Future Food with Analisa Winther
By Analisa Winther
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Category: Food
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Subscribers: 5
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Episodes: 116
Description
Conversations with individuals and organizations creating the future through food. More information at www.analisawinther.com
| Episode | Date |
|---|---|
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Personal due diligence will change your business
|
Apr 12, 2024 |
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Mycelium Gastronomy on the ethics of food innovation
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Mar 22, 2024 |
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The biggest food and beverage trends of 2024
|
Mar 02, 2024 |
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Events break down silos and bring the agrifood ecosystem together
|
Feb 25, 2024 |
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Climate Farmers on scaling regenerative agriculture in Europe
|
Feb 16, 2024 |
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Creating Your Dreams with Business Henriette
|
Jan 24, 2024 |
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Haley Nichole on nourishing change through hormonal health
|
Jan 09, 2024 |
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Analisa Winther on the future food revolution
|
Nov 21, 2023 |
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Citizens of Soil on why olive oil is liquid gold
|
Oct 27, 2023 |
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Lessons Learned from 1 Year of Business
|
Oct 17, 2023 |
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How to Start Angel Investing in ClimateTech
|
Sep 19, 2023 |
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Meraki Impact on investing in regenerative agriculture through venture philanthropy
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Aug 24, 2023 |
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Tony's Chocolonely on making chocolate 100% slave free
|
Jun 14, 2023 |
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What Makes Investor-Startup Relationships Great (Video)
|
May 30, 2023 |
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Claus Meyer on eating as an agricultural act
|
May 09, 2023 |
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Attracting the Right Investors
|
Apr 19, 2023 |
|
Introducing Future Food with Analisa Winther
|
Apr 12, 2023 |
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WWF's Brent Loken on solving the great food puzzle
|
Mar 13, 2023 |
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NordGen's Lise Lykke Steffensen on storing seeds to safeguard our future food supply
|
Feb 08, 2023 |
|
Instict vs. Intuition-Based Leadership
|
Jan 30, 2023 |
|
The Kogi on merging indigenous wisdom with modern science and tech
|
Jan 09, 2023 |
|
Intention Setting and Designing Your Year
|
Dec 09, 2022 |
|
Fiskerikajen's Jesper Hansen on modern day fishmongering
|
Nov 17, 2022 |
|
How to get on a podcast
|
Nov 09, 2022 |
|
Kaffe Bueno on unleashing coffee's full potential
|
Nov 02, 2022 |
|
3 mistakes to avoid when pitching foreign investors
|
Oct 26, 2022 |
|
Marine Stewardship Council on the future of fisheries
|
Oct 17, 2022 |
|
Big News!
|
Oct 11, 2022 |
|
Line Rise Nielsen on big kitchens for food system transformation
|
Sep 30, 2022 |
|
Greenland's Maliina Abelsen on unleashing sustainable solutions
|
Sep 19, 2022 |
|
Kitchen Collective Founder Mia Maja Hansson on launching new food ventures
|
Aug 30, 2022 |
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Aarstiderne Founder Søren Ejlersen on pioneering home grocery delivery
|
Aug 15, 2022 |
|
Give Feedback, Win $200
|
Aug 08, 2022 |
|
Fringe Flavors and Ingredients (Sparks & Honey Guest Post)
|
Jul 22, 2022 |
|
Heja Framtiden: Analisa Winther (Guest Post)
|
Jul 14, 2022 |
|
3 Nordic Investors Views on the Future of Food
|
Jul 02, 2022 |
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Gullspång Re:Food Gustaf Brandberg on investing patient capital in the food system
|
Jun 17, 2022 |
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Aquaporin on using nature's genius to solve the water crisis
|
Jun 04, 2022 |
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Nordic Wasabi grows in the greenhouses of Iceland
|
May 21, 2022 |
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Bård Jervan on why tourism needs food
|
May 07, 2022 |
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Maersk's VC arm on tackling food waste
|
Apr 17, 2022 |
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Puris's CEO Tyler Lorenzen on the power of peas
|
Apr 10, 2022 |
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Lakrids by Bülow's Founder on creating an iconic brand
|
Mar 25, 2022 |
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The Miracle of Hemp on the Island of Bornholm
|
Mar 19, 2022 |
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The Story of Denmark's Billion Kroner Investment Into Plant-based
|
Mar 05, 2022 |
|
Chromologics' CEO Gerit Tolborg on natural vs artificial food colorants
|
Feb 22, 2022 |
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Artist Alexandra Genis on 3D printing flavor molecules
|
Feb 14, 2022 |
|
Dr. Mikelis Grivins on foraging and the black market for wild foods
|
Feb 08, 2022 |
|
ICA on shifting the Swedish food system
|
Jan 26, 2022 |
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Chef Gunnar Karl Gíslason on Iceland's food traditions
|
Jan 13, 2022 |
|
A Special Message
|
Dec 26, 2021 |
|
Delås Farm on regenerative agriculture and REKO rings
|
Dec 22, 2021 |
|
Yara's EVP of Farming Solutions Terje Knutsen on green fertilizer, carbon sequestration, and precision agriculture
|
Dec 10, 2021 |
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Saltverk's CEO Björn Steinar Jónsson on Icelandic salt production from geothermal energy
|
Nov 29, 2021 |
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Iceland Ocean Cluster's Founder Thor Sigfusson on using 100% of a fish
|
Nov 09, 2021 |
|
Seaweed Solutions on the multi-billion market for European seaweed
|
Oct 29, 2021 |
|
Electrolux Innovation Hub's Tove Chevalley on designing a future kitchen for sustainable eating
|
Oct 14, 2021 |
|
Tim Wendelboe on biological coffee farming and chasing great taste from seed to cup
|
Sep 05, 2021 |
|
Coffee Collective's Klaus Thomsen on creating sustainability and transparency across the coffee supply chain
|
Sep 05, 2021 |
|
OceanHarvest Founder Joachim Hjerl on regenerative ocean farming
|
Aug 24, 2021 |
|
Oatly’s Founder Björn Öste on the 25 year journey of building an overnight success
|
Aug 05, 2021 |
|
Alchemist's Diego Prado on the R&D behind Holisitic Cuisine
|
Jul 28, 2021 |
|
Carlsberg's Tenna Skov Thorsted on sustainability and the Together Towards Zero program
|
Jul 14, 2021 |
|
How and why the Nordic FoodTech Podcast got started
|
Jun 21, 2021 |
|
Vivino Founder Heini Zachariassen on disrupting the wine industry with tech and community
|
Jun 09, 2021 |
|
Nick's Founder Niclas Luthman on fighting diabetes with guilt free sweets
|
May 25, 2021 |
|
C40 Cities Zachary Tofias on how a network of the world’s megacities is addressing climate change
|
May 04, 2021 |
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Love matchmaker LeMarc Thomas on building strong partnerships and collaborations
|
Apr 12, 2021 |
|
True Gum's Founder on creating a plastic-free chewing gum
|
Mar 23, 2021 |
|
Chufly Import’s Ramon Escobar on how drinking wine can lead to economic prosperity in Bolivia and beyond
|
Mar 08, 2021 |
|
Paulig Group's investment arm on the future of taste
|
Feb 24, 2021 |
|
Norrsken Impact Accelerator and Trellis Road on scaling impact
|
Feb 10, 2021 |
|
Dumpster diver and activist Matt Homewood on supermarket food waste
|
Feb 02, 2021 |
|
Chr. Hansen's Julien Biolley on building their microbial platform and working with startups
|
Jan 14, 2021 |
|
Restaurant bloggers Anders Husa and Kaitlin Orr on creating community through food
|
Jan 05, 2021 |
|
Vækstfonden's Eric-Alan Rapp on how the Danish state is investing in the future of food
|
Nov 21, 2020 |
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Nordic FoodTech VC's Lauri Reuter on the Nordic's first food focused venture capital fund
|
Nov 09, 2020 |
|
Industrial Hemp in the Nordics - A Startup Story
|
Oct 16, 2020 |
|
Relæ's Restaurant Manager on COVID, 10 years of service, and the end of an era
|
Oct 02, 2020 |
|
Daniel S. Ruben on moving from eradicating hunger to sustainably nourishing people
|
Sep 02, 2020 |
|
Kinga Eysturland on Faroese Food
|
Aug 14, 2020 |
|
The Fabric Source's Mie Tingsager Nielsen on farming fabrics
|
Jun 07, 2020 |
|
Juno the Bakery's Noah Erhun on the resurgence of heritage grains
|
May 10, 2020 |
|
Dyrehøj Vingaard's Betina Newberry on why Scandinavia wine production is good business
|
Apr 14, 2020 |
|
Hey Planet's Malena Sigurgeirsdóttir on why a vegetarian eats insects
|
Mar 23, 2020 |
|
Alexandra Genis on designing food for a post-agriculture age
|
Mar 11, 2020 |
|
Dr. Mikelis Grivins on foraging and the black market for wild foods
|
Feb 27, 2020 |
|
Parsons New School Asst. Professor Raz Godelnik on designing for the climate crisis
|
Feb 17, 2020 |
|
University of Greenland's Aviaja Lyberth Hauptmann on how the world's diet revolution is challenging Greenland
|
Feb 04, 2020 |
|
TotalCtrl's Charlotte Aschim on the digital fight against food waste
|
Jan 27, 2020 |
|
K Group's Heidi Jungar on sustainability in grocery retail
|
Jan 07, 2020 |
|
Södertälje Municipality's Sara Jervfors on the school lunch diet for a green planet
|
Dec 16, 2019 |
|
Stockholm Resilience Centre's Amanda Wood on the science-backed diet that can transform the world
|
Dec 09, 2019 |
|
ReGeneration 2030's Emil Vincentz on the youth's vision for our future food system
|
Dec 04, 2019 |
|
Nordic Food Policy Lab's Marie Persson on taking climate action through food
|
Dec 01, 2019 |
|
Too Good To Go's Mikkel Fog Holm-Nielsen on fighting food waste through business, households, politics, and education
|
Nov 26, 2019 |
|
Arla Digital's Tomi Sirén on using tech to drive FMCG's sustainability agenda forward
|
Nov 19, 2019 |
|
Almi Invest's Karin Ebbinghaus on investing to reduce greenhouse gas emissions
|
Nov 12, 2019 |
|
Ellen MacArthur Foundation's Emma Chow on the power of cities to transform the food system
|
Nov 04, 2019 |
|
Amass's Kim Wejendorp on how they've made fine dining sustainable
|
Oct 22, 2019 |
|
AgFo's Frida Jonson on the role of journalism from farm to fork
|
Oct 15, 2019 |
|
Hatch's Carsten Krome on why aquaculture is the fastest growing sector in animal farming
|
Sep 30, 2019 |
|
Creandum's Carl Fritjofsson on how the tech VC behind Spotify, Vivino, and Kahoot is getting into food
|
Sep 24, 2019 |
|
KBH Madhus' Pernille Nielsen on how the public sector is going 90% organic
|
Sep 16, 2019 |
|
Cecilia Tilli on lessons learned from food bankruptcy
|
Sep 03, 2019 |
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Jävligt Gott's Gustav Johansson on how comfort food is the secret to a sustainable diet
|
Aug 21, 2019 |
|
Fostering AgTech innovation in rural Denmark
|
Aug 13, 2019 |
|
Coop Crowdfunding's Nicolai Jaepelt on how a supermarket and its shoppers are supporting early stage food startups
|
Jul 29, 2019 |
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Sweden FoodTech's Johan Jörgensen on Stockholm as a future food city
|
Jul 23, 2019 |
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Innovation Center Denmark's Samuel Scheer on accessing global VC funding and opportunities
|
Jul 08, 2019 |
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CPH Food Space's Mia Maja Hansson on building infrastructure to help food startups scale
|
Jun 25, 2019 |
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DTU Foodlab's Roberto Flore on innovation from universities and designing conscious food solutions
|
Jun 18, 2019 |
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Nordetect's Keenan Pinto on building AgTech hardware in the Nordics
|
Jun 11, 2019 |
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Agro Business Park's Claus Mortensen on government's resources for helping startups to scale
|
May 30, 2019 |
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FoodStack Community's Frederik Lean on how the future of food is open sourced
|
Mar 04, 2019 |
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Maersk FoodTrack's Peter Jorgensen on how the shipping giant's VC is investing to stop food loss
|
Feb 26, 2019 |