Why are pesticides used and could society do without them? In this episode, we trace the story of agriculture, from its origins to modern day. We meet familiar enemies – pests and diseases – and explore how chemicals are used to control them and keep plants healthy. And we look at how traces can end up in our food - and environment - and what it means for our health and wildlife. Together with EFSA expert Tobin Robinson, we discuss the risks, the science, and the alternatives, from traditional methods to new approaches. And we get up close with an example: the ingredients of an organic pesticide used to protect peaches.

Microplastics are everywhere, from the oceans to our food, but what do we really know about their impact on our health? In this episode, we take a closer look at where microplastics come from, how they end up in food and drinking water, and what happens to them once they enter our bodies. Together with EFSA expert Elena Rovesti, we explore what science can already tell us, why so many uncertainties remain, and what research is under way to better understand the risks linked to microplastics in food. 

Science doesn’t end when the research is done. In this episode, we explore why how we talk about science matters just as much as the science itself. From food safety scares and fake news to insects, microplastics and AI, we look at how trust, transparency and audience awareness shape effective science communication. Joined by Barbara Gallani, EFSA’s Head of Communication and Partnerships, we discuss how to translate scientific evidence for different audiences, why perceptions matter, and how clear, coordinated communication helps people make sense of complex food safety issues. 

How do young professionals from across the globe get a job at one of the world's leading food safety bodies? How did they turn challenges into opportunities for learning new skills and building lasting friendships? In this episode, we meet Simone, Santiago and Aeris — trainees in science, strategy and communication — who share their stories and tips for thriving in Italy’s food valley. Plus, hear from a former trainee about how EFSA shaped their career. Join us for a behind-the-scenes look at the traineeship experience and the vibrant community that powers EFSA! 

Keeping pace with change is a challenge for risk assessors. How are they innovating? How can they speed up their work? On this episode, we get a unique insight from Nik Kriz, head of the EU’s food safety agency. We hear his views on the EU’s food system, trust in science and how the top EU food assessor intends to stay relevant in an increasingly noisy and confusing world. From vet to science manager, we discover his professional journey and what leading an international organisation looks like. Join us for a view from the top!  

Access to documents is a crucial ingredient of open science. But how do lawyers assess what requires protecting and what to release? When do the courts intervene? In this episode, we explore how the law plays a fundamental role in our daily meals. We look at how the independence of scientists is evaluated and cases where intellectual property rights may be overridden. And we investigate how artificial intelligence is shaking up current legal frameworks. Join us as we digest the law behind your menu. 

Legumes, mealworm powder and duck cell biomass produced in a lab may seem worlds apart but they all feature in conversations about how our food system is evolving. We look at why so-called alternative proteins are getting so much interest across the world and why their future is such a hot topic. Together with our guest Ermolaos Ververis we discuss how their safety is assessed and bust some common myths along the way. Join us as we explore how food innovation is shaping our protein choices. 

How we prepare our food influences its taste, aroma and appearance, but most importantly its safety. This is especially true for legumes such as beans and lentils, which contain substances called lectins that can be harmful to humans. Which type of lectins are the most damaging, and what can we learn from our ancestors when it comes to preparing traditional recipes safely? Join us as we explore safe preparation and cooking techniques that will help you enjoy nutritious legumes with confidence.

What’s most important to you when you buy food? Is it how much it costs, how it tastes, where it comes from or something else? In this episode, we’re exploring the results of our latest Eurobarometer survey, how the survey is conducted and what it tells us about our food choices.

We’ll look at where we get our information about food and whether concerns over food safety vary across Europe. And we’ll learn how social science research at EFSA improves how food safety risks are assessed and communicated. Join us as we unpack our behaviour at the supermarket.

Host: Edward Bray, Communications Officer in the Communication Unit at EFSA 

Guest: Joana Sousa Lourenco, Social Scientist in the Communication Unit at EFSA 

Disclaimer: Views expressed by interviewees do not necessarily represent the official position of the European Food Safety Authority. All content is up to date at the time of publication.

Apple seeds contain cyanide, a deadly poison. And yet, eating an apple will not kill you. In fact, it’s considered a healthy snack! That’s because it’s not just about what’s toxic but how much of it you are exposed to. In this episode, we take a closer look at the differences between hazards and risks and what that means for dangers that may be lurking in our food and drinks. We will also discuss how different groups may be affected, from the youngest to eldest, and why bodyweight is so important. Join us as we explore the impact our eating habits have on our exposure to chemicals and contaminants.