Feed: a food systems podcast

When we talk about the future of food, we usually picture what's growing in the fields or what's on our dinner plates. But maybe we should pay a little more attention to everything happening in between. Processing and packaging consumes the largest share of fossil fuels in our food system— more than 40%. Our growing reliance on ultra-processed foods, and plastics across the supply chain is making food production more energy-intensive than ever before. Visit the episode webpage for more resources.This series is powered by TABLE, IPES-Food and Global Alliance for the Future of Food.GuestsEmma Priestland, Break Free From PlasticErrol Schweizer, IPES-FoodRachel Muncrief, International Council on Clean TransportationGeorgina 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.

Raj Patel, a research professor at the University of Texas at Austin and a panel member of IPES-Food, dives deep into the hidden costs of our food system's reliance on fossil fuels. He discusses how this connection impacts food production and socioeconomic inequalities, particularly for working-class families. Patel also critiques colonial legacies in agriculture and advocates for a shift towards sustainable, community-driven food systems. Furthermore, he emphasizes transitioning to a care economy that prioritizes equity and grassroots action for a more resilient future.

Fossil fuels are woven into nearly every aspect of modern agriculture - from powering farm machinery to creating plastics and supporting data-driven tech like precision agriculture. But what would it take to reduce or even eliminate their use on farms? We dive into both replacement technologies and transformative food production methods like agroecology, exploring the obstacles and limitations of scaling different solutions. Visit the episode webpage for more resources.This series is powered by TABLE, IPES-Food and Global Alliance for the Future of Food.GuestsDarrin Qualman, National Farmers Union CanadaPat Mooney, IPES FoodJennifer Clapp, IPES FoodSwati Renduchintala, CIFOR-ICRAFProduced 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.

Joanna Larson, a fourth-generation farmer from North Dakota, shares her journey towards sustainable farming, highlighting the shift from traditional to eco-friendly practices. Lisa Tostado, an agrochemicals campaigner, explains the fossil fuel roots of fertilizers, challenging the reliance on these inputs for food production. Christine Delivanis emphasizes the need for farmer education to combat fertilizer overuse. Together, they explore innovative strategies to reduce dependency on fossil agrochemicals and discuss the future of sustainable agriculture.

How did fossil fuels become so embedded in our food systems? We trace this journey from the industrial extraction of guano, through the game-changing Haber-Bosch process, to today’s globalized food system. Along the way, we uncover the hidden impacts on biodiversity, farmworkers, and our oceans—revealing the true cost of this reliance on fossil fuels.        In Fuel to Fork, a new podcast series powered by TABLE, IPES-Food and the Global Alliance for the Future of Food, we expose and explore the fossil fuels in our food, speaking to farmers, chefs, food industry experts, scientists and campaigners. Each episode delves deep into a different step of the food supply chain.         GuestsJennifer Clapp, IPES-FoodDarrin Qualman, National Farmers Union CanadaPat Mooney, IPES-Food and Etc GroupNavina Khanna, HEAL AllianceRashid Sumaila, University of British ColumbiaProduced 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.

“For many of us, how fossil fuels are integrated across the food chain is highly invisible.”    When we bite into a juicy apple, barrels of crude oil and natural gas cylinders might not spring to mind. But fossil fuels are the hidden ingredient behind all of our food. For every calorie that ends up on our plates, around 10 calories of fossil fuels are used. From the diesel powering the tractors to the fertilizer in the field and plastic packaging, fossil fuels are the lifeblood of the food industry.     In Fuel to Fork, a new podcast series powered by TABLE, IPES-Food and the Global Alliance for the Future of Food, we expose and explore the fossil fuels in our food, speaking to farmers, chefs, food industry experts, scientists and campaigners. Each episode delves deep into a different step of the food supply chain.         GuestsAnna Lappé, Global Alliance for the Future of FoodRaj Patel, IPES-FoodErrol Schweizer, IPES-FoodNnimmo Bassey, Health of Mother Earth FoundationChristine Delivanis, SystemIQProduced 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.

When we bite into a juicy apple, barrels of crude oil and natural gas cylinders might not spring to mind. But fossil fuels are the hidden ingredient behind all of our food. For every calorie that ends up on our plates, around 10 calories of fossil fuels are used. From the diesel powering the tractors to the fertilizer in the field and plastic packaging, fossil fuels are the lifeblood of the food industry.What are the options to phase out fossil fuels in food and what are the powerful forces standing in the way? To find out, subscribe to Fuel to Fork.This series is powered by TABLE, IPES-Food and Global Alliance for the Future of Food.Learn more at https://fueltofork.com/

In this insightful discussion, Anna Lappé, Executive Director of the Global Alliance for the Future of Food, Silvia Quarta, a regenerative farmer, and Adrian Müller, a senior researcher at FiBL, tackle the complex relationship between food systems and biodiversity. They explore how agricultural practices impact insect populations and the need for policies linking food and biodiversity. From the benefits of regenerative farming and ecosystem restoration to innovative solutions like indoor farming, their conversation highlights the urgent need to rethink our diets and agricultural strategies.

How do philosophers, animal welfare scientists, and farmers differ in their understanding of what a good future for farmed animals looks like? TABLE researcher Tamsin Blaxter discusses the complex relationships between humans and non-human animals and how these connections shape our food choices. We talk about who gets to speak with authority on these topics, the connections between scientific research and animal welfare regulations, and our own experiences with eating and not eating meat. Read TABLE explainer: Animal welfare and ethics in food and agriculture (2024)Register/watch TABLE event Rethinking animals in agriculture: welfare, rights and the future of food (10 September 2024) For more info, transcript and resources, visit: https://tabledebates.org/podcast/episode70GuestsTamsin Blaxter, Writer and researcher at TABLE, University of OxfordEpisode edited and produced by Matthew Kessler. Music by Blue dot sessions.

Adán Martínez Cruz, an environmental economist at the Swedish University of Agricultural Sciences, dives into the intriguing world of valuing nature. He discusses how assigning monetary value to ecosystem services can drive environmental benefits and shape better economic incentives. Adán explores non-market valuation, the impact of consumer choices on sustainability, and the potential of markets as tools for fairer pricing. He also highlights innovative projects, like compensating beekeepers in Yucatán, and emphasizes the need for equitable environmental policies.