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Episode 6: With Gunhild Stordalen

In episode six of the Sustainable Food Stories podcast series, Patrick Holden is joined by Gunhild Stordalen, founder and executive chair of the EAT Foundation and one of the world’s leading environmentalists and food campaigners. On the eve of COP26, Patrick and Gunhild discuss how the world can transition into a more sustainable food system, and by working together, will help advance this transition.

Patrick starts the discussion with a few words on the man who brought Patrick and Gunhild together, Eric Schlosser, author of Fast Food Nation and narrator of Food, Inc.. Eric is a hero of Gunhild’s, describing him as one of the first to challenge industrial farming systems. She continues, ‘we should be grateful to Eric for having introduced us.’

Gunhild speaks about how she got into the food world, finding herself on the board of one of Scandinavia’s biggest hotel companies. Hear how Gunhild brought a fresh perspective into the hotel industry, focusing on improving the sustainability of the hotels, and how she founded the EAT Foundation.

Patrick turns the conversation to the support from government – or the lack of it – in helping industries like hospitality become more sustainable. He says, ‘without help from governments and the force of change to influence public opinion, they simple couldn’t redesign the menus just like that.’

The two then talk about the EAT Stockholm Food Forum in 2014, where Patrick spoke about the need to focus on farming, and specifically, the right role of livestock in the discussion on climate change.

The conversation finishes by looking ahead, highlighting how now most big food companies and retailers ‘from the CEO down’ are now aware that ‘the old road is rapidly aging and they need to get out on the new road, if they want to lend a hand’.

 

 

 

 

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Gunhild Stordalen, is the founder and executive chair of the EAT Foundation. She is also one of the world’s leading environmentalists and food campaigners. Gunhild is described as ‘a driving force linking climate, health and sustainability issues across sectors to transform the global food system.’