Meet Yara Akkari, founder of Open Spaces, a bi-annual print magazine about art, nature and travel. Yara has traveled all around the world but more specifically has been focusing on unique journeys, the outdoors and land art. Land art by its nature is quite mysterious and mystical, as you can only experience it if you actually go and see it. Images will never render reality. It has been around since the 1960s but in recent years, with environmental issues being center staged, the question whether land is still relevant is coming up. Stay tuned for more. 

Our oceans sustain all life and is a solution to some of the planet's biggest problems. It provides every second breath we take, captures 30% of human-made carbon emissions and regulates the climate system.42% of the world's population is under 25 and young people are the change engine at the heart of the Ocean Generation movement. Ocean Generation makes Ocean Science simple: climate change, resource extraction, pollution, coastal development and daily Ocean use are the five main human-threats our Ocean faces. At OG, they make understanding them, and what we can all do about them, accessible. To do that, they use multi-media channels and popular culture. Ocean Generation's mission is to ensure an Ocean positive future where we understand the importance of a healthy Ocean. OG translates Ocean science into engaging content and practical actions. Brad, their head of Strategic Development tells us more.

Meet Viola Stancati, founder of Casa Parini, a brand of luxury bed linens 100% made from hemp. Hemp is a supercrop: from medicines to textiles, to building insulation, hemp fibres absorb CO2 that can be made into sustainable products that benefit people and planet.When it comes to textiles, hemp has thermoregulating properties, hemp textiles keep you cool in warm weather and warm in cool weather.Let's discover this amazing super plant with Viola Stancati.  

Meet Laura Harnett, founder of Seep, a company creating cleaning products made from sustainable and renewable materials. Seep products are 100% plastic free, compostable or fully biodegradable. Laura tells us all about her journey from working in product driven companies to being an entrepreneur. We also dive into plastic, waste and greenwashing when it comes to recycling.  

Meet Luc Berlin, founder of Miigle +, a tech company focusing on social impact, currently building the world's largest database for socially responsible brands and using artificial intelligence to get them in front of customers who care about their mission.Miigle+ is an AI enabled app that helps you discover, shop and support social impact products and sustainable brands making the world a better place.Prior to founding Miigle, Luc spent the past 10 years leading digital marketing initiatives and revenue growth for B2B and B2C companies in Los Angeles and the San Francisco Bay Area.Luc wants to re-engineer consumerism into a force for good by empowering people to be conscious consumers and brands to be better producers.

A former 20-year vegetarian, Glen Burrows is now the co-founder of the Ethical Butcher, a disruptor in the industry only offering quality, ethically sourced meats online from regenerative sources. Meat has long been demonised for our health or the environment. We’re going back to the basics with Glen, a meat 101.  Tune in to hear about how introducing meat in his diet solved his health issues, why an omnivorous diet where products are picked carefully is not bad and actually good for the environment. Glen also tells us how to navigate the world of grass-fed, pasture-fed and free-range. If you want to know about meat, this is the episode you need to listent to!   

In 2021, the website Cult Beauty saw a 300% increase in searches for mushroom-based skincare and supplements.  Customers are seriously interested in the benefits of fungi and mushrooms are making their presence in many products from supplements to chocolate bars. More and more brands are answering this need in terms of wellbeing with mushroom-powered products.Enters Wunder Workshop, a company that harvests the power of regeneratively grown plants for the ultimate wellness rituals.We are welcoming Zoe, co-founder of Wunder Workshop where we discuss the adaptogens and their health benefits, holistic healing, the importance of our soil and the future of mycelium in the world of fashion and more.     

Meet Douglas McMaster, the 'climate-forward chef behind the world's first zero-waste restaurant, a true pioneer, well-known throughout the hospitality industry for his innovative & ethical practices. The newest manifestation of his work Silo, the London restaurant that opened end of 2021, is a living, breathing, working example of Douglas's vision: a sustainable food system for the future.McMaster has been awarded the 50NEXT award in 2021, a list of people who are shaping the future of gastronomy.  Formed through robust research and analysis by 50 Best and the internationally renowned Basque Culinary Center, it showcases a diverse global selection of bright young minds who have turned their ideas into reality. Hear all about Douglas' vision and hopes for the future and dive into Silo! 

We sat down with Bianca, founder of sustainable brand Del Moment and with over 10 years of experience in the fashion industry, Bianca tells us about her journey from launching a bespoke tailored agency for boutique labels globally to her own brand a couple of years later.Stay tuned while we learn in details what we need to build a sustainable fashion brand as well as the challenges and successes that came up along the way.Our show notes are packed with links and extra information. Find them on the podcast section of our website.Follow The Forward Lab on Instagram @theforwardlab 

For the 1st episode of Season 2, we sat down with  Skye Gyngell, is an Australian chef who is best known for her work as food editor for Vogue, and for winning a Michelin star at the Petersham Nurseries Cafe. Skye is now one of Britain’s most respected and acclaimed chefs and has her own restaurant Spring which has often been noted as one London's most sustainable and beautiful places to dine.Stay tuned as we discuss her focus on food waste in her restaurant and why biodynamic farming is the way to go.  Our show notes are packed with links and extra information. Find them on the podcast section of our website.Follow The Forward Lab on Instagram @theforwardlab