Food Chain, The [world Service]

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2014103120141103 (WS)

The Food Chain examines the business, science and cultural significance of food, and w...

The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.

01/10/2016 Gmt2016100120161003 (WS)

The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.

03/12/2016 Gmt20161203

The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.

07/01/2017 Gmt20170107
08/10/2016 Gmt20161008
10/12/2016 Gmt2016121020161212 (WS)

The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.

12/11/2016 Gmt2016111220161114 (WS)

The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.

17/12/2016 Gmt20161217

The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.

19/11/2016 Gmt2016111920161121 (WS)

The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.

22/10/2016 Gmt20161022

The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.

A Dog's Dinner?2016051420160516 (WS)

The pet food industry, and its striking similarities to the human food chain

Pet food is a global multi-billion dollar industry, but does it cater more to us humans than our four-legged friends? We swap the dinner plate for the dog bowl to find out what we feed our furry companions, and why.

We examine the pet food supply chain and find out how intertwined it is with our own, both in terms of raw materials and regulation.

And with pet obesity and diabetes increasing in many parts of the world, we ask if we have passed on our own bad eating habits and talk to those trying to reverse the trend. We also hear from a vet on the scientific advisory board for Nestle, the world's second largest pet food manufacturer.

Plus, what do a 19th Century electrician and a sailor's biscuit have to do with modern day pet food. And, from raw food to dog bakeries, we bring you the very latest in pet palette trends, including a taste-test of the most exclusive dog treats available on the market.

(Photo: Dog with food bowl. Credit: Thinkstock)

Animals On Antibiotics: Could Pigs On Pills Make Us Ill?2016041620160418 (WS)

The animals we eat consume more than 60% of the world’s antibiotics - but not always because they are sick. This week, the Food Chain explores the controversy over the use of antibiotics in agriculture to promote growth and prevent illness. Amid dire warnings that we are heading into a dangerous new world of resistance to antibiotics, we ask whether there really is a link between their use on farms and human resistance. From large scale agricultural businesses in China, to small scale farmers in Africa, presenter Mike Johnson hears from both sides of the debate.

Dr Brian Evans from the World Organisation for Animal Health explains how the amount of antibiotics given to animals varies from country to country, and is proving hard to regulate. Pig farmer Jonathan Aganga in Nigeria - with his bag of antibiotics at his side - tells us why he believes they're essential for his livelihood. We also hear from Professor Yanzhong Huang, an expert on public health in China and whose brother is a pig farmer in Jiangsu province. Plus we visit a busy London food market, to hear what consumers make of the controversy. Presented by Mike Johnson, produced by Emily Thomas.

(Photo: Piglets at Jonathan Aganga's farm, Nigeria)

Amid warnings we are heading into post-antibiotic era, we ask if farmers are to blame.

Back Of House2015111420151115 (WS)

Want to be a chef? Low entry level wages along with culinary college debt makes it hard

It can be a tough life in the pressure cooker of the professional kitchen. A restaurant is a crucible of creativity, heat, and long hours. Low entry level wages often twinned with culinary college debt can make it hard for would-be cooks to stand the financial heat. In London, Simon Jack sits down with four chefs - all at different stages in their career - to discuss the most pressing issues of the culinary age. We put everything on the table, from the current chef shortage to the changing dynamic between a restaurant's cooking staff and its serving staff, and the pressures of staying on top of the fine dining game.

(Photo: Restaurant kitchen and two staff)

Beauty From Within?2016071620160718 (WS)

This week we're looking at what happens when the worlds of food and beauty collide. The BBC's Emily Thomas explores how the market for nutricosmetics - foods that have claimed beauty benefits - is growing by 10% every year.

A beauty blogger in Tokyo explains why she thinks these products are already popular in Asia, particularly Japan. In China, the concept of beauty from within sits comfortably with traditional medicine. One 'beauty food' that's been consumed for thousands of years is gelatin from donkey hide. We talk to the owner of a Beijing restaurant and the customers tucking in to his donkey hotpot.

Plus, we look at the rise of ingestible beauty in the West, and the products that have failed along the way. Could the food industry turn the beauty industry on its head? One company that thinks so invites us to take a look at their laboratory where they’ve created a small chocolate bar, which they say prevents ageing and promises all the goodness of 300g of Alaskan salmon. The promises made by these products are compelling - but is there enough science to back them up? We speak to an experts from Yale University in the US and a global collagen company in Europe.

Finally, we ask whether we should expect food to be the elixir of eternal youth, or if nutricosmetics feed an unhealthy pressure to be beautiful from the inside.

(Photo: A young woman eats strawberries in 1936: Credit: Fox Photos/Getty Images)

The rise of nutricosmetics - foods that are claimed to make you beautiful

Big Beer2016090320160905 (WS)

Should almost a third of the world’s beer be made by one company?

Next month, the world’s largest beer maker, AB InBev is expected to take over the world’s second largest beer maker, SABMiller. If the plan goes ahead, together they will become the world's largest brewer, making about one out of every three beers around the world.

But many, craft beer drinkers especially, do not like the idea of a single company making so much of our brew. The BBC’s Manuela Saragosa asks whether their concerns are valid - or whether it is all just froth.

She talks to beer writer Peter Brown and travels to a hop farm in the English countryside to see where it all begins. We head to Uganda where homemade brew is still the traditional drink of choice, and Jasper Cuppaidge from Camden Town Brewery - a London-based brewer - tells us what being taken over by a global company has done for his business. And, the BBC’s Rob Young breaks down the deal for us in the pub.

(Photo: A beer toast at Germany's Oktoberfest. Credit: Philipp Guelland/Getty Images)

Bottled Water: Do We Really Need It?2016043020160502 (WS)

Is bottled water the ultimate marketing con, or a potential lifesaver?

Breast Practice2015112820151129 (WS)

The economics of breastfeeding and working mothers.

As part of the BBC's 100 Women season, The Food Chain dedicates an episode to working mothers and how they feed their babies. More women are entering the global workforce, and many of them become mothers at a crucial point in their careers. But with the availability of parental leave as variable as there are countries in the world, many women must return to work while their child is still nursing. Meanwhile, the WHO says that a woman should exclusively breastfeed her child up to six months of age. So, how do you juggle the demands of feeding a baby with a working life? We'll hear about a project in Bangladesh that helps garment factory workers continue to breastfeed their babies, and we visit Indonesia where a taxi service exists to ferry breast milk from working mothers to waiting infants at home. And from Hong Kong to Ivory Coast, Manuela Saragosa reunites our panel of BBC correspondents - who are also working mothers - to discuss the challenges of reporting on their patch and pumping milk.

Image: Baby breastfeeding, Credit: Thinkstock

Featuring:

Dr. Larry Grummer-Strawn, World Health Organization

Phyllis Rippey, Professor of Sociology at the University of Ottawa

Micaela Collins, University of Toronto

Janet Golden, Professor of History at Rutgers University, New Jersey

Karishma Vaswani, BBC Asia Business Correspondent

Juliana Liu, BBC Hong Kong Correspondent

Tamasin Ford, BBC Ivory Coast Correspondent

Burnt2016111920161121 (WS)

The story of what happens when we turn up the heat on what we eat.

From the golden crust on a perfectly-baked loaf, to a crispy, crunchy potato chip - do you ever wonder why food that's been browned or charred, can smell, taste and look so good? It's one of cooking's most important flavour secrets. But it's now at the centre of a battle between health campaigners and the European food industry. The BBC’s Mike Johnson follows the story of browned and burnt food from an unexpected discovery in Paris 100 years ago to a state-of-the-art food testing laboratory in the UK, picking up some tips at a London cookery school along the way.

(Picture: Unhappy burnt toast Credit: Thinkstock)

Can Cheese Help Save An Economy?2016070920160711 (WS)

The BBC’s Dan Saladino takes a journey on a newly built road through the remote mountains of the country’s north in search of a slice of mishavin cheese. After decades of communist rule, Albania started its transition to democracy in 1991. It hasn’t been easy. The country, which borders Greece and Macedonia, remains one of the poorest in Europe; it experienced massive rural depopulation, emigration and has stubbornly high levels of unemployment. However, many are convinced one answer to many of Albania’s problems lies in its food and farming past. Tucked away in the mountainous communities of the north are some of the oldest food traditions in the Balkans, from dairy and meat products to foraged fruits and fermented vegetables. Could these foods be the basis for a new form of entrepreneurialism and kick start a tourism industry? The Albanian government and NGOs operating in the country think so.

(Photo: Albanian mishavin cheese)

Could cheese be the answer to some of Albania’s economic woes?

Chinatown2015112120151122 (WS)

Nearly every major city in the world has one- a district where Chinese immigrants have settled to live, work and eat. This week in a collaboration with BBC Radio 4’s ‘The Food Programme’, Dan Saladino takes you on a tour of Chinatowns around the world. From one of the oldest, in Manila, to one of the newest, in Johannesburg- Chinatowns create a global trail of economic and culinary influence. And the food that they serve reflects not only the tastes of home, but of the adopted countries. In this programme we ask how these urban communities reflect not only the history of Chinese immigration, but the changing role of China as a global power. Including visits to Havana, to look at the legacy of communism in a Chinatown that rarely serves Chinese food, and Shanghai, where the fortune cookie - a westernized version of Chinese cuisine is finding a new market at home.

Featuring:

Fuchsia Dunlop

Jennifer 8. Lee

Peter Kwong

Chan Chow Wah

Gerry Choo-ah

James Wong

With reporting from:

Vivienne Nunis

Celia Hatton and Maria Byrne

Victoria Phenethi

Will Grant

Photo: Gates of Chinatown, Credit: Thinkstock

From Manila to Havana, we explore the story and legacy of Chinatowns around the world.

Dining With The Dead2016102920161031 (WS)

Death's role in centuries of food culture, from corpse cakes to Mexico's Day of the Dead.

Food is a fundamental part of life’s biggest celebrations, from birthdays and weddings to religious feasts. It’s also a key part of death.

This week, we hear how saying farewell to the departed has inspired centuries of food tradition, from corpse cakes and sin-eating in medieval Europe, to the pan de muertos and sugar skulls of Mexico's Day of the Dead.

We visit a Death Cafe in London to find out how food and drink help end the taboos around discussing grief and loss, and we go graveside feasting in Estonia, where family meals include the departed.

Plus, how funeral food extravagance is driving families into enormous debt in Ghana.

(Picture: Chocolate skulls prepared for Mexico's Day of The Dead celebrations)

Disaster Food: Feeding A Country In Crisis2016050720160509 (WS)

The impact of natural disasters on a country's ability to feed itself.

How does a country feed itself following an earthquake, flood or drought?

The Food Chain looks at the role of food in disaster relief - from the emergency response to the longer-term efforts to restore devastated farmland.

We speak to Nepal's farmers to hear how they coped in the aftermath of the 2015 earthquake. An aid worker scrambled to Kathmandu tells us how the World Food Programme hired 25,000 mountaineers to deliver food to remote communities cut off by the disaster.

We go behind the scenes at a leading supplier of emergency food, Nutriset, which makes peanut paste and milk products for malnourished children and adults around the world.

Plus, how agriculture bears the brunt of the economic damage caused by natural disasters, but receives a tiny proportion of aid funding - the Food and Agriculture Organisation of the United Nations tells us the balance must be redressed.

And when food aid can do more harm than good - we hear how farmers in Haiti are angry about US plans to send 500 tonnes of surplus peanuts to help the country recover from a three-year drought, and how prime agricultural land was lost in the aftermath of the 2010 earthquake.

(Photo: A Nepalese earthquake survivor in front of a destroyed farm. Credit: Philippe Lopez, Getty Images)

Down With 'foodies'?2015121220151213 (WS)

Is being cool a sign of culinary class? In the autumn of 2015 the Cereal Killer café in East London was attacked by protestors. They viewed it as a symbol of rapid gentrification - arguing that the cafe- which serves cereal from around the world- exemplified the rising inequality in the UK's capital. It led to some basic questions about running a food business. And the tensions between what’s trendy, what’s traditional and what’s affordable when it comes to eating out.

But a larger discussion, about conspicuous consumerism and the so- called ‘foodie movement’ looms. In this programme from London, Sarah Stolarz explores the intersections of city living, being upwardly mobile and the pursuit of the next best meal. We look at food trends and their irresistible appeal when it comes to social media- although it turns out, no one actually likes to be called a 'foodie'. Is access to new and varied food becoming more democratic, or are social media sites glossing over the surface of the culinary class wars? And what does that have to do with the price of pineapples?

Featuring:

Alan Keery: Co-Owner, Cereal Killer Café

Josėe Johnston: Author, 'Food, Democracy and Distinction in the Gourmet Foodscape'

Polly Russell: Curator at the British Library

@ClerkenwellBoyEc1

David Sax: Author of 'The Tastemakers: Why we're crazy for cupcakes but Fed Up with Fondue'

Photo: multi-coloured macaroons, Credit: Thinkstock

Hipsters, food fads, and the culinary class wars

Eating With Our Ears: The Sound Of Food2016042320160425 (WS)

How sound and music influence the way we taste food and drink.

How does sound influence the way we eat, drink and taste? We discover our hearing makes a bigger contribution to flavour than we think.

Mike Johnson explores the concept of 'sonic seasoning' - the idea that different sounds can accentuate the sweetness, bitterness or spiciness of food. Chef Jozef Youssef, founder of the multi-sensory dining experience Kitchen Theory, serves up a musical food experiment, and Charles Spence, professor of experimental psychology at Oxford University, gives his track recommendations.

From the crunch of a crisp to the background music in a restaurant, we examine the science that links our ears and taste buds with a journey into the brain flavour network.

Plus, how the food and drink industry is cashing in on the selling power of sound - we speak to branding expert Martin Lindstrom about his painstaking work with some of the world's biggest fizzy drink manufacturers.

Also, could the concept of sonic seasoning be used in the battle against diabetes and obesity?

(Photo: Apple and headphones. Credit: LdF, Thinkstock.

Soundscapes credit: Condiment Junkie)

Extreme Farming2016060420160606 (WS)

How has one of the world’s smallest countries become one of its biggest food producers?

This week we visit a tiny nation responsible for the second largest exports of farmed food. Its vegetable, fruit, and livestock farmers are pushing the limits of productivity – how do they get so much food out of so little land?

We visit a dairy farm run almost entirely by robots, one of the country’s many industrial-sized greenhouses, and a farm on the roof of a former factory.

With the planet’s soaring population, could this country be a model for global farming?

Plus, what impact is such intensive farming having on the environment, human health and animal welfare?

Presenter: Anna Holligan.

Editor: Simon Tulett

How a tiny country has become the world's second biggest exporter of farmed food.

Faster Food2016061120160613 (WS)

As the Rio Olympics edge closer, we explore how food can make you a better athlete

As the Olympic torch edges closer to Rio, we explore how food can make you a better athlete. We start in Brazil where we meet the man responsible for feeding the best athletes on the planet - from a kitchen the size of three football fields. Our producer has a kick about with Arsenal Football Club’s nutritionist in London, and we talk to Olympians past and present about what they eat.

We delve into the science of nutrigenomics and ask whether you can give athletes an edge by designing their diets around their DNA. At what point does a specialist diet give an athlete an unfair advantage? And what do nutritionists and athletes really think about sports drinks? Plus, a man moves his family to the Kenyan highlands to train and eat with its highland runners. And, a New York punk singer and vegan Ironman tells us why he thinks strong athletes do not need meat.

(Photo: Athletes running through a field. Credit: Simon Maina/AFP/Getty Images)

Fertile Food2016080620160808 (WS)

How much could your diet help you have a child? We separate the facts from the fiction.

How much could your diet affect your ability to have a child? Throughout history, harvest and the abundance of food have been associated with the creation of life. Join us on a journey from ancient traditions to the latest science. When the vegetable sellers of east London shed little light on which foods make us fertile, the BBC’s Emily Thomas goes to the Wellcome Library to look through some 16th century recipe books with Dr Jennifer Evans from the University of Hertfordshire. From stags' testicles, to ‘mad apples’ we find out which food the ancient Egyptians thought to be the biggest aphrodisiac, and why a 300 year old recipe book tells us beans lead to babies. How well does this all sit with the latest science? We talk to Dr Jorge Chavarro, from the Harvard Schools of Public Health and Medicine.

Also, unless you're a woman trying for a baby, you may think folic acid isn’t something you should be too worried about… but in about a third of countries in the world, it is mandatory to add it to main food products, such as wheat flour. Why supplement the whole population with something that might only be needed by some? We speak to Mark Lawrence, Professor in Public Health Nutrition at Deakin University in Melbourne.

Plus, hear some Bulgarian fertility music and find out why the grinding of black peppers is a ritual performed by men at weddings. Finally, we look at how hormones get into the food chain with Dr Richard Lea of the University of Nottingham, and ask if this should be a cause for concern.

(Photo: New arrivals at the Queen Charlotte Hospital, London, in 1945. Credit: Reg Speller/Fox Photos/Getty Images)

Fish Fight2016052120160523 (WS)

Fish are a vital source of protein around the world, but there are ever more fishermen chasing ever fewer fish. Most wild fisheries are at, or near, breaking point and it is estimated up to a third of all fish are caught illegally, feeding an underworld of crime.

We find out how the growing pressure is leading to violent clashes on the high seas and joins an Indonesian coastguard patrol chasing and shooting vessels out of their waters. We ask Interpol how it is trying to police the oceans and find out how illegal fishing is tied up with a criminal underworld of drugs and human trafficking.

Plus, experts tell us what consumers should look out for, and we discover fish farming may not be the answer to the problem.

(Photo: The Indonesian Navy blows up the illegal fishing vessel the MV Viking in the waters of Tanjung, West Java, 2016. Credit: Antara Foto, Reuters)

With fish stocks dwindling and illegal fishing rife, how do you police the oceans?

Food And Nostalgia2016032620160327 (WS)
20160328 (WS)

The power food has to evoke memory and how memory impacts the food we eat

Manuela Saragosa explores the power food has to evoke memory and how memory impacts the food we eat.

Jamie Oliver’s mentor – Italian chef Gennaro Contaldo – cooks up a batch of his most nostalgic dish, his mama’s pasta, and tell us why he prepares it when he is feeling down.

A neurologist explains why food and smells have such a powerful impact on our brains. And, find out why ‘brand nostalgia’ is a marketing dream when it comes to getting people to part with their cash.

From Tokyo to Moscow via Nairobi we hear stories about your favourite comfort foods and meet the company using nostalgia to help people with dementia regain their appetites. Finally, we travel down under to find out why a humble collection of children’s birthday cake recipes has been dubbed ‘the greatest Australian book ever published.’

(Photo: Children receiving free meals. Credit: Getty Images)

Food And The Fall Of The Berlin Wall2014111420141117 (WS)

As politics changes - does our food follow suit?

As politics changes does our food follow suit? We hear how food tastes and names have altered according to the politics of the day.

Mangalitsa for example - a type of hairy pig - fell out of favour in communist times in Hungary, but is now back on the menu as a premium dish.

In China Kung Po chicken became known as Hongbao Jiding or Hula Jiding during the Cultural Revolution because it originally derived its name from an imperial official.

And 25 years after the fall of the Berlin Wall, the Domklause restaurant in the DDR museum is serving up food from an era when the city was divided.

Food Chain Late Night2016040920160411 (WS)

We explore the characters and cuisines that come out after dark.

As part of the BBC’s Identity season we meet the people who feed us after hours, following the characters and cuisines that only come out after dark.

Starting with the heady rush of a London kebab shop, Mike Johnson explores late night food culture around the globe. In an increasingly 24-hour world, how and when we eat is changing. What do our late night food habits say about our identities? We meet the late-night taco eaters of Mexico City, and find out why Hong Kong street vendors are under threat. Plus we hear what happens to your body when your meal times are out of sync with your circadian rhythms, and tell you where in the world you can buy an edible Rolex for forty-five cents. Night-owls only, on this episode of The Food Chain.

Presented by Mike Johnson, produced by Emily Thomas, and edited by Kent DePinto.

(Photo: Taco vendor Alfredo works late into the night in Mexico City. Credit: James Fredrick)

Food Chain: The Musical2016122420161226 (WS)

How we view our food - and ourselves - through song.

What can our music tell us about our culinary and cultural heritage?

We explore the ways songs about planting, growing, milking and cooking reflect our lives and our livelihoods.

The BBC's Kent DePinto takes us through a sampler of music from around the world, all performed with one thing in mind - food. We'll interpret the rhythm of milking songs in northwest Scotland, visit the hey-day of Yiddish theatre in Manhattan's Lower East Side, dip our toe into an age-old culinary beef in Ghana, and hear how a samba about fish eggs pinpoints social inequality in Brazil.

Plus, we get a lesson in playing the leek from an orchestra that only plays vegetables.

(Image: A music sheet made of edible salad leaves. Credit: ShaunL/ Getty Images )

Food Chain: The Quiz2016123120170102 (WS)

Take part in the ultimate test of culinary trivia in our inaugural quiz

Have you ever wondered how many litres of water it takes to make one egg, or what links a 19th-Century electrician to modern pet food? Whose job was it to eat a corpse cake, what really happens when you burn your toast, and what are the world’s most powerful chili peppers?

For the answers to these and many more questions, join us for the ultimate test of culinary trivia in The Food Chain’s inaugural quiz. Get your pens ready and play along with our studio panel: BBC technology correspondent Rory Cellan-Jones; BBC Radio 4 correspondent Matthew Price; Jozef Youssef, chef and founder of Kitchen Theory in London; and BBC World Service presenter Jackie Leonard.

(Photo: Flour plus egg equals spaghetti. Credit: Ryan Michael Rodrigo/EyeEm/Getty Images)

Food Far From Home2015103120151101 (WS)

The biggest refugee crisis since World War Two continues to intensify and once the treacherous journey to physical safety is complete, refugees have to contend with the next imperative for survival: how to get their next meal. We hear tales from the front line - from the informal efforts of volunteers on the Greek island of Lesbos to the more formally run Zaatari camp in Jordan. In Greece, newly arrived refugees tell how they were too scared to eat on the boat journey from Turkey. We hear how the humble banana has become a symbol of salvation and the source of a mounting rubbish problem. Then to Zaatari – arguably Jordan’s fourth largest city- where world agencies are trying to feed each person on about $30 a month and the question of future funding looms. And from Damascus to Bogotá - how a mother and son share their recipes over the phone in order to stay connected.

How to feed the biggest refugee crisis since World War Two

Food Of Love2015081520150816 (WS)

From a baby’s first cry to the funeral feast: food as the language of love.

From a baby’s first cry to the funeral feast: food as the language of love. This week, the Food Chain examines the link between our food and our feelings. Why, in times of high emotion do we tend to give and receive food? And why is the compulsion to care for others through preparing and sharing food a part of all cultures? We look at the science behind craving childhood comfort foods and hear your personal stories. Plus can all that generosity pose a physical risk to our well-being?

Featured voices:

Elisabeth Mahoney: Baker

Jeni Barnett: Broadcaster

Hewete Haileselassie: BBC Africa

Lizzie Mabbot: author of China Town Kitchen

Peymane Adab: Professor of Public Health at the University of Birmingham

Carol Landau: Clinical Professor of Psychiatry, Brown University.

John S. Allen: author of The Omnivorous Mind

Colm O'Regan: Comedian

(Photo: Heart-shaped strawberry. Credit: Thinkstock)

Food Of War2015091220150913 (WS)

What does it take to eat on the front line?

What are the challenges of finding the next meal in times of war? Feeding an army is a giant exercise in logistics, and it is also a testing ground for the food business. We hear how the food technology developed for soldiers in the field has made its way to our plates today. We speak to a soldier who has lived through three generations of military rations about how the type of food issued to troops can indicate the mission in store for them. Plus, we hear first-hand stories from people working in conflict zones, from aid workers struggling to get emergency rations into war-torn Syria, to our own BBC correspondents.

(Photo: Members of Royal Air Force Three Mobile Catering Squadron)

Food On Mars!2015110720151108 (WS)

What would it take to grow food on a new planet? This week the Food Chain comes from the future. A world where our natural resources have become increasingly taxed and our demand for food dramatically increased. We look at the science that is being developed to grow food in space, and ask- why are we obsessed with farming extra-terrestrially?

Take a journey through time and space where we learn about recycling our waste-water, locking seeds away in a vault to protect their genetic bio-diversity, and hear how menu fatigue may be the biggest obstacle to our future careers as space farmers.

(Photo: Astronaut on Mars with lettuces. This is a composite image, Credit: Thinkstock)

As the pressures on earth intensify, will growing food in space become our only option?

Food On The Move: What We Want, When We Want It2016073020160801 (WS)

How does our food move around the world?

Fruit in the summer, grain in the autumn - our diets once consisted of eating what was around us and what was in season. But we now live in a global food village, where in many countries the idea of eating seasonally has been consigned to history. In the 21st Century we ship, fly and truck our food supply across huge distances. Britain, for example, imports 90% of its fresh fruit.

The BBC’s Mike Johnson is dockside at one of Europe’s biggest ports to hear how - and why - the world is racking up the food miles. Ross McKissock at the Port of Tilbury outlines the importance of the food trade to the port business. We step inside a vast refrigerated warehouse and ask Dale Fiddy of NFT Distribution if the new facility is a sign that the industry is on the up?

Technological advances have made their mark on the way our food has moved over the centuries - Susanne Freidberg, professor of Geography at Dartmouth College, takes us back through time with the history of food transportation.

We hear from a vegetable packing plant in Kenya, which leads the world in terms of exports of fresh produce by air.

Shipping food over vast distances is now an established part of global trade, but does it really make financial sense? Washington economist and expert on international shipping, Marc Levinson explains the economics of moving food in huge volumes.

And, could it actually be good for the environment? A question for Kath Dalmeny from environmental group, Sustain.

(Photo: Factory workers sort out creates of peppers. Credit: Sergio Camacho/Getty Images)

Food On The Open Road2016091020160912 (WS)

Why is it so hard for truckers to eat well?

It could be argued that our global economy is in some ways, driven by drivers. That is, long-haul truckers who carry goods from one side of a country to another. But truck driving is a profession that is struggling to recruit new members and a lot of it has to do with lifestyle and what’s available to eat. The BBC’s Mike Johnson discovers that a lack of fresh food options, combined with a sedentary lifestyle and strict schedules, leave truck drivers facing a higher rate of obesity and a shortened life-span when compared to other professions. But some truck drivers are working to change that. Plus, we discover what it’s like to eat on the road in the world’s longest country, and get a lesson in cab cooking along the way.

(Photo: Truck drivers wait to pass at the border between Greece and Bulgaria. Credit: Sakis Mitrolidis/AFP)

Food Waste: How Low Can It Go?2016031220160313 (WS)

This week, the Food Chain delves deep into food waste: a global problem of epic proportions that is costing one in every three of the world's calories. In January 2016, France became the very first country to ban supermarkets from destroying or throwing away unsold food. It was all thanks to the vision of one man: Arash Derambarsh. He tells Manuela Saragosa how he did it and why the rest of the world should follow suit. But, when it comes to waste: who is the main culprit along the food chain? And what can be done to turn the tide?

We speak to Kenyan vegetable producers on the challenge of coping with last minute order changes from Supermarkets and review a high-tech solution from South Korea that has seen food waste drop by up to 40%. We ask food giant Nestle what the role of big business should be and a start-up entrepreneur tells us why food waste is a “modern day gold rush? And what about you and me? Is an attitude problem amongst consumers the biggest hurdle to overcome? We explore consumer psychology from ‘ugly vegetables'’ to convincing the French to use 'doggy bags'.

Image: Leftover food, Credit: Thinkstock

Exploring a problem that is costing one in three of the world's calories.

Food, Power And Punishment2016022720160228 (WS)

What part should food play in punishment?

Nothing to eat but stale bread and water - an enduring image of incarceration, but what part should food play in punishment? In America, the 'Nutraloaf' - a compressed food-stuff with just enough calories to keep you alive - has been used for decades to punish prisoners in solitary confinement, but many say it contravenes even the most basic human rights. Manuela Saragosa speaks to the man who brought a class action against the state of New York to get it banned. Plus, a prison dietician tells us about the difficulty of planning a nutritious daily menu on a budget of just $2.30 per day.

Food can also play a vital role in rehabilitation and help recreate a sense of normality. We hear from the Dutch prison using nutrition to appease violent behaviour, and find out about The Clink Restaurant - a dining experience with a twist. We get a lesson from a former convict on the challenging art of prison cooking. Finally, when all freedom has been taken from you, how the refusal of food can become a powerful political weapon.

Featuring:

Daniel Genis: Journalist, writer, ex-convict

Heather Ann Thompson: Mass incarceration historian, Michigan University

Taylor Pendergrass: New York Civil Liberties Union

Barbara Wakeen: Prison nutritionist

Ap Zaalberg: Dutch Ministry of Justice

Dr Sarah Campbell: Professor of Irish and British history, Newcastle University

Al Crisci: Creator of the Clink Restaurant

(Photo: Hands behind bars. Credit: Thinkstock)

Front Of House2016040220160404 (WS)

What’s life like for a career waiter at the top of their game? The Food Chain looks at the business of serving and pleasing the ever-fickle customer. The food service industry is facing a cycle of disruption, with business practices changing as rapidly as the customers at lunch hour. We'll look at the current topic du jour - the controversy of tipping and how a movement to democratize the service industry may leave some minimum wage earners struggling to keep up. Manuela Saragosa contemplates the financial realities of life as a waiter – and how tipping your server may actually make them poorer in the long run. Also, we talk to a chef who decided to eliminate tipping when she realised the people serving the food were making more than those cooking it. And would you pay for a reservation? This week, the tables are literally being turned.

Presented by Manuela Saragosa. Produced by Kent DePinto and Emily Thomas.

(Photo: A waitress in Nantes, western France. Credit: AFP/ Getty Images/ Frank Perry.)

The Food Chain looks at the business of serving and pleasing the ever-fickle customer.

Full English Brexit2016112620161128 (WS)

What happens to food on the British breakfast table in a post-Brexit world?

Twentieth century British playwright and novelist Somerset Maugham said that to eat well in Britain, you should eat breakfast thrice daily. And, nothing speaks to British culinary tradition more than the Full English breakfast - bacon, sausages, egg, beans, black pudding and mushrooms all on one plate. But how much of the ‘full English’ today is actually English? And, in a post-Brexit United Kingdom, how will the industries that cater to British breakfasters fare?

The BBC’s Manuela Saragosa works her way through each food on the full English breakfast plate and explores how they could be impacted following the UK’s decision to leave the European Union. Ian Dunt, author of Brexit: What the Hell Happens Now?, explains why many believe food prices are set to eventually rise. The UK imports two thirds of its supply from neighbouring Ireland, but as the BBC’s Diarmaid Fleming finds out, some Irish mushroom farmers have already gone out of business. Claire Macleod of Charles Macleod Butchers tells us why Brexit has cast uncertainty on the future of her black puddings. And, we speak to the staff and diners of Brunchies Café in Sutton, south of London – are they concerned about adding a sprinkling of Brexit to their breakfast and if costs rise, is it a price worth paying?

(Photo: A traditional English breakfast plate, with Union Jack flag. Credit: Thinkstock)

Gut Feeling2015082220150823 (WS)

This week The Food Chain explores the mechanics, the mysteries, and the medical potential of our gut by focusing on the microbiome- the ecosystem of microbes that inhabit the human body. Scientists believe that understanding our gut microbiome can lead to a better understanding of obesity, diet, and perhaps even our mood. Our personal microbiome is different from every individual on the planet, and new technology may unlock its potential to tell us a lot about our health. Plus, the difference between prebiotic and probiotic foods- and do they actually work?

Featured voices:

Tim Spector : British Gut Project

Ruth Ley: Associate Professor of Molecular Biology and Genetics, Cornell University

Giulia Enders: Author

Kevin Whelan : Professor of Dietetics, Kings College London

Bill Hanage : Professor of Epidemiology, Harvard University

(Photo: Lactobacillus bulgaricus bacteria. Credit:royaltystockphoto/Thinkstock)

The mechanics, the mysteries, and the medical potential of our gut.

Hunger In The Rich World2016121020161212 (WS)

Why do people struggle to feed themselves in wealthy societies?

Why do people struggle to feed themselves in wealthy societies? Food banks - depositories of donated and excess food where the neediest can collect ingredients for basic meals - have been running in America since the 1960s. But they are only meant to be for emergencies. Why then, does it seem that in some developed economies, they have become the last defence for those unable to feed themselves?

The BBC’s Manuela Saragosa visits the Oasis Waterloo Foodbank in London to hear the stories of people who depend on donated food during times of hardship. We look at the different perspectives around food aid and charity – is it right to treat food banks as a political issue? And, we explore how hunger and food waste - another perennial food problem - might make interesting bedfellows.

(Photo: A woman browses canned foods at a food bank in San Francisco. Credit: Justin Sullivan/Getty Images)

In Search Of Lost Foods2016111220161114 (WS)

What happens to a food when people stop eating it?

What happens to a food when people stop eating it? Most of the food we eat today comes from a handful of crops, but before we became a globalised society, our diet reflected a variety of plants, proteins and foods that were cultivated as local specialties. Now, as our diets become less diverse, these foods face a critical point in their existence. In this programme the BBC's Dan Saladino explores several stories of foods that are dying out and talks to the farmers and producers who are working to save them.

(Photo: Mexican Blue Corn Credit: Omar Torres/AFP/Getty Images)

India: Faith, Food, And Politics2015082920150830 (WS)

How food, identity, religion, and politics are changing the way India eats. Anu Anand visits Mumbai’s biggest slaughterhouse to assess the economic impact of a total ban on beef and explores the right of an individual to choose what they eat in the world's largest democracy. Plus, we visit a holy town that is seeking to become fully vegetarian, leaving some of its residents feeling unwelcome.

Faith, food, and politics in the world's largest democracy.

India: How To Feed A Nation2015090520150906 (WS)

Can the world’s largest democracy guarantee its citizens the right to their next meal?

Can the world’s largest democracy guarantee its citizens the right to their next meal? As part of the BBC India season, The Food Chain takes a deeper look at the challenges and changes within the Indian food system. The population is set to become the world’s largest by 2022, surpassing China. But many obstacles to food remain, falling along the entire spectrum of development. From severe malnourishment in children to the race to get food off the farm before it rots, Anu Anand explores several aspects of a nation trying to keep up with the appetites of a rapidly changing society.

Photo Credit: Handing out food in India, Getty Images

Inside The Kitchens Of Power2016072320160725 (WS)

Why is cheese essential when the German Chancellor comes for dinner? For millennia, international relations have been massaged by the chefs working inside palaces and state kitchens. The BBC’s Dan Saladino finds out about their unusual vocation and how their food might have influenced some of the biggest decisions in history. He meets Gilles Bragard, the founder of the world’s most exclusive culinary club, Le Club des Chefs Des Chefs, which brings together twenty people who cook for Heads of State. Gilles shares some food secrets, including how the Kremlin's kitchen keeps President Putin’s food safe.

We visit the huge kitchens of Hampton Court Palace, where in 16th Century England, wine fountains and extravagant roasted meats were cooked to help Henry VIII impress - and intimidate - foreign dignitaries.

We move from there to look at arguably the most powerful cooking place in the modern era - the White House kitchen. Sam Kass, a former chef and close friend to the Obamas, explains how new ideas and even food policies for the future can be cooked up in State kitchens.

Plus, we go behind the scenes in the Belgian Embassy in Chile to see diplomacy in action – and talk to professor Stephen Chan of London’s School of Oriental and African Studies about Mugabe’s lavish feasts. We also meet David Geisser, a former Vatican chef and hear insights into the culinary preferences of Pope Francis. We find out if the Vatican leader practises what he preaches about food.

Finally, we talk to a journalist in Brussels who has witnessed some recent and dramatic EU meals, including the former British Prime Minister David Cameron’s last supper with European leaders.

(Photo: Barack Obama in 2008. Credit: Emmanuel Dunand/AFP/Getty Images)

We enter an arena usually hidden from public view - the kitchens that feed world leaders

Is Convenience Killing Us?2016031920160320 (WS)

Processed, packaged, flavoured and often pre-cooked food is now a norm but at what cost?

Food that has been processed, packaged, flavoured and often pre-cooked for us has increasingly become a normal part of everyday life around the globe. But what is the rise and rise of convenience food really doing to us? Many argue it is the root cause of spiralling obesity and diabetes rates, but could we survive without it and feed the world in the process?

Manuela Saragosa chews over the issues with a global panel of experts: Award-winning investigative journalist Joanna Blythman, author of Swallow This: Serving Up the Food Industry's Darkest Secrets; Jean-Claude Moubarac, an anthropologist and researcher in nutrition specialising in the effect of processed foods; Food journalist Mark Schatzker, author of The Dorito Effect: The Surprising New Truth About Food and Flavor.

Plus, we travel to China to look at the cultural impact of ‘western’ food. And, historian Rachel Laudan tells us why processed food is at the very heart of what makes us human.

(Photo: Supermarket aisles. Credit: Thinkstock)

Is Junk Food The New Smoking?2016052820160530 (WS)

We know that both smoking and obesity can contribute to an early death. In fact health professionals are now telling us that junk food is even worse than tobacco. But do the parallels between the two industries run deeper than that? They have both been accused of cynical marketing, powerful lobbying and trying to avoid regulation. Some people have even suggested big food is taking a leaf from the big tobacco playbook. Manuela Saragosa asks whether junk food is the new smoking.

Is the junk food industry like the big tobacco companies when it comes to marketing?

Mind Your Manners2016062520160627 (WS)

It's not what you eat, but the way that you eat it on this week's The Food Chain. As people are exposed to cuisines from all over the world, we ask if there has been a global shrugging off of table manners. From how we sit, to the tools we use, is there a best way to consume food? And what do your eating implements of choice - hands, cutlery, or chopsticks - say about your cultural identity?

We start at Lalibela, an Ethiopian restaurant in North London where experts in dining etiquette and history join us to eat a feast with their hands.

Food historian Bee Wilson tells us cutlery is about so much more than just manners, and explains how entire cultures of eating are founded on utensils.

Lunchtime diners in Delhi reveal what we are missing when we pick up a knife and fork, and Indian food historian and critic Pushpesh Pant explains how people across the country are rediscovering their regional and cultural roots in the way they eat. Plus, a chef at a top-end Delhi restaurant tells us why he thinks the tide is turning in fine dining.

In ancient Greece elite men reclined to eat. Dr Ayesha Akbar, a Consultant in Gastroenterology tells us why they may have had the right idea. We also discuss the benefits of communal eating - and find out why some people fly into a frenzy of rage at the sound of chewing and slurping.

Finally, it has been said that while on the European continent people have good food, but in England people have good table manners. We ask James Field, from the very British institution, Debretts, for a lesson in how to eat in polite company.

(Photo: Food at Lalibela restaurant in London)

Has there been a global shrugging off of table manners?

Naturally Misleading?2016082720160829 (WS)

What is 'natural' food and is it better for us? We explore the language of food labelling. Does a product bearing the word 'natural' on its label make you more likely to buy it? Or, is describing food as 'natural' just a marketing trick? We hear from a cattle farmer in the US state of Vermont who stopped using growth hormones on his herd so that the meat can be sold as 'natural'. Consumer psychologist Kit Yarrow, professor emeritus at Goldengate University in the US, explains how companies market "natural" food to us.

Are some supermarkets misleading their consumers with the way they are presenting their food? Journalist Tom Levitt from The Guardian tells Manuela Saragosa why some packaging may not tell the whole story. And we hear how the mislabelling of food in China can provide rich pickings for professional label readers. With more and more products declaring their 'pure' origins, David Jago, director of Global Insight and Innovation at the market intelligence company Mintel, outlines the size of the market. Should the word 'natural' be more closely defined? We ask Daniel Fabricant, CEO of the Natural Products Association in the US and a former FDA official.

Also, Manuela asks whether a diet of completely unprocessed natural food could actually be healthier for our bodies. Nutritionist Dimple Thakrar from Fresh Nutrition tells us why some processing could add to a healthy diet. And lawyer Kun Hoe describes how some professional label readers in China can benefit from mistakes in packaging.

(Photo: Shoppers in China's Anhui province. Credit: STR/AFP/Getty Images)

What does 'natural' mean when it comes to food?

No Such Thing As A Free Lunch?2016030520160306 (WS)

The relationship between food and the workplace

From power lunches to 'desktop dining', we unpick the relationship between food and the workplace. We trace how industrialisation played its part in forging the origins of the modern lunch break and how employers began using food as a way to control their workforce. We take a trip back to 19th Century New York where a swelling labour force gave rise to the 'Quick Lunch' - the precursor to the fast-food we know and love today.

Google's very first executive chef reveals the secrets of Silicon Valley’s canteen culture and how he fulfilled his brief to "keep people on campus all the time" with his food. Plus, we ask what the humble pre-packed sandwich can teach us about changing attitudes to women, work and convenience.

Manuela Saragosa tracks down the BBC's most loyal lunch lovers and spends an afternoon with fire fighters in London who are living proof of the theory that colleagues that eat together perform better as a team. Plus, we put together a handy guide of 'desktop dining' dos and don'ts to safely navigate you through your lunch hour.

(Photo: A man eating at his desk looking at his laptop scrren. Credit: Thinkstock)

Plate Of The Union2016110520161107 (WS)

What does our diet say about our politics?

Can you tell a Democrat by their salad? A Republican by their hamburger? An Independent by their coffee? With the outcome of the US presidential election just days away, The Food Chain looks at the surprising role food has played in a campaign like no other. We visit Arizona, a swing state in this year’s election, to see whether Americans think your food preference can be determined by your political preference. Regina Ragone of Family Circle magazine tells the BBC’s Kent DePinto how a comment by Hilary Clinton started a nation-wide baking contest that has been running since 1992. Plus, Lizzie O’Leary from Marketplace follows the money to understand how the political wishes of big food companies is expressed in political donations. We look at how taco trucks have become one the 2016 election's most polarizing issues. And we hear about the forgotten tradition of the American election cake.

Photo: A blueberry pie in the design of an American flag. Photo Credit: Thinkstock

Plough Your Own Furrow?2016070220160704 (WS)

The British people have voted to quit the European Union. That would leave the UK once again in charge of its own agricultural and fisheries policy – so what should that future look like? Could we see a return to the Cod Wars, where countries used gunboat diplomacy to assert their fishing rights? We hear from fishermen in Scotland, keen to win back control over their waters.

Plus, dairy farmers in Cornwall tell us they fear a future where exports to the EU may become more expensive. And, we look to New Zealand, which became the only developed country in the world to withdraw financial support for its farmers in the 1980s - could that be the model for the UK to follow?

We are joined by a panel of guests - Geoff Pickering, a Yorkshire sheep farmer, Guy Smith, vice-president of the National Farmers Union and Vincent Smith, an agricultural economist at Montana State University in the US.

(Photo: A ploughing competition in Scotland. Credit: Christopher Furlong/Getty Images)

After the UK vote to leave the EU, we look at models for agriculture around the world

Seeds, Syrup And Subversion2016061820160620 (WS)

The rebels and revolutionaries fighting against what some see as a food dictatorship

A rebel grandmother faces losing her livelihood after smuggling maple syrup in Canada, a Vermont gardener stocks fridges full of seeds, an artist plants vegetables on the streets of Los Angeles, and a widow in India blames ‘foreign seeds’ for a string of suicides. Meet the rebels and revolutionaries fighting back against what some see as a growing food dictatorship. Just six companies sell almost two-thirds of the world's seeds, and potential takeovers raise the possibility that number could shrink to three. Are we heading towards a world where all seeds, fertiliser, and pesticides are in the hands of just one company? We are joined by experts from both sides of the debate as we listen to stories of subversion.

(Photo: An Indian farmer arranges a display of grains and seeds. Credit: Noah Seelam/AFP/Getty Images)

Should We All Be Vegans?20161015

What would happen if everyone stopped eating animal products?

What would happen if we all became vegans? Veganism – cutting out animal products from your diet, and often your wardrobe – suddenly seems more mainstream than ever. It is attracting followers from Beyoncé to Al Gore, and there’s a new breed of vegan, too: vloggers espousing their veggie-heavy lifestyle to millions of online fans. Whether it is for health, environmental or ethical reasons, more and more people are embracing plant-based food.

The BBC’s Mike Johnson sets out to explore what the world would look like if everyone gave up animal products tomorrow, and the economic consequences of a meat and dairy-free world. We talk to the owner of the first vegan café in Qatar, we test a meatless burger that ‘bleeds’ beetroot juice and we weigh up the human cost of an animal-free diet.

(Photo: A detail of a painting by Giuseppe Acrimboldo featuring a man's head made out of vegetables. Credit: Vittorio Zunino Celotto/Getty Images)

Survival Stories: €we Ate Spiders, Flies And Worms’2016121720161219 (WS)

Two students tell us their survival diet whilst lost in a remote part of Turkey.

Lost in a barren and unforgiving part of Turkey, and forced to hide for days in a cave to get away from torrential rain and floods, a group of students turn to berries, grass and insects for sustenance. We speak to two of the students: Merije de Groot and David Mackie.

Plus, what happens when you’re surrounded by people, but still have nothing to eat? We hear from Amin Sheikh – who survived alone on the streets of Mumbai for three years from the age of five.

In the third of our Survival Stories programmes, the BBC's Emily Thomas is joined by Max Krasnow, an evolutionary psychologist from Harvard University, who explains how your tastebuds could save your life, and Dr Chris Fenn, a nutritionist and survival expert.

(Image: David Mackie, after being rescued in Turkey in January 2015. Credit: Anadolu Agency/ Getty Images)

Survival Stories: Fish Bacon For Breakfast2016082020160822 (WS)

Our second episode to explore our relationship with food in extreme circumstances.

Our second episode of Survival Stories further explores our relationship with food in the most extreme circumstances. What choices do we make about what we eat, when we’re all alone in the wild? Do our reflexes, instincts and tastes change?

First, the story of Steve Callahan, who was adrift on an inflatable raft in the middle of the Atlantic ocean for 76 days. He tells the BBC’s Emily Thomas how he began to make three courses out of just one fish, and how it felt when his only companions and friends were also his main source of food.

Plus, the tale of Yossi Ghinsberg who was lost in the Amazon rainforest. When he got separated from his group, Yossi survived for 20 days on what the forest gave him, and hoped desperately for a monkey to fall from a tree.

We also find out what happens to our bodies when they go into survival mode with Dr Chris Fenn, who specialises in survival in extreme environments. How much can we rely on our gut instincts? And should you ever drink from the sea?

(Photo credit: BBC)

Survival Stories: Lost In The Desert2016081320160815 (WS)

What happens when your food choices are determined by nothing but the environment around you and your own resolve? The Food Chain follows the story of 72- year-old grandmother Ann Rodgers, who went missing in the Arizona wilderness in March 2016.

In this illustrated food survival story, we examine the food choices we make when left with just our animal instincts.

The BBC's Emily Thomas uncovers the science behind those decisions too – and what happens to our bodies when our diet goes from balanced to bare with nutritionist Dr Chris Fenn.

(Photo credit: Ann Rodgers)

The story of Ann Rodgers, who went missing in the Arizona wilderness back in March 2016.

The Hidden Cost Of A Home-cooked Meal2016120320161205 (WS)

Who does the cooking in your house? In many cultures the responsibility for preparing meals at home traditionally falls to women. But as more women join the global workforce, traditional household responsibilities are changing. What impact is that having have on our internal family dynamics?

As part of the BBC's 100 Women season, we hear about the social and economic costs of putting a meal on the family table, when the most expensive ingredient is time.

Four women from different continents explain the challenges they face trying to balance family life, work, and food. A working mother in Mumbai tells us why she won't give up her kitchen, and a stay at home mum in New York explains why her working husband does most of the cooking. Plus, we hear that in parts of rural Kenya women who cannot cook are far from marriage material.

(Picture: A woman prepares vegetables in a village in Bangladesh. Credit: Jewel Samad, Getty Images)

The sacrifices made by some women to put a meal on the family table.

The New Sushi2016091720160919 (WS)

Some say insects will be the next food fad. How do you feel about crunching on a cricket?

It's widely agreed that bugs could be a sustainable source of protein for humans in the future, but large-scale production is very labour intensive. As the BBC’s Katy Watson discovers, in Mexico - where there is a long bug-eating tradition - the infrastructure required for a profitable bug industry is almost non-existent. In the US though, where the idea of having insects for lunch still turns most stomachs, some farmers are adding bugs to protein bars and crushing them into powder for health-conscious Californians. Some proponents say insects could be the new sushi. But are they right?

(Picture: A scorpion served up in Mexico.)

The Olympics Of Chinese Food2016100120161003 (WS)

Can a team of UK chefs win gold in the ultimate test of Chinese cuisine?

The world's top names in Chinese cuisine meet once every four years in a prestigious and gruelling cooking contest to determine which of them is the very best. Can a team of UK chefs make a gold medal-winning debut?

The BBC's Celia Hatton takes a front-row seat at the World Championship of Chinese Cuisine, often called the Olympics of Chinese cooking. She follows Gavin Chun, a first-time competitor from London, who hopes to help his team to culinary glory. But will the chefs be able to execute the complicated 56 dishes they have to make?

And what does the competition say about the evolution of modern Chinese food?

(Photo: A chef at the World Championship of Chinese Cuisine)

The Truth About Diabetes2016020620160207 (WS)

Unpicking the issues of a global disease that is spiralling out of control

Over 347 million people worldwide have diabetes, and that figure is set to rise to half a billion in the next 20 years. It is a disease that is spiralling out of control, but how did we get here and who is to blame? The BBC’s Anu Anand and a panel of experts unpick some of the major issues in the diabetes debate from ‘sin taxes’ for food companies to the role of culture and race. Plus they answers questions from listeners around the world about how to prevent and live with the illness.

Contributors:

Hank Cardello - Director Obesity Solutions Initiative, The Hudson Institute

Dr. Aseem Malhotra - Cardiologist and co-founder Action on Sugar

Dr. Gojka Roglic - WHO Diabetes Programme

Why Do We Waste So Much Food?20141107

About a third of what’s produced for human consumption isn’t eaten. We look at why the food we grow doesn’t always make it to our plate.

It's not just the leftovers from a big meal. There are many ways that food gets wasted along the supply chain: the wheat that escapes the thresher, the apple that rolls off the truck on the way to the factory, or the tomatoes that rot while they are waiting to be sold. In emerging markets like China and India, attitudes toward food waste are changing.

Elsewhere new technology is being developed to keep our food lasting longer.