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The future of our diet: personalised nutrition, precision fermentation, and alternative proteins
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"The future of our diet isn't just about what we eat, but how it's made and how it impacts our world." – Lia Carlucci
Host Valentina Gallani, nutritionist and food technologist, kicks off a fascinating exploration of the future of our food system. In this episode, she chats to Lia Carlucci, a scientist, entrepreneur, and passionate speaker who is at the forefront of shaping how we eat.
Lia, who is building a major innovation centre for the future of food at Food Campus Berlin, and is empowering communities through Women in Climate Tech, shares insights on where our food system is headed. She delves into cutting-edge trends and dispels misconceptions, revealing how innovation is paving the way for a healthier and more sustainable plate.
Join Valentina and Lia as they explore how science, entrepreneurship, and a plant-based perspective are converging to build a healthier, more sustainable food system for all, inspiring hope in the face of climate challenges.
What you’ll learn:
- How personalised nutrition and artificial intelligence are revolutionising dietary recommendations based on your unique body.
- How precision fermentation and alternative proteins are creating sustainable food options.
- The critical link between our food system and planetary health, including circular business models and regenerative agriculture.
- How Lia has been on an inspiring journey, from studying at medical school to becoming a leader in food technology and investment, driven by a holistic view of human and planetary well-being.
Tune in now on Spotify or Amazon Music, and watch on YouTube. Don’t forget to subscribe and catch our other podcast series – ProVeg Talks: Food Industry.
For more about Lia’s work, check out her LinkedIn, explore Food Campus Berlin, Women in Climate Tech, and subscribe to her VITAMIN C newsletter.
Get in touch with ProVeg’s experts for more support on plant-based nutrition topics at [email protected], and sign up to our newsletter.
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