BrainFood by Sight and Life

In the second episode of our Extraordinary Eggs series, we will dive into a sustainable and innovative solution for egg production and consumption in LMIC; the Egg Hub model. How was this model identified and how does it even work? We will get first-hand insights from the implementors and results of the Egg Hub model in Malawi. In Part 2, we discuss the progress made in increasing egg consumption, behavior change, and the impact of marketing campaigns. We also highlight the positive effects of the Egg Hub model on the livelihoods of farmers and its potential for scalability in different countries. 00:00 Introduction to the Egg Hub's Impact in Malawi 00:40 The Impact of Egg Consumption in Malawi 01:11 The Role of Social Marketing in Increasing Egg Consumption 04:09 The Economic Impact of the Egg Hub on Farmers 05:19 News Update: The SOFI Report and the Egg Hub Model 06:17 The Egg Hub Model's Impact on Farmers' Livelihoods 09:58 The Scalability of the Egg Hub Model 15:58 Key Takeaways and Future Plans for the Egg Hub 18:22 Conclusion

In the second episode of our Extraordinary Eggs series, we will dive into a sustainable and innovative solution for egg production and consumption in LMIC; the Egg Hub model. How was this model identified and how does it even work? We will get first-hand insights from the implementors and results of the Egg Hub model in Malawi. Part 1 focuses on the topic of egg production and the challenges faced in getting eggs to communities that need them the most, in LMICs. We discuss the traditional egg farming practices in rural Malawi, the hurdles faced by local farmers, and the innovative Egg Hub model as a sustainable solution. Part 1 also touches on cultural beliefs and food taboos that inhibit egg consumption in LMIC, and strategies to promote egg consumption among pregnant women, lactating mothers, and children under five. We conclude with a discussion on the outcomes and impacts of the Egg Hub model in Malawi. 00:00 Introduction and Overview 01:14 Introducing the Experts 03:53 Recap of the Previous Episode 04:36 Challenges in Egg Production in LMIC 07:11 Scouting for Solutions: The Egg Hub Model 14:31 Question of the Day: Cultural Beliefs and Food Taboos in Malawi 18:22 Developing a Comprehensive Social Marketing Campaign 19:45 Success Story: The Story of Grace 21:25 Conclusion

In the inaugural episode of our new podcast series, we will be cracking open a topic that's as nutritious as it is controversial: EGGS. Eggs are "superfoods" since they are an excellent source of high quality protein, lipids, and 13 micronutrients essential for health and development. They still remain, however, one of the most under-consumed foods in many Low and Middle-Income Countries (LMICs) where the need for such energy-dense, long shelf-life foods is highest. In the second part of this episode, we scramble the fascinating potential of eggs to come up with solutions on tackling malnutrition in LMICs.

In the inaugural episode of our new podcast series, we will be cracking open a topic that's as nutritious as it is controversial: EGGS. Eggs are "superfoods" since they are an excellent source of high quality protein, lipids, and 13 micronutrients essential for health and development. They still remain, however, one of the most under-consumed foods in many Low and Middle-Income Countries (LMICs) where the need for such energy-dense, long shelf-life foods is highest. In this first part, we delve into the nutrition science and unravel the egg-citing debates surrounding this versatile food. From cholesterol conundrums to protein-packed goodness, we break down the facts, myths, and nutritional benefits of the egg. Moderators Kesso Gabrielle van Zutphen-Küffer, Director of Science, Sight and Life Jordie Fischer, Research Associate, Sight and Life Mathilda Freymond, Nutrition intern, Sight and Life Speakers Lora Iannotti: Professor (Brown School, Washington University in St. Louis); Director (E3 Nutrition Lab); Director (Planetary Health, Center for the Environment) Nelly Zavaleta: Senior Researcher, Director of Services at the Nutritional Research Institute (Instituto de Investigación Nutricional), Lima - Perú Podcast Team Kesso Gabrielle van Zutphen-Küffer, Director of Science, Sight and Life Rachel Natali, Communications Manager, Sight and Life Jimena Monroy Gomez, Nutrition Associate, Sight and Life Jordie Fischer, Research Associate, Sight and Life Mathilda Freymond, Nutrition intern, Sight and Life 00:00 Introduction 03:52 Question of the day ❓ 07:42 3 Key nutrients and health benefits of Eggs 08:10 Eggs and "bad" cholesterol 13:36 Conclusion

Diverse plant-based protein consumption is a promising approach to a healthy and environmentally sustainable diet. Across the plant-based meat series of the BrainFood podcast, we have heard thought-provoking insights from our guest experts working in fields such as nutrition, academia, business, behavior change, food technology, and novel alternative protein biotechnology. The fourth episode of this series focuses on the critical considerations for developing plant-based and other diverse alternative protein solutions for low- and middle-income countries. We discuss the issue through the Sight and Life vision by including our very own leadership team as our guest speakers. Moderators Kesso Gabrielle van Zutphen-Küffer, Director of Science, Sight and Life Jacquelyn Bedsaul, Nutritional Immunologist, Sight and Life Speakers Kalpana Beesabathuni, Managing Director, Sight and Life Klaus Kraemer, President, Sight and Life; Adjunct Associate Professor, Department of International Health, Johns Hopkins Bloomberg School of Public Health Sufia Askari, Managing Director, Sight and Life Podcast Team Jimena Monroy Gomez, Technical Nutrition Associate, Sight and Life Jacquelyn Bedsaul, Nutritional Immunology Intern, Sight and Life Rachel Natali, Communications Manager, Sight and Life Kesso Gabrielle van Zutphen-Küffer, Director of Science, Sight and Life 00:00 Introduction 04:01 Question of the day ❓ 05:32 Considerations for alternative proteins (AP) for LMIC 08:10 AP opportunities and challenges for emerging economies 11:29 Number of the day 14:13 Supply chain considerations for diverse proteins 17:05 Local sources of AP and processing needs 18:29 Investment and research needs for AP success in emerging economies 22:13 Newscast 📣 24:55 Factors needed for scaling up AP production in LMIC 27:59 Food Systems Live course, Harvard Business School 29:00 International framework considerations 31:02 Need for the true value of AP 31:47 Entrepreneurial perspectives 32:18 Conclusion

The Plant-based meat market is experiencing rapid production with serious claims, including the ability of such products to improve diets and animal welfare and reduce environmental impacts. Whether or not these Alternative Protein products are more environmentally sustainable than their animal-based counterparts remains to be seen - especially since the evidence is limited. In this episode, we unpack what is known about the environmental sustainability of plant-based meats, dive deep into the complexity of assessing their environmental metrics, and discuss how plant-based meats tie in with the global agenda of making our food system more sustainable. Moderators Kesso Gabrielle van Zutphen-Küffer, Research and Knowledge Manager, Sight and Life Dr Simon Brown, Postdoctoral Fellow, Johns Hopkins University Get insights from the experts in our BrainFood blog: buff.ly/3SzGMR3 (6minute read) Speakers Dr Adam Drewnowski, Director of the Center for Public Health Nutrition, University of Washington Dr Martin Bloem, Director of the Johns Hopkins Center for a Livable Future (CLF) in the Department of Environmental Health and Engineering, Johns Hopkins Bloomberg School of Public Health Podcast Team Jacquelyn Bedsaul, Nutritional Immunology Intern, Sight and Life Jimena Monroy Gomez, Technical Nutrition Associate, Sight and Life Yash Goel, Architect and Design Specialist, Sight and Life Erin Fagerholm, Communications Lead, Sight and Life Podcast Timeline 00:00 Introduction 02:29 The two protein transitions 04:04 Bennett’s Law 04:53 Why does animal protein consumption increase as incomes rise? 08:05 Newscast: Impossible Foods environmental claims 📣 12:26 Deep dive on Metrics 16:13 From calories to nutrients 18:23 Assessing environmental impact 19:37 The need to invest in alternative forms of proteins 22:35 Number of the Day 0️⃣ 25:26 Distinction between plant proteins 28:04 The need for better data 34:47 Learning to advance in the fog 37:42 Action plan – the next 10 years 39:25 The need for a multi-sectoral approach 40:47 Question of the Day❓ 41:42 Alternative protein in the current context (war, climate, hunger) 44:13 Conclusion

Many consumers of plant-based meat products are already concerned about the impact our food has on the environment, our health, and animal welfare. A recent explosion of investments in plant-based meats has further piqued interest and attention from researchers, businesses and consumers alike. But is all this money being used to address the most pressing concerns of consumers? In this Disruptive Science episode of our BrainFood podcast, we discuss why consumers are buying plant-based meat in the first place, trends in this specific market, and related research and investment challenges. Finally, we explore how nutrition science and regulation can shape the future and help put healthier plant-based meats on store shelves and dinner tables. Moderators Kesso Gabrielle van Zutphen-Küffer, Research and Knowledge Manager, Sight and Life PhD Candidate, Global Nutrition, Wageningen University & Research Emily Yao, Undergraduate student of Materials Science and Engineering, Johns Hopkins University Speakers Nick Cooney, Managing Partner, Lever VC Dr Marleen Onwezen, Theme ambassador & Expertise leader in consumer science, Wageningen University Dr Hannah Theobald, Head of Nutrition, Quorn Foods Get insights from the experts in our BrainFood blog: bit.ly/BlogPBMep2 Podcast Timeline 00:00 Introduction 03:19 Question of the Day❓ 04:29 Number of the Day 08:35 Markets trends & LMIC 10:05 Plant-based meat denominations and consumer perspectives 13:17 Demand for plant-based meat & alternative protein 15:20 Drivers of consumer behavior and choice 16:47 Marketing tactics 19:25 Pricing of plant-based meats 20:46 How to position nutrition at the center of plant-based foods and consumer choice ? 22:05 Consumer education 23:48 📣Newscast: Is plant-based meat losing its sizzle ? 27:02 Plant-based meat projections in LMIC 28:32 The forgotten mycoprotein 30:36 Dietary patterns and trends of alternative protein 32:41 Collaboration between nutrition and business 38:26 Conclusion

What do we really know about alternative protein products’ nutritional value? At Sight and Life, we value the importance of going beyond the persuasive environmental and health claims currently associated with such products and strive to understand the science and nutritional benefits of this emerging field. This first episode of our series on “Plant-based meat” offers a deep dive into some of the most burning questions we have on the nutritional value, health impacts, and technology of these new products. Moderators Kesso Gabrielle van Zutphen-Küffer, Research and Knowledge Manager, Sight and Life and PhD Candidate, WUR Nitya Vissamsetti, Undergraduate student studying Molecular and Cellular Biology and Psychology at JHU Jacquelyn Bedsaul, PhD Candidate, Graduate Program in Immunology Department of Biological Chemistry at JHU Speakers Dr Simone K Frey, Founder of Nutrition Hub Dr Stephan van Vliet, Postdoctoral Associate in the Stedman Nutrition and Metabolism Center at Duke University Dr Alan Hernandez Alvarez, Lecturer in Nutrition and Global Health, University of Leeds Get insights from the experts in our BrainFood blog: https://bit.ly/Ep1Blog Backstage Team Jimena Monroy Gomez, Technical Nutrition Associate, Sight and Life Yash Goel, Architect and Design Specialist, Sight and Life Erin Fagerholm, Communications, Sight and Life Podcast timeline 00:00 – Introduction 04:35 – Question of the day❓ 06:23 – The Protein Digestibility Corrected Amino Acid Score (PDCAAS) 10:35 – Terminology around plant-based meat and alternatives 12:35 – Regulation and legislation 19:15 – Production & technology of plant-based meats 21:17 – Protein quality PDCAAS & Digestible Indispensable Amino Acid Score (DIAAS) 26:13 – Impact of technology on protein quality 27:33 – Production challenges 28:40 – 📣 Newscast: plant-based meats & ultra-processed foods 30:06 – Nutrient profiling 38:55 – Evidence on health impacts of plant-based meat 42:05 – Other alternative proteins & safety aspects 45:00 – Consumer insights 56:35 – Conclusion