The Food Chain

Explore the relationship between our gut and brain, and the impact food can have on our alertness, mood, and memory. Learn about the importance of balanced eating, omega-3 fatty acids, and various nutrients for brain health. Discover the foods that aid in brain injury recovery and the power of incorporating brain foods into our diets. Hear about the benefits of cooking fresh meals at home and the need for more public health messaging on the connection between brain health and nutrition.

Experts discuss the challenges of cooking with polluting fuels and stoves, health issues caused by household air pollution, sustainable solutions like bioethanol cook stoves in Kenya and solar cookers, as well as the difficulties in implementing cleaner cooking solutions and addressing the issues of unsustainable wood stoves and solar cooking.

Countries exporting banned pesticides, impact on Paraguay's small farmers, health risks and environmental concerns, inadequate regulations and personal accounts, concerns over children's death, impact on biodiversity, implications of exporting banned pesticides

Heng Ou, a Chinese-American author, shares her postpartum experiences and the role of food. Allison Oman Lawi from the World Food Programme explains nutritional needs after giving birth. Mengqi Wang breaks the strict dietary rules in a postpartum clinic. The podcast discusses the importance of postpartum nutrition and explores cultural traditions and practices for new mothers.

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.