From influencers to AI: food in the age of algorithms

What is a practical way to implement artificial intelligence in food? Which content and engagement strategy is effective for social media algorithms? How can we avoid that all the information we receive becomes overwhelming? Today we talk about food and algorithms, with Massimiliano Carraro (from Behavix) and two sustainable lifestyle influencers: Daria, from @DariaAlNaturale_, and Shannen from @_greengal. We will look into how artificial intelligence and algorithms can be used in the fields of food waste reduction, but also in content creation and engagement. This podcast is part of the series “Tomorrow’s Table, Rethinking Food As We Know It”, which weaves together the experiences and insights of projects and living labs within the FOOD 2030 Network launched by Cleverfood. Cleverfood is a European project aimed at fostering collaboration, knowledge-sharing, and systemic change in the food sector. Behavix is also part of the FOOD 2030 Network. Host & post-production: Valentina Gritti Co-host: Lisa Grosjean (Beinfluence) Guests: Massimiliano Carraro (Behavix), Daria Falcone (@dariaalnaturale_), Shannen Haley (@_greengal).  This episode is part of the podcast series "Tomorrow's Table: rethinking food as we know it" co-produced by Slow Food Youth Network and ICONS for the EU-funded CLEVERFOOD project.

Today we are meeting two super inspiring women: Lia Carlucci (founder and CEO of the Food Campus Berlin) and Janka Alwon, influencer and food blogger, also Known as Jankalicious.  This podcast is part of the series “Tomorrow’s Table, Rethinking Food As We Know It”, which weaves together the experiences and insights of projects and living labs within the FOOD 2030 Network launched by Cleverfood. Cleverfood is a European project aimed at fostering collaboration, knowledge-sharing, and systemic change in the food sector. Food Campus Berlin is also part of the FOOD 2030 Network. Host & producer: Valentina Gritti Guests: Lia Carlucci (Food Campus Berlin) and Janka Alwon (@jankalicious_) Music: Leonardo Prieto  More about Food Campus Berlin: https://www.foodcampus.berlin/?lang=en  Planetary Health Diet: https://eatforum.org/eat-lancet/the-planetary-health-diet/  Janka's blog: https://www.jankas.blog/ and Instagram: https://www.instagram.com/jankalicious_/?hl=en   This episode is part of the podcast series "Tomorrow's Table: rethinking food as we know it" co-produced by Slow Food Youth Network and ICONS for the EU-funded CLEVERFOOD project.

Can fermentation improve plant-based foods? What happens during fermentation from a food chemistry perspective? What are concrete health benefits of eating fermented foods?  Today I am at the faculty of bioengineering in Leuven, Belgium, to interview professor and researcher Christophe Courtin. Christophe knows everything about the chemistry of fermentation. He has been researching fermented cereals for 15 years and he is now coordinating the project HealthFerm (we will tell you more about this in the course of the episode). Helthferm is part of the FOOD 2030 network, under the CLEVERFOOD project. From farmers and chefs to activists and everyday eaters, CLEVERFOOD is about bringing everyone into the conversation on building a fairer, healthier and more sustainable food system for the future. Host: Valentina Gritti Guest: Christophe Courtin Links:  The link to the first paper on the HealthFerm Citizen Science project: https://www.nature.com/articles/s41538-026-00725-7 The link to the HealthFerm website: www.healthferm.eu This episode is part of the podcast series "Tomorrow's Table: rethinking food as we know it" co-produced by Slow Food Youth Network and ICONS for the EU-funded CLEVERFOOD project. Post-production: Klets.media

Have you ever had a “WOW moment” while being in nature? What is the first step you can take to get connected to your local food scene? Can everyone start gardening? Today we kick off the year with a great conversation with Andrew Valenti (@andrewvalenti.av): regenerative gardener, artist, musician, and world traveler. We are going to talk about how Andrew managed to build a home gardeners community around him, but we will also touch upon the spiritual connection with nature and add some practical tips on how to start gardening yourself. Ready to get inspired?  Host and producer: Valentina Gritti Guest: Andrew Valenti Music: Leonardo Prieto Listen to the new podcast show of Andrew: Gardens of Earthly Delight Find more tips on how to start gardening on Slow Food, The Podcast past episode "Green thumbs: from school gardens to your own balcony! With the Frenchie Gardener" Find out more about the Slow Food Farms on https://www.slowfood.com/slow-food-farms/  A project by Slow Food Youth Network (SFYN)

What are some tips to spot the latest food trends? What is new in the food scene around the world? Are these trends supporting a shift towards a more sustainable food system? Today I am recording a live conversation with Gijsbregt Brouwer, founder of De Buik and inspiring food trend watcher in Rotterdam, The Netherlands. This is a co-production between Slow Food, The Podcast and Bekt Lekker, Gijsbregt's podcast.  Hosts and guests: Valentina Gritti and Gijsbregt Brouwer Production: Klets Media With inputs from: Chef Jam Melchor from The Philippines, Oguniiyi Akinade and Eniola Okeola from Nigeria, Ariinda Ronald from Uganda, Roger Maldonado from Bolivia, Lea Balcerzak from Poland and Nahuel Burracco from the Pollenzo Food Lab, at the University of Gastronomic Sciences in Italy. A project by Slow Food Youth Network (SFYN) **Support our podcast by giving us a good rating on your favourite podcasting platform! 

Are food systems changed bottom up or top down? How do diplomacy and negotiations on a high political level work? What is an effective way to bridge practice and policy? Today we discuss with diplomat Pio Wennubst and SFYN executive director Jorrit Kiewik, how policies and negotiations but also bottom-up approaches can change our food systems. What do Pio and Jorrit have in common? Apart from the faith in diplomacy and love for food, they were connected through Bites of Transfoodmation: an initiative that brings together young motivated individuals to create a community of practice and change the future of our food systems. Jorrit was one of the youth joining the initiative and Pio, founded BOT, via the Swiss Agency for Development and Cooperation.   Read the Bites of Transfoodmation manifesto here: https://transfoodmation.com/bites-of-transfoodmation/manifesto/  Find here the CFS recommendations on promoting youth engagement and employment in agriculture and food systems for food security and nutrition: https://www.fao.org/fileadmin/templates/cfs/Docs2122/Youth/CFS_Policy_Recs_Youth_FInal_Agreed_Version_July2022.pdf  A project by SFYN (Slow Food Youth Network) **Support our podcast by giving us a good rating on your favourite podcasting platform! 

How can storytelling be fair? Can food become the means to tell a much bigger story? What shall we consider when talking about people from other cultures and indigenous peoples communities? Today, we will listen to the story of Gabriella, a student at the University of Gastronomic Sciences in Pollenzo (UNISG), Italy. Who had a life-changing experience with the Juruna indigenous community in the heart of the Brazilian Amazon. From this experience onwards she decided that she wants to invest her time in storytelling as a means to talk about indigenous food movements. In the course of this episode we will also listen to Tunda Lepore, an inspiring Maasai leader, and Slow Food International Counselor for Indigenous Peoples. Host & Production: Valentina Gritti Guests: Gabriella Bruno (UNISG student) and Tunda Lepore (SFI counselor for indigenous peoples, maasai) Read the digital magazines of Gabriella here: https://heyzine.com/flip-book/50067804e0.html and https://heyzine.com/flip-book/f3dae12021.html#page/1  Find out more about Fermolution here: https://slowfoodyouthnetwork.org/news/fermolution-a-revolution-through-ferments/ A project by Slow Food Youth Network (SFYN)

Does food make us humans? What is a balanced meal in indigenous cosmologies? Do you know what is the favourite meal of people close to you and could you recreate it? Grab your favourite drink, tea, coffee, or hot chocolate, and settle in. Today, we’re diving deep into food, culture, health and identity with a very special guest. I had the pleasure of sitting down with Elena Fusar Poli, researcher and lecturer in food anthropology at the University of Gastronomic Sciences in Pollenzo, Italy. Elena takes us into her fieldwork with indigenous communities in Oaxaca, uncovering powerful insights about how food shapes who we are. This is not just a conversation about eating: it’s about belonging, memory, and meaning. So, get cozy, and let’s begin this fascinating journey together. Host & Production: Valentina Gritti Guest: Elena Fusar Poli (researcher and lecturer in food anthropology at UNISG) With interventions of Alessandra Silva, Rachael Olajumoke and @tantamvv. Music: Leonardo Prieto A project by Slow Food Youth Network (SFYN)

We all drink it, but its journey is as clear as the beverage itself: Coffee.How can we make its chain shorter? What does it look like when you start a small scale coffee roastery? How does the origin of the coffee impact its taste? How is the price of coffee regulated on an international level? Today we will talk about coffee. In particular we will have a nice conversation with Francesco Anastasi. Francesco graduated at the University of Gastronomic Sciences in Pollenzo Italy in 2014, where we also got to know each other (I studied at UNISG myself). After working for 7 years at Slow Food International, he has founded together with his partner Gabriella, Santaromero, single origin Colombian coffee roastery based in Turin. So pour yourself your favourite brew and let’s get over to Francesco! Host & Production: Valentina Gritti Guest: Francesco Anastasi (UNISG alumno and co-founder of Santaromero coffee roastery) Music: Leonardo Prieto Chat with us on our Telegram group: https://t.me/slowfoodthepodcast A project by Slow Food Youth Network (SFYN)

What does the life of a plastic-free shopper look like? Why is plastic in food so concerning? What are some tips to reduce packaging waste? Today we talk about plastics. In particular we will have a nice chat with Suri, a digital creator also known as @dazingsoul who is a plastic-free shopper and who joined us during our Planting The Future campaign. Suri will give us some tips on how to buy less plastic especially when it comes to food and we will also talk about why we should put effort into it. Host & production: Valentina Gritti Guest: Suramy Gomez, @dazingsoul Music: Leonardo Prieto A project by Slow Food Youth Network (SFYN)