How do philosophers, animal welfare scientists, and farmers differ in their understanding of what a good future for farmed animals looks like? TABLE researcher Tamsin Blaxter discusses the complex relationships between humans and non-human animals and how these connections shape our food choices. We talk about who gets to speak with authority on these topics, the connections between scientific research and animal welfare regulations, and our own experiences with eating and not eating meat.

Read TABLE explainer: Animal welfare and ethics in food and agriculture (2024)

Register/watch TABLE event Rethinking animals in agriculture: welfare, rights and the future of food (10 September 2024)

For more info, transcript and resources, visit: https://tabledebates.org/podcast/episode70


Guests

• Tamsin Blaxter, Writer and researcher at TABLE, University of Oxford

Episode edited and produced by Matthew Kessler. Music by Blue dot sessions.

Environmental economist Adan L. Martinez-Cruz (Senior Lecturer at the Swedish University of Agricultural Sciences), argues that markets are a fundamental aspect of human society. He suggests that assigning a monetary value to natural resources can provide environmental benefits and create economic incentives to achieve them. In this episode, we discuss concept of non-market valuation, consider whether nature has inherent value, and examine whether markets are the best way to ensure fairness in the cost of food for both consumers and producers.

For more info, transcript and resources, visit: https://tabledebates.org/podcast/episode69

Guests

• Adan L. Martinez-Cruz, Environmental Economist at Swedish University of Agricultural Sciences

Episode edited and produced by Matthew Kessler and Ylva Carlqvist Warnborg. Music by Blue dot sessions.

Philosopher and environmental researcher Ville Lähde (with the Finnish BIOS Research Unit) argues that we need to understand biodiversity differently at a fundamental level in order to preserve it. Biodiversity loss is much more than the list of extinct and endangered species. In our conversation, we talk about the myriad food systems and their different relationships with biodiversity, what are the hidden costs of simplifying biodiversity, and why Ville feels closest to biodiversity when working with his compost pile.

Read the Life Matters Everywhere essay

For more info, transcript and resources, visit: https://tabledebates.org/podcast/episode68

Guests

• Ville Lähde, Philosopher and environmental researcher at BIOS

Episode edited and produced by Matthew Kessler and Ylva Carlqvist Warnborg. Music by Blue dot sessions.

The idea that more natural food – food which hasn’t been transformed by human and industrial intervention – is best for us is a powerful one. Psychologists have found a strong preference for that which is “natural”, even when people differ in what they understand that term to mean. But naturalness is a muddle – we are often signalled by advertising to see heavily manufactured foods as “natural”; the pioneers of cereal manufacturing were the greatest advocates of “natural” food in the early 20th century; and it’s rare that crops, which have been manipulated by human breeding over millennia, are seen as “unnatural”.

If naturalness is a slippery idea, though, it is still undeniably compelling. At the moment, nowhere is the preference for naturalness when it comes to the food we eat more prevalent than in concerns expressed over ultra-processed foods (UPFs). But does the idea that naturalness is inherently best set up a misleading dichotomy between nature and technology that doesn’t serve the interests of a more sustainable and equitable food future? Does a narrow focus on processing itself misplace bigger questions of power and agency on the one hand, and unhelpfully dismiss scientific techniques on the other?

TABLE writer and researcher Hester van Hensbergen explores these questions in our latest explainer, Nature Knows Best? Naturalness in the Ultra-Processed Foods Debate. She reads it out loud for you on the podcast.

You can find the written explainer here.

It feels like one of the biggest questions of our time: what do we do about meat? Rather than choosing either extreme – business as usual, or ruling out meat altogether – some people suggest the best approach is one of ‘less and better meat’. But how much less is ‘less’? And which meat is ‘better’? How do we even begin to answer these questions?

"Less and Better?" is an eight-part podcast series co-hosted by Katie Revell and Olivia Oldham at Farmerama Radio. Listen to the rest of the series here or wherever you get your podcasts.

More info, resources and transcript can be found here.

500 scientists from 60 countries gathered at the 5th Global Food Security Conference in Leuven, Belgium. Instead of saying, "you had to be there," we bring you voices and reflections from the conference. Host Matthew Kessler recorded dozens of interviews, asking experts what key messages they want to deliver to those with the power to change food systems, what are the economics of food systems transformation, and which solutions to make food systems more resilient deserve more attention.

This is Part 3 of a 3-part series, featuring six of the seven women scientists from the Global South awarded the 2023 OWSD-Elsevier Foundation Awards. This year's focus was on Food security. This episode was made with the support from ‘shout it out’, an instrument of the Global Minds program.

For more info and resources, visit: https://tabledebates.org/podcast/episode65

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Watch the video featuring the Award Winning scientists

Guests

• Carla Fabiana Crespo Melgar, Researcher at Universidad Mayor de San Andrés
• Eugenie Kayitesi, Prof at University of Pretoria
• Yeyinou Laura Estelle Loko, Researcher at the National University for Science, Technology and Mathematic in the Republic of Benin
  Munkhjargal Tserendorj, Researcher at Mongolian University of Life Sciences
• Renuka Attanayake, Prof at University of Kelaniya
• Haneen Dwaib, Chairwoman of Clinical Nutrition and Dietetics Department at Palestine Ahliya University

Conference Organizers

• Elsevier
• KU Leuven
• Wageningen University and Research
• TABLE

Episode edited and produced by Matthew Kessler. Music by Blue dot sessions.

500 scientists from 60 countries gathered at the 5th Global Food Security Conference in Leuven, Belgium. Instead of saying, "you had to be there," we bring you voices and reflections from the conference. Host Matthew Kessler recorded dozens of interviews, asking experts what key messages they want to deliver to those with the power to change food systems, what are the economics of food systems transformation, and which solutions to make food systems more resilient deserve more attention.

This is Part 2 of a 3-part series, made with the support from ‘shout it out’, an instrument of the Global Minds program.

For more info and resources, visit: https://tabledebates.org/podcast/episode64

Subscribe to TABLE's newsletter Fodder

Guests

• David Laborde, Director of the Agri-food Economics and Policy Division at FAO
• Charlotte Janssens, Researcher at KU Leuven
• Koen Deconinck, Economist in Trade and Agricultural Directorate at OECD
• Steven Lord, Researcher at U Oxford
• Purnima Menon, Sr Director for Food and Nutritional Policy at IFPRI
• Ewout Frankema, Prof at Wageningen U

Conference Organizers

• Elsevier
• KU Leuven
• Wageningen University and Research
• TABLE

Episode edited and produced by Matthew Kessler. Music by Blue dot sessions.

500 scientists from 60 countries gathered at the 5th Global Food Security Conference in Leuven, Belgium. Instead of saying, "you had to be there," we bring you voices and reflections from the conference. Host Matthew Kessler recorded dozens of interviews, asking experts what key messages they want to deliver to those with the power to change food systems, what are the economics of food systems transformation, and which solutions to make food systems more resilient deserve more attention.

This is Part 1 of a 3-part series, made with the support from ‘shout it out’, an instrument of the Global Minds program.

For more info and resources, visit: https://tabledebates.org/podcast/episode63

Subscribe to TABLE's newsletter Fodder

Guests

• Martin van Ittersum, Conference co-chair, Professor at Wageningen University
• Tessa Avermaete, Conference co-chair, Project Manager at KU Leuven
• Ramya Ambikapathi, Scientific committee member, Senior Researcher at Cornell U
• Gerard Govers, Programme committee mebmer, Vice-rector of Science, Engineering and Technology and Vice-rector of Sustainability at KU Leuven
• Joanna Trewern, Conference Keynote, Director of Partnerships and Institutional Engagement at Pro Veg International
• Maitre d’hotel at Coeur Catering, responsible for food served at the conference

Conference Organizers

• Elsevier
• KU Leuven
• Wageningen University and Research
• TABLE

Episode edited and produced by Matthew Kessler. Music by Blue dot sessions.