The Food Programme – Détails, épisodes et analyse

Food waste isn't a new story. So why cover it again? Well, in the UK, we are still wasting over 10 million tonnes of food a year. That's food that could have been sold, eaten, cooked and enjoyed.

Clearly this is a problem that isn't going away. But crucially, we have a new government who have said that a zero waste economy is one of their top priorities for the environment. What will this mean for food waste? And is it individuals, or businesses, who can really make a difference?

In this programme, Leyla Kazim goes after some new answers. Does the answer lie in the design of our fridges, for example? Or in making it law for supermarkets to tell us how much food they waste? Along the way, she meets the people who have made it their life’s work to help us cut waste, from dumpster divers to fridge enthusiasts.

Ever wondered where all the unsold food from supermarkets goes? Matt Homewood, AKA The Urban Harvester, went to find out one night in his home town of Copenhagen, Denmark, and what he found shocked him. He began 'dumpster diving' every night and sharing pictures of his food swag on social media. Leyla hears how these posts began to go viral and were the start of Matt’s activism to put the spotlight on supermarket food waste.

Food waste is often talked about in terms of redistribution to charities or food banks. But that isn’t the only answer, finds Leyla, when she visits Katy Newton, founder of Wasted Kitchen in Kent and a finalist in the BBC Food and Farming Awards 2024. Katy buys or trades for the surplus food she uses to make her takeaways, ferments and deli salad boxes, which go back on sale at the food hall next door. Katy explains why she wanted to counter the narrative around food charity and help people be more confident in the kitchen along the way.

Leyla hears an update from Wrap, the organisation that runs the UK’s official food waste scheme, to find out what action has been taken so far and whether they would support a law to make food waste reporting legal. She asks the same question to the new government, before calling on journalist Ian Quinn, chief reporter at trade magazine The Grocer, for his take on what's happening in the industry.

Online there is a growing network of influencers helping people eat everything they buy to save waste, but also, save money. Two of the most popular, Elly Pear (another finalist for this year's Food and Farming Awards) and Max La Manna, meet in Elly’s kitchen in Bristol to share their best food waste tips and approach Elly’s fridge, ready-steady-cook style, to cook lunch with last night's leftovers.

Talking of fridges, at her home in London, Leyla hosts PhD researcher Emma Atkins for one of Emma’s unique ‘fridge sessions’. Emma’s research looks at our relationship with the fridge, how its design can hinder our food waste efforts, and how fridge history is linked to over-buying of food. She quizzes Leyla about her food waste hotspots and explains how we might be hampered in our food waste efforts by the objects and systems around us.

Presented by Leyla Kazim and produced by Nina Pullman for BBC Audio in Bristol.

Food, identity, myths and reality. In a globalised world can a dish reflect who we are and where we live? Dan Saladino explores fascinating stories of food, music and tradition in an ever changing and fast moving world.

Produced and presented by Dan Saladino.

As a major outbreak from a new strain of E. coli makes headlines, we ask: what makes food safe? How are food producers coping with new strains of food pathogens? And what does safe food even mean in a world where processed food is increasingly seen as the top cause of dietary ill health? Meeting over a platter of various foods from raw milk cheese to salad, Sheila Dillon and producer Nina Pullman hear from microbiologists, food safety experts and cheese makers to hear the challenges of staying ahead of the curve when it comes to food and science. They speak to a scientist testing bacteria-eating viruses that can be inserted into feed or food packaging to tackle these new E. colis, known as STECs, and they chat to a global expert in food microbiology on how climate change is making pathogens more difficult to predict.

While such pathogens can get into a variety of foods, raw or unpasteurised cheese makers are feeling the pressure more than most due to the perception of risk around their products. Cheese makers at a panel in London explain the human impact on a small family business that is linked to an outbreak, while a tour of Neals Yard Dairy reveals the number of cheesemakers considering turning to pasteurisation due to fears around the new strains of STEC E. colis.

In a conversation about food that makes us sick, Sheila also meets members of the pubilc who took part in a recent national conversation on food for their views on food safety more broadly. What does food safety mean to them and what do the public expect from food?

Produced by Nina Pullman for BBC Audio in Bristol.

Welcome to the world of cocktails and the people who make them.

As Jaega Wise discovers in this programme, it's a world of extremes. On one hand, in the past decade, bartending has become a respectable, profitable career for some. International awards and competitions have thrust people like Monica Berg of London bar Tayēr + Elementary, and Max Hayward of Cardiff's Lab 22 into the media spotlight.

But the other side is darker. Zero hours contracts, long hours, bullying and harassment. And a hospitality industry which is stretched like never before.

In this programme, Jaega Wise speaks to bartenders, business owners and writers to make sense of where the professional bartending world is, and where it's heading. Presented by Jaega Wise.

Produced in Bristol by Clare Salisbury.

As energy bills rise to their new capped level at the start of October, Leyla Kazim shares some inspiring stories of giving that she has heard while on the road with the BBC Food and Farming Awards.

Judging is currently underway for the Awards, which will be held for the first time this year in Wales.

Given the financial situation the UK is in, with food inflation at its highest rate since 2008, perhaps it's no surprise that many of this years finalists are involved with getting food to people who are finding it harder to afford what they need.

From pay what you feel shops, to allotments providing food banks with fresh veg, and cooking for the community, in the face of increasing need, and straight after dealing with the Covid 19 pandemic, our finalists keep stepping forward to support those around them.

Organisations and individuals featured include: EMS Ltd in Hull, Big Bocs Bwyd in Barry, Mrs Mair Bowen from Kilgetty (Pembrokeshire), Mr Alun Roberts (Caernarfon).

Presented by Leyla Kazim Produced in Bristol by Natalie Donovan

The quality of hospital food around the country remains a very mixed picture, despite various initiatives over the last decades. But now there is real optimism around a major Independent Review of NHS Hospital Food in England, published in 2020. Sheila Dillon looks at the barriers that have been holding back progress, and talks to Prue Leith, an Independent Advisor for the review, about the latest on progress with carrying through its recommendations.

Sheila meets catering teams at the Northern General Hospital in Sheffield, and the Royal Blackburn Teaching hospital, both part of a group of pioneering ‘exemplar’ NHS Trusts that are doing things differently with hospital meals, to find out how they’re building a model that others can follow.

Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol.

The co-op that's saving land, a food culture and villages at risk of being abandoned. In Benevento, Italy, Lentamente is also giving former convicts a future through farms and food.

Produced and presented by Dan Saladino.

Thirty years ago, Dave Myers, a specialist prosthetic make-up artist walked into a pub in Newcastle after scoring a job on a Catherine Cookson TV drama. Beyond the throng of TV crew sipping their white wine spritzers, he spotted the then assistant producer Si King, eating the pub's curry of the day at the pool table. He walked over, introduced himself and said to the landlord, "I'll have what he's having."

That was the moment one of the UK's most popular TV double acts was born. The Hairy Bikers' food travelogues, diet and campaigning programmes have been on our screens for more than two decades, and in that time Si and Dave have written 26 books. Self-proclaimed home cooks, their cheerful presenting style and on-screen banter have won them awards and scores of fans around the UK and the world.

In this programme Leyla Kazim asks Si and Dave how food and cooking have shaped their lives on and off screen, she hears the secrets to their enduring success, and hears from Stuart Heritage, TV critic for The Guardian, on why they still have much more road to travel together.

Presented by Leyla Kazim Produced in Bristol by Clare Salisbury

Sheila Dillon hears the story of one of the most loved and admired chefs in the business, Jeremy Lee, and celebrates the joy of his simple ingredient-led cooking.

As chef proprietor at Quo Vadis in London’s Soho, and previously at the Blueprint Café, Jeremy Lee has been creating ever-changing regional, seasonal and historically inspired British cuisine. He learned in the kitchens of some of the key creators of what’s often called the Modern British Cooking movement, the qualities of which he has made distinctively his own.

He chats to Sheila Dillon about the influences which have shaped his cooking, from growing up in a food-loving family in 1970s Dundee to the joy of shopping for the very best seasonal produce. Sheila hears about his reverence for his growers and suppliers, how he is inspiring a new generation of chefs, and of course, tastes his famous smoked eel sandwich.

Featuring chefs Simon Hopkinson and Charlie Hibbert, food writer Rachel Roddy, and Frances Smith of Appledore Salads.

Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol.

The latest calculations from economists point to an inflation rate for average shopping baskets of just under 12 per cent, but as Dan Saladino hears from has been retailers, analysts and supermarket customers, everyone is expecting that that figure to increase by the time winter arrives.

Produced and presented by Dan Saladino.