PODCASTS

EP1 

Episode 1: Randall Stratton & Niccolò Merighi of Tenuta di Spannocchia

Located on a nature reserve in the hills of Tuscany, Italy, Tenuta di Spannocchia is a 1100-acre organic farm that hosts guests from around the world. Scholars, artists, musicians and environmentalists visit the historic estate to experience the stunning natural setting and support our conservation efforts. They are committed to preserving the original property as well as promoting sustainable living.  

EP2

Episode 2: Francesco Grazioli of the University of Gastronomic Sciences

The University of Gastronomic Sciences in Bra, Italy, was founded in 2004 by the international non-profit association Slow Food in cooperation with the Italian regions of Piedmont and Emilia-Romagna. Its goal is to create an an international research and education center for those working on renewing farming methods, protecting biodiversity, and building an organic relationship between gastronomy and agricultural science.

EP3

Episode 3: Laura Schalchi of La Flor

Located in Zurich, Switzerland, laflor uses organically grown products to make their chocolates. Transport of cacao is by sea, sometimes even by sailing ship; laflor does not own cars and delivers as much as possible using local bicycle couriers. They use ingredients from farms they feel connected to and that operate in a similar way. These conditions allow for long-term, trust-building collaborations to improve the quality of their chocolate and continuously improve their social commitment to the countries of origin that grow cacao.

EP4

Episode 4: Douglas McMaster of Silo

Located in London, England, Silo is stylish, welcoming restaurant with a zero-waste ethos, meaning everything from the furniture to the plates is made with recycled materials with a mainly plant-based menu. Silo aims to innovate the food industry while demonstrating respect: respect for the environment, respect for the way food is generated, and respect for the nourishment we give to our bodies.

EP5

Episode 5: Jorrit Kiewik of Slow Food Youth Network

The Slow Food Youth Network is a worldwide network that unites groups of young food enthusiasts, chefs, activists, students and food producers to participate in public debate about current issues and introduce young people to the world of gastronomy. Through their unique events and activities, the network raises awareness about important food issues such as how to feed the world, food waste and sustainable food production.

EP6

Episode 6: Matt Eastland of EIT Food

Headquartered in Leuven, Belgium, EIT Food puts teams in place across Europe to create connections across the food system. They invest in projects, individuals and organizations to deliver positive impact at speed and scale. They connect stakeholders across the food system to drive change through collective learning, problem solving and invention. And they focus on inclusive systems innovation, enabling all people and places to participate and benefit.

EP7

Episode 7:  Barney Haughton of the Square Food Foundation

The Square Food Foundation has been teaching people to cook for 25 years. They offer free and subsidized cooking classes to groups including: young people NEET, older adults at risk of becoming isolated, adults and children with additional needs, local schools, women in sex work and more. By equipping people with the skills, knowledge and confidence to cook, they aim to improve healthy eating, diet and mental wellbeing.