Podcast Episodes

COP26: The Case for Cattle and Pigs.

Less but better? With the COP26 climate summit underway Dan Saladino looks at how meat and dairy can play a positive role for the future of people an…

4 years, 5 months ago

Veg Invention: The stories of new kinds of fruit and vegetables

Seed breeders spend whole careers in search of that perfect fruit or vegetable, and some even come up with their own completely new designs. Think Te…

4 years, 5 months ago

A Personnel Problem: What's the solution to hospitality's staffing crisis?

The hospitality sector has a problem: it just can't get the staff.

Businesses from bars to hotels are facing a massive worker shortage, as job vacanci…

4 years, 5 months ago

Follow the Money: Investor power and the Future of Food

Dan Saladino finds out how groups of influential investors are using the trillions of dollars they control to shape the future of food. It's argued …

4 years, 5 months ago

Best Food Producer of the Year: Meet the Finalists

What does it take to bring home the title of Best Food Producer in the Food and Farming Awards 2021? This year, Sheila Dillon and chef Angela Hart…

4 years, 5 months ago

Oz Clarke: A Life Through Wine

Oz Clarke, the popular man of wine, has enjoyed success in wine writing and broadcasting for four decades. First appearing on our screens on BBC2’s F…

4 years, 6 months ago

Prue Leith: A Life Through Food

She might be best known as the colourfully clad host of the Great British Bake Off, but Dame Prue Leith's accomplishments during her six decades in t…

4 years, 6 months ago

High Spirits: A story of vodka

Vodka is a spirit with a rich cultural history in a host of European countries including Russia and Poland, where it’s been distilled for centuries.

I…

4 years, 6 months ago

Buckfast: the Transformation of Scotland’s Most Controversial Drink

Shedding its associations with street crime and violence, Buckfast is now drunk in upmarket cocktail bars, trendy restaurants and hipster haunts. Jae…

4 years, 6 months ago

Stirring Up Stories: The Business of Food PR

Leyla Kazim finds out how food companies and restaurants use PR agencies to get us thinking about the meals they want us to buy. From talking teabags…

4 years, 7 months ago