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المحتوى المقدم من Food Lab and Michiel Bakker. يتم تحميل جميع محتويات البودكاست بما في ذلك الحلقات والرسومات وأوصاف البودكاست وتقديمها مباشرة بواسطة Food Lab and Michiel Bakker أو شريك منصة البودكاست الخاص بهم. إذا كنت تعتقد أن شخصًا ما يستخدم عملك المحمي بحقوق الطبع والنشر دون إذنك، فيمكنك اتباع العملية الموضحة هنا https://ar.player.fm/legal.
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Food Lab Talk
وسم كل الحلقات كغير/(كـ)مشغلة
Manage series 3469028
المحتوى المقدم من Food Lab and Michiel Bakker. يتم تحميل جميع محتويات البودكاست بما في ذلك الحلقات والرسومات وأوصاف البودكاست وتقديمها مباشرة بواسطة Food Lab and Michiel Bakker أو شريك منصة البودكاست الخاص بهم. إذا كنت تعتقد أن شخصًا ما يستخدم عملك المحمي بحقوق الطبع والنشر دون إذنك، فيمكنك اتباع العملية الموضحة هنا https://ar.player.fm/legal.
A better food system starts with one thing: vision. Food Lab Talk gives global food system changemakers a platform to articulate their vision for the future of food. The series features interviews with inspiring individuals who are working on the frontlines of many of our most pressing food issues: reducing food loss and waste, enhancing food system transparency, facilitating shifts toward more balanced plant-forward diets, enabling informed individual choices for sustainable lifestyles, and accelerating the transition to a circular food economy. Join Google’s Michiel Bakker to meet the leaders taking bold action and answering what each of us can do to create a better food system for us all.
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36 حلقات
مشاركة
وسم كل الحلقات كغير/(كـ)مشغلة
Manage series 3469028
المحتوى المقدم من Food Lab and Michiel Bakker. يتم تحميل جميع محتويات البودكاست بما في ذلك الحلقات والرسومات وأوصاف البودكاست وتقديمها مباشرة بواسطة Food Lab and Michiel Bakker أو شريك منصة البودكاست الخاص بهم. إذا كنت تعتقد أن شخصًا ما يستخدم عملك المحمي بحقوق الطبع والنشر دون إذنك، فيمكنك اتباع العملية الموضحة هنا https://ar.player.fm/legal.
A better food system starts with one thing: vision. Food Lab Talk gives global food system changemakers a platform to articulate their vision for the future of food. The series features interviews with inspiring individuals who are working on the frontlines of many of our most pressing food issues: reducing food loss and waste, enhancing food system transparency, facilitating shifts toward more balanced plant-forward diets, enabling informed individual choices for sustainable lifestyles, and accelerating the transition to a circular food economy. Join Google’s Michiel Bakker to meet the leaders taking bold action and answering what each of us can do to create a better food system for us all.
…
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36 حلقات
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Food Lab Talk
1 33. Deb Eschmeyer, Original Strategies 30:45
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احبA food systems policy expert and social impact entrepreneur, Deb Eschmeyer has dedicated her career to the betterment of society. From co-founding the national nonprofit Food Corps, to serving as Executive Director of Michelle Obama’s “Let’s Move!” initiative, and driving change in the food industry, her efforts have permanently influenced the way we think about food and health. In this episode, Deb shares her journey as a changemaker emphasizing agility and persistence, finding your “zone of genius”, and balancing perspectives and patience to achieve long-term change. Deb Eschmeyer: “Don't take no for an answer and just keep pushing and speaking up and showing up. And it’s sometimes really uncomfortable. There's so many people who don't like public speaking. There's so many people who are brilliant and just have fabulous ideas… Speak up, show up, and develop lines of empathy. To be a better change maker is to understand all the different avenues of change it takes to get things done.” 00:00 Intro to Deb 01:44 From farmhouse to the White House: be relentless, speak up, show up 06:30 How empathy and a diverse set of experiences can help you find your “zone of genius” 09:21 Why school nutrition reform can spark system-wide change 13:03 Focusing on the long view and the direction of travel 15:35 Embracing collective responsibility to drive meaningful systems change 18:20 Complexity and the impending food crisis 21:01 Why trust, accountability, and collaboration are key to impactful change 25:10 Deb’s advice: embrace uncomfortable spaces, focus on your strengths, and keep pushing forward 28:25 Takeaways for changemakers Links FoodCorps Let's Move! Initiative AmeriCorps ASU Swette Center for Sustainable Food Systems Healthy, Hunger-Free Kids Act of 2010 Keep in Touch Subscribe, rate, review the show at foodlabtalk.com Follow Food Lab talk on YouTube and LinkedIn *The views expressed by the guests in this podcast don't necessarily represent the host’s views, nor those of his employer.…
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Food Lab Talk
1 32. Olivia Thomas, Boston Medical Center and Rewire Health 34:25
34:25 التشغيل لاحقا التشغيل لاحقا قوائم إعجاب احب34:25
التشغيل لاحقا التشغيل لاحقا قوائم إعجاب احبOlivia Thomas is a registered dietitian, entrepreneur, and the co-founder of “Rewire Health”, a culinary medicine platform that simplifies healthy home cooking and expands access to teaching kitchens. In this episode, Olivia shares her experiences building a culinary medicine startup, including how active listening and a multidisciplinary approach can lead to impact-focused solutions. Olivia Thomas: “We need to be focusing on how resources, especially within food as medicine, can be used to reinvest into disinvested communities... I have been redefining how I work on projects based on the impacts. What foods am I marketing? Who is it benefiting? How is the data being used? And the idea of sovereignty is important and making sure that it aligns with the communities we're focusing on and working with.” 00:00 Intro to Olivia 01:09 From childhood cooking to culinary medicine 02:13 How food-based interventions help manage chronic disease 04:50 Overview of Rewire Health from pitch to startup 07:58 Cultivating a culinary medicine platform 09:49 Enabling personally relevant food choices 11:22 Investing in local communities to impact the whole food system 12:30 Embracing change and using technology to stay ahead 14:24 Why navigating complex systems requires a multidimensional approach 17:00 The role of collaboration and community building 18:14 Using culturally affirming recipes to empower choice 20:51 Accelerating behavior change with personalization, practice, and insight 23:37 Shifting perspectives on the role of food’s impact on health 25:44 Creating sustainable habits 28:15 Redefining problem-solving 29:23 How active listening builds trust and drives impact 30:13 Looking towards the future of culinary medicine 32:23 Takeaways for changemakers Links Rewire Health Pursuit App Boston Medical Center’s Teaching Kitchen The Teaching Kitchen Collaborative Corbin Hill Food Project Boston Medical Center: Eat to Treat Keep in Touch Subscribe, rate, review the show at foodlabtalk.com Follow Food Lab talk on YouTube and LinkedIn *The views expressed by the guests in this podcast don't necessarily represent the host’s views, nor those of his employer.…
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Food Lab Talk
1 31. Jack Bobo, University of Nottingham Food Systems Institute 34:13
34:13 التشغيل لاحقا التشغيل لاحقا قوائم إعجاب احب34:13
التشغيل لاحقا التشغيل لاحقا قوائم إعجاب احبJack Bobo is the Director of the University of Nottingham’s Food Systems Institute which brings together transdisciplinary researchers to address some of the most pressing food systems challenges. He is also the author of the 2021 book “Why smart people make bad food choices.” In this episode, Jack shares how breaking down silos can foster collaboration, why reframing your thinking can help navigate tradeoffs, and how small shifts in language can impact people’s perceptions. Jack Bobo: “I believe less in right and wrong and good and bad, and more in thinking in terms of choices and consequences. And if you can help to lay out the consequences of actions, I think in many ways you can lead people to knowledge instead of sort of beating them up with science. Researchers and academics love to tell people what to do and they like to tell them the answer. I think it's much better to be able to help people to understand the consequences of different choices. And then you may end up getting a different outcome, but at least they understand the consequences of it and it's an informed decision.” 00:00 Intro to Jack 01:14 Overview of the University of Nottingham’s Food Systems Institute 03:44 Taking a systems approach to lead global change 05:18 Why consensus is important for problem solving 06:45 Addressing the “language barrier” in food systems solutions 08:38 How shifting from “should” to “could” focuses on opportunities and solutions 11:40 Leading people to knowledge by framing the consequences of choices 13:56 Building trust by understanding confirmation bias and the misleading nature of our brains 17:38 The paradox of improved nutrition research and rising obesity rates 20:00 How to overcome the invisible influences on food choices 23:14 Changing the food system by focusing on social norms 25:51 The importance of word choice for effective change making 27:59 Why networking and storytelling are life skills 29:39 Balancing the continuum of local vs. global sustainability 31:37 Takeaways for changemakers Links University of Nottingham Food Systems Institute The Nature Conservancy Book: Why smart people make bad food choices TEDx: Why We Fear the Food We Eat Futurity Food Keep in Touch Subscribe, rate, review the show at foodlabtalk.com Follow Food Lab talk on YouTube and LinkedIn *The views expressed by the guests in this podcast don't necessarily represent the host’s views, nor those of his employer.…
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Food Lab Talk
1 30. Salaam Bhatti, Food Research and Action Center 33:36
33:36 التشغيل لاحقا التشغيل لاحقا قوائم إعجاب احب33:36
التشغيل لاحقا التشغيل لاحقا قوائم إعجاب احبSalaam Bhatti is the SNAP Director at the Food Research and Action Center, a 501(c)(3) that uses advocacy and strategic partnerships to improve the health and well-being of people struggling against poverty-related hunger in the United States. Tune in to learn how to bring together diverse perspectives, challenge established norms, and seek innovative solutions for modern society. Salaam Bhatti: “The best way to find change is to go out and find like-minded people. Create a coalition to make that change happen. But if you want to perfect that, then you have to find people who disagree so that you can really understand why you believe what you believe. And maybe there are things that just need education, that just need more facts to help bring them to your side. Or maybe you were wrong and you can come to a compromise or an agreement. But until you get out of your comfort zone, the change you will try to make will only be fleeting and never systemic.” 00:00 Intro to Salaam 01:25 From law to public benefit activism 04:50 How sparking joy drives passion in food justice 06:09 Addressing food insecurity for an equitable food system 08:20 How zoning and economic inequalities exacerbate food insecurity 10:55 Why building strategic alliances can bridge divides to pass policy reform 14:28 Exploring the ripple effects of SNAP program changes on the economy 18:00 Overview of the Food Research and Action Center 19:14 Addressing poverty related hunger solutions and challenges 21:20 How choice and increased access improves health outcomes 26:17 Reimagining food policy for modern needs 28:22 Why getting out of your comfort zone can lead to systemic change 31:11 Takeaways for changemakers Links Food Research Action Center (FRAC) Supplemental Nutrition Assistance Program (SNAP) Report: Household Food Security in the United States in 2022 Quantifying the Impact of SNAP Benefits on the US Economy and Jobs Keep in Touch Subscribe, rate, review the show at foodlabtalk.com Follow Food Lab talk on YouTube and LinkedIn *The views expressed by the guests in this podcast don't necessarily represent the host’s views, nor those of his employer.…
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Food Lab Talk
1 29. Christopher Gardner, Stanford School of Medicine 34:55
34:55 التشغيل لاحقا التشغيل لاحقا قوائم إعجاب احب34:55
التشغيل لاحقا التشغيل لاحقا قوائم إعجاب احبDr. Christopher Gardner is a nutrition scientist focused on what foods to eat and what foods to avoid for optimal health, as well as the forces that can successfully motivate people to improve their food and beverage behaviors. His recent research interests include: “stealth nutrition,” which focuses on shifting diets through the integration of non-health related approaches, like the connection between food and climate change; institutional food; and the microbiome. Christopher Gardner: “I would say the biggest thing for me is humility. I am a nutrition scientist. I understand the mechanism. You should eat that. [But] there is the business aspect, the marketing aspect, the legal aspect, the policy aspect, the cultural aspect, the historical aspect, the storytelling aspect… The humility to recognize how many other disciplines and factors are tugging at people's tongues and hearts and brains, has really been the greatest learning experience for me.” 00:00 Intro to Dr. Gardner 01:03 How nutrition research becomes a Netflix documentary 04:22 Using humor to inspire retention 06:09 The road from philosophy to nutrition science 07:20 The dissonance with access to nutrition information 09:21 Food & Society: External motivators and behavior change 14:51 Why institutions have a powerful role in food systems transformation 16:55 The "instead of what" and "with what" approach to behavior change 21:26 The complex nature of food choice 25:50 How “stealth nutrition” influences choice 29:34 Embracing humility and creative storytelling in science communication 32:18 Takeaways for changemakers Links Stanford School of Medicine Nutrition Studies Research Group Netflix Documentary - You Are What You Eat The Game Changers Documentary Cardiometabolic Effects of Omnivorous vs Vegan Diets in Identical Twins A Randomized Clinical Trial Michael Pollan’s Omnivore Dilemma Barbara Kingsolver’s Animal, Vegetable, Miracle Eric Schlosser's Fast Food Nation Marian Nestle's Food Politics CIA’s Greg Drescher on Using Deliciousness to Drive Change | Food Lab Talk Episode 13 Keep in Touch Subscribe, rate, review the show at foodlabtalk.com Follow Food Lab talk on YouTube and LinkedIn *The views expressed by the guests in this podcast don't necessarily represent the host’s views, nor those of his employer.…
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Food Lab Talk
1 28. Wendy Lopez and Jessica Jones, Diabetes Digital 29:03
29:03 التشغيل لاحقا التشغيل لاحقا قوائم إعجاب احب29:03
التشغيل لاحقا التشغيل لاحقا قوائم إعجاب احبWendy Lopez and Jessica Jones are nationally recognized Registered Dietitians and Certified Diabetes Educators. They are the founders of Food Heaven – a multimedia platform originally founded for women and communities of color experiencing barriers to food, healthcare and nutrition education - and the newly launched Diabetes Digital - a trusted source for virtual personalized nutrition counseling dedicated to diabetes and prediabetes. In their highly successful podcast, videos, books and more, they dive deep into health and wellness topics with a lens on inclusivity and cultural competency. Wendy Lopez: “Needs vary based on what community you're talking about, what country you're in, what neighborhood you're in. Talking to the people that are impacted the most by the food system to learn more about what their needs are, what they would want out of a food system, is really important because they're the main stakeholders.” Jessica Jones: “It's also making sure that people have access not only to health promoting foods, but also culturally relevant foods. Because so often people want to come into communities and say, you should be doing this, or, these are the foods that are helpful. And it's like one list. But it's more effective, and we've seen this firsthand, trying to incorporate foods that people enjoy that are part of their cultures and not demonizing those foods.” 00:12 Intro to Wendy and Jess 01:55 The evolution of Food Heaven to Diabetes Digital 03:46 How prioritizing cultural relevance builds inclusive, sustainable food systems 06:35 Celebrating diversity to reduce stigma and shame 08:09 Socioeconomic and cultural factors influence on choice 10:42 Improving access to healthy, sustainable foods 12:50 Building trust through science and lived experiences 15:01 How motivational interviewing balances nutrition advice and personal preferences 18:11 Embracing life’s fluctuations 21:08 Why growing a diverse support community can enhance impact 24:14 The importance of embracing “fun” in business development 26:47 Takeaways for changemakers Links Food Heaven Diabetes Digital Diabetes Digital Podcast Motivational Interviewing: An Evidence-Based Approach Keep in Touch Subscribe, rate, review the show at foodlabtalk.com Follow Food Lab talk on YouTube and LinkedIn *The views expressed by the guests in this podcast don't necessarily represent the host’s views, nor those of his employer.…
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Food Lab Talk
1 27. Clancy Cash Harrison, Food Dignity Movement 32:00
32:00 التشغيل لاحقا التشغيل لاحقا قوائم إعجاب احب32:00
التشغيل لاحقا التشغيل لاحقا قوائم إعجاب احبClancy Cash Harrison is a food equity advocate, registered dietitian, TEDx speaker, and international thought leader who challenges the way food insecurity is approached and discussed. Her mission to demolish the stigma around food access places her on the cutting edge of advocacy. Clancy is the founder of the Food Dignity® Movement, a strategic program for leaders who want to shift how they approach nutrition outreach by making healthy food access a priority. Clancy Cash Harrison: “How can we create solutions that work? First, I had to be humble enough to say I was wrong. One of the questions I started asking myself is, where am I wrong so I can be right? Now we have our volunteers asking the same question. What are we here to learn today from the people that we're working with?” 00:24 Intro to Clancy 01:49 How uncovering personal bias began the Food Dignity Movement 04:56 Breaking down silos to collaboration 07:32 Defining hidden hunger 09:04 Why changemakers should adapt solutions to each unique audience 11:33 Creating solutions that work: “Where am I wrong so I can be right?” 14:19 Taking hunger out of the charity box 16:30 Driving systems change through local agriculture 17:41 How to use skepticism and appreciation to fuel changemaking 19:10 The material impact of one $8,000 walk in cooler 21:23 People are the experts in their life 22:50 Uncovering the “why” instead of judging food choices 25:16 How admitting what you don’t know can fuel personal growth 27:46 Call to action: find the cracks and be the glue 29:17 Takeaways for changemakers Links Food Dignity Movement Clancy’s TEDx Food Dignity Movement Podcast Food Dignity Challenge Food Dignity Documentary Keep in Touch Subscribe, rate, review the show at foodlabtalk.com Follow Food Lab talk on YouTube and LinkedIn *The views expressed by the guests in this podcast don't necessarily represent the host’s views, nor those of his employer.…
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Food Lab Talk
1 26. Walter Willett, Harvard T.H. Chan School of Public Health 34:04
34:04 التشغيل لاحقا التشغيل لاحقا قوائم إعجاب احب34:04
التشغيل لاحقا التشغيل لاحقا قوائم إعجاب احبDr. Walter Willett is a physician and Professor of Epidemiology and Nutrition at the Harvard T.H. Chan School of Public Health. He also co-chairs the EAT-Lancet Commission, a group of 37 world-leading scientists working to determine how to provide a healthy diet for a future population of 10 billion people while respecting planetary boundaries. Dr. Willet’s career has centered on the development of methods to study the effects of diet on the occurrence of major diseases. His research has provided unparalleled insight into the long-term health consequences of our food choices. Walter Willett: “Look at where you are and start off working there. Ultimately at a much larger scale, you'd like to have an impact. But if you don't have control of the dials and the levers at that level, your own food service and wherever you happen to be working or studying can often be improved a lot, and you learn a lot from that experience. I certainly have. Almost everybody has part of their life in a workplace or in their community that they could be making some improvements. And a lot of times that's where the biggest changes start.” 00:22 Intro to Walter 02:43 Connecting human health and the climate crisis 04:24 The Great Acceleration Theory 06:29 Three pillars for food systems transformation 08:47 Harnessing community action to catalyze systems change 10:30 The history of our food choices and related complexity of shifting diets 13:31 Levers to positively influence population diet quality 16:21 What global consumption habits tell us about public health trends 18:02 Lessons from effective grassroots movements 20:50 Building trust, providing better data, and acknowledging uncertainty 24:01 Integrating justice into food systems solutions 26:37 Generational awareness and action on sustainability 28:28 Embracing disciplinary diversity for systems transformation 29:36 Why patience is the #1 skill for change management 31:40 Takeaways for changemakers Links The EAT-Lancet Commission on Food, Planet, Health The Great Acceleration Theory Scientific Review: Food in the Anthropocene: the EAT– Lancet Commission on healthy diets from sustainable food systems Summary Report: EAT-Lancet Commission Summary Report (includes Five Strategies for a Great Food Transformation) Research Article: Improvements In US Diet Helped Reduce Disease Burden And Lower Premature Deaths, 1999–2012; But Overall Diet Remains Poor Video: What is a healthy and sustainable diet? The EAT-Lancet Lecture - Johan Rockström & Walter Willett EAT-Lancet 2.0 Keep in Touch Subscribe, rate, review the show at foodlabtalk.com Follow Food Lab talk on YouTube and LinkedIn *The views expressed by the guests in this podcast don't necessarily represent the host’s views, nor those of his employer.…
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Food Lab Talk
1 25. Sara Burnett, Burnett Strategy and Communications 31:03
31:03 التشغيل لاحقا التشغيل لاحقا قوائم إعجاب احب31:03
التشغيل لاحقا التشغيل لاحقا قوائم إعجاب احبSara Burnett has more than 18 years experience developing brand-building strategies and campaigns. As Vice President of Food Beliefs, Sustainability & Public Relations at Panera Bread, Sara was responsible for the company’s policies on food issues ranging from sustainability to food additives. She also provided menu labeling and education to inform customer choice. Throughout her career, Sara expertly blends her communication skills with a deep understanding of policy, social responsibility, and sustainability, authoring, and managing bold ESG strategies. She is currently the Principal at Burnett Strategy and Communications. Sara Burnett: “As food professionals, we can all find a way to convince ourselves that we're not part of the problem and we're not part of the solution. And we see it on both ends of the spectrum. When you're at a big food company, you're saying, oh man, it's hard to move this behemoth of an organization... [On] the small side of things, you might say, my voice isn't that big. But the reality is it is a very complicated and connected food system, and there is a role for everyone. So whether you're small or big, you're private or public, you're an NGO or a government… [we] all have an impact, and collectively we can do a lot more together.” 00:27 Intro to Sara 01:27 Sara’s career shift from health and wellness to sustainability 03:05 Collective action and impact: critical elements to a truly sustainable food system 05:15 Coolfood menu labeling to nudge better-for-you choice 07:54 How post-purchase education influences future decisions 10:25 The surprising indirect impacts of calorie menu labeling 14:06 Building trust with customers by working with credible partners 17:04 The levers to support choice: transparency, demonstrating material impact, pursuing authentic solutions 19:40 Merging emotion and science for successful change management 23:20 Why a clear business plan can support resiliency and longevity for sustainability professionals 26:56 Takeaways for changemakers Links Panera Food Beliefs WRI’s Coolfood Coolfood Menu Labeling at Panera HowGood Janet Ranganathan Food Lab Talk Episode Keep in Touch Subscribe, rate, review the show at foodlabtalk.com Follow Food Lab talk on YouTube and LinkedIn *The views expressed by the guests in this podcast don't necessarily represent the host’s views, nor those of his employer.…
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Food Lab Talk
1 24. Ravi Dhar, Yale School of Management 29:53
29:53 التشغيل لاحقا التشغيل لاحقا قوائم إعجاب احب29:53
التشغيل لاحقا التشغيل لاحقا قوائم إعجاب احبRavi Dhar is the George Rogers Clark Professor of Management and Marketing and director of the Center for Customer Insights at the Yale School of Management. He is an expert in behavior and branding who brings psychological insights to the study of consumer decision-making. Ravi’s research investigates fundamental aspects about the formation of our choices and preferences. His 4Ps Framework for Behavior Change outlines evidence-based “nudges” that can help make healthy choices easier, aligning behaviors with intentions. Ravi Dhar: “This notion that providing information leads to better choices – there's very limited evidence for that. Providing information doesn't work because of information overload and because of distraction. It will not get their attention. That's where the researcher has to come in and say, when are people most receptive to this information? And that may not be at the moment of choice. It may be at other moments when they have a little bit more free time and they get this information.” 00:22 Intro to Ravi 01:36 Translating business challenges into research questions 03:36 Understanding what meta preferences reveal about consumer behavior 07:33 Three factors that might sabotage our choices 11:25 What, how, and when to provide information 15:20 Persuasion: “Making it fun” 18:35 Process: “Making it easy” 19:51 Possibilities: “Choice architecture” 21:11 Person: “Cost of delaying” 22:54 Understanding the reasonable reasons why people do what they do 26:09 Differentiating between fact-based and feeling-based choices 27:58 Takeaways for changemakers Links Center for Customer Insights at the Yale School of Management Why Choosing Healthy Foods is Hard, and How to Help: Presenting the 4Ps Framework for Behavior Change Making Sustainable Choices Possible Getting Sustainability to Stick: Driving Long-term Habits in Consumers Unpacking the Climate Change Communication Challenge Challenging Assumptions: The Theory of Choice and Control How We Buy When Time Is Short How Much Are Millennial Engaged in Retirement Annuities? Keep in Touch Subscribe, rate, review the show at foodlabtalk.com Follow Food Lab talk on YouTube and LinkedIn *The views expressed by the guests in this podcast don't necessarily represent the host’s views, nor those of his employer.…
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Food Lab Talk
1 23. Janet Ranganathan, World Resources Institute 30:52
30:52 التشغيل لاحقا التشغيل لاحقا قوائم إعجاب احب30:52
التشغيل لاحقا التشغيل لاحقا قوائم إعجاب احبJanet Ranganathan is the Managing Director and Executive Vice President for Strategy, Learning and Results at World Resources Institute (WRI), a global research organization that addresses the urgent sustainability challenges related to food, forests, water, climate, energy, cities and the ocean. She leads the development and execution of WRI’s five-year strategy and oversees WRI’s Research Integrity, Managing for Results, and Data Lab teams. Janet Ranganathan: “One of the most important lessons I've learned is you can't do anything on your own. You have to do everything together through partnerships and collaborations. You know, if you wanna go far, take many people with you, but don't expect to get there too fast. If you wanna go fast, go alone, but don't expect to get very far. So true.” 00:25 Intro to Janet 01:21 30 years of changemaking 02:02 WRI’s method for impact: Count it. Change it. Scale it. 03:48 Feeding people, addressing climate, protecting land 05:54 Produce, protect, reduce, restore 07:03 A production and consumption problem 07:52 Education to enable change 09:44 Empowering food companies 12:06 Overview of the Shift Wheel 15:32 How the Cool Food Pledge put the Shift Wheel into practice 17:50 From outputs to outcomes to impact 20:40 How WRI connects food and climate change 21:44 Establishing collaborative partnerships for long term success 23:12 Design and act for impact 25:02 Learning from the past to inform the future 27:15 Urgency as a motivator 28:22 Takeaways for changemakers Links WRI Report: Creating a Sustainable Food Future WRI Shift Wheel Framework Cool Food Pledge WRI Greenhouse Gas Protocol WRI Strategic Plan 2023-27 Keep in Touch Subscribe, rate, review the show at foodlabtalk.com Follow Food Lab talk on YouTube and LinkedIn *The views expressed by the guests in this podcast don't necessarily represent the host’s views, nor those of his employer.…
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Food Lab Talk
Michiel Bakker: “ Over the course of this season, we’ve explored why we need to shift diets, the many ways of doing that, and identified some of the things that need to happen on a systems level to make these changes sustainable and inclusive. This time of year is often one of reflection and gratitude. As I reflect on all the incredible conversations from Season 2, I must admit I am truly inspired by all the changemakers who are stepping up and getting things done. This is what it takes to make a tangible, positive impact. I also want to express my gratitude to you, for listening to the first year of Food Lab Talk. I truly appreciate your support of the show and its community of changemakers. Thank you. We’ll be back in the new year with more episodes of Food Lab Talk. Be sure to subscribe to the podcast and follow us on LinkedIn and YouTube for updates on our next season, which is all about enabling individuals to make informed, and personally relevant food choices. For now, I invite you to keep pursuing your own bold vision for food systems transformation. Imagine what that would look like. Believe in yourself, because you can make a difference. And, most importantly of all, Act! I hope that you have a joyful holiday season and a bright new year.” Keep in Touch Subscribe, rate, review the show at foodlabtalk.com Follow Food Lab talk on YouTube and LinkedIn *The views expressed by the guests in this podcast don't necessarily represent the host’s views, nor those of his employer.…
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Food Lab Talk
Chef Ann Cooper is a celebrated author, educator, and enduring advocate for better food for all children. She has been a relentless champion of school food reform for improved child nutrition. Known as the “Renegade Lunch Lady,“ Chef Ann founded the Chef Ann Foundation in 2009, a nonprofit organization dedicated to helping schools take action so that every child has daily access to fresh, healthy food. Chef Ann Cooper: “In the beginning, I just kind of thought, I know what's right. This is what I want to do. I'm going to push, I'm going to push, and I'm going to push and yell and scream and jump up and down and people will listen. And I think maybe, you know, 25 years ago, there was a place for that, but I've come to learn that system change has to be really inclusive. It has to be collaborative. Doesn't mean I can't jump up and down and yell and scream, but I have to listen as much as I yell and I have to bring everyone to the table. And when you do that, it's maybe slower, but then this change becomes more sustainable and more people come under the umbrella.” 00:20 Intro to Chef Ann 01:14 How a digital lunch box could change the world 04:02 The role of parents, educators, farmers in school food reform 04:50 From renegade to mainstream 06:42 Why collaboration is essential to sustainable systems change 09:10 Pushing from the inside vs. hammering on the outside 10:16 Future opportunities for shifting school foodservice operations 12:05 Working on a continuum to evaluate partners and focus efforts 13:55 The catalyst for change comes from within 15:04 Levers for changemaking: food, finance, facilities, human resources, marketing 17:02 Shedding light on the nuanced school food rules and regulations 19:26 Changing behavior through ownership and education 21:14 The two things that would change everything: free school meals for all and higher reimbursement rates 22:21 What partners, policy, and patience have to do with changemaking 24:43 How to become a leader and changemaker 26:59 Reflections from founding and scaling a social impact organization 31:13 Takeaways for changemakers Links Chef Ann Foundation Food Lab Talk Episode: Stephen Ritz Food Corps USDA School Meal Standards Keep in Touch Subscribe, rate, review the show at foodlabtalk.com Follow Food Lab talk on YouTube and LinkedIn *The views expressed by the guests in this podcast don't necessarily represent the host’s views, nor those of his employer.…
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Food Lab Talk
Chef Joseph Yoon is an Edible Insect Ambassador, a world renowned thought leader in entomophagy, the practice of eating insects. He founded Brooklyn Bugs in 2017 to normalize edible insects through delicious, creative, and educational programming. From kitchens and classrooms to stages around the world, Chef Yoon shares the incredible potential of not only edible insects, but the burgeoning innovation in Insect Agriculture to create resilient solutions for our global food systems. Joseph Yoon: “One of the ways is not to take it from a theoretical dogmatic approach of... ‘We have a sustainable nutrient dense food. It will solve the climate crisis. All we have to do is eat some bugs, friends.’ That would not work. And I think that that's what a lot of the scientists were actually doing. My approach was entirely from the opposite side. ‘We have this delicious, incredible food source that happens to also be sustainable, incredibly nutrient dense, and we can prepare any single dish you can possibly imagine with it.’ The only limitations with insect protein lie with our imagination.” 00:23 Intro to Joseph 01:10 Bugs and sustainable nutrition 02:13 Metamorphosis from fine dining to food justice 04:42 Exploring the wide variety of flavors and functions of edible insects 06:10 Shifting negative thoughts to acceptance and celebration 08:10 Changing our food system is like interdisciplinary calculus 10:42 Regenerative circular nature of insect agriculture 13:18 Following the data to find scalable solutions 15:37 “Bugifying” familiar foods to connect with people 19:28 Balancing marketing, education, and regulations 23:06 Importance of regulatory frameworks, policies, and incentives 24:57 Insect agriculture to improve livelihood 26:16 Elevating the deliciousness of edible insects 29:38 Takeaways for changemakers Links Brooklyn Bugs FAO Report: Edible Insects Future Prospects for Food and Feed Security International Fund for Agriculture Development Keep in Touch Subscribe, rate, review the show at foodlabtalk.com Follow Food Lab talk on YouTube and LinkedIn *The views expressed by the guests in this podcast don't necessarily represent the host’s views, nor those of his employer.…
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Food Lab Talk
1 20. Bernhard Kowatsch, UN World Food Programme 33:33
33:33 التشغيل لاحقا التشغيل لاحقا قوائم إعجاب احب33:33
التشغيل لاحقا التشغيل لاحقا قوائم إعجاب احبBernhard Kowatsch is founder and head of the Innovation Accelerator at the United Nations World Food Programme (WFP), the world's largest social impact incubator dedicated to ending hunger worldwide. The Innovation Accelerator offers 15 annual programs to the broader ecosystem on multiple social impact and sustainability issues, such as hunger, climate change, primary healthcare, gender equality, and emergency response. On this episode of Food Lab Talk, Michiel speaks with Bernhard about how tech solutions can support shifting diets, the importance of centering lived experiences in the change-making journey, and how to balance risk-taking and acute needs to fulfill a long-term vision. Bernhard Kowatsch: “What I would advise my younger self is to really embrace risk taking and not worry as much. There's inherent risk in so many aspects of entrepreneurial or intrapreneurial decision making. And sometimes, that may mean that you're taking risks that are really, really feeling uncomfortable. However, if you're working hard, if you're smart, if you're working with the right people, if you have the right partners, if you're looking for advice... I think there's so much impact that you can make. Just try it out. Make experiments if you don't know what the right solution is. Take one step at a time.” 00:46 Intro to Bernhard 02:30 Overview of the WFP and Innovation Accelerator 03:59 How the WFP helps close the impact-making gap 06:05 Co-benefits of the WFP Innovation Accelerator 08:04 Using blockchain technology in times of crisis 10:33 An open innovation approach to solve hunger 13:30 Why technology can support sustainable food systems 14:41 Balancing the tension between risk, rapid innovation and known solutions 16:54 Investing in a combination of solutions to support long-term strategy and acute needs 19:09 Ancestral Markets: preserving knowledge and heritage of food 21:17 Fenik Cool Box: extending shelf life of fresh produce 22:44 H2Grow: growing food in impossible places 25:05 Adapting known solutions through community-driven problem-solving 26:50 Do we need another accelerator? 29:17 Embrace risk-taking and worry less 31:18 Takeaways for changemakers Links WFP Innovation Accelerator World Food Programme Innovation Accelerator Programs Nilus Building Blocks Ancestral Markets Fenik Cool Box H2Grow Keep in Touch Subscribe, rate, review the show at foodlabtalk.com Follow Food Lab talk on YouTube and LinkedIn *The views expressed by the guests in this podcast don't necessarily represent the host’s views, nor those of his employer.…
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