A four-episode journey into Europe's food ecosystem driving systemic change
The CLEVERFOOD project announces the launch of Tomorrow's Table - Rethinking Food As We Know It, a new podcast series co-produced by Slow Food and ICONS. The series highlights pioneering initiatives that are transforming Europe's food system towards a fairer, healthier, circular, and more plant-based future.
The four-episode podcast weaves together the experiences and insights of projects and living labs within the FOOD 2030 Networks, a European platform connecting key actors to foster collaboration, knowledge-sharing, and systemic change in the food sector.
From plant-based fermentation to AI-powered approaches addressing food waste and behavioural change, guests join host Valentina Gritti (Slow Food Youth Network) to offer a close look at the technologies, ideas, and collaborations shaping Europe's food systems.
The first episode, titled "Why should we ferment plant-based foods? A deep-dive into food chemistry" and featuring Christophe Courtin of HealthFerm, is now available on Spotify and explores the science behind fermentation and its role in advancing plant-based innovation.
Slow Food and ICONS
The remaining three episodes will be released at two-week intervals, each focusing on a specific dimension of food innovation. "Together is better: an innovation hub in Berlin to redesign the food environment" features Lia Carlucci from Food Campus Berlin alongside influencer Jankalicious to engage the local community. "From influencers to AI: food in the age of algorithms" includes Massimiliano Carraro of Behavix together with influencers Daria Falconi and Shannen. The series concludes with "Cities that grow: framing the urban future with AI, art and nature", featuring Lija Groenewoud van Vliet of Hungry EcoCities and artists involved in the project.
Tomorrow's Table - Rethinking Food As We Know It is available on Slow Food's Spotify channel, with the first episode already live at the following link: Why should we ferment plant-based foods? A deep-dive into food chemistry. - Slow Food, the podcast | Podcast on Spotify
About CLEVERFOOD:The EU-funded CLEVERFOOD project aims to establish a fair, healthy, and sustainable food system. It created and made operational the two networks: the FOOD 2030 Project Collaboration Network and the FOOD 2030 Connected Lab Network, to effectively achieve its goals.
Massimiliano Carraro of Behavix
Contacts: Project coordinator:Christian Bugge Henriksen - University of Copenhagen
[email protected] Communication Secretariat:Sofia Francescutto, ICONS
Food
[email protected] Website: https://food2030.euLinkedIn: https://www.linkedin.com/company/food2030-eu/
Instagram: https://www.instagram.com/food2030eu/
Why people are talking about it
Youtube: https://www.youtube.com/channel/UC23WHUcXQjen02g5YQeeVDA
Why should we ferment plant-based foods? A deep-dive into food chemistry
Putting it in context
It is easy to treat each new announcement as an isolated headline. The interesting part is almost always what it implies for everyone else operating in the same space.
The short version
- From plant-based fermentation to AI-powered approaches addressing food waste and behavioural change, guests join host Valentina Gritti (Slow Food Youth Network) to offer a close look at the technologies, ideas
- The remaining three episodes will be released at two-week intervals, each focusing on a specific dimension of food innovation
Questions worth asking
What should you know about Food?
The CLEVERFOOD project announces the launch of Tomorrow's Table - Rethinking Food As We Know It, a new podcast series co-produced by Slow Food and ICONS.
What happens next?
The series highlights pioneering initiatives that are transforming Europe's food system towards a fairer, healthier, circular, and more plant-based future.
In short
Whether this marks the start of something larger or simply reflects the moment, it is a fair indication of the direction things are heading.