Around 100 countries have official dietary guidelines, and more are on their way. But who is following them? Ruth Alexander asks how realistic healthy-eating advice is as she explores how official recommendations are developed, what they’re trying to achieve, and the obstacles standing in our way. We hear from Fatima Hachem, Senior Nutrition Officer at the United Nation’s Food and Agriculture Organisation, about how her team offers support to countries designing dietary guidelines.Chiza Kunwenda, senior lecturer in the Department of Food Science and Nutrition at the University of Zambia, tells us how he and a team of others drew up the latest dietary guidelines for Zambia and other countries in Africa.In Argentina, as well as advice, the government has issued black octagonal warning labels on foods high in salt sugar, saturated fats and calories. Are people taking notice? And can people around the world afford to eat according to guidelines? Dr Anna Herforth co-directed the Food prices for Nutrition project at Tufts University in the United States, tells us what she found. We also hear from shoppers at a community food outlet in the North West of England, about how cost is barrier to healthy eating.(Image: a plate of food showing suggested dietary guidelines. Credit: Getty Images/BBC)If you’d like to contact the programme, email thefoodchain@bbc.co.uk. Producers: Hannah Bewley and Izzy Greenfield.

Rice is the main staple for over half the world’s population. The crop has problems though – it is vulnerable to climate change, whether that’s drought or flooding. It’s also a crop that contributes to climate change, as it uses more water than other grain crops and is frequently grown in flooded conditions. Rice production is also a big source of methane emissions. In this programme Ruth Alexander hears about the possible solutions to these problems. Dr Yvonne Pinto, Director General of the International Rice Research Institute in the Philippines talks about their work developing new varieties of rice, and new more sustainable farming techniques. One rice company trialling these techniques is Tilda in the UK. General Manager Jean-Philippe Laborde explains what difference it’s made to water and fertiliser use as well as methane emissions. Given the problems with rice, should we just eat less of it? Jakob Klein, anthropologist at SOAS University of London explains the Chinese government’s attempts to convince people to eat more potato as a staple food. And we talk about the cultural importance of rice with listeners in the Philippines and Bangladesh. If you’d like to contact the programme email thefoodchain@bbc.co.uk Presented by Ruth Alexander. Produced by Beatrice Pickup. (Image: a steaming bowl of rice with chopsticks above it holding a mouthful of white rice grains. Credit: Getty Images/BBC)

Joanne Molinaro, a food blogger and author of the Korean Vegan Cookbook, teams up with Doris Cooper, the Editor-in-chief at Simon Element. They tackle the enduring appeal of cookbooks in a digital age flooded with free recipes. Molinaro shares her journey from passion to publication, while Cooper reveals what publishers seek in successful cookbooks. The duo explores the nostalgic and cultural significance of cherished cookbooks, emphasizing their emotional connections and stories that transcend mere recipes.

Prosecco flavoured crisps? Eggnog chicken? Sticky toffee pudding trifle? The innovation for novelty Christmas products seems endless, but is there the appetite? Ruth Alexander lifts the lid on an industry churning out festive food hits, and flops, in the race for Christmas tastebuds. She visits the Good Housekeeping Institute in London to take part in an opulent dessert testing event, deciding which puddings are the best on the shelves this year. Eric Nummelin and Mike Vahabi from Hela Spice in Toronto, Canada, reveal the wacky inventions they have come up with for this year, and how inspiration can strike at any time. A former buyer for a large European supermarket chain talks about how to “win” Christmas with headline-grabbing products, and what happens when shoppers try things once and don’t go back for more. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presenter: Ruth Alexander Producer: Hannah Bewley (Image: Colourful Christmas treats and biscuits. Credit: Getty Images/BBC)

Dive into the delicious world of stadium food! Discover the cultural connections between biryani and cricket in Pakistan, where rivalry and flavor unite. Experience the thrill of tailgating at American football games, where communal cooking brings fans together. Learn how classic meals like pie and chips impact fan experiences, and how one fan's quest for better stadium food transformed match days. From South African barbecues to innovative culinary offerings, this journey illustrates how food enhances the sporting experience across cultures.

In this discussion, Brian Salari, the Owner of Carmella's Dessert Bar in Charleston, South Carolina, shares insights from his journey in the dessert café industry. He explores the rise of trendsetting treats like croffles and cronuts and how they blend various culinary traditions. The conversation highlights the explosion of dessert cafés as vibrant social spaces, the impact of social media on dessert culture, and the challenges of keeping up with evolving customer expectations in a competitive market.

Discover the staggering $900 billion global spending on fast food, a seemingly universal indulgence even in gourmet-loving France. The podcast dives into the franchise model's role in fast food's explosive growth and the cultural adaptations that follow. A superfan shares their tastings of KFC across 25 countries, highlighting both local cuisine and global chains. Hear about McDonald's struggles in Iceland and a Nigerian chef's mission to offer authentic food, reflecting the tensions between convenience and local culinary traditions.

We are celebrating 10 years of The Food Chain with some of our favourite programme moments from the past decade. Fishing to stay alive, chopping onions in remembrance, and tasting people’s names – these stories and more tell us something about our relationship with food and how it helps us connect with one another. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.ukPresenter: Ruth Alexander (Image: A chocolate birthday cake with number 10 candles on top. Credit: Getty Images)

Rosa Abru-Runkel, an Associate Professor and author of "Vanilla, A Global History," shares fascinating insights into the complex history of vanilla. She reveals how this spice transitioned from a luxury item revered by the Totonac people to a commonplace flavor often dismissed as boring. The conversation touches on the challenges of vanilla cultivation, the impact of synthetic alternatives, and personal anecdotes that highlight its rich cultural significance. Listeners are encouraged to rediscover the complexities and value of genuine vanilla.

Megan Elias, a historian and food studies director, shares insights into the evolution of lunch from industrial factory meals to today's desk sandwiches. Abigail Gunning discusses the impact of community dining in co-working spaces and the rationale behind opening café spaces to the public. Olivia Beck emphasizes the importance of a healthy food environment in the workplace for employee well-being. They also explore how lunch habits reflect broader cultural changes and the challenges of balancing health with workplace dynamics.