Future Food Cast

𝗪𝗵𝗮𝘁 𝗱𝗼 𝘄𝗲 𝗸𝗻𝗼𝘄 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗹𝗶𝗻𝗸𝘀 𝗯𝗲𝘁𝘄𝗲𝗲𝗻 𝗼𝗰𝗲𝗮𝗻-𝗯𝗮𝘀𝗲𝗱 𝗶𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻 𝗮𝗻𝗱 𝘀𝘂𝘀𝘁𝗮𝗶𝗻𝗮𝗯𝗹𝗲 𝗮𝗴𝗿𝗶𝗰𝘂𝗹𝘁𝘂𝗿𝗲? We know that leveraging ocean resources can transform agriculture, reducing freshwater usage, and methane emissions, and promoting sustainable food production. 🎙️In the latest episode of Future Food Cast, Luke Young, CEO and Co-Founder of ALORA, dives deep into the link between ocean-based innovation and sustainable agriculture, covering: - The potential of salt-tolerant crops and floating farms - Innovative solutions for sustainable, year-round food production - The importance of reducing freshwater usage and methane emissions 🎧Watch & Listen now wherever you get your podcast platform fix: Youtube: https://lnkd.in/gczFFmq8 Apple: https://lnkd.in/gndYrWZ7 Spotify: https://lnkd.in/gqSB_jwz Future Food Cast- https://lnkd.in/gKEx9Zr6 #FutureFoodCast #Ocean #SustainableAgriculture #FoodForThought #futureoffood #innovation #aquaculture #crops

As the world grapples with feeding a growing population, innovators turn to the ocean for solutions. Ocean agriculture is a groundbreaking field that's gaining momentum, and we're excited to explore its possibilities. Meet Luke Young, CEO and Co-founder of ALORA, who's pioneering the field of ocean agriculture. Luke will be sharing his insights as a guest speaker on our upcoming episode. ALORA is a startup devoted to doing things differently. They believe it's a basic right for every living human to have enough to eat, each day of their lives. Alora's solution is Ocean Agriculture, which genetically fortifies crops to grow and thrive in ocean water, drawing nutrients directly from the seawater. Stay tuned with us where we will dive deeper into the world of ocean agriculture and explore its vast possibilities. #oceanagriculture #sustainability #futureoffood #technology #crops #innovation #water

As the global population surges towards 9.7 billion by 2050, the need for sustainable food production has never been more pressing. Ocean agriculture, also known as #aquaculture, is poised to play a vital role in addressing this challenge. By leveraging our oceans' vast potential, we can unlock new protein sources, reduce greenhouse gas emissions, and promote biodiversity. The ocean #agriculture industry is rapidly evolving, with innovative technologies and sustainable practices emerging. Stay tuned for more insights on ocean agriculture and its impact on food security, coming up in this week's episode! #futureoffood #Sustainability #FoodSecurity #farming #innovation #techforgood #environment

Yesterday, we gave you a sneak peek into the world of fungi-based meat. Today, we're sharing another exclusive look! Watch to learn the key differences between cultured, clean, and cultivated meat from Paul Shapiro, CEO and Co-Founder of The Better Meat Co. Here are the key takeaways from the episode: - Paul Shapiro, CEO of Better Meat Co, discusses innovative meat alternatives using fungi fermentation. - Their products have better nutritional profiles than traditional meat, with more protein, iron, and zinc than eggs and beef. - This method is more sustainable, efficient, and cost-effective than plant-based alternatives. - Paul distinguishes their product from cultured meat, emphasizing scalability and speed. - Timing is crucial in addressing environmental and animal welfare concerns. 📺Watch and listen to the complete episode on your favorite podcast platform: ▶️YouTube- https://lnkd.in/g2vA6yhP 🎧Spotify- https://lnkd.in/gEf-9qqg 🎙️Apple Podcast- https://lnkd.in/gbM4B-cX #futureoffood #foodsystems #alternativeprotein #sustainability #plantbased #cultivatedmeat #culturedmeat

New Episode Alert! In today's episode, host Pam Leinmiller speaks with Paul Shapiro, CEO of The Better Meat Co., to discuss the revolutionary impact of fungi fermentation on the food industry. Episode Highlights : - Fungi Fermentation Innovation: Paul Shapiro explains how fungi fermentation is used to produce meat-like proteins that are nutrient-rich, sustainable, and efficient. - Environmental Benefits: This method significantly reduces deforestation, greenhouse gas emissions, and reliance on traditional animal agriculture. - Rapid Production: The Better Meat Co.’s fermentation process produces protein in under 24 hours, highlighting unmatched speed and efficiency. - Nutritional Superiority: The single-ingredient product offers high protein, iron, and zinc levels without cholesterol or saturated fats. - Scalable and Commercially Viable: Unlike lab-grown meat, this #technology is ready for large-scale production today. - Cost-Effective Alternative: Minimal processing and fewer components make it more economical than traditional and plant-based options. - Vision for Expansion: The company plans to grow its operations with larger facilities, aiming to revolutionize the food industry globally. These highlights encapsulate how The Better Meat Co. is reshaping the future of sustainable food production. Watch and Listen to the Complete Episode: https://lnkd.in/gTgeRbmG #SustainableFood #foodindustry #foodforthought #innovation #foodtech #futureoffood

𝗧𝗵𝗲 𝗴𝗹𝗼𝗯𝗮𝗹 𝗺𝗲𝗮𝘁 𝗶𝗻𝗱𝘂𝘀𝘁𝗿𝘆 𝗶𝘀 𝗽𝗿𝗼𝗷𝗲𝗰𝘁𝗲𝗱 𝘁𝗼 𝗿𝗲𝗮𝗰𝗵 $𝟭.𝟰 𝘁𝗿𝗶𝗹𝗹𝗶𝗼𝗻 𝗯𝘆 𝟮𝟬𝟮𝟱, 𝗯𝘂𝘁 𝗮𝘁 𝘄𝗵𝗮𝘁 𝗰𝗼𝘀𝘁? 𝗔𝗻𝗶𝗺𝗮𝗹 𝗮𝗴𝗿𝗶𝗰𝘂𝗹𝘁𝘂𝗿𝗲 𝗮𝗰𝗰𝗼𝘂𝗻𝘁𝘀 𝗳𝗼𝗿 𝟭𝟰.𝟱% 𝗼𝗳 𝗴𝗹𝗼𝗯𝗮𝗹 𝗴𝗿𝗲𝗲𝗻𝗵𝗼𝘂𝘀𝗲 𝗴𝗮𝘀 𝗲𝗺𝗶𝘀𝘀𝗶𝗼𝗻𝘀, 𝗱𝗿𝗶𝘃𝗶𝗻𝗴 𝗱𝗲𝗳𝗼𝗿𝗲𝘀𝘁𝗮𝘁𝗶𝗼𝗻 𝗮𝗻𝗱 𝘄𝗮𝘁𝗲𝗿 𝗽𝗼𝗹𝗹𝘂𝘁𝗶𝗼𝗻. However, #innovation is paving the way for a more sustainable future. Plant-based and fungi-based meat alternatives are not only reducing environmental impact but also offering nutritious and delicious options. In our upcoming episode, we'll delve into the groundbreaking world of fungi fermentation, exploring its potential to revolutionize the meat industry. Stay tuned as we uncover the science, technology, and innovation behind this trend. Stay ahead of the curve and discover the #futureoffood! #sustainability #plantbased #foodindustry #foodtech #manufacturing

This week, the Future Food Cast podcast aired two exciting episodes that shed light on innovative approaches to sustainable food production. Episodes 234 and 235, we explored regenerative organic farming and alternative proteins, respectively, highlighting their potential to create a more sustainable food future. We were joined by Elizabeth Whitlow from the Regenerative Organic Alliance and Caroline Cotto from NECTAR, who shared valuable insights on these game-changing topics! Read more to get the weekly insights from this week's episodes! #FutureFoodCast #SustainableFood #Regenerativeagriculture #AlternativeProteins #foodsystems #weekly #insights

🔈 𝐍𝐞𝐰 𝐄𝐩𝐢𝐬𝐨𝐝𝐞: 𝐀𝐜𝐜𝐞𝐥𝐞𝐫𝐚𝐭𝐢𝐧𝐠 𝐭𝐡𝐞 𝐏𝐫𝐨𝐭𝐞𝐢𝐧 𝐓𝐫𝐚𝐧𝐬𝐢𝐭𝐢𝐨𝐧 𝐰𝐢𝐭𝐡 Caroline Cotto The latest episode of Future Food Cast features Caroline Cotto, Director of the NECTAR, an initiative under Food System Innovations. 𝐊𝐞𝐲 𝐇𝐢𝐠𝐡𝐥𝐢𝐠𝐡𝐭𝐬: - Strategic sensory testing to drive plant-based adoption - Why taste testing is crucial for mainstreaming alternative proteins - Nectar's operational pillars: Learn, Support, and Celebrate Discover how Nectar is reshaping the market with forward-thinking strategies and meaningful collaboration. 🎧 Listen now and stay ahead in the evolving alternative protein landscape! The full episode link is in the comments section below. #AlternativeProtein #FoodInnovation #Plantbased #foodindustry #sustainabilitymatters #technology

#WorldSoilDay! Today, we celebrate the foundation of life on Earth - SOIL! Soil is life. It grows the food we eat, regulates the climate, and supports a quarter of all living species. However, soil health is facing numerous threats, including erosion, pollution, and climate change. Let's work together to ensure healthy soil for a healthy future! Read more about why soil is life and how we can protect it. #SoilIsLife #Sustainability #ClimateAction #FoodSecurity #Biodiversity #SoilHealth

Did you know that the world's population is projected to reach 9.7 billion by 2050? With this growth comes an unprecedented demand for sustainable and environmentally friendly food production practices. Regenerative agriculture is emerging as a powerful solution to meet this growing demand. But what exactly is #regenerativeagriculture, and how can it transform the #foodindustry? Read below to learn more about the benefits of regenerative agriculture, its potential to improve crop yields and reduce environmental impact, and what this means for the future of food. #Sustainability #FutureOfFood #Innovation #Agriculture #FoodProduction #Environment