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4.9. The Chef's Perspective 🧑🍳 Regional, Circular and Zero Waste Cooking
I know we tend to be quite tech-centric at Red to Green and that's why I find it quite important to include the chef's perspective. This interview may not give you a bunch of hard facts but I believe it may inspire you with a different way to look at food and food waste. From a standpoint of cultural traditions, respect, and creativity.
Monica Kisic Aguirre, originally from Peru, holds a Ph.D. in Molecular Biology and Biochemistry, and dedicated 12 years of her life to doing research, before she switched and became a chef and artist, with now 10 years of experience in the culinary scene.
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 iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
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/
This episode is part of the food waste season. Food waste is a leading cause of climate change and an important topic if we want to move the food industry from harmful to healthy, from polluting to sustainable, and from Red to Green. This podcast season looks at food waste and food loss throughout the supply chain including farmers, distributors, retailers, and consumers.
Red to Green is a media company and education initiative. With our deep-dive audio seasons on food tech & sustainability topics, we seek to promote awareness of problems and potential solutions in the food industry. Our reporting makes complex industry topics accessible to the general public, while also going deep to educate industry professionals and external investors about the most important development in food technology.
Past Red to Green Podcast seasons included 1. cellular agriculture / cell-based meat / cultured meat 2. plastic alternatives 3. promoting alternative proteins
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By Marina Schmidt
5
1010 ratings
I know we tend to be quite tech-centric at Red to Green and that's why I find it quite important to include the chef's perspective. This interview may not give you a bunch of hard facts but I believe it may inspire you with a different way to look at food and food waste. From a standpoint of cultural traditions, respect, and creativity.
Monica Kisic Aguirre, originally from Peru, holds a Ph.D. in Molecular Biology and Biochemistry, and dedicated 12 years of her life to doing research, before she switched and became a chef and artist, with now 10 years of experience in the culinary scene.
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 iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
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/
This episode is part of the food waste season. Food waste is a leading cause of climate change and an important topic if we want to move the food industry from harmful to healthy, from polluting to sustainable, and from Red to Green. This podcast season looks at food waste and food loss throughout the supply chain including farmers, distributors, retailers, and consumers.
Red to Green is a media company and education initiative. With our deep-dive audio seasons on food tech & sustainability topics, we seek to promote awareness of problems and potential solutions in the food industry. Our reporting makes complex industry topics accessible to the general public, while also going deep to educate industry professionals and external investors about the most important development in food technology.
Past Red to Green Podcast seasons included 1. cellular agriculture / cell-based meat / cultured meat 2. plastic alternatives 3. promoting alternative proteins