In this episode, we had the privilege of talking with Jack Bobo, a world-renowned speaker and expert in agricultural biotechnology, consumer behavior, and global food policy. In 2015, he was named one of the 100 most influential people in biotechnology by Scientific American. A self-described food evangelist and food futurist, Jack shares our mission to create a healthier and more sustainable food system as well as our futuristic thinking.

In this episode, we chat with Ricardo Badía from Spain. He is an agricultural engineer with expertise in food supply chains and cold chains. He also advocates for reducing food waste and for more local, sustainable food production. We get his thoughts on how emerging technologies, cultural shifts, and the coronavirus pandemic will affect the food supply chain and the food system of the future!

In this episode, we talk with Caitlin Joseph who is currently working with the American Farmland Trust as the Outreach Coordinator for the Women for the Land Initiative. She has over 10 years of expertise in the field of sustainable agriculture and food systems. If you can, please support the Farmer Relief Fund to help farmers who have been impacted by COVID-19. To donate, visit www.farmland.org/relief.  To learn more about Caitlin, please visit her professional site here: https://www.caitlinjoseph.com/.

In this episode, we talk with Ben Chipkin—a third year medical student with a passion for nutrition and sustainability. What is Culinary Medicine? What role can medical professionals play in promoting sustainability and a sustainable food system? What about waste reduction in hospitals? Doctors on social media? Ben gives his thoughts on these topics and more! Check it out!

In this episode, we talk with Reneta Jenik, founder of Foodom—a Sacramento-based company on a mission to make having a private, in-home chef affordable! As a previous Marketing Director at Intel, we believe she has the business expertise necessary to make Foodom something great and the kind heart to give back to her community in the process!

In this episode, we talk with Luke Busta, a plant chemist and postdoctoral scholar at the University of Nebraska–Lincoln, about what phytochemicals are and how they have been used in society over the years in both food and medicine. We also discuss Luke's experience with science communication on his blog and on Twitter as well as the ethics of food biotech/GMOs and biotechnology more generally. *We sincerely apologize for the audio quality on this one. Our bad.*

In this episode, Catherine Ward, MS, RD—a Nutrition Scientist at InsideTracker, a personalized nutrition company—gives her expert opinion on the challenges of good nutrition science communication, the controversy around dietary supplements, and the future of personalized nutrition.

In this episode, Nick Cutsumpas tells us about his career as a Plant Coach and Apartment Farmer. He is passionate about all things health, wellness, and plants! His main goal is to help people in the big city reconnect with nature and inspire them to live a more sustainable lifestyle. We also focus a lot on hydroponics and urban farming, as his passion for plants extends to sustainable agriculture and food systems.

In this episode, Emily Frigon brings her unique perspective to our food conversation, combining her academic background in economics & sustainable systems, passion for healthy & plant-based eating, and particular expertise in the food influencer & social media space. In addition to social media, we focus a lot on food labeling and branding including the terms “sustainability”, “GMO”, and “organic.” We also touch briefly on the emerging field of industrial ecology.

In this episode, Turner Wyatt, a social entrepreneur fighting food waste and food insecurity, discusses “upcycled” food—what it is and the new organization he recently founded that is bringing companies together to fuel the future of the upcycled food economy. If you need a definition… recycling is when you convert waste into reusable material, while upcycling is when you convert waste into a product of a higher quality or value than the original.