UK Health Radio Podcast
UK Health Radio Podcast
77: The Relaxback UK Show with Mike Dilke - Episode 77
77: The Relaxback UK Show with Mike Dilke - Episode 77
77: The Relaxback UK Show with Mike Dilke - Episode 77
Tuesday 18th June 2024
Join Mike Dilke as he chats with Bosch's Henry Firth and Ian Thiesby about plant-based eating, sustainability, and the future of food.
34 minutes
Inspiring
Informative
Hopeful
Engaging
Supportive
About this podcast
Overview:
Categories:
Mindfulness & Emotional Wellbeing
Spiritual & Personal Growth Journeys
Mindful Recovery
Entrepreneurship for Personal Growth
Navigating Intimate Relationships
Links:
Visit site
Episodes:
2835 (View all)
Do you want to link to this podcast?
Get the buttons here!The Future of Food with Bosch: Plant-Based Delights and Sustainable Eating
Episode Overview
- Plant-based diets can significantly reduce carbon emissions.
- Bosch's journey from a Facebook channel to a B-Corp certified company.
- Innovative uses of algae in cooking for health and sustainability.
- Debunking myths about the environmental impact of avocados versus locally sourced meat.
- Practical tips for reducing food waste.
"If you want to reduce your carbon emissions, the more plants you eat, the better", says Henry Firth.
This episode of the Relaxback UK Show with Mike Dilke is a delightful dive into the future of food, featuring the dynamic duo behind Bosch, Henry Firth and Ian Thiesby. Known for their plant-based culinary innovations, Bosch has made waves with their creative recipes and sustainable approach to eating. Mike chats with Henry and Ian about everything from lab-grown meat to ultra-processed foods, and even beer made from almonds.
If you're curious about how a burger made from beans can taste just as good as one made from beef, this episode is for you. Henry and Ian share their journey from starting a Facebook channel to becoming a B-Corp certified company, committed to high standards of environmental and social performance. They also discuss the importance of reducing carbon emissions through plant-based diets, debunking myths about avocados versus locally sourced meat.
Their relaxed and inclusive approach to plant-based eating is refreshing, focusing on deliciousness rather than finger-pointing. Mike's light-hearted banter and genuine curiosity make this episode both informative and entertaining. Whether you're a seasoned vegan or just exploring plant-based options, you'll find plenty of food for thought here. The conversation also touches on innovative uses of algae in cooking, the environmental impact of different foods, and practical tips for reducing food waste.
Don't miss out on this engaging chat that not only educates but also inspires a more sustainable approach to eating. Tune in to hear why Henry and Ian believe that the future of food is not just about what we eat but how we think about it.