The Food Chain

How long would your food supply last if you were unable to buy any food? Are you prepared for the worst is a hurricane hits, the floodwaters rise or the stock markets crash? Maybe your cupboards are full - but what if you had no electricity or gas to cook? Or if the water supply was turned off? And, if there was total breakdown of social order - could you defend the food you have? This week we meet the people who are stockpiling food in anticipation of anything from an earthquake to the apocalypse. They call themselves 'preppers'.Do they know something you don’t? When society is falling apart, do taste or texture matter? And when does stockpiling food become hoarding?The BBC’s Emily Thomas goes in search of some secret stockpiles to find the best post-apocalyptic food plans.With contributors: Pete Stanford, Lincoln Miles, owner, Preppers Shop, Henry Hargreaves, Photographer, Lisa Bedford, The Survival Mom, and Kate Daigle, psychologist.

It’s a food problem that can prove fatal - and we might be about to crack it. The first licensed medicines to treat peanut allergy are close to being approved by regulators. But we ask – why has it taken so long?For over a century we’ve known that an allergy can be treated by controlled exposure to the allergen. Simply put, the treatment of a peanut allergy is a very small dose of peanut. So when the prevalence of allergies began to soar in the 1990s you could have been forgiven for thinking a solution might not be far off. But as yet, there are no licensed medicines for widespread use. Some clinicians already use the technique – known as immunotherapy – but it is unregulated and the cost is prohibitive for many.This could all be about to change. Two treatments are expected to be approved by regulators in the next couple of years. It couldn't have happened without the involvement of charitable donors, venture capitalists, and pharmaceutical companies. The food industry has also invested millions. In this episode we explore the relationship between profit and progress when it comes to solving a serious food health problem. Why has it taken until now to get to this point? And, when the worst possible outcome is the death of a child, isn’t total avoidance of peanuts the safest option?Contributors: Dr Louisa James, Queen Mary University of London, Lisa and Clara Goff, Dr Andrew Clark, Cambridge Peanut Allergy Clinic and Chief Scientific Officer, Camallergy, Dr Pierre-Henri Benhamou, DBV technologies, Stephen Dilly, Aimmune Therapeutics, and Dr Robert Wood, John Hopkins Children’s Centre.Presenter: Emily Thomas

We're continuing our adventures in east Africa with the Hadza – a skilled tribe of hunter gatherers who could be the last remaining link to our ancient food past. We join them as they hunt and forage, eating baobab for breakfast and enjoying some very unusual honey, all in the quest to discover the ideal human diet.The reason the scientists and geneticists are so interested in the Hadza, is because it’s thought they can help us better understand our complex relationship with our gut microbiome – the community of microbes that live inside us all. It’s thought the microbiome exerts such a powerful influence on our health it’s considered now to be in an organ in its own right, and the Hadza have a diversity of gut microbes unmatched by any group on earth. So if the Hadza can help us understand the microbiome and where our modern diets have gone wrong in depleting gut microbe diversity, perhaps the secrets of the their diet can help us all become healthier humans.

This week we’re going to be telling what might be the oldest food story in the world.The Hadza of Tanzania, east Africa, are one of the last remaining hunter-gatherer communities in the world and the last remaining link to our ancient food past. The total population of the group now stands at around one thousand, with up to two hundred living as pure hunter-gatherers, who grow nothing, and practice no form of farming. They’ve lived in this part of east Africa for at least 40 thousand years and food for the Hadza has remained relatively unchanged.We meet the community, who walk in the footsteps of our human ancestors, joining them as they hunt for porcupine, climb 30 feet up a tree in search of honey, dig deep for tubers and snack on berries picked from trees. Through this insight into what our earliest human ancestors ate, we learn about our own human development and the crucial link between the food we eat, and the crucial microbiomes we carry in our digestive systems. Using these discoveries, the Hadza can help give us much needed ideas for our food future.With contributors: Jeff Leach, Founder of the Human Food Project; Tim Spector, Professor of genetics at Kings College London.Presenter: Dan Saladino, in collaboration with BBC Radio 4’s The Food Programme

What if we told you something had been added to your food that could affect your health? You can't see it, you won’t taste it, and you might not have realised it’s there at all. Most of us will eat something that has been fortified with micronutrients – small amounts of minerals and vitamins - every day. But who is adding them to our food - and why? And does a focus on fortification by development agencies mean valuable resources have been diverted from tackling underlying causes of malnutrition in the developing world? Mandatory fortification is when food manufacturers are required by law to add certain vitamins or minerals to foods. The other type of food fortification is voluntary - meaning it’s at the discretion of the manufacturer to add nutrients from a government-approved list. Some argue this leads to foods being fortified for commercial purposes, rather than genuine public health concerns.We’ll be speaking to global food company, Nestle, which is on a mission to fortify more of its processed food - and to one of the main NGOs involved in fortifying staple foods in the developing world, the Global Alliance for Improved Nutrition. We also visit a bakery in London, and a street market in Accra, Ghana to hear what the consumer makes of all this.With contributors: Gordon Polson, Federation of Bakers in the UK, Mark Lawrence Professor in Public Health Nutrition at Deakin University, Australia, Wayne England, senior Vice President for the Global Strategy Unit at Nestle, Barrie Margetts, Emeritus Professor within Medicine, University of Southampton, UK and Lawrence Haddad, GAIN.Presenter: Emily Thomas(Photo: Milk being poured into an overflowing bowl of cornflakes. Credit: Getty Images)

Even if you’ve never picked up a book of recipes - cookbooks will have had a huge influence on how you live. What may appear to be mere collections of ingredients and cooking methods, sometimes tell us just as much about social class, politics and gender. We explore how cookery books have been used to demonstrate power, strengthen colonial and soviet ideology, and divide society by class and race.Do we see these dividing lines reflected in today’s publishing industry? And what does your choice of cookbook say about you?Plus - why did a stuffed peacock leave 150 Harvard undergraduates aghast?With contributors: Barbara Ketcham-Wheaton, food historian and honorary curator of the culinary collection at the Schlesinger Library at Harvard University; Polly Russell, food historian and curator at The British Library; Sarah Lavelle, publishing director at Quadrille; and Katharina Vester, professor of history at American University, Washington DC.Presenter: Emily Thomas(Photo: Man opens book. Credit: Getty Images)

People who have lived into their hundreds explain their food experiences and philosophies, to help us explore relationship between food and longevity. We ask whether despite having a greater variety of food available, and an ever growing abundance of dietary information, are younger generations able to replicate the diets of the oldest people on earth? Does modern food culture prevent us from emulating the food habits of centenarians? In Acciaroli, Italy,one of the BBC’s longest-standing reporters visits a village where more than one in ten people live more than a century, to find out their diet secrets. From there to Surrey, England, where 100 year old Helen Clare, a famous war-time singer explains her philosophy to food. Does attitude matter - and have younger generations become too obsessed with what we eat? We meet a man who has visited the oldest communities in the world - and hear their food secrets. What are the similarities between the diet of centenarians in Okinawa, Japan and California, US? Are there certain foods or general food principles that make you live longer? Or is it the company you keep?Plus, what is the scientific evidence for the link between diet and a longer life? With contributors: Helen Clare, singer, Dan Buettner, author, and John Mathers, scientific director of the Institute for Ageing and Health at Newcastle University. Presenter: Emily Thomas(Photo: Woman eating ice cream. Credit: Getty Images)

How social class has dictated when we eat. From Ancient Greece to New York hipsters, what has determined our mealtimes in the past and who wants them to change now? For thousands of years when we eat signified where we were in society. It seems this idea may not have been consigned to history - is the resurgence of brunch marking out a new 'creative' social class? And have you heard of the ‘fourth meal’? Snacking is on the rise - and the food industry might be helping you abandon the three meal model. Is more choice breaking apart the structured meal? Plus, what exactly is the scientific evidence that any of this matters? With contributions from: Paul Freedman, Yale University, Shawn Micallef, Author, Tamara Barnett, Vice President of Strategic Insights at The Hartman Group and Satchidananda Panda of the Salk Institute for Biological Studies, at Harvard University.Presenter: Emily Thomas(Photo: Clock and cutlery. Credit: Getty Images)

For many chefs winning a Michelin star, or two or three, is often considered the pinnacle of their career. It could put them on the path to money and fame. But some critics claim not all stars are equal- and in an industry where receiving one could mean the difference between profit and loss, the stakes are high. In this episode we take a closer look at the Michelin guide and how two brothers made the name of their tyre business synonymous with the highest quality food in the world. Why do some chefs view earning a Michelin star as a curse, and others as a celebration? We’ll get a behind the scenes look at the life of a Michelin inspector, with an interview with Claire Dorland-Clauzel, who heads the guides. The BBC's Kent DePinto speaks to Michelin-starred chef Tom Kemble on how the accolade has helped his career. Gary Pisano, professor of business administration at the Harvard Business School, talks about the impact of a Michelin star on a restaurant's ability to innovate. The BBC's Ashleigh Nghiem meets the Singaporian street hawker who was awarded a Michelin star. And we hear from food critic Andy Hayler on why he thinks recent partnerships by Michelin with tourist boards may be leading tourists astray.(Image: a Michelin guide on display. Credit: Kazuhiro Nogi / Getty Images)

If you found some mould on a slice of bread - would you eat it, cut it off, or throw the loaf away? What exactly is that green fur anyway?In this episode we’re asking whether we’ve become overly cautious about rot, and finding out how our attitudes to decaying food have changed. The BBC's Emily Thomas talks to Chris Wells from Leatherhead Food Research to find out when old food really becomes bad for you. Food historian Helen Zeit from Michigan State University explains how we may have become less tolerant of older food, and Christina Rice of Harvard law and Policy Clinic explains why the consumer is so confused over when to throw food away. Of course many of us are prepared to put our reservations about old food on hold when something’s presented as a delicacy. We’ll meet people who take pride in eating the oldest food they can – from a Sardinian cheese full of jumping maggots to a man who lived off fermented food alone for a year. Finally we’ll get up close to some creatures which you could call the true masters of the decomposing meal.(Photo: Mouldy bread. Credit: Getty Images).