In this episode award winning author and TV chef Gizzi Erskine and I discuss three reasons our food is killing us (or will soon) because of the way we create, sell and consume it.

It explores rising allergy rates, the obesity crisis, environmental damage and our own personal relationships with what we eat and why. Touching also upon some more personal notes such as body image, our outlook for the future and food elitism.

 

Reading List

• Meatonomics  - David Robinson Simon- About agribusiness and congress  - well intentioned federations try to do well in the US they can fail - its all a game of power. much of the meat in the US is government subsidised.

 

• FOOD RULES - Michael Pollen - This is an easy read, short, user friendly guide. Its 64 food rules and logical tips and advise on what to eat and what to avoid. E.g avoid foods with the OH sound. Doritos cheetos, wheetos,  tostitos

 

• Claude Lévi-Strauss : The Raw and the Cooked- was one of the first people to look into food and culture and our relationship with food. Its one of the original anthropological explorations into the way humans have marked their difference or excellence on the natural world, - since no animal cooks its food, but all human societies do  

 

• Guardian article : the future of food - discusses that by 2050 there will be another 2.5 billion people on the planet. How to feed them? Science's answer: a diet of algae, insects and meat grown in a lab

 

• TED talk : Mark bittman ’whats wrong with what we eat’ talks about the way we eat as global warming of another kind. After energy production livestock is the second highest contributor to atoms changing gases . more energy is used fr meat production than than transportation