Does food have the power to send messages when words aren’t enough? This week Ruth Alexander finds out how food can sometimes speak much louder than words.

Lecturer in Chinese Cultural Studies Dr Zhaokun Xi explains why gifting a pear in China can quietly suggest separation — and how it still carries weight today. Chef Beejhy Barhany reflects on the role of Ethiopian food in expressing care and welcome through gursha, the act of feeding people with your hands.

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Presenter: Ruth Alexander

Ruth Alexander looks at the world of snacks. Have we always snacked or is it a more modern phenomenon that started with formal meal patterns? What snacks have been popular through the ages, what’s the industry doing now and what could we be eating in the future?

We talk to food historians Dr Annie Gray and Professor Janis Thiessen, the former CEO of Unilever Paul Polman - who remembers the rise of some of the biggest brands - and Christine Cochran from the international trade association SNAC International.

We also hear from snack fans across the world.

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When you’re feeling stressed, does it affect your appetite?

In this programme Ruth Alexander is joined by two experts in chronic stress to discuss why it can cause us to crave certain foods, the impact on our bodies and whether there’s anything we can do to prepare for periods of stress in our lives.

Ruth is joined by Professor Rajita Sinha, clinical psychologist and founding director of the Yale University Interdisciplinary Stress Center in the United States, and Dr Mithu Storoni, neuro-ophthalmologist and author of the books ‘Stress-Proof’ and ‘Hyperefficient’.

If you would like to get in touch with the show, please email: [email protected]

Presented by Ruth Alexander.

Produced by Beatrice Pickup and Bisi Adebayo.

(Image: a woman studying and eating a slice of pizza whilst wearing headphones. Credit: Getty Images/ BBC)

There are bakeries, cafes, bars and restaurants around the world which don’t just exist to serve up food and drink – they're on a mission to rebuild lives.

Ruth Alexander hears the stories of risk, reward and redemption from three businesses on three different continents:

At The Dusty Knuckle bakery in London, the trainee programme manager Charlie Atkinson explains why she thinks a cafe and bakery is the perfect place to foster team spirit.

Reporter Gideon Long visits La Trocha in Bogota, Colombia, a bar and cultural centre run by a group of former Farc rebels.

Rob Perez and Mindy Street of DV8 Kitchen in Lexington, Kentucky, US, talk about how they’ve won over customers.

Producers: Hannah Bewley and Sam Clack

If you would like to get in touch with the show, please email: [email protected]

(Image: hands kneading dough. Credit: Getty Images/ BBC)

Cottage industries, usually referring to small scale home-based production, can be found all over the world. Often they provide a vital source of additional income for women, particularly in low income and rural areas.

In this programme Devina Gupta speaks to women who are working in food cottage industries in India, Eswatini in Southern Africa, and Ecuador, to hear about the work and the difference it makes to their finances.

Devina goes to meet some of the 40,000 women working for Shri Mahila Griha Udyog Lijjat Papad, India’s multimillion-dollar co-operative, which produces 'Lijjat Papad' poppadoms, sold nationwide.

If you’d like to contact the programme you can email [email protected]

Presented by Devina Gupta.

Produced by Hannah Bewley.

(Image: two women rolling poppadom disks in Delhi. Credit: BBC)

Indigenous food is experiencing a revival in Canada, with growing awareness of First Nations culture, and Indigenous run community farms and restaurants opening.

While many are hopeful, there remains challenges to food security, including the realities of living in remote areas, the legacy of historic government schemes and climate change.

Megan Lawton speaks to First Nation farmers, restauranteurs and chefs.

Presented by Megan Lawton

Produced by Sam Gruet

As plastic waste continues to pile up, Ruth Alexander explores how manufacturers, retailers, and designers are rethinking the way our food is packaged.

We hear how shoppers are responding to eco-conscious packaging in Finland, from supermarket manager Markku Hautala. And is plastic really the enemy? Paul Jenkins, founder of a leading packaging consultancy, shares the latest innovations in sustainable design, and why some materials aren’t always what they seem.

Rhea Singhal, CEO of India’s first fully compostable packaging company, discusses the realities of creating truly sustainable alternatives—and whether they’re enough. And the head of a German frozen food company, Felix Ahlers, explains why his company ditched all additives – packaging included – for the sake of the environment.

Corner shop, mom and pop store or konbini, whatever you call them, most of us have a local business that sells convenience.

Rising food costs mean many are struggling to make a profit, one solution is to improve the fresh food and beverage offering which can have better margins.

Ruth Alexander visits a convenience store in Morley in West Yorkshire in the UK, where owner Ajay Singh has introduced cocktails and street food alongside the traditional offering of bread and milk. Retail analyst Rob Wilson from L.E.K. Consulting explains why the US is looking to Japan for inspiration. Reporter Phoebe Amoroso reports from Tokyo, visiting some of the biggest chain convenience stores in the country and finding out what has made them so successful.

And author Ann Y.K. Choi tells Ruth what it takes to run a convenience store, reflecting on her family’s experiences running such businesses in Toronto after moving there from Korea in 1975.

If you would like to get in touch with the show, please email: [email protected]

(Image: from left to right, Jazz Singh, Ajay Singh and Suki Singh who run Premier Morley convenience store in the UK. Credit: BBC)

What’s the purpose of restaurant reviews?

The Food Chain looks at who is qualified to write a review, how helpful they are today and the impact they can have on a business.

In this programme Ruth Alexander speaks to Giles Coren, restaurant critic for The Times newspaper in the UK, Opeyemi Famakin, online reviewer and influencer in Nigeria, and Ana Roš, chef and owner of the Hiša Franko restaurant in Slovenia which holds three Michelin stars.

If you would like to get in touch with the show, please email: [email protected]

Presenter by Ruth Alexander.

Produced by Beatrice Pickup and Bisi Adebayo.

(Image: from left to right, Giles Coren, Opeyemi Famakin and Ana Roš. Credits: BBC, Opeyemi Famakin and Suzan Gabrijan)

Saffron - the world's most expensive spice - is treasured for its rich aroma, vibrant colour, and unique flavour. But why does it command such a high price?

In this episode of The Food Chain, Ruth Alexander uncovers the story of saffron from crocus flower to kitchen, finds out about the labour-intensive harvesting process, and learns about the innovations in lab-grown saffron that could change the industry forever.

Iranian chef and author Najmieh Batmanglij shares saffron's culinary and cultural significance. Saffron trader Mehrdad Rowhani offers insight into the complex global market and the problem of fraud, and agricultural scientist Dr Ardalan Ghilavizadeh tells us about why more countries are investing in lab-grown saffron, taking the harvest from traditional fields and into indoor units.

To get in touch with the show, please email: [email protected]

Producer: Izzy Greenfield