The Food Chain

The European Union wants to introduce one system for scoring the sustainability of food products. The new requirements are likely to be introduced in 2024. Currently there are a number of different labels and symbols used on food packaging across Europe, and there is concern that this can lead to confusion for consumers and can be open to exploitation. Russell Padmore travels across Ireland, hearing about the pros and cons from farmers, food producers, restaurants and consumers. If you’d like to contact the programme you can email thefoodchain@bbc.co.uk Produced and presented by Russell Padmore. (Image: a woman looking at the label on a can of food, holding a shopping basket. Credit: Getty Images/BBC)

Linguist Dr Keri Matwick and Chef Caroline Martins talk about how restaurants use language on menus to increase profits. They discuss the correlation between longer descriptions and higher prices, the mistakes made when designing menus, and the power of using a box on the menu.

Wherever humans go, whatever we do, we need to eat. In this programme, we meet the people cooking at the extremes. We hear about the chefs serving up three-course meals on Africa’s highest peak; the elaborate puddings created on stormy seas with a cruise ship pastry chef; the art of cramming enough food to feed 100 hungry sailors on board a nuclear submarine with a US Navy submarine culinary specialist, and tapas nights in the Antarctic with the chef at Rothera research station. Presenter: Ruth Alexander Producers: Rumella Dasgupta and Izzy Greenfield (Image: Mount Lister in Antarctica, covered in snow and ice. Credit: Getty Images/BBC) If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk

Ghana’s inflation rate is one of the highest in the world, much of it driven by rising food prices. In this programme Ruth Alexander asks how Ghana went from being the world’s fastest growing economy in 2019, to financial crisis today. Economist John Asafu-Adjaye, at the African Center for Economic Transformation based in Ghana, explains why much of the country’s food is imported. Lydia Amenyaglo explains why historically cocoa has not been made into chocolate in Ghana, instead shipped elsewhere to be manufactured. Her family has farmed cocoa for decades, but she’s struggled to start a new business creating cocoa products at home in Ghana. Ruth hears about the impact of rising food prices on school meals in Ghana. Might Kojo Abreh, at the Institute for Educational Planning and Administration in Ghana, explains the findings from a survey of caterers, schools and students which found that some children are going hungry. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presenter: Ruth Alexander Producer: Beatrice Pickup(Image: A woman with a child on her back purchasing food. Credit: Getty Images)

Explore the rise of private chefs in the culinary world with guests Juliana White, a private chef for the wealthy in The Hamptons, and Kate Emery, founder of Amandine International Chef Placement. Topics include the luxury experience of cooking for the rich and famous, handling big personalities of chef and client, the demand for private chefs, and the challenges and drawbacks of hiring private chefs. The podcast also dives into specific examples of private chefs, their dishes, costs of hiring, and the joy of cooking for others.

The podcast explores feeding growing cities, discussing the historical significance of transport and markets in London's development, the role of informal food vendors in Windhoek, and the thriving urban farming scene in Tokyo. It raises questions about the future of food distribution, urbanization, and the potential of urban farming to address food supply needs in cities.

What if you could reach a great age through your dietary choices? Imagine – that the food you eat has a direct effect on how long you live. An appealing concept, but can it be backed up by research? In this programme, Ruth Alexander explores the dietary habits of centenarians, to find out if there are any similarities in what they eat and whether their diets have had a bearing on their longevity. She speaks to 100-year-old Betty Webb, to find out how much food has played a role in reaching a century, and discovers more about “Blue Zones” – geographical areas where some researchers claim people live longer than average lifespans. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk (Picture: An older woman holding a slice of watermelon. Credit: Getty Images/BBC) Producer: Elisabeth Mahy

Bonnie Garmus, author of Lessons in Chemistry, shares her life story through childhood memories, workplace struggles, and the adoption of her Chinese daughters. She discusses the connection between cooking and chemistry, her mother's impact as a nurse during the AIDS pandemic, and personal experiences of battling sexism. The podcast also includes a recipe for 'desperation brownies' and offers advice for children facing discrimination.

Many dishes have become famous national symbols both at home and abroad, for example Italian pizza, or British fish and chips. Whilst such dishes can create a sense of unity and identity, they can also be used to fuel nationalism, or to push a political agenda. In this edition of The Food Chain, Izzy Greenfield hears the stories behind some of the most famous national foods, some based more on myth or marketing than historical fact. She speaks to Anya Von Bremzen, author of 'National Dish', in which Anya investigates the origins of foods such as Italian pizza, Japanese noodles, Spanish tapas and Mexican tortillas. The Secretary of the Convention for the Safeguarding of Intangible Cultural Heritage at UNESCO, Tim Curtis, explains why some dishes are recognised for the community practices that surround them. Andrew Crook, President of the National Federation of Fish Fryers in the UK, and food historian Professor Panikos Panayi from DeMontfort University in Leicester, England, explain the complex history behind fish and chips.If you would like to get in touch with the programme, email thefoodchain@bbc.co.ukPresented by Izzy Greenfield. Produced by Beatrice Pickup.(Image:takeaway fish and chips with a union jack flag on a cocktail stick. Credit: BBC)

The podcast discusses consumer taste testing and its influence on product development. They visit a taste testing facility and discuss the importance of getting the taste right. They mention failed products like Crystal Pepsi and OJ's cereal. They also discuss the challenges of introducing novel food items and the importance of taste tests in product improvement.