Today we chat with Carlos Gómez of Groots to learn the details of the vertical farming project that is revolutionizing Barcelona. 00:35 How did you start Groots and what is it all about? 01:39 What is vertical farming? 02:38 What values drive the project? 03:51 How many people are in the team? 04:22 How do they calculate the water, soil and kilometers they save with their project? 05:20 What do you grow? 05:48 How does your packaging work? 06:22 You have started selling Bonpreu, how has this process been? 07:32 What is your business model? 09:04 How do your urban gardens work and the training you do for immigrants? 12:06 How easy is it to learn from vertical farming? 13:29 How has Covid-19 impacted Groots? 15:15 How to contact Groots? Translated with www.DeepL.com/Translator (free version)

01:01 Can you tell us more about yourself and how EarthSense was born? 03:25 Would you mind telling our audience a bit more about the TerraSentia and its Breakthrough Agricultural Efficiency? 06:45 The TerraSentia is completely customizable and teachable - can you explain more about that? 09:29 What are the biggest challenges you faced when you decided to start this project with the implementation of robots in farming? 12:40 What would you say are the major benefits of implementing robots and new cutting-edge technologies into agriculture? 18:50 How has the Covid-19 pandemic impacted EarthSense? 21:30 What does the future look like for EarthSense?

En este episodio charlamos con Pablo Ricaud, fundador y CFO de Rising Farms. Un modelo de negocios disruptivo para la industria de perecederos. Descubre como estan logrando rentar Edificios con high tech indoor farming para sacar adelante la agricultura en México y a su vez ayudar al planeta. 0:33 ¿Qué es Rising Farms y cómo nació? ¿Cuáles son sus beneficios? 17:37 ¿Cuáles han sido sus mayores retos? 26:28 ¿Dónde ven Rising Farms en un futuro? ¿Tienen planes de expandirse a otros países? 32:50 ¿Algún consejo para actuales emprendedores o esos que desean convertirse en uno?

00:50 How was the Avocado Show born? 02:20 How was the experience behind your documentary “The future is Green” 04:40 How did you manage the overnight virality? 06:30 How does the logistics part of importing the avocados work? 08:27 Do you take other actions in regards to sustainability? 10:20 Why did you choose your restaurant locations? 11:39 Do you have any advice for current and future founders? 13:30 Was your strong branding planned from the beginning?

Today we chat with Pauline, working partner of La Osa cooperative supermarket! 00:39 Who is Pauline and what is La Osa cooperative supermarket? 01:38 Do all members of the cooperative have the same power? 04:07 What is the process to become a cooperativista? 06:07 What differentiates a cooperative supermarket? Do things like eco and proximity products play a role on it? 08:32 How do you decide which producers supply the supermarket? 11:35 What guides the experience of shopping at a cooperative? 14:13 What needs and trends do you detect in consumers? 16:55 If someone wants to become a cooperative member or sell their products with you, how do you contact them?

00:38 How and with whom did you decide to found Imperfectus? 04:20 What are the parameters you follow to choose the fruits and vegetables that go into the Imperfectus box? 06:34 How is the relationship with the producers and how did they accept the proposal? 08:48 How easy has it been to familiarize yourself with all the products and their specifications? 10:05 In what area of ​​Spain do you distribute? 10:22 How do you pack the boxes in a sustainable way? 12:44 How do you manage your logistics? 14:45 After confinement, do you think consumers have changed their habits? Did they notice it in your company? 17:15 How effective is the surprise factor in your boxes for you? 18:45 How to contact you?

00:42 What is Too good to go and what is Helena Calvo's role in the company? 03:44 How was Too Good to go born and how did it get to Spain? 06:17 What are the conditions for restaurants and supermarkets to join Too Good to go? 09:10 What has been the reception with both partners and users? 12:21 Do you provide your partners with statistics on how much waste they save? 15:59 How much waste are saved packs? 19:52 How did you adapt to Covid-19

00:47 Who is Andy Makeham and what is his career? 02:27 Why did you pick fresh produce industry among so many others? 07:17 What are the challenges within the fresh produce industry? 11:58 What are the majeure differences of the fresh produce sector between Europe and the US? 13:58 What is the process of bringing a company from Europe to the US market? 17:42 Where do you think the fresh produce industry is heading? Is technology a key?

0'45 - Marc, pouvez-vous vous présenter à nos auditeurs ? 1‘39 - Qu’est ce que Demain La Terre (DLT) et quelle est votre mission ? 3'32 - Comment peut-on définir simplement le Développement Durable ? Quels en sont les enjeux à l’échelle des produits frais ? 6'11 - Quel est le profil des entreprises membres de l’association ? 8'43 - Il y a-t-il eu une évolution des mentalités sur les sujets de développement durable dans les dernières années ? 9'53 - Je suis un producteur et je veux adhérer à DLT. Quelles mesures cela implique pour moi ? Est-ce facile à mettre en place ? 13'42 - Etre membre de DLT implique-t-il un surcoût au niveau de la production ? Quels sont les bénéfices des mesures prises en tant qu’adhérent DLT ? Quels sont les bénéfices pour le consommateur final ? 15'41 - Est-ce qu’adhérer à DLT permet une meilleure valorisation des produits ? Est-ce que le prix final des produits est affecté par la présence du logo DLT ? 20'40 - Où peut-on trouver les produits de DLT ? 22'18 - Dans quelle mesure la digitalisation peut participer au DD et à vos projets chez DLT ? 25'09 - Quels sont vos objectifs à moyen et long terme chez Demain La Terre ? 28'10 - Mot de la fin de Marc.