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PODCAST

Future Fork with Paul Newnham

Disruptive Consulting Solutions

Future Fork is a show that explores the world of food and the decisions we can make today that will shape our future.

health & fitness nutrition

All Episodes

00:31:38

From global food activism to the streets of Belfast,...

Future Fork with Paul Newnham ·

2026/03/23

Sophie Healy-Thow is an Irish food systems and nutrition advocate. She is the founder of Act4Food Act4Change, a global youth-led campaign. And currently serves as Food Systems Coordinator for Belfast City Council. She also sits on the Advisory Board of EAT and is a Lead Group Member of the UN's Scaling Up Nutrition (SUN) Movement.We explore what meaningful youth engagement in food systems actually looks like, and why it so often falls short. You'll hear about the school science project that

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00:18:42

Debunking food myths in the UAE, with Sahar Parham Al...

Future Fork with Paul Newnham ·

2026/03/09

In today's episode, we're talking to Sahar Parham Al Awadhi, an Emirati chef whose work is reshaping how Emirati cuisine is understood and experienced. We explore how culture, sustainability, and responsibility intersect in her work, and why she sees chefs not just as creatives, but as custodians of resilient food systems.You'll hear about her commitment to elevating local ingredients and preserving food heritage, her upcoming restaurant that will bridge old and new Emirati cuisine, her

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00:31:04

The Chef who makes diners uncomfortable… on purpose,...

Future Fork with Paul Newnham ·

2026/02/23

Rasmus Munk is the chef and co-owner of Alchemist in Copenhagen, Denmark — a restaurant that has redefined what a dining experience can be. Ranked among the world's best restaurants, Alchemist serves a 50-course "holistic dining" experience across five hours, where every dish is designed to provoke thought, spark conversation, and challenge the boundaries between food, art, and social commentary.You'll hear about his philosophy of leading with concept over ingredient and why that

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00:36:00

What do you really know about Mexican food? with Chef...

Future Fork with Paul Newnham ·

2026/02/09

In today's episode, we're talking to Chef Rick Bayless, renowned chef, restaurateur, and advocate for Mexican culinary traditions. He's spent decades bridging cultures through food, from growing up in his family's restaurant to living five years in Mexico studying regional cuisine with local cooks.We explore his journey from childhood cook to award-winning chef, and how he's built a career dedicated to authenticity and tradition.You'll hear about his transformative first trip

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27:46

The rise of Michelin Star chef, Cristina Bowerman

Future Fork with Paul Newnham ·

2026/01/26

Cristina Bowerman is a Michelin-starred chef and owner of Glass Osteria in Rome. She uses her platform to bridge cultures through food, advocate for sustainable sourcing, and champion the role of chefs as agents of change in the global food system. In this episode, Cristina shares how curiosity has been the defining trait of her career, leading her from law to design to culinary arts across three US states before landing in Rome. She explains her culinary philosophy, she also details her "Adopt a

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46:47

The best episodes of Future Fork from 2025

Future Fork with Paul Newnham ·

2026/01/12

Disruptive conversations are the bread and butter of Future Fork. Watch on as we revisit some of the best sit-downs from the past year. In this episode, Michelin-recognised Chef Sammy Monsour discusses how food activism provides a new path outside of the kitchen and the most rewarding aspects of his journey. Founder and CEO of AGREA, Cherrie Atilano, explains their organisation's "ecology of dignity" approach to uplift marginalised farmers and fishers, addressing challenges like climate change. The

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21:29

Pollination: The secret to collaboration, with Alyson...

Future Fork with Paul Newnham ·

2025/12/29

Alyson Greenhalgh-Ball is the founder of Conscious Impact. Alyson uses a systems-thinking approach to drive collaboration and sustainable change that uplifts communities and creates lasting positive impact. In this episode, she shares how her dedication to advancing good food for everyone began while growing up on a farm, giving her a firsthand understanding of the vital relationship between land, animals, food, and nutrition. She has since spent her career focusing on food systems, moving from

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50:43

The real gaps in nutrition science, with Christopher...

Future Fork with Paul Newnham ·

2025/12/15

Christopher Gardner is Director of Nutrition Studies Research Group and Professor at Stanford School of Medicine. For over 2 decades, he has studied what to eat and what to avoid, influencing best practices and food systems. In this episode, Christopher discusses the American perspective on protein and how it shifts from the balanced diet. He dives into the U.S. dietary guidelines, the exhaustive process behind their creation, and the challenges experts face in making it official. Lastly, he talks

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20:03

Rethinking African cuisine, with Moyo Odunfa

Future Fork with Paul Newnham ·

2025/12/01

Moyo Odunfa is the Head Chef and Founder of The Atije Experience. Based in Lagos, Chef Moyo tells the story of Nigeria and West Africa by showcasing its cuisine. In this episode, Moyo breaks down her own discovery of West African cuisine. She discusses why even Africans sometimes doubt their own culinary traditions, how colonialism shaped what Nigerians value in their own kitchens and she explains how West Africa has its own advantages in terms of produce. Resources and links: Atije Website Atije

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29:12

A report from the World Food Programme, with...

Future Fork with Paul Newnham ·

2025/11/17

Jean-Martin Bauer is the Director for Food Security and Nutrition Analysis for the World Food Programme. The World Food Programme is one of the largest humanitarian organisations tackling famine, food security, and sustainability. In this episode, Jean-Martin discusses his personal journey towards humanitarian aid and how misguided political input, which has damaged food sustainability, has pushed him to work towards a solution. He delves into the World Food Programme’s ‘A Lifeline at

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24:46

Regenerating deforested lands, with Tony Rinaudo

Future Fork with Paul Newnham ·

2025/11/03

Tony Rinaudo, known as “The Forest Maker,” is a globally renowned agriculturalist and World Vision Australia’s Principal Climate Action Advisor. He is celebrated for pioneering Farmer-Managed Natural Regeneration (FMNR), a simple yet transformative method that has helped restore over six million hectares of land and uplift countless communities from poverty. In this episode, Tony explains Farmer Managed Natural Regeneration (FMNR) and the help he provides communities through

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44:22

What space innovation can teach us about terrestrial...

Future Fork with Paul Newnham ·

2025/10/20

Dalia David and Newton Campbell Jr. are the Co-founders of Heritage Space Food. Heritage Space Food is a non-profit media organisation focused on the intersection between cultural traditions, space exploration, and food to promote cultural preservation through gastronomy and inspire and unite global communities into action. In this episode, Dalia and Newton explain how their backgrounds in culinary arts and computational physics, respectively, merged to create a food-based media non-profit. They

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31:16

Disrupting global food systems with science, with...

Future Fork with Paul Newnham ·

2025/10/06

Fabrice DeClerck is the Science Director of EAT. EAT is a non-profit organisation using sound science, impatient disruption, and novel partnerships to overhaul existing structures and beliefs and develop fairer and more sustainable global food systems. In this episode, Fabrice discusses the impact of the ‘EAT-Lancet Commission on Food, Planet, Health’ and how the report addresses more nutritious diets and the concept of planetary boundaries. He emphasises the importance of healthy foods

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33:44

Children can’t learn on an empty stomach, with Wawira...

Future Fork with Paul Newnham ·

2025/09/22

Wawira Njiru is the CEO of Food 4 Education. Food 4 Education is a not-for-profit organisation aiming to make school feeding programs mainstream across Africa by designing a blueprint, operating it, and supporting replication to ensure that no child has to learn on an empty stomach. In this episode, Wawira discusses how Food 4 Education’s mission to end childhood hunger by providing nutritious school meals began in a makeshift kitchen feeding one classroom, and has grown into a widespread

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31:59

Meeting the young agri-preneurs changing Africa

Future Fork with Paul Newnham ·

2025/09/08

Earlier this year, I had the opportunity to sit down with three young agri-preneurs who are enacting real change in Africa on World Youth Day during the 2025 CGIAR Science Week. Priscilla Wakarera is the CEO of Rhea. Rhea is a soil health management company that provides farmers with precise nutritional data and tailored recommendations. Allan C’oredo is the Founder and CEO of FarmIT. FarmIT offers precision farm advisory services and market linkages to smallholder vegetable farmers in Kenya

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33:36

How the Eastern Africa Farmers Federation unites 25...

Future Fork with Paul Newnham ·

2025/08/25

Elizabeth Nsimadala is a Ugandan agripreneur, smallholder farmer, and President of the Eastern Africa Farmers Federation (EAFF). EAFF is a regional farmers’ organisation that represents over 25 million smallholder farmers from 24 member organisations in 10 Eastern African countries to achieve one overall goal: a prosperous and cohesive community of East African farmers. In this episode, Elizabeth reflects on her father’s influence in her advocacy work and why she has dedicated herself to

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24:52

We need to act NOW to change agriculture for the future

Future Fork with Paul Newnham ·

2025/08/11

Bram Govaerts is the Director General of CIMMYT. CIMMYT is an international non-profit organisation working towards a more productive, inclusive, and resilient agri-food system by improving the quantity, quality, and dependability of production systems and basic cereals such as maize, wheat, triticale, sorghum, millets, and more, through applied agricultural science and strong partnerships. In this episode, Bram discusses CIMMYT’s evolution from an organisation trying to improve crops to an

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33:03

The 2025 State of Food Security and Nutrition in the...

Future Fork with Paul Newnham ·

2025/07/28

Maximo Torero is the Chief Economist at the Food and Agriculture Organization (FAO) for the United Nations. The FAO is a highly specialised branch of the United Nations dedicated to defeating world hunger and the causes of food insecurity to ensure all people have access to safe and nutritious food. In this episode, Maximo lays out the main takeaways from the 2025 State of Food Security and Nutrition in the World (SOFI) report. He addresses global hunger trends, highlighting improvements in Asia and

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27:54

We need systemic change to global aid funding now...

Future Fork with Paul Newnham ·

2025/07/14

David McNair is the Executive Director of Global Policy for ONE Campaign. ONE Campaign is an international, non-partisan, non-profit organisation advocating for the investments needed to create economic opportunities and healthier lives in Africa. In this episode, David shares how growing up in Belfast and later witnessing inequality in India has driven his fight against poverty, disease, and hunger. He discusses his work with ONE Campaign and reflects on the systemic reforms needed in international

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23:01

Why are people in the UK going hungry? with Anna Taylor

Future Fork with Paul Newnham ·

2025/06/30

Anna Taylor is the Executive Director of The Food Foundation. The Food Foundation is dedicated to changing food policy and business practices to ensure the entire world can afford and access a healthy diet. In this episode, Anna discusses how her career has taken her around the world working in international development before returning home to the UK to focus on nutrition challenges there. She emphasises the impact of COVID-19 and the cost of living crisis on food security and how The Food

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78 results

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