Jim talks with Aydan Connor about improving American food systems and reducing waste. They discuss Aydan's experience in the craft brewing industry, extremification of beer styles, wastefulness in beer production, how Aydan became interested in food systems, the obsession with consumer choice, how the current system prices in waste, food waste ratios in different countries, where in the chain food waste occurs, the requirement of processed food, unintentional communities, maximizing communal freedom of choice, CSAs as a non-solution, creating tighter networks, decentralized processing systems, America's low food expenditure, needed infrastructure & coordination, a network of networks, the scale advantage, the squeeze on wages, diversifying work tasks, tips for reducing domestic food waste, making a plan before you buy food, on-site food safety testing, bulk freezers with nitrogen flushing, and much more.
Episode Transcript
JRS EP131 - Jason Mauck on #FarmWeird
Aydan Connor has worked as a professional craft beer brewer in the Midwest for eight years, and has participated in the buildout of multiple brewery startups. At the beginning of his career, he was brewing batches as small as 10 gallons. Over the years, he worked directly with packaging equipment of various types, even leading as an operator of a mobile canning line to package onsite for other breweries. Currently, he works as a beer brewer at a regional craft brewery, brewing batches as large as 8,000 gallons. Employing direct knowledge of food processing, he has a vision for intelligent food systems which synthesize basic equipment and facilities technologies in combination with block chain inventory management towards decreasing food waste and increasing quality on any parameter. He believes these systems could act as a generative ground for building communities more awake and aware of the environments in which we can thrive.
Episode Transcript
JRS EP131 - Jason Mauck on #FarmWeird
Aydan Connor has worked as a professional craft beer brewer in the Midwest for eight years, and has participated in the buildout of multiple brewery startups. At the beginning of his career, he was brewing batches as small as 10 gallons. Over the years, he worked directly with packaging equipment of various types, even leading as an operator of a mobile canning line to package onsite for other breweries. Currently, he works as a beer brewer at a regional craft brewery, brewing batches as large as 8,000 gallons. Employing direct knowledge of food processing, he has a vision for intelligent food systems which synthesize basic equipment and facilities technologies in combination with block chain inventory management towards decreasing food waste and increasing quality on any parameter. He believes these systems could act as a generative ground for building communities more awake and aware of the environments in which we can thrive.
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