FoodUnfolded Podcast

Climate change, obesity, child labour, plastic pollution, and so on: these are all food-related problems and costs we don’t take into account when buying our groceries. How can we include these hidden costs, in order to pay the real price - the true cost - for our food products?

Article by Marieke van Schoonhoven
Read by Marieke van Schoonhoven
Sound Design by Jane Alice Liu

Read our full article: What is the 'true cost' of food?

Listen to FoodUnfolded AudioArticles on Spotify, Apple Podcasts, or wherever you download your favourite podcasts.

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Youtube: www.youtube.com/@foodunfolded
Instagram: @food.unfolded
Website: www.foodunfolded.com
Our Print Magazine: www.foodunfolded.com/shop
Spotify: FoodUnfolded Podcast

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Reconnect to the origins and future of your food. FoodUnfolded is powered by EIT Food, an extended body of the EU.

This project is co-funded by the European Union.

In this Strength2Food podcast special, we explore:

How can we make school meals more sustainable and healthy through short supply chains? Is it possible to provide primary schools with organic produce? How could you get local producers involved through public food procurement? Dr Richard Simmons, from University of Stirling, elaborates on all this and more, with insights from action research in Serbia, in this Strength2Food podcast special.

*Strength2Food is a 5-year EU-funded project that aims to improve the effectiveness of EU food quality schemes (FQS), public sector food procurement (PSFP) and to stimulate short food supply chains (SFSC) through research, innovation and demonstration activities. This project has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No.678024.

Find S2F at www.strength2food.eu.
FoodUnfolded is funded by EIT Food, a body of the EU


Time markers:
0:00 Opening Introduction
0:53 Introduction of Dr Richard Simmons
1:36 Improving the quality of school meals through public food procurement
3:07 Challenges around creating sustainable and healthy school meals
4:22 What is public food procurement?
8:12 How Serbian school meals traditional prepared or served
9:26 How the S2F program changed the way Serbian school meals were procured, prepared and served
11:42 How to start the process of shortening supply chains
16:24 Making organic food affordable for schools
17:37 Creating sustainable and nutritious menus
19:59 Standard meal menus can help lower the cost of procurement, make it easier for local suppliers
21:11 Making nutritious meals children can also enjoy
22:49 Balancing meat and sustainability in school meal menus
24:05 Challenges of consistent food supply
26:30 The need for imported fruits and veggies that aren't grown locally
27:51 How to replicate this sustainable initiative and local supply network in your own region
30:22 What it takes to make systematic change
36:01 Setting up for long-term independent success
36:48 What are some limitations or tradeoffs to consider?
37:54 Being a part of change and improvement
40:06 How short supply chains can help stimulate local economy post-COVID19
40:36 Concluding remarks
42:38 Closing

In this Strength2Food special mini-series episode, we explore:

Is organic farming more sustainable than conventional farming? What are the broader social benefits of organic farming? What challenges do we still need to overcome to make organic production sustainable for all actors in the supply chain? Dr Burkhard Shaer, co-founder of ECOZEPT, elaborates on all this and more with insights from intensive case studies and evaluations under the Strength2Food project.

*Strength2Food is a 5-year EU-funded project that aims to improve the effectiveness of EU food quality schemes (FQS), public sector food procurement (PSFP) and to stimulate short food supply chains (SFSC) through research, innovation and demonstration activities. This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No.678024.

Find S2F at www.strength2food.eu.

Time markers:
0:00 Opening Introduction
0:56 Introduction of Burkhard Shaer
1:35 How is organic defined in the EU?
2:29 Benefits of organic farming
2:47 Broader social benefits of organic farming
3:48 Limitations of organic farming
5:45 Growth of organic production and consumption
7:10 Who typically buys organic products?
8:12 Retailers role in organic
10:29 How can we ensure organic products are truly organic?
12:14 Imported organic produce
14:48 Organic import fraud cases
15:24 Consequences of organic fraud in the EU
16:13 Consumer mistrust in organic food
17:18 How can we reach the EU's target of 25% organic agricultural land?
18:39 Biggest challenges to overcome to reach 25% target
19:54 Economic investment in organic production
20:29 Organic subsidies
21:21 How many farms have converted to organic since 2016?
21:50 Which EU country has the most organic agricultural land?
22:11 Best crops and lands easier to convert to organic
25:07 Sustainability case studies of organic food
26:05 Sustainability of organic pork meat in Germany
28:06 Sustainable factors and indicators
31:00 Sustainability of processed organic tomatoes in Italy
32:07 Social benefits higher in organic production
33:23 What are the most successful modes of organic distribution?
34:42 Diversifying modes of organic distribution
35:13 Resiliency of organic supply chains: natural disasters and excess demand
36:55 Role of organic labelling
38:30 Should organic produce be so expensive?
43:55 Could we feed the entire world only on organic-grown foods?
44:58 Should organic farming be combined with other approaches?
46:26 Concluding Remarks
46:40 Closing

FoodUnfolded is funded by EIT Food, a body of the EU.

What are the biggest misconceptions around fisheries? How accurate are the facts in Seaspiracy? Professor Ray Hilborn, a marine and fisheries scientist, joins us on this episode of Food For Thought to clarify all this and more.

Find out more at:
www.sustainablefisheries-uw.org

Find FoodUnfolded:
www.foodunfolded.com
IG: @food.unfolded

What is greenwashing? How can we spot greenwashing? But more importantly, what can be done about it? Join our first Editor's Table conversation.

Speakers:
Jane Alice Liu, Editor-in-Chief
Silvia Lazzaris, Editor
Aran Shaunak, Editor
Oliver Fredriksson, Editor

Find us on:
www.foodunfolded.com
IG: @food.unfolded
Youtube: FoodUnfolded



Powered by EIT Food
Funded by the European Union

What are the biggest problems within the cocoa industry today? Are there any initiatives to challenge the status quo? We spoke with Charles Snoeck from IDH, a sustainable trade initiative. As Beyond Chocolate Program Manager, Charles is working together with different actors in the cocoa industry to bring about systematic change within the chocolate trade.

Find IDH at www.idhsustainabletrade.com

This podcast was hosted by Jane Alice Liu, Editor-in-Chief of FoodUnfolded.

Find FoodUnfolded at:
Website: www.foodunfolded.com
Instagram: @food.unfolded


FoodUnfolded is powered by EIT Food. Funded by the European Union.

A climate tax on food could help make our food system more sustainable, but how do farmers feel about it? Lottie Bingham spoke with Stuart Roberts, Farmer and Deputy President of the UK National Farmers Union, to see what the farming community think about implementing a climate tax on food.

Read more about climate taxes on food at www.foodunfolded.co/climate-tax

Podcast by Lottie Bingham.

Find FoodUnfolded on:
www.foodunfolded.com
www.instagram.com/food.unfolded

Find the National Farmers Union:
https://www.nfuonline.com

In 2020, the UK Health Alliance on Climate Change released a report containing recommendations for a tax on foods based on their environmental impact. Lottie Bingham speaks with Dr Marco Springmann, a senior researcher in population health at Oxford University, to learn more about what a climate tax on food would mean for our food habits, and the environment.

Podcast by Lottie Bingham.

Find FoodUnfolded on:
www.foodunfolded.com
www.instagram.com/food.unfolded

Are you eating real wasabi? Or just green-dyed horseradish? How do you tell the difference? And how is real wasabi grown? Dr Janet Colston, founder of the Functional Plant Company in Scotland, explains it all.

Podcast by Annabel Slater.

Find FoodUnfolded on:
www.foodunfolded.com
www.instagram.com/food.unfolded

Find the Functional Plant Company at:
http://thefunctionalplantcompany.com

How has the coronavirus crisis impacted the red meat industry in the UK? Lottie Bingham spoke with John Royal, a chief livestock advisor of the UK's National Farmers Union of the beef and lamb sectors to understand more.

Find FoodUnfolded on:
www.foodunfolded.com
www.instagram.com/food.unfolded

Find the Royal Association of British Dairy Farmers:
https://www.nfuonline.com