In the second episode of our Extraordinary Eggs series, we will dive into a sustainable and innovative solution for egg production and consumption in LMIC; the Egg Hub model. How was this model identified and how does it even work? We will get first-hand insights from the implementors and results of the Egg Hub model in Malawi.In Part 2, we discuss the progress made in increasing egg consumption, behavior change, and the impact of marketing campaigns. We also highlight the positive effects of the Egg Hub model on the livelihoods of farmers and its potential for scalability in different countries.00:00 Introduction to the Egg Hub's Impact in Malawi00:40 The Impact of Egg Consumption in Malawi01:11 The Role of Social Marketing in Increasing Egg Consumption04:09 The Economic Impact of the Egg Hub on Farmers05:19 News Update: The SOFI Report and the Egg Hub Model06:17 The Egg Hub Model's Impact on Farmers' Livelihoods09:58 The Scalability of the Egg Hub Model15:58 Key Takeaways and Future Plans for the Egg Hub18:22 Conclusion

In the second episode of our Extraordinary Eggs series, we will dive into a sustainable and innovative solution for egg production and consumption in LMIC; the Egg Hub model. How was this model identified and how does it even work? We will get first-hand insights from the implementors and results of the Egg Hub model in Malawi.Part 1 focuses on the topic of egg production and the challenges faced in getting eggs to communities that need them the most, in LMICs. We discuss the traditional egg farming practices in rural Malawi, the hurdles faced by local farmers, and the innovative Egg Hub model as a sustainable solution. Part 1 also touches on cultural beliefs and food taboos that inhibit egg consumption in LMIC, and strategies to promote egg consumption among pregnant women, lactating mothers, and children under five. We conclude with a discussion on the outcomes and impacts of the Egg Hub model in Malawi.00:00 Introduction and Overview01:14 Introducing the Experts03:53 Recap of the Previous Episode04:36 Challenges in Egg Production in LMIC07:11 Scouting for Solutions: The Egg Hub Model14:31 Question of the Day: Cultural Beliefs and Food Taboos in Malawi18:22 Developing a Comprehensive Social Marketing Campaign19:45 Success Story: The Story of Grace21:25 Conclusion

In the inaugural episode of our new podcast series, we will be cracking open a topic that's as nutritious as it is controversial: EGGS.Eggs are "superfoods" since they are an excellent source of high quality protein, lipids, and 13 micronutrients essential for health and development. They still remain, however, one of the most under-consumed foods in many Low and Middle-Income Countries (LMICs) where the need for such energy-dense, long shelf-life foods is highest.In the second part of this episode, we scramble the fascinating potential of eggs to come up with solutions on tackling malnutrition in LMICs.

In the inaugural episode of our new podcast series, we will be cracking open a topic that's as nutritious as it is controversial: EGGS.Eggs are "superfoods" since they are an excellent source of  high quality protein, lipids, and 13 micronutrients essential for health and development. They still remain, however, one of the most under-consumed foods in many Low and Middle-Income Countries (LMICs) where the need for such energy-dense, long shelf-life foods is highest.In this first part, we delve into the nutrition science and unravel the egg-citing debates surrounding this versatile food. From cholesterol conundrums to protein-packed goodness, we break down the facts, myths, and nutritional benefits of the egg. ModeratorsKesso Gabrielle van Zutphen-Küffer, Director of Science, Sight and LifeJordie Fischer, Research Associate, Sight and LifeMathilda Freymond, Nutrition intern, Sight and Life SpeakersLora Iannotti: Professor (Brown School, Washington University in St. Louis); Director (E3 Nutrition Lab); Director (Planetary Health, Center for the Environment)Nelly Zavaleta: Senior Researcher, Director of Services at the Nutritional Research Institute (Instituto de Investigación Nutricional), Lima - Perú  Podcast Team Kesso Gabrielle van Zutphen-Küffer, Director of Science, Sight and LifeRachel Natali, Communications Manager, Sight and LifeJimena Monroy Gomez, Nutrition Associate, Sight and LifeJordie Fischer, Research Associate, Sight and LifeMathilda Freymond, Nutrition intern, Sight and Life 00:00  Introduction03:52  Question of the day ❓07:42  3 Key nutrients and health benefits of Eggs08:10   Eggs and "bad" cholesterol13:36  Conclusion

Diverse plant-based protein consumption is a promising approach to a healthy and environmentally sustainable diet. Across the plant-based meat series of the BrainFood podcast, we have heard thought-provoking insights from our guest experts working in fields such as nutrition, academia, business, behavior change, food technology, and novel alternative protein biotechnology. The fourth episode of this series focuses on the critical considerations for developing plant-based and other diverse alternative protein solutions for low- and middle-income countries. We discuss the issue through the Sight and Life vision by including our very own leadership team as our guest speakers. ModeratorsKesso Gabrielle van Zutphen-Küffer, Director of Science, Sight and LifeJacquelyn Bedsaul, Nutritional Immunologist, Sight and Life SpeakersKalpana Beesabathuni, Managing Director, Sight and LifeKlaus Kraemer, President, Sight and Life; Adjunct Associate Professor, Department of International Health, Johns Hopkins Bloomberg School of Public Health Sufia Askari, Managing Director, Sight and Life  Podcast Team Jimena Monroy Gomez, Technical Nutrition Associate, Sight and LifeJacquelyn Bedsaul, Nutritional Immunology Intern, Sight and LifeRachel Natali, Communications Manager, Sight and LifeKesso Gabrielle van Zutphen-Küffer, Director of Science, Sight and Life 00:00  Introduction04:01   Question of the day ❓05:32  Considerations for alternative proteins (AP) for LMIC08:10   AP opportunities and challenges for emerging economies11:29    Number of the day14:13    Supply chain considerations for diverse proteins17:05   Local sources of AP and processing needs18:29   Investment and research needs for AP success in emerging economies22:13   Newscast 📣24:55  Factors needed for scaling up AP production in LMIC27:59  Food Systems Live course, Harvard Business School29:00  International framework considerations31:02   Need for the true value of AP31:47   Entrepreneurial perspectives32:18  Conclusion

The Plant-based meat market is experiencing rapid production with serious claims, including the ability of such products to improve diets and animal welfare and reduce environmental impacts. Whether or not these Alternative Protein products are more environmentally sustainable than their animal-based counterparts remains to be seen - especially since the evidence is limited. In this episode, we unpack what is known about the environmental sustainability of plant-based meats, dive deep into the complexity of assessing their environmental metrics, and discuss how plant-based meats tie in with the global agenda of making our food system more sustainable. ModeratorsKesso Gabrielle van Zutphen-Küffer, Research and Knowledge Manager, Sight and LifeDr Simon Brown, Postdoctoral Fellow, Johns Hopkins University Get insights from the experts in our BrainFood blog: buff.ly/3SzGMR3 (6minute read) SpeakersDr Adam Drewnowski, Director of the Center for Public Health Nutrition, University of WashingtonDr Martin Bloem, Director of the Johns Hopkins Center for a Livable Future (CLF) in the Department of Environmental Health and Engineering, Johns Hopkins Bloomberg School of Public Health Podcast TeamJacquelyn Bedsaul, Nutritional Immunology Intern, Sight and LifeJimena Monroy Gomez, Technical Nutrition Associate, Sight and LifeYash Goel, Architect and Design Specialist, Sight and LifeErin Fagerholm, Communications Lead, Sight and LifePodcast Timeline00:00 Introduction02:29 The two protein transitions04:04 Bennett’s Law04:53  Why does animal protein consumption increase as incomes rise?08:05 Newscast: Impossible Foods environmental claims 📣12:26  Deep dive on Metrics16:13  From calories to nutrients18:23  Assessing environmental impact19:37  The need to invest in alternative forms of proteins22:35  Number of the Day 0️⃣25:26  Distinction between plant proteins28:04 The need for better data34:47 Learning to advance in the fog37:42  Action plan – the next 10 years39:25 The need for a multi-sectoral approach40:47 Question of the Day❓41:42  Alternative protein in the current context (war, climate, hunger)44:13 Conclusion

Many consumers of plant-based meat products are already concerned about the impact our food has on the environment, our health, and animal welfare. A recent explosion of investments in plant-based meats has further piqued interest and attention from researchers, businesses and consumers alike. But is all this money being used to address the most pressing concerns of consumers? In this Disruptive Science episode of our BrainFood podcast, we discuss why consumers are buying plant-based meat in the first place, trends in this specific market, and related research and investment challenges. Finally, we explore how nutrition science and regulation can shape the future and help put healthier plant-based meats on store shelves and dinner tables.    ModeratorsKesso Gabrielle van Zutphen-Küffer, Research and Knowledge Manager, Sight and LifePhD Candidate, Global Nutrition, Wageningen University & ResearchEmily Yao, Undergraduate student of Materials Science and Engineering, Johns Hopkins University SpeakersNick Cooney, Managing Partner, Lever VCDr Marleen Onwezen, Theme ambassador & Expertise leader in consumer science, Wageningen UniversityDr Hannah Theobald, Head of Nutrition, Quorn Foods Get insights from the experts in our BrainFood blog: bit.ly/BlogPBMep2 Podcast Timeline00:00 Introduction03:19 Question of the Day❓04:29 Number of the Day08:35 Markets trends & LMIC10:05 Plant-based meat denominations and consumer perspectives13:17 Demand for plant-based meat & alternative protein15:20 Drivers of consumer behavior and choice16:47 Marketing tactics19:25 Pricing of plant-based meats20:46 How to position nutrition at the center of plant-based foods and consumer choice ?22:05 Consumer education23:48 📣Newscast: Is plant-based meat losing its sizzle ?27:02 Plant-based meat projections in LMIC28:32 The forgotten mycoprotein30:36 Dietary patterns and trends of alternative protein32:41 Collaboration between nutrition and business38:26 Conclusion

What do we  really  know about alternative protein products’ nutritional value?  At  Sight and Life, we value the importance of going beyond the persuasive environmental and health claims currently associated with such products and strive to understand the science and nutritional benefits of this emerging field. This first episode of our series on “Plant-based meat” offers a deep dive into some of the most burning questions we have on the nutritional value, health impacts, and technology of these new products. ModeratorsKesso Gabrielle van Zutphen-Küffer, Research and Knowledge Manager, Sight and Life and PhD Candidate, WURNitya Vissamsetti, Undergraduate student studying Molecular and Cellular Biology and Psychology at JHUJacquelyn Bedsaul, PhD Candidate, Graduate Program in Immunology Department of Biological Chemistry at JHU SpeakersDr Simone K Frey, Founder of Nutrition HubDr Stephan van Vliet, Postdoctoral Associate in the Stedman Nutrition and Metabolism Center at Duke UniversityDr Alan Hernandez Alvarez, Lecturer in Nutrition and Global Health, University of Leeds Get insights from the experts in our BrainFood blog: https://bit.ly/Ep1Blog Backstage TeamJimena Monroy Gomez, Technical Nutrition Associate, Sight and LifeYash Goel, Architect and Design Specialist, Sight and LifeErin Fagerholm, Communications, Sight and Life Podcast timeline00:00 – Introduction04:35 – Question of the day❓06:23 – The Protein Digestibility Corrected Amino Acid Score (PDCAAS)10:35 – Terminology around plant-based meat and alternatives12:35 – Regulation and legislation19:15 – Production & technology of plant-based meats21:17 – Protein quality PDCAAS & Digestible Indispensable Amino Acid Score (DIAAS)26:13 – Impact of technology on protein quality27:33 – Production challenges28:40 – 📣 Newscast: plant-based meats & ultra-processed foods30:06 – Nutrient profiling38:55 – Evidence on health impacts of plant-based meat42:05 – Other alternative proteins & safety aspects45:00 – Consumer insights56:35 – Conclusion