Climate change means that, in many parts of the world, the way we farm is no longer working.

We need a larger, more diverse range of crops that perform even when the rains don’t come or, as can also be the case, when too much rain comes.

Currently, just 15 crops make up 90% of our energy intake, according to the United Nations’ Food and Agriculture Organization.

In this programme, we’re meeting people who are trying to develop food crops that might thrive in our changing world.

Ruth Alexander visits the Millennium Seed Bank ran by the Royal Botanic Gardens Kew in the UK, where Dr Chris Cockel explains their work collecting and storing seeds from the wild relatives of our staple crops. Tessa Peters, Director of Crop Stewardship at The Land Institute in Kansas, US, makes the case for creating perennial versions of our crops, in order to preserve soil health. And Dr Rebbie Harawa, regional director, Eastern and Southern Africa at the International Crops Research Institute for the Semi Arid-Tropics talks about why a currently underutilised crop – millet – could be help struggling farmers in dry areas.

Running a restaurant is hard enough, but what if there’s family involved? In this episode, Felicity Hannah explores the highs and the lows of family-run eateries; their history, food culture, family dynamics and how they deal with the cut and thrust of business.

She heads to Liverpool in the UK, to Europe’s oldest Chinatown, where she meets Terry and Theresa Lim, the owners of the city’s oldest Chinese restaurant. And she pays a visit to a local Italian establishment, to meet brother and sister Paolo and Maria Cillo who, with their other siblings and extended family, are building a burgeoning family food empire in the city.

It’s an interesting time for these two restaurants. Italian and Chinese are two of the most exported cuisines in the world, but with growing competition from other popular food cultures, as well as global economic challenges, how are they adapting to changing times?

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

(Picture: Paolo and Maria Cillo, and Terry and Theresa Lim with their daughter and two grandchildren. Credit: BBC)

Vegetable oil is one of many foods that has seen big price rises in the last year.

Not only is it used for cooking and frying, but it’s also in many processed foods such as ready meals, sauces and even desserts.

Ukraine and Russia represent the majority of the world’s sunflower oil production, whilst unpredictable weather, poor harvests and lack of labour have led to higher prices in palm, soybean and rape seed oil at the same time.

In this programme we hear from food businesses struggling with the price of oil, starting with street food traders in Delhi, India. Felicity Hannah is joined by Kathryn Robinson, Head of Development at FBDC, a UK based company that helps food businesses reformulate their recipes; David Laborde, a French analyst at the International Food Policy Research Institute based in Washington DC, and David Wagner, Executive Chef at the City Line Bar and Grill Restaurant in Albany, New York.

Presented by Felicity Hannah.

Produced by Beatrice Pickup.

Additional reporting by Anish Ahluwalia.

(Image: chips cooking in oil in a deep fat fryer. Credit: Getty)

Water shortages are getting worse with climate change. In the Horn of Africa, long periods without a rainy season have created a dire situation. The World Food Programme says up to 20 million people in Kenya, Ethiopia and Somalia could be pushed into hunger by the end of the year. Somalia, which has already witnessed decades of conflict, extreme weather and disease outbreaks, is being particularly hard-hit.

Experts believe droughts will become more frequent, longer and more intense, so what can be done to reduce their impact and the damage they inflict? Could there be a global solution to this global problem?

Ruth Alexander speaks to Michael Dunford, the United Nations World Food Programme’s regional director for East Africa; Dr Balgis Osman-Elasha, a climate change and green growth expert and regional co-ordinator for the African Development Bank, in Tunisia; and emeritus professor at the University of Nebraska Lincoln, Donald Wilhite, who founded the National Drought Mitigation Center in the United States.

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

(Picture: A woman standing next to her water containers and bottles of water. Credit: Getty/BBC)

Producer: Elisabeth Mahy

Meet the artists tasked with creating pictures that look good enough to eat.

If it wasn’t for them, you might not have bought that particular tin of tomatoes or that bottle of wine.

Enya Todd, a Chinese illustrator living in the UK, and Rocío Egío, a Spanish illustrator living in Switzerland tell Ruth Alexander how they translate a love of food into irresistible images on a page; while award-winning British botanical illustrator Bridget Gillespie reveals the ups and downs of capturing every exact detail of a fruit or vegetable. Just don’t ask her to paint you a strawberry.

Presented by Ruth Alexander

(Picture: an illustration of a dish of paella on a tablecloth, designed by contributor Rocío Egío. Credit: Paella by Rocío Egío)

Good quality nutrition is key to sporting success. But while plenty of research exists on the impact of nutrition on performance, most of it has been done on male athletes. That’s despite female athletes now making up nearly 50% of participants in professional sport.

In the case of female footballers, research shows they could be consuming only half the carbohydrates they need. Not eating enough – or under-fuelling – as it’s known in footballing circles – is thought to be endemic in the women’s game. Experts believe much of that is down to a lack of available information.

As the Women's Euros 2022 tournament raises the profile of women's football around the world, Ruth Alexander explores what it takes to fuel a female footballer and how focusing on the particular nutritional needs of sportswomen could make a huge difference to performance. She speaks to professional footballer, Ode Fulutudilu, a forward for the South Africa women’s national team, Aimee O’Keefe, performance nutritionist at Manchester United Women, Dr José Areta, lecturer in sports nutrition at Liverpool John Moore’s University in the UK, and Abbie Smith-Ryan, exercise physiologist and sports nutrition researcher at the University of North Carolina in the US.

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

(Picture: Two women playing football in an arena. Credit: Getty Images/BBC)

Producer: Elisabeth Mahy

The deadline for nominations for the award referenced at the end of this podcast has been extended to 23:00 GMT on Thursday 18th August 2022.

Biofuels are a way to make our cars, lorries and even planes run on renewable fuel. They’re often made from food crops.

Globally 7% of cereal crops and 15% of vegetable oil crops are used to make biofuel – according to data from the Organisation for Economic Co-operation and Development (OECD) and the United Nation’s Food and Agriculture Organization (FAO).

As pressure on food prices and supply chains increase, some people are questioning why we turn food into fuel.

In this programme we’ll be looking at the history of biofuels, why food crops have been used, and what alternatives may exist. Joining us are Daniel Kammen, Professor of Energy at University of California, Berkeley, who is currently serving as a senior advisor for energy and innovation in the Biden administration in the United States; Bernardo Gradin, the founder and CEO of Gran Bio, a company that produces biofuel made from sugar cane waste in Brazil; and Sailaja Nori, Chief Scientific Officer at Sea6 Energy, a company investigating the possibilities of biofuel made from seaweed in India and Indonesia.

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

Presented by Ruth Alexander.

Produced by Beatrice Pickup.

Additional reporting by Ashish Shama.

The deadline for nominations for the award referenced at the end of this podcast has been extended to 23:00 GMT on Thursday 18th August 2022.

(Image: Field of rapeseed crops behind picture of fuel nozzle. Rapeseed image credit: BBC. Fuel nozzle credit: Matthew Fearn/PA)

From tackling poverty and hunger, to maggot farming, to harnessing the power of seaweed - since 2017, The Food Chain has been celebrating and rewarding innovation in food. This year, as part of the BBC Food and Farming Awards, we're looking for a new champion who is trying to change the way we deal with our food.

With the launch of our 2022 award, Ruth Alexander catches up with two previous winners, school meals project the Akshaya Patra Foundation, and Gabriella D’Cruz, marine conservationist, to find out how their work has progressed and how they are navigating huge global challenges like climate change, the Covid-19 pandemic and rising food prices.

Do you know a remarkable person aged 18-30 who’s challenging the way we think about food? Nominate them for our Global Youth Champion Award 2022.

Find out more and read our terms and privacy notice here: bbc.com/foodchain

The deadline for nominations has been extended to 23:00 GMT on Thursday, 18th August 2022.

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

Picture: Woman holding a plant growing in soil (Credit: Getty/BBC)

Producer: Elisabeth Mahy

It’s not just fauna and flora, there’s a third, much overlooked kingdom of life – fungi.

Fungi are essential for plant and soil health, and therefore our own survival.

It’s not just the mushrooms that we eat, in this programme we celebrate fungi in all its forms. Fungi already play important roles in our food production and medicine, scientists are now investigating fungi based solutions for environmental pollution and waste disposal.

We’re joined by biologist Merlin Sheldrake in the United Kingdom, author of ‘Entangled Life’, Giuliana Furci, mycologist and founder of the Fungi Foundation, the world’s first non-governmental organisation for the protection of fungi, based in Chile and Danielle Stevenson, a mycologist looking at soil toxicity in the United States.

(Picture: fungi growing on a log. Credit: BBC)

Presented by Ruth Alexander.

Produced by Beatrice Pickup.

The internationally acclaimed poet and playwright Lemn Sissay OBE shares the story of his life by recalling five memorable dishes.

His is an extraordinary story of family, and identity, lost and found.

Born to an Ethiopian mother in the north of England and quickly placed into long-term foster care, Lemn was, for years, deprived of any knowledge of his heritage. His traumatic upbringing and subsequent search for his family and identity have informed much of his award-winning writing.

In this programme, he tells Ruth Alexander about five memorable dishes that act as “positioning points” in his life to date.

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

(Picture: Lemn Sissay holding a cup of coffee. Credit: BBC)

Producer: Elisabeth Mahy

Researcher: Siobhan O’Connell