The Food Fight podcast
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Episode 23: Food in crisis: is the food system resilient enough?
Matt and Lukxmi are joined by Professor Chris Elliott OBE from Queens University Belfast (Founder of the Institute for Global Food Security), alongside Food Unfolded journalist Silvia Lazzaris. They discuss the current fragility of the global food system, how businesses are evolving through Covid-19, and the technology providing the solutions.
Episode 21: How to build a purpose-driven food company
Matt Eastland is joined by Mark Cuddigan, the CEO of organic baby food brand Ella’s Kitchen, alongside Solveiga Pakštaitė, the founder of Mimica – a startup fighting food waste with temperature reactive labels. They explain why they put values before profit, and why every food business should be driven by the desire to do good in the world.
Episode 20: Spotlight: Banabooms on reducing food waste
Inna Zhuravlova introduces Banabooms, a start up created out of EIT’s Innovation and Entrepreneurship Project, who are giving new life to surplus bananas by turning them into a sustainable breakfast cereal for all to enjoy.
Episode 19: Is our food safe?
From allergens to food fraud, knowing what's in our food and understanding the ingredients is more important than ever. In this episode Matt and Lukxmi are joined by Brij Sahi, who introduces SwissDeCode, a company pioneering the use of portable DNA testing. Jaed Khan also shares the story of FoodMaestro – a company helping to answer the question “can I eat this” by building apps and retail solutions that help to navigate dietary needs. (This episode was recorded prior to the Covid-19 outbreak.)
Episode 17: Is sugar the new tobacco?
This week Matt is joined by Annick Verween to host a panel discussing what the food sector is doing to reduce sugar consumption, in response to growing health concerns. Recorded live at EIT Food’s Venture Summit in Lisbon, guests include Tom Simmons (Founder of Stem) and Ilan Samish (Founder of Amai Proteins) who have pioneered novel ingredients that can replace sugar, both its sweetness and structure. Karine Delafaye also explains how the world-renowned food company Danone are also championing the movement, with their own Sugar & Sweetness acceleration project.
Episode 16: Spotlight: Natural Machines on Printing Food
Alba Martin introduces Natural Machines - a company who have created a 3D food printing appliance called Foodini, which enables consumers to eat healthier, lower their food waste, and personalise the food they print.
Episode 15: Can we trust the food we eat?
This week we’ve got trust issues. Matt & Lukxmi are joined by Anthony Warner (The Angry Chef) and Liesbet Vranken (from the KU Leuven University in Belgium) to discuss who we can trust in the food system to give us reputable information about the food we're eating. From farmers to food packaging, social media influencers to health food shops – they shed some light on who to trust, and who to take with a pinch of salt.
Episode 14: Spotlight: GrainSense on ensuring crop quality
Edvard Krogius introduces GrainSense – a company that has developed a handheld tool to help farmers analyse the quality of grains in the field. He explains how the production of higher quality grain proteins, could play a key role in creating a more profitable and sustainable food supply.
Episode 13: Is technology protecting or exploiting our seas and oceans?
Matt and Lukxmi are joined by Thor Sigfusson (Founder of the Iceland Ocean Cluster), Hordur Kristinsson (Chief Science & Innovation Officer at Matis) and Isabel Hoffmann (CEO & Founder of startup Tellspec) – to discuss whether technology is protecting, or indeed exploiting our seas and fish stocks? This episode was recorded live at the YFood London Food Tech Week in May 2019.
Episode 11: What’s the beef with alternative protein?
Whether you’re a meat eater, vegan, or vegetarian, the role of protein in our diet is something we all need to think about. In the food industry it’s widely accepted that ‘alternative proteins’ will play an important role in creating a more sustainable food system – but what exactly are they, and should we all be eating them? To answer these questions Matt and Lukxmi meet Roberta Iley from Forum for the Future's Protein Challenge 2040, and Jim Laird, CEO of 3F Bio, a startup developing alternative proteins through fermentation.
Episode 10: Spotlight: Stem on sugar replacement
Tom Simmons introduces Stem – a company working to develop natural plant-based sugar substitutes to help manufacturers reduce the sugar content of physical food products such as those in bakery, confectionery, and snack segments.
Episode 9: Is there value in food waste?
44% of bread baked around the world is never eaten – but for Toast Ale, this is an opportunity. Matt and Lukxmi meet Rob Wilson, "Chief Toaster" at Toast Ale, to hear how the brewery is creating delicious beer from crusts that would have otherwise ended up in the bin. They are also joined by Linda Grieder, founder of RethinkResource, to discuss how the food industry can do more to divert waste and side streams, by putting them to good use (and making money along the way).
Episode 7: Can we really influence consumers to make healthier food choices?
Matt and Lukxmi are joined by Danielle Nierenberg (co-founder of Food Tank), Ignace De Nollin (MD of SmartWithFood) and chef, nutritionist and food activist Bela Gil – to discuss how we can influence consumers to make healthier food choices. This episode was recorded live at Seeds & Chips Food Innovation Summit in Milan in May 2019.
Episode 5: Should producers be responsible for making food healthy?
Matt and Lukxmi present a podcast recorded live at Seeds & Chips Food Innovation Summit in Milan in May 2019. Joined by Alexandre Bastos (Director of Science & Technology for the Flavours division of Givaudan), Eshchar Ben-Shitrit (Founder of Redefine Meat) and Lorena Savani (EIT Food Innovation Programme Manager) they ask the question “Should producers be responsible for making food healthy?”
Episode 4: Spotlight: RethinkResource on creating value from food waste
Linda Grieder introduces RethinkResource, a company looking at ways that food waste and side streams can be turned into profit. She also explains how RethinkResource's new platform – Circado – is working to connect industries to make the most out of food waste opportunities.
Episode 3: How do we clean up all the food waste?
According to UN research, one-third of all food produced is wasted. In this episode Matt and Lukxmi meet with Tessa Clarke (founder of food-sharing platform OLIO) and Veerle Carlier (R&D and Innovation manager at food retailer Colruyt) to discuss strategies for tackling the problem.
Episode 2: Spotlight: 3F BIO on alternative protein
Protein is a vital component of any healthy diet – but with a rising global demand how can we scale production without destroying the planet along the way? Jim Laird introduces 3F Bio, a company focusing on meat alternatives that taste just as good.
Episode 1: Can we really feed 10 billion people by 2050?
Listen to our launch episode of The Food Fight podcast as Professor Corinna Hawkes, Director of the Centre for Food Policy of City University London, and Stephane Durand from Queen’s University Belfast, give their views and perspectives on the huge challenges facing our food system.