Planet Pod's Podcast
Quicker, bigger, better!
Season 1, Ep. 68
In this fifth episode in our Grantham series of podcasts looking at the challenges of getting to Net Zero, Professors Richard Templer and Peter Childs talk to Amanda about the role of innovation in helping us to deliver things to the market that have an impact in a timescale which is 10 times shorter and involving 10 times as many people than the Industrial Revolution - and doing this without making too many boo boos along the way! We discuss who has been thinking about what that takes and how we innovate the way we innovate.
From the Ground Up
The global population is sustained by fragile food systems that are wreaking havoc with the environment and public health. Food systems contribute to and are significantly affected by climate change but they are also a crucial part of the solution. In this final episode of Spilling the Beans we spoke to Patrick Holden, Founding Director of the Sustainable Food Trust and Patty Fong, the Program Director for Climate and Health & Well-being at Global Alliance for the Future of Food about how and why we need to rethink food systems. Produced in partnership with Sustainable Foods Event.
Could Your Savings Save the Planet?
In the UK we face a triple threat of climate change, energy scarcity and cost of living crisis. What did the Spring Statement mean for climate action? Why are ourpensionsa superpower?We spoke to Simon Mundy, Moral Money Editor at the Financial Times and author of The Race for Tomorrow, Kenneth Green, CampaignsManager at Make My Money Matter and Alex Smith, Senior Associate at Eversheds Sutherland.
Chickpeas for Change
Planet Pod talks to two organisations who are tackling the damage ourfood system inflicts on the planet in very different ways. Sofia Condes is the Investor Outreach Manager at FAIRR, a collaborative investor network that aims to harness the power of capital market to drive transition in the food system. Lana Zivanovic is the CSO at InnovoPro, who have developed an extraction process to concentrate protein from chickpeas in such a way that it can be used as an alternative to animal protein.