Couverture de Feed: a food systems podcast

Feed: a food systems podcast

Feed: a food systems podcast

De : TABLEdebates.org
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Is local or global more sustainable? What role should meat play in our diets? Who holds power in the food system? In a polarized world, this podcast explores the visions, values and evidence behind these debates. Feed, a project of TABLE, is in conversation with diverse experts who are trying to transform the food system.

Originally established as a collaboration between the University of Oxford, the Swedish University of Agricultural Sciences (SLU), and Wageningen University & Research (WUR), the TABLE network has since grown to include la Universidad de los Andes (Colombia) and la Universidad Nacional Autónoma de México. This podcast is operated by SLU.

For more info, visit https://tabledebates.org/podcasts/

© 2025 Feed: a food systems podcast Alimentation et vin Art Cuisine
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    Épisodes
    • The future of food retail, made simple

      The future of food retail, made simple
      Dec 11 2025

      Most industries have a clear roadmap for transformation. The power sector goes renewable. Cars go electric. But food and agriculture? The world’s most impactful—and most damaging—industry still has no shared path to transformation. Food sustainability consultant and retail expert Mike Barry argues that the future of food hinges on one counterintuitive idea: simplification. And he explains how AI, smarter data, and design can potentially speed up change.

      For more info, transcript and resources, visit: https://tabledebates.org/podcast/
      episode93

      Want to share your reflections on the episode? Send us an email or voice memo to podcast@tabledebates.org

      Episode edited and hosted by Matthew Kessler. Music by Blue dot sessions.
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      34 min
    • Can we eat better without paying more?

      Can we eat better without paying more?
      Nov 20 2025

      Instead of tell people what to eat, what if we changed what food costs? With Jörgen Larsson (researcher from Chalmers University), we explore a cost-neutral tax reform, one that makes healthier and climate-friendly food cheaper without raising the overall grocery bill. We break down how it works, why it matters, and how to frame it in ways that avoid predictable backlash.

      For more info, transcript and resources, visit: https://tabledebates.org/podcast/
      episode92

      Want to share your reflections on the episode? Send us an email or voice memo to podcast@tabledebates.org

      Episode edited and hosted by Matthew Kessler. Music by Blue dot sessions.
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      27 min
    • A three course meal in 2050

      A three course meal in 2050
      Oct 30 2025

      We invite you to a three course meal in 2050, where climate breakdown has reshaped what and how we eat. Each of the courses is designed to provoke questions about the future of food through taste, visuals, and a bit of discomfort. It’s a story about eating possible futures — and noticing which ones feel delicious, or unsettling. In this episode, we take you behind the scenes of how the meal came together. Bon appétit.

      For more info, transcript and resources, visit: https://tabledebates.org/podcast/
      episode91

      Want to share your reflections on the episode? Send us an email or voice memo to podcast@tabledebates.org

      Guests

      • Annie Faye Cheng, Cook, butcher and writer
      • Bryant Simon, History prof Temple University
      • Lily Consuelo Saporta Tagiuri, Ecosystemic Designer and Eco-futurist

      Episode hosted by Jack Thompson. Produced by Jack Thompson and Matthew Kessler. Edited and mixed by Matthew Kessler. Music by Blue dot sessions.
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      34 min
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