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Best Foodpodcast podcasts we could find (updated February 2020)
Best Foodpodcast podcasts we could find
Updated February 2020
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New Shows, new format, coming Summer 2015! Real Food Real Talk was born out of countless conversations between Ray and Jacqueline revolving around their love of food and all that goes along with it. From gardening and sustainability, to food justice and natural food products, their interests and tastes range the full spectrum of the food world. Based in the beautiful San Francisco Bay Area, the show focuses on local issues, businesses, and puts you in touch with the food stories of the day. ...
 
This podcast is about how catering can be a force for good in the world. Hosted by Alex Coffin, the show's core themes are health, sustainability, education and community all viewed through the lense of catering and hospitality.Each episode, Alex talks with a different industry figure about what Doing Good Through Food means to them, what they see as the main challenges and opportunities facing the industry, how they got to where they are and the advice they would give to those just starting ...
 
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Amanda is CEO and co-founder of Ambrosia, a New York-based company that combines waste management with closed-loop manufacturing. They noted that the largest component of food waste is water and that inside the 1.3 billion tons of food wasted globally each year is 45 trillion gallons of water. So, using their specialised biorefining process, they t…
 
This episode is a conversation with Dr Lilly Da Gama – AKA The Food Waste Doctor. Lilly is a Food Waste Consultant for the United Nations and an Associate Practitioner with the Institute of Environmental Management and Assessment. As The Food Waste Doctor she operates an online platform for the discussion of food waste, its impacts, and tips for re…
 
Solveiga is Founder & Director of Mimica whose company mission is to radically reduce unnecessary waste, starting with the food industry. Their first product, Mimica Touch, is a patented label that tells you exactly when food spoils inside a package. It is calibrated to degrade at the same rate as food and adjusts to conditions along the way. Solve…
 
Serena is a Wellness Coach, Certified Yoga Teacher and Plant Based Nutrition Consultant who has studied nutrition for over ten years. She is the co-Founder of Whole Shift Wellness, which specializes in bespoke programs for time pressed professionals who want to look and feel their best. Their programmes are based around the 3 pillars of FOCUS, FOOD…
 
Paul is Director of the Sustainable Development Goal 2 Advocacy Hub. He worked for many years with World Vision and the UN’s World Food Programme. The Sustainable Development Goals (SDGs / Global Goals) are a universal call to action to end poverty, protect the planet and ensure that all people enjoy peace and prosperity. Goal 2 is Zero Hunger. Spe…
 
Georgina is the founder of Pebble Magazine and Pebble Guides. Pebble magazine is all about stylish sustainable living and covers food, fashion, travel and design. Georgina has been an editor for 16 years and has always worked in food and travel magazines. She set up pebble after seeing the beginnings of a shift for people wanting a more sustainable…
 
Cemal is the founder of Change Please - a social enterprise partnership between Old Spike Roastery and The Big Issue that trains people who are homeless to be baristas. They pay each individual they employ the London Living Wage, provide extensive barista training, and provide housing, bank accounts, therapy support and then work to help them into …
 
The 2nd Course of #ServedPod includes the Intro (0:00), Openings/Closings (3:25), Since the last pod (8:50), Omaha'S Top Sports Bars (11:43), Leadbelly Pediatric Cancer event and other Shoutouts/Mentions/Where to find us (34:37), and the Last Bite (39:42). Let's Eat!!! Instagram/Twitter: @servedpod Spotify/Itunes/GooglePlay: Served Podcast “Queens”…
 
Courtney is the founder of Ungraded Produce, an ugly produce delivery service operating in the Raleigh-Durham of North Carolina. She founded the company after spotting an opportunity to divert food that normally goes unpicked or unsold due to its appearance to consumers that have difficulty accessing fresh produce. Since 2016, Ungraded Produce has …
 
Our guest this week is with Maryn McKenna - an award winning independent journalist and an author who specialises in public health, global health and food policy. Maryn is a Senior Fellow at the Schuster Institute for Investigative Journalism at Brandeis University - and the author of the 2017 bestseller “Big Chicken: The Incredible Story of How An…
 
Peter is Programme Director at Manomet - a non-profit organisation based in New England that applies science and engages people to sustain our world. Peter has designed sustainability programs for 30 years, working with Outward Bound, Government, and Sustainability non-profits. He developed the first and only grocery sustainability system in the US…
 
Rob is Chief Toaster at Toast Ale which brews beer using surplus bread that would otherwise go to waste and donates all profits to the charity Feedback to fight against food waste at every level of the food system. Prior to leading Toast, Rob was Director of Ashoka UK, where he worked alongside and supported some of the world's most remarkable soci…
 
Evan is a Director at Flower City Pickers in Rochester in western New York state. Founded in January 2015, Flower City Pickers is a volunteer organisation that redistributes leftover and discarded produce from Rochester's Public Market to local homeless shelters, halfway houses, soup kitchens, food pantries, and other organizations that need food. …
 
Rachel is head chef at The Good Egg in Kingly Court and has worked across the industry from pop-ups to private events, at street food stalls, and in catering as well as restaurants. In 2015 she took a break from the kitchen and completed a masters degree in Food Anthropology. We start the conversation by delving into the reasons she wanted to study…
 
Mark is the Founder of the Food Initiative, a catering organisation that supports sustainable farming practices. He describes himself as an environmentalist, turned chef in high-end French restaurants, turned street food trader, turned entrepreneur. He is passionate about the environmental impact of food and through all those different roles he has…
 
Tim is the head teacher of Charlton Manor Primary School in Greenwich, a school that places particular emphasis on incorporating food and cooking in the wider curriculum and is regarded internationally as exemplary for its approach to food. As well as his role as head teacher, Tim is one of the 20 individuals who make up the London Food Board, whic…
 
Talia is the manager of Sadeh Farm, which is rooted in Jewish values and aims to cultivate community as well as food. Sadeh has a strong sense of mission. Key aspects include helping disconnected Jews to re-engage with their traditions through farming, working with other communities on the common goal of preserving the environment, and inspiring po…
 
Will is the founder of Greensand Ridge Distillery - a distillery with a mission. He asked, how do you take an energy intensive process like distilling and not only reduce its environmental footprint, but have it make a positive contribution to sustainability? His answer involved use of advanced technology and 100% renewable energy, but also working…
 
Amelia is a culinary consultant and a food and travel writer. She worked for the World Food Programme for 5 years before taking a break to study for a masters in International Law. While studying she founded her company, Cook First. She had experienced how a nutritious diet is vital to leading a healthy and active life. She also realised that cooki…
 
Max is a food futurist, carrying out research in the Food Futures Lab at the Institute for the Future in Palo Alto California. The Lab looks for innovations that have the potential to reinvent our global food system and create the futures people want. They help people take a long-term view about the future of food - with all the uncertainty that en…
 
Our guest this episode is Mallen Baker, a writer, speaker and strategic advisor on corporate social responsibility and responsible marketing. He is also a blogger and podcaster who produces The Respectful Business Blog, Respectful Business Podcast and more recently the Delicious and Sustainable Blog. Our conversation covers a lot of topics, but the…
 
Dayna is the UK Director of Fair Food Forager – an international organisation aiming to change the way the world eats by helping people make ethical food decisions. They make it easier to support good businesses and to understand the impact of what we buy, and who we buy it from. They do this by listing food businesses that meet various ethical cri…
 
This episiode the guest is Giles Gibbons. He is the founder and CEO of Good Business and founder and Director of the Sustainable Restaurant Association. Good Business is a consultancy that helps organisations to be more progressive. Their work covers a wide range of areas including behaviour change campaigns, consumer research projects, and social …
 
Iqbal is a highly successful London restauranteur, with a history of delivering social interventions through his businesses. He set up The Cinnamon Club in 2001, followed by Roast in 2005. He is about to open a third London restaurant, called Atticus, which will build on everything he has learned in his ventures to date and will have social value a…
 
This week our guest is FareShare CEO, Lindsay Boswell. FareShare are an amazing charity who save thousands of tonnes of food from going to waste ever year and use it to support vulnerable people. The food they redirect is turned into 500,000 meals each week by nearly 7,000 UK charities and community groups, including children's clubs, homeless host…
 
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