Innovation project publishes podcast series on rethinking food future
A four-episode journey into Europe's food ecosystem driving systemic change
The CLEVERFOOD project announces the launch of Tomorrow's Table—Rethinking Food As We Know It, a new podcast series co-produced by Slow Food and ICONS. The series highlights pioneering initiatives that are transforming Europe's food system towards a fairer, healthier, circular, and more plant-based future.
The four-episode podcast weaves together the experiences and insights of projects and living labs within the FOOD 2030 Networks, a European platform connecting key actors to foster collaboration, knowledge-sharing, and systemic change in the food sector.
From plant-based fermentation to AI-powered approaches addressing food waste and behavioural change, guests join host Valentina Gritti (Slow Food Youth Network) to offer a close look at the technologies, ideas, and collaborations shaping Europe's food systems.
The first episode, titled "Why should we ferment plant-based foods? A deep-dive into food chemistry" and featuring Christophe Courtin of HealthFerm, is now available on Spotify and explores the science behind fermentation and its role in advancing plant-based innovation.
The remaining three episodes will be released at two-week intervals, each focusing on a specific dimension of food innovation. "Together is better: an innovation hub in Berlin to redesign the food environment" features Lia Carlucci from Food Campus Berlin alongside influencer Jankalicious to engage the local community. "From influencers to AI: food in the age of algorithms" includes Massimiliano Carraro of Behavix together with influencers Daria Falconi and Shannen. The series concludes with "Cities that grow: framing the urban future with AI, art and nature", featuring Lija Groenewoud van Vliet of Hungry EcoCities and artists involved in the project.
Tomorrow's Table—Rethinking Food As We Know It is available on Slow Food's Spotify channel, with the first episode already live at the following link: Why should we ferment plant-based foods? A deep-dive into food chemistry.—Slow Food, the podcast | Podcast on Spotify
About CLEVERFOOD:
The EU-funded CLEVERFOOD project aims to establish a fair, healthy, and sustainable food system. It created and made operational the two networks: the FOOD 2030 Project Collaboration Network and the FOOD 2030 Connected Lab Network, to effectively achieve its goals.
Contacts:
Project coordinator:
Christian Bugge Henriksen—University of Copenhagen
cbh@plen.ku.dk
Communication Secretariat:
Sofia Francescutto, ICONS
sofia.francescutto@icons.it
Website: https://food2030.eu
LinkedIn: https://www.linkedin.com/company/food2030-eu/
Instagram: https://www.instagram.com/food2030eu/
Youtube: https://www.youtube.com/channel/UC23WHUcXQjen02g5YQeeVDA
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