In this episode, we chat with Jack Bobo, an expert in agricultural biotechnology, consumer behavior, and global food policy. Jack has a wealth of expertise in these areas and travels the world to give talks on them. In 2015, he was named one of the 100 most influential people in biotechnology by Scientific American. A self-described food evangelist and food futurist, Jack shares our mission to create a healthier and more sustainable food system, although he and Noah have some healthy...

In this episode, we chat with Ricardo Badía from Spain. He is an agricultural engineer with expertise in food supply chains and cold chains. He also advocates for reducing food waste and for more local, sustainable food production. We get his thoughts on how emerging technologies, cultural shifts, and the coronavirus pandemic will affect the food supply chain and the food system of the future!

In this episode, we talk with Caitlin Joseph who is currently working with the American Farmland Trust as the Outreach Coordinator for the Women for the Land Initiative. She has over 10 years of expertise in the field of sustainable agriculture and food systems.

In this episode, we talk with Ben Chipkin—a third year medical student with a passion for nutrition and sustainability. What is Culinary Medicine? What role can medical professionals play in promoting sustainability and a sustainable food system? What about waste reduction in hospitals? Doctors on social media? Ben gives his thoughts on these topics and more! Check it out!

In this episode, we talk with Reneta Jenik, MBA, founder of Foodom—a Sacramento-based company on a mission to make having a private, in-home chef affordable! As a previous Marketing Director at Intel, we believe she has the business expertise necessary to make Foodom something great and the kind heart to give back to her community in the process!

In this episode, we talk with Luke Busta, a plant chemist and postdoctoral scholar at the University of Nebraska–Lincoln, about all things phytochemicals, science on Twitter, and the future of food.

In this episode, Catherine Ward, MS, RD—a Nutrition Scientist at InsideTracker, a personalized nutrition company—gives her expert opinion on the challenges of good nutrition science communication, the controversy around dietary supplements, and the future of personalized nutrition.

In this episode, Nick Cutsumpas tells us about his career as a Plant Coach and Apartment Farmer. He is passionate about all things health, wellness, and plants! His main goal is to help people in the big city reconnect with nature and inspire them to live a more sustainable lifestyle. We also focus a lot on hydroponics and urban farming, as his passion for plants extends to sustainable agriculture and food systems.

In this episode, Emily Frigon brings her unique perspective to our food conversation, combining her academic background in economics & sustainable systems, passion for healthy & plant-based eating, and particular expertise in the food influencer & social media space. In addition to social media, we focus a lot on food labeling and branding including the terms “sustainability”, “GMO”, and “organic.” We also touch briefly on the emerging field of industrial ecology.

In this episode, Turner Wyatt, a social entrepreneur fighting food waste and food insecurity, discusses “upcycled” food—what it is and the new organization he recently founded that is bringing companies together to fuel the future of the upcycled food economy. If you need a definition… recycling is when you convert waste into reusable material, while upcycling is when you convert waste into a product of a higher quality or value than the original.

In this episode, Bill Schindler, PhD—a professor of anthropology & experimental archaeology and Director of the Eastern Shore Food Lab at Washington College—encourages us to reconnect with our food. He makes a strong case that there are important lessons modern society must learn from our ancestral past if we are going to create a healthier and more sustainable food system in the future.

The Planetary Health Diet recommended by the EAT-Lancet Commission has received a lot of scrutiny from sustainable agriculture scientists, food policy researchers, and physicians alike. Though we see merit in these plant-based eating recommendations, we explore controversy surrounding this diet and report.

In this episode, we talk to Kerry Criss, MS, RD—a nutrition expert—about her new job as a clinical dietitian. You’ll hear first-hand insight into the job of delivering life-saving nutrition to people in hospitals, as well as discussion on reducing food waste in a hospital setting, drinking while pregnant, and of course sustainable eating in general. She also has a new book available now; link in the episode notes.

In this episode, we do a deep dive into the most popular plant-based meat products—the Impossible Burger and the Beyond Meat Burger. We discuss the ingredients, taste, health, and environmental sustainability of these novel food products as well as touch on the ever-controversial topic of GMOs.

On this episode we have our first guest—Emilie Hebert, Vegan and Owner, Founder, and Blogger at Emilie Eats—a thriving food, health, and lifestyle blog. We get into much more than food on this podcast—including politics, media, culture, corporate social responsibility, and ethical consumerism. Emilie's work was a major inspiration for our podcast, so we thought it was fitting to have her as our first guest. Emilie has a kind heart and is already wise in many fields. She holds a bachelor’s...

If everyone ate the way you did, how would the planet look? - Driven by this question, our first full-length episode deals with what it means to eat a "sustainable diet". We use the EAT-Lancet report, a major scientific review that calls for a plant-based diet, along with our own ideas about what it means to eat more sustainably to dig into the details of “sustainable food”. We acknowledge that eating in a way that you think about the environmental impact of your food choices is a privilege...

In this episode, Noah and Emily introduce themselves and their plan for the podcast including some of the big ideas they plan to cover. Noah is a tech entrepreneur who has been eating "sustainably" for over 10 years and has an undying passion to protect our planet. Emily is a PhD student whose dissertation research is focused on improving crop nutrition in developing countries and reducing food waste across the supply chain. She also has a master's degree in nutrition science.