Red to Green Season 2 Sustainable plastic Alternatives

Season 3 of Red to Green:

Consumer acceptance of alternative proteins

How should the food industry communicate about novel foods? Will people eat “cell-based?”

topic

This season features a variety of perspectives on consumer acceptance of cell-based meat, especially from “outsiders” to the industry.

structure

The season starts directly controversial with a perspective on how cell-based startups should interact with the industry.

The middle of the season includes the perspectives of a conspiracy researcher, the “naturalness trap,” and how dairy and fish may be easier to market than meat. Counter to the introduction by Jack A Bobo, Irina Gerry argues for pointing out the faults in the existing system.

Towards the end, the season covers regulatory issues in Europe and the US and the socio-political perspective: the big questions people will ask and that need to be answered.

Scope

We diversified guests by gender and profession. Seeking to feature scientists, regulatory experts, marketers, and founders.

Relevance

Recorded Q3 2021 this season still gives you a relevant overview of the technology and applications in 2023.

Marina Schmidt

Red to Greed Podcast Host

LinkedIn

#intro #behindthescenes #about

SE3: Promoting Alternative Proteins│Introduction & Red to Green behind the scenes

SE3 on the consumer acceptance of alternative proteins. Find out how to convince the masses of people to eat novel foods. Whether we are talking about plant-based or cultivated alternatives, in essence, we will look into human behavior change: What makes us eat what we eat and what makes us change our mind about that.

Episode 1

#DavidVGoliath #industrylobbying #psychology

Startup vs. Corporate: stop bashing animal agriculture & industry acceptance

You find out how plant-based and cell-based companies shouldn’t just think about consumer acceptance but also industry acceptance. We often tell a story of us against them in industry lobbying. The cool, mission-driven plant-based and cell-based startups against the evil conventional meat industry. But it has a downside: creating confrontation possibly stalling the growth of the alternative protein space.

Episode 4

Jack A Bobo

Global Food and Water Policy (The Nature Conservancy)

LinkedIn

Daniel Jolley

Assistant Professor in Social Psychology
at the University of Nottingham

#Fakenews #tinfoil #culturedmeatapocalypse

Addressing skeptics of cultured meat – conspiracies 👽 & fake news about “frankenstein” meat

Yes, finally – conspiracy theories! What an interesting topic. While we do focus on the term “conspiracies” the basic principles we talk about also apply to the questions “why do people believe in conspiracies? how do we convince skeptics? How do we engage in communication? How should we deal with fake news”

Episode 5

#Marketing #NASA #lab-grown

Branding 🍖 cultured products: the naturalness trap

Nicky Quinn has more than 15 years of experience in marketing and branding across multiple sectors including hospitality, biotech, and consumer goods for brands. Currently, she is Global Marketing Director for Aleph Farms, a cultivated meat company based in Israel. Aleph Farms growing beef steaks, isolated from a cow, using a fraction of the resources.

Episode 6

Nicky Quinn

VP Marketing at Aleph Farms

LinkedIn

Raffael Wohlgensinger

Founder and CEO at FORMO

LinkedIn

Lou Cooperhouse

Founder, President & CEO at BlueNalu

LinkedIn

#processedfood #nominclature #sciencecomms

Dairy and fish vs. cultured meat the difference in perception, production and promotion

The difference in the process of consumer perception of dairy and fish vs. Cultured meat products. Today I talked with Raffael Wolgensinger, the CEO of FORMO and Lou Cooperhouse, the CEO of BlueNalu. We discussed how the industries are differnet and the their futures.

Episode 7

#Industriouslobbies #health #Communication

Industry lobbying and communicating the hard things about animal agriculture

We discuss the role of talking about the health benefits of cultured products and how critical it is to actually point out the problems of the existing industry to drive change. I love that Irina disagrees with some of the previous interview guests that we have had this season. I appreciate her boldness in standing up for what she believes in.

Episode 8

Irina Gerry

CMO, Change Foods | Food & Climate | Sustainability | Food Tech | Speaker

LinkedIn

Ronja Berthold

Policy Manager at European Vegetarian Union

LinkedIn

#politics #dairyalternatives #europe

Censoring dairy alternatives: Amendment 171 in the EU – it’s history, impact and lessons

You may have heard of Amendment 171 in Europe. It aims to restrict plant-based dairy companies like Oatly immensely. They would not be able to call their product oat milk, creamy, or anything associated with conventional animal-based dairy. Possibly they wouldn’t even be able to package the products the same way milk is packaged.

Episode 9

#legislature #goodfoodinstitute #lobby

Open access research 🧪 including farmers and cell-based censorship in the US

This episode is filled with good news: learn more about plant- and cell-based censorship in the US, the role of open access research to grow cellular agriculture, and how to engage farmers in the transition.

Episode 10

Scott T. Weathers

Policy Advisor of US Good Food Institute Owner, Brave Mountain Consulting

LinkedIn

Charlotte Biltekoff

Food / Culture Scholar, Writer, Consultant

LinkedIn

#socialscience #academia #powerdynamics

Sociopolitical questions of cultured meat – farmers future, power dynamics, patents

This episode will make you reflect on some bigger topics and ask some bigger questions. It’s a very valuable and contrarian perspective that we haven’t had in this season on promoting alternative proteins. Charlotte Biltekoff is an associate professor at UC Davis in American studies and in food science and technology.

Episode 11

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