The 200th of this podcast sees Koen van Seijen in conversation with Emma Chow, former head of food at the Ellen MacArthur Foundation.Emma Chow, former head of food at the Ellen MacArthur Foundation, she's back on the podcast to talk about her journey, her burnout, coming back from the Amazon to London and re-engaging with the food space. In a second part of the interview, though, Emma and Koen switch mics with Emma becoming the host and asking Koen about his lessons learned over the past 200 ...

200 Emma Chow in conversation with Koen van Seijen - Regenerating ourselves before working on regenerative agriculture and food

We talk to the pioneers in the regenerative food and agriculture space to learn more on how to put our money to work to regenerate soil, people, local communities and ecosystems while making an appropriate and fair return.

Arts

Literature

Performing Arts

Design

Food

Fashion & Beauty

Visual Arts

Business

Investing

Careers

Management & Marketing

Business News

Shopping

Nutrition

Health & Fitness

This is the second part of a wider conversation with Henry Dimbleby, founder of Bramble Partners and LEON Restaurants. We continue our deep dive into the three compartment model and we discuss what should we grow where and why, the invisibility of nature and why biodiversity is not on the balance sheet. We go from why regen isn’t anti science to making a strong case for reducing our animal protein (mostly meat and dairy) and how to do that. We explore the potential role of precision fermentat...

304 Henry Dimbleby - Biodiversity on balance sheet, role and risks of gene editing and AI and the case for less meat

A wide range conversation of almost two hours- second episode will follow soon- with Henry Dimbleby, founder of Bramble Partners, a venture capital firm, that invests in businesses seeking to improve food security. Before Bramble Partners, Henry co-founded Leon Restaurants and the Sustainable Restaurant Association and also served deep in the heart of the UK government as he was appointed lead non-executive board member of the Department for Environment, Food and Rural Affairs.In this exchang...

303 Henry Dimbleby - From designing the National Food Strategy for England to starting a £50M fund focussed on food transition

A conversation with Jonas Steinfeld, a researcher and consultant based in Brazil specialising in agroforestry systems, about the many different levels of complexity in agroforestry. Does complexity lead to more or less work? Does complexity lead to more or less carbon storage, and why? And are complex agroforestry systems more profitable? The scientific world has been quite clear up until now that adding more complexity to agriculture, especially with perennials like trees, almost always make...

302 Jonas Steinfeld – The many shades of green of agroforestry systems

A check-in conversation with Yasmine Cathell in which we discuss everything from why we should focus on solutions that work for all farmers, not just regen organic, to the reduction of bio stimulants on farm or off farm, microalgae, nutrient density, and quality. Why does it all start in the soil? And we finish up with a masterclass on smelling soil and other random but world-changing regen trivia.This is part of a series of interviews unpacking our recent video course. Yasmine was on the sho...

301 Yasmine Cathell on nutrient quality bio stimulants, microalgae and other random but world changing regen trivia

Koen van Seijen settles into the guest chair for a special 300th episode celebration and is interviewed by Naeem Lakhani and Antony Yousefian. It's fascinating how a simple curiosity about food led down the rabbit hole into the rich ecosystem of soil, carbon and regenerative agriculture. Starting from a coffee with Tony Lovell of SLM Partners, we recall moments and conversations that pivoted our path from a general interest in food to a passionate advocate for regenerative agricultural practi...

200 Emma Chow in conversation with Koen van Seijen - Regenerating ourselves before working on regenerative agriculture and food

Download our free app to listen on your phone