How should we be promoting Alternative Proteins?

Let us introduce you to the Episode 1 of Season 3 of the Red to Green Podcast – coming out April 14 2021.


We are excited to renew our media partnership with Red to Green for Season 3!

Red to Green is a Podcast dedicated to providing content on sustainable food innovations. What sets Red to Green apart from other food tech podcasts is that instead of adopting the more common approach of each episode discussing different topics, they chose a storytelling approach. Indeed, Red to Green grouped their conversations by seasons of about 12 to 14 episodes, each season covering one theme at a time. Organizing the podcast this way allows for a deeper and better understanding of the designated topic and to build up the audience’s knowledge towards the following subjects.

red to green

Season 1 encompasses different aspects about cultured meat and cellular agriculture, from introducing it to what it is and why it is revolutionary to hearing the perspectives of investors and consumer adoption.

Season 2 moves towards a conversation surrounding plastic alternatives and sustainable food packaging. We hear from experts and innovators in the field differentiating between different types of sustainable packaging, greenwashing, recycling and much more.

Now, the exciting news! Season 3 launches TODAY and we have already devoured the first episode. We can tell it’s going to be a great season, being extra special as Red to Green partnered with The Spoon to feature season 3 on The Spoon’s website. And of course, we will give you a little sneak peek on Episode 1 right here, right now.

red to green

Season 3 is all about understanding how to promote alternative proteins and consumer acceptance.

Episode 1 is an introduction to the season, where the founder Marina Schmidt explains what we can expect to learn, the topics that will be explored such as “How can plant-based products move further out of the niche of vegans and vegetarians and become the norm?” and “How much should cell cultured food companies explain their technology versus talk about the features of their actual product.” 

Marina also mentions that in addition to industry experts, they will also have speakers unrelated to the field to bring in a fresh perspective.

Right after the introduction, there is an interview between Marina Schmidt and Michael Worf, founder and CEO of The Spoon, where she tells the story about how she entered the food tech industry and what led her to create Red to Green. We don’t want to give away too many spoilers but we will give one clue… it involves spreadsheets! Curious? Well, go listen to it right away!


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