The Food Chain

Paul Polman, former CEO of Unilever and author of "Net Positive," shares his expertise on the dynamic snack industry. He discusses how snacking transitioned into a daily ritual and why it's become a $1.5 trillion market. The conversation highlights the battle for consumer attention and the innovations that define modern snacking, including healthier options. Polman also reflects on the cultural shifts that influence our snack choices today, touching on the rise of 'snackification' and the balance between flavor and convenience.

Join Professor Rajita Sinha, a leading expert in stress and psychiatry at Yale, and Dr. Mithu Storoni, a neuro-ophthalmologist and author, as they explore the fascinating link between stress and eating habits. Discover why stress can push us toward comfort foods and the psychology behind these cravings. They share insights on chronic stress's impact on health and practical strategies for breaking unhealthy eating cycles. Plus, they emphasize self-forgiveness in navigating stress—a fun, enlightening conversation on wellbeing and appetites!

Rob Perez, co-owner of DV8 Kitchen in Lexington, Kentucky, discusses how his restaurant offers employment to individuals recovering from substance abuse. He shares the compelling stories of personal transformation among employees who overcome addiction and rebuild their lives. The conversation highlights the restaurant's unique community atmosphere and the challenges they face in creating a supportive workplace. Perez emphasizes the profound impact of second chances and how food can be a powerful tool for recovery and redemption.

Cottage industries, usually referring to small scale home-based production, can be found all over the world. Often they provide a vital source of additional income for women, particularly in low income and rural areas. In this programme Devina Gupta speaks to women who are working in food cottage industries in India, Eswatini in Southern Africa, and Ecuador, to hear about the work and the difference it makes to their finances. Devina goes to meet some of the 40,000 women working for Shri Mahila Griha Udyog Lijjat Papad, India’s multimillion-dollar co-operative, which produces 'Lijjat Papad' poppadoms, sold nationwide. If you’d like to contact the programme you can email thefoodchain@bbc.co.uk Presented by Devina Gupta. Produced by Hannah Bewley. (Image: two women rolling poppadom disks in Delhi. Credit: BBC)

Indigenous food is making a comeback in Canada, celebrating rich culinary traditions like bannock and bison. The podcast explores the struggles of restaurants to revive traditional dishes amidst economic challenges. It addresses food insecurity in remote areas and initiatives aimed at reclaiming food sovereignty. Community farms are reconnecting Indigenous peoples to their agricultural heritage, while discussions highlight the cultural significance of food and the importance of passing down traditional practices for future generations.

As plastic waste continues to pile up, Ruth Alexander explores how manufacturers, retailers, and designers are rethinking the way our food is packaged.We hear how shoppers are responding to eco-conscious packaging in Finland, from supermarket manager Markku Hautala. And is plastic really the enemy? Paul Jenkins, founder of a leading packaging consultancy, shares the latest innovations in sustainable design, and why some materials aren’t always what they seem.Rhea Singhal, CEO of India’s first fully compostable packaging company, discusses the realities of creating truly sustainable alternatives—and whether they’re enough. And the head of a German frozen food company, Felix Ahlers, explains why his company ditched all additives – packaging included – for the sake of the environment.

Explore the charm of local convenience stores and their role in communities. Delve into innovative strategies like specializing in cocktails and street food to boost profits. Discover the cultural significance of Japan's konbini and how they inspire US retailers. Hear heartfelt stories from a family-run shop in the UK, celebrating culinary traditions through Indian street food. Uncover the emotional complexities of growing up in a family business and the resilience it fosters amidst changing market dynamics.

What’s the purpose of restaurant reviews? The Food Chain looks at who is qualified to write a review, how helpful they are today and the impact they can have on a business. In this programme Ruth Alexander speaks to Giles Coren, restaurant critic for The Times newspaper in the UK, Opeyemi Famakin, online reviewer and influencer in Nigeria, and Ana Roš, chef and owner of the Hiša Franko restaurant in Slovenia which holds three Michelin stars. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presenter by Ruth Alexander. Produced by Beatrice Pickup and Bisi Adebayo. (Image: from left to right, Giles Coren, Opeyemi Famakin and Ana Roš. Credits: BBC, Opeyemi Famakin and Suzan Gabrijan)

Saffron - the world's most expensive spice - is treasured for its rich aroma, vibrant colour, and unique flavour. But why does it command such a high price?In this episode of The Food Chain, Ruth Alexander uncovers the story of saffron from crocus flower to kitchen, finds out about the labour-intensive harvesting process, and learns about the innovations in lab-grown saffron that could change the industry forever.Iranian chef and author Najmieh Batmanglij shares saffron's culinary and cultural significance. Saffron trader Mehrdad Rowhani offers insight into the complex global market and the problem of fraud, and agricultural scientist Dr Ardalan Ghilavizadeh tells us about why more countries are investing in lab-grown saffron, taking the harvest from traditional fields and into indoor units.To get in touch with the show, please email: thefoodchain@bbc.co.ukProducer: Izzy Greenfield Reporting: Irshad Hussain

In this discussion, Paula Scher, a legendary graphic designer known for her work on Shake Shack, joins Arjen Klinkenberg, the creative force behind Tony’s Chocolonely’s distinctive wrappers. They dive into the power of food branding and the emotional connections it fosters. Scher reveals the elements that create a lasting visual identity, while Klinkenberg shares insights on the quick design process behind his iconic packaging. Together, they explore the balance between artistic freedom and commercial demands, emphasizing the importance of strong branding that endures.