By Jane Z.
4.9
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The podcast currently has 117 episodes available.
Jane Z. shares key insights and innovations from the THRIVE Global Impact Summit, exploring the intersection of technology, sustainability, and agriculture. From AI-powered pesticide reduction to lab-grown chocolate, discover how startups and major agricultural companies are tackling climate change and food sustainability challenges.
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About Chef Dr. Mike:
Chef Dr. Mike is a cardiologist turned culinary medicine expert who combines his medical expertise with a deep understanding of food science and cooking. He teaches healthcare providers and the public about the connections between food, health, and medicine through his work with culinary medicine programs and his weekly column at the Center for Food is Medicine.
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Join me at the THRIVE Global Impact Summit on November 7 in Santa Clara: https://bit.ly/GlobalImpactSummit24
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If you've ever thought about how much food goes to waste in restaurants, today’s episode we’re going behind the scenes to see what happens to those leftovers. Robert Lee is the co-founder and CEO of Rescuing Leftover Cuisine, and he’s been tackling this issue for over a decade.
Robert started rescuing food back in college, where he would deliver dining hall leftovers to a nearby homeless shelter. Almost 15 years later, he’s built and scaled this non-profit to saving millions of pounds of food from ending up in landfills and feeding countless people across the country.
Robert’s going to share the nuts and bolts behind their logistics model and business model, how they pivoted during the pandemic when restaurants shut down, and the big role that city governments can play when it comes to food rescue.
About Robert
Robert Lee is the CEO & Co-founder of Rescuing Leftover Cuisine, Inc (RLC). With a Bachelor’s degree at the Stern School of Business at New York University and experience working in finance at various Wall Street firms, Robert Lee left a future career in finance to work on growing RLC. RLC has been providing food rescue services since 2013 and is headquartered in New York City. RLC was incubated by Blue Ridge Labs @ the Robin Hood Foundation and since then has expanded across the nation. In addition, Mr. Lee has been honored as an Obama Leader USA, Gates Millennium Scholar, CNN Hero, Forbes 30 Under 30 for Social Entrepreneurship, NYC Food Policy 40 Under 40, and Youth Action Net Fellow.
Website: https://www.rescuingleftovercuisine.org/
Instagram: @rescuingleftovercuisine
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Tamir Barzilai is the CEO and co-founder of Honeycomb.ai, a company dedicated to building the next gen for food discovery for people with dietary restrictions. His company is pioneering an end-to-end dietary pipeline from restaurants to aggregators to consumers, powered by their in-house AI model called RAMS-E. Tamir has spent the last decade working in FoodTech, working with small mom and pop restaurants, to national chains, to Fortune 500 level food companies. After being diagnosed with Ulcerative Colitis, he set out to make ingredient transparency the norm rather than the exception. To date, Honeycomb.ai has helped over 1 million people find suitable food across their product-line.
Download the Honeycomb app at get.honeycomb.ai
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My grandmother was one of those rare, special humans to live to 100 years old. And she actually lived up until earlier this year in February, 2024. In a way, this episode is in her honor because she was one of the more plant forward people in my life. My grandma was a Buddhist and she had the utmost respect for food, whether it came from animal or plants or fungi.
Today's topic is all about plant-based and plant-forward diets. There's been a huge shift in food trends where about 10 years ago, being vegan and vegetarian was all the rage. And now, we've swung the pendulum to carnivore and animal-based diets. But when it comes to real scientific evidence around health outcomes, what do the studies say? Are plant-based diets actually healthier for us? And who better to speak on this topic than Chef Dr. Mike, our resident culinary medicine expert.
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Dr. Kavita is a Family Medicine Physician, Lactation Consultant and Mother of 3. She has a wealth of medical experience spanning 17 years, including 6 years in Hospital Paediatrics at the Sydney Children’s Hospital Network including Neonatal Intensive Care (NICU) at RHW, Randwick before further training to become a General Practitioner/Family Medicine Doctor.
Despite her extensive Paediatric experience, she was shocked to see the maternal mental distress faced by new mothers. This distress is largely due to societal misconceptions about breastfeeding and newborn care and this is what ignited her passion and further training in Breastfeeding Medicine.
She is an active member of the Academy of Breastfeeding Medicine. She is experienced in the model of Neuroprotective Developmental Care and a Possums NDC Practitioner. She is also certified in the Thompson Breastfeeding method. She is passionate about improving breastfeeding support and education.
Outside of medicine, she has a strong interest in nature, martial arts and social justice. Before Medicine she did a Bachelor of Arts - majoring in Classics - Greek and Roman Literature and Political science.
For more evidence based breastfeeding knowledge head to www.letstalkbreastfeeding.com or @breastfeedingwithDrKavita
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Can you believe it is 2024 and we don't have a single gluten-free bread that tastes amazing and is widely available. Why can't I go into a fast food chain and order a burger with good GF bread!?
I know a lot of y'all are gluten-free like me, whether you're gluten intolerant or celiac or choose to cut gluten out of your diet. One of the most common questions I get is, "What gluten-free breads do you like that actually tastes good?" Because so often gluten-free bread is small and dry and just does not taste like bread at all.
I've been gluten-free for about 6 years and I've tried dozens of gluten-free breads at this point. Today I'm going to share my top picks!
Jane's Top GF bread recommendations:
If you're gluten-intolerant, you may have a chemical sensitivity to glyphosate, not necessarily gluten. In which case, organic flour/bread/pasta may sit well with you! Here are some organic options:
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Chidozie Ojobor is a scientist-entrepreneur and is the cofounder and Chief Science Officer at Vitract, a microbiome company providing comprehensive and accessible gut testing to clinicians to improve the gut health of their clients/patients. Chidozie started his academic career in virus research, where he studied rotaviruses that cause gastroenteritis in children under the age of 5.
Afterwards, he completed his PhD in Molecular Genetics at the University of Toronto where he was genetically engineering bacteriocins as novel therapeutic tools against bacterial pathogens. Chidozie developed interest in the microbiome during his doctoral research when he realized that the therapeutic entity he was developing had the potential to manipulate complex biological ecosystems such as the gut microbiome.
After his PhD, he then cofounded Vitract, a microbiome company that provides insight into gut health based on the composition of gut bacteria in stool samples. Chidozie and his team are leveraging molecular sequencing techniques, AI and the robust body of scientific evidence associating the gut and overall health, to build comprehensive gut health solutions for Canadians and Americans.
Get 25$ off your Vitract gut test with code FARMTOFUTURE at https://vitract.com/
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Our gut health queen is here! Aicacia Young - you guys really loved our episode last month all about IBS and how to diagnose your symptoms. So we have her back on the pod today for a Q&A. We’ve got a jam packed episode - we’re gonna cover how much protein you should be eating in a day, how to figure out what specifically in dairy triggers you, the one magical supplement everyone could benefit from, why you should do a gut detox before getting pregnant, and the two supplements to take for a proper gut detox. And we get Aicacia’s hot take on some of the trendy supplements out there like Athletic Greens and Seed probiotics.
Aicacia Young, RDN is a Registered Dietitian and product developer who specializes in gut health and microbiome education. Her own health complications as an adolescent drew her to the field of Human Nutrition, where she worked in a Functional Medicine clinic helping people address their autoimmune issues through the lens of gut health. Her passion and curiosity around the gut microbiome led her to join a microbiome therapeutic company, where she served as the Director of Scientific Affairs. During this time, she lectured at medical conferences around the country, developed a cutting-edge microbiome test, and created the company’s product protocols. Today, she serves as the Chief Scientific Officer at Silver Fern Brand, where she formulates innovative products, develops product protocols, and provides product training to consumers and health practitioners.
Listen to our first episode with Aicacia on Spotify or Apple Podcasts
We have a website! Explore episodes by topic at https://farmtofuture.co/
Shop Silver Fern gut health products: https://www.silverfernbrand.com/
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I had given up on dairy about a decade ago and it wasn’t until I got into fitness and weightlifting and really needed to up my protein intake that I realized dairy is an excellent whole food source of protein. So if you are lactose intolerant like me or simply don’t tolerate dairy well, but you really want to enjoy milk or ice cream or cheese, etc. here are 3 types of dairy products you should try!
Raw milk
A2 dairy
Goat and sheep milk
Plant-based milks
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The podcast currently has 117 episodes available.
80 Listeners