University of Agricultural Sciences Episode edited and produced by Matthew Kessler and Ylva Carlqvist Warnborg. Music by Blue dot sessions.…
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Feed: a food systems podcast
1 There is no master metric for biodiversity (with Ville Lähde) 40:23
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Play Later Play Later Lists Like LikedPhilosopher and environmental researcher Ville Lähde (with the Finnish BIOS Research Unit ) argues that we need to understand biodiversity differently at a fundamental level in order to preserve it. Biodiversity loss is much more than the list of extinct and endangered species. In our conversation, we talk about the myriad food systems and their different relationships with biodiversity, what are the hidden costs of simplifying biodiversity, and why Ville feels closest to biodiversity when working with his compost pile. Read the Life Matters Everywhere essay For more info, transcript and resources, visit: https://tabledebates.org/podcast/episode68 Guests Ville Lähde, Philosopher and environmental researcher at BIOS Episode edited and produced by Matthew Kessler and Ylva Carlqvist Warnborg. Music by Blue dot sessions.…
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Feed: a food systems podcast
1 Nature knows best: Naturalness in the Ultra-Processed Foods Debate 53:44
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Play Later Play Later Lists Like LikedThe idea that more natural food – food which hasn’t been transformed by human and industrial intervention – is best for us is a powerful one. Psychologists have found a strong preference for that which is “natural”, even when people differ in what they understand that term to mean. But naturalness is a muddle – we are often signalled by advertising to see heavily manufactured foods as “natural”; the pioneers of cereal manufacturing were the greatest advocates of “natural” food in the early 20th century; and it’s rare that crops, which have been manipulated by human breeding over millennia, are seen as “unnatural”. If naturalness is a slippery idea, though, it is still undeniably compelling. At the moment, nowhere is the preference for naturalness when it comes to the food we eat more prevalent than in concerns expressed over ultra-processed foods (UPFs). But does the idea that naturalness is inherently best set up a misleading dichotomy between nature and technology that doesn’t serve the interests of a more sustainable and equitable food future? Does a narrow focus on processing itself misplace bigger questions of power and agency on the one hand, and unhelpfully dismiss scientific techniques on the other? TABLE writer and researcher Hester van Hensbergen explores these questions in our latest explainer, Nature Knows Best? Naturalness in the Ultra-Processed Foods Debate . She reads it out loud for you on the podcast. You can find the written explainer here .…
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Feed: a food systems podcast
1 Presenting "Less And Better?: Ep 1: Its Complicated" 34:11
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Play Later Play Later Lists Like LikedIt feels like one of the biggest questions of our time: what do we do about meat? Rather than choosing either extreme – business as usual, or ruling out meat altogether – some people suggest the best approach is one of ‘less and better meat’. But how much less is ‘less’? And which meat is ‘better’? How do we even begin to answer these questions? "Less and Better?" is an eight-part podcast series co-hosted by Katie Revell and Olivia Oldham at Farmerama Radio. Listen to the rest of the series here or wherever you get your podcasts. More info, resources and transcript can be found here .…
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Feed: a food systems podcast
1 Women Scientists from Global South on Food Security (Part 3) 25:53
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Play Later Play Later Lists Like Liked500 scientists from 60 countries gathered at the 5th Global Food Security Conference in Leuven, Belgium. Instead of saying, "you had to be there," we bring you voices and reflections from the conference. Host Matthew Kessler recorded dozens of interviews, asking experts what key messages they want to deliver to those with the power to change food systems, what are the economics of food systems transformation, and which solutions to make food systems more resilient deserve more attention. This is Part 3 of a 3-part series, featuring six of the seven women scientists from the Global South awarded the 2023 OWSD-Elsevier Foundation Awards . This year's focus was on Food security. This episode was made with the support from ‘shout it out’, an instrument of the Global Minds program. For more info and resources, visit: https://tabledebates.org/podcast/episode65 Help nurture food debates and take TABLE's 2024 survey Watch the video featuring the Award Winning scientists Guests Carla Fabiana Crespo Melgar, Researcher at Universidad Mayor de San Andrés Eugenie Kayitesi, Prof at University of Pretoria Yeyinou Laura Estelle Loko, Researcher at the National University for Science, Technology and Mathematic in the Republic of Benin Munkhjargal Tserendorj, Researcher at Mongolian University of Life Sciences Renuka Attanayake, Prof at University of Kelaniya Haneen Dwaib, Chairwoman of Clinical Nutrition and Dietetics Department at Palestine Ahliya University Conference Organizers Elsevier KU Leuven Wageningen University and Research TABLE Episode edited and produced by Matthew Kessler. Music by Blue dot sessions.…
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Feed: a food systems podcast
1 Economics of Food System Transformation (Part 2) 40:20
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Play Later Play Later Lists Like Liked500 scientists from 60 countries gathered at the 5th Global Food Security Conference in Leuven, Belgium. Instead of saying, "you had to be there," we bring you voices and reflections from the conference. Host Matthew Kessler recorded dozens of interviews, asking experts what key messages they want to deliver to those with the power to change food systems, what are the economics of food systems transformation, and which solutions to make food systems more resilient deserve more attention. This is Part 2 of a 3-part series, made with the support from ‘shout it out’, an instrument of the Global Minds program. For more info and resources, visit: https://tabledebates.org/podcast/episode64 Subscribe to TABLE's newsletter Fodder Guests David Laborde, Director of the Agri-food Economics and Policy Division at FAO Charlotte Janssens, Researcher at KU Leuven Koen Deconinck, Economist in Trade and Agricultural Directorate at OECD Steven Lord, Researcher at U Oxford Purnima Menon, Sr Director for Food and Nutritional Policy at IFPRI Ewout Frankema, Prof at Wageningen U Conference Organizers Elsevier KU Leuven Wageningen University and Research TABLE Episode edited and produced by Matthew Kessler. Music by Blue dot sessions.…
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Feed: a food systems podcast
1 Is Global Food Security a Solvable Puzzle? (Part 1) 32:40
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Play Later Play Later Lists Like Liked500 scientists from 60 countries gathered at the 5th Global Food Security Conference in Leuven, Belgium. Instead of saying, "you had to be there," we bring you voices and reflections from the conference. Host Matthew Kessler recorded dozens of interviews, asking experts what key messages they want to deliver to those with the power to change food systems, what are the economics of food systems transformation, and which solutions to make food systems more resilient deserve more attention. This is Part 1 of a 3-part series, made with the support from ‘shout it out’, an instrument of the Global Minds program. For more info and resources, visit: https://tabledebates.org/podcast/episode63 Subscribe to TABLE's newsletter Fodder Guests Martin van Ittersum, Conference co-chair, Professor at Wageningen University Tessa Avermaete, Conference co-chair, Project Manager at KU Leuven Ramya Ambikapathi, Scientific committee member, Senior Researcher at Cornell U Gerard Govers, Programme committee mebmer, Vice-rector of Science, Engineering and Technology and Vice-rector of Sustainability at KU Leuven Joanna Trewern, Conference Keynote, Director of Partnerships and Institutional Engagement at Pro Veg International Maitre d’hotel at Coeur Catering, responsible for food served at the conference Conference Organizers Elsevier KU Leuven Wageningen University and Research TABLE Episode edited and produced by Matthew Kessler. Music by Blue dot sessions.…
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Feed: a food systems podcast
1 Is cultivated "meat" unnatural? Is meat today natural? 36:03
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Play Later Play Later Lists Like LikedWhile many wonder about the technological hurdles preventing cultivated meat from entering commercial markets, fewer ask a more basic question: will people actually eat it, or will they find it too unnatural? In this episode, we're joined by Cor van der Weele, emeritus professor in philosophy from Wageningen University, who has had a front-row seat to the past 15 years of shifting perceptions of this technology. We'll dive into how a philosopher thinks about “naturalness”, what are the public concerns and the idealistic visions of a cultivated meat future, and why mixed feelings about this innovation could be a healthy sign of progress. For more info and resources, visit: https://tabledebates.org/podcast/episode62 Guests Cor van der Weele, Professor Emeritus Endowed Chair at Wageningen University. Episode edited and produced by Matthew Kessler. Music by Blue dot sessions.…
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Feed: a food systems podcast
If more and more gene-edited foods become common on our plates, is that a sign of a promising or worrying food future? With Dr. Lauren Crossland-Marr, food anthropologist and host of the podcast A CRISPR Bite , we unpack whether it’s fair to call CRISPR a natural way of "speeding up the breeding" process, whether technological innovations such as gene editing are addressing root causes of food systems challenges, and if there’s space for middle ground on such a polarizing issue. For more info and resources, visit: https://tabledebates.org/podcast/episode61 Guests Lauren Crossland-Marr, Assistant Professor at the University of La Verne Resources First Fruit by Belinda Martineau Channa Prakash on GMs, Golden Rice and the Green Revolution Episode edited and produced by Matthew Kessler. Music by Blue dot sessions.…
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Feed: a food systems podcast
1 What's a natural diet? (with Richard Tellström) 18:43
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Play Later Play Later Lists Like LikedWhat influences the meals we enjoy today? Meal historian and cultural researcher Richard Tellström from Stockholm University suggests that the surrounding natural environments and ecosystems only play a minimal role. Instead, he argues that our choices are primarily shaped by cultural, political and economic forces. This episode dives into the dramatic shifts in Swedish diets over the past century, highlighting how changes such as new food preservation methods in the 1970s, Sweden's entry into the European Union in the 1990s, and shifting cultural trends throughout have redefined what's fashionable, and therefore possible, to eat. This is the second installment of a two-part series, following our first episode with archaeological chemist Amy Styring who investigates what our ancestors ate during periods of significant societal transitions. Listen to Part 1 . For more info and resources, visit: https://tabledebates.org/podcast/episode60 Guests Richard Tellström, Associate Professor at Stockholm University Episode edited and produced by Matthew Kessler. Music by Blue dot sessions.…
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Feed: a food systems podcast
Around 6000 years ago in Northwest Europe, our ancestors transitioned from hunter-gatherer societies to sedentary farming. How did their diets change during this time? The field of archaeological sciences and chemistry teamed up to shed new light on this question. In this episode, we ask Amy Styring , archaeological chemist at the University of Oxford, what's her take on a natural diet, whether we overestimate the role of meat in our past diets, and what lessons can we learn today if we have a better understanding of how people produced and ate food in the past? This is the first of a two-part series. Next week we hear from a meal historian on the role culture plays in informing what we eat. For more info and resources, visit: https://tabledebates.org/podcast/episode59 Guests Amy Styring, Associate Professor at the University of Oxford Episode edited and produced by Matthew Kessler. Music by Blue dot sessions.…
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Feed: a food systems podcast
1 Can we eat enough white-tailed deer to restore forest ecosystems? 31:08
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Play Later Play Later Lists Like LikedIs it possible to eat enough white-tailed deer to keep their populations low enough to restore ecosystems? We posed this question to Bernd Blossey, professor at Cornell University who specializes in the management of invasive species and the restoration of disrupted ecological relationships. In this episode, we look at the history of white-tailed deer in the eastern forests of the United States, how many we would need to harvest to keep the population in check, and whether the concept of ecosystem balance is scientific or a fantasy. This is the third and final part of our series exploring whether we can eat our way out of the problems we’ve created. Let us know what you think by sending us an email or a voice memo to podcast@tablededebates.org . For more info and resources, visit: https://tabledebates.org/podcast/episode58 Guests Bernd Blossey, Professor at Cornell University Episode edited and produced by Matthew Kessler. Music by Blue dot sessions.…
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Feed: a food systems podcast
1 Eating invasive crayfish - a solution to our ecological mess? 21:15
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Play Later Play Later Lists Like LikedAre invasive species natural? If we introduced them, do we have some responsibility to manage them? What if we could reduce their numbers through the natural process of eating? In this episode, Jackie Turner (TABLE) joins crayfish trapper Bob Ring to see if we can eat our way out of one of the environmental problems we’ve created - the spread of invasive American Signal Crayfish into the river Thames. We ask if these invasive crayfish are ‘natural’, how they ended up in London’s iconic river in the first place, whether they offer a promising sustainable food source, and why it is so difficult to earn a living doing what Bob Ring sees as an environmentally and ethically beneficial act. This is the second of a three part series exploring if we can eat our way out of the problems we’ve caused. The last episode featured grasshoppers in Mexico and the next will be on white-tailed deer in forests of the eastern United States. For more info and resources, visit: https://tabledebates.org/podcast/episode57 Guests Bob Ring , Crayfish Trapper in London Episode edited and produced by Jackie Turner. Music by William King and Blue dot sessions.…
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Feed: a food systems podcast
1 Grasshoppers - agricultural pest or sustainable food? 25:06
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Play Later Play Later Lists Like LikedWhat if we shifted our perspective from seeing some animal species as a problem to seeing them as an abundant and tasty source of food? Over the next few episodes, we’ll hear three "problems" in three regions: grasshoppers as pests in Mexico, invasive crayfish in London and overpopulated white-tailed deer in the United States. With a rising trend for traditional foods, demand for grasshoppers has exploded in Mexico in the last decade--but is it sustainable? We ask sociologist-biologist Elena Lazos Chavero about the environmental, political, cultural, and health consequences of Mexico's appetite for grasshoppers. For more info and resources, visit: https://tabledebates.org/podcast/episode56 Guests Elena Lazos Chavero, professor-researcher at the Universidad Nacional Autónoma de Mexico . Episode edited and produced by Matthew Kessler. Music by Blue dot sessions.…
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Feed: a food systems podcast
“Is a microbe less natural than a cow?” This season we ask scientists, farmers, technologists and philosophers about how natural our food systems should be. In this age where industrial technology has profoundly transformed our eating habits and the landscapes around us, we explore whether we should let nature be our ultimate guide or fully lean into the technological innovations reshaping our world. From the traditional milpa systems of Mexico to the cutting edge laboratories of food scientists, we bring together voices across the spectrum: an economist, an indigenous leader, a food technologist and an agroecologist. Each presents their perspective on the benefits—or drawbacks—of 'natural' food systems for both human health and the planet's well-being. For more info and resources, visit: https://tabledebates.org/podcast/episode55 Guests Anna Lappé, Executive Director of the Global Alliance for the Future of Food Jayson Lusk, Dean and Vice President of Agriculture at Oklahoma State University Tania Eulalia Martinez Cruz, Director of the Food Sovereignty and Agroecology program at Land is Life Johan Jorgensen, Founder Partner at Sweden Food Tech Episode edited and produced by Matthew Kessler. Music by Blue dot sessions.…
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Feed: a food systems podcast
1 Sofia Wilhelmsson on pig transport and human-animal relations (rebroadcast) 31:52
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Play Later Play Later Lists Like LikedSofia Wilhelmsson researches a very specific and stressful time for farmed pigs: the loading and transport of pigs on their way to slaughter. She not only considers the welfare of the animals, but also the well-being of the pig transport drivers. In our conversation we chat about the relationships that humans have with animals; what food systems actors have the most power in the pig production system; and whether we can add incentives for animal welfare and human well-being in our food systems. For more info, please visit: https://tabledebates.org/podcast/episode54 Interested in more podcasts about the future of meat and human-animal relations, Meat the four futures ( Table, 2023) Barbecue Earth (Carnegie Endowment for International Peace, 2024)…
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Feed: a food systems podcast
Imagine a world where nature reclaims its place in the landscape. What would that mean for food systems? Walter Fraanje joins Feed co-hosts to talk about his new publication, "Rewilding and its implications for agriculture" co-authored with Tara Garnett. The explainer introduces the concept of rewilding, compares different rewilding strategies across the globe, explores their relationship with agriculture and unpacks some of the related controversies. We ask Walter how does rewilding differ from conservation, why might a farmer or fisher support or be against rewilding, and what does it mean to rewild your imagination? Read the full explainer For more info, please visit:…
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Feed: a food systems podcast
1 Neena Prasad on the power of ultra-processed foods 41:32
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Play Later Play Later Lists Like LikedPeople across the world are consuming more ultra-processed foods (UPFs). Will Latin American countries and elsewhere follow the path of the US and the UK, where over half of calories consumed now come from UPFs? Dr Neena Prasad, director of Bloomberg Philanthropies’ Food Policy Program, joins us to talk about the power of and the power behind UPFs. We talk about the utility and harms of processing foods, the links between the tobacco industry and UPFs, and the public health measures advocated by the Food Policy Program. These include taxing UPFs, putting restrictions on marketing (especially to children), advancing public sector health promoting policies, and front-of-package nutrition labeling. For more info and transcript, visit: https://tabledebates.org/podcast/episode52 More info on Bloomberg Philanthropies' Food Policy Program Read TABLE explainer on UPFs Music by Blue dot sessions…
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Feed: a food systems podcast
1 Jessica Duncan on COP28 and who shapes food policy 54:43
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Play Later Play Later Lists Like LikedFood systems are finally getting more attention at global climate conversations. But who is at the table shaping our food futures? We caught up with Jessica Duncan, Associate Professor on the Politics of Food Systems Transformations at Wageningen University, to hear her thoughts and concerns about COP 28. Then we re-air our conversation with Jessica Duncan from May 2021, where we talk about dialogue and participation in food policy, why we shouldn’t always be seeking consensus, and the importance of bringing local actors into global policy conversations. We unpack Jessica and Priscilla Claeys' 2020 report Covid19, Gender and Food systems and discuss what is gained by "viewing the crisis from below". For more info and transcript, visit here .…
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Feed: a food systems podcast
Is CRISPR the solution to controlling the pest plaguing California’s wine industry? In this episode of A CRISPR Bite, we take you to a lab where researchers are using CRISPR technology to genetically modify a frightening insect called the Glassy-winged sharpshooter responsible for spreading a bacteria and killing vines. CRISPR bites is five-part podcast series hosted by food anthropologist Dr Lauren Crossland-Marr. We're excited to share one episode from the series with you today. Listen to A CRISPR Bite, check out show notes, transcripts and more information on the podcast's website here. For more info and episode transcript, visit here .…
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Feed: a food systems podcast
There are over 2,000 types of insects that people eat across the world. Some of these species could have the potential to be cultivated at scale using less land, less water, and fewer greenhouse gas emissions while supplying a nutritious protein source to many. But what does scaling insect production look like, and will people actually eat them? In this bonus episode, we dive deep into the world of insects as a potential food source. We visit a Swedish mealworm factory to understand the production process, and speak to researchers in Ethiopia and the Netherlands about the environmental benefits, ethical considerations, and likelihood of Europeans eating insects in the future. -- For more info and transcript, please visit: https://tabledebates.org/meat/episode9 Meat: the four Futures project webpage: https://tabledebates.org/meat Take the values-based quiz: https://tabledebates.org/meat/quiz Subscribe to: TABLE’s newsletter Fodder Music by Blue dot Sessions.…
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Feed: a food systems podcast
1 Narrowing the yield gap in Sub-Saharan Africa 39:29
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Play Later Play Later Lists Like LikedThe yield gap refers to the difference between the potential agricultural yield that could be achieved under ideal conditions and the actual yield that farmers harvest. In sub-Saharan Africa, the yield gap is in some cases 80% meaning that farmers have the potential to double, triple or even quadruple their harvests. The causes of the yield gap are debated and so are the solutions to narrow it. In this conversation with Martin van Ittersum, a professor at Wageningen University, and Klara Fischer, an associate professor and senior lecturer at Swedish University of Agricultural Sciences, we discuss if increasing yield is the right entry point for reducing hunger in the region; if bottom-up or top-down interventions lead to a more resilient food system; and at what time-scale (short- or long-term) should we be focusing food systems solutions? More info, resources and transcript found at: https://tabledebates.org/podcast/episode48…
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Feed: a food systems podcast
1 Presenting M4F: Ep8. Looking back, looking forward 36:44
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Play Later Play Later Lists Like LikedPresenting the Meat: the four futures series final episode. -- Over the last few months, we explored what the future of meat and livestock could look like. We’ve talked about how our values, ethics and where we live in the world can impact our desired futures for meat. And we did a deep dive into four potential futures - efficient meat, alternative “meat”, less meat and no meat. To wrap up the series, we hear comments and thoughts from the listeners, and podcast host Matthew Kessler shares some personal reflections on what he learned about the future of meat and livestock after making this series. -- Visit the episode page with more resources: https://tabledebates.org/meat/episode8 Project webpage: https://tabledebates.org/meat Take the values-based quiz: https://tabledebates.org/meat/quiz Music by Blue dot Sessions and Epidemic sound.…
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Feed: a food systems podcast
1 Presenting M4F: Ep7. Health, biodiversity, animal ethics 53:57
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Play Later Play Later Lists Like LikedWe continue featuring the Meat: the four futures series with episode 7. -- We've heard four distinct visions for the future of meat and livestock. But realistically, won't they all play a role? As we wrap up the series in the next two episodes, we’re going to review what’s in conflict between the four futures and how parts of them might co-exist. In this episode we ask three experts to consider different arguments presented by the four futures as they relate to health, biodiversity and animal ethics. We ask a professor of diet and population health if it’s better to eat some, a lot, or no meat; we ask a biodiversity expert about how the different futures would help biodiversity to recover; and we ask an animal ethicist about the morality of eating animals and to interrogate the ethical cases put forward by the four futures. -- Visit the episode page with more resources: https://tabledebates.org/meat/episode7 Project webpage: https://tabledebates.org/meat Take the values-based quiz: https://tabledebates.org/meat/quiz Music by Blue dot Sessions and Epidemic sound.…
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Feed: a food systems podcast
We continue featuring the Meat: the four futures series with our fourth and final exploration of four different futures for meat - Plant based no meat. -- Should we remove animals from agriculture and our diets altogether? What if all the land that produces animal feed now could instead produce human food--or be rewilded? Would this be a planet friendly future--or impoverished and unnatural? In this fourth and final scenario: the plant-based no meat future, we explore the motivations, the evidence and the arguments for adopting a diet that centers and celebrates plants. We visit a vegan restaurant in Stockholm, Sweden; a vegan food tech company in Lagos, Nigeria; and an animal free farm outside of Reading in the United Kingdom. But is dietary change at a societal scale unrealistic? Is this the most sustainable, ethical and efficient approach to eating and producing food? We explore all this and more. -- Visit the episode page with more resources: https://tabledebates.org/meat/episode6 Project webpage: https://tabledebates.org/meat Take the values-based quiz: https://tabledebates.org/meat/quiz Music by Blue dot Sessions and Epidemic sound.…
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Feed: a food systems podcast
We continue featuring the Meat: the four futures series with our third exploration of four different futures for meat - Less meat. -- What if we had a more compassionate approach to farming animals, where we raised and ate fewer animals - and so meat cost more? We speak with farmers, researchers and campaigners who don’t see farmed animals only as producers of meat and milk, but instead highlight their ability to manage landscapes and to recycle waste and nutrients. They cannot imagine sustainable cropping systems without livestock. Is this less meat future a win-win-win for animals, people and the planet, or is it an unrealistic and elitist vision? -- Visit the episode page with more resources: https://tabledebates.org/meat/episode5 Project webpage: https://tabledebates.org/meat Take the values-based quiz: https://tabledebates.org/meat/quiz Music by Blue dot Sessions and Epidemic sound.…
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Feed: a food systems podcast
We continue featuring the Meat: the four futures series with our second exploration of four different futures for meat - Alternative "meat". -- What do some entrepreneurs, venture capitalists, animal activists, and environmentalists have in common? They each envision a future where meat alternatives can tackle the environmental impacts and animal suffering caused by global livestock production. But in this futuristic vision of replacing livestock with plant-based substitutes and cultivating meat in labs from animal cells - are we living in a utopia or a dystopia? We speak with scientists, investors, and CEOs from across the world to better understand the motivations, scientific basis, and evidence that either support or raise concerns about the future of alternative "meat". -- Visit the episode page with more resources: https://tabledebates.org/meat/episode4 Project webpage: https://tabledebates.org/meat Take the values-based quiz: https://tabledebates.org/meat/quiz Music by Blue dot Sessions and Epidemic sound.…
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Feed: a food systems podcast
We continue featuring the Meat: the four futures series with our first exploration of four different futures for meat - Efficient meat 2.0. -- Today we farm and eat meat at a scale not matched in human history. We raise 80 billion animals a year for food at a really low cost to the consumer. Here we look at how technology, research, and innovation have made animal agriculture much more efficient. Do you see efficiency improvements in animal agriculture as essential for feeding a growing population? Or do you think we should eat less meat, switch to plant-forward diets or create competitive meat alternatives? We speak with agriculture economists, pig farmers, poultry geneticists, and others who make the best case for an efficient meat future. -- Visit the episode page with more resources: https://tabledebates.org/meat/episode3 Project webpage: https://tabledebates.org/meat Take the values-based quiz: https://tabledebates.org/meat/quiz Music by Blue dot Sessions and Epidemic sound.…
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Feed: a food systems podcast
1 Presenting M4F: Ep2. A complicated relationship with meat 41:55
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Play Later Play Later Lists Like LikedToday we are presenting the second episode in the Meat: the four futures series. What are your first thoughts when you see a piece of steak on a plate or a big pot of chicken soup - healthy meal? piece of animal flesh? comfort food? In this episode we explore how our values, ethics and where we live impacts our relationship with meat and livestock. We dig into the history of the diet humans evolved to eat, visit Burkina Faso and India to hear two different solutions to meet the surging demand for meat across the global South, and talk about the ethics of eating animals in the West, where we’re often distant and detached from where meat comes from. --- Visit the episode page with more resources: https://tabledebates.org/meat/episode2 Project webpage: https://tabledebates.org/meat Take the values-based quiz: https://tabledebates.org/meat/quiz Subscribe to the newsletter: https://tabledebates.org/meat/newsletter Add your voice to the podcast: https://tabledebates.org/meat/contribute Music by Blue dot Sessions and Epidemic sound.…
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Feed: a food systems podcast
Here we present the first episode of a podcast that Feed co-host Matthew Kessler has been creating with TABLE and the SLU Future Food over the last year: Meat the four futures Food has this incredible ability to bring people together. But it can also divide us. And how can it not? The same foods that some find so nutritious, that give us such a strong sense of who we are - are also believed by others to be at the center of so many existential concerns - global malnutrition, climate change, biodiversity loss, and inequality. Meat sits at the center of this controversy. But is it the problem or the solution? Well, that’s complicated. Meat: The Four Futures aims to bring us together on a journey where we can examine our past and our future, our decisions and the science that informs them. The Meat the four futures podcast will explore four competing visions for meat and livestock: 1) Efficient meat 2.0, 2) Alternative "meat", 3) Less meat, and 4) Plant-based no meat. In this episode we set up the series and unpack the promises and pitfalls with each future. -- Visit the episode page with more resources: https://tabledebates.org/meat/episode1 Project webpage: https://tabledebates.org/meat Take the values-based quiz: https://tabledebates.org/meat/quiz Subscribe to the newsletter: https://tabledebates.org/meat/newsletter Add your voice to the podcast: https://tabledebates.org/meat/contribute Music by Blue dot Sessions and Epidemic sound.…
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Feed: a food systems podcast
1 What did we learn about power? (with Tara Garnett and Sigrid Wertheim-Heck) 49:59
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Play Later Play Later Lists Like LikedFor our last episode of the second season of Feed, we speak with TABLE director Tara Garnett of the University of Oxford, and TABLE strategic director Sigrid Wertheim-Heck of Wageningen University to reflect on our past 15 episodes. We talk about what surprised us, what we learned, and what we missed across the season. Our wide ranging conversation covered the power of language, the power of imagination, the power of narratives, non-human power and more. If you have any comments, questions or suggestions for the show, you can write us at podcast@tabledebates.org and don’t forget to rate and review us wherever you listen. For more info and transcript, please visit: https://tabledebates.org/podcast/episode39…
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Feed: a food systems podcast
1 Food in prisons (with Lucy Vincent and Linda Kjær Minke) 1:05:23
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Play Later Play Later Lists Like LikedAs this season on power in the food system comes to a close, we wanted to focus on how food is consumed in institutions - places where people typically have less agency over their own food choices. In this episode we’re focusing on food in prisons in the United Kingdom and Denmark. We're joined by Lucy Vincent, Chief Executive and Founder of the charity Food Behind Bars in the UK, and Linda Kjær Minke, a criminology professor at the University of Southern Denmark who researches food dynamics in Danish prisons. We discuss how food in prisons is procured, prepared and eaten, and how these two systems of prison food can lead to very different results for the incarcerated, for those working in prisons and – potentially – for society as a whole. For more info and transcript, please visit: https://tabledebates.org/podcast/episode38…
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Feed: a food systems podcast
1 Ken Giller on the Food Security Conundrum (rebroadcast) 35:04
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Play Later Play Later Lists Like LikedWhy does agricultural research often fall short of addressing food insecurity challenges in sub-Saharan Africa? In this conversation with Ken Giller, we explore this wicked problem from a systems perspective examining the diverse drivers and experiences of smallholder farmers and the socio-ecological systems in which they are embedded. Ken provides a nuanced look at agroecological solutions and argues that relying solely on nature-based solutions would be inadequate to address food security problems in Africa. We also talk about the huge diversity of farmers that can be found under the banner of smallholders, an in-depth examination of the “yield gap,” and what gets lost when translating research into practice. For more info and transcript, please visit: https://tabledebates.org/podcast/episode1-rebroadcast…
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Feed: a food systems podcast
1 Philip McMichael on the "Corporate Food Regime" 51:28
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Play Later Play Later Lists Like LikedWhat is the corporate food regime? And are we still living in it? We put these questions to our guest Phliip McMichael , emeritus professor at Cornell University who, alongside Harriet Friedman, coined the term Food Regime in 1989. In our conversation we talk about how a historical sociologist thinks about power, what voices were included and excluded in the dialogues leading up to the UN Food Systems Summit, and we flesh out Philip’s view of what a more relocalized food system would look like. For more info and transcript, visit: https://tabledebates.org/podcast/episode37…
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Feed: a food systems podcast
1 Jason Clay on "Building and flying the plane as we go" 48:32
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Play Later Play Later Lists Like LikedJason Clay is the Executive Director of the Markets Institute at World Wildlife Fund. He comes with decades of unique experiences and a big picture view of global food systems. In our conversation we ask him how power needs to be shifted to transform the food system, what the future looks like for small farmers, and whether we should be intensifying agriculture and sparing land or extensifying agricultural production and sharing land with nature. Jason Clay also shares ideas around how to increase transparency for consumers, improve farmers livelihoods, and urgently scale up systems level solutions. For more info and transcript, please visit: https://tabledebates.org/podcast/episode36 Subscribe to Markets Institute newsletter Rethink Food to stay updated on weekly trends in global food systems…
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Feed: a food systems podcast
1 Sofia Wilhelmsson on "Pig transport and human-animal relations" 36:18
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Play Later Play Later Lists Like LikedSofia Wilhelmmson recently completed her PhD from in 2022 from the Swedish University of Agricultural Sciences in the department of Animal Environment and Health. She researches a particular and especially stressful time for farmed pigs: the loading and transport of pigs on their way to slaughter. She not only considers the welfare of the animals, but also the well-being of the pig transport drivers. In our conversation we chat about the relationships that humans have with animals - both wild and domesticated; what food systems actors have the most power in the pig production system; and whether we can add incentives for animal welfare and human well-being in our food systems. For more info and transcript, please visit our website: https://www.tabledebates.org/podcast/episode35…
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Feed: a food systems podcast
1 Reginaldo Haslett-Marroquin on "the power of regenerative movements" 36:44
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Play Later Play Later Lists Like LikedReginaldo Haslett-Marroquin is the founder and director the Regenerative Agriculture Alliance. He moved to the US from Guatemala in the 1990s. In our conversation we talk about the power of movements, why small-scale farmers in the United States are rarely successful, and the difference between ‘feeding’ the indigenous mindset versus the colonizer mindset. For more info and transcript, visit: https://tabledebates.org/podcast/episode34…
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Feed: a food systems podcast
1 Jeremy Brice on "Investment, Power and Protein in sub-Saharan Africa" 49:17
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Play Later Play Later Lists Like LikedWho is investing in the food system and what are they investing in? What should the future of food, specifically protein, look like in sub-Saharan Africa? These are questions that Jeremy Brice explores in his new report: Investment, Power and Protein in sub-Saharan Africa . They are also highly relevant to the food and climate discussions happening now at COP-27 in Sharm-el Sheikh, Egypt (November 2022). In our chat with Jeremy Brice, lecturer at Manchester University, we discuss why the issue of protein is important in sub-Saharan Africa; we unpack three different investor visions for this region; and we reflect on the consequences of how little agricultural investment there is in the region compared to the rest of the world. This conversation is based on a newly published TABLE report by Jeremy Brice. Here you can read the executive summary or the full report . For more info and transcript, please visit: http://tabledebates.org/podcast/episode33…
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Feed: a food systems podcast
1 Blain Snipstal on "Battling plantation agriculture today" 48:38
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Play Later Play Later Lists Like LikedBlain Snipstal, former youth advocate for La Via Campesina, has thought a lot about power. We talk about how Blain sees the legacy of the plantation model of agriculture still lingering today; how the dialogues and exchanges between peasant farmers can uncover a deep analysis of the food system; and he shares from his many experiences as a farmer, an activist, and an organizer. We also touch on the power of collaborating across grassroots movements and whose knowledge counts in food debates. For more info and resources, please visit: https://tabledebates.org/podcast/episode32…
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Feed: a food systems podcast
1 Vincent Ricciardi on Challenging Assumptions (rebroadcast) 41:37
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Play Later Play Later Lists Like LikedIn our discussion, data scientist Vincent "Vinny" Ricciardi challenges the assumptions and evidence that are built into food systems debates. We talk about a few of the recent papers that Vinny co-authored, including one that asks how much of the world’s food supply is produced by smallholder farmers, a 50-year meta-analysis that compares how do small and large farms size up in terms of yields and biodiversity impact, and whether smallholders actually have access to broadband to become part of a data driven farming future. This episode originally aired on 3 June 2021. Transcript available Register for the COP: Plating up the future of meat event…
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Feed: a food systems podcast
TABLE staff member Walter Fraanje joins Feed co-hosts to talk about his new publication, "Rewilding and its implications for agriculture" co-authored with Tara Garnett. The explainer introduces the concept of rewilding, compares different rewilding strategies across the globe, explores their relationship with agriculture and unpacks some of the related controversies. We ask Walter how does rewilding differ from conservation, why might a farmer or fisher support or be against rewilding, and what does it mean to rewild your imagination? Read the full explainer Register for the Uppsala Health Summit…
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Feed: a food systems podcast
1 Giuliana Furci on "Without fungi we wouldn't have food" 41:24
41:24 Play Later Play Later Lists Like Liked41:24
Play Later Play Later Lists Like LikedThis is not a typical conversation for Feed. We're still talking about food systems, and we're still talking about power, but we're focusing on the more-than-human world, specifically, mushrooms. Giuliana Furci , founder and executive director of the Fungi Foundation, joins us to talk about how fungi are as diverse as the animal and plant kingdom; what role fungi play in sustainable food systems; the contradicting lessons that you can learn from fungi; and what power do fungi have over humans and food systems? For more info and transcript, please visit: https://tabledebates.org/podcast/episode30…
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Feed: a food systems podcast
Joachim von Braun, former Chair of the Scientific Group for the 2021 UN Food Systems Summit, lays out the importance of an inclusive process and multi-disciplinary scientific collaboration to meet the calls for food system transformation. Dr von Braun joins us to talk about his experience as Chair, what he sees as the successes of the summit, and what work remains to be done. We also discuss who should be involved in knowledge production and how, and we hear his thoughts on whether we should create an Intergovernmental Panel for Food (not unlike the IPCC) that would have the power to work towards scientific consensus on food system issues. For more info and transcript, please visit https://tabledebates.org/podcast/episode29…
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