It is hard to believe this was only 12 months! As the year ends we would like to share with you our main accomplishments and discoveries of this 2020.
Category: Diet Change
What we learned in 2020 on nutrition, inequality, ownership, health, agroforestry, profitability, soil
As the year ends we share what we have learned in 2020 thanks to Investing in Regenerative Agriculture and Food from over 40 long interviews, many webinars and a complete series on Transition Finance for Farmers.
Ethan Soloviev on the enormous lack of regenerative ingredients for food companies and what to do about it
This is a check in interview with Ethan Soloviev, chief innovation officer of HowGood, a good friend of the podcast and one of the leaders in the regenerative food and agriculture space, where we talk about the regen hype. Where are we?
This deep dive into nutrient density on how Pierre Weill, co-founder of the non-profit organization Bleu-Blanc-Coeur, created a 2b euro a year certification program, paying farmers more for better quality food. Starting with the simple (but very complex) concept: farmers hold the key to our health, if we don’t change the practices in the field we need to find chemical medicines.
A conversation with Zach Bush on how did a medical doctor ended up going very deep on soil and
discovering that almost all health issues can be traced back to how we treat our soils. Learn about the role of glysofate and why after seeing all this doom and gloom he actually has a lot of hope for the human species.
A riveting conversation with agro ecologist, entomologist, farmer and beekeeper, Dr. Jonathan Lundgren, director of the nonprofit Regenerative Agriculture Research Center, the ECDYSIS Foundation and CEO of Blue Dasher farm in South Dakota.
Co-founder of Rhizoterra Inc. and scientific advisor of chef Dan Barber, Jill Clapperton has been focussed on the connection between healthy soils, healthy food and healthy people for the last 25 years.
Catherine Tubb of RethinkX is the co-author of the “Rethinking Food & Agriculture” report. Will precision fermentation really be 100 times more land efficient, produce 10-25 times more feedstock and be 10 times more water efficient? And what does it do with nutrient density and healthcare?