Food Matters Live Podcast

Waste is a huge concern for the food industry. According to a 2022 UN report, 17% of global food production is wasted.And it will continue to be if the industry continues as it is.Recognising this, the Ellen MacArthur Foundation is leading the new Big Food Redesign Challenge with the aim of bringing together producers, suppliers and retailers in embracing a circular food system.The challenge, launched in partnership with the Sustainable Food Trust, has tasked participants with designing new food products that reflect this regenerative vision.And with the system still far from being sustainable, the hope is that the Big Food Redesign Challenge will act as a catalyst for necessary change.So, how will the challenge work to inspire this change? Who is taking part? And how do we keep the momentum be kept going once the challenge ends?Guest:Rebecca Hesketh, Food Programme Manager, Ellen MacArthur Foundation

Crohn's disease and colitis are the two main forms of inflammatory bowel disease (IBD) and they affect over 500,000 people in the UK.Characterised by chronic inflammation of the gastrointestinal tract, IBD can cause a whole range of health complications and can have a profound impact on a person's life.Although there is no cure, there are ways of managing the symptoms, including through diet.Regulating what you eat and drink can help ease the impact IBD may have on someone's quality of life.So, how does nutrition affect the development and management of IBD? What food might trigger flares? And how can diet control help with those in remission?Guests:Dr Miranda Lomer, Senior Consultant Dietitian in Gastroenterology, Guy’s & St Thomas’ HospitalMairi Wilcock RD BSc (Hons), Dietitian, Stanner Nutrition Clinic

Parkinson's disease is a disorder that causes unintended or uncontrollable movements, such as shaking, stiffness, and difficulty with balance and coordination. It is caused by a loss of nerve cells in the brain, but what causes that loss is unclear. Parkinson’s is fundamentally a condition that affects the brain but there is growing evidence that the gut may have a role to play. The idea has ignited a wave of scientific exploration, delving deeper into the gut-brain axis and its potential implications for people with the disease. The question is: if your gut plays a role in the development of Parkinson’s, could what you eat and drink play a role too? Guest: Professor K Ray Chaudhuri, Consultant Neurologist

In March 2023, Italy's minister of agriculture, Francesco Lollobrigida, announced that the country will be the first to ban lab-grown foods, including the production and commercialisation of cultivated meat. The draft bill has been put forward in the name of farmers, to protect them from the perceived threats that what they call “synthetic” foods pose to traditional cuisine. Those behind the bill also say it will protect human health and the national agri-food industry. The head of the Italian dairy industry group Assolatte praised the government’s efforts in blocking so-called "unnatural" products that he claims are promoted "under the pretext of protecting the environment". But some feel the proposal completely misses the mark, such as Alice Ravenscroft the European Policy Head for the Good Food Institute. She notes that 54% of Italians want to give cultivated meat a try. She also claims that “the passing of such a law would shut down the economic potential of this nascent field in Italy, holding back scientific progress and climate mitigation efforts”. So, are lab grown meats a real threat to traditional Italian cuisine? How could Italy’s banning of them affect the food industry? And is the ban ever likely to actually come to fruition? Guests: Sharon Cittone, Founder and CEO, Edible Planet Adventures Robert Jones, Chair, Cellular Agriculture Europe & VP Public Affairs, Mosa Meat

Food inflation is a huge concern across the world.Over the course of 2022, food prices were on average 14.3% higher than the year before.In the UK, things are looking a little worse than average.The Office for National Statistics found that in the 12 months leading up to March 2023, food prices rose 19.2%.The thing is, the World Bank is reporting that, globally, wholesale prices are starting to fall.In this episode of the Food Matters Live podcast, we explore the implications of high food prices on consumers, businesses, and the broader food industry.We discuss when we might see a drop in the cost of food, and ask: "Why are food prices still so high?"Guests:Liliana Danila, Lead Economist, the Food and Drink FederationRachelle Earwaker, Senior Economist, Joseph Rowntree Foundation

Nutritional studies are vital to the world of sports.The right nutrients can optimise an athlete’s performance, reduce their risk of injury and help them get the most out of training.But traditionally, research on nutrition for female athletes has been lacking.Despite their incredible achievements and contributions to sports, a review from the University of Chester suggests just 6% of sports science research has focused specifically on female athletes.That figure is even more shocking when you consider just how popular women’s sport is.49% of athletes at the last Olympic Games in Tokyo were female, while 50 million people around the world tuned in to watch the England women’s football team win the Euros in 2022.All of this makes it even more important to grow the body of research so that the increasing number of women in sport are not under-served by it.So, what exactly is the role of nutrition in women’s sports? How does it differ to men’s sport. And how can we encourage more studies in this area?Guests:Mhairi Keil, Senior Performance Nutritionist, The UK Sports InstituteRenee McGregor, Sports Dietitian, Author and Co-founder of TRAINBRAVE

The measuring and reporting of carbon emissions by companies in the food industry is not uncommon. It helps businesses understand where their environmental impacts lie, where they need to reduce emissions most, and helps track their progress towards sustainability. The problem is, they do not all measure their carbon footprint in the same way. That leads to inconsistencies and can make it difficult to compare one company’s emissions with another. But, we have news of progress - among some of the UK’s biggest supermarkets at least. WWF and the charity WRAP have joined forces to create the Retailer Net Zero Collaboration Action Programme, which aims to remove the barriers posed by a lack of standardised reporting methods. And eight supermarkets have signed up. Listen to the full episode to find out more. Guest: Kate Norgrove, Executive Director Advocacy and Campaigns, WWF-UK

“I’m putting on weight because my metabolism is slowing down.”It is something many of us hear, or maybe even say ourselves, fairly regularly.Or the contrary: “So-and-so can eat what they like because they have a fast metabolism.”The truth is, for many, we might have a vague idea of what our metabolism is, but do we really understand it?Beyond these casual remarks, do we truly grasp the intricacies of what our metabolism is and does? Do we genuinely comprehend the profound impact our lifestyles can have on this vital bodily process?In this episode of the Food Matters Live podcast, we embark on a journey to unravel the mysteries of metabolism, delving deep into its inner workings. We explore the mechanisms that define metabolism, shed light on how the foods we consume can influence its functioning, and uncover the key steps we can all take to promote and maintain a well-functioning metabolism.Guests:Professor Alexandra Johnstone, Nutrition Scientist, The Rowett Institute of Nutrition and Health, University of AberdeenDylan Thompson, Professor of Human Physiology, the Department for Health, the University of Bath

The link between nutrition and our skin is complex.Various claims have been made and new products are constantly being developed.Yet a review in the Journal of Cosmetic Dermatology found that the data on the link is not well supported and that this often leaves medical professionals and patients confused and uncertain.Recognising that diet and skin could be better understood, Dr Thivi Maruthappu pioneered the field of Nutritional Dermatology.As the UK’s first dual-qualified dermatologist and nutritionist, she views the skin as being connected to our internal health, in which diet plays a huge role.So exactly how are skin and nutrition related? How does nutritional dermatology differ from conventional medicine? And how could this help improve the treatment of skin conditions?Guest:Dr Thivi Maruthappu, Consultant Dermatologist, Nutritionist and Researcher

Six new Diet and Health Innovation Hubs are starting work in the UK to overcome the challenges of producing and getting us all to consume healthier, more nutritious food.They form part of a group called the Diet and Health Open Innovation Club.£15m worth of funding has been made available by three public bodies and a Government department.It is a big project, with big challenges to overcome.Various reports suggest poor nutrition costs our health services around £20bn per year.A key part of the project is encouraging collaboration between researchers and industry.So, in this episode of the Food Matters Live podcast, we find out more about the types of research being undertaken, what it could mean for the food industry, and how the research might translate into improvements in nutrition.Guests:Philip Calder, Professor of Nutritional Immunology, Medicine at the University of SouthamptonGemma Walton, Associate Professor, University of ReadingProfessor Martin Warren – Chief Scientific Officer and Group Leader at the Quadram Institute

Pushing for better diversity and inclusion is important in every industry. A 2018 report from the charity Stonewall found that, due to their sexuality, 18% of the UK’s LGBTQ+ workers had been negatively targeted by colleagues. And the agricultural industry is no different. In fact, it can come with a whole lot of its own specific challenges. Farming can be a lonely, high-pressure business. The UK Office for National Statistics says suicide rates in farmers are among the highest in any occupational group. Every year, 50 gay farmers take their own lives, with the fear of coming out as one of the main reasons. This simply cannot continue. And there are great potential benefits to making our agricultural sector more diverse. So, through the lens of LGBTQ+ farmers, in this episode of the Food Matters Live podcast, we explore diversity in agriculture. Relevant resources: The Samaritans The Gay Farmer Helpline Agrespect - the rural LGBTQ+ network Guest: Amie Burke, Inclusivity Programme Manager, IGD

Deforestation, soil health and biodiversity are all major concerns in the agricultural industry.A recent United Nations report claims an estimated 80% of global deforestation is down to agricultural practices, as well as being the leading cause of habitat destruction.But does farming always have to lead to deforestation? Can crops and trees not only co-exist, but possibly thrive together?The emerging field of mycoforestry is a means of managing forest communities through the introduction of fungi.In this episode of the Food Matters Live podcast, we look at a new study which suggests edible fungi could be used, with potentially huge consequences for the future of sustainable agriculture.So what did the study find? What could it mean for deforestation? And how can all of this benefit the food industry?Guest:Professor Paul Thomas, Honorary Professor, Department of Biological and Environmental Sciences, University of Stirling

Why have, for many years, eating disorders disproportionately affected girls?In a previous episode of the Food Matters Live podcast, we focused on how eating disorders affect boys and men.For boys and men, it is a relatively new topic of discussion, even if the issue has been around for some time.But girls and young women eating disorders have been spoken about in public discourse for much longer.The problem is, the number of people affected is still rising.According to the NHS, more young people than ever are receiving treatment for eating disorders.In the last year, there has been a 35% increase in hospital admissions, with girls aged 17-to-19 having higher rates than any other demographic.They are difficult figures to ignore and raise the question: Why do eating disorders affect more girls than boys?What role do the media, the food industry, and social pressure have to play?And, as the London Centre for Eating Disorders suggests, has the Covid pandemic had an impact on cases?Guests:Fiona Hamlin, Registered DietitianCliona Brennan, The London Centre for Eating Disorders and Body Image

In this episode of the Food Matters Live podcast, we are looking to the future.Specifically, at the food innovators who may well be shaping the industry for years to come.EcoTrophelia UK is a national competition where students design eco-innovative food products.The winners go on to compete in a European final and, as well as receiving a cash prize, some of the entrants could see their products end up on supermarket shelves.The competition is organised jointly by the Institute of Food Science and Technology, and Campden BRI. The competition is open to teams of students registered at a university or other establishment of scientific or technical higher education. We went along to the UK final, which was held at Sainsbury’s HQ in central London in June.From all at Food Matters Live, a huge congratulations to each of the finalists.Visit the EcoTrophelia website to find out how you can enter a team into next's year competition.

Last November, the eyes of the world were on Sharm el-Sheik as Egypt hosted COP27, the UN Climate Change Conference.The host country was rallying other nations to gear up their climate action, hoping to persuade politicians around the globe to take us in a direction which avoids climate catastrophe.COP26 in Glasgow in 2021 was criticised in some quarters for failing to put food systems at the heart of the conversation.So, were things any different at COP27?Major global companies attended, including Tetra Pak, which hosted panels on technological innovation, net zero and sustainable protein.In this episode of the Food Matters Live podcast, made in partnership with Tetra Pak, we review the progress made at COP27 and ask: Has there been meaningful discussion, which will result in meaningful change?We also look back at COP15, which focused on biodiversity.At that conference, nearly 200 countries signed an historic agreement to halt biodiversity loss by 2030.Finally, we look ahead to what might be achieved at COP28, the next UN Climate Change Conference, which is being held in Dubai from November 30th 2023.Guest:Gilles Tisserand, VP Climate and Biodiversity, Tetra Pak

Pippa Murray is a visionary entrepreneur, a trailblazer in the world of nut butter, and the founder of the acclaimed brand Pip & Nut. Founded in 2013, it saw incredible success from the very beginning. Just a couple years in, her products were winning awards and were launched in Sainsbury's and Selfridges. It has been B Corp Certified since 2019 and is now the fastest growing nut butter brand in the UK and Ireland. Pippa has also been listed in the Evening Standard’s "London’s Most Influential People" and as ‘Start-Up Entrepreneur of the Year’ at the Natwest Great British Entrepreneur Awards. In this episode of the Food Matters Live podcast, we look into how Pippa’s nut butter went from hobby to business venture, how she successfully grew the brand, and what she has planned for the future of Pip & Nut. Guest: Pip Murray, Founder, Pip & Nut

The picnic is a pastime loved by many. They bring people together, connect us with nature and make mealtime a little more exciting.But the evolution of the picnic is a fascinating one and there is a rich history behind this outdoor feast.From 18th century banquets to modern-day gatherings in the park, the picnic has evolved over time, reflecting changes in social norms and everyday life.Finger foods and picnic blankets were not always typical and – hold the front page! They were not even originally held outside!So where did it all begin? And how did we arrive at the picnic as the summertime staple we know and love today?Guest:Dr Alexander Lee, Fellow, Centre for the Study of the Renaissance, Warwick University

Climate change is the great challenge of our time – a problem so big, that tackling it requires co-operation on a scale we have never seen before.Our reliance on fossil fuels means that most aspects of our lives as individuals, and the economies we rely on, contribute to rising temperatures.And the food and drink industry is central to that.There is no getting away from the fact that the global food and drink industry is one of the largest contributors to greenhouse gas emissions; estimated to make up 20 to 30 percent of the total.That means the industry has to play its part when it comes to striving achieve the United Nations’ Sustainable Development Goal of net zero greenhouse gas emissions by 2050.Download our new Sustainable Food DigestNet zero means cutting emissions to as close to zero as possible, with any remaining emissions re-absorbed.By doing so, the United Nations says, we may be able to limit global temperature rises to 1.5 degrees Celsius above pre-industrial levels, and therefore limit the worst impacts of climate change.But that is easier said than done. Scientists are already predicting that we will exceed that temperature within five years, albeit temporarily.Targets have been set and good work is being done, but there is plenty more still to do.So, in this episode of the Food Matters Live podcast, we ask: How is the food industry doing when it comes to its net zero targets?How do we speed up the pace of change?And what challenges lie ahead?Guests:Andy Wright, Director of Responsible Business, Samworth BrothersEmma Piercy, Head of Climate Change and Energy Policy, Food and Drink Federation

As more of us look to improve our health and wellbeing, antioxidants have piqued the interest of some in the food and drinks industry.There is plenty of evidence that antioxidants are vital in protecting our cells from harm, but how does that link to our diets?How does what we eat correlate with the number and type of antioxidants in our bodies?And what about supplements? What role can they play, if any, in this area?Guest:Dr Christine Bösch, Associate Professor in Nutrition, University of Leeds

In this episode we explore the links between alcohol and religion.The consumption of alcohol is central to some of the world’s most popular religions, and for centuries it has been an important part of religious and spiritual rituals.The question is – why?This relationship between religion and alcohol has a long and fascinating history, and has been explored in great depth by the author, broadcaster and journalist Tom Morton in his recent book ‘Holy Waters: Searching for the sacred in a glass’.Recently the recipient of a Fortnum and Mason Food and Drink Award, the book explores the spiritual tales of drinks like mead, saké and rum, unpacks their religious significance, and highlights the links between brewing, winemaking, and worship.So how does the connection between religion and alcohol manifest across the world? How has this evolved over time? And what impact has religion had on the alcoholic drinks we make, sell and consume today?Guest:Tom Morton, Writer, broadcaster, musician

Over the last few years, the world of eSports has exploded in popularity.By 2024, its global audience on platforms like YouTube and Twitch is expected to reach nearly 600 million people.That is a huge increase on the roughly 400 million recorded in 2019.Yet despite the growing recognition of gaming as a serious sport, there remains a significant gap in the research around the role of nutrition.For conventional sports, research often focuses on nutrition as a way to enhance physical ability – what can make you run faster, jump higher and maintain stamina?But considering that eSport athletes spend the majority of their careers sitting down, you would expect their nutritional needs to differ.From an economic perspective, it has been widely reported that the computer games industry is now worth more than the music and movie industries combined.That has been followed by the food and drink industry showing an increased interest in functional beverages aimed at gamers.The question is: Is that boom in functional beverages fuelled by demand for those products, or is it clever marketing from players in the food industry, linking themselves to gaming in order to boost sales?So, what is the role of nutrition in this field? How can it be used to optimise a gamer’s performance? And where is the research heading?In this episode of the Food Matters Live podcast, we seek to answer those questions and more.Guests:Klaudia Buczek, Founder, Made By DietNicholas Morgan, Managing Director, Sports Integrated

What is it that drives Harriet Lamb, the woman behind the Fairtrade movement and current CEO of WRAP?It is the first question we ask in this episode of the Food Matters Live podcast, and the answer is a chastening one."I was researching why bananas are so cheap in our shops and I went to Costa Rica," she says. "I was met by Carlos, who drives me for miles through plantations of bananas, beautifully green, absolutely silent because so many pesticides have been used that there is none of the normal animal life. "Carlos was one of the tens of thousands of Latin American men who was made sterile as a result of spraying those chemicals. But he took me to meet a woman, Maria, who suffered a worse fate."She gave birth to a baby whose head was swollen like a huge balloon, with no eyelids, with no lips. She said the worst thing was that her baby was in constant pain. "Even when she scooped him up to comfort him, which is of course your instinct as a mum, it only made the crying worse. And there was nothing she could do but cry with him. "Carlos and I left Maria and got back in the car and drove back through those silent banana plantations and I knew then, as I know now, that there has to be a better way to grow food and trade our food, than one that puts people and planet last like that."In the years that followed, Harriet built the Fairtrade movement.Join the conversation – take part in Sustainable Food WeekThe certification system laid out production standards for global trade, protecting countless workers and farmers from exploitation, unlivable incomes, and unacceptable working conditions.She is an experienced CEO, having also led the peace-building organisation, International Alert, and the sustainability focused charity Ashden.She has received an embarrassment of well-deserved recognition for her work, including being awarded a CBE and becoming the first woman Honorary Fellow of Trinity Hall, Cambridge.Harriet has recently taken on the role of CEO at WRAP, an NGO working globally to tackle the climate crisis and ensure a sustainable future.In this episode of the podcast, we explore her extraordinary career, look at some of the work she is doing with WRAP, and talk about the future of sustainability.

Britain is a nation of cheese lovers. In 2022 a Mintel report showed a third of us ate it two-to-three times a week. And British cheese is booming. The British Cheese Board says we now produce more than 700 varieties. But it was not always thus… In fact the history of British cheese is a turbulent one, with peaks and troughs throughout the ages. Things got so bad in the post-War period that the social historian Dorothy Hartley wrote: “Our cheeses are lost to England”. In this episode of the Food Matters Live podcast, we explore that past but also look to the future. How rosy do things look for British cheese going forward? And what impact will dairy-free alternatives have on the market? Guest: Ned Palmer, Author

When it comes to sustainability, academic research is at the heart of moving ideas forward, creating innovation and generating effective policy.Seeking to maximise the positive impact of the research in this area, in 2022 the University of Surrey launched the Institute for Sustainability.Exploring topics such as green living, net-zero energy and environmental prosperity, the institute promotes an interdisciplinary approach and focuses on contributing to a future where people’s lives are both sustainable and fulfilling.The rallying cry from our guest today is: “For too long, we have perceived sustainability negatively, as a sacrifice. But it actually means achieving a better life”.So, how does that work? And how will Surrey’s Institute for Sustainability help us get there?Guest:Professor Lorenzo Fioramonti, Founding Director, Institute for Sustainability

Eating disorders are a growing problem in the Western world and failure to treat them properly can lead to devastating outcomes. In England, the National Health Service says hospital admissions have risen by more than 80 per cent in the last five years. The increase is particularly stark among boys and young men, with a 128 per cent rise in that time. Various studies show that males account for anywhere between one-in-four and one-in-three people with an eating disorder. And with misdiagnosis reportedly more common in men, the risks to their health may be greater. So what is behind these statistics? How can we stop the numbers rising? And what role, if any, do the food and supplements industries have to play? Guests: Tom Quinn, Director of External Affairs, BEAT Deanne Jade, Founder, the National Centre for Eating Disorders Dr Dominique Thompson, GP and Director of Buzz Consulting BEAT's national Helpline

It is probably a universal concern for parents: Is my child eating the right food to support their physical and mental development?But in between dealing with everyday life and cooking foods your child actually likes, meeting their nutritional needs can be a challenge.And other factors like the cost of living crisis only add to the stress.A recent study in the UK suggests a fifth of parents have struggled to provide food for their families, and around a quarter say their child’s mental health has declined as a result.So what impact can poor nutrition have on a child’s development?How do their nutritional needs change throughout childhood?And how can we encourage picky eaters to enjoy healthy foods?Guest:Hannah Love, Nutritionist and Paediatric Nurse

Vegetarianism, in Western cultures at least, is on the rise.More people are choosing not to eat meat, although globally it is a much more opaque picture.There is no doubt that in the West, adopting a vegetarian diet has been one of the top trends for the food industry to consider in recent years.But the history of vegetarianism is anything but recent.It goes all the way back to new ideas in ancient Greece, through persecution during the early Christian period, two world wars, right up to the present day.So buckle up for a story with more twists than a spiralised courgette as we delve into the history of vegetarianism.Guest:Richard McIlwain, Chief Executive, The Vegetarian Society of the UK

Paul Lindley OBE is a renowned entrepreneur, best-selling author, and philanthropist whose career has been one of innovation and social responsibility.In 2006, he founded the organic children’s food brand Ella's Kitchen which has seen phenomenal success.In the UK, it is the largest baby food business, amongst the 10 fastest growing private companies, and was one of the first certified B Corporations.Paul's work has been recognised globally, receiving numerous awards for his contributions to entrepreneurship and the food industry – including an OBE in 2019.As well as founding Ella’s Kitchen, his other work includes being Chair of the London Child Obesity Taskforce.

We could probably survive in a world without bees, but it would be a poorer one.It is nothing new to say that bees play a crucial role in supporting ecosystems.In a world without bees, not only would we have to get by without their delicious honey, many of the food stuffs we currently enjoy would likely disappear.Food insecurity would rise, and we would be financially worse off – bees contribute a significant chunk of money to the global food industry.We also know they are in danger. The International Union for Conservation of Nature says nearly 10% of wild bee species in Europe may be at risk of extinction.So, is sustainable beekeeping the answer? What does sustainability mean in this context? And is keeping bees, itself, inherently harmful?Listen to the end for our guests' favourite bee facts!Guests:Paul Horton, Director, Bee Farmers AssociationNicola Bradbear, Director, Bees for DevelopmentAnne Rowberry, President, British Beekeepers Association

Knowing where food comes from may not seem essential to some. Why know how to grow a courgette when you can simply buy one at the supermarket? But is that attitude sustainable in a world with rising costs, rising temperatures, and rising global insecurity? A recent study suggests our knowledge about food in the UK – how it is made and where it comes from – is limited. 25% of children surveyed said they thought strawberries grow underground. You may be tempted to blame the parents – 20% of them could not recognise a courgette. These figures are not designed to attack anyone, but they highlight the point, there is a knowledge gap. So, in this episode of the Food Matters Live podcast, made in partnership with the charity School Food Matters, we ask: How do we, as adults, help kids learn more about food? Guests: Stephanie Slater, Founder & Chief Executive, School Food Matters Chantelle Nicholson, Chef & Owner of Apricity Restaurant Linde Stael, Sustainability and Foundation Manager, Belazu Foundation

Plant-based dairy is, perhaps, the longest-running success story of the plant-based movement. In parts of the world, people have been drinking milk alternatives for centuries, whilst margarine has widely been made without the use of animal products since the end of the Second World War. But there is no doubt that the dairy-free trend has really picked up in recent years. There is now a lot more choice when it comes to plant-based dairy, such as plant-based yoghurts, desserts, dips and spreads, creams, and plant-based cheeses like slices or shreds. And for producers, particularly in creating plant-based cheesewith the right taste and texture, the results can be disappointing. In short, it is a challenge to get right. So, in this episode of the Food Matters Live podcast, made in partnership with Royal Avebe, we are turning once again to potatoes to see how versatile versatile ingredients from this vegetable might be able to help. It is a source for starch and protein ingredients, as well as being a staple, and products derived from it can be used across the plant-based dairy sector. The question is: How does potato overcome the challenges in creating the perfect plant-based dairy and plant-based cheese? Royal Avebe Royal Avebe is a market-oriented cooperative of starch potato growers with a great heritage. They take responsibility for the whole process, from crop to shop and have been doing so since 1919. They are on top of trends, and their international experts help food producers worldwide with the right application of their potato-based ingredients. From plant-based burgers with the perfect texture and taste, to Asian noodles with the perfect bite, to plant-based desserts that requires no cow, they strive to eliminate allergies, e-numbers and unnatural additives. Guests: Meleknur Tüzün, Global Segment Manager, Royal Avebe Akkelien Vermüe, Strategic Marketing Manager, Royal Avebe

Across the world, hunger is a daily reality for far too many people.Around 2.4 billion people lack access to sufficient nutrition, which is almost a third of the global population.It is often passed through generations, making the vicious cycle of hunger hard to tackle.And factors like poverty, conflict and climate change only exacerbate the problem.Each year, World Hunger Day acts to call attention to these issues.Founded by The Hunger Project, the day not only highlights the realities of hunger but encourages us to participate in finding solutions.And it is in long-term, sustainable solutions that the organisation has its focus, favouring bottom-up strategies that work to help those most impacted.So, to mark world hunger day, we are eager to explore these strategies, look at the work being done and understand how a difference can be made.World Hunger Day 2023 - How you can get involvedSundays are for getting together with your family and friends. For sharing a meal together, and sharing stories.World Hunger Day falls on Sunday May 28th this year. You can get involved by hosting a Sustainable Supper with loved ones and raise funds to end hunger, for good.Not sure what to cook? Get some inspiration from the people behind World Hunger Day.They have enlisted help from chefs from around the world to inspire you with your menu. Cook from one of their sustainable menus and help celebrate food, and the people who make it.Guest:Rebecca Burgess, Country Director, The Hunger Project

Denmark is a key player in the global food system, from meat and dairy exports to beer production, the label “Made in Denmark” means a lot. And now, the country is turning much of its attention to plant-based in a major way. Over the last couple of years, the Danish government has set aside well over £1bn to support the production of plant-based food and a ‘green transformation’ of the agriculture sector. With plans to halve the country’s greenhouse gas emissions from agriculture by 2030, the investment will provide support to businesses, new product development, education and research as they all make their moves towards plant-based. It is the largest ever investment in plant-based food throughout the European Union. So, politically, how have they got to this stage? What is the money likely to be spent on? And what is on the horizon for plant-based food in Denmark? Guest: Rune-Christoffer Dragsdahl, Secretary-General, the Vegetarian Society of Denmark

In March this year, the UK Government passed a new law allowing gene-edited food to be developed commercially in England. It is a controversial subject and one which has its supporters and its detractors. Those in favour say it will improve food security, making it easier to develop hardier crops that will help us meet one of the challenges of climate change. Critics fear as-yet, unknown, unintended consequences for the food system and the environment. So, what does the new law actually allow for? What safeguards are in place? And what does all of this mean for the food industry? In this episode of the Food Matters Live podcast, Stefan Gates interviews a key figure in the introduction of the Precision Breeding Act. Guest: Professor Gideon Henderson, Chief Scientific Adviser, Defra

The coronation of King Charles the Third is upon us.But away from the street parties and the pomp at Westminster Abbey and Buckingham Palace, we are going to focus on the new King’s impact on agriculture.As Prince of Wales, Charles was a long-time advocate for sustainable agriculture – sometimes getting in trouble for expressing his views.Once described as a one-man NGO, he was arguably ahead of his time as a high-profile figure talking about things like climate change, pollution, and organic produce.But why was he so focused on the environment? Just how influential has he been? And how will things change now that he is king?Guests:Dr Tony Juniper CBE, EnvironmentalistBob Ward, Grantham Research Institute on Climate Change and the Environment

In this episode of the Food Matters Live podcast, we investigate the potential link between mental health and ultra-processed foods.The term ‘processed food’ encompasses more than you might think. From grinding wheat to cooking an egg, processed just means altering a food in some way during preparation.Ultra-processed foods are a bit different, usually altered beyond recognition and with plenty of additives thrown into the mix – there is not a part of a chicken called a nugget, for example.Around the world, processed foods account for a large portion of what we eat.According to one study, they now make up for roughly 55% of total food intake in the UK.We have spoken on the podcast before about physical health and ultra-processed foods, but what about mental health?Is there a link? What does the science say? And if there is a problem, how do we go about fixing it?Guest:Kimberley Wilson, Chartered Psychologist and Author

African Swine Fever is an incurable disease that is currently spreading between pig populations in Africa, Asia and Europe. It affects domestic pigs and wild boar, and has a mortality rate between 95% and 100%. There is no risk to human health, but the World Organisation for Animal Health says the disease is the biggest threat to commercial pig production the industry has ever seen. In the UK, there have been no reported cases, and the Government says there is a medium risk of it arriving here. So how are pig farmers and the wider pork industry preparing? What preventative measures can be taken? And how well will those industries cope should the disease be detected in the UK? Guests: Stewart Houston CBE, Chair, Red Tractor Pigs Rebecca Veale, Chief Policy Adviser, the National Pig Association Nick Allen, Chief Executive, the British Meat Processing Association

There are probably few spices that have been written about as much as turmeric.It is a fantastic thing to behold, the colour alone, a rich yellow or deep orange, makes it stand out from the crowd.Half of the world's turmeric is consumed in India where it is often referred to as "the golden goddess".It has been used in cooking for centuries and, in the UK at least, has long been regarded as merely a versatile, fragrant and colourful spice for many dishes.More recently, claims have been made about its health benefits.Perhaps it is just the UK catching up with the rest of the world; medicinal claims around turmeric go back hundreds of years.But why has turmeric captivated us for so long? Is there any truth in the medicinal claims? And what is next for the famous yellowy-orange powder?Guests:Dr Vivien Rolfe, Head of Herbal Research, Pukka HerbsDr Kristopher Paultre, University of Miami

With Allergen Awareness Week in full swing, the Food Matters Live podcast, in partnership with Dutch Spices, is focussing on allergen-free food.Food allergies and intolerances affect millions of people worldwide. In Europe alone, more than 17 million people suffer with them.They may find themselves avoiding eating out, missing meals with family and friends, and endlessly checking food labels.And when it comes to something as serious as food allergies, trust is a big issue.We have had high-profile cases in recent years which have shown the devastating effects of what can happen when things go wrong.With food allergies seemingly on the rise, the need for innovation is becoming ever more important.So, how is the food industry responding to these safety concerns?Guests:Piet Buis, Business Unit Manager Export, Dutch Spices Peter Curry, Managing Director, Gastrome Professional IngredientsJohn Smith, General Manager, Finnegan’s Farm

There is a bewildering world beneath our feet that is both teeming with life and crucial to the global food system.It is a narrow, constantly moving, ever evolving, region within the soil known as the rhizosphere and it is vital to the health of crops and the land itself.A healthy rhizosphere is filled with a diverse range of microorganisms, which means taking care of it is anything but simple.In fact, there is lots we do not know about this complex region, or about the way those microorganisms interact with the soil and crops.In this episode of the Food Matters Live podcast, made in partnership with Anglo American, we delve into what we do know about the rhizosphere and gain an understanding of what else science is trying to learn about it.The prospect of acquiring new knowledge makes this a fascinating topic, and we know that gaining a greater understanding of the rhizosphere is crucial to the future of farming.There are few people in the world who know more about this topic than our guest.Guest:Kathryn Bartlett, Soil Scientist, Anglo American Crop Nutrients

Microplastics; tiny pieces of plastic usually less than 5mm in length, are a growing concern in the food industry.They come from a variety of sources, and the more research that is done, the more it seems they are making their way into every corner of the globe.Microplastics have been found in our oceans, our farmland, and our woodlands.They are not only polluting the environment, they are also finding their way into our food.One study estimates that the average person consumes roughly five grams of plastic per week, that is about the weight of a credit card.So, in this episode of the Food Matters Live podcast, we ask: How worried should we be, for the planet’s health and our own?And how on earth do we go about eradicating something so tiny, yet so omnipresent?GuestsJeanette Rotchell, Professor of Aquatic Toxicology, University of HullJames Lofty, PhD Research Student, Cardiff University School of Engineering

How much does front-of-pack information affect the food choices we make?When we shop, many of us have our health in mind, but it can be a challenge to work out which products are genuinely good for us.Nutritional labelling is supposed to help us along the way, but how effective is it? Since the introduction of the traffic light system in the UK, obesity numbers have actually risen.Health claims are made, but do not often give us the full picture, so how do we make food labelling more transparent?And underlying all of this is the big question: Does any of the information on food packaging actually make a difference to our diets and our health?Guests:Zoe Davies, Nutritionist, Consensus Action on Salt, Sugar and HealthJo Tucker, Senior Lecturer, University of West London

As more and more of us turn to a plant-based diet, the challenges the sector faces continue to come into sharper focus.One of the biggest, is recreating the appearance, texture, flavour and mouthfeel of meat products.On the Food Matters Live podcast, we have often talked to companies investing heavily in Research and Development to try to address these complex challenges.In this episode, made in partnership with Royal Avebe, we are asking if the answers could be found in a surprising place - inside starch potatoes?The potato is a vegetable which feeds a billion people a day, but it is also becoming renowned as a source of protein, fibre and starch ingredients. It is also being used as an ingredient for processes like gelation and emulsification. So, as the latest data shows that 25% of the UK population alone might be vegan or vegetarian by 2025, could the potato be about to increase its already significant influence on the global food industry?Guests:Jaap Harkema, Segment Manager, Royal AvebeAkkelien Vermüe, Strategic Marketing Manager, Royal Avebe

Attention Deficit Hyperactivity Disorder, or ADHD, is a condition that affects people’s behaviour. It is estimated that globally, around 5% of children and 3% of adults have it. There is no cure for ADHD, although there are some medications to help manage the condition. There is also growing evidence that nutrition may have a role to play. The question is: How much can what we eat and drink affect a condition like ADHD? Is it a crucial part of managing the condition, a total red herring, or one important cog in a very complex wheel? Guests: Dr Duane Mellor, Nutrition and Evidence Based Medicine Lead, Aston Medical School Alex Richardson, Founder, Food and Behaviour Research

Obesity is one of the most visible public health problems right across the world. The World Health Organization started sounding alarm bells in the 1990s. But despite various interventions by governments, so-called “globesity” has continued its inexorable progress.It is clear that our changing diet plays a role, and many experts have singled out highly processed and refined foods as a major problem, particularly in the West.But in this episode of the Food Matters Live podcast, we ask: What is it about these particular types of food that contribute to obesity? And given the complexity of the issue, would eliminating them from our diets actually make much of a difference?Guests:Professor David Raubenheimer, Leonard Ullmann Chair in Nutritional Ecology, Charles Perkins Centre, University of Sydney Dr Amanda Grech, Research Fellow, Charles Perkins Centre, University of Sydney

Over the past few years sustainability has really come to the fore – becoming an essential aspect of any forward-looking food business.On the Food Matters Live podcast, the topic comes up again and again.Given the scale of the global challenges around climate change and a growing population, it seems inevitable we will be talking about it for some time to come. The tricky thing is lots of claims are made about sustainability, so for investors looking to back businesses, the question is: How do you separate greenwashing from genuine progressive thinking? Join the conversation – take part in Sustainable Food WeekAnd where should climate-conscious people, who want to see real change in the food system, be looking to invest?In this episode, we investigate sustainable investment trends and ask how investments can help build a sustainable food system.Guests:Rogier Pieterse, Managing Director, Pymwymic Patrick Thomas, Investment Director, Head of ESG Portfolio Management, Canaccord Christian Guba, Investor, Atlantic Food Labs

Dr Rupy Aujla is an NHS GP who is making waves, linking food and medicine.His story is a remarkable and deeply personal one, which has led him on a journey he never imagined he would embark on.Claims about the medicinal properties of certain foods have been spoken about for years.The use of food as medicine dates back centuries – the Ancient Egyptians, for instance, consumed onions to aid digestion and goose fat was used to ease pain.But how far can we go with the idea of using food to help with medical conditions?It is clear there are dangers in getting the messaging wrong around this, medicine has saved countless lives.So in this episode of the Food Matters Live podcast, we speak to Dr Rupy and ask: What does the science say? Guest:Dr Rupy Aujla, NHS GP, best-selling author, Founder ‘The Doctor’s Kitchen’

Millions of Jewish families around the world are celebrating Passover with storytelling, wine, and food.If you do not know, Passover is a religious festival that commemorates the liberation of the Israelites from slavery in ancient Egypt.The celebrations are filled with deep meaning and powerful symbolism.The Seder Meal takes centre stage. It has many elements, with each item having its own symbolic meaning.And like the story behind Passover, these foods have been passed down for generations and hold significance for lots of people.So, in this episode of the Food Matters Live podcast, we explore this delicious tradition, unpack the symbolism within, and look at how people are celebrating in the modern world.Guests:Nora Rubel, Chair of the Department of Religion and Classics, University of RochesterHelene Sinnreich, Director of the Fern and Manfred Steinfeld Program in Judaic Studies, University of Tennessee

Arthritis is a debilitating condition which affects millions of people around the world. In the UK alone, there are up to 10 million people living with it and it affects people of all ages. So, what role can what we eat play in preventing and managing the condition? Spoiler alert - there is no one-size-fits-all miracle diet. But while we can be sure there is no miracle diet for arthritis, there are many foods which appear beneficial in fighting inflammation and joint pain. So a greater understanding of the role of diet and nutrition is really important. In this edition of the Food Matters Live podcast, we discuss which foods might be useful and which to avoid. And we ask whether supplements can play a role, and whether current research into areas like the gut microbiome might bring new solutions. Guest: Martin Lau, Services Development Manager and Dietitian, Arthritis Action

Throughout history, where there have been human beings, there has been fermentation.Human beings have a long-standing fascination with fermented foods, the question is: why?Fermented products are enjoying a huge boom at the moment, Kimchi, Kefir and Kombucha are all on the up.But that is just the tip of the iceberg. The truly interesting fact is something like a third of all food consumed by humans is fermented.Fermentation is used in the making of pickles, olives, bread, beer, wine, chocolate, coffee, vinegar, soy sauce – the list goes on.And we have been doing it for thousands of years.So, in this episode of the Food Matters Live podcast, we look at why humans ferment their food, find out about different fermentation methods, and ask what today’s food innovators are taking from this vast, rich tradition.Guests:Simon Poffley, Founder, The FermentariumEve Kalinik, Registered Nutritional Therapist, Author and Podcaster