Feed: a food systems podcast

In this engaging conversation, Dominic Watters, a food campaigner from a deprived estate, shares his authentic experiences of living with food insecurity and the stigma it brings. Dr. Effie Papargyropoulou delves into the structural inequalities that exacerbate these issues, while Ana María Narváez presents alarming statistics on food affordability from the Broken Plate report. Together, they discuss the rising impact of COVID-19, unhealthy food marketing, and the cultural barriers faced by migrants, calling for a more inclusive approach in policymaking to tackle food poverty.

Colin Sage, a former researcher at University College Cork, critiques high-tech solutionism in food systems. Garrett Broad, an Associate Professor at Rowan University, examines agroecological narratives. Together, they discuss the allure of simple solutions to complex food challenges and the risks of oversimplifying pathways to sustainability. They advocate for recognizing trade-offs, embracing local contexts, and rejecting universal solutions, emphasizing the need for nuanced storytelling in food discussions.

In this engaging discussion, Thin Lei Win, a food and climate journalist, dives into the complexities of Myanmar's food systems. She examines how political decisions and land ownership impact malnutrition in the region dubbed the 'rice bowl of Southeast Asia.' Thin highlights the trade-offs of intensified rice production, connecting it to nutrient-poor diets and health issues. Despite the challenges, she remains hopeful about a new generation of activists and journalists advocating for justice and sustainability in food systems across Southeast Asia.

Michael Grunwald, an accomplished journalist and author of the upcoming book We Are Eating the Earth, tackles the urgent question of whether we can feed nearly 10 billion people without devastating the planet. He argues that while high-yield industrial agriculture has its flaws, it may be key to maximizing food production on limited land. Grunwald also explores the complex power dynamics of the food industry, the often-overlooked impact of meat consumption, and the need for sustainable farming solutions in addressing climate change.

In this engaging discussion, Ken Giller, a recently retired professor with nearly four decades of research on smallholder farming in sub-Saharan Africa, shares his insights on the complexities of agriculture. He warns against populist narratives that oversimplify issues and discusses the risks of carbon credit schemes for farmers. Giller emphasizes the importance of interdisciplinary approaches, critical funding perspectives, and the need for nuanced conversations in agriculture. He advocates for practical support that respects farmers' needs while cautioning against greenwashing in regenerative agriculture.

What else should we consider when shifting to natural, whole foods—beyond just their health benefits? Feminist Food Journal co-founders Isabela Bonnevera and Zoë Johnson explore the deeper questions: whose labor makes these diets possible, who can afford them, and how culture and experience shape our food choices. We dive into these issues and uncover how a simple "natural foods" search on TikTok exposes striking gender dynamics.For more info, transcript and resources, visit: https://tabledebates.org/podcast/episode82GuestsIsabela Bonnevera, FFJ + ICTA-UABZoë Johnson, FFJ + GPPiHostJackie Turner, TABLEEpisode edited and produced by Matthew Kessler. Music by Blue dot sessions.

Join Jennifer Clapp, a renowned food systems expert and author, as she delves into the surprising connections between fossil fuels and modern agriculture. She discusses how nitrogen fertilizers, pesticides, and mechanization—stemming from fossil fuel reliance—have transformed farming practices. Clapp highlights the significant social and ecological consequences, including labor displacement and industry consolidation. She also explores how the digital agriculture era is driven by data control, raising questions about farmer autonomy and the future of sustainable farming.

We gathered in Oxford to ask: Is a fossil free food system possible? 3 panelists: a farmer, an economist and biodiversity researcher, shared their expert perspectives. What technologies are on the horizon? What uncertainties do they bring? Is it better to farm differently, eat differently, plug in better tech, restrain environmentally damaging practices of food and agribusinesses, or all of the above?Visit the episode webpage for more resources.This series is powered by TABLE, IPES-Food and Global Alliance for the Future of Food.GuestsHelen Browning, Soil AssociationRupert Simons, SystemIQEmile Frison, IPES-FoodProduced by Matthew Kessler, Robbie Blake and Chantal Clément. Edited by Matthew Kessler. Audio engineering by Adam Titmuss. Cover art by The Ethical Agency. Music by Blue dot sessions.View a 90 minute video of the full panel discussion Learn more about the Oxford Real Farming Conference 

What would a food system free of fossil fuels look like by 2050? What insights surprised the experts featured in this series? And what trade-offs must we navigate to shape this future? In our final episode, we shift from acknowledging the 'fossil fuel problem in food' to exploring actionable solutions.Visit the episode webpage for more resources.This series is powered by TABLE, IPES-Food and Global Alliance for the Future of Food.GuestsRaj Patel, IPES-FoodAnna Lappé, Global Alliance for the Future of FoodDarrin Qualman, National Farmers Union (Canada)Galina Angarova, SIRGEMolly Anderson, IPES-FoodProduced by Matthew Kessler, Anna Paskal and Nicole Pita. Edited by Matthew Kessler. Audio engineering by Adam Titmuss. Cover art by The Ethical Agency. Music by Blue dot sessions.

Fossil fuels are hiding in plain sight in our kitchens—powering stoves and cooling refrigerators, plus they're fueling supply chains. They shape how we cook, eat and connect with food. In this episode, we explore how to reduce reliance on fossil fuels in home and commercial kitchens. What counts as a 'clean' cooking fuel in Malawi versus the United States? And what would it take to transform the energy grid powering our food systems? Researchers, chefs, and activists weigh in.Visit the episode webpage for more resources.This series is powered by TABLE, IPES-Food and Global Alliance for the Future of Food.GuestsChrista Roth, Cleaner Cooking CoalitionChristopher Galarza, Forward Dining SolutionsGabriel Eckhouse, Uppsala UniversityGalina Angarova, SIRGENnimmo Bassey, Home of Mother Earth FoundationErrol Schweizer, IPES-FoodGeorgina Catacora-Vargas, IPES FoodProduced by Matthew Kessler, Anna Paskal and Nicole Pita. Edited by Matthew Kessler. Audio engineering by Adam Titmuss. Cover art by The Ethical Agency. Music by Blue dot sessions.