344 Kadir van Lohuizen - Walking the museum full of Food for Thought

343 Jacob Parnell – Move over chemicals, biological inputs work, and we can provide farmers with accurate advices

342 Ali Bin Shahid, one of the few who can model and calculate water cycle restoration

341 Laura Ortiz Montemayor - Ecology without social justice is just gardening

340 Philipp Stangl - Why an award winning hybrid blended regen meat company decided to exit before becoming a ‘unicorn’

339 Ian McSweeney and Kristina Villa - You can’t address food security, soil carbon sequestration or climate change without first tackling the crisis of land access

338 Marco Carbonara – Using 10 species of animals to profitably regenerate 100 hectares of forgotten Italian land between Rome and Florence

337 John Holmyard – Lowest carbon protein aka mussels: it’s food, not a high tech unicorn

336 Kevin Wolz - Starting an agroforestry industry in the belly of the beast, the soy and corn monoculture heartland of the US Midwest

335 Cindie Christiansen and Analisa Winther - How a first-time non-profit raised almost €1 million to put 50 top regen farmers in the spotlight

334 Andres Jara - Walking the land of market garden De Stadsgroenteboer with a regenerative farmer

333 Jesús Areso Salinas - Building towers to trigger rain, to help nature sweat and cool

332 Aaron Huang - How ranching (and eating) of millions of zombie sea urchins could restore the massive kelp forests of the U.S. Pacific West Coast

331 Edd Lees - After 23 years in finance, a new career full of life, soil, bread and a famous DJ

330 Juliette Simonin - Teaching over 400.000 consumers that a farm isn’t a screw factory while selling them 4,7m boxes of organic and regen fruit and veggies straight from the farm

329 Yanik Nyberg - Are saltwater plants grown on tens of millions ha of abandoned, drained salt marshes going to be the livestock feed of the future?

328 David Brunmayr - The future of agriculture is small-scale, now let’s build the tools for it

327 Franco Fubini - Delivering unmatched flavour to 2000 of the world's top restaurant and unlocking consumer demand

326 Chris Smaje - High tech manufactured food won’t save us. Spread money, people and energy more thinly instead

325 Stefania Avanzini - Why and how 26 food giants with a turn over of $900 billion are getting serious about regeneration and biodiversity