Эпизоды
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OSPITE: Giorgia Pagliuca, stoyteller, activist (IT)
Besides the billions of food, holidays and daily photos, Social networks have become a megaphone for the diffusion of ideas and debates. They play a part in our everyday lives, and they have become a source of inspiration for people wanting to change their impact. We have talked about it with Gittemarie Johansen and Giorgia Pagliuca, to understand the importance and the role of influencing and creating awareness in people via the Social networks.
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Credits:
Speaker: Eleanor Robinson
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Guest: Gittemarie Johansen, stoyteller, activist (DEN)
Besides the billions of food, holidays and daily photos, Social networks have become a megaphone for the diffusion of ideas and debates. They play a part in our everyday lives, and they have become a source of inspiration for people wanting to change their impact. We have talked about it with Gittemarie Johansen and Giorgia Pagliuca, to understand the importance and the role of influencing and creating awareness in people via the Social networks.
#MadeinNature #EnjoyItsFromEurope
Credits:
Speaker: Eleanor Robinson
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Пропущенные эпизоды?
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Guest: Gilles Tessier, Restaurateur (FR)
In the book Who Really Feeds the World?, the author, Vandana Shiva, writes “Instead of remaining a source of nourishment, food has been transformed into a commodity”. In some ways, food has become easily accessible for the majority of Europeans, and the vast choice has clouded its real function. Choosing what food to eat can become a form of respect for a more sustainable presence in the world, including when we decide what to eat at home, as well as, out at a restaurant. We discussed about that with Gilles Tessier, owner of Yuman, one of the first organic restaurant in France.
#MadeinNature #EnjoyItsFromEurope
CREDITS:
Speaker: Eleanor Robinson
Voice: Michele Paccagnella
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Guest: Basile Vaillant, Restaurateur (FR)
Even if a specific organic cuisine does not exist, more and more restaurateurs and chefs are choosing ingredients of organic origin, putting both taste as well as environmental responsibility onto the plate. We went to Paris to discover how organic products are being used in restaurants and how they have changed the way the consumer dines out. Our first guest of these two episodes dedicated to restauration will be Basile Vaillant who, through its restaurant Achi, tries to inspire a new discussion about what we eat and how food is made.
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CREDITS:
Speaker: Eleanor Robinson
Voice: Luigi Varanese
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Guest: Charlotte Mithril, Nutritionist (DEN)
When the restaurateur Carl Meyers and chef Rene Redzepi founded Noma in 2003, they decided to propose a cuisine that could be tasty, and revolutionary, by just using Nordic ingredients. The New Nordic Cuisine’s objective was not only to change the fine dining world but to create awareness and interest in people’s minds. For this reason, in 2008, they joined forces with The School Meal Study of Copenaghen University in Denmark to create The New Nordic Diet to give citizens a more local, sustainable and healthier alternative. Charlotte Mithril was one of the member of the group of researcher that worked to this culinary pattern that has gave to Scandinavian countries a new vision in food, sustainability and health passing through what we eat.
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Guest: Laura Rossi, CREA (IT)
The Mediterranean Diet is the most famous and celebrated diet of all time, but instead to see it as a strict regime, this dietary pattern, involves an all-around lifestyle which includes both food and social and physical activities. Laura Rossi, nutritionist and researcher at CREA (Italy), illustrates to us how it has been created, which are its fundamental assumptions and how it has become the inspiration for new dietary models all around the world, from Scandinavia to Japan.
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Credits:
Speaker: Eleanor Robinson
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Guest: Maria Finckh, University of Kassel (DEU)
Sustainability is one. Regeneration is more. The biggest potential of organic agriculture is not only the protection of the soil but the possibility to conserve the life in it, creating a natural system of receiving and giving. In this episode Professor Maria Finkch, German biologist and university teacher in Kassel, Germany, explains why organic agriculture can help the restoration of the soil from a scientific point of view, and how the change can pass also from a single straw of grain.
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CREDITS:
Speaker: Eleanor Robinson
Voice: Luigi Varanese
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Guest: Massimo Biondi, Organic Farmer (IT)
Today being an organic farmer seems to be more than a job. It certainly involves a lot of hard work but, in some ways, it can be also seen as a mission for the contrast against the climate change, pollution and soil impoverishment. Massimo Biondi is an organic and biodynamic farmer in Cesena, Italy, since the 1980s, and guide us through its orchard to talk about agriculture, methods and the challenges for a better and richer soil that involves all of us.
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CREDITS:
Speaker: Eleanor Robinson
Voice: Michele Paccagnella
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GUEST: Rosa Maria Bertino, Bio Bank (IT)
Can a revolution start from what we put in our shopping cart? While, in the beginning, organic fruit and vegetables were concentrated in specific shops, local markets or by direct sale, with the increase of the consumers’ interest, shelves at the supermarkets from all over the world are filling up with organic products, not only related to food but also fashion, perfumes and so on. In this episode we will investigate the statistics and the evolution of the organic retail sector with Rosa Maria Bertino, founder of Bio Bank, the yearly publication that collects statistics, numbers and data about retail and consumption trends.
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CREDITS:
Speaker: Eleanor Robinson
Voice: Giulia Pistone
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GUEST: Toralf Richter, FiBL, (GER/CHE)
Statistics, in some way, could be intended as the work of ancient farmers in their fields: observing the changes in order to anticipate the needs, and learning from the problems to find the solutions, both from a social and scientific approach. If we are what we eat, as a famous Feuerbach’s quote affirms, to some extent, it can also define who we are in terms of society. Statistics are one of the tool that can illustrate it. Toralf Richter, Consultant of FIBL, explains to us why statistical research is fundamental in agriculture and what it say about us and about our future.
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CREDITS:
Speaker: Eleanor Robinson
Audio: G. Fortunato, Agricultural Statistics Explained, Euractiv
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Guest: Roberto Pinton, IFOAM, (IT)
With the regulation 2092/91, organic agriculture is codified at a European institutional level. This regulation clearly recognised, for the first time in history, the values and the potential of organic agriculture and its contribution to the balance between agricultural produce, the protection of the environment and the conservation of the countryside. A step that will change our way of seeing agriculture and its impacts on earth forever. Roberto Pinton, IFOAM board member, help us to rebuild the path, the regulations and the procedures that brought organic agriculture to be recognised at an institutional level.
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Credits:
Speaker: Eleanor Robinson
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Guest: Prof. Paola Migliorini, Università di Scienze Gastronomiche di Pollenzo (Italy)
What is organic agriculture? And how has it evolved during the years? To retrace the ‘ingredients’ of Organic Agriculture, from the ideas of the first pioneers to the evolution of technique and the most recent researches in this field, we talked with Paola Migliorini, Associate Professor at the University of Gastronomic Sciences, in Pollenzo (IT)
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Speaker: Eleanor Robinson
Voice actors: Serra Yurur and Luigi Varanese
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