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PODCAST

The Food Chain

BBC World Service

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

arts food

All Episodes

26:28

Should We All Be Vegans?

The Food Chain ·

2016/10/15

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

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26:29

Stories from Syria

The Food Chain ·

2016/10/08

How do people living through the Syrian conflict find food? The BBC’S Dan Saladino explores what’s happening in Syria, where food is often used as both a weapon and target of war. Bakeries have been reportedly targeted in bombings, and profiteers look to gain from the scarcity of staples by hiking up prices for the food that is available. We speak to Jakob Kern, who oversees a $700m operation for the UN’s World Food Programme as he attempts to get food aid into besieged towns and hard to reach

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26:30

The Olympics of Chinese Food

The Food Chain ·

2016/10/01

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

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26:28

Pestatarians

The Food Chain ·

2016/09/24

Invasive species or pests are animals that end up in an ecosystem that is not their natural home. They pose a huge environmental risk to local ecosystems and food systems. But perhaps there is a solution and it might involve getting our taste buds used to the idea of eating them. Some of us are doing it already. One of the most popular items on one London menu is the pesky grey squirrel. We also head to Australia to hear how feral camels have found an unlikely market with an immigrant community

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26:28

The New Sushi

The Food Chain ·

2016/09/17

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

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26:29

Food on the Open Road

The Food Chain ·

2016/09/10

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

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26:29

Big Beer

The Food Chain ·

2016/09/02

Next month, the world’s current 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

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26:29

Naturally Misleading?

The Food Chain ·

2016/08/27

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

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26:29

Survival Stories: Fish bacon for breakfast

The Food Chain ·

2016/08/20

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

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26:29

Survival Stories: Lost in the Desert

The Food Chain ·

2016/08/13

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

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26:29

Fertile Food

The Food Chain ·

2016/08/06

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'

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26:29

Food on the Move: What We Want, When We Want It

The Food Chain ·

2016/07/30

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

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26:29

Inside the Kitchens of Power

The Food Chain ·

2016/07/26

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

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26:29

Beauty from Within?

The Food Chain ·

2016/07/16

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

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26:29

Can Cheese Help Save an Economy?

The Food Chain ·

2016/07/09

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

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26:28

Plough Your Own Furrow?

The Food Chain ·

2016/07/02

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

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26:29

Mind your Manners

The Food Chain ·

2016/06/25

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

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26:29

Seeds, Syrup and Subversion

The Food Chain ·

2016/06/18

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

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26:28

Faster Food

The Food Chain ·

2016/06/11

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

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26:29

Extreme Farming

The Food Chain ·

2016/06/04

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

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