Podcast – In conversation with Paul Guerra

… talking with the CEO of the Royal Agricultural Society of Victoria, about hosting Global Table at Melbourne Showgrounds and its journey from Seeds&Chips in Milan. This episode produced in partnership with The University of Adelaide during the 2019 Global Table Melbourne Australia, Seeds&Chips. Listen to this episode on Anchor.FM Listen to this episode andContinue reading “Podcast – In conversation with Paul Guerra”

Podcast – In conversation with Paul Wood

…talking with Paul Wood the Director of Dairy Australia, about protein options that recognise the importance of sustainably and ethically produced Australian beef and its potential in global mhttps://anchor.fm/food-futurists/episodes/Carbon-neutral-meat—in-conversation-with-Paul-Wood-e858c6/a-atsmsuarkets. This episode produced in partnership with The University of Adelaide during the 2019 Global Table Melbourne Australia, Seeds&Chips. Listen to this episode on Anchor.FM Listen toContinue reading “Podcast – In conversation with Paul Wood”

Podcast – In conversation with Thomas King

..talking with Thomas King, the CEO of Food Frontier about alternative protein options, the future global market for plant-based protein products and food sustainability. This episode produced in partnership with The University of Adelaide during the 2019 Global Table Melbourne Australia, Seeds&Chips. Listen to this episode on Anchor.FM Listen to this episode and subscribe onContinue reading “Podcast – In conversation with Thomas King”

Podcast – In conversation with Kylie Porter

…talking with the Executive Director Kylie Porter of Global Compact Network Australia, about the United Nation’s Sustainable Development Goals, and their support and uptake here in Australia. This episode produced in partnership with The University of Adelaide during the 2019 Global Table Melbourne Australia, Seeds&Chips. Listen to this episode on Anchor.FM Listen to this episode andContinue reading “Podcast – In conversation with Kylie Porter”

Top 10 predictions for trending food changes

PART 2 are we going to get the recipe right for future generations?