Investigating every aspect of the food we eat
Latest episodes
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Regenerative Farming and Nutrition
Regenerative farming is being championed by some as the future of British agriculture. As part of Radio 4's Farming Tomorrow season, Leyla Kazim asks - does regenerative farming ch…
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43 min ↗
The Sunday Roast
Typically British, a comforting ritual and a calorific onslaught - the Sunday Roast is part of the weekly routine for many. Jimi Famurewa assesses the combination of meat, potatoes…
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42 min ↗
The Food Innovators: 2026
Dan Saladino reports on big ideas from the food world, ranging from a farming system that produces a climate friendly rice to a fermented yeast that releases an oil and could help…
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42 min ↗
The Cost of Food
Sheila Dillon is joined by a panel at Abergavenny Food Festival to ask - why is food costing so much more than it used to, and what would it take to build a food system that works…
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41 min ↗
The BBC Food and Farming Awards 2026: The Food Producers
Each year The BBC Food & Farming Awards celebrates food producers who are going above and beyond to create delicious and sustainable food. They are examples of how food can be a fo…
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42 min ↗
Stories of Food and Poverty
Dan Saladino visits the annual Oxford Food Symposium and explores its theme of 'poverty food'.Stories told at the event ranged from the historic links between breadfruit and the sl…
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42 min ↗
What the Normans Did for Our Diet
On BBC Radio 4 we’re marking the arrival of the Bayeux Tapestry in London by exploring the impact of the Norman invasion. In this programme, food historian Dr Annie Gray travels to…
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42 min ↗
A Day in the Life of a School Catering Manager
School food is back in the spotlight, and as governments across the UK look to improve what children eat, what does it actually take to change a school meals service?Jaega Wise spe…
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42 min ↗
Fork and Knife
"One day we will eat with a knife and fork."As they were growing up, it's a phrase Ify Adenuga repeated to her children, including the grime artists Skepta and JME. The saying woul…
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Taste the World: The Origins of Our Food
Dan Saladino meets this year's collection of musicians from around the world who are cooking as they perform at the WOMAD festival. What do their dishes reveal about global food hi…
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43 min ↗
The Dark Arts of Affinage
There are many ways to age a cheese so how best to refine its flavours over time? Welcome to the art of affinage - a French term that translates as "refining" a cheese - and a prac…
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42 min ↗
Eating Octopus
Since January 2025, thousands of tonnes of common octopus, usually found in the Mediterranean, have been landed by fisherman off the south coast of England. But it’s still not a re…
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43 min ↗
What Happened Next?
Leyla Kazim revisits some of The Food Programme's most memorable stories to ask: what happened next? From 500kg of eels stranded in a holding tank in Gloucestershire and English ol…
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42 min ↗
Inside the Chocolate Crisis
Cacao prices broke all records and then crashed, Dan Saladino explores the fallout for farmers and the chocolate industry with Jack Thompson reporting from the Ivory Coast.Produced…
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43 min ↗
How Pistachios Took Over
They’re in your chocolate, your gelato, even your coffee - pistachios seem to be everywhere at the moment - bolstered by the craze for Dubai Chocolate. In this episode Leyla Kazim…
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42 min ↗
Howzat? The Story of the Cricket Tea
Chef and broadcaster Romy Gill heads to the pavilion to explore cricket's relationship with food. She discovers that the supposedly British institution of the cricket tea was in fa…
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42 min ↗
The Weight of the World
Why did obesity become a global problem? Professor of Diet and Population Health Susan Jebb explores a heavy history, our changing relationship with food and reasons for optimism.…
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44 min ↗
Could Food Do More in Cancer Care and Prevention?
Fifteen years after her cancer diagnosis, Sheila Dillon asks what role food could play in cancer treatment, prevention and recovery - and why it is still so often overlooked.Earlie…
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43 min ↗
Food on the Move
Sheila Dillon heads out on the highway to investigate the world of food at motorway service stations. Historically they have been a place viewed as a functional stop-off for a "tea…
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42 min ↗
Inside England’s School Food Shake‑Up
Sheila Dillon looks at the plans to overhaul England’s school food standards, from cutting back on fried food, puddings and processed meat to serving more fruit and veg. She hears…