3.3. Addressing Skeptics and Fake News 👽 with Conspiracy Researcher Dr. Daniel Jolley

Yes, finally - conspiracy theories! What an interesting topic. While we do focus on the term “conspiracies” the basic principles we talk about also apply to the questions “why do people believe in conspiracies? how do we convince skeptics? How do we engage in communication? How should we deal with fake news” There hasn’t been much research done on conspiracy theories until recently and Prof. Daniel Jolley is one of the people leading this field. He is a Senior Lecturer in the Department of Psychology at Northumbria University in the UK. His research focuses on the consequences of conspiracy theories and has been featured on BBC, in the New York Times, The Guardian, Financial Times, Huffington Post etc.. In 2020 to date, his media engagement has had an estimated reach of 1 billion people. I haven’t seen the topics of cultured meat conspiracies discussed anywhere else in such detail so I am excited for you to listen in! Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/ To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green. More info and links to resources on https://redtogreen.solutions/    For sponsorships, collaborations, volunteering, or feedback write Marina at [email protected] Please leave a review on Spotify and iTunes This episode is part of our season on promoting cellular agriculture and alternative proteins. Alt proteins are a rather recent development in the food industry and face some challenges on the consumer acceptance front. In the first season of Red to Green you will find an explanation of cell ag - whether you want to call it cultured meat, cell-based meat, cultivated meat, clean meat, or anything similar. This season is a follow-up and focused on the big challenges of cellular agriculture including socioeconomic questions, industry branding, nomenclature, and more. Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.  Thanks to our partners of this season Food Labs: Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/   NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation – because the future of food needs to be shaped. https://nx-food.com/