The Food Chain

Water shortages are getting worse with climate change. In the Horn of Africa, long periods without a rainy season have created a dire situation. The World Food Programme says up to 20 million people in Kenya, Ethiopia and Somalia could be pushed into hunger by the end of the year. Somalia, which has already witnessed decades of conflict, extreme weather and disease outbreaks, is being particularly hard-hit. Experts believe droughts will become more frequent, longer and more intense, so what can be done to reduce their impact and the damage they inflict? Could there be a global solution to this global problem? Ruth Alexander speaks to Michael Dunford, the United Nations World Food Programme’s regional director for East Africa; Dr Balgis Osman-Elasha, a climate change and green growth expert and regional co-ordinator for the African Development Bank, in Tunisia; and emeritus professor at the University of Nebraska Lincoln, Donald Wilhite, who founded the National Drought Mitigation Center in the United States. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk (Picture: A woman standing next to her water containers and bottles of water. Credit: Getty/BBC)Producer: Elisabeth Mahy

Meet the artists tasked with creating pictures that look good enough to eat. If it wasn’t for them, you might not have bought that particular tin of tomatoes or that bottle of wine. Enya Todd, a Chinese illustrator living in the UK, and Rocío Egío, a Spanish illustrator living in Switzerland tell Ruth Alexander how they translate a love of food into irresistible images on a page; while award-winning British botanical illustrator Bridget Gillespie reveals the ups and downs of capturing every exact detail of a fruit or vegetable. Just don’t ask her to paint you a strawberry. Presented by Ruth Alexander Produced by Beatrice Pickup(Picture: an illustration of a dish of paella on a tablecloth, designed by contributor Rocío Egío. Credit: Paella by Rocío Egío)

Good quality nutrition is key to sporting success. But while plenty of research exists on the impact of nutrition on performance, most of it has been done on male athletes. That’s despite female athletes now making up nearly 50% of participants in professional sport. In the case of female footballers, research shows they could be consuming only half the carbohydrates they need. Not eating enough – or under-fuelling – as it’s known in footballing circles – is thought to be endemic in the women’s game. Experts believe much of that is down to a lack of available information. As the Women's Euros 2022 tournament raises the profile of women's football around the world, Ruth Alexander explores what it takes to fuel a female footballer and how focusing on the particular nutritional needs of sportswomen could make a huge difference to performance. She speaks to professional footballer, Ode Fulutudilu, a forward for the South Africa women’s national team, Aimee O’Keefe, performance nutritionist at Manchester United Women, Dr José Areta, lecturer in sports nutrition at Liverpool John Moore’s University in the UK, and Abbie Smith-Ryan, exercise physiologist and sports nutrition researcher at the University of North Carolina in the US. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk (Picture: Two women playing football in an arena. Credit: Getty Images/BBC) Producer: Elisabeth MahyThe deadline for nominations for the award referenced at the end of this podcast has been extended to 23:00 GMT on Thursday 18th August 2022. *Page updated 28 July 2022 due to entry window extension.

Biofuels are a way to make our cars, lorries and even planes run on renewable fuel. They’re often made from food crops. Globally 7% of cereal crops and 15% of vegetable oil crops are used to make biofuel – according to data from the Organisation for Economic Co-operation and Development (OECD) and the United Nation’s Food and Agriculture Organization (FAO). As pressure on food prices and supply chains increase, some people are questioning why we turn food into fuel. In this programme we’ll be looking at the history of biofuels, why food crops have been used, and what alternatives may exist. Joining us are Daniel Kammen, Professor of Energy at University of California, Berkeley, who is currently serving as a senior advisor for energy and innovation in the Biden administration in the United States; Bernardo Gradin, the founder and CEO of Gran Bio, a company that produces biofuel made from sugar cane waste in Brazil; and Sailaja Nori, Chief Scientific Officer at Sea6 Energy, a company investigating the possibilities of biofuel made from seaweed in India and Indonesia. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presented by Ruth Alexander. Produced by Beatrice Pickup. Additional reporting by Ashish Shama.The deadline for nominations for the award referenced at the end of this podcast has been extended to 23:00 GMT on Thursday 18th August 2022. *Page updated 28 July 2022 due to entry window extension. (Image: Field of rapeseed crops behind picture of fuel nozzle. Rapeseed image credit: BBC. Fuel nozzle credit: Matthew Fearn/PA)

From tackling poverty and hunger, to maggot farming, to harnessing the power of seaweed - since 2017, The Food Chain has been celebrating and rewarding innovation in food. This year, as part of the BBC Food and Farming Awards, we're looking for a new champion who is trying to change the way we deal with our food. With the launch of our 2022 award, Ruth Alexander catches up with two previous winners, school meals project the Akshaya Patra Foundation, and Gabriella D’Cruz, marine conservationist, to find out how their work has progressed and how they are navigating huge global challenges like climate change, the Covid-19 pandemic and rising food prices. Do you know a remarkable person aged 18-30 who’s challenging the way we think about food? Nominate them for our Global Youth Champion Award 2022.Find out more and read our terms and privacy notice here: bbc.com/foodchain The deadline for nominations has been extended to 23:00 GMT on Thursday, 18th August 2022. *Page updated 28 July 2022 due to entry window extension If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Picture: Woman holding a plant growing in soil (Credit: Getty/BBC) Producer: Elisabeth Mahy

It’s not just fauna and flora, there’s a third, much overlooked kingdom of life – fungi. Fungi are essential for plant and soil health, and therefore our own survival. It’s not just the mushrooms that we eat, in this programme we celebrate fungi in all its forms. Fungi already play important roles in our food production and medicine, scientists are now investigating fungi based solutions for environmental pollution and waste disposal. We’re joined by biologist Merlin Sheldrake in the United Kingdom, author of ‘Entangled Life’, Giuliana Furci, mycologist and founder of the Fungi Foundation, the world’s first non-governmental organisation for the protection of fungi, based in Chile and Danielle Stevenson, a mycologist looking at soil toxicity in the United States. (Picture: fungi growing on a log. Credit: BBC)Presented by Ruth Alexander. Produced by Beatrice Pickup.

The internationally acclaimed poet and playwright Lemn Sissay OBE shares the story of his life by recalling five memorable dishes. His is an extraordinary story of family, and identity, lost and found. Born to an Ethiopian mother in the north of England and quickly placed into long-term foster care, Lemn was, for years, deprived of any knowledge of his heritage. His traumatic upbringing and subsequent search for his family and identity have informed much of his award-winning writing. In this programme, he tells Ruth Alexander about five memorable dishes that act as “positioning points” in his life to date. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk (Picture: Lemn Sissay holding a cup of coffee. Credit: BBC) Producer: Elisabeth Mahy Researcher: Siobhan O’Connell

The menopause can cause all sorts of changes in your body – weight gain, hot flushes, sleeplessness and joint pain amongst others. Can what you eat help ease these symptoms? Officially a woman has reached menopause after 12 months without a period, however the transition itself can take years. Many women are prescribed hormone replacement therapy to tackle some of these symptoms, but lifestyle changes can also be helpful. In this programme we’re joined by three women who have experienced menopause and found some benefits in food. Elizabeth Ward is a registered dietitian based in the United States. She co-wrote a book called ‘The Menopause Diet Plan, A Natural Guide to Managing Hormones, Health and Happiness’. Fiona Staunton is a trained chef in Dublin, Ireland, who offers menopause cookery courses called ‘Fiona’s Food For Life’. Sue Mbaya is a Zimbabwean living in Ethiopia, she works in policy and governance, and presents the podcast ‘Pause for Menopause’. (Picture: woman using hand held fan. Credit: Getty/BBC) Produced by Beatrice Pickup. Presented by Ruth Alexander.

Aeroplane food doesn’t have the greatest reputation. Though it might be easy to blame an airline for serving lacklustre meals, the problem is more complex. Ruth Alexander discovers how the physics of flying wreaks havoc on our senses, the extraordinary lengths airlines have gone to try to dress up their food offering, and what it’s like to be the one serving you at your seat. And, she asks, will it ever be possible for all passengers to enjoy a tasty and nourishing meal in the air? Culinary historian, Richard Foss, chef-patron of Kitchen Theory, Jozef Youssef, and flight attendant, Kaylie Kay, join her for the ride. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk(Picture: Child wearing headphones, eating food on board a plane. Credit: Getty/BBC)Producer: Elisabeth Mahy

Many chefs reach global status, with international demand for their latest book. Spare a thought for the translators, tasked with making their recipes accessible across barriers of language, culture and cuisine. Translating a recipe isn’t as simple as getting the dictionary out, you need to understand the different terminology and ingredients used in each country, whilst staying true to the original dish. We speak to Rosa Llopis, a Spanish translator who specialises in gastronomy and has translated a number of cookbooks. Cristina Cigognini is an Italian translator who usually specialises in literary translation of novels, but brought her skills to two cook books published by the chef Yotam Ottolenghi. Nawal Nasrallah is an Iraqi living in the US who translates medieval Arabic food texts, bringing those historic recipes to new audiences. If you would like to get in touch with the show, please email thefoodchain@bbc.co.uk. Presented by Ruth Alexander. Produced by Beatrice Pickup.