thefoodpeople In Conversation With... – Details, episodes & analysis

In this month's episode, Charles speaks to Tara Quick, Co-Founder of Charlie Oven about all things outdoor eating - from cooking over fire and attitudes towards outdoor cooking, to the inspiration for the Charlie Oven.

In addition to this, Tara joins Charles to talk about...

- Enabling quicker moments of food joy - no standing over an oven for hours!
- How anyone can use a Charlie Oven - it's easy to adopt this way of cooking
- Mitigating environmental impact when manufacturing and shipping
- How every Charlie Oven is made by hand in the UK with love and attention, and a focus on quality

'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/

Check out the thefoodpeople blog: https://thefoodpeople.co.uk/blog

📹  Subscribe and watch more from thefoodpeople here: @thefoodpeopletv 
 
thefoodpeople are a future trends and foresight business rooted in their purpose to shift the future of food and drink by harnessing the power of trends.

In this month's episode, Charles speaks to Nick Egan, Founder of Cornwall Pasta Co. about all things pasta... but this isn't just any pasta, this is organic regenerative pasta! 

In addition to this, Nick joins Charles to talk about...

- Being a Chef before an Entrepreneur - how it stands him in good stead!
- What 'regenerative' means for the business and how this influences where ingredients are sourced
- Different pasta shapes and how they're suited to different culinary applications
- What's next for Cornwall Pasta Co. - some exciting projects in the pipeline...

'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/

Check out the thefoodpeople blog: https://thefoodpeople.co.uk/blog

📹  Subscribe and watch more from thefoodpeople here: @thefoodpeopletv 
 
thefoodpeople are a future trends and foresight business rooted in their purpose to shift the future of food and drink by harnessing the power of trends.

In this month's episode, Charles speaks to Hannah Carter, CEO & Founder of OGGS about the inspiration behind the brand, the importance of purpose and how our food choices are fundamentality impacting humanity. 

In addition to this, Hannah joins Charles to talk about...

- Removing hidden animal products from our food chain and the future food system
- The importance of education for behavioural change in the food industry
- The broader plant-based movement and its evolutionary journey
- A deep dive into the OGGS product portfolio and what's to come

'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

In this month's episode, Charles speaks to Stu Macdonald, Founder of ManiLife about the world of peanuts, his life changing trip to Argentina, his journey to starting the brand, the why behind it and of course, what's next. 
In addition to this, Stu joins Charles to talk about...

- The ManiLife supply chain, being a conscious brand and how they're mitigating impact on the environment
- How ManiLife are leveraging their work with chefs and brand collaborations to drive awareness of peanut butter application diversity beyond the spreads aisle 
- The peanut butter blending process, its similarities to coffee and of course, deep roast, ManiLife's famous peanut butter
- The evolution of peanut butter and what ManiLife is doing to take it to the next stage 

'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

In this month's episode, Charles speaks to Tim Mead, Owner of Yeo Valley Organic about regenerative organic farming, the importance of soil, regeneration projects and the Yeo Valley Organic story, its purpose and vision.

In addition to this, Tim joins Charles to talk about:
- Driving food system reform and how dairy farmers can be part of a sustainable future
-  His plans to inspire, educate, and inform consumers and the farming community to make positive choices
- The regenerative farming movement, where it is in its evolution and consumer understanding
- Agroforestry, mob grazing, keeping carbon in our soils and the results of a 5 year soil study

'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/

In this month's episode, Charles speaks with Yegor Traiman, CEO of Remy Robotics about revolutionising the food industry, the problems he's trying to solve and the future of robotic technology in foodservice.

In addition to this, Yegor joins Charles to talk about...

- Whether robotic technology is essential to make food delivery more sustainable, not only for consumers but operators too |
- The interplay between Remy Robotics technology and autonomous delivery in the future
- Industrial application and flexible and adaptable robotics - what's the difference?
- Brand performance, managing food quality and delivery times alongside consumer engagement

'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/

In this sustainability-focused episode, Charles speaks with Mitch Tonks, Restaurateur & Fishmonger, about being a chef, fishmonger and restaurateur, all whilst being a man of the sea. He shares details on the growing Rockfish Restaurant Group and his affinity with the South West.

In addition to this, Mitch joins Charles to talk about...

- Improving the fish supply chain by getting closer to the supplier source and through 'Rockfish at Home'
- What sustainability means when going through significant quantities of fish and seafood on a daily basis
- His ambition to change the way people experience seafood
- How he's championing the tinned seafood revolution

'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/

In this enlightening episode, Charles speaks with Mat & Polly Hilton, Founders and Cider Makers of Find & Foster about cider making, their work with local farmers to breathe life back into traditional orchards and how they’re creating balanced, biodiverse ecosystems, that thrive with wildlife and require minimal human intervention.

In addition to this, Mat & Polly join Charles to discuss:

- The basics of cider making, their varieties and the similarities it has with champagne
- How their ‘found’ orchards are fundamentally different to commercial ones
- How Find & Foster exists in a space where consumers are drinking less alcohol
- How they’re trying to prevent further decline and the extinction of important local apple varieties

'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they championing change and shifting the future of food and drink.

Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/

In this eye-opening episode, Charles speaks with Simon Derrick, Project Director, FreshPPact and Head of Sustainability, Blue Skies Holdings, about bringing retailers, produce manufacturers and agri-businesses that are rooted in developing or emerging economies to define problems, discover solutions, and change the world, with a particular focus on social and environmental challenges.

In addition to this, Simon joins Charles to discuss:

- Adding real value at the source - returning value to the countries where products' raw material comes from
- The funding model behind the project and how successful solutions can access a share of £900k of seed funding
- Where to start - how the team prioritises finding solutions for sustainability issues around the globe
- Transferrable learnings from other sectors - having the greatest impact and benefit on the produce industry

You can get involved by contacting the team on changetheworld@freshppact.org

Simon also speaks about the FreshPPact mission to Ghana. The Fresh Produce Impact Hub (FRESHPPACT) is a research and development Hub that works with research partners to find solutions to the biggest shared sustainability challenges we all face.

🎥 Check out the full video here: https://www.youtube.com/watch?v=lSdkWvRY35A

'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/

In this thought-provoking and informative episode of 'TFP In Conversation With', Charles speaks with Greg Belt, EverGrain CEO, Jacqui Hochreiter, EverGrain Sustainability Director, and Neville Moon, EverGrain UK Product Development, about saved grain, its previously unrealised potential, and its outstanding hidden nutritional value.

In addition to this, Greg, Jacqui & Neville join Charles to discuss:

- The deeper 'why' behind EverGrain and the problems it aims to solve
- Why saved grain shouldn't be looked at as waste or a bi-product
- The role that saved grain will have in the face of future global challenges to nourish an ever-growing population
- What the future holds for EverGrain - utilising nutrients and realising the potential in everything

If you would like more information about EverGrain, have any questions or would like a sample, please get in touch with the EverGrain team using the contact details below.

E: neville.moon@everingredients.com
M: +44 (0)7795 564976

'thefoodpeople in conversation with' is a series that features people, businesses, brands and entrepreneurs from across food and drink to find out more about why they do what they do, how they see the future, how in their way they are championing change and shifting the future of food and drink.

Join over 13,000 champions of change who are shifting the future of food & drink by joining the TFP community and unlocking the power of trends and future foresight - https://thefoodpeople.co.uk/