How food bars can feed thousands, with Pete Henderson
In today's episode, I’m joined by Pete Henderson, founder of E2G Food and a former BBC cameraman who spent years filming famines before deciding to do something about them. E2G Food makes nutrient-dense food bars and gives them away to the people who need them most.
You'll hear why Pete thinks t ...
Paul Newnham on How Chefs Can Shape a More Sustainable Food System
Paul Newnham is a food activist and the CEO of the SDG2 Advocacy Hub, a global network of NGOs, civil society groups, private sector partners, and UN agencies working toward Zero Hunger by 2030.
He leads the Chefs' Manifesto, a community of more than 2,000 chefs across 95 countries using their ...
Unpacking the 2026 SOFI Report, with Maximo Torero
In today's episode, I’m once again joined by Maximo Torero, Chief Economist of the Food and Agriculture Organization of the United Nations, on the day the 2026 State of Food Security and Nutrition in the World report, or SOFI, is released. Each year, SOFI gives the clearest picture of where the ...
Calories are cheap, nutrition is expensive, with Ana Maria Loboguerrero
In today's episode, I’m joined by Ana Maria Loboguerrero, Director of Adaptive and Equitable Food Systems at the Gates Foundation. Ana Maria grew up in Bogotá and now leads work that sits across three dimensions at once, climate, gender and nutrition, with most of it focused on sub-Saharan Afric ...
Up to a fifth of our food never leaves the farm, with Leon Aarts
In today's episode, I’m joined by Leon Aarts, co-founder and CEO of Ample, which buys surplus food from farmers at scale and turns it into plant-based meal components for schools and hospitals. Leon became a chef by accident at 19, built a fine food wholesale business and then walked away from i ...
HEARD (033): Ramen, Brazil nuts, sheet pan pancakes, beans (again), how to slice skirt steak, the back label of a wine bottle, and an INSANE dishwasher stat.
In this episode, Kappy shares what’s on his plate at the moment.
Links and handles mentioned in this episode:
Ramen Del Barrio | IG | Chef Chris Krinsky
GoodSAM Foods | Brazil Nuts
Sheet Pan Pancake
TED Talk | Paul Newnham | Bean is How
The Back Label | Paul K.
Follow Beyond the Plate on Face ...
The African farmer isn't holding a begging bowl
In today's episode, I’m joined by Alice Ruhweza, President of AGRA. Alice grew up in Uganda as the daughter of the country's first post-colonial chief game warden, and spent 20 years working in conservation before taking on the job of making African farmers prosperous.
You'll hear why Alice says ...
Without Livestock, I Would Never Have Gone to School, with Professor Appolinaire Djikeng
In today's episode, I’m joined by Professor Appolinaire Djikeng, Director General of the International Livestock Research Institute and CGIAR Senior Director for Livestock-Based Systems. Recorded at ILRI's headquarters in Kenya, Appolinaire talks about growing up in a village in western Cameroon ...
The Foods We Left Behind Could Save Our Future | Paul Newnham
What if the foods we left behind could help feed our future?
Recorded during Climate Week in New York, Dr. Abang Brian speaks with Paul Newnham, CEO of the SDG2 Advocacy Hub and founder of Beans Is How, about the missing role of culture in solving hunger, nutrition and climate challenges.
They e ...
Reclaiming Ghanaian Food Identity, with Chef Abiro Wisdom
In today's episode, I’m joined by Chef Abiro Wisdom, executive chef of the Ghana Food Movement, a non-profit championing Ghana's indigenous ingredients and food culture. Abiro grew up in Northern Ghana, and this year the Ghana Food Movement won the World's 50 Best Champions of Change Award.
You' ...
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