Who doesn’t love a great meal or glass of vino? Here are some of our most popular podcasts looking at how restaurants and winemakers are doing things differently and using their platforms for change. We cover everything from zero food waste to producing wine for socio-economic development.

Alchemist – Holistic Cuisine

Diego Prado is the Head of R&D at Alchemist Explore – the research and development arm of restaurant Alchemist focused on making new dishes and conducting scientific research on products and techniques that create future building blocks for technology. Alchemist was founded in 2015 by Rasmus Munk and introduced a new approach to gastronomy called Holistic Cuisine, which looks at the whole instead of the parts. In this episode, we explore how the Alchemist brings artists, designers, engineers, researchers and chefs together to challenge food as we know it.

Amass – Sustainable Fine Dining

Amass has been recognized multiple times not only as one of the best restaurants in the world, but also as one of the most sustainable. For them, a zero waste kitchen has been an incredible creative constraint inspiring major changes to how this fine dining institution cooks, recycles, sources, and operates in their local environment. Find full show notes here.

Juno the Bakery & Heritage Grains

For the last 10 years, Noah Erhun has worked in artisanal bakeries in the United Kingdom, Australia, New Zealand, and today in Denmark where he leads production at Juno The Bakery in Copenhagen. His expertise is in naturally leavened breads and heritage grains. In this episode, Noah takes us on a ride through time and around the world as we explore how heritage grains are making a comeback with the surprising help of Instagram. See full show notes here.

Chufly Imports – Wine for Economic Prosperity

Chufly Imports uses wine to create economic prosperity. They import and market a portfolio of premium wine and spirits from the world’s lesser-developed countries expanding market access, promoting social mobility, and fostering economic diversification. In this episode, we explore why a diplomat started a wine company and take a look at Bolivia’s five-century old wine-making tradition. Find full show notes here.

Dyrehøj Vineyard – Producing Wine in the Nordics

Climate change is warming the Nordics making it increasingly possible to produce wine commercially. Recently, the New York Times published a front page article exploring the budding scene of wine makers who see the Nordics as the next frontier. Betina Newberry owns Denmark’s largest vineyard, Dyrehøj Vingaard, along with her brother. This episode is full of insights on what it takes to produce wine in the Nordics and how the industry is developing as Betina shares her entrepreneurial journey. See full show notes here.