(Old/R2G) 3.7. Open-Access Research, Including Farmers and Cell-Based Censorship in the US with GFI Scott Weathers

- An old episode from the Red to Green Podcast on Food Tech & Bio Tech. Listen if you are interested in the future of food, but this isn’t Scaling Nerds.Red to Green was a podcast that investigated how to transition the food industry from harmful to healthy, from polluting to sustainable, from Red to Green. Each season had a different topicSeason: Cultivated MeatSeason: Plastic AlternativesSeason: Food HistorySeason: Food WasteSeason: Biotech in FoodSeason: Book Reviews on the future of foodThis episode is filled with good news: learn more about plant- and cell-based censorship in the US, the role of open access research to grow cellular agriculture, and how to engage farmers in the transition.You will hear from Scott Weathers Senior Policy Specialist from the Good Food Institute, also known as GFI. GFI is a leading nonprofit working internationally to accelerate alternative protein innovation.Connect with Marina on LinkedIn: https://www.linkedin.com/in/schmidt-marina/To stay up-to-date for future episodes take 3 seconds to click on “follow” and subscribe to Red to Green.Please leave a review on Spotify and iTunesThis episode is part of our season on promoting cellular agriculture and alternative proteins. Alt proteins are a rather recent development in the food industry and face some challenges on the consumer acceptance front. In the first season of Red to Green you will find an explanation of cell ag - whether you want to call it cultured meat, cell-based meat, cultivated meat, clean meat, or anything similar. This season is a follow-up and focused on the big challenges of cellular agriculture including socioeconomic questions, industry branding, nomenclature, and more.Red to Green is a food tech and sustainability podcast. We cover current food technology topics in-depth with a focus on sustainable innovations. Learn about the food industry in deep-dive seasons featuring industry leaders from food tech startups, corporates, and important VCs. Sustainable food is more than improving individual buying behaviors. Red to Green seeks to move the food industry from harmful to healthy, from polluting to sustainable from Red to Green.Thanks to our partners of this seasonFood Labs: Food Labs is a leading European VC and company builder in food, health & sustainability. They cover the entire value chain – from ag-tech, alternative proteins, water supply, food security, decentralized food production, vertical farming, to food waste and carbon reduction. https://foodlabs.de/NX-Food: NX-Food stands for Next Generation Food and focuses on consultancy, community, partnership and startup value creation – because the future of food needs to be shaped. https://nx-food.com/