Podcastaflevering The future of food is now: Making protein from air and teaching microbes to build milk

Sonja Floto-Stammen; Ronald Scheer; Peter Welters

Podcastaflevering The future of food is now: Making protein from air and teaching microbes to build milk

Sonja Floto-Stammen (Ontwikkelaar)
, Ronald Scheer (Ontwikkelaar)
, Peter Welters (Ontwikkelaar)

Phytowelt Green Technology

Onderzoeksoutput: Niet-tekstuele vorm › Digitale producten › Populair

Samenvatting

Podcastserie: How do you want to eat tomorrow?
We need a food transformation to feed the growing world population sustainably. Though we have groundbreaking food technologies, integrating them into the current system remains a challenge. In this episode, Sonja Floto-Stammen from Fontys and Peter Welters from Phytowelt Green Technologies share insights into these challenges and the fascinating technologies already available. Explore how innovative food technologies are driving the transition to a more sustainable food system.

Originele taal	Engels
Outputmedia	Online
Status	Gepubliceerd - 5 sep 2024

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SDG 7 – Betaalbare en schone energie
SDG 9 – Industrie, innovatie en infrastructuur
SDG 17 Partnerschap om de doelen te bereiken

Trefwoorden

podcast

Andere bestanden en links

https://open.spotify.com/episode/3hDcUMZmVKNW6ETv3BNAn1

Citeer dit

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AB - About this episode We need a food transformation to feed the growing world population sustainably. Though we have groundbreaking food technologies, integrating them into the current system remains a challenge. In this episode, Sonja Floto-Stammen from Fontys and Peter Welters from Phytowelt Green Technologies share insights into these challenges and the fascinating technologies already available. Explore how innovative food technologies are driving the transition to a more sustainable food system. Many small and medium sized companies in Europe are creating sustainable food technologies, but these innovations aren't spreading quickly. This is on the one side because they're not well-connected to the existing food system and on the other side people are slow to change their eating habits. Our research team from Fontys in collaboration with Maastricht University, Hogeschool van Amsterdam and Aeres Hogeschool supports designing food based on societal values. We help tell compelling stories and integrate these values into new food technologies. We work with companies, policymakers, media, and the food service industry to make sustainable food choices more accessible. Our goal is to speed up the shift to sustainable food, and we seek partners to join us in this effort.

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Podcastaflevering The future of food is now: Making protein from air and teaching microbes to build milk

Samenvatting

Duurzame ontwikkelingsdoelstellingen van de VN

Trefwoorden

Andere bestanden en links

Vingerafdruk

Citeer dit