Leyla Kazim traces the journey of this unassuming wonder food, from its health benefits to its origins. Nuts, which once would have been central to the diet of our ancestors, are now often treated as a nice-to-have health choice. It’s a food we need to reconnect with, and to do so, we can learn from both the latest science and other food cultures. Leyla hears from Professor Sarah Berry of King’s College London, who has studied how the form in which we eat nuts - whole, ground, in butters or milks - affects how much of their benefits we receive. Swapping nuts for your daily snack, however you eat them, could help reduce cholesterol and blood pressure, as Sarah explains. As health benefit messages around nuts take off, there has been a huge boom in demand. But what’s the impact of this on the world’s nut farmers, traders and environment? Without much origin information provided on nut packs, Leyla sets off to find some answers of her own. And her journey takes her across the world: from cashew plantations in west Africa, processing plants in south East Asia, markets in Turkey and walnut orchards in Kent. Not to mention a little diversion into California’s organised crime rings. Because there is another story here about how high demand has a price.She spends a day with Charlie Tebbutt, founder of Food & Forest and one of the only companies to be actively selling British-grown nuts. Charlie also buys direct from other growers around the world, who are using a sustainable farming system called agroforestry, to preserve water, improve soil and diversify their income. Charlie is about to open a first-of-its-kind processing facility in Bermondsey, south London, where he hopes to de-shell and process British-grown hazelnuts in way that improves quality and allows the industry to scale up. Leyla visits his walnut orchards in Kent to ask: could British nuts ever replace imports?If we’re trying to eat more nuts, there is also much to be learned from other countries. Specifically Turkey, where nuts are revered as a cornerstone of the cuisine and food culture. Leyla meets Turkish food writer and chef Ozlem Warren in her local Turkish supermarket, to reminisce over the Turkish 'green emerald' pistachios, green almonds and fresh walnuts, which are enjoyed by Turks in sweet or savoury dishes, at celebrations or indeed, at any other time of day. Presented by Leyla Kazim and produced by Nina Pullman for BBC Audio in Bristol.

Dan Saladino visits a unique collection of sourdough bread starters from around the world and explores a hidden world of grains, yeasts, bacteria and their influence on our health.Produced and presented by Dan Saladino

As MPs return to Westminster after the summer recess, The Food Programme catches up with three of the newer recruits to discuss future food policies. Sheila Dillon meets Dr Simon Opher MP (Labour), Aphra Brandreth MP (Conservative) and Sarah Dyke MP (Liberal Democrat) at the head office and kitchens of catering firm Social Pantry, who work with ex-prisoners on their zero-waste food offering. The questions come from some familiar voices to The Food Programme, including Dr Chris Van Tulleken, Asma Khan, Nicole Pisani (Chefs in Schools), Professor Tim Lang and Helen Browning (Soil Association). Can this group of MPs push food and farming up the agenda in Parliament, and if so - what will be their focus? Presented by Sheila Dillon Produced in Bristol by Natalie Donovan

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.

Sheila Dillon hears why some clinicians and researchers want the condition 'Ultra-Processed Food Addiction' to be recognised by groups such as The World Health Organisation. Earlier this year, Dr Jen Unwin (clinical psychologist) and some like-minded international colleagues, including Dr Chris Van Tulleken (scientist, author and broadcaster), came together in London to discuss why they believe Ultra-Processed Foods (UPF), as defined by the NOVA Food Classification system, are the most problematic, and are causing more addicted like behaviours in people. They say if the addiction was formalised, then Government's would have to do more to regulate these foods and the food industry. People who consider themselves food addicts, explain to Sheila what the addiction is like to live with, how they stay abstinent from certain foods, and why they believe it would help others if the diagnosis was available to more people. Sheila also speaks to a specialist in Eating Disorders who says they don't believe the scientific evidence for Food Addiction is strong enough, and has concerns that labelling certain foods as 'bad' or 'toxic' could lead to more disordered eating. Presented by Sheila Dillon Produced by Natalie Donovan in Bristol.Additional Resources: https://the-chc.org/fas https://liberatetoday.org/ https://liberatetoday.org/

Finland has once again topped the ranking for the happiest country in the world. But what has food got to do with it? In this programme, Sheila Dillon finds out whether what they eat, their food culture and unique food policies are helping Finns feel happy. What we could we learn from this enterprising Nordic nation? And what challenges are they still facing? In Helsinki, Sheila visits restaurateur and ‘happiness hacker’ Luka Balac, who in his spare time takes tourists through a day in the life of ‘a happy Finn’, and explains how his approach to food hospitality fosters his own sense of happiness. Next. she joins a city food and walking tour to taste Finnish specialties like Karelian pies and cloudberry jam to find out more about the food habits of the locals. Finland has had its fair share of unhappiness with high depression and suicide rates in the past. Now, there are new efforts to improve mental health via food. Sheila speaks to Aino Kipfer, a researcher in Eastern Finland, who is part of a project aiming to treat depression with better diets, building on the pioneering science around food and mood. She also hears more about how food is linked to security in the eastern region from Kirsi Vartia, of the Rural Women's Advisory Committee, who shares her own personal tips for happiness. Sirpa Sarlio, an advisor at the government's Ministry of Social Affairs and Health, explains why Finland became the first country in the world to offer free school meals, and why this ended up as a strong foundation on which to build a happy and healthy wider society. Back in London, Sheila visits diplomat and food enthusiast Markus Hippi, at the Finnish church and community centre in Rotherhithe, to hear how the UK compares in terms of food culture and happiness from the point of view of Finns living abroad. Presented by Sheila Dillon and produced by Nina Pullman for BBC Audio in Bristol.

Jaega Wise and Robbie Armstrong explore the exponential growth of celebrity-backed drinks brands. She asks why so many stars want a piece of this rapidly growing pie, and charts the rise of everything from A-Lister tequilas and rums to supermarket shelves stacked with celeb-branded wines. Jaega heads to one of UK’s biggest drinks events of the year, Dr Dre and Snoop’s Gin & Juice launch, where she speaks to Shaquille O’Neal, Yungblud, Ella Eyre and Yasiin Bey on the star-studded red carpet. She hears from Blur’s Alex James about his English sparkling wine, and chats with Emma Watson’s brother Alex about the premium gin he’s launched with his sister.Brett Berish of Sovereign Brands talks about the process behind creating some of the world’s most popular celebrity-endorsed spirits. Filling up his cup with more than a splash of cynicism, Aaron Goldfarb guides Jaega through the winners and losers in his list of the best and worst celebrity spirits on the market. Jaega sits down with Noble Rot founder Dan Keeling, who discusses his previous career in the music industry, why he thinks celebrities should leave the winemaking to winemakers, and the growing trend of vigneron-as-celebrity. Producer Robbie Armstrong pops a few star-studded corks with wine writer and author of ‘Corker’, Hannah Crosbie, explains the appeal of celebrity booze for consumers, and talks us through which ones might be worth your money. Jennifer Creevy, head of food and drink at trend forecaster WGSN, predicts what the future holds for the celebrity category – and which drinks might come of age while others spoil. Presented by Jaega Wise. Produced by Robbie Armstrong.

A meeting with top chef Hélène Darroze at Mayfair's Connaught Hotel leads Sheila Dillon to ask the question, why aren't there more female Michelin starred chefs? Statistics from the Office for National Statistics suggest 37% of all chefs working in the UK are female, but when you look at the numbers leading Michelin starred restaurants, the number drops to around 8% (according to analysis by Chefs Pencil, 2022). Includes interviews with Nigerian-born chef Adejoké Bakare, who in February, became the first Black woman in Britain to earn a Michelin star; chef Sally Abé who has recently published her first book, "A Woman's Place is in the Kitchen" and Sarah Francis who returned her Michelin star after 8 years running The Checkers (a restaurant in Montgomery, Powys). Plus we hear from young upcoming female fine-dining chefs about how they feel the industry is set up for women wanting to reach the top jobs. Presented by Sheila Dillon Produced for BBC Audio in Bristol by Natalie Donovan

As the summer holidays kick off and people plan for journeys far and near, Sheila explores what food is provided on trains and at train stations across the country. A new report by the Office for Road and Rail suggests passengers pay around 10 per cent more for food inside stations, where catering leases often roll over automatically with limited opportunities for new food businesses to enter the market. Sheila finds out who the biggest players are in rail food and speaks to a range of people from station operators, food retailers and train companies to find out: is train food as bad as it once was? Not many people spend their lives in constant motion, but travel writer Caroline Eden is one of them. Sheila shares a train picnic with Caroline on the train line leading up to Scotland's walking country, and hears stories of food shared and meals eaten on remote routes during Caroline's travels through Central Asia and beyond. Pasties are one of Caroline's favourite journey foods, and she's not alone. From the tin miners of Cornwall's past to their omnipresence at stations today, pasties might just be one of the UK's longest-standing foods eaten on the move. Sheila also hears from travel correspondent Simon Calder, reporting from a station cafe on the Swiss-Italian border, with his perspective on how train catering has changed and his top tops for eating well on the move. How does food on trains compare in other countries and is there anything we can learn from the food cultures of others? Tokyo food tour host Yukari Sakamoto explains the tradition of Japan's Bento boxes, nutritious, freshly-cooked boxed meals bought at stations and eaten on trains across the country. Presented by Sheila Dillon and produced by Nina Pullman for BBC Audio in Bristol.

As part of Just One Thing Day on Radio 4, Sheila Dillon looks back at Dr Michael Mosley's legacy and comes up with 5 reasons why he mattered in getting us all to understand why eating better leads to living better. Through listening to the Just One Thing archive, and some of The Food Programme archive, we can see how his "just one things" were connected to much bigger things, and how he was able to show us, through examining the evidence for that thing, and trialling it on willing members of the public, that change can begin, and maybe has to begin, with individuals. As promised, here's a list of the programmes featured: Just One Thing: Change Your Meal Times - https://www.bbc.co.uk/programmes/m000zt7d Snack Smartly - https://www.bbc.co.uk/programmes/m001wq7f Swap Out Sugar - https://www.bbc.co.uk/programmes/m001gx56 Try Some Turmeric – https://www.bbc.co.uk/programmes/m001jt2h Eat Slowly – https://www.bbc.co.uk/programmes/m001zvvr Enjoy Oily Fish - https://www.bbc.co.uk/programmes/m0017tbn Food Special with Tim Spector - https://www.bbc.co.uk/programmes/m001ngjx The Food Programme: Doctor's Orders: Getting Tomorrow's Medics Cooking - https://www.bbc.co.uk/programmes/b09wr9q9 The Eatwell Guide - https://www.bbc.co.uk/programmes/b0b86702 Turmeric – https://www.bbc.co.uk/programmes/b08rpd85 Mindful Food and the Art of Attention - https://www.bbc.co.uk/sounds/play/m00193rb How We Eat: 4. Eating as a Family - https://www.bbc.co.uk/programmes/b099w3v4 Omega 6 - https://www.bbc.co.uk/sounds/play/b00jc3sw The Food Programme – Fixing Dan - https://www.bbc.co.uk/programmes/m001h44h Presented by Sheila Dillon Produced in Bristol for BBC Audio By Natalie Donovan

Saunas, pickled food.. even Nokia phones. But do you associate Finland with the future of food? Sheila Dillon visits the new factory making microbial protein out of hydrogen, oxygen and various minerals. Solar Foods, in Finland, is the latest frontier in the commercial lab-grown food sector; their invention, Solein, is a novel food ingredient that can replace animal products like milk, eggs and meat. Rather than using animal cells as a starting point, their process uses electrolysis to separate water into oxygen and hydrogen, followed by machinery usually found in the dairy industry to dry and then pasteurise the resulting protein powder. After a tour of this futuristic factory, Sheila sits down for lunch cooked by Solar Foods’ head chef to find out how this so-called ‘food of the future’ actually tastes.Lab-grown meat has been touted as the future for many years, but it has yet to take off – in fact, companies in this space are struggling. Changes to global politics as well as the high cost of scaling up have all limited the sector's growth so far. Meanwhile, it's still not clear if people want lab-grown meat as part of their lives or diets. Sheila hears from Dutch biology and ethics professor, Cor van der Weele, who found that people were more interested in small-scale production of lab-grown meat, in containers alongside animals on farms, rather than scaled up mega factories. So how does lab-grown meat fit into our future food system? Is it really the best way to reduce the environmental impact of our diets? And how might it help us when climate change or wars make global trade too difficult? Sheila asks professor Tim Benton, of think tank Chatham House, for his views on all the big questions.Produced by Nina Pullman for BBC Audio in Bristol.

Leyla Kazim and Robbie Armstrong explore the rise of a new wave of British bakeries, whose viral viennoiseries are leading to snaking queues and sell outs, feeding an insatiable appetite across the country, fuelled by social media. Author of ‘Britain’s Best Bakeries’, Milly Kenny-Ryder, takes Leyla to London’s TOAD bakery, whose long lines have become a rite of passage for pastry lovers. Owners Rebecca Spaven and Oliver Costello explain how their local bakery accidentally became a hyped internet phenomenon. Leyla visits a London branch of Philippe Conticini to try one of their XXL croissants, which have set the internet ablaze thanks to a small army of influencers and their viral videos. Meanwhile, Anna Higham, founder of Quince Bakery, explains to Leyla why she has swerved pastries altogether, instead championing traditional British baking with seasonality and sustainability at its core. Lewis Bassett from the Full English podcast breaks down the appeal of the UK’s most popular bakery chain, Greggs – which has 2,500 outlets across the country. Lewis and Leyla discuss class, viral sausage rolls and our centuries-old love affair with pastries and pies. In Edinburgh, Robbie Armstrong visits Lannan to meet Darcie Maher, whose intricate inventions have created unparalleled demand, but also led to abuse of staff from angry customers. Robbie then travels to Fife to visit a fifth-generation family bakery whose fudge doughnuts have become internationally famous. In Dundee, meanwhile, he finds a city with a profusion of independent traditional bakeries, including one selling pies 24 hours a day. Sam White of the Bakery Business magazine provides a rundown on trends in the baking industry, while Angela Hui gives her take on the clamour for vividly-colourful Asian baking. Presented by Leyla Kazim. Produced by Robbie Armstrong.

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.

As we mark 80 years since the D-Day assaults, Leyla Kazim gets a peek at what's thought to the be the world's only surviving unopened D-Day ration pack, and explores the food that fuelled the troops through the challenge ahead. She's heading back in time in one Wiltshire village that housed the famous "Band of Brothers" to find out what they were eating.. and she sits down to with two Army veterans to talk about their food memories, getting a taste of a genuine British ration pack along the way. Presenter Leyla Kazim Producer Tory Pope

Jaega Wise heads to Glasgow to open the nominations for this year's BBC Food and Farming Awards, and to announce that the 2024 ceremony will be held in the city on December 2nd. The head judge for 2024 is Hugh Fearnley-Whittingstall, a long time supporter of the Awards, and there is a brand new award for those championing the best Scottish local produce with a strong connection to their community - BBC Scotland Local Food Hero, which will be judged by Dougie Vipond (Landward & The Great Food Guys) and Rachel Stewart (Out of Doors). Another new face on the judging panel is social media star Max La Manna, a low-waste chef, who will be judging the Digital Creator Award. On Jaega's mini-tour of Glasgow she visits past winner Matt Fountain from Freedom Bakery, has tea and scones at one of Glasgow's famous tearooms with food journalist Robbie Armstrong, visits the Old Fruitmarket where the Awards will be hosted, and she shares a Pizza Crunch with one of Glasgow's most famous chefs, Julie Lin. To see the full list of awards and to nominate, go to bbc.co.uk/foodawards where you can also find the terms and privacy notice. Nominations open Friday 7 June at 11am and close 23:59 Sunday 30 June 2024. Presented by Jaega Wise Produced in Bristol for BBC Audio by Natalie Donovan

Danny Trejo is a Hollywood legend appearing in hundreds of films mostly playing tough guys, convicts and henchmen. He has starred in some of the greatest action films of all time like Con Air with John Malkovich and Nicolas Cage and Heat with Robert De Nero and Al Pacino. Life wasn’t easy for Danny growing up. He started taking hard drugs and committing serious crimes from a very young age. He ended up in some of the most violent prisons in America but through finding God and sobriety turned his life around. He became a drugs counsellor and through a series of unlikely events worked his way into Hollywood as an actor.At 80 he is also the owner of a chain of taco restaurants as well as a number of food and drink brands. In the programme Jaega meets him in the last branch of Trejo’s Tacos and talks to him about his memories of food growing up, brewing hooch in prison and filming Old El Paso adverts in Mexico.We also hear from food historian and writer Chloe-Rose Crabtree about why eating tacos in London has become a thorny issue for Americans and BBC entertainment reporter Colin Paterson on the history of celebrity restaurants.Presented by Jaega WiseProduced by Sam Grist for BBC Audio in Bristol

Sheila Dillon hears stories of how headteachers are transforming food in their schools in difficult economic conditions, as well as how flagship universal free primary school meal policies in Scotland and London are playing out so far.Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol.

Jimi Famurewa meets the Hong Kongers who are serving, growing and eating the food of their home country to connect with their own food heritage and find a new sense of belonging.Almost 200,000 Hong Kongers have arrived in the UK since a new government visa offered safe passage and the chance of a new life in January 2021. And, as they settle into communities across the UK, including in New Malden, Manchester and Reading, there’s been a noticeable impact on food culture. At Holy Sheep, in Camden, Jimi tastes the spicy rice noodles beloved by this new generation of Hong Kongers, before visiting Hong Kong's most famous organic farmer who relocated and now helps new migrants grow the culturally-significant Choy Sum and other Asian vegetables.As he talks to Hong Kongers about the role food has played in settling into the UK, Jimi also finds out how, for some, food has become an act of resistance and a way to express political solidarity. From the so-called 'yellow economy' of pro democracy restaurants and food shops in Hong Kong, to choosing to travel miles to buy ingredients that don't come from China, Jimi starts to realise how food has become more than just a taste of home. Produced by Nina Pullman for BBC Audio in Bristol.

How much does what you choose to eat come from what social class you were born into, or identify with now? In this episode, Sheila Dillon takes on the often uncomfortable conversation about social class in the UK, British people's obsession with it, and what it's doing to our health via the way we choose to eat. Sheila is joined at an east London pie and mash shop by the food historian Pen Vogler, whose book "Scoff: A History of Food and Class in Britain" charts the way these class markers were established and continue to be upheld. She explains how many foods have moved between classes, and why we pedestal imported foods, including fast foods from America. After a 'posh' Afternoon Tea overlooking St Paul’s Cathedral, Sheila heads to the studio to understand more about the impact of these class markers. How has the food industry used these links to sell more food? and what’s being done to break these connections between food and social class? Joining her are five guests whose life experiences help illuminate the topic, they are the food campaigner Kathleen Kerridge, TikTok chef Nathan Smith (Grubworks Kitchen), Masterchef judge and food writer William Sitwell, Anna Taylor from The Food Foundation and Dr Maxine Woolhouse, a senior lecturer in psychology at Leeds Beckett University specialising in food, class and gender. So can we ever give these class markers up? Sheila's final visit is to a Community Garden in Hoxton, The Growing Kitchen, where everyone is welcome. Here she meets chairman Tony and member Carmel who share the secrets of their classless community of gardeners and cooks. Presented by Sheila Dillon Produced for BBC Audio in Bristol by Natalie Donovan