Exploring Sustainable Food Systems (PART 2/3) - Ancient Grains and Regeneration
03/14/23 • 64 min
3 Listeners
Welcome to Part Two of our conversation focused on Exploring Sustainable Food Systems around the world.
In this episode, we are bringing a whole new meaning to the term “super-grain”. Taking you back to the ancient grains of West Africa that were once labelled ‘lost crops’ and bringing these nutrient-dense, delicious foods back into our food system.
Join us as we discover how ancient grains could be the key to a sustainable food system, a sustainable planet and better health for all of us.
Show notes:
Chef Pierre Thiam, founder of Yolélé Foods and Teranga Restaurants, and author of the new cookbook Simply West African, shared how his experience of living in New York city provided an opportunity and platform for him to share his cultural heritage through his love of food.
We spoke with Joni Kindwal Moore, the founder of Snacktivist Foods and host of the podcast Regenerative By Design. You can find out more about their mission to introduce more nutrient-dense ingredients into our open market by making ancient grains accessible to all by visiting the Snacktivist Website.
We delved deeper into the topic of sustainable foods with Sarah Day Levesque who is the Managing Director of Regenerative Food Systems Investment. Their mission is to work across diverse groups of funders and stakeholders to mobilise more capital for regenerative food and agriculture projects with the goal of connecting regenerative farmers to capital.
If ancient grains are also part of your staple foods, do share your experiences by connecting with us on our social handles. You find us on Instagram, Facebook, Twitter, and LinkedIn.
Be sure to visit our podcast website for the full episode transcript and the detailed list of guests featured in this series.
This short series on Exploring Sustainable Food Systems is supported by Change.Preneurs, formerly known as Fructify Network.
** UNLOCK EXCLUSIVE CONTENT AND ACCESS TO OUR PODCAST while supporting our team’s efforts to continue producing the best quality content we possibly can! Check out our membership community at https://www.patreon.com/noppodcast and become a patron. **
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Episode timestamps
00:26 - Episode and guest introduction
04:39 - Creating Yolélé, an African food brand, with Chef Pierre Thiam
12:33 - Establishing Teranga Restaurants with Chef Pierre Thiam
22:59 - Snacktivist Foods brand and the regenerative food system movement with Joni Kindwal Moore
41:03 - Joni's take on meat analogues
43:36 - Regenerative Food Systems Investment's activities with Sarah Day Levesque
57:20 - Recommendations from all the episode guests
01:01:32 - Episode recap and Part 3 preview
Welcome to Part Two of our conversation focused on Exploring Sustainable Food Systems around the world.
In this episode, we are bringing a whole new meaning to the term “super-grain”. Taking you back to the ancient grains of West Africa that were once labelled ‘lost crops’ and bringing these nutrient-dense, delicious foods back into our food system.
Join us as we discover how ancient grains could be the key to a sustainable food system, a sustainable planet and better health for all of us.
Show notes:
Chef Pierre Thiam, founder of Yolélé Foods and Teranga Restaurants, and author of the new cookbook Simply West African, shared how his experience of living in New York city provided an opportunity and platform for him to share his cultural heritage through his love of food.
We spoke with Joni Kindwal Moore, the founder of Snacktivist Foods and host of the podcast Regenerative By Design. You can find out more about their mission to introduce more nutrient-dense ingredients into our open market by making ancient grains accessible to all by visiting the Snacktivist Website.
We delved deeper into the topic of sustainable foods with Sarah Day Levesque who is the Managing Director of Regenerative Food Systems Investment. Their mission is to work across diverse groups of funders and stakeholders to mobilise more capital for regenerative food and agriculture projects with the goal of connecting regenerative farmers to capital.
If ancient grains are also part of your staple foods, do share your experiences by connecting with us on our social handles. You find us on Instagram, Facebook, Twitter, and LinkedIn.
Be sure to visit our podcast website for the full episode transcript and the detailed list of guests featured in this series.
This short series on Exploring Sustainable Food Systems is supported by Change.Preneurs, formerly known as Fructify Network.
** UNLOCK EXCLUSIVE CONTENT AND ACCESS TO OUR PODCAST while supporting our team’s efforts to continue producing the best quality content we possibly can! Check out our membership community at https://www.patreon.com/noppodcast and become a patron. **
____
Episode timestamps
00:26 - Episode and guest introduction
04:39 - Creating Yolélé, an African food brand, with Chef Pierre Thiam
12:33 - Establishing Teranga Restaurants with Chef Pierre Thiam
22:59 - Snacktivist Foods brand and the regenerative food system movement with Joni Kindwal Moore
41:03 - Joni's take on meat analogues
43:36 - Regenerative Food Systems Investment's activities with Sarah Day Levesque
57:20 - Recommendations from all the episode guests
01:01:32 - Episode recap and Part 3 preview
Previous Episode
Exploring Sustainable Food Systems (PART 1/3) - Food Waste Warriors
2 RecommendationsIn today’s episode, we are doing something different. This is Part One of our conversation focused on Exploring Sustainable Food Systems around the world.
You will hear from multiple voices that represent who we like to call, ‘Food Waste Warriors’ in their field, and it’s sure to give you a fresh and exciting perspective on how to make small changes that create a powerful impact for our future.
Show notes:
In this episode we spoke with Jamie Crummie, an Obama Leader, who is co-founder of a social impact company, Too Good To Go, who have set a mission to reduce food waste by connecting individuals and organisations and providing a platform to utilise surplus food.
We also spoke with Charlotte Hennessy and Patrick Dupuis from Refettorio - a restaurant with a twist that provides essential meals with radical hospitality to those isolated, experiencing homelessness and food insecurity as well as providing food and hospitality for the local community which supports the movement.
We had the pleasure of speaking with Margaux Mégevand who is the Innovation Project Lead of Partage; a food bank based in Geneva that collects unsold goods daily and redistributes them for free to beneficiary associations and social services.
If you are also active in fighting food waste, we would love to hear from you. Share your experiences by connecting with us on our social handles, we are on Instagram, Facebook, Twitter, and LinkedIn.
Be sure to visit our podcast website for the full episode transcript and the detailed list of guests featured in this series.
This short series on Exploring Sustainable Food Systems is supported by Change.Preneurs, formerly known as Fructify Network.
** UNLOCK EXCLUSIVE CONTENT AND ACCESS TO OUR PODCAST while supporting our team’s efforts to continue producing the best quality content we possibly can! Check out our membership community at https://www.patreon.com/noppodcast and become a patron. **
____
Episode timestamps
00:26 - Episode and guest introduction
03:35 - Best Before Date vs. Best By Date
06:53 - Partage Foundation's work with Margaux Mégevand
17:39 - Refettorio Geneva Restaurant's activities with Charlotte Hennessy & Patrick Dupuis
29:05 - The Too Good To Go app with Jamie Crummie
41:34 - Recommendations from all the episode guests
46:26 - Episode recap and Part 2 preview
Next Episode
Exploring Sustainable Food Systems (PART 3/3) - Networks and Community Builders
1 RecommendationsJoin us for the final part of our Exploring Sustainable Food Systems episode which shines a spotlight on Networks and Community Builders.
This time we look at how our guests have found alternative ways to approach sustainability and provide solutions that reach into the wider community and their local networks.
Show notes:
In this episode, we spoke with Imani Black, the founder of Minorities In Aquaculture, an organisation that promotes a more diverse and inclusive aquaculture industry. She shares how she went from being the only woman of colour at management level in her workforce to founding a network for inclusivity in the aquaculture space that has led to more opportunities and diversity within the industry through education and awareness.
Our second guest was Bastiaan Frich, a leading member of Urban Agriculture Basel, a network that promotes projects in the Basel region committed to organic and holistic food cycles. Bastiaan shares how the ripple effect of small changes have the power and ability to make a huge impact in how we live and how the phrase “What if?” has maintained an element of curiosity within the organisation that has consistently encouraged them to keep trying new things..
Finally, we spoke with Romain Oeggerli and Yohann Pellaux. The co-founders of Alles Gut! Gemüse Kebab, the first sustainable kebab restaurant in Geneva. Their non profit organisation has multiple approaches; Not only have they created a system that provides the community with the opportunity to easily contribute to feeding those in need, they also use local, fresh ingredients which are recognised by GRTA as having quality, proximity, traceability and fairness at the forefront of their produce.
If you have started your own journey with exploring sustainable food options, be sure to share your experiences by connecting with us on our social handles. You find us on Instagram, Facebook, Twitter, and LinkedIn.
Be sure to visit our podcast website for the full episode transcript and the detailed list of guests featured in this series.
This short series on Exploring Sustainable Food Systems is supported by Change.Preneurs, formerly known as Fructify Network.
** UNLOCK EXCLUSIVE CONTENT AND ACCESS TO OUR PODCAST while supporting our team’s efforts to continue producing the best quality content we possibly can! Check out our membership community at https://www.patreon.com/noppodcast and become a patron. **
____
Episode timestamps
00:26 - Episode and guest introduction
03:29 - Minorities in Aquaculture's activities with Imani Black
21:21 - Urban Agriculture Basel's work with Bastiaan Frich
34:01 - Establishing Alles Gut! Gemüse Kebab restaurant with Romain Oeggerli & Yohann Pellaux
46:15 - Recommendations from all the episode guests
51:07 - Episode recap
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