The Food Programme

Dan Saladino explores the cocktail, a story which begins with 18th century Indian punch and keeps on evolving with new wave flavours being developed in the bars of New York , London, Bristol and Manchester.After years of being out of fashion and misunderstood, the cocktail is making a comeback. Drinks that had been forgotten for decades, like the Sidecar, the Old Fashioned and the Manhattan have returned as a new generation is discovering the pleasures of a cold, expertly mixed drink.Cocktail expert Nick Strangeway explains that the renaissance is largely down to drinks "following on the coat tails" of wider changes in food in Britain. Meanwhile, television programmes like Sex in the City and Mad Men have excited the imagination of a generation less familiar with the Martini and Bloody Mary.Joe Carlin, author of Cocktails: A Global History provides some insights into why the cocktail became so successful in 19th century America and why it still endures to this day.

Christmas Necessary Pleasures - Sheila Dillon hears from leading chefs and writers on their favourite Christmas foods.Jamie Oliver, Angela Hartnett and Great British Bake Off judge Paul Hollywood are among the top chefs who create an imaginary banquet of Christmas delicacies. Food writers Tom Jaine and Kirsten Rodgers discuss these foods, and hear about past Christmas traditions from food historian Peter Brears as he cooks up dishes in Wordsworth's Cottage in Grasmere.Presented by Sheila Dillon and produced by Emma Weatherill.

Cheap veg - the surprising stories behind humble British vegetables. Sheila Dillon enlists three experts to uncover the hidden side of our veggies. Ethno-botanist James Wong argues that rhubarb is the only uniquely British indigenous vegetable. Agricultural expert Dr Oliver Moore discovers the work that a seed bank in Ireland is doing to increase variety in our potatoes. And food writer Andrew Webb unearths new uses for onions.Presented by Sheila Dillon and produced by Emma Weatherill.

Sheila Dillon looks at the role food plays in different faiths and how increasingly churches, temples and mosques are being tasked with feeding people who have fallen victim to recession.Producer: Maggie Ayre.

A Winning Meal - the menu behind the Food and Farming Awards. Chef, Arthur Potts-Dawson tells the story behind a celebratory meal created using ingredients from UK food producers who were nominated for the BBC Food and Farming Awards.Presented by Sheila Dillon. Produced by Emma Weatherill.

Originally the street food of German immigrants to the United States, the hot dog was the original artisan sausage in the late nineteenth century before going 'downscale' and becoming the cheap food for the masses. Now not just a watery, synthetic thing from a can, a new breed of pedigree frankfurter is on the rise. Tom Parker Bowles reports.Producer: Maggie Ayre.

Sheila Dillon meets finalists in the BBC Food & Farming Awards offering ideas for our food future, from making more local food available online to redistributing spare food. Joining Sheila to explore these ideas are Kath Dalmeny, research director of Sustain, and Christine Tacon, former CEO of the Coop's farms.Under discussion are Growing Communities in East London, Riverford Organics in Devon, Cornish Food Market, The Real Bread Campaign, and Fareshare.Producer: Toby Field.

From Moroccan food to traditional British puddings. Valentine Warner and Charles Campion taste their way through the BBC Food & Farming Awards "Best street food or takeaway" category.The judges had the challenge of travelling and eating their way around the three finalists very different stories in what turned out to be something of a "food road trip" .Charles and Valentine, find out about north African cooking cuisine with The Moroccan Soup stand team in west London, they talk authentic Indian dishes at Inder's Kitchen in Cambridge, and if it's acceptable to have strawberry jam in a Bakewell Tart at The Pudding Stop, a small team who bake desserts and then sell them from in a van parked outside a train station.After the journey both Charles and Valentine have to decide a winner.Producer: Dan Saladino.

Loving lard - Tim Hayward delves into the guilty pleasure of eating animal fat. Lard is so unfashionable that the word is used as an insult. But Tim goes on a mission to reclaim lard and argue that it can be enjoyed as part of a healthy diet.Science journalist Gary Taubes is researching saturated animal fats and says that eating lard is healthy. Food writer Oliver Thring visits restaurant Quo Vadis where chef Jeremy Lee is a lard evangelist. And Tim hears about gourmet Italian lardo di colonnata.Presented by Tim Hayward and produced by Emma Weatherill.

John Inverdale looks at innovations in the food offerings at football grounds that aim to give fans and players alike a better eating experience than the traditional burger and pie. He visits League Champions Manchester City who are leading the way in the food revolution.Producer: Maggie Ayre.

Tim Hayward glimpses the future of the domestic oven. After decades of remaining relatively unchanged, ovens will soon be intelligent , with probes, steam and user interfaces.Mary Berry gives Tim some tips on how best to use your oven, and food historian Bee Wilson explains how ovens used to be so cutting edge that people were afraid of them.Presenter: Tim Hayward. Producer: Emma Weatherill.

Tristram Stuart reports on the latest ideas to tackle our growing mountains of food waste by thinking creatively and producing good food from surplus produceProducer: Maggie Ayre.

British blue cheese is aspiring to move from niche to mass market. Blue cheese has been made on the continent since Roman times. But in the UK, blue in cheese was historically viewed as "white cheese gone wrong". Now, British blue cheese producers are trying to make creamy, sweet, salty cheeses in a European style to compete with the continental imports of Gorgonzola, Cambozola and Danish Blue.Sheila Dillon travels to the British Cheese Award to search for the perfect blue cheese for the mass market's palate. Food historian Ivan Day explains why Stilton was the most expensive cheese in Victorian Britain. And cheese maker John Longman shows Sheila how to turn a cheese blue. Presented by Sheila Dillon and produced by Emma Weatherill.

Cook and food writer Valentine Warner reveals this year's line up of finalists in the BBC Food & Farming Awards. For the past four months the team of judges including chef Angela Hartnett, drinks writers Pete Brown and Victoria Moore as well as Valentine have all been sifting through nominations and selecting the potential winners of awards. Who they've chosen and why is all in this special edition of The Food Programme, as well as information about how you can be in this year's audience for the ceremony held in November.Producer: Dan Saladino.

Tom Parker Bowles looks at the cinema eating experience: from popcorn and nachos to three course meals, there's now every kind of food available to nibble on whilst at the movies. But is it right that we should eat in such a distracted way? Isn't it a ticket to obesity?Producer: Maggie Ayre.

Sheila Dillon finds out why sourdough bread is undergoing a major revival. It is the world's oldest leaven bread dating back to Ancient Egypt and it is now experiencing a renaissance. Baker Dan de Gustibus explains how the bread is made from a sourdough starter, a mixture of flour and water which is left to ferment until wild yeasts and bacteria start breeding. But there are many myths around this sourdough starter - bakers compete over who can trace back the oldest lineage. Yeast technologist Dr Bill Simpson debunks these myths to explain the truth behind how sourdough works.And food historian Erica Peters explains why she thinks the famous San Francisco sourdough isn't linked to the Californian Gold Rush, despite its claims.Presenter by Sheila Dillon and produced by Emma Weatherill.

Sheila Dillon finds out how Australia, a nation founded on the bulk export of cheese and meat, became one of the world's most exciting gastronomic destinations.The food story of the early settlers is told by Michael Symons, former restaurateur, academic and author of One Continuous Picnic: A Gastronomic History of Australia. In 1788, convicts and peasants arrived to an uncultivated land and farming and food were quickly geared towards large scale agriculture and exports of meat and dairy to the British Empire.In more recent years Australia has become a place of pioneering, experimental chefs and home to some of the world's greatest ingredients as well as the source of global food trends. Sheila tells the story of this major transition with the help of food writer Charles Campion, on tour in Sydney and Melbourne.The story also weaves in a hunt for indigenous aboriginal foods and the account of a man whose contribution to Australian food culture was to bury 80kg of Roquefort cheese to the French national anthem. Both are fascinating episodes in a colourful and surprising food story.Producer: Dan Saladino.

Sheila Dillon explores a food story of decline and revival, British mustard.

Do you know how vanilla beans are hand pollinated? Do you know why harvested vanilla pods are wrapped in hot blankets? Sheila Dillon reveals all as she continues her exploration of the modern spice world by looking at vanilla. Reporter Vanessa Kimbell travels to Uganda to meet Lulu Sturdy, a British furniture designer who inherited a run down estate in Uganda, and within a decade has turned it into an influential source of quality vanilla beans. She follows this year's harvest and hears the incredible effort involved during the careful processing of the pods.Chef Jeremy Lee and Niki Segnit, author of The Flavour Thesaurus provide a guide to flavour combinations and cooking techniques with vanilla.

Sheila Dillon embarks on a journey through the world of spice, starting with the clove. She follows the story of the clove from a harvest in Africa to sauce making with chef Jeremy Lee. A culinary prize since the 3rd century BC, cloves have been a source of conflict and competition for centuries. They're still one of the most popular spices in our kitchen cupboards.Reporter Nick Maes travels to Zanzibar, one of the world's leading producers of cloves, to find out how the dried, unopened flower buds are grown and then processed. He hears how years of decline have been reversed and plantations extended.Along with Jeremy Lee, Niki Segnit, author of The Flavour Thesaurus, provides a helpful guide to flavour combinations and the uses of cloves in cooking.

Can changing our dining utensils change the flavour of food? Simon Parkes investigates.

For most people, the idea of camping food is not an appetising one. You'll not find food-loving Tim Hayward under canvas unless it's in the big tent of a food festival.Tim has got wind of a man who is throwing all of his energy into changing forever how people see (and taste) camping food. Setting off on an arduous voyage to meet Josh Sutton - aka The Guyrope Gourmet - our intrepid presenter learns about tribal caches, a pioneering outdoorsman with a love of Italian cuisine, as well as a whole new way to experience 'local food'.Tim Hayward is joined by Matthew De Abaitua, author of 'The Art of Camping'.Producer: Rich Ward.

Simon Parkes hears from some of the listeners who've sent in their nominations for this year's Food and Farming Awards.Their stories cover a variety of foods, places and people, from the Glasgow curry cart, to the man so obsessed with the local jam he discovered that he finds himself making jam sandwiches at 10 o' clock at night 'grinning like a five year old.'Producer: Maggie Ayre.

Can Health Secretary Andrew Lansley change Britain's bad eating habits? Sheila Dillon hears how the debate is shaping up on the "responsibility deals" aimed at changing our diet.With over 60 per cent of the British population now overweight or obese everyone agrees that change is needed in how we eat and what we eat. One part of the government's strategy involve so called responsibility deals, agreements with the food industry based around a series of pledges. A growing number of food manufacturers and retailers have signed up, pledging to reduce calories, remove salt and harmful trans-fats from food. But will it deliver a big enough change in the nation's diet?Sheila Dillon finds out how the Danish government has recently opted to place a tax on nutrients like saturated fat and sugar, meanwhile in New York City, mayor Michael Bloomberg has placed a ban on ingredients like trans-fats and is now placing restrictions on the size of soft drink portions.So, to tax, ban or adopt voluntary agreements on food? Sheila hears how the three different ideas are being developed. Producer: Dan Saladino.

What began as a writing project for school has, in two short months, become an internet phenomenon that is changing the way people are looking at the food children eat."NeverSeconds" is the food blog of nine year old Martha Payne (AKA 'VEG'), from Lochgilpead in the West of Scotland. Inspired by a family friend who is a journalist, Martha started to photograph and rate her school dinners.A few weeks ago her story went global when her local council banned her from taking any more of these photographs. The council backed down after a massive public outcry, but the profile of the site had by then been boosted irreversibly.What next for Martha and her father Dave, and the rest of the Payne family? Sheila Dillon went to their thirteen acre smallholding to meet them and find out.Sheila discovered a family very much in tune with where their food comes from, and went on a journey that took in celebrity chef and food campaigner Nick Nairn, a llama, haggis lasagne and a chance to change the Scottish food system.Producer: Rich Ward.

Sheila Dillon asks if food is the key to reviving the Britain' declining high streets. Food expert, Henrietta Green visits Croydon town centre which has just been awarded a grant by retail guru,Mary Portas to see if a radical food future is possible and asks what are the barriers to bringing quality food back to our high streets.Producer: Maggie Ayre.

With digital publishing evolving at a blistering pace, Sheila Dillon investigates the future of the printed cookery book.Andrew Webb is a food journalist whose work spans the online and printed worlds. He is the author of 'Food Britannia', which just scooped the Guild of Food Writers award for Food Book of the Year, and also edits a food website. To find out where things are moving in the world of the food book, The Food Programme sent him to meet five key players in the world of food, books and publishing.Antony Topping is a literary agent, whose clients include Hugh Fearnley-Whittingstall and Thomasina Miers. Mary-Clare Jerram is a Publishing Director at Dorling Kindersley, looking after both digital and print editions. Ian Malone runs a company specialising in food apps for phones and tablets. Andrew also meets Dr Peter Ross, Principal Librarian at the Guildhall Library, home to the largest collection of food books in any UK public library - and lastly, Hardeep Singh Kohli is a broadcaster, author and is passionate about food.Sheila is joined in the studio by Neill Denny, Editor-in-Chief of the book industry magazine 'The Bookseller', Kerstin Rodgers - aka MsMarmitelover - food blogger and pop-up restaurant pioneer, and Ben Ebbrell, who cooks and presents on the Sorted food site.Producer: Rich Ward.

Sheila Dillon meets Jan Matthews head of the UK's biggest catering job, organising food for the Olympics, London 2012 to ask how successful she's been with the "Olympic Food Vision" that promised to showcase the best of British food. She also meets the Chair of London Food, Rosie Boycott to hear the latest on the city's growing initiative that aims to be part of the Olympic food legacy.Producer: Maggie Ayre.

In this special programme Sheila Dillon launches the search for this year's winners of the BBC Food & Farming Awards.Sheila is joined by Michelin-starred chef Angela Hartnett to catch up with some of the recent winners and nominees. With insights from last year's winners of the Best Food Producer award - Loch Arthur Creamery - to the Best Market - Bolton - we hear why the awards make a real difference.Valentine Warner and Pete Brown, both new to the judging team this year, give their take on the Drinks Producer and Market categories, and Hugh Fearnley-Whittingstall, also a winner in 2011, explains why these awards really do matter.Producer: Rich Ward.

Sheila Dillon explores the world of the modern British tomato. Great improvements have been made in variety, flavour and quality over the last decade thanks to some technological breakthroughs including computer controlled glasshouses and use of micro-environments, green energy and smart water use. Now many more varieties can be trialled, grown and marketed in the UK. But with the emphasis on quality and flavour rather than quantity, can they ever compete with Spanish imports?Producer: Maggie Ayre.

Simon Parkes reports from the London International Wine fair to discover the latest trends in the wine industry.Simon meets wine producers from emerging wine producing countries such as India and Brazil to taste the wines that could soon be hitting the supermarket shelves in the UK. He also samples wines with a lower alcohol strength to discover if it is possible to produce wines that taste good without the high levels of alcohol.The Food Programme also reports on two smaller festivals focussing on 'natural wine': wines made with a minimum of chemical input to find out whether natural wines are now becoming more established in the UK wine market.Presenter: Simon Parkes Producer: Martin Poyntz-Roberts

Tim Hayward offers his reflections on the past, present and future of the British breakfast. Has the first meal of the day become a problem to solve rather than a pleasure?Joined by food writer and breakfast historian Seb Emina, Tim finds out how the great British breakfast became the envy of the world. With its origins dating back to aristocratic Edwardian country houses, the cooked breakfast spread through the chop houses of working class London and beyond. But with the huge amount of breakfast choices now available and our increasingly busy lives, eating breakfast has become an increasingly diverse and fragmented food experience. For some breakfast is an exercise in "grab-and-go" and indulging in more of a "desk-fast" than a meal, but there are some other interesting trends underway; sales of the big name cereal brands have been falling, porridge sales have been making something of a comeback. For an insight into this trend, Tim meets Nick Barnard of Rude Health, one of the more recent players on the breakfast scene competing for our morning appetite.With the help of food writer Anna Berrill, Tim finds out how, for some, the traditional breakfast is becoming more of a whole social occasion. Writer and comedian Chris Neill explains his own personal problem with breakfast and we learn how the so called "third wave" coffee scene is a growing influence on our mornings.Producer: George Casey.

For many years the symbol of stodgy service station fare, the humble pie is enjoying a renaissance as chefs and public alike discover the joys of a lovingly made pastry containing top quality ingredients. The Food Programme meets piemakers and connoisseurs at the annual British Pie Awards and hears why top chefs and food writers are extolling the virtues of the pieProducer: Maggie Ayre.

What's the future for one of the world's most successful and controversial crops, soya? It has become one of the main ingredients in feed for livestock, so crucial in meat production, and it's a major source of edible oil used in food processing and cooking, but have we become too dependent on the soya bean?This year supplies of soya have tightened and the world price is approaching a record high. Because it's so widely used it has become a powerful trigger for food price inflation. For this reason, the food industry is now looking for alternative sources of protein. The rise of the soya bean in the west has been a relatively recent development. Its history as a food crop in south east Asia goes back 5000 years as an ingredient for traditional foods like tofu, soya sauce, Tempe and soya milk. Then, in the 1930's, technology was developed in the United States that allowed the protein and oil in the soya bean to be extracted on a large scale. From that point on it has become one of the most important and widely used ingredients in our food supply. In the last fifteen years alone, the global soya crop has doubled, most of which can be found in north America, Brazil, Argentina and Paraguay. If world demand increases where will these new supplies of the soya bean come from? Dan Saladino reports on the latest trends.

Despite a long history of use in coastal areas of the British Isles, and with a well-established role in folklore and traditional medicine - seaweed is not an ingredient currently found in many British kitchen cupboards. The raw ingredient is something of an acquired taste, and knowledge of different seaweeds and their uses is not widespread. However, as Sheila Dillon discovers in this edition of The Food Programme, things are starting to change.In food cultures such Japan's, seaweeds have long been an important and treasured food. Through the work of people such as Prannie Rhatigan, author of Irish Seaweed Kitchen, people are starting to rediscover how to cook and utilise seaweeds and are looking again out to sea.With a rise in scientific interest into the unique compounds within seaweeds, appreciation of its unique flavour properties, and trials of its uses as a food fortificant, Sheila asks if seaweed is a food of the future?Producer: Rich Ward.

Sheila Dillon looks at changes to the UK's egg supply following the EU's ban on battery cages and how the food industry is dealing with shortages and escalating prices. Although there may still be enough eggs on the shelves of our supermarkets, the programme discovers that egg products used in some of our most popular dishes are in ever shorter supply and some may even be replaced with egg substitute produced by the dairy industry. Three different food producers explain how the use eggs on a large scale and the impact the EU changes have made on their access to supplies of whole, liquid and frozen products.Producer: Maggie Ayre.

From barrel ageing beer to sourcing intensely bitter hops, Dan Saladino reports on the latest trends in American brewing that are starting to influence British beer styles.The US "craft beer" scene started to take shape 30 years ago. Prohibition in the 1920s and post-war industrialisation brought an end to one of the world's most diverse brewing cultures.In 1979 President Jimmy Carter made home brewing legal again, and soon after, a network of adventurous brewers started to emerge. Known as craft brewers, they operate on a small scale and use traditional brewing techniques but also place great emphasis on experimentation and innovation.American brewer and editor of The Oxford Companion to Beer, Garrett Oliver puts their quest for new flavours down to the US losing its own brewing culture and so being free to explore all others. Now a young generation of brewers in the UK are looking at these new US styles and discovering techniques like barrel aging as well embarking on experiments with new, intensely flavoured, hop varieties.

Since ancient times humans have harnessed the power of microbes to preserve food and enhance its flavours. Rich and complex food cultures have developed that use this power in a process called fermentation - making pickles, breads, wines and much, much more.Sheila Dillon joins Sandor Katz - author and 'fermentation revivalist' - to find out more about the wonders of fermentation as well as our very relationship with these microbes.Producer: Rich Ward.

Sheila Dillon looks at the spiritual and therapeutic value many place on breadmaking. She meets a group of refugees who've experienced torture, all using baking in their recovery.Producer: Maggie Ayre.

Simon Parkes takes a look behind the scenes of Britain's favourite snack, the biscuit and as he discovers major change is underway to some of our most famous food brands.Our most popular biscuits, including the digestive and the Bourbon became firm fixtures of British life in the 19th century. The snacks were produced in their millions in places like Reading and York and exported all over the world. Today, we spend more than 2.5 billion pounds eating our way through an ever increasing range of biscuits.It's a world that's now having to adapt to a number of powerful trends. Firstly, as we're being encouraged to eat more healthy foods, millions of pounds are being invested by manufacturers with the aim of "reformulating" some of the most valuable recipes in the food industry. Secondly, with the rise of global food brands, more and more of these iconic snacks are being bought up by a small number of companies.What does all this mean for a British food institution? Simon Parkes takes a close look at the pleasures and the profits behind the biscuit.Producer: Dan Saladino.

Tim Hayward is not alone in his passion for stock, but there must be few culinary adventurers who take things to the level of his highly developed home routine.Glasses still steamy from several simmering stockpots, Tim sets off on a journey into the world of stock. On his travels he'll share precious stock secrets, learn from the masters, tell tales of nineteenth-century Uruguay and peek behind the doors of stock-cube heaven.Producer: Rich Ward.

There's been a huge growth in the range of 'free from' foods over the last decade. Sheila Dillon asks whether this is due to more people being diagnosed with food allergies, or whether retailers and manufacturers are finding their own ways to grow consumer interest in dairy and gluten free foods.Producer: Maggie Ayre.

Richard Johnson reports from Japan on the impact of the Fukushima disaster on food. How has the threat of contamination changed attitudes to the nation's prized food culture?A year ago, Japan was hit by the catastrophic Tohoku earthquake and tsunami. In the days that followed, reactors 1, 2 and 3 at the Fukushima nuclear power station experienced full meltdown. The fears of catastrophic radioactivite contamination led to a 20 km-radius evacuation around the plant, while engineers risked their lives to stabilise the reactors. It was the world's worst nuclear disaster since Chernobyl, but that wasn't the end of the story. A longer-term food story started to emerge. A testing regime was introduced to monitor radiation levels in the food supply chain. The World Health Organisation is also carrying out its own tests to ensure that absorption of caesium through food, over decades to come, doesn't become a major threat to public health.But as Richard Johnson discovers, confusion and lack of information in the early weeks of the crisis has led to suspicion and mistrust among large sections of the Japanese population. For this reason, the disaster is likely to not just change Japan's relationship with its politicians, but also its food culture. Producer: Dan Saladino.

We are going through an unprecedented change in how we eat. Developing countries are moving away from traditional diets, and all over the world new types of foodstuffs are edging out foods that have been consumed for centuries. Is this a change for the better, what is driving this change, and how well do we understand what the implications are?Two influential thinkers - Michael Pollan in the USA and Joanna Blythman in Britain - have written books that, at a time when food choices and dietary advice seem ever more complicated, offer a cry for simplicity. The most populous nation on the planet - China - is undergoing its own rapid transition. Could the glamour of the western diet really threaten such an ancient and unique food culture?Sheila talks to Michael, Joanna and the food writer and expert on Chinese food, Fuchsia Dunlop, about the food that we eat.Producer: Rich Ward.

Who makes sure our food is safe and how? A report on Britain's food safety net. The Food Standards Agency is reviewing who makes sure our food is safe and how that work is carried out. Currently the UK's 434 local authorities employ 2800 people to police our food. With with austerity measures underway there's now less money to spend on those services and budgets for Environmental Health, Trading Standards and public analysis are coming under pressure.It's resulted in food sampling rates and the number of inspections on businesses coming down. Professor Erik Millstone, an expert on the UK's food safety system, believes this could result in an increase in risk from food borne illness. Already rates of Campylobacter, a bacterial form of food poisoning, are on the rise and so any future safety regime will have that as one of its main priorities. Sheila Dillon interviews Tim Smith, Chief Executive of the Food Standards Agency, about the cuts, the FSA's review and if economic pressures could lead to an increase in risk to our health.Producer: Dan Saladino.

Sheila Dillon looks at how people are clubbing together to buy budget and luxury food.Producer: Maggie Ayre.

In these uncomfortable times, Sheila Dillon asks what role does food play in giving comfort? Producer: Sara Parker.

Meat-free cooking is in the spotlight. High-profile food writers are devoting books to delicious meatless food, and there are established restaurants, street-food vendors and new eateries offering vegetarian and vegan fare to diners of all stripes. Is it time for all restaurants and cafes to offer fantastic vegetarian food that doesn't feel like an 'add-on' to the menu?In this edition of the Food Programme, Sheila Dillon asks if the British public are increasingly opening their minds to the possibilities of a complete plate of food with no meat? The Food Programme's Carnivore-in-Chief Tim Hayward embarks on a mission to experience what vegetable, pulse and grain can offer.Along the way meet Yotam Ottolenghi, Denis Cotter and encounter a flower-strewn van, some perplexed football fans and 'pasta' made from radishes.Producer: Rich Ward.

The trouble with chocolate. Sheila Dillon explains why supplies of cocoa around the world are facing a challenging future. Producer: Maggie Ayre.

Generation Food. The Food Programme hears from the people coming up with new ideas and fresh thinking about how and where we produce food for the UK's future.From computer programmers creating networks for people trading food locally through to community supported market gardens, Sheila Dillon finds out how a new generation is coming up with radical models for growing, buying and selling food. Producer: Dan Saladino.