On this episode, Ragnar speaks with Raphaël Reynard, co-founder of Chaleur, a socially engaged restaurant in Marseille. With 15 years of experience working in professional kitchens and a passion for serving people in precarious situations, Raphaël co-founded Chaleur, officially opening its doors in June 2025. The restaurant builds its menus around rescued and unsold ingredients from local producers and distributes roughly 15% of its meals free of charge through a trust-based model. By welcoming people from vastly different backgrounds at shared tables, Chaleur uses food as a powerful tool for community connection. Tune in to hear Raphaël's perspective on socially engaged gastronomy, building creative menus from rescued ingredients, breaking away from toxic kitchen culture, and how restaurants can evolve to become spaces for social change. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Morgaine Gaye, a food futurologist, trend forecaster, researcher, and author whose work sits at the intersection of culture, behavior, geopolitics, and the human relationship to food. Morgaine has built a career on identifying the subtle cultural signals that shape how and why we eat. She advises major food companies, technology brands, governments, and organizations, helping them understand long-term shifts in society and anticipate what consumers will desire years into the future. Featured across international media from BBC News to Al Jazeera and Netflix, Morgaine is known for her ability to connect dots across disciplines, map disruption before it happens, and translate complex social change into meaningful insights for the culinary world. Tune in to explore how Morgaine sees the next decade of food unfolding, and discover how chefs can use future thinking to stay ahead. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Christine Tobin, a food stylist and culinary creative with over 30 years of industry experience telling powerful stories through food. With a background in fine arts, a family of passionate cooks, and years spent working in restaurants before transitioning into food styling, Christine has brought her expertise to projects including Julia on Max, Don't Look Up, The Holdovers, Challengers, Little Women, and the upcoming Anthony Bourdain biopic TONY. Across her work, Christine sources ingredients, manages logistics, and designs beautiful and delicious dishes that enrich narratives. Tune in to hear more about food styling and discover how Christine builds food scenes from script to camera. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.