2025 Review: My Year of Reclamation

A few years back, I adopted a new tradition. Instead of making a resolution, I set an intention for the year by choosing one word that encompasses what I wanted to create more of. This instantly made me feel like the CEO of my life. I set the direction and made aligned decisions that fit my dreams. In 2023, my word was GLOBAL and in 2025, it was RECEIVE. In this episode, I take you behind the scenes of my life and leadership to share how my year unfolded. Ready to choose your word for the year? Join the community workshop on December 30th here. Curious about Leadership Circle? Set up a chemistry call here to learn more about the program and if it's a fit for you. Enrollment is open now.

In this episode of What The Field?! by CrowdFarming, I sit down with Cristina Domecq and Emilia Aguirre to talk about why it’s so important to recognize and celebrate the individuals behind our food.As Co-Founder of Top 50 Farmers, I share how visibility can transform the agricultural landscape—and why it’s crucial for the future of regenerative farming.We talk about:• The mission behind Top 50 Farmers and the impact it’s having across the farming community.• How visibility can translate into policy influence, new markets, and stronger community ties.• Why scaling regenerative farming starts with something as simple (and powerful) as knowing who your favorite farmer is.Making farmers famous isn’t just a catchy idea—it’s a necessary step towards a more regenerative, connected food future.Let’s make farmers famous! Applications and nominations to find the next cohort of Top 50 Farmers open on November 4, 2025! For more information visit www.top50farmers.orgFollow along for the latest insights and updates from the regenerative food world here:Follow us on Top 50 Farmers:𝗜𝗻𝘀𝘁𝗮𝗴𝗿𝗮𝗺:   / top50farmers  𝗟𝗶𝗻𝗸𝗲𝗱𝗜𝗻:   / top-50-farmers  𝗪𝗲𝗯𝘀𝗶𝘁𝗲: https://www.top50farmers.org/Follow Analisa Winther:𝗜𝗻𝘀𝘁𝗮𝗴𝗿𝗮𝗺:   / analisa.winther  𝗟𝗶𝗻𝗸𝗲𝗱𝗜𝗻:   / analisa-winther  𝗪𝗲𝗯𝘀𝗶𝘁𝗲: analisawinther.com

What if we looked to nature first? Innovation often starts in our heads, but what if it began by observing the world around us? Nature has been solving complex challenges for billions of years. In this episode, we dive into the science of biomimicry with Dave Hutchins, Technical Director at the Biomimicry Institute, a non-profit supporting entrepreneurs, engineers, designers, and artists worldwide in learning from nature’s genius to inspire solutions, designs, and processes for our planet's most urgent problems.This conversation is packed with vivid examples, offering both an introduction to biomimicry and a practical guide for anyone seeking to harness nature’s wisdom in their work. From food systems to textiles, business strategies to new models of collaboration, Dave reveals how nature holds endless inspiration for building a better, more regenerative world.What We Cover:What is Biomimicry? Understanding how nature’s time-tested strategies can solve modern challenges.Nature-Inspired Innovation: How biomimicry is shaping industries from food and agriculture to materials science and design.Transforming Food Systems: The role of biomimicry in creating sustainable, regenerative food production and supply chains.Collaboration for Impact: Why cross-disciplinary teamwork is key to advancing biomimicry-driven solutions. Bringing Biomimicry into Business: Practical steps for entrepreneurs and industry leaders looking to integrate biomimicry into their work.Related Links⁠Biomimicry Institute⁠On Being with Janine BenyusThe Kogi on bringing nature into the room Ask NatureAquaporin on using nature’s genius to solve for water Iceland Ocean Cluster on 100% fish The Textile Mountain The Telepathy TapesTeeming by Tamsin Woolley-BarkerAn Immense World by Ed YoungConnect with DaveWant to connect with Dave? Subscribe to the Future Food newsletter to access her contact details and the episode transcript. You'll subscription will also power the production of more episodes like this. Get access now!About Analisa WintherAnalisa Winther is an ecosystem developer, consultant, and executive coach for leaders working on food system transformation. For more information on working together visit: Website: www.analisawinther.comNewsletter: www.analisawinther.substack.comInstagram: @analisa.wintherShow Host: Analisa WintherHashtags:FutureFood, RegenerativeAgriculture, Sustainability, Collaboration, InnovationLeadership

⁠Top 50 Farmers⁠ is scaling regenerative agriculture by spotlighting and empowering the farmers leading the way. Their vision is to make regenerative agriculture the universal standard once again. In this episode, Top 50 Farmers Co-Founders, ⁠Analisa Winther⁠ and ⁠Cindie Christensen⁠ pull back the curtain on the organization’s fundraising journey. They discuss the importance of finding investors that align with your vision and values and how they managed to raise almost €1 million in grant funding as a first time project. What we cover: ·       The origin story of Top 50 Farmers ·       Why it’s time for farmers to be recognized like chefs ·       The barriers and opportunities of regenerative agriculture ·       The values and vision that Top 50 Farmers is built on ·       Top 50 Farmers fundraising process and the journey to raise and almost €1 million from the right funders ·       Tips, strategies, and advice for anyone else looking to fundraise   Related Links ⁠Top 50 Farmers⁠ ⁠Future food revolution keynote⁠ ⁠Leadership coaching⁠   Connect with Cindie Want to connect with Cindie? Subscribe to the⁠ ⁠⁠Future Food⁠ newsletter to access her contact details and the episode transcript. You'll subscription will also power the production of more episodes like this.⁠ ⁠⁠Get access now!⁠ About Analisa Winther ⁠Analisa Winther⁠ is an ecosystem developer, consultant, and executive coach for leaders working on food system transformation. For more information on working together visit: Website:⁠ ⁠⁠www.analisawinther.com⁠ Newsletter: ⁠www.analisawinther.substack.com⁠ Instagram:⁠ ⁠⁠@analisa.winther⁠

Leading change through food requires a different mindset. It's not the same as building a tech or software company. Over the years, I've coached an incredible portfolio of visionary leaders building a better future through food. Behind closed doors, I've noticed these leaders embracing a different approach to building organizations. In this episode, you will learn the 5 leadership and mindset trends agrifood executives are using to drive change. Epsisode Links Get your ticket for Spot on Food here. Use the code FUTUREFOOD to receive 10% off at checkout. Listen to the episode on personal due diligence here About Your Host Analisa Winther is an executive coach for leaders working on food system transformation and frequent speaker and MC for events on the future of food. For more information on working together and to book a chemistry call visit: Website:⁠ ⁠⁠www.analisawinther.com⁠ Newsletter: ⁠www.analisawinther.substack.com⁠ Instagram:⁠ ⁠⁠@analisa.winther⁠ Show Host:⁠ ⁠⁠Analisa Winther

Paul Greive is a regenerative farmer, entrepreneur, investor, and the founder of Pasturebird, the world's largest pasture raised poultry producer, Paul's team invented the automated range coop, which autonomously moves blocks of 6,000 broiler chickens to fresh pasture daily using a hundred percent solar power. Pasturebird is one of the fastest growing brands in American retail meat. Join Paul in conversation with Analisa Winther to discuss Pasturebird’s startup journey, how they collaborated with Purdue to scale and have one of the largest exits in regenerative agriculture to date, as well as how they grew a family business into a movement to scale regenerative agriculture and pasture raised poultry in America and beyond. What we cover: Paul's unique background: from Marine Corps sniper school to regenerative farming. The health journey that led Paul to discover the benefits of a paleo diet. The inception of Primal Pastures and the rapid growth of Pasturebird. Explanation of pasture-raised poultry and its role in regenerative agriculture. Paul's collaboration with Purdue and scaling regenerative agriculture. The importance of building strong company cultures anchored in values and vision. How regenerative agriculture serves as a patriotic act for future generations.   Related Links   Get Real Chicken Tour of Pasturebird Top 50 Farmers Future food revolution keynote Leadership coaching   Connect with Pasturebird Want to connect with Paul? Subscribe to the Future Food newsletter to access her contact details and the episode transcript. You'll subscription will also power the production of more episodes like this. Get access now! About Analisa WintherAnalisa Winther is an ecosystem developer, consultant, and executive coach for leaders working on food system transformation. For more information on working together visit: Website: www.analisawinther.com Newsletter: www.analisawinther.substack.com Instagram: @analisa.winther Show Host: Analisa Winther Hashtags: FutureFood, RegenerativeAgriculture, Sustainability, Collaboration, InnovationLeadership

In my executive coaching practice, I work with leaders who are building a better future through food. Over time, I have noticed that the most visionary leaders have three building blocks in place. They know their vision, values, and zones of genius. In this minisode, Analisa Winther talks through the 3 hidden keys to being a visionary leader. If you're working on food system transformation, you're not going to want to miss them. You will learn: How having a clear vision for yourself and the business will make everything flow more easily The importance of knowing your values to make more aligned decisions, delegate with confidence, and create a strong company culture Why staying in your zones of genius amplifies your impact and makes it easier for your team to support you Related Links 1-1 Executive Leadership Coaching Curious to join the Leadership Circle - a 3 month mastermind to delegate with ease? Send Analisa a message at [email protected] About Analisa Winther Analisa Winther is an ecosystem developer, consultant, and coach in the agrifood industry. Analisa⁠ ⁠⁠advises corporations⁠ on where to partner and invest in the agrifood space and is an executive coach for vision leaders working on food system transformation. Website:⁠ ⁠⁠www.analisawinther.com⁠ Newsletter: www.analisawinther.substack.com Instagram:⁠ ⁠⁠@analisa.winther⁠ Show Host:⁠ ⁠⁠Analisa Winther

Laura Hernández Espinosa is part of the mother-daughter team behind Restaurant Leo in Bogota, Colombia. Leo has been named one of the World’s 50 Best restaurants multiple times. It merges culinary philosophy and liquid offerings to create a sensory journey that celebrates heritage as one of the most multicultural and biodiverse countries in the world Colombia. Leo sources ingredients from across the country exploring how gastronomy can be used as a platform for regional and social development. Their work is inspired by the interconnection between humans, cultural heritage, and the natural environment. Leo also runs a Foundation, FunLeo, which works to strengthen ties between rural and urban areas. What we cover: What is means to be a Colombia sommelier How Leo approaches innovation How gastronomy can be used as a tool for social and economic development Celebrating biodiversity in the kitchen How other restaurants can act as a vehicle for change and work towards building up regional food systems Building long-term working relationships that affect change Connect with Laura and Restaurant Leo? Want to connect with Laura? Subscribe to the Future Food newsletter to access her contact details and the episode transcript. Your subscription will also power the production of more episodes like this. Get access now! Related Links Analisa's Colombia Travel Tips Kaffe Bueno on unleashing coffee's potential KBH Madhus on why bringing line cooks to the farm matters Alchemist on restaurants as R&D centers Amass on creating a zero waste kitchen Bård Jervan on why tourism needs food Zotea Culinary Experience About Analisa Winther Analisa Winther is an ecosystem developer, consultant, and coach in the agrifood industry. Analisa advises corporations on where to partner and invest in the agrifood space and coaches startup founders helping them to attract the right investors and create their career. Website: www.analisawinther.com Newsletter: www.analisawinther.substack.com Instagram: @analisa.winther Show Host: Analisa Winther Join the communityThis show is listener-supported. Your contribution directly enables more awesome content like this. You’ll also get access to discounts, special events, and episode transcripts. 👉 Upgrade yourself here Hashtags: #Gastronomy #ColombianCuisine #Biodiversity #Multiculturalism #SocialImpact #Sustainability #Innovation #CommunityEmpowerment #FoodCulture #CulinaryArts

For over a decade, I have been building innovation ecosystems and putting together investment and partnership deals to facilitate innovation. In this minisode, I share my secret sauce for putting together long-lasting collaborations that drive impact: personal due diligence.  Personal due diligence is the process of getting to know the leaders behind a company to determine if you are a good fit to work together.  In this episode you will learn, 3 questions to start asking any prospective investor, partner, startup, employer, or hire to see if you are a match for doing business.  What builds trust between organizations  Analisa’s secret for conducting effective personal due diligence The method Analisa uses when working with CVCs like Paulig, IKEA, and Novozymes to put together investment and partnership deals  How you can determine your organization’s vision and values  Links:  Sign up for the Strategic Networking Course  Podcast with Kaffe Bueno on unleashing coffee’s potential  Paulig’s investment arm on the future of taste Love matchmaker on building strong business relationships If you are interested in hosting a workshop for your organization to determine your vision and values, send Analisa a message on www.analisawinther.com

Estefania Simon-Sasyk is a Michelin-trained chef. After leading kitchens across Asia, South America, and Europe, her desire to make a broader impact led her to founding the innovation and new product development consultancy Mycelium Gastronomy.  Mycelium takes a unique approach to innovation management focusing on ethics and diversity of perspective to tackle critical issues around health, sustainability, and regional economic development. Join Analisa Winther and Estefanis as they discuss the ethics of new product development and agrifood innovation. What we cover: The next frontier for corporate innovation  How Estefania went from working in Bali to the Basque Culinary Center and then founding Mycelium Gastronomy. The importance of collaboration to create lasting impact Inter-generational framework for innovation  Innovation, diversity, and long-term thinking in organizational decision-making. Why lived experiences is the new google  Aligning business and social impact in a corporate environment Connect with Mycelium Gastronomy Want to connect with Estefania? Subscribe to the Future Food newsletter to access her contact details and the episode transcript. Your subscription will also power the production of more episodes like this. Get access now! Related Episodes: Visionary Leadership coaching program Corporate innovation consulting Keynote: Creating Careers That Drive Innovation Creating Your Career coaching program Mycelium Gastronomy on the ethics of food innovation About Analisa Winther Analisa Winther is an ecosystem developer, consultant, and coach in the agrifood industry. Analisa advises corporations on where to partner and invest in the agrifood space and coaches startup founders helping them to attract the right investors and create their career. Website: www.analisawinther.com Newsletter: wwww.analisawinther.substack.com Instagram: @analisa.winther Show Host: Analisa Winther Join the community This show is listener-supported. Your contribution directly enables more awesome content like this. You’ll also get access to discounts, special events, and episode transcripts. 👉 Upgrade yourself here Hashtags: FutureFood, FoodInnovation, EthicalProductDevelopment, DiversityInclusion, Collaboration, Sustainability, EcosystemDevelopment, MyceliumGastronomy