Episodes
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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 sponsorsOne 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 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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Missing episodes?
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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]
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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
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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
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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
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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!
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🌐 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!
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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!
