4.10. The chef's perspective: regional, circular, zero waste cooking to reduce food waste and how it's connected to cultural traditions, respecting food and creativity with Root Radicals
Manage episode 317917662 series 2772352
I know we tend to be quite tech-centric at Red to Green and that's why I find it quite important to include the chef's perspective. This interview may not give you a bunch of hard facts but I believe it may inspire you with a different way to look at food and food waste. From a standpoint of cultural traditions, respect, and creativity.
Monica Kisic Aguirre, originally from Peru, holds a Ph.D. in Molecular Biology and Biochemistry, and dedicated 12 years of her life to doing research, before she switched and became a chef and artist, with now 10 years of experience in the culinary scene.
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.
More info and links to resources on https://redtogreen.solutions/
For sponsorships, collaborations, volunteering, or feedback write Marina at email@example.com
Please leave a review on iTunes https://podcasts.apple.com/de/podcast/red-to-green-food-sustainability/id1511303510
Thanks to our partners of this season
Atlantic Food Labs: Atlantic 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/