Slow Food, the podcast

Today we are meeting two super inspiring women: Lia Carlucci (founder and CEO of the Food Campus Berlin) and Janka Alwon, influencer and food blogger, also Known as Jankalicious. 

This podcast is part of the series “Tomorrow’s Table, Rethinking Food As We Know It”, which weaves together the experiences and insights of projects and living labs within the FOOD 2030 Network launched by Cleverfood. Cleverfood is a European project aimed at fostering collaboration, knowledge-sharing, and systemic change in the food sector. Food Campus Berlin is also part of the FOOD 2030 Network.

Host & producer: Valentina Gritti
Guests: Lia Carlucci (Food Campus Berlin) and Janka Alwon (@jankalicious_)
Music: Leonardo Prieto 

More about Food Campus Berlin: https://www.foodcampus.berlin/?lang=en 
Planetary Health Diet: https://eatforum.org/eat-lancet/the-planetary-health-diet/ 
Janka's blog: https://www.jankas.blog/ and Instagram: https://www.instagram.com/jankalicious_/?hl=en

 

This episode is part of the podcast series "Tomorrow's Table: rethinking food as we know it" co-produced by Slow Food Youth Network and ICONS for the EU-funded CLEVERFOOD project.

Can fermentation improve plant-based foods? What happens during fermentation from a food chemistry perspective? What are concrete health benefits of eating fermented foods? 

Today I am at the faculty of bioengineering in Leuven, Belgium, to interview professor and researcher Christophe Courtin. Christophe knows everything about the chemistry of fermentation. He has been researching fermented cereals for 15 years and he is now coordinating the project HealthFerm (we will tell you more about this in the course of the episode). Helthferm is part of the FOOD 2030 network, under the CLEVERFOOD project. From farmers and chefs to activists and everyday eaters, CLEVERFOOD is about bringing everyone into the conversation on building a fairer, healthier and more sustainable food system for the future.

Host: Valentina Gritti
Guest: Christophe Courtin

Links: 

The link to the first paper on the HealthFerm Citizen Science project: https://www.nature.com/articles/s41538-026-00725-7

The link to the HealthFerm website: www.healthferm.eu

This episode is part of the podcast series "Tomorrow's Table: rethinking food as we know it" co-produced by Slow Food Youth Network and ICONS for the EU-funded CLEVERFOOD project.
Post-production: Klets.media

Have you ever had a “WOW moment” while being in nature? What is the first step you can take to get connected to your local food scene? Can everyone start gardening?

Today we kick off the year with a great conversation with Andrew Valenti (@andrewvalenti.av): regenerative gardener, artist, musician, and world traveler. We are going to talk about how Andrew managed to build a home gardeners community around him, but we will also touch upon the spiritual connection with nature and add some practical tips on how to start gardening yourself. Ready to get inspired? 

Host and producer: Valentina Gritti
Guest: Andrew Valenti
Music: Leonardo Prieto

Listen to the new podcast show of Andrew: Gardens of Earthly Delight
Find more tips on how to start gardening on Slow Food, The Podcast past episode "Green thumbs: from school gardens to your own balcony! With the Frenchie Gardener"
Find out more about the Slow Food Farms on https://www.slowfood.com/slow-food-farms/ 

A project by Slow Food Youth Network (SFYN)

What are some tips to spot the latest food trends? What is new in the food scene around the world? Are these trends supporting a shift towards a more sustainable food system? Today I am recording a live conversation with Gijsbregt Brouwer, founder of De Buik and inspiring food trend watcher in Rotterdam, The Netherlands. This is a co-production between Slow Food, The Podcast and Bekt Lekker, Gijsbregt's podcast. 

Hosts and guests: Valentina Gritti and Gijsbregt Brouwer
Production: Klets Media

With inputs from: Chef Jam Melchor from The Philippines, Oguniiyi Akinade and Eniola Okeola from Nigeria, Ariinda Ronald from Uganda, Roger Maldonado from Bolivia, Lea Balcerzak from Poland and Nahuel Burracco from the Pollenzo Food Lab, at the University of Gastronomic Sciences in Italy.

A project by Slow Food Youth Network (SFYN)

**Support our podcast by giving us a good rating on your favourite podcasting platform!

Are food systems changed bottom up or top down? How do diplomacy and negotiations on a high political level work? What is an effective way to bridge practice and policy?

Today we discuss with diplomat Pio Wennubst and SFYN executive director Jorrit Kiewik, how policies and negotiations but also bottom-up approaches can change our food systems. What do Pio and Jorrit have in common? Apart from the faith in diplomacy and love for food, they were connected through Bites of Transfoodmation: an initiative that brings together young motivated individuals to create a community of practice and change the future of our food systems. Jorrit was one of the youth joining the initiative and Pio, founded BOT, via the Swiss Agency for Development and Cooperation.  

Read the Bites of Transfoodmation manifesto here: https://transfoodmation.com/bites-of-transfoodmation/manifesto/ 

Find here the CFS recommendations on promoting youth engagement and employment in agriculture and food systems for food security and nutrition:
https://www.fao.org/fileadmin/templates/cfs/Docs2122/Youth/CFS_Policy_Recs_Youth_FInal_Agreed_Version_July2022.pdf 

A project by SFYN (Slow Food Youth Network)

**Support our podcast by giving us a good rating on your favourite podcasting platform!