Why are we producing this podcast?

Eating is personal. We all have specific ideas about what goes in our belly and why. For some, it’s driven by health. For others, passion or need. Yet for all the choices we have about what to eat, eaters take sides, and they don’t always agree with each other. Meat-eaters argue with vegetarians. Omnivores (who eat anything) try to get along with everyone.

The podcast explores eaters and their passion for food

Vegetarians, meat-eaters, and omnivores approach their meals with passion and debate their choices. But soon, those choices will be shrinking.World population growth and climate change are shaping our food future. 815 million people in the world don’t have enough to eat. There are more than seven billion people on the planet today. By 2050, there will be two billion more mouths to feed. To survive, we have to produce a lot more food. Personal eating habits will have to change. We all need to explore different ways of eating.

 

Americans eat a lot of meat

Americans eat a lot of meat, about 222 pounds per year. The world meat consumption average is 75 pounds per year. Meat requires water, fuel, land in greater amounts than plants do, per acre of yield. Nearly 30% of the available surface of Earth is used by livestock or for growing food for animals. Demand for food production is growing. You can easily imagine a future in which we will be able to feed fewer and fewer people. But it doesn’t have to be that way.  Meat-eaters will still love meat, but plant-eaters will have more choices.  More people can become omnivores.

There is a first step that we can all take, whether we are carnivores, omnivores, or vegetarians:  We can be more adventurous. We can try different kinds of foods. We can explore ethnicities, plant-based foods, different preparations for meat.

We need a social engineering project to help eaters see the wisdom of becoming more adventurous in what they choose to eat.  Futurefood is that project.

We love everybody

We welcome all eaters to the podcast. We aren’t drawing lines because we want people to explore different food choices. Food trucks are a kind rolling culinary democracy and we celebrate that democracy. We study the science of food production but honor the way people really eat and what they really enjoy eating.

Red Cup Agency

Red Cup Agency produces podcasts about education, fitness, tech, parenting, and food and wine. Our production history includes EdTech NOW, a popular podcast about education and tech, the Brandboom Success Podcast, a multi-episode podcast about fashion, retail, and tech, and Cult/Tech, a popular podcast about the culture of technology which averaged 4500 downloads per month on SoundCloud alone. We have produced ten episodes of the Futurefood podcast.  Baby Crazy, a podcast about parenting, goes into production in September 2018. Lee Schneider is Red Cup’s Editor-In-Chief.

A podcast about solutions

Futurefood is a podcast about solutions. It is accessible and fun. It allows people to try food solutions on for size. Let’s say you would like to try eating less meat. The podcast can introduce you to a plant-based chef, restaurant, or food truck. Would you like to see if there is really a difference between grass-fed beef and an animal that has been fed corn? The podcast can show you where to find both kinds. Do you want to step out on the cutting edge and try lab meat, seaweed, or crickets? The podcast will lead you to them.

Food thrives on innovation

Innovations in food have often come from the “top” — from visionary chefs.  Alice Waters champions local ingredients. Jamie Oliver has pioneered food education in schools. Dan Barber is advancing a farm-to-table approach that merges farm, table, and a deep sense of food’s history.  Scientist-chefs and chef-scientists like Nathan Myhrvold and Wylie Dufresne have looked at food through a scientific lens and taken eaters out to the fringes of gastronomy.

As significant as many of these chefs and innovators are, as much as they have driven change in food and food sourcing, most people don’t know their names. When people want to try new food or change the way they eat, few of them will go to a high-end restaurant and drop hundreds of dollars per person.

No, they will try something easier. They will check out a food truck. They will try an ethnic cuisine they haven’t sampled. They might encounter tofu for the first time, a bratwurst, or a tofu dog. They will experience innovative and sometimes crazy blends of cuisines and cultures, like sushi burritos.

Futurefood is the podcast that makes more food choices accessible to eaters.

Our format

Each podcast episode takes us on an adventure. In a 2-5 minute video segment that serves as a promo, we will visit a food truck, restaurant, or food producer.  Our hosts will interview a chef or other food innovator on location, as they sample their favorite food.

We won’t be afraid to “take sides” from episode to episode. Some episodes will be vegetarian adventures. Others will be a meat-eaters paradise. Our audience will experience what it is like to be a vegetarian, a carnivore, or an omnivore.

Passions will run high, much like when people compare Chicago pizza with New York pizza, or Memphis barbecue with North Carolina barbecue.  There will be drama! But we are also interested in going deep into the issues of eating and producing food today.

Futurefood will provide a long form interview with a chef or food innovator. This will be done as a studio podcast, with audio and video recorded. Our audience will have the choice:  Listen to the long form story as an audio podcast, or watch it as a studio-style talk show.

Why is Futurefood different?

There are terrific foodie podcasts in production now. Food Republic, Mother Jones’s Bite Podcast, The Sporkful, NPR’s The Salt all demonstrate that there is a thriving audience for food topics. Happy Cow, a leading vegan website and restaurant index, has 3.5 million visitors per month and a newsletter with 150,000 subscribers. The hashtag #foodtruck on Instagram has more than three million posts.

Futurefood draws upon this vast audience, but with a difference. We want people to explore new ways to eat. We want them to meet new cuisines on the street, in food trucks, and with cutting-edge cuisine developed by chefs.  In other words:  from both ends of the food spectrum. The podcast respects the need for changes in the way we eat and also the exploration we will need to get there.

What Future food offers to sponsors

  • video and audio segments  – giving our audience a choice
  • listener feedback line – audiences can be heard and contribute
  • Futurefood available on all podcast platforms
  • our deep dive articles dig into our topics in a rich-media environment on our website
  • promotion on all agency social media channels
  • promotion in our email newsletters
  • banner ads on our site for sponsors
  • sponsor commercial endorsements

Join us

We are accepting sponsorships for the new production season of Futurefood. We have sponsor packages to fit every budget and marketing goal. Sponsors can receive a pre-roll host endorsement at the top of every episode. Our host can also record an interview with a sponsor or a sponsor can record their own commercial spot scripted by Red Cup Agency.  Sponsors receive banner ads on our website, promotion in social media and in email newsletters.

Get the details

Contact Lee Schneider, Editor-In-Chief at Red Cup and producer of the Futurefood podcast.  Set up a Zoom call.

Download a media kit. (Coming soon.)