Food Matters Live Podcast

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