Food Matters Live Podcast

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