6.3. Gas Fermentation ? Proteins From CO2, Hydrogen and Salt - with Arkeon Co-Founder Gregor Tegel
Red to Green | Making Food Sustainable
by Marina Schmidt
3M ago
What if you could make pure protein by feeding microbes CO2 and hydrogen? This technology is independent of soil and sun and just badass. Sci-Fi is real, I tell you. Sci-Fi is real.  In this season we have looked at precision fermentation and biomass fermentation. If that doesn't mean much to you, don't worry. You will still be able to understand this episode. Both of these technologies need some kind of input. For example yeast in precision, fermentation needs sugars and other nutrients mixed into the broth in the bioreactor. And in solid biomass fermentation, you for example would need ..read more
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6. SEASON - BIOTECH IN FOOD - An Introduction with Irina Gerry from Change Foods
Red to Green | Making Food Sustainable
by Marina Schmidt
3M ago
Scientists and founders use cutting-edge technologies to make ingredients with less. Less water. Less land. Less greenhouse gas emissions. But also with more. More climate resilience. More functionality. More nutrients. Here are some technologies you will understand by the end of this season: precision, biomass, and gas fermentation molecular farming and using cells as machinery. Check out our supporter of this season FoodLabs and their Climate Program: https://www.foodlabs.com/ Check out our supporter of this season ProVeg Incubator and their 12-month incubator program: https://provegincuba ..read more
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5.11. How China Became the 2nd Largest Dairy Nation ? A Lactose Intolerant Society Meets Political Influence
Red to Green | Making Food Sustainable
by Marina Schmidt
3M ago
Since 2020 China is the second largest dairy market globally and it’s right on track to exceed the US and become Nr 1. How did milk go from the image of being barbarian to being seen as a valuable necessity for strong, healthy babies? How is the communist party of China using milk as a political tool? And insights into how small cultural changes can have massive repercussions if your culture is freaking 1,4 billion people large. Oh man, get ready for this one. More info and links to resources on https://redtogreen.solutions/  For sponsorships, collaborations, volunteering, or feedback wri ..read more
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5.9. Bubble Tea Boom, Bust and Rise - How Faulty Science Destroyed an Industry ?
Red to Green | Making Food Sustainable
by Marina Schmidt
3M ago
Bubble tea used to be a popular drink with shops popping up throughout the beginning of the century. But in 2012 a study sealed the fate of bubble tea in Germany: scientists from RWTH Aachen found the sweet bubbles to contain carcinogenic substances. While the study was retracted, the damage was done, sealing the fate of many immigrant and family-owned businesses. But now bubble tea is coming back, why? And what can we learn from this? More info and links to resources on https://redtogreen.solutions/  For sponsorships, collaborations, volunteering, or feedback write Marina at change@redt ..read more
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7. SEASON FINAL - BOOK TALKS - What Food Futurist are you? ? Part II of Meals to Come
Red to Green | Making Food Sustainable
by Marina Schmidt
3M ago
Let’s finish discussing our book “Meals to Come- The History of the Future of Food.”  If you haven’t listened to the previous episode, no, But it’s not required; I will summarise the key points.  You will hear about   - how modern solutions of cornucopias, Malthusian, and egalitarians look like  - why it can be useful to add an ecological perspective  - a tapestry of some of my favorite quotes from the book discussing how belief systems and rhetoric have shaped the future of food predictions. Super, super interesting.  And after about 10 minutes of that, we ..read more
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5.4. Pink Margarine and the Butter Lobby ?
Red to Green | Making Food Sustainable
by Marina Schmidt
3M ago
How politicians were buttered up to make margarine selling illegal, how the spread ended up in some dirty smear campaigns and how Margarine changed colors from white to bright pink to our known buttery yellow. Red to Green is a podcast focused on the future of food and food sustainability. We cover topics like cellular agriculture, cultured meat, food waste, food packaging, and more. More info and links to resources on https://redtogreen.solutions/  For sponsorships, collaborations, volunteering, or feedback write Marina at change@redtogreen.solutions Please leave a review on iTunes https ..read more
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7.9. When a Scientist Whistleblows Pesticides - The Monsanto Papers
Red to Green | Making Food Sustainable
by Marina Schmidt
3M ago
In May 2019, the husband and wife Alva and Alberta Pilliod won a federal court case against Monsanto. Both of them had developed non-Hodgkin’s lymphoma. This cancer causes white blood cells called lymphocytes to grow abnormally throughout the body. The farmers worked decades with the herbicide, which Monsanto claimed is safe to use. In 2015, the International Agency for Research on Cancer (IARC) categorized the active ingredient in Roundup, glyphosate, as a “probable carcinogen.” And this was the basis for the judge's decision to decide in favour of the couple. Bayer AG had to pay a fine of $2 ..read more
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7.7. GMO-Activists ✊ The Biggest Marketing Mistake - Seeds of Science
Red to Green | Making Food Sustainable
by Marina Schmidt
3M ago
In early 2012  scientists at Rothamsted Research in England started an airfield trial of genetically modified wheat ( the first in the UK for many years ). THe research was publicly funded by a plant science centre based in the south of England. The genetically engineered wheat was sown behind a high fence and protected by 24-hour security. You will find out why all this security was needed in a second.  The aim of the research was to test and check whether an added gene would repel aphids.  The small sucking insects are commonly called greenflies and blackflies. The wheat would ..read more
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7.6. Understanding the most used Pesticide - More than Glyphosate ?
Red to Green | Making Food Sustainable
by Marina Schmidt
3M ago
"The World According to Monsanto - Pollution, Corruption and the Control of our food supply" - what a book title. As an agrifood historian, I enjoyed a whole seminar just on the history of pesticides. And let me tell you - it's shady and super interesting. !! Find the sources, key takeaways and links on our blog: https://redtogreen.ghost.io/what-monsanto-teaches-us-about-biotech/ Find out about the world's most popular pesticide Glyphosate. And about "the World's most evil company" - Monsanto, according to TopTens. French TV journalist and documentary filmmaker Marie-Monique Robin wr ..read more
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7.5. Lobbying Strategies in US vs. Europe - Food Politics part II
Red to Green | Making Food Sustainable
by Marina Schmidt
3M ago
So how are the politics of the food system rigged? This is the second part of our book talk on "Food Politics- How the Food Industry Influences Nutrition and Health, " Find out how lobbying is different in the US vus Europe; you will learn about a bunch of concepts like soft and hard balling, the revolving door and commerciogenic malnutrition and Frank also shares an insider story of working or maybe more fitting - not working - with food safety authorities. LINK Get funding for your food science research: https://en.raps-stiftung.de/ More info and links to resources on https://red ..read more
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