The Food Economy
Episodes
#8 – How science shapes the coffee of tomorrow – Samo Smrke, Coffee Excellence Center
30 Mar 2026
Contributed by Lukas
"The most effort in scientific research in coffee I see now is in securing the future of Arabica coffee." says Samo Smrke, Head of the Coffee Excellen...
#7 – Resilient coffee cultivation with biochar – Thomas Käslin, Cotierra
20 Feb 2026
Contributed by Lukas
"Biochar is a very dominant solution. It does not only remove and store carbon in soils, but it also actually helps beyond that by transforming the wa...
#6 – What your coffee bag is not telling you (and why you do not ask) – Philipp Schallberger, Kaffeemacher
12 Dec 2025
Contributed by Lukas
"If a sommelier said to you: 'I have this wonderful wine made of grapes coming from Europe.' You would not accept only this information. But when it ...
#5 – The future of coffee – Yana Mikhailova, Nestlé
24 Nov 2025
Contributed by Lukas
"In the next three years, I expect there will be more new plantations coming and gaining. There will be higher yields because the green coffee price i...
#4 – OpTEAmism during taxing times – Adrian Steiner, Thermoplan (part two)
29 Sep 2025
Contributed by Lukas
Since August 2025, Swiss products imported into the United States have been subject to a tariff of 39 per cent. This new tax places the Swiss export i...
#3 – Turning crises into opportunities – Adrian Steiner, Thermoplan (part one)
29 Sep 2025
Contributed by Lukas
"We call this the Thermoplan family: creating new ideas together and finding solutions for opportunities and sometimes also challenges. That's the cor...
#2 – A coffee merchant, not a trader – Nicolas A. Tamari, Sucafina
17 Sep 2025
Contributed by Lukas
"As a merchant, we innovate. Through the innovative projects and work we do, we are able to bring the whole coffee supply chain forward. It's importan...
#1 – A coffee market without coffee? – Raphael Studer, Algrano
25 Aug 2025
Contributed by Lukas
"In the coffee industry, we were not concerned about supply. Coffee was there, but it's not anymore," says Raphael Studer, CEO and co-founder of the ...