The highlight reel of Season Three of The Future of Food includes Lee Schneider’s interviews with Sean Lynch, the co-creator of a platform called Dining at a Distance, Grace Guber, a restaurant server and podcast producer, Lex Gopnick-Lewinski, owner of a deli in Berkeley, CA, Creg Fielding, the CEO of Fusionware, Brian Wang, publisher of nextbigfuture.com, and Atul Sood, the Chief Business Officer at Kitchen United.

Ghost kitchens cook the food that you order for take out. They may be the "to go" division of your favorite place or they may be delivery-only and not exist as an actual restaurant at all. Atul Sood is the Chief Business Officer at Kitchen United, a venture-backed startup that is deploying ghost kitchens worldwide.

In this episode of The Future of Food, Lee Schneider asks Brian Wang his vision of the future of food. Brian is a futurist and also realist. He has the information at his fingertips and parses through it so that we can all make sense of what will come next. We talk about new sources of protein that will weird you out (but which won’t bother your pets one bit), and break down a vision of decentralized greenhouses that would remake the whole idea of “farm to table.” He'll surprise you with...

COVID-19 took down the supply chain. You know this if you tried to buy paper towels or toilet paper anytime in the past six months. But what about restaurants? For them, supply chain issues might mean some restaurants would close their doors forever. The supply chain for produce is the subject of this episode of Future of Food hosted by Lee Schneider.

Lex Gopnick-Lewinski is the owner and founder of Augie’s Authentic Montreal Deli in Berkeley, California. Tasso Roumeliotis is a founder of Location Labs and has developed Numa, an app that lets you text in your order to your favorite restaurant.

For season three of the podcast we’re asking how the restaurant business will survive in the time of pandemic. Our guest, Grace Guber, is the host and producer of The Family Meal podcast — available on all your favorite streaming platforms. She covers stories about the restaurant industry and COVID-19 and covers news relating to the restaurant industry.

Dining at a Distance is a platform that helps you find a restaurant for your next take out meal. Our guest on this premiere episode of Season 3 is Sean Lynch who, along with Jenn Galdes, created the platform in response to the Covid-19 crisis.

Over this season of Future of Food, we've talked about becoming more aware of how your food is grown, where it comes from, and why you might want to plant your own garden -- even if just on your porch. Rebecca Webster is a member of the Oneida Nation in the eastern part of Wisconsin. Along with her husband and two teenaged daughters, she farms 10 acres of land. They grow heirloom indigenous seeds -- focusing on the "three sisters" -- corn, beans, and squash. In these pandemic times, she...

Among runners, Scott Jurek is a living legend. He has claimed victory in nearly all of ultrarunning’s elite trail and road events. He won the Western States 100-mile Endurance Run a record seven straight times. In 2015, he set the Appalachian Trail speed record, averaging nearly 50 miles a day over 46 days. Scott follows a 100% plant-based diet, which he credits for his endurance, recovery after runs, and consistent twenty year racing career.

Buy local. Eat a plant-based diet. You’ve heard the words. But do you take action on them? When Molly Keith and Melissa Nester moved to Los Angeles, they wanted to get into the movie business. Instead they found their true passion in the restaurant business.

You might have heard about fossil fuel companies spreading disinformation about the causes of the climate crisis. But what about industrial agriculture companies spreading climate misinformation about food production? Ivy's guest, journalist Georgina Gustin, tells us who is telling the truth about the food you eat -- and who isn't.

Timothy Wise is a Senior Advisor with the Institute for Agriculture and Trade Policy in Minneapolis. His most recent book, Eating Tomorrow: Agribusiness, Family, Farmers, and the Battle for the Future of Food, delves into small versus large scale agriculture and the dominant power of agribusiness firms. Recording in the age of social distancing means this episode was recorded in a Zoom session, not in a studio. We hope to work with our studio friends again soon.

Eco depression: that mood you get when you hear depressing stats about the planet. The cure: Become an activist. Kaitlin Mogentale describes why she founded a company that upcycles juice pulp and maps a future with less food waste.

This episode was remotely recorded. Dr. Zach Bush is a physician specializing in internal medicine, endocrinology and hospice care. He is an internationally recognized educator on the microbiome as it relates to health, disease and our food production systems. He shares a vision for how humanity can use the challenges we’re facing collectively as an opportunity to transform our relationship with nature and life as we know it on earth. If you’re interested in learning more from Dr Zach, please...

Can a little seed hold the answer to big issues of our times like disease, hunger, poverty and climate change? Dr. Vandana Shiva is a world-renowned scholar and tireless crusader for economic, food, and gender justice. Ivy Joeva interviews Dr. Shiva about her vision for the future of food and farming. Contact friends of Navdanya for more information. www.friendsofnavdanya.org

How can you contribute to real change one garden, one neighborhood at a time? Loretta Alison co-founded Fig Earth supply in Los Angeles, and she runs monthly gardening workshops to support and teach people about how to grow their own food and medicine.

Ryland Englehart is a co-founder of Kiss the Ground, an education and advocacy nonprofit that focuses on awakening a new narrative about our planet. He believes that when you heal the soil, you heal the planet. This, he believes, will result in healthy food that heals the body, heals the land the produces the food, and in turn, helps heal our oceans and even reverses climate change.

Season 2 with Ivy Joeva covers how to eat better for yourself and for the planet. Ivy interviews activists and innovators who have answers to your questions about the climate crisis and food.

Is kelp going to be the new kale?  That's what some ocean farmers believe, and it looks like kelp, and other kinds of seaweeds, or sea vegetables, as they are sometimes called, are going to have their moment.  In this coast-to-coast episode of the podcast, we interview seaweed farmers from Maine to California. Seaweed first made it on the menu as part of a macrobiotic diet, and was popularized by grocers like Erewhon.  That was back in the 1960s, and since then, chefs have caught on, moving...

Some entrepreneurs are driven by quick fixes. They see financial gain all around. Others are holistic thinkers, looking to solve a problem that might persist beyond their lifetime. The cricket farmers you'll meet in this episode are trying to solve a deep problem that is likely to persist. We need to create a lot of protein. Making edible protein consumes resources. Not only is the world population growing — the United Nations predicts there will be nine billion people on Earth by 2050 —...

A learning garden, as envisioned by Kimbal Musk’s Big Green initiative, is where kids can learn about their connection to real food.  While Kimbal’s brother Elon is tunneling under LA to reinvent high-speed transportation, sending rockets into orbit to reboot commercial space travel for our time, and mass-marketing electric cars, Kimbal Musk is working with food. Over the last six years he’s started restaurants, designed vertical gardens, and developed an ambitious plan to put a thousand...

Valerie Dantoin is a farmer, environmentalist, and teacher. She wants us to think of farming more like an art form, less as an industrial activity. "Technology keeps fixing problems that we create," she notes. Her goal is to farm in concert with the environment, rather than in a controlling way. As an instructor in sustainable food and agricultural systems at Northeast Wisconsin Technical College, she is helping create career paths for students who want to become farmers, or become closer...

Here’s a big, scary number for you. $218 billion worth of food grown, processed, and distributed is thrown away every year. That’s one percent of our Gross Domestic Product. Break it down, and it means that each American family is throwing away about $1600 worth of food every year. What is going on?  One in six people in Los Angeles copes with food insecurity, the state of being without reliable access to a sufficient quantity of affordable, nutritious food. Why is the food they need tossed...

Nona Yehia is an architect, visionary, and vertical farmer in Jackson Hole, Wyoming. Together with her co-founder, Penny McBride, she founded Vertical Harvest. This is a farm that has transformed the growing season in Jackson - which is usually just four months long. They took a plot of land downtown — and went vertical. The site is only a tenth of an acre, but the goals are large. The project employs people with different abilities year round.  Go to futurefood.fm for show notes,...