Season Three of The Future of Food examined how restaurants can survive during pandemic times. We looked for answers in many ways. Lee Schneider interviewed Sean Lynch, who set up a listing service for restaurants that were doing takeout and deliver. He spoke with Grace Guber about her experiences as a server and with Lex Gopnix-Lewinski about what…

Ghost kitchens have been helping out many a restaurant during the pandemic. These are kitchens — often without a storefront or public face — that make the food you’re taking out from your favorite restaurant. Atul Sood is the Chief Business Officer at Kitchen United, a venture-backed startup that is deploying “ghost kitchens” to help restaurant bra…

Brian Wang joins Lee Schneider on the show today. Brian is a Co-Founder, futurist thought leader and a popular science blogger with one million readers per month. His blog Nextbigfuture.com is ranked #1 Science News Blog. It covers many disruptive technology and trends including Space, Robotics, Artificial Intelligence, Medicine, Anti-aging Biotech…

How old is that potato? It's a question every restaurant has to answer. And when you shop for groceries, have you ever wondered if what you put in your cart is really fresh? These are supply chain questions that Creg Fielding can answer. He’s the founder and owner of Fusionware, a platform designed manage supply chains for food growers, packers, an…

For the next few episodes, we're going to get into tech solutions for the crisis facing restaurants during pandemic times. Restaurants are more than a place to eat. They become cultural institutions, enhancing the value of the neighborhood. They will have to adapt to the changes the pandemic brings. Today's guests are a deli owner and a tech guy wh…

Restaurants are the soul of a neighborhood. That makes the news hard to hear that this week we've had another order to close restaurants here in Los Angeles. Some owners decided that it’s just not worth it. They shut their doors. Maybe for good. Our guest for this episode is Grace Guber, host and producer of The Family Meal podcast, She shares per …

Sean Lynch is a co-creator of Dining at a Distance, a platform that helps you find a restaurant you can order out from or contact online for pickup. It started in Chicago and spread quickly worldwide in response to the need for a simple, integrated hub listing restaurants that can feed you during the pandemic crisis. Future of Food Season 3 is look…

Rebecca Webster is a member of the Oneida Nation. Along with her husband and two teenaged daughters, she farms 10 acres of land and has helped members of her tribal community reconnect with their past. The philosophy behind her work is that every time an indigenous person plants a seed, it is an act of resistance and an assertion of sovereignty.…

Ivy Joeva interviews Scott Jurek, an elite ultramarathoner who eats for the win with a plant-based diet. Scott has won nearly all of ultrarunning's top 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 day…

When Molly and Melissa opened their restaurant Palette Food and Juice in Los Angeles, they knew they would source all their ingredients locally and offer a plant-based menu. Everything would be organic. They made the kind of food they wanted to eat, and found that locals liked it too. They took action on those words we hear so often: Buy local and …

Scientists have established that large-scale farming is one of the causes of climate change. Do you think that some of the forces behind big ag would want to hide the truth about their damage to the environment? As a matter of fact, that's just what they're doing. In this episode, Georgina Gustin a Washington-based reporter for Inside Climate News …

Tim is also a senior researcher fellow at Tufts University's Global Development and Environmental Institute and an advisor at the Small Planet Institute, where he previously directed its Land and Food Rights Program. We’ve long wanted to do an episode at Future of Food about where to get good information about food and the climate crisis. We’ve wan…

In an interview recorded in a studio before the pandemic, Kaitlin Mogentale tells host Ivy Joeva of the journey that led to create a food company that transforms upcycled ingredients — the overlooked, nutritional byproducts of fruit and vegetable processing — into wholesome, better for people and better for the planet, pantry staples: Pulp chips. W…

How can we support our immune health despite toxicity in our environment, especially in the context of a global pandemic? How are our systems of food production contributing to the destruction of ecosystems worldwide, and giving rise to disease outbreaks like the one we’ve seen with Covid-19? We had the privilege to "sit down" online with Zach Bush…

Dr. Vandana Shiva is a world-renowned scholar and tireless crusader for economic, food, and gender justice. Dr. Shiva was trained as a physicist, and later shifted her focus to interdisciplinary research in science, technology and environmental policy. In 1982, she founded an independent institute, the Research Foundation for Science, Technology an…

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Future of Food is part of the FutureX Podcast Network. Show transcripts, articles, and more at the Future of Food website. On the Kiss the Ground website you’ll find a resource called Find Your Path. It will help you see a path forward to activism. Try it! Resources Mentioned in this Epiode Ryland Englehart on Instagram @lovebeingryland @cafegratit…

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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 seaweed from a mere condiment to the center of the plate. Seaweed can be wild harvested, as they do at Maine Coast Sea Vegetables, farmed in the ocean, as they do at S…

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 — but rising income levels mean that more people can afford meat. When the demand for protein exceeds the plant's carrying capacity, there will be an environmental crash and people will …

While Kimbal Musk’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 p…

As an instructor in sustainable food and agricultural systems at Northeast Wisconsin Technical College, Valerie Dantoin is helping create career paths for students who want to become farmers, or become closer to the land. If you close your eyes and you just imagine what you would think of as an organic farm, you probably get this image of a nice co…

What is going on? Why all that wasted food? 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 away? There are a lot of reasons. In this podcast episode, you'll meet two people are working on solutions. Luis…

Vertical Harvest 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. It has become a model project others seek to emulate, not only because it supplies food year-round, but also beca…

What does a food activist do? To answer the question, you need to look no further than Anna Lappé. She is the founder and director of Real Food Media, a collaborative initiative that catalyzes creative storytelling and media about food, farming, and sustainability. “We work with partners across the country to really elevate the solutions that we fi…

Planting heirloom seeds — the kind of seeds you order from Baker Creek Heirloom Seeds — seems like a quaint pastime. You picture baby food jars lined on a sunny kitchen windowsill, each one filled with a different kind of seed, or neighbors trading seeds over the backyard fence. The world of heirloom seeds is all that, and a lot more. Seeds carry c…

Krystine McInnes was a developer passionate about sustainable building methods. She liked the idea of edible landscaping. She started to think about the best delivery systems for these ideas. An urban farm started looking like a good way to combine them in a package that had a low energy impact and which benefited the world. What if starting a micr…

Tinia Pina, the Founder and CEO of Re-Nuble, talks with us about how to all that waste in a way that won't kill the planet. How much waste are we talking about? 12,000 tons of food waste is produced annually in New York City. That much food waste would take 800 fully loaded garbage trucks to remove. And the city of New York is spending $180 million…