When we pollute the oceans we also pollute our food supply: All fish contains small amounts of Methylmercury (MeHg) - the most toxic form of mercury. Also, increasingly microplastics can be found that may release absorbed pollutants and chemical additives causing hormone disruption, cancer risk, and DNA damage. Find our how cell-based fish can be a safer alternative in today's Interview with Blue Nalu CEO Lou Cooperhouse.

Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/   Check out the Red to Green Website for more info https://redtogreen.solutions/

Today you will hear from Andre’s montefeltro, the CEO of Cubiq foods. A Spain-based startup founded in 2018 that has raised 10 Million so far and solves several problems. Smart fat is an alternative to palm oil, coconut oil and butter. An alternative that has just half of the calories, is healthier and more sustainable… and delicious.  The second innovation you will hear about is Smart Omega-3. CUBIQ found a way to extract omega-3 from poultry cells.

Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/   Check out the Red to Green Website for more info https://redtogreen.solutions/

Find out how it is possible to make cheese without a cow and when you get to eat it. LegenDairy is working on an innovative way to create delicious cheeses that are healthier for the environment but also for you. Britta's passion for it is infectious and between a lot of giggles she also shares how the first-ever mozzarella tasted like.

Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/   Check out the Red to Green Website for more info https://redtogreen.solutions/

Find out how Integriculture reduced the price of cultivated meat and get insights into the Japanese market and consumer mindset. Today you will hear an interview Yuki Hanyu. He is the Founder & CEO of Integriculture Inc which is the leading startup in cellular agriculture in Japan.

Let's connect on LinkedIn! https://www.linkedin.com/in/schmidt-marina/   Check out the Red to Green Website for more info https://redtogreen.solutions/

You can have your meat without needing to raise and slaughter an animal: Clean meat, also known as cultivated meat will be a game-changer. Find out how cellular agriculture works, how it can improve our environment and personal health, and when you get to see clean meat on the shelves.

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  

This season about cellular agriculture covers all the verticals: meat, cheese, fish, shrimp, and more. The nomenclature is a bit confusing but when we talk about cellular agriculture or cell-ag most people associate cell-based meat with it. Other terms commonly used are cultivated meat, cultured meat, cell-cultured meat, clean meat, or even in-vitro or synthetic meat.

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. Red to Green covers cover topics like cellular agriculture, cultured meat, food waste, food packaging, and more.

Find out what awaits you on this podcast, a little backstory about how I tried 7 different diets in a self-experiment, and how our food system, sustainability, and our personal health are closely linked! This is the start of season 1 on Red to Green covering the topic of cellular agriculture /cultivated /in-vitro meat.

Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/

This season about cellular agriculture covers all the verticals: meat, cheese, fish, shrimp, and more. The nomenclature is a bit confusing but when we talk about cellular agriculture or cell-ag most people associate cell-based meat with it. Other terms commonly used are cultivated meat, cultured meat, cell-cultured meat, clean meat, or even in-vitro or synthetic meat. 

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. Red to Green covers cover topics like cellular agriculture, cultured meat, food waste, food packaging, and more.

This 1-2 minute sneak peek shows you what awaits you on Red to Green podcast.