Feed: a food systems podcast

When we bite into a juicy apple, barrels of crude oil and natural gas cylinders might not spring to mind. But fossil fuels are the hidden ingredient behind all of our food. For every calorie that ends up on our plates, around 10 calories of fossil fuels are used. From the diesel powering the tractors to the fertilizer in the field and plastic packaging, fossil fuels are the lifeblood of the food industry.What are the options to phase out fossil fuels in food and what are the powerful forces standing in the way? To find out, subscribe to Fuel to Fork.This series is powered by TABLE, IPES-Food and Global Alliance for the Future of Food.Learn more at https://fueltofork.com/

Are food systems allies or enemies in the fight to save biodiversity? With our planet facing a biodiversity crisis, the answer depends on who you ask and what forms of life we prioritize. We speak with farmers, biophysical modelers, and biologists to explore whether producing food and conserving biodiversity can be achieved at the same time. We also discuss how our diets impact biodiversity, whether farming without soil can be better for biodiversity at large, and what it would take to effectively "shrink" the food system.For more info, transcript and resources, visit: https://tabledebates.org/podcast/episode71GuestsAnna Lappé, Global Alliance for the Future of FoodEls Hegger, AardighSilvia Quarta, La Junquera FarmBernd Blossey, Assoc Prof at Cornell UniversityAdrian Müller, Research Institute of Organic Agriculture (FiBL) Episode edited by Ylva Carlqvist Warnborg and Matthew Kessler. Produced by Matthew Kessler. Music by Blue dot sessions.

How do philosophers, animal welfare scientists, and farmers differ in their understanding of what a good future for farmed animals looks like? TABLE researcher Tamsin Blaxter discusses the complex relationships between humans and non-human animals and how these connections shape our food choices. We talk about who gets to speak with authority on these topics, the connections between scientific research and animal welfare regulations, and our own experiences with eating and not eating meat. Read TABLE explainer: Animal welfare and ethics in food and agriculture (2024)Register/watch TABLE event Rethinking animals in agriculture: welfare, rights and the future of food (10 September 2024) For more info, transcript and resources, visit: https://tabledebates.org/podcast/episode70GuestsTamsin Blaxter, Writer and researcher at TABLE, University of OxfordEpisode edited and produced by Matthew Kessler. Music by Blue dot sessions.

Environmental economist Adan L. Martinez-Cruz (Senior Lecturer at the Swedish University of Agricultural Sciences), argues that markets are a fundamental aspect of human society. He suggests that assigning a monetary value to natural resources can provide environmental benefits and create economic incentives to achieve them. In this episode, we discuss concept of non-market valuation, consider whether nature has inherent value, and examine whether markets are the best way to ensure fairness in the cost of food for both consumers and producers.For more info, transcript and resources, visit: https://tabledebates.org/podcast/episode69GuestsAdan L. Martinez-Cruz, Environmental Economist at Swedish University of Agricultural SciencesEpisode edited and produced by Matthew Kessler and Ylva Carlqvist Warnborg. Music by Blue dot sessions.

Philosopher and environmental researcher Ville Lähde (with the Finnish BIOS Research Unit) argues that we need to understand biodiversity differently at a fundamental level in order to preserve it. Biodiversity loss is much more than the list of extinct and endangered species. In our conversation, we talk about the myriad food systems and their different relationships with biodiversity, what are the hidden costs of simplifying biodiversity, and why Ville feels closest to biodiversity when working with his compost pile.Read the Life Matters Everywhere essayFor more info, transcript and resources, visit: https://tabledebates.org/podcast/episode68GuestsVille Lähde, Philosopher and environmental researcher at BIOSEpisode edited and produced by Matthew Kessler and Ylva Carlqvist Warnborg. Music by Blue dot sessions.

Hester van Hensbergen, a TABLE writer and researcher focused on food systems, dives into the complexities of naturalness in food debates. She discusses how perceptions of ultra-processed foods create a misleading divide between nature and technology. The conversation explores health implications, the influence of advertisements, and the importance of evidence-based evaluations. Hester also sheds light on the socio-economic impacts of ultra-processed foods and advocates for a balanced approach that embraces innovation while promoting sustainability and equity.

It feels like one of the biggest questions of our time: what do we do about meat? Rather than choosing either extreme – business as usual, or ruling out meat altogether – some people suggest the best approach is one of ‘less and better meat’. But how much less is ‘less’? And which meat is ‘better’? How do we even begin to answer these questions?"Less and Better?" is an eight-part podcast series co-hosted by Katie Revell and Olivia Oldham at Farmerama Radio. Listen to the rest of the series here or wherever you get your podcasts.More info, resources and transcript can be found here.

Women scientists from the Global South share insights on improving crop productivity with microbes, creating nutritious composite flour, and addressing animal diseases. They advocate for holistic approaches to transform food systems and emphasize the importance of science-based solutions.

Experts discuss key messages for transforming food systems, including economic inequalities, gender actions, agricultural trade impacts on emissions, and environmental reporting. They explore global food price disparities, gender roles, and stakeholder collaboration in creating sustainable solutions.

500 scientists from 60 countries gathered at the 5th Global Food Security Conference in Leuven, Belgium. Instead of saying, "you had to be there," we bring you voices and reflections from the conference. Host Matthew Kessler recorded dozens of interviews, asking experts what key messages they want to deliver to those with the power to change food systems, what are the economics of food systems transformation, and which solutions to make food systems more resilient deserve more attention. This is Part 1 of a 3-part series, made with the support from ‘shout it out’, an instrument of the Global Minds program.For more info and resources, visit: https://tabledebates.org/podcast/episode63Subscribe to TABLE's newsletter FodderGuestsMartin van Ittersum, Conference co-chair, Professor at Wageningen UniversityTessa Avermaete, Conference co-chair, Project Manager at KU LeuvenRamya Ambikapathi, Scientific committee member, Senior Researcher at Cornell UGerard Govers, Programme committee mebmer, Vice-rector of Science, Engineering and Technology and Vice-rector of Sustainability at KU LeuvenJoanna Trewern, Conference Keynote, Director of Partnerships and Institutional Engagement at Pro Veg InternationalMaitre d’hotel at Coeur Catering, responsible for food served at the conferenceConference OrganizersElsevierKU LeuvenWageningen University and ResearchTABLEEpisode edited and produced by Matthew Kessler. Music by Blue dot sessions.