Can the future of food be both delicious and sustainable?

In this episode of A Really Good Cry, I chat with Camila Marcus, an inspiring chef, restaurateur, and sustainability advocate. Known for her pioneering work in promoting ethical dining, Camila shares her journey from growing up in Los Angeles to creating a more sustainable future for the food industry. 

We explore the concept of regenerative farming, how restaurants can drive environmental change, and practical ways to contribute to a healthier planet. Camila’s wisdom on balancing innovation, responsibility, and profitability offers a fresh perspective on the future of food. 

 

What We Discuss:

• 00:00 Intro
• 01:38 What is regenerative farming?
• 04:58 The language of food
• 09:06 Why farmers choose monocropping
• 11:17 “Lab food never solved any problems…”
• 14:17 Intellectual property rights in the food industry
• 16:10 Sustainability vs. trends in food
• 18:56 How to get started with regenerative living
• 25:17 Misconceptions about healthy eating
• 27:29 Starting a farm at home
• 34:26 Balancing motherhood and career with four kids
• 37:14 Camila’s IVF journey
• 41:59 The importance of community
• 44:28 Why we need to talk about IVF more

 

Follow Camila:

• https://www.instagram.com/camilla.marcus/
• https://www.tiktok.com/@camilla.marcus
• My Regenerative Kitchen Book

 

Follow Radhi:

• https://www.instagram.com/radhidevlukia/
• https://www.youtube.com/channel/UCxWe9A4kMf9V_AHOXkGhCzQ
• https://www.facebook.com/radhidevlukia1/
• https://www.tiktok.com/@radhidevlukia

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