Dan Saladino hears from the bakers in Ukraine supplying fresh bread to the frontline, and journalist Felicity Spector travels across the country to visit the bakeries supplying people in need, the elderly, displaced and soldiers.Produced by Dan Saladino.

Eighty six year old Fergie MacDonald remembers shooting Red deer as a nine year old boy. The Second World War was on and food was scarce in his home village in the rugged Moidart peninsula, in the Scottish Highlands. It was of course a crime, as he freely acknowledges - the deer belonged to the local estate. But his family had to eat. His mother roasted, boiled and salted the venison and, as Fergie says, "you acquired a taste for it."Today he's still eating vension, but it comes from animals shot legally by his son John, who is a deer manager, stalker and butcher. John has been running his own wild venison business since 1998 and in that time he's seen immense changes. He says there's much more public awareness about the benefits of eating a lean, protein-rich meat, amid concerns about the environmental damage caused by red deer over population. John sells venison cuts to passing trade from his roadside shop as well as providing meat for the family's hotel, Mingarry Park, run by his wife Emma. Emma says venison dishes are always on the menu and vegetarians have even been willing to try them. But John's business is not without its headaches. He tells Sheila Dillon he has to work within strict culling targets imposed by the Scottish government and he's concerned that deer numbers locally are falling too quickly. Since Covid and Brexit, he finds it hard to get staff, so much so, that Fergie regularly helps out in the shop and his 73 year old Mum, Maureen, still makes all the burgers.Further north on the shores of Loch Ness, campaigners have been giving school children an introduction to the complexities of deer management and venison production. Earlier this year, in a project called 'Hill to Grill', pupils at Glen Urquhart High School joined a deer stalker on the hills and were shown how the animals are butchered and processed. Back in school, they devised their own recipes and took part in a Dragon's Den-type competition to market and brand their dishes.One of the organisers, ecological consultant, Dr Linzi Seivwright, says it was a fantastic learning experience for the children. "It's vital to move away from the traditional image of venison as a food for the wealthy and to show local communities that it is an affordable and versatile choice." Sheila complimented the teenage chefs.. "These are so moist and delicious - so much nicer than burgers from a fast food chain," she said. Hundreds of miles away in Gloucestershire, the environmental problems caused by large deer herds are much more critical, according to leading campaigner and deer manager, Mike Robinson. He says that numbers have got out of control, particularly since Covid and that culling targets are more difficult to enforce in England than in Scotland, because estates are smaller and fragmented. He shows Sheila some of the damage in an estate forest caused by grazing deer.He estimates that there may be nearly 3 million deer in England, mainly fallow, roe and muntjac and that stricter controls are necessary. He says the Westminister government is now using a carrot and stick approach with landowners – offering woodland grants which are conditional on professional deer management plans – and he's hopeful that this will be effective. As well as managing deer, Mike Robinson is a chef and restaurateur with several award-winning restaurants. He specialises in wild food and recently launched The Wild Venison Project – an initiative to get more chefs across the UK to put venison on their menus and to persuade the public to buy and cook it at home. He cooks several recipes for Sheila to demonstrate the versatility of the meat and he says: "I suppose you could say I am obssessed with vension. It just makes so much sense to eat a meat which is wild, healthy and nutritious and which also helps address environmental problems." Mike runs Deer Box, an online food site and believes selling directly to the public is the most cost effective and efficient way for producers to operate because most supermarket chains have their own internal purchasing systems which are difficult for small producers to work with. He set up Deer Box during Covid, with a state of the art processing unit and offers everything from expensive steak cuts to mince, steak pieces and burgers. He is also a patron of The Countryside Food Trust, a charity which distributes game to food banks and communtiy projects. It's not the first time Sheila Dillon has reported, for The Food Programme, on efforts to increase the consumption of wild venison. Will they have more success this time? Given the growing interest in food sustainability and environmental concerns, campaigners Mike Robinson, John MacDonald and Linzi Seivwright are convinced their message is finally beginning to pay dividends.

Italy is famous the world over for its delicious food and beautiful countryside. The two come together in the form of the agriturismo, a type of farm-stay where the food – produced on the farm itself – takes centre stage. Agritourism there has been hugely successful since it was first established in the 1980s as a way to make small farms viable. It now contributes around 1.9 billion euros to the Italian economy every year.Agritourism is in its infancy in the UK, where a young generation of chefs have decamped from the city to the countryside to take on farms, and ensure they have absolute control over how their ingredients are sourced.Jaega Wise visits Coombeshead Farm in Cornwall, where guests can eat, sleep and explore where their food comes from and understand how it’s produced. The farm is managed by Tom Adams, who previously ran a successful food truck and restaurant in London.She also talks to Hugo Guest and his wife Olive, who again left London behind to set up a farm restaurant and guest house in Devon. They discuss the influence of Italian agritourism on their venture, which opened just after the Covid-19 lockdowns.We hear the thoughts of Gabriella Parkes, a researcher in rural tourism from Harper Adams University, on how the pandemic gave a boost to rural tourism and an interest in locally produced food. Caroline Millar from Scottish Agritourism and the Global Agritourism Network tells the programme how Scotland aims to take inspiration from Italy for its own burgeoning agritourism industry.Jaega discusses with chefs Dan Cox and Hugo Harrison the lengths they and others have gone to in order to chase the perfect produce. She also talks to Tom Adams, Dan Cox and Hugo Harrison about the cost of establishing this kind of enterprise, and whether it’s inevitable that these places remain accessible only to wealthy people.Finally, hotel critic Fiona Duncan sums up why staying and eating on a farm – as in Italy – is a truly immersive experience, and how more of these could invigorate the UK’s restaurant and hotel scene.Presented by Jaega Wise. Produced by Fiona Clampin.

The diets of children in the UK are now mostly made up of ultra-processed food, so can we learn from the French in how they teach children healthy eating habits? Sheila Dillon finds out.Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol

Sheila Dillon explores how food habits are formed in the early years, and how parents and nurseries are coping with a food environment full of unhealthy ultra-processed food.Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol

From Nobel winners to great innovators, Dan Saladino explores the history of prize-winning food ideas that changed the world, including researchers who uncovered the secrets of our stomachs to the plant breeds transforming the future of wheat.Nominations are now open for this year's BBC Food and Farming Awards until June 19th, including Best Innovation which was created to celebrate ideas that will make food production better for us and for the planet.For more than a century, and around the world, ground-breaking ideas linked to food have featured in awards and prizes, from Ivan Pavlov's research on our digestive system through to Norman Borlaug's efforts to increase food production with crop breeding in the 1960s. Both received a Nobel Prize. In more recent years awards have been created to find solutions to some of the biggest challenges we face in food and farming. The former chef of the Swedish restaurant Faviken, Magnus Nilsson now oversees the Food Planet Prize, the world's biggest environmental prize. He tells Dan about previous winners who have created solutions to plastics in our oceans and the problem of abandoned fishing equipment, so called 'ghost nets' and also a project in Africa providing refrigeration to farmers which is resulting in a dramatic reduction in food waste.Another award winner in the programme is Heidi Kuhn, founder of Roots of Peace. This year she was recognised by the US based World Food Prize for decades of work helping to clear mines from regions impacted by conflict and return the land to food production. Produced and presented by Dan Saladino.

The BBC Food and Farming Awards are back for 2023 and now is the time to get nominating. This year the judging will be lead by former Masterchef winner, and founder of the Mexican restaurant chain, Thomasina Miers. In this programme, Jaega Wise meets Thomasina at one of her London restaurants to discuss how she plans to approach judging, and she chats to Sheila Dillon about how the awards came about, and why she believes they are still so vital. This year the awards will all have a climate first theme, plus listen out for an announcement of a brand new award for 2023. You can nominate people and businesses you know and love for the BBC Food & Farming Awards, just visit bbc.co.uk/foodawards where you can also find the terms and privacy notice. Nominations close 19 June at 23:59Presented by Jaega Wise Produced in Bristol by Natalie Donovan

Leyla Kazim examines the growing influence apps, maps and lists are having on restaurant recommendations, food writing and the way we eat. Leyla sits down for lunch with Michael O’Shea from the restaurant recommendation app Jacapo, ‘the social network for people who love food,’ to hear why he thinks apps like his have the potential to reshape the way people find new places to eat. She meets Jonathan Nunn from online magazine Vittles in Green Lanes, North London, where they discuss the rapid trajectory of lists and map-based recommendations, and what these developments mean for the changing landscape of food media in the UK. We get the thoughts of three restaurant critics on the subject: The Telegraph’s William Sitwell, The Evening Standard’s Jimi Famurewa and Elite Traveler magazine’s Andy Hayler. In Glasgow producer Robbie Armstrong meets Julie Lin at her restaurant Ga Ga, where she talks about the way apps and tech now give restaurateurs instant feedback, and why she welcomes the social media reviewer as much as the classic critic. In Edinburgh, Robbie sits down for lunch with The Times Scotland Restaurant critic Chitra Ramaswamy to hear why she welcomes the democratisation of food reviewing. She outlines why critics continue to play a crucial role, and explains the ethics behind her approach to criticism. Social media influencers mvlondonreviews discuss the blurred lines that can emerge between restaurants and social media reviewers, and the reasons they set clear boundaries before a review. Finally, The Palmerston’s James Snowdon recounts the game-changing power a restaurant critic still holds. Presented by Leyla Kazim. Produced by Robbie Armstrong.

Can you eat like a hunter-gatherer in 21st Century Britain? Dan Saladino meets a group of people doing exactly that to see how their bodies change during the three-month experiment.Produced and presented by Dan Saladino.

As people around the country gather to celebrate the coronation of King Charles III, Jaega Wise finds out how food is bringing communities together. Jaega joins a community lunch in Kidlington, run by the Cherwell Collective, to talk to its founder, Emily Connally, about their coronation lunch. She also asks Lucy Scott of the pay-as-you-can bakery Lil’s Parlour in Birmingham, all about why she wanted to bring her community together around food to celebrate the big day.Also in the programme, food historian, Polly Russell, discusses how food has been used to mark coronations from the 1500s to today, and chef Ken Hom talks us through the inspiration for his coronation lamb dish.Presented by Jaega Wise and produced by Sophie Anton for BBC Audio in Bristol