Future Food with Analisa Winther

Podcast autorstwa Analisa Winther

123 Odcinki

Chr. Hansen's Julien Biolley on building their microbial platform and working with startups
Opublikowany: 14.01.2021
Restaurant bloggers Anders Husa and Kaitlin Orr on creating community through food
Opublikowany: 5.01.2021
Vækstfonden's Eric-Alan Rapp on how the Danish state is investing in the future of food
Opublikowany: 21.11.2020
Nordic FoodTech VC's Lauri Reuter on the Nordic's first food focused venture capital fund
Opublikowany: 9.11.2020
Industrial Hemp in the Nordics - A Startup Story
Opublikowany: 16.10.2020
Relæ's Restaurant Manager on COVID, 10 years of service, and the end of an era
Opublikowany: 2.10.2020
Daniel S. Ruben on moving from eradicating hunger to sustainably nourishing people
Opublikowany: 2.09.2020
Kinga Eysturland on Faroese Food
Opublikowany: 14.08.2020
The Fabric Source's Mie Tingsager Nielsen on farming fabrics
Opublikowany: 7.06.2020
Juno the Bakery's Noah Erhun on the resurgence of heritage grains
Opublikowany: 10.05.2020
Dyrehøj Vingaard's Betina Newberry on why Scandinavia wine production is good business
Opublikowany: 14.04.2020
Wholi Foods' Malena Sigurgeirsdóttir on why a vegetarian eats insects
Opublikowany: 23.03.2020
Tas2r's Alexandra Genis on designing food for a post-agriculture age
Opublikowany: 11.03.2020
Baltic Studies Centre Dr. Mikelis Grivins on foraging across Europe, the Latvian food system, and alternative food networks
Opublikowany: 27.02.2020
Parsons New School Asst. Professor Raz Godelnik on designing for the climate crisis
Opublikowany: 17.02.2020
University of Greenland's Aviaja Lyberth Hauptmann on how the world's diet revolution is challenging Greenland
Opublikowany: 4.02.2020
Total Ctrl's Charlotte Aschim on the digital fight against food waste
Opublikowany: 27.01.2020
K Group's Heidi Jungar on sustainability in grocery retail
Opublikowany: 7.01.2020
Södertälje Municipality's Sara Jervfors on the school lunch diet for a green planet
Opublikowany: 16.12.2019
Stockholm Resilience Centre's Amanda Wood on the science-backed diet that can transform the world
Opublikowany: 9.12.2019

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Conversations with individuals and organizations creating the future through food. More information at www.analisawinther.com

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123 Odcinki

Chr. Hansen's Julien Biolley on building their microbial platform and working with startups

Restaurant bloggers Anders Husa and Kaitlin Orr on creating community through food

Vækstfonden's Eric-Alan Rapp on how the Danish state is investing in the future of food

Nordic FoodTech VC's Lauri Reuter on the Nordic's first food focused venture capital fund

Industrial Hemp in the Nordics - A Startup Story

Relæ's Restaurant Manager on COVID, 10 years of service, and the end of an era

Daniel S. Ruben on moving from eradicating hunger to sustainably nourishing people

Kinga Eysturland on Faroese Food

The Fabric Source's Mie Tingsager Nielsen on farming fabrics

Juno the Bakery's Noah Erhun on the resurgence of heritage grains

Dyrehøj Vingaard's Betina Newberry on why Scandinavia wine production is good business

Wholi Foods' Malena Sigurgeirsdóttir on why a vegetarian eats insects

Tas2r's Alexandra Genis on designing food for a post-agriculture age

Baltic Studies Centre Dr. Mikelis Grivins on foraging across Europe, the Latvian food system, and alternative food networks

Parsons New School Asst. Professor Raz Godelnik on designing for the climate crisis

University of Greenland's Aviaja Lyberth Hauptmann on how the world's diet revolution is challenging Greenland

Total Ctrl's Charlotte Aschim on the digital fight against food waste

K Group's Heidi Jungar on sustainability in grocery retail

Södertälje Municipality's Sara Jervfors on the school lunch diet for a green planet

Stockholm Resilience Centre's Amanda Wood on the science-backed diet that can transform the world