25 AUG 2021 · In this Strength2Food podcast special, we explore: How can we make school meals more sustainable and healthy through short supply chains? Is it possible to provide primary schools with organic produce? How could you get local producers involved through public food procurement? Dr Richard Simmons, from University of Stirling, elaborates on all this and more, with insights from action research in Serbia, in this Strength2Food podcast special. *Strength2Food is a 5-year EU-funded project that aims to improve the effectiveness of EU food quality schemes (FQS), public sector food procurement (PSFP) and to stimulate short food supply chains (SFSC) through research, innovation and demonstration activities. This project has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No.678024. Find S2F at www.strength2food.eu. FoodUnfolded is funded by EIT Food, a body of the EU Time markers: 0:00 Opening Introduction 0:53 Introduction of Dr Richard Simmons 1:36 Improving the quality of school meals through public food procurement 3:07 Challenges around creating sustainable and healthy school meals 4:22 What is public food procurement? 8:12 How Serbian school meals traditional prepared or served 9:26 How the S2F program changed the way Serbian school meals were procured, prepared and served 11:42 How to start the process of shortening supply chains 16:24 Making organic food affordable for schools 17:37 Creating sustainable and nutritious menus 19:59 Standard meal menus can help lower the cost of procurement, make it easier for local suppliers 21:11 Making nutritious meals children can also enjoy 22:49 Balancing meat and sustainability in school meal menus 24:05 Challenges of consistent food supply 26:30 The need for imported fruits and veggies that aren't grown locally 27:51 How to replicate this sustainable initiative and local supply network in your own region 30:22 What it takes to make systematic change 36:01 Setting up for long-term independent success 36:48 What are some limitations or tradeoffs to consider? 37:54 Being a part of change and improvement 40:06 How short supply chains can help stimulate local economy post-COVID19 40:36 Concluding remarks 42:38 Closing

18 AUG 2021 · In this Strength2Food special mini-series episode, we explore: Is organic farming more sustainable than conventional farming? What are the broader social benefits of organic farming? What challenges do we still need to overcome to make organic production sustainable for all actors in the supply chain? Dr Burkhard Shaer, co-founder of ECOZEPT, elaborates on all this and more with insights from intensive case studies and evaluations under the Strength2Food project. *Strength2Food is a 5-year EU-funded project that aims to improve the effectiveness of EU food quality schemes (FQS), public sector food procurement (PSFP) and to stimulate short food supply chains (SFSC) through research, innovation and demonstration activities. This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No.678024. Find S2F at www.strength2food.eu. Time markers: 0:00 Opening Introduction 0:56 Introduction of Burkhard Shaer 1:35 How is organic defined in the EU? 2:29 Benefits of organic farming 2:47 Broader social benefits of organic farming 3:48 Limitations of organic farming 5:45 Growth of organic production and consumption 7:10 Who typically buys organic products? 8:12 Retailers role in organic 10:29 How can we ensure organic products are truly organic? 12:14 Imported organic produce 14:48 Organic import fraud cases 15:24 Consequences of organic fraud in the EU 16:13 Consumer mistrust in organic food 17:18 How can we reach the EU's target of 25% organic agricultural land? 18:39 Biggest challenges to overcome to reach 25% target 19:54 Economic investment in organic production 20:29 Organic subsidies 21:21 How many farms have converted to organic since 2016? 21:50 Which EU country has the most organic agricultural land? 22:11 Best crops and lands easier to convert to organic 25:07 Sustainability case studies of organic food 26:05 Sustainability of organic pork meat in Germany 28:06 Sustainable factors and indicators 31:00 Sustainability of processed organic tomatoes in Italy 32:07 Social benefits higher in organic production 33:23 What are the most successful modes of organic distribution? 34:42 Diversifying modes of organic distribution 35:13 Resiliency of organic supply chains: natural disasters and excess demand 36:55 Role of organic labelling 38:30 Should organic produce be so expensive? 43:55 Could we feed the entire world only on organic-grown foods? 44:58 Should organic farming be combined with other approaches? 46:26 Concluding Remarks 46:40 Closing FoodUnfolded is funded by EIT Food, a body of the EU.

9 APR 2021 · What are the biggest misconceptions around fisheries? How accurate are the facts in Seaspiracy? Professor Ray Hilborn, a marine and fisheries scientist, joins us on this episode of Food For Thought to clarify all this and more. Find out more at: www.sustainablefisheries-uw.org Find FoodUnfolded: www.foodunfolded.com IG: @food.unfolded

9 APR 2021 · What is greenwashing? How can we spot greenwashing? But more importantly, what can be done about it? Join our first Editor's Table conversation. Speakers: Jane Alice Liu, Editor-in-Chief Silvia Lazzaris, Editor Aran Shaunak, Editor Oliver Fredriksson, Editor Find us on: www.foodunfolded.com IG: @food.unfolded Youtube: FoodUnfolded Powered by EIT Food Funded by the European Union

30 MAR 2021 · What are the biggest problems within the cocoa industry today? Are there any initiatives to challenge the status quo? We spoke with Charles Snoeck from IDH, a sustainable trade initiative. As Beyond Chocolate Program Manager, Charles is working together with different actors in the cocoa industry to bring about systematic change within the chocolate trade. Find IDH at www.idhsustainabletrade.com This podcast was hosted by Jane Alice Liu, Editor-in-Chief of FoodUnfolded. Find FoodUnfolded at: Website: www.foodunfolded.com Instagram: @food.unfolded FoodUnfolded is powered by EIT Food. Funded by the European Union.