In this delightful chat with Frank, we start to make sense of why our relationship to food is so critical for the climate. We explore a range of topics including the scary impact of food waste, the challenge of our meat and dairy consumption and the role of social tipping points. As well as the science, Frank also shares with us his vision of the ‘good life’ and the benefits of this for our wellbeing and the planet.
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Our Guest
Frank Holleman is the co-founder of the Fork Ranger, which creates beautiful products to help us eat more sustainably, including a cookbook, seasonal calendar and a wonderfully engaging app. Frank has a background in communications before beginning Fork Ranger in 2019, you can follow him on Linkedin or learn more about Fork Ranger via their website, links below:
https://www.linkedin.com/in/hollemanfrank/?originalSubdomain=nl
Listen out for:
[00:00:00] Tom and Chloe share their reflections on the success of the Grange Project’s first volunteers day (more in the article link below).
[00:] Frank introduces himself and his rationale behind starting the Fork Ranger, specifically the critical role food can play in addressing climate change.
[00:] We begin to explore the impact of food waste, including the differences between avoidable, partly avoidable and unavoidable waste.
[00:] Frank shares the importance of not heading for ‘perfection’ in our sustainable food choices.
[00:] We then begin a conversation about the relationship between livestock and sustainable eating, specifically considering the role of land use.
[00:] Tom questions Frank about our nutritional needs and whether they can be met by an entirely plant based diet.
[00:] Frank highlights the difference between food consumption and production and we talk about the hope he holds for the future in our relationship to food.
[00:] We consider whether we can make a difference at an individual level and how food really matters.
[00:] Frank shares some research around social tipping points and Chloe and Tom share an example of their journey, with meat and diary becoming ‘luxury products’.
[00:] We conclude the interview with Frank’s vision of the ‘Good Life’; less flying, more adventures, less stuff and more memories.
[00] Chloe and Tom reflect on the interview and what resonated most for them.
Keen for more:
