The Food Programme

Leyla Kazim traces the journey of this unassuming wonder food, from its health benefits to its origins. Nuts, which once would have been central to the diet of our ancestors, are now often treated as a nice-to-have health choice. It’s a food we need to reconnect with, and to do so, we can learn from both the latest science and other food cultures. Leyla hears from Professor Sarah Berry of King’s College London, who has studied how the form in which we eat nuts - whole, ground, in butters or milks - affects how much of their benefits we receive. Swapping nuts for your daily snack, however you eat them, could help reduce cholesterol and blood pressure, as Sarah explains. As health benefit messages around nuts take off, there has been a huge boom in demand. But what’s the impact of this on the world’s nut farmers, traders and environment? Without much origin information provided on nut packs, Leyla sets off to find some answers of her own. And her journey takes her across the world: from cashew plantations in west Africa, processing plants in south East Asia, markets in Turkey and walnut orchards in Kent. Not to mention a little diversion into California’s organised crime rings. Because there is another story here about how high demand has a price.She spends a day with Charlie Tebbutt, founder of Food & Forest and one of the only companies to be actively selling British-grown nuts. Charlie also buys direct from other growers around the world, who are using a sustainable farming system called agroforestry, to preserve water, improve soil and diversify their income. Charlie is about to open a first-of-its-kind processing facility in Bermondsey, south London, where he hopes to de-shell and process British-grown hazelnuts in way that improves quality and allows the industry to scale up. Leyla visits his walnut orchards in Kent to ask: could British nuts ever replace imports?If we’re trying to eat more nuts, there is also much to be learned from other countries. Specifically Turkey, where nuts are revered as a cornerstone of the cuisine and food culture. Leyla meets Turkish food writer and chef Ozlem Warren in her local Turkish supermarket, to reminisce over the Turkish 'green emerald' pistachios, green almonds and fresh walnuts, which are enjoyed by Turks in sweet or savoury dishes, at celebrations or indeed, at any other time of day. Presented by Leyla Kazim and produced by Nina Pullman for BBC Audio in Bristol.

In this engaging discussion, food researcher Dan Saladino takes us on a journey through a unique library in Belgium that showcases sourdough starters from around the globe. He highlights the fascinating microbial relationships that influence sourdough's flavor and health benefits. Saladino shares personal stories connecting sourdough to cultural history and communal baking, as well as its recent renaissance in the culinary world. Dive into the rich biodiversity of ingredients that not only elevate baking but also promote environmental sustainability and public health.

As MPs return to Westminster after the summer recess, The Food Programme catches up with three of the newer recruits to discuss future food policies. Sheila Dillon meets Dr Simon Opher MP (Labour), Aphra Brandreth MP (Conservative) and Sarah Dyke MP (Liberal Democrat) at the head office and kitchens of catering firm Social Pantry, who work with ex-prisoners on their zero-waste food offering. The questions come from some familiar voices to The Food Programme, including Dr Chris Van Tulleken, Asma Khan, Nicole Pisani (Chefs in Schools), Professor Tim Lang and Helen Browning (Soil Association). Can this group of MPs push food and farming up the agenda in Parliament, and if so - what will be their focus? Presented by Sheila Dillon Produced in Bristol by Natalie Donovan

Matt Homewood, a Copenhagen-based food waste activist known for dumpster diving, shares shocking insights into supermarket food waste. Katy Newton, founder of Wasted Kitchen, discusses her innovative approach to repurposing surplus food. Estelle Horsham-Horn provides a glimpse into the UK's food waste schemes, while Ian Quinn offers a journalistic perspective on industry strategies. Elly Pear and Max La Manna bring their social media savvy to practical solutions. Emma Atkins explores how fridge design impacts waste at home, highlighting a multifaceted approach to this urgent issue.

Food, identity, myths and reality. In a globalised world can a dish reflect who we are and where we live? Dan Saladino explores fascinating stories of food, music and tradition in an ever changing and fast moving world. Produced and presented by Dan Saladino.

Dr. Jen Unwin, a clinical psychologist, and Dr. Chris Van Tulleken, a scientist and broadcaster, discuss the emerging concept of Ultra-Processed Food Addiction. They advocate for its recognition as a genuine condition that necessitates regulation from governments. Personal stories reveal the struggles of those living with food addiction, highlighting the emotional toll and the complexities of navigating cravings. The duo emphasizes the alluring nature of processed foods and the pressing need for more research and awareness on this issue affecting public health.

Finland has once again topped the ranking for the happiest country in the world. But what has food got to do with it? In this programme, Sheila Dillon finds out whether what they eat, their food culture and unique food policies are helping Finns feel happy. What we could we learn from this enterprising Nordic nation? And what challenges are they still facing? In Helsinki, Sheila visits restaurateur and ‘happiness hacker’ Luka Balac, who in his spare time takes tourists through a day in the life of ‘a happy Finn’, and explains how his approach to food hospitality fosters his own sense of happiness. Next. she joins a city food and walking tour to taste Finnish specialties like Karelian pies and cloudberry jam to find out more about the food habits of the locals. Finland has had its fair share of unhappiness with high depression and suicide rates in the past. Now, there are new efforts to improve mental health via food. Sheila speaks to Aino Kipfer, a researcher in Eastern Finland, who is part of a project aiming to treat depression with better diets, building on the pioneering science around food and mood. She also hears more about how food is linked to security in the eastern region from Kirsi Vartia, of the Rural Women's Advisory Committee, who shares her own personal tips for happiness. Sirpa Sarlio, an advisor at the government's Ministry of Social Affairs and Health, explains why Finland became the first country in the world to offer free school meals, and why this ended up as a strong foundation on which to build a happy and healthy wider society. Back in London, Sheila visits diplomat and food enthusiast Markus Hippi, at the Finnish church and community centre in Rotherhithe, to hear how the UK compares in terms of food culture and happiness from the point of view of Finns living abroad. Presented by Sheila Dillon and produced by Nina Pullman for BBC Audio in Bristol.

Jaega Wise and Robbie Armstrong explore the exponential growth of celebrity-backed drinks brands. She asks why so many stars want a piece of this rapidly growing pie, and charts the rise of everything from A-Lister tequilas and rums to supermarket shelves stacked with celeb-branded wines. Jaega heads to one of UK’s biggest drinks events of the year, Dr Dre and Snoop’s Gin & Juice launch, where she speaks to Shaquille O’Neal, Yungblud, Ella Eyre and Yasiin Bey on the star-studded red carpet. She hears from Blur’s Alex James about his English sparkling wine, and chats with Emma Watson’s brother Alex about the premium gin he’s launched with his sister.Brett Berish of Sovereign Brands talks about the process behind creating some of the world’s most popular celebrity-endorsed spirits. Filling up his cup with more than a splash of cynicism, Aaron Goldfarb guides Jaega through the winners and losers in his list of the best and worst celebrity spirits on the market. Jaega sits down with Noble Rot founder Dan Keeling, who discusses his previous career in the music industry, why he thinks celebrities should leave the winemaking to winemakers, and the growing trend of vigneron-as-celebrity. Producer Robbie Armstrong pops a few star-studded corks with wine writer and author of ‘Corker’, Hannah Crosbie, explains the appeal of celebrity booze for consumers, and talks us through which ones might be worth your money. Jennifer Creevy, head of food and drink at trend forecaster WGSN, predicts what the future holds for the celebrity category – and which drinks might come of age while others spoil. Presented by Jaega Wise. Produced by Robbie Armstrong.

A meeting with top chef Hélène Darroze at Mayfair's Connaught Hotel leads Sheila Dillon to ask the question, why aren't there more female Michelin starred chefs? Statistics from the Office for National Statistics suggest 37% of all chefs working in the UK are female, but when you look at the numbers leading Michelin starred restaurants, the number drops to around 8% (according to analysis by Chefs Pencil, 2022). Includes interviews with Nigerian-born chef Adejoké Bakare, who in February, became the first Black woman in Britain to earn a Michelin star; chef Sally Abé who has recently published her first book, "A Woman's Place is in the Kitchen" and Sarah Francis who returned her Michelin star after 8 years running The Checkers (a restaurant in Montgomery, Powys). Plus we hear from young upcoming female fine-dining chefs about how they feel the industry is set up for women wanting to reach the top jobs. Presented by Sheila Dillon Produced for BBC Audio in Bristol by Natalie Donovan

As the summer holidays kick off and people plan for journeys far and near, Sheila explores what food is provided on trains and at train stations across the country. A new report by the Office for Road and Rail suggests passengers pay around 10 per cent more for food inside stations, where catering leases often roll over automatically with limited opportunities for new food businesses to enter the market. Sheila finds out who the biggest players are in rail food and speaks to a range of people from station operators, food retailers and train companies to find out: is train food as bad as it once was? Not many people spend their lives in constant motion, but travel writer Caroline Eden is one of them. Sheila shares a train picnic with Caroline on the train line leading up to Scotland's walking country, and hears stories of food shared and meals eaten on remote routes during Caroline's travels through Central Asia and beyond. Pasties are one of Caroline's favourite journey foods, and she's not alone. From the tin miners of Cornwall's past to their omnipresence at stations today, pasties might just be one of the UK's longest-standing foods eaten on the move. Sheila also hears from travel correspondent Simon Calder, reporting from a station cafe on the Swiss-Italian border, with his perspective on how train catering has changed and his top tops for eating well on the move. How does food on trains compare in other countries and is there anything we can learn from the food cultures of others? Tokyo food tour host Yukari Sakamoto explains the tradition of Japan's Bento boxes, nutritious, freshly-cooked boxed meals bought at stations and eaten on trains across the country. Presented by Sheila Dillon and produced by Nina Pullman for BBC Audio in Bristol.