Can global food companies make the shift to r...

Vigilance. Grit. Resilience. Valerie Montgomery Rice, the president and CEO of Morehouse School of Medicine, shares where she learned these key qualities of successful leadership, offering three lessons for anyone who wants to overcome their fears, stand up for what’s right and b ...  Show more

Why are we so obsessed with productivity? Horticulturist Rebecca McMackin (who wants people to let their lawns grow wild) and author Catherine Price (who wrote a book about the power of fun) come together to discuss the relief of giving up control. From growing milkweed to taking ...  Show more

As the brand behind products including Ben and Jerry’s, Hellmann’s and Marmite, Unilever represents an important opportunity to scale a circular economy for food. In this episode, we’ll hear from the company’s Vice Pres ...

This week: Shai Sela and Jonathan Sullivan from agriculture sector data solutions business Agmatix talk with Ian Welsh about the future of regenerative agriculture, the challenges and opportunities it presents. They discuss the new data-driven RegenIQ ...

The Ellen MacArthur Foundation’s Big Food Redesign Challenge set out to demonstrate how redesigning products in line with circular economy principles, can create a food system that allows nature to thrive.

In this episode, hear from one of those redesigners, Chloe Stewar ...

Niklas Wallsargård, CEO of agri-sector business Improvin', talks with Innovation Forum's Ian Welsh about how agri-food companies can measure, report and reduce greenhouse gas emissions and biodiversity impact of their value chain. They discuss how to best engage with value cha ...