Can a brand be authentically regenerative if it doesn’t know the farmers who grow its ingredients?
If regeneration of the land is different from one place to another……….if it really is a mindset and not a simple checklist…….then, don’t you have to know the farmers implementing it?
If that's true, can regenerative ever really be a commodity? But instead, isn't it something unique……something able to preserve the uniqueness of the place and way it was grown……..the flavor, the health…….all of it??
Is a trait alone….like organic or nonGMO.....even a good one……is that the same as being regenerative???
If you’d like to share your thoughts, please send an email to hello@globalfoodandfarm.com
To help you think through these questions….our episode this week features two interviews – one from an up-and-coming food company and the other from a top chef.
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First, we hear from Joni Kindwall-More - co-founder of Snacktivist Foods, a food company working to bring regenerative farmers into their supply chain to create everyday favorites like waffles, cookies and pizza.
Next, we will hear some perspectives from Chef Bastien Guillochon, a top farm-to-table chef at the Stone Barns Center in New York.
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This podcast is brought to you by:
The Global Food & Farm Community - a private, supportive, ad-free, global social network and soil health streaming service that provides information and connections to help you apply and communicate the science, practice, and outcomes of improving soil health.
Rhizoterra - an international food security consulting firm owned by Dr. Jill Clapperton that provides expert guidance for creating healthy soils that yield tasty and nutrient-dense foods. Rhizoterra works together with producers and food companies to regenerate the biological and environmental integrity of the land.
AND by . . . Listeners like you who support us through Patreon at Patreon.com/TastingTerroir
Patrons receive access to our full-length interviews and selected additional materials. Patrons also have the ability to submit questions that we will answer on the podcast.
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