PODCAST · arts
Next on the Menu
by Australian Pork Ltd
Australian Pork Ltd is proud to deliver a curation of conversations on the future of food. This podcast will feature some incredible people across the entire food industry, and explore their perspectives on the innovations that will challenge the world of food as we know it.
Episodes
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Discovering emerging start-ups & collaboration feat. Anne Greven
The Global Head of Food and Agribusiness Startup Innovation at Rabobank, Anne Greven shares some of the best and brightest startups and entrepreneurs from around the world that are bringing innovative and actionable ideas to many global Food & Ag companies. Anne also reviews the innovation…
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Biosecurity innovation feat. Adrian Turner
Adrian Turner lives and breathes innovation and of late, he's turned his attention to the world of pork. Adrian co-founded a business called Exoflare, which is a data-driven biosecurity risk management system for pork farms. APL has been collaborating deeply with Exoflare and in this ep. Adrian...
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What's crackling this Christmas? feat. Brodee Myers-Cooke
Brodee Myers-Cooke simply has us hanging off her every delicious, tasty word in this episode. As Editor and Chief at taste.com.au, Brodee served us up the latest trends, meal ideas and top picks just in time for Christmas. Brodee knows everything there is to know about what makes Australians come...
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Beyond the bricks & mortar feat. Professor David Hughes
Professor David Hughes aka. Dr Food, is well established as being completely in the know when it comes to global trends in food, meat and the retail sector. Couple that with his enthusiasm and passion, this conversation is incredibly entertaining, thought-provoking and sets the scene for what’s...
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Innovation in Australian Ag. Feat. Bernie Brookes
Bernie Brookes has had an incredible career and brings a cumulation of experience in retail, agriculture and innovation to his current role as Chair of Agriculture Innovation Australia. In this episode of Next on the Menu, Bernie shares the latest innovative projects he has his eye on, how the...
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The universal debate on meat feat. Diana Rodgers, RD
Diana Rodgers is on a mission to bring balance into the universal debates consumers, media and policy-makers are having about sustainable and healthy food systems. Which is why Diana has launched the Global Food Justice Alliance (from her HQ in Boston, USA) to advocate for the right of all people...
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Glancing into future opportunities & challenges feat. Melissa Clark-Reynolds ONZM
Last year we met Kiwi futurist, Melissa Clark-Reynolds for the first time and she blew us away with her articulate insights and predictions around what was in store for the global meat industry and more specifically, the Australian pork sector. Since our initial conversation with Melissa…
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Christmas Episode feat. Charlotte Gilbert, GM Meat, Coles
Well, we made it! A season wrapped and with the end of 2020 in our sights – what a year it’s been! In this special Christmas episode of Next on the Menu we have a chat to Charlotte Gilbert, General Manager Meat at Coles to find out more about their approaches to the pork category, sustainability...
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Phil Morle, Future of Protein
Phil Morle is a Partner at the CSIRO's venture capital fund - Main Sequence Ventures. They invest in deep tech founders who are building unimaginable new companies with a strong connection to research. Prior to this, Phil was the founder of Australia’s first Silicon Valley style incubator,...
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Dilhan F. Fernando - It's about legacy
Not only is Dilhan F. Fernando responsible for the success of the world’s most renowned tea company, Dilmah Tea, Dilhan has huge aspirations for himself and the organisation in the sustainability and social license space. Dilhan is the son of Dilmah founder, Merrill J. Fernando, and while he...
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Tony Lowings, Global CEO, KFC
In this episode we speak to Tony Lowings, Global CEO of a universal family favourite - fast food giant, KFC. Whilst extremely busy managing the $26 billion business that comprises more than 24,000 restaurants in over 147 countries, Tony generously sat down with us to share his thoughts on the...
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Margo Andrae, Australian Pork's bold & audacious ambition
APL has a new strategic five-year plan with a bold and audacious ambition – to make Australian pork the nation's preferred protein and sustainably add $1 billion to farm gate value by 2025. In this episode, Mitch and Billy chat with CEO Margo Andrae to understand the direction and vision for...
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Eli Court, Creating Sustainable Change
This week we speak to Eli Court from ClimateWorks. Eli’s professional life is dedicated to helping people transition to a zero emissions future and his expertise lies in making sense of complex technical and social research. Eli builds teams that turn research into effective on the ground…
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Diana Rodgers, The Case for Better Meat
Diana Rodgers has recently co-authored and launched her book, Sacred Cow: The Case for Better Meat and in an incredible feat of hard work, she is about to release the companion film which she also directed and produced. With her background as a “real food” nutritionist and sustainability…
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Nino Zoccali, A Chef's Perspective
Renowned chef, Nino Zoccali has a fiery passion for good produce and amazing food. Nino grew up in country Western Australia, his family farming in the region for almost 100 years. Today, Nino remains committed and connected to agriculture and the land. At just 25, he opened his first restaurant…
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Stephen Nankervis, Fair farming
Stephen has a passion for 'fair' which makes absolute sense considering his role at Fairtrade Australia & NZ (Commercial Partnerships Lead) sees him responsible for helping businesses in Australia source coffee and cocoa from cooperatives in developing countries and thus makes sure our businesses...
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Luke Leyson, Rock-star Butcher
Luke Leyson didn't quite realise the wild ride he was in for when he first signed up to butchery. In fact, it was supposed to be a stepping stone to a career as a chef. He's now adamant that being a butcher deserves the same 'rock-star' status as chefs get these days, that he's stopping at…
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Melissa Clark-Reynolds ONZM, Futurist
We could listen to Melissa Clark-Reynolds, a futurist from New Zealand, for hours... Believe us when we say, Melissa has the most incredible insights and predictions for what's coming for the global meat industry and she shares what she picks are the biggest challenges and opportunities for the...
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Meet the co-hosts: Billy & Mitch
Welcome to Australian Pork Lt’s new podcast ‘Next on the Menu’ hosted by APL Chairman, Andrew ‘Billy’ Baxter and GM of Business & Innovation, Mitch Edwards. As co-hosts, Billy and Mitch, have lined up guests selected to challenge Australian pork producers, and those interested in the future of...
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ABOUT THIS SHOW
Australian Pork Ltd is proud to deliver a curation of conversations on the future of food. This podcast will feature some incredible people across the entire food industry, and explore their perspectives on the innovations that will challenge the world of food as we know it.
HOSTED BY
Australian Pork Ltd
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Frequently Asked Questions
How many episodes does Next on the Menu have?
Next on the Menu currently has 19 episodes available on PodParley. New episodes are automatically indexed when they're published to the podcast feed.
What is Next on the Menu about?
Australian Pork Ltd is proud to deliver a curation of conversations on the future of food. This podcast will feature some incredible people across the entire food industry, and explore their perspectives on the innovations that will challenge the world of food as we know it.
How often does Next on the Menu release new episodes?
Next on the Menu has 19 episodes. Check the episode list to see recent publication dates and frequency.
Where can I listen to Next on the Menu?
You can listen to Next on the Menu on PodParley by clicking any episode. We provide an embedded audio player for direct listening, and you can also subscribe via your preferred podcast app using the RSS feed.
Who hosts Next on the Menu?
Next on the Menu is created and hosted by Australian Pork Ltd.
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