Ergebnis für "The Future" in Lebensmittel & Wein

Today’s optimistic farm-to-table food culture has a dark secret: The local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times best-selling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”.

Neither an advocate nor a critic of cultured meat, Benjamin Aldes Wurgaft spent five years researching the phenomenon. In Meat Planet, he reveals how debates about lab-grown meat reach beyond debates about food, examining the links between appetite, growth, and capitalism. Could satiating the growing appetite for meat actually lead to our undoing? Are we simply using one technology to undo the damage caused by another? Like all problems in our food system, the meat problem is not merely a problem of production. It is intrinsically social and political.

When we humans love foods, we love them a lot. In fact, we have often eaten them into extinction, whether it is the megafauna of the Paleolithic world or the passenger pigeon of the last century. In Lost Feast, food expert Lenore Newman sets out to look at the history of the foods we have loved to death and what that means for the culinary paths we choose for the future.

All tequilas are mezcals; all mezcals are made from agaves; and every bottle of mezcal is the remarkable result of collaborations among agave entrepreneurs, botanists, distillers, beverage distributors, bartenders, and more. How these groups come together in this "spirits world" is the subject of this fascinating new book by the acclaimed ethnobotanist Gary Paul Nabhan and the pioneering restauranteur David Suro Piñera.

Join us on a flavorful journey through the art of cocktail making. Our podcast covers everything from the basics of mixology to advanced cocktail creation, sharing tips, trends, and tales from behind the bar. Discover the influence of global cultures on cocktail innovation, the science of taste and aroma, and how to curate the perfect home bar setup Tune in to stir up your passion for mixology and shake up your cocktail game. Visit https://cocktailfanatico.it/ for more information.

For years, there has been no doubt that widespread consumption of meat is both environmentally destructive and morally dubious. A growing chorus of scientists, health experts, and activists champion the benefits of a plant-based diet. Nevertheless, change has been slow to arrive, and the chasm between our appetites and our collective well-being seems impossibly vast. We know we must transition to a more plant-based world. But what would such a world look like, and how do we realistically get there? One group of people has been grappling with this question for decades: vegans.

On the Future of Food is a deep dive into our complex relationship with food on a global scale - from a means to assert ownership of the world to an indispensable tactic of civil rights movements. Catherine Joy White takes her experience as an advisor to the United Nations to establish the cultural, social, personal and political power of food, as a blueprint to life, a flagstone of community and a human right that many go without.

Join Peggy O’Neil, host of Food For The Future, presented by Platinum Elite sponsor, Burnbrae Farms – a hope-inspiring show that brings the Humanities to today’s food dialogue, by showcasing everyday people trying to make a difference. Food for the Future shares encouraging stories from family farmers, “big thinkers”, conservationists, and artisans who dedicate their lives to growing a brighter future in their communities and our world through “food for thought”, innovation, agri-food traditions, and leadership. Listen each week to see how you can contribute to our way forward ...

Dans ce podcast, nous explorerons les dernières tendances et les innovations passionnantes dans le monde de la gastronomie. Nous plongerons dans l'avenir de la cuisine et partagerons des conseils, des recettes et des interviews avec des experts dans leurs domaines. Ensemble, innovons dans la restauration ! Hébergé par Ausha. Visitez ausha.co/fr/politique-de-confidentialite pour plus d'informations.

Alex and guests discuss the food (R)evolution, cellular agriculture, novel foods, and an end to factory farming.If you have any questions or comments, or wish to discuss collaboration, sponsorship or other, please contact me crisplexmail@gmail.comWatch and subscribe on YouTube https://www.youtube.com/@FutureofFoodsDONATIONs are gratefully received.https://www.paypal.com/donate/?hosted_button_id=ABYF9L6UY3A5Y

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

This series of podcasts will focus on the historical development of personal freedoms and liberties under law in America. It will walk the listener back through the origins of social norms and how they evolved into the  rule of law in a civic society. The series will discuss how sovereignty has been contested over whether the power of the strong arm of might is what makes the laws right verses the power of just laws over the powers of tyrants. These concepts will be applied to what has been happening in the America from the eye witness experiences of the author and concluded with remedies ...

What will you be eating in 2050? How will it get to your table? How we grow, purchase, and eat our food is changing. New technologies and food products are playing a key role in shaping that change. In this podcast, we speak to the people driving that future, from entrepreneurs and venture capital investors, to farmers and food businesses. Welcome to Future Food!

What will we eat in 2050? It's no question that food is our greatest connector—but even with new technologies and changing eating habits our food system is in crisis. Hosted by Ludwig Hurtado and Mold Magazine's editors, Food Futures invites experts across the worlds of technology, agriculture, science and design to separate fact from fiction, inspiring each of us to become creative collaborators in shaping the future of food. Learn more at thisismold.com.

C'est la question que l'on se pose tous les jours chez Belco. S'arrête-t-il à une haute qualité en tasse ? Comment communiquer son potentiel impact positif au consommateur ? Pour nous aider à répondre à ces questions, nous sommes allés à la rencontre de torréfacteurs à travers l'Europe (saison 1) et en France (saison 2). Voici leur point de vue ! Hébergé par Ausha. Visitez ausha.co/fr/politique-de-confidentialite pour plus d'informations.

In Preserving the Harvest for Preppers, you’ll find everything you need to take your gardening skills to the next level and have a bountiful harvest all year round.

No Farms No Future gets to the heart of America’s food system. Each episode will illuminate a pressing issue faced by farmers and ranchers: How can we protect farmland against threats like development? How can we promote equitable access to farmland, especially for BIPOC, queer, and female farmers? And why is farmland a solution to the climate crisis, but only if we get farming right? Hear from farmers and ranchers as they make the tough decisions that will shape their future—and ours. Tune in for monthly episodes, created in collaboration with American Farmland Trust and Heritage Radio ...

Food Poverty across Ireland: Past, Current and Future Perspectives. A symposium held on 5 May 2023 at Ulster University's Magee campus. Hosted on Acast. See acast.com/privacy for more information.

The demand for animal products continues to be on the rise. This trend is unsustainable for our home earth. Protein alternatives such as duckweed, lab grown meat, edible microbes, microalgae, mycelium, and insects can be the solution, our food of the future. We are 5 students from Wageningen University & Research, and with this podcast we hope to raise awareness of the potential of these novel food sources as our food of the future

The World Food Forum delivers stories about agrifood systems, climate change and all its moving parts in this youth-led podcast.Learn more about the World Food Forum: https://linktr.ee/worldfoodforum