The Food Programme
BBC Radio 4
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Investigating every aspect of the food we eat



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Top 10 The Food Programme Episodes
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#FoodTok: Mastering the Art of Cooking in Three Minutes
The Food Programme
01/02/22 • 29 min
Jaega Wise and her co-presenters start the New Year having a go on TikTok after #FoodTok raked in billions of views in 2021. What, if anything, can be learned from the app, which dishes up creator-made videos in three-minute-long bursts? The presenters are joined by TikTok Chef Poppy O'Toole, who posts as PoppyCooks to her two million followers.
From turning ordinary cooks into stars, to setting off trends for kitchen gadgets, viral recipes, and #WhatIeatinaday getting millions of views, people using TikTok are going mad for gastronomy.
However unlike other social media sites where picture-perfect images of food are shared, TikTok takes viewers into ordinary kitchens, and seems to celebrate (mostly) the creation of lavish looking dishes with seemingly very little skill or effort.
Food on TikTok has also become tied in with the ASMR genre (Autonomous Sensory Meridian Response) where creators deliberately emphasise the sounds and textures involved in cooking.
So could TikTok be the inspiration for a new generation of cooks? And can the more mature cook learn anything new? Or is the so-called Wild West of the web’s version of cookery too unwieldy to properly inform? Will the hype around influencers and their inevitable marketing tie-ins put an end to any ‘authenticity’ on there? And is the site doing enough to protect those with eating disorders?
Presented by Jaega Wise Produced in Bristol by Natalie Donovan
01/02/22 • 29 min


2 Listeners
Fresh Grounds: The Search for the World's Rarest Coffee
The Food Programme
02/20/22 • 28 min
Dan Saladino meets the plant hunters searching for the world's lost and forgotten coffee varieties and Michael Pollan, author of This is Your Mind on Plants, explains how caffeine helped usher in the modern world.
Produced and presented by Dan Saladino.
02/20/22 • 28 min


2 Listeners
Animal-free dairy: Could this be the future of milk?
The Food Programme
03/13/22 • 28 min
Dairy alternatives with real milk proteins but no use of cows are now becoming a reality. In the US you can now buy animal-free dairy ice cream, and around the world scientists and food technologists are aiming to create lab-cultured dairy products indistinguishable from the real thing. This is possible through precision fermentation, a process which uses genetically engineered microbes to grow the proteins in a bioreactor, which is how insulin and rennet are already produced. The proteins are then separated and used to create products like milk and cheese from scratch.
Companies creating precision fermentation-made dairy believe it could play an important part in reducing the environmental impact of traditional dairy production, and provide a much needed source of alternative protein. But as this new industry emerges it’s still not known how consumers will take to animal free dairy, and if it can scale up enough to make the products widely available and affordable to make an impact.
In this programme, Leyla Kazim visits a company in London creating an animal-free cheese, and asks if it can ever be the same as a traditionally-made product. And as this new industry grows – how far could it go in making dairy more sustainable?
Presented by Leyla Kazim and produced by Sophie Anton for BBC Audio in Bristol
03/13/22 • 28 min


2 Listeners
The True Cost of Food
The Food Programme
03/21/22 • 28 min
The price of food is rising alongside fuel, energy and other costs, and experts are warning that households face the biggest squeeze on disposable incomes for at least 30 years. On average the lowest income families spend twice as much on food and housing bills as the richest families, so increasing food price inflation will disproportionately affect families already struggling to get by, according to the Resolution Foundation.
As millions more people are on the brink of being pushed into food poverty, the food industry faces a turning point. The publication of a government white paper responding to the recommendations of The National Food Strategy is expected soon. The strategy’s assessment was dramatic – that Britain needs to change what it eats and how it produces food, in order to reverse the damage it does to our health and the environment.
In today’s programme Sheila Dillon is joined by three guests to discuss the true cost of our food, and some of the issues we face in reforming the system. In these extreme conditions we now live in, how can we provide everyone with a decent diet that will underpin the UK as a healthy nation? With Tim Benton, Research Director of the Environment and Society Programme at Chatham House and Professor of Population Ecology at the University of Leeds; Kathleen Kerridge, anti-food poverty campaigner and Chair of the Lived Experience Panel at The Food Foundation; and Professor Corinna Hawkes, Director of the Centre for Food Policy at City, University of London.
Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol.
03/21/22 • 28 min


2 Listeners
Ukraine: War in the breadbasket of the world
The Food Programme
03/06/22 • 27 min
5.0
Dan Saladino looks at the war in Ukraine through the lens of food. Are people already going hungry? And what does conflict mean for the millions dependent on Ukrainian wheat?
Fundraising for people impacted by the war is already underway; Cook for Ukraine https://www.justgiving.com/fundraising/cookforukraine, and, as featured in the programme there is the World Central Kitchen https://wck.org/
This week's Radio Appeal came on behalf of the Disasters Emergency Committee https://www.dec.org.uk/
Produced and presented by Dan Saladino.
03/06/22 • 27 min


2 Listeners
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Angela Hartnett: A Life Through Food
The Food Programme
01/23/22 • 29 min
In this episode Sheila Dillon is joined by a chef, restaurateur, author and campaigner, Angela Hartnett, for another in the programme’s series of Lives told through Food.
Angela Hartnett is seen as an icon in the food industry - she started out learning on the job in Cambridge - and later rose up working for Gordon Ramsey, first at The Aubergine, and later at the Connaught Hotel, where she earned her first Michelin star.
During that time she started to become a familiar face on British Television, appearing regularly on Hell’s Kitchen and the Great British Menu.
In 2010, Angela bought Ramsay out of the restaurant she still runs today - Murano - where she received another Michelin star.
In January 2022, Angela was awarded an OBE for her services to the hospitality industry, and for the work she did for the NHS during the Covid-19 pandemic.
In this conversation, Angela reflects on her campaigning, changes in the industry, and family life.
Presented by Sheila Dillon Produced in Bristol by Natalie Donovan
01/23/22 • 29 min

1 Listener
Keto: Diet fad or food fix?
The Food Programme
01/16/22 • 28 min
Dan Saladino explores keto to understand the appeal of this low carb way of eating. Featuring Gary Taubes (book) The Case for Keto), GP Dr David Unwin, Anna Tebbs (The Green Chef), Prof. Mike Lean (Glasgow University), Panagiotis Kottas (KeOntrack) and Prof. Helen Cross (Great Ormond Street Hospital).
Produced and presented by Dan Saladino.
01/16/22 • 28 min

1 Listener
Wassail! Wassail! A celebration of cider, orchards and song
The Food Programme
01/30/22 • 28 min
Dan Saladino goes in search of the history, meaning and spirit of wassails and cider. In Somerset he takes part in a village wassail sung door to door and one sung in an orchard.
Contributors: The Drayton village wassailers. Gerard Tucker, wassail master of ceremonies. Nell Leyshon (novelist and dramatist, play: Folk). James Crowden, author, Cider Country: How an Ancient Craft Became a Way of Life.
Music: Drayton Wassail (as documented by Cecil Sharp in 1903) Tam Lin, Fairport Convention (1968) Bruton Town, Pentangle (1968)
Produced and presented by Dan Saladino.
01/30/22 • 28 min

1 Listener
The Rise of Ultra-Fast Grocery Delivery
The Food Programme
12/26/21 • 28 min
Leyla Kazim dives into the world of rapid grocery delivery, one of the newest trends to hit the world of food retail. In scarcely more than a year, a wave of new companies like Getir, Weezy, Gorillas, Jiffy, Zapp and Gopuff has arrived in cities across the UK which can deliver products to your door in as little as 10 minutes. It’s a sector that’s raised billions of pounds of investment and wants to disrupt the grocery market – so what impact could it have on the way we buy food?
Key to the ultra-fast delivery speeds are 'dark stores', or hyperlocal fulfilment centres, which have been growing in number since the start of the pandemic – Leyla visits one run by Gorillas, and talks to their UK General Manager Eddie Lee about their plans for expansion. To consider the future of the rapid grocery delivery companies and what impact they are having on the rest of the food retail world, we hear from: Matt Truman, co-founder and CEO of specialist retail and consumer investor, True; Chris Noice, Communications Director at the Association of Convenience Stores; George Nott, Technology Editor at The Grocer; and Professor Annabelle Gower, Director of the Centre of Digital Economy at the University of Surrey.
Presented by Leyla Kazim and produced by Sophie Anton for BBC Audio in Bristol.
12/26/21 • 28 min

1 Listener
The Meaning of Cod
The Food Programme
12/12/21 • 28 min
How did cod become such an important fish in so many different and diverse parts of Europe? In search of the past, present and future of cod, Dan Saladino travels to the west coast of Norway and the Arctic island of Lofoten.
Presented and produced by Dan Saladino.
12/12/21 • 28 min

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FAQ
How many episodes does The Food Programme have?
The Food Programme currently has 465 episodes available.
What topics does The Food Programme cover?
The podcast is about Podcasts, Arts and Food.
What is the most popular episode on The Food Programme?
The episode title '#FoodTok: Mastering the Art of Cooking in Three Minutes' is the most popular.
What is the average episode length on The Food Programme?
The average episode length on The Food Programme is 29 minutes.
How often are episodes of The Food Programme released?
Episodes of The Food Programme are typically released every 7 days.
When was the first episode of The Food Programme?
The first episode of The Food Programme was released on Feb 9, 2015.
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