Food Matters Live Podcast

In this episode of the Food Matters Live podcast, we take a look back at some of the highlights from previous episodes.Since launching in 2019, we have made more than 400 episodes, explored some absolutely fascinating topics, and met hundreds of wonderful people.And those people all have one thing in common – a deep knowledge of, and passion for, the food and drink industry.Today take a look back at some of the best conversations we have had about industry trends with leading figures in the food sector. Getting under the surface to discover what motivates and inspires them, and looking at their work to see how it is shaping the future of food.Featured episodesPost-pandemic - how shifting relationships are influencing consumer trendsIs plant-based always better for you - and the planet?Are we on the cusp of a mushroom renaissance?What does the future look like for CBD?

In this episode of the Food Matters Live podcast, we are taking a look back at some of the highlights from previous episodes. Since launching in 2019, we have made more than 400 episodes, explored some absolutely fascinating topics, and met hundreds of wonderful people. And those people all have one thing in common – a deep knowledge of, and passion for, the food and drink industry. In this episode, we take a look back at some of the conversations we have had with leading figures in the world of sustainability.  Getting under the surface to discover what motivates and inspires them, and looking at their work to see how it has shaping the future of food. Featured episodes Following the green - sustainable investment trends for 2023 Could mycoforestry help feed the world and save the planet? The £3.2bn food waste challenge facing the food industry A measure of success? New initiative to standardise emissions reporting Honey: Are we overlooking the bess' needs?

In this episode of the Food Matters Live podcast, we continue our series looking at careers in the food industry.In the UK, thousands of people are receiving their GCSE results and will be thinking hard about their future careers.Our guest in this episode is Sadhbh Moore, who has the fantastic job title of Eco Nutritionist.Sadhbh’s interest in the environment goes right back to her childhood in Ireland and has seen her travel the world, cooking in some of the most challenging environments on the planet.She has two Masters degrees, has worked for Greenpeace, the British Antarctic Survey, and has a passion for sustainable food systems.She has also devoted much of her career to working on youth projects.Guest:Sadhbh Moore, Eco Nutritionist

We are well and truly into exam results season in many parts of the world and so we are having a bit of a focus on careers.In this episode of the Food Matters Live podcast, we welcome the brilliant Abi Aspen Glencross to the podcast.Abi is Co-Founder of FoodSquared, which makes plant-based shellfish.Her previous role at Duchess Farms saw her spending her time searching the globe for the best varieties of grains, whilst she also co-founded The Sustainable Food Story, a platform to help tell stories of what sustainability could look like from different perspectives, including farmers, academics, activists and more.She says her mission is to add a sense of hope to often bleak discussions on the ecological crisis and encourage collaborative efforts towards finding solutions.Abi also has a background in cellular agriculture.Listen to the full episode as we delve into Abi’s career, find out more about FoodSquared and The Sustainable Food Story, and explore her expertise in the worlds of agriculture and biotech.Guest:Abi Aspen Glencross, Co-Founder, FoodSquared

In this episode of the Food Matters Live podcast, we take a look back at some of the highlights from previous episodes.Since launching in 2019, we have made more than 400 episodes, explored some absolutely fascinating topics, and met hundreds of wonderful people.And those people all have one thing in common – a deep knowledge of, and passion for, the food and drink industry.This episode focusses on some of the conversations we have had with leading figures in the food sector.We get under the surface to discover what motivates and inspires them, and looking at their work to see how it is shaping the future of food.Featured episodes:Pip & Nut Founder: 'Entrepreneurs need to be hungry to learn'Paul Lindley - from Ella's Kitchen to tackling childhood obesityThe heartbreaking story that inspires WRAP CEO Harriet LambPlanet Organic CEO: 'Why we're more planet than organic'

Each year, food waste costs the industry £3.2 billion. That’s according to WRAP, which found that 1.1 million tonnes of it comes from food services and hospitality.But businesses are often unsure of how to tackle the issue, so the cycle of waste continues.In 2019, WRAP launched Guardians of Grub, a campaign that aims to empower professionals from across the hospitality and food service sector to take action.Through providing support and resources, the campaign aims to equip them with the proper skills needed to address their food waste problems once and for all.So how is the campaign going? Is it assisting the sector in making the necessary changes? And how much of a dent will this make to the food industry’s waste problem?Guest:Eleanor Morris, Special Advisor Hospitality and Food Service, WRAP

In this episode of the Food Matters Live podcast, we take a look back at some of the highlights from previous episodes.Since launching in 2019, we have made more than 400 episodes, explored some absolutely fascinating topics, and met hundreds of wonderful people.And those people all have one thing in common – a deep knowledge of, and passion for, the food and drink industry.This episode focusses on some of the best conversations we have had about Nutrition.Join us as we look back at some of the conversations we have had with leading figures in the food sector. Getting under the surface to discover what motivates and inspires them, and looking at their work to see how it is shaping the future of food.Featured episodes:Nutrition and the menopause - can diet affect the symptoms?Ket diet: Exploring the science and busting the mythsIs red wine good for you?You are what you eat - the link between nutrition and stress

Cultivated meat is something many of us are yet to experience. But for US consumers, it will soon become a reality. In June this year, the Department of Agriculture approved the sale of lab grown meat, allowing two Californian companies to offer “cultivated chicken” to US consumers.This makes the US just the second country, after Singapore, to clear the sale of these products.With the US being such a huge market, plenty of people will be watching to see what impact the decision has on the wider industry.But cultivated meat is still controversial. We recently made an episode about the Italian government’s intention to ban the products.So, just how much of an impact will this decision have on the future of cultivated meat?Guests:Mathilde Alexandre, Corporate and Institutional Engagement Manager, ProVegRicardo San Martin, Director and Co-founder, the Alt:Meat Lab, University of California BerkeleyStefano Lattanzi, CEO, Brunocell

In this episode of the Food Matters Live podcast, we take a look back at some of the highlights from previous episodes.Since launching in 2019, we have made more than 400 episodes, explored some absolutely fascinating topics, and met hundreds of wonderful people.And those people all have one thing in common – a deep knowledge of, and passion for, the food and drink industry.This episode focusses on some of the best conversations we have had about food innovation.Join us as we look back at some of the conversations we have had with leading figures in the food sector. Getting under the surface to discover what motivates and inspires them, and looking at their work to see how it is shaping the future of food.Featured episodesFunctional drinks - more than just a question of tasteIs fermentation still the future of food?Deep dive: How to overcome the difficulties in creating plant-based cheese and dairyAre consumers ready for gene-edited crops?The rhizosphere - the mysterious world crucial to the future of food

Waste is a huge concern for the food industry. According to a 2022 UN report, 17% of global food production is wasted.And it will continue to be if the industry continues as it is.Recognising this, the Ellen MacArthur Foundation is leading the new Big Food Redesign Challenge with the aim of bringing together producers, suppliers and retailers in embracing a circular food system.The challenge, launched in partnership with the Sustainable Food Trust, has tasked participants with designing new food products that reflect this regenerative vision.And with the system still far from being sustainable, the hope is that the Big Food Redesign Challenge will act as a catalyst for necessary change.So, how will the challenge work to inspire this change? Who is taking part? And how do we keep the momentum be kept going once the challenge ends?Guest:Rebecca Hesketh, Food Programme Manager, Ellen MacArthur Foundation