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  • In this episode of the Made to Sustain podcast, host Kelly D'Amico discusses food sustainability with Anna Hammond, the founder and CEO of Matriark Foods. They delve into global food waste, the innovative packaging of Matriark's products, and the company's mission to upcycle farm surplus into delicious, environmentally-friendly food products for food service, retail, and emergency food channels. Anna highlights Matriark's partnerships within the food industry and the launch of their food bank program. She also shares personal insights about her inspiration, the importance of upcycling, and the challenges faced in the food sustainability space.

    00:00 Global Food Waste Crisis

    00:37 Introduction to the Podcast and Guest

    01:52 Welcoming Anna Hammond

    02:29 Anna's Recent Culinary Experience

    04:04 Climate Change Concerns

    04:43 Matriark Foods: Mission and Impact

    05:41 Product Highlights and Packaging Choices

    08:21 Food Service and Retail Channels

    20:33 Supply Chain and Scaling Challenges

    25:18 Proud Accomplishments and Future Goals

    27:04 Food Bank Program and Feeding America

    42:57 Final Thoughts and Takeaways

    Madetosustain.com 

    Shop Sustainable Brands: https://madetosustain.com/shop-sustainable-food-brands/

    Support our sponsors

    One Step Closer: https://osc2.org/

    Join the Pack Pack: https://packaginginnovationportal.com/consumerpackpact/ 

    Juneberry Ridge: https://juneberry.com

  • In this episode of the Made to Sustain podcast, host Kelly D'Amico interviews Joni Kindwill-Moore about her background in ethnobotany and ethnopharmacology and her current work in regenerative agriculture, nutrition advocacy with farmers, and her brand, Snacktivist. 

    Joni shares insights on the impacts of climate change on agricultural practices and highlights the benefits of adopting regenerative farming techniques. She discusses underutilized crops like millet and sorghum, their role in enhancing soil health and climate adaptability, and their integration into products by her company, Snacktivist. The conversation emphasizes the importance of biodiversity, soil conservation, and the need for farmers to transition away from chemical dependencies. The episode concludes with discussing the potential and challenges of bringing regenerative products to the mainstream market and the broader implications for food sustainability.

    00:00 Introduction to Regenerative Agriculture

    00:18 Welcome to the Podcast

    00:24 Guest Introduction: Joni Kindwill Moore

    02:56 Climate Change and Agriculture

    03:55 Opportunities in Crop Diversification

    07:11 Innovations in Sorghum and Millet

    08:40 The Importance of Climate-Adaptive Crops

    11:35 Exploring the Benefits of Sorghum

    15:11 Joni's Journey into Agriculture and Science

    23:59 Challenges and Opportunities in Regenerative Farming

    30:34 Holistic Approach to Agriculture

    31:54 The Role of Genetic Modification

    34:01 Diversity in Agriculture

    35:33 Challenges and Solutions in Food Production

    37:47 The Importance of Regenerative Agriculture

    38:57 Snacktivist and Future Projects

    43:28 Consumer Awareness and Food Sustainability

    49:52 Conclusion and Final Thoughts

    Links

    snacktivist.com 

    Madetosustain.com 

    Support our sponsors

    One Step Closer: https://osc2.org/

    Join the Pack Pack: https://packaginginnovationportal.com/consumerpackpact/ 

    Juneberry Ridge: https://juneberry.com

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  • In this episode of the Made to Sustain podcast, host Kelly D’Amico interviews Emma Dendler, The Simple Environmentalist. She’s a content creator who specializes in accessible eco and zero waste living. They discuss plastic-free and biodegradable packaging, innovative initiatives by various companies, and the latest trends in the zero-waste movement. Emma shares insights into making zero-waste living practical, accessible, and affordable. She also emphasizes the importance of collective small actions in driving significant environmental change. The conversation also delves into food sustainability, recycling challenges, and the need for accessibility and inclusive policies in the zero waste space.

    00:00 Introduction to the Podcast

    01:24 Meet Emma from The Simple Environmentalist

    04:29 Challenges and Innovations in Zero Waste Living

    08:08 Recycling Realities and Misconceptions

    08:59 Zero Waste on the Road

    10:58 The Value of Recycling Different Materials

    18:16 Favorite Zero Waste Swaps

    22:51 Challenges in Food Safety and Packaging

    23:09 Innovative Packaging Solutions

    24:08 Personal Care Industry Insights

    24:39 Recycled and Biodegradable Options

    25:20 Bulk Shopping Benefits

    26:28 Favorite Sustainable Brands

    28:21 Accessibility in Sustainability

    30:28 Intersectional Environmentalism

    31:34 Climate Change and Local Impact

    33:02 Advice for Brands on Sustainability

    37:23 Understanding Food Systems

    39:44 Unconventional Zero Waste Practices

    41:00 Final Thoughts and Takeaways

    Episode Links:

    Emma Dendler​ - The Simple Environmentalist

    https://www.thesimpleenvironmentalist.com/

    YouTube: https://www.youtube.com/channel/UCeECw1lq6yHJjbX1aiSwENA

    TikTok: https://www.tiktok.com/@simpleenvironmentalist?lang=en

    Instagram: https://www.instagram.com/thesimpleenvironmentalist/

    Madetosustain.com

    Reach out to me! [email protected]

  • In this episode of the 'Made to Sustain' podcast, host Kelly D'Amico welcomes Josh Dominick, co-founder of Wise Bar. They discuss the journey and philosophy behind Wise Bar—the first functional mushroom bar on the market, incorporating 100% organic ingredients and sustainable practices. Josh shares the inspiration behind Wise Bar, its all-natural ingredient approach, the benefits of functional mushrooms such as Lion’s Mane and Reishi, and their collaboration with Fantastic Fungi for a new product. The conversation also highlights challenges in production and distribution, mindful eating, sustainability efforts, including partnerships with environmental organizations, and the importance of educating consumers on the benefits of whole food ingredients.

    00:00 Introduction to Mushrooms and Mindful Eating

    00:32 Welcome to the Made to Sustain Podcast

    00:49 Introducing Wise Bar with Josh Dominick

    01:46 The Journey of Creating Wise Bar

    03:33 Challenges and Innovations in Functional Mushroom Bars

    07:20 Mindful Eating and the Benefits of Mushrooms

    09:37 Sustainability and Environmental Impact

    12:46 Debating Natural vs. Processed Sugars

    17:24 Future of Food and Wise Bar's Vision

    20:02 Exploring WiseBar's Ingredients

    21:53 Challenges in Retail and Distribution

    26:56 Sustainability and Functional Foods

    31:23 Innovative Products in the Market

    33:29 Future of Functional Mushrooms

    35:35 Educating Consumers on Functional Foods

    38:46 WiseBar's Mission and Community Support

    Links:

    Madetosustain.com

    Wise-bar.com

    https://madetosustain.com/plant-based-diet-documentary-list/

    https://fantasticfungi.com/

    Sponsors:

    Juneberry.com

  • On the Journey to Regenerative Agriculture with Mike Woronuk of Juneberry Ridge

    In this episode of the Made to Sustain podcast, host Kelly D'Amico converses with Mike Woronuk from Juneberry Ridge about the principles and practices of regenerative farming. The discussion delves into the essence of regenerative agriculture, the importance of adapting farming practices to be more sustainable, and the journey of Juneberry Ridge in North Carolina. Mike shares his personal experiences, from growing up in the city, a short distance from his family farm in Alberta, to developing a role that explores and shares regenerative farming in North Carolina. He emphasizes the significance of connecting with local food systems and learning about regeneration's multifaceted impact on both agriculture and community.

    The episode highlights the diverse activities at Juneberry Ridge, including market gardening, livestock management, and agritourism experiences designed to educate and build connections. The importance of understanding the source of our food and the role of regenerative practices in promoting sustainability and biodiversity is a key takeaway. This informative and inspiring conversation showcases the depth and complexity of sustainable agriculture and the ongoing efforts to innovate and educate in the field.

    00:00 Introduction to Regenerative Farming

    00:40 Meet Mike Woronuk

    01:10 Mike's Background and Journey

    01:32 Juneberry Ridge: A Special Place

    01:57 Welcome to the Podcast

    02:18 Interesting Food Experiences

    03:36 Climate Change and Agriculture

    05:24 Mike's Farming Experience

    10:18 The Role of Animals in Regeneration

    13:08 Educational and Agritourism Initiatives

    16:18 Challenges and Innovations in Regenerative Farming

    23:33 Connecting with the Community

    27:18 Activities and Experiences at Juneberry Ridge

    30:56 Seasonal Farming and Future Plans

    38:06 Reflections on Regenerative Farming

    43:49 Closing Thoughts and Takeaways

    Key Links:

    juneberry.com

    madetosustain.com

  • The Future of Upcycled Foods: A Chat with Lydia Oxley from Renewal Mill

    In this episode of the Made to Sustain podcast, host Kelly D'Amico welcomes Lydia Oxley, president of Renewal Mill, to discuss the innovative world of upcycled foods. Lydia shares insights on the mindset shift within the food industry toward using upcycled ingredients, the mission and successes of Renewal Mill, and the role of organizations like the Upcycled Foods Association. The conversation also covers the various challenges and opportunities in incorporating upcycled ingredients into delicious and nutritious products. Lydia highlights the importance of re-evaluating food waste and turning it into valuable commodities within the food system. Listeners will gain a deeper understanding of how upcycling contributes to a more sustainable food industry and the exciting developments happening in this space.

    Explore More at MadetoSustain.com

    Episode Highlights

    00:00 Introduction to Sustainable Choices

    00:28 Guest Introduction: Lydia Oxley from Renewal Mill

    00:43 Podcast Overview and Topics

    01:52 Welcoming Lydia Oxley

    03:21 Lydia's Role and Renewal Mill's Journey

    04:16 Understanding Upcycling and Its Benefits

    07:25 The Process of Upcycling Ingredients

    12:28 Surprising Upcycled Ingredients

    16:11 Challenges and Opportunities in Upcycling

    19:17 Building Trust with Manufacturing Partners

    20:04 Challenges in the Oat Supply Chain

    20:54 The Value of Upcycled Ingredients

    21:37 Consumer Perception and Education

    28:18 The Role of the Upcycled Food Association

    32:58 Creating a Sustainable Food System

    35:26 Innovative Uses of Upcycled Ingredients

    38:30 Final Thoughts and Mission

    39:45 Conclusion and Farewell

    Shareable Quotes

     “Wasting less is just about seeing a lot more value, beauty, and, deliciousness where other people haven't even looked yet.”

     ”There's a big tendency right now, especially within media, to have kind of like clickbaity articles or even like titles of different things that allude to a Trash to Treasure Narrative. For us, it's really the opposite, and Really every other upcycled brand. I know, it truly is the opposite because if you're going to be upcycling from within the manufacturing industry, you are working with the cleanest facilities ever because they're already producing food that we eat every day. , so the side streams, waste streams, waste does not necessarily mean dirty. There is no food waste, only wasted food. So we are really touching like pristine premium sources of nutrition that we're able to work with in this manufacturing.”

    “We're using everything in the food system. And what a joy it is, to figure out unique ways to use something. And so I think that's really how we, we view the system as being just a little bit more digestible for us.”

    Episode Links:

    Shop Renewal Mill

    https://refed.org/ 

    Imperfect Foods

    www.MadetoSustain.com  

  • In the inaugural episode of the Made to Sustain podcast, host Kelly D'Amico explores the critical sustainability trends to watch in 2024. With over eight years of experience in the food industry, Kelly delves into regenerative agriculture, upcycling, biodegradable packaging, traceability, and the importance of sourcing local ingredients. She emphasizes how these practices contribute to a healthier planet and more nutritious food. The episode also tackles heavy topics like human rights and deforestation, ending with a discussion on mindful consumption. Tune in for expert insights and actionable tips to make sustainable food choices.

    Table of Contents

    00:00 Introduction to Sustainable Food Choices

    00:29 Meet Your Host: Kelly D'Amico

    01:40 Key Sustainability Trends for 2024

    02:06 Regenerative Agriculture: A Farming Philosophy

    04:07 Upcycling and Circularity: Reducing Food Waste

    05:19 Biodegradable and Plastic-Free Packaging

    06:37 Traceability and Transparency in Food Sourcing

    12:16 Human Rights and Ethical Sourcing

    13:53 Addressing Deforestation Concerns

    15:16 Mindful Consumption: A Holistic Approach

    16:50 Conclusion and Future Episodes

    The Made to Sustain Podcast

    🎧 Listen to Episode 1 Now to Learn the Trends!

    📲 Subscribe to the Made to Sustain Podcast and never miss an episode!

    🌐 Visit my website, madetosustain.com for more resources and blog posts on sustainable food choices.

    Join us on this exciting journey towards a more sustainable future. Together, we can make a difference, one meal at a time. 🌿

    Happy listening!

  • Join Kelly D’Amico, MBS, to on the journey to make sustainable food simple. Kelly runs a food sustainability blog called Made to Sustain, which spreads awareness about the actions that individuals and companies can take to contribute to a more sustainable food system.

    New episodes coming out every week, starting in June!

    Make sure you follow along on the blog at madetosustain.com and @MadetoSustain on Instagram, YouTube, and LinkedIn for updates!