麻豆社

Eco-labelling for food - what difference could it make?

How could environmental-impact labels help lower the carbon footprint of food production?

• 28 mins

Ainsley Harriott: A Life Through Food

Jaega Wise meets TV chef Ainsley to talk life, cooking, his influence and being 'memefied'

• 29 mins

Fresh Grounds: The Search for the World's Rarest Coffee

Dan Saladino meets the plant hunters looking for the world's forgotten coffee varieties.

• 28 mins

Scotland, a Good Food Nation?

Can Scotland become a 鈥楪ood Food Nation鈥�? Sheila Dillon explores a new government bill.

• 27 mins

Ukraine: War in the breadbasket of the world

Dan Saladino looks at the war in Ukraine through the lens of food and farming.

• 27 mins

Animal-free dairy: Could this be the future of milk?

How far could animal-free dairy alternatives go in disrupting dairy production?

• 28 mins

The True Cost of Food

Sheila Dillon and expert panel discuss the hidden costs of food production

• 28 mins

Beans Part 1: Are Legumes the Answer?

Sheila Dillon asks if beans could be the answer to our and the planet's health problems.

• 29 mins

Beans Part 2: How Spain Does Beans

The humble bean is mighty in Spain. Sheila Dillon finds out why.

• 29 mins

Ukraine: The Food Dimension Part 2

Dan Saladino speaks to food suppliers and farmers in Ukraine about the impact of war.

• 28 mins

An Easter Special

Dan Saladino hears from cooks in Palermo, Marseille and Kyiv about Easter food traditions.

• 28 mins

Jack Monroe: A Life Through Food

Leyla Kazim meets food writer and poverty campaigner Jack Monroe.

• 29 mins

SPAM: food + war + memory in a can

Jaega Wise investigates the worldwide cultural importance of SPAM.

• 28 mins

Staffordshire Oatcakes 鈥� a Potteries tradition going strong

Leyla Kazim asks oatcake bakers about the future of the much-loved yeasted oatmeal pancake

• 28 mins

Madhur Jaffrey: A Legacy

Sheila Dillon hears how Madhur 'paved the way' in food for women of Indian heritage.

• 28 mins

Consider the Axe: Food, farming and the wonders of Stonehenge.

Dan Saladino and blacksmith Alex Pole explain how our food has been influenced by metals.

• 28 mins

Falafel: A recipe for connection

Leyla Kazim tracks the story of falafel and how it鈥檚 become a part of global food culture.

• 29 mins

The 麻豆社 Food and Farming Awards return for 2022

Sheila Dillon and judges Asma Khan and Michael Caines open nominations.

• 28 mins

Can we bring food diversity back to the table?

Dan Saladino meets people saving endangered foods and bringing diversity back to our diets

• 28 mins

Birmingham鈥檚 Food System Revolution

Birmingham鈥檚 grassroots food groups talk to Jaega Wise about the change they want to see.

• 28 mins

The Food Strategy: Is There One?

Dan Saladino and Sheila Dillon dig deep into the details of the Government Food Strategy.

• 28 mins

Bread: Why should we care more about it?

Sheila Dillon asks why we are being told to care more about the kind of bread we eat.

• 29 mins

Mindful Food and the Art of Attention

Why the simple art of paying attention could be the secret to great food and drink.

• 28 mins

Michael Caines: A Life Through Food

The award-winning and inspirational Devon chef tells his food story to Dan Saladino.

• 27 mins

Sandor Katz: Fermentation Journeys

Dan Saladino talks with Sandor Katz about the diversity of fermentation around the world.

• 27 mins

Protein: power in powder?

Jaega Wise investigates the hype around protein supplements.

• 28 mins

Reformulation 鈥� a fix for the obesity crisis?

Sheila Dillon explores the challenges of reformulating unhealthy processed foods.

• 28 mins

Fried Chicken: a story of race and identity

Jaega Wise and Melissa Thompson look at the racial connotations of fried chicken.

• 28 mins

Feeding the Circus

Sheila Dillon meets a chef who ran away with the circus.

• 28 mins

Cost of Living Crisis: The Food Factor

With food price inflation at 12% Dan Saladino finds out what lies in store for the winter.

• 28 mins