Dan Saladino meets pioneering thinkers to hear about future food ideas ranging from edible protein sourced from chicken feathers to crops inoculated with fungi capable of tolerating a hotter climate.

Produced and presented by Dan Saladino

In this episode of 'A Life Through Food', Sheila Dillon meets one of the most provocative scientific minds of the last half-century: Professor Michael Crawford. Now in his 90s, Crawford’s pioneering research into the brain and nutrition has reshaped how we understand the essential role of food—especially Omega-3 fatty acids—in human development and health.

Long before Omega-3 became a buzzword on supermarket shelves, Crawford was uncovering its vital connection to brain function. His work, often at odds with mainstream science, has led to over 300 peer-reviewed papers and three books challenging conventional theories of human evolution and nutrition.

The programme also features chef and broadcaster Rick Stein, who reflects on Crawford’s influence and the importance of sustainable seafood. And we hear from Dr Anneli Löfstedt, a post-doctoral researcher at the University of Oxford’s Smith School of Enterprise and Environment, who is building on Crawford’s legacy by exploring the links between nutrition, sustainability, and the future of food systems.

Presented by Sheila Dillon

The BBC Food & Farming Awards are back for 2025!

Jaega Wise visits River Cottage HQ to meet returning head judge Hugh Fearnley-Whittingstall. They talk about what Hugh is looking for in this year's awards, what makes the West Country a special place for food and farming and some of the history of River Cottage. She also visits previous winners Westcombe Dairy who not only have been thriving since winning in their award, they have been something of an incubation hub sharing a site with other artisanal food businesses like Brickell's Ice Cream, Woodshedding brewery and Landrace Bakery. She also talks to Farming Today's Charlotte Smith and Mali Harries who plays Natasha Archer on the Archers about the Farming for the Future Award.

To nominate in this year's awards go to bbc.co.uk/foodawards where you can also find the terms and privacy notice. You have between 6am on 6th June and midday 30th June 2025 to nominate.

Presented by Jaega Wise

Campaigners are calling for the ingredients of sourdough to be laid out in law. So are there too many loaves on sale that are more sourfaux than sourdough? Leyla Kazim investigates.

This programme features a visit to the Batch event at the Long Table in Stroud to meet baker and author David Wright as well as Chris Young from the Real Bread Campaign. Nutritionist Dr Vanessa Kimbell discusses how sourdough impacts on our gut health and bread historian Professor Steven Kaplan chews over whether more regulation is strictly necessary and questions how it would be enforced.

Cereal scientist Stanley Cauvain shines a light on a huge moment in British baking - the invention of the Chorleywood process - and Jules Chambe from the award-winning Wild Frog Bakehouse in Oxfordshire looks to his native France where the government did act to protect the beloved baguette.

Produced in Bristol by Robin Markwell for BBC Audio

Dan Saladino hears from coffee industry insiders about the current spike in global prices.

Produced and presented by Dan Saladino.

Leyla Kazim visits York, the UK's 'chocolate city', on the centenary of Joseph Rowntree’s death, to find out how the Quaker entrepreneur pioneered both social reform and iconic chocolate brands like Smarties and Kit Kat.

Today, many independent chocolate makers still call York home, as do some of the word's biggest multinational confectionary makers. Leyla Kazim wanders through York Chocolate Festival to trace the city’s unique chocolate heritage and find out what changed when global companies got involved.

As the so-called 'Dubai chocolate' drives a frenzy of demand for filled bars and imitations, Leyla meets a Newcastle chocolate maker with a penchant for wacky flavours and who inspired the original sell-out hit.

Leyla also hears how falling global production and high prices of cocoa could be the end of chocolate as we know it.

Produced by Nina Pullman for BBC Audio in Bristol.

Baroness Floella Benjamin once said “childhood lasts a lifetime” and our experiences of school dinners can shape how we eat for the rest of our lives. In this edition of The Food Programme Sheila Dillon investigates the importance of those early food memories with the help of Dr Heather Ellis from the School Meals Project. The Project says its aim is to produce the first ever comprehensive history of school meals across the different nations of the United Kingdom The programme makes a trip to the Food Museum in Suffolk to see a landmark exhibition around school food and Sheila pays a visit to a forward-thinking school in West London which bakes its own bread with flour made from the wheat that it grows just outside the school kitchen!

Presented by Sheila Dillon

Featuring an archive clip from BBC Breakfast in April 2025 with Education Secretary Bridget Phillipson MP

With the Government pledging to overhaul the way food is sourced for public institutions like hospitals, schools, prisons, and army bases, Sheila Dillon explores how these changes could be implemented and why they are deemed essential by many.

Sheila visits St Peter’s Hospital in Chertsey, Surrey, where chef Raouf Mansour has transformed the canteen for staff and visitors. After bringing the operation in-house post-Covid, the hospital began collaborating with local suppliers to provide fresh, seasonal produce. Raouf emphasises that retraining chefs to prepare nutritious, mezze-style meals has been crucial in encouraging staff to dine at the restaurant. The hospital is also working on plans to revamp patient meals, which are all prepared off-site, by working with smaller local caterers who can better meet some of the specific needs of patients there.

Following her visit, Sheila returns to the studio to discuss whether the changes in Chertsey could signal a broader trend. She is joined by:

Kevin Morgan, Professor of Governance and Development at Cardiff University and author of "Serving the Public: The Good Food Revolution in Schools, Hospitals, and Prisons"

Presented by Sheila Dillon

The restaurant trade is fickle and can be a "here today, gone tomorrow" business. But a very small number of restaurants seem to have been with us for ever. Dan Saladino explores the secrets of the world's oldest restaurants.

Sheila Dillon hears the first exclusive readings from a Tudor ‘pamphlet of cheese’ that details the cheesemaking traditions of the 16th century, and reveals how cheese was seen as a nutrient-rich health food - from digestion aid to wound cleaner. Fast-forward to today, and Sheila visits Yorkshire cheesemongers Andy and Kathy Swinscoe to help recreate one of these historic recipes by hand in their dairy, as they discuss the significance of cheese history and how milk and cheese have a ’terroir’ just like wine.

While the Tudors believed cheese was inherently good for you, modern-day science is still exploring the evidence. Now, cheese scientists are producing ground-breaking research investigating links between cheese and the health of our hearts and gut microbiome. But making cheese today is a tough job, from complying with food safety rules to the challenges of setting up and maintaining a small business. Sheila speaks to renowned cheesemaker Martin Gott to hear the strange tale of how gave up his career in the UK to set up the first ever organic creamery in Oman. Are we losing our cheesemakers just at the point when we’re rediscovering more about its potential health benefits?

Sheila’s journey to find out how our cheese heritage faltered takes her to the Middle East, Japan and finally back to Yorkshire, where a new raw milk cheesemaker sparks hope for the future.

Presented by Sheila Dillon and produced by Nina Pullman for BBC Audio in Bristol.