Dr. Lara Ramdin 🇬🇧’s Post

WHAT HAVE I DONE? Nahh, chill - it's cool After taking part in a debate with Oatly earlier this year, we realised we actually had A LOT in common. We both agree our food system needs to change and that we’re relying too heavily on unsustainable foods from BIG FOOD in our diets, at the expense of the planet. So I invited them to Mossgiel farm to show how we’re trying to do things differently. And guess what? They came! Yeah, like actual Oatly – surely I had one too many lattes, and lost it?!?!?! We spent the day taking them round our family farm, showing the WHY behind our WHAT – discussing our vision of a more sustainable food system though small-scale dairy, and explaining the challenges and triumphs of our journey so far. We chatted carbon footprinting, waste in the western food system, animal welfare, soil health and some of the crazy things BIG FOOD do for a little extra sale here and there. I got on my soapbox for a while too, raving about the destruction caused to the dairy industry by greedy banks and supermarket nonsense to devalue milk with plastic bottles and own-brand labelling, driving farmgate prices through the floor. Hey, we clearly didn’t agree on everything – Farmer B wasn’t swigging from the Oat carton by the end of it, and Shaunagh & Caroline weren’t signing up for Mossgiel Moo juice home deliveries; but we did agree on something… our food system is broken, and drastically needs change across all sectors. Is this what we should be doing more of? Opening honest discussions to better our food system? Or Should we all be back behind the firewalls, throwing mud at each other behind keyboards and marketing campaigns? What do you think? -Farmer Bryce #MossgielFarm #Organic #Dairy #Milk #Oats #FarmTour #Transparency

🌱 Exciting Times in the World of Sustainable Sourcing! 🌱 As the National Protein Buyer for Sunbasket and Gobble, I’m proud to share our commitment to quality and sustainability in every meal we deliver. In a world where food choices can often feel overwhelming, we strive to lead the way in providing ingredients that not only nourish our bodies but also honor our planet. At Sunbasket and Gobble, we believe that great meals start with great ingredients. That’s why we source only the finest, antibiotic-free meats and sustainably caught fish. Our dedication to responsible sourcing means you can enjoy your favorite dishes with the confidence that they come from farms and fisheries that prioritize animal welfare and environmental health. Each bite you take is a step toward supporting a more sustainable food system. Together, we can make a positive impact—one meal at a time. Let's inspire each other to choose quality and sustainability in our culinary adventures! #SustainableSourcing #QualityIngredients #AntibioticFree #HealthyEating #Sunbasket #Gobble #FoodForThought

This is brilliant - well done Bryce Cunningham & Oatly 👏 And yes to open, honest discussions about our disfunctional food system Food, Farming and Countryside Commission supporting citizen dialogues with farmers, food businesses, retailers, NGOs, public health & policy decision makers across the UK currently #FoodConversation https://lnkd.in/eKbF2vXG Concrete opportunity for dialogue & change towards more functional #FoodSystems could come through the upcoming #GoodFoodNationLocalPlans in #Scotland Support for #localAuthorities & #HealthBoards going to be key to keep the engagement as wide & systems focused as possible

We really have been on fire recently! 🔥 But don't just take our word for it. If you hadn't heard, our Smoked Cheddar recently won SILVER at the International Cheese & Dairy Awards, making it the second best in the world. 🏆 Have you tried it? 🧀 #jointheregenrevolution #goldenhooves #FirstMilk #deliciouslyregenerative #stompofapproval #planetpositive #regenerativefarming #regenerativedairy #regenerativecheese #freshmilk #biodiversity

Transformation of our food system is a slow process and very dependent on individual people who find their passion & commitment to a process we all benefit from #foodsystemchange. https://loom.ly/6CDL7h4

What if in 2028, the iconic 4th of July Hot Dog Eating Contest in Brooklyn featured lab-grown meat to promote sustainable eating? In this #WhatIfWednesday, we imagine a future where lab-grown meat becomes the norm, reshaping traditions and promoting environmental sustainability. In this scenario, lab-grown meat, produced without the environmental impact of traditional livestock farming, is embraced by the food industry and finally cost-effective. The 4th of July Hot Dog Eating Contest, a beloved American tradition, becomes a platform to showcase this sustainable innovation. Contestants devour lab-grown hot dogs, highlighting the delicious and eco-friendly alternative. This shift reflects broader changes in public attitudes towards food production. As awareness of the environmental and ethical issues associated with conventional meat, especially beef, grows, lab-grown meat gains popularity. It offers the same taste and texture as traditional meat, without the negative impact on the planet. The contest sparks conversations about sustainability and the future of food. Media coverage emphasizes the benefits of lab-grown meat, from reduced greenhouse gas emissions to decreased land and water use. As more people adopt sustainable eating habits, the demand for lab-grown meat rises, driving further innovation and accessibility. However, the transition to lab-grown meat faces challenges. Public acceptance, regulatory approval, and cost are significant hurdles. Ensuring that lab-grown meat is affordable and accessible to all is crucial for its widespread adoption. This future is just one possibility. How can we balance tradition with innovation to promote sustainability? #WhatIfWednesday #UncertaintyAdvantage #LabGrownMeat #Sustainability #FoodInnovation #4thofJuly (Note: the subjects of several #WhatifWednesdays have been in the news before, as aspects of them have seemed to come to pass. But this seems to be the first time that it has become newsworthy between the time we wrote it several weeks ago and the time for posting it! Another reminder to always stretch the thinking about what might be possible!)

Germany’s new approach to managing its raccoon overpopulation has captured global attention. By bringing raccoon meat products to the market, the country addresses an environmental challenge innovatively. This initiative not only aids population control but showcases sustainable, resourceful solutions—turning a potential problem into a unique culinary trend. In the spirit of this movement, here’s a daring recipe for Raccoon Forest Ice Cream: Raccoon Forest Ice Cream Ingredients: • 1 cup cooked, finely shredded raccoon meat (tender and lightly seasoned) • 3 cups heavy cream • 1 cup whole milk • 1 cup sugar • 1 tsp vanilla extract • 1/2 cup chopped pecans • 1/2 cup caramel sauce • 1/2 cup dark chocolate chunks Instructions: 1. In a saucepan, combine cream, milk, and sugar, heating until sugar dissolves. Cool completely. 2. Stir in vanilla extract and churn in an ice cream maker. 3. Once the ice cream starts to thicken, fold in the shredded raccoon, pecans, caramel, and chocolate. 4. Freeze for 4 hours before serving. This “wild” recipe brings the flavors of the forest to life and is a unique conversation starter for adventurous foodies and sustainability advocates alike. Would you try it?

After reducing meat in our diets, we realized that not everyone finds it easy to cut back on meat and other animal products, despite the best intentions. We wanted to simplify this transition for ourselves and others, and we believed that developing tasty, convenient meat alternatives was the key. This led to the creation of VeggoFix Mince, a product that mirrors the characteristics of minced meat but with significantly less saturated fat, easier to store, and a longer shelf life. In the video bellow, the co-founder and inventor of VeggoFix, summarizes the journey of embracing a plant-based lifestyle and developing meat alternatives: "In my quest for a convenient, comfortable, and competitively priced solution, I set out to create a product that meets everyone's needs, but also my own. I was looking for something delicious, high in protein, and easy to incorporate into the dishes I’ve loved all my life. It had to be simple to use and made from the best ingredients. My primary goal was to eliminate any excuses for not adopting a more plant-based lifestyle because I believe it’s the best choice for me personally. If you’re anything like me, you’re going to love VeggoFix Mince." Join us on this journey to make plant-based eating simpler and more accessible! 🌿 If you haven't tried yet VEGGOFIX MEATY (alternative to spicy beef) or VEGGOFIX CHICKY (alternative to chicken), you can order here: 🌿 www.veggofix.com (Europe) 🌿 www.veggofix.ro (Romania)

Take control of your food security with quality cowpea seeds from #LCIC. These seeds are of an extra early maturing variety, empowering you to be self-reliant. Don't rely on handouts from those who caused your hardship. Plant now for a sustainable future. #LCIC #LegacySquare #seedbusiness #AECFImpact

Have you ever sat in a restaurant, gazing at your favorite meal, and suddenly wondered, "I wonder where these ingredients originated? Who cared for them? Who nurtured them? Who dedicated their time and effort to them? And how did they make their way here?" If your response is 'never,' don't worry! You're not alone. Rarely do we take the time to think about where our food comes from. We often get so caught up in satisfying our cravings or enjoying our preferred dishes that we overlook the consequences of consuming avocados, salmon, mushroom risotto, or eggplant parmesan throughout the year. But why does it matter? Well, unless you were taught about this early on, chances are you've never really thought about it. Our educational systems rarely touch upon this topic, and fast-food outlets seldom provide such information. Moreover, there are no laws requiring producers or supply chains to reveal such information. However, at NextGen Purpose, we strongly believe that knowing the origins of your food should be a common practice. It's something we shouldn't avoid, whether due to a lack of knowledge or fear of what we might discover. To us, eating is a basic human right, and everyone should have insight into the journey their food has taken. We should understand how it was cultivated, harvested, raised, and processed. This trail should be shorter and more open. By doing so, we could address the massive issue of 1.3 billion metric tons of annual food wastage and combat climate change. We're producing food on a vast scale, which is frankly unnecessary. If we placed more emphasis on local production and supporting farmers, we could significantly reduce this chain. This would mean more profits in the pockets of farmers rather than being shared with intermediaries. We would promote local biodiversity and tackle various health concerns by reverting to real, unprocessed, farm-to-table food. Just like the old days. We need to reestablish our connection with our origins and begin asking more questions like, "Where does this beef come from?" What are your thoughts? Let's kickstart this dialogue together! — Hi, I’m Justine Reichman,  your friendly neighborhood Founder and CEO of NextGen Purpose Host and Executive Producer of the Essential Ingredients Podcast  Our mission is to boost driven, forward-thinking folks & and initiatives in the regenerative food scene. Follow along for more. #FoodInnovation #RegenerativeFood #SustainableEats